W had eggs and toast before going to hang with his cousins. Instead of eggs and toast instructions, I thought I’d share some recipes for homemade dog treats, which Lou has certainly earned.

Peanut Butter Biscotti with Milk & Honey

Peanuts and peanut butter contain protein, fiber and biotin, which is important for the metabolism of nutrients and maintenance of skin, fur and nails.

1 ½ cups flour

1 ½ cups whole wheat flour

½ cup wheat germ or oat bran

1 tsp. baking powder

Pinch salt

1 egg

2 tbsp. canola oil

2 tbsp. honey

2 tbsp. dry milk powder

¾ cup water

¾ cup all natural peanut butter

½ cup chopped peanuts or carob chips (optional)

Preheat oven to 350°F.

In a large bowl, combine flours, wheat germ, baking powder and salt. In a medium bowl, stir together the egg, canola oil, honey, milk powder and water. Add to the flour mixture along with the peanut butter and stir until well blended.

Shape the dough into a log that is about 14” long, place on an ungreased baking sheet and flatten until it’s about 6” wide. If you like, brush the top with a little beaten egg to give it a shiny finish. Bake for about 30 minutes, until firm.

Reduce the oven temperature to 250°F. Cool the log and cut it on a slight diagonal into ½” thick slices using a sharp, serrated knife. Place the biscotti upright on the baking sheet, keeping them spaced about ½” apart, and put them back into the oven for another half an hour. If you want them hard, turn the oven off but leave them inside to harden.

Makes about 1 ½ dozen biscotti. Store in a tightly covered container.

Oatmeal Peanut Butter Biscotti ~ replace the wheat germ with oatmeal. Roll the logs in a little dry oatmeal before baking if you like.

Triple Cheese Bliss

½ cup cottage cheese

½ cup grated cheddar cheese

½ cup parmesan cheese

2 tbsp. canola oil

2 tbsp. water

1 egg, shell and all

1 clove garlic (optional)

2 cups whole wheat flour

Pinch salt

Preheat oven to 350°F.

In the bowl of a food processor, combine all three cheeses, oil, water, egg and garlic and whiz until well blended. Add flour and salt and pulse until the dough comes together. It may look crumbly, but it will be sticky and easy to shape.

Roll dough into walnut-sized balls and place 1” apart on a cookie sheet. Press them down with the back of a fork, like a peanut butter cookie.

Bake for 15 minutes, until firm. Let them cool on the cookie sheet, or turn the oven off but leave them inside for several hours to harden.

Makes about 2 dozen cookies. Store in a tightly sealed container or freeze.

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