I've been making doggie treats. They are both for my dogs, and their friends! I give them in cute bags along with the recipe.
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I've been making doggie treats. They are both for my dogs, and their friends! I give them in cute bags along with the recipe.
Quote:
Thank you and please can we have your doggy treat recipe? We have four Shih-Tzu who are very picky on dog treats........human food is a free for all and we all know outside of most veggies..human food is not good for them.
Thank you and please can we have your doggy treat recipe? We have four Shih-Tzu who are very picky on dog treats........human food is a free for all and we all know outside of most veggies..human food is not good for them.
Sure! Here you go:
Peanut Butter Dog Treats
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1/2 cup peanut butter (all-natural or organic)
1 cup water
2 tablespoons oil
Preheat 350 F. Combine oil, peanut butter and water. Add flour slowly, forming a dough. Knead dough into firm ball and roll to 1/4 inch thickness.
Use fun cut outs! Place on an ungreased cookie sheet. Bake for 20 minutes, sometimes less (check on them until you know how fast their cooking). Makes 2 1/2 dozen cookies.
Peanut Butter Dog Treats
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1/2 cup peanut butter (all-natural or organic)
1 cup water
2 tablespoons oil
Preheat 350 F. Combine oil, peanut butter and water. Add flour slowly, forming a dough. Knead dough into firm ball and roll to 1/4 inch thickness.
Use fun cut outs! Place on an ungreased cookie sheet. Bake for 20 minutes, sometimes less (check on them until you know how fast their cooking). Makes 2 1/2 dozen cookies.
I started a Brandied Friendship Fruitcake starter last night. Every 10 days you add additional fruits to it. After 30 days you have this delicious brandied fruit for baking the fruitcakes - and 3 starters of brandied fruit syrup to share, start another batch or eat over ice cream or cake.
I made this last year for the first time, it was a big hit.
I made this last year for the first time, it was a big hit.
Made TONS of fresh pumpkin puree yesterday.
Making Pumpkin bread, pumpkin pie, and pumpkin spice cake today
Making Pumpkin bread, pumpkin pie, and pumpkin spice cake today
Quote:
Kim, I was just searching for a good fruit cake recipe last night! Would you post yours, please? Thanks!
Kim, I was just searching for a good fruit cake recipe last night! Would you post yours, please? Thanks!
I baked 3 apple pies today-2 for a farmer's market customer and one to give away
Quote:
Kim, I was just searching for a good fruit cake recipe last night! Would you post yours, please? Thanks!
Sure...here you go...
Brandied Fruitcakes
makes 6 total cakes, 9" x 5"
If you do not have a friend who can share a "starter juice" with you, then start by mixing
- 6 oz (3/4 cup) plain brandy, apricot brandy, or peach brandy
- 6 oz of heavy syrup from canned peaches, apricots or fruit cocktail. Do not use any other type of fruit syrup.
For Day 1:
1 1/2 cups Brandied fruit starter or the brandy-syrup mixture above
1 (32 oz) can sliced peaches with juice
2 1/2 cups sugar
Combine in a gallon glass jar, and stir all together; stir several times the first day, thereafter stir once each day. Keep covered loosely and at room temperature. Do not refrigerate or cover tightly - the fruit and brandy must ferment.
Day 2 through 9: Stir well once a day.
On Day 10 add:
1 (32 oz) can pineapple chunks with juice
2 1/2 cups sugar
Stir once a day for ten days. Color will change and fruit will foam, no problem, this is part of the fermentation process.
On Day 20 add:
1 (32 oz) can Apricots or Fruit Cocktail with juice (I prefer the Apricots)
2 1/2 cups sugar
1 (10 oz) jar maraschino cherries with juice
Day 21 through 29: Stir well once a day.
On Day 30:
Drain juice from fruit. (It's thick and syrupy.) Divide the juice into 1 1/2 cup (12 oz) increments (pint jars work nicely for storage). These are the Brandied fruit starter for your future cakes or to share with friends to start theirs. Refrigerate or freeze. Will keep 30 days in refrigerator and longer if frozen.
To bake the Fruitcakes:
Divide drained fruit into thirds, about 2 cups each.
Cake Batter:
for two
1/2 cup EACH raisins (I prefer craisins), chopped dates, chopped walnuts and chopped pecans
1/3 of the drained fruit mixture (about 2 cups), coarsely chopped
1 box yellow cake mix
1 box (4 serving) vanilla instant pudding
4 eggs
1/2 c. oil
for six
1 1/2 c. EACH raisins (I prefer craisins), chopped dates, chopped walnuts and chopped pecans
All of the drained fruit mixture
3 boxes yellow cake mix
3 boxes vanilla pudding
12 eggs
1 1/2 c. oil
Use ingredients shown above to make either 2 loaves or 6 loaves at a time. If you have a very large mixing bowl, use second set of ingredients and make all 6 loaves at once. If not, use the first set of ingredients and make 2 loaves at a time. Preheat oven to 350 degrees. Grease and flour 9" x 5" loaf pans. Mix ingredients and pour into loaf pans. Batter will be stiff. Bake 50 to 60 minutes. Do not overbake.
This cake is delicious, moist and rich. Serve for special occasions or give as gifts. I like to let the cakes set-up in the refrigerator for at least a week to allow the flavors to blend. The cakes also freeze well.
You do not have to make it all into fruitcakes. The fruit and/or the juice/syrup are both delicious served over ice cream or pound cake.
edit: LOL...I knew I couldn't type all that without a typo
Kim, I was just searching for a good fruit cake recipe last night! Would you post yours, please? Thanks!
Sure...here you go...
Brandied Fruitcakes
makes 6 total cakes, 9" x 5"
If you do not have a friend who can share a "starter juice" with you, then start by mixing
- 6 oz (3/4 cup) plain brandy, apricot brandy, or peach brandy
- 6 oz of heavy syrup from canned peaches, apricots or fruit cocktail. Do not use any other type of fruit syrup.
For Day 1:
1 1/2 cups Brandied fruit starter or the brandy-syrup mixture above
1 (32 oz) can sliced peaches with juice
2 1/2 cups sugar
Combine in a gallon glass jar, and stir all together; stir several times the first day, thereafter stir once each day. Keep covered loosely and at room temperature. Do not refrigerate or cover tightly - the fruit and brandy must ferment.
Day 2 through 9: Stir well once a day.
On Day 10 add:
1 (32 oz) can pineapple chunks with juice
2 1/2 cups sugar
Stir once a day for ten days. Color will change and fruit will foam, no problem, this is part of the fermentation process.
On Day 20 add:
1 (32 oz) can Apricots or Fruit Cocktail with juice (I prefer the Apricots)
2 1/2 cups sugar
1 (10 oz) jar maraschino cherries with juice
Day 21 through 29: Stir well once a day.
On Day 30:
Drain juice from fruit. (It's thick and syrupy.) Divide the juice into 1 1/2 cup (12 oz) increments (pint jars work nicely for storage). These are the Brandied fruit starter for your future cakes or to share with friends to start theirs. Refrigerate or freeze. Will keep 30 days in refrigerator and longer if frozen.
To bake the Fruitcakes:
Divide drained fruit into thirds, about 2 cups each.
Cake Batter:
for two
1/2 cup EACH raisins (I prefer craisins), chopped dates, chopped walnuts and chopped pecans
1/3 of the drained fruit mixture (about 2 cups), coarsely chopped
1 box yellow cake mix
1 box (4 serving) vanilla instant pudding
4 eggs
1/2 c. oil
for six
1 1/2 c. EACH raisins (I prefer craisins), chopped dates, chopped walnuts and chopped pecans
All of the drained fruit mixture
3 boxes yellow cake mix
3 boxes vanilla pudding
12 eggs
1 1/2 c. oil
Use ingredients shown above to make either 2 loaves or 6 loaves at a time. If you have a very large mixing bowl, use second set of ingredients and make all 6 loaves at once. If not, use the first set of ingredients and make 2 loaves at a time. Preheat oven to 350 degrees. Grease and flour 9" x 5" loaf pans. Mix ingredients and pour into loaf pans. Batter will be stiff. Bake 50 to 60 minutes. Do not overbake.
This cake is delicious, moist and rich. Serve for special occasions or give as gifts. I like to let the cakes set-up in the refrigerator for at least a week to allow the flavors to blend. The cakes also freeze well.
You do not have to make it all into fruitcakes. The fruit and/or the juice/syrup are both delicious served over ice cream or pound cake.
edit: LOL...I knew I couldn't type all that without a typo
Last edited:
Kim,
THANK YOU for posting the fruit cake recipe! I can hardly wait to give it a go!
Celeste, aka, Bumpershoot.
THANK YOU for posting the fruit cake recipe! I can hardly wait to give it a go!
Celeste, aka, Bumpershoot.
today i baked for some college students away from home and to fill our cookie jar...
Dollhouse Cookies
all the goodies in the dough...
1 cup each: vanilla, semi-sweet & milk chocolate chips and m&m's!
a big batch of Chocolate Dollhouse cookies
and a big stack of original vanilla's waiting for a glass of milk!
the total insanity of the project...
Dollhouse Cookies
all the goodies in the dough...
1 cup each: vanilla, semi-sweet & milk chocolate chips and m&m's!
a big batch of Chocolate Dollhouse cookies
and a big stack of original vanilla's waiting for a glass of milk!
the total insanity of the project...
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