Make Your Own Dog Biscuit Mix; Heart Smart Muffin Mix; Icebox Sugar Cookie Mix; Oatmeal Spice Cookies; M & M Cookies Gift Jar

I think that your recipients will truly enjoy these! All dry mixes should be stored, in an airtight container, in a cool, dry place. They can be stored for up to 3 months.
COOKIE RECIPE HELP

Make Your Own Dog Biscuit Mix
Recipe by Sarah Phillips
My kids always enjoy making and giving this gift. These are our dogs', Freddy the Jack Russell Terrier and Daisy the Mini-Dachshund's, favorite cookie. And, besides, my kids just love baking treats for the dogs !! Some friends think that we are off our rocker to make homemade treats for our little "babies", but other pet owners will understand. Enjoy--or should I say--I know that your dogs will enjoy such tasty treats !!
From deedee10021: "I finally made those dog biscuits and my boss’ dog loved them !"

Supplies: 1 quart wide mouth canning jar, 1 dog biscuit cookie cutter, 16 inches of a pretty ribbon, 1 large or any shaped envelope. Punch hole in the upper left hand corner of the envelope. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope.

1. In a medium mixing bowl, combine: 1 cup all-purpose unbleached flour, 1 cup whole wheat flour, 1/2 cup yellow cornmeal, 1/2 cup instant nonfat dry milk powder, 1 teaspoon brown sugar or white sugar, 1/2 teaspoon garlic powder, pinch of salt

2. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.

Instruction Card: Make Your Own Dog Biscuits

1. Position a rack in the center of the oven. Preheat it to 250 degrees F. Place Dog Biscuit Mix ingredients in a medium sized bowl. Add in 1 large egg, 1/2 cup shredded sharp cheddar cheese, 1/4 cup grated parmesan cheese, 1/4 to 1/2 cup (or more) hot chicken, beef broth or very hot water.

2. Make a dough that's very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water).

3. Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic. Let dough rest for 5 minutes. Roll out dough 1/2 of an inch thick and cut with a dog-bone cutter or a small drinking glass. Place cookies closely together as they will not spread.

4. Bake for 1 hour, rotate the baking trays in the oven (turn tray around 180 degrees), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely. Feed cookies to dog(s).

Heart Smart Muffin Mix
Recipe by Sarah Phillips
These muffins and moist and flavorful. I make them all the time. 
People ask me all the time for a healthy muffin mix. This delicious Heart Smart Muffin Mix is from my book, The Healthy Oven Baking Book. The muffins are easy to make and from this basic recipe, stir in blueberries or raspberries or even dried cranberries or raisins before baking.

Supplies: 1 quart wide mouth canning jar, 1 small ziplock bag, 16 inches of a pretty ribbon, 1 tiny wire whisk (available from kitchenware shops), 1 large rubber band, 1 large or any shaped envelope. Punch hole in the upper left hand corner of the envelope. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope.

1. In a medium mixing bowl, combine: 2 cups all-purpose unbleached flour (spoon into measuring cup and level top), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt and 2/3 cup packed dark brown sugar.

2. Using a funnel, pour ingredients into the jar. In a small ziplock bag, place the dark brown sugar in and completely close. Push bag into the mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid. Tie instruction card with a pretty ribbon covering the rubber band.

Instruction card: Heart Smart Muffin Mix (makes 12). Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber, 3 WW points. Dry Mix keeps for 3 months. Store in a cool, dark cupboard

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray 12 twelve 2 3/4 x 1 1/2-inch nonstick muffin cups with oil.

2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.

3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the ziplock bag), 1 large egg, 1 1/2 Tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Variations:
Do Your Own Thing Muffins: Stir in 1/2 cup fresh or frozen (do not thaw) blueberries or raspberries or chocolate chips or raisins or currants, or walnuts

Bran Muffins: Stir in 3/4 cup unprocessed bran flakes with the dry ingredients. If batter is too thick, add in 1/4 cup unsweetened applesauce.

Cranberry-Pumpkin Muffins: Substiute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup craisins (dried cranberries)

Sugar-Free Muffins: Substitute the dark brown sugar with Splenda

Dairy-Free Muffins: Replace the buttermilk with soy or rice milk. Add in 1 TBSP freshly squeezed lemon juice.

Egg-Free Muffins: Substiute the egg with 1 TBSP soy flour and 1 TBSP water or use an egg replacer from Ener-G-Foods

c Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999

Icebox Sugar Cookie Mix
Recipe by Sarah Phillips
I like to give a cookie mix with less fat. The cookies are easy to make and this basic recipe, reduced in fat and calories, will quickly disappear from your cookie jar.
A baker from Roanoke, IL: "I made the...sugar cookies ...They were wonderful. Would never guess they had only 2 grams of fat. ...It is great to make something that has only a few fat grams and the taste remains the same. Thank you Sarah!"

Supplies: 1 quart wide mouth canning jar, 1 small reseable plastic bag, 12 inches of a pretty ribbon, 9-inch diameter circle of fabric of your choice, 1 large rubber band, 1 large or any shaped envelope. Punch hole in the upper left hand corner of the envelope. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope.

1. In a medium mixing bowl, combine: 1 1/2 cups all-purpose unbleached flour (spoon into measuring cup and level top), 1 1/2 teaspoons baking powder, and 1/8 teaspoon salt and 1 cup sugar

2. Using a funnel, pour ingredients into a mason jar. In a small resealable plastic bag, pour the sugar in and completely close. Push bag into the mason jar. Close Mason Jar tightly. Center fabric circle over lid and hold with rubber band. Tie instruction card around the top of the jar with a pretty ribbon covering the rubber band.

Instruction Card: Icebox Sugar Cookies (makes about 4 dozen cookies) per cookie: 48 calories, 8 grams carbohydrates, 2 grams fat (1 gram saturated fat), 8 milligrams cholesterol, 0 grams fiber, 1 WW point

1. Empty the Icebox Sugar Cookie Mix ingredients into a medium bowl. Set aside.

2. In another medium bowl, using a handheld electric mixer set at medium speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the 1 cup of sugar (from the ziplock bag) and 6 Tablespoons (3/4 stick) unsalted butter until the mixture resembles coarse bread crumbs, about 1 1/2 minutes. Add 1 large egg, 1 Tablespoon light corn syrup, and 1 Tablespoon vanilla extract and beat until smooth. Using a spoon, gradually stir in the sugar cookie mix . Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter. Wrap the log of dough in the waxed paper and refrigerate until well chilled, at least 2 hours or overnight.

3. Position a rack in the center of the oven and preheat it to 375 degrees F. Lightly spray 2 nonstick cookie sheets (preferably insulated) with oil.

4. Unwrap the chilled cookie dough. Using a thin, sharp knife, cut the dough crosswise into 1/4-inch thick rounds. Place the cookies 2 inches apart on the prepared cookie sheets.

5. One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.

c Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999

Oatmeal Raisin Spice Cookies
Recipe by Sarah Phillips
Makes 3 dozen

Dry ingredients for these cookies are layered in a one quart jar and given as a gift, along with baking directions.

3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt

Mix flour, cinnamon, nutmeg, baking soda, and salt in a small bowl.

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
OATMEAL RAISIN SPICE COOKIE MIX
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 3 dozen.

M & M Cookies Gift Jar
Makes 2 dozen

Dry ingredients are layered in a one quart jar and given as a gift, along with baking directions.

3/4 cup packed brown sugar
1/4 cup white sugar
1 1/2 cups mini baking M&M's (available from the grocery store)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:
Combine the flour with baking soda and salt.

In a clean 1 quart canning jar layer the ingredients in the order given, starting with the brown sugar and ending with the flour mixture.

Attach a card with the following directions:
M & M Cookies
Preheat oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.
Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined.
Using your hands work in 3/4 cup softened butter or margarine.
Beat 1 egg with 1 teaspoon vanilla extract. Work this into the flour mixture until well combined.
Shape dough into 1 inch sized balls and place 2 inches apart on the prepared baking sheet. Slightly flatten the balls with the palm of your hand. Bake at 350 degrees F for 10 to 14 minutes or until the edges are lightly browned. Remove cookies to a rack to cool. Makes about 2 dozen cookies.

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