Peanut Butter Corn Dog Recipes

PEANUT BUTTER DOG TREATS

Steps:

• Preheat the oven to 350 F.
• Combine flour, eggs, and peanut butter in a large bowl to make a thick crumbly dough. Add water, one tablespoon at a time, until you can form the dough into a large ball.
• On a clean floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters or a knife to cut into individual treats. Place the treats on a baking sheet and bake for 15 minutes. Let cool before feeding!

CORN DOGS

Steps:

• In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels.
• In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time.
• Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch.
• Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs.

SPARKY'S DOGGIE TREATS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, corn flour, and cornmeal in a mixing bowl. Lightly grease two baking sheets.
• Place the peanut butter in a microwave safe dish, and cook in the microwave a few seconds at a time until the peanut butter has liquefied. Stir the peanut butter, water, vegetable oil, and egg into the flour mixture until a stiff dough forms. Roll out on a floured surface and cut into treat shapes with a cookie cutter. Place the treats onto the prepared cookie sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Allow the treats to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.