PUMPKIN DOG COOKIES (because pumpkin is good for dogs!)
- 2 1/2 cups brown rice flour
- 2 tbsp flax seed
- 2 extra-large eggs, lightly beaten
- 3/4 cup canned pumpkin puree
- 1/4 cup cold water
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Combine brown rice flour and flax meal in a large bowl. Mix eggs and pumpkin together in a separate bowl until smooth. Add half of the pumpkin mixture to the brown rice mixture, stir, then add the rest and stir again with a wooden spoon. Add water slowly, as needed. Use your hands to knead the dough together.
Roll dough out between two pieces of waxed or parchment paper to desired thickness (about 1/4" thick). Remove top piece of paper, flip dough onto a counter coated with brown rice flour, remove wax paper, and then cut biscuits using a knife or cookie cutter. Re-roll and cut scraps until you’ve used every possible bit of dough.
Place biscuits on parchment-lined baking sheets (or sheets lightly greased with oil). Bake for 30 to 45 minutes until the top of the biscuit has dried out completely. Let biscuits cool on wire racks, then store in an airtight container.
(Makes 36 large dog biscuits.)
- 12-16 ounces raw liver
- 1 1/2 lb White flour
- 8 oz Quaker Oats
- approx.1 cup warm beef broth (low sodium)
- 2 Eggs, beaten
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, add eggs and the chopped liver. Add enough stock/water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about 1/2" thick.
Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.
MICROWAVE DOG BISCUITS
- 1/2 cup all-purpose flour
- 3/4 cup non-fat dry milk powder
- 1/2 cup quick-cooking rolled oats
- 1/4 cup yellow cornmeal
- 1/2 tsp. sugar
- 1/3 cup shortening
- 1 egg, slightly beaten
- 1 tbsp. instant low sodium bouillon granules - either beef or chicken
- 1/2 cup hot water
Combine flours, milk powder, rolled oats, cornmeal and sugar in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg to dry this mixture, and stir. Add bouillon into hot water until dissolved. Slowly pour hot water/bouillon into flour mixture with a fork till all is moistened. Form dough into a ball and knead on floured board 5 minutes, or until smooth and elastic. Divide dough in half and roll out each half to about 1/2 inch thick. Make cut-outs with cookie cutters, or make nuggets by rolling round into 1 inch diameter log, and cutting into 1/2 inch pcs. Arrange six cut-out shapes or 24 nuggets on a 10 inch plate. Microwave at 50% (medium) for 5 to 10 minutes, or until firm and dry to the touch. Rotate plate every 2 minutes and turn shapes over half way through the cooking time. Cool on wire rack. Shapes will crisp as they cool.
- 1 package dry active yeast
- 1/4 cup. warm water
- 1 cup warm beef broth (low sodium)
- 1 tbsp. molasses
- 1 1/2 to 1 3/4 cup all-purpose flour
- 1 1/2 cup whole-wheat flour
- 1 c. cracked wheat
- 1/2 cup yellow cornmeal
- 1/2 cup powdered milk
- 1 large egg
- 1 tbsp. milk
1. Combine yeast and warm water; let stand for 5 minutes.
2. Stir in beef broth and molasses.
3. Add 1 1/2 Cup all-purpose flour, whole-wheat flour, cracked wheat, cornmeal, powdered milk, salt and garlic powder.
4. Mix ingredients and place on a floured surface and knead until stiff, adding more flour if needed.
5. Divide dough in half, then cover and let rest for 10 minutes.
6. Roll out to 1/4-inch thick for small dogs or 3/8-inch thick for bigger dogs.
7. Cut out cookies.
8. Mix egg and milk to create a glaze, and brush on each cookie.
9. Bake on an ungreased cookie sheet at 300 degrees F for 35 minutes (1/4-inch-thick cookies) or 45 minutes (3/8-inch-thick cookies).
10. Let cookies cool completely, then store in an airtight container.
1 lb. of finely ground raw liver,
1 cup of flour,
1/2 cup cornmeal,
Spread on a lightly greased piece of tin foil on a cookie sheet. It is very THICK -- like wet concrete! Bake at 350 degrees for 30 minutes. When it is done, peel off the tin foil, break the liver into pieces, and then freeze in packages to fit your needs.
- 1 1/2 c Flour
- 1 1/2 c Whole wheat flour
- 1 c Rye flour
- 1 c Oats
- 1 c Cornmeal
- 1/4 c Liver powder*
- 1 ts Salt
- 1 ts Garlic powder
- 1 Egg
- 1/2 c Vegetable oil
- 1 3/4 c Beef broth (low sodium)
- *Liver powder available in health food stores.
Mix flours and all other dry ingredients in a large bowl. Add egg, oil and beef broth. Mix the dough, adding enough additional flour to make a dough that can be rolled. On a floured surface, roll to 1/2" thickness, then cut with cookie cutter into desired shapes. Prick with a fork halfway through each biscuit and bake on foil-covered cookie sheets for 2 hours at 300. Turn the heat off, but keep the biscuits in the oven until hardened. Store up to 3 months in plastic bag in refrigerator.