Irish Heart WolfhoundsGarlic-Cheese Dog Biscuits
1 1/4 c. shredded Cheddar Cheese
1 to 4 garlic cloves, minced
1/4 c. stick margarine, softened
1 ½ c. whole wheat flour
6 to 8 Tbsp. milk
Dash of salt
In a mixing bowl, beat the cheese and margarine. Add the flour, garlic, and salt. Mix well. Add enough milk to form a stiff dough. Cover and refrigerate for 30 minutes. Roll out dough to 1/4 inch thickness. Cut with a bone-shaped cookie cutter (or any cookie cutter). Place on an ungreased baking sheet. Bake at 375 degrees for 15 to 20 minutes or until edges are brown. Remove to wire racks. Biscuits will harden as they cool. Yield: 1 ½ to 2 dozen (depending on cookie cutter size).
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Economy Dog “Cookies”
1/3 c. margarine or butter, softened
1/4 tsp. garlic powder
3/4 c. water (room temperature)
3 c. whole wheat flour
1 egg, beaten
½ c. powdered skim milk
In a large mixing bowl, cut margarine/butter into flour with a pastry cutter and set aside. In a small bowl, dissolve powdered skim milk and garlic in water and whisk in beaten egg. Make a well in the flour mixture and gradually stir in egg mixture until well blended. Knead dough on a floured surface, about 3 to 4 minutes until dough sticks together and is easy to work with. With a rolling pin, roll dough 1/4 to ½ inch thickness. Cut with cookie cutter and place on a lightly greased baking sheet. Bake 50 minutes at 325 degrees. Cool on a rack until hard and store, at room temperature, in a container with a loose-fitting lid. Makes about 50 biscuits.
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Vegetarian Dog Biscuits
9 c. whole wheat flour
1 Tbsp. salt
1 c. nutritional yeast
1 Tbsp. garlic powder
Mix all ingredients and add about 3 cups warm water until a dough forms knead the dough until workable (you may need to add flour or water), then roll it out to 1/8 inch thickness and cut into shapes. Bake 10 to 15 minutes at 350 degrees. Leave biscuits in the cold oven for 8 hours to get crunchy.
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Peanut Butter Bissell Bones
1 ½ c. whole wheat flour
½ tsp. salt
½ c. all purpose flour
1 c. peanut butter
1 Tbsp. baking powder
3/4 c. milk
Preheat oven to 400 degrees. Combine dry ingredients. Whisk peanut butter and milk together until smooth. Fold peanut butter mixture into dry mixture; mix into soft dough and knead slightly. Roll out dough to 1/4 inch thickness. Cut in bone shapes. Spray cookie sheets with cooking spray. Bake for 15 minutes or until light brown.
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Peanut butter Holiday Shortbread Dog Biscuits
1 ½ c. whole wheat flour
1 c. peanut butter (smooth or chunky)
½ c. all purpose flour
1 Tbsp. baking powder
3/4 c. milk
In a large mixing bowl, combine flour and baking powder. In a small bowl, whisk peanut butter and milk until smooth. Make a well in the flour mixture and gradually stir in peanut butter mixture until well blended. Use hands to work dough into 2 pliable balls. The warmth from your hands will help make the dough more workable. Knead each dough ball on a floured surface for about 2 minutes. With a rolling pin, roll dough into 1/4 to ½ inch thickness. Cut with a dog bone shaped biscuit cutter and place on a baking sheet lined with foil. Bake 15 minutes at 400 degrees. Cool on a rack and store in sealed plastic bags in the refrigerator. Makes about 55 biscuits.
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MISCELLANEOUS RECIPES
Skunk Remover
1 qt. 3% Hydrogen Peroxide
¼ c. baking soda
1 tsp. Dawn Liquid
Mix together peroxide, baking soda and soap. Cover the pet with the solution. Rinse off thoroughly with tap water.