Moms Famous Pumpkin Biscotti For Dogs Recipes

MOM'S FAMOUS PUMPKIN BISCOTTI (FOR DOGS!)

Mom's Famous Pumpkin Biscotti (For Dogs!) image

This is what Delicious Living says: "These delicious cookies are a favorite of the many dogs that visit the Licks and Wags Dog Bakery. They provide a hard, crunchy texture that helps maintain healthy teeth." Haven't tried these yet, but just got a puppy, so intend to soon. The recipe only says, "Makes 1 lb".

Provided by WI Cheesehead

Categories Healthy

Time 1h55m

Yield 1 lb

Number Of Ingredients 10

Ingredients

1 cup canned pumpkin puree (not pie filling)
1/4 cup honey
1/4 cup water
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Steps:

Preheat oven to 350°F In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla.
Stir in flour, cinnamon, baking powder, and baking soda until well mixed.
In the bowl and using hands, knead until dough holds together.
Transfer to lightly floured surface. Divide dough into two equal pieces.
Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.
Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.
Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F
With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.
Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

PUMPKIN BISCOTTI

Pumpkin Biscotti image

A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.

Provided by wordsmythwmn

Categories Fruits and Vegetables Vegetables Squash

Time 2h30m

Yield 20

Number Of Ingredients 15

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
¾ cup white sugar
¼ cup butter, softened
¼ cup brown sugar
2 eggs
½ cup pumpkin puree
2 tablespoons molasses
1 teaspoon vanilla extract
2 tablespoons pumpkin seeds

Steps:

Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
Cover dough with waxed paper; refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 24.6 g, Cholesterol 24.7 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 93.5 mg, Sugar 11.6 g

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