4 Cups Whole Wheat Flour                              Peanut Butter Frosting
4 Tablespoons Liver Powder                            1 Container Whipped Cream Cheese
4 Teaspoons Baking Powder                            Peanut Butter (at least 1/2 cup)
 2/3 Cup Vegetable Oil
 2 Eggs Beaten
2 Cups Beef Stock

Preheat the oven to 350 degrees.

In a bowl, combine flour, liver powder and baking powder. Add the remaining
ingredients and mix well. Grease cake pan (I use a small round one, 6") and put batter in
pan. Bake for about 25 minutes. Let cool, frost and decorate. You can cut the cake
down the middle if you want to put icing in the middle or just frost cake as is.

2 Cups Whole Wheat Flour                                    2 Tablespoons Vegetable Oil
1/4 Cup Carob Powder                                           1 Tablespoon Honey
1 Teaspoon Bone Meal                                          Corn Meal
1 Egg Beaten                                                          1/3 Cup Milk

 Preheat the oven to 350 degrees.

In a large bowl, combine flour, carob powder and bone meal. Add the remaining
ingredients (except for the cornmeal) mix well. Sprinkle a board with cornmeal and roll
dough out to desired thickness. Cut into shapes using cookie cutters. Bake on
ungreased cookie sheet for about 20 minutes. Check while cooking and turn if needed.

3 Cups Whole Wheat Flour                              1 1/2 Cups Milk
1/2 Cups Rolled Oats                                        1 1/4 Cups Peanut Butter
2 Teaspoons Baking Powder                            1 Tablespoon Molasses

Preheat the oven to 350 degrees.

Combine the flour, oats and baking powder in a large bowl. In a blender or food
processor, mix milk, peanut butter and molasses until smooth and add to dry
ingredients. Kneed the ingredients together using your hands. Roll dough out to desired
thickness and cut with cookies cutters. Bake for about 20 minutes. Check while cooking and turn if needed.

Take chicken or beef liver, clean and cut (if necessary). 
Put in a dehydrator and dehydrate for 24 hours. 
Great for training and the dogs love them.

1 teaspoon instant beef bouillon                          1/2 cup hot water
2 1/4 cups whole-wheat flour                                1/2 cup nonfat dry milk
1/3 cup vegetable oil                                             1 egg
1 jar (about 31/4 ounces) bacon-flavored pieces
1 tablespoon firmly, packed brown sugar

Preheat oven to 300 degrees. In a medium bowl, dissolve bouillon in
water. Add remaining ingredients,stirring until well blended. On a lightly
floured surface, use a floured rolling pin to roll out dough to 1/8-inch
thickness. Use a 2-inch heart-shaped cookie cutter to cut out dough.
Transfer to a greased baking sheet. Bake 30 to 35 minutes or until firm.
Transfer to a wire rack to cool eompletely. Store in an airtight container.
Yield: about 6 dozen doggie biscuits