3/4 c. hot water or meat juices 1/3 c. margarine 1/2 c. powdered milk 1 egg beaten 3 c. whole wheat flour
In large bowl pour hot water over margarine. Stir in powdered milk, salt to taste and egg. Add flour 1/2 cup at a time and mix well. Makes a very stiff dough. Pat or roll to 1/2 inch thickness and cut with biscuit cutter. Place on greased cookie sheet and bake 235 degrees for 50 minutes. Makes about 1 1/4 pounds.
2 1/2 c. whole wheat flour 1/2 c. powdered milk 1 tsp. garlic powder 1 tbsp. wheat germ 1 tsp. beef bouillon (granules) 6 tbsp. bacon grease or meat drippings (I used 1 tsp. extra bacon grease) 1 egg 1/2 c. ice water
Preheat oven to 350 degrees. Combine all dry ingredients. Cut in drippings. Mix in egg. Add enough ice water for mixture to form a ball. (I used about a tbsp. more water to achieve the proper consistency). Pat to 1/2″ thick. Cut. (I used a bone cookie cutter). Bake 25 to 30 minutes. Cool.
2 sm. jars strained baby beef 1/4 c. non-fat dry milk 1/2 c. wheat germ. Mix all ingredients and shape into small balls. Arrange on greased cookie sheet and flatten with fork. Bake at 325 degrees for 15 to 20 minutes. Store in refrigerator when cool.
2 c. whole wheat flour 1/4 c. white or yellow corn meal 1/4 c. wheat germ 1/4 c. milk 1 egg 1/4 c. chicken or beef broth 1 lg. garlic clove, crushed 1 tbsp. soft margarine.
Preheat oven to 375 degrees. Mix dry ingredients in a large bowl. Mix wet ingredients in another bowl. Add wet ingredients to dry. Stir steadily with a spoon. Add garlic and margarine. (Add extra corn meal, if mix is not of dough consistency.) Flour board; roll dough to 1/8 inch thickness. Use boned shaped cookie cutter or form dough into bone shapes. Bake on greased cookie sheet 15 to 20 minutes. Cool and serve to your favorite canine.
3 tbsp. creamy peanut butter 1 1/2 c. water 1/2 c. canola oil (olive oil or veg. oil can be used) 2 tsp. vanilla 2 medium eggs 1/2 c. cornmeal 1 1/2 c. whole-wheat flour 1 1/2 c. unbleached flour 1/2 c. rolled oats.
Combine the peanut butter, water, oil, eggs, and vanilla in a bowl and beat with electric mixer until well mixed. Set aside. Combine the cornmeal, whole-wheat flour, unbleached flour and rolled oats in a second bowl and mix. Pour the wet ingredients into the dry ingredients, and beat–either by hand or electric mixer until a ball of dough forms. Roll the dough out on a lightly floured board to a thickness of 1/2 inch. Use a favorite cookie cutter and place cut biscuits on a non-stick cookie sheet. Bake at 400 degrees for 20 minutes.