Monday, January 30, 2012

Pumpkin Biscotti...not for you

These are not for you, but for the best thing that ever happened to you. The one with the fur and the four legs. There have been some GI issues of late, so I have been looking for better options when it comes to food. These pumpkin biscotti are from the book "Better Food for Dogs : A complete cookbook and nutrition guide" by Bastin, Ashton and Nixon. It won't kill you to eat them, but they do lack a certain something. Yes, I tasted a piece. You can definitely tell that they are "good". Not that anyone else can tell. There is currently a guard dog lying in front of my oven as these cool on the rack. Touch them and you will pull back a nub.
Mom's Famous Pumpkin Biscotti
Makes about 1 lb of biscotti
Preheat oven to 350
1 c canned pumpkin puree
1/4 c each liquid honey and water
2 T canola oil
1 large egg
1 tsp vanilla
4 c all purpose flour
1 t cinnamon
1/4 t baking soda
1/4 t baking powder
In a large bowl whisk together first 5 ingredients until blended. Stir in the rest of the ingredients until well incorporated. In the bowl using your hands knead until dough holds together. Transfer to a lightly floured surface and divide into two equal portions. Shape into two logs. Flatten each log to a 4 inch width. With a fork poke holes all over the surface of the logs. Place about 4 inches apart on nonstick baking sheet or I used a parchment lined sheet. Bake in preheated oven for 35 - 40 minutes until firm. Remove from oven and place pan on rack to cool for 30 minutes. Meanwhile reduce oven temperature to 300. When logs have cooled, use a sharp knife to cut into 1/4 inch thick slices. Place cut side down about 1/2 inch apart on baking sheets and bake for an additional 30 minutes or until hard. Transfer cookies to a rack and cool completely. Store in a tightly sealed container for up to 30 days.
There is no way they will last 30 days. They are not even going to last a week around here.

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