recipes

AUGGIE'S DOGGIE BISCUITS

Klecko's first experience with dog biscuits was making these at age 13, with a recipe from a surly baker with a surly dog. From "K-9 Nation Biscuit Book."

• 41/3 c. flour

• 1 (6-oz.) can tuna in oil, drained but with juices reserved

• 11/2 tbsp. dried chervil

• 1 c. milk

• 1/2 c. water

Directions

Preheat oven to 375 degrees.

Place flour, drained tuna and chervil in a large mixing bowl. Use your hands or a wire whisk to loosely incorporate the ingredients. Add tuna juices, milk and water, mixing with a sturdy spoon until the dough is pliable.

Place the dough on a floured work surface. Roll out or pat down to a thickness of 1/2 inch. Use a pizza cutter to slice vertically and horizontally through the dough to form cube shapes. The size of the cubes will depend on your dog's jaw size.

Place the pieces onto a sheet or baking pan covered with parchment paper. Bake for 35 to 40 minutes, or until golden brown.

PUREBRED MUTT BISCUITS

Sardines serve as the "bait" for these dog treats. Depending on the liquid in the sardines, you may need to add 1 tablespoon of water to the mixture. From "K-9 Nation Biscuit Book."

• 2 c. flour

• 1 c. yellow cornmeal

• 1/4 c. whole cumin seeds

• 1 (33/4 -oz.) can sardines in oil, roughly chopped

• 1/2 c. olive oil

• 1/2 c. water, or more

• 1 large red bell pepper, diced (about 1 c.)

Directions

Preheat oven to 375 degrees.

In a large bowl, place the flour, cornmeal and cumin. Loosely mix these dry ingredients with your hands or a wire whisk.

Add the sardines, olive oil and water, mixing with a sturdy spoon until the dough is nearly pliable enough to shape into biscuits. Add the bell pepper pieces, stirring only to mix.

Place the dough on a floured work surface. Roll out or pat down to a thickness of 1/2 inch. Use a pizza cutter to slice vertically and horizontally through the dough to form cube shapes. The size of the cubes will depend on your dog's jaw size.

Place the pieces onto a sheet or baking pan covered with parchment paper. Bake for 35 to 40 minutes, or until golden brown.

SHERLOCK'S MINNESOTA BISCUITS

Note: This dough will be a little tacky when completely mixed. If needed, use extra flour on your work surface to avoid sticking. From "K-9 Nation Biscuit Book."

• 3 c. flour

• 1/3 c. cracked wheat

• 1 tbsp. brewer's yeast

• 1 c. peanut oil

• 1/2 c. blackstrap molasses

• 1/3 c. water

• 1 c. cooked wild rice, cooled

• 1 c. chopped ( 1/2 -in. chunks) fried liver, cooled

Directions

Preheat oven to 375 degrees.

Place flour, cracked wheat and brewer's yeast in a large bowl, mixing with your hands or a wire whisk to loosely blend the dry ingredients.

Add the peanut oil, molasses and water to the dry ingredients, mixing with a sturdy spoon until the dough is pliable. Add the wild rice and chopped liver, stirring only to mix.

Place the dough on a floured work surface. Roll out or pat down to a thickness of 1/2 inch. Use a pizza cutter to slice vertically and horizontally through the dough to form cube shapes. The size of the cubes will depend on your dog's jaw size.

Place the pieces onto a sheet or baking pan covered with parchment paper. Bake for 35 to 40 minutes, or until golden brown.

K-9 NATION BISCUITS

Note: Fry the bacon first and drain it on paper towels, then cool before chopping it. From "K-9 Nation Biscuit Book."

• 3 c. whole-wheat flour

• 1/2 c. yellow cornmeal

• 1/4 c. flaxseed

• 1/2 tsp. garlic powder

• 1 c. chopped, fried bacon, drained

• 11/2 c. beef broth

• 1/2 c. olive oil

Directions

Preheat oven to 375 degrees.

In a large bowl, place the flour, cornmeal, flaxseed, garlic powder and bacon, stirring to loosely incorporate these ingredients.

Add the broth and olive oil to the dry ingredients, stirring with a sturdy spoon until the dough becomes pliable.

Place the dough on a floured work surface. Roll out or pat down to a thickness of 1/2 inch. Use a pizza cutter to slice vertically and horizontally through the dough to form cube shapes. The size of the cubes will depend on your dog's jaw size.

Place the pieces onto a sheet or baking pan covered with parchment paper. Bake for 35 to 40 minutes, or until golden brown.