BUDGIE BROWNIES

BUDGIE BROWNIES

1 cup cornmeal
1 tsp. finely ground cuttlebone
1 cup hulled millet
2 tbsp. liquid honey
1/4 cup whole wheat flour
2 eggs
2 tbsp. raw wheat germ
4 egg yolks (for larger birds add 1/2 cup peanuts)

Preheat oven to 350 degrees F. Place all ingredients into a bowl and mix well. Pat into a greased and floured baking dish.

Bake for 30 minutes or until firm (if edges start to get too brown, cover with foil).

Cool and cut into small squares.

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Microwave Dog Biscuit Treats

Microwave Dog Biscuit Treats
From the very friendly folks at RecipeGoldmine.com

I N G R E D I E N T S
1 cup whole wheat flour
3/4 cup dry milk
1/4 cup cornmeal
1/3 cup shortening
1 tablespoon bouillon granules
1/2 cup plain flour
1/2 cup quick-cooking oats
1 teaspoon sugar
1 egg slightly beaten
1/2 cup hot water

I N S T R U C T I O N S 
Combine flour, cornmeal, milk, oats and sugar. Cut in shortening. Add egg, bouillon and hot water. Knead 5 minutes.

Roll 1/2-inch thick and cut out into favorite shapes. Microwave at 50% power for 5 to 10 minutes, rotating plate. These don’t last long, so make a bunch.

Storing Dog Treats
In general you should store dog treats the same way you would homemade people cookies.  That being said, there are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions.  If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening.  Your treats may mold or spoil much faster in humid or very hot climates. 

Refrigeration and Freezing -  Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag.  You can also freeze most treats in zip lock freezer bags.  Allow to thaw completely before use.
 

Alexander's Peanut Butter Dog Biscuit Treats

Alexander's Peanut Butter Dog Biscuit Treats!!!!! Your dog will love them!
Whole wheat flour, creamy peanut butter, vanilla, rolled oats, white lour, eggs, vegetable oil.

Yield: About 30, 3inch treats
I N G R E D I E N T S
1 1/2 cups water
1/2 cups safflower oil 
2 medium eggs
3 tablespoons peanut butter (sugar free if possible)*
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 1/4 cups unbleached white flour
1/2 cups cornmeal
1/2 cups rolled oats

Additional flour for rolling

I N S T R U C T I O N S 
Preheat oven to 400 F.

Mix water, oil, eggs, peanut butter, and vanilla with a wire whisk. Add flours, cornmeal, and oats. Combine with a mixer.

Take one-third of the dough and place on a floured surface. Flour top of dough. Gently knead, adding more flour as necessary to form a pliable dough (This will require
a substantial amount of flour). Roll out to 1/2 - 3/4 inch thickness and cut shapes using cookie cutters. Repeat until all dough is used.

Place on an ungreased baking sheet. Bake 400 F, 20-25 minutes, depending on thickness of biscuits . Leave in oven 20 minutes after turning oven off to crisp. Store in an airtight container.

*Nutrients based on peanut butter with sugar

 

Nutrition Facts Serving size: 1 Treat

Amount Per Serving Calories 100.61 Calories From Fat (45%) 45.58 % Daily Value Total Fat 5.15g 8% Saturated Fat 0.56g 3% Cholesterol 16.36mg 5% Sodium 13.57mg 1% Potassium 56.70mg 2% Carbohydrates 11.16g 4% Dietary Fiber 1.24g 5% Sugar 0.30g Sugar Alcohols 0.00g Net Carbohydrates 9.92g Protein 2.64g 5%