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Recipes For Dog Treats – Doggie Nuggets | The Doggy World

Recipes For Dog Treats – Doggie Nuggets

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About 135 nuggets

4 cups whole-wheat flour
1/4 cup soy flour
1/2 cup nonfat dry milk
3 teaspoons brewer’s yeast
1/4 cup dried liver
1 1/2 cups carob chips
1 cup vegetable shortening
3 large eggs
1/2 cup molasses
1/2 to 3/4 cup fresh beef broth, or sufficient for processing
1. Position rack in center of oven and preheat at 375 F. Have two ungreased cookie sheets ready.
2. In a large bowl, using a fork or wire whisk, blend whole-wheat flour, soy flour, dry milk, yeast, liver, and carob chips. Then, using a pastry blender or two knives, cut in the shortening until the dough reaches a coarse-crumb stage.
3. In a small bowl, using a wire whisk or electric mixer on medium speed, beat the egg until foamy before beating in the molasses and 1/2 cup beef broth.
4. Using a large spoon, a spatula, or your hand, combine the two mixes, blending until a soft dough forms and pulls away from the sides of the bowl. If the mixture seems a little dry, add a little more broth, 1 tablespoonful at a time.
5. Turn the dough onto a lightly floured flat surface, and using a rolling pin, roll it out to 1/4 to 1/2 inch thick. Using cookies cutters, cut out as many nuggets as you can, reworking the scraps as you go. The dough will become very stiff as it is reworked.
6. Place the nuggets side by side on the baking trays and bake for 18 to 20 minutes or until the nuggets appear very dry and the edges are light golden brown. Remove the trays from the oven an cool them to room temperature. Turn off the oven.
7. When they are completely cooled, put all the nuggets back on a single baking tray and return them to the cooling oven. Leave them undisturbed, without opening the oven door, for 8 to 16 hours.
For more recipes: Doogie Tricks & Treats

 

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