Flying Flour, Splashing Spices, Roomful Aromas

Sunday, June 20, 2010

Baking for the Petkids

Families around the nation celebrate Father’s Day today.  Here we celebrate 16 years of a loving pawed companion, GenghsiBob and starting a fourth year without him.  Words can’t say how we miss him.  The pain of our loss is only as strong as our love for him.  
He was always close by no matter the activity at hand.  He had friends, many of whom sent cards,emails and flowers when they learned of his death.  Lhasa Apso, black and white or was he white with black... he is still the topic of conversations among those who knew him.
Here is to you GenghisBob!

Tasty Dog Biscuits

1/2 cup lukewarm water
2 teaspoons dry yeast
1 1/2 cups chicken broth

3 tablespoons honey
1 egg
2 tablespoons dry parsley
5-6 cups whole wheat flour

Blend the yeast, water and broth with the honey and beat in the egg.  Add 1 3/4 cups of the flour and stir. Blend in the parsley.   Add more flour and work it in to form a stiff dough.  Turn out on a floured surface and knead for 7-8 minutes.  Form a flat disk, wrap it in plastic or place in a zip bag.  Refrigerate for 30 minutes.  Remove from the refrigerator, return to floured surface.  ROll dough about 1/4 to 1/2 inch think and use your choice of shape to cut cookies. Reform scraps, roll and continue to cut cookies until all dough is used.  Place cookies on baking sheet and place in a preheated oven at 350 degrees F. for 30 minutes, turn cookies and continue to bake for another 10 minutes.  Turn oven off and allow cookies to remain in oven till morning for optimum crunchiness. 

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