Peanut Butter Cookies and
Ham & Swiss on Rye
These recipes come from BDL member Carol Anne Rayson and Hamish & Fergus, her kitchen test crew. Cora the Bulldog has since joined the Bannockburn household, and she and the Bearded boys enjoy these all-natural treats.
Peanut Butter Cookies for Beardies
You will need:
- 2 cups whole-wheat flour
- 1 cup wheatgerm
- 1 cup peanut butter
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Combine flour wheatgerm and salt in large bowl then mix in peanut butter, egg oil and water. Roll dough out onto a lightly floured surface till about 1/2 inch thick...then cut out the biscuits using a cookie cutter -- but Mom uses a dogbone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet. Bake 15 mins for the smaller sized cookies and up to 35 mins. for larger shaped ones. Store in the fridge ...if they last that long!!!!!!!!!
Ham & Swiss on Rye Biscuits for Beardies
You will need:
- 2 1/4 cups Rye flour
- 1 cup of grated Swiss Cheese
- 1 Cup of Grated Ham
- 1/3 Cup of vegetable oil
- 1 egg
- 1/2 Teaspoon Salt
Preheat oven to 350 degrees F. Combine the flour, cheese, ham and salt in a bowl, then add the egg and the oil, mixing thoroughly. Roll the dough out to about 1/2 inch and cut biscuits with a dogbone cookie cutter or use any other shape. Place biscuits onto an ungreased cookie sheet. Bake for15-25 mins, depending on the size of the biscuits. Store in the refrigerator in an airtight container.