Baked Treats
Baked Treats
2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores, not the briquettes!)
3 Tablespoons canola oil
1 egg
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup low fat milk
Preheat oven to 400F. Lightly grease a cookie sheet.
Combine flour and charcoal. Add all the other ingredients.
Drop teaspoonfuls on oiled sheet, about 1 inch apart.
Bake 15-20 minutes.
Store in airtight container in the refrigerator.
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk
Preheat oven to 375'F. Grease baking sheet.
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. Be careful, the cookies burn easily.
4 cups whole wheat flour
2 cups quick-cooking oats
2 1/2 cups warm water
1/2 cup all-natural peanut butter (no sugar or salt added)
1/2 cup carob chips
Preheat oven to 350°F. In a large bowl, combine all ingredients; mix well.
On a lightly floured surface, knead the dough until it is firm. If the
dough is too sticky, add warm water, 1 tbs at a time, while continuing to
knead. Roll the dough to a 1/4-inch thickness. Cut with the cookie cutter of
your choice. Transfer biscuits to a baking sheet. Bake the biscuits for 40 minutes.
Turn off the heat and let the biscuits stand in the oven until hard, 1 to 2 hours.
This recipe is from "Homemade Treats for Happy, Healthy Dogs."
1 lb. pureed liver
2 cups corn meal
1 cup flour
dash garlic salt or powder
Spread out on cookie sheet in a thin layer.
Bake at 350 for about 20 minutes. Cool and cut into small pieces.
1 cup uncooked Oatmeal
1/4 cup butter or bacon drippings
1 egg, beaten
1 1/2 cups hot water
1 cup cornmeal
1/2 cup powdered Milk
1 cup wheat germ
4 oz (1 cup) grated cheese
3 cups whole wheat flour
In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes.
Stir in powdered milk, grated cheese, egg. Add cornmeal and wheat germ. Mix well.
Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding
more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut
into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn
off heat and dry in oven for 1 1/2 hours or longer.
Makes approximately 2 1/4 pounds.
6 slices cooked bacon, crumbled
4 eggs, well beaten
1/8 cup bacon fat
1 cup water
1/2 cup non-fat dry milk powder
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal
Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet.
Bake in a 350 oven for 15 minutes.
Turn off oven and leave cookies on baking sheet in the oven overnight to dry out.
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