berner.org

berner-l recipes

BERNER-L Digest 69

Date: Thu, 10 Aug 1995 10:13:31 -0600 From: becktel@cris.com (Marianne Becktel) To: berner-l@prairienet.org Subject: Re: Cookie Recipes

2 cups of whole wheatflour, 1 cup of cornmeal, 2/3 cups of brewers yeast, 2 teaspoons of garlic powder, 2 egg yolks, 3 boullion cubes dissolved in 1-1/2 cups of boiling chicken broth or water.

Debbi

Gotta ask...just what did you substitute for what?

I'll go into my trove of cookie recipes and some up with some this afternoon.

Marianne ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ becktel@cris.com Bob, Marianne & Sean at the Schatzhof, Bay City, Michigan Home to Schatzi, Sidli, and Facet - 3 generations of Bernese Mountain Dogs Sid's recovering from cruciate surgery. No pup plans 'til 96 :

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Date: Thu, 10 Aug 1995 21:43:13 -0600 From: becktel@cris.com (Marianne Becktel) To: berner-l@prairienet.org Subject: The promised cookie recipes

As promised, two recipes, The first one is especially good since it requires no rolling and cutting.

**************

Schatzi's Super Snack

This is an easy and nutritious snack you may want to try. The cookies we gave you are from this recipe. They are particularly good with peanut butter mixed in. (at least the dogs think so!) The secret is to keep baking until the cookies are hard. They keep forever. If you don't have drippings, use Crisco or lard, or margarine. Remember that dogs have much more tolerance toward cholesterol than we do!

2/3 cup of drippings 3 1/2 cups of whole wheat flour1 1/2 cups of oatmeal 1/2 cup of corn meal 1 tablespoon of garlic powder 2 1/2 cups of water with 4 bullion cubes dissolved in it grated cheese, peanut butter, or other treats (optional)

The secret of this snack is the drippings. Feel free to use anything that catches you dog's nose when it's cooking. Schatzi kills for a bacon and cheeseburger mix.

Cut the fat into the dry ingredients with a pastry blender or two knives until the texture of corn meal.

Dissolve the bullion in hot water, and set aside. After blending the drippings with the dry ingredients, add the liquid and mix well.

Pat into a lightly greased (Pam works well) cookie sheet as evenly as possible, and score by running a knife through the dough, cutting it into bite-size pieces (actually it is easier to score after baking about 10 minutes).

Bake at 350 degrees . After about 30 minutes, break apart, and try to turn them over. Bake for another 30 minutes until hard (about an hour). If the pieces are still soft, bake another 15 minutes. If they are still slightly soft (don't easily snap apart), turn the oven off and let them sit in the oven while it cools.

This recipe is very versatile; you can substitute milk for some or all the water, or for a less crunchy texture, substitute more flour for the corn meal. It makes a lot of cookies, but they store well in an airtight container. If the amount is overwhelming, you can half the recipe and spread it out on only part of a cookie sheet.

**************

made up this recipe for our obedience school's summer "olympics" last year. I cut them into rounds, made an imprint with a star cookie cutter, glazed the star with egg yolk, pierced the top with a straw, then strung them on ribbons. They barely stayed on for the pictures!

Facet's "Gold Medal" Cookies

2 1/2 cups whole wheat flour (can substitute rye for 1 cup) 1/2 cup powdered dry milk 1 cup oat bran 1 Tablespoon garlic powder 1 package yeast 6 Tablespoons meat drippings, margarine, or vegetable shortening 1 beaten egg 1 cup meat juices, boullion, or water 1 egg yolk and 1 T water for glaze (optional)

Preheat oven to 350o. Combine flour, dry milk, oat bran, garlic powder and yeast. With a pastry blender or two knives, cut in shortening until the mixture resembles coarse corn meal (you can also do this in a food processor). Stir in egg and liquid. If the dough is sticky, add a bit more flour. If it is dry, add a bit more water.

Spray the surface of the cookie sheet with Pam, and roll or pat out the dough. (if the dough is still sticky, spray some Pam on that too) The cookies should be no more that 1/2" thick. Use a cookie cutter to make shapes, or simply cut into squares with a knife or pizza wheel. If you use a cutter, reroll the scraps and make more cookies.

Mix the egg yolk with water and brush over the cookies if you'd like a nice glaze. Bake the cookies at 350o for about 30 minutes, until they are golden brown. Then turn the overn off and leave them in the oven overnight (until it cools ) so they dry out and harden more. You can also put them into a food dehydrator.

This recipe is flexible enough to accommodate many food sensitivities. If your dog is allergic to wheat, use rye or graham flour. Save drippings from bacon, roasts, and sauteing, for shortening and juices. (the picnic medals were made from lamb fat and drippings.) If the dog is sensitive to egg, skip it and use 2T more water. Add cheese if you'd like.

Store in an airtight container.

Enjoy!

********

In our therapy dog group, there was a dal who was allergic to just about EVERYTHING. She always had to eat carrot sticks! I developed this recipe for Lindy.

Lindy's Miracle Cookies

Boil a cup of rice in 3 cups of water until it is very mushy. Grate a carrot into the boiling mix Drain. Mix in a lot of garlic powder or ground garlic. At least a tablespoon. Mix in 1/2 cup of rice flour. If eggs are no problem, mix in an egg.

Spray a pizza pan or cookie sheet with Pam. Dump out the mix onto the sheet, and spread out with the back of a spoon, so it is fairly even Bake at 300 degrees for about a half hour, then run through with a pizza cutter to cut it into small pieces. Bake for another half hour to 45 minutes. If they are not hard, bake a while longer (this varies by type of rice and moisture) Break apart along score lines and leave in the oven overnight to get very crisp.

*************

Hope these float your boat!

Marianne ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ becktel@cris.com Bob, Marianne & Sean at the Schatzhof, Bay City, Michigan Home to Schatzi, Sidli, and Facet - 3 generations of Bernese Mountain Dogs Sid's recovering from cruciate surgery. No pup plans 'til 96 :-

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BERNER-L Digest 70

Date: Fri, 11 Aug 1995 19:57:00 -0400 From: PupMom@aol.com To: berner-l@prairienet.org Subject: Re: Cookie Recipes

Hi all,

I once had a dog with allergies and sorta made up my own receipe for treats cooked in the microwave. I'm not a gourmet cook so things have to be really simple, easy, and fast. The ingredients are all approximate and substitutions can be made fairly easily - peanut butter did not work well though!

4 cups flour (potato or rice flour can be used for wheat allergies) 3 jars baby food (turkey, veal, chicken, beef, ham, lamb) 4-6 eggs (these can be left out) Lots of garlic powder Milk to hold it all together like a stiff pie crust dough Vegetable juice from canned veggies can be used here too or just water

Knead into a really stiff dough similar to pie crust dough, and roll out onto floured surface (be sure to save enough potato or rice flour if used in original recipe). Roll dough about 1/8" thick (it puffs up when you cook them) You can then cut into small shapes (I used the "hole" part of a donut cutter to make round treats the size of a quarter) Place on a microwave proof dish and microwave one side about 4-5 minutes (this will vary of course) turn over then finish cooking 3-4 minutes on other side. I used regular dinner plates to cook them on. The only caution is sometimes if

there is an air bubble inside one treat - it sorta really burns (no flames though, just gets black and smokes) Keep an eye on your oven!! Experiment till you get times and such right. I've been making treats for years - your house will smell really good too and it drives the dogs nuts!!

Bone appetite,

Terri Mayfield Amarillo, TX ------------------------------

BERNER-L Digest 71

Date: Mon, 14 Aug 1995 00:15:32 -0600 From: becktel@cris.com (Marianne Becktel) To: berner-l@prairienet.org Subject: the all time easiest cookie

Couldn't find this one right away, so after some rummaging around, here it is!

Super easy cookies

3 cups oats 1/2 cup vegetable oil or pan drippings 1 cup flour 1 cup broth or tomato juice garlic powder or granules if you want (1T at least)

Mix it all up, spray a pan with some Pam, spread this mix, bake at 350 for about 15 minutes, score with a knife or pizza cutter, bake for another 30 minutes, break up the cookies. If they are still soft, bake another 15 minutes. If not, leave them in the oven while it cools, preferably overnight.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ becktel@cris.com Bob, Marianne & Sean at the Schatzhof, Bay City, Michigan Home to Schatzi, Sidli, and Facet - 3 generations of Bernese Mountain Dogs Sid's recovering from cruciate surgery. No pup plans 'til 96 :-

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BERNER-L Digest 153

Date: Fri, 1 Dec 1995 13:54:49 -0500 (EST) From: Barbara Flook To: berner-l@prairienet.org Subject: Another Dog Cookie Recipe

Sandy, et. al. -

Here's another dog biscuit recipe which takes a while to make, but the dogs love em! (Another way to identify a "dog person" - spends the day making dog cookies before doing any people cookies!)

Mix together: 3.5 cups white flour 1.0 cup rye flour 1.0 cup cornmeal 2.0 cups wheat germ (in cereal section at the store) 0.5 cup powdered milk 1 pkg dry yeast 3 to 4 cups chicken or beef stock (I use the salt free chicken stock)

You'll end up with a rather sticky batter. Use lots of flour to roll out dough, cut out shapes, and place on ungreased cookie sheet. Brush tops with 1 to 2 beaten eggs.

Bake 40-45 minutes at 300 degrees (More or less depending on your oven, thickness of cookies, and hardness desired. If dough is too thick it will take a while longer to cook.)

I store most of the cookies in the freezer or refrigerator, taking some out and leaving uncovered at room temperature (I actually leave a bunch of them in a colander - I had my first batch mold in an airtight container left at room temp)

Makes a nice, healthy cookie that they'll love - just takes some time! (My puppers first got some as X-mas presents from another pupper - now I have to do hours of cooking for all their friends.)

HAPPY HOLIDAYS!!

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BERNER-L Digest 156

Date: Tue, 5 Dec 95 10:34:29 EST From: molly bass To: berner-l@prairienet.org Subject: Another Recipe

Here's another recipe that's simple and my dogs love it:

Dog Biscuits for the Pampered Pet

Ingredients:

2 1/2 cups Whole Wheat Flour (unsifted) 1/2 Cup Non-fat Powdered Milk 1 Teaspoon Brown Sugar (I use more) 1 Teaspoon Salt 3 Tablespoons Powdered Bouillon (Beef or Chicken) 6 Tablespoons of Margarine or Bacon Grease 1 Egg 1/2 Cup (approximate) Cold Water

Mix dry ingredients (flour, milk, sugar, salt, bouillon) in a large bowl. Add margarine and egg. Slowly add up to 1/2 cup of cold water while kneading the dough with your fingers. When the dough forms a soft ball, roll part if it out ot 1/4"-1/2" thinckness (thinner will be crisper) on a surface covered lightly with flour. Use cookie cutters to make dog bone shapes. Then bake bones at 350 degrees for 30 minutes on a lightly greased cookie sheet. Let cool for 2-3 hours. The quantity will depend on the size of the bones.

****************************************************************************** I got this recipe at the Old Dominion Kennel Club Dog Show in Northern Virginia. The SPCA was selling bones at their bake sale and Bogen loved them (although he prefered the chocolate brownies). They gave me the recipe and I have passed it on to many dog lovers.

My dogs love these, even while they are still warm, just be careful they don't burn the dog's mouth. I add extra brown sugar because my dogs seem to have as bad of a sweet tooth as their mother. Also great for those all natural diets. I make them at Christmas and Bogen and Bianca give them to the neighborhood dogs. Very easy to do and most ingredients are household items. This recipe usually makes about 4 doz. - 4 inch long- 3/4 thick bones.

Molly, Bogen, and Bianca - We really love these bones. Yum yum! Mom is such a good cook!

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BERNER-L Digest 158

Date: 07 Dec 95 13:57:20 EST From: William Jacobson To: Berner List Reply Subject: Chicken Recipe

For the dog that is a poor eater, or those of you that don't want to add canned food to your dog's diet...

Take one whole frying chicken (most inexpensive way of buying chickern), rinse it off remove inners if they are packed int he chicken and place all in a pressure cooker. Add as much water that your cooker will allow and process chicken for 1 1/2 to 2 hours (yes, your kitchen will smell like chicken).

After the cooker is turned off and allowed to cool, I refegerate the chicken either over night, or for at least 4-5 hours, when I skim all the fat that has is on top and throw it out. Then I strip the skin and throw it out (this step can be skiped if you want to start with skinless pieces instead). You will notice that all the bones of the chicken are VERY soft and easly squished (yecko). So in batches I puree the chicken (bones and all) with the reserved chicken broth into a thickish puree (not too thick as it will solidify alot when chilled again). I put this into freezer containers and freeze, keeping just one container of the chicken in the 'fridge for the dog's dinnertime. One or two tablespoons of the stuff encourages the pickest eater. Don't add a lot as to disrupt the balance of the dry food you are feeding. The rest of the hicken broth can be used for the humans in the family for soup etc. It is very rich.

Remember to check on the molars of the dogs then you add soft food to their diet. The teeth may need more frequent scaling.

This is an old recipe I learned decades ago from dog people. Yes it is a lot of work, it's time proven and dogs love it.

-Mary Rogers in Colorado ------------------------------

BERNER-L Digest 251

Date: Mon, 18 Mar 1996 08:15:21 -0600 (CST) From: "Mary Ann E. Sontag" To: berner-l@prairienet.org Subject: Grief and Biscuits

Although I am relatively new to the story of Sophie, I am very sorry to learn of your very difficult decision, Brian. I can only imagine how hard that was to decide and to carry out. It does sound as if you were thoughtful about the decision, and made the best choice that was available to you -- but still, I am sorry :(

Difficult to transition from such a sad thing to something as mundane as biscuits but here it goes...

I am a big fan of Dr. Pitcairn (Natural Health for Dogs and Cats). In fact, I make my own dog food from his recipes -- another reason my kids think I love the dogs more. Anyway, here are a couple of recipes for biscuits:

2 cups whole-wheat flour 1/2 cup soy flour 1/4 cup cornmeal 1 t bonemeal 1/2 cup sunflower or pumpkin seeds 1-2 cloves minced garlic 1 T nutritional yeast (OPTIONAL) 2 T melter butter or other fat or oil 1/4 cup unsulfured molasses 1 t salt 2 eggs mixed with 1/4 cup milk

mix the flours, cornmeal, bonemeal and seed together. Add garlic and yeast (if desired). Combine the butter/fat/oil, molasses, salt and egg mixture and then combine woth flour mixture. Add more milk as necessary to make a firm dough. Knead a few minutes and then let rest for 1/2 hour. Roll out to 1/2 inch thickness, cut into desired shapes. Bake at 350 for 30 minutes or until lightly toasted. To make them harder, leave in the oven woth the heat turned off for another hour. The biscuits keep longer if you do not use butter.

Here is a less complicated one:

1 cup whole-wheat or rye flour 1/4 cup soy flour 3 T fat or oil 1/2 t bonemeal 1 clove garlic 1/3 c water or broth

Combine dry ingredients. Add water or broth and mix well. Roll out on a cookie sheet and bake at 350 until golden brown. Break into bite-size chunks.

I have found that one can be quite liberal with substitutions if there are allergies/preferences. Also, I use a variety of things for dog treats. My two love grapes, raisins, banannas -- really any fruit. Since I train a lot with food, I try to be creative to keep it interesting to them. I also make regular waffle batter and bake the waffles a long time so I can cut them into bite-size crunchy pieces.

Oh -- an idea! Use peanut butter in place of the fat -- I bet that would be fine! Good luck!

Mary-Ann Sontag in cloudy, cold Wisconsin

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Date: Sun, 17 Mar 1996 10:15:25 EST From: HFDH10D@prodigy.com (MRS HARRIET GEHORSAM) To: berner-l@prairienet.org Subject: mary ann-cookies

Mary ann...oooh to be a doggie in your house with all those yummies. When I give my two grapes they roll it around it their mouths and spit them out...pitooey !! Now, bananas, Diva would kill for bananas, all she has to do is hear me unzip one and she is a perfect sit front with the nose jiggling.

Peanut butter, now that's a treat, but mom, how do I get it off the roof of my mouth....yuuch

Harriet, Diva, Val and silly puppy Tucker

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BERNER-L Digest 252

Date: Wed, 20 Mar 1996 13:54:04 +0900 From: PROLMC@ITU.pcmail.levels.unisa.edu.au (Leigh Conran) To: berner-l@prairienet.org (berner-l) Subject: Biscuits

Hi all

This biscuit recipe is similar to the first one Mary Ann Sontag offered - I suspect a variation from the same source.

2 cups wholewheat flour 1/4 cup cornmeal 1/2 cup soy flour 1/4 cup sunflower or pumpkin seeds 1 teaspn kelp powder 1/4 cup molasses 2 tabspns oil or melted butter 2 eggs mixed with 1/4 cup of milk

Mix dry ingredients together. Add molasses and all but 1 tablespoon of the egg mixture. Add more milk if needed to make a firm dough. Knead for a few minutes and then let stand fo 1/2 an hour or more. Roll out to 1/2 inch thick and cut into shapes and brush with rest of egg mixture. Bake on cookie sheets at 350F (180C) for 30 minutes or until lightly toasted. To make biscuits harder, leave in oven with heat off for an hour or more.

You can also make a variation with peanut butter and honey instead of seeds and molasses - good enough for people biscuits!!!

Or alternatively, a very Australian-flavoured biscuit:

2 1/2 cups wholemeal flour 1/2 cup wheat germ 1/2 cup brown rice 1/2 cup canola oil (rape seed oil) 1 dessertspn crushed garlic 1 tablespn honey 1 teaspn Vegemite (the Australian bit - basically any savoury spread, this stuff is SALTY)

Mix all together. Roll onto board and cut into shapes. Bake in moderate oven 30-45 minutes, or until hard. Cool and store in an airtight tin or jar.

I haven't tried either of these myself, but apparently the first recipe goes down a treat, even with fussy eaters.

Happy cooking

Leigh in Adelaide, Sth Australia

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BERNER-L Digest 275

Date: Thu, 11 Apr 96 10:16:20 EDT From: molly bass To: berner-l@prairienet.org Subject: Re: Recipe Request

Dorothy, Chuck, Mocha and other berner-lers......

This is a VERY LATE reply but here is another dog biscuit recipe!

****************************************************************************** DOG BISCUITS FOR THE PAMPERED PET

Ingredients:

2.5 Cups Whole Wheat Flour (unsifted) .5 Cup Powdered Milk 1 Teaspoon Brown Sugar 1 Teaspoon Salt 3 Tablespoons Powdered Bouillon (Beef or Chicken) 6 Tablespoons of Margarine or Bacon Grease 1 Egg .5 Cup (approximate) Cold Water

Mix dry ingredients (flour, milk, sugar, salt, bouillon) in a large bowl. Add margarine and egg. Slowly add up to .5 cup of cold water while kneading the dough with your fingers. When the dough forms a soft ball, roll part of it out to 1/4" - 1/2" thickness (thinner will be crisper) on a surface covered lightly with flour. Use cookie cutters to make dog bone shapes. Then bake bones at 350 degrees for 30 minutes on a lightly greased cookie sheet. Let cool for 2-3 hours. The quantity will depend on the size of the bones.

******************************************************************************

Molly, Bogen, and Bianca - We love these treats. Hey Mom - when are you going to make us some more??? Charlottesville, VA mcb7k@virginia.EDU

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BERNER-L Digest 391

Date: Wed, 7 Aug 1996 22:50:39 +0930 From: ecologue@camtech.net.au (Ecologue Information Services) To: berner-l@prairienet.org Subject: Beren's birthday! (longish)

Hi all

I haven't posted in ages, so this is a sort of catch up, say hello post. Beren turned 7 yesterday, which I consider a milestone given his mast cell cancer time bomb. Since his tumour was removed in February he has been even brighter and cuddlier than he was before (if that's possible!). He is in now way slowing down - I don't know if he just likes cold weather, but he was skittling about like a pup when I took him out tonight. He's such a darling - never happier than when in someone's lap (blame my husband for encouraging that - I take my cuddles with Beren on the floor!), or at least leaning against you, preferably on the bed. Even with the tiny amount of obedience training I've done with him, his behaviour has improved out of sight (what sort of idiot starts outdoor obed. classes in mid-winter, which here is marked by rain!?). So I don't know how many more birthdays we'll share with Beren, maybe one, maybe two if we're really lucky, but I cherish every moment he's with me. I can understand those who can't bear to replace a loved and lost Berner with another because the first was too special, but we will always have one of these tri-colour love bundles in our family. My deepest sympathies go to all those who have lost their friends recently - it always seems to happen in swathes, across the world.

As an aside, Beren also is prone to eye trouble, although not droopiness. He get allergy problems in spring, and goes on drops and ointment for a week or so, which clears it up quickly. The main symptom is weeping eyes, with red inflammation of the whites. This is about the only recurrent health problem we have with him - joints not x-rayed, but never any lameness, although he had some diet-related skin trouble years back, which we fixed by avoiding all artificial chemicals in his food.

Gael Goldsack's Kiri (Sydney, Australia), sent Beren a present for his birthday of some wonderful treat recipes, which I am taking the liberty of sharing with you all. These ones are definitely human treats too!

Little Salmon Snackers

1 very small can of pink salmon, 1 egg, 1 tablespoon chopped parsley, 1 cup wholemeal flour

Drain excess liquid from salmon and reserve. Combine all other ingredients, with extra salmon liquid if the dough is too dry and more flour if too moist (should be like bread dough) - give excess salmon liquid to the hungry hoard around your feet!

Pinch off little pieces of dough and roll into marble sized balls. Place on a greased baking tray and bake at 375F for about 30 minutes. Turn off oven and leave to dry out.

A word of warning - don't put these in your pocket and forget them! (I think a little cheese might go nicely with these too.)

Peanut Butter Biscuits

1 cup wholemeal flour, 3/4 cup crunchy peanut butter, 1/2 cup water, 2 tablespoons honey, 1 teaspoon cinnamon.

Place peanut butter, honey, water and cinnamon in a bowl. Microwave until all ingredients are warm and will combine on stirring. Slowly fold in flour.

Roll out and cut with cookie cutters into desired shapes (bone shaped if you can!). Bake at 350F for about 25 minutes (watch they don't burn!). Turn off oven and let biscuits harden.

Humans can eat them without the hardening stage. Kiri likes the peanut butter ones best.

Thank you so much to Gael for sharing these with me, and I hope you don't mind me sharing them further.

Enjoy!

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BERNER-L Digest 398

Date: Thu, 15 Aug 1996 07:35:30 +0800 From: Gael.Goldsack@uts.edu.au (Gael Goldsack) To: berner-l@prairienet.org Subject: Kiri's cup cakes

I have been told that onions are not good for dogs, although one recipe I posted uses onions and my two have ever had ill effects from eating small quantities of onion.

The onion can be safely replaced with garlic - so not only will the dog have a treat, but will be flea-free as well!!

Below is the new version:

Hamburger cup cakes

500g (1lb) mince 4 crushed garlic cloves 1 tablespoon Vegemite (Marmite, Bovril or beef stock concentrate for the non Aussies) 1 egg Packaged breadcrumbs Cheese slices

Mix the first 4 ingredients together, add the breadcrumbs until the mixture is no longer wet and can be rolled into balls. Shallow fry the meatballs until cooked. Top with pieces of cheese slices and melt cheese under grill. Cool and set in cupcake papers.

Any type of mince works too, chicken, veal, even kangaroo!

Burp!!

Gael and Kiri (I like any version!!)

Gael Goldsack Laboratory Manager Department of Environmental Biology and Horticulture University of Technology, Sydney. Westbourne St., Gore Hill. NSW 2065 Australia

gael.goldsack@uts.edu.au Phone +61 (02) 9514 4363 Fax +61 (02) 9514 4362

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BERNER-L Digest 2567

Subject: Re: Frosty Paws Date: Tue, 27 Jun 2000 08:23:49 -0700 (PDT) From: Amy To: Llamalvr@aol.com, berner-l@prairienet.org

Since it is summer, after all, I thought there might be more than one person out there interested in this recipe that i found on another list.

Homemade Frosty Treats 1 lg. container yogurt (plain or vanilla) 1-2 bananas 3/4 c. water

Blend in a blender until smooth, pour into dixie cups and freeze. this is also good for dogs who might be allergic to soy, which the commercial Frosty Paws contain. Of course, you can substitute fruits if your dog doesn't like or can't eat banana.

One question, though. does collecting doggie recipes in *anticipation* of cooking for my Berner make me a little odd? or is this normal PPO behavior?

--Amy --Cleveland, TN

--- Llamalvr@aol.com wrote: > Maggie Mae Van Pelt was introduced to her first > Frosty Paws non dairy dog > treat. Its amazing how methodical she got when > figuring out how to hold it > between her paws to get every last drop. Does anyone > have a recipe for frozen > treats? These Frosty Paws are about $3.00 for 4. > Thanks. Diane Van Pelt

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Subject: Frosty Paws recipes Date: Tue, 27 Jun 2000 15:20:40 -0400 From: Val To: berner-l@prairienet.org

Hi all,

Here are two recipes I've used as hot weather treats for our Berners.

Frosty Paws

Dissolve a bouillon cube (beef or chicken) in three quarters of a cup of warm water. Mix in blender or food processor with two cups of plain yoghurt. Pour into ice cube trays sprayed with PAM. Freeze.

Pupsicles

Combine one cup plain yoghurt, 1 ripe banana and one quarter cup water in blender or food processor till smooth. Pour into ice cube trays sprayed with PAM. Freeze.

For variation add the crumbly bits from the bottom of the dog biscuit box.

Enjoy!

Val Whiteford with Marlee and Tonka in Manotick, ON, Canada val@carletontravel.com

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BERNER-L Digest 2900

Subject: Re: Cookie 'emergency' Date: Mon, 01 Jan 2001 07:53:46 -0500 From: Val To: BernerFolk@aol.com CC: berner-l@prairienet.org, bernerbones@egroups.com

Hi Sherri,

Here are a couple of recipes to try:

Salmon Dog Cookies

1 medium can pink salmon half cup roughly chopped parsley 1 egg 1 cup rice flour

Blend salmon, including juice and bones, with egg in a blender or food processor. Add parsley & flour, mix well, (should be a moist, sticky dough). Roll out between 2 sheets of plastic wrap. Cut out fish shapes (or any other shape) with cookie cutters. Place on greased cookie sheet and bake at 350F for about 15 minutes. Turn off oven, open oven door slightly & leave to harden another 20-30 minutes. Cool & store in airtight container. Makes about 20.

Peanut Brindle (from the 3 Dog Bakery)

5 cups rice flour 1 tablespoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 cup chopped peanuts

In a bowl, mix all ingredients except peanuts. Set aside.

1 egg one quarter cup honey one quarter cup peanut butter 1 small apple one half cup vegetable oil two & one half teaspoons vanilla one & one half cups water

In a food processor, blend the above ingredients together thoroughly. Add to bowl of dry ingredients. Combine & turn out on lightly floured surface. Place a piece of plastic wrap on top & roll dough out to one quarter inch thickness. Remove wrap & slice dough into rectangles or cut into shapes with cookie cutters. Spritz the dough with water & sprinkle with chopped peanuts. Press peanuts into dough. Bake on a greased cookie sheet at 325F for 50-60 minutes.

Cheers!

Val Whiteford with Marlee and Tonka in Greely, ON, Canada

P.S. I'm pretty sure you could also just substitute rice flour for any other flour in a recipe.

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BERNER-L Digest 3230

Subject: Re: Birthday Cake, not liver Date: Wed, 4 Jul 2001 18:38:15 EDT From: Annes4@aol.com To: ptackett@swbell.net

In a message dated 07/04/2001 12:29:26 PM Central Daylight Time, ptackett@swbell.net writes:

If anyone has suggestions for a "Doggie" cake that doesn't mean cooking liver let me know. >>

First - our good wishes to Rosie!! Love reasons to celebrate.

What we are doing for Flash's cake is making a lean beef (no more than 85 - 90% fat) meat loaf with garlic and some salt but no onion. I use oatmeal and beaten eggs to bind it together. I bake it in a cake pan, turn it out when it is cool and decorate it with "squeeze cheese" in a can. You can make your own decorator cheese by putting american cheese and a little milk in the blender and blending until it is smooth enough to put through a cake decorator. Then we cut slices to serve with the Frosty Paws to all our guests .

Anne Copeland, Flash, TDI/CGC (7 yr. old Berner) & Gypsy (6 mo. old Cavalier) NE ILL Annes4@aol.com BMDCSEW 2002 Regional Specialty Chair Ty's memorial page: http://www.geocities.com/workingyorkie/ty.html

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Subject: Re: Homemade doggy cake Date: Wed, 04 Jul 2001 16:10:48 -0700 From: Fran Jones To: Pat Tackett CC: Berner Mailing List

Hi Pat With regard to a "doggie cake", I made one for Sisco's 1'st birthday that he almost went ballistic with joy for (and it smelled good too). I took about a half pound of ground sirloin (i.e. hamburger, but the best, leanest kind - only the best for our boy (;->). Break it all up and sauté it in a frying pan with a little oil and maybe a dash of garlic until the red is just gone. Drain, then mix with a couple of big dollops of cheddar cheese spread (the juicy kind that comes in a jar) and pack it all into a small round bowl or single jelly mold that's been lightly greased. When it cools enough, it should just fall out onto a plate in a nice cake shape. I added a candle, and after helping him blow it out, stood back and watched the fun. It was inhaled in about 3 microseconds. He almost burned his nose trying to get at it.

Happy Birthday to Rosie! Fran J & Sisco

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BERNER-L Digest 3231

Subject: Doggy birthday cakes Date: Fri, 6 Jul 2001 12:39:44 +1000 From: Gael Goldsack To: berner-l@prairienet.org

I have made several meat birthday cakes for dogs, but the one that goes down the best is made from salmon.

I use a salmon mouse recipe and omit the unsuitable ingredients.

Basically, take a large tin of the cheapest salmon you can find, tip it into a blender, juice and all (remove dark skin and bones if you want, but it is not really necessary). Soften some gelatin powder with cold water then add a bit of boiling water to dissolve and tip that into the blender with a crumbled stock cube and the salmon. You may add mayo and cream if you want to, but allow a little more gelatin if you do.

Blend the whole lot until smooth then tip into a greased cake tip lined with baking paper and refrigerate til set. Tip onto a plate and cover with cold mashed potato "frosting". Add some cheese to the "frosting" if you like. You can even pipe a name and greeting on using mashed potato coloured with food colouring or just use mashed red sweet potato. Sausage or raw hide "candles" complete the picture.

The "cake" slices quite well, so it can be served in individual bowls to the party "guests"

Gael and the devine Miss Ellie

Gael & Robert Goldsack Sydney, Australia goldsack@ozemail.com.au

1 egg
one quarter cup honey
one quarter cup peanut butter
1 small apple
one half cup vegetable oil
two & one half teaspoons vanilla
one & one half cups water

In a food processor, blend the above ingredients together thoroughly. Add to bowl of dry ingredients. Combine & turn out on lightly floured surface. Place a piece of plastic wrap on top & roll dough out to one quarter inch thickness. Remove wrap & slice dough into rectangles or cut into shapes with cookie cutters. Spritz the dough with water & sprinkle with chopped peanuts. Press peanuts into dough. Bake on a greased cookie sheet at 325F for 50-60 minutes.