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OATMEAL DOG BISCUITS
1 1/2 cups hot water
1 cup rolled oats
1/3 cup margarine
1 Tbls. bouillon granules
3/4 cup dry milk powder
3/4 cup cornmeal
1 egg - beaten
3 cups whole wheat flour
- Stir together water, oats, margarine,
and bouillon; allow to stand for 5 minutes.
- Stir
in milk powder, cornmeal, and egg until combined.
- Stir
in flour, 1/2 cup at a time, mixing well after each
addition.
- Turn dough onto a lightly floured surface
and knead for 4 minutes, adding more flour if necessary
to make a stiff dough.
- Roll dough out to 1/2" thick.
- Cut shapes out of
dough with a cookie cutter and place on a greased
cookie sheet.
- Bake in a 325 degree oven for 50
minutes.
- Allow to cool and dry on wire racks.
Notes : Store in refrigerator up to 1 month
OR freeze up to 1 year.
PEANUT
BUTTER DOG BISCUITS
1 1/2 cups whole wheat
flour
1/2 cup soy flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup peanut butter (sugar free smooth or chunky )
3/4 cup milk
Preheat oven to 400 degrees. Combine wheat and soy flour, baking powder and salt
in mixing bowl. In a separate bowl, whisk together peanut
butter and milk until well combined and smooth. Fold
peanut butter-milk mixture into dry ingredients and mix
well to a soft dough.
Turn out dough onto lightly floured surface; knead lightly.
Roll dough out to 3/8 - 1/4 inch thick; cut into pieces
1-2 inches square (depending on dog's size). Place 1/2
inch apart on ungreased baking sheets. Bake 15 minutes
or until lightly browned.
Store cooled biscuits in refrigerator.
PARSLEY & MINT
DOG COOKIES
2
cups whole meal flour
1/2 cup cornmeal
1 tbs. dried mint (or 1/3 cup chopped
fresh mint)
1/2 cup chopped fresh parsley
3/4 cup water
6 tablespoons vegetable oil Preheat oven to 350 degrees.
Combine all ingredients and mix
thoroughly. Bake for 40 minutes or until lightly
browned.
TURN OFF OVEN, DO NOT REMOVE BISCUITS. Allow to dry
for several hours.
MACKEREL CAT MUNCHIES
1/2 c Canned
mackerel, drained
1 c Whole-grain bread crumbs
1 tb Vegetable oil
1 ea Egg,
beaten
1/2 ts Brewer's yeast, optional
Preheat oven to
350 degrees.
In a medium-sized bowl, mash the mackerel
with a fork into tiny pieces. Combine it with the remaining
ingredients and mix well. Drop mixture by 1/4 teaspoonfuls onto a greased
cookie sheet. Bake for 8 minutes.
Cool to room temperature
and store in an airtight container in the refrigerator.
CAT COOKIES
1 c Whole wheat flour
1/4 c Soy flour
1 ts Catnip
1 Egg
1/3 c Milk
2 tb Wheat germ
1/3 c Powdered milk
1 tb unsulfurated molasses
2 tb Butter or vegetable oil
Preheat oven to 350F.
Mix dry ingredients together. Add molasses, egg, oil and
milk. Roll out flat onto oiled cookie sheet and cut into small, cat bite-sized
pieces.
Bake for 20 minutes. Let cool and store in tightly sealed container. |
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