GREAT DANE-ISH

Light Dough

. 4 C. whole wheat flour

. 1/2 C. cornmeal

. 1 egg

. 1/4 C. peanut butter

. 1 1/2 C. water

Dark Dough

. 4 C. whole wheat flour

. 1/2 C. cornmeal

. 1 egg

. 1/4 C. molasses

. 1/2 tsp. cinnamon

. 1 T. canola oil

. 1 1/2 C. water

Stir each color dough separately. Knead each color, adding flour as necessary, until it is bread dough consistency, only a little stiffer. Roll light dough on floured surface into a 1/2-inch thick rectangle. Roll the dark dough to the same dimensions. Sprits the top of the light dough with water. Lay dark dough on top. Fold tightly from the long edge like a jellyroll. Wrap in plastic wrap and freeze for 1 hour. Cut 1/2-inch thick. Bake at 350°F for 1 hour, then turn oven off, crack oven door and leave in until very hard, about 8 hours. Health Muffins Preheat oven to 425. Line muffin tins with foil/paper muffin forms.

. 1 1/2 cups oat flour

. 1 cup rolled oats

. 1 cup oat bran

. 2 tsp. baking soda

. 1 tsp. cinnamon

. 1 egg lightly beaten

. 1/4 cup honey

. 3 Table. vegetable oil

. 3/4 cup milk

. "optional ingredients" :

. apples/banana's blended together shredded zucchini and carrots nuts/raisins shredded cheddar/jack cheese cooked chicken

Mix dry ingredients. In a separate bowl, mix the egg, honey and oil. Mix the milk in with the dry ingredients, blending well. At this point mix your "optional" ingredients into the honey mixture, then mix the honey mixture into the flour/milk batter. Put in muffin tins and bake for 15 - 20 minutes. These muffins freeze well.

 

 

 

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