Per Lauren’s request… I’m not sure yet which recipe I’m going to try first, but I’ll let you know the results when I’m done :)

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NUTRITIOUS TEETHING BISCUITS

Ingredients:
1 beaten egg yolk
3 Tbsp maple syrup or molasses (May be omitted)
1 tsp vanilla
1 1/2 Tbsp oil
1/4 cup milk
1 Tbsp uncooked oatmeal
1 cup flour (white, wheat or combo)
1 Tbsp soy flour
1 Tbsp wheat germ
1 Tbsp nonfat dry milk.

Directions:
Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin and cut into strips or desired shapes.

Bake at 350°F (175°C) for 15 minutes on ungreased cookie sheet. They can be made without the last 3
ingredients, but they add to the nutritional value.

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BANANA BREAD STICKS

1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda

Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake at 350 degrees F for about 1 hour or until firmly set.  Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container. Source: Feed Me I’m Yours by Vicki Lansky

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BUFFALO NEWS TEETHING BISCUITS

21/2 cups flour
1/2 cup instant non-fat dry milk powder
1/2 cup wheat germ
11/2 tsps baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup sugar
3/4 cup vegetable oil
1 egg
1/2 cup undiluted, frozen orange juice concentrate, thawed

Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt together.

In another bowl, combine sugar and oil. Beat in the egg and orange juice and gradually add flour mixture to make a stiff dough. Refrigerate for 1 to 2 hours. Place greased cookie sheet on damp towel to keep from sliding. Place dough on cookie sheet and flatten, rolling out to within 1 inch of the edge.

Cut into 2 by 3/4-inch bars; separating the cookies isn’t necessary. Bake 15 minutes in preheated 375-degree oven until light brown.

Remove from oven; recut on the same lines. Return to oven. Turn off heat and let set until oven is cool. Makes about 6 dozen cookies that can be frozen and thawed as needed.

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OVERNIGHT TEETHING BISCUITS

2 eggs
1 cup sugar (white or brown)
2 to 2 1/4 cups flour (white, whole wheat, or a combination)
1/4 wheat germ
dash of cinnamon

Directions:

Break eggs into bowl and stir until creamy. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough. Roll out between two sheets of lightly floured wax paper to about 3/4″ thickness. Cut into round shapes or whatever shape you choose.Place on a lightly greased cookie sheet. Let stand overnight (10-12 hours).
Bake at 325°F (165°C) until browned and hard. This will make about twelve durable and almost crumb-free teething biscuits.
adapted from “Feed Me I’m Yours” by Vicki Lansky