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Veronica Morris, a Bethlehem resident


Midnight Meaty Dog Biscuits



Large Pack:
4 1⁄2 cups all-purpose flour
4 cups whole wheat flour
1 cup corn meal
1⁄2 cup nonfat dry milk powder
2 1⁄4 tsp (1 envelope) active dry yeast 1⁄4 cup warm water
1 1⁄2 cups meat stock
1⁄2 cup pan drippings
1 egg, beaten (optional) 1 tbs milk (optional)

Small Pack:
2 cups all-purpose flour
2 cups whole wheat flour
3⁄4 cup corn meal
1⁄4 cup nonfat dry milk powder
1 tsp (1⁄2 envelope) active dry yeast 1⁄8 cup warm water
3⁄4 cup meat stock
1⁄4 cup pan drippings
1 egg, beaten (optional)
1 tbs milk (optional)

May use a blend of flours, corn meal, ground oats, cracked wheat to equal 9 1⁄2 cups for a large pack or 4 3⁄4 cups for a small pack. This is an excellent way to use up the last bit of rye flour or old semolina that you found in the back of a cupboard. Dry milk powder can be increased but don’t omit it – it feeds the yeast and helps the cookies to rise in the oven.

The stock and pan drippings provide the flavor of the biscuits and any salt – you can substitute vegetable cooking water, leftover broth, or other meat cooking liquid.


Preheat oven to 300°.
In a large mixing bowl, put the yeast and warm water – allow yeast to bubble (proof).
In a separate bowl, combine the flours and dry milk.
Add pan drippings and stock to the yeast mixture – room temp or warm to the touch is OK, but not hot from the pan.
Slowly add the dry ingredients to the wet. If the dough is crumbly, add a teaspoon of water. If the dough is sticky, add a teaspoon of flour. On a floured board, roll out dough to 1⁄4 inch thick. Cut biscuits using cookie cutters or make squares with a knife. Quantity of cookies varies based on size of cutters.
Optional: In a small bowl, combine the 1 egg and 1 tbs milk. Brush on the cookies for a pretty, glossy finish.
Bake on ungreased cookie sheets for 45 minutes. Turn off the oven.
Allow cookies to remain in the oven as it slowly cools, for 6 hours or overnight, to fully harden.