16 ounces plain nonfat yogurt
3/4 cup water
1 tablespoon chicken bouillon granules

Directions:

Dissolve bouillon in water.
Combine water and yogurt in blender and blend thoroughly.
Pour into small containers for freezing, cover and freeze.

2 cups whole wheat flour
3/4 cup cornmeal
4 tablespoons vegetable oil
2 cups all-purpose flour
4 beef bouillon cubes
2 cups boiling water
10 tablespoons bacon bits — optional garlic

Directions:

Combine first 4 ingredients; mix well.
Dissolve bouillon cubes in boiling water and add bouillon to flour mixture.
Mix to make stiff dough. Roll onto a floured surface.
Cut out shapes with cookie cutters (or a drinking glass turned upside down can be used).
Bake in preheated 300 degree oven for 30 minutes. Let stand overnight to harden.

This is the basic recipe.
Variations could be that you use clear gravies from turkey, roast beef, etc. In place of bouillon cubes or clear
soups. Crisp sausage bits could be used in place of bacon. Different spices could also be used (Italian, parsley, thyme, etc.).

2 1/2 cups whole-wheat flour
1/2 cup self-rising flour
1 tablespoon beef bouillon packet
3 tablespoons powdered milk — optional
2 cloves garlic — crushed
1 whole egg — beaten
1 tablespoon molasses
3 tablespoons canola oil
1/4 cup water
2 tablespoons water

Directions:

Measure dry ingredients into bowl. Blend with all other ingredients and chill for one hour.

On a floured surface, roll dough to 1/8 inch thickness and cut with cookie cutters or into strips 1 x 3 inches.

Bake at 300 degrees on cookie sheets for 30 minutes. Brush with melted butter if desired. Cool and serve.

1 cup yellow cornmeal — *see Note
1 cup oatmeal
1/4 tsp. baking powder
1/2 tsp. garlic powder
1 small can tuna in oil — undrained
1/3 cup water

Directions:

Grind oatmeal in processor to make a coarse flour.
Set aside in small bowl.
In food processor, whirr tuna with the oil, and water then add all the rest of ingredient.
Pulse till mixture forms a ball, Pulse to knead for 2-3 minutes.
Knead on floured surface till it forms a soft ball of dough.
Roll out to a 1/8″-1/4″ thickness.
Cut into shapes.
Bake on lightly greased cookie sheet , at 350 for 20-25 minutes.
Cool completely.

Note: or 1/14 cup corn flour

1 package dry yeast 1/4 cup warm water
2 cups beef broth — warm
1/4 cup milk
1/2 cup honey 1 egg — beaten
1/4 cup bacon grease — or margarine
1 teaspoon salt
2 1/2 cups flour — (white, oat, or rye)
1 cup cornmeal
1 cup wheat germ
2 cups cracked wheat
3/4 cup wheat bran
3/4 cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole wheat flour — (approximately)

Topping:

1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

Directions:

In a small bowl, dissolve yeast in warm water.
In a large bowl, combine beef broth, milk, honey, egg, bacon grease or margarine, and salt. Add yeast/water mixture and mix well. Stir in flour, corn meal, wheat germ, cracked wheat, wheat bran, oatmeal, and cheese.
Add whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand to make a stiff dough. Continue to knead for 4 to 5 minutes.
Pat or roll to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet.
Cover lightly and let set (rise) for 30 minutes.
Bake in a 350û oven for 45 minutes or until lightly browned on bottom.
Prepare topping during last few minutes. Turn off oven heat.
Remove biscuits from oven. Immediately dip biscuits in topping.
Return them to oven and leave biscuits in oven for several hours or overnight.

2 jars baby food, meat, beef, strained — *see Note
1/2 cup nonfat dry milk 2 ounces wheat germ
1/3 cup water
1/2 cup flour
1 teaspoon garlic powder

Directions:

Mix together well.
Roll out dough on floured surface.
Cut out witch hat patterns and place on lightly greased cookie sheet.
Bake in a 325 degree oven until golden brown, about 30-35 minutes.

Note: chicken, lamb, beef, etc.. – you choose
Allow to cool and serve. freeze leftovers or keep in fridge covered.

1 egg — beaten
1/3 cup applesauce
1 cup vegetables — *see Note
1 cup cooked rice
1 tablespoon brewer’s yeast

Directions:

Mix all ingredients well.
Drop by rounded teaspoonfuls onto a greased cookie sheet.
Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm.
Cool. Store in the fridge, or freeze.

Note: mashed or grated small. Any desired veggies can be used, such as zucchini, peas, carrots, potatoes, etc…

3 cups minced parsley
1/4 cup carrots — shredded
1/4 cup shredded mozzarella cheese
2 tablespoons olive oil
2 3/4 cups all-purpose flour
2 tablespoons bran
2 teaspoons baking powder
1/2 cup water — possibly more

Directions:

Preheat oven to 350 F, rack on middle level. Lightly grease a baking sheet.

Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to the veggies. Gradually add 1/2 cup of water, mixing well. Make a moist, but not wet dough. If needed add a little more water. Knead for one minute.

Roll out dough to 1/2 inch thickness. Using cookie cutter, cut out the shapes and transfer them to a baking sheet. Reroll the scraps and continue until dough is all used up.

Bake for 20 to 30 minutes until biscuits have browned and hardened slightly. They will harden more as they cool. Store in an airtight container.

2 1/2 cups flour
3/4 cup Powdered Milk
1/2 cup vegetable oil
2 tbs. brown sugar
3/4 cup Vegetable Broth
1/2 cup carrots — optional
1 egg

Directions:

Preheat oven to 300F.
Mix all ingredients into a ball and roll out to about 1/4″ thick.
Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice.
Place on ungreased cookie sheet and bake 30 minutes at 300F.

2 cups cooked turkey — cut up
2 cloves garlic
4 teaspoons grated cheese
1 tablespoon parsley — freshly chopped
2 egg
2 cups whole wheat flour
2 tablespoons brewer’s yeast
2 tablespoons vegetable oil

Directions:

Combine turkey, garlic, cheese, parsley and mix well.
Beat the eggs in a bowl and pour over turkey mixture.
Add the flour, yeast, and oil.
Stir until thoroughly mixed and all ingredients are coated.
Drop into small lumps onto ungreased cookie sheet.
Cook in a 350 degree oven for about 20 minutes, until brown and firm. Store in refrigerator.