Good Luck Treats

One package liver

½ cup milk

1 egg

½ cup whole wheat flour

¼ cup corn meal

¼ cup wheat germ

1 tsp garlic powder

Blend liver milk and egg in food processer, add remaining ingredients and blend well. Spread on parchment lined cookie sheets and bake at 350 for 20 minuits. Cut into pieces while still hot, cool and freeze. These only keep for a few days in the fridge.

BOW VOWS AMOUR CAKE

230 ML (8 OZ) LOW FAT CREAM CHEESE

¾ CUP HONEY

1 TBSP CORNSTARCH

2 EGGS

1 ½ TSP VANILLA

½ CUP SCLICED ALMONDS

Preheat oven to 350

Beat cream cheese with electric blender until smooth, and then beat in honey until blended.

Sprinkle in cornstarch while using the mixer on low speed.

Add eggs and vanilla and beat until blended.

Pour in a 20cm (8 inch) greased spring-form pan and bake for 35 minutes or until the edges of the cake are lightly browned. Turn out of the pan and cool on a rack.

Garnish the cake with sliced almonds and store in a sealed container

DOCTOR FEELGOOD’S FEEL BETTER MUFFINGS

1 CUP COOKED RICE

1-CUP SKIM MILK

2 TBSP VEGETABLE OIL

1 CUP WHITE FLOUR

1 TBSP BAKING POWDER

1 CLOVE GARLIC

3 EGG WHITES

Preheat oven the 350

In a bowl, combing cooked rice, milk, and oil. Mince the garlic

Add flour, baking powder and garlic, stirring well.

In a separate bowl, beat egg whites until stiff, and then fold into the rice mixture.

Spoon into a muffin tin so that cups are half-full and bake for 25 minutes.

Cool completely before serving and store in an airtight container.

BLUEBERRY BANANA BISCOTTI

4 CUPS ALL PURPOSE FLOUR

¼ TSP BAKING POWDER

¼ TSP BAKING SODA

1 CUP CHOPPED, PEELED BANANA

½ CUP BLUEBERRIES, NOT FROZEN

2 TBSP CANOLA OIL

2 TBSP WATER

1 EGG

1 TSP VANILLA

Preheat oven to 350. In a large bowl, coming flour, baking powder and baking soda. In a food processor, combine banana, blueberries, oil water egg and vanilla. Puree until smooth. Pour over dry ingredients and mix well.

In the bowl, knead dough with hands until it holds together. Transfer to lightly floured surface. Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide.

With a fork, poke holes all over the surface of the logs. Place about 10 cm apart on baking sheet.

Bake in oven for 35 to40 minutes or until firm. Place pan on a rack and let cool for 30 minuets. Reduce oven temperature to 300.

With a sharp knife, cut each log into .5 cm thick slices. Place, cut side down, about 1 cm apart on baking sheet. Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely before serving.

If you desire you can ice the flat part of the biscotti with melted white chocolate or melted carob chips (do not use real chocolate as it is poisonous to dogs).

Biscotti can be stored in a tightly sealed container for up to 30 days. If you use icing you may want to store it in the fridge so the chocolate doesn’t melt.

Puppy Pretzels

1 teaspoon brown sugar

2 teaspoons active dry yeast

2/3 cup water

3/4 cup whole wheat flour

3 tablespoons soy flour, low fat

1/4 cup nonfat dry milk

1 tablespoon dried liver powder

1 tablespoon bone meal flour

3/4 teaspoon salt

1 egg -- beaten (1/2 in recipe, 1/2 in glaze)

2 tablespoons cooking oil3 tablespoons wheat germ

Dissolve yeast and sugar in warm water.

Combine dry ingredients. Add half of the beaten egg, oil and yeastwater

mixture. Mix well.

Knead on a well floured board until dough is firm. Place in oiled bowl,

cover and let rise until double in bulk.

Shape into pretzels and place on greased cookie sheet. Bake in preheated 375 degree oven for 15 minutes. Remove and brush with

beaten egg and sprinkle with wheat germ. Return to oven and bake at

300 degrees for about 15 minutes until nicely browned and quite firm.

Birthday Cake for Pups

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup soft butter

1/2 cup corn oil

1 jar baby food, meat, beef, strained

4 eggs

2 strips beef jerky -- (2 to 3)

Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan.

Cream butter until smooth. Add corn oil, baby food, and eggs. Mix

until smooth. Mix dry ingredients into beef mixture until batter is

smooth. Crumble beef jerky and fold into batter. Pour batter into loaf

pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice

with plain yogurt or cottage cheese. Store uneaten cake in

refrigerator.

Cheese And Garlic Dog Cookies

1 1/2 cups whole wheat flour

1 1/4 cups cheddar cheese -- grated

1/4 pound margarine -- corn oil

1 clove garlic -- crushed

1 Pinch salt

Cream the cheese with the softened margarine, garlic, salt, and flour.

Add enough milk to form into a ball. Chill for 1/2 hour. Roll on to floured board. Cut into shapes and bake at 375 for 15 minutes or until

slightly brown, and firm

Cheese N Garlic Bites

1 cup wheat flour

1 cup cheddar cheese -- grated

1 tablespoon garlic powder

1 tablespoon butter -- softened

1/2 cup milk

Mix flour and cheese together. Add garlic powder and softened butter.

Slowly add milk till you form a stiff dough. You may not need all of the

milk. Knead on floured board for a few minutes. Roll out to 1/4 inch

thickness. Cut into shapes and place on ungreased cookie sheet. Bake

350 degrees oven for 15 minutes. Let cool in oven with the door

slightly open until cold and firm. Refrigerate to keep fresh.

Dog Biscuits For Your Favorite Dog

2 cups whole wheat flour

1 cup cornmeal

2/3 cup Brewer's yeast

2 teaspoons garlic powder

1/2 teaspoon salt

2 egg yolks

3 beef bouillon -- or chicken

1/2 cup boiling water

Preheat oven to 375 degrees.

Mix well. Working with half the dough at a time, roll dough to 3/8 inch

thickness. Cut into desired shapes.

Bake for 20 minutes on ungreased cookie sheet. Turn oven off but

leave biscuits in oven until crunchy.

Makes about 1 pound of dog biscuits that you dog is sure to love

Pooch Peanut Butter Swirls

Dough #1

4 cups whole wheat flour

1/2 cup cornmeal

1 1/3 cups water

1/3 cup peanut butter

1 egg

Dough #2

4 cups whole wheat flour

2/3 cup cornmeal

1/2 cup banana -- mashed

1 egg

1 1/4 cups water

2 tablespoons vegetable oil

2 tablespoons molasses

2 tablespoons cinnamon

Combine all #1 ingredients and mix thoroughly. Knead on a lightly

floured surface. Set aside.

Combine all #2 ingredients and mix thoroughly. Knead on a lightly

floured surface.

Roll each dough separately to a 1/8 inch thickness, into rectangles.

Lightly brush a little water over the top of the light dough. Place the

dark dough on top, then roll up like a jelly roll. Wrap the roll in plastic

and chill in the freezer for one hour. Cut the roll into 1/4 inch slices.

Place them on a cookie sheet sprayed with non-stick spray. Bake at

350 degrees for one hour.

Yogurt Pups

16 ounces plain nonfat yogurt

3/4 cup water

1 tablespoon chicken bouillon granules

Dissolve bouillon in water, Combine water and yogurt in blender and

blend thoroughly, Pour into small containers for freezing, cover and

freeze.