Jessica Gorman's Olive Oil and Bacon Truffles Rachael Ray   From Every Day with Rachael Ray May 2007 MAKES ABOUT TWO AND A HALF POUNDS 1/2 pound bacon 3 1/2 cups whole wheat flour 1 cup cornmeal 1/4 cup beef broth 3/4 cup extra-virgin olive oil (EVOO) 1. Preheat the oven to 350° and line a baking sheet with foil. 2. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the grease. Let the bacon cool slightly, then crumble. 3. In a large bowl, combine the flour, cornmeal and crumbled bacon. In a large measuring cup, stir together 1 1/3 cups warm water and the broth and pour into the dry ingredients. Add the EVOO and stir together to form a loose dough. Knead on a work surface until smooth. 4. Divide the dough into balls of the appropriate size for your dog (about 1 inch for large dogs and 1/2 inch for small dogs) and set on the prepared baking sheet. Drizzle with the reserved bacon grease. Bake until firm to the touch, 35 to 45 minutes. Let cool completely.

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