Dec 18, 2012
Who can resist showering their beloved pooch with gifts during the holiday season? Instead of the usual chew bone or fuzzy toy, why not try this homemade dog treat – it’s very easy to make and doesn’t require a lot of ingredients. With different baking options and a few variations it’s also quite versatile.
Basic Ingredients:
1 cup Cornmeal
1 cup All Purpose Flour (to make gluten free or organic you can use any of the following flours as alternatives (Oat Flour, Brown Rice Flour, Rye Flour or Whole Wheat Flour)
4 Tablespoons of Baking Powder
1 cup Milk (any type i.e. Full, Non fat, Skimmed, etc)
1 Whole Egg – slightly beaten
½ cup Corn Oil (or Vegetable, Canola and for organic use Safflower). You can make it even yummier by adding bacon fat!
Directions:
Combine all the dry ingredients together in a large bowl. Add liquids and beat until smooth. Pour into a greased 8” x 2” square baking pan. Bake in a preheated oven at 425 degrees for 15 to 20 minutes. Take out of oven and let cool in pan for 15 minutes and than slice into bars for the size of your dog or friends dogs. If you prefer muffins than use a mini muffin pan and bake for approx. 10 minutes and if using a regular muffin pan bake for 15 to 18 minutes.
Storage: These goodies should be kept in an airtight container in the fridge and will last 7 days (if your pooch hasn’t devoured them all by then!). They can also be kept frozen for 30 days in sealed Ziploc bags. Bundle in small quantities if freezing so when you want to give your pooch a treat you can take a bag out and let them defrost in the fridge before serving.
VARIATIONS
Try turning them into Italian Corn Bread by adding a tablespoon of tomato paste and ¼ tsp of garlic salt and ½ tsp of dried parsley or dried oregano.
For the Vegan Dog try adding a ½ cup of grated carrots or ½ cup of Zucchini
Cheese Lovers add ½ cup of Cheddar or Parmesan
For fruit loving dogs, you can add some dried or defrosted frozen cranberries for an even more tastier and festive treat!
This recipe is from the kitchen of WILMA’S BARKERY located at Good Companions Kennels & Cattery in Kingston, New Brunswick, Canada
The owners, Sally and John Weston, are former residents of Bermuda and are fans of Lindo’s Group of Companies. For more information visit www.boardingkennels.org/Canada
Dec 17, 2012
Fried Chicken
Spicy Chicken Wings
Honey Chicken Wings
Chicken Tenders
Curry Chicken
Deep Fried Pollock
Beef Pot Roast
Lamb Chops
Smoked Pork Sausage
BBQ Beef Meatballs
Beer Battered Cod
Fish Chowder
Mac-n-Cheese
Starches & Veggies
Salad Bar
Dec 17, 2012
December’s recipe is from Executive Chef Livio Ferigo
INGREDIENTS
For the crust
2 ½ cups all-purpose flour
2 tbsp sugar
¼ tsp salt
½ cup cold butter, broken into small pieces
5 tbsp cold vegetable shortening
8 tbsp ice water
For the filling
8 medium apples (1 medium apple = approx. 1 cup)
1/3 to 2/3 cup sugar
¼ cup all-purpose flour
½ tsp ground nutmeg
½ tsp ground cinnamon
Pinch of salt
2 tbsp margarine (more…)
Dec 17, 2012
With so many ways to use, rich, creamy lemon curd makes a wonderful homemade gift for giving at Christmas. Delicious spread over buttery shortbread, scones and English muffins, for topping pancakes, spooned over berries, or for filling tarts and layer cakes.
Ingredients
4 eggs
4 egg yolks
7oz granulated sugar
6 lemons, juice and zest of 3
5oz unsalted butter, cut into small cubes
5 sterilized jam jars
Decorations and labels, if desired
Directions:
- Sterilize the jam jars. Wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 275°F. Dry the jars, upside down, on a rack in the oven for 30 minutes.
- Using the top bowl of a double boiler, whisk the eggs and egg yolks until well combined. Add the sugar and stir in the lemon zest and juice. Add the butter and set the bowl over the lower pan of very gently simmering water, making sure the bowl doesn’t touch the water.
- Stir the mixture with a wooden spoon for five minutes until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes. The lemon curd should be the consistency of custard. When the curd is ready, it will thinly coat the back of the wooden spoon and the sides of the bowl. The curd will continue to thicken in the jars.
- Pour the hot lemon curd into warmed, sterilized jars and leave to cool. Cover the curd with a disc of waxed paper or baking parchment and seal with a lid. Add a festive label with date and recipients name, and decorate if desired. Store in the fridge and plan to give within a few days as lemon curd should be used within two weeks.
PREP. TIME: Less than 30 mins COOKING TIME: 10 to 30 mins YIELD: Makes 5 jars
Dec 14, 2012
Fish Chowder
Fried Chicken
Breaded Shrimps
Breaded Scallops
Corned Beef Brisket
Roast Chicken
Leg of Lamb
Roast Pork Loin
Tequila Lime Wings
Honey Chicken Wings
Buffalo-Style Tenders
Mac-n-Cheese
Starches & Veggies
Salad Bar
