© 2002 2008 Nightwoodoak All Rights Reserved

 

 

**Spicey Treat-Balls**

2/3 Cup whole wheat flour

1/3 Cup white flour

½ Cup bran

½ Cup brewers yeast

½ Teaspoon cinnamon

3 Tablespoons honey

1 Tablespoon corn oil

1 Egg

1/3 Cup milk

Preheat oven to 350 F. In a large bowl,

Combine dry ingredients. In a separate bowl,

Beat honey, corn oil, egg & milk gradually add

Mixture to dry ingredients to form a dough.

Form into 1 inch balls and bake at 350 F on

An un-greased cookie sheet for 15 mins. Makes 18 balls.

***

**Barley Banana Cookies**

Makes about 1lb (500g) of cookies

Preheat the oven to 350 F (180c)

Nonstick baking sheets-food processor

Rolling pin - pizza cutter.

2 Cups whole wheat flour(500ml)

2 Cups barley flour (500ml)

½ Cup brown rice flour (500ml)

1 Cup chopped peeled banana (125ml)

½ Cup water (124ml)

2 Tablespoons canola oil

1 Large egg

2 Tablespoons molasses (10ml)

1) In a large bowl combine whole wheat, barley &

Brown rice flour. In a food processor, combine

Banana, water, oil egg & molasses Puree until

Smooth. Pour over dry ingredients and stir until well

Incorporated.

2) In the bowl and using hands, knead until dough

Holds together. Transfer to lightly floured surface.

Using a rolling pin. Roll out dough to about 1/8 inch

(3mm) Thick.

3) With a fork poke holes all over the surface of the

Dough. Using a pizza cutter or a sharp knife, cut

Dough into bite size rectangles or squares. Place

About ½ inch (1cm) apart on baking sheets.

4) Bake in preheated oven, in batches if necessary.

For 18 min's or until firm. Place pans on racks and

Let cool completely. Reduce oven temperature to 300 F

(150C). Bake for 30 minutes longer or until hard.

Transfer cookies to a rack and let cool completely.

Store in a tightly sealed container for up to 30 days.

***

**Peanut Butter Treats**

2 Tablespoons oil

½ Cup peanut butter

1 Cup water

1½ Cups whole wheat flour

1½ Cups white flour

Preheat the oven to 350 F combine oil, peanut

Butter & water. Add flour, 1 cup at a time,

Forming a dough. Knead dough into firm ball

& roll to ¼ inch thick. Cut into 3 to 4 inch

Pieces (or use a cutter and cut into circles).

Place on an un greased cookie sheet. Bake at about 350 F

For 20 mins. Make about 2½ dozen cookies.

***

**Chick ‘N’ Fingers**

2½ Cups white flour

¾ Cup yellow cornmeal

¼ Cup of chopped chicken

1 Cup chicken broth

4 Tablespoons softened margarine

1 Egg

2 Tablespoons milk

Preheat oven to 325 F combine flour,

Cornmeal, chicken broth and kneed for 3 minutes.

Roll dough to ¼ inch thick and cut into

3 to 4 inch fingers (or cut with a cutter into circles)

Beat egg & milk together and apply to top of biscuits

With a brush. Place on un-greased cookie sheet.

Bake at 325 F for 35 minutes. Make 24 fingers.

***

**Bark-B-Q**

2 Cups Whole Wheat Flour

½ Cup White Flour

½ Cup Cornmeal

½ Cup Wheat Germ

½ Cup B-B-Q Sauce

2 Tablespoons Honey

3 Tablespoons Oil

1 Egg

½ Cup Water

Preheat the oven to 350 degrees Fahrenheit

Combine the dry ingredients in a separate bowl,

Mix B-B-Q sauce, honey, oil, egg & water. Add to

Dry ingredients. Roll dough to ¼ inch thick cut

into 3 to 4 inch pieces (or do as we have done

use a cutter to make them into circles). Place on

un greased cookie sheet or tray. Bake for 25 minutes

At 350 degrees F.

**Please check the recipes for errors before you try them**