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Recipe Ingredients
1 1/2 cups hot water 1 cup rolled oats 1/3 cup margarine 1 Tbls. bouillon granules 3/4 cup dry milk powder 3/4 cup cornmeal 1 egg - beaten 3 cups whole wheat flour |
Directions
-Stir together water, oats, margarine, and bouillon; allow to stand for 5 minutes. -Stir in milk powder, cornmeal, and egg until combined. -Stir in flour, 1/2 cup at a time, mixing well after each addition. -Turn dough onto a lightly floured surface and knead for 4 minutes, adding more flour if necessary to make a stiff dough. -Roll dough out to 1/2" thick. -Cut shapes out of dough with a cookie cutter and place on a greased cookie sheet. -Bake in a 325 degree oven for 50 minutes. -Allow to cool and dry on wire racks. Notes: Store in refrigerator up to 1 month OR freeze up to 1 year. |