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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Doggie: Roasted Squash and Peanut Butter Doggie Cookies Recipe

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This recipe for Doggie: Roasted Squash and Peanut Butter Doggie Cookies is from Dinner is SRBed!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups rye flour plus additional for rolling
1/2 cup rolled oats
2 eggs
3/4 cup roasted squash puree ; (see below)
3 tablespoons crunchy peanut butter
1/2 teaspoon salt
1/4 cup water
Directions:
Directions:
Preheat the oven to 350°F. Lightly grease a baking sheet and set aside. Combine all of the ingredients in a large mixing bowl. Beat together until a batter forms. Transfer to a floured surface. Roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut out shapes from the dough. Place the shapes on the baking sheet. The cookies will not spread much, so they can be placed closely on the sheet without much spacing.

Bake the cookies for about 30 minutes, until golden and crisp. Cool completely and then store in an airtight container.

Roasted Squash Puree

To make the squash puree, I used two acorn squashes that I had from our CSA. Simply cut them in half, scoop out the seeds, and then cut into large chunks. Place cut side down on an oiled pan and roast at 375°F for about 45 – 60 minutes (until soft). Peel off the skins, and transfer the squash to a food processor. Pulse until smooth. If there is any excess moisture, place the pureed squash in a cheesecloth lined strainer and allow to drain prior to using.

 

 

 

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