BREADS
Buck's Best Bread Pudding
Submitted by Gibbon (3/4/06)
Prep Time: 15 minutes
Cooking Time: 60 minutes
3 eggs
1/4 C honey
1/4 teaspoon vanilla extract
4
slices white bread
2 C nonfat milk
Preheat oven to 325( F.
In a large bowl, combine eggs, honey, and vanilla. Beat
together well.
Cube 4 slices of bread. Place in square baking dish or individual oven-proof custard dishes.
Heat milk
in saucepan until scalded. Slowly add 1/2 of the hot milk into the bowl containing the egg mixture (keep whisking the egg
mixture to temper). Add remaining milk.
Place baking dish(es) into a large pan for a water bath. Pour milk-egg mixture
over cubed bread. Add water to the pan until the water level is equal to the liquid mixture level of the baking dishes.
Bake
uncovered for about 1 hour. Let cool. Refrigerate.
Doggy Cornbread
Submitted by Gibbon (3/4/06)
1 cup cornmeal
1 cup flour
4 teaspoons baking powder
1 cup milk
1 egg, beaten
1/2 cup
bacon drippings
Combine dry ingredients. Add liquids and beat until smooth. Pour into a greased, 8" square baking pan.
Bake at 425 F. for 15-20 minutes.
Pup-kin Nut Bread
Submitted by Gibbon (3/4/06)
Makes 6 Merry Mutt Mini Loafs.
1½ cups all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon
baking powder
Pinch of ginger
½ cup canola oil
¼ cup honey
1 18-ounce can pumpkin
2 large eggs
Preheat
the oven to 350° F. Grease and flour six aluminum mini bread pans.
Stir together the flour, cinnamon, baking powder,
and ginger in a bowl and set aside. In a large bowl stir together the canola oil and honey. Add the pumpkin and eggs, one
at a time, and stir to combine. Stir in ¼ cup of water. Add the dry ingredients and mix until smooth.
Fill the bread
pans 2/3 full. Bake for 35 to 40 minutes, or until toothpick inserted in the center of a loaf comes out clean.
Twice-as-Nice-per-Slice Spice Bread
Submitted by Gibbon (11/25/06)
1/2 cup canola oil
1/2 cup honey
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
2
tsp ground ginger
2 tsp groun cinnamon
1 tsp baking powder
Preheat oven to 350 degrees. Grease 6 disposable
aluminum mini loaf pans with non-stick vegetable spray.
Whisk together the oil and honey in a large bowl. Beat
in the egg and molasses until the mixture is smooth. In a separate bowl, combine the flour, ginger, cinnamon, and
baking powder, and add to the molasses mixture. Pour 1/2 cup hot tap water over the batter and stir gently.
Fill
the mini loaf pans 2/3 full. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of a loaf comes
out clean. Cool at room temperature before serving.
Store in an air tight container for up to 3 days or
wrap well and freeze for up to 2 months.
Makes 6 mini loaves.
CAKES/PUPCAKES (Icing recipes are below too!)
BIRTHDAY CAKE
Submitted by Lady Jasmine (2/20/06)
• 1 1/2 cups All-Purpose flour
• 1 1/2 tsp. Baking powder
• 1/2 cup Margarine,
softened
• 1/2 cup Corn oil
• 1 Jar strained beef or liver baby food (2 1/2-ounce)
• 4 Eggs
• 3 Strips dog beef jerky, crumbled (optional)
• Plain yogurt (for dogs) or cottage cheese (for dogs or
cats), for icing
Sift flour and baking powder together; set aside. In large bowl, with electric mixer at medium speed,
cream margarine until smooth. Add corn oil, baby food and eggs; mix until smooth. At low speed, gradually beat flour mixture
into beef mixture until batter is smooth. Fold in beef jerky. Pour batter into well-greased and floured 8"x5"x3" loaf pan.
Bake in a preheated 325F. oven 70 minutes. Let cool on wire rack a few minutes before removing from pan to cool completely.
Ice each slice with yogurt or cottage cheese for dogs, or with cottage cheese for cats. Yield: 1 (8") loaf cake.
Happy Hound Cake
Reviewed and posted by Tessa (10/26/06)
1 3/4 all purpose flour
1/2 cup carob powder
1 tsp baking powder
1/2 cup canola oil
1 cup
honey
4 large egg whites
1 cup plain nonfat yogurt
1 tsp pure vanilla extract
Preheat oven to 350 degrees.
Greade an 8 or 9 inch round pan with nonstick vegetable spray and dust with flour.
Stir the flour, carob powder and
baking powder together in a bowl and set aside. In a large bowl, mix the oil and honey with an electric mixer or wooden spoon.
Add the egg whites, one at a time, continuing to beat. Add the yogurt and vanilla and mix to combine thoroughly. Add the dry
ingredients to the wet ingredients and mix until smooth. Spread the batter evenly in the cake pan. Bake 30 to 35 minutes or
until a toothpick inserted in the center comes out clean.
Cool to room temperature before serving. Store in an airtight
container for up to 3 days or wrap well and freeze up to 2 months.
Harry's Party Pupcakes
Submitted by Gibbon (9/15/06)
1 large apple
1 1/2 cups wheat flour
1/4 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon
baking soda
1/2 cup plain yogurt
1/2 cup water
1/4 cup vegetable oil
2 tablespoons honey 2 eggs
1 cup grated
cheddar cheese
For the Frosting
8 oz Neufchatel Cheese (lowfat cream cheese)
2 tablespoons plain yogurt
2
tablespoons honey
2-3 tablespoons flour
grated carrots
Directions:
Preheat oven to 400 ° F (200 ° C). Grease
muffin tins.
Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix
together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and
eggs, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.
Spoon into the muffin tins,
filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin
comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.
For the frosting,
combine the Neufchatel cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting
to a good spreading consistency. Frost the pupcakes, sprinkle them with finely shredded carrots as garnish, and you're ready
for a doggone good party!
Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan
and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake
cool, then frost and decorate with carrot shavings.
JERKY CAKE
Submitted
by Bullet (2/1/07)
Here's a make-at-home
beef-flavored dog cake recipe from Bullwrinkle.com:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2
cup soft butter
1/2 cup corn oil
1 jar strained beef baby food
4 eggs
2-3 strips of beef jerky
Preheat
oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs.
Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter.
Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese
or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.
ICING:
1 tub (the big one) of low-fat
cream cheese
Maybe 4 tbs peanut butter
a few squirts of honey
PAWSHAKE CAKE
Submitted by Gibbon (4/19/06)
2 cups whole wheat flour
2 tsp baking powder
1/2 cup honey
1/3 cup honey
1/3 cup unsalted peanut
butter
1 large egg
1 cup skim milk
1/4 cup chopped peanuts unsalted
Preheat oven to 350 degrees. Grease two
8 or 9 inch round cake pans with nonstick vegetable spray and dust with flour. Stir together the flour and baking powder in
a bowl and set aside. In a large bowl, cream together the honey and peanut butter with an electric mixer or wooden spoon.
Beat in the egg and milk. Add dry ingredients to wet ingredients and mis until smooth.
Pour the batter into the cake
pans. Sprinkle the top of batter with peanuts. Bake for 25 to 35 minutes or until toothpick comes out clean. Cool down before
slicing.
Store in airtight container for three days or wrap well and freeze up to 2 months!!
PLUTO'S BIRTHDAY CAKE
Submitted by Pluto (8/18/06)
instant mashed potato
wet dog food ( fancy one like lamb an rice veggie mix)
hard dog treat
food
coloring (just a pinch)
She dumped the wet dog food on a small plate, shaped it round than she made the instant potato
in a mixing bowl, added the food coloring than spread it on the dog cake like frosting. She than graded some dog treat on
top to give it a crunchy cookie look. She slapped on the #2 candle an BAMMM!! It was delish!!!!
ICING
Icing That Requires Refrigeration:
White Carob Icing
Submitted by Bullet (12/13/06)
This icing can be colored naturally for decorating:
· For pink icing - use beet powder
· For green
icing - use spinach powder
· For yellow icing - use turmeric
Directions:
3 cups white carob chips (available
at heath food stores)
1 tablespoon vegetable powder for coloring (see above)
1 teaspoon vegetable oil
Melt
carob chips and add vegetable oil and colorings. Dip cookies halfway in icing, or use a pastry brush to cover, and place cookies
on waxed paper to dry.
The Following Icing Recipes Require Refrigeration
Banana Carob Frosting
Submitted
by Bullet (12/13/06)
2 cup mashed banana
1 Tbs safflower margarine
6 Tbs carob flour
2 tsp vanilla
3 tsp unbleached
flour
Blend ingredients well. Frost cookies with a spatula or fill a pastry bag fitted with a fine tip and pipe onto
cookies.
Cream Cheese Frosting
Submitted by Bullet (12/13/06)
12 ounces nonfat cream cheese, room temperature
2 teaspoons honey
Beat with a hand mixer until fluffy.
Frost cookies with a spatula or fill a pastry bag fitted with a fine tip and pipe onto cookies.
Cinnamon Vanilla variation:
To the above recipe, add 1 teaspoon of vanilla, and 3 teaspoons of cinnamon.
MUFFINS
Cottage Cheese Pear Muffins
Submitted by Gibbon (12/18/06)
Recipe created by Daneboys
2 c flour
1/8 c honey
1 tsp powder (optional)
1 tsp soda (optional)
1/2 tsp cardamom
1
c cottage cheese
1/2 c milk
1/2 c apple juice concentrate (no sugar added)
1 Tbl oil or applesauce
1 egg
1/2
c honey
2 pears, peeled and chopped
Preheat to 400 degrees.
Mix first set of ingredients in a large bowl
until combined and set aside. Combine second set separately and gradually add to the first set, stirring only until just combined.
Fold in the pears.
Divide batter evenly between 12 muffin cups, lined or slightly greased. Bake for 15-20 minutes.
Crowning Crumpets
Submitted by Gibbon (4/19/06)
2 cups cornmeal
1 1/3 cups water
1 cup cake flour
1/2 teaspoon baking powder
2 tablespoons vegetable
oil
1/4 cup real bacon bits
1 egg
2/3 cup honey
paper baking cups
Preheat oven to 350 degrees. Mix all ingredients
together. Spoon into muffin pan lined with paper baking cups. Bake for aproximately 40 to 45 minutes. Cool.
Grrrrrnola Muttins
Submitted by Gibbon (12/15/06)
Makes 24 mutt muffins
2 C all-purpose flour
1 C quick rolled oats
1 1/2 C unsweetened granola
(NO raisins) or other flavored granola
2 T baking powder
1 t ground cinnamon
1 C Honey
1/2 C canola oil
2 large
eggs
1 large apple, diced (can substitute with pears, peaches or bananas)
Preheat oven to 400 degrees. Grease two
12 cup muffin pans with nonstick vegetable spray.
Stir together the flour, oats, granola, baking powder and cinnamon
in a large bowl and set aside. In a separate bowl, whisk together the honey and oil. Whisk in the eggs,
one at a time, then 1 1/4 cups of water. Add the wet ingredients to the dry ingredients and stir just until combined. Fold
in the apples or the fruit of your choice.
Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, or
until a toothpick inserted in the center of a muffin comes out clean. Cool to romm temperature before serving. Store
in an airtight container for up to 4 days or wrap well and freeze for up to 2 months (thaw before serving).
