Search Results for '("C'

[BakerAunt]

Cucidati (Sicilian Fruit Filled Cookies)
Submitted by dachshundlady on February 05, 2012 at 7:03 am

Soft sugar cookie type outside filled with ground figs, raisins, dates, citrus, spice and nuts. Then topped with a citrusy icing. Traditional for Christmas but great anytime!
Yield: 60 cookies
Source: Combination of recipes from friends and Sicilian Community Cookbook

Filling
8 oz. mission figs, soaked 90 minutes if necessary; stems removed
1 cup raisins, soaked if necessary
8 oz. dates, pitted
1/2 cup slivered almonds, lightly toasted(or your favorite)
1/2 cup crushed pineapple with juice
1/2 cup sugar
1/2 tsp. allspice
5-6 Tbsp. additional pineapple or orange juice

Dough
1 cup Crisco
1 1/4 cup sugar
2 tsp. orange zest (rubbed into sugar)
4 eggs
4 3/4 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
2 Tbsp. OJ or more if dough needs more moisture

Icing
2 1/4 cups confect sugar
6 Tbsp. soft butter
1/4 tsp. salt
1/4 cup OJ
2 Tbsp. lemon juice
1 tsp. vanilla
Adjust consistency with juice to your preference for icing.

Instructions
Cut up drained fruit coarsely and grind with nuts in food processor. Add pineapple, sugar, spice and juice. Can be made the day before and left in fridge.

For dough, cream shortening with zested sugar. Beat well and add eggs, one at time. Beat and add vanilla and OJ.

Whisk dry ingredients and add to wet. Mix and chill in fridge for 30 minutes or so.

Divide dough into quarters. Divide filling into quarters.

Roll out a dough about 5" wide and 1/4" thick. Put a filling down the center of dough strip. Fold over and seal. Place on a chilled cookie sheet and flatten slightly. Put in fridge. Repeat with other 3 doughs and fillings. Refrigerate these logs about 30 minutes. They can be close together on the cookie sheet. You will be baking them on different sheets.

Preheat oven 350 regular or 325 convection

Slice logs into 1" diagonal slices, wider if that is your preference. Place on parchment lined cookie sheets (or greased if that is your preference)

Bake 15-20 minutes in regular oven or 12-18 in convection oven.

They will be very lightly browned on some edges. Place on cooling racks.

Cool and ice. You can either spread the icing or put it in a bowl and dip each cookie upside down in it. Let drip, then place on wax or parchment paper. Some people sprinkle on multi- colored cookie decorations while icing is still wet.

Store in airtight tins or Tupperware. These cookies are MUCH better the second day (so try to be patient!). They last for at least 5 days. The filling and icing makes the cookie part moist and seems to just get better. Perfect for Christmas as you can make a day or two ahead and not have to freeze. Actually easy to make but impressive looking.

comments
Submitted by dachshundlady on Fri, 2012-03-16 08:39.
These are just wonderful, especially the 2nd, 3rd, 4th, even 5th day. I keep them in tins or Tupperware in a cool downstairs bedroom. My curmudgeonly neighbor has declared them "the best cookies I have ever eaten"!. At Christmas I had to take him a second tin which he promptly hid from his family.

[BakerAunt]

Blueberry Coffee Cake with Orange Cream Icing
Submitted by dachshundlady on July 01, 2010 at 8:30 am

This is my absolute favorite blueberry recipe. It is from the Blueberry Hill Inn in Goshen, Vermont. I found it in a 2005 issue of Yankee magazine. It is a delicious way to use up leftover mashed potatoes.

2 cups sifted unbleached AP flour
2 tsp baking powder
1 cup unsalted butter, softened
2 tsp. orange extract (I prefer 1/8 tsp. orange oil)
1 tsp. grated orange peel (not necessary if use above oil)
2 cups sugar
4 egg yolks
1 cup mashed potatoes, room temp.
4 egg whites
3/4 tsp. salt
2 cups blueberries
2 Tbsp. flour
1 cup confect. sugar
1 Tbsp. unsalted butter, softened
1 tsp. grated orange peel (I prefer 1/16 teas orange oil)
1 tsp. light corn syrup
2 Tbsp. sour cream

Preheat oven to 350. Grease and flour a 9 X 13 pan.

Combine flour & baking powder and put aside. Cream butter, extract and peel. Add sugar gradually, beating vigorously. Add egg yolks one at a time, beating well after each addition. Mix in mashed potatoes.

Add dry ingredients in thirds, beating only until blended after each addition. In a separate bowl, beat egg whites and salt until whites are stiff but not dry and form peaks. Gently fold into batter. Dredge blueberries in flour and fold carefully into batter.

Turn into prepared pan and bake 35-50 minutes, depending on your oven. Cool in baking dish on wire rack.

Combine icing ingredients; beat until smooth. Spread evenly over cooled cake. Prepare to be "wowed"!

comments
Submitted by anndyer on Sun, 2012-07-08 20:48.
I would like to try this...do you use homemade mashed potatoes or instant. If they are homemade how creamy or dry are they? I wonder if it he difference would affect the outcome

Submitted by dachshundlady on Sat, 2012-07-14 06:55.
I use regular but I think instant would be fine. Regular texture, not soupy or super hard. I freeze my leftover mashed potatoes in 1 cup portions, complete with butter, milk, S & P in them. That's why I don't make garlic potatoes! Sorry I just found this question. It is an awesome coffeecake. The potatoes make it moist but the egg whites lighten the texture a bit.

[BakerAunt]

No Bake Blueberry Pie
Submitted by dachshundlady on July 03, 2012 at 8:17 pm

A prebaked pie shell and part of the filling cooked on the stovetop make this an easy, cool summer dessert.
Source: VARIATION on a recipe from cooks.com

1 baked pie shell
4 cups fresh blueberries, divided (or more if desired)
3/4 cups sugar
2.5 Tablespoons of cornstarch
1 Tablespoon lemon juice
1/4 teas salt
1 Tablespoon butter
1/3 cup water

Cook 2 cups blueberries on stovetop with sugar, cornstarch, lemon juice, salt and water over medium heat until thickened. Remove from heat, add butter and cool.

Put 2-2 1/2 cups raw berries into the cooled sauce and stir gently. Spread in pie shell and place in fridge.

If you have extra pie crust, cut out stars or leaves or whatever and bake on alum foil on a baking sheet while you bake the pie crust. Watch carefully; they bake more quickly than the crust. Cool and place on pie filling. Whipped cream also good.

comments
Submitted by cookingalong on Mon, 2012-08-13 15:58.
Oh my but does this sound so easy and yummy! I prefer "fresh" fruit pies over baked ones. I would think too that this would work with other berries as well as fresh peaches! Thank you for sharing!
Cindy

[BakerAunt]

Big Chewy Oatmeal Cookies
Submitted by dachshundlady on February 15, 2013 at 8:00 am

Original recipe came from a little bakery in Vermont. I have tweaked it a bit but we sure love them. If not overbaked, they are chewy and slightly thick. The secret is adding a small proportion of quick oats to the mix.
Yield: 45 cookies

1/2 cup soft butter(I use salted)
1/2 cup Crisco
1 1/4 cup brown sugar
1/3 cup white sugar
1/4 cup honey
1 egg plus 1 yolk
1 1/2 teas vanilla
1 1/3 cup AP flour
scant 3/4 teas salt
3/4 teas baking powder
1 1/2 teas cinnamon
2 3/4 cups rolled oats
1 1/4 cup quick oats
1 1/2 - 2 cups plumped raisins (dark, golden or both)

Instructions
Cream fats and sugars in a Kitchen Aid (med hi) for 2-3 minutes. Add eggs and vanilla. Beat for 6-7 minutes*(I beat most of my drop cookies a long time after I add the eggs. You don't have to do this) Have dry ingredients already whisked together and add to wet. Beat on low for about a minute. By hand mix in oatmeals and then raisins.

I like to leave dough in fridge for an hour before forming and baking.

Drop by rounded 2Table measure onto parchment lined sheets, about 3" apart.

Bake Convection 325 for 12-15 depending on your oven
Regular 350 15-18 depending on your oven

Cookies should be a little brown on edges and very slightly tan on top but still wet looking and pale in middle.

Let cool on sheet for 3-4 minutes and remove to cooling racks.

comments
Submitted by dachshundlady on Tue, 2013-02-19 07:47.
Yes, just watch them carefully. If they get too tan they will not be chewy. I have to force myself to take them out while the center still looks a bit wet. Then they sit on sheet for a few minutes so I can transfer them. They cook a bit more as they cool on racks.

Submitted by dennis93277 on Sun, 2013-03-31 12:46.
Dachshundlady I made these cookies to take to work. We are total of four guys, and the entire batch was gone in less than a day. I think this shows just how good this recipe is. Thanks for sharing, and I will make them again and again.

[BakerAunt]

Mango Chutney (or Pineapple, Peach, Pear or Plum)
Submitted by dachshundlady on May 14, 2013 at 2:06 pm

A friend gave this to me years ago but I also found a similar recipe in a thick little paperback Betty Crocker Cookbook, 6th Edition
Yield: 8 half pints

10 cups cut up, pared fresh mango (about 5 large)
4 cups sugar
1 1/2 raisins
1 cup cut up crystallized ginger or 1/4 cup minced fresh ginger
(go easy here, if you aren't crazy about ginger, reduce amount)
1/2 cup finely chopped green pepper
3 cups vinegar
1/2 teas salt
1/2 teas whole cloves //(these three should be tied in a
1/2 teas whole allspice // cheesecloth bag)
2 three inch sticks cinnamon

*Other fruit amounts:
10 cups fresh pineapple, 2 large
10 cups sliced pared pears, about 5 lbs.
12 cups sliced blue plums, about 5 lbs.

Instructions
Mix chosen fruit, sugar, raisins, ginger, green pepper, vinegar and salt in big pot. Tie cloves, allspice and cinnamon sticks in double thickness cheesecloth. Place in fruit mixture. Heat to boiling, stirring frequently. Reduce heat, simmer uncovered, stirring frequently until mixture is dark and syrupy. About 1 1/2 to 2 hours.

Remove spicebag and immediately pour into sterilized half pint jars, leaving 1/4 inch headspace. Wipe rim of jars with impeccably clean towel. Seal as you normally do with sterilized lids. I use paraffin on top of the hot fruit but many people don't do so anymore.

Test for seal when jars are completely cool. Store in cool, dark place. If in doubt about seal, keep chutney in the fridge.

Makes about 8 half pints.
Great with meats or on a ploughman's lunch plate.

[BakerAunt]

Pear Upside Down Pumpkin Cake
Submitted by dachshundlady on May 02, 2013 at 2:56 pm

I combined a tweaked pumpkin cake recipe from the Yankee Church Supper Cookbook with Paddy's pear upside down cake. Voila.

Topping
1/3 cup melted butter
3/4 cup brown sugar
large can of sliced pears, drained
2 Table crystallized ginger, optional

Cake
1/2 cup soft butter
1 1/2 cup sugar
2 eggs
1 cup mashed pumpkin
2 cups AP flour
1 teas ginger
1/2 teas cinnamon
1/4 teas each
nutmeg
cloves
allspice
1/2 teas salt
3 teas baking powder
3/4 cup milk or buttermilk
1/2 teas baking soda (added with last addition of dry)

Preheat oven to 350F

For "topping", in a GREASED 11" cast iron pan or 10 x 10 square pan put n melted butter. Sprinkle with brown sugar, arrange drained pears over sugar and sprinkle crystallized ginger among pears, if desired.
For cake, in medium bowl mix together dry ingredients except baking soda. Soda will be added later with the last addition of dry ingredients.

In large bowl cream butter and sugar. Add eggs and beat. Stir in pumpkin. Then add dry ingredients in fourths mixing alternately with milk, adding baking soda with the last fourth of the dry ingredients.

Pour batter over pears.

Bake 350 for 45-55 depending on your oven.

Cool 15 minutes, run knife around edges and then invert onto a big plate. Carefully remove pan and scrape any "hangers on" back onto top of cake.

[BakerAunt]

Tick Tock Orange Sticky Rolls
Submitted by dachshundlady on February 08, 2009 at 7:40 am

The Tick Tock Tea Room in Hollywood survived from 1930 through 1988. The rolls were served as a complimentary dish before the start of each meal. I can't imagine eating these and then having room for anything! The recipe was in the June/July issue of Cook's Country under the "Lost Recipe" section; my favorite part of the magazine. I will give their version with some notes of my own.

1/2 cup thawed OJ concentrate
1/4 cup packed light brown sugar
1/4 cup granulated sugar
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teas cinnamon
1 teas orange zest (I use 1/8 teas orange oil)
1/8 teas cloves (be sure to include this)
1/8 teas salt
1 Table unsalted butter, melted
2 3/4 cups AP flour + some for work surface
2 Table granulated sugar
2 teas baking powder
1/2 teas baking soda
1/2 teas salt
1 1/4 cups buttermilk
6 Table unsalted butter, melted

Grease 9 inch cake pan with cooking spray (I found this crowded so I use a 10" round one or a 8" X 8" square pan). Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pans. Cool until glaze hardens, at least 20 minutes.

Adjust oven rack to lower middle position and heat oven to 350. Combine all ingredients except butter in small bowl. Using fork, stir in melted butter until mixture resembles wet sand.

Whisk flour, sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk and melted butter in small bowl (mixture will clump), then stir into flour mixture until combined. Knead dough on lightly floured surface until smooth, about 5 minutes (I do 4, and yes, you knead this biscuit dough. Reason being to toughen it slightly so it does not suck up all the glaze and get soggy. Trust me, they are still tender but you then have some glaze at the end and not just sloppy rolls.)

Roll dough into a 12" X 9" rectangle. Pat filling into dough, leaving 1/2" border. Starting at one long end, roll dough into a tight cylinder and pinch seams. Cut log into 8 pieces (I do 9) and arrange cut side down on cooled glaze, placing 1 roll in center (I fit them where I can) and remaining rolls around edge (I scoop up spilled filling and press onto rolls that need more).

Bake until rolls are golden and glaze is darkened and bubbling, 18 to 25 minutes. Cool in pan 5 minutes (NO longer or the buns will stick). Turn out onto platter (don't forget to scrape the pans and smear on "bald" spots) and let cool 10 minutes before serving.

Sometimes I increase this recipe by half (thus using half of the 12 ounce can of OJ concentrate)and make them in a 9" X 13" pan or (2) 8" rounds (nice to keep one and take one to a friend). Everyone who has tasted these rolls loves them and my husband likes them better than a yeasted sweet roll because they do not dry out as quickly or get "granulated."

comments
Submitted by wendyb964 on Tue, 2012-06-19 02:00.
Ahh, this brings back fond memories of the Tick Tock restaurant with my grandmum and sisters. A long overdue perusal of these posts was well worth it.

Submitted by dachshundlady on Wed, 2012-06-20 19:06.
So glad I could provide that. I know the feeling . . .
And the rolls are outstanding!

Submitted by cperrin63 on Wed, 2012-11-28 17:50.
Thank you for posting this recipe. My grandparents would take my family to The Tick Tock restaurant for special occasions. I don't remember much about the food other than the orange sweet rolls. My mother always had to put a limit on how many I could have.

Submitted by dachshundlady on Wed, 2012-11-28 21:04.
That's great. Love to provide a much remembered recipe.

Submitted by Semtex on Tue, 2013-05-21 10:39.
Glad I ran into this recipe. Looks good.

[BakerAunt]

Fresh Pineapple Pie
Submitted by dachshundlady on August 22, 2014 at 9:10 am

This is my adaptation of Greg Patent's recipe in "Baking in America". I have changed the thickener (he used tapioca), added a can of crushed pineapple to the fresh to make a thicker pie, and reduced the sugar as well as the lime zest. My picture is the tapioca version. I MUCH prefer one made with cornstarch. Everyone who likes pineapple just loves these pies. And most have never had one.

Source: Riff on a recipe from Baking in America, Greg Patent

1 Double Piecrust

Filling
1/4 cup of cornstarch or non instant clearjel
2/3 cup sugar
6 cups fresh cut up (1/2" pieces) pineapple
1 twenty ounce can of crushed pineapple, drained but not dry
1 teas lime zest (DO NOT OMIT THIS. GIVES A "JE NE SAIS PAS" ELEMENT)
1 Table lime juice (about 1/2 small lime) (DITTO)
1 Table cold butter cut up to place on top of filling and under top crust

Topping:
water brushed on top crust
1 Table sugar (or sparkling sugar which requires more)

Adjust oven racks to bottom shelf and middle shelf. Set baking sheet on lower rack, and preheat to 450F
Roll the larger piece of dough into a 12-inch circle and fit into 9" pie plate. Refrigerate.

Filling: Combine sugar and cornstarch in a large bowl first. Then add pineapple, zest and juice and mix well. Let set while you roll out the top crust to an 11" circle.

Spoon filling into bottom crust, mounding slightly in middle. Dot with butter pieces and brush edges of overhanging bottom crust with water.

Place second circle on top and press edges firmly, trim away excess leaving a 1/2 inch overhang. Fold overhang under itself to form standing rim. Flute and cut 6 slits in the pastry. Brush with water and sprinkle sugar.

Place pie on baking sheet on lowest shelf and bake 20 minutes.

TRANSFER pie and sheet to middle shelf and REDUCE temp to 375F. Bake 45-50 minutes until well-browned and juices bubble through slits. Cool several hours on rack before serving.

[BakerAunt]

Killer Rocky Road Fudge Brownies
Submitted by dachshundlady on August 27, 2008 at 5:23 pm

These brownies were a favorite of my kids, their friends and their sports teams; especially the starving wrestlers!
They are a MR. FOOD recipe and oooh they are sooo good!

1 19oz brownie mix and necessary eggs, oil and water
1 cup chopped nuts
3 cups miniature marshmallows
1 stick butter or margarine
(2) 1 oz squares unsweetened bakers chocolate
1/3 cup milk
16 oz. powdered sugar
1/2 teas vanilla

Prepare brownie mix according to package directions; stir in nuts. Spoon batter into greased 9 X 13 pan.
Bake 350 for 25 minutes.

Turn off oven, remove brownies from oven and sprinkle with marshmallows. Put brownies back in hot oven for 2-3 minutes to puff marshmallows a bit. Remove from oven and set aside.

Combine butter, chocolate and milk in heavy saucepan. Cook over low heat until chocolate and butter melt, stirring often.

Remove from heat, add vanilla, and stir. Add powdered sugar and beat at low speed until smooth. If too thick, add milk, 1 tablespoon at a time, until spreading consistency. Spread over warm marshmallowie brownies. Cool in pan and cut into squares.

[BakerAunt]

Kilkenny Soda Bread
Submitted by dachshundlady on March 15, 2010 at 6:25 pm

This recipe was in the NY Sunday News on March 9, 1969. It was given to me by an Irish co-worker who grew up in the NY metropolitan area. It is my family's favorite soda bread.

4 cups AP flour
1/4 cup sugar
1 teas salt
1 1/2 teas baking powder
1 table caraway seed (I omit)
1/3 cup cold butter, grated
2-3 cups raisins, regular, golden or both
1 1/3 cups buttermilk
1 egg
1 teas baking soda

In large bowl mix flour, sugar, salt and baking powder. Mix in caraway, if desired. Add grated cold butter and mix quickly with fingers to the consistency of cornmeal. Add raisins. In small bowl quickly mix buttermilk, egg and soda. Stir into dry mixture until just moistened. If necessary add 1 or 2 more table of buttermilk.

Turn out onto lightly floured board and knead gently until smooth. Place in greased 8 or 9 inch round pan. Cut cross in top about 1/2" deep. Bake at 350 until golden, anywhere from 50-70 minutes. Check with toothpick so only a few crumbs stick to it. Remove from oven and brush with melted butter. Cool on rack and cut into wedges.

Sometimes I divide the dough into 2 round loaves and bake for a shorter time. Either way, it is delicious!

[BakerAunt]

Tess's Nice Breath Biscuits (for dogs)

Submitted by virginislander on October 18, 2003 at 9:22 pm
This is from Dog Bites! canine cuisine by Rick and Martha Reynolds

2 cups whole wheat flour
1/2 cup cornmeal
1/3 cup chopped fresh mint (or 1 tablespoon dried)
1/2 cup chopped parsley
6 Tbsp. safflower oil
3/4 cup water

Preheat oven to 350 degrees

Combine flour, cornmeal, mint and parsley in a large bowl. Add oil and water and mix thoroughly. Roll out to 1/4" on floured surface and cut with cookie cutters.

Bake for 40 minutes, or until lightly browned. Turn off heat and let biscuits dry out in oven for several hours. Store in refrigerator in airtight container.

[BakerAunt]

Taco Soup
Submitted by virginislander on June 24, 2003 at 10:03 pm

1 lb. ground beef
1 chopped onion
2 cans diced tomatoes
1 can Rotel tomatoes
1 can Niblets corn
3 cans Ranch Style beans (1 red, 1 white and 1 black)
1 pkg. taco seasoning
1 package Original Hidden Valley Ranch Dressing
about 1 quart water

For topping: chopped green onion, sour cream and shredded cheese

Brown together and drain the beef and onion in a good size pot. Add the rest of the ingredients, stir and simmer 30 minutes, uncovered, serve in bowls and serve toppings on the side.

[BakerAunt]

Steamed Buns with barbecue pork filling
Submitted by virginislander on April 02, 2010 at 6:54 pm

The recipe is a bit vague in places, but fairly easy. You cook the pork roast, cut off some for the buns and eat the rest.

1 cup milk
1/2 cup sugar
1/4 cup Crisco
1/2 cup warm water
2 T yeast
2 eggs, beaten
7 c. flour

Add some sugar in water, add yeast and let bubble. Heat milk, balance of sugar and shortening until boiling - let cool, 3-5 minutes.

Measure 5 - 5-1/2 cups flour in bowl, make a well in the flour. Add liquids and eggs to well. Mix well.

Add enough additional flour until dough is not sticky. Cover and let rise until double.

Knead the dough on floured pastry board then cut into 30 small pieces. (The easiest way to do this is make a long snake of dough and cut.) Flatten each piece with hand and roll out until about 3" in diameter (keeping the center thicker), place 1-1/2 Tbsp. filling in center of pancake. Pinch pleat dough so that all the edges com to top center and dumpling is round with a swirl design on top.

Let the shaped dumplings rest for 20 minutes. Place on a wet cloth on steamer rack. Put rack in place over boiling water. Steam about 20 minutes.

You can cool, freeze, thaw, and steam cooked buns for 10 minutes.

1 pork loin (3-4 LB)
1/2 cup hoisin sauce
1/2 cup soy sauce
2 teaspoons salt
2 teaspoons chopped ginger
1 Tablespoon vodka
2 Tablespoons sugar

Mix ingredients together and marinate pork overnight. Bake at 350 degrees for 90 minutes covered with foil.

3 cups barbecue pork, cut into cubes
3 onions, diced
3 Tablespoons brown sugar
2 teaspoon corn starch
2 Tablespoons water

Stir fry onions in oil (no amount is specified here - I would use about 1/4 cup.) Add pork and cook 10 minutes.

Mix together brown sugar, corn starch and water. Add to pork.

Cook until thickened.

[BakerAunt]

Ruthie's Breakfast Bagels (for dogs)

Submitted by virginislander on October 18, 2003 at 9:27 pm
This is from Dog Bites! canine cuisine by Rick and Martha Reynolds

1 cup whole wheat flour
1 cup unbleached white flour
1 package yeast (1/4 ounce)
2/3 cup chicken stock, warmed
1 Tbsp. honey

Preheat oven to 375 degrees

In a large bowl, combine the whole wheat flour with the yeast. Add the chicken stock and honey and beat for about 3 minutes. Gradually add the remaining flour. Knead the dough for a few minutes until smooth. Cover the dough and let it rest for about 5 minutes.

Divide the dough into about 25 pieces, rolling each piece into a smooth ball. Punch a hole into each ball with your finger and gently pull the dough so the hole is about an inch wide. Don't be too fussy here; the little bagels rise into shape when they bake. Place all the bagels on a greased cookie sheet and allow to rise 5 minutes. Bake for 20 minutes. Turn the heat off and allow the bagels to cool in the oven.

[BakerAunt]

Pogo's Light Biscuits for Belly Dragers

Submitted by virginislander on October 18, 2003 at 9:18 pm
This is from Dog Bites! canine cuisine by Rick and Martha Reynolds

2 cups whole wheat flour
1/2 cup soy flour
1/2 cup cornmeal
1/4 cup brewer's yeast
1/4 cup dry milk
1 tsp garlic powder
1 Tbsp. finely chopped parsley
1 package dry active yeast
1/4 cup warm water
1 cup chicken stock
1 beaten egg mixed with 1 Tbsp. milk (I often skipped this)

Preheat oven to 300 degrees.

Combine the flours, cornmeal, brewer's yeast, dry milk, garlic powder and parsley in a large bowl. In a small bowl, dissolve the yeast in warm water. Stir well and add the chicken stock.

Pour the liquid mixture into dry ingredients. Working with your hands, combine all the ingredients completely. Knead for several minutes.

Sprinkle a board with additional cornmeal and roll the dough out to 1/4" thickness. Cut into dog bones shapes and place on ungreased cookie sheet. Brush lightly with egg glaze and bake for 45 minutes. Turn heat off and let the biscuits dry out for several hours or overnight. Store in airtight container.

Note: I stopped cutting these into fancy shapes as the dog didn't particularly care what shape they were in. I used a pizza cutter and cut them into squares.