CRANBERRY & WHITE CHOCOLATE CHUNK COOKIES
1 ½ CUPS OAT FLOUR
1 ½ CUPS BROWN RICE FLOUR
½ CUP DRIED CRANBERRIES
½ CUP CHOPPED WHITE CHOCOLATE CHUNKS OR CHIPS
1 CUP WATER
PREHEAT OVEN TO 350. COMBINE ALL INGREDIENTS TOGETHER AND MIX THOROUGHLY. ROLL INTO SMALL BALL (ABOUT 1” IN DIAMETER) AND PLACE ON AN UNGREASED COOKIE SHEET (THEY CAN BE RATHER CLOSE SINCE THEY DO NOT SPREAD WHEN BAKING). PRESS EACH ONE DOWN WITH YOUR HAND TO FLATTEN THE COOKIES. BAKE 18-22 MINUTES OR UNTIL EDGES ARE GOLDEN BROWN. LET COOL COMPLETELY ON A WIRE RACK. STORE AT ROOM TEMPERATURE IN A COVERED CONTAINER.
1 Envelope Active Dry Yeast
¼ Cup Warm Water
1 Cup Warm Beef Broth or Bullion
2 Tablespoons Molasses
1¾ to 2 Cups All Purpose Flour
1½ Cups Whole Wheat Flour
1 Cup Wheat Germ
½ Cup Cornmeal
½ Cup Dry Milk Powder
1 Teaspoon Salt
2 Teaspoons Garlic Powder
1 Large Egg
1 Tablespoon Milk
Combine yeast and warm water; let stand for 5 minutes. Stir in beef broth and molasses. Stir in 1 cup all-purpose flour and next 6 ingredients. Mix until dough forms.
Turn the 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 ¼ inch thickness. Cut with a cookie cutter and place on an ungreased cookie sheet.
Combine Egg and 1 Tablespoon milk, and brush over biscuits with pastry brush.
Bake at 300° for 35 minutes or until lightly brown. Turn the oven off, open the oven door slightly and allow biscuits to cool in the oven overnight.
Yield: 20 to 25 biscuits depending on size and thickness
Here`s the Rachael Ray recipe for the peanut butter biscotti that she made for her dogs and named after her dog Isaboo. However, I read that the crunchy peanut butter is not good for dogs, so I use creamy instead of what is in her recipe. I also read that someone thought they saw Rachel Ray put an egg in when she made the dog cookies on TV. They were a bit crumbly the first time I made them, so I put an egg in the second time, and that seemed to help. Another recipe I found used a little vanilla in it. You don`t need a whole cup of carob chips. There was enough for two batches of cookies when I used a whole cup. You may have to use a bit more water when melting the chips to make the icing more spreadable. I was surprised that it actually looked like ganache!
The dogs really like these cookies! And they come out looking just like biscotti if you slice them correctly. Next time I think I am going to try one myself before I let the dogs eat them all!
2 cups whole-wheat flour
1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
Preheat the oven to 400 degrees F.
In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.
Melt the carob in a microwave or on the stove top over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.
I recently found this website. It even has recipes for dogs with health problems: http://dogaware.com/treatref.html