Libby's "Pacific Northwestern Girl" Salmon Dog Treats

From the Desk of: Libby

Although I'm now an East Coast girl, I was born and raised in the Pacific Northwest, in western Washington state. In fact my full name - Liberty Bay - comes from a bay just outside of Poulsbo, WA, near Bainbridge Island (which is near Seattle).

Being a native of the Pacific Northwest, salmon is a food that's close to my heart. Truth be told, if I had my way it would be close to my taste buds more often, but I'll take what I can get!

These crunchy dog treats bring together the delicious taste of salmon and dill with the nutty flavors of flax seed and sunflower seed. What a great combination! And a great way to get a good salmon fix.

I should add that I've been told that these treats don't exactly enhance the bouquet of my "already-challenging" breath, but they're good enough that I'm willing to take the risk of scaring a few people off. 

I hope you enjoy them! 
Libby

Use cookie cutters to create a fish shape. 
It makes them tase even better!

1 can salmon with juice (8 oz.)
½ cup chopped fresh parsley (or 1 tsp dried)
1 tsp dill weed
3 eggs -- shells included
½ cup sesame seeds ground up in coffee grinder
½ cup flax seeds ground up in coffee grinder
2 (or more) cups whole wheat flour -- (2 to 3)

Directions:

Preheat oven to 375°F (190° C).

Put all ingredients into a food processor and mix very well. NOTE: Pour flour through the opening while the processor is on. Use enough flour to make the dough about the consistency of a pie crust (it will roll into a ball - once it does, it's ready to remove.)

Place on a floured surface and knead more flour into dough until it is easily rolled out. Roll out to about ¼" thick. Cut into shapes with a cookie cutter. Poke each cookie with a fork once or twice, so that cookies will not puff up. Bake on cookie sheets that have a nonstick spray coating.

Bake for 20 min. Turn and rotate cookie sheets, then bake about 10 more minutes.

Crunchy Beef Flavored Bagel Dog Treats

1 cup whole wheat flour
1 package yeast (1/4 ounce)
1 cup beef broth (or chicken), warmed
1 cup unbleached white flour

Directions:

Preheat oven to 375°F (190° C).

In a large bowl combine the whole wheat flour with the yeast. Add 2/3 cup beef (or chicken) broth and beat for about 3 minutes. Gradually add the remaining flour. Knead dough for a few minutes until smooth and moist, 
but not wet (use reserve broth as necessary).

Cover dough and let stand for 5 minutes. Divide dough into about 15-20 pieces, rolling each piece into a smooth ball. Punch a hole into each ball using your finger or end of spoon and gently pull the dough so that the hole is about 1/2" wide. Place dough on a greased cookie sheet and allow to rise 5 minutes. Bake for 25 minutes.

Turn heat off and allow bagels to cool in the oven.