Reviving Traditional Foods

Last updated Oct. 24, 2018, 4:02 p.m.

Health and Fitness

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Maple Candied Apples

Maple Candied Apples on a wood board with waxed paperMaple Syrup
With fall resolutely in place, and Halloween looming ever so close, I wanted to make something special with my children, that I think you’ll enjoy making with yours too: Maple Candied Apples.

Part of cooking is building culinary tradition – creating something that you can pass down from one generation to the next.  The foods we share with our families do more than simply nourish us; rather, they tell our stories too. Stories of connection, joy and celebration.  Stories that mark the seasons, too.

Like baking cookies on Christmas eve, or toasting pumpkin seeds on Halloween, the way we take pleasure in and experience the joy of cooking with our families can become part of the story we tell.

In the Pacific Northwest, apples positively drip from the trees in the fall.  They line side streets and litter yards and alleyways.  Trees in groups and orchards, and half-forgotten lonely trees, too.  They’re there for the picking, to press into cider, to stew in sauces, and to dip into hot maple for Maple Candied Apples.

One more tradition to share with your children in a fleeting season.

How Maple Candied Apples Are Different

Most candied apples are made with refined white sugar, corn syrup, artificial food dye and flavorings. These ingredients, simmered together, make for a vivid red glasslike crackly crunch that coats candied apples.  Typically, this candy coating is cooked on the stove top until it reaches the hard crack stage, at about 300 F, when the sugars turn brittle.

To make these Maple Candied Apples, you’ll heat maple syrup and sugar together with soft apple cider until the deep and resonant aroma of toffee develops.  Then dip the apples into the hot sugar.  As it cools, you’ll have all the rich flavor of maple and apple blended together – no dyes, no flavorings and nothing artificial.

Maple syrup and sugar, which is rich in antioxidants and other flavor components, can burn when heated to the elevated temperatures needed to make regular candied apples.  Instead, you’ll want to heat the candy coating to the hard ball stage, at about 255 F, a considerably lower temperature than that needed for regular candied apples.  This temperature maintains a rich flavor, without over cooking the delicate natural sugars and flavor components you find in maple. Keep a careful eye on your candy thermometer, so that you don’t overheat the sugar.  You can test the temperature and stage of candy making without a thermometer, by dropping a spoonful of the boiling sugar into a cold glass of water. If you can form it into a soft and malleable ball, it’s ready.

Plan to serve these candied apples the day you make them.  While most candied apples store well, maple candied apples do not – partially because the sugar used to make them is heated to a lower temperature.

How to Choose Apples to Candy

Food producers treat apples sold in grocery stores, including natural markets, with wax to improve their shine.  If you use waxed, store-bought apples when making Maple Candied Apples, the glaze will simply slide straight off the apple.

Instead, choose freshly picked apples that have not been treated with wax.  You can pick them yourself at a local orchard, or you can find them straight from the grower at farmers markets and roadside stands.  If you can’t find freshly picked, unwaxed apples, you can remove the wax from the apples by using this tutorial.

Maple Candied Apples made with fresh apples, maple sugar, maple syrup and soft apple ciderMaple Candied Apples on a marble stand
Maple Candied Apples 5 from 1 reviews Print
Recipe type: Dessert Cuisine: American Author: Jenny McGruther Prep time: Cook time: Total time: Serves: 6 to 8 Candied Apples The robust, woodsy flavor of maple marries beautifully with fall’s crisp, sweet-tart apples. In this recipe, they pair together to make a classic fall treat even better. Ingredients Instructions
  1. Wash and dry the apples. Remove the stems of the apples, and then insert a dowel or stick into the stem end. Line a cookie sheet with waxed paper, and rub it well with olive or coconut oil.
  2. Whisk the maple sugar, maple syrup and cider together in a heavy saucepan set over medium heat. Bring it to a boil, and continue boiling it until it reaches 255 to 260 F, or the hard ball candy stage. The maple sugar and syrup will smell of rich toffee when the temperature is right.
  3. Turn off the heat, and tilt the pan so that the maple candy coating pools on one side of the pan at an angle. Working with one apple at a time, carefully dip the apples into the maple candy, swirling to entirely coat them and allowing any excess to drip into the pan. Transfer the apples to the prepared cookie sheet, and let them to cool completely until the candy has hardened, about 5 minutes.
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Where to Find Sustainably Produced Maple Sugar and Syrup

Grade A Dark Maple Syrup has a rich and robust flavor, in which distinct notes of sweet spices, toffee and caramel come through clearly.  It’s a good choice for these Maple Candied Apples, as it marries well with particularly well with apples.

I developed this recipe with Coomb’s maple sugar and syrup.  They’re a sustainable, 7th generation maple producer based in New England.  You can find their maple syrup in many natural foods markets, or you can order it online here.

Maple syrup with Maple Candied Apples

Our Other Favorite Apple Recipes

Apples are in season and freshest in early to late Autumn; however, they are easily stored and made available in stores year-round.

Honey Caramel Apples are a wholesome treat that blends honey with butter and cream into a gorgeous, sweet caramel.

Apple Dutch Baby Pancakes is a favorite to make every fall.

Apple Pear Sauce is perfect when your trees or farmers market are brimming over with fall fruit.  Serve it with spiced ghee.

Harvest Cake with Maple Frosting is a beautiful blend of apples, pears and butternut squash in cake topped by a light-as-air maple buttercream frosting.

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2018-10-24T16:02:04Z
Masala Chai Custard

Chai custards in a row, made with Assam tea, peppercorns, cadamom, ginger, star anise and cloves.

Chai custards sing of sweet spices: ginger, cardamom, cinnamon, cloves.  They’re delicately sweet little pots of cream and eggs baked into lovely desserts.  The first note that hits your tongue is the sweetness, followed by the milky notes of black tea when finally the soft whisper of spice rolls forward as you finish your bite.  Serve them with a dollop of freshly whipped, unsweetened cream which helps to balance the natural sweetness of the custards.

What is Masala Chai?

Masala chai is a distinct blend of tea and spices that, when steeped in milk make Ginger, green cardamom and Assam tea form the distinct flavor and aroma of Masala Chai.  To that fragrant blend, other spices are sometimes added depending on the region and personal preference.  Star anise, whole cloves, cinnamon, black pepper, fennel seeds and rose petals are often added.

In Eastern medicine and folkloric traditions, these spices are considered warming spices; that is, they bring fire to the belly and help digestion.  Their vibrant flavors and fire make this custard a perfect wintertime dessert when you want for something that’s both soothing and nourishing, but warming, too.

Making Chai Custards

Gently steeping the tea and spices in milk and half-and-half infuses them with a delicate flavor, one that is softer and less pronounced than the Chai Tea Lattés you might buy at the local coffee shop.  These custards offer a gentler and milder flavor without the tannic, bitter overtones of tea steeped too long.

Using whole spices will give these chai custards a beautiful flavor and aroma.  While ground spices provide a more distinct flavor, they also run the risk of curdling your custards, and whole spices act more gently upon the milk and egg mixture that forms the base of a beautiful, and well-executed custard.

To bake these custards, you’ll need to prepare a bain-marie.  A bain-marie is a French technique that allows custards and other delicate foods to cook gently and evenly.  You’ll fill a baking dish half-way with hot water from your tap, and then set it in the warmth of a slow oven to preheat while you prepare the rest of the ingredients.  And when your little cocottes or ramekins are filled, you’ll gently place them into the hot water where they’ll bake away quietly until they set.  If you forget to prepare your bain-marie, and set the custards directly on the rack in your oven, they’ll heat too quickly from the outside, and the eggs will curdle and break instead of forming a smoothy, creamy custard.

 

Chai Custard with whipped cream and star aniseChai custard with whipped cream and star anise and cardamom
Masala Chai Custard 5 from 1 reviews Print
Recipe type: Dessert Cuisine: American Author: Jenny McGruther Prep time: Cook time: Total time: Serves: 4 to 6 servings Infused with ginger, cardamom, star anise and black tea, this Masala Chai Custard offers a delicate flavor and utterly creamy texture. It will make 4 (6-ounce) or 6 (4-ounce) custards. You can find Organic whole spices, tea and jaggery at Pure Indian Foods. Ingredients
  • 1 cup whole milk
  • 1 cup half-and-half
  • 2 tablespoons Assam tea
  • 1 tablespoon green cardamom pods
  • 2 teaspoons powdered ginger
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • ½ teaspoon black peppercorns
  • 3 star anise pods
  • 4 whole eggs
  • ⅓ cup jaggery
Instructions
  1. Pour the milk and half-and-half into a medium sauce pan over medium-high heat until it begins to steam and tiny bubbles appear at the sides of the pan, about 180 F. Turn down the heat to medium-low, and stir in the tea and spices. Allow the tea and spices to steep in the hot milk for 20 minutes.
  2. Heat the oven to 325 F, and fill a baking dish half-way with hot water. Place the baking dish in the oven.
  3. Break the eggs into a medium-sized mixing bowl, and add the jaggery. Whisk them together until the eggs look light and fluffy.
  4. Strain the spiced-infused milk through a fine-mesh sieve and into a pitcher or mixing bowl with a spout.
  5. Pour the milk into the egg and sugar mixture a little bit at a time, while whisking thoroughly, until you've added all the milk. Strain the mixture once more through a fine-mesh sieve, and pour it into ramekins.
  6. Place the filled ramekins into the baking dish in the oven, and bake the custards about 30 minutes, or until their centers wobble ever so gently when you jostle them.
  7. Allow the custards to cool to room temperature, and then top with whipped cream. Alternatively, you can store the custards in the fridge up to one day before serving.
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What is jaggery?

Jaggery is a traditional, unrefined cane sugar that, unlike white sugar, retains nutritive qualities of the sugarcane.  Jaggery contains manganese, iron, magnesium and potassium.  Jaggery is traditionally used to sweeten chai, as well as other foods.  It has a rich sweetness with hints of molasses, and a little bit is all you need to sweeten a dish. You can find organic online jaggery here.

 

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2018-10-20T03:20:17Z
Harvest Cake with Maple Frosting

harvest cake coombs family farms

Redolent with the sweet perfume of ginger, cinnamon and cloves, this harvest cake is perfect for fall.  Spread its delicate, spiced layers with lofty, light maple frosting and set it out for a fall dinner party or potluck.  It pairs beautifully with mugs of dark coffee, mulled wine, wassail or sweet spiced cider.

Why Maple Sugar Works Well for Harvest Cake

Maple sugar, sweet with hints of caramel and toffee, works particularly well for baking.  It’s in harvest cakes like this one, that maple sugar not only provides sweetness, but deep complex flavors, too.  Touched by warming woodsy notes and the lightest hint of bitter coffee, maple tastes of autumn.  When you bake with maple sugar, you infuse your cakes with that same rich complexity of flavor.  And it marries beautifully with winter squash, apples and pears while amplifying the robust spice of ginger, cinnamon and cloves.

Where there is flavor, there’s also nutrition.  Rich and pronounced flavor indicate the presence of micronutrients.  In addition to various antioxidants, maple also contains fair amounts of manganese and riboflavin and small amounts of calcium, zinc and potassium. Maple sugar is a great alternative to refined white cane sugar which offers only single note sweetness, without complexity or much nutrition.

When you bake, you must carefully balance the hydration of your batter.  Too much liquid, and the harvest cake won’t rise well, leaving you with a spongy wet mess.  Too little liquid, and the crumb is tough and dry, not tender.  Maple sugar works well for baking because you can substitute it easily for white sugar, without making adjustments to the other liquid portions of your batter, like eggs or milk.

In this harvest cake, milk kefir and eggs already enrich the batter while shredded butternut squash, apples and pears infuse it with even more moisture, making dry maple sugar an ideal sweetener. In adjusting your own recipes, keep in mind that maple sugar is slightly sweeter than white sugar, so use less; substituting only a half or three-quarters cup maple sugar for one cup white sugar.

Making Maple Frosting

This harvest cake, rich with ginger and cinnamon, wanted for a sweet frosting to soften its spice.  A heavy buttercream or cream cheese frosting would only weigh down a robust, and richly moist cake like this one, so I pair it with a maple-infused Swiss meringue buttercream frosting. One that’s flavor-forward, but light and ethereally delicate, too.

Egg whites, rich in protein, form the base of Swiss meringue buttercream, and when blended with butter, they form an airy, mousse-like frosting.  The version below is rich with maple and infused by the lightest touch of fragrant dark rum.  You start by whipping egg whites and maple sugar together in a double boiler until they froth and foam, then beat them to stiff peaks and a fine gloss before beating in softened butter.  In the end you have a maple frosting that is at once impossibly light in texture but boldly rich in flavor.

Harvest Cake with Maple Frosting decorated with apples, pears and cinnamon sticks.

Harvest Cake with Maple Frosting 5 from 1 reviews Print
Recipe type: Dessert Cuisine: American Author: Jenny McGruther Prep time: Cook time: Total time: Serves: 12 servings or One 3-Layer Cake Spiced with ginger, cinnamon, nutmeg and cloves, this Autumn-inspired Harvest Cake is gently sweet and rich with butternut squash, apples and pears. Light and fluffy Maple Frosting, spiked with the lightest touch of dark rum, finishes the cake. Ingredients For the Harvest Cake
  • 2½ cups all-purpose einkorn flour
  • 3 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons fine sea salt
  • 4 eggs
  • 1½ cups Coomb's Organic Maple Sugar Granules
  • ¾ cup extra virgin olive oil
  • 2 tablespoons dark rum
  • 1 cup plain milk kefir (make your own here) or buttermilk
  • 8 ounces grated butternut squash
  • 4 ounces grated apple
  • 4 ounces grated pears
For the Maple Frosting Instructions
  1. Heat the oven to 350 F, and line three 8-inch baking tins with parchment paper. Grease and flour the tins.
  2. In a medium bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and sea salt together.
  3. In a separate bowl, beat the eggs, maple sugar and 2 tablespoons dark rum together until thickened and fluffy, 3 to 5 minutes. Continue beating the eggs and sugar together while drizzling the oil into the bowl in a thin, steady stream.
  4. Add one-third of the dry ingredients into the bowl, stirring until they're fully absorbed into the egg mixture. Then stir in half the kefir. Add another one-third of the dry ingredients to the bowl, stirring until fully incorporated, and then stir in the remaining kefir. Stir the remaining flour mixture into the bowl, and make sure it’s fully incorporated into the batter. Fold the butternut squash, apple, pears and pecans into the batter.
  5. Distribute the batter evenly among the prepared cake tins, and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool for five minutes in the pan, and then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the Maple Sugar Frosting.
  1. In a double boiler, whisk the egg whites, maple sugar and salt together constantly until the sugar fully dissolves. Transfer the egg white mixture to the basin of stand mixer fitted with a balloon whisk. Whip the sweetened egg whites they form a glossy meringue and hold stiff peaks. Test the bottom of the mixing bowl, and when it has cooled to room temperature, whisk in the softened butter 1 tablespoon at a time at medium-low speed until the butter is fully incorporated. Whisk in the dark rum, and continue whisking until the frosting is smooth, light and glossy.
  2. Frost the cakes when they are completely cooled, and serve them at room temperature.
Notes Variations. You can substitute regular all-purpose flour or sprouted whole grain flour for the einkorn flour. 3.5.3251

Where to Find Organic Maple Sugar Granules

You can find maple sugar at many health foods stores and natural markets, as well as online. They vary in consistency and moisture content, and since managing moisture in this harvest cake’s batter is the key to its success, make sure to use a maple sugar that is nice and dry. Maple sugar granules, which are pourable, granulated and dry, work particularly well.

Coomb’s Family Farms is a 7th generation maple grower, you can find their organic maple sugar granules in many health food stores as well as online here.

Harvest Cake with Maple FrostingMaking Harvest Cake with Maple Frosting

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2018-10-11T12:00:09Z
Fermented Hot Sauce

Fermented Hot Sauce recipe using hot chilies, garlic and sea salt.

Fermented hot sauce, fiery and explosive with flavor, is fun to make in the late summer and early autumn when gardens and farmers markets are brimming with jalapenos, cayenne peppers, serranos and other chilies. Fermented hot sauces are easy to make,  and don’t take much active time in the kitchen beyond tossing a few hot peppers into a jar, waiting, and then blending them up to make hot sauce.

Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing them to sit in vats and ferment.  Both Tabasco sauce and sriracha are traditionally prepared through lactic acid fermentation, before they undergo further processing.

Fermentation is a magical and transformative culinary technique that not only helps to preserve foods that might otherwise spoil, but it also gives foods a complex and rich depth of flavor.  It’s the beneficial bacteria that proliferate during the lengthy fermentation process that gives this hot sauce its unique and vibrant flavor.

Choosing Chili Peppers for Fermented Hot Sauce

Any hot pepper will work in this recipe for fermented hot sauce. The heat of the pepper will influence the heat level of the final sauce.  Blending two or more pepper varieties adds nuance, flavor and can balance the heat of single varietal hot sauces. Choosing a single variety of chili pepper at uniform ripeness, and color, can be fun, too, because it will result in bright and vividly colored hot sauce.

Cayenne peppers work well, as do Scotch Bonnets, jalapenos, serranos, poblano, Fresno and cherry bomb peppers.  If you need to temper the heat of the peppers, you can always add a few sweet peppers, like Bell peppers, to the jar, too.

Making Fermented Hot Sauce

To prepare a good fermented hot sauce, you need just three simple ingredients: chilies, salt and time; however, the addition of garlic provides the sauce with depth and balance. You can also add other flavorings including herbs, spices, ginger, onion, scallions or sugar, which can temper the heat of the sauce.

Chili peppers, like other vegetables, are prone to contamination by mold if they aren’t fermented under optimal conditions.  You don’t want to spend the time and expense of fermenting hot sauce only to have it not turn out, so ferment the chilies in an airtight container.

Optimally, that container will allow the carbon dioxide that builds up during fermentation to escape without letting oxygen, which can foster the growth of mold, in.  A mason jar with a tight airlocked lid is both optimal and affordable.

Keep in mind that chili peppers, like cucumbers, are prone to the formation of Kahm yeast, a benign yeast with a dusty white appearance.  Kahm is often confused for mold, but, unlike mold, it never takes a fuzzy appearance and typically appears like a thin and dusty film on surface of the fermenting chilies.  It also lacks any aroma, while mold will typically smell acrid.  Keeping your ferments in a tightly sealed jar, fitted with an airlock, will help to prevent the formation of mold.

Storing your Fermented Hot Sauce

Fermented hot sauce is a living food.  It is rich in food enzymes and in beneficial bacteria.  Once you puree the chilies and bottle your sauce, it will continue to ferment.  Storing your fermented hot sauce in the refrigerator will help slow down the fermentation process; alternatively, you can can the hot sauce and it will become shelf-stable, but any probiotics created during fermentation will be destroyed.

Chopping cherry bomb peppers, yellow chilies and garlic to make fermented hot sauce.Fermented hot sauce recipe made with hot chilies, garlic and salt.
Fermented Hot Sauce 5 from 1 reviews Print
Recipe type: Ferment Cuisine: American Author: Jenny McGruther Prep time: Total time: Serves: about 1 pint Seasoned with fresh garlic this fermented hot chili sauce is rich with flavor, bright and fiery. Use it in to add flavor and heat to your meals. Ingredients
  • 2 pounds fresh hot chiles
  • 6 cloves garlic
  • 3 tablespoons fine salt
  • 1 quart warm water
Special Equipment Instructions
  1. Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.
  2. Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.
  3. Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid, and allow the chiles to ferment at room temperature 2 to 3 weeks, or until they smell and taste pleasantly sour.
  4. Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. Strain the pulp through a fine-mesh sieve, and bottle.
  5. Use right away or store in the refrigerator up to 1 year.
Notes For a thicker consistency, skip straining the sauce and bottle it as a puree.
In addition to garlic, you can also add, onion, lime, turmeric, ginger or other herbs and spices. 3.5.3251
 

Fermented Hot Sauce Video

Our Other Favorite Fiery Ferments

In addition to making homemade fermented hot sauce, you can make loads of other fermented foods easily at home.

Hot Pink Jalapeno Garlic Sauerkraut is a fun take on sauerkraut and uses red cabbage, jalapeno peppers and fresh garlic.

Easy Kimchi can be made with cabbage, chili peppers, radish and other ingredients.

Daikon Radish Kimchi is a similar recipe made with daikon radish, ginger, garlic, scallions and Korean chili powder.

Brine-Pickled Pepperoncini and Brine-Pickled Jalapenos are both easy to make and very similar to this recipe for fermented hot sauce.

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2018-10-08T01:53:44Z
Frozen Yogurt Bars

Frozen Yogurt Bars in a mold.

In partnership with Pampered Chef.

My littlest cooks with me. At nearly two, he clings to the hem of my dress, begging to come “up” where he watches me in the kitchen, never missing a detail. The other day, I plopped him on the countertop, and we dutifully measured out cupfuls of yogurt, and spoonfuls of honey and vanilla before stirring it all together to make frozen yogurt bars – jeweled by fresh berries. Icy, cold and marvelous.

My oldest, now thirteen, cooks too. He started just like his brother: sitting on the countertop where he measured and stirred before he graduated to knife skills at four and the stovetop at six. Now, he makes full meals, though he’s a little heavy-handed with hot sauce.

In the kitchen, amid endless pots, pans and mixing bowls, he learned about fractions and how many teaspoons make a tablespoon. He learned the microbiology behind homemade sauerkraut and yogurt, the chemistry that makes cake rise and that emulsifies mayonnaise.

More than science and math, cooking taught him the virtue of delayed gratification; that is, if he wanted oatmeal in the morning, he needed to set it to soak the night before. If he wanted homemade root beer, he needed to patiently wait more than a week. Cooking also taught him to value pleasure and allowed him to pursue the creative joy of making something entirely his own.

Getting Kids into the Kitchen

Cooking is not only a vital life skill that gives children and adults a sense of pleasure and accomplishment, it is also a vector for experiential learning and for learning the real-life application of both math and science.

According to a recent survey by Pampered Chef, nearly three-quarters of parents want their children to learn cooking skills in school, but fewer than half of schools provide that instruction. Failing to teach culinary skills is a not only a missed opportunity to inspire them, it is also a missed opportunity to prepare them to lead competent and skilled lives. This fall, Pampered Chef has partnered with Big Green to bring cooking education to schools across the country in an effort to bridge that gap. Want to find out how you can help? Keep reading!

Making Frozen Yogurt Bars with Kids

These frozen yogurt bars are an easy first recipe for children (or any novice cook). Even the youngest children can pour yogurt in a bowl, stir in the honey or dot the bars with fresh berries. Older children can measure, too, and make the entire dish from start to finish with or

without your involvement. There’s flexibility within this recipe. It won’t suffer if you add a bit too much vanilla, or too little honey, and it’s fun for children to make the bars their own by decorating them with fruit, nuts and seeds.

Baby mixing yogurt and honey.Putting berries and kiwi into frozen yogurt bars.
Frozen Yogurt Bars 5 from 1 reviews Print
Recipe type: Breakfast Author: Jenny McGruther Prep time: Total time: Serves: 12 bars Delicately sweetened by honey, and blended with lemon and vanilla, these frozen yogurt bars make a fun treat to make with even the smallest of children. Ingredients
  • 1 cup whole milk yogurt
  • ½ cup creme fraiche
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon rind
  • ½ cup finely chopped berries, nuts, seeds or other toppings
Special Equipment Instructions
  1. Pour the yogurt, creme fraiche, vanilla, and finely grated lemon rind into a large mixing bowl. Stir the ingredients together until uniformly smooth. Spoon about two tablespoons yogurt into each of the rectangular molds of the Pampered Chef Snack Bar Maker.
  2. Drop finely chopped berries, nuts and seeds over the yogurt. Seal the snack bar maker with a lid, and gently transfer it to the freezer. Freeze the bars at least two hours, or until hardened and set. Turn the bars out of the mold, and serve them ice cold.
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Give Back to Your Own Community

Pampered Chef partnered with Big Green, a nonprofit that provides learning gardens to underserved schools, to provide 150,000 kids in 500 schools with the equipment they need to start learning how to cook.

When you host a fundraiser:

You’ll earn money for local kids: Up to 15% of purchases will go to your local school, club, homeschool cooperative or scouting group of your choice to help buy much-needed supplies, equipment, instruments or other resources.

You’ll provide cooking education for local kids at the school of your choice by earning a Classroom Kitchen Kit equipped with mixing bowls, measuring cups and spoons, kid-friendly nylon knives, snack bar makers, other tools and even lesson plans.

You’ll provide cooking education for kids in need, because when the school or club of your choice earns a Classroom Kitchen Kit, Pampered Chef will also donate one to a Big Green school in need.

Frozen Yogurt Bars with kiwi, blueberries and pepitas.Making frozen yogurt bars.

Beyond Frozen Yogurt Bars

Smooth, creamy and decidedly tart, you can do a lot more with yogurt than serve it for breakfast. Below are some of our favorite ideas.

Yogurt Panna Cotta with Roasted Strawberries is another dessert that, like Frozen Yogurt Bars, could pass for breakfast, too.

Yogurt and Spelt Crackers are wonderfully flaky and buttery and worth the time and effort to cook from scratch.

Frozen Blueberry Yogurt Bites are easy to make and fun to pop out of the freezer for a treat on hot summer days

 

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2018-09-28T08:22:36Z
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