Inexpensive Teething Crackers

Inexpensive Teething Crackers

Ingredients:
about 1/2 cup brown rice flour
about 1/2 cup whole barley flour
1/2 teaspoon of blackstrap molasses
water

Directions:
Mix brown rice flour and whole barley flour.
Add blackstrap molasses.
Add enough water to make into a paste/dough
Blop onto cookie sheet or into the bottom of muffin tins and shape into 1/4 to 1/8 inch thick discs. Bake at
250°F (120°C) for about 2 hours for a rock hard cookie.
Bake for a shorter period for a slightly chewy cookie.
Making your babies first juice is the easiest thing in the world. And the best thing for them as
well. Remember one thing, you brought them into the world and its your job to give them a
healthy start. After that its up to them to keep to the good habits you set up for them.
Step one here. BUY a JUICER. Black and Decker and Hamilton beach both have a decent one.
The cost is about $29.00 to $35.00. But you will save 100 times that is the long run.
Consider this cost.
Orange juice. To buy a bag of Oranges, $1.50. Juice this up and you have approximately 5 cups
or 40 ounces. Now add 24 ounces of water to dilute the strength for your baby and you have a
gallon of juice. 64 ounces.
If you buy your juice its going to cost you .85 a jar for 2 ounces.
That’s a cost to you of $27.20 for the same bag that cost you $1.50.
Now again you have saved $25.70 for a month of juices.
85
Add that to your vegetables and you have saved $175.00 that month alone in food.
Your baby is eating better, and you know what is in their food. You made it.
Here then are some delicious fruit drinks for your baby.
APPLE JUICE
1 bag of Apples.
Or 3 Red Delicious, 3 Granny Smith, and 3 Annas.
24 ounces or 3 cups bottled water.
Juice of 1 small lemon ( 1 teaspoon)
Wash the apples clean. Remove any brown spots. Core and remove seeds. Now process your
apples through the juicer . After juicing add water and juice of 1 lemon. Run thru a cheesecloth to
remove excess pulp. Freeze in Ice cube trays or can in bottles.
Make sure to wash and heat jars that juice will be placed in. Refrigerate for no more then 30
days.
Now if you don’t have a juicer, then try this method.
Steam apples til tender, and process in food processor until smooth. Add water and process
some more. Run through cheesecloth and add to bottles.
APPLE PEAR JUICE
4 Apples. Red delicious, Granny Smith, Anna is a nice blend
4 Pears
3 cups water
Juice of 1 small lemon ( 1 teaspoon)
Clean wash and seed the Apples and Pears. Run through the juicer and add the water. Run
through cheesecloth and bottle.
Yield is about 48 ounces or 6 cups of juice.
BANANA APPLE JUICE
3 very RIPE Bananas. ( The riper the Banana, the easier on the tummy of baby.)
4 Large Apples. Red delicious, Granny Smith, Anna.
1 juice small lemon juice ( 1 teaspoon)
4 cups water
Process through juicer and then add water and lemon and run through cheesecloth. Bottle up.
Yields 40 ounces or 5 cups of juice.
ORANGE JUICE
1 bag of Naval Oranges. ( Low acid level and sweeter )
4 cups bottled water
Process bag through juicer, add water and run through cheesecloth.
This will remove all the pulp, and leave a nice orange juice for baby.
Yields 64 ounces or 1 gallon.
86
Food Source List
Please note that Cece's Cosmic Café has no affiliation with any businesses or enterprises
featured and makes no representations, either expressed or implied, as to the goods, services,
creditworthiness and/or financial standing of those businesses.
Apple
Locust Grove Farms
Milton, NY
(845) 795-5194
Breezy Hill Orchard
200 Centre Rd. Shatsburg, NY 12580
(845) 266-3979
Old Drovers Inn
Old Route 22 Dover Plains, NY 12522
(845) 832-9311
La Flambee
67 Rue des Anne-Enfants
22700 Perros-Guirec
011-33-2-96-01-10
Le Pommier
38-40 Rue Des Cuisiniers
Bayeaux, France
011-33-2-31-21-52-10
87
Hassler Hotel
Piazza Trinita Dei Monti, 6
00187 Rome
06-69-93-340
Gramercy Tavern
42 East 20th St. New York, NY 10003
(212) 477-0777
Saffron 59
59 4th Ave. New York, NY 10003
(212) 253-1343
Union Square Farmer's Market
Union Square
New York, NY
Artichoke
Pezzini Farms
Nashua Rd. & Hwy. 1
P.O. 1276
Castroville, CA 95012
(800) 347-6118
Asia de Cuba at Clift Hotel
495 Geary St.
San Francisco, CA 94102
(415) 929-2300
The Old Drovers Inn
Old Route 22 P.O. Box 100
Dover Plains, NY 12522
(845) 832-9311
Rubicon
558 Sacramento St. San Francisco, CA 94111
(415) 434-4100
Mecca
2029 Market Street San Francisco, CA 94114
(415) 621-7000
Sonoma Mission Inn
18300 Highway 12 Sonoma, CA 95416
(800) 862-4945
88
Newton Vineyard
2555 Madrona Ave. St. Helena, CA 94574
(707) 963-9000
Whole Foods
1765 California St. San Francisco, CA 94109
(415) 674-0500
California Artichoke Advisory Board
P.O. Box 747 10719 Merritt St.
Castroville, CA 95012
(831) 633-4411
Avocado
Asia de Cuba at Clift Hotel
495 Geary St.
San Francisco, CA 94102
(415) 929-2300
Atlantis Resort
Paradise Island, Bahamas
(888) 528-7155
(242) 363-3000
Saffron 59
59 Fourth Ave. New York, NY 10003
(212) 253-1343
California Avocado Commission 1251 E. Dyer Rd.
Santa Ana, CA 92705
(714) 558-6761
The Caribbean Agricultural Information Service
P.O. Bag 212
The University of the West Indies
St. Augustine, Campus
Trinidad, W.I.
(868) 645-1205
Friedas
(714) 826-6100
(800) 241-1771
Terminal Produce
(718) 542-2944
S. Katzman Produce
(718) 991-4700
Dorel Produce
89
(718) 893-5410
Mendez International Tropical Fruits
(718) 893-0100
Balsamic Vinegar
Becco
355 W. 46th St. New York, NY 10036-3810
(212) 397-7597
Felidia
243 E. 58th St. New York, NY 10022-1201
(212) 758-1479
Dean & DeLuca
560 Broadway New York, NY
(212) 226-6800
Acetaia del Cristo (vinegar maker)
Via Badia, 41
Fraz. San Lorenzo
41030 San Prospero
Modena, Italy
+39-059-33-0383
Rustichelli & Piccini (deli)
Via Emilia est, 417
Modena, Italy
+39-059-36-01-19
Consorzio di Aceto Balsamico Tradizionale di Modena
Via Ganaceto, 134
411000 Modena
+39-59-23-69-81
Osteria Francescana
Via Stella, 22
Modena, Italy
+39-059-210118
DeMedici Imports
(845) 651-4400
Beer
Labatt USA
(800) 268-BEER
90
Markt Restaurant
401 W. 14th St., New York, NY 10014
(212) 727-3314
Maxim's Bar
Grand Place 28
1000 Brussels
Brussels, Belgium
(011) 322-511-17-81
't Kelderke
Grand Place 15 Brussels, Belgium
(011) 322-513-73-44
't Hommelhof
Watouplein 12
Belgium, 8928 Watou (011) 057-38-8024
Bread
Cook Natural Products
A Specialty/Organic Flour Producer
2901 Frederick St. Oakland, CA 94606
(800) 537-7589
March
405 E. 58th St. New York, NY 10022
(212) 754-6272
Acme Bread
1601 San Pablo Avenue Berkeley, CA 94702
(510) 524-1021
Guisto Vita-Grain Mill
344 Littlefield Ave.
South San Francisco, CA 94080
(650) 873-6566
Lionel Poilane
8, rue du Cherche Midi
75006 Paris, France
011-33-01 44 39 26 50
Vintner's Inn
91
4350 Barnes Rd. Santa Rosa, CA 95403
(800) 421-2584
(707) 575-7350
Della Fattoria
1159 Skillman Lane
Petaluma, CA, 94952
(707) 762-1722
Amy's Bread
672 Ninth Avenue New York, NY 10036
(212) 977-2670
John's Pizzeria:
48 W. 65th St. New York, NY
(212) 721-7001
Butter
Isigny Sainte-Mere Butter
2 rue du Dr. Boutrois
Baie des Veys
14230 Isigny Sur-Mere
011 33 2 31 51 33 10
Dean & Deluca
L'Auberge de l'Ouve
Village Longurec
50360 Les moitiers en Bauptois
011 33 2 33 21 16 26
Chateau de Sully
Route de Port-en-Bessin
14400 Sully
011 33 2 31 22 29 48
Korova
33 rue Marbeuf
Paris, France
011 33 1 53 89 93 93
Restaurant Jules Verne
Eiffel Tower
Champ de Mars
011 33 1 45 55 61 44
Le Pommier
40 rue des Cuisiners
14400 Bayeux
011 33 2 31 21 52 10
92
Restaurant Daniel
60 E. 65th St. New York, NY 10021
(212) 288-0033
Vermont Butter & Cheese Co.
Camembert
Marie-Anne Cantin
12 rue de Champs de Mars
75007 Paris, France
011 33 1 45 50 43 94
Barthemely
51 rue de Grenelle, 7
Paris, France
011 33 1 45 48 56 75
Dean & DeLuca
560 Broadway New York, NY 10012
(212) 226-6800 (877) 826-9246
La Camembertiere
61120 Camembert
011 33 2 33 39 31 87
Artisanal Restaurant
2 Park Ave. New York, NY 10016
(212) 725-8585
American Orient Express
(888) 759-3944
Ferme de la Heronniere
61120 Camembert
011 33 2 33 39 08 08
Domaine de Saint Loup
Cambremer
011 33 2 31 63 04 04
Syndicate Normand des Fabricants de Camembert
82 Rue de Bernieres
14000 Caen
011 33 2 31 85 50 93
93
Chocolate
Scharffen-Berger Chocolate
Confections by Michael Recchiuti
Payard Patisserie and Bistro
1732 Lexington Ave. New York, NY 10021
(877) 9-PAYARD
La Maison du Chocolat
1018 Madison Avenue New York, NY
(800) 988-5632
Tentation Caterers
(212) 353-0070
Chile Pepper
Tierra Vegetables
13684 Chalk Hill Road Healdsburg, CA 95448
(707) 837-8366
(888) 7TIERRA
Heartbeat
W Hotel 541 Lexington Ave. New York, NY 10022
(212) 407-2900
Hotel Del Coronado
1500 Orange Avenue Coronado, CA 92110
(619) 522-8041
Mecca Restaurant
2029 Market St. San Francisco, CA
(415) 621-7000
March
405 E. 58th St. New York, NY 10022
(212) 754-6272
94
Asia de Cuba at Clift Hotel
495 Geary St. San Francisco, CA 94102
(415) 929-2300
Ocean Club
Paradise Island, Bahamas
(242) 363-2501
(888) 528-7157
Coffee
Cafe Illy
Via Delle Torri
Trieste, Italy
Illy
Via Flavia, 110
Trieste, Italy
+39 (0)40-389-0111
Felidia
243 E. 58th St. New York, NY 10022-1201
(212) 758-1479
Palazzo Sasso Hotel
Via San Giovanni del Toro, 28
84010 Ravello (Salerno), Italy
+39(0) 89-818181
Tarbell's Restaurant
3131 E. Camelback Road
Phoenix, AZ 85016
(602) 955-8100
Gramercy Tavern
42 East 20th St. New York, NY 10003
(212) 477-0777
Mark Hotel
25 East 77th St. New York, NY
(212) 879-1864
Park Avenue Cafe
100 E. 63rd St. New York, NY 10021
(212) 644-1900
Corn
95
Gill Farms
Hurley Mountain Road Hurley, NY 12443
(845) 331-8225
Hotel Del Cornado
1500 Orange Avenue Coronado, CA 92118
(800) HOTELDEL
(619) 435-6611
Old Drovers Inn
Old Route 22 Dover Plains, NY 12522
(845) 832-9311
Mohonk Mountain House
1000 Mountain Rest Road New Paltz, NY 12561
(800) 772-6646 (845) 256-1000
Sonoma Mission Inn
18300 Highway 12 Sonoma, CA 95416
(800) 862-4945
Hassler Hotel Restaurant Trinita' dei Monti
Piazza Trinita dei Monti, 6 00187 Roma, Italy
+39-06-69-93-40
Dijon Mustard
Maille
Serivce consommateurs
BP 670
21 017 Dijon Cedex
Maille Boutique Paris
6, place de la Madeleine
75008, Paris
(33) 1 40-15 06 00
Maille Boutique Dijon
32, rue de la Liberte
21000, Dijon
(33) 3 80 30 41 02
Bornier Mustard
7 rue Jean Moulin
Couchey Village
http//
Balloons Above the Valley
96
5091 Solano Avenue
Napa, CA 94558
(800) 464-6824
(707) 253-2222
Le Grand VeFour
17 rue de Beaujalais
75001, Paris
(33) 1 42 96 56 27
Holiday Inn Garden Court Dijon
1 place Marie de Bourgogne
21000, Dijon
(33) 3 80 60 46 00
La Coupole
102, Blvd. du Montparnasse
75014, Paris
(33) 0 43 20 14 20
Aureole
34 E. 61st St. New York, NY 10021
(212) 319-1660
Mount Horeb Mustard Museum
P.O. Box 468 100 West Main St.
Mount Horeb, WI 53572
(800) 438-6878
Dean & DeLuca
(877) 826-9246
Gourmet Garage
Egg
Becco
355 W. 46th St. New York, NY 10036-3810
(212) 397-7597
The Strand Savoy Hotel
London WC2R OEU, England
011-44-(0)20-7836-4343
Mecca Restaurant
2029 Market St. San Francisco, CA
(415) 621-7000
Restaurant Jules Verne
97
Eiffel Tower
Champ de Mars
011 33 1 45 55 61 44
Hotel Ritz Paris
15, place Vendome
75041 Paris Cedex 01
011-33-1-43-30-71/71/72
Petaluma Farms
700 Cavanaugh Lane Petaluma, CA 94952
(707) 763-0921
Newton Vineyard
2555 Madrona Ave. Saint Helena, CA 94574
(707) 963-9000
Sonoma Mission Inn & Spa
18300 Highway 12 Sonoma, CA 95476
800-862-4945 707-938-9000
Product Info:
Fish
BCD Fisheries, Ltd.
Box 539
Little Brook
Nova Scotia, Canada
(902) 769-3114
Esca
402 W. 43rd St.
New York, NY 10036
(212) 564-7272
Beau's Seafood
9 Fish Pier #11
Boston, MA 02210
(617) 443-0202
E. Frank Hopkins Company
3427 S. Lawrence Street
Philadelphia, PA 19148
(215) 468-9190
98
Genuardi Family Markets
St. Davids Sq. Shopping Center
550 East Lancaster Ave.
St. Davids, PA 19087
(610) 989-0781
Garlic
Keith's Farm
P.O. Box 146 Westtown, NY 10998
(845) 856-4955
Asia de Cuba at Clift Hotel
495 Geary St.
San Francisco, CA 94102
(415) 929-2300
Folderol II
Route 284 Westtown, NY 10998
(845) 726-3822
Heartbeat
W Hotel 541 Lexington Ave.
New York, NY 10022
(212) 407-2900
Old Drovers Inn
Old Route 22 Dover Plains, NY 12522
(845) 832-9311
Sonoma Mission Inn
18300 Highway 12 Sonoma, CA 95416
(800) 862-4945
Newton Vineyard
2555 Madrona Ave. St. Helena, CA 94574
(707) 963-9000
Honey
Marshall's Farm Honey
(707) 556-8088
Hotel Del Cornado
1500 Orange Avenue Coronado, CA 92118
(800) HOTELDEL
(619) 435-6611
Old Drovers Inn
Old Route 22 Dover Plains, NY 12522
(845) 832-9311
99
National Honey Board
390 Lashley St. Longmont, CO 80501
(303) 776-2337 (800) 553-7162
Lady & Sons
311 W. COngress St. Savannah, GA 31401
(912) 233-2600
The Gastonian
220 East Gaston St. Savannah, GA 31401
(912) 232-2869
Hot Sauce
Cholula Plant
Zaragoza no. 389
Apartado Postal No. 36
Chapala, Jalisco
52-765-23-51
La Palapa Restaurant
Pulpito 105
Col. Emiliano Zapata
Puerta Vallarta 48380
Mexico
011-52-322-222-5225
Cafe des Artistes
Gpe. Sanchez 740
Puerto Vallarta Mexico
011-52-322-222-3228
Guastavino's
409 East 59th St. New York, NY 10022
(212) 980-2455
Biltmore Hotel
1200 Anatastasia Avenue Coral Gables, FL 33134
(305) 445-1926
Sushi Samba
600 Lincoln Road Miami Beach, FL 33139
Loews Miami Beach Hotel
1601 Collins Avenue Miami Beach, FL 33139
(305) 604-1601
Key Lime
100
La Palapa Restaurant
Pulpito 103
Playa los Muertos
Puerta Vallarta 48380
011-52-322-25225
Four Seasons Palm Beach
2800 South Ocean Boulevard Palm Beach, FL 33480
(561) 582-2800
Sushi Samba
600 Lincoln Road Miami, FL 33139
(305) 673-5337
Everglades Safari Park
26700 SW 8th St. Miami, FL 33125
(305) 226-6923
Steve's Authentic Key Lime Pies
155 Columbia Heights Brooklyn, NY 11201
(718) 858-5333
Nellie and Joe's Famous Lime Juice
P.O. Box 2368 Key West, Florida 33045
1-800-LIME-PIE
Lemon
Becco
355 W. 46th St. New York, NY 10036-3810
(212) 397-7597
Felidia
243 E. 58th St. New York, NY 10022-1201
(212) 758-1479
Ocean Club
Paradise Island, Bahamas
(242) 363-2501 (888) 528-7157
Palazzo Sasso Hotel
Via San Giovanni del Toro, 28
84010 Ravello (Salerno), Italy
+39(0) 89-818181
Don Alfonso, 1890
Corso S. Agata 11 c
80064 Sant'Agata sui 2 Golfi (NA)
Italy
+39(0) 81-878-0026
101
Villa Massa Limoncello
80063 Piano di Sorrento
Via Mortora S. Liborio, 126 (NA)
Italy
+39(0) 81-7506112
Rustichella d'Abruzzo (pasta)
P.zza vestini
20 Pianella, Italy
+39(0) 85-971308
Baker's Catalogue
Lobster
Hotel Ritz Paris
15, place Vendome
75041 Paris Cedex 01
011-33-1-43-30-71/71/72
Ecole Ritz Escoffier
Hotel Ritz
15, place Vendome
75041 Paris Cedex 01
011-33-1-43-16-30-50
(888) 801-1126
Les Grandes Marches
12 place de la Bastille
75012 Paris
011-33-1-43-42-90-32
Cello
53 E. 77th St. New York, NY 10028
(212) 517-1200
Browne Trading Company
Mushroom
Le Saut-Aux-Loups
Route de Saumura Chinon
49730 Montsoreau
011 33 2 41 51 70 30
Les Caves de la Genevraie at Rochemenier
13 Rue du Musee
49700 Louresse
102
011 33 2 41 59 34 22
La Cave Saint-Maur 1
rue du Chateau
Sanziers
F-49260 Le Puy-Notre Dame
011 33 2 41 52 26 84
Marche Aux Delices
(888) 547-5471
Le Grand Vefour
17 rue de Beaujolais
Palais-Royal Sq. Paris
01-42-86-80-71
Restaurant Daniel
60 E. 65th St. New York, NY 10021
(212) 288-0033
Brasserie Flo
7 cour des Petites Ecuries
75010 Paris France
01-47-70-13-59
March Restaurant
405 E. 58th St. New York, NY 10022
(212) 754-6272
Stop and Shop
France Champignon
4 rue du General de Gaulle
49250 Beauforten Vallee
France 00 33 24 14 47 705
Olive Oil
De Medici Imports
221 W. 57th St. New York, NY 10019
(212) 974-8102
The Village Market
12 King St. Chappaqua, NY 10514
(914) 238-4948
il Buco
47 Bond St. New York, NY 10012
(212) 533-1932
Libretti's Restaurant
554 Nassau St. Orange, NJ 07050
103
(973) 673-5155
Oranges
Florida Department of Citrus
P.O. Box 148 Lakeland, FL 33802
(863) 499-2500
Florida Culinary Institute
2410 Metrocentre Blvd. West Palm Beach, FL 33407
(561) 688-2001
(800) TOP-CHEF
Callery-Judge Grove
4003 Seminole Pratt-Whitney Rd. Loxahatchee, FL 33470
(800) 967-2643
Cafe des Artistes
Gpe. Sanchez 740
Puerto Vallarta Mexico
011-52-322-222-3228
Rubicon
558 Sacramento St. San Francisco, CA 94111
(415) 434-4100
L'Orange Bleue
430 Broome St. New York, NY 10013
(212) 226-4999
Potato
Churchill Mountain Farm
RR1, Box 226 Stamford, NY 12167
(607) 538-9778
Catskill Family Farms
Idaho Potato Commission
(208) 334-2350
Ocean Club Resort
Ocean Drive, Paradise Island Bahamas
(800) 321-3000 (242) 363-2501
Sonoma Mission Spa
18300 Highway 12 P.O. Box 1447
Sonoma, CA 95476
104
(707) 938-9000 (800) 862-4945
Aureole
34 E. 61st St. New York, NY 10021
(212) 319-1660
River Restaurant
Savoy Hotel Strand, London
England WC2R 0EU
+44 (0)20 7420 2698
Don Alfonso, 1890
Corso S. Agata 11 c
80064 Sant'Agata sui 2 Golfi (NA)
Italy
+39(0) 81-878-0026
Pomme Frites
123 2nd Ave. New York, NY 10003
(212) 674-1234
Terra Chips
Baldor Specialty Food, Inc.
511 Barry St. Bronx, NY 10474
Pasta
Becco
355 W. 46th St. New York, NY 10036-3810
(212) 397-7597
Felidia
243 E. 58th St. New York, NY 10022-1201
(212) 758-1479
Rustichella d'Abruzzo (pasta)
P.zza vestini
20 Pianella, Italy
+39(0) 85-971308
Parco dei Principi
Strada Provincale, 320
San Silvestro, Italy +39-085-4980-073
John Ash & Co. Restaurant Vintner's Inn
4350 Barnes Road Santa Rosa, CA 95403
(707) 575-7350
The Strand
105
Savoy Hotel London WC2R OEU, England
011-44-(0)20-7836-4343
Red, White & Blue Potato
Churchill Mountain Farm
RR1, Box 226 Stamford, NY 12167
(607) 538-9778
Catskill Family Farms
Idaho Potato Commission
(208) 334-2350
Ocean Club Resort
Ocean Drive, Paradise Island
Bahamas
(800) 321-3000 (242) 363-2501
Sonoma Mission Spa
18300 Highway 12 P.O. Box 1447 Sonoma, CA 95476
(707) 938-9000 (800) 862-4945
Aureole
34 E. 61st St. New York, NY 10021
(212) 319-1660
Pomme Frites
123 2nd Ave. New York, NY 10003
(212) 674-1234
Baldor Specialty Food, Inc.
511 Barry St. Bronx, NY 10474
Sugar
Florida Culinary Institute
2410 Metrocentre Blvd. West Palm Beach, FL 33407
(561) 688-2001 (800) TOP-CHEF
Florida Crystals Food Corp.
P.O. Box 4671 West Palm Beach, FL 33402
(800) 558-8836
Tomato
Castillo de Giove
106
Giove, Italy
011-44-7-44-995-522
Banscher Farms
426 Democrat Rd. Gibbstown, NJ
(865) 423-3404
Lucky's Real Tomatoes
29 Meserole Ave. Brooklyn, NY 11222
(718) 383-2580
Felidia
243 E. 58th St. New York, NY 10022-1201
(212) 758-1479
Monkey Bar
60 E. 54th St. New York, NY 10022
(212) 838-2600
Mecca Restaurant
2029 Market St. San Francisco, CA
(415) 621-7000
•
• 3 tsp.
1 Tbsp.
2 Tbsp. 1/8 Cup
4 Tbsp. 1/4 Cup
8 Tbsp. 1/2 Cup
16 Tbsp. 1 Cup
5 Tbsp. + 1 tsp. 1/3 Cup
12 Tbsp. 3/4 Cup
107
4 Oz. 1/2 Cup
8 Oz. 1 Cup
16 Oz. 1 Pound
1 Oz. 2 Tbsp. fat or liquid
2 Cups 1 Pint
2 Pt. 1 Quart
1 Qt. 4 Cups
8 Qt.
1 Peck
10 2/3 Tbsp. 2/3 Cup
3 3/4 Cups unsifted whole-wheat flour 1 Pound
4 Cups sifted all purpose flour 1 Pound
4 1/2 Cups sifted cake flour 1 Pound
1 Medium lemon 3 Tbsp. juice
5-8 Medium lemons 1 Cup juice
1 Medium apple chopped 1 Cup
1 Medium orange 1/3 Cup juice
3-4 Oranges 1 Cup juice
2 Cups sugar 1 Pound
3 1/2 Cups powdered sugar 1 Pound
2 1/2 Cups brown sugar 1 Pound
7 Ounce uncooked spaghetti 4 Cups cooked
1 Cup uncooked long-grain rice 3-4 Cups cooked
14 Square graham crackers 1 Cup crumbs
22 Vanilla Wafers 1 Cup crumbs
4 Slices bread 1 Cup crumbs
28 Saltine crackers 1 Cup crumbs
8-10 Egg whites 1 Cup
1 Egg 4 Tbsp. liquid
10-12 Egg yolks 1 Cup
108
1 Cup Whipping cream 2 Cups whipped
1 Cup Evaporated milk 3 Cups whipped
5 Cups grated American cheese 1 Pound
15 Ounce package seeded raisins 3 1/2 Cups
15 Ounce package seedless raisins 3 Cups
1 Cup
4-5 Whole eggs
Molding Chocolate Candy
Some Basic Guidelines:
1. Water and chocolate are NOT friends.
Chocolate is an oil based vegetable. Moisture, like water or steam can cause it to have a dull,
unappetizing finish, and may thicken it so it will not pour and mold/handle properly.
2. Too much heat spells "The End Of The Road" for chocolate.
Chocolate melts between 98o to 100o F. This is very easy to remember because it just so happens
that your body temperature is normally 98.6o, which means if you hold chocolate in your hands it
will melt! Chocolate can't stand to be boiled any more than you can. So, for example, NEVER use
a pot of boiling water to set it in. Avoid over heating chocolate like the plague.
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3. Like friendship, when treated with care chocolate will last and last and last.
This means that you can store it for long periods of time and reuse it (melt/remelt) many times
over.
4. How much chocolate to start with?
You will become an expert very fast, but here's a quick guide: An average lollipop uses 1 ounce.
A bite sized mold uses 1/2 ounce. Therefore, since 16 ounces = 1 pound [which we know you
remembered ! :-)] you will get about 16 lollipops, or 32 bite size candies from a pound of
chocolate. One of our standard size molds [all the cavities being used] will require about 1/3 to 1/2
pound. Best all around bet?? Start with 1 pound. Remember.......... it will not be wasted!
5. Use microwave and freezer safe containers
for chocolate melting and handling. All such containers should be smooth, flexible plastic, and
always be dry. You'll not only get nice looking candy, but the clean up will be a snap [literally].
Making molded chocolate candy:
1. Melting in a Microwave (recommended):
Put 1 lb. of chocolate in a bowl. Microwave on half power for 1 minute, then stir [it will not be all
melted at this point]. Do it again. Repeat the process until the chocolate is mixed well. When
ready to use it will pour from a spoon like syrup. Remember don't overcook your chocolate.
2. Melting in a Double Boiler:
Put 1 lb. of chocolate in a bowl/pan & set in the outer pan that has the water in it. Heat on the
LOW position (do not bring water to a boil), and stir as it starts to melt. This will take around 15
minutes, so you need to be patient.
3. Fill Molds:
Either spoon it into the mold cavities, or gently squeeze the chocolate out using a squeeze
bottle [this is definitely the easiest]. Then hold both sides of the mold and tap it lightly on the
table top. This will level out the chocolate and remove any air bubbles. If you are making
lollipops, now insert the lollipop sticks into the mold, and with your finger "roll" the stick in it's mold
position. This will coat the stick all the way around with chocolate so the lollipop will not fall off
when being eaten.
4. Cool the chocolate:
Put the filled mold into the freezer (on a flat surface). Small candies or bite size items will be
ready to remove in about 5 minutes; standard larger pieces in about 10. Leaving it in the freezer
longer than necessary is no problem at all (better too long than not enough!). If you must, you can
use the refrigerator instead of the freezer.
However, using a freezer "quick cools" the chocolate and has the advantages of making it easier
to remove the chocolate from the mold (see step 5 below) and gives a better, shiny surface finish.
Also, if you cool in a refrigerator it will take about 3 times longer to cool sufficiently.
5. Remove molded candy from mold:
When you take the mold out of the freezer turn it upside down and gently tap it on the table. The
candy should drop right out. This is usually all that you will need (you might have to gently tap you
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finger on the back of the cavity itself if the candy doesn't drop out right away). With chocolate that
was cooled in the refrigerator you may need to push the candy from the mold.
6. Clean up tips:
Clean molds in soapy water, rinse thoroughly and dry. Molds are NOT dishwasher safe! Remove excess chocolate from the containers
and squeeze bottles while still melted, then set containers in freezer until the chocolate is hard. Flexible containers/squeeze bottles can
then be taken out of the freezer and simply flexed..........chocolate will separate cleanly.
7. Save unused chocolate:
Store in a cool dry place, NOT in the refrigerator. Remember you can "reuse" chocolate literally hundreds of times! [but of course it
won't last that long because everyone will be "in line" to enjoy your masterpieces!!] Have fun!!
~ ~ ~ HOLLOW CHOCOLATE CANDY MOLDING ~ ~ ~
1. Select & prepare matching mold halves (ie: Front & Back, or Left & Right)
Depending on the candy size there may be one or multiple (duplicate) cavities in the molds. The
individual mold cavity pieces need to be removed from the mold. With scissors, cut the pieces out of the
mold leaving ½" to 1" of flat surface all around the perimeter of the mold halves.
2. Melt & Pour one half/side
Take either one of the matching mold pieces and fill completely with chocolate [flush to the edge].
3. Assemble mold halves
While the chocolate in the first piece is still liquid, place the opposite (matching) piece so the halves line
up together. With binder clips clamp the two halves together. Use a sufficient number of clips so the flat
surfaces of the mold halves are in secure contact with each other all the way around. A good guide to
follow is to maintain the space between clips to be no more than the width of the clip itself.
4. Finish making the hollow mold, and cool
Invert (turn over) the assembled and clamped mold and shake, distributing the chocolate evenly around
the surface of both halves. Place the clamped mold in the freezer………..after it partially sets, invert &
shake the assembled mold to assure even distribution of chocolate (until it solidifies the chocolate will
tend to collect at the bottom)……and return it to the freezer. A small mold will use around 1 ounce of
chocolate, and a large one up to 1 pound. Cooling times vary both with the volume of chocolate and the
shape of the mold. As a rough guide line=> Small molds: 10 minutes total cooling Large molds: 25
minutes total cooling. You would invert the molds & return them to the freezer after roughly 3 minutes
(small mold) or for 5 to 6 minutes (large mold). Until you develop enough experience on your own, it is
better to invert and shake "too early" rather than "too late".
5. Remove candy and touch up if needed
When the chocolate is completely solidified, remove the clips & mold pieces. A good guide line is this:
The chocolate is ready for removal when the surface (between the chocolate and the mold itself) appear
cloudy Chocolate will shrink slightly when it solidifies, the cloudy appearance is due to air between the
chocolate and the mold surface. When properly cooled the candy will easily "pop out" from the mold.
Simply remove one half of the mold, then turn the candy upside down and tap the mold. The candy will
fall out easily into your hands. If you are indoubt as to whether the candy is fully hardened, leave it in the
freezer a little longer. If there is excess "flash" (a feathered ridge of chocolate along the seam of the
matching halves) just remove it with a small paring knife to give a nice finished look to your candy.
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~ ~ ~ SOLID CHOCOLATE CANDY MOLDING ~ ~ ~
1. Select & prepare matching mold halves (ie: Front & Back, or Left & Right)
Depending on the candy size there may be one or multiple (duplicate) cavities in the molds. The
individual mold cavity pieces need to be removed from the mold. With scissors, cut the pieces out of the
mold leaving ½" to 1" of flat surface all around the perimeter of the mold halves. At the bottom of the
mold [the bottom surface that will sit on the table or plate] remove "all" of the flat surface and then cut
away a semi-circle, from the bottom surface, on EACH matching mold half. This way, when you assemble
the 2 halves, there will be a circular cut on the bottom, through which you can pour chocolate to fill the
mold.
2. Assemble mold halves
Line up the edges of the two opposite (matching) mold pieces so the halves match. With binder clips
clamp the two halves together. Use a sufficient number of clips so the flat surfaces of the mold halves are
in secure contact with each other all the way around. A good guide to follow is to maintain the space
between clips to be no more than the width of the clip itself.
3. Fill mold and cool
Invert the clamped mold and fill completely with melted chocolate. Place clamped mold assembly into the
freezer until the chocolate solidifies. As a rough guide, for small molds (about 1 ounce) wait about 20
minutes; large molds (about 1 pound), 45 minutes.
4. Remove candy and touch up if needed
When the chocolate is completely solidified, remove the clips & mold pieces. A good guide line is this:
The chocolate is ready for removal when the surface (between the chocolate and the mold itself) appear
cloudy Chocolate will shrink slightly when it solidifies, the cloudy appearance is due to air between the
chocolate and the mold surface. When properly cooled the candy will easily "pop out" from the mold.
Simply remove one half of the mold, then turn the candy upside down and tap the mold. The candy will
fall out easily into your hands. If you are in doubt as to whether the candy is fully hardened, leave it in the
freezer little longer. If there is excess "flash" (a feathered ridge of chocolate along the seam of the
matching halves) just remove it with a small paring knife to give a nice finished look to your candy.
~ ~ ~ THE FINAL TOUCH: HOLLOW & SOLID ~ ~ ~
If bottom of your chocolate masterpiece is not perfectly flat: Place cookie sheet on stove top, and set
heat to lowest possible setting. When sufficiently warmed, put the chocolate piece on cookie sheet and
gently rub [slide back & forth] to smooth/flatten completely. Put finished product on parchment paper for
about 5 minutes, to cool.
How do you temper chocolates?
This page gives you the basics you need to temper manually using several possible techniques.
To print this page scroll to the bottom & click on the Printer Link
1. Using a Double Boiler
A. Melt the chocolate to 100-110° F
B. Allow the coating to cool to:
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1. 83-84° F if Milk Chocolate
2. 85-86° F if Dark Chocolate
3. 87-88° F if Rainbow Coating
C. Hold the coating at this temperature until it starts to thicken
1. Thicker coating means more "seed" crystals
2, Thinner coating means there are less "seed" crystals
D. Allow the coating to warm to:
1. 86-87° F if Milk Chocolate
2. 89-90° F if Dark Chocolate
3. 90-92° F if Rainbow Coating
E. Hold the above temperature.
2. Hand Dipping
A. Melt some coating by either:
1. Placing some coating in a sauce pan in a warm oven
a. Do not heat above 130° F
b. Stir occasionally while melting
2. Or placing some coating in a double-boiler
a. Use low heat
b. Stir coating while it melts
c. Do not allow water or water vapor to come into contact with the coating
B. Cool the melted coating to about 92° F
C. Pour about 1/2 lb. of the melted coating onto a cool surface
D. Mix and fold the coating with the hand until it become fairly thick
E. Add about 2 lbs. of the melted coating to the thickened coating
F. Mix the two together very thoroughly
1. Add more of the 92° coating if it is still too thick
2. Add less 92° coating for more advanced temper
G. Coat the centers
1. Cover the center with tempered coating
2. Shake the excess coating off the center
3. Place coated center on a tray, foil, or waxed paper
4. Trace a design on the top using a finger
3. Shaved Coating Method
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A. Melt some coating as in Part 2, a.
B. Cool the melted coating to about 92°
C. Using a knife or a spatula, slice some coating from a block of coating that is in good temper
1. Make a slice as thin as possible
2. The ratio of shavings should be I part shavings to 9 parts melted coating
D. Stir the shavings into the melted coating until the shavings are completely melted and
thoroughly mixed into the coating
E. Adjust the temperature of the coating to the appropriate temperature (as listed in Part 1, e.)
1. Use room temperature air to cool the coating
2. Heat the coating very gradually if it is too cold F. The coating can now be used for
either enrobing or molding
4. The 80/20 Method of Tempering
(NOTE: this method will work with both chocolate and compound coatings that have a melt
point of approximately 92° F. It will automatically adjust the coating to the proper final
temperature.
A. Melt some coating as described in 2, a.
B. Cool the coating until it is 93-95°F
C. Pour 20% of the coating into a separate sauce pan
D. Stir the coating in the pan containing the 20% until it starts to become pasty
E. Return to 20% to the pan containing the 80% of the coating F. Mix the two together
thoroughly
G. The coating should now be in temper
5. Important Temperatures
A. Work area 75-85° F
B. Molds 78-82° F
C. Candy Centers 70-75°F
D. Cooling Area 65-70° F (initial cooling)
Cooling Area 45-50° F (main cooling)
Cooling Area 65-70° F (final phase)
6. Useful Tools
A. A thermometer - preferably a metal thermometer that can be calibrated
B. A wood handled spatula with a rubber blade
Troubleshooting Guide for Tempering Chocolate
PROBLEM: BLOOM (Gray Surface!)
Probable Cause #1: Excessively cold air or too rapid a cooling rate Solution: Use warmer air during initial cooling in
cooling area
Probable Cause #2: Lack of "seed" crystal Solution: Allow the chocolate to thicken more before heating the chocolate
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to the deposit temperature
Probable Cause #3: Excessive amounts of incompatible fat
Solution: CANNOT BE CORRECTED BY TEMPERING (small amounts - up to 5% - can be added to pure chocolate
to recover the product
Probable Cause #4: One of the most common causes is improper storage conditions in which the product is
temperature stressed
Solution: Do not allow the chocolate to be subjected to alternating periods of warm temperatures and cold
temperature during storage
PROBLEM: FINGERPRINT BLOOM
Probable Cause #1: Fingers are warmer then the temperature at which cocoa butter will melt
Solution: Do not handle the chocolates unless hands are cool and dry or wear gloves
PROBLEM: GRAY IN SOLID CHOCOLATE (has the appearance of slate)
Probable Cause #1: Cold air is blowing on the chocolate as it is poured into the mold
Solution: Raise the temperature in the work area and keep drafts from blowing on the chocolate
PROBLEM: GRAY SURFACES
Probable Cause #1: The chocolate was too cold when it was deposited
Solution: Raise the chocolate to the proper deposit temperature
Probable Cause #2: Excessive "seed", the chocolate is too advanced in temper
Solution: Add some untempered chocolate to the tempered chocolate to dilute the amount of "seed" to the proper
level
PROBLEM: STICKY SURFACES
Probable Cause #1: Moisture is condensing on surface of the chocolate (sweating)
Solution: Dehumidify the air in the room or allow the chocolate to warm up before exposing it to room air
PROBLEM: GREASY SURFACES
Probable Cause #2: The chocolate was not properly tempered
Solution: Be sure there is enough "seed" before molding
PROBLEM: VERY SHINY SURFACES
Probable Cause #1: The chocolate was not properly tempered
Solution: Be sure there is enough "seed" before molding
PROBLEM: CHOCOLATE BECOMES GRANULATED WITH TIME
Probable Cause #1: The chocolate was deposited without being tempered
Solution: Follow one of the listed tempering procedures
PROBLEM: GRANULATED STREAKS DEVELOP IN THE CHOCOLATE AFTER A PERIOD OF TIME
Probable Cause #1: The "seed" material was not mixed adequately with the untempered chocolate
Solution: Be sure the chocolate is thoroughly mixed before attempting to deposit it
Probable Cause #2: Hot air was blowing on the stream of chocolate as it was being poured into the mold
Solution: Be sure the air in the work area is not warmer than the chocolate that is being deposited
PROBLEM: CHOCOLATE IS STICKING TO MOLDS
Probable Cause #1: The mold is too cold
Solution: Be sure the mold is approximately 80° F before depositing the chocolate
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Doggy Biscuits in a Jar Recipe
116
Makes 1 Quart
• 1 quart wide-mouth canning jar
• 1 dog biscuit cookie cutter
• 16 inches pretty ribbon
• 1 large envelope, with a hole punched in the upper left hand corner
• 1 cup all-purpose unbleached flour
• 1 cup whole wheat flour
• 1/2 cup yellow cornmeal
• 1/2 cup instant nonfat dry milk powder
• 1 teaspoon brown or granulated sugar
• 1/2 teaspoon garlic powder
• 1 pinch salt
Type baking instructions (see below) on a pretty piece of paper or card and tuck
inside the envelope.
In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic
powder and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly.
Tie dog biscuit cookie cutter and instruction card around the top of the card with a
pretty ribbon.
Doggy Biscuits:
Position a rack in the center of the oven. Preheat it to 250 degrees F.
Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2
cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to
1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough
that is very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if
dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a
floured pastry cloth and knead 8 to 10 times until elastic. Let dough rest for 5
minutes.
Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place
cookies close together as they will not spread. Bake for 1 hour. Rotate the baking
trays in the oven (turn tray around 180 degrees), and bake them another half hour.
Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool
completely.
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Alfie and Archie`s Dog Biscuits Recipe
Makes 24
• 2 1/2 cups whole wheat flour
• 1/2 cup powdered dry milk
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon brown sugar
• 6 tablespoons meat drippings
• 1 beaten egg
• 1/2 cup ice water
Preheat oven to 350 degrees. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic
powder and sugar. Cut into meat drippings until mixture resembles corn meal. Mix in egg.
Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie
sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be
formed again and baked.
Bake 25 - 30 min. Remove from tray and cool on rack.
An Apple a Day Dog Treat Recipe
Makes 24
• 2 cups whole-wheat flour
• 1/2 cup unbleached flour
• 1/2 cup cornmeal
• 1 apple, chopped or grated
• 1 egg, beaten
• 1/3 cup vegetable oil
• 1 tablespoon packed brown sugar
• 3/8 cup water
Preheat oven to 350 degrees. Spray cookie sheet with vegetable oil spray.
Lightly dust work surface with flour. Blend flours and cornmeal in large mixing bowl.
Add apple, egg, oil, brown sugar and water; mix until well blended. On floured
surface, roll dough out to 7/8-inch thickness. Cut with cookie cutters of desired
shape and size. Place treats on prepared sheet. Bake in preheated oven 35 to 40
minutes. Turn off oven. Leave door closed 1 hour to crisp treats. Remove treats
from oven. Store baked treats in airtight container or plastic bag and place in
refrigerator or freezer.
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Apple Cinnamon Dog Cookies Recipe
Makes 24
• 5 ounces Dried Apples
• 1 teaspoon Cinnamon
• 1 tablespoon Parsley Flakes
• 1 tablespoon Garlic Powder
• 1 cup Ice water
• 1/2 cup Corn Oil -- plus
• 1 tablespoon Corn Oil
• 5 cups Flour
• 1/2 cup Powdered milk
• 2 eggs
Place dried apples in a food processor and finely chop. Combine all ingredients in large bowl
and mix well until dough forms. Roll out dough using a rolling pin to 1/4" thick. Cut into
shapes as desired. Place on cookie sheets and bake at 350F for 20-25 minutes.
Apple Crunch Pupcakes Recipe
Serves 12
• 2 3/4 cups water
• 1/4 cup unsweetened applesauce
• 1/4 teaspoon vanilla
• 4 cups whole wheat flour
• 1 cup dried apple chips
• 1 tablespoon baking powder
• 1 egg -- lightly beaten
• 4 tablespoons honey
Preheat oven to 350F. Spray muffin tin with cooking spray. Mix all wet ingredients
thoroughly. Combine dry ingredients in a separate bowl. Add wet to dry slowly, scraping well
to make sure no dry mixture is left. Pour mixture into muffin tins. Bake 1 hour and 15
minutes, or until a toothpick inserted into the center comes out dry. Store in a sealed
container.
Baby Food Doggie Cookies Recipe
Serves 18
• 3 Jars Baby Food -- beef or carrots or chicken
• 1/4 cup Cream Of Wheat
• 1/4 cup Dry milk powder, more if needed
Combine ingredients in bowl and mix well. Roll into small balls and place on well-greased
cookie sheet. Flatten slightly with a fork. Bake in preheated 350 degree oven for 15 minutes
until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well.
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Bacon Bits For Dogs Recipe
4 dozen
• 6 slices cooked bacon -- crumbled
• 4 eggs -- well beaten
• 1/8 cup bacon fat
• 1 cup water
• 1/2 cup non-fat dry milk powder
• 2 cups graham flour
• 2 cups wheat germ
• 1/2 cup cornmeal
Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking
sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in
the oven overnight to dry out.
Dog and Cat Biscuits Recipe
Serves 24
• 2 1/2 cups whole wheat flour
• 1/2 cup powdered skim milk
• 1 teaspoon garlic powder
• 1 egg -- beaten
• Flavoring: Meat drippings, broth or water from canned tuna (enough to make a stiff
dough).
Combine flour, powdered milk and garlic powder in a medium sized bowl. Add beaten egg,
flavoring and mix well with hands. Dough should be very stiff. If necessary add more
flavoring. On a well-floured surface, roll out dough to 1/4 inch thickness. Cut with shaped
cookie cutters of your choice. Place biscuits on cookie sheets and bake at 350 degrees for 30
minutes.
Bone-Shaped Dog Biscuit Recipe
Serves 18
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1 1/2 cup all-purpose flour
• 3/4 cup bran cereal
• 1/4 cup rolled oats
Preheat oven to 350 degrees. Lightly beat the egg. Stir in the milk, oil and honey. Combine
the flour, cereal and rolled oats. Add them to the egg mixture and stir until you have created
a stiff dough. Sprinkle flour on a pastry cloth and roll out the dough to 1/4 inch thick. If the
dough is too soft, add more flour. Cut the dough into bone shapes, and line them up on a
lightly greased baking sheet. Bake for about 15 minutes.
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Cat Cookie Recipe
Serves 24
• 7 ounces mashed sardines
• 1/4 cup dry non-fat milk
• 1/2 cup wheat germ
Mix ingredients. Roll into 24 small balls. Placed on greased cookie sheet. Flatten with a fork.
Bake at 350 degrees until brown.
Chicken and Honey dog Biscuits
Serves 18
• 2 1/2 teaspoons dry yeast
• 1/4 cup lukewarm water
• 1 egg
• 3/4 cup chicken broth
• 1/4 cup honey
• 2 tablespoons minced garlic
• 3 cups whole wheat flour
• 1 cup cracked wheat
Preheat oven to 325 ° F (165 ° C).
In a large bowl, dissolve yeast in water. Add egg, broth, honey, and garlic. Gradually blend in
the flour and cracked wheat. Add enough wheat flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough
into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped cookie cutters, cut out
biscuits. Place on un greased baking sheets, spacing them about 1/4-inch (6 mm) apart.
Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 45 minutes. Let cool overnight.
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Dog Biscuits Deluxe recipe
Serves 24
• 2 cups whole wheat flour
• 1/4 cup sunflower seeds or pumpkin seeds
• 1/4 cup cornmeal
• 2 tablespoons oil, melted butter or fat
• 1/2 cup soy flour
• 1/4 cup unsulfured molasses
• 1 teaspoon bone meal
• 2 eggs
• 1/4 cup milk -- beaten with eggs
• 1 teaspoon salt
Mix dry ingredients and seed together. Add oil, molasses and all but 1 tablespoon of the
egg/milk mixture. Add more milk if needed to make a firm dough. Knead a few minutes, let
sough rest for 1/2 hour or more. Roll out to 1/2 ". Cut into shapes and brush with the rest of
the egg/milk mixture.
Bake on cookie sheets at 350 degrees for 30 minutes or until lightly toasted. To make biscuits
harder, leave them in the oven with the heat turned off for an hour or more.
Dog Cookies Recipie
Serves 4 Dozen
• 2 cups quick-cooking oats
• 1/2 cup butter -- cut into pieces
• 4 beef or chicken bouillon cubes
• 2 cups boiling water
• 2 cups whole wheat flour
• 1 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 cup skim milk
• 2 large eggs
• 2 cups grated cheese (optional)
• 2 cups all-purpose flour -- more as needed
Preheat oven to 350F degrees. Spray cookie sheets with nonstick cooking spray.
Measure oats into a medium bowl, top with pieces of butter and the bouillon cubes. Pour in
boiling water and let sit 10 minutes to dissolve the butter and bouillon. Mix well, then add
whole wheat flour, cornmeal, sugar, milk, eggs and optional cheese. Add enough of the all
purpose flour to make a stiff dough. Mix well, using hands if necessary.
Roll out dough. The thinner the dough, the crisper the baked treats will be. Use bone or cat
shaped cookie cutter to cut out cookies. Bake on prepared cookie sheets until hard, 5-15
minutes depending on how thin the dough is rolled. Remove from cookie sheets and cool
completely.
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Dog Food Dumplings
serves 12
• 2 eggs -- beaten
• 1 teaspoon oil
• 1/2 cup water
• 1 cup dry dog food
Pulverize the dry dog food in a blender or food processor until smooth. Mix the eggs, oil and
water together in a large bowl. Stir in the dog food until well mixed. Drop by spoonfuls into
boiling water. Boil for three minutes. Remove with slotted spoon and let cool. Store in the
refrigerator. This is excellent for an added treat to your dogs regular food or for dogs who
have to be on a soft food diet.
Doggie Beef Twists
Serves 36
• 3 1/2 cups all purpose flour
• 1 cup corn meal
• 1 package unflavored gelatin
• 1/4 cup milk
• 1 egg
• 1/4 cup corn oil
• 1 ounce jar strained beef baby food
• 1 beef boullion cube
• 3/4 cup boiling water
Dissolve boullion cube in water. Sift dry ingredients in large bowl. Add milk, egg, oil, beef and
beef boullion. Stir until well mixed. Roll out on a floured surface to 1/4 inch thickness. Cut in
1/4 inch by 3 inch strips, twisting each stick 3 turns before placing on cookie sheet. Bake 35-
40 minutes at 400 degrees. Store in refrigerator
Doggie Cornbread
Serves 24
• 1 package Jiffy Corn Muffin Mix
• 1 pound liver, pureed
• Garlic to taste
Follow the directions on the corn muffin mix and add the liver and garlic as well. Mix well and
pour onto a pizza pan. Bake at 350 degrees for 15 - 20 minutes. Cool and cut into cubes.
Refrigerate.
Doggie Biscuits in a Jar
Serves 1 Quart Size jar, Makes 24 Biscuits
• 1 quart wide-mouth canning jar
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• 1 dog biscuit cookie cutter
• 16 inches pretty ribbon
• 1 large envelope, with a hole punched in the upper left hand corner
• 1 cup all-purpose unbleached flour
• 1 cup whole wheat flour
• 1/2 cup yellow cornmeal
• 1/2 cup instant nonfat dry milk powder
• 1 teaspoon brown or granulated sugar
• 1/2 teaspoon garlic powder
• 1 pinch salt
Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the
envelope.
In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic powder
and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit
cookie cutter and instruction card around the top of the card with a pretty ribbon.
Doggy Biscuits:
Position a rack in the center of the oven. Preheat it to 250 degrees F.
Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup
shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or
more) hot chicken broth, beef broth or very hot water. Make a dough that is very heavy, but
not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or
too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8 to 10 times
until elastic. Let dough rest for 5 minutes.
Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies
close together as they will not spread. Bake for 1 hour. Rotate the baking trays in the oven
(turn tray around 180 degrees), and bake them another half hour. Cool the cookies in the
pan for 1 minute, then transfer to a wire cake rack to cool completely.
Doggy Hors D’Oeuvres
Serves 5 Cups
• 1 pound beef liver -- cubed
• 2 cups beef bouillon
• 1 tablespoon minced onion
• 1 teaspoon garlic powder
• 16 ounces plain yogurt
In a saucepan, cover cubed liver with the bouillon and simmer until completely cooked; drain.
Place liver and remaining ingredients in a food processor and blend until smooth. Add extra
bouillon or water if needed to achieve desired consistency. Refrigerate immediately. Use
within 3-4 days.
To "serve", dip dog biscuits into dip and give to Rover.
Note: this recipe makes a lot so unless you have multiple large dogs, I'd scale it down as
needed.
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Fanny Farmer Biscuits
Makes 24
• 2 Eggs
• 2 tbs. Soy flour
• 2 tbs. Wheat germ
• 2 tbs. Instant non-fat dry milk
• 4 tbs. Water
• 2 cups Whole wheat flour
Preheat oven to 350F. Break eggs into a bowl and stir until blended. Add soy flour, wheat
germ, dry milk and water. Stir until smooth. Add whole wheat flour and mix into egg mixture
with your hands. Dough will be stiff and dry. Pat dough into a rectangle 3" wide and 1/2"
thick, then cut it into 3/4" wide bones shapes.
Place 1" apart on an ungreased cookie sheet. Bake for 25 minutes on one side and turn over
and bake 25 minutes on the other side. Cool biscuits on racks.
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Everyday dog Biscuits
Makes 36
• 2 teaspoons dry yeast
• 1/2 cup lukewarm water
• 2 tablespoons dry parsley
• 2 tablespoons minced garlic
• 1 1/2 cup chicken broth
• 3 tablespoons honey
• 1 egg
• 5 cups whole wheat flour, more as needed
Preheat oven to 350 ° F (180 ° C).
In a large bowl, dissolve yeast in warm water. Stir in the parsley, garlic, broth, honey, and
egg. Gradually blend in flour, adding enough to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough
into a ball, and roll to 1/4-inch (6 mm) thick. Using small bone-shaped cookie cutters, make
biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart.
Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or
until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of
biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set
them in the oven to cool overnight. The extra time in the oven as it cools off helps make the
treats crispier and crunchier.)
Flea-Away Dog Biscuits
Serves 24
• 2 cups all-purpose flour
• 1/2 cup wheat germ
• 1/2 cup brewer's yeast
• 1 teaspoon salt
• 2 cloves garlic, minced
• 3 tablespoons olive oil or sesame oil
• 1 cup chicken stock, or beef or vegetable stock
Preheat the oven to 400 degrees. Grease two to three baking sheets. In a medium bowl,
combine the first four ingredients. In a large mixing bowl, combine the garlic and oil.
Alternately, add the flour mixture and the stock into the oil and garlic, beating until the dough
is well mixed. Shape the dough into a ball. On a lightly floured surface, roll the dough to a
12-inch circle. Using a two-inch biscuit cutter, cut the dough into rounds. (Or use a cookie
cutter with a dog-biscuit shape.) Transfer the biscuits to greased baking sheets. Bake 20 to
25 minutes, or until the biscuits are well browned. Turn off the heat and allow the biscuits to
dry in the oven for several hours or over night. Store in the refrigerator or freezer.
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Good Puppy Cookies
Serves 24
• 1/2 cup Powdered Milk
• 1 Egg - well beaten
• 2 1/2 cups Flour
• 1/2 teaspoon Garlic Salt
• 1 1/2 teaspoon Brown Sugar
• 6 Tbs. Gravy
• 1 large Jar Baby Food Meat
Mix all ingredients. Roll out about 1/2" thick. Cut with cookie cutter or shape by hand. Bake
at 350 degrees for 25 to 30 minutes.
Dog Breath Freshener Biscuits
Serves 24
• 2 cups brown rice flour
• 1 tablespoon activated charcoal*
• 3 tablespoons oil
• 1 egg
• 1/2 cup fresh mint -- chopped
• 1/2 cup fresh parsley -- chopped
• 2/3 cup lowfat milk
Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the
other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes.
Store in airtight container in the refrigerator.
Note: *Find activated charcoal at drugstores, not the briquets!
Kitty Cat Cookies
Serves 24
• 1 cup whole wheat flour
• 1/2 cup cornmeal
• 1/2 cup soy flour
• 1/2 cup wheat germ
• 1/2 cup dried catnip
• 1/4 cup canned tuna (water packed) -- well drained
• 1/2 cup juice from drained tuna -- Add water if needed
• 1/2 cup corn oil
• 1 egg -- lightly whisked
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Preheat oven to 350 degrees F. In a large bowl, combine dry ingredients and mix. Then add
remaining ingredients and stir to form a stiff dough. If the dough seems to sticky, add a little
more whole wheat flour. Make dough into a ball shape and place on wax paper. Roll out to
1/4 to 1/2 inch thickness. Cut into shapes with animal shaped cookie cutters, if desired.
Reroll and cut more cookies until scraps are used. Bake on an ungreased cookie sheet for
about 25 minutes. Store in a plastic bag, that you keep tightly wrapped, in the refrigerator.
Kitty Snacks
Serves 2 Cups
• 1/2 cup canned mackerel, drained
• 1 cup whole-grain bread crumbs
• 1 tablespoon vegetable oil
• 1 egg, beaten
• 1/2 teaspoon brewer's yeast, optional
Preheat oven to 350º F.
In a medium-size bowl, mash the mackerel with a fork into tiny pieces. Combine it with the
remaining ingredients and mix well. Drop mixture by 1/4 teaspoonsful onto a greased cookie
sheet. Bake for 8 minutes. Cool to room temperature and store in an airtight container in the
refrigerator.
Kitty Cat treats
Serves 24
• 1/2 pound ground beef or turkey
• 1 small carrot -- finely grated
• 1 tablespoon cheese -- grated
• 1 teaspoon brewer's yeast
• 1 teaspoon dried catnip
• 1/2 cup whole wheat bread crumbs
• 1 egg -- beaten
• 1 tablespoon tomato paste
Preheat oven to 350 degrees. In a medium sized bowl, combine the meat, carrot, cheese,
brewer's yeast, catnip and bread crumbs. Add the egg and tomato paste and mix well. Using
your hands, roll the mixture into walnut - sized meatballs and place on a lightly greased
cookie sheet. Bake for about 15 minutes until the meatballs are brown and firm. Cool the
meatballs completely before storing in an airtight container in the refrigerator. These freeze
well.
Microwave Dog Biscuits
Serves 24
• 2 cups whole wheat flour
• 1/2 cup beef or chicken broth
• 1 egg
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
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Mix dry ingredients together. Add egg and enough broth to moisten. Roll dough into a ball on
a floured surface. Roll dough out and cut with cookie cutter. Place on a microwave-safe
baking dish in a single layer. Bake on HIGH in microwave for 10 minutes or until firm. Let
biscuits cool and harden.
Spice Dog Biscuits
Serves 24
• 1 1/2 cup Flour
• 1 1/2 cup Wheat Flour
• 1/2 cup Cornmeal
• 2 Tbs. Powdered Milk
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1 1/2 teaspoon Ground allSpice
• 1 Egg - slightly beaten
• 1 cup Water, more if needed
Mix all dry ingredients. Add egg. Gradually add water while stirring. Use just enough water to
form a stiff dough. Knead until smooth. Roll out 1/4" thick and cut. Bake at 350 degrees F for
45 minutes to 1 hour. Leave in oven to cool and harden for at least 5 hours.
Treats for Senior Cats
Serves 1 Cup
• 1 boullion cube (chicken or veggie)
• Left over chicken - boned and shredded
• Grated cheese
• 1/2 cup water
Pour 1/2 cup warm water over bullion cube and stir to dissolve. Add shredded chicken to
water mixture just enough to form soupy consistency. Sprinkle with grated cheese.
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Peanut Butter Dog Bones
Serves 24
• 1 package dry yeast
• 1/2 cup lukewarm water
• 1 cup mashed potatoes
• 1 cup milk
• 1/4 cup molasses
• 1/2 cup chicken stock
• 1 cup chunky peanut butter
• 1 cup whole wheat flour
• 1/2 cup rye flour
• 1/2 cup rice flour
• 1 egg
• 2 cups all-purpose white flour
Preheat oven to 325 ° F (165 ° C).
In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes,
milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from
heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat,
rye, and rice flours. Add enough white flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough
into a ball and roll to 1/2-inch (12 mm) thick. Using cookie cutters, cut out biscuits. Place on
un greased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps,
roll out again, and cut additional biscuits.
Bake for 45 minutes. Let cool overnight.
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SPICES AND SEASONING. HISTORY AND USES
Allspice- Native to the West Indies and parts of Latin America, allspice, a tall aromatic
evergreen tree, grows prolifically in Jamaica where it is widely used in native dishes. Its
flavor, a mingling of the taste of cloves, cinnamon and nutmeg gives allspice its name.
Despite its combination of oriental flavors, allspice is used in almost every country, in
both sweet and savory dishes, and is especially popular in Scandinavian, Near and
Middle Eastern cookery.
Basil - Basil originate from India, where it is regarded by Hindus as a sacred bush,
although it is used little in cooking. In the West, basil is a symbol of fertility. Introduced
into Britain in the 16th century, basil's use in Western cooking is comparat