2 cup whole wheat flour
1 each egg, lightly beaten
2/3 cup beef or chicken broth
3 tbsp oatmeal
1 tsp garlic powder
Directions
Place flour in a bowl, add egg and broth, mix well. Blend in
oatmeal and garlic powder. Roll dough into a ball, roll out on a
lightly floured surface to 1/2" thick. Cut with small doughnut
cutters. Reroll scraps and repeat. Shape last bits by hand.
Arrange rings on a shallow baking dish or on a sheet of parchment
paper in a single layer.
Cook on high 10 min. or until firm. Let cool until hardened.
Store in covered container when dog is not looking.
Servings: 30 servings
Microwave Doggie Doughnuts Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Meat; Microwave
The History of Recipes
It is possible to track the history of written recipes way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, generally, these early recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into appetizers, entrees and afters, a very modern way of dining. Aspicius informs us how the Romans used a wide range of spices and herbs, including a few that will be familiar to modern cooks such as basil, rue and dill. Later, there were a couple of interesting cookery books published in the 1300s : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from the holy land, such as basil and rosemary. The introduction of these new culinary ideas created a surge in manuscripts on cooking, the majority of which still exist in academic collections. For the decades that followed, the upper-class families of the West tried to serve up the most extravagent banquests, and consequentially cooks and their collection of recipes were much in demand. However, it was during the 1800s that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery publications were increasing in popularity as a result of better eduction, more free time and having more money. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Microwave Doggie Doughnuts recipe.
