Cooking for Dogs

     Living on a boat (and a budget) with two large dogs can be tricky when it comes to carrying enough dog food and treats between ports.  Each of our dogs get 3 cups of high-quality dog food per day.  On our boat, an 80 lb supply of dog food fits in a large Rubbermaid container and lasts 6-8 weeks.  So, having enough dog food isn't too difficult for us.  However, keeping fresh "treats" aboard becomes more challenging.  Janet has solved this by trying a few "dog recipes" aboard 'Charbonneau.' 

     The first recipe, 'Simple Simon's Birthday Bones', is from the Three Dog Bakery's Cookbook.  This book has a hundred, or so, interesting recipes for your canine companion.  The second recipe is one Janet found in Good Housekeeping magazine.  Both were regarded as "jowl smacking good" by our finicky judges, Max and Bailey. 

     If you have dog recipes of your own and want to share, please drop us a note!

Simple Simon's Birthday Bones

2 cups whole wheat flour
1 Tablespoon baking powder
1 cup natural peanut butter
1 cup skim milk

Preheat oven to 375.  In a bowl, combine flour and baking powder.  In another bowl, mix peanut butter and milk.  Add wet mixture to dry and mix well.  Turn out dough on a lightly floured surface and knead.  Roll out to 1/4 inch thick and cut out shapes.  Place on a greased baking sheet and bake for 20 minutes or until lightly brown.  Cool on a rack, then store in an airtight container. 

Doggy Treats

1 1/2 cups all-purpose flour
3/4 cup multigrain oatmeal or quick-cooking oats, uncooked
1/4 cup honey crunch wheat germ
1/4 cup chunky or smooth peanut butter
1/4 cup salad oil
1 teaspoon baking powder

Preheat oven to 350.  In a large bowl, with mixer at low speed, mix 1 cup flour with remaining ingredients and 1/2 cup water until well blended.  With Spoon, stir in remaining 1/2 cup flour. 

With floured hands, on well-floured surface, knead dough until dough holds together.  Roll dough 1/4 inch thick.  Cut into shapes.  Reroll scraps and repeat with remaining dough.

Bake on ungreased cookie sheet for 20 minutes; turn oven off.  Let cookie sheet remain in oven 1 hour.

Remove bones from cookie sheet to wire rack.  When cool, store in airtight container or freeze if not using right away.