PAMPERING POOCHES

 
Verdi was in desperate need of a bath. I made a batch of this soap a few weeks ago and we finally tried it out this weekend. I was surprised how well it worked. He is now almost white again. We invited a little girl over, who really is wanting a dog, to help give Verdi a bath. We had a great time. After the bath we made a batch of dog bones and took the dogs on a small walk. She still really wants a dog.

sham-pup : homemade dog shampoo

This simple recipe will give your dog a beautiful, healthy coat and is much cheaper than commercial products.

1 pint Ivory or Dove liquid dishwashing soap
1 pint water
1 pint apple cider vinegar
4 ounces glycerine (available at your local pharmacy)
Mix all of the ingredients together.
Double the ingredients if a larger amount is desired.

 
Both Agnes and Verdi enjoyed these bones. I quess they were a hit!


dog biscuits
Dogs will go crazy for these beefy treats!

1 cup uncooked oatmeal
1/3 margarine
1 cube beef boullion
1 1/2 cups hot water
3/4 cup powdered milk
3/4 cup cornmeal
1 egg, beaten
3 cups whole wheat flour
Preheat oven to 325 degrees
1. In a large bowl pour hot water over oatmeal, margarine and boullion cube. Let stand for 5 minutes.
2. Stir in powdered milk, cornmeal and egg. Add flour 1/2 cup at a time, mixing well after each addition.
3. Knead 3 - 4 minutes, adding more flour if necessary to make a very stiff dough.
4. Pat or roll dough to 1/2 inch thickness. Cut into bone shapes with a cookie cutter and place on a greased baking sheet. Bake for 50 minutes.
5. Allow to cool and dry out until hard.

CHOCOLATE WAFFLES and COFFEE ICE CREAM

 

Hot Waffle Ice Cream Sandwiches

Serves 5 to 6

Hot Waffle Ice Cream Sandwiches The fillings for these sandwiches was a homemade batch of Coffee Ice Cream.

3/4 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder, natural or Dutch process
1/2 cup milk
1/4 cup (packed) brown sugar
1/2 teaspoon instant coffee powder
1 egg
1/2 teaspoon vanilla extract
1 pint coffee ice cream

Equipment: Waffle iron

To make the waffles, in a medium bowl, mix the flour, granulated sugar, baking powder, and salt. Set aside.

Melt the butter in a small saucepan. Stir in the cocoa until smooth and hot. Gradually stir in the milk. Off the heat, whisk in the brown sugar, coffee powder, egg, and vanilla, stirring until the mixture is completely smooth. Pour over the flour mixture and stir until the dry ingredients are completely moistened.

Preheat the waffle iron. Make each waffle with 1/4 to 1/2 cup of batter (amount depends on your waffle iron), cooking just until steam stops rising from the sides of the iron. Place the cooked waffles on a rack to cool slightly and crisp.

Make the sandwiches while the waffles are still warm, or let the waffles cool and reheat them in a 350 degree F. oven for a few minutes before serving. To serve, press a scoop of ice cream between 2 waffle sections.
This recipe comes from Global Gourmet.


Homemade Ice Cream
Fresh Coffee Ice Cream



Ingredients:


6 egg yolks, 4 tablespoons fresh coffee (finely ground), 8 oz (200g) soft brown sugar (light), 1 pint (500ml) milk, 6 fl.oz (approx 185ml) very hot water



Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins. You then need to remove the coffee grounds so strain the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool. NB. If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper. When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.( 20 minutes in the cuisinart 2 qt ice cream maker)

BAKING: YEAST BREADS

Winter Herb Bread 

MILK BREAD:
Here is a basic white bread recipe that turns out great every time I have baked it. The book from which this recipe comes, gives several variations of this bread. One of my favorite variations is the Winter Herb Bread.

Ingredients:

6 to 61/2 cups all-purpose flour
2 T granulated sugar
1 scant T active dry yeast
2 tsp salt
2 cups warm milk
3 T canola, olive, or vegetable oil
1 Egg mixed with 1 T milk for glaze

Step 1: Mixing the Dough
Assemble the ingredients around your work surface.
To make by mixer: If using a kitchenaid heavy duty mixer fitted the paddle attatchment, combine 2 cups of flour, the sugar, the yeast, and salt in the workbowl. Combine the milk, boiling water, and oil in a small bowl or a 4 cup liquid measuring cup. The mixture will read between 110 degrees and 125 degrees on a thermometer. It should feel hot to the touch. On low speed, pour the liquid ingredients into the dry ingredients. Increase the speed to medium-low and beat for 2 minutes. Add 1/2 cup of flour and beat vigorously 2 minutes or more. Switch to low speed, and add the remaining 3 1/2 to 4 cups of flour, 1/2 cup at a time, until a soft dough that clears the side of the bowl is formed, 2 minutes more. Switch to the dough hook when the dough thickens, and knead for 2 minutes on medium speed, or until the dough works its way up the hook. The dough will make a soft ball, pull away from the sides of the bowl, and roll around.
Step 2: Using a plastic dough card, turn the dough out onto a lightly floured work surface. Knead until firm yet smooth and satiny, under 1 minute.
Step 3: Place dough ball in a greased deep container, turn once to grease the top, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 1/2 to 2 hours.
Step 4: Shaping the dough and the final rise
Lightly grease the bottom and the sides of two 9x5 inch loaf pans. Turn the dough out onto a clean work surface; it will naturally deflate. Without working the dough further, divide the dough into 4 equal portions. With the palm of your hands, roll into 4 fat oblong sausages, each about 10 inches long. Place 2 of the pieces side by side. Holding both pieces of dough together at one end, wrap one around the other 2 or 3 times to create a fat twist effect. Place in the pans and tuck under the ends. Repeat to form the second loaf. Cover loosely with plastic wrap and let rise at room temperature until the dough is almost double in bulk. About 1 inch over the rims of the pans, about 1 hour.
Step 5: Baking, Cooling, and Storage

About 20 minutes before baking, place the oven rack in the middle of the oven and preheat the oven to 375 degrees.
Using a pastry brush, brush the tops of the loaves with the egg glaze. Do not let the egg glaze drip down the sides of the pan, or the bread will stick. Bake for 40 to 45 minutes, or until the loaves are deep golden brown, the sides have slightly shrunk away from the pan, and the bread sounds hollow when tapped on the top or bottom with your finger. Immediately remove the loaves from the pans. Let the loaves cool on a wire rack. Milk bread stays moist for about 3 days. Store the bread, wrapped in a plastic food storage bag at room temperature or in the freezer up to 2 months.

WINTER HERB BREAD using the above Milk Bread recipe

"The herbs in this generously flecked bread make a dramatic flavor statement. Here is a sandwich bread at it's best."
Bakeware: two 9x5 inch loaf pans
Ingredients:
3 T minced fresh parsley
1 T crumbled dried basil leaves
1 1/2 tsp dried dillweed
1 1/2 tsp dried crumbled savory
1 1/2 tsp dried oregano or marjoram
1 tsp thyme
1 recipe milk bread dough
Add the herbs to the dough during the mixing. Proceed to rise, shape, glaze and bake as directed in the recipe.




This bread is a newly tried recipe. It has a great maple taste and is somewhat sweet. Don't leave the coffee out, it really adds to the flavor.

MAPLE OATMEAL BREAD

3 – 3 1/4 cups flour
1 pkg dry yeast
3/4 cup prepared coffee
1/2 cup quick cooking rolled oats
1/2 (scant) cup maple syrup
2 tbls butter
1 tsp salt
1 egg
Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour.
Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack.
Makes 1 loaf (14 slices)


10 GRAIN BREAD
This is a very nutritious bread. It was surprisingly a soft bread full of flavor. I love that it makes 4 loaves at once, allowing me to freeze a couple loaves for later. I used the 10 grain cereal from Bob's Red Mill.

Yield: 4 loaves
1/2 c. warm water
1 tsp honey
2 T. yeast
Dissolve yeast and honey in warm water and let stand 10 minutes.
3 1/2 c. warm water
1/4 c. honey
1/2 c vegetable oil or shortening
2 T. lemon juice
4 tsp salt
2 c. 10 grain cereal
7-8 c. flour (I use 1/2 whole wheat, 1/2 white)
Measure warm water into a large mixing bowl; add honey, oil, lemon juice, and salt. Add yeast misture and mix well. Stir in 9 grain cereal and sufficient flour to make a soft, workable dough. Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic. Form dough into a ball and place in oiled bowl, turning once to grease the top. Cover and let rise 50 mins or until doubled. Punch down and shape into 4 round balls. Cover and let rest 20 mins. Form into loaves and place in greased 8 1/2" by 4 1/2" loaf pans. Brush tops with oil. Cover and let rise 50-60 mins. Bake in 375F oven 35-40 mins or until bread tests done. Remove from pans and let cool on wire rack.

Peppermint Ice Cream

 

With an abundance of candy canes, peppermint candies, and whipping cream left over from the holdiays, I made a batch of peppermint ice cream. This is a very rich and creamy icecream. It tasted better after chilling in the freezer for a day or so after making it.

Peppermint extract and crushed peppermint candies impart a refreshing taste to this ice cream.

Ingredients:

3 cups half-and-half
1/4 cup light corn syrup
6 egg yolks
1/3 cup sugar
Pinch of salt
2 tsp. peppermint extract
1/2 cup lightly crushed peppermint snap candies,
candy canes or peppermint sticks

Directions

In a medium saucepan over medium heat, warm 2 cups of the half-and-half and the corn syrup until steam begins to rise from the surface, 3 to 4 minutes. Remove from the heat.

In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half mixture, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl. Stir in the peppermint extract. Add the remaining 1 cup half-and-half and stir to combine. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. At the end of the freezing stage, add the peppermint candies and continue processing just until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours. Makes about 1 quart.

Adapted from Williams-Sonoma Kitchen Library Series,Ice Creams & Sorbets,by Sarah Tenaglia (Time-Life Books, 1996).