Recipe: Buttermilk Bones, Times Three

I tried 3 simple variations on this recipe to make 3 versions of treats for the dogs.


cinnamon treats

Cinnamon Buttermilk Bones

4 C whole wheat flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

2 C buttermilk

1/4 C honey

2 tsp vanilla

6 Tbsp unsalted butter

Melt the butter, set aside.  Mix together the dry ingredients, add the wet ingredients, mix lightly then drizzle in melter butter and mix thoroughly to form a dough.  Roll out on a floured surface.  Cut into desired shapes.  Bake on a greased cookie sheet at 350 degrees F for 25 minutes.


gingerbread buttermilk bones

Gingerbread Buttermilk Bones

4 C whole wheat flour

1 Tbsp ginger

1 tsp baking soda

1 tsp cinnamon

2 C buttermilk

1/4 C honey

1/2 C blackstrap molasses

Mix together the dry ingredients. Stir the wet ingredients to mix and combine with the dry ingredients. Mix thoroughly to form a dough. Roll out on a floured surface. Cut into desired shapes. Bake on a greased cookie sheet at 350 degrees F for 25 minutes.


peanut butter biscotti

Peanut Butter Biscotti

4 C whole wheat flour

1 tsp baking powder

2 1/2 C buttermilk

1 C peanut butter

Using an electric mixer, beat the peanut butter and buttermilk until smooth. Mix together the dry ingredients, add the wet ingredients, and mix thoroughly to form a dough. Shape dough into a log on waxed paper, wrap and refrigerate overnight. Cut the log into desired sized slices with a knife. Bake on a greased cookie sheet at 350 degrees F for 25 minutes, flipping treats halfway through.


Recipes to Share with Your Dogs

I cook for the dogs just about every day.  Some of my favorite recipes to make are ones that can be shared by the humans in the house (since I don’t cook for them quite as often).  Here are three shareable recipes from this weekend:

French Toast

My grocery store puts out a rack of breads whose sell-by date is today and marks them down significantly.  It’s an opportunity to pick up delicious artisan loaves at great prices.  This week I chose a loaf of rosemary potato bread:

french toast loafI cut the bread into cubes.  (Of course you can make the more traditional slices of French toast if you prefer, which I sometimes do.  But I always cube the portion I’m feeding to the little dogs anyway so this time I just decided to cube the entire loaf.):

french toast cubedIn a mixing bowl, I whisked 15 eggs with a generous splash of vanilla and soaked the cubed bread until the eggs were absorbed.  Then I placed about half the mixture at a time into a hot, buttered frying pan and sprinkled heavily with cinnamon (I have no self control when it comes to cinnamon):

french toast panAfter browning the one side, I turned the bread over and browned the other.  Then, into the dog bowls:

french toast bowlI added sliced bananas to the bowls before feeding but you could feed as-is or with the toppings of your choice.

***

Cinnamon Date Scones

1 egg

1 C buttermilk

2 T honey

2 C whole wheat flour

1 1/2 C all purpose flour

1 C chopped dates

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

lots of cinnamon!

1/2 C melted butter

Whisk the egg in a bowl then mix in buttermilk and honey.  Stir in dry ingredients until partially mixed then drizzle in melted butter while stirring to mix thoroughly.  Shape the dough into a flat round and cut into six pieces on a greased baking sheet, pulling them slightly apart from one another.  Bake at 400 degrees F for 25 minutes:

cinn dates scones ovencinn date scones***

Almond Scones

3 C almond meal

2 tsp baking powder

1/4 C coconut oil

1 heaping T honey

1 tsp vanilla

2 eggs

Whisk the eggs in bowl then mix in the remaining wet ingredients.  (Note:  I had never used coconut oil before making this recipe and found it challenging to get it thoroughly mixed.  You could use another nut oil, such as almond or macadamia, if you have it.)  Stir in dry ingredients until completely mixed.  Shape the dough into a flat round and cut into six pieces on a greased baking sheet, pulling them slightly apart from one another.  Bake at 300 degrees F for 20 minutes:

almond sconesI found these a bit bland for my taste but no complaints from the dogs.

Dinner at Chez Dog

corn breadI make this corn bread quite a lot in cold weather.  It’s extremely yummy and good for sharing with the dogs.

  • 2 T unsalted butter, melted
  • 2 T honey
  • 1 egg
  • 1 and 3/4 C buttermilk
  • 2 C corn meal
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda

Whisk the egg in a mixing bowl, add honey and buttermilk.  Add dry ingredients and while stirring, drizzle in melted butter (I do it this way so the hot butter doesn’t cook the raw egg.)  Pour into a greased baking pan and bake at 400 degrees F until cooked through (about 30 minutes, depending on type of pan used).  Alternatively, you can fry the batter in butter.  That’s pretty delish too.

If I’m making corn bread for the dogs only, I substitute olive oil for the melted butter (one less pan to wash) and occasionally omit the salt. I’ll also mix in a couple tablespoons of crushed eggshell powder if I have some.  Recently I got some packages of cheese crumbles on sale and mixed them into the batter. I didn’t hear any complaints.

I usually moisten the corn bread with yogurt, buttermilk, cottage cheese or milk in the dog bowls before serving.

corn bread in bowl

A Happy Ending and Beginning

Happy goggie.

Reader Tammy sends in the following update on the dog she saw on the MAS webcams and adopted with the help of caring Memphis pet lovers.  The dog is now named Sam and has arrived at Tammy’s home in KY:

I think he may have some sheep dog in him, though his paperwork says fox terrier.  Maybe’s there’s a mix?  Anyway, he is a very loyal dog and follows me everywhere.  I mean everywhere – into the bathroom too.  He is great with the kids and our other dog, Tsu.  He is showing some dominance towards Tsu, but I think that is normal since she is a submissive dog.  He certainly does not want her on my lap and getting my undivided attention.  We have some dynamics to work out, but we will be fine.  Over all, he has had a great first night and day.  His tail hasn’t stopped wagging!  Sam is going to be and already is an amazing, loving, smart and welcome addition to our family.

Even though Sam's face isn't visible, this one is my favorite because it's what every dog deserves.

Thank you Tammy for saving Sam and for sharing this update.

Sam was housed in the stray area at MAS. Unless reclaimed by an owner or selected for the adoption hallway (which houses only about 30 dogs), he would have been killed without ever having been seen by the public. That’s wrong. How can shelter leaders in Memphis not see that? Look at these photos. This is where Sam, and all the other dogs in the stray area belong – in a loving home. Not in a dumpster.

Memphis, please – stop the killing.

If you’d like to donate to a fund set up for helping get more pets out of MAS, I have placed a link on the right side of the blog under Graham’s picture. And thank you.

Here is a video featuring the forgotten dogs at MAS:

Dinner at Chez Dog

Pancakes:
2 Cups whole wheat flour
4 eggs
2 Cups milk
generous sprinkling of cinnamon

Whisk all ingredients to make a batter and set aside while you make the filling.

Filling:
Heaping Cup ricotta cheese
2 hard boiled eggs, peeled
2 bananas
Heaping Cup cooked rice

Put first 3 ingredients into a food processor and mix until smooth.  Stir in rice.

To make the pancakes, pour them out thinly into a medium-hot, greased frying pan.  After they are cooked, allow them to cool to room temperature.

Spread the filling over each pancake and roll up.  Slice into portion sizes suitable for your dog.

Recipe adapted from one found in Cooking For Your Dog by Ingeborg Pils

Recipe: Spanish Rice

I made spanish rice for the humans recently and had some leftover veggies so decided to make a modified version for the dogs to use up those leftover bits.  Rather than chop up ingredients by hand, I decided to use the food processor for the dog version.  I tossed in bell peppers – red, orange and yellow, parsley and a carrot (because all dogs like carrots, don’t they?).  Then I poured the chopped veggies into a warm skillet that I’d doused with olive oil.

Veggies in olive oil

Once I got those going, I added a heaping cup of rice and sauteed that for a few minutes.

Rice being sauteed with the vegetables

Then I added about 3 cups of water, covered the skillet and simmered for 15 minutes or so.  I added a little more water after the dish was done and shut off the heat, leaving the lid on for some additional cooking (I like to overcook rice a little for the dogs).

Voila!

Spanish rice

If desired, you could melt shredded cheese on top of the hot spanish rice.  I served mine with eggs.

Recipe: A Substantial Treat

When I come home from work, I like to give Charlie more than just a regular biscuit as a snack – because he’s getting old and a bit thin and because I love him.  So I had an idea to make a sort of treat sandwich with cream cheese and peanut butter filling.

I wanted the wafers to be fairly plain and sturdy – not too crumbly.  I made a dough out of the following:

3 Cups whole wheat flour

1 1/2 Cups unbleached all-purpose flour

1/2 Cup raw wheat germ

sprinkling of salt substitute

enough water to make a dough (roughly 2 Cups)

This dough took a bit of kneading to get into shape.  When it was ready, I divided it into thirds and rolled each piece out with a rolling pin.  I poked lots of holes in the flattened dough with a fork and then cut into squares (or whatever shapes naturally occurred).  I baked these on a greased cookie sheet at 350 degrees F for approximately 35 minutes then shut off the heat and left the wafers in the oven with the door closed overnight.

The next day, I beat 4 ounces of cream cheese, 1/2 Cup peanut butter and 1 Tablespoon of honey with an electric mixer.  I spread this filling on a wafer and covered it with another wafer.

This made a good treat for Charlie’s afternoon snack.  It would probably do well as a birthday treat too.

Oh yes, it was a bit sticky.

Charlie likes a little pine straw with his treats.

Treat Recipes

In answer to the recipe requests I received, I offer the following (this fulfills the request for a soft treat and for one without eggs or cheese):

3 C whole wheat flour
1/2 C oats
2 tsp baking powder
1 1/2 C milk
1 T blackstrap molasses
1 1/4 C peanut butter
1/4 C unsweetened applesauce

Combine all ingredients in a bowl and roll dough out as desired. Bake for 20 minutes at 375 degrees F. When cool, store in fridge.

Note: This makes a soft, cakey type treat.

***
On the carob brownies – the ones I made were really really awful. I mean, the dogs liked them fine but they were totally ptooey to me so I came up with a goose egg on that one. In its place, I’m offering a completely un-carob recipe for anyone who might like to try it:

1 1/4 C oats
5 – 6 T butter
1/2 C hot water

Step 1: Pour the oats into a mixing bowl and add the hot water. Melt the butter and drizzle on to the oatmeal. Stir to mix.

Step 2: Add the following ingredients to the bowl and stir thoroughly to combine:

1 C cornmeal
1/2 cup unbleached all purpose flour
1/4 C flaxseed meal
2 T blackstrap molasses
1 egg

Step 3: Roll out on to a small cookie sheet and bake at 350 degrees F for 15 minutes. Turn off oven. Roll through with pizza cutter to create desired sized treats and return to oven for several hours.

Recipe: Twice Baked Potato and Sour Cream Treats


This was sort of a leftovers extravaganza: I baked about 8 small potatoes and scooped out the flesh when cool. (Skins got tossed into the dogs’ dinner bowls.) I beat in about 2/3 of a medium carton of sour cream, a couple eggs, 6 or so tablespoons olive oil, and added some milk to thin it out. Then I sprinkled in some dill and added enough wheat flour to make a dough (maybe 6 cups). Roll dough on to greased cookie sheet, bake at 325 degrees F for about 45 minutes and cut into squares.

Recipe: Big Breakfast Bars


I adapted this recipe from one I came across in Ann Martin’s book Protect Your Pet. The original recipe can be found here.

Breakfast Bars

8 eggs
3/4 Cup olive oil
2/3 Cup honey
1/2 Cup molasses (blackstrap, if you can get it)
2 Cups milk
29 oz can pumpkin
12 Cups oats
2 Cups whole wheat flour
1 Cup flax meal
1 Cup wheat germ

In a gigantic-humongous bowl, whisk the eggs and add in the remaining wet ingredients, mixing well with super-duper spoon. Add dry ingredients and mix thoroughly. Wipe sweat from brow and then get the contents of the bowl onto two greased cookie sheets (of the large-marge variety). Bake at 325 degrees F for 45 minutes. Run through with pizza cutter to create desired sized bars and return to oven (with heat off) for several hours or overnight. Can be served as a breakfast, maybe with a glop of yogurt and/or a hard boiled egg, or used as a treat.

Yield: A lot

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