December 5, 2009
- 1 1/2 cups of self rising flour
- 1 1/4 cup oatmeal
- 1/2 cup smooth peanut butter
- 1 heaping tablespoon honey
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons shortening
| Preheat the oven to 350° degrees. While the oven is heating combine the flour and oats in a large bowl. Add the peanut butter, egg, honey, vanilla, and shortening to the flour and oat mixture. Mix all ingredients well. Roll this mixture out ¼ inch thick and cut into shapes or shape into dog biscuits by hand. Bake the biscuits for 20 minutes or until they turn slightly brown. Store in an airtight container. |
December 5, 2009
- 2 cups whole wheat flour
- 1/2 cup oatmeal
- 3/4 cup cooked smashed sweet potato
- 1/8 cup nonfat dry milk
- 1/3 cup chicken broth
- 1 egg
- 1 strip of bacon crumbled
- Stir together the dry ingredients in a large bowl. Add the egg, chicken broth and sweet potato bacon. Blend thoroughly. The dough should be very stiff; if not, add a little more flour, Knead the dough to create a smooth texture.
- Roll the dough 1/4 inch thick. (it helps if the "top" and "bottom" of the dough are lightly floured.) Use a cookie cutter to cut out the cookies. Place the biscuits about 1/2 inch apart on lightly greased cookie sheets.
- Bake in a preheated 350 degree oven for about 15 to 18 minutes. The doggie cookies should be lightly browned on the outside and they should be very dry inside. Turn the oven off and let the doggie cookies stay inside without opening the oven door for 2 hours to let them harden. Store in an airtight container in the refrigerator. Keeps for one week or freeze.
December 5, 2009
• 2 1/2 cups flour
• 3/4 cup Powdered Milk
• 1/2 cup vegetable oil
• 2 tbs. brown sugar
• 3/4 cup Vegetable Broth
• 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 for 15 to 18 minutes or until golden brown.
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