Homemade treats for dogs and cats

Chunky Head

Homemade treats for dogs and cats 

Taken from the book “The Natural Way for Dogs and Cats” by Midi Fairgrieve – isbn 0-85207-344-5 

2 tablespoons bran/bran flakes (eh wheat, oat or rye) 
2 cups wholemeal flour (eg wheat, rice, rye etc) 
1 heaped tablespoon brewer’s yeast (if no yeast allergy), or crushed vitamin B complex tablets 
1 cup wheat germ 
2 teaspoons blackstrap molasses (1 teaspoon for cats) 
1 tablespoon vegetable oil 
30g butter (cats) 
1 teaspoon fish-liver oil (cats) 
water 

Mix all the ingredients together in a bowl and add enough water to make a firm dough.   Shape the dough into small, flat biscuit shapes and bake in a moderate oven for about half a hour until dry and hard. 

The biscuits will keep for at least a week if stored in a cool, dry, airtight container.   All of the above ingredients can be bought in health food stores.   (Substitute wheat bran and wheat flour for an alternative grain if you suspect an allergy to wheat). 

These make a really healthy biscuit and are also a fun treat for children to make for their pets.

Chocolate Chip Flapjacks

I fancied making something different today… something that would go nice with a cup of tea.   I had a rummage through the cupboards to see what ingredients I had then flicked through a few cookbooks… decided to make Flapjacks! 🙂

p.s. (Picture to follow soon – theyre in the oven as I type this)

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Ingredients :

  • 115g / 4oz butter, plus extra for greasing (I used Stork)
  • 60g / 2 1/4 oz Caster Sugar
  • 1 tablespoon of Golden syrup
  • 350g / 12oz rolled oats (I used Porridge Oats)
  • 85g / 3oz plain chocolate chips (I used a bar of plain chocolate chopped up)
  • 85g / 3oz sultanas (I left out the sultanas my lot wont eat them so doubled up on the chocolate)

Method:

  1. Preheat the oven to 180 degrees C / 350 Degrees F / Gas Mark 4.   Lightly grease a shallow 20cm / 8inch square cake tin.
  2. Place the butter, caster sugar and golden syrup in a saucepan and cook over a low heat, stirring constantly until the butter and sugar melt and the mixture is well combined.
  3. Remove the saucepan from the heat and stir in the rolled oats until they are well coated.   Add the chocolate chips and the sultanas and mix well to combine everything.
  4. Turn into the prepared tin and press down well.
  5. Bake in the preheated oven for 30 minutes.   Cool slightly, then mark into fingers.   When almost cold, cut into bars or squares and transfer to a wire rack to cool completely.

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Easter Truffles

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Ingredients :

  • 150g / 6oz Plain Chocolate
  • 40ml / 2 tablespoons Brandy (Adult version) or fruit squash (Kids Version)
  • 50g / 1 1/2 oz Butter
  • 60g / 2 oz Icing Sugar
  • 50g / 2 oz ground almonds
  • 16 small sweet paper cases

Method :

  1. Break up two thirds of the chocolate into a bowl and place this over a pan of hot water.
  2. Add the brandy and leave to melt
  3. Take off the heat and stir in the butter, which should not be too hard.
  4. Mix in the sieved icing sugar and the almonds s that it is well blended.
  5. Leave to cool place until the mixture is firm enough to handle.
  6. Divide into about 16 even-sized pieces and roll into balls.
  7. Grate the remaining chocolate, place on a piece of greaseproof paper and roll the truffles in it.
  8. Pop each one into a paper case.

Recipe courtesy of  :

“The Cadbury Chocolate Cookbook” by Patricia Dunbar ISBN 0 600 32018 9

Gingersnaps

Yay! I actually made something different today that doesnt resemble a Muffin or a fairy cake lol…

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GINGERSNAPS!

Ingredients: ~

  • 90g / 3oz / 1/3rd Cup Unsalted Butter
  • 90g / 3oz/ 1/2 Cup Soft Brown Sugar
  • 90g/ 3oz/ 1/4 Cup Golden Syrup
  • 60g/ 2oz/ 2 tablespoons black treacle
  • 250g / 8oz / 2 cups self raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice

Method :

  • Preheat oven to 180 degrees C 350 degrees F Gas 4
  • Butter 2 baking sheets (I used 2 sheets of baking paper instead)
  • Put butter, sugar, syrup and treacle into a saucepan, stir over a gentle heat until melted.
  • Cool slightly
  • Sift flour, bicarbonate of soda, ginger and spice into a bowl, make a well in the centre, then pour in the syrup mixture
  • Mix well to form a soft dough
  • Weigh dough into 15g (1/2oz) pieces, or divide into walnut sized pieces.
  • Roll pieces into smooth balls, place on baking sheets, spacing well apart, flatten each ball to form a neat round.
  • Bake in the oven for 15 minutes until very lightly browned.
  • Remove the buscuits from the oven, allow to cool for 2-3 minutes on the baking sheets, then remove to a wire rack to cool completely, as the biscuits cool they will become very crips.

Makes approx 30

Recipe courtely of “The Book of Biscuits” by Pat Alburey – ISBN 0-86101-282-8

Ginger Crunch

 

Ginger Crunch

Makes 16-24

For the Base:

  • 225g (8oz) Plain Flour
  • 100g (3 1/2 oz) Caster Sugar
  • 1 Tsp Baking Powder
  • 2 Tsp Ground Ginger
  • 150g (5 1/2 oz) Butter, cut into cubes

For the Icing:

  • 150g (5 1/2 oz) Butter
  • 60ml (2fl oz) Golden Syrup
  • 300g (10 1/2 oz) Icing Sugar, Sifted
  • 2 Tbsp Ground Ginger

Method:

  1. Preheat the oven to 180 degrees C/ 350 degrees F / Gas Mark 4
  2. Line a deep-sided 18 x 27 cm (7 x 10.5″) shallow baking tin with baking parchment
  3. To make the base, put the flour, sugar, baking powder and ginger into a food processor.   Pulse several times to combine then add the butter.   Process for about 30 seconds, or until the mixture resembles breadcrumbs.   This can also be done by hand.   Press the mixture evenly into the tin and level off, using the back of a spoon.
  4. Bake for 20-25 minutes, or until lightly golden.   Remove from the oven and allow to cool completely.
  5. To make the icing, put the butter and golden syrup in a medium saucepan and heat until just melted.   Add the sifted icing sugar and ginger and cook for a further 1-2 minutes, stirring constantly until smooth.   Remove from the heat and pour over the base.   Leave to set.   Remove from the tin and cut into squares or triangles to serve.

Recipes extracted from the book “Cookies” – ISBN 978-184537-681-9

Coffee Choc Chip Cookies

 

I made these tonight for my daughter, she had a few friends round 🙂 Needless to say, there are none left lol

Ingredients

 

  • 1/2 cup (1 stick) / 4 ounces butter, softened
  • 1 cup / 6 ounces light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups /  8.75 oz cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet white & Milk chocolate chips
  • Directions

    1. Preheat oven to 300 degrees F / 150 degrees C / Gas Mark 2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
       
    2. Beat in the egg and the vanilla extract for another 30 seconds.
       
    3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
       
    4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
       
    Makes:   24 cookies

     

    Raspberry Chocolate Cornflake Cakes

      

    It’s Bank Holiday Monday here, i’m off work, my husband is working and the kids are at school.. so i’m on my tod today, just the cat and the dogs for company..

    I thought it would be a good idea to get all my jobs out of the way first so the washing line is full, kitchen is gleaming once more.

    I decided to make some chocolate crispie cakes for the kids when they get in from school, except I didnt have any rice crispies or plain chocolate.. I only had cornflakes and raspberry chocolate, good enough for me … here they are 🙂

     

    Ingredients :

    • 50g butter
    • 4 tbsp golden syrup
    • 100g Cote d’Or Noir Framboise smooth rich dark cholocate with raspberries
    • 75g cornflakes

    Method: 

    1. Gently melt the butter, syrup and chocolate in a small, heavy pan. Stir in the cornflakes.

    2. Place large spoonfuls of the mixture on a buttered baking sheet and leave to set in the refrigerator.

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    Neiman Marcus – Chocolate Chip Cookie Recipe

    On one of my internet surfing expeditions, I somehow stumbled on a recipe for these famous Choc Chip Cookies  .    I saved the recipe into my favourites, with a view to making them some day.

    Well… today is the day of the American Neiman Marcus Choc Chip Cookie Recipe  ..

    Ingredients

  • 1/2 cup (1 stick) / 4 ounces butter, softened
  • 1 cup / 6 ounces light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups /  8.75 oz cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chipsDirections
    1. Preheat oven to 300 degrees F / 150 degrees C / Gas Mark 2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
       
    2. Beat in the egg and the vanilla extract for another 30 seconds.
       
    3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
       
    4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
       
    Yield:   2 dozen cookies
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    In my blog earlier this week I set myself a task to analyse how much it costs me to make the things I cook… so a rough cost for the cookies would be around £2.00