Untitled Document

Recipes

Triple Cheese Bliss:

1/2 cup cottage cheese

1/2 cup grated cheddar cheese

1/2 cup Parmesan cheese

2 Tbsp. canola or olive oil

2 Tbsp. water

1 egg, including the shell

1 clove garlic

2 cups whole wheat flour

Pinch salt

Combine the cheeses, oil, water, egg, and garlic in the bowl of a food processor, and pulse until well-blended. Add flour and salt, then pulse until the dough comes together. It may look crumbly, but will be sticky and easy to shape.

Lightly coat a baking sheet with non-stick cooking spray. Roll dough into 1-inch balls and place on the sheet. Press dough balls down with the back of a fork, as if you were making peanut butter cookies.

Bake for 15-20 minutes until firm. Let the cookies cool on the sheet, or turn the oven off but leave them inside for several hours to harden as they cool.

Makes about 24 cookies. Store in a tightly sealed container, or freeze.

Gingerbread Mailmen:

2 cups whole wheat flour

1tsp. baking soda

1/2 tsp. each cinnamon

and ground ginger

1/4 cup canola oil

1/4 cup dark molasses

1/4 cup water

Preheat oven to 350^oF.

In a large bowl, combine flour, baking soda, cinnamon, and ginger. In a small bowl, stir together the oil, molasses, and water. Add the molasses mixture to the flour mixture, and stir until you have a soft dough.

On a lightly floured surface, roll the dough out about ¼-inch thick. Cut into gingerbread men or any other shape you like with a cookie cutter, glass rim, or knife. Transfer the cookies to an ungreased baking sheet.

Bake for 20-25 minutes or until firm. Makes about 30 cookies. Store in a tightly sealed container.

Peanut Butter Doggie Biscotti

1 ½ cups flour

1 ½ cups whole wheat flour

½ cup wheat germ or oat bran

1 tsp. baking powder

Pinch salt

1 egg

2 Tbsp. canola oil

2 Tbsp. honey

2 Tbsp. dry milk powder

¾ cup water

¾ cup natural peanut butter

½ cup chopped peanuts or carob chips (optional)

               Preheat oven to 350⁰ F.

               In a large bowl, combine the flours, wheat germ, baking powder, and salt. In a medium bowl, stir together the egg, oil, honey, milk powder, and water. Add the egg mixture to the flour mixture along with the peanut butter and peanuts or carob chips, and stir until well-blended.

               Shape the dough into a 14-inch log on an ungreased baking sheet, and flatten until it’s about 6 inches wide. You can brush the top with a beaten egg to give it a shiny finish.

               Bake for 30 minutes or until firm. Remove from the oven, and reduce the temperature to 250⁰ F. Cool the log before cutting it into ½-inch thick slices on a slight diagonal using a sharp, serrated knife.

Place each slice on its bottom about ½-inch apart on the cookie sheet so it stands upright. This way, you don’t need to flip the biscotti while re-baking. Bake for 30 minutes. Turn the oven off, but leave the biscotti inside for several hours to harden as they cool.

               Makes about 18 biscotti. Store in a tightly sealed container.