Through dark days and bright ones, through the bad times and good, many of us can count on the steadfast and always-available company and comfort of our four-footed friends. They celebrate our joys and share our sorrows and when they leave us we miss them mightily. This column is dedicated to our beloved dog, Shandy.
The first recipe originally ran in Forum in 2003. It was sent to us by Lynne and Pat Davis of the Sisters Pet Wash in Everett. The sisters remind us: "When baking or cooking for your dog, always be sure to check all ingredients (especially prepared foods such as baby food) to make sure that onions are not present. Onions, and chocolate as well, can be very toxic to dogs."
Peanut dog treats
2 1/4cups whole-wheat flour
3/4cupall-purpose flour
1 1/4tablespoonsbaking powder
1 1/4cups peanut butter
1cupmilk
In a large bowl, combine flours and baking powder. In a separate bowl, combine peanut butter and milk and mix until smooth. Gradually stir peanut butter mixture into flour mixture. Knead dough by hand and roll out on floured surface to desired thickness. Cut out as desired. Place treats on foil-lined cookie sheet and bake at 400 degrees 15 minutes. Cool before storing. Cooking time may vary depending on thickness.
Here’s a special recipe for those of us who treasure our best friends, the ones with four furry paws. It is shared by the dog-treat genius of all time, Rosemary Barrett over there on Whidbey Island. This recipe ran in Forum in 1998.
Crunchy oat bones
1 1/2cups hot water or water combined with leftover meat juices
1cup rolled oats
1/4cup butter
1tablespoon honey
1/2cup nonfat dry milk powder
2cloves garlic, minced (do not substitute garlic powder)
1/4teaspoon salt
1egg, beaten
1cup cornmeal
1cup cracked wheat
3cups whole-wheat flour, divided
In large bowl, pour hot water or meat-juice mixture over oats, butter and honey; let stand 5 minutes. Stir in powdered milk, minced garlic, salt and egg. Add cornmeal and cracked wheat and mix well. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour, if necessary, to make a very stiff dough. Pat or roll to thickness of 1/2 inch. Cut dough into bone-shape biscuits and place on greased baking sheet. Bake at 300 degrees 1 hour. Turn off heat and let stand in oven 1 1/2 hours or longer, until biscuits are dried.
Makes about 2 1/4 pounds.
The next Time Out column will appear in Wednesday’s Food section.
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