Recipies from FN
Here are some Three Dog Bakery recipies from when they were on the Food Network.
Dog Biscuits
2 cups whole-wheat flour
1 tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk
Cooking Directions: Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.
Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thick and cut out shapes. Place on a greased baking sheet and bake 20 minutes or until lightly brown. Cool on a rack then store in an airtight container.
Makes 30 large bones
Apple Cinnamon Training Bits
4 cups whole wheat flour
1/2 cup cornmeal
1 egg
2 Tablespoon vegetable oil
1 small apple (grated)
1 teaspoon cinnamon
1 1/3 cups of water
In a bowl combine all ingredients except the apple and water. Grate apple into mixture and add water. Mix until it starts forming together. Turn out on a lightly floured surface. Knead well. Roll out to a thickness of 1/4-inch to 1/2-inch. Take a straight edge and score the dough horizontally then vertically to make a grid of 3/4 squares. Be careful not to score the dough that it completely cuts through the dough. Place on a baking sheet that has been sprayed with a nonstick spray. Bake at 325 for 1 hour.
Banana Honey Cake
2 cups water
2 bananas
1/8 teaspoon vanilla
3 cups whole wheat flour
1/2 tablespoon baking powder
1 egg
2 tablespoons of honey
Preheat oven to 350. In a bowl combine water, bananas, vanilla, egg and honey. Then add whole wheat flour and baking powder. Mix well. Pour mixture into a 8-inch cake pan sprayed with a nonstick spray. Bake for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out dry.
Cinnamon Frosting:
In a mixer, combine the following:
12 ounces non-fat cream cheese (room temp)
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon honey
You can pipe different designs on top by using the carob frosting for color contrast. To make carob frosting, replace cinnamon with the same amount of carob powder.
Yield: (1) 8-inch cake.
Boxer Brownies
1/2 cup shortening
1/8 cup honey
4 eggs
1 teaspoon vanilla
1/4 cup carob powder
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 cup carob chips
Cream shortening and honey together thoroughly. Add the rest of the ingredients and beat well. Bake in a well greased 15 by 10 baking sheet at 350 for 25 minutes.
Frosting:
12 ounces non-fat cream cheese (room temp)
1 teaspoon vanilla
1 teaspoon honey
In a small mixer, add all ingredients and blend. Spread frosting over cooled brownies. Cut into 3-inch squares. Cut out a paw print out of paper. Hold ******** over each square and sprinkle with carob powder. Remove stencil carefully.
Collie Flowers
4 cups whole wheat flour
1/2 cup cornmeal
1/2 cup rolled oats
1 egg
2 tablespoons vegetable oil
1 teaspoon fresh chopped mint
Juice from one small orange
1 2/3 cups water
Mix all the ingredients together then turn out onto a lightly floured surface and knead. Roll out dough to about 1/8-inch thickness and cut out flower shapes. Place on a baking sheet that has been sprayed with a nonstick spray and bake at 350 for 45 minutes.
Pink Dipping Sauce:
3 cups vanilla chips
1 tablespoon beet powder
1 teaspoon vegetable oi
Yellow Dipping Sauce:
2 cups vanilla chips
1 tablespoon turmeric powder
1 teaspoon vegetable oil
Green Dipping Sauce:
3 cups vanilla chips
1 tablespoon spinach powder
1 teaspoon vegetable powder
In 3 separate double boilers melt the vanilla chips and add vegetable oil and colorings. Dip the tips of the flowers into the color desired and place on a pan lined with wax paper.
Yield: 12 pieces
Corgi Crumpets
1 1/2 cups cornmeal
1 1/2 cups cake flour
2 Tablespoon vegetable oil
1 egg
2/3 cups honey
1/2 teaspoon baking powder
1/2 teaspoonn cinnamon
1/2 teaspoon nutmeg
1 small apple
1 1/3 cups water
1/2 cup rolled oats
Preheat oven to 350. In a bowl, mix all ingredients except the apple and rolled oats. Grate apple into mixture. With an ice cream scoop, fill into muffin pans lined with paper baking cups and sprinkle with oats. Bake for 40 minutes
Yield: 12 servings
Great Danish
Light Dough:
4 cups whole wheat flour
1/2 cup cornmeal
1 egg
1/4 cup peanut butter
Dark Dough:
4 cups whole wheat flour
1/2 cup cornmeal
1 egg
2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons cinnamon
1 1/2 cups water
Mix all the ingredients for the light dough together and turn out onto a lightly floured surface and knead. Set aside.
Next, mix all the ingredients for the dark dough together and roll out onto a lightly floured surface and knead.
Next roll each dough separate to 1/8-inch thickness in a rectangle shape. Then lightly spray water on the top of the light colored dough. Next, place the dark colored dough on top of the light and roll up like a jelly roll. Wrap the roll in plastic wrap and chill in the freezer for 1 hour.
Then cut 1/4-inch slices off the roll until the roll is all sliced. Place the slices on a pan sprayed with a nonstick spray and bake at 350 for 1 hour.
Yield: 36 pieces.
Large Pizzas
3 1/4 cup cake flour
1/4 cup cornmeal
1/4 cup olive oil
1 egg
1 teaspoon baking soda
1 cup water
Mix all ingredients together then turn out onto a lightly floured surface and knead. On a pizza pan, that has been sprayed with a nonstick spray, spread the dough to the edges of the pan, forming the ends into a lip. Set aside.
Pizza Sauce and Toppings:
1 tomato
1/2 cup tomato puree
1 garlic clove
1/4 cup grated Parmesan cheese
1 teaspoon oregano
1/4 cup sun dried tomatoes
1 teaspoon basil
1 teaspoon cilantro
In a food processor, blend tomato, tomato puree, and garlic. Brush mixture over pizza crust. Sprinkle the remaining toppings evenly over the pizza. Cut the pizza into slices with a pizza cutter. Bake at 325 degrees for 50 minutes. Yield: 1 12-inch pizza.
Mutt Muffins
1 apple
2 carrots
2 tablespoons honey
2 3/4 cups water
1/4 teaspoon vanilla
1 egg
In food processor puree the apple. Shred carrot with hand shredder. In a bowl mix all wet ingredients together and add pureed apple. Mix wet ingredients thoroughly.
4 cups whole wheat flour
1/2 cup raisins
1 tablespoon baking powder
1 tablespoon cinnamon
1 tablespoon nutmeg
Combine dry ingredients.
Add wet ingredients to dry and mix, scraping sides and bottom of the bowl to be sure none of the dry mixture is left. With an ice cream scoop, fill a muffin pan 3/4 full, sprayed with a nonstick spray. Bake at 350 for approximately 1 hour. Yield: 12 to 14 muffins.
Peanut Brindle
5 cups rice flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup peanuts (chopped)
In a bowl, mix all ingredients, except chopped peanuts, together thoroughly. Set aside.
1 egg
1/4 cup honey
1/4 cup peanut butter
1 small apple
1/2 cup vegetable oil
2 1/2 teaspoon vanilla
1 1/2 cup water
In a food processor, add the above ingredients and blend together. When mixture is thoroughly blended, add to the bowl of dry ingredients. Combine and turn out on a lightly floured surface. Place a piece of plastic wrap on top of dough then roll out dough to 1/4-inch thickness. Remove the plastic wrap and score dough into 4 by3-inch rectangles. Spritz the top of the rectangles with water and sprinkle chopped peanuts over them. Press the chopped peanuts into the dough with the palm of your hand. Bake at 325 for 50 to 60 minutes. Yield: 12 to 14 pieces.
Snickerpoodles
1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3 3/4 cup white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 cup cornmeal
2 teaspoons cinnamon
Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack. Yield: 36 pieces.
