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Licking Paws Itchy Ears by Kevin Gawricki

Dogs who lick their paws a lot and have very itchy ears may be doing this because they are reacting to grains in their diet. (As always check with your vet).

Here are two great recipes for dog treats that are grain free.

Cheese Biscuits

3 cups garbanzo bean flour, plus extra needed for rolling

1 cup cheddar cheese

¼ cup powdered milk

2 tablespoons safflower oil

¾ cup warm water

Grated parmesan cheese for topping

Pre Heat oven to 375°

Mix flour, powdered milk, and cheddar cheese. Add oil and water. Stir into dough. Add some more flour (up to ¼ cup) until dough rolls easily. Turn dough onto lightly floured surface and roll to ¼ to ½ inch thickness. Sprinkle with parmesan cheese. Cut into shapes with cookie cutters and place on ungreased cookie sheet. Store in refrigerator in airtight container.

Liver Crunchies

1 pound ( 2 cups ) beef liver.

2 eggs

1 ½ cups garbanzo bean flour.

½ cup cheddar cheese shredded

Pre Heat oven 300°

Puree liver with eggs in food processor. Add mixture to flour in large bowl and stir in cheese. Turn onto baking sheet covered in grease or non-stick foil. Bake for 25 minutes. Remove from oven and cool, peel off baking sheet and cut into treat size. For soft treats refrigerate treats, for crunchy treats return to oven and bake at 150° for three hours until treats are hard and crunchy. Twice-baked treats can be stored at room temperature.

Article written by Kevin Gawricki

Kevin is owner of Dog Gone Good Stuff which he founded because of the need for a place that caters specifically to dogs and their owners specific needs. Please feel free to visit Dog Gone Good Stuff for all your dogs needs. Web address www.doggonegoodstuff.com

About the Author:

Kevin is owner of Dog Gone Good Stuff which he founded because of the need for a place that caters specifically to dogs and their owners specific needs. Please feel free to visit Dog Gone Good Stuff for all your dogs needs. Web address
www.doggonegoodstuff.com

Article Source: ArticlesBase.com – Licking Paws Itchy Ears

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Another Gift From The Kitchen

By Sandy Powers

Keeping with our theme of gifts from the kitchen for the holidays during these difficult economic times, I’ve included a special cookie with history called the Anzac cookie. Remember, a gift from the kitchen is personal, thoughtful, and affordable.

During World War One, a joint British Empire and French operation was mounted called the Gallipoli Campaign. The purpose was to secure a sea route to Russia through the Gallipoli peninsula of Turkey, one of the enemies of the Entente Powers, which consisted of the British Empire, France, Russia, Italy, and the United States. This was the first campaign undertaken by the joint military group known as The Australian and New Zealand Army Corps—ANZAC. It was a long and bloody campaign that lasted from April 1915, to January 1916. The story is told that the women back home in Australia and New Zealand wanted to send their loved ones “Soldiers’ Biscuits,” (biscuit is the British version of the American cookie.) The transportation of food from home took up to two months to reach the soldiers. Concerned with spoilage, the women developed the Anzac Biscuit (cookie.) The ingredients for the cookie did not spoil. Eggs were omitted due to the scarcity of eggs during wartime. The recipe has weathered time. It is a delicious cookie with an unusual history that makes for a unique gift from the kitchen. As a special touch include a holiday card with the history of the Anzac Cookie.

Anzac Cookies

1 cup flour

1 cup rolled oats

½ teaspoon baking soda

¼ cup white sugar

½ cup brown sugar

1 cup shredded coconut

½ cup butter, melted

2 tablespoons honey

1 tablespoon boiling water

Combine dry ingredients in large bowl. Mix well. Mix melted butter, honey and boiling water together. Stir into dry ingredients and mix well. Keep mixing until well blended. Drop by tablespoon onto parchment lined cookie sheet. Dough is crumbly so you may need to shape mounds with fingers. Bake at 350 degrees about 12 minutes.

Cancer survivor Sandy Powers is the author of “Organic for Health,” Winner in the Health category of the 2008 National Beach Book Festival, Finalist in the Health: General category of the 2008 National Best Books Award, and accepted on file with Oprah.  Visit Sandy and more recipes at www.organicforhealthsite.com

About the Author:

Cancer survivor Sandy Powers is the author of “Organic for Health,” Winner in the Health category of the 2008 National Beach Book Festival, Finalist in the Health: General category of the 2008 National Best Books Award, and accepted on file with Oprah. Visit Sandy and more recipes at www.organicforhealthsite.com

Article Source: ArticlesBase.com – Another Gift From the Kitchen

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Do you remember those big, fluffy, delicious biscuits that you enjoyed eating at grandma’s house? I sure do. I remember the big old wood cookstove in my grandma’s kitchen and the delicious biscuits that were always sitting in the “warmer” area. No matter the time of day, there were always biscuits at the ready in grandma’s kitchen! I grew up in the midwest where we had some mighty cold winters. One of the best things to do was to sit in grandma’s kitchen where the heat from the big old cookstove made it the warmest room in the house. So if you are like me and have wonderful memories of sitting in grandma’s kitchen eating a homemade biscuit slathered with hand-churned butter and homemade jam, you might want to try one of these old-fashioned biscuit recipes.

BUTTERMILK BISCUITS

5 cups flour

3/4 cup shortening or lard

1 tsp baking powder

1 tsp soda

1 tsp salt

3 tbsp sugar

1 pkg yeast

1/3 cup warm water

2 cups buttermilk

Preheat oven to 400 degrees.

Sift dry ingredients together into large bowl. Cut shortening into flour mixture. Add buttermilk and yeast that’s been dissolved in the warm water. Mix with a spoon until all the flour is moistened. Cover and set in refrigerator till ready to use. Take out as much dough as needed. Roll out on a floured board to 1/2″ to 3/4″ thick. Cut using a biscuit cutter or small glass. Bake 12 minutes until browned. Keep unused dough in refrigerator for use the next day.

BAKING POWDER BISCUITS

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cream of tartar

2 tsp sugar

1/2 cup shortening

3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for fifteen to twenty minutes.

Enjoy!

Linda collects vintage recipes and enjoys sharing them with others. You can visit her vintage recipe blog at http://grandmasvintagerecipes.blogspot.com For more of Linda’s recipes and diabetic information visit her website at http://diabeticenjoyingfood.squarespace.com

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