- 2 cups water
- 2 bananas
- 1 tsp vanilla
- 3 cups flour
- 1 tbsp baking powder
- 1 egg
- 3 tbsp honey
Heat oven to 350°. Mash bananas. In bowl, mix all ingredients well.
Pour into cupcake pans. Bake 20 mins.
Ginger Bread Bones
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ½ cup molasses
- ½ cup water
- ¼ cup canola oil
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
Heat oven to 350°. Mix all ingredients thoroughly in a large bowl.
Roll out dough on floured surface to ¼” to ½” thick. Using a dog bone
cookie cutter, cut bone shapes out of the dough until it is all used up.
Place dough bones on ungreased, foil-covered baking sheets,
bake for 30 minutes. Allow to cool at least 2 hours before packaging
Griffy Dog Cookies (by Kate Griffith)
- 2 cups Oatmeal
- 1 stick butter – unsalted
- 8-9 ounces peanut butter
- 3 cups very hot water
(Mix above ingredients together and let stand until cool.)
- 1 ½ cups corn meal
- 1 ½ cups powdered milk
- 2 eggs
(Mix, then add to above mixture.)
- 6 cups flour – 2 cups regular, 4 cups whole wheat
Slowly add the flour to the mixture and mix well, kneading like bread. Roll out to about ¼ to ½ inch thick. Cut into shapes. Bake at 325° – 350° for about 1 hour. Let stand until completely cool. Fills two regular cookie sheets.
(Letting them cool completely keeps them longer before molding; these will typically be good for 4-6 weeks)
p.s. this is the recipe I’ve used before; I found that you need to cut the cookies fairly thick for two reasons: one, if they’re too thin they’ll burn easily; and two, this makes so much dough that it takes forever to bake if you only have two small cookie sheets. It takes hours to bake them all (since they all need an hour in the oven) so if you need them on a Saturday, start baking on Tuesday or Wednesday!
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- ½ cup wheat germ plus additional for “sprinkling”
- ¼ cup nonfat dry milk powder
- 1 cup chicken stock (home-made or canned, low sodium)
- 3 tablespoons corn oil
- ½ teaspoon salt
- 2 tablespoons chopped parsley (optional)
Preheat oven to 400° F. Oil a large baking sheet with peanut oil or shortening.
Combine whole wheat and all-purpose flour, ½ cup of wheat germ, powdered milk and salt. In a small bowl, mix stock and oil. Put 1/3 flour mixture in a large mixing bowl. Add ½ stock mixture and stir until well combined. Continue adding flour and stock mixture by thirds. Stir until well mixed.
Turn dough out onto lightly floured surface and knead well. Add additional all-purpose flour as necessary until dough is easy to handle but still soft. If desired, add parsley at this stage. Roll dough out on floured surface to desired thickness. Sprinkle with additional wheat germ. Cut with cookie cutter.
Bake 15-20 minutes or until fully baked. Turn off heat and allow hardening overnight, or as long as possible. Store covered in fridge or freezer. Makes about 1 ½ to 2 dozen.
Leon County Humane Society may be a source for purchasing dog-bone shape cookie cutters.
Soft Doggie Cookies
- 3 jars baby food meat (2½ oz each)
- ¼ cup dry milk powder
- ¼ cup wheat germ or cream of wheat
Combine all in bowl and mix well. Mix into small balls & place on well-greased cookie sheet. Flatten slightly with fork. Bake at 350° for 15 min. Freeze or refrigerate to keep fresh. (Great for older dogs with teeth problems)