Simple Simon Bones

(makes 30 large bones)

 2 cups whole-wheat flour
1 tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk

Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well. Turn out dough on a lightly floured surface and knead. Roll out ¼-inch thick and cut out shapes. Place on a greased baking sheet and bake for twenty minutes or until lightly brown. Cool on a rack then store on an airtight container.

This recipe is courtesy of Three Dog Bakery, Inc www.threedog.com
 
 

Rootin' Tootin' Wild West Corn Muffins

1 3/4 cups of cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vegetable shortening
2 eggs
1/2 cup buttermilk
1/2 cup skim milk
2 tablespoons honey
1/2 cup corm
1 1/2 teaspoons rosemary

Preheat oven to 450 degrees. In a large bowl, stir together cornmeal, baking soda and shortening.

In a separate bowl, whisk eggs until foamy, then whisk in buttermilk, skim milk and honey.

Pour wet mixture into the cornmeal mixture and fold in corn and rosemary. Mix well.

Spoon half full into greased muffin tim and bake for 10-15 minutes until golden and firm. Cool completely, then serve. Store in an airtight container.