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Issue 68
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Pet's Corner
Apple Cinnamon Doggie Biscuits
Aunt Bianca's Dog Biscuits 2 1/2 cups whole wheat flour 1/2 cup nonfat dry milk powder 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. Grilled Chicken Breasts Stuffed with Ham and Saga Blue 2 boned and skinned chicken breast 2 sticks Saga Blue -- each 2 by 1/2 by 1/2" 2 thin slices ham slices, extra lean -- each 4 by 4" 1 tbsp Worcestershire sauce 1 tbsp fresh lemon juice 2 tbsps unsalted butter -- cut into pieces Insert a sharp knife into the thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing the sides. Wrap each stick of Saga Blue in a ham slice, enclosing it, insert the packages in the chicken pockets, and seal each opening well with a wooden pick.
In a small saucepan bring the Worcestershire sauce and the
Serving Ideas : Serve with baby carrots and wild rice Lemon Creme Brulee Tart Crust: 1 cup all-purpose flour 1/4 cup powdered sugar 1 Pinch salt 6 tablespoons unsalted butter -- cold, cut into 1/2-i 4 teaspoons whipping cream -- or more, chilled 1 egg white
Filling: Coffee 2/3 freshly ground 8 o'clock French Roast decaf 1/3 freshly ground flavored decaf beans.....either chocolate raspberry, French vanilla or Starbucks mocha java. Very important to use filtered water for an extra good taste. Sometimes I use a bit of skim milk, sometimes I take it black. *****Tip.....if you like a cup of iced coffee in the afternoon, brew an extra amount in the morning and put the extra brewed coffee in the refrigerator for later. Add ice, sweetener and milk. Yum! Land of Nod Cinnamon Rolls 18 frozen dough rolls (I use Rich's brand) 1 cup brown sugar, packed 1 (3 oz) box vanilla or butterscotch pudding powder, use dry (see my notes) 1 tablespoon cinnamon 3/4 cups raisins (optional) 1/2 cup melted butter or margarine 1. In a bowl, mix together brown sugar, pudding powder, and cinnamon. Grease a 10-inch Bundt pan. Roll the dough balls in the mixture. Place 9 dough balls in the bottom of the bundt pan; sprinkle with half of the sugar mixture and half of the raisins. Pour half of the melted margarine over this. 2. Repeat layer with remaining dough balls, sugar mixture, raisins, and margarine. Cover with a clean, damp cloth, and let set on the counter overnight. 3. Next morning, bake for 25 - 30 minutes in a preheated 350 degree oven. Let stand for 5 minutes, and then turn out onto a serving plate. My Notes: Butterscotch pudding will add more of a caramel flavor to the rolls, while the vanilla pudding will be more of a cinnamon roll taste. I've used both regular pudding mixes and instant pudding mixes with equal success. I don't think that really is a crucial factor. I love to add some chopped pecans with the raisins. I can do this only when I'm making it for a "take out" dish due to Rebekah's severe nut allergy....but it's great with nuts added. This is a standard holiday breakfast for us since you assemble everything the night before, let it sit on the counter, and bake it next morning. I also take it to school for team meetings for the same reason. And you WILL be asked for the recipe.... You can also bake this in a standard sheet cake pan...what are they, about 9x12 or something like that. The baking time will be less and you will have only one layer.
Printable
Version Spray the crock with Cooking Spray (i used olive oil), place sliced |
June 01, 2004
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