Apple Crisp Bread

 This recipe screams fall.   So good and moist.

APPLE CRISP BREAD 

(makes 1 loaf)

Bread Ingredients:

*cinnamon sugar for dusting

*1 1/2 all-purpose flour

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup butter, room temperature

*1/2 cup granulated sugar

*2 large eggs

*2 teaspoon vanilla extract

*zest from 1 medium orange

*1/2 cup whole milk

*1 large honey crisp, Macintosh, or golden delicious apple (really, just use your favorite), peeled and diced

*1/3 cup brown sugar

*1 teaspoon ground cinnamon 

Topping Ingredients:

*1/4 cup brown sugar

*1 tablespoon all-purpose flour

*1 teaspoon ground cinnamon

Bread Directions:

~Preheat oven to 350 degrees.

~Grease a 9x5 inch loaf pan.

~Sprinkle cinnamon sugar along sides and bottom of pan.  Dump out any excess cinnamon sugar from pan and set aside.

~In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt together.

~In a large mixing bowl, cream 1/2 cup softened butter and  1/2 cup granulated sugar together.

~Whisk in 2 large eggs and 2 teaspoon vanilla extract until well incorporated.

~Whisk in 1/2 cup milk and zest from 1 medium orange.

~Stir in dry ingredients until just mixed in.

~In medium bowl, mix 1/3 cup brown sugar and 1 teaspoon ground cinnamon together. 

~Add in 1 chopped and peeled apple and stir until apples are completely coated with brown sugar mixture.

~Spread half of the batter into prepared loaf pan.

~Layer half of the apples evenly over the batter.

~Spread remaining batter over the apples.

~Add the remaining apples evenly over batter and lightly press apples into batter.

Topping Directions:

~In a small bowl, whisk 1/4 cup brown sugar, 1 tablespoon flour, and 1 teaspoon ground cinnamon together. 

~Sprinkle evenly over top of apples.

~Bake for 60 minutes or  until a toothpick inserted in the center of the bread comes out clean.

~Remove from oven and allow to cool for 10 minutes.

~Remove from loaf pan and cool completely on a wire rack.

In and Out Hot Dog

Yet another great way to eat a hot dog.

IN AND OUT HOT DOG

(makes 4)

Sauce Ingredients:

*1/2 cup mayonnaise 

*1/4 cup ketchup

*2 tablespoons sweet relish

*1 tablespoon white vinegar

*1 tablespoons granulated sugar

*salt & pepper to taste

Ingredients:

*4 hot dogs

*4 top cut hot dog buns

*mustard

*2 tablespoons butter

*2 tablespoons olive oil

*1 cup diced onions

*4 slices American cheese

*1 cup shredded lettuce

*1/2 cup tomatoes, diced

Sauce Directions:

~In a medium size bowl,  whisk 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons sweet relish, 1 tablespoon white vinegar, 1 tablespoon granulated sugar, salt & pepper to taste.

~Cover and place in the refrigerator for at least 30 minutes.

Hot Dog Directions:

~Lightly toast hot dog buns.

~Grill or fry hot dogs to desired doneness, brush mustard on hot dogs as they cook.

~Melt 2 tablespoons butter and 2 tablespoons olive oil into a frying pan.

~Once butter is melted and starts to foam add 1 cup diced onions.

~Sauté for about 5-8 or until the onions start to caramelize. 

~Separate the onions into 4 sections.

~Place a slice on American cheese on each section of grilled onions.

~Place sauce to the bottom of the bun.

~Add diced tomatoes and then shredded lettuce.

~Add hot dog and top. with cheesy onions.

Dog Biscuits

 I use a silicone mold for mine, but you can roll the dough out and use a cookie cutter.   This recipe is easy to cut in half or double in size.  For the oat flour I just put "old fashion oatmeal" into my blender and blend it until it's flour.

DOG BISCUITS

(amount will depend on the size of your cookie cutter)

Ingredients:

*2 cups oat flour (can use whole wheat)

*1 cup cooked, cooled, and mashed sweet potatoes 

*1/2 cup natural peanut butter

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with parchment paper or spray with cookie spray (unless using a mold).

~Mix 1 cup cooked sweet potatoes and 1/2 cup peanut butter together until smooth.

~Stir in 2 cups oat flour until well combined

~Roll out dough between two pieces of wax paper,  to about 1/2 inch thick (or press into mold)

~Place on prepared pan (I put my a mold and place on cookie sheet).

~Bake for 13-16 minutes, depended on how crunchy to want them.

~Remove from oven and cool completely.

~Store in an air-tight container in the fridge for 1 week or in the freezer to make it last longer.

Peanut Butter Pumpkin Cookies (for dogs)

 I make these small, but you can make them a little large for big dogs.  My dog goes nuts for these.  You can easily cut this recipe in half or double it.

PEANUT BUTTER PUMPKIN COOKIES

(makes 30-50)

Ingredients:

*1 cup natural creamy peanut butter

*2/3 cup pumpkin puree

*2 large eggs

*2 1/2 cup whole wheat flour (use oat flour if your dog has allergies to wheat)

*2 teaspoons ground cinnamon

*1 teaspoon turmeric

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone liner (or spray with cooking spray).

~In a large bowl, 1 cup natural creamy peanut butter, 2/3 cup pumpkin puree, and 2 large eggs together.

~Sift 2 1/2 cups whole wheat flour, 2 teaspoons ground cinnamon, and 1 teaspoon tumbril into peanut butter mixture.

~Stir until well combined.

~Scoop 1 teaspoon to 1 tablespoon of dough into hand and roll into a ball (I make the 1 teaspoon size).

~Place on prepared pan.

~Take a fork a gently press making a criss cross pattern (I dip my fork into water to prevent sticking).

~Bake for 15-20 minutes, or until golden brown.

~Remove from oven and allow to cool.

~Store in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

Himalayan Yak Cheese Chews

My grand-dog loves these.  Next time I wouldn't cut them so short.

HIMALAYAN YAK CHEESE CHEWS

(makes 6-10)

Ingredients:

*1 gallon skim milk (yes it should be skim)

*3/4 cup lemon or lime juice

*1 teaspoon pink Himalayan salt

Directions:

~Heat 1 gallon milk and 1 teaspoon pink Himalayan salt in a large heavy bottom pot over medium-low het, stirring often.

~Bring to a strong simmer (190-200 degrees).

~Remove from heat and gently stir in 3/4 cup lemon or lime juice until curds start to form.

~Place a mesh strainer over a bowl and place some cheese cloth in  strainer.

~Strain out curds into cheesecloth.

~Wrap cheesecloth around curds and gently squeeze any excess liquid.

~Form the cheese curds into a rectangle about 1-inch thick (cheesecloth still wrapped around it).

~Place on a cookie sheets and then place another cookie sheet over it.

~Add something heavy over top cookie sheet and allow to sit for 4-5 hours.

~Remove cheesecloth from cheese.

~Cut into desired size chews (make sure you don't make them to small).

~Bake for 40 minutes, flipping them half way through.

~Remove from oven and place on cooling rack.

~Allow to dry out and harden up for 3 days, turning everyday.

~Refrigerate for up to 1 week or freeze to last longer.

Tuna-Cheese Dog Treats

 These are great for training treats, because you can cut them so small.   I put about 1 weeks worth in the refrigerator (they are good for about 1 week).  The rest I bag and store in the freezer.

TUNA-CHEESE DOG TREATS

Ingredients:

*2 (4 ounce cans or packets) tuna fish in water

*2 large eggs

*1 cup whole wheat flour (use oat flour if your dog has wheat allergies)

*1/2 cup sharp cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~In a large bowl whisk 2 (4 ounce) cans tunafish with water (do not drain) and 2 large eggs together until well combined.

~Stir in 1 cup whole wheat flour and 1/2 cup shredded cheese.

~Line a cookie sheet with parchment paper or spray with cooking spray.

~Spread mixture out onto prepared pan to about 1/2 inch thick.

~Bake for 40 minutes.

~Remove from oven and cut treats into small bite size pieces.

~Return to oven for 5 minutes (I skip this step, because the puppy likes soft treats).

~Remove from oven and allow to cool.

~Refrigerate in an air-tight container (or in freezer).