Dog Cookies....

we cant overlook our 4 legged friends -

INGREDIENTS:
• 1/4 cup warm milk
• 1 package active dry yeast
• 1 ½ cups chicken or beef stock
• 5 tablespoons bacon grease
• 2 cups cooked and mashed sweet potatoes ( is using canned drain well)
• ¼ cup bacon – crumbled very fine ( pulse in food processor)
• ¼ cup peanut butter
• 1 egg, slightly beaten
• 2 cups whole instant oats
• 2 cups whole wheat flour
• 2 – 4 cups white flour
• ½ cup corn meal
• melted butter
PREPARATION:
In a measuring cup, combine warm milk and yeast; stir to dissolve. Set aside.
Combine peanut butter, bacon grease, crumbled bacon, and stock in a bowl, pour mixture
over the mashed potatoes in a large mixing bowl, fitted with a paddle attachment.
Beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in
2 cups of the, oats, 2 cups of wheat flour, corn meal, and then enough white flour to make
a stiff dough.
Turn onto a floured surface and knead until smooth and elastic. Place dough in a buttered
bowl, turn dough to butter top; cover and let rise until double in bulk. Punch down and
knead once more, then roll dough about ¼ to ½ inch thick. Cut into desired shape with
cookie cutter, and place on a parchment lined baking pan. Bake in a 325 degree oven for
20 – 25 mins - turn oven off – and leave in the oven at least 2 hours… preferably
overnight. Should be dry and cracker like by morning. Will keep 2 – 4 months if your
lucky!!