Flea Haters Dog Biscuits Recipes

Steps:

• Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour, wheat germ, brewer's yeast, and salt together in a medium bowl.
• In a mixing bowl, combine oil and garlic. Alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on floured surface; dough will be sticky.
• On a lightly floured surface, roll dough out.
• about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet.
• Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock.
• Bake 10 minutes longer.
• Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours longer.

Steps:

• Preheat the oven to 400°F.
• Oil two or three baking sheets.
• Combine first three ingredients and set aside.
• In a large mixing bowl, combine garlic and oil.
• Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed.
• Shape dough into a ball.
• On lightly floured surface, roll out and cut with cookie cutters.
• Transfer biscuits to prepared baking sheets.
• Bake in preheated oven for 20 to 25 minutes or until well-browned.
• Turn off heat and allow biscuits to dry in oven for several hours.
• Store in refrigerator or freeze.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Mix together whole-wheat flour, all-purpose flour, cornmeal and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter and vanilla. Mix well.
• On a flat surface use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheet.
• Bake the cookies for 20 minutes. After the biscuits have cooked 20 minutes turn off the oven off but let the biscuits remain inside the oven for another 20 minutes to harden.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
• In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
• Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.