CAROB TREATS DOG COOKIES
Ingredients:
3 C. Whole Wheat Flour
1/2 C. Wheat Germ
2 1/2 C. Oatmeal
1/8 C. Peanut Oil
1/8 C. corn Oil Margarine
1 Tbl. Brown Sugar
2 oz. Carob Chips, melted
1 C. Water
1/4 C. Molasses
1/2 C. Powdered Milk

Mix dry ingredients in a large bowl.  Add remaining ingredients and mix until blended.  Dough will be stiff.  Note: add more more to make dough easier to work with.   Chill for 1/2 hour.  Roll dough on a greased cookie pan and cut to 1/2 inch thick.  Bake at 300 degrees for 1 hour..

GLAZED BEAGLE BISCUITS
Ingredients:
2 tsp. Beef Boullion Granules
1/3 C. Oil
1 C. Boiling Water
2 C. Rolled Oats
3/4 C. Corn Meal
1/2 C. Milk
1 C. Grated Cheese
1 Egg beaten
1 C. Rye Flour
2 C. White Flour

TOPPING:
1 C. Beef Broth
1/2 tsp. Garlic Powder
3 Tbl. Oil

Add boullion and oil to boiling water then add oats.  Let mixture stand for a few minutes.  Stir in the cornmeal, milk, cheese and egg.  Slowly stir in the flours.  Knead on a lightly floured surface until the dough is smooth and no longer sticky.  Roll out to about 1/4 inch thick and cut into bone shapes.  Place on a greased baking sheet.  Spoon topping over biscuits.  Turn them over and repeat with other side.  Bake at 325 degrees for 45 minutes or until lightly browned on bottom.  Turn off the oven and leave biscuits in until cool.
Courtesy of: MasteCook Mac, Diana's SOAR Web Site

BANANA HONEY CAKE
Ingredients:
2 C. Water
1/4 C. Mashed Bananas
1/8 tsp. Vanilla
1 C. Diced Banana
1 Egg
2 Tbl. Honey
3 C. Whole Wheat Flour
1/2 Tbl. Baking Powder

Preheat oven to 350 degrees.  Mix wet ingredients thoroughly.  Combine dry ingredients in separate bowl, mix thoroughly.  Add wet to dry and mix well.  Pour into 8-inch non-stick cake pan sprayed with non-stick cooking spray.  Bake for 1 hour to 1 1/4 hour or until toothpick inserted in center comes out dry.

FROSTING: CAROB
12 oz. Fat Free Cream Cheese
3 tsp. Carob Powder
1 tsp. Vanilla
In a small mixing bowl stir all the ingredients until smooth

FROSTING: BEET
12 oz. Fat Free Cream Cheese
1 tsp. Beet Powder
1 tsp. Vanilla
In a small mixing bowl stir all of the ingredients until smooth.

VEGGIE BONES
Ingredients:
3 C. Minced Parsley
1/4 C. Carrots, chopped very fine
1/4 C. Shredded Mozzarella or Grated Parmesan
2 Tbl. Bran
2 tsp. Baking Powder
1/2 to 1 C. Water

Preheat oven to 350 degrees, rack on the middle level.  Lightly grease a large baking sheet.  Stir together parsley, carrots, cheese and oil.  Stir together flour, bran and baking powder and mix well with vegetables.  Gradually add 1/2 C. water, mixing well to make a moist but not wet dough.  Knead for 1 minute.  Roll dough out to 1/2 inch thick.  Using a cookie cutter, cut out shapes and put on baking sheet.  Gather the scraps and re-roll and cut out more.  Bake for 20-30 minutes, until biscuits have browned and hardened slightly.  Transfer to a rack to cool.  Store in airtight container.  Makes 12-24 biscuits. Courtesy of:  "Wild About Animals"

PEANUT BRINDLE (WHEAT FREE)
Ingredients:
5 C. Rice Flour
1 Tbl. Cinnamon
1 tsp. Baking Powder
1 tsp. Baking Soda
1 C. Chopped Peanuts
1 C. honey
1 Egg
1/2 C. Peanut Butter
3/4 C. Applesauce
1/4 C. Oil
1/3 C. Water
2 1/2 tsp. Vanilla
Melted Carob for drizzling

Mix dry ingredients thoroughly.  Mix wet ingredients thoroughly.  Add wet to dry and mix until mixture is combined.  Mixture will be somewhat sticky.  You don't want mixture too dry.  Separate into two equal portions.  Place one portion on sheet of waxed paper and cover with sheet of plastic wrap.  Roll out dough over plastic wrap.  Place into 1/2 sheet pan.  Repeat with remaining portion on second 1/2 sheet pan.  With ruler and paring knife, score 3 inch squares.  Spray with water and sprinkle with chopped peanuts, and spray again.  Bake at 325 degrees for approximately 50 minutes.  Cool for 10 minutes.  Break apart where dough has been scored, then break in 1/2 again.  Place pieces on cooling tray.  Drizzle with melted carob.  Yield: approx. 85 pieces.

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