On 15 Sep 2007 at 1:40, drginger wrote:
> I can't believe I've found someone that can possibly help. I'm a
> veterinarian and I bake homemade dog biscuits to raise money for our
> training club and other groups. I am looking for the recipe for the
> "yogurt" or "dipped" coating they put on fancy dog biscuits. I've seen
> it on alot of different dog biscuits but I can't find any recipes or
> even a human recipe that would be applicable. It's just like yogurt
> dipped pretzels. The biscuit is usually half dipped in the coating.
> Can you possibly help me? Thankyou!
Hello Dr. Ginger,
Everything that I can find regarding yogurt coatings is below or on these sites:
Yogurt Coating 1
Yogurt Coating 2
Yogurt Coating 3
The closest thing to what you see on commercial dog biscuits would be to purchase
the Barry Farms yogurt chips, melt them, and dip the biscuits in them. One of
these other recipes might work, but you'll have to experiment with them. I have
no experience with them.
Yogurt Covered Pretzels
1 bag of your favorite miniature pretzels
2 cups strawberry or vanilla yogurt
5 cups confectioners sugar
Preheat oven to 250°F. In a large mixing bowl, mix the confectioners
sugar into the yogurt one cup at a time with a hand blender. Using
tongs or chopsticks, dip the pretzels, one at a time into the frosting
and place them on the wire cooling rack. (Place a cookie sheet under
the wire rack to catch the excess frosting that will drip from the pretzels.)
Once all pretzels are coated, turn your oven off and place the wire rack
and cookie sheet in, leaving the oven door slightly open. The excess heat
will help the frosting dry without leaving the pretzels soggy. Allow frosting
to harden for 3-4 hours, remove from oven, and store pretzels in an airtight
container for up to 3 days.
Yields: 3-4 dozen pretzels
250 gram pkg cream cheese
5 cups icing sugar
1 tsp vanilla
1/4 cup plain yogurt
1. Soften cream cheese and place it in the top pot of a double boiler and
add the icing sugar and yogurt. Put just enough water in the bottom of the
double boiler so that it won't touch the underside of the top pot, and bring
the water to a gentle boil.
2. Put the top pot in place and stir gently and continuously until the cream
cheese mixture is melted and well blended. Stir in the vanilla. Turn the heat
off, but leave the double boiler on the burner so the water remains hot but
3. With tongs or a dipping fork, pick up one piece at a time of the dried
fruit, nuts or candy that you want to coat, and dip them in the melted mixture.
Place them on wax-paper lined cookie sheets, or on wire cookie cooling racks.
4. Once the yogurt coated pieces are cool and dry, store them between layers
of waxed paper in covered tupperware-type containers.
Yogurt Covered Raisins
2 cups raisins
8 ounces "yogurt cream cheese" (recipe below)
1/4 cup butter
6 cups confectioner's sugar (powdered sugar)
1 1/2 teaspoons vanilla extract
Steam raisins to plump, place raisins over boiling water (in a sieve or
steamer basket). Steam, covered for 5 minutes.
In heavy bottomed saucepan, combine yogurt cream cheese and butter.
Stir over low heat until butter is melted, cheese is soft, and mixture is
well combined. Place butter mixture into a large bowl.
Add confectioner's sugar one cup at a time, until frosting is thick and
creamy but not dry.
Add vanilla extract.
Gently stir in raisins.
Drop by teaspoon onto waxed paper.
Let dry uncovered for about 4 hours or overnight.
Makes about 3 1/4 to 4 dozen clusters.
Yogurt Cream Cheese (Makes about 6 servings of yogurt cream cheese)
1 quart plain yogurt (whole milk or low fat)
Line a large sieve or colander with cheesecloth. Place the sieve over
a bowl and then place the yogurt in the strainer. Cover the bowl and
sieve with plastic wrap, and let drain overnight.
After 12 hours, hold the cheesecloth and very gently squeeze any remaining
moisture out of the cheese. Empty the whey from the bowl and let the "cheese"
stand for another 8 hours. Place the cheese in a clean container. The Yogurt
Cream Cheese is now ready to use in recipes.
3 cups sifted icing sugar
1/4 cup plain yogurt
2 teaspoons vanilla
In a food processor or mixing bowl combine all ingredients and whirl
Dear Uncle Phaedrus,
My grandmother used to make the most wonderful biscuits. I have been trying
to make them for years without success and I wondered if you could help me.
These were not the big, fat fluffy biscuits one sees a most Southern
restaurants. No, these were thin, crisp on the outside and soft on the
inside. Very short.
I would be most grateful if you could find a recipe with instructions as to
how I might achieve these heavenly morsels.
Thanks so much,
A reader says:
Hi Uncle Phaedrus
I think the "Thin Southern Biscuit" being asked for on today's listing
might be "Beaten Biscuits" which are famous in the south. I have never
made them, but there are hundreds of recipes. Here is a site with some
I love your site and use recipes from it often.
Looking for the "Clam Chowder" recipe from the closed and reopened
Spenglers restaurant in Berkley California. They use to give out
photocopies of the recipe so it was not a big secret. My copy was
misplaced, I should be whipped for misplacing it, it is still the
standard for the best white clam chowder ever. The organization that
took over the restaurant were not too smart and didn't keep the chowder
it was famous for.
Thank you for your time and help.
I recently found this recipe from Bon Appetit.
Spenger's Clam Chowder
(Bon Appetit, Mar 1977, page 8. From Spenger's Fish Grotto Berkeley CA.)
4 lbs clams, in shells scrubbed and drained
4 slices bacon, cut in 1-inch pieces
1 large yellow onion, fined diced
4 tomatoes, peeled and chopped
1/4 celery, chopped
1 green pepper, chopped
1/4 teaspoon thyme
1/4 teaspoon Accent seasoning (optional)
1 tablespoon parsley, chopped
1 white potato, cut in 1/2 inch cubes
salt and pepper
3 tablespoons butter
4 tablespoons flour
1 Place clams in a pot and add boiling water just to cover. Cook, covered until clams open.
2 Remove clams and reserve liquid. Remove meat from shells and finely chop.
3 Gently saute bacon; add onion, tomatoes, celery, and pepper. Cook 5 minutes and add to clam stock and bring to a boil.
4 Add thyme, accent, parsley, diced potatoes, and chopped clams. Season with salt and pepper to taste and let simmer.
5 Melt butter, blend in flour and stir into simmering stock.
6 Serve when stock coats a spoon and potatoes are tender.
On 11 Sep 2007 at 10:19, Mary wrote:
> I recently became the proud mom to two Nubian goats (dairy goats). I
> also recently tasted "pondhopper" cheese an artisan cheese made by
> Tumalo Farms which was made with hops ( I just so happen to have a
> bumper crop this year). I was wondering if you could dig up a recipe
> for making goat's milk cheese with hops for me. I'd greatly
> appreciate it! Thanks!
> Mary .
The only hop cheeses that I can find mentioned are the pondhopper,
German hop cheese, and British Herefordshire hop cheese. The latter
two are made with cow's milk. There are no recipes for any hop cheeses
on the Internet that I can find.
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