The following are recipes from Three Dog Bakery ST. BERNARD BARS 4 cups whole wheat flour 1/2 cornmeal 1 egg 1/4 cup carob chips 1 1/4 cups water Melt carob chips in a double boiler. Mix other ingredients together and add the melted carob chips. Turn out onto a lightly floured surface and knead. Roll the dough to about 1/8-inch thickness. Next cut rectangles 6 inches long and 1 1/2 wide. Place on a baking sheet that has been sprayed with a nonstick spray and bake at 350 for 45 minutes. Filling: 12 ounces cream cheeseroom temperature 1 teaspoon vanilla 1 tablespoon honey Mix all the ingredients together. Put frosting in a piping bag, pipe frosting between two bars and press together. Dipping Sauce: 3 cups carob chips 1 teaspoon vegetable oil After the bar is assembled dip one end into the dipping sauce Yield: 12 Bars BOXER BROWNIES 1/2 cup shortening 1/8 cup honey 4 eggs 1 teaspoon vanilla 1/4 cup carob powder 1 cup whole wheat flour 1/2 teaspoon baking powder 1/2 cup carob chips Cream shortening and honey together thoroughly. Add the rest of the ingredients and beat well. Bake in a well greased 15 by 10 baking sheet at 350 for 25 minutes. Frosting: 12 ounces cream cheese (non fat) room temperature 1 teaspoon vanilla 1 teaspoon honey In a small mixer, add all ingredients and blend. Spread frosting over cooled brownies. Cut into 3-inch squares. Cut out a paw print out of paper. Hold pawprint over each square and sprinkle with carob powder. Remove stencil carefully. (We can supply the stencil for you) Yield: 12 pieces BANANA HONEY CAKE 2 cups water 2 bananas 1/8 teaspoon vanilla 3 cups whole wheat flour 1/2 tablespoon baking powder 1 egg 2 tablespoon of honey Preheat oven to 350. In a bowl combine water, bananas, vanilla, egg and honey. Then add whole wheat flour and baking powder. Mix well. Pour mixture into a 8-inch cake pan sprayed with a nonstick spray. Bake for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out dry. Cinnamon Frosting: In a mixer, combine the following: 12 ounces non-fat cream cheese (room temperature) 3 teaspoons cinnamon 1 teaspoon vanilla 1 teaspoon honey You can pipe different designs on top by using the carob frosting for color contrast To make carob frosting, replace cinnamon with the same amount of carob powder Yield: (1) 8-inch cake SHAR PIE 1 large sweet potato 1/8 cup honey 1 egg 1 teaspoon allspice Cook sweet potato and peel off skin. Mix the sweet potato with the egg and honey. Set aside. Crust: 1 1/2 cups white flour 1/4 cup honey 1/4 cup shortening 3 to 4 tablespoons iced water Combine white flour, honey and shortening until crumbly. Add iced water 1 tablespoon at a time until mixture binds together. Knead until smooth. Roll out dough and cut 4-inch circles to form crusts in 4-inch foil pie pans. Pour sweet potato mixture into crusts. Bake at 350 degrees for 30 to 40 minutes Yield: two 4-inch pies or (1) 8-inch pie COLLIE FLOWERS 4 cups whole wheat flour 1/2 cup cornmeal 1/2 cup rolled oats 1 egg 2 tablespoons vegetable oil 1 teaspoon fresh chopped mint Juice from one small orange 1 2/3 cups water Mix all the ingredients together then turn out onto a lightly floured surface and knead. Roll out dough to about 1/8-inch thickness and cut out flower shapes. Place on a baking sheet that has been sprayed with a nonstick spray and bake at 350 for 45 minutes. Pink Dipping Sauce: 3 cups vanilla chips 1 tablespoon beet powder 1 teaspoon vegetable oil Yellow Dipping Sauce: 3 cups vanilla chips 1 tablespoon turmeric powder 1 teaspoon vegetable oil Green Dipping Sauce: 3 cups vanilla chips 1 tablespoon spinach powder 1 teaspoon vegetable powder In 3 separate double boilers melt the vanilla chips and add vegetable oil and colorings. Dip the tips of the flowers into the color desired and place on a pan lined with wax paper. Yield: 12 pies SNICKERPOODLES 1/2 cup vegetable oil 1/2 cup shortening 1 cup honey 2 eggs 3 3/4 cups white flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 cup cornmeal 2 teaspoons cinnamon Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack. Yield: 36 pieces GREAT DANISH Light Dough: 4 cups whole wheat flour 1/2 cup cornmeal 1 egg 1/4 cup peanut butter Dark Dough: 4 cups whole wheat flour 1/2 cup cornmeal 1 egg 2 tablespoons vegetable oil 2 tablespoons molasses 2 tablespoons cinnamon 1 1/2 cups water Mix all the ingredients for the light dough together and turn out onto a lightly floured surface and knead. Set aside Next, mix all the ingredients for the dark dough together and roll out onto a lightly floured surface and knead. Next roll each dough separate to 1/8-inch thickness in a rectangle shape. Then lightly spray water on the top of the light colored dough. Next place the dark colored dough on top of the light and roll up like a jelly roll. Wrap the roll in plastic wrap and chill in the freezer for 1 hour. Then cut 1/4-inch slices off the roll until the roll is all sliced. Place the slices on a pan sprayed with a nonstick spray and bake at 350 for 1 hour Yield: 36 pieces APPLE CINNAMON TRAINING BITS 4 cups whole wheat flour 1/2 cup cornmeal 1 egg 2 tablespoons vegetable oil 1 small apple (grated) 1 teaspoon cinnamon 1 1/3 cups of water In a bowl combine all ingredients except the apple and water. Grate apple into mixture and add water. Mix until it starts forming together. Turn out on a lightly floured surface. Knead well. Roll out to a thickness of 1/4-inch to 1/2-inch. Take a straight edge and score the dough horizontally then vertically to make a grid of 3/4 squares. Be careful not to score the dough that it completely cuts through the dough. Place on a baking sheet that has been sprayed with a nonstick spray. Bake at 325 for 1 hour. Yield: 1 1/2 pounds CORGI CRUMPETS 2 1/2 cups cornmeal 1 1/2 cups cake flour 2 tablespoons vegetable oil 1 egg 2/3 cups honey 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 small apple 1 1/3 cups water 1/2 cup rolled oats Preheat oven to 350. In a bowl, mix all ingredients except the apple and rolled oats. Grate apple into mixture. With an ice cream scoop, fill into muffin pans lined with paper baking cups and sprinkle with oats. Bake for 40 minutes. Yield: 12 servings MUTT MUFFINS 1 apple 2 carrots 2 tablespoons honey 2 3/4 cups water 1/4 teaspoon vanilla 1 egg In food processor puree the apple. Shred carrot with hand shredder. In a bowl mix all wet ingredients together and add pureed apple. Mix wet ingredients thoroughly. 4 cups whole wheat flour 1/2 cup raisins 1 tablespoon baking powder 1 tablespoon cinnamon 1 tablespoon nutmeg Combine dry ingredients. Add wet ingredients to dry and mix thoroughly, scraping sides and bottom of the bowl to be sure none of the dry mixture is left. With an ice cream scoop, fill a muffin pan 3/4 full, sprayed with a nonstick spray. Bake at 350 for approximately 1 hour Yield: 12 to 14 muffins PEANUT BRINDLE 5 cups rice flour 1 tablespoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 cup peanuts (chop) In a bowl, mix all ingredients except chopped peanuts together thoroughly. Set aside 1 egg 1/4 cup honey 1/4 cup peanut butter 1 small apple 1/2 cup vegetable oil 2 1/2 teaspoon vanilla 1 1/2 cup water In a food processor, add the above ingredients and blend together. When mixture is thoroughly blended, add to the bowl of dry ingredients. Combine and turn out on a lightly floured surface. Place a piece of plastic wrap on top of dough then roll out dough to 1/4-inch thickness. Remove the plastic wrap and score dough into 4 by 3-inch rectangles. Spritz the top of the rectangles with water and sprinkle chopped peanuts over them. Press the chopped peanuts into the dough with the palm of your hand. Bake at 325 for 50 to 60 minutes. Yield: 12 to 14 pieces NEXT