Dog Recipes

Salmon and Beef

1 can salmon with juice (8 oz.)

½ cup chopped fresh parsley (or 1 tsp dried)

1 tsp dill weed

3 eggs -- shells included

½ cup sesame seeds ground up in coffee grinder

½ cup flax seeds ground up in coffee grinder

2 (or more) cups whole wheat flour -- (2 to 3)

Directions:

Preheat oven to 375°F (190° C).

Put all ingredients into a food processor and mix very well.

NOTE: Pour flour through the opening while the processor is on.

Use enough flour to make the dough about the consistency of a pie crust (it will roll into a ball - once it does, it's ready to remove.)

Place on a floured surface and knead more flour into dough until it is easily rolled out. Roll out to about ¼" thick. Cut into shapes with a cookie cutter. Poke each cookie with a fork once or twice, so that cookies will not puff up. Bake on cookie sheets that have a nonstick spray coating.  Bake for 20 min. Turn and rotate cookie sheets, then bake about 10 more minutes. 

Crunchy Beef Flavored Bagel 

1 cup whole wheat flour

1 package yeast (1/4 ounce)

1 cup beef broth (or chicken), warmed

1 cup unbleached white flour

Directions:

Preheat oven to 375°F (190° C).

In a large bowl combine the whole wheat flour with the yeast. Add 2/3 cup beef (or chicken) broth and beat for about 3 minutes. Gradually add the remaining flour. Knead dough for a few minutes until smooth and moist, but not wet (use reserve broth as necessary). Cover dough and let stand for 5 minutes. Divide dough into about 15-20 pieces, rolling each piece into a smooth ball. Punch a hole into each ball using your finger or end of spoon and gently pull the dough so that the hole is about 1/2" wide. Place dough on a greased cookie sheet and allow to rise 5 minutes. Bake for 25 minutes. Turn heat off and allow bagels to cool in the oven.

Peanut Butter 

1 to 1-½ cups flour

¾ cup oatmeal

¼ cup wheat germ

¼ cup crunchy peanut butter

¼ cup vegetable oil

¼ cup honey

1 tsp baking powder

½ cup water

Directions:

Preheat oven to 325° F (165° C).

Combine all ingredients and mix on low until blended. Form into tablespoon-sized balls and place on ungreased cookie sheet. Flatten balls to ¼"" using tines of fork: Bake for 15 - 20 minutes, or until golden brown. Makes about 20 cookies.

Chunky Peanut Butter Molasses Cookies

4 cups whole wheat flour

2 cups oatmeal

½ - ¾ cup chunky peanut butter

2½ cups hot water

2 Tbs molasses

Directions:

Preheat oven to 350° F (180° C).

Mix all ingredients together, adding more hot water if dough is too sticky. Knead well. Roll out to ¼" and cut into shapes with cookie cutter. Bake on greased cookie sheet for 40 minutes. Turn off heat and let cool in oven overnight.

Peanut Butter Honey Drop 

¾ cup flour

1 egg

1 Tbs honey

1 tsp peanut butter

¼ cup vegetable shortening

1 tsp baking soda

¼ cup rolled oats

½ tsp vanilla

Directions:

Preheat oven to 350° F (180° C).

Heat honey and peanut butter until runny (about 20 seconds in the microwave). Mix ingredients together and drop by ½ teaspoonful onto cookie sheet and bake for 8 to 10 minutes. Makes about 45 to 50 small biscuits

Peanut Butter Banana 

2 ripe bananas

½ cup chunky peanut butter (approx.)

1 egg

¼ cup honey

¼ cup water

½ tsp baking soda

1 tsp baking powder

1 Tbs cinnamon

¼ cup dry powdered milk

¼ cup canola oil (or other vegetable oil)

1 cup whole wheat flour

½ cup dry oatmeal

2 cups flour (approx.)

Directions:

Preheat oven to 350° F (180° C).

Combine peeled bananas, peanut butter, egg, honey, water and baking soda in food processor (or mixing bowl). Blend well. Add baking powder, cinnamon, dry milk, and oil. Blend well again. Add whole wheat flour and oatmeal. Blend well again. Add bread flour a little at a time, blending after each addition, until it's the consistency of bread dough. Knead for a few minutes. (You could also make the dough in a bread machine using the dough cycle.) Let the dough sit, covered under a bowl for about 15 minutes, then roll out to about ¼ to ½ inch thick on a floured board. Cut into shapes with cookie cutters or cut into small 1 to 2 inch squares using a pizza-cutter.

Spray cookie sheets with nonstick spray, place dough on sheets, and bake on middle rack in for 30 minutes, until bottom of cookies are golden brown. Turn oven off and leave cookies in oven for eight to twelve hours to harden. Makes about five dozen,

depending cookie size.

Peanut Butter and Cheese 

1 cup flour

½ cup milk

2 Tbs peanut butter

2 Tbs grated parmesan cheese

1 tsp baking powder

1 egg white

1 Tbs chicken broth

Directions:

Preheat oven to 350° F (180° C).

Mix flour and milk until lumpy. Add Peanut butter and chicken broth. Mix parmesan cheese with first four ingredients.Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto cookie sheet sprayed with nonstick spray, in 3-inch diameter blobs. Cook until golden brown. Serve cool.

Apple Cinnamon Delight

1 large apple

1/4 cup honey

1/2 cup of water

1/2 tsp cinnamon

1 cup oatmeal

1-1/2 cups whole wheat flour

1/8 cup whole wheat flour

Directions:

Preheat oven to 350° F (180° C).

Core, slice and mince apple. In a large bowl, combine the minced apple, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough. In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325° F (165°C). Return to oven and bake for an additional 30 minutes. Let cool overnight. Makes about 3 dozen crunchy cookies, depending on cookie size