Pyramid Pan treat maker

Sandy in CT said:
I would treat recipes if you would be kind enough to share. I don't know if there is a private messaging feature on this site.

Where did the pyramid pan come from? Will go look on Amazon.

We start obedience in March, I'd love to get away from store bought treats - they are NOT cheap!

Edit - found it on the Bed, Bath and Beyond site - wahoo!!!!
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Just wanted to add something...if you get yourself a jerky gun (I believe Amazon sells them) then you can use any ground meat to make treats. I just take a pound of ground meat, add a few spices and herbs to it (your choice) then put into jerky gun and pipe out ribbons of meat onto parchment lined cookie sheet. I then bake at 350 degrees until dry ( the leaner the meat the better). Once cool I cut into very small bite size pieces and freeze extras. It's a good alternative to using flour all the time...less carbs and what dog doesn't love meat? Lol
 
So now I need a jerky gun.... LOL!

Got the pyramid pan, got the tapioca flour, got the turkey bologna, got the pumpkin... Did not buy the tuna. So when you speak of tuna in cans, big cans or little ones? In water or oil? Oh my, I never paid attention to how many different tunas there are until today. I look for my blue packet in water, grab and move on. There are SO MANY sizes, shapes, formations of tuna!

PS - poor Brodie had to spend this shopping trip in his crate!
 
Sandy in CT said:
So now I need a jerky gun.... LOL!

Got the pyramid pan, got the tapioca flour, got the turkey bologna, got the pumpkin... Did not buy the tuna. So when you speak of tuna in cans, big cans or little ones? In water or oil? Oh my, I never paid attention to how many different tunas there are until today. I look for my blue packet in water, grab and move on. There are SO MANY sizes, shapes, formations of tuna!

PS - poor Brodie had to spend this shopping trip in his crate!
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Poor Brodie aka Houdini lol!

For the tuna I just used the normal size in water (I usually stock up when they're on sale as you need so many)....probably the size you usually buy.
Of course you don't NEED a jerky gun lol but it really really makes it easier to make meat treats for your dogs! I gotta say I started out making the occasional batch of dog cookies and now I don't buy them at all! I make jerky, fudge, dog bone shaped, biscotti, dehydrated raw etc etc etc!
I'm addicted to baking dog cookies, I don't use a recipe half the time...and they never complain .
Of course there are times my 90 year old mother says 'something smells good, what are you baking' and I say dog cookies :ROFLMAO:...her face falls lol!
 
Caro said:
I have to admit, whenever I cook for the dogs I make a version for me. Why should they get all the yummy stuff.
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I did that last summer...I tasted their banana biscotti and thought yummm but would be better with sugar so made myself a batch. They were delicious!
 
So I tried to do a batch of puréed liver/chicken gizzards in the pyramid pan and it was a total fail (although the dogs will still love it...and no Caro, I'm not trying this one:ROFLMAO:. I hate liver!). Too much liquid came out of the meat as it cooked which raised the meat a bit (and took forever for it to even get somewhat dry) and left me with a mess to clean out of the Silpat.
I'm thinking that if your going to try tuna fudge try to have a not so wet dough...perhaps cut back on the liquid. You want a dough that is a bit looser that a cookie dough to work in this pan.
I need to get some tapioca flour at the bulk store and then I'll try a batch.
 
yea I'm with you. I'd give liver and gizzards a miss too (although I grew up on lambs fry (liver and bacon)). The cats would probably love it though.
 
Caro said:
yea I'm with you. I'd give liver and gizzards a miss too (although I grew up on lambs fry (liver and bacon)). The cats would probably love it though.
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Here's a cookie recipe you may like for Tully Caro...(I created it myself) of course whatever you choose to mix with the tapioca flour will turn out so long as the consistency is right.
pumpkin seed bites

1 cup ground raw pumpkin seeds (not roasted)
1 cup tapioca flour
1 egg
Water

Mix ground pumpkin seeds and flour in mixer, add egg and 1 tbsp of water at a time until you have a spreadable dough (not too thick...they come out of the pan easier with a looser dough).

Spread onto Pyramid pan with a spatula so it's level but not over flowing.
Bake for approximately 10 minutes, depending on amount of crunch you want.

Dough tends to stiffen up if you don't use it all at once. If you can't fit on pan all at once add a drop of water to loosen it up again and stir...it'll loosen up right away.

Next cookie I'm making is tuna fudge :biggrin2: and then banana biscotti!!! It'll be doggy heaven in my kitchen tonight lol.
 
Sandy in CT said:
So now I need a jerky gun.... LOL!

Got the pyramid pan, got the tapioca flour, got the turkey bologna, got the pumpkin... Did not buy the tuna. So when you speak of tuna in cans, big cans or little ones? In water or oil? Oh my, I never paid attention to how many different tunas there are until today. I look for my blue packet in water, grab and move on. There are SO MANY sizes, shapes, formations of tuna!

PS - poor Brodie had to spend this shopping trip in his crate!
Click to expand...


So I made a batch of tuna fudge (a half recipe actually) and it turned out wonderfully in the Pyramid pan! I added 1/3 cup of water in addition to the water that was in the cans of tuna (FYI 2 cans of tuna has 1/2 c water total. In case you want to use a different protein just add 1/2 c water extra to replace this liquid. It was quite soupy, a bit runnier than pancake batter although I think it'd work if thick or thin.
With the half batch I was able to do 2 panfuls and baked at 350 for just 10 minutes. They were a bit sticky at first (and came out in one sheet put separated easily) but dried out as they cooled. Kinda like a tuna gummy. Yummmmm

https://imgur.com/a/AyUMtjw
 
Just one final tip...I've found after making 3 different kinds in the pan today that a runnier liquid works best. Also be careful not to overbake, the tapioca flour starts to turn them white along the edges...this is too dry so if you see this then take them out of the oven. Took mine approximately 8 minutes to bake. You can cut them into smaller shapes if you want (I just cut into strips and put into ziplock and froze.)

Also, the tapioca flour starts to stiffen the batter if it's left out (usually too much for one pan), just add a bit of water to loosen it up again.
It may take a bit of trial and error
 
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