Awesome Dog Biscuits

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   1 cups beef liver
   2 or 3 cloves fresh garlic, minced
   2 1/2 cups water (that was used to boil eggs in, if possible)
   1 teaspoon honey, or sugar
   1 tablespoon active dry yeast
   1/3 cups warm water (to dissolve yeast)
   3 1/2 cups all-purpose flour
   2 cups whole wheat flour
   2 cupss cornmeal (whole cornmeal, if possible)
   1 3/4 cupss old-fashioned rolled oats
   1/4 cup wheat germ
   1 cup nonfat powdered milk
   1/2 cups brewer's yeast (optional, fights fleas and ticks, can cause gas)
   4 teaspoons iodized salt
   3 eggs, beaten
   1 egg beaten with 1/4 cup milk (to brush tops)


(1) Preheat oven to 300°.
(2) Rinse and cut liver into small pieces. Combine with garlic and water in a sauce pan and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Cool. Puree the liver and water in a blender and set aside.

(3) Dissolve the honey and yeast in the warm water and set aside.

(4) In a large container, mix the remaining dry ingredients. Add the cooled liver & garlic mixture, the yeast and honey mixture and beaten eggs. Mix, then turn out on a floured work surface and knead for 5 minutes. Return dough back to the bowl, cover, and let rest in a warm place for 15 minutes.

(5) Grease enough cookie sheets to make a week's worth of biscuits. Pinch off enough dough to make a week's worth of biscuits. Place the rest in an air-tight plastic bag and refrigerate (or freeze) for later use. Roll out the remaining dough to 1/4 inch thickness for small dogs, or 1/2 inch for large dogs. Cut in desired shapes (you can buy dog-biscuit shaped cookie cutters), place on cookie sheets and brush with the egg/milk mixture. Fit all the pans in the oven, if they fit. Bake for an hour. Leave biscuits in oven overnight (or several hours) until they are hard as dog biscuits. Store in an air-tight container.

(4)

Recipe formatted with the Cook'n Menu Planning Software from DVO Enterprises.