Good eatin'!
Doggie Garlic Cookies
1 c. uncooked oatmeal
3 c. whole wheat flour
4 cloves garlic, minced
1 tsp. bouillon granules
1 egg, beaten
3/4 c. cornmeal
3/4 c. powdered milk
1/2 c. butter
1-1/2 c. meat broth
Preheat oven to 325 F. Dissolve bouillon in meat broth, while still hot put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal and stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal, and egg. Add flour, 1/2 c. at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50 to 60 minutes, allow to cool and dry out until hard. Variations: plain flour, shredded cheese, hamburger/bacon grease instead of margarine, or add 1 pkg. dry yeast and 1/4 c. honey to make biscuits instead of cookies. Yields 75 small cookies.
3 c. whole wheat flour
4 cloves garlic, minced
1 tsp. bouillon granules
1 egg, beaten
3/4 c. cornmeal
3/4 c. powdered milk
1/2 c. butter
1-1/2 c. meat broth
Preheat oven to 325 F. Dissolve bouillon in meat broth, while still hot put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal and stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal, and egg. Add flour, 1/2 c. at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50 to 60 minutes, allow to cool and dry out until hard. Variations: plain flour, shredded cheese, hamburger/bacon grease instead of margarine, or add 1 pkg. dry yeast and 1/4 c. honey to make biscuits instead of cookies. Yields 75 small cookies.
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