Doggie Bones (for Our Four-legged Friends!)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | 1/4 -oz active dry yeast | |
| 1/4 | c | Warm water, 110 to 115 |
| degrees | ||
| 1 | c | Warm beef broth, 110 to 115 |
| degrees | ||
| 2 | T | Molasses |
| 1 3/4 | c | All purpose flour, up to 2 |
| 1 1/2 | c | Whole wheat flour |
| 1 | c | Cracked wheat |
| 1/2 | c | Cornmeal |
| 1/2 | c | Dry milk powder |
| 1 | t | Salt |
| 2 | t | Garlic powder |
| 1 | Egg | |
| 1 | T | Milk |
INSTRUCTIONS
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 1/4-inch thickness (small dogs) or 3/8-inch thickness (large dogs). Cut with a 2- or 4-inch bone-shaped 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 1/4-inch thickness and cut with 1-inch fish-shaped cutter. Bake at 300 degrees for 20 minutes. Remove from oven; cool. Posted to EAT-L Digest 28 Nov 96 From: Cheryl Constantine <Nickaduck@AOL.COM> Date: Fri, 29 Nov 1996 14:25:59 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 2010
Calories From Fat: 148
Total Fat: 16.9g
Cholesterol: 191.2mg
Sodium: 3372.6mg
Potassium: 1550.7mg
Carbohydrates: 399.4g
Fiber: 16g
Sugar: 39.3g
Protein: 58.9g