Thursday, March 16, 2006
This one goes out to the dogs I love....
An acquaintance of mine in the PBGV community (WHAT??? That's a Petit Basset Griffon Vendéen, a small, shaggy rabbit hound of French origin, and I have two of them--you can see young Grady there to the left) is putting together a canine cookbook, and she invited me to share my favorite recipes for publication. Well, I obliged, of course, but it made me realize that I hadn't even shared these recipes on my own blog yet! Forgive me, dear readers and the dog lovers among you. I shall right that wrong immediately! These love shots go out to my own beloved brood of four: Percy the cocker mix (just turned 15 yesterday!), Rosie the basset hound (almost 10), Prunelle the PBGV (almost 5), and Grady the PBGV (2).
Dog Cookies (from The Inn at 410, Flagstaff, AZ)
2 cups quick-cooking oats
1/2 cup margarine, cut into pieces
4 beef or chicken bouillon cubes
2 cups boiling water
2 cups whole-wheat flour
1-1/2 cups yellow cornmeal
2 tablespoons sugar
1 cup skim milk
2 large eggs
2 cups grated cheese (optional)
2 to 4 cups all-purpose flour
Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.
Measure oats into a medium bowl, top with pieces of margarine and the bouillon cubes. Pour in boiling water and let sit 10 minutes to dissolve the margarine and bouillon cubes. Mix well, then add whole-wheat flour, cornmeal, sugar, milk, eggs and optional cheese. Add enough of the all purpose flour to make a stiff dough. Mix well, using hands if necessary.
Roll out dough. The thinner the dough, the crisper the baked treats will be. Use bone- or cat-shaped cookie cutter to cut out cookies. Bake on prepared cookie sheets until hard, 5 to 15 minutes depending on how thin the dough is rolled. Remove from cookie sheets and cool completely.
Peanut Butter Dog Biscuits (adapted from Crazy Canine Critters Club)
1/2 cup water
1/2 cup oil
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.
Liver Treats (I have repressed the source of these!)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
Purée in blender or food processor:
1 – 1 ½ pounds of liver
1 can of vegetables (carrots, sweet potatoes, pumpkin, green beans, peas, etc. and include the juice)
handful or so of shredded cheese (optional)
1-3 tablespoons of bouillon granules
4 tablespoons wheat germ
2-4 tablespoons bacon bits (optional)
1 teaspoon garlic powder or granules (NOT salt!)
1 – 1 ½ cups whole wheat flour (or all-purpose)
1 – 1 ½ cups corn meal
After combining separately, mix wet and dry ingredients together in a very large bowl until it’s the consistency of meat loaf—clabbery and reluctant to drop off a utensil or hand! Transfer to prepared baking dish and bake for 20-30 minutes at 350 degrees (depending on your oven and the desired consistency—for example, if you want to use the treats to hide pills in, bake it for the lesser amount of time).
Turn out of the pan after baking and cool for 10-15 minutes and then cut into the size pieces that you prefer. (For a crunchier treat, you can even bake them a second time after cutting them into pieces until they are browned all over and hard.) The treats will keep for about a week in the refrigerator or for months in the freezer.