Lilly's Choice Biscuits

Ten years ago, Lilly was the celebrity judge for a dog biscuit baking contest at a local animal shelter's fundraising fair.

Mel was disqualified for being insufficiently discriminating in her "food" choices. But she did a dandy demonstration of opening dog-proof containers.

This was the winning recipe, and I've never found a dog who disagreed with Lilly about it.

I usually make a double batch of these, and will cook some up tonight. I got a lot of shredded cheese very cheap -- the local stores are pricing them as loss leaders this week.


Lilly's Choice Biscuits

Ingredients:

1 cup rolled oats (oatmeal)
1/3 cup butter or margerine
1 cup boiling water

3/4 cup corn meal
1 tablespoon sugar
1-2 teaspoons bouillon (I use the paste-type soup base)
1/2 cup shredded mozzarella
1 cup (4 oz by weight) shredded cheddar
1/2 cup milk
1 beaten egg

2-3 cups all-purpose or whole wheat flour

Pre-heat oven to 325
Grease cookie sheets

In large bowl combine
oats
butter/margarine
boiling water

Set aside for ten minutes while the oats swell up.

Mix in well
cornmeal
sugar
bouillon
milk
cheese
egg

Add flour one cup at a time, mixing each cup in well. This will form a stiff dough. Continue adding flour while kneading in to dough ball on a floured surface until dough is smooth and no longer sticky -- about 3-4 minutes of kneading. Roll dough* to 1/2" thickness. Cut out with cookie cutters.

Place 1 inch apart on greased cookie sheets. Bake for 35-45 minutes -- until golden brown. Smack Professor Chaos' hand with spatula as he steals them. (These are delicious, but once cooled, a bit hard for human teeth). Cool completely before storing.

* I use a pastry cloth and stockinette roller cover for all my pastry rolling needs now. Has made life much easier.