Thursday, December 6, 2007

My faux paws, really

Becky wanted me to relay to you all that she was extremely put out that I would mention "homemade dog biscuits" in my last post and then not provide the recipes. So, in an attempt to right this dastardly wrong and appease my dog, here they are. As an extra added bonus, these dog cookies are perfectly edible by humans so if you ever get stuck between grocery store runs, you won't go hungry.

Tasty Only to Dogs Dog Biscuits - Becky loves these ... but she loves everything so if your dogs are wicked picky, they may turn their snoots up at them.

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup powdered dry milk
1/2 tsp. salt
6 Tbsp. margarine, lard, chilled bacon fat or the shortening of your choice
1 egg
1 tsp. brown sugar

Combine the flours, wheat germ, powdered milk and salt in a bowl. Cut in the shortening until the mixture resembles corn meal. Beat the sugar separately with the egg. Then stir the egg mixture into the dry mixture, adding enough water to make a stiff dough (about 1/2 cup water). Knead the dough on a floured board until smooth, then roll to 1/2 inch thick. Cut into shapes [I have cookie cutters in the shapes of a pig and a dog bone]. Bake at 325 degrees for 25-30 minutes or until lightly browned. [I've found that dogs don't seem to mind if they're a little overdone.]

For variety, liver powder, dried vegetable flakes or cooked mashed green veggies or carrots may be added. You'll have to adjust the water accordingly.

Newf Breakfast Bars - compliments of my Newf friend, Annie. These treats actually look kind of like Clif Bars. Note: recipe can be halved easily and if you have a dog smaller than a Newfoundland, you might want to do that. Also, Annie says that "the treats should be kept in the fridge if you won't be using them within a week … since there aren't any preservatives in them they can turn into a science project." Thanks, Annie!

12 cups oatmeal
4 cups whole wheat flour
8 eggs
3/4 cup vegetable oil
2/3 cup honey
1/2 cup molasses
2 cups milk
1 large can pumpkin (optional)
3-4 mashed bananas

Preheat oven to 325. Grease two cookie sheets. Dump ingredients into a very large bowl and mix thoroughly. Pat onto cookie sheets; bake for 1 hour. Turn oven off, crack the door and allow cookies to cool. Remove pans and break the bars into whatever size you want.

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