• 2 1/2 cups whole wheat flour
• 1/2 cup powdered dry milk
• 1/2 tsp. garlic powder
• 1 tsp. brown sugar or honey
• 6 tbs. meat or bacon drippings, cold right from refrigerator, not melted or soft!
• 1 egg, slightly beaten
• 1/2 cup Ice water

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.
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• 6 slices cooked bacon, crumbled
• 4 eggs, well beaten
• 1/8 cup bacon fat
• 1 cup water
• 1/2 cup non-fat dry milk powder
• 2 cup graham flour
• 2 cup wheat germ
• 1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies.
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• 2 cups brown rice flour
• 1 Tablespoon activated charcoal (find this at drugstores, not the briquets!)
• 3 Tablespoons canola oil
• 1 egg
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2/3 cup lowfat milk

Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.
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• 5 cups flour
• 1/4 cup peanuts, chopped
• 1/2 teaspoon baking soda
• 1 egg
• 1/4 cup vegetable oil
• 1 1/2 cups banana, pureed
• 2 teaspoons vanilla water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredinets in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log iis 6" - 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.
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• 1/2 cup extra virgin olive oil
• 1 tablespoon garlic granules
• 4 tablespoons parsley 2 cups beef broth
• 2 cups barley flour
• 3-4 cups rye flour

Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), garlic and parsley. Heat the beef broth (it's best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm -- or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.
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• 1 jar babyfood, dinner, vegetables and beef, strained
• 2 1/2 cups flour, all-purpose
• 1 cup whole wheat flour
• 1 cup rice
• 1 package unflavored gelatin
• 1 whole egg
• 2 tablespoons vegetable oil
• 1 cup powdered milk
• 1 package yeast
• 1/4 cup warm water
• 1 beef bouillon cube

Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, egg, oil, baby food and dissolved beef bouillon. Mix well. Mixture will be very dry, knead with hands until it forms a ball. Roll out on floured surface to 1/4 inch thickness, cut in 1 or 2 inch circles. Bake on un-greased cookie sheet 30 minutes at 300 degrees.
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• 2 6-once jars of beef-and-vegetable baby food
• 1 cup of wheat germ
• 2 cups of nonfat dry milk

Preheat your oven to 350Ÿ. Mix all ingredients in a large bowl with a fork. Drop by small spoonfuls onto a greased pan. You can flatten slightly or you can cut into fun shapes such as bones, paws, ect. Bake for 12-15 minutes until slightly brown at the edges. Let cool. Store in fridge for up to one week. Give to your pooch and let them enjoy!
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• 1/2 cup dry milk
• 1 egg
• 2 teaspoons minced garlic
• 1 teaspoon parsley
• 6 tablespoons olive oil
• 2 teaspoons honey
• 1 small (2.5 oz) jar beef baby food
• 1/2 cup beef broth
• 1/2 cup rye flour
• 1 cup cup whole wheat flour
• 1/2 cup rice flour
• 1/2 cup cracked wheat

For the Glaze - 1 egg, 2 tablespoons beef broth

Preheat oven to 325 ° F (165 ° C)

In a large bowl, combine the dry milk, egg garlic, parsley, oil, honey, baby food, and broth. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/2-inch (12 mm) thick. Using bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Whisk together the egg and broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.

Makes several dozen small bones that freeze well. Or 2 1/2 to 3 dozen large bones, depending on the size of cookie cutter you use.
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• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup soft butter
• 1/2 cup corn oil
• 1 jar baby food, meat, beef, strained
• 4 eggs
• 2 strips beef jerky -- (2 to 3)

Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice with plain yogurt or cottage cheese.

Store uneaten cake in refrigerator.
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• 1/2 lb. ground beef, uncooked
• 1/4 cup chicken broth
• 1/3 cup mashed black beans
• 1/3 cup cottage cheese
• 1 tsp. soy sauce

Combine ground meat and chicken broth in a bowl. Add the black beans and cottage cheese. Add soy sauce. Mix all of the ingredients together thoroughly. Mold the mixture into bone shapes and place on a cookie sheet. Bake for 45 minutes in a 375 degree oven. Let cool.
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• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup soft butter
• 1/2 cup corn oil
• 1 jar baby food, meat, beef, strained
• 4 eggs

Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.
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• 1 pkg. dry yeast
• 1/2 cup warm water
• 2 cups flour
• 2 cups warm chicken or beef broth
• 1 cup cornmeal
• 1/2 cup powdered milk
• 1 cup wheat germ
• 1/4 cup margarine or butter
• 2 cups cracked wheat
• 1/4 cup honey
• 4 cups whole wheat flour
• 1 Egg; Beaten

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.
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• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 3/4 cup nonfat dry milk powder
• 1/2 cup oats, rolled (raw) -- quick cooking
• 1/2 cup yellow cornmeal
• 1 teaspoon sugar

Cut in 1/3 cup shortening until mix is coarse crumbs. Stir in 1 egg. Dissolve 1 tablespoon instant chicken or beef bouillon granules in 1/2 cup water. Stir liquid into flour mix with a fork. Form dough into a ball and knead on floured board for 5 minutes. Divide ball in half and roll each portion until 1/2 inch thick. Use a cookie cutter or shape biscuits. Put 6 on a plate and microwave at medium for 5 to 10 minutes or until firm and dry to touch. Turn biscuits over after 1/2 cooking time.
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• 2 1/4 cups whole wheat flour
• 1/2 cup powdered milk -- nonfat
• 1 egg
• 1/3 cup banana -- ripe, mashed
• 1/4 cup vegetable oil
• 1 beef bouillon cube
• 1/2 cup water -- hot
• 1 tablespoon brown sugar

Mix all ingredients until will blended. Knead for 2 minutes on a floured surface.

Roll to 1/4 " thickness. Use a 2 1/2" bone shaped cookie cutter (or any one you prefer). Bake for 30 minutes in a 300 degrees oven on ungreased cookie pans.
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• 1/2 cup shortening
• 3 tablespoons honey
• 4 eggs
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1/4 cup carob flour (powder)
• 1/2 teaspoon baking powder
Frosting
• 12 ounces nonfat cream cheese
• 2 teaspoons honey

Cream shortening and honey together thoroughly. Add remaining ingredients. Beat well. Bake in a greased cookie sheet (10x15") for 25 minutes at 350 degrees. Cool completely.

FROSTING: Blend together. Spread frosting over cool brownies. Cut into 3 inch or 1 1/2 inch squares.
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• 2 cups carrots -- boiled and pureed
• 2 eggs
• 2 tablespoons garlic -- minced
• 2 cups unbleached flour -- *see Note
• 1 cup rolled oats
• 1/4 cup wheat germ
*or rice flour or rye flour.

Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes. Bake at 300 degrees for 45 minutes or to desired crunchiness. The centers will continue to harden as they cool. Brush with egg white before baking for a glossy finish.
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• 2 1/4 cup whole wheat flour
• 1 egg
• 1/4 cup vegetable oil
• 1/4 cup applesauce
• 1 buillion cube (beef or chicken) dissolved in 1/2 cup HOT water
• 1 tbsp. honey
• 1 tsp. molasses
• Carob chips (about 1 cup)

Mix all ingredients together until well blended. Knead dough two minutes on a lightly floured surface. Roll to 1/4" thickness. Bake on an ungreased cookie sheet for 30 minutes in a 300 degree oven. Cool. Melt carob chips in microwave or saucepan. Dip cool biscuits in carob or lay on a flat surface and brush carob over the biscuits with a pastry brush. Let cool.
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• 3/4 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick margarine, softened
• 2/3 cup brown sugar
• 1 egg, slightly beaten
• 1 1/2 tsp. vanilla
• 1 1/2 cups regular oats, uncooked
• 1 cup (4 oz.) shredded cheddar cheese
• 2/3 cup wheat germ
• 1/2 lb. bacon, cooked crisp, drained, and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.

Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.
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• 2 1/2 teaspoons dry yeast
• 1/4 cup lukewarm water
• 1 egg
• 3/4 cup chicken broth 1/4 cup honey
• 2 tablespoons minced garlic
• 3 cups whole wheat flour
• 1 cup cracked wheat

Preheat oven to 325 ° F (165 ° C).

In a large bowl,dissolve yeast in water. Add egg, broth, honey, and garlic. Gradually blend in the flour and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen biscuits that freeze well.
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• 2 cups Flour
• 3 tbs. Vegetable oil
• 1 cup wheat germ or cormeal if wheat allergies are a problem
• 1 egg, lightly beaten
• 1/2 cup chicken broth
• 2 tsp. parsley
• 1 cup cooked chicken liver, chopped

Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake at 400F for 15 minutes or until firm. Store in refrigerator.
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• 1 cup of flour
• 1 cup of chicken broth
• 3/4 cup of oatmeal
• 1/4 corn starch
• 1/4 cup of oil
• 1 table spoon of baking powder
• 2 table spoons of cinnamon

Mix the ingredients together and cook for 20 minutes at 350 degrees.
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• 4 cups whole wheat flour
• 1/4 cup cornmeal
• 1/4 cup cooked rice
• 1 egg
• 2 Tbsp. vegetable oil
• Juice from a small orange
• 1 2/3 cup water

Mix all ingredients together well. Turn out onto a lightly floured surface and knead.

On floured surface, roll out dough to 1/4 - 1/2-inch (1 cm) thickness. Cut into dog-bone or desired shape. Arrange on ungreased baking sheets; bake in centre of 350°F (180°C) oven until dark brown and crisp, 40 to 50 minutes. Transfer to rack; let cool.

#1
• 3 cups vanilla chips
• 1 Tbsp. spinach powder
• 1 tsp. garlic powder
• 1 tsp. vegetable oil

#1
• 3 cups carob chips
• 1 tsp. vegetable oil
• 1 tsp. turmeric powder

Melt chips in a double boiler or microwave. Add oils and seasonings. Dip tips of cookies, when cooled, into desired sauce and place on a pan lined with wax paper until set.

Yield: about 12 pieces
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• 2 cups whole wheat flour
• 2/3 cup yellow cornmeal
• 1/2 cup sunflower seeds -- shelled
• 2 tablespoons corn oil
• 1/2 cup chicken broth
• 2 eggs
• 1/4 cup low-fat milk
• 1 egg -- beaten

Heat oven to 350 degrees. In a large bowl, mix together flour, cornmeal and seeds. Add oil, broth and egg mixture. The dough should be firm. Let sit 15-20 minutes. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into shapes and brush with beaten egg. Bake for 25-35 minutes, until golden brown. Remove and cool. Store in airtight container.
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• 1/4 cup olive oil
• 1/4 cup canola oil
• 1/4 cup cod liver oil
• 1/4 cup flax seed oil

Place oils in brown bottle and shake well. Store in refrigerator.

Add two teaspoons to the dogs food each day. Can be add to dry food as well.

Safflower and Sunflower oil may used as well.
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• 2 teaspoons dry yeast
• 1/2 cup lukewarm water
• 2 tablespoons dry parsley
• 2 tablespoons minced garlic 1 1/2 cups chicken broth
• 3 tablespoons honey
• 1 egg
• 5-6 cups whole wheat flour

Preheat oven to 350 ° F (180 ° C).

In a large bowl, dissolve yeast in warm water. Stir in the parsley, garlic, broth, honey, and egg. Gradually blend in flour, adding enough to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Using small bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set them in the oven to cool overnight. The extra time in the oven as it cools off helps make the treats crispier and crunchier.)

Makes several dozen small bones that keep and freeze well. We like these biscuits because they're quick and easy and we always have the ingredients on hand to make them. Our boys like them because they're good!
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• 1 cup rolled oats
• 1/3 cup margarine or butter
• 1 cup boiling water
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 2 teaspoons chicken or beef instant bullion
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 egg, beaten
• 2 cups white or wheat flour

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form 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 cookie cutter. Place 1 inch apart on cookie sheets.

Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.
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• 1 cup water
• 1 cube chicken or beef boillion (dog's favorite)
• 4 small pieces of chicken or beef

Disolve boillion in water and tear meat into smaller pieces about 1/2 inch squares. Freeze for about 12 hours or until solid. Great for hot days!! My dog loves these!!!
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• 1-32oz. container of vanilla yogurt
• 1 cup of peanut butter

Put the paenut butter in a microwave safe dish and microwave until melted. Mix the yogurt and the melted peanut butter in a bowl. Pour mixture into cupcake papers and freeze.
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• 1/2 cup powdered milk
• 1 egg, well beaten
• 2 1/2 cups flour
• 1/2 tsp garlic salt
• 1 1/2 tsp brown sugar
• 1/2 cup water
• 6 tblsp gravy
• Baby food meat

Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters. Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.
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• 12-16 ozs. raw liver
• 1 1/2 lbs. white flour
• 8 ozs. Quaker Oats
• 3 bouillon cubes, (meat or chicken flavored)
• Approx. 1 cup water
• 2 eggs, beaten

Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.
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• 1 3/4 cups plain flour
• 2 tsp toasted wheat germ
• 1/2 cup brown sugar
• 1/4 cup sesame seeds
• rind of 1 lemon
• 12 tsp butter or margarine
• 1/2 cup ground walnuts
• 1/2 tsp vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.
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• 2/3 cup ripe mashed bananas
• 1/2 cup softened butter
• 3 large eggs
• 3/4 cup water
• 2 cups Unbleached Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 cup chopped pecans

• 2 cup mashed banana
• 1 tablespoon butter
• 6 tablespoon carob flour
• 2 teaspoons vanilla
• 3 tablespoon unbleached flour
• 1 teaspoon cinnamon

In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans. The frosting contains carob, which is a safe (almost tastes like) chocolate substitute.
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• 2 cartons plain or vanilla yogurt (32 oz each)
• 1 small can tuna in water (8oz.)
• 2 tsp. garlic power
• 3/4 cup water
• 24 3 oz. plastic cups (not paper)

Open yogurt, if they are full to the top use a spoon & scoop out one cup (these will be frozen as plain yogurt). Put half of the can of tuna in each yogurt container add the garlic power (1 tsp. in each) & stir thoroughly.

Use a spoon & scoop the mixture into the cups. Place on a tray & freeze overnight.

Makes about 24 treats.
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• 2 cups Whole wheat flour
• 1/3 cup Butter -- melted
• 2 tsp. garlic power
• 6 tablespoons Water
• 1/4 cup liver -- dried or jerky-style treats -- chopped

Preheat oven to 350 degrees. Combine flour, butter, egg, and water. Mix well.

Blend in liver bits. Turn onto a greased baking pan. Bake 20 to 25 minutes. Cool and cut.
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• 2 lbs chicken livers
• 2 C corn meal
• 2 C wheat germ
• 2 eggs
• 2 1/2 tsp. granulated garlic (not salt)
• 1/2 C dried parsley

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) (I use parchment paper to line the pan) 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. I keep them in a ziplock bag in the refrigerator.
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• 1 lb. beef liver
• 1 cup whole wheat flour
• 1 cup cornmeal
• 2 eggs
• 12 - 14 cloves garlic
• 2 eggs

Puree liver and garlic in food processor. Add eggs, whole wheat flour and cornmeal. Grease cookie sheet and pour mixture onto cookie sheet. Bake in 350 oven for 20 minutes, flipping over halfway through baking. Cut into desired sized squares.

I usually place 1/2 of this recipe in a tupperware and keep in the fridge. The other half I freeze.......these freeze well.
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• 3/4 cup hot water
• 1/3 cup margarine
• 1/2 cup powdered milk
• 1 teaspoon salt
• 1 egg, beaten
• 3 cups whole wheat flour

Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.
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• 1/2 cup amaranth -- *see Note
• 1 1/2 cups chicken broth
• 1 1/2 pounds ground chicken -- or turkey
• 1/2 cup cottage cheese
• 2 whole egg
• 1/2 cup wheat germ
• 1/4 cup carrot -- finely chopped
• 1/4 cup spinach -- finely chopped
• 1/4 cup zucchini -- finely chopped
• 2 cloves garlic
• 1 tablespoon olive oil

Add amaranth and chicken broth to sauce pan and bring to a boil, reduce heat and simmer for 20 minutes. Set aside and let cool.

Preheat oven to 350.

In a large mixing bowl add meat, cottage cheese, veggies, and eggs. Mix thoroughly. Add wheat germ, cooled amaranth and olive oil mix well.

Add mixture to loaf pan, bake at 350 for 1 hour or until done.

Note: Amaranth can be found in a health food store, if not use barley. Barley will need 4 cups of broth and 50 minutes to cook
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• 2 cups rice 2 packages Reg. Flavor oatmeal (mixed w/milk)
• 1/4 cup molasses
• 1 cup carrots
• 1 1/4 cup flour
• 1/2 tbsp brown gravy mix
• 4 tbsp applesauce
• 1/2 tbsp vegetable oil

Preheat oven to 350degrees Stir Ingredients, but adding flour gradually. Drop on cookie sheet using tsp. Bake 15-20 minutes or until golden brown. Makes approx. 20 cookies. Enjoy!!!
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• 1 package dry yeast
• 1/4 cup lukewarm water
• 2 cups chicken stock
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese
• 1/2 cup non-fat dry milk
• 2 tablespoons dried parsley 1 teaspoon oregano
• 2 teaspoons dried minced garlic
• 1 cup whole wheat flour
• 1/2 cup rye flour
• 1/2 cup rice flour
• 1 cup cracked wheat

For the Glaze - 1 egg, 1 tablespoon milk

Preheat oven to 325 ° F (165 ° C).

In a large bowl,dissolve yeast in water. Add stock, oil, cheese, drymilk, and herbs. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using round or crescent-shaped cookie cutters, cut out treats. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Remove from oven. In a small bowl, whisk together the egg and milk for the glaze. Brush the biscuits with glaze, turn and brush other side. Bake for an additional 30 minutes. Let cool overnight.

Makes about 4 dozen 3-inch (7.5 cm) treats.
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• 1 large apple
• 1 1/2 cups wheat flour
• 1/4 cup oatmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup plain yogurt
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 tablespoons honey
• 2 eggs
• 1 cup grated cheddar cheese

• 8 oz Neufchatel Cheese (lowfat cream cheese)
• 2 tablespoons plain yogurt
• 2 tablespoons honey
• 2-3 tablespoons flour

Preheat oven to 400 ° F (200 ° C). Grease muffin tins.

Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and eggs, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.

Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.

For the frosting, combine the Neufchatel cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes and you're ready for a doggone good party!

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate.
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• 1 package Dry yeast
• 1/4 cup Warm water(110-115F.)
• 1 1/2 cups Whole wheat flour
• 1 cup All-Purpose flour
• 1 package Unflavored gelatin
• 1 cup Non-fat dry milk powder
• 1/4 cup Corn oil
• 1 Egg
• 1 Can pet food -- (6 to 8 oz)
• 1/4 cup Water

Dissolve yeast in 1/4 cup warm water. Mix dry ingredients. Add all ingredients together. (Dough will be very stiff; it may be necessary to mix with your hands.) Drop dough by level half-teaspoons onto ungreased cookie sheet. Bake in a preheated 300F. oven 25 minutes.
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• 6 cups white rice flour
• 1/8 cup peanut oil
• 1/8 cup margarine -- safflower oil type
• 1 Tbsp brown sugar
• 4 ounces carob -- chips, melted
• 1 cup water
• 1/4 cup molasses
• 1/2 cup powdered milk

Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake at 300 for 1 hour.
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• 1/2 cup vegetable 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 , honey with eggs. Beat well. Add flour, 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 greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.
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• 1 egg
• 1c fast-cook oats
• 1/2 banana
• 1/3c milk
• 1/2c all-purpose flour
• 1/8c rice

Squash bananas, and beat the egg. then spread evenly on a plate. Next, heat in microwave for 3 and 1/2 minutes. when done, let them cool. Then cut and serve.
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• 3 (2 1/2 oz. each) jars of baby food; either beef or chicken
• 1/4 cup Dry milk powder
• 1/4 cup Wheat germ or cream of wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.
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• 3 to 3 1/2 lbs of liver, beef or chicken
• 1 C whole wheat flour
• 4.25 oz jar fresh minced or crushed garlic
• 2 C white flour
• 1/2 C corn meal
• 1 med shaker of grated parmesan cheese

Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver and garlic in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). I have yet to meet a dog that doesn't like SLBs and I think that this is about the greatest bait on earth... Enjoy!!!
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• 1/4 cup hot water
• 8 each chicken or beef bouillon -- cubes
• 1 package dry yeast
• 1 1/2 cups tomato juice
• 2 cups flour , divided
• 2 cups wheat germ
• 1 1/2 cups whole wheat flour

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.
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• 2 1/3 cups flour -- all-purpose or whole wheat
• 1/4 cup olive oil
• 1/4 cup applesauce
• 1/2 cup grated cheese -- like parmesan
• 1 large egg
• 1 teaspoon garlic powder
• 1/4 cup powdered milk -- non-fat

Combine all ingredients in a large bowl; mix well; Roll the dough out to size of a cookie sheet; Pat the dough onto a lightly greased cookie sheet, bringing it to the edges. Using a sharp knife or a pizza cutter, cut desired sizes into dough (just score through). If you're using as training treats, cut them into small pieces; Sprinkle a little extra cheese and garlic powder if desired on dough for flavor. Bake in a 350 degree oven about 15 minutes until golden brown. Turn off the oven and let cool for a few hours; They will keep hardening the longer you leave them. Break them apart; store tightly covered or in the freezer.
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• 2 cups cooked turkey -- cut up
• 2 cloves garlic
• 4 teaspoons grated cheese
• 1 tablespoon parsley -- freshly chopped
• 2 egg
• 2 cups whole wheat flour
• 2 tablespoons brewer's yeast
• 2 tablespoons vegetable oil

Combine turkey, garlic, cheese, parsley and mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. Drop into small lumps onto ungreased cookie sheet. Cook in a 350 degree oven for about 20 minutes, until brown and firm. Store in refrigerator.
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• 2 1/2 cups flour
• 3/4 cup dry milk powder
• 1/2 cup vegetable oil
• 2 tbs. brown sugar
• 2 vegetable bouillon cubes; dissolved in
• 3/4 cup boiling water
• 1/2 cup carrots (optional)
• 1 egg

Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.
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• 3 cups minced parsley
• 1/4 cup carrots, chopped very fine
• 1/4 cup shredded mozzarella or parmesan cheese
• 2 tablespoons olive oil
• 2 3/4 cups whole wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• 1/2 to 1 cup of water

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.

Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.
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• 2 jars baby food meat (chicken, lamb, beef, etc.. - you choose!)
• 1/2 cup non-fat dry milk
• 2 ounces wheat germ
• 1/3 cup water
• 1/2 cup flour
• 1 tsp. garlic powder

Mix together well. Roll out dough on floured surface. Cut out witch hat patterns and place on lightly greased cookie sheet. Bake in a 325 degree oven until golden brown, about 30-35 minutes.
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• 3/4 cup hot water, beef broth or chicken broth
• 1/3 cup margarine
• 1/2 cup powdered milk
• 1/2 teaspoon salt (optional)
• 1 tbsp minced garlic
• 1 tbsp parsley flakes
• 1 egg, beaten
• 3 cups whole wheat flour

Preheat oven to 325 degrees. In large bowl, combine water or broth with margarine. Add powdered milk, salt garlic, parsley and egg. Stir in flour in 1/2 cup increments, mixing well after each addition.

Knead the dough for 3-4 minutes and roll out to 1/2 inch thickness. Cut into desired shapes, place on greased cookie sheet and bake for 50 minutes.

Remove from oven and let dog biscuits cool until dry and hard. (I often leave them in the oven after turning it off.) Makes approx. 1-1/4 pound dry dog biscuits.
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• 16 ounces plain nonfat yogurt
• 3/4 cup water
• 1 tablespoon chicken bouillon granules

Dissolve bouillon in water, Combine water and yogurt in blender and blend thoroughly, Pour into small containers for freezing, cover and freeze.
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