DOGGY RYE CRISPS
2 cups rye flour
1/4 cup wheat flour
1/4 cup corn meal
6 TBL vegetable oil
2/3 cup warm water
Preheat oven to 350É. Combine the dry ingredients & then stir in the oil & the warm water. Form the mixture into a ball & then pat or roll it out to 1/4" thick. Cut into puppy-pleasing shapes & bake on a greased cookie sheet for 30-40 minutes. Makes 24 crackers.
RUMPOLE'S ROCKS: A DOGGONE GOOD SNACK
3 cups oatmeal
3 1/2 cups whole wheat flour
1/2 cup powdered milk
1/2 cup bacon grease or leftover fat
2 eggs
2 tsp cod-liver oil
1 1/2 cups canned beef or chicken gravy
Preheat oven to 325°. Combine all the ingredients & drop the mixture by spoonfuls onto an ungreased baking sheet. Bake for 50 minutes & cool the "rocks" on wire racks in a safe place. Store in a covered container & dole them out for "Good Doggies). Makes 30.
LUCY'S CHEESE BONES
2 cups all-purpose flour
1 1/4 cups shredded cheese (your choice)
2 garlic cloves, minced
1/2 cup vegetable oil
1/4 cup water (more or less)
Preheat the oven to 400°. Combine the flour, cheese, garlic & oil. Add water if necessary to form a stiff dough & knead well. Roll it out on a floured surface to 1/2" thick & cut into shapes. Bake on ungreased cookie sheet for 10-15 minutes or until the bottoms are lightly browwwned. Makes about 36.

Snickerpoodles Dog Treats
1/2 cup canola oil
1/2 cup shortening
1 cup honey
2 eggs
3 3/4 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 cup cornmeal
2 teaspoons cinnamon
Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack.

We do tons of homemade dog biscuits at Christmastime. When we deliver cookie trays, we deliver dog biscuits, strung on red
ribbon, to our canine friends.
What the doggies like is garlic and meat paste. I make my own meat paste, from leftover pot roast and canned beef broth, in the food
processor. For the picky-est of the picky eaters (and we own a little Tibetian Spaniel like that), try cheese or cheese-and-bacon.
What you're going for is a thick, non-fluffy, very heavy dough that smells strongly like meat and garlic. And a low oven temperature, to
bake them hard and long-lasting.
BASIC RECIPE ~~~~~~~~~~~~~~~
2 1/2 cups whole wheat flour, or any combination of heavy, whole-grain flours
1/2 cup nonfat powdered milk
1 tsp. sugar
1 tsp. Lawry's Seasoned Salt
1 large egg
1 tsp. minced garlic
1/2 cup hot meat paste (see notes above)
1/4 to 1/2 cup very hot water
Mix together well with an electric mixer. Turn out onto a floured pastry cloth and knead until elastic and "set." Cut with dog-bone
cutter, or with the edge of a drinking glass. Spray cookies sheets with Pam and place biscuits on them. They will not spread at all,
so you can place them very close together. Bake at 250 degrees F. for one hour, turn trays 180 degrees, and bake at least another
half hour.
FOR CHEESE BISCUITS ~~~~~~~~~~~~~~~~
If you know that you're going to be making doggie treats, save up all the hard bits of leftover cheese. Grate them up and use them, in
place of the meat paste. If you do not have leftover cheese, then buy a bag of Kraft grated cheese, sharp cheddar, and use that.
Once the biscuits are on the cookie trays, you can sprinkle them with grated Parmesan.
FOR CHEESE-AND-BACON ~~~~~~~~~~~~~~~~~~~
Add Hormel's Real Bacon Bits (they're in the salad dressing section of your grocery store)
*******************************************
Fido's Favorite Treats
Yield: 1 batch
1 c. Rolled oats
1/3 c. Margarine
1 c. Boiling water
3/4 c Cornmeal
1 tbp. Sugar
2 tsp. chicken or beef flavored instant bouillon
1/2 c. Milk
4 oz (1 cup) shredded cheddar cheese
1 Egg, beaten
2 c. To 3 cups whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets. In
large bowl, combine rolled oats, margarine and
boiling water; let stand 10 minutes. Stir in cornmeal,
sugar, bouillon, milk, cheese and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour 1 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
at 325 degrees for 35 to 45 minutes on until
golden brown. Cool completely. Store loosely
covered. Makes 3 1/2 dozen large dog biscuits or 8
dozen small dog biscuits.
***************************************
Here is a doggy bday cake recipe as well...grin
DOGGIE BIRTHDAY CAKE
Don't forget the "Frosty Paws" from the grocery store to top off the
cake.
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup chopped/unsalted peanuts
1/4 cup oil
1/3 cup honey
1 teaspoon baking soda
1 teaspoon soy flour
1 egg
5 teaspoon vanilla
1 cup ground or grated carrots
Preheat oven to 325°.
Combine flours, baking soda and peanuts.
Mix in egg, oil, vanilla, honey and carrots
until well combined. Pour mixture into
a prepared cake pan and bake for 15 to 20 minutes.

DOGGIE TREATS (Ruthanna)

2 1 /2 cups whole wheat flour
1 /2 cup powdered dry milk
1 /2 tsp. salt
1 tsp. garlic powder
1 /2 tsp. onion powder
2 Tbsp. brown sugar
1 tsp. granulated beef bouillon
6 Tbsp. meat drippings
1 egg, beaten
1 /2 cup ice water

Preheat oven to 350 degrees. Combine first 7 ingredients. Cut in drippings until mixture resembles cornmeal. Mix in egg. Add just enough ice water to make mixture form a ball. Pat dough to 1 /2 inch thick and cut into desired shapes. Place on a lightly greased cookie sheet and bake for 25-30 minutes. Cool and store in tightly covered tins.

DOUBLE GINGER DOG BISCUITS (Lee LSR2002)

2 1/2c Whole wheat flour
1/2 c powdered milk
1/2 t salt
1/2 c butter
1 T sugar
2 T ground ginger
3 T chopped crystallized ginger
1 egg
1/2 c water

Put first seven ingredients into food processor, pulse until mixture looks like cornmeal. Add egg and water, process until dough forms a ball (you may need a little more water).

Roll to 1/3 – 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam.

Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further.

BACON CHEDDAR BISCUITS (Lee LSR2002)

2 c Whole wheat flour
3 cloves garlic, finely chopped
1/2 c bacon fat
2 c shredded cheddar cheese
4 strips cooked bacon cut in small pieces
1 egg
1 c milk

Put first three ingredients into food processor, pulse until mixture looks like cornmeal. Add remaining ingredients and process until dough forms a ball.

Roll to 1/3 – 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam.

Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further

Dog Treats (Marilyn)
This is the one that Dana loves:

1/2 cup cornmeal
1 3/4 cups whole-wheat flour
1 tablespoon garlic powder
2 tablespoons low sodium beef, vegetable or chicken stock
(regular bullion and canned stock has way too much salt).
2 tablespoons Oscar Meyer Bacon Crumbles
6 tablespoons olive oil
2/3 cup water (approximately)

Mix together well. Roll out to approximately ¼ inch thick and cut out with dog biscuit cutter. Bake at 350° for approximately 35 to 45 minutes. Cool completely.

Tip: Recommend cooking your own bacon as you will be able to baste the biscuits during baking. One or two pieces of cooked, crumbled bacon should do. If you would rather not cook bacon, use Oscar Meyer Bacon Crumbles. Bacon Bits have tons of red dye in them as well as too many chemical ingredients.

This recipe comes from Rose Levy Beranbaum's "Christmas Cookies"

* Exported from MasterCook *

Bone á Fidos

Recipe By : Rose Levy Beranbaum
Categories : Dog Treats Gift Giving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons dry yeast -- (1 envelope)
1/4 cup warm water
pinch sugar
3 1/2 cups all-purpose flour -- (dip and sweep method)
2 cups whole-wheat flour -- (dip and sweep method)
2 cups cracked wheat -- (dip and sweep method) OR
1 cup cornmeal -- (dip and sweep method)
1 cup rye flour -- (dip and sweep method)
1/2 cup dry milk -- (lightly spooned into cup)
4 teaspoons kelp powder
4 cups beef or chicken broth

Glaze (optional)
1 large egg
2 tablespoons milk

Ingredients by weight:
7 grams dry yeast -- (.25 oz.)
59 grams warm water -- (2 oz.)
pinch sugar
500 grams all-purpose flour -- (1 lb. 1.5 oz.)
312 grams whole-wheat flour -- (11 oz.)
115 grams cracked wheat bread -- (4.5 oz.) OR
120 grams cornmeal -- (5 oz.)
145 grams rye flour -- (5.25 oz.)
50 grams nonfat dry milk -- (1.75 oz.)
4 teaspoons kelp powder
907 grams beef or chicken broth -- (2 lbs.)

Glaze (optional)
50 grams egg (shelled weight) -- (1.75 oz.)
30 grams milk -- (1 oz.)

Equipment: Cookie sheets lined with parchment or foil; rolling pin; 3- 3/12-inch bone cutter or 2 1/2-inch round cookie cutter.

Place oven racks in the upper and lower thirds of the oven. Preheat to 300°.

Spinkle the yeast over the water (110°). Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes. The mixture should be full of bubbles. Stir well to dissolve the yeast.

In a large bowl place all the dry ingredients and stir to blend. Add the yeast mixture and 3 cups of the broth. Using your hands, mix to form the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the second batch of dough covered with a moist towel while shaping and cutting the first.)

Roll out the dough into an 18-inch by 13-inch by 1/4-inch rectangle. Cut it into desired shapes, using either a bone cutter or round cookie cutter. Reroll the scraps. Repeat the procedure with the remaining dough.

For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies.

Bake for 45 to 60 minutes or until brown and firm. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.

Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Store in an airtight container at room temperature.

Yield: 110 3 1/2-inch bones

This second recipe comes from Cornell University's school of veterinary medicine.

* Exported from MasterCook *

Peanut-Banana Biscotti

Recipe By : Cornell University

Categories : Dog Treats Gift Giving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups all-purpose flour
1/4 cup chopped peanuts -- (up to 1/2 cup)
1/2 teaspoon baking soda
1 large egg -- lightly beaten
1/4 cup vegetable oil
1 1/2 cups pureed bananas
2 teaspoons pure vanilla extract
water

Preheat the oven to 325° and set a rack on the middle level. Have ready one or two ungreased nonstick baking sheets. (Or line regular baking sheets with parchment paper.)

MIx the flour, peanuts and baking soda together in a large bowl. Gradually stir in the remaining ingredients, except the water, until lumpy but blended. Add enough water, a teaspoon at a time, to make a stiff dough. Knead by hand until thoroughly mixed. (Or blend everything in a food processor.)

For very large biscotti, form the dough into 2 logs, each about 2 1/2 inches high, placing one on each baking sheet. Flatten each log so that it is 6 inches wide and 1 inch high. For medium-size biscotti, form 4 logs, 2 on each sheet, and flatten each into loaves that are 3 inches wide and 1 inch high.

Bake for 30 minutes. Remove to wire racks and let rest for 10 minutes. (Leave the oven on.)

Transfer the logs to a cutting board and slice into 1/2-3/4-inch pieces. (It's easiest to slice them on the diagonal, using a serrated bread knife.) Return the slices to the baking sheets and bake for about 20 minutes longer, turning once, until they are golden brown.

Cool on racks. Store in a tightly closed tin at room temperature.

Make 30 (large) or 60 (medium) dog (or people) biscuits.

Description:
"from The Best American Recipes 1999 by permission from Cornell University College of Veterinary Medicine."

Carol

Fido's Favorite Treats
1 c. Rolled oats
1/3 c. Margarine
1 c. Boiling water
3/4 c Cornmeal
1 tbp. Sugar
2 tsp. chicken or beef flavored instant bouillon
1/2 c. Milk
4 oz (1 cup) shredded cheddar cheese
1 Egg, beaten
2 c. To 3 cups whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well.
Lightly spoon flour into measuring cup; level off. Add flour 1 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 at 325 degrees for 35 to 45 minutes on until
golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits.
*****************
Molasses Onasis
2 cups whole wheat flour
1/2 cup white flour
1/ Tsp Salt
2 Tbs Vegetable Oil
1/4 Cup Milk
1/4 Cup Cornmeal
1 Tsp Garlic Powder
1/4 Cup Oatmeal
1/4 cup molasses
2 large eggs
Preheat oven to 350 F. Mix dry ingredients. Add oil, molasses, eggs and milk. Add more milk as needed to make firm dough. Roll the dough so that it is 1/4" thick and cut into shapes. Bake on lightly oiled cookie sheet for 25-30 minutes.
*****************
Linda

Lee