pet connection

I think I am genetically programmed to bake at this time of year. Even though I’m trying to cut back on sugar and carbs, I just can’t resist making cookies, cakes, brownies and eggnog during the holidays. I thought that baking for the dogs would help to limit some of the caloric intake, but these are actually pretty tasty. Jerry and I both like them. Oh well; at least they’re healthy and I know what’s in them. Loads of fiber, too! Here’s the recipe, if you want to make some for your own dogs and to leave for Santa’s Malamutes. It’s adapted from a recipe that appeared in the late Gourmet in December 2005. I ran it here last year, but I’ve made some modifications since then. Enjoy!

2 1/2 cups King Arthur white whole-wheat flour (or 1 1/4 cup all-purpose flour and 1 1/4 cup whole-wheat flour)

1 1/4 cups cornmeal

1 1/4 cups old-fashioned rolled oats

1/2 cup toasted wheat germ

1/4 cup sprouted flax (optional)

1 tbsp brown sugar

1 tbsp baking powder

1 1/2 tsps salt

1 stick cold, unsalted butter, cut into 8 pieces (don’t forget to save the wrapper to grease the cookie sheet)

1/4 cup bacon grease (this is optional; if you don’t have it, just add a half stick of butter to the stick called for above)

1 cup water

1/2 cup plain canned pumpkin

1/2 cup chopped fresh flat-leaf parsley (we had curly parsley and it worked fine)

1/2 cup chopped fresh mint leaves

1 egg

1 tbsp water

Note: I made this in my Cuisinart, but it really wasn’t big enough for this recipe and I came close to breaking it. I recommend using a stand mixer or a food processor that’s larger than 7 cups.

Pulse dry ingredients in food processor until combined.

Add pieces of butter/bacon grease and pulse until mixture resembles coarse meal with pea-size butter lumps.

Add pumpkin, parsley, mint and 1 cup water. Pulse until a ball of dough forms.

Remove dough from food processor and divide in half.

Preheat oven to 350F and grease two large baking sheets.

On a well-floured surface, roll out one dough half to 1/3-inch thick. If dough is too soft to roll out well, chill until firm.

Cut out as many biscuits as possible and arrange about 1/4-inch apart on baking sheet. Gather scraps and re-roll, chilling first if necessary. Repeat with other ball of dough.

Whisk egg with 1 tbsp water. Brush biscuits with egg wash, then place cookie sheet in oven. Bake until golden-brown, about 35 minutes. Turn off oven and dry biscuits in it overnight. (We just started eating them and giving them to the dogs as soon as they were cool enough.)

I only baked a couple of sheets’ worth of biscuits tonight, using bone-, heart- and dog-shaped cutters. Tomorrow I’m going to mix in some grated cheese for a little variety.

Makes approximately 5 dozen dog biscuits. Store between sheets of wax paper or parchment in an airtight container at room temperature for 1 month.

Share & Enjoy

Facebook	Twitter	Google Buzz	Digg
Technorati	StumbleUpon	Delicious	Email