I hear a lot about you, Maybelle. Like:
you're really cute,
but a bit of a demon.
You’re really lucky . . .
I mean . . . Peanut Butter Ice Cream Cake !?!!
and you’re as lazy as I am. J
You’ve got the “best stretch of all time”,
you’re pretty good at sharing your toys,
but not your food,
I sure do hope we meet some time, and I’ll be glad to share a treat with you.
good to the very last crumb.
Vesper’s DOGGIE BISCOTTI
Based on Rebar Modernfoodcookbook by Audrey Alsterberg & Wanda Urbanowicz
I checked and all of the following ingredients are good for dogs but if you can’t find some of them, just carry on without them -- I’m sure your doggie won’t mind.
1 cup unbleached flour
¾ cup oat flour
1 cup cracked wheat
½ cup cornmeal
½ cup rye flour
½ cup wheat germ
¼ cup milk powder
1 tbsp kelp powder
2 tsp brewer’s yeast
Combine all the dry ingredients above in a large bowl.
2 tbsp honey
3 tbsp peanut butter
½ cup hot water
1 cup water (or unsalted broth)
1 tbsp vegetable oil
1. Preheat oven to 350 degrees.
2. Dissolve the honey & peanut butter in hot water in smaller bowl.
3. Add the water or broth and the oil to the smaller bowl.
4. Grate the carrot and add to the smaller bowl.
5. Lightly beat the egg and add to the smaller bowl.
6. Combine wet and dry ingredients.
7. Form into 2 separate balls. Shape these into long logs about 2 inches thick.
8. Lightly grease a baking tray.
9. Bake on tray for 1 hour.
10. Cool logs a bit. Then cut into slices one-half inch thick and place again on two greased baking trays.
11. Bake for 30 minutes at 350. Then turn them over and bake another 30 minutes. (If 350 is too hot in your oven, reduce heat to 325.)
Let cool completely before storing. They should be completely dry and crunchy. (Biscotti should be fully cooked so that they won’t go moldy when stored.)