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Reese's Cookies
2 c. all-purpose flour
1 tsp. baking soda
1 c. shortening or 3/4 c. butter or margarine, softened
1 c. granulated sugar
1/2 c. packed light brown sugar
1 tsp. vanilla extract
2 eggs
1-2/3 c. (10 oz. pkg) peanut butter chips
2/3 c. semi-sweet choc. chips or milk choc. chips
Heat oven to 350 degrees. Stir together flour and baking soda. In
large bowl, beat shortening, granulated sugar, brown sugar and vanilla
with electric mixer until creamy.
Add eggs; beat well.
Gradually
add flour mixture, beating well.
Stir in chips.
Drop by rounded
teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until
lightly browned. Cool slightly; remove from cookie sheet to wire
rack. Cool completely.
About 5 dozen cookies.
You may use any type
of chip you prefer, three flavors of chips are good.
Recipe courtesy of Kerry Kern Woods; Great Pyrenees Mentor Extraordinaire!
White Chocolate Cookies
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
1/2 c. packed brown sugar
1 egg
1-3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
10 oz. white choc. (can use chips), coarsely chopped
1/2 c. coarsely chopped macadamia nuts, lightly toasted
Heat oven to 350 degrees. In a large mixing bowl, cream butter and shortening.
Gradually add
sugars, beating until light and fluffy.
Add egg; mix well.
Combine
flour, soda and salt; add to creamed mixture.
Blend in vanilla.
Stir
in chocolate and nuts.
Cover and chill dough for 1 hour.
Drop by
heaping tablespoonful about 3 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 12-14 minutes or until lightly browned. Let
stand a few minutes before removing cookies to a wire rack to cool.
Yield: About 2-1/2 dozen cookies.
Recipe courtesy of Kerry Kern Woods; Great Pyrenees Mentor Extraordinaire!
The Chewy Brownie Cookie
2/3 c. shortening
1-1/2 c. firmly packed light brown sugar
1 Tb. water
1 tsp. vanilla
2 eggs
1-1/2 c. all-purpose flour
1/3 c. unsweetened baking cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 c. semi-sweet choc. chips (12 oz. pkg)
Heat oven to 375 degrees. Combine shortening, light brown sugar,
water and vanilla in a large mixing bowl.
Beat at medium speed until
well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa,
baking soda and salt.
Mix into creamed mixture at low speed until
just blended.
Stir in chocolate chips.
Drop rounded measuring
tablespoonfuls 2 inches apart onto ungreased baking sheet.
Bake one
baking sheet at a time (I do two and switch levels half-way through)
at 375 degrees for 7 to 9 minutes, or until cookies are set.
Cookies
will appear soft and moist - DO NOT OVERBAKE.
Cool on baking sheet 2
minutes.
Place sheets of foil on countertop.
Remove cookies to foil
to cool completely.
Yield: About 3 dozen cookies.
Recipe courtesy of Kerry Kern Woods; Great Pyrenees Mentor Extraordinaire!
Basque Sheepherder's Bread
3 c. very hot tap water
1/2 c. butter, marg. or shortening
1/2 c. sugar
2 1/2 tsp. salt
2 pkgs. dry yeast
about 9 1/2 c. flour
salad oil
Combine water, butter, sugar and salt.
Stir until butter melts.
Let cool to 110 - 115 degrees.
Stir in yeast, cover, set in warm place until blubbly - about 15 min.
Add 5 cups flour and beat to form thick batter.
Stir in rest (@ 3 1/2 cups) to form thick batter.
Turn out on floured board and knead until smooth, about 10 min.,
adding flour to prevent sticking.
Turn into greased bowl, cover, let rise until doubled - 1 1/2 hrs.
Punch down and knead to form ball.
Cut foil circle for bottom of dutch oven.
Grease inside of lid and oven.
Place dough in pot, cover, let rise until dough pushes up lid about 1/2", approx. 1 hour.
Bake, covered, in 375 degree oven for 12 minutes.
Remove lid and bake for 30 - 35 minutes or until loaf sounds hollow.
Remove and turn out. Makes 1 large loaf
Recipe courtesy of Kerry Kern Woods; Great Pyrenees Mentor Extraordinaire!
Canine Treats & Food
Liver Bait / Treats
1 1/2 cups flour (any type)
1 cup corn meal
1 lb. raw liver ( I use beef)
1 teaspoon garlic powder or salt (I use close to 1 1/2 teaspoons)
Put raw liver into blender and blend till liquidy.
Mix together all 4
ingredients in a separate bowl.
Substance becomes a sticky dough. Mix
well.
Spread evenly on a greased cookie sheet.
Bake at 350 for 15-20 minutes. (I bake at 325 for 15 minutes, use tongs, and flip the dough over and bake for another 10 minutes).
{HINT} Easier to flip over if you cut the slab into 1/4ths with your spatula right before flipping
over for the first time.
When warm, use pizza cutter (or knife) to cut into desired sized pieces
(I cut to small cubes).
Put into tupperware and freeze when cool.
{HINT}I place a little less than 1/4th cup of water in my blender before
starting the blender, add a few pieces of liver at a time. Add a
bit more flour to take up the extra liquid. It's much easier if you
double or more the recipe.
Place extra treats in baggies, do
mark what it is for your family's sake, and freeze.
I use airbake
pans, so it takes longer to bake than what is written above.
The house will retain some odor but not as bad as when you boil
liver and bake it! {Safety Tip}My dogs will search out empty baggies if I throw
them away in a waste basket instead of the closed garbage, so please
be careful where you dispose of the bags.
Recipe courtesy of Kerry Kern Woods; Great Pyrenees Mentor Extraordinaire!
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