Peanut Butter Bones
1 Pkg. Dry Yeast
1/2 C Warm Water
1 C Mashed Potatoes
1 C Milk
1/4 C Molasses
1/2 C Chicken Broth
1 C Peanut Butter
1 C Wheat Flour
1/2 C Rye Flour
1/2 C Rice Flour
2 C White Flour
1 - Egg
Preheat oven to 325. In a large bowl, dissolve the yeast in water.
In a large saucepan, mix together the potatoes, milk, molasses,
stock, and peanut butter. Heat, stirring frequently until boiling.
Remove from heat and let cool to room temperature. Add yeast
mixture. Gradually blend in the egg, wheat, rye, and rice flours.
Add enough white flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5
minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm)
thick. Using cookie cutters, cut out biscuits. Place on ungreased
baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up
the scraps, roll out again, and cut additional biscuits.
Bake for 45 minutes. Let cool overnight. Makes several dozen bones
that freeze well--and have the consistency of pizza crusts, a
favorite snack for most spoiled dogs!