I’ve always wondered how to make dog biscuits and this recipe seems as complicated as anything else I’ve seen.  On a television show about choosing the best dog groomer the contestants were given the task of making dog biscuits.  Some of these did look a lot easier than this one, but if you really love your dog it won’t matter.

1 3/4 cup whole wheat flour
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup liver powder (available at
health food stores)
2 tablespoons brewer’s yeast powder
1/4 cup bone meal powder
3 tablespoons powdered milk
2 eggs, lightly beaten
3 tablespoons wheat germ oil (you may substitute bacon drippings)
1/2 cup water

This healthy and economical treat is reserved for your four-legged friends only!  Your dog will thank you if you make a double batch.Preheat the oven to 325°F. In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer’s yeast, bone meal, and powdered milk (may also add beef or chicken bouillon cubes). Stir in the eggs, oil, and water and mix thoroughly. The dough will be very stiff and dry (much like dog biscuits!) Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter. Re-roll the leftover scraps of dough and cut into shapes until all the dough is used. Place on a lightly greased baking sheet and bake for 40 to 50 minutes until brown and dried through.  Cool on a rack.Yield: About 12 large bones or 24 small ones.

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Ooh, if you love coconut and chocolate then this is the recipe for you. It’s not only sweet but it’s decadent too. I wouldn’t mind seeing this on some restaurant menu.

3/4 c. cocoa
1 1/2 c. milk
1 c. granulated sugar
1 tsp. vanilla
1 tsp. salt
1/4 tsp. soda
3/4 c. brown sugar
2/3 c. shortening
3 eggs
2 c. cake flour, sifted
1 tsp. baking powder

Measure and sift cocoa and brown sugar together. Add milk gradually, stir until smooth. Cream shortening, add sugar and eggs. Sift flour, baking powder, soda and salt together. Add to creamed mixture, alternately with the cocoa mixture. Add vanilla and beat until smooth. Pour into 2 (9 inch) cake pans and bake at 350 degrees about 30 minutes. When cool, spread with boiled icing. Spread thickly with coconut before icing sets.

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My husband loves carrot cake and this is one of his favorites.  I remember being given a recipe for carrot cake when I was a teenager.  I made the cake and it was very good, but my baby sister ate so much of it that she threw up. To this day she refuses to eat carrot cake.

Active Time: 30 Minutes
Total Time: 1 Hour 10 Minutes 16 servings

INGREDIENTS
For the Cake:
1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
For the Frosting:
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract

Ingredient Note:
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

DIRECTIONS
To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

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Oh boy oh boy.  Here’s a wonderful recipe for chewy chocolate cookies.  Don’t be misled by how the batter looks either; these cookies turn out just great!

Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
Yield: about 45 cookies

RECIPE INGREDIENTS
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large egg whites
3/4 cup granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
3 ounces unsweetened chocolate, chopped and melted (see Tip)

Tip:
Two foolproof ways to melt chocolate: Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water). Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.

Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

DIRECTIONS
Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Nutrition Facts per Serving
Yield: about 45 cookies
Calories: 68
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 51mg
% Cal. from Fat: 13%
Fat. Total: 1g

Protein: 1g

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Coconut Cream Pie the Old Fashioned Way.  I love coconut cream pie but I often find that restaurants serve second rate ones.  I stick it in my mouth expecting to taste this heavenly creation, only to find myself gagging due to almost no real taste.  This homemade one will beat any restaurant pie that you will find.

Coconut Cream

Ingredients:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ready In: 4 Hours 50 Minutes
Servings: 8

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INGREDIENTS
3 eggs
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 cup frozen apple juice concentrate, thawed
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 1/2 cups ground almonds
2 Macintosh apples – peeled, cored and finely chopped
1 (8 ounce) package cream cheese
3 tablespoons unsweetened apple butter
2 tablespoons frozen apple juice concentrate, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan.
Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate.
Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine.
Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting.
Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting.

To Make Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate.

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• Ingredients:
  2 cups raisins
  3 cups water
  2 eggs
  3 tablespoons liquid sweetener
  3/4 cup vegetable oil
  1 teaspoon vanilla extract
  1 teaspoon baking soda 1/2 teaspoon salt
  1 1/2 teaspoons ground cinnamon
  1/2 teaspoon ground nutmeg
  2 cups all-purpose flour
  1 cup chopped walnuts
  1 cup unsweetened applesauce

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
3. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for one hour.

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