Peanut Butter Puppy Poppers
2 cups whole-wheat flour
1 tbsp. baking powder
1-cup peanut butter (chunky or smooth)
1-cup milk
Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another
bowl, mix peanut butter and milk, and then add to dry ingredients and mix well.
Place dough on a lightly floured surface and knead. Roll dough to 1/4-inch
thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a
greased baking sheet until lightly brown. Cool on a rack, then store in an airtight
container. These cookies may burn easily, so be certain that you bake them at
the appropriate temperature and time.
Gourmet Dog Biscuits
12-16 oz. Raw liver
1 1/2 lbs. white flour
8 oz. 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.
Cheesy Bacon Biscuits
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.
Snickerpoodles
1/2-cup vegetable oil
1/2 cup shortening
1-cup honey
2 eggs
3 ¾ cups white flour
2 teaspoons cream of tartar
1-teaspoon baking soda
½ 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.
