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Recipe – Tomato/Wheat Dog Biscuits

The color alone makes them fun to bake!

1/4 cup hot water
8 chicken or beef bouillon cubes
1 packet active dry yeast
2 cups all-purpose flour
2 cups wheat germ
1 1/2 cups whole wheat flour
1 1/2 cups tomato juice
1 tsp. granulated sugar

In a large bowl, combine the bullion and the hot water, then let set for a few minutes so it cools a bit. Stir the yeast into the broth and let set for another five minutes. Stir in the rest of the ingredients until combined, then turn the dough out onto a lightly floured surface. Roll the dough out to 1/4″ thickness and cut into cookie shapes of your choosing. Place the cookies on a greased cookie sheet and bake in a 300 degree oven for 1 hour. When cool, you can store these in the refrigerator for up to a month or in the freezer for up to a year.


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