Hard Round Teething Biscuits
2 eggs
1 cup sugar (white or brown)
2 to 2-1/2 cups flour (white, whole wheat or a combination)
Break eggs into a bowl and stir until creamy. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough. Roll out between two sheets of lightly floured wax paper to about 3/4 inch thickness. Cut in round shapes. Place on a lightly greased cookie sheet. Let it stand overnight (10-12 hours). Bake at 325 degrees until browned and hard. This will make about 12 durable and almost crumb-free teething biscuits.
Banana Bread Sticks
1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup banana, mashed
1-3/4 cup flour (white, whole wheat or a combination)
2 tsp baking powder
1/2 tsp baking soda
Combine ingred. and stir only until smooth. Pour into a greased loaf pan. Bake about 1 hour or until firmly set at 350 degrees. Cool, remove from pan and cut into sticks. Spread out on a cookie sheet and bake at 150 degrees for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
Oatmeal Crackers
3 cups oatmeal, uncooked
1 cup wheat germ
2 cups flour (white, whole wheat or a combination)
3 Tbsp sugar
3/4 cup oil
1 cup water
Combine ingred. and roll onto two cookie sheets. Cut into squares. Bake for 30 minutes at 300 degrees or until crisp. Be sure to roll thin and bake well.
Enriched Teething Biscuits
1 egg yolk, beaten
3 Tbsp honey
1 tsp vanilla
1-1/2 Tbsp oil
1/4 cup liquid milk
1 Tbsp uncooked oatmeal
1 cup flour (white, whole wheat or a combination)
1 Tbsp soy flour
1 Tbsp wheat germ
1 Tbsp non-fat dry milk
Blend egg yolk, honey, vanilla, liquid milk and oil. Then add dry ingredients. Dough should be stiff. Roll dough thin and cut into
finger-length rectangles or desired shapes. Bake at 350 degrees on an ungreased cookie sheet for 15 minutes. Cool and store in an airtight container.
Variation: While the last three ingred. enrich the recipe, if you don't have them on hand, the recipe still works.
Homemade Graham Crackers
1 cup flour (graham or whole wheat)
1 cup unbleached flour
1 tsp baking powder
1/4 cup margarine or butter
1/2 cup honey
1/4 cup milk
Combine flours and baking powder. Cut in butter or margarine until consistency of cornmeal. Stir in honey. Add milk to make a stiff dough. Roll out on floured surface to 1/4 inch thickness. Cut into squares. Prick with a fork. Brush with milk. Bake at 400 degrees on an ungreased baking sheet for 18 minutes or until golden brown. If rolled thicker, these crackers can be used as teething biscuits.
