1 cup whole wheat flour
2 tablespoons wheat germ
1/4 cup bran flakes
1/4 cup soy flour
1 tablespoon molasses
2 tablespoons oil — or fat
1 tablespoon kelp –or salt
1 teaspoon sage
1/2 teaspoon bone meal
1/3 cup milk –or water

Mix all ingredients together. Knead and shape into crescents, rounds or sticks for dogs. For cats, roll out and cut into narrow strips or ribbons. Bake 25-30 minutes in a moderate oven (350 degrees) until lightly toasted. Watch the narrow strips as they tend to get done sooner than the others. If the biscuits are not hard enough, leave them in the oven with the heat turned off for an hour or as long as desired.

2 1/2 cups flour
3/4 cup Powdered Milk
1/2 cup vegetable oil
2 tbs. brown sugar
3/4 cup Vegetable Broth
1/2 cup carrots –optional 1 egg

Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4″ thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F. Allow them to cool and your dog will love them.

2 teaspoons beef bouillon granules
1/3 cup Canola Oil
1 cup boiling water
2 cups rolled oats
3/4 cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg — beaten
1 cup rye flour
2 cups white flour

Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4 inch thick and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake at 325 for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.

1 pound liver, organs, or other meat
2 cups old-fashioned oatmeal
2 cups bran
1/4 cup cooking oil

Preheat oven to 250 degrees F.

Cover meat with cold water and bring to a boil. Immediately lower heat and simmer for 30 minutes. Remove meat from water and let cool; retain water.

When meat is completely cool, chop into 1-inch pieces and grind in food processor, chop in blender, or process through a meat grinder until it is finely ground. Mix ground meat, bran, oatmeal, and oil, adding the cooking water from the meat as necessary to make a thick dough. Avoid using any more liquid than needed to make a dough that is coarse and just wet enough to work with. Shape the dough into flattened balls or little bone shapes and arrange on an oiled baking sheet. Bake for 3 hours. Then, turn off the heat and let the biscuits cool in the oven to ensure they are hard and crunchy.

Let the biscuits air dry for 24 hours and store in an airtight container on the shelf for up to 4 weeks.

NOTE: When making this recipe for cats, shape the biscuits into tiny bits for easy chewing.

HINT: A good idea for getting the meat for this recipe is to save organs from chickens, turkeys, etc. in a plastic bag in the freezer until you have enough to make this yummy treat.

This recipe calls for carob, NOT CHOCOLATE, as chocolate is TOXIC to dogs and cats.

6 1/2 cups whole wheat flour
1 cup carob powder
1/4 cup honey
1/2 cup canola oil
2 1/2 cups water

Mix all ingredients. Roll out on a floured board to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees F for 30 minutes.

Turn the oven off and keep biscuits inside without opening the door, for 5 hours (or overnight) to let them harden.

Makes about 6 dozen 3-inch cookies.

1 (10-inch) diameter willow or grapevine wreath
Hunter green acrylic paint
Round brush
10 to 12 dog biscuits
Green florist’s wire
3 yards 1/4-inch wide Christmas red paper ribbon
1 yards 1 1/2-inch wide Christmas print paper ribbon
Wire cutter
Glue gun/glue sticks

Spray wreath with warm water until saturated. Apply acrylic paint to all surfaces. Allow paint to dry completely.

With florist’s wire attach biscuits to wreath. Tie 8-inch pieces of red ribbon around biscuits to conceal wire. Tie ribbon into bows.

Using print ribbon, make a double-loop bow, 5 inches wide overall with streamers. Finish streamer ends in an inverted “V” shape. Glue bow to top of wreath.

3 eggs
3 tablespoons soy flour
3 tablespoons wheat germ
3 tablespoons nonfat dry milk powder
3 beef bouillon cubes dissolved in 6 tablespoon hot water
1 tablespoon Worcestershire sauce
3 cups whole wheat flour

Preheat oven to 350 degrees F.

Beat eggs slightly in large mixing bowl. Stir in soy flour, wheat germ, dry milk, bouillon, and Worcestershire. Add flour and work into a stiff, crumbly dough with your hands.

Divide dough into two balls. Divide each ball into 12 pieces. Pat each piece into a 3-inch rectangle, 1/2-inch thick, on ungreased cookie sheet. Using biscuit cutter or knife, trim to shape of dog bone. Bake for 25 minutes.

Turn biscuits over with a spatula and bake 25 minutes longer.

1 3/4 cups whole wheat flour
1 1/4 cups oatmeal
1 1/2 tablespoons vegetable oil
1 cup warm water
Options: 1/3 cup finely grated cheese,
1/4 cup peanut butter

Mix the dry ingredients together. Then mix the wet ingredients together. Blend both mixtures until a firm dough is achieved. Shape dough into an oblong roll, wrap in plastic wrap, and chill for 1 hour.

Preheat oven to 300 degrees F. Lightly grease sheet pan.

Slice roll into 1/4-inch slices, place on sheet pan and bake for about 1 hour or until treats are done, checking after 45 minutes, and then every 5 minutes thereafter.

Let them cool before giving to your best friend.

1 1/2 cups ripe mashed bananas
1/2 teaspoon vanilla extract
3 cups oats
1/2 cup chopped peanuts
1/4 cup applesauce

Preheat oven to 350 degrees F.

Mix all ingredients together thoroughly. Drop spoonsful of the mixture onto an ungreased baking sheet, and press flat with a fork. Bake for approximately 15 minutes, then cool on a rack before serving. Store in an airtight container.

Makes about 20 mutt pleasures.

Source: Show Me St. Louis

Although these are treats for your favorite four-legged friend, humans like them too!

5 cups flour
1/4 to 1/2 cup chopped peanuts
1/2 teaspoon baking soda
1 egg, slightly beaten
1/4 cup vegetable oil
1 1/2 cups pureed bananas
2 teaspoons vanilla extract
Water

Preheat the oven to 325 degrees F and set a rack on the middle level. Have ready one or two ungreased nonstick baking sheets.

Mix the flour, peanuts and baking soda together in a large bowl. Gradually stir in the remaining ingredients, except the water, until lumpy but blended.

Add enough water, a teaspoon at a time, to make a stiff dough. Knead by hand until thoroughly mixed. Or blend everything in a food processor.

For very large biscotti, form the dough into 2 logs, each about 2 1/2 inches high, placing one on each baking sheet. Flatten each log so that it is 6 inches wide and 1 inch high. For medium-size biscotti, form 4 logs, 2 on each sheet, and flatten each into loaves that are 3 inches wide and 1 inch high. Bake for 30 minutes. Remove to wire racks and let rest for 10 minutes.

Leave the oven on. Transfer the logs to a cutting board and slice into 1/2- to 3/4-inch pieces. (It’s easiest to slice them on the diagonal, using a serrated bread knife.) Return the slices to the baking sheets and bake for about 20 minutes longer, turning once, until they are golden brown. Cool on racks. Store in a tightly closed tin at room temperature. Makes 30 to 60 dog (or people) biscuits.