Nutty Bones

• 1 3/4 cups flour
• 1/4 cup sesame seeds
• 1/2 cup brown sugar
• 12 tablespoons butter
• 1/2 cup ground walnuts
• 1 egg yolk
• 1/2 cup vanilla extract
• 2 tablespoons toasted wheat germ

Combine ingredients, knead until thoroughly blended. Roll out till 1/2-inches thick. Cut into shapes or just squares. Bake at 375 degrees F on ungreased cookie sheet for 12 to 15 minutes. Cool. Store in airtight container. Keeps 2 weeks.

Panda's Party Cake

• 2/3 cup ripe mashed bananas
• 1/2 cup softened butter
• 3 large eggs
• 3/4 cup water
• 2 cups unbleached white flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 cup chopped pecans
• 1/2 cup raisins

In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and raisins.

Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees F for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Peanut Butter Biscuits I

• 1 cup flour
• 1/2 cup milk
• 2 tablespoon peanut butter
• 1/4 cup grated parmesan cheese
• 1 tsp baking powder
• 1 egg white
• 1 tablespoon chicken broth

Mix flour and milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder.

Pour onto greased cookie sheet, making 2-inch drops. Bake at 400 degree F for 15-20 minutes until golden brown.

Cool

Peanut Butter Biscuits II

• 2 1/2 cups whole wheat flour
• 1/2 cup powdered milk (non fat)
• 1 whole egg
• 8 ounces peanut butter
• 1 tablespoon garlic powder
• 1/2 cup cold water

Preheat oven to 350 degrees F.

Combine all ingredients. Drop by tablespoons onto a greased cookie sheet.  Bake in preheated oven for 30 minutes.

Peanut Butter Dog Biscuits

• 1 1/2 cups water
• 1/2 cup oil
• 2 eggs
• 3 tablespoons peanut butter
• 2 teaspoons vanilla
• 2 cups flour
• 1/2 cup cornmeal
• 1/2 cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one.

Cook 20 minutes at 400 degrees F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Peanut Butter Puppy Poppers

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 cup peanut butter (chunky or smooth)
• 1 cup milk

Preheat oven to 375 degrees 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 15 to 20 minutes on a greased baking sheet until lightly brown.

Cool on a rack, then store in an airtight container.

Poofy Doggie Drops

• 1 package dry yeast
• 1/4 cup warm water (110-115 degrees F)
• 1 1/2 cups whole wheat flour
• 1 cup flour
• 1 package unflavored gelatin
• 1 cup dry milk powder
• 1/4 cup corn oil
• 1 egg
• 6 ounces canned pet food
• 1/4 cup water

Preheat oven to 300 degrees F.

Dissolve yeast in 1/4 cup warm water. Mix all dry ingredients together. Add the rest of the ingredients. (Dough will be very stiff.)

Drop dough by level half-teaspoons onto ungreased cookie sheet. Bake in preheated oven for 25 minutes.

Leave in oven several hours, or overnight, to dry and cool. Store in airtight container.  Keep in refrigerator if not used within a few days.

Soft Dog Cookies

• 3 (2 1/2 ounces each) jars of baby food, either beef or chicken
• 1/4 cup dry milk powder
• 1/4 cup wheat germ or cream of wheat

Preheat oven to 350 degrees F.

Combine all ingredients in bowl and mix well.

Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork.

Bake in preheated oven for 15 minutes until brown.

Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

Sunshine Liver Brownies

• 3 to 3 1/2 pounds of liver, beef or chicken
• 1 cup whole wheat flour
• 4.25 ounce jar fresh minced or crushed garlic
• 2 cups white flour
• 1/2 cup corn meal
• 1 medium shaker of grated parmesan cheese

Preheat oven to 350 degrees F. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside.

Process liver and garlic in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients.

Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left, approximately 30 minutes for one pan.

Turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s).

The recipe makes a lot of brownies so keep any leftovers (should there be any) in the freezer because they spoil real easy.

Surprise Snacks

• 1/4 cup hot water
• 8 chicken or beef bouillon cubes
• 1 package dry yeast
• 1 1/2 cups tomato juice
• 2 cups flour, divided
• 2 cups wheat germ
• 1 1/2 cups whole wheat flour

Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved.

Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands.

Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4-inch thick. Cut into shapes and place on ungreased cookie sheets about an inch apart.

Bake in a 325 degree F oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly.

Store in airtight container.

Traildog Biscuits

• 1 1/2 cups flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon garlic powder
• 1 cup rye flour
• 1 egg, beaten
• 1 cup oats
• 1/2 cup vegetable oil
• 1 cup cornmeal
• 1 3/4 cups beef or chicken broth
• 1/4 cup liver powder, available in health food stores

Preheat oven to 300 degrees F.

Mix all 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-inch thickness, then cut into shapes or squares. Prick with a fork.

Bake for 2 hours in preheated oven. Turn the oven off, and let biscuits stand in oven overnight to harden.

Store in airtight container.

Vegetarian Dog Biscuits

• 2 1/2 cups flour
• 3/4 cup dry milk powder
• 1/2 cup vegetable oil
• 2 tablespoons brown sugar
• 2 vegetable bouillon cubes, dissolved in:
• 3/4 cup boiling water
• 1/2 cup carrots, shredded
• 1 egg

Preheat oven to 300 degrees F.

Mix all ingredients into a ball and roll out to about 1/4-inch thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice.

Place on ungreased cookie sheet and bake in preheated oven for 30 minutes.

Veggie Bones

• 3 cups minced parsley
• 1/4 cup carrots, chopped very fine
• 1/4 cup shredded Mozzarella or Parmesan cheese
• 2 tablespoons olive oil
• 2 3/4 cups whole wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• 1/2 to 1 cup of water

Preheat oven to 350 degrees F, rack on middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to vegetables. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

Roll dough out to 1/2-inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and re-roll and cut.

Bake for 20 to 30 minutes in preheated oven until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

Wheatfree Salmon Treats

• 8 ounce can salmon, with juice
• 1/2 cup chopped parsley
• 3 eggs, shells included
• 1/2 cup sesame seeds, ground up in coffee grinder
• 1/2 cup flax seeds, ground up in coffee grinder
• 2 to 3 cups potato flour

Put these ingredients into a food processor, mix VERY WELL. Pour potato flour through the opening while the motor is running. When the dough forms like a pie crust and rolls into a ball, it is ready to take out.

Dump onto a potato floured counter or board. Knead more flour into this until it is the consistency of a cookie dough. Roll out into a  14-inch long sheet. Use a pizza cutter to cut long strips and then cut crosswise to make small squares. If you want FANCY treats, you may use a cookie cutter, instead. 

Bake on cookie sheets, sprayed a non-stick cooking spray, or lined with parchment paper. Bake in a 375 degrees F oven for 20 minutes. Turn and rotate the cookie sheets and bake for 10 more minutes.

You can make them as soft or as hard as you want.

Wheat-Free Scotty Biscuits

• 1 cup oatmeal
• 1 cup rye flour
• 2 tablespoons sugar
• 1 tablespoon butter or margarine, melted
• 1/2 cup milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

Preheat oven to 350 degrees. Roll out dough till 1/4-inch thickness. Cut into shapes (I like to use Scotty dog cutters).

Place on lightly greased cookie sheets. Bake in preheated oven for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed.

Store in air-tight container for up to 2 weeks.