Banana Bones by bettina

[rottiedogs]

Banana Bones

Submitted by bettina on August 03, 2003 at 10:46 am

Description

Banana Bones

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File under
Misc. Recipes & Requests

Instructions

This is from "The Best American Recipes of 1999", McCullough/Hamlin.

"Being suckers for dogs, we sometimes make our own dog biscuits. Of all the recipes we've tried from every possible source (including the growing library of dog and cat cookbooks), these elegant biscotti got the over-the-top, liquid-eyed, tail wagging nod. Probably it's the peanuts and bananas, right up there with cheese and new shoes as all-time favorite canine flavors.

The recipe, published in DogWatch, a monthly newsletter from the Cornell University College of Veterinary Medicine, is from Three Dog Bakery, a growing chain of dog treateries based in Kansas City. Visit them at their website: http://www.threedog.com

5 cups a/p flour
1/4-1/2 cups chopped peanuts
1/2 tsp baking soda
1 large egg, lightly beaten
1/4 cup vegetable oil
1 1/2 cups pureed bananas
2 tsp pure vanilla extract
water

Preheat the oven to 325F and set a rack on the middle level. Have ready one or two ungreased nonstick baking sheets. (Or line regular baking sheets with parchment paper.)

Mix the flour, peanuts, and baking soda together in a large bowl. Gradually stir in the remaining ingredients, except the water, until lumpy but blended. Add enough water a teaspoon at a time, to make a stiff dough. Knead by hand until thoroughly mixed. (Or blend everything in a food processor.)

For very large biscotti, form the dough into 2 logs, each about 2 1/2 inches high, placing one on each baking sheet. Flatten each log so that it is 6 inches wide and 1 inch high. For medium-sized biscotti, form 4 logs, 2 on each sheet, and flatten each into loaves that are 2 inches wide and 1 inch high.

Bake for 30 minutes. Remove to wire racks and let rest for 10 minutes. (Leave the oven on.)

Transfer the logs to a cutting board and slice into 1/2-to-3/4 inch pieces. (It's easiest to slice them on the diagonal, using a serrated bread knife.) Return the slices to the baking sheets and bake for about 20 minutes longer, turning once, until they are golden brown.

Cool on racks. Store in a tightly closed tin at room temperature."

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