{"id":2115,"date":"2010-12-16T15:36:30","date_gmt":"2010-12-16T07:36:30","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2115"},"modified":"2011-01-31T21:33:47","modified_gmt":"2011-01-31T13:33:47","slug":"2115","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/2115\/","title":{"rendered":"Puppy treats"},"content":{"rendered":"

\u00a0\"\"<\/a><\/p>\n

G and I have a little girl in our lives who is very special to us.\u00a0 She makes us laugh, makes us cry (I was a weeping mess when I had to watch her go into surgery recently) and brings immense joy to our home.\u00a0<\/p>\n

It was her (Miss B’s)\u00a0Birthday recently and I wanted to show her how much we loved her so I decided to make her something special.\u00a0 These recipes came from a book that was given to G by a friend\/colleague when he left his last job.\u00a0 She knew what Miss B meant to G and thought it would be a useful gift, and she was right.<\/p>\n

I hope you are as lucky as we are and have someone special in your life that you can create these for.\u00a0\u00a0<\/p>\n

classic dog biscuits (recipe from\u00a0“Cooking for your dog” by Ingeborg Pils adapted by Fiona at Food 4 Thought)\u00a0\u00a0\u00a0
\nmakes approximately 35 bone shape biscuits<\/span><\/p>\n

Ingredients<\/span>
\n<\/em>225g (8oz) whole wheat flour
\n85g (6oz) porridge or rolled oats
\n20g (\u00beoz) shortening (pork lard)*\u00a0
\n\u00bd tablespoon sunflower oil
\n20g (\u00beoz) grated parmesan cheese
\n200ml\u00a0(7 fl ozs) unsalted chicken stock
\n125g (4\u00bdozs) carrot\u00a0
\n85g (3ozs) corn kernels
\n\u00a0
\nPreparation
\n<\/span>Mix flour, oats, shortening*, oil and cheese thoroughly.\u00a0 Add chicken stock and mix to a dough.<\/p>\n

Preheat the oven to 160\u00b0C (320\u00b0F).\u00a0 Finely grate the carrots, add these and the corn kernels into the dough.\u00a0 Roll out the dough on a floured surface to a thickness of about 5mm (\u00bcinch).\u00a0 Cut with a sharp knife to make diamonds, triangles or squares.\u00a0<\/p>\n

Line a baking sheet with non-stick paper and place biscuits on it.\u00a0 Bake in oven for 40-50 minutes.\u00a0 Turn off heat and allow the biscuits to dry out in the oven.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *The original recipe included crushed garlic which I omitted.\u00a0 I also substituted the\u00a0shortening with butter.\u00a0 I added the corn because it is one of Miss B’s favour vegetables.\u00a0 *I found this mixture quite sticky and had to make sure that the bench was well floured when rolling it out to prevent sticking.\u00a0 *I used a 9cm (3\u00bd inch)\u00a0long bone shaped cookie cutter to cut my biscuits.\u00a0 They were slightly difficult to cut because of the vegetables.\u00a0 I think using a knife would be much simpler.\u00a0<\/p>\n

ease: 8.5\/10.<\/strong>\u00a0
\nprep time:<\/strong> 30mins.<\/strong>
\ncooking time: 45mins <\/strong>plus drying out time
\ntotal:\u00a01 hour 15 mins<\/strong> plus drying out time<\/p>\n

taste: 9\/10.<\/strong>\u00a0 These were Miss B’s favourite and given they are safe for human consumption I tried them also.\u00a0 I can’t believe I’m about to describe a dog biscuit but here goes.\u00a0 They were really nice.\u00a0 Great crunch but still chewy the vegetables were quite sweet, everything a puppy could want in a biscuit.<\/p>\n

would I make it again:\u00a0Yes<\/strong>\u00a0for\u00a0our puppy of course.<\/p>\n

\"\"<\/a><\/span><\/p>\n

honey dog biscuits (recipe from\u00a0“Cooking for your dog” by Ingeborg Pils adapted by Fiona at Food 4 Thought)\u00a0\u00a0\u00a0
\nmakes approximately 24 bone shape or round\u00a0biscuits<\/span><\/p>\n

Ingredients<\/span>
\n<\/em>200g (7oz) whole wheat flour
\n150g (5oz) porridge or rolled oats
\n2 teaspoons baking powder\u00a0
\n30g (1oz) butter
\n2 tablespoons honey
\n2 eggs
\n100ml\u00a0(3 fl ozs) milk\u00a0
\nflour for dusting
\n\u00a0
\nPreparation<\/span>
\nMix flour, oats, and baking powder together\u00a0thoroughly.\u00a0 Add the butter in small flakes, plus the honey, eggs and milk.\u00a0 Knead together\u00a0thoroughly.<\/p>\n

Preheat the oven to 200\u00b0C (400\u00b0F).\u00a0 Line a baking sheet with non-stick paper.<\/p>\n

Roll dough out to about 1cm (\u00bd inch) thick\u00a0on a floured surface.\u00a0 Cut biscuits into desired shapes.\u00a0 Place these on the baking sheet, leaving some space between them, and bake for 15-20 minutes.\u00a0 Turn off the heat and allow the biscuits to dry out in the oven for a further 2 hours.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *I found this mixture quite wet when I mixed it up.\u00a0 I added 50 g of flour and have made the adjustment to the recipe above.\u00a0 *I made\u00a0sure that the bench was well floured when rolling it out to prevent sticking.\u00a0 *I used a 9cm (3\u00bd inch)\u00a0long bone shaped cookie cutter and a smaller round to\u00a0cut my biscuits.\u00a0\u00a0\u00a0<\/p>\n

ease: 9\/10.<\/strong>\u00a0 Reminded me of making scones.
\nprep time:<\/strong> 20mins.<\/strong>
\ncooking time: 20mins <\/strong>plus drying out time.
\ntotal:\u00a040 mins<\/strong> plus drying out time.<\/p>\n

taste: 7.5\/10.<\/strong>\u00a0 Miss B wasn’t as keen on these.\u00a0 She ate them but only if you broke them up for her.\u00a0 I think it was because they were thicker and not as crunchy.\u00a0 I must say, I agreed with her.\u00a0 These weren’t as tasty as the others<\/p>\n

would I make it again:\u00a0No<\/strong>\u00a0although these were much easier to make they didn’t taste as good.\u00a0 Classic is best!<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

G and I have a little girl in our lives who is very special to us. She makes us laugh, makes us cry (I was a weeping mess when I had to watch her go into surgery recently) and brings immense joy to our home. <\/p>\n

It was her […]<\/p>\n","protected":false},"author":2,"featured_media":2117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[77,50,63,45],"tags":[5,122,133,116],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2115"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2115"}],"version-history":[{"count":18,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2115\/revisions"}],"predecessor-version":[{"id":2191,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2115\/revisions\/2191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2117"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}