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There should always be fun treats for every holiday! This page is categorized in the order
of the next holiday coming up.
VALENTINE'S DAY
Cupid's Crush Cookies (Three Dog Bakery Cookbook)
Makes 3 dozen cookies
2 cups all-purpose
flour
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/3 cup canola oil
1/2 cup molasses
2
Tbp honey
1/4 cup unsweetened applesauce
5 large egg whites
2 tsp pure vanilla extract
Preheat oven to 350
F. Grease 2 baking sheets with nonstick vegetable spray. Stir together the flour, baking powder, cinnamon and ginger in a
bowl and set aside. In a large bowl, stir together the oil, molasses and honey until well mixed. Add the egg whites, applesauce
and vanilla to the molasses mixture and stir to blend. Add the dry ingredients to the wet ingredients and mis until smooth.
Drop
the dough by the rounded teaspoonful, 1 1/2 inches apart, on the baking sheets. Using the back of a spoon, press down on each
dough drop to make an indent. Bake for 12 to 14 minutes or until light golden.
Cool to room temperature and serve.
You can store for one week in an airtight container or wrap well and freeze for up to two months (thaw before serving.)
NEW YEAR'S DAY
New Year's Eve Midnight Licks (Three Dog Bakery Cookbook)
Submitted by Gibbon (12/31/06)
Makes 40 cookies
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/4 cup
canola oil
1 large ripe banana, mashed
1/2 cup unsweetened applesauce
1 large egg
1 cup quick rolled oats
1
cup carob chips
Preheat oven to 350 F. Grease 2 baking sheets with nonstick vegetable spray. Stir together
the flours and baking powder in a bowl and set aside. Beat the oil, banana and applesauce together in a bowl using
an electric mixer or a spoon. Beat in the egg. Add the dry ingredients to the wet ingredients and mis
until smooth. Stir in the oats and carob chips.
Drop the dough by the rounded teaspoonful, 1 1/2 inches
apart, on the baking sheets. Bake for 8 to 10 minutes, until light golden. Cool to room temperature
before serving. Store in an airtight container for up to 1 week, or wrap well and freeze up to 2 months. Thaw
before serving.
CHRISTMAS AND HANNUKAH
Dog Gingerbread Cookies
Submitted by Gibbon (12/2/06)
2c. whole wheat flour
1c.
cornmeal
¼ c. vegetable oil
2 T. nutritional
yeast
2 T. ground flax seed (optional)
1 T.
vinegar
½ T. ground ginger
½ t. ground cinnamon
¼
t. ground cloves
¼ t. ground nutmeg
½ c. dark
molasses
½ c. water
Pinch of salt
Mix
dry ingredients; mix wet ingredients and combine. Pinch off balls and flatten on non-stick or greased cookie sheet (can also
be cut into shapes); prick with fork or toothpick. Bake at 250° for 40-45 minutes. Cool until hard and crisp. Store in airtight
container.
Doggie Bark
Submitted by Baron (12/12/06)
Help your child make a special treat
for that other member of the family, plus any other dogs in her life. (We hear that reindeer are also partial to this bark!)
Be sure to use carob chips -- chocolate is harmful to canines.
Be sure to check out our other great ideas for Gifts
Kids Can Make.
4 cups carob chips
1/2 cup creamy peanut butter
1/2 cup dry-roasted peanuts or chopped walnuts
1/4 teaspoon cinnamon
Step 1
In a bowl, melt the carob chips in the microwave for 30 seconds. Stir them
with a wooden spoon, then microwave for 30 seconds more.
Step 2
Stir in the peanut butter and microwave for another
15 seconds. Stir the ingredients again to combine.
Step 3
Add the nuts and the cinnamon, then stir the mixture
to coat the nuts.
Step 4
Line an edged cookie sheet with aluminum foil and lightly spray the foil with nonstick
cooking spray. Pour the mixture onto the foil and chill it for 15 minutes in the freezer or 30 minutes in the refrigerator.
Step 5
Remove the bark and break it into roughly 1- by 2-inch pieces. Store it in an airtight container for up
to 2 weeks. Makes about 70 pieces.
Hannukah Hound Honey Cake
Submitted by Gibbon (12/13/06)
From the Three Dog Bakery Cookbook
1 C all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
3 Tbp carob powder
1/3
C canola oil
3/4 C honey
2 large eggs
3/4 cup skim milk
1 tsp pure vanilla extract
Preheat oven to 350
degrees. Grease a 9-inch round cake pan with nonstick vegetable spray and dust with flour.
Stir together the flour,
baking powder, cinnamon and carob powder in a bowl and set aside. In a large bowl whisk together the oil and honey. Add
the eggs, one at a time, stirring to incorporate. Add the milk and vanilla, and combine. Add the dry
ingredients to the we ingredients and mix until smooth.
Spread the batter evenly in the cake pan. Bake for
25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool to room temperature
before cutting and serving. Store in an airtight container for 3 days, or wrap well and freeze up to 2 months. Thaw
before serving.
HoliDog Beast Feast
Submitted by Gibbon (11/30/06)
1 small apple diced (about 1/2 cup)
1 T Canola Oil
2 lbs. boneless chicken, diced
1/2
cup unsweetened applesauce
1 tsp dried sage
1 Cup frozen peas or green beans, thawed and drained
1 cup wild rice
or long grain rice
3 cups homemade chicken stock or canned low sodium chicken broth
Preheat oven to 350 degrees. Suate
the apple in the oil for 2 minutes, or until tender. Place the apple in the bottom of Dutch oven or similar covered
casserole. Add the remaining ingredients, stirring to combine.
Cover and bake for 1 hour, or until the rice
is tender. Cool to room temperature before serving. Store covered in the fridge for up to 3 days.
Makes
8 or more beast feasts depending on size of your pup's tummy!
Santa Paws Holidog Cake (Three Dog Bakery)
Submitted by Gibbon (12/6/06)
Serves 6 to 8 of your furry elf friends!
2 Cups whole wheat flour
1/4 cup wheat germ
2
tsp baking powder
1 tsp ground cinnamon
3/4 cup molasses
1/2 Cup canola oil
2 large eggs
1 tsp pure vanilla
extract
1 large apple, cored and diced
Preheat oven to 350 degrees. Grease a 12-cup bundt pan with nonstick
vegetable spray and flour.
Stir together the flour, wheat germ, baking powder and cinnamon in a bowl and set aside. In
a large bowl, whisk together the molasses and oil. Add the eggs, one at a time, whisking to blend. Add
the vanilla and 1/2 cup water. Add the dry ingredients and mis until smooth. Fold in the apple.
Pour
the batter into the bundt pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center of cake comes
out clean.
Cool to room temperature before slicing and serving. Store in an airtight container for up to
3 days or wrap well and store in the freezer for up to 2 months (thaw before serving.)
Yorkie Pudding
Submitted by Gibbon (12/5/06)
1 Cup all-purpose flour
1 large egg
1/2 cup skim milk
2 to 3 Tbp canola oil
Sift
flour into a bowl. In a separate bowl, beat the egg, then stir in the milk and 1/2 cup water. Slowly
pour the egg misture into the flour and whick until the batter is smooth.
Let the batter rest for approximately one
hour. Place the oven rack in the top position, and pre-heat the overn to 425 degrees.
Divide the oil among
12 metal (not non-stick) muffin cups. Place the muffin pan on the top rack of the hot oven for 10 to 15 minutes
(until the oil is very hot). Pour the rested batter into the muffin cups and place the pan back on the top rack
of the oven. bake for about 15 minutes until the popovers are puffed and golden.
Cool completely before
serving. Store refrigerated in an airtight container for up to three days.
THANKSGIVING
Gingered Turkey
Submitted by Angus (10/31/06)
1 1/2 lb. ground turkey (or chicken)
1 egg
3/4 cup applesauce
1/3 cup almond flour
or oats
1 1/2 tablespoons grated ginger root
Prepare your meatloaf pan of choice.
Combine all ingredients
until moistened and shape into a loaf. Bake at 350 for about 60 minutes.
Harvest Meatloaf
Submitted by Gibbon (11/11/06)
Recipe created by the Daneboys
2 lb. ground meat
1 medium pear, diced
3 large eggs, lightly beaten
1
medium zucchini, grated
½ cup oats or 1/3 cup almond flour
2 teaspoons basil
1 14 ½ oz can of pureed pumpkin
1
¼ cups shredded cheese
¼ cup nut pieces (pecans, almonds, or walnuts)
Preheat to 350 and lightly oil a 9x5”
loaf pan.
Combine all ingredients except cheese and honey in a large bowl and mix well. Put half of the mixture in
the prepared pan and cover with cheese. Cover with the remaining meat mixture. Bake for 90 minutes or until done.
Stinky Cheese Turkey Balls
Submitted by Gibbon (11/12/06)
1 1/2 lb. Ground Turkey
1/2 Cup Parmesan Cheese
1 Cup Steamed and Mashed Sweet
Potato
1 Cup Quick Oats
Preheat oven to 350 degrees. Mix all the above ingredients in a large bowl. Make 1" balls,
place them on a non greased baking sheet and bake for 15 min. or until done. Keep refrigerated in a air tight container. Freeze
any that won't be used within a couple of days.
Sweet Potato Soup
Submitted by Vaughn (10/31/06)
1 cup cooked sweet potato (we leave the skins on)*
1 1/2 cups stock (chicken tastes best
to me)
3/4 cup milk (rice, soy, cow, or goat)
Blend until smooth. Might I suggest this warmed and sprinkled with
ginger and cinnamon?
*One sweet potato takes about 7 minutes on high power in the microwave or 20-30 minutes at 350. Don't
forget to vent the potato with a fork or knife.
Turkey Hash (great for leftovers)
Submitted by Conan (11/19/06)
1 - 2 lb. turkey, cubed
1/2 c. apple juice
3 c. shredded potatoes
1 Tbl.
minced garlic
2 c. sliced zucchini
1 tsp. dried sage
1/2 tsp. dried thyme
1/2 c. yogurt
Cook turkey over
medium high heat (we use water, but olive oil is good, too) until no longer pink, about 3 minutes. Remove from
skillet and cover to keep warm.
Add apple juice to skillet and bring to a boil, scraping loose turkey from the bottom of
the skillet. Add potatoes, garlic, zucchini, and herbs; cook over high heat about 8 minutes, gently stirring. Add
turkey and heat thoroughly.
Remove from pan and toss with yogurt.
HALLOWEEN
Maple-Pumpkin Cookies
Submitted by Gibbon (10/26/06)
2 cups organic brown rice flour
1/2 cup buckwheat flour
3 tsp wheat-free baking powder
2
tsp cinnamon
1/4 tsp powdered ginger
1/4 cup olive oil
1/2 cup honey or maple syrup
2 eggs beaten
1 tsp vanilla
extract
1 1/2 cups organic canned pumpkin (without spice)
1/2 cup water or apple juice (reserved)
Combine the
dry ingredients and mix well. In a separate bowl, combine all the wet ingredients, except for the water or juice, blending
well. Mix the dry ingredients into the wet very slowly. The batter should be thick but pourable. Slowly mix in the water or
juice until you have a nice consistency.
Expert Tip: Place the bowl of batter in the freezer for 10-15 minutes. It
will make the spooning of the cookies on to the cookie sheet much easier.
Preheat the oven to 400°F. Take about 1/2
Tbsp size drops and place them on a well-oiled cookie sheet. Swirl the batter around as you drop it so that you create nicely
shaped cookies, ending in a peak.
Bake at 400°F for 10 minutes. Cookies should be firm, but still soft and chewy,
just like you like your own cookies! This recipe makes its fair share of medium-sized cookies. Store in an air-tight container.
Pumpkin Biscotti
Submitted by Gibbon (10/28/06)
Makes about 1 lb (500 g) of Biscotti
- Preheat oven to 350°F (180°C)
- Nonstick baking
sheets
1 cup canned pumpkin puree 250 mL
(not pie filling)
1/4 cup each liquid honey and water 50 mL
2 tbsp canola
oil 25 mL
1 large egg 1
1 tsp vanilla 5 mL
4 cups all-purpose flour 1 L
1 tsp ground cinnamon 5 mL
1/4 tsp
baking powder 1 mL
1/4 tsp baking soda 1 mL
1. In a large bowl, whisk together pumpkin puree, honey, water, oil,
egg and vanilla. Stir in flour, cinnamon, baking powder and baking soda until well incorporated.
2. In the bowl and using
hands, knead until dough holds together. Transfer to lightly floured surface. Divide dough into 2 equal pieces. Shape each
piece into a log. Flatten the logs to make about 4 inches (10 cm) wide.
3. With a fork, poke holes all over the surface
of the logs. Place about 4 inches (10 cm) apart on baking sheet.
4. Bake in preheated oven for 35 to 40 minutes or until
firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F (150°C).
5. With a sharp knife,
cut each log into 1/4-inch (0.5 cm) thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets. Bake
for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container
for up to 30 days.
Yuppie Pumpkin Seed Cookies
Submitted by Gibbon (10/28/06)
2 cups whole wheat flour
1/4 cup cornmeal
1/2 cup soy flour
1 teaspoon bone meal
1 teaspoon sea salt
1/4 cup pumpkin seeds
2 tablespoons oil
1/4 cup molasses
2 eggs
1/4 cup milk
Mix
dry ingredients
In small bowl mix eggs and milk
Add oil, molasses and all but 1 tablespoon of egg/milk mixture.
If
needed add a little extra milk.
Knead a few minutes, let dough rest 45 minutes.
Roll dough out to 1/2 inch and cut
into shapes
Brush with remaining the egg/milk mixture.
Bake at 350 F for 30 minutes or until lightly brown
For
a harder cookie, turn off heat and leave in oven over night
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