APPIES & SIDES 3
TANGY TASTEBUD DIP (PARSLEY RANCH DIP) 3 Q UICK QUICHE (SPINACH QUICHE) 4
BYE-BYE VAMPIRE NOODLES (GARLIC NOODLES) 5 TTEOK BOK KI 6 COOKED CORN
(CORN ON THE COB) 7
GRAVY, SAUCES & MARINADES 8
WACKY TERIYAKI ( TERIYAKI MARINADE) 8 TARTAR SAUCE 8 D RUNKEN GRAVY (RED
WINE GRAVY) 9 S OUTHWEST KICKS (SPICY SOUTHWESTERN ST EAK MARINADE) 10
CHICKEN KITCHEN (CHINESE C
HICKEN MARINADE) 11
GOURMET DISHES 13
AMB WITH RED WINE) 13 YEH YEH’S
FAM LAMB ( SLOW COOKED SHOULDER OF L
CURRY 14 C URRY SAUCE AND RICE COMBO 15 BEEF BRISKET CURRY
SAUCE AND RICE COMBO 16 CHARBROILED S ALMON S
TEAKS (BBQ SALMON
STEAKS) 18 ROYAL BROILED KING SALMON STEAKS 18 T HIN YE LLOW ASIAN
(CHINESE RIME T
CURRY) 20 P IME ( PRIME R
IB R
OAST) 21
EASY DINNER 23
INGER-LICKIN’ CHICKEN ( ROAST CHICKEN)
PIZZAZZ PIZZA (BEER PIZZA DOUGH) 23 F
25 MEATY SOUP (HAMBURGER SOUP) 26 P ORK RIBS 27 SI MPLY ST ROGANOFF 28
DESSERTS 29
JELLO 29 M ELTING SHORTBREAD 30 T HUMB PRINT COOKIES 31 JAM BARS 32
HORTBREAD
TRADITIONAL S 33 GOOEY R ICE KRISPIES 34 COOKIES 35 EASY
FROSTING 36
BLUEBERRY OAT SCONES 37 BANANA SPLIT BREAD 38 OATMEAL BLUEBERRY
MUFFINS 39 DESSERT CREPES 40 I NSTANT LE MON DESSERT 41 THE GOO’S
ALMOND PUDDING 42 APPLE CRISP (OUR VERSION) 43 A
PPLE CRISP (ORIGINAL) 44
BEVERAGES 45
COLD OVALTINE (PERFECTED) 45 COLD OVALTINE (ORIGINAL) 45 B UBBLE TEA
PEARLS 47 PRE-COOK PEARLS 47 BUBBLE TEA SUGAR SYRUP 47 M AD MANGO
TWIST (MANGO TAPIOCA DRINK) 48 TAPIOCA R
ECIPE 48 JELLO S OTS
H 49
ORANGE 'SHOT' SLICES 49 ALEX ALBRECHT SHOTS 50
MOM’S KITCHEN 51
MANGO PUDDING 51 CREAMY JE LLO 52 SUGAR C
OOKIES 53 CHOCOLATE
PINWHEELS OR CHECKERBOARD COOKIES 54 WHOLE W
HEAT B
READ FOR BREAD
MACHINE 55 CRANBERRY O ATMEAL WHITE CHOCOLATE CHUNK COOKIES 56
CHICKEN AND BROCCOLI CASSEROLE 58 I NGREDIENTS 58 DIRECTIONS 58 CHICKEN
FINGERS – PARMESAN 59
PET RECIPES 60
CHICKEN BROTH DOnG BISCUITS 60
Appies &
mN /gy
Tastebud Dip
(Parsley Ranch
Dip)
Ingredients 1 cup mayonnaise 3 cloves of garlic
2 cups of packed parsley, roughly chopped (about 1
bunch) 1⁄4 cup roughly chopped chives salt and
pepper to taste
Directions Combine all the ingredients in a food processor (you can also
mince the herbs by hand and then mix the ingredients with a fork).
Cover and chill the dip in the refrigerator for at least 1 hour. Serve with
cucumber, carrots, green beans, sugar snap peas, jicama, or tortilla chips.
Makes 2 1⁄4 cups.
Quick Quiche (Spinach
Quiche) Makes 8
servings
Ingredients 2 9--inch pastry shells 4 eggs beaten 1
12--ounce (360mL) can evaporated milk 1 teaspoon dry
mustard 1 teaspoon salt a slight dash of cayenne pepper
1 10--ounce pkg frozen chopped spinach ---- thawed and
drained 1 bunch green onions ---- sliced into 1/4 inch slices
with roots removed 1/2 pound (200g) Swiss cheese ----
grated 1/2 pound (200g) Cheddar cheese ---- grated
Directions In a large mixing bowl, beat eggs with evaporated milk, dry
mustard, salt and pepper. Heat the oven to 350 degrees, with the rack
placed in the center. Add the spinach, green onions and grated
cheeses to the egg mixture. Stir until well-- blended. Pour half of the
mixture into each prepared crust. Bake at 350 degrees for about one
hour, or until center of quiche is firm and quiche is well--browned. You
can add other vegetables to this recipe or just replace the spinach all
together with your favorite vegetable. This quiche is good for dinner too.
Bye--Bye Vampire Noodles (Garlic
Noodles) Total
Recipe cost: $1.68 Servings
Per Recipe: 4 Cost per serving: $0.42
Prep time: 5 min. Cook time: 10 min. Total:
15 min.
Ingredient
s
AMOUNT INGREDIENT COST 8 oz. (1/2 lb.) angel hair
pasta $0.54 4 cloves minced garlic $0.24 1/2 bunch
green onions $0.17 4 Tbsp butter $0.52 2 tsp soy
sauce $0.02 2 Tbsp brown sugar $0.05 1 tsp sesame
oil $0.04 2 Tbsp oyster sauce $0.10 TOTAL $1.63
Directions In a large pot, bring water to a boil to cook the noodles
according to the directions on the box (enough water to cover noodles,
boil for approximately 5 minutes). While the pasta cooks, mince the
garlic and chop the green onions. Melt the butter in a
large skillet over
medium heat. Once the butter is melted and bubbly, add the garlic and
onions and saute until they are soft but not browned. While the pasta,
garlic and onions are cooking, mix the oyster sauce, brown sugar, soy
sauce and sesame oil together in a bowl. Once the pasta is done
cooking, drain it in a colander. Remove the skillet with the sauteed
garlic
and green onions from the heat. Add the drained pasta and oyster sauce
mixture to the skillet and stir well to coat the pasta. If your pasta is stiff
or sticky making it hard to stir, mix in a small amount (1/4 cup or less)
of hot water to loosen them up.
Tteok bok
Ki
Ingredients 1 T. oil 1/2 to 1 lb. thinly sliced lean meat
(beef/pork/chicken), cut into strips 1/2 white or yellow onion,
sliced 3 T. chili paste, or more to taste 2 tsp. salt, or more
to taste 1 T. sugar, or more to taste 1--2 cans (16 oz.
each) chicken broth 1 pkg. korean rice cakes, cylinder shaped
1 carrot, julienne 1 green onion chopped, optional
Directions Soak rice cakes in water or microwave package briefly to
separate cakes from one another. Heat oil in large, deep skillet. Saute
meat and onions until meat is mostly cooked through and onions are
translucent. Reduce heat and add chili paste, salt and sugar, stirring to
coat meat and onions. Gradually add chicken broth while stirring to
dissolve paste. Add rice cakes and carrot. Most cakes should be
submerged in broth; may need to add more broth to do so. Bring to a
boil. Reduce heat, cover and simmer. Stir occassionally. Cook until cakes
are soft throughout and liquid has thickened, about 20 minutes. Taste test
the sauce and add more paste, sugar and/or salt if desired. Add green
onion before serving, optional. Serve immediately, as cakes will harden
when they cool.
Cooked Corn (Corn on the Cob) Boil water in pot big
enough to fit the corn Wash the corn and remove all husk and
silk Boil between 1 -- 10 minutes depending on preference of
softness of corn Remove from water and lightly butter and salt
to taste
Gravy, Sauces &
Marinades
Wacky Teriyaki (Teriyaki
Marinade)
Ingredients 1 L
Pineapple Juice 3⁄4 L
Soya Sauce 30 Cloves of
Garlic (Crushed) 6”
Ginger Root
Directions Put all ingredients into a pot
and bring to boil. Reduce to simmer
until ginger is soft. Scoop out all ginger
and garlic. Lasts for about 4--5 months
in fridge. Tartar Sauce
Ingredient
s
Mayonnais
e Relish
Directions Both ingredients
to taste Better to leave
overnight Add 1 tsp of
sweet pickle juice?
D
runken Gravy (Red Wine Gravy) About 10--15 minutes before
serving, take out 3--4 ladlefuls of the winey cooking liquid, being sure to
fish out the garlic. Add this to a small saucepan. Let it cool slightly, then
skim off the layer of fat that then covers the surface and discard.
Shoulder is a fattier cut than leg of lamb or some other popular cuts.
Bring this liquid to a boil and keep it there for a few minutes until the
sauce thickens. As you stir, mash the garlic cloves into the sauce. When
reduced into a thicker sauce add a swirl of double cream (about a
tablespoon or two) and stir well. Season, and then strain into a warm
jug and serve with the meat. This dish is perfect for entertaining or for a
lazy Sunday lunch with family. The slow cooker takes care of all the
hard work leaving just some last minute tinkering to be done for the
gravy and vegetables.
Southwest Kicks (Spicy Southwestern Steak
Marinade)
Ingredients 1 clove
garlic 2 tablespoons
lemon juice 1 teaspoon
chili powder 1
teaspoon ground cumin
1⁄4 cup soy sauce 1
tablespoon vegetable oil
Directions Finely chop the garlic, and then stir it with the lemon juice,
chili powder, ground cumin, soy sauce, and vegetable oil. Put the steak
in a glass dish and pour this southwestern steak recipe marinade over it,
turning the meat well to make sure it is evenly coated. Cover the dish
and chill the marinated steak for an hour at least, or up to 12 hours.
Chicken Kitchen (Chinese Chicken
Marinade)
Ingredients 6 frozen
chicken drumsticks 2.5
cups of water 2.5 cups
of chicken marinade
Directions Add chicken marinade, chicken, and water to pot and turn on
high heat until running boil. Reduce heat to med--high for approximately
40 minutes.
It’s All Gravy Gravy from roast or chicken residue in roasting pan:
Add desired spices to the meat and lots of butter (not sure exact ratio).
After meat is cooked, take meat out of roasting pan. Turn to low heat
(2/10). Add flour slowly while mixing evenly until thick (wasabi texture).
Stir and let flour cook for 3--4 minutes. Increase heat to medium (5/10)
until simmering. Start adding water slowly while mixing evenly until
slightly thinner than desired as it thickens as it cools, preferrably from
steamed/boiled veggies (consistency should be a constant stream from
stirring spoon). Add salt and pepper to taste. Reduce heat (3/10),
simmer allowing for salts to enhance flavour.
Gourmet
Dishes
Fam Lamb (Slow Cooked Shoulder of Lamb with Red
Wine) Serves 2--3 (can be doubled easily as long as meat
will fit in slow cooker)
Ingredients 1 glass red wine 1 wine glass filled with
water Shoulder of lamb, weighing approx 900g 3 fat
cloves garlic left whole but crushed with the side of a
knife 2 bay leaves
Directions Set the slow cooker on high. Put in the lamb shoulder and
scatter the garlic cloves on top. Pour over the wine and the water and
toss in the bay leaves. Put the lid on the crock pot and cook for 5--6
hours until the meat is tender and falls off the bone. Because the meat
will be meltingly soft it is impossible to carve it with a knife. Two dessert
spoons are much more effective in this case to scoop and shred the meat
before serving. Great with Red Wine Gravy
Yeh Yeh’s
Curry
CURRY PASTE 1/2 cup mazola oil ~2
cups all--purpose flour (maybe a little
more) 10 tbsp curry powder 5 tbsp hot
curry powder 2 cloves garlic (crushed)
Directions Preheat on medium, pour oil in small--medium pot, add flour,
stir until thick, let sit on heat (3--4 minutes) to cook the flour, add curry
powder, reduce heat to 4, turn on fan, stir and let sit on heat 7 minutes,
add garlic and crush with spoon, continue to stir and let sit 5 minutes,
reduce heat to 3, let cook longer 5 minutes while stirring every couple of
minutes, reduce heat to simmer, add hot curry powder and let sit for
another 8--10 minutes, covered with lid while stirring every couple of
minutes don't let burn, the longer it cooks, the spicier it gets, turn off
heat, leave covered on element. Pack in medium zip--lock freezer bag
when cool and store in freezer.
CURRY SAUCE AND
RICE COMBO
Ingredients 1 cup craisins
or golden raisins 2 tbsp
curry paste (heaping) 750g
meat 3 whole carrots (dice
1") 10 small potatoes (cut
halves) 900mL chicken
broth 300mL coconut milk
Directions Soak craisins in water in separate container to soften, (can
be done 20 minutes in advance with the rice) Fry the meat with a
little oil and salt in a separate frying pan (can be done in advance) On
high heat, add chicken broth, potatoes, carrots to a sauce pan, bring to
boil then reduce heat to medium, once carrots and potatoes are tender,
add more chicken broth as needed to make sure it doesn't dry out over
the heat, add curry paste, coconut milk, and craisins. May have to
adjust how much curry paste and coconut milk to taste and ideal
thickness. Add the meat to the curry sauce. Optional to add extra hot
curry powder to the sauce to make it spicier to taste.
BEEF BRISKET CURRY SAUCE AND RICE COMBO
Ingredients 1 cup craisins or golden raisins 2 tbsp curry paste
(heaping) 1.5 -- 2.0 lbs beef brisket (~$4.00--$5.00/lb @ Chioffi's)
cut in 1.5 x 1.5" cubes minced garlic 3 whole carrots (dice 1")
10 small potatoes (cut halves) or equivalent 900mL chicken or
beef broth 300mL coconut milk
Directions Fry the beef with a little vegetable oil, garlic and sesame oil
in a separate frying pan until brown On med--high heat, add broth and
beef brisket to a sauce pan, bring to boil then reduce heat to simmer for
about 1 hour while covered, add more broth as needed to make sure it
doesn't dry out, in the meantime soak craisins in water in separate
container to soften, once brisket is tender, add potatoes and carrots, bring
to boil then reduce heat to medium and add more broth as needed,
once carrots and potatoes are tender, add curry paste, coconut milk, and
craisins. May have to adjust how much curry paste and coconut milk to
taste and ideal thickness. Optional to add extra hot curry powder to the
sauce to make it spicier to taste.
Charbroiled Salmon Steaks (BBQ
Salmon Steaks)
Ingredients 2
lbs salmon steaks
1 tsp Salt 1/4
tsp Pepper
Butter or
Margarine 1/8
tsp Paprika
sprinkle of hot
chili
Directions Be sure steaks are around 1 inch thick. Blend salt, pepper,
paprika and rub salmon steaks lightly on both sides with this mixture.
Liberally shave some butter over top of steak. Wrap each steak in
aluminum foil and place in preheated bbq on medium--high heat. 7
minutes on one side, then turn over and continue cooking for 7 more
minutes. Serve with rice or pasta. Red peppers, mushrooms (halved)
wrapped in tin foil with butter. When flipping fish
for the first time, put
veggies on cooling rack in BBQ to simmer OR
Royal Broiled King Salmon
Steaks
Ingredients 2 lbs King Salmon steaks 1 tsp Salt 1/4 tsp Pepper 3
oz Butter or Margarine 8 green Olives, chopped 1/8 tsp Paprika 2
sprigs Water Cress, or Lemon slices Directions Be
sure steaks are
around 1 inch thick. Blend salt, pepper, paprika and rub salmon steaks
lightly on both sides with this mixture. Spread 1 ounce of butter over top
of steak. Preheat broiler 10 minutes and place salmon steaks on
preheated broiler pan about 2 inches from heat. Broil 3 minutes on one
side, then turn over. Quickly spread another ounce of butter to that side.
Broil for four more minutes, or until light brown.
Meanwhile, soften last ounce of butter, add chopped olives and blend
well. Arrange king salmon steaks on a preheated platter, spread
olive/butter mixture over the top of each steak, and garnish with water
cress and/or lemon slices. Serve immediately.
Thin Yellow Asian (Chinese
Curry)
Marinade 1.5 pounds beef, cut into 1--inch cubes (I used blade
roast) 1/3 cup Balkan style yogurt 1 teaspoon garam masala
Spice powder 1 tablespoon coriander seeds 1 teaspoon cumin
seeds 2 star anise 6 whole cloves about 20 black peppercorns 1
teaspoon turmeric 1/2 teaspoon cinnamon In a spice grinder,
grind the first 5 spices to a fine powder. Combine with the turmeric
and cinnamon and set aside.
The Rest 1 medium onion,
quartered 2--inch piece of
ginger 5 cloves garlic 1 red
hot cubanelle pepper, diced
1/3 cup oil 2 yams, peeled
and cut into chunks salt to
taste 1 can (400mL) thin
coconut milk 1 cup of water
Directions In a food processor, blend the onion, ginger, garlic, and hot
pepper to a smooth paste. In a large pot, heat the oil over
medium--high heat. Add the onion paste and fry, stirring
frequently, until it
turns a rich brown color, about 15 minutes. You may need to turn the
heat down to prevent the paste from burning. Add the beef and all the
yogurt marinade. Fry the beef, stirring frequently, until about
1/3 of the
liquid has evaporated. Add the yams to the pot, and continue to fry,
stirring frequently, until almost all of the liquid has evaporated. Season
with salt. Pour in the coconut milk and enough water to cover the beef
and yams (I used about 1 cup). Cover and bring to a boil, then turn the
heat down to low and simmer until the beef and potatoes are tender,
about 45 minutes. Remember to stir the curry every few minutes.
Prime Time (Prime Rib
Roast)
Ingredients (a 5 bone prime rib roast weighs
approximately 3.5kg) 1/2 lb butter, soften 4
tbsp minced garlic Garlic Plus (to taste)
Directions P re--heat oven to 350 ̊F. Put prime rib in roasting pan. In a
bowl, mix the butter with the garlic. Spread the garlic butter mix onto the
prime rib. Liberally add Garlic Plus on top of the prime rib. When
cooking in oven, do not cover. When cooking on BBQ, wrap in tinfoil.
Place the prime rib in the oven. When it starts to sizzle, reduce heat to
275 ̊F for 2 1/2 hours. Increase the heat up to 350 ̊F for the last 1/2
hour. Internal Temp of 129 ̊F, take out, let sit 5--10 minutes.
C--Lover (Crunchy
Batter Fish)
Ingredients 2 cups
Pancake Mix juice from
one Lemon 1 Egg 1⁄2 cup
Vegetable Oil Salt and
White Pepper, to taste
Directions Mix the above items together in a bowl Thin
the mixture with water or milk to get the consistency you
like Dust the fish with flour Evenly coat the fish with
batter Heat oil in pan on Medium Heat Fry the fish on
both sides until cooked.
Notes The thinner the batter the lighter the coating.
The egg will make the batter crunchy. Dusting the fish
with flour will help keep the batter on the fish.
Easy
Dinner
Pizzazz Pizza (Beer Pizza Dough) Makes one
thick 12 inch pizza or two super this 12 inch pizzas
Ingredients 1⁄2 cup warm
water (110 ̊F/45 ̊C) 1⁄2 cup
warm milk 1 egg 1/3 cup
butter, softened 1/3 cup
sugar 1 tsp salt 3 3⁄4 cup
all purpose flour 1 pack
(0.25oz) dry yeast 1⁄4 cup
butter, softened
IN BREADMAKER In a floured bread pan,
layer: water, milk, egg, 1/3 butter, sugar, salt,
flour, yeast Select DOUGH/KNEAD Select
FIRST RISE CYCLE Select START Let rise
for one hour. Bake @ 400 ̊F for 10--15
minutes.
One--Man Fried Rice (Byron’s
Fried Rice)
Ingredients 1 cup rice (day old) 3
scrambled eggs 1/8" cup vegetable oil
(try olive oil?) 3/4 cup frozen vegetables
(peas, corn, carrots) 500--750g meat 1/4
water soya sauce pinch of salt try
tobasco sauce?
Directions pre--cook meat and dice heat oil to non--stick
wok on high--heat until hot add rice and break apart all
chunks until even consistency add water and stir by
folding the rice on top of each other add a little bit of
soya sauce and stir, and repeat until desired color
pre--cook the vegetables in microwave for approx. 1.5
minutes pre--cook eggs until mostly cooked, but little raw
in some areas add pre--cooked items into rice and stir
add salt and stir let cook for another 2--3 minutes while
stirring
Finger--Lickin’ Chicken (Roast Chicken) Put oven rack in the
center of the oven Preheat oven to 350 ̊F Wash chicken in cold water
Cut off all unwanted skin and fat Rub olive oil and seasoning all over
chicken Optional, coat the chicken with Tempura bread mix Wrap
chicken in tin foil (don’t wrap the pan) Place chicken in roasting pan
and put in oven Keep temperature at 350 ̊F until audible sizzling then
reduce heat to 275 ̊F for 1 – 1.5hours Remove tinfoil and increase heat
to 350 ̊F to allow skin to crisp and brown to taste.
Meaty Soup (Hamburger
Soup)
Ingredients 1 1/2 lb lean
ground beef 1 medium
onion chopped fine 1
28oz can diced tomatoes
2 cups water 3 cans beef
consommé soup 4 carrots,
chopped fine 1 bay leaf
3 stalks celery, chopped
fine 1/2 tsp thyme 1/2
cup pearl barley parsley,
salt & pepper to taste
Directions Brown meat and drain off fat. Add onion and sauté about 3
minutes. Combine all ingredients in large 5 quart pot or crockpot and
simmer for a minimum 2
hours. If you are using a crock pot you can
cook it all day. Makes 18 ladles & freezes well.
Pork Ribs Pork Side ribs ok price about $4.80/kg Pork Back ribs ok
price about $7.71/kg Boil for 30 minutes. Let dry for a few minutes.
Spread on BBQ sauce and then broil for
3--4 minutes each side.
Simply
Stroganoff
Makes 5
servings
Ingredients 1250g Beef Stew Meat, cut into 3/4 inch cubes 24
Sliced Fresh White Mushrooms 5 sliced Fresh Carrots 1
Envelopes total of Cream of Mushroom/Vegetable/Broccoli Dry
Soup Mix 1/2 cup Sour Cream 375g Egg Noodles
Directions Heat large well--greased frying pan or Dutch oven on
medium--high. Add beef. Cook for about 10 minutes, stirring
occasionally, until browned. Add Muchsroom and add a sprinkle of
pepper. Cook for about 5 minutes, stirring occasionally, until mushrooms
are softened. Add soup mix. Sitr. Slowly add ~2 1/2 cups (625mL)
water, stirring constantly. Bring to a boil. Reduce heat to medium--low.
Simmer, covered for about 1 1/2 hours, stirring occasionally, until beef is
tender. Add sour cream and another sprinkle of pepper. Heat and stir
for 2 to 3 minutes until heated through.
Dessert
s Jello
Ingredients 4 cups water (1/2
cup, and 3 1⁄2 cups) 170g Jello
mix
Directions Pour 1/2 cup water into pot and bring to boil on high
heat. Pour in the 170g Jello mix, stir slowly until completely
dissolved. Let it boil and "foam" in pot for about 15--30 seconds.
Turn heat down to medium and pour in the 3 1/2 cups of water.
Keep it on stove to keep warm. Pour into bowl and refriderate.
Melting
Shortbread Makes
approx 4 dozen
Ingredients 3 cups flour 1/2
cup cornstarch 1 cup icing
sugar 1 pound butter, room
temperature
Directions Cream butter and sugar together thoroughly until creamed.
Sift flour and cornstarch into butter and sugar mixture. Whip together
with electric mixer until fluffy and until mixture breaks. Either drop from
a tablespoon or add a little more flour and knead until it can be rolled.
Bake until light brown around edges in a 325 ̊F oven. May be
decorated with sugar sprinkles or candied cherries or both if you want
to get fancy.
Thumb Print
Cookies Makes
3
dozen
Ingredients 1/2 cup butter
1/2 cup brown sugar 1 egg
-- separate white from yolk
1/2 teaspoon vanilla 1 cup
flour -- sifted 1/2 teaspoon
salt 3/4 cup chopped nuts
Directions Mix together shortening, sugar, egg yolk, vanilla. Blend in
flour, salt, make into balls; dip in slightly beaten egg white, then roll in
nuts; bake at 350 ̊F; 5--8 minutes. As soon as cookies are done, press
thumbprint into cookie and let cool. Ice cookie when cooled.
Jam
Bars
Ingredients 1 1/2 cups flour 1 1/2 cuos quick oats 1 cup bornw sugar
1/2 teaspoon baking soda 3/4 cup margarine 1 cup jam preserves
Directions Stir
together flour, oats, brown sugar and soda. Cut in
margarine until mixture is crunchy. Press 2/3 of mixture into an
ungreased 9x12 pan. Spread the 1 cup of jam preserves. Sprinkle
remaining crumb mixture on top. Bake at 175 degrees for 25-- 30
minutes. Cool and cut into bars.
Traditional
Shortbread
Ingredients 1/2 cup
Canada corn starch 1/2
cup icing sugar 1 cup
all--purpose flour 3/4
cup butter, softened
Directions Sift together corn starch, icing sugar and flour. With wooden
spoon, blend until soft, smooth dough forms. Shape into 1--inch balls. If
dough is too soft to handle, cover and chill for 1 hour. Place 1/2--inch
apart on ungreased cookie sheet; flatten with lightly floured fork.
Alternatively, roll dough in 1/4 inch; cut into shapes with cookie cutters.
Bake in 300 ̊F oven 15--20 minutes or until edges are lightly browned.
Makes about 2 dozen cookies.
Gooey Rice
Krispies
Ingredients 50 ml (1/4) cup margarine
or butter 1 500g pkg. (about 75) regular
marshmallows 1/2 tsp vanilla extract 7
cups Rice Krispies cereal
Directions 1. In large saucepan over low heat, melt margarine. Add
marshmallows; stir until melted and well blended. Remove from heat.
2. Stir in vanilla. Add cereal, stirring until coated. 3. Using
light--buttered spatula, press into buttered 3.56L (13x9") pan. Cool.
Cut into squares. Yield: 24 (5cm/2") bars
Cookie
s
Ingredients 3 1/2 cups
flour 1 teaspoon baking
powder 1/2 teaspoon
salt 1 cup butter,
softened 1 1/2 cups
sugar 2 eggs 2
teaspoons vanilla
Directions Combine flour baking powder and salt and set aside. Cream
together butter and sugar. Beat in eggs one at a time and then add
vanilla. Gradually add flour mixture until well blended. Cover and keep
in the fridge for about 2 hours. Preheat oven to 350 ̊F Roll out dough
onto a lightly floured surface. Cut out into shapes and place on
greased cookie sheets. Bake 8--10 minutes or until very lightly browned.
Remove from cookie sheets and cool. Cooking time may vary slightly,
keep an eye on them. Enjoy! Goes great with Easy Frosting.
Easy
Frosting
Ingredients 1 cup
powdered sugar 1
1/2 tablespoons milk
1 teaspoon vanilla
Directions Mix the powdered sugar with the vanilla and milk. Then
add more milk a bit at a time until it is thin enough to drizzle over a
cake. Once you've iced your cake, it's best to let it stand for one or
two hours. To make chocolate icing, add two tablespoons cocoa
powder when you mix the powdered
sugar and follow the rest of the
recipe above.
Blueberry Oat
Scones
Ingredients 350mL (1 1/2 cups) flour 300mL
(1 1/4 cups) steel cut oats 60mL (1/4 cup)
sugar 15mL (1 tbsp) baking powder 2mL
(1/2 tsp) salt 160mL (2/3 cup) melted butter
125mL (1/2 cup) milk + up to 5mL (1 tsp) if
needed 1 egg beaten 125mL (1/2 cup) fresh
or frozen blueberries
Topping 1 egg
beaten 30mL (2
tbsp) sugar
Directions H eat oven to 230 ̊C (450 ̊F). In bowl, pour 125mL (1/2 cup)
milk over the steel cut oats to soak while measuring other ingredients.
Combine flour, 60mL (1/4 cup) sugar, baking powder and salt. Combine
melted butter and egg. Stir wet ingredients, including the milk and steel
cut oats into flour mixture with fork just until mixture holds together.
Add up to additional 5mL (1 tsp) of milk, if needed. Add fruit. With
floured rolling pin, lightly roll dough on floured surface to 1 cm (1/2")
thickness. Cut with floured 5cm (2") cutter, rerolling dough as
necessary. Arrange scones on ungreased baking sheet about 5cm (2")
apart. Brush with beaten egg. Sprinkle sugar over top of scones.
Bake until lightly browned (about 12 minutes). Remove from baking
sheet and cool on wire rack.
Banana Split Bread
Prep time: 15 minutes
Bake time: 1 hour
Ready in: 1 hour 15
minutes Makes 16
servings
Ingredients 1/2 cup butter or
margarine, softened 1 cup sugar
1 egg 1 cup mashed ripe
bananas 3 tablespoons milk 2
cups all--purpose flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1 cup
semisweet chocolate chips 1/2
cup chopped pecans (optional)
Directions In a mixing bowl, cream butter and sugar. Beat in egg. In a
small bowl, combine bananas and milk. Combine the flour, baking
powder and baking soda; add to creamed mixture alternately with
banana mixture. Fold in chocolate chips and pecans. Pour into a
greased 9--in. x 5--in. x 3--in. loaf pan. Bake at 350 ̊F for 60--70
minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Oatmeal Blueberry
Muffins Prep time: 5
minutes Bake time: 25
minutes Ready in: 30
minutes Makes one
dozen.
Ingredients 1 1/4 cups quick
cooking oats 1 cup all--purpose
flour 1/3 cup white sugar 1
tablespoon baking powder 1/2
teaspoon salt 1 cup milk 1 egg
1/4 cup vegetable oil 1 cup
blueberries, rinsed and drained
Directions Combine oats, flour, sugar, baking powder, and salt. Mix in
milk, egg, and oil; mix just until dry ingredients are moistened. Fold in
blueberries. Fill greased muffin cups 2/3 full with batter. Bake at 425
̊F (220 ̊C) for 20 to 25 minutes. Amount Per Serving Calories: 156
| Total Fat: 6.1g | Cholesterol: 19mg
Dessert
Crepes Prep
time: 10 min
Cook time: 10
min Ready in:
20 min Makes
8 crepes
Ingredients 4 eggs,
lightly beaten 1 1/3 cups
mil 2 tablespoons butter,
melted 1 cup
all--purpose flour 2
tablespoons white sugar
1⁄2 teaspoon salt
Directions In large bowl, whisk together eggs, milk, melted butter, flour
sugar and salt until smooth. Heat a medium--sized skillet or crepe pan
over medium heat. Grease pan with a small amount of butter or oil
applied with a brush or paper towel. Using a serving spoon or small
ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan
so that bottom surface is evenly coated. Cook over medium heat, 1 to 2
minutes on a side, or until golden brown. Serve immediately.
Instant Lemon
Dessert
Crust Butter or margarine 1⁄4 cup 50mL Graham
cracker crumbs 1 1⁄4 cups 300mL Brown sugar, packed
1⁄4 cup 50mL
Filling Cream cheese, softened 4 oz 125g Instant
1 1
lemon pudding, 4 serving size Milk 1 1⁄2 cups
350mL
Crust Melt butter in saucepan. Stir in crumbs and sugar. Measure 1/3
cup (75mL) crumbs and reserve. Press remaining crumbs into ungreased
8x8--inch (20x20cm) pan.
Filling Cut cream cheese into blender or with a beater. Add pudding
powder and milk. Blend until smooth. Pour over crumb base. Top with
reserved crumbs. Chill several hours. Serves 6.
The Goo’s Almond
Pudding
Ingredients 2 pkg gelatin 1 1⁄2
cup cold water 2 x 385mL cans
evaporated milk 1 cup sugar 1
1⁄2 cups hot boiling water about
2 drops or more almond extract
Directions Sprinkle gelatin over cold water. Add sugar. Pour boiled
water over. Stir well until dissolved. Add milk. Add almond extract.
Stir. Put in fridge until set.
Apple Crisp (Our
Version)
Ingredients 1 1/4 cup flour 1 1/2 cup brown
sug 1 1/2 tsp cinnamon (w/ cinnamon
sprinkled on top) 1/2 tsp nutmeg 1 tsp
vanilla extract 3/4 cup butter 2/3 pan of fruit
(chunks) (4 apples per banana)
Directions bake for 3/4hr--1 1/4hr, 350F (covers 8" diameter area) Mix
all dry ingredients together evenly with the vanilla extract into a large
mixing bowl,
then add the butter into the mixing bowl (best at room
temperature or just a little colder). Cut the butter into pea sized chunks
using a fork then spread over the peeled apples inside a casserole dish.
Granny Smith apples are best to use, cut apples into larger chunks
Apple Crisp
(original)
Ingredients 1
cup flour 1 cup
brown sug 1/2
cup butter 1 1/2
tsp cinnamon 1/4
tsp nutmeg 2/3
pan of apples
Directions bake for 3/4hr--1 1/4hr, 350F Mix all dry ingredients together
evenly with the vanilla extract into a large mixing bowl, then add the
butter into the mixing bowl (best at room temperature or just a little
colder). Cut the butter into pea sized chunks using a fork then spread
over the peeled apples inside a casserole dish. Granny Smith apples are
best to use, cut apples into larger chunks for crunchier texture.
Beverage
s
Cold Ovaltine
(Perfected)
Ingredients 1 regular tbsp Ovaltine mix 50mL
evaporated milk 1.50 -- 1.75 tbsp sweetened
condensed milk (to taste) 125mL boiling water
Directions Stir Add crushed ice to fill the
rest of the glass to the top Serves 1 17oz
glass Cold Ovaltine (Original)
Ingredients 2 regular tbsp Ovaltine
mix 75mL evaporated milk 3 tbsp
sweetened condensed milk (to taste)
125mL boiling water
Directions Stir Add crushed ice to fill the
rest of the glass to the top Serves 1 17oz
glass
Frozen Banana--Strawberry
Smoothie Prep time: 5 minutes
Makes: 4 cups
Ingredients 2 large, very ripe bananas,
peeled and frozen 1 pint fresh
strawberries 2 cups low--fat yogurt or
milk pinch of nutmeg (optional) ice
cream or sugar
Directions Cut bananas into 1--inch pieces. Cut berries in half. In a
blender, or food processor, blend all ingredients until smooth. For a
milk shake texture, chill berries and place blender jar in freezer for 30
minutes before using.
Bubble Tea
Pearls
Ingredients
1 cup
pearls 7
cups water
Directions In a large pot, bring water to rolling boil on HI, add pearls
(should float in water), gently stir, cover for 25 minutes on HI while
stirring occasionally, reduce heat to medium for 20 minutes, then turn off
heat while leaving the pot on hot element. Let sit for 20 minutes then
check, ready if the color of the pearl is uniform throughout. Rinse the
cooked tapioca pearls in warm water and drain out the water. Cover with
bubble tea sugar syrup or brown sugar and serve. Pre--Cook Pearls
Boil the tapioca pearls for 15 minutes and let it sit for 15 minutes. I rinse
the tapioca pearls and then place in a gallon zip loc bag flat. Store in
the freezer flat. When I get the urge, I boil a cup of water and put a
piece of the frozen tapioca pearls in for about 2--3 minutes. Rinse, cover
in sugar syrup and serve. It usually lasts a few days before it gets too
mushy. Enjoy! Bubble Tea Sugar Syrup
Ingredients 1
cup white sugar
1 cup brown
sugar 2 cups
water
Directions Approximately 32--35 sixteen ounce
servings Mix sugar and water in a large pot.
Cook at medium to high heat. Once the mixture
boils remove from stove immediately. Let cool
and serve. *Refrigerate any excess
Mad Mango Twist (Mango Tapioca
Drink)
Ingredients Shaved Ice -- Fill the cup 1/2
way with shaved ice. 1/4 cup coffee
creamer, 18% 1/2 mango diced 8--10 tbsp
tapioca, cooked 1 tbsp evaporated milk 1
tbsp condensed milk 3--4 tbsp coconut
jelly diced 2 tbsp sugar
Directions Fill the cup 1/2 way with shaved ice, add coffee creamer, add
coconut jelly, add mango, add tapioca. add evaporated milk, add
condensed milk, stir, serve. Tapioca Recipe (1/4 -- 3/8 cup raw
tapioca is enough for 2 servings) Water:Raw Tapoioca (7:1) Boil
water
on high heat in a pot, add tapioca, start timer for 10 minutes, stir until
they boil at the surface of the water, reduce heat to medium, stir
occasionally, turn heat off once timer sounds, cover but leave over hot
element, start timer for 10 minutes, once timer sounds or when the
centers become translucent, rinse the tapioca through a fine wire mesh
spoon, can add water to the pot to stop the cooking process, once all of
the tapioca is washed and in a clean bowl, add sugar, stir, set aside for
above recipe.
Jello
Shots
Ingredients 16 ounces (2 cups) boiling
water 1 6 oz. package of gelatin (flavored
or unflavored) 6 ounces cold water 10
ounces Vodka (see Tips for options)
Directions Bring water to a rolling boil then remove from heat. Stir
together boiling water and powdered gelatin in a medium mixing bowl. Stir
constantly until gelatin is completely dissolved. Stir in cold water and
Vodka. Pour mixture into shot glasses or individual shot--size (1oz--2oz)
plastic cups. Place shots on a tray in refrigerator (not the freezer). Chill
until firm. Approx. 2--4 hours. Refrigerate until served. Makes 40 1oz.
shots or 20 2oz. shots Orange 'Shot' Slices Cut oranges in half.
Use a spoon to cut around the edges between the rind and inner skin.
Remove the fruit, leaving just the rind of half an orange. Fill the halves
with gelatin shot mixture. Refrigerate until firm. Cut orange halves into
thirds. Enjoy. Tips Chill alcohol at least one hour prior to adding to
mixture. (not in freezer) Depending on the proof of alcohol you use,
adjust the proportions of alcohol to cold water to ensure that the shot still
sets. Use the following ratios: 13 ounces of 30--50 (~20%) proof alcohol
to 3 ounces cold water 10 ounces 80--100 (~45%) proof alcohol to 6
ounces cold water (U.S. standard) 6 ounces 150--200 proof alcohol to
10 ounces cold water If you would like more "potent" shots, you can
"push" the recipe a bit. This variation makes
6 large cups with 2 ounces
of alcohol each, or 12 small cups with 1oz of alcohol each, yet still sets
hard and tastes great. Although shot glasses look prettier and allow you
to see the vibrant colors of the Jello,
paper cups allow for easier Jello
shot consumption as they can be turned inside out. Ice cube trays also
work well. When serving large parties use more water and less alcohol
in your shots to help cut costs
and better control intoxication.
To make the jello easier to consume, buy plastic cups that also have lids.
Pour the mix into the cup, add the lid, then turn it upside down prior to
refrigeration. Be creative in mixing Jello flavors with alcohol. If you
have a favorite alcoholic drink, try
converting it into Jello shot form using
unflavored Jello, juice, soda and alcohol. Orange and cherry are Jello
flavors that work well with Brandy. You can match fruit flavored liquor
with fruit flavored Jello. Here are some popular liquor and Jello flavor
combinations: Lime Jello with tequila and Triple Sec (+ a pinch of salt
to the liquid) Lime Jello with Coconut Rum Orange jello with orange
cognac and brandy (such as Grand Marnier) or peach Schnapps
Unflavored gelatin with Coca Cola and rum Cranberry Jello with vodka
Cherry Jello with cherry brandy Raspberry jello with raspberry Schnapps
Tropical fruit Jello (or unflavored gelatin mixed with fruit punch) with dark
rum or mango liqueur Unflavored Jello with lemonade and whiskey
Strawberry Jello with light rum and strawberry liqueur (such as Pucker)
Apricot Jello with amaretto Lime Jello with Sake Lime Jello with Sprite,
Pimm's, and cucumber garnish Strawberry Jello with champagne (retains
some bubbles!) Orange Jello with amaretto Pineapple Jello with
coconut rum Blue Jello with Everclear Black Cherry with Captain
Morgan's Spiced Rum Orange Jello with Absolut Mandrin Alex
Albrecht Shots
Ingredients 2 packets of Jello 1
cup boiling water allow to cool 1/2
cup chilled raspberry/cherry vodka
1/2 regular chilled vodka 2 cups of
sourpuss Refrigerate
Mom’s
Kitchen
Mango
Pudding
Ingredients 4 pkgs knox gelatin 30 oz (4 cups) of mango
pulp, or 4 cups of fresh mango (screen pulps) 1 1⁄2 cups
sugar 2 cups whipping cream (unwhipped) 6 cups water
Directions Dissolve gelatin into 3 cups of cold water, let stand for 1
minute, then bring to a boil. Stir sugar in until sugar and gelatin are
dissolved. Add mango pulp. Stir in 3 cups of cold water. Add in
whipping cream, then chill overnight. It is recommended to make a day
before to set well. If you wish to add in fresh mango, slice a minimum
of 2 extra large ripe mangoes (Altaulfo –yellow ones have less pulp).
Pour about an inch of pulp in container, chill for about 1⁄2 -- 1 hour,
then add mango pieces, pour more pulp (mango pieces will float to top),
chill for another 1⁄2 -- 1 hour, then add more mango pieces and more
pulp, chill again, and repeat process. To speed up chilling process,
use 2 shallow pans.
Creamy
Jello
Ingredients 3 pkgs knox gelatin 3 –
85 gr jello (strawberry, lime, orange,
etc) 3 cups water 1 cup whipping
cream (unwhipped)
Directions Dissolve gelatin in 2 cups cold water, let stand for 1 minute,
then bring to a boil. Sitr in jello until dissolved. Add in 1 cup whipping
cream and 1 cup cold water. Pour into 2 shallow pans (you can pour
into one pan if you prefer thicker slices). Let cool (whipping cream will
float to top). Refrigerate, and chill until set (a couple of hours
depending on the thickness).
Sugar
Cookies
Ingredients 2 cups flour 4 cup 6 cup 1 1⁄2 tsp baking
powder 1 Tbsp 4 1⁄2 tsp 1⁄4 tsp salt 1⁄2 tsp 3⁄4 tsp
2/3 cups shortning or lard 1 1/3 cup 2 cup 3⁄4 cups
sugar 1 1⁄2 cup 2 1⁄4 cup 4 Tbsp egg 1⁄2 cup 3⁄4
cup 4 tsp milk 8 tsp 4 Tbsp 1⁄2 tsp vanilla 1 tsp 1
1⁄2 tsp
Day 1 Presift flour. Measure & sift together flour, baking powder & salt.
In a separate medium size bowl, cream shortening until fluffy. Gradually
add sugar, beating until sugar is dissolved. Beat in egg & vanilla. Add
dry ingredients, 1/3 at a time, alternating with the milk – dry, liquid, dry,
liquid, dry. Beat well after each addition. Wrap dough in saran wrap.
Place in fridge.
Day 2 Preheat oven to 375 ̊F Lightly flour bread board. Roll dough out
to 1/8” thick. Cut with cookie cutters. Place on lightly greased cookie
sheet. Bake 6--8 minutes until edges begin to brown.
Chocolate Pinwheels or Checkerboard
Cookies
2 1⁄4 c + 3 Tbsp 3 1⁄4 cup
Ingredients 1 1⁄2 cups + 2 Tbsp flour
4 3⁄4 cup + 2 Tbsp 1 1⁄2 tsp 2 tsp 1 Tbsp
1 tsp baking powder
1⁄2 tsp salt 3⁄4 tsp 1 tsp 1 1⁄2 tsp 1⁄2 cup margarine 3⁄4 cup 1 cup
1 1⁄2 cup 2/3 cup sugar 1 cup 1 1/3 cup 2 cup 4 Tbsp egg 6
Tbsp 1⁄2 cup 3⁄4 cup 1⁄2 tsp vanilla 3⁄4 tsp 1 tsp 1 1⁄2 tsp 4 Tbsp
cocoa 6 Tbsp 1⁄2 cup 3⁄4 cup
Day 1 Presift flour. Measure & sift together flour, baking powder & salt.
In a separate bowl, cream margarine until fluffy. Add sugar gradually,
creaming well after each addition. Add egg & vanilla to margarine. Beat
well. Add flour mixture 1/3 at a time. Beat well after each addition.
Divide dough in half. Stir cocoa into one half. Place dough in saran
wrap. Place in fridge to chill for an hour ot two. Roll white dough into
rectangle 1/8” thick. Roll chocolate dough to same size. Place chocolate
dough on top of white dough. Roll together until 3/16” thick. Beginning at
wide end, roll up rightly (jelly roll fashion). Wrap in wax paper & chill
overnight.
Day 2 Preheat oven to 400 ̊F Cut cookies 1/8” thick. Place on greased
cookie sheet & bake for 8--10 minutes until golden brown.
Whole Wheat Bread for Bread
Machine
Ingredients 1 1⁄2 cup water 2 Tbsp milk powder 2 Tbsp
shortening/lard/margarine/butter 2 Tbsp sugar/honey 1 1⁄2 tsp salt 3
1⁄2 cup whole wheat flour or (2 cups wheat & 1 1⁄2 cups white) or (1
3⁄4 cups each wheat & white) 1 1⁄2 tsp yeast (bread machine) (add
1⁄4 tsp if using active or traditional yeast)
Directions Put all the ingredients in the order listed above in baking
pan. Select whole grain setting.
Cranberry Oatmeal White Chocolate Chunk
Cookies
Ingredients 2/3 cups (150mL) butter or
margarine, softened 2/3 cups (150mL)
packed brown sugar 2 large eggs 1 1⁄2
cups (375mL) all--purpose flour 1 tsp (5mL)
baking soda 1⁄2 tsp (2mL) salt 1 pkg
(170g) Craisins sweetened dried cranberries
2/3 cup (150mL) white chocolate chunks or
chips
Directions P reheat oven to 375 ̊F (190 ̊C). Using an electric mixer, beat
butter or margarine and sugar together in a medium mixing bowl until
light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda
and salt in a separate mixing bowl. Add to butter mixture in several
additions, mixing well after each addition. Stir in Craisins and white
chocolate chinks or chips. Drop by rounded tablespoons onto ungreased
cookie sheets. Bake for 10 minutes or until golden brown. Makes 2
dozen large cookies or 2 1⁄2 dozen medium cookies.
Penne with Creamy Tomato
Sauce
Ingredients 4 servings 6 servings 4 slices
bacon (diced) 6 1 chopped onion 1 1⁄2 cup
19 oz can undrained tomatoes 28 oz 1⁄2 cup
whipping cream 3⁄4 cup 3⁄4 lb cooked penne
(firm) 1 1⁄2 lbs
Directions Cook bacon for 3 minutes. Add chopped onion & cook
for 2--3 minutes. Add undrained tomatoes. Mash. Bring to a boil;
add whipping cream; reduce heat & simmer for 5 mins longer. Stir
in vodka (optional). Toss with drained penne. Season with salt &
pepper. Sprinkle with 1⁄2 cup freshly grated parmesan.
Chicken and Broccoli
Casserole
Ingredients 4 servings 6 servings 2 cups
uncooked rice 3 cups 1 1⁄2 cups of water (approx)
2 cups (approx) 1 can cream of mushroom soup 2
cans 1 can cream of chicken or celery 1 can 1 lb
chopped broccoli 1 1⁄2 lbs 1 lb cooked shredded
chicken 1 1⁄2 lbs 1 cup cheddar cheese 1 1⁄2
cups
Directions Spread rice in casserole dish & fill water to cover. Place
cooked chicken on top. In a medium bowl, mix soups with broccoli.
Place on top of chicken. Layer cheese on top until completely
covered. Bake uncovered in preheated oven @ 350 ̊F for approx. 1
hour.
Chicken Fingers –
Parmesan
Ingredients 4 skinless boneless breast halves, cut
into strips (1 1/3 lb) 1⁄2 cup plain fine, dry bread
crumbs 1⁄2 cup grated parmesan cheese 1 tsp
dried basil 1 Tbsp olive oil 14 oz can pasta--style
chopped tomatoes 6 oz can tomato paste 1⁄2 cup
water 1⁄2 cup shredded mozzarella cheese 8 oz
cooked pasta (penne, spaghettini, macaroni, bow
ties)
Directions Shake first 4 ingredients in plastic bag Pan fry strips in olive
oil, turning over as not to burn, over medium--high heat. In a small
bowl, mix tomatoes, past & water. Add to chicken, spreading on top.
Top with shredded mozzarella cheese (let cheese sit on top). Cover &
simmer for 20 minutes on low. Serve with cooked pasta.
Pet
Recipes
Chicken Broth Dog
Biscuits
Ingredients 1 cup whole
wheat flour 1/3 cup cornmeal
1 Tbsp canola oil 1/4 cup
chicken broth, low sodium 1
egg 1/8 cup milk, low or fat
free 1 egg, beaten for egg
wash pureed vegetables
(optional) Additional flour for
rolling
Directions Preheat oven to 350° F Whisk together wheat flour and
cornmeal. Add oil, broth, eggs and milk. Mix until thoroughly combined.
Roll out dough on a floured surface to 1/4" thickness. Cut into shapes
with cookie cutters. I used a chicken shape for fun because of the
chicken broth. Gather remaining dough and roll flat. Cut as many dog
biscuits as you can. I usually roll the last little bit of dough into a ball
and then flatten for a traditional cookie shape. Brush the egg wash onto
each cookie. Bake for 30 minutes, or until golden brown. Cool completely
on a wire rack. Yield: Approximately 2 dozen dog biscuits using a 2"
cookie cutter. Storing:
These chicken broth dog biscuits are baked hard
so they will last for 4 weeks in the refrigerator. They will be good for
approximately 6 months in the freezer. Tips & Techniques Salt
--
Chicken broth can be high in salt. We recommend a low sodium organic
chicken broth for this homemade dog biscuit recipe. You can also make
your own homemade chicken broth, but be sure to review the foods
poisonous to dogs list to avoid using something that could be dangerous
to your dog. Beef -- Try using beef broth instead of the chicken broth,
or a combination of both for a real flavor packed punch.