While we were busy, busy and possibly borderline frantic, churning out various cakes, candies and cookies from November through December, we temporarily put on hold a dandy dog yummy.
Here it is, courtesy of longtime Forum friend, cookbook author and Marysville cook Dianne Berst.
“My two miniature Schnauzers, Pepper and Salty, my daughter Julie’s Schnoodle Abby and her mini Schnauzer Bailey (not to mention my friend’s dog who has since passed away due to the tainted dog food) just love-loved these peanut butter bowser biscuits,” she says.
“I DO NOT make cut-out Christmas cookies for anyone, but I did make bone-shaped bowser biscuits for the doggies in my life!
“Somewhere along the line, I made the comment that I would like to have a fire hydrant cookie cutter, and now have a large and small fire hydrant in my cutter collection. They were a gift from my sister’s dogs, Lady and Oscar, who live in California.”
This isn’t only an instant dog delight, either, because Diane has rigged it for gift-giving, too.
You can build a batch of the biscuits right now, or you can batch up the dry ingredients, turn them into a jar and attach a gift tag with the recipe add-ins and directions.
Peanut butter bowser doggy biscuits
12/3cups whole-wheat flour
1/2cup soy flour
1/2teaspoon granulated sugar
11/8teaspoons baking powder
1/2teaspoon salt
1cup peanut butter
3/4cup milk
To prepare biscuits, preheat oven to 400 degrees.
Turn flours, sugar, baking powder and salt into a large bowl. Add peanut butter and milk and stir until ingredients are well mixed.
Place mixture on floured surface and knead well. Roll out until dough is 1/4-inch thick. Cut into shapes as desired.
Arrange biscuits 1 inch apart on ungreased baking sheet. Bake for 15 minutes or until lightly browned.
Makes 36 biscuits.
To give mix as a gift: Combine flours, sugar, baking powder and salt in a large bowl; mix well and pour into a pint jar. Attach a gift tag labeled peanut butter bowser biscuits and include these directions:
Preheat oven to 400 degrees. Empty contents of jar into a large bowl. Add 1 cup peanut butter and 3/4 cup milk. Stir until well mixed.
Place mixture on floured surface and knead. Roll out dough to 1/4-inch thick. Cut into shapes. Place 1 inch apart on an ungreased baking sheet. Bake for 15 minutes or until lightly browned.
Makes 1 pint jar of mix; prepared mix makes 36 biscuits.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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