We call 'em "Crunchers" in our house...anything that is a crunchy biscuit treat, that is. Here are some great recipes that Ripley has endorsed whole-heartedly!
Roo's P.B. Crunchers
2 cups whole-wheat flour
1 tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk
Preheat oven to 375 degrees.
In a bowl, combine flour and baking powder.
In another bowl, mix peanut butter and milk.
Add wet mixture to dry, and mix well.
Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thick and cut out shapes.
Place on a greased baking sheet and bake 20 minutes or until lightly brown. Cool on a rack then store in an airtight container.
Makes 30 large bones
Pretty Inna's Sweet Treats
1/2 cup of Milk
1 Teaspoon Cinnamon
1 1/2 cup Wheat Flour
1 cup Quick Oats
2 tablespoon veg. Oil
2 Tablespoon Honey
2 Tablespoon Molasses
1/2 Teaspoon Nutmeg
Preheat oven 350. Mix all ingredients together in large bowl-except the wheat flour. Add wheat flour to mixture 1/2 cup at a time. Dough should stick together but not to your hands. If still sticky add flour a handful at a time. Place dough on flat, floured surface and roll out to 1/3 inch thickness. Cut dough with Cookie Cutters. Inara prefers hearts and other pretty things.Place treats on ungreased cookie sheet. Bake for 40 minutes. Cookies will slide off cookie sheet when done. Let treats cool. Store in an airtight container.
Liver biscotti
1 lb. beef or chicken liver
1 cup corn meal
1 cup whole wheat flour
1 clove garlic pressed or 1/2 tsp. garlic powder
(any healthy additions like flax seed oil you wish to add)
In food processor, puree the liver and garlic until smooth (hold your breath if you hate liver like me). Add corn meal and flour to make a stiff dough. Depending on the liver moisture (and any additions), I often add additional flour to make a firmer dough. If hand kneading, wet hands to keep the mush from sticking. Turn onto a very well sprayed cookie sheet (I keep forgetting to try the Release aluminium foil) and pat down to 1/2 inch thick. Bake 20 minutes at 350. Remove from oven and immediately cut into desired shapes return to oven, turning the biscotti on its side to increase surfaces exposed to heat. Lower oven temp to 300 and bake another 30-40 minutes. Store in refrigerator or freezer.
Banana Biscotti
5 cups flour
1/4 cup peanuts, chopped
1/2 teaspoon baking soda
1 egg
1/4 cup vegetable oil
1 ½ cups banana, pureed
2 teaspoons vanilla
water
Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredients in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log is 6" -- 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.
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