Quality Exquisite French Bulldog puppies-rare & traditionally colored

Hobby breeder specializing in Color & Standard Quality French Bulldogs. Only the best companions for families and top of the line French Bulldog puppies! Established in 1991, our kennel is dedicated to breeding quality French Bulldogs. Since 2005 our kennel have name "From Burgess's House". We offer elite, happy, healthy, wrinkly and stocky puppies. We are proud to produce French Bulldog bitch-multi champion of several countries. Quality above Quantity! 



1/2 c. powdered milk

1 egg, beaten

2 1/2 cups flour of choice

1/2 tsp. salt

1/2 tsp. garlic or onion powder

1/2 cups cold water

6 tbs. meat drippings or margarine

Preheat oven to 350 degrees F. Mix forming into

ball-roll 1/2 inch thick.

Cut into shapes, re-roll scraps & repeat. Bake 25-30 minutes.



3 1/2 cups flour, all-purpose

1 cup cornmeal

1 package unflavored gelatin

1/4 cup milk

1 egg

1/4 cup corn oil

1 jar Baby food, meat, beef, strained

1 beef bouillon cube

3/4 cup boiling water -- or beef stock

Dissolve bouillon cube in water. Sift dry ingredients in large bowl. Add

milk, egg, oil, beef and beef bouillon. Stir until well mixed. Roll out on

a floured surface to 1/4 inch thickness. Cut in 1/4 inch by 3 inch strips,

twisting each stick 3 turns before placing on cookie sheet. Bake 35-40

minutes at 400 degrees. Store in refrigerator.



2 1/2 c Whole wheat flour

1 tsp Brown sugar

1/2 c Powdered dry milk

6 tbsp Meat drippings

1/2 tsp Salt

1 Beaten egg

1/2 tsp Garlic powder

1/2 c Ice water

Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk,

salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. Bake 25-30 minutes. Remove from tray and cool on rack.



1 1/2 cups All-Purpose flour

1 1/2 tsp. Baking powder

1/2 cup Margarine, softened

1/2 cup Corn oil

1 Jar strained beef or liver baby food (2 1/2-ounce)

4 Eggs

3 Strips dog beef jerky, crumbled (optional)

Plain yogurt or cottage cheese, for icing

Sift flour and baking powder together; set aside. In large bowl, with electric mixer at medium speed, cream margarine until smooth. Add corn oil,baby food and eggs; mix until smooth. At low speed, gradually beat flour mixture into beef mixture until batter is smooth. Fold in beef jerky. Pour batter into well-greased and floured 8"x5"x3" loaf pan. Bake in a preheated 325F. oven 70 minutes. Let cool on wire rack a few minutes before removing from pan to cool completely. Ice each slice with yogurt or cottage cheese.

Yield: 1 (8") loaf cake.



1/2 cup shortening

3 Tbsp. honey

4 eggs

1 tsp. vanilla

1 cup whole wheat flour

1/4 cup carob powder

1/2 tsp. baking powder

Cream shortening and honey together thoroughly. Add remaining ingredients. Beat well. Bake in a greased cookie sheet (10x15")

for 25 minutes at 350 degrees. Cool completely. Frosting: 12 ounces non-fat cream cheese 2 tsp. honey blend together. Spread frosting over cool brownies. Cut into 3 inch or 1 1/2 inch squares. Yield: 12 - 24 pieces



1 c Uncooked Oatmeal

1 1/2 c Hot Water or Meat Juices

4 oz (1 cup) Grated Cheese

1 Egg, Beaten

1/2 ts salt

1 stick margarine; softened

2/3 c brown sugar

1 egg; slightly beaten

1 1/2 ts vanilla

1 1/2 c regular oats; uncooked

1 c (4 oz.) shredded cheddar cheese

2/3 c wheat germ

1/2 lb bacon; cooked crisp, drained and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and

sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in

remaining ingredients. Drop dough by rounded teaspoons onto ungreased

baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.



2 1/2 teaspoons dry yeast

1/4 cup lukewarm water

1 egg

1/4 cup honey

2 tablespoons minced garlic

3 cups whole wheat flour

Preheat oven to 325 ° F (165 ° C).

In a large bowl, dissolve yeast in water. Add egg, broth, honey, and garlic.

Gradually blend in the flour and cracked wheat. Add enough wheat flour to

form a stiff dough. Transfer to a floured surface and knead until smooth

(about 3-5 minutes). Shape the dough into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped cookie cutters, cut out biscuits. Place on

ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. Bake for 45minutes. Let cool overnight. Makes several dozen biscuits that freeze well.



2 C Flour

3 Tbs. Vegetable Oil

1 C Cornmeal

1 - Egg Beaten

1/2 C Chicken Broth

2 tsp. Parsley

1 C Chop Cooked Chicken Livers

1 tsp. Brown Sugar

1 C Mashed Vegetables

Preheat oven to 400. Combine flour and Cornmeal. In a separate bowl, beat Egg with Oil, then add broth and Parsley; mix well. Add dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well.Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart and bake for 15 minutes or until firm. Store in refrigerator.



2 c whole wheat flour

1/4 c cornmeal

1/2 c soy flour

1 ts bone meal

1 ts sea salt

1/4 c sunflower seeds (or pumpkin seeds)

2 tb oil (or melted butter or fat)

1/4 c unsulfered molasses

2 eggs mixed with 1/4 cup milk

Mix dry ingredients and seeds together. Add oil, molasses, and all

but 1 TB of egg/milk mixture. Add more milk if needed to make firm dough. Knead a few minutes, let dough rest 1/2 hour or more. Roll out to 1/2 inch. Cut into shapes and brush with the rest of the egg/milk mixture. Bake on cookie sheets at 350 degrees for 30 minutes or until lightly toasted. To make biscuits harder, leave them in the oven with the heat turned off for an hour or more.
10)Ain't No Bugs on Me Biscuits from Aunt Angela
Preheat oven to 400 degrees.
1 cup flour (regular and or whole wheat)
1/4 cup brewers yeast powder
1/4 cup wheat germ granules
1 Tablespoon Sea salt
1 Tablespoon plus 2 teaspoons Olive Oil
2 cloves (1 tablespoon) chopped, minced, or pureed garlic
1/2 cup chicken stock (not broth)
2 tablespoons broth for basting
Combine all dry ingredients in large bowl.
Combine garlic, olive oil and 1/2 cup stock in small bowl and set aside.
Gradually add liquid to dry ingredients.
Mix well.
Knead 2-3 minutes until smooth on a well floured surface.
I always use a dish towel to avoid a sticky counter.
Re-flour surface and roll dough out to about 3/8" thick.
Use cookie cutters to cut cookies or use a orange juice bottle cap
lid as a cutter.
Bake cookies for 10 minutes, baste with stock. Bake an additional
10 minutes and baste again. Bake until golden brown, turn oven
off and allow cookies to cool in oven.
If they are becoming too dark, open oven door to cool.
Store in air tight container.

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