Tinkers Cuddy Homemade Frosty Paws Food

HOMEMADE FROSTY PAWS

Steps:

• Freeze bananas for 3-4 hours or overnight.
• Place frozen bananas in blender and blend until creamy. If your mixture turns flakey (don't panic) simply add the water and blend until the desired texture is achieved. Pour the mixture into 3 oz. paper cups and freeze. About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional).
• Pour the mixture into 3 oz. paper cups and freeze. About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional).
• About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional).
• Note: We are not using yogurt in this recipe because most dogs get sick to their stomach if they have lactose which is in yogurt.

TINKER'S CUDDY / HOMEMADE FROSTY PAWS

Steps:

• Blend all ingredients together and freeze in 3-ounce paper cups.
• Microwave just a few seconds before serving.

PAW PAWS

Steps:

• in seperate bowl mix all dry ingredients, flour,cream of tartar, baking soda, cinnamon.
• in another bowl beat eggs, add honey, oil, add peanut butter mix well, and apple sauce an stir.add wet mixture to dry a little at a time stiring well.
• make 1/2" balls, roll in a mixture of 1 c cormeal and 2 tsp of cinnamon. place on a parchment lined baking tray. shape into paws if desired.
• bake in a preheated oven for 8 to 12 minutes depending on size.

WEREWOLF PAWS

Steps:

• Cookies:.
• Preheat oven to 350°F.
• Sift together flour, baking soda and salt in a medium bowl.
• In small bowl, mix together buttermilk and vanilla.
• Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary.
• Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown.
• Allow cookies to cool completely before icing.
• Frosting:.
• In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract.
• Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie.
• Press 5 cashews into each cookie to form claws.