EVERYDAY BAKING MIX http://recipething.com/recipes/show/13166

The garlic must be minced or pressed before going into the food processor or else the dip will contain large chunks of garlic.

To make ahead: The dip can be refrigerator, wrapped tightly in plastic wrap, for up to 24 hours. Season with additional Tabasco, salt and pepper to taste before serving.

I used Dried Tarragon that I got from the Spice dealer at Terminal Market, Philadelphia which worked just fine.
To Make Ahead: The dip can be rerfrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Season with additional fresh lemon juice, salt and pepper to taste before serving.

“Makes one 9”x5" loaf — inspired by this recipe on Pinch My Salt (http://pinchmysalt.com/2008/03/17/orange-yogurt-bread-recipe/)

“This is the kind of simple recipe I love to have in my collection, and I have a feeling I’ll be turning to it again and again. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. Like most baked goods it also freezes beautifully — and can be easily sliced when frozen.

One of the nicest things about cake recipes is that there are basically an endless number of them — change one or two things and you’ll often end up with an entirely different dessert. Next time I’ll make this cake using a combination of lemon and lime, or maybe even lemon, lime, and orange. Meyer lemons would probably be delightful. As always, I urge you to seek out local and organic ingredients whenever possible."
(http://foodiefarmgirl.blogspot.com/2008/06/strawberries-in-garden-orange-yogurt.html)