Find Recipes Instantly! (Type the Recipe name or any Ingredient) Dog Biscuits #3 3 1/2 cups All-Purpose flour 2 cups Whole-wheat flour 1 cup Rye flour 2 cups Bulgur 1 cup Cornmeal 1/2 cup Instant nonfat dry milk 1 pkg. Dry yeast 1/4 cup Water (110F. to 115F.) 2-3 cups Chicken broth 1 Egg 1 tbs. Milk In large bowl, mix all dry ingredients except yeast. Sprinkle yeast over warm water and stir dissolve. Add yeast mixture and 2 cups of broth to flour mixture. Mix well with hands. (Dough will be very stiff.) If necessary, add a little more broth. On floured surface, roll out dough to 1/4" thickness. Cut into desired shapes and place on ungreased baking sheets. Beat egg and milk together. Brush biscuits lightly with egg-milk mixture. Bake at 300F. 45 minutes. Turn oven off and let biscuits remain in closed oven overnight. *Note: Dough must be used immediately, but baked cookies will last for months if stored properly. This recipe is from a wonderful old pamphlet put out by Ohio State University for the state 4-H program during World War II. Chicken Liver Cookies 2 cups Flour 3 tbs. Vegetable oil 1 cup Wheat germ ** 1 Egg; lightly beaten 1/2 cup Chicken broth 2 tsp. Chopped parsley 1 cup Chopped chicken liver; Cooked Preheat oven to 400F. Combine flour and **cornmeal. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add dry ingred. to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake 15 minutes or until firm. Store in refrigerator. **PERSONAL NOTE from Ursula R. Taylor - folks this was as imported - but you'll notice that in the ingredients wheat germ is listed in the directions it says cornmeal - so I think I might try it with either of them but perhaps with the wheat germ first. Good Dog, Biscuits 1 3/4 cups Whole wheat flour 1/2 cup Oatmeal 1/2 cup Cornmeal 1/4 cup Liver powder (available at Health food stores) 2 tbs. Brewer's yeast powder 1/4 cup Bone meal powder 3 tbs. Powdered milk 2 Eggs, lightly beaten 3 tbs. Wheat germ oil (you may substitute bacon drippings or vegetable oil) 1/2 cup Water Preheat the oven to 325F. In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal, and powdered milk. Stir in the eggs, oil, and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2" thick. Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter. Re-roll the leftover scraps of dough and cut into shapes until all the dough is used. Place on a lightly greased or parchment-lined baking sheet and bake for 40-50 minutes until brown and dried through. Cool on a rack. Yield: About 12 large bones or 24 small ones. Gourmet Dog Biscuits 12-16 ozs. raw liver 1 1/2 lbs. white flour 8 ozs. Quaker Oats 3 bouillon cubes, (meat or chicken flavored) Approx. 1 cup water 2 eggs, beaten Preheat oven to 350F. Grease 3 tins (cookie sheets?). Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the tins, about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks.