Yield: 10 Servings

2 1/2 c Whole wheat flour
1/2 c Powdered dry milk
1/2 ts Salt
1/2 ts Garlic powder
1 ts Brown sugar
6 tb Meat drippings
1 Beaten egg
1/2 c Ice water

1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack.

Yield: 1 servings

2 1/2 c Whole wheat flour
1/2 c Powdered dry milk
1/2 ts Garlic powder
1 ts Brown sugar
6 tb Meat drippings
1 Beaten egg
1/2 c Ice water

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2" thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. Bake 25-30 minutes. Remove from tray and cool on rack.

Yield: 36 Servings

2 cup Whole wheat flour
1/2 cup Soy flour
1 ts Bone meal -- optional
2 tb Nutritional yeast
1 tb Lecithin -- optional
1/2 ts Salt
1/4 ts Garlic powder
3 tb Alfalfa sprouts -- chopped
1 cup Brown rice -- cooked
3 tb Canola oil
1/2 cup Water

Combine flours, bone meal, yeast, lecithin, salt, garlic powder and alfalfa leaves. Add rice and oil. Combine well.

Add 1/4 cup water and mix well. Dough should be very easy to handle, not crumbly. Add more water if needed to achieve proper consistency.

Lightly flour board or counter and roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Bake at 350 degrees for 25 minutes. Makes 3 dozen.

Yield: 1 servings

1 1/4 c Flour
1/4 c Dry Milk Powder
2 tb Dry Milk Powder --
-Additional
1 Vegetable Cube -- Or Packet
1/4 c Boiling Water
2 tb Boiling Water -- Additional
1/4 c Safflower oil -- No Substitutes!
1 ts Brown sugar -- not packed
1/4 c Carrots -- shredded or ground
1/2 Egg -- Or Egg Substitute
-Additional Small Flour For
-dusting
-Variation:
-Garlic powder

Alexander is our much loved Shetland Sheepdog and he loves his crackers. They are fairly thin and delicious, and freeze well..

Preheat oven 300 F.

Dissolve veggie cube or packet in the boiling water.

Mix dry ingredients; mix wet ingredients separately, except egg. Pour wet ingredients into dry; mix lightly. Add a well in the center and add the egg. Mix. Place dough on a lightly floured surface, sprinkle a little flour on top. Roll out to not more than 1/8".

To avoid dough sticking to rolling pin, sprinkle a little flour on top of dough. The key is not to use too much flour. They will puff up otherwise. Cut out shapes with a cookie cutter. I use a doughnut cutter so Alexander gets some small and some large Veggie Thins.

Place on ungreased cookie sheet. Bake 15 minutes., turn them over and bake another 10 minutes.

Cool on wire racks.

Yield: 24 servings

1 1/2 cup Whole wheat flour
1 1/4 cup Grated cheddar cheese
1/4 lb Margarine; corn oil-type
1 Clove garlic; crushed
Milk

Grate the cheese and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, and flour. Add enough milk to form into a ball. Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown, and firm. Makes 2 to 3 dozen, depending on size.

Yield: 1 servings

1 1/2 cup Water
1/2 cup Safflower oil -- No Substitutes!
2 med Eggs
3 tb Peanut butter -- no sugar (Scudder Creamy)
2 ts Vanilla
1 1/2 cup Whole wheat flour
1 1/4 cup Unbleached white flour
1/2 cup Cornmeal
1/2 cup Rolled oats
-Additional flour

Alexander's favorite biscuits. He opens the cupboard and cries for them! This recipe as well as Alexander's Veggie Thins came into being out of desperation. He would not eat any kind of purchased dog biscuit!

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. I use a doughnut cutter so Alexander gets larger and smaller biscuits. 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 airtight.