***Dont forget about FIDO*** =)

Discussion in 'Recipes' started by chefgemneye, May 28, 2012.

  1. chefgemneye

    chefgemneye

    Messages:
    10
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    ***ALL NATURAL MADE FROM SCRATCH DOGGIIE TREATS***

    Peanut Butter & Oats

    1 cup all-purpose flour

    1 cup whole-wheat flour

    1 Tablespoon baking powder

    1 cup creamy peanut butter

    1 cup HOT water

    1 cup of oats

    1)preheat oven to 325 degrees

    2) in mixer combine the flour, baking powder, and oats

    3)add the peanut-butter

    3)add the water

    4)mix until dough forms

    5)remove from bowl and knead for about 30 seconds to a minute

    6)roll-out dough on a flour surface about 1/4" thick

    7)cut the dough out using desired cutter

    8)bake on a lightly greased baking dish for 10minutes

    9)rotate and bake for additional 10mins

    10) middle will be soft but will harden as it cools

    11) after its cooled serve to FIDO and all of his friends =)

    12) ENJOY!!
     
  2. rbandu

    rbandu

    Messages:
    132
    Likes Received:
    11
    Exp:
    Professional Chef
    I actually just tried this.  My pooch looked at me funny at first, 'cuz I don't feed him "people food" on a regular basis but then proceeded to nomnom the crap out of it.  Bravo, says Fido. :)
     
  3. chefross

    chefross

    Messages:
    2,676
    Likes Received:
    348
    Exp:
    Former Chef
    I have one that I use all the time. Those dog food makers really have one over on us don't they. This is so easy to make and costs next to nothing as well.

    2 cups whole wheat flour

    1/4 cup sunflowers seeds

    1/4 cup coarse cornmeal

    1/2 soy flour (you can sub 8-grain flour too)

    1 Tablespoon Salt

    2 Tablespoons oil

    1/4 unsulphured molasses

    2 eggs mixed with 1/4 cup milk.

    Mix the dough. Form into dough, roll out 1/4 thick and use a cookie cutter to make the biscuits.

    Bake at 350 for 30 minutes and allow to cool in the oven.
     
    Last edited: May 29, 2012