Tag Archives: Whole Wheat Flour

Lucy’s Dog Bisuits

Lucy is my 17 week old English Blockhead Lab. Before I ventured back to Pa my boss in NC made Lucy treats for the road trip. She loved them! My boss was kind enough to share her recipes with me. I believe this is a combination of Gunther’s Blend, her Schnauzer.

I compiled a few recipes into one. Once these are devoured I will make another batch and post.

These have to sit overnight in the oven and Lucy girl knew it and wouldn’t stop barking at the oven.

I did let her sneak one. After all she is a good girl!

This recipe yield 123 mini dog bone biscuits (1 1/2 inch)

Recipe:

3 cups of whole wheat flour

1 cup Oat brand

1 1/3 cup Corn Meal

1 cup natural crunchy peanut butter

1 cup chicken stock

1/2 cup skim milk

3 eggs, separated (one is for the egg wash)

Canola oil (optional for soften up the dough)

Directions:

1. Preheat oven to 350 degrees. Parchment paper line two half sheet cookie sheets. Set aside.

2. In a large bowl mix together first three ingredients (all the grains). Set aside.

3. Place the peanut butter in a medium bowl microwave for 30 seconds stir and repeat once more. Add the milk and chicken stock to the melted peanut butter. Lightly beat two of the eggs in small dish and add to the liquid ingredients and whisk together.

4. Pour the liquid ingredients into the dry using a spatula mix until no dry residue remains. Cover with bowl with plastic wrap. Let the dough rest for 15 minutes.

5. Once the dough has rested lay a few hand fills of the dough on pastry mat or lightly floured surface. Using a rolling pin, roll out the dough into 1/4 inch thickeness and cut the biscuits out. Now I did add a teaspoon or two of the oil on my hands and worked it into the dough. The dough is dry. I added it to prevent cracking.

6: Place the cut outs on the prepared baking dish. I was able to fit 45 per sheet pan using a 1 1/2 inch mini bone cut out. You can use any shape you want. The local dog bakery here in town uses circles. I found one antique cut-out in the shape of a bunny I’ll use next time.

7. Before placing in the oven brush with egg wash. The thicker you cut them the longer they need to bake. I went on the thicker side and baked mine for 20-23 minutes.

8. Let the cookies dry on a drying rack. Once completely cooled and oven cooled as well place the biscuits back on the baking sheet and let dry out over night in oven.

9. Next day place in airtight container and share with fur friends.

George’s Best Man-Dog Cake

We attendee a very special wedding earlier in the month of our dear friends. It was a lot of fun. We had the honor of preparing their wedding cake for this memorable event.

Their adorable 4-pawed son aka chocolate lab, George was in the wedding party! In honor of this families special day we also baked a dog best man’s cake to go along with their wedding cake. George was able to share his cake with his fellow wedding attendee pups.

If you like the dog biscuits you can find the recipe here.

This recipe yields one 6 inch round cake

Peanut Butter & Carrot Cake

Ingredients:
1/8 cup natural peanut butter

1/8 cup canola oil

1/2 tsp. pure vanilla extract

1/8 cup honey

2 egg whites (1/4 cup egg substitute)

1/2 cup whole wheat flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 cup shredded carrots (about 1 large carrot)

Directions:

Preheat oven to 325 degree & parchment paper line a 6 inch round cake pan & spray with flour canola oil spray (like bakers joy or the pam variety).
In a medium mixing bowl mix together vegetable oil, egg, honey and vanilla extract. Set aside
In a large bowl mix together the flour, baking soda and cinnamon. Pour the dry ingredients into the wet ingredients. Mix until no dry residue remains. Fold in carrots.
Once batter is combined, pour into the prepared 6 inch baking pan and bake for 40 to 45 minutes. Use toothpick method to check the readiness of the cake. Once toothpick comes out clean out of the center of the cake with no wet residue removed the cake from the oven and allow to cool on wire rack for 5 minutes in the pan. Once time has elapsed remove from the pan and allow to cool the remainder of the time on wire rack.

Peanut Butter Frosting

Ingredients:

Peanut Butter Cream Cheese Frosting:
4 oz. cream cheese, room temperature
½ cup creamy peanut butter

Directions:

In a medium mixing bowl with a hand mixer, combine the cream cheese and the peanut butter, beat together until creamy and spreadable.
Once the cake has cooled. Frost the cake and decorate as you wish. If you like the biscuit idea make sure to add the biscuits while the frosting is still wet and has not firmed up.

Apple Breakfast Oat Bars

I was saving these apples from my grandpa’s to make an apple crisp but what the heck this is like an apple crisp for breakfast. I’m going for it! Oh happy Sunday!
Preheat oven to 350 degrees. parchment line an 8 by 8 baking pan. Set aside.
Ingredients:

Oat Pastry Ingredients:

1 cup Old fashioned Oats

1 cup Whole Wheat Pastry Flour

1/2 cup raw sugar

5 TB Canola Oil

3 TB unsweetened applesauce

1/2 TB ground Vietnamese cinnamon

pinch of kosher salt

1 TB Ground Flaxseeed

Apple filling:

4 small transparent (early) apples (cored and sliced thin)

1 tsp ground Vietnamese cinnamon

1 TB unsalted butter

2 TB raw sugar

Pinch of kosher salt

This recipe yields 9 bars
Directions:

1. Place apples, cinnomon, butter, 2 TB raw sugar in small quart pan on low to medium heat. Heat apples for 5-7 minutes until they start to break down almost like chunky applesauce. Stir occasionally. After time has elapsed allow to cool slightly prior to placing on oat batter.

2. In a medium bowl mix together flaxseed, applesauce, canola oil, oats, cinnamon, sugar, and pastry flour. Mix with hands until mixture is course but well incorporated.

3. Divide oat mixture in half. Place half the mixture down on the bottom of the 8 by 8. Press into the parchment paper. Place the slightly cooled apple filling on first layer. Spread evenly. Finally top with remains oat mixture. Make sure to spread the topping evenly.

4. Bake for 45 minutes and remove from oven and allow to cool on wire rack before cutting into bars.

Zucchini Oatmeal Cookies

Zucchini! I am bound and determined to make something with Zucchini everyday! Until my supply from the garden is exhausted! I decided to try a new cookie recipe even though I love my grandma’s (which I also have featured on this site). Yum yum!

Ingredients:
2 cups of Zucchini( after drained well it should yield about 1 1/2 cups)
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs or 1/2 cup egg substitute
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 1/2 cup whole wheat pastry flour
2 1/2 cup old fashion oats
2 tsp Vietnamese cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 teaspoon pure vanilla
1/2 -1cups of raisins (optional)

Yields 4.5 dozen

1. Preheat oven to 350 degrees.
Line baking sheet with parchment paper and spray with cooking spray.

2. Mix applesauce, oil, vanilla and sugars in a large bowl. Add eggs and stir until combined.

Ingredients