HOW TO MAKE DOG BISCUITS FROM SCRATCH RECIPES

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PUMPKIN GINGER DOG BISCUITS RECIPE: HOW TO MAKE IT



Pumpkin Ginger Dog Biscuits Recipe: How to Make It image

Bake up a batch of these from-scratch treats to get your pumpkin-lovin' pooch's tail wagging. Made with wholesome ingredients you already have in your pantry, they're almost as easy as "sit." —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 18 dog biscuits

Number Of Ingredients 6

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, beaten
1 tablespoon coconut oil, melted
1/4 to 1/2 cup water

Steps:

  • Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

HOW TO MAKE LEMON CURD - BEST HOMEMADE LEMON CURD RECIPE



How to Make Lemon Curd - Best Homemade Lemon Curd Recipe image

Lemon curd is a sweet and easy condiment to make from scratch. Using just five ingredients, this recipe comes together quickly on your stovetop.

Provided by THEPIONEERWOMAN.COM

Categories     baking    dessert    fruit

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 5

1/2 c.

granulated sugar

5 tbsp.

unsalted butter, diced

1/4 c.

fresh lemon juice (from 3 lemons)

3

large eggs + 1 egg yolk, lightly beaten

1/4 tsp.

kosher salt

Steps:

  • Combine the sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook just until the butter melts. Whisk in the eggs. Cook, stirring frequently with a rubber spatula, until the mixture thickens and coats the back of a spoon, 6-8 minutes. Do not let the mixture bubble. Pour then press through a fine-mesh strainer into a bowl. Press plastic wrap over top and let cool to room temperature. Refrigerate until set, about 2 hours.

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