The Squirrel is a good dog, and it's time he had some homemade goodness to call his very own. Dog Treats I on All Recipes by "DoughMama" were just the thing, bringing him cheese, beef bouillon, milk, cornmeal, oats, egg... plus these treats were made at home, not shipped in from over seas. The Squirrel was a big fan, his tail was going like crazy when he had his first taste.
Dog Treats I (*with my notes)
Recipe Source: All Recipes: "Dog Treats I" by DoughMamma
1 cup rolled oats
1/3 cup *butter
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour
1. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, butter, and boiling water. Let stand 10 minutes. Grease cookie sheets.
2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets. (*I had a small gingerbread man cookie cutter, so that's what I used.)
4. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container. (*I turned it up to 350 to finish baking)
1 cup rolled oats
1/3 cup *butter
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour
1. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, butter, and boiling water. Let stand 10 minutes. Grease cookie sheets.
2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets. (*I had a small gingerbread man cookie cutter, so that's what I used.)
4. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container. (*I turned it up to 350 to finish baking)
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| Dog Treats |
I bet you could turn these into peanut butter treats by omitting the bouillon and adding a couple of tablespoons of PB. Maybe I'll try that next time.
I posted your egg salad wrap on my blog, Sweet Basil. I hope that's ok!
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