Bentley's Favorite Dog Biscuits

Rolling & cutting dog biscuits!

These biscuits are all-natural and puppy-approved! Be sure to use all-natural peanut butter.  Check the ingredients on everything you use to bake for your dog; no spices, artificial sweeteners, or preservatives. (Xylitol is toxic to dogs and is added to some peanut butters).  And of course, introduce new foods gradually, so as not to upset Fido's digestive system.  This makes LOTS of treats, so freeze or give away any you can't use within a week to ensure freshness.

Equipment needed:  Stand mixer    Rolling pin   Parchment Paper  Half-sheet pans

Cookie cutter

1 1/2 cup canned pumpkin or mashed, cooked sweet potato

1 cup unsweetened applesauce (all-natural)

1 cup soy milk

1 1/2 cup all-natural peanut butter

2 Tablespoons molasses

3 Tablespoons flax seed meal

3 cups whole wheat flour

2 teaspoons baking powder

1 cup brown rice flour

2 + cups unbleached flour (enough to make a fairly stiff dough)

Preheat the oven to 325-degrees.

Combine the first 5 ingredients in the bowl of a stand mixer and mix on low to medium until thoroughly combined.  Combine the dry ingredients in another bowl and mix to combine.  With the mixer on low, add the dry ingredients a little at a time and combine.  If the dough is very wet, add just enough unbleached flour, a bit at a time, until the dough starts to leave the sides of the bowl.  It should be stiff, but not at all dry.

Lay out a sheet of parchment paper, then take about 1/4 of the dough and form it into a ball on the parchment.  Cover with another sheet of parchment, and using a rolling pin, roll the dough out thinly to about 1/8" thick. (Using parchment paper eliminates the need for more flour.) Even thickness is important, as the biscuits will not bake the same if they are different thicknesses. Cut out the biscuits and place them on an ungreased half sheet pan. (They can be very close, as they won't spread.)

Add more dough to the trimming of the first batch and re-roll.  Continue until all of the dough is used up.

Bake for 15 minutes, then turn the treats over.  Bake for another 15 minutes, then flip again.  Bake for 10 more minutes, or until the treats are crisp, like crackers.

Cool on the baking sheets.  Store in an airtight container, freezing any that won't be used within a week.

Favorite Pizza Crust

Pizza made with my Favorite Pizza Crust

Pizza!  Who doesn't love it, and I would categorize it as a go-to meal in any situation, wouldn't you?  Great pizza begins with the crust; crispy outside, sturdy enough to handle lots of toppings, yet tender inside with great flavor.  This dough can be mixed, allowed to rise, then refrigerated for up to 24 hours to use later.  I often freeze half of the dough to use later; just defrost in the refrigerator for about 8 hours.  I use this recipe for all of my pizzas, including the Breakfast Pizza from the November edition. (Adapted from a King Arthur Flour recipe.)

Equipment needed: Kitchen Scale Stand mixer     Pizza pans

This recipe makes: 2-1/2" thick 14-inch round pizzas, 2-3/4" thick 12-inch pizzas, 1-3/4" thick Half-sheet pan Sicilian-style pizza, or 1-1 1/2" thick 9X13" pan pizza

2 teaspoons instant yeast

8 ounces warm water

7/8 ounce olive oil

13 ounces unbleached all-purpose flour (plus extra for sprinkling and adding as needed)

1 1/4 teaspoons salt

Combine all of the ingredients in the bowl of a stand mixer, using a kitchen scale, hitting the tare button after each addition so that the next ingredient can be weighed.  Mix with paddle attachment until mostly combined, then switch to the dough hook and mix for about 4-5 minutes on low speed, adding a bit of flour if needed so that the dough cleans the sides of the bowl. The dough will still be a bit rough and not satiny smooth; that is what you want.

Lightly grease a large bowl, add the dough and turn it over to grease the top. Cover the bowl with a towel and allow it to rise till it's very puffy, 60-90 minutes.

(To make pizza later, place the dough in a large, greased container with a lid.  Let it rise for 45 minutes, then refrigerate for 4 and up to 24 hours, or freeze.  Defrost overnight if frozen before using.  Allow refrigerated dough to warm and rise for 2-3 hours before shaping.)

Decide what size, shape, and thickness the pizza will be, then shape roughly.  Cover the dough and allow it to rest for about 15 minutes.

Meanwhile lightly spray the pans with non-stick spray (to prevent sticking), then coat lightly with olive oil (for flavor).  Place the dough in the pan(s) and press and stretch the dough over the pan.  If the dough starts to shrink back, just walk away for 10-15 minutes, covering the dough so it won't dry out.  Finish patting out the dough to fit the pan.  Cover and let the dough rise until it's puffy, about an hour to 90 minutes.)

Toward the end of the rise, preheat the oven to 450-degrees.  Bake the pizza crust(s) until it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale. (Baking time will depend on the thickness of the crust.)

(The crust(s) can be cooled completely on a rack at this point, wrapped in plastic, and stored at room temperature for use up to two days later.  The par-baked crusts can also be frozen for up to a month).

To bake immediately, arrange toppings over the crust and bake on the upper rack of the oven for an additional 10-15 minutes, or until the crust is nicely browned and the cheese is melted.  Move the pizza to the lower rack if the top is browning too quickly.  Both the top and bottom of the crust should be browned. Let sit for 5 minutes before cutting.

Hot Spiced Cider

Hot Spiced Cider

Nothing is better when the weather gets cold or at holiday gatherings than Hot Spiced Cider.  It is a traditional part of my family's Christmas celebration, a favorite of many!  It keeps in the refrigerator for a least a week, nice to have on hand for those chilly evenings when you just need a little something special.  You can add rum or bourbon to make it an "adult beverage".

2 quarts apple cider (I used an apple-sour cherry cider for the beverage pictured)

1 quart cranberry juice cocktail

1/2 cup sugar

2-3 Tablespoons mulling spice mixture (I used Penzey's)                                                                

1 cup rum or bourbon

Combine the cider, cranberry juice cocktail, and sugar in a dutch oven or extra-large saucepan.  Bring to a simmer.  Place the mulling spices in a large square of cheesecloth and tie with a piece of butcher's twine or a rubber band to form a "sachet" and add to the cider mixture.  Simmer for 20 minutes.  Remove from the heat and discard the mulling spice sachet.  Add the alcohol, if using.  

To serve, leave over very low heat on the stove, or transfer to a insulated beverage serve or a crockpot to keep warm.  Cool completely before refrigerating. 

This can be made in advance, cooled, refrigerated, and reheated before serving.

Fall Infused Water

Dispenser of Fall Infused Water

Infused waters are everywhere during the summer, so why not change things up for a beautiful fall infused water?  It's so easy, and perfect for the beverage buffet or bar.  It's an easy do-ahead, too; I have frozen the grapes and fruit cubes a month in advance!  Make the beverage display as lovely as the food!

For each 1 gallon jug:

1 large bunch of Globe grapes, washed (organic preferred)

2-3 large blemish-free apples, a mix of red and yellow, washed (organic preferred)

2-3 large blemish-free, organic pears, washed (organic preferred)

Lemon juice

One gallon chilled spring or sparkling water

Place the grapes in a large resealable plastic bag and place in the freezer for at least 6 hours, and up to one month before serving.

Core and cut-up the apples and pears and dice into 1/2-inch pieces.  Place in a bowl and toss with a small amount of lemon juice to prevent browning.

Place the fruit in ice cub trays (preferably large-size) cover with water, and freeze overnight.  Empty the cubes into a resealable plastic bag and store in the freezer for up to one month. (You will need several ice cube trays, and may have to freeze in batches.  If there isn't room for all of the fruit, spread it out on a sheet pan and freeze it until you are ready to finish freezing the ice cubes.)

Place the grapes and half of the cubes into the serving container.  Add the chilled water.  Reserved cubes can be served in the water glasses.