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doggy bones and bathtub bribes

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Everyone needs to be remembered on Valentine's Day, especially your best friend. Three barks for Mo Plummer, who inspired this recipe and owns Portland's Three Dog Bakery. You guessed it: this bakery is devoted to canine confections. This recipe makes about 4 dozen bones and 8 dozen bribes!Unknown Source

(1 rating)

Ingredients For doggy bones and bathtub bribes

  • 2 cups flour
  • 3/4 cup whole wheat flour (see note)
  • 1/4 cup cornmeal
  • 1 teaspoon baking soda
  • 2 tablespoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup molasses
  • 2 tablespoons honey
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 bone shaped cookie cutter (5 x 2")
  • 1 inch heart shaped cookie cutter

How To Make doggy bones and bathtub bribes

  • 1
    Preheat oven to 375º. Set aside two greased baking sheets.
  • 2
    In a bowl, whisk together the flours, cornmeal, baking soda, ginger and cloves. In another bowl, use an electric mixer on low speed to blend the molasses, honey, water and oil.
  • 3
    Add the flour mixture, 1/2 cup at a time, until blended and no flour shows. With lightly floured hands, gather the dough into a ball. Divide into quarters and flatten each into a disk.
  • 4
    Leave one disk out and refrigerate the others, separated with waxed paper or plastic wrap. On a lightly floured surface, pat and roll out the first disk 1/8" thick. Use the bone shaped cookie cutter to cut the dough into shapes.
  • 5
    Use a spatula to transfer the bones onto a baking sheet, leaving 1/2" between them. Bake until set, or until the edges are beginning to color, 8-10 minutes. Immediately, take one bone at a time, place it on a work surface, and use the heart shaped cookie cutter to cut and remove one heart from each end of the bone. The heart cookie will come up with the cutter. Pop it out with your fingertip and cool on a wire rack.
  • 6
    For crisp biscuits, return the bones to the baking sheet, and bake for 5 minutes more. Repeat rolling, baking and cutting with the remaining dough. Store in an airtight container for up to 2 weeks, or freeze for up to 2 months. Note: you can substitute all purpose flour for the whole wheat flour and cornmeal.

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