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1 package dry yeast

cup lukewarm water

1 cup mashed potatoes

1 cup milk

cup molasses

cup chicken stock

1 cup chunky peanut butter

1 cup whole wheat flour

cup rye flour

cup rice flour

1 egg

2 cups all-purpose white flour

 

Directions:

Preheat oven to 325 F (165 C).

 

In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white flour to form a stiff dough.

 

Transfer to a floured surface and knead until smooth (about 35 minutes). Shape the dough into a ball and roll to inch (12 mm) thick. Using cookie cutters, cut out the biscuits. Place on ungreased baking sheets, spacing them about inch (6mm) apart. Gather up the scraps, roll out again and cut additional biscuits.

 

Bake for 45 minutes. Let cool overnight. Makes several dozen bones that freeze well and have the consistency of pizza crusts, a favorite snack for most spoiled dogs!

 

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