HOMEMADE DOG BISCUIT TREATS RECIPE

Ingredients:

  • 2 1/2 C flour (white or wheat, doesn’t matter)
  • 3/4 C hot water
  • 1 bouillon cube
  • 1/4 C peanut butter
  • 1 egg
  • 1 t salt

Directions:

Start by preheating your oven to 350 degrees F. Dissolve the bouillon cube in the hot water. Then stir the egg into the water mixture as well.

Put the flour and salt in a large mixing bowl, then add the peanut butter. Cut the peanut butter into the dry ingredients with a spoon or pastry blade. It’s safe to let your lucky puppy lick the spoon when you’re done because you haven’t mixed in the raw egg yet!

Then add the water/egg mixture to the dry ingredients and mix well until dough forms. Pour the dough out onto a floured surface, knead it a few times, and then roll it out flat.

Spread the biscuits out onto a cookie sheet (to keep the bottoms from burning), then bake them in the oven for 20-30 minutes.


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Buttery Coconut Flour Low Carb Biscuits

Author: Lisa Pfeffer

Recipe type: Breads

Cuisine: American

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

 

A moist and buttery low carb biscuit made with coconut flour.

Ingredients

  • ½ cup coconut flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ cup egg whites
  • 1 egg, large
  • ⅓ cup butter, unsalted
  • 3 tbsp water

Instructions

  1. Preheat oven to 350 degrees F, and grease a biscuit bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)
  2. In a large bowl, mix together the dry ingredients of coconut flour, salt, and baking powder.
  3. In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the dry ingredients and whisk well. (If using a blender, a low-medium blend is good.)
  4. Fill 6 spots the biscuit bread pan with ¼ cup each of the the biscuit mixture. You’ll have to actually shape the biscuits in the pan with a knife or your fingers to shape.

Camembert with figs and honey

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Try these delicious parcels on the braai or in the oven for an easy fancy starter.

Preperation time : 5 mins
Cooking time : 10 mins
Servings : 8
Ingredients
2 small wheel of camembert cheese
2 tsp honey
4 sprigs of thyme or marjoram
2 large squares of foil
6 fresh figs (or preserved figs)
Method
Place the camemberts in the middle of the foil squares.
Cut the figs into 8th’s.
Drizzle over the honey and place in the marjoram.
Wrap the foil parcels by folding each corner into the middle and twisting into an easy to carry parcel.

For the oven: Place in a preheated oven at 180 C for 5-10 mins.

For the braai: Place next to the coals or on the grid for 5-10 minutes. Do not heat for too long or the cheese will pop and become too runny.

Serve with: Crusty ciabatta or French bread.

You can use preserved figs if fresh are out of season, they work beautifully.
Other options: preserved watermelon, fresh grapes, berries

Bruschetta met gebakte Camembert

image

Heerlik as ’n voorgereg.

GENOEG VIR 4 MENSE
Bereiding: 3-5 minute
Gaarmaaktyd: 10 minute

Gebakte kaas
1 heel camembert
2 knoffelhuisies, fyn gedruk
olyfolie
Slaai

2-3 sonryp pruimtamaties, in skyfies gesny
swartolywe
langsteel-kappertjiesade
ciabatta-brood, in skywe gesny en gerooster
vars kruisement- en/of basielblare
sout en peper

Voorverhit die oond tot 180 °C.

Gebakte kaas Vou die kaas oop en plaas op ’n bakplaat.
Meng die knoffel en olyfolie en giet oor. Bak sowat 10 minute tot die kaas net gesmelt het en net-net wil oopbars. Sit dadelik voor saam met die slaai.
Slaai Pak die tamaties, olywe, kappertjiesade en brood op ’n dienbord.
Sprinkel die kruisement en/of basiel oor. Geur die tamatie met sout en peper.
Sit voor saam met die gebakte kaas.

No yeast dinner rolls

 

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1koppie meel,

1teelepel bakpoeier,

1/2 teelepel sout,

1/2 koppie melk,

2 eetlepels mayo

Meng alles en skep lepels vol in kolwyntjie pannetjie.

Bak 15min by 180 grade.

Die resep lewer 5 bolletjies.

Ek het dit al in ‘n doppie pannetjie gebak en dit maak net ‘n happie. 

Momma’s Easy No Yeast Dinner Rolls

Ingredients:
1 Cup Flour
1 tsp Baking Powder
1 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo

Method:
Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 180˚ oven for 15 minutes or till done and golden brown.

Aartappelsuurdeeg

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2 medium aartappels
500 ml gekookte water
3 ml aktiewe droë gis of 5 g persgis
125 ml lou water
25 ml suiker
10 ml sout
fles met deksel

Was, skil en rasper die aartappels, gooi kookwater oor en laat afkoel.
Week die gis in die 125 ml lou water.
Meng die suiker, sout en geweekte gis goed met die lou aartappelmengsel, gooi in die fles en skroef toe maar nie styf vas nie.
Maak warm toe en laat vir 6 tot 8 ure lank of oornag op ‘n warmerige plek staan. Die suurdeer sal skuimerig word en fles vul of selfs uitloop as die gis baie aktief is. Daarom moet die fles nie dig toegeskroef word nie, want dit kan bars.As dit te lank gelaat word verswak die gis.Afname in volume is teken daarvan.
Hou 250 ml gis in die toe fles vir ‘n plantjie. Syg die res deur ‘n draadsif as die aartappels grof gerasper is of gebruik net so as dif fyngerasperde aartappels is.
Knie volgens die insuur- of direkte deegmetode.