Just add it instead of milk to any cake or muffin recipe.
It would be really really good in cinnamon rolls...in the dough part. Why donb't you do yeast?
Linda C

I made 2 loaves of this to glowing reviews:

SOUR CREAM BANANA BREAD (2 LOAVES)
Printed from COOKS.COM

1 c. butter
1 1/2 c. sugar
3 eggs
1 1/2 c. bananas, mashed
4 c. flour (plus 2 tbsp.)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 c. sour cream
1 c. chopped walnuts, optional
1 tablespoon Butter Schnapps or Banana Liqueur (optional)

Cream butter and sugar. Add eggs and beat. Add bananas and beat. Mix dry ingredients together (baking powder, baking soda and flour).

Add the well-mixed dry ingredients to the creamed mixture alternately with the sour cream. Beat until smooth. Beat in liquor, if using.

Stir in chopped nuts last.

Pour into 2 large greased and floured loaf pans and bake for 1 hour and 15 minutes at 350 degrees. To test for doneness, insert a sharp knife into center of bread. If it comes out clean, bread is done.

This bread is very moist and freezes well.

My personal alters to the recipe were:

3/4 cup white and 3/4 cup brown sugar, I like the brown sugar flavor.

No schnapps or liqueur, not something I keep.

I don't think I baked them as long as indicated here so check them at 45 minutes or so. I also used long skinny terrine pans, not the standard rectangular ones.

Here's a recipe from Alton Brown's cookbook about baking. Sorry, I don't remember the name of the cookbook, but I liked this recipe enough to copy it. (Don't tell anyone!)

Old School Muffins

Dry Goods

2 1/4 cups (11 oz. or 303 grams) All purpose flour
2 teaspoons (1/3 oz. or 10 g) Baking powder
1 teaspoon (1/4 oz. or 6 g) Baking soda
pinch salt

Wet ingredients

1/2 cup (3 3/4 oz or 105 g) Sugar
1/2 cup vegetable oil
1 large Whole egg
1 large Egg yolk
1 cup plain yogurt

Extra ingredients

1 to 2 cups of bits and pieces (I use walnuts and blueberries, 1 cup each, but anything you'd like should be fine. Maybe since your yogurt is vanilla flavored, some almonds would be good. For some reason, I think of almonds and vanilla going together. Or, maybe even chocolate chips! Mmmmm, chocolate chips and almonds, even better!)

Preheat your oven to 375 and prepare muffin tin (grease and flour as you probably usually do)

1. Combine dry ingredients (Brown likes to pulse them in a food processor.)

2. Whisk together all wet ingredients, including fat and eggs.

3. Add the wet ingredients to the dry ingredients and mix until batter comes together. Do NOT mix smooth.

4. Using an icecream scoop, drop the batter into the muffin tin.

5. Bake for 18 to 20 minutes, or until the muffin interiors hit 210 degrees F or a toothpick inserted into the bottom of a muffin comes out clean.

6. Remove from the oven and immediately turn the muffins on their sides so that the steam can escape the pan.

7. Serve immediately, or store in an airtight container for up to a week.

Yields 12 standard muffins.

Sally

Pink, I make this alot. You could certainly sub diced apples for the berries, and the vanilla yogurt for the lemon.
It makes a wonderful moist cake.
I use the lowfat cream cheese, but I use all sugar and 3 large eggs.
And if I don't have lemon yogurt, I use sour cream, and add some lemon zest.

Here is a link that might be useful: Blueberry Pound Cake

Not a baked goodie but vanilla yogurt's great on a bowl of granola instead of milk-- or spooned over fresh sliced fruit.

Thanks for all the recipes! They'll come in handy, as I almost always have yogurt on hand. I usually eat it with fruit topped with granola, but this yogurt has seen better days. I just hate to throw it out. It's not moldy, just "tart."

Linda, I love eating yeast bread, but making it just doesn't fit into my lifestyle.

I got to thinking about it, and vanilla yogurt is sweetened, so I'm not sure how to adjust the sugar accordingly in the recipe I provided. It calls for plain yogurt, which is, of course, unsweetened. You may be able to omit the sugar, or cut it by half, or whatever.

Sally