2 c. whole wheat flour
1/4 c. dry milk
1/2 c. rye or buckwheat flour
1 tsp. dry yeast
1/2 c. brewer's yeast
1/4 c. warm water
1 c. bulger
1 c. chicken broth
1/2 c. cornmeal
1 egg beaten with 1 tbsp. milk
1/4 c. parsley flakes
Combine flour, brewer's yeast, bulger, cornmeal, parsley and dry milk in a large bowl. In a small bowl combine dry yeast and warm water. Stir until yeast is dissolved. Add chicken broth.
Stir liquid into dry ingredients, mixing well with both hands. Dough will be very stiff. If necessary add a little more water or stock. On a well floured surface roll out dough to 1/4" thickness. Cut with knife or cookie cutter in desired shapes.
Transfer biscuits to cookie sheets and brush lightly with egg glaze. Bake at 300 degrees for 45 minutes. Turn off heat and let biscuits dry in oven overnight.
Yield 6-7 dozen biscuits
2 c. whole wheat flour
1/4 c. sunflower seeds or pumpkin seeds
1/4 c. cornmeal
2 tbsp. oil, melted butter or fat
1/2 c. soy flour
1/4 c. unsulfured molasses
1 tsp. bone meal
2 eggs, mixed with 1/4 c. milk
1 tsp. salt
Mix dry ingredients and seed together. Add oil, molasses and all but 1 tablespoon of the egg/milk mixture. Add more milk if needed to make a firm dough. Knead a few minutes, let dough rest for 1/2 hour or more. Roll out to 1/2". Cut into shapes and brush with the rest of the egg/milk mixture.
Bake on cookie sheets at 350 degrees for 30 minutes or until lightly toasted. To make biscuits harder, leave them in the oven with the heat turned off for an hour or more.
1 lb. chicken necks and gizzards (or other meat)
3 tbsp. bone meal
1 can chopped mackerel
1 tbsp. sea salt or 2 tbsp. kelp
2 c. full fat soy flour powder
2 c. whole wheat flour
4 tbsp. oil or fat
1 c. rye flour
1 tbsp. cod liver oil
1 c. cornmeal
3 cloves garlic minced
1 c. wheat germ
400 I.U. vitamin E
1 c. dry milk powder
1/4 c. alfalfa powder
1 quart water
1/2 c. nutritional yeast
Mix all ingredients together, except the yeast, to make a firm dough.
Spread flat on a cookie sheet and roll to 1/4 to 1/2 inch thickness. Bake at 350 degrees for 30-45 minutes. Cool and break into bite sized chunks and sprinkle with the yeast. (For cats you might want to cut dough into small squares or ribbons before baking).
Store in airtight containers. Keep 2-3 days without refrigeration. Longer with it. Supplement with a bit of fresh food, raw meat scraps, chopped vegetables, if fed on a regular basis.
1/2 c. powdered milk
1 egg - well beaten
2 1/2 cups flour
1/2 tsp. garlic salt
1.5 tsp. brown sugar
6 tbsp. gravy
1 large jar baby food meat
Mix all ingredients. Roll out about 1/2" thick. Cut with cookie cutter or shape by hand.
Bake at 350 degrees for 25 to 30 minutes.
2 1/2 cups whole wheat flour
1/2 cup non-fat dry milk
1 tablespoon sugar
1 tablespoon salt (optional)
6 tablespoons margarine
1 egg
Mix all ingredients with about 1/2 cup cold water. Knead three minutes or until dough forms a ball. Roll 1/2 inch thick. Cut with cookie cutters. Bake at 350 degrees on lightly greased cookie sheet for 30 minutes.
Variations: Add three tablespoons of any of the following -- chicken or beef bullion powder, dried soup greens, liver powder, soup mix, peanut butter or garlic.
1 pound lean beef (flank or round steak)
1/4 cup soy sauce
1 teaspoon garlic powder
Slice the lean beef with the grain 1/4 to 1/2 inch wide and 2-6 inches long. Paint on or dip the strips into a mixture of soy sauce and garlic powder. Place on a wire rack in a deep oven pan; dry completely at 150 degrees F for 8-12 hours.
Note: Or use lamb instead of beef.
2 cups whole wheat flour
1 egg, lightly beaten
2/3 cup beef or chicken broth
3 tablespoons oatmeal
1 teaspoon garlic powder
Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, then roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Reroll scraps and repeat. Shape last bits by hand.
Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer. Cook on high for 10 minutes or until firm. Let cool until hardened.
2 cups whole wheat flour
1/2 cup soybean flour
1 cup skimmed milk or water
1 tablespoon honey
1 tablespoon Canola or sunflower oil
1 teaspoon sea salt
Mix dry ingredients. Add liquid and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another 1/2 hour. Take walnut size portions of dough and flatten into small cakes. Bake in oven at 400 degrees for 1/2 hour.
For cats, roll dough into 1/4" thickness and bake on a sheet scored into small sections 1/4" square or smaller.
2 cups of Cheerios
2 cups Spoon size shredded wheat
2 cups Crispix
1/2 cup melted butter
2 tablespoons dry gravy mix
1/2 cup Kraft grated American cheese powder
1/2 cup bacon bits (not REAL pork)
1 cup dog jerky/pupperoni/sausage
Preheat oven to 250 degrees F. Pour melted butter into 13 x 9 baking pan. Stir in cheese powder, bacon bits and gravy mix. Add cereals and stir well until all pieces are coated.
Heat in oven for 45 minutes. Meanwhile, cut doggie meat treats into 1/2 inch pieces. Remove cereal from oven, add doggie treats. Store in airtight containers. May be frozen.
2 cups Unsifted all-purpose flour
1 1/4 cups Shredded cheddar cheese
2 cloves Garlic, finely chopped
1/2 cup Vegetable oil
4 1/2 tablespoons water (up to 5 tbsp)
Preheat oven to hot (400 degrees)
Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter.
Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball.
Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps.
Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.
