Name: FroBeefy Doggie Cookies
Ingredients: 2 6-once jars of beef-and-vegetable baby food; 1 cup of wheat germ; 2 cups of nonfat dry milk

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

FroBeefy Doggie Cookies

Oven350

Time12-15 minutes

Ingredients

2 6-once jars of beef-and-vegetable baby food
1 cup of wheat germ
2 cups of nonfat dry milk

Directions

Prepare

Preheat your oven to 350.
Mix all ingredients in a large bowl with a fork.

Shape and bake

Drop by small spoonfuls onto a greased pan.
You can flatten slightly or you can cut into fun shapes such as bones, paws, etc.
Bake for 12-15 minutes until slightly brown at the edges.

Store

Store in fridge for up to one week.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Wheat + milktop 6% of all pairs

Smell alikemoderate

Cooked together2,418 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Beef + wheattop 11% of all pairs

Smell alikemoderate

Cooked together319 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Beef + milktop 12% of all pairs

Smell alikemoderate

Cooked together3,759 recipes

Shared aroma: 1-hexanal (fruit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef-and-vegetable baby food: Adds moisture and savory flavor, binding the dough so it holds its shape.
Wheat germ: Adds a nutty flavor and a firmer, drier texture to the dough.
Nonfat dry milk: Absorbs moisture and adds milk sugars that help the edges brown during baking.

The step that matters

Watch the edges while baking. Nonfat dry milk contains milk sugars that brown quickly, so the edges can darken before the centres dry out. Checking at the shorter end of the time helps avoid over-browning and hard, dry cookies.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Wheat Muffins48 recipes

Whole Wheat Muffins12 recipes

White Cake431 recipes

Pound Cake373 recipes

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FroBeefy Doggie Cookies