Whole Milk Vanilla and Lowfat Plain Available in 32 - Ounce Sizes Petaluma, Calif., March 11, 2017 — Straus Family Creamery, the first certified organic creamery in the United States, introduces two new...
The two new organic Greek yogurts —
Whole Milk Vanilla and Lowfat Plain were awarded a gold medal in the 2017 Los Angeles International Dairy Competition.
Petaluma, Calif., March 11, 2017 — Straus Family Creamery, the first certified organic creamery in the United States, introduces two new organic Greek yogurts —
Whole Milk Vanilla and Lowfat Plain — at the 37th annual Natural Products Expo West and Engredea, the world's largest natural, organic and healthy products show.
• Chobani ®
Whole Milk Vanilla Chocolate Chunk: Delicate dark chocolate chunks, folded into a rich, creamy, Madagascar vanilla yogurt.
To make the beet puree for coloring, I simply steamed 1 large beet until soft and pureed it with 1/2 cup Nancy's
Whole Milk Vanilla Yogurt (can swap in coconut yogurt) and 1/4 cup water.
Do you think you can sub
whole milk vanilla yogurt instead of Greek Yogurt?
Ingredients: 1 banana / 5 or 6 strawberries, preferably frozen / 1/4 cup orange juice more or less, depending on how thick or thin you want it / 3 tablespoons Carrington Farms Coconut Oil - liquefied / 3 tablespoons organic
whole milk vanilla yogurt / 3 ice cubes.
Not exact matches
Almond
Milk 2 cups almonds — soaked overnight 6 cups water 4 dates — pitted 2 tablespoons agave 1/2
vanilla bean pod without beans OR 1/4
whole vanilla pod (I like to save the
vanilla pods after I've scooped out the beans for other desserts.
Ingredients
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanil
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g)
whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon
vanilla extract 1/2 vanil
vanilla extract 1/2
vanillavanilla bean
3 cups
whole milk (find raw
milk here) 1 cup
whole cane sugar OR 3/4 cup honey (buy
whole cane sugar here and honey here) 2 tablespoons butter (optional)(buy grass - fed butter here) 1 teaspoon
vanilla extract (optional)(buy extracts here)
In a medium bowl or measuring cup, combine and stir 1/2 cup of the
milk, stir the egg whites,
whole egg, and
vanilla extract.
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp
whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond
milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp
vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Ingredients: Mixed nuts (almonds, peanuts, cashews), chicory root fiber, palm kernel oil, sugar, honey, non GMO glucose, crisp rice, cocoa powder, sea salt, cascabel chili, ancho chili, soy lecithin, cinnamon,
whole milk,
vanilla extract, habanero chili
CREAM CHEESE FROSTING4 ounces cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup
whole milk or heavy cream1 teaspoon
vanilla extractCombine cream cheese and butter.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat
vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup
whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 %
milk
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups
whole milk 1 teaspoon pure
vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
5 ounces bittersweet chocolate, chopped 3/4 cups
whole milk 1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure
vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cubes
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1
vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml)
whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Ingredients 2 cups heavy cream 1 cup
whole milk 1/2 cup sugar pinch salt 3 egg yolks 1 egg 1 tsp
vanilla extract 2 cups vegan marshmallows
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons
Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut
Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons
Vanilla Extract -LSB-...]
200g (7 oz) dark chocolate 200g (7 oz) chocolate cookies, roughly crumbled 500 ml (2 cups)
whole cream 1 x 397g (14 oz) can sweetened condensed
milk, chilled 2 tsp
vanilla extract
2 T butter, softened 12 - 3/4» thick slices of bread 6 eggs 1 1/2 cups
whole milk 1/4 cup sugar 2 T maple syrup 1 tsp
vanilla extract 1/2 tsp salt
Let's not forget sourdough pizza, sticky buns and even brioche (just add sugar, eggs,
whole milk and a little
vanilla).
500 ml (2 cups)
whole cream 1 x 397g (14 oz) can sweetened condensed
milk, chilled 2 tsp
vanilla extract 200g (7 oz) dark chocolate 150g (about 5 oz or 2/3 cup) Biscoff spread (cookie butter) 2 large or 4 small meringues — about 1 cup when crumbled
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of
whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure
vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
Cover that layer of bread with a simple custard mixture of eggs,
whole milk,
vanilla, granulated and brown sugars, cinnamon, and salt.
Ingredients 3 eggs 3/4 cup sour
milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp
vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour
milk by adding 1 Tablespoon lemon juice to
whole milk and let sit for... Continued
almond, almond
milk, banana bread, bread, brown sugar, cake, carrot, carrot cake, cheese, chickpea, chickpea flour, cinnamon, coconut, coconut oil, cream, cream cheese, egg, fat, banana,
milk, nutmeg, oats, pineapple, raisins, salt, walnuts, oil, mashed, carrots, flour,
whole wheat flour, sugar, almond flour, baking soda,
vanilla, coconut flakes, pecans, baking, muffins, pastry, soda, wheat, ingredients, flakes, topping, applesauce, frosting, cooking spray, flax
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from
whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp
vanilla extract ○ 1/2 cup unsweetened almond
milk ○ * 1 cup fresh blackberries *
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat
milk (I had 1 %; if you drink
whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a
vanilla bean
for the
vanilla peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup
whole milk 1/4 cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut butter filling 1 teaspoon pure
vanilla extract
Coconut
milk,
vanilla, and
whole wheat flour help maintain their nutritional worth, but also make these pancakes vegan friendly.
Cake 5 large eggs, separated 1 cup granulated sugar, divided 1 teaspoon
vanilla extract 1/3 cup
whole milk 1 cup all - purpose flour 1 1/2 teaspoons baking powder Pinch of salt
Highest - quality cocoa butter,
whole milk powder, and exotic
vanilla blend together in creamy, sweet baking chips, perfect for making everything from chocolate chip cookies to triple chocolate blondies the possibilities are endlessly irresistible.
orange zest For the frangipane cream: 1/3 c. millet flour 3/4 c. sugar pinch salt 2 eggs 2 egg yolks 2 c.
whole milk 1/4
vanilla bean 2 tbs.
2 ripe bananas 1/3 cup of
vanilla, lemon or plain Chobani 1 cup of
vanilla almond
milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of
vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of
whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
1/2 cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (from a 1 - pound or 450 gram loaf) white sandwich bread 1 stick (4 ounces or 113 grams) unsalted butter, softened 3 cups (710 ml)
whole milk 6 large eggs 1/4 teaspoon table salt 2 teaspoons (10 ml)
vanilla extract
2 cups fresh or thawed frozen cranberries 1 3/4 cup sugar, divided 2 cups all - purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1 stick unsalted butter, softened 2 large eggs 1 teaspoon
vanilla extract 1/2 cup
whole milk Optional: confectioners» sugar for garnish
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure
vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy
milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white
whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy
milk, but I prefer sour cream)
4 tablespoons (57 grams) butter, softened 1/2 cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon
vanilla bean paste (or pure
vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams)
whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (120 ml)
milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar, for garnish
1 1/3 cups
whole wheat white flour 2/3 cup wheat germ 1 teaspoon baking soda 1/4 teaspoon salt 2 heaping teaspoons cinnamon 3/4 teaspoon ground ginger 1/2 cup 1 %
milk 1/2 cup low fat
vanilla yogurt 1/3 cup cane sugar 1/4 cup molasses
In a stand mixer combine the
whole milk, sugar,
vanilla extract and banana extract, spin on medium high using a whisk attachment until the sugar dissolves.
In a large glass measuring cup or heatproof bowl, mix the sugar,
whole egg, egg yolks, cornstarch and cocoa powder with 2 tbsp of Bailey's (or
milk), whipping cream and
vanilla with a whisk.
1/3 cup vegetable oil 1/2 cup brown sugar 1 large egg 1 teaspoon
vanilla extract 3/4 cup pumpkin puree 1/2 cup
whole milk
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon
vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml)
whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
1 large butternut squash, approximately 2 pounds 2 cups
milk 2 cups white sugar 1/2 cup dark brown sugar 1 cinnamon stick 8 - 10
whole cloves 1
vanilla bean, split 1 cup dried unsweetened coconut
Ingredients 1 cup white
whole wheat flour 1 cup 1 %
milk 3/4 cup water 1 teaspoon
vanilla 3 eggs 1/2 teaspoon
vanilla extract 1 tablespoon melted butter 1 tablespoon honey Extra butter or non stick spray for cooking the crepes
siggi's
whole -
milk yogurts are available in four delicious flavors — plain,
vanilla, strawberry & rhubarb, and mixed berries — siggi's
whole -
milk yogurt contains more protein than sugar per serving (without using low - calorie sweeteners or sugar substitutes).
Whole Milk, Skim
Milk, Condensed Skim
Milk, Sugar, Corn Syrup, Polydextrose, Contains 2 % or less of:
Vanilla Extract, Natural Flavors, Natural Cream Flavor, Annatto, Vitamins A & D, Stabilizer and Emulsifier (Propylene Glycol Monoesters, Mono & Diglycerides, Guar Gum, Cellulose Gum, Carrageenan), Disodium Phosphate, Whey, Calcium Carbonate).
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed
milk 3/4 cup (180 grams)
whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon
vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water