March 10, 2006, Newsletter Issue #55: Peanut Butter & Banana Dog Biscuits
Tip of the Week
1-1/2 cups unbleached flour
1-1/2 cups whole wheat flour
1/2 cup cornmeal
1/8 cup nonfat dry milk
1 egg, slightly beaten
1/4 cup mashed banana
1/4 cup creamy peanut butter
3/4 to 1 cup of water
Stir together the dry ingredients in a large bowl. Add the egg, banana and peanut butter. Blend well with a pastry blender until peanut butter and banana are about the size of small peas. Add the water gradually, stirring with a wooden spoon. The dough should be very stiff; if it isnīt, add a little more flour. Knead the dough with your hands to create a smooth texture.
Roll dough 1/4 inch thick. It helps to lightly flour the top and bottom of the dough. Use the cookie cutter to cut out the biscuits. Place the biscuits about 1/2 inch apart on lightly greased cookie sheets.
Bake in a preheated 350 degree oven for about 40 minutes to one hour. The biscuits should be lightly browned and they should not be moist on the inside. Turn the oven off and let the biscuits stay inside without opening the door for five hours, or overnight, to let them harden. Store in an airtight container in the refrigerator.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
