By Liz Palika
Home made TREATS FOR MAN'S most sensible FRIEND
With 50 canine-tested, veterinarian-approved recipes,The final puppy deal with Cookbook has whatever to thrill each canines gourmand. puppy enthusiasts can fire up appetizing selfmade treats for his or her cherished pooches utilizing easy-to-find elements and easy-to-follow directions. Recipes comprise Peanut Butter-Honey Nut Cheerios Balls, Taco Treats, Birthday Blueberry Pupcakes, Halloween Treats, Frozen Magic Meatballs, and extra. There are even scrumptious domestic dog cuisine for pets with targeted wishes, together with Turkey Jerky and Salad Bar Bones. enjoyable and cool colour illustrations plus dietary Notes and Treats and Tidbits approximately cooking and storing the chocolates make sure that chefs will take pleasure in this e-book up to their pets take pleasure in their do-it-yourself treats!
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Additional resources for The Ultimate Dog Treat Cookbook: Homemade Goodies for Man's Best Friend
Using seasonal or fun cookie cutters (Easter bunny, Christmas trees, summer suns, or other fun shapes), cut out the dough and place on a greased cookie sheet. Finely chop some vegetables (1⁄4 inch cubes are good) and use them to decorate the shapes. For example, finely diced red, green, and orange bell peppers make colorful decorations for Christmas trees. Other vegetables could include squash, broccoli, zucchini, and pumpkin. ) Baking times will vary, depending on the size of the cookie cutter shapes; bake until golden brown on the bottom.
Slowly add the warm water and eggs and mix well. The dough will be stiff. Use your hands to knead the dough until it is smooth and easy to handle, and then form it into a ball. Place the ball on a floured breadboard. Roll the dough out to 1⁄4 to 3⁄8 inch thick; slightly thicker is fine. Use a 3-inch dog bone–shaped cookie cutter to cut out the dough. Place the bones on greased cookie sheets. Bake for 15 to 20 minutes or until golden brown. qxd 8. 9. 7/18/05 7:53 PM Page 35 Take the cookie sheets out of the oven and, using a spatula, flip the bones over.
Mix to form a dough. If the mixture is too dry, add more of the remaining water. Spread the cornmeal on a breadboard. Form half the dough into a ball. Drop it on the cornmeal, flatten slightly, and turn it over to get cornmeal on both sides. Roll the dough out to 1⁄4 inch thick. Use a circular cookie cutter 21⁄2 inches in diameter to cut the dough into circles. Place on greased cookie sheets. Bake 15 to 20 minutes or until the bottoms are golden brown. Repeat steps 3–6 with the other half of the dough.
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