Lemon Curd

Very good on crumpets or Englsh muffins. I've also stirred some into heavy cream to create a Lemmon Posset-like dessert.

1 stick butter

Grandpa Don (R) & unknown
in the 1920s (Alaska?)

1-1/4 cup sugar

3 lemons

5 egg yolks, beaten

Peel outer yellow part of lemons using vegetable peeler; reserve. Juice the three lemons (it should be about 1/2 cup of juice; if it is a little bit more that is OK, just increase the amount of sugar slightly).

In a heavy saucepan melt the butter over medium-low heat. Add the sugar, lemon juice and the lemon peels; heat and stir until sugar is dissolved.

Stir some of the heated lemon mixture to the egg yolks to temper them, then stir yolks into the saucepan. Continue heating, stirring constantly, for about eight minutes until curd is thickened.

Pour through sieve into a bowl or large glass measuring cup (I use a 4-cup size). Discard lemon peels and pour curd into jars. Cool, then refrigerate. Keeps in refrigerator for several weeks.

Gluten Free Beefy Dog Biscuits

Cousin Becky with Baxter & Sophie
at Gleneden Beach, August 2013

Since I've learned that some dogs are sensitive to gluten, I've changed some of the ingredients in the recipe I posted last year to make this gluten-free version. Any dog will love this version!

Gluten free 
Beefy Dog Biscuits

1 cup ground beef

1 cup beef or chicken broth

1 cup vegetable oil

2 eggs

2 cups rice flour

2 cup cornmeal

1 cup oat bran

1 tsp salt

Using the paddle blade of a stand mixer stir the ground beef, broth, vegetable oil and eggs together on a low setting until well mixed. Stir the dry ingredients in a bowl then mix them into the wet ingredients. Pat or roll the mixture out to a thickness of 1/2 inch. Cut to biscuit size. Bake on foil-lined cookie sheets at 350 F for 25 to 35 minutes until solid and slightly crispy. When cool, store in an airtight container in the refrigerator.

Notes: You can usually purchase smaller amounts of rice flour, cornmeal and oat bran in the bulk foods section of the grocery. 

I’ve found it easiest to just pat the “dough” out on a piece of waxed butcher paper or another cookie sheet, then use cookie cutters near the edges of the dough and just slide it away from the rest of the dough (peel any excess from around the biscuits after cutting). Transfer the biscuits to the cookie sheets and re-pat the dough to cut more.

This recipe is easiest using a large “stand” mixer, but can be mixed by hand using a large wooden spoon and plenty of “elbow grease.”

Beefy Dog Biscuits

I usually make several batches of these as gifts for the dogs of family and friends during the Holidays. Dogs love 'em!

Beefy Dog Biscuits

Mom with cousin Terri's dog Whiskers
(Best dog in the world)

1 cup ground beef

1 cup beef broth

1 cup vegetable oil

2 eggs

2 cup whole wheat flour

2 cup cornmeal

1 cup wheat germ

1 tsp salt

Using the paddle blade of a stand mixer stir the ground beef, broth, vegetable oil and eggs together on a low setting until well mixed. Stir the dry ingredients in a bowl then mix them into the wet ingredients. Pat or roll the mixture out to a thickness of 1/2 inch. Cut to biscuit size. Bake on foil-lined cookie sheets at 350 F for 25 to 35 minutes until solid and slightly crispy. When cool, store in an airtight container in the refrigerator.

Notes: You can usually purchase smaller amounts of wheat flour in the bulk foods section of the grocery.  Wheat germ is also usually near the natural foods section, in the refrigerator.

I’ve found it easiest to just pat the “dough” out on a piece of waxed butcher paper or another cookie sheet, then use bone-shaped cookie cutters near the edges of the dough and just slide it away from the rest of the dough (peel any excess from around the biscuits after cutting). Transfer the biscuits to the cookie sheets and re-pat the dough to cut more.

This recipe is easiest using a large “stand” mixer, but can be mixed by hand using a large wooden spoon and plenty of “elbow grease.”