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CELTIE’S COOKIES*  (see special Easter Recipe)

3 cups rice flour  1/2 cup oil
1/2 cup nonfat dry milk 1 T. Brown sugar
1 egg
1 bouillon cube, dissolved in 1/2 cup water
     Heat oven to 300.  Combine all ingredients and blend well. Knead 2 minutes.  Chill 1-2 hours to make rolling out easier. Roll to 1/2 inch thickness and cut with doggie bone or Wheaten cookie cutters.  Bake for 30 minutes.  Cool on rack. Makes 4 dozen.
HINT:  Rolling is much easier if dough is cold, so work in two or three batches, keeping the unused batch in the freezer or refrigerator.  Rolling dough between wax paper helps and if removing the cut cookies from the wax paper to the cookie sheet is difficult, then chill the wax paper sheet with the cookies on them.  Once cold, they will lift easily to cookie sheet.


1 firmly packed cup of a variety of finely shredded raw veggies:
 such as carrot, celery, broccoli
2 Tbsp. fresh parsley, chopped
1 egg white
2 Tbsp. canola oil
1 cup brown rice flour
Few drops of water, not much needed with veggies with
 high water content, or perhaps omit

   Mix all ingredients.  Knead into a dough.  Roll out to about 1/4 inch thickness; adding flour if needed.
   Cut into shapes and bake at 375 oven for 20 minutes.  (If a glossy finish is desired, paint cookies w/ egg wash and add more drying time)  Turn off heat and leave in oven to dry out.(10 -15 minutes)   Makes about 16 1x3 doggie bones.


2 cups rice flour
1/2 cup oats
1/2 cup rye flour
1 cup liver broth or lamb broth
1/4 cup oil
1 tsp. fresh garlic

Combine all ingredients, adding flour if necessary to make a dough to be rolled.  Refrigerate several hours for easier rolling. Roll to 1/2 inch thickness and cut with doggie cookie cutters. Bake at 300 for 2 hours. Check for dryness.  Turn off oven and let biscuits stand in oven to harden.


1 lb. liver, rinsed and drained
1 cup rice flour
1 egg
1 T. garlic
Handful minced fresh parsley
1/2 carrot, sliced

3 oz. Cream Cheese
1/4 cup plain yogurt

Cover liver with water and simmer 5- 10 minutes. Drain, saving the broth for other recipes.*

In the processor, blend all ingredients.  It will be very dry and sticky.  Spray a mini bundt pan, a bread loaf pan, or an 8” cake pan with Baker’s Joy so the cake will fall right out of the pan.

Bake at 350 for 35 minutes, or until a toothpick inserted in cake comes out clean and the sides of the cake fall away from the pan.    Cool in pan.  Remove and cool thoroughly before frosting.  Blend frosting ingredients and ice cake.  Refrigerate.

* Broth:  Save any veggie or meat broth to pour over their meal, use as liquid in any dog biscuit recipe that calls for broth of any kind, or use it instead of water when liquifying carrots or veggies to add to their fresh meals.


3/4 cup water
1/4 cup oil
1 egg
2 Tbsp. peanut butter
1 1/2 cup rice flour
1 cup oats

Combine all ingredients, adding flour if necessary to make a dough to be rolled.  Refrigerate several hours for easier rolling. Roll to 1/2 inch thickness and cut with doggie cookie cutters. Bake at 400 for 20 minutes.  Turn oven off and leave in for another 10 minutes to continue to dry out.


3 1/2 cup flour   1 pkg. dry yeast
2 cups whole wheat flour 1/4 cup warm water
1 cup corn meal  2-3 cups chicken broth
1/2 cup instant dry milk 1 egg, beaten w/ 1 T milk
4 tsp. salt
     In a large bowl, mix flours, corn meal, dry milk and salt. Sprinkle yeast over warm water and stir to dissolve.  Add yeast mixture and 2 cups of broth to dry ingredients.  Mix well with hands; dough will be very stiff.  If necessary, add a little more broth.  Heat oven to 300.  On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes and put on ungreased baking sheets.  Brush biscuits lightly with egg-milk mixture.  Bake 45 minutes.  Turn off oven and let biscuits remain in closed oven overnight.  Makes 11-12 dozen 3-4inch cookies.


Follow the recipe for Celtie's Cookies, cutting the cookies with an egg cookie cutter, or if not available, create your own by reshaping an empty 6 oz. frozen juice can.  Before baking, "paint" the cookies with Egg Yolk Paint.  For each color wanted, use one egg yolk with a drop of water and a drop of food color. The egg yolk paint gives a beautiful, glossy finish to the cookie.

Notice that Celtie's cookies are using rice flour.  We substitute rice flour for all their recipes but if you are making these for a dog that is not avoiding wheat products then this recipe can use regular enriched flour and the dough is actually easier to work with.  There is more elasticity in the wheat flours than the rice so the dough holds together better.  With the rice flour dough, you may need to "play" with it a bit, adding a drop of oil or water to make the dough hold together better.  As stated in the recipe, the dough rolls much easier when chilled.

Bone Appetit!

* Because there are no preservatives in these recipes, I store the cookies in the freezer.