COFFEE AND YOGURT RECIPES

Steps:

• Cook milk over low heat, keeping it below the boiling point. Remove pan from heat and add in sugar, stirring until it dissolves.
• Gradually pour the milk mixture over the beaten eggs, stirring constantly until well blended.
• Transfer mixture to the top of a double boiler and cook, stirring constantly, until thick and smooth.
• Cool to room temperature, then add remaining ingredientsand mix thoroughly.
• Chill for 2-4 hours (or overnight). Freeze in ice cream maker according to manufacturer's directions.

Steps:

• Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
• Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
• Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.