Here are a few recipes you might want to make for that or
those special dogs in your life!
Preheat oven to 400. In a mixing bowl, combine oat flour, soy flour and baking powder. In a blender, blend peanut butter and milk. Pour peanut butter mixture into dry ingredients and mix well. Turn dough out onto a lightly floured surface and knead lightly. Roll out dough 1/4 in. thick and cut into squares or use a cookie cutter. Place biscuits on baking sheet about 1/2 in. apart and bake for 15 min., or until lightly browned. Biscuits should be refrigerated or frozen.
Preheat oven to 425. Line muffin tins with foil/paper muffin forms. Mix dry ingredients. In a separate bowl, mix the egg, honey and oil. Mix the milk in with the dry ingredients, blending well. At this point mix your "optional" ingredients into the honey mixture, then mix the honey mixture into the flour/milk batter. Put in muffin tins and bake for 15 - 20 minutes. These muffins freeze well.
Yield: 40 servings
Grease a cookie sheet with the tablespoon of vegetable oil or bacon fat. Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. Put them on a greased cookie sheet. Bake them at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container. Originally from the Humane Society of Santa Clare Co., Santa Clara, CA.
Yield: 1 batch
Boil water. Combine oats, butter and water. Let stand ten minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Add flour, a cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2-inch thickness. Cut with bone shaped cookie cutter. Place 1-inch apart on greased cookie sheets. Bake in preheated 325 degree oven 35 to 45 minutes or until golden brown. Cool completely.
Pupsicles The heat of summer is upon us, and keeping cool is a top priority not only for us, but for our dogs.
Stir well, and place mixture in ice cube trays or (if you want larger) paper cups. This fills two good sized ice cube trays. Microwave for a few seconds before giving to your dogs. You can also use meat gravy in place of the fruit and sweeteners.
Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.
Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. Keep them in a ziplock bag in the refrigerator.
Dog-Gone Good Snacks
Mix all ingredients well.. Drop by the tablespoons onto a greased cookie sheet. Bake in a preheated 350F oven for 12-15 minutes. Cool. Store in the refrigerator.
Fox Run Dog Biscuits
Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms.
Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide.
Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits
Cheese Multi-Grain Dog Biscuits
In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes. Stir in powdered milk, grated cheese, egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.