Recipe - Doggie Bones (For Our Four-Legged Friends!)

1 pack (One fourth oz) active dry yeast
One fourth cup Warm water (110 to 115
degrees)
1 cup Warm beef broth (110 to 115
degrees)
2 tablespoon Molasses
1 Three fourths cup All purpose flour (up to 2)
1 One half cup Whole wheat flour
1 cup Cracked wheat
One half cup Cornmeal
One half cup Dry milk powder
1 teaspoon Salt
2 teaspoon Garlic powder
1 lg Egg
1 tablespoon Milk

Combine yeast and warm water; let stand 5 minutes. Stir in broth and
molasses. Stir in 1 cup all pourpose flour and next 6 ingredients. Turn
dough out onto a floured surface. Knead in enough remaining flour to make a
very stiff dough (5 minutes). Divide dough in half. Cover and let rest
10 minutes.

Roll each portion to 1/4inch thickness (small dogs) or 3/8inch thickness
(large dogs). Cut with a 2 or 4inch boneshaped cutter, and place on
ungreased baking sheets.

Combine egg and milk, stirring well; brush over biscuits. Bake at 300
degrees for 35 minutes (smaller biscuits) or 45 minutes for the thicker
biscuits. Turn off oven, and let biscuits cool in oven overnight. Yield: 20
to 25 biscuits.

CAT BISCUITS: Add 1/3 cup fish food flakes, and substitute chicken broth
for beef broth. Roll to 1/4inch thickness and cut with 1inch fishshaped
cutter. Bake at 300 degrees for 20 minutes. Remove from oven; cool.

Posted to EATL Digest 28 Nov 96

From: Cheryl Constantine Nickaduck@AOL.COM

Date: Fri, 29 Nov 1996 14:25:59 0500