FOR “BISCOTTI” STYLE BISCUITS OR COOKIES:
Instructions
- Preheat oven to 350°
- Prepare dough as directed above. Divide prepared dough into thirds. Roll each portion of dough into a ball, then into a cylinder about 1½” in diameter.
- Place the rolled dough portions on a parchment covered cookie sheet, and press to flatten to form “loaves” about ½” in thickness.
- Place the cookie sheet in the preheated oven for 20 minutes, rotating the sheet after 10 minutes.
- Remove the cookie sheet from the oven. Slide the parchment on to a wire cooling rack. Lower the oven temperature to 325°.
- Allow the loaves to cool to “handling” temperature. Using a sharp knife, cut each loaf into ½” slices.
- Place the slices back on the cookie sheet, with a cut side down.
- Return the cookie sheet to the oven and bake for 30 minutes, rotating the sheet after 15 minutes.
- Remove to rack and cool in the oven per the instructions above.
For “Drop Cookies”:
Drop rounded teaspoons on to an ungreased cookie sheet, and bake as directed.
For “Cookie Press” Cookies:
Fill cookie press with mixed dough. Select a disk with a simple, open pattern to minimize clogging. Press dough on to an ungreased cookie sheet, and bake as directed.
FOR MUFFINS:
Ingredients:
- package biscuit mix
- large egg
- 2 tablespoons brown sugar, molasses, or honey
- 6 oz boneless meat, poultry, or fish (fresh, cooked, or canned)
- ¼ cup “orange” vegetable (carrots, squash, pumpkin, sweet potato, yams, etc.)
- ½ cup “green” vegetable (green beans, spinach, zucchini, broccoli, etc)
- 4 tablespoons olive oil
- 4 tablespoons canola or safflower oil
- ¼ cup fruit or vegetable juice (blueberry, carrot, cranberry, pomegranate, etc)
- ½ cup double strength meat, poultry or fish stock
Instructions
- Preheat oven to 350°
- Place biscuit mix in bowl.
- Place all other ingredients in the blender / food processer, and puree
- Add puree to bowl, and combine form a thick sticky dough
- Scoop dough into a non-stick “mini” muffin tin. The muffins are unleavened, so over scooping and over filling may result in uneven cooking and texture.
- Place the filled muffin tin, and bake for 20 minutes @ 350°, rotating the muffin tin after 10 minutes.
- Remove the muffins from the oven and immediately place the muffins on a rack to cool. The muffins may stick if allow to cool in the pan.