Recipes

1 1/2 c. whole meal flour

1 1/4 c. grated cheddar cheese

250g canola margarine

1 clove garlic, crushed

Pinch of salt

Milk

Grate the cheese and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball. Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 190 degrees for 15 minutes or until slightly brown, and firm. Makes 24 to 36, depending on size.

2 c. whole meal flour

2/3 c. cornflour

dash of salt

pinch of sugar

2 Tbsp. canola oil

1/2 c. chicken stock

2 eggs, mixed with 1/4 c. milk

1 egg, beaten

2 tsp. fresh crushed mint

Preheat oven to 180 degrees In a large bowl, blend together: flour, cornflour, sugar, salt Add oil, chicken stock and egg/milk mixture. Let sit 30 minutes Place mixture on floured surface Spread out dough 1/2cm thick. Cut into shapes and brush with beaten egg Bake 30 minutes, until golden brown. Let stand until cool.

Makes about 40 treats

3 c. whole meal flour

1/2 c. wheat germ

2 1/2 c. rolled oats

2 Tbsp. peanut oil

2 Tbsp. corn oil margarine

1 tbsp brown sugar

1/2c chocolate buttons melted (available in pet food section of the supermarket )

1/4 c. golden syrup

1 c. water

1/2 c. powdered milk

Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into squares or shapes 1/2 cm thick. Bake at 150 degrees for 1 hour. Makes24 to 36

1 Egg

1/3 C. Peanut Butter

1/2 C. Mashed Banana

1 Tbsp. Honey

1/2 C. Wheat Germ

1 C. Whole meal flour plus more for rolling out

1 Egg white for brushing tops of cookies before baking

Directions: In a bowl hand mix Egg, Peanut butter, Honey and Banana together until well incorporated. Add dry ingredients, mix well, and turn onto well floured bench and roll to desired thickness and cut into desired shape. Brush tops with the egg white if desired.