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Dog Cookies
Cheese N Garlic Bites
1 cup wheat flour
1 cup grated cheddar cheese
1 tablespoon garlic powder ( not garlic salt!)
1 tablespoon soft butter or margarine
1/2 cup milkPreheat over to 350 degrees.
Mix flour and cheese together. Add garlic powder and softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes. Roll out to 1/4 inch thickness.
Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.
Fido's Favorite Treats
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.
1 cup rolled oats
1/3 cup margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons chicken or beef instant bullion
1/2 cup milk
4 ounces shredded cheddar cheese ( 1 cup)
1 egg, beaten
2 cups white or wheat flourPreheat oven to 325 degrees. Grease cookie sheets.
In large bowl combine rolled oats, margarine and water; let stand for 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets. Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.
Peanut Butter Puppy Poppers
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milkPreheat oven to 375'F.
In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, 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. --- This is the original recipe, but I have found the cookies burn easily.
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 cinnamonMix 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
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