*I know that our dog, Clifford...(and yes...he is big and red)...is a memeber of our family and deserves his treats too. I found some cute bone and fire hydrant shaped cookie cutters at the kitchen store and I'm making treats for Clifford and my sister's chihuahua "Scooter" for Christmas. I've collected several dog treat recipes and posted them here in one thread. I hope your canine family members enjoy them. Colette
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.
3. Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.
1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
1. Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
2. In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
3. Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.
1. Preheat oven to 300 degrees F (150 degrees C). Grease a cookie sheet.
2. In a large mixing bowl combine white flour, whole wheat flour, cracked wheat, cornmeal, garlic powder, brewer's yeast and instant milk. Stir in 2 cups broth. Mix the ingredients well using either your hands or an heavy duty electric mixer. The dough should be very stiff. Gradually mix in the remaining 1 cup broth to make a bread-dough consistency.
3. Roll the dough out to a 1/4 inch to 1/2 inch thickness on a floured board. Cut out biscuits into any shape you please. Place the biscuits on the prepared cookie sheet. Brush the tops of the biscuits lightly with milk.
4. Bake the cookies 45 minutes; turn oven off completely but do not remove the biscuits. Let the biscuits sit in the oven overnight (for 10 hours). Store biscuits in an air-tight container.
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the wheat germ, milk powder, egg, yeast and liver baby food. Add water if necessary to make a workable dough. Drop by teaspoonfuls onto a greased cookie sheet.
3. Bake for 20 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks. Store in an airtight container in the refrigerator.
