Dog Biscuit - Cheese Flavored :
- 1 c Rolled oats
- 1/3 c Margarine
- 1 c Boiling water
- 3/4 c Cornmeal
- 1 tb Sugar
- 1 To 2 tsp. chicken or beef flavored instant bouillon
- 1/2 c Milk
- 4 oz (1 cup) shredded cheddar cheese
- 1 ea Egg, beaten
- 2 c To 3 cups all-purpose OR whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a 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 bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 cozen large dog biscuits or 8 dozen small dog biscuits.
Dog Biscuit - Cheese Flavored #2:
Yield: 35 servings
- 1/2 lb Cheddar cheese, grated
- 1/4 lb Margarine, softened
- 1 Egg 1 cl Garlic, minced
- 1 1/2 c Whole wheat flour
- 1/2 c Wheat germ
- 1/2 ts Salt
Cream heese and margarine, add egg & garlic, mix well. Add flour, wheat germ & salt, mix well until it forms a dough, add milk and mix again. Chill 1 hour.
1/8 c Milk
room temp. c
Preheat oven to 375 F. Roll dough on floured surface to 1/4", cut into shapes. Bake on un-greased cookie sheet 15 to 18 minutes