"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stellas Biscuits, by Melody Ange, is from The Ange Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups whole wheat flour 1 cup cornmeal 1 tbsp salt 1/3 cup vegetable oil 1 egg 1 cup water 1/4 cup smooth peanut butter
Preheat oven to 350º. Grease cookie sheet.
In a large bowl, stir together the whole wheat flour, cornmeal and salt. Add the oil, egg and water to make a soft ball that is not too sticky. Add in peanut butter. On a floured cutting board roll out the dough to about 1/2 in thick. Either cut them with a doggie cookie cutter or make cut them into 1 in bars. Bake for 20-25 minutes until nicely brown and firm. Cool completely, then place in an airtight container.
My granddaughter doggy loves these. So I named them after her.
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