Try liver, not chocolate, in brownies

  • Fri Oct 12th, 2012 8:39pm
  • Life

By Judyrae Kruse Herald Columnist

Getting back to making gobblelicious treats for our beloved dog buddies, Snohomish dog fancier Sheila M. Conner says, “I hope all of our pooches love these liver ‘brownies’ as much as mine did.”

And Elaine Harmon of Everett shares a pair of pooch-pleasers, mentioning, “I got some from the Senior Source paper and some, I believe, were in The Herald in the past.”

Doggie liver brownies

1 pound liver, cut in pieces

1 1/2 cups water

1 cup flour

1 cup cornmeal

Combine liver pieces and water in blender and process until smooth. Mix with the flour and cornmeal and pour onto a cookie sheet. Bake at 350 degrees for 20 minutes, then check for doneness and continue baking, if necessary. A toothpick will come out clean when done. When cool, cut into bite-size treats.

Doggie liver treats

1 pound raw liver, cut in pieces

2 cloves garlic (check with your vet before adding)

1 box corn muffin mix

Heat oven to temperature listed for corn muffins. In blender or food processor, mix liver and garlic (if used) until they liquify. Add the muffin mix and scrape mixture onto a cookie sheet. Pat to a thickness of about 1/2 inch to 1 inch. Bake until very firm but not burned. Cut into squares. Store leftovers in the freezer until used.

Liver treats for dogs

1 pound raw beef liver, sliced

3 cups water

1 cup self-rising cornmeal mix

1/4 cup quick-cooking oatmeal

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

1 tablespoon brown sugar

2 tablespoons canola oil

1 egg, beaten

Preheat oven to 350 degrees. Boil liver in water until it is no longer pink, about 10 minutes. Remove liver and set aside boiled water. Place 1/4 cup reserved water and the liver into a food processor or blender and puree.

In a large bowl, combine the cornmeal mix, flours and brown sugar. Add oil, egg, liver puree and 1/4 cup of reserved liver water. Mix well.

On waxed paper, roll out dough to 1/4-to 1/2-inch thickness. Use cookie cutter or cut into squares. Place treats on a greased cookie sheet. Bake for 10 minutes, flip and bake for an additional 10 minutes.

Turn off the oven and leave treats in cooling oven. Let sit for 2 1/2 hours to make treats extra crunchy. Refrigerate in an airtight container for up to 2 weeks. Freeze for longer storage.

SOS: Marysville reader Kristi Knodell writes, “Many years ago, I cut out a dog treat recipe you had in The Herald. I can’t find my copy and would love to have the recipe again. I remember it used 4 cups of dog food and brewer’s yeast. I would greatly appreciate getting this recipe again.”

If you can share this recipe, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

The Forum is always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Wednesday’s Good Life section.