This is for Auntie CET who wanted to know my recipe for:Whole-wheat Parmesan & Carrot Dog Cookies
1½ cups whole-wheat flour
1½ cups whole-wheat flour
1½ cups unbleached all-purpose flour
½ cup grated Parmesan cheese
1 large carrot, trimmed, pared and finely grated
¼ tsp garlic powder
2 large eggs
½ cup lactose free skim or 1% milk, or sufficient for processing
1. Preheat the oven to 350F. Lightly grease (with veggie shortening) two cookie sheets, or parchment line.
2. In a large bowl combine flours, Parmesan, carrots and garlic powder
3. In a small bowl beat the eggs until foamy and then add the milk
4. Add the liquid mixture to the dry ingredients in portions, blending as you go, until the mixture pulls away from the sides of the bowl forming a soft dough. If the mixture seems a little dry add a little more milk, a tablespoon at a time.
5. Turn the dough onto a lightly floured surface, and roll out to ¼-inch thick. Using a 1½-inch round cookie cutter to cut as many cookies as you can. Rework the scraps as you go, the dough will become stiff as it's reworked.
6. Place the cookies on the prepared cookie sheets and bake on the middle rack for 20 t0 25 minutes or until the cookies appear very dry and the edges are golden brown. Remove the trays from the oven and cool to room temperature. Turn off the oven.
7. When the cookies are cool, put them all on a single cookie sheet and return them to the cooling oven. Leave them undisturbed for 8 to 16 hours.
8. Enjoy!!!
The original recipe comes from Mr. Gregg Gillespie who used ½ pound of cooked ground beef, 2 tbls of cheese, ½ tsp of garlic powder, and beef broth instead of milk. As you all know well, I can't have meat, so Mama put extra cheese in and replaced the broth with milk. Also I heard that dogs can't really have too much garlic, so Mama reduced the amount of garlic powder. You can use veggie broth, but watch out for the store bought ones because they tend to contain onions, and dogs are deathly allergic to onions. You can always make your own veggie broth too! Leaving the cooled cookies in the cooling oven will help extra moisture evaporate from the cookies and it makes them drier so that you don't have to keep them in an air-tight container. And drier cookies make for extra crunch that will help clean teeth too! But I still recommend storing the cookies in an air-tight container, it preserves the taste!
½ cup grated Parmesan cheese
1 large carrot, trimmed, pared and finely grated
¼ tsp garlic powder
2 large eggs
½ cup lactose free skim or 1% milk, or sufficient for processing
1. Preheat the oven to 350F. Lightly grease (with veggie shortening) two cookie sheets, or parchment line.
2. In a large bowl combine flours, Parmesan, carrots and garlic powder
3. In a small bowl beat the eggs until foamy and then add the milk
4. Add the liquid mixture to the dry ingredients in portions, blending as you go, until the mixture pulls away from the sides of the bowl forming a soft dough. If the mixture seems a little dry add a little more milk, a tablespoon at a time.
5. Turn the dough onto a lightly floured surface, and roll out to ¼-inch thick. Using a 1½-inch round cookie cutter to cut as many cookies as you can. Rework the scraps as you go, the dough will become stiff as it's reworked.
6. Place the cookies on the prepared cookie sheets and bake on the middle rack for 20 t0 25 minutes or until the cookies appear very dry and the edges are golden brown. Remove the trays from the oven and cool to room temperature. Turn off the oven.
7. When the cookies are cool, put them all on a single cookie sheet and return them to the cooling oven. Leave them undisturbed for 8 to 16 hours.
8. Enjoy!!!
The original recipe comes from Mr. Gregg Gillespie who used ½ pound of cooked ground beef, 2 tbls of cheese, ½ tsp of garlic powder, and beef broth instead of milk. As you all know well, I can't have meat, so Mama put extra cheese in and replaced the broth with milk. Also I heard that dogs can't really have too much garlic, so Mama reduced the amount of garlic powder. You can use veggie broth, but watch out for the store bought ones because they tend to contain onions, and dogs are deathly allergic to onions. You can always make your own veggie broth too! Leaving the cooled cookies in the cooling oven will help extra moisture evaporate from the cookies and it makes them drier so that you don't have to keep them in an air-tight container. And drier cookies make for extra crunch that will help clean teeth too! But I still recommend storing the cookies in an air-tight container, it preserves the taste!
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