arielbird
03-28-2001, 02:49 PM
A few years ago I found an (alas) out of print book called "From a Monestary Kitchen". Most of the recipes were odd, but some were utterly fantastic, like a yogurt cake recipe I managed to embellish with some grated citrus peel. It was very low in fat and was extremely moist.
Most of the yogurt cake recipes I have tried since have turned out *chewy* instead of moist, and in an old-shoe way, not like chewy-brownie chewy. Anyone have any tried-and-true recipes for this old standby?
Most of the yogurt cake recipes I have tried since have turned out *chewy* instead of moist, and in an old-shoe way, not like chewy-brownie chewy. Anyone have any tried-and-true recipes for this old standby?