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 :)<\/p>\n
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NUTRITIOUS TEETHING BISCUITS<\/p>\n
Ingredients:
\n1 beaten egg yolk
\n3 Tbsp maple syrup or molasses (May be omitted)
\n1 tsp vanilla
\n1 1\/2 Tbsp oil
\n1\/4 cup milk
\n1 Tbsp uncooked oatmeal
\n1 cup flour (white, wheat or combo)
\n1 Tbsp soy flour
\n1 Tbsp wheat germ
\n1 Tbsp nonfat dry milk.<\/p>\n
Directions:
\nBlend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin and cut into strips or desired shapes.<\/p>\n
Bake at 350\u00b0F (175\u00b0C) for 15 minutes on ungreased cookie sheet. They can be made without the last 3
\ningredients, but they add to the nutritional value.<\/p>\n
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BANANA BREAD STICKS<\/p>\n
1\/4 cup brown sugar
\n1\/2 cup oil
\n2 eggs
\n1 cup mashed banana
\n1 3\/4 cups flour (white, whole wheat, or a combination)
\n2 teaspoons baking powder
\n1\/2 teaspoon baking soda<\/p>\n
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.\u00a0 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<\/p>\n
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BUFFALO NEWS TEETHING BISCUITS<\/p>\n
21\/2 cups flour
\n1\/2 cup instant non-fat dry milk powder
\n1\/2 cup wheat germ
\n11\/2 tsps baking powder
\n1 tsp cinnamon
\n1\/2 tsp salt
\n3\/4 cup sugar
\n3\/4 cup vegetable oil
\n1 egg
\n1\/2 cup undiluted, frozen orange juice concentrate, thawed<\/p>\n
Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt together.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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OVERNIGHT TEETHING BISCUITS<\/p>\n
2 eggs
\n1 cup sugar (white or brown)
\n2 to 2 1\/4 cups flour (white, whole wheat, or a combination)
\n1\/4 wheat germ
\ndash of cinnamon<\/p>\n
Directions:<\/p>\n
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).
\nBake at 325\u00b0F (165\u00b0C) until browned and hard. This will make about twelve durable and almost crumb-free teething biscuits.
\nadapted from “Feed Me I’m Yours” by Vicki Lansky<\/p>\n","protected":false},"excerpt":{"rendered":"
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 :) ====================================== NUTRITIOUS TEETHING BISCUITS Ingredients: 1 beaten egg yolk 3 Tbsp maple syrup or molasses … Continue reading