Miscellaneous
Beef & Bacon Dog Bones
I’ve been making treats for our dogs for awhile now. They both seem to love the taste of bacon so this is one they really like. I’m starting to think they know when I’m making something for them because they both sit right outside the kitchen and watch me.
Ingredients:
- 8 oz hamburger
- 6 slices bacon
- 1 egg
- 4 cups flour (I used 2c whole wheat and 2c all purpose)
- 1/3 cup dry milk
- 1/4 tsp baking powder
- water
Cook the bacon and hamburger. Drain, reserving the liquid. Add enough water to the reserved liquid to equal 1 cup.
Add the meat to a food processor and pulse for a few seconds to crumble. Add the water mixture and remaining ingredients to the meat.
I used a food processor with a dough blade to combine. Add more water if needed.
Sprinkle a board with cornmeal and roll dough out to 1/4″ thick. Cut out shapes. I used a 3″ dog bone and a 2″ round cutter. It should make about 6 dozen.
Bake at 350° for 20 minutes.
I usually dehydrate them at the highest temperature (155°) for several hours. If you would like a crunchier treat you can also turn the oven off, return the bones and leave them overnight. Store in the refrigerator.
Microwaveable Dog Treats
These treats are quick and easy to make. I can’t vouch for their flavor, but our pups seem to like them.
I make my own liver powder for treats by cooking, dehydrating, and grinding liver. The smell is such that the dehydrating must be done on the front porch (sorry UPS), but I think it’s worth the effort.
Ingredients:
- 3/4 cup dry milk
- 1/2 cup flour
- 1 cup oatmeal
- 1/4 cup flaxseed
- 1/4 cup cornmeal
- 2 tbs dried liver powder (or beef bouillon powder)
- 1/3 cup melted butter
- 1 egg
- 1/2 cup water
Combine dry ingredients.
Add the butter, egg, and water and mix. I use a combination of butter and bacon grease.
The dough will probably be quite moist. Let it rest for about 30 minutes to absorb the moisture. Start scooping and rolling the dough into balls. My scoop is about 1 tbs.
Microwave at 50% power for 5 minutes.
I usually dehydrate them for a couple hours after cooking.
Gastronomy Spheres
I’ve been wanting to try some molecular gastronomy. I finally got the ingredients and tried mojitos and strawberry-lemonade. I think with these recipes you probably need an accurate scale.
Ingredients:
Mojito Spheres
- 3 tbs rum
- 1/4 cup club soda
- juice of 1/2 lime
- 1/4 tsp calcium salt
- 1 tsp sugar
- 12 leaves mint (plus additional leaves)
Strawberry-Lemonade Spheres
- 2 tbs (1 oz) lemon juice
- 3/4 cup (6 oz) water
- 1 tbs sugar
- 2.5 g calcium salt
- strawberries
Bath
- 2 g sodium alginate
- 3 cups filtered or bottled water
Here are the powders I’m using.
I used calcium lactate gluconate for both of these. For the mojitos blend rum, soda, calcium, sugar, lime, and mint; strain. For the lemonade blend lemon, water, sugar, and calcium.
Add one leaf or a small piece of strawberry to each mold then pour in the water mixture and freeze overnight. My mold holds about 1 1/2 tsp each.
Blend the sodium and water. It will be thick and murky. Let it rest about 30 minutes until it is clear.
Drop the frozen circles in a couple at a time and stir gently. Let rest in the sodium solution about 3 minutes.
Rinse and serve.
I didn’t have clear rum when I made the mojitos, but I think that would look nicer.
The Cooking Cobb 