TheThreeDogKitchen Profile - Allrecipes.com (118170)

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TheThreeDogKitchen


TheThreeDogKitchen
 
Home Town: Greene, New York, USA
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Member Since: Mar. 2000
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Gourmet Dog Biscuits
Now, as I haven't tried these out I did notice that if your dog has a sugar problem you should omit the corn meal as that is a sugary product. Also, if you do under bake the dog bisuits you can always go and place the dog cookies back in the shut off oven on a tray when you are done cooking the batch. Let them sit overnight to "dry" this will help with the mold problem after a week. See, your flours are still wet and that green stuff will start to grow. For some of you whom have the mold problems this should fix that problem.

7 users found this review helpful
Reviewed On: Dec. 19, 2008
Giant Ding Dong Cake
Well, I made this cake just yesterday. I just couldn't do the cutting and scooping out the cake. So I spooned the filling into a decorator's bag and pipped the filling into the cake. I made several holes on top of the cake (I had flipped the cake upside down on a cake plate). Please use the tip that is the most narrow, as you do not want big holes at the top of the cake. I must of had about 25 small holes from the nozzle of the bag, placing just enough filling, making the cake rise a tad. I was able to use all the filling into the cake. I then went and let the cake set while I did the frosting. For the frosting, I put more of the chocolate chips in then what I orginally posted the recipe at, most likely about 1/2 cup more. This cake is a must for the frig it seems to be more abundance with flavor when it sets for about 2-3 hours. I hope this helps someone. Cheryl Try using cupcakes! and dip them in the frosting, let cool on tray. WOWZA

43 users found this review helpful
Reviewed On: Jan. 4, 2004
Pumpkin Cheesecake Pie
I made a triple batch of this recipe! Believe me, it hasn't lasted very long!! I think the next time I make these pies I will double the amount of cream cheese. Pie is of good texture but needs some height to it, sorta like a traditional cheesecake has. I will agree that you will not want to go back to a regular pumpkin pie again!

15 users found this review helpful
Reviewed On: Sep. 23, 2001
 
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