Friday, March 10, 2006

Dog Biscuits

Apparently, all that fur makes him look slimmer. Maybe I should try that.

My husband and I just came back from taking Flurry, our American Eskimo dog, to the vet. I was quite worried about him as in the past month, he’s had two can’t-stop-running-seizure-like episodes, the second of which happened yesterday morning. They weren’t actually seizures – when we held him gently, he was able to voluntarily stop moving – but they were frightening.

Anyway, the vet thinks the problem is muscle spasms which are a) painful and b) scary for the dog, hence the uncoordinated running. The vet put Flurry on a diet, wrote a prescription for painkillers, and told us to increase his exercise.

I am so relieved that it isn’t anything too serious, I thought I’d celebrate by giving Flurry some extra petting and posting this dog biscuit recipe.

Don’t tell Flurry though; he has to lose weight.

Dog Biscuits
1-1/2 cups all purpose flour
1-1/2 cups whole wheat flour
½ cup cornmeal
2 Tbsp. dried milk
¼ tsp. garlic powder
1 egg, beaten
1 to 1-1/4 cups water or broth

Preheat oven to 250-degrees. Stir together dry ingredients, then add egg and water. If the dough is too wet or dry, add more flour or water, respectively.

Knead dough until smooth. Roll dough ¼-inch thick (preferably between two sheets of parchment paper) and cut with cookie cutters. Place cutouts slightly apart on a lightly greased cookie sheet (or lined with parchment) and bake 45 to 50 minutes or until lightly browned and slightly dry inside. Turn off oven and leave biscuits inside overnight. Store in an air-tight container.

Grade: I don't know -- I'm not a dog.

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