ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Natural Yogurt Icing for Dog Biscuits Used By Bakeries - Dries Hard

Misc.
ADVERTISEMENT
I have had this same problem - looking for a yogurt icing recipe that dries hard. A friend told me to use yogurt chips but I had a hard time finding them and when I did, I found they were loaded with sugar! Then I found a product called "Fido's Frosting" on a web site www.k9cakery.com. It says it is what dog bakeries use. I tried some and it was great! It was made with real yogurt, dried hard and was simple to use. I was so excited to find it I wanted to share.

I hope this helps you.
MsgID: 0225088
Shared by: Gloria - Peoria, IL
In reply to: ISO: Yogurt Dog Frosting (for dog biscuits)
Board: All Baking at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Beef Stew (Presto Pressure Cooker Manual, 2006)
  • BEEF STEW 1 pound lean beef, cut into 1-inch cubes 1 cup water 1 large onion, sliced 4 small potatoes, quartered 1 cup frozen green beans 1 cup sliced carrots 1 cup diced tomatoes 1 teaspoon salt 1⁄4 teaspoon bl...
  • Old Fashioned Strawberry Malt (blender)
  • OLD FASHIONED STRAWBERRY MALT 2 scoops strawberry ice cream 2 tablespoons malted milk powder 1/2 cup cold milk whipped cream (for topping) maraschino cherry (for garnish) Place ice cream in a blender. Sprinkle malted...
  • Coffee Bean Cookies
  • COFFEE BEAN COOKIES 3/4 cup coffee beans (your favorite flavor) 1 cup unsalted butter, softened 1 1/4 cups sugar, divided use 2 egg yolks 1 teaspoon vanilla 2 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon...
  • Safe Food Handling for a Catered Event
  • Hi Susan, The car won't be cold enough to hold food in for hours. All the prepared foods should be considered perishable (even mashed potatoes). Also, putting too much in a small refrigerator may make it hard to maintai...
ADVERTISEMENT
  • Holiday Chocolate Cherry Cookie Pizza
  • HOLIDAY CHOCOLATE CHERRY COOKIE PIZZA 1/2 c. butter or oleo, softened 1/2 c. firmly packed brown sugar 1 tsp. vanilla 1 c. flour 1 c. coarsely chopped semi sweet or milk chocolate chips, halves 1/2 c. coarsely chopped...
  • Homemade Chinese Chli Scallion Oil with Variations
  • CHINESE CHILLI SCALLION OIL "This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chili sludge. They work as well in a wok as they do in a bean soup or meat braise, on c...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Natural Yogurt Icing for Dog Biscuits Used By Bakeries - Dries Hard
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!