Bark-a-licious Barley Brownies

1¼ lb. beef liver (or chicken livers)
2 c. wheat germ
2 tbsp. whole wheat flour
1 c. barley, cooked
2 whole eggs
3 tbsp. peanut butter (smooth is preferable)
1 clove garlic, crushed
1 tbsp. olive oil
1 tsp. salt (optional)
1 tsp. crushed or powdered canine vitamins (optional, but a very good way to get your dog his or her vitamins on the sly)

Preheat oven to 350 degrees.
Liquefy liver and garlic clove in blender or food processor. 
When smooth, add eggs and peanut butter, wheat germ, flour, and cooked barley.
Add processed liver mixture, oil and salt/vitamins; mix thoroughly.
Spread mixture in lightly greased 9" x 9" baking dish (you may also use foil or parchment paper if you wish to avoid the little bit of extra oil.)
Bake for 20 minutes.
When cool, cut into pieces that accommodate your dog's size.
Store in refrigerator or freezer. 
(Will keep well in the refrigerator for up to 2 weeks, but will store indefinitely in freezer if well wrapped.)

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Doggie Birthday Cake/Cup Cakes

3/4 Cup Cornmeal (I used yellow)

1 - 1/4 Cup Flour (wheat if you have it)

1 tsp. Baking Powder

1 tsp. Baking Soda

1 Tbspoon Molasses

1 Tbspoon Honey

1 Lg. Egg, slightly beaten

1 Cup Water ( I used half water/half milk)

Jerky torn up into small bits (I used soft dog treats, lots of them lol)

8 oz. Low Fat Cream Cheese or Low Fat Sour Cream

Stir together cornmeal, flour, baking soda and powder.

Add Molasses, honey, egg and water or water/milk mixture.

Stir Well

Stir in small bits of jerky or dog treats.

Spread dough in 8" square pan or 12-muffin tin.

Bake at 350 degrees for 20 minutes, cool on racks in pan. 

When cool spread top or tops with cream cheese or sour cream.

Store in airtight container and refrigerate.

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Nina's Liver Treats

1.Whiz a pound of hormone free beef liver in your food processor to a
liquid goo (usually a minute or two at the most)

2.Add to the liver mixture, one egg (helps bind the mixture; if your
dog is allergic you can omit it)

3. Add to the liver, Canola oil  - few tsp. - optional

4. Into a large bowl, add about 2 cups of the flour of your choice to
start with. Wheat, millet, rye, quinoa, whatever you have on hand.
Optional: you can add ground flax seed, nutritional yeast, grated
carrots, dried cranberries.

5. Stir the liver mixture into the flour mixture, stirring 1/2 cup as
you go along. In the end, it should be the consistency of cookie
dough. Add more flour if you need to; or more liquid if it's too dry.
Form it into something that resembles a ball, more or less.

7. Onto a greased and very-well floured cookie sheet, add the dough
mixture. You can either pat it flat with well-floured hands, or roll
it with a very well floured rolling pin. If I use the rolling pin I
flour the ball of cookie dough and then use some saran wrap to
protect the rolling pin. Somehow I'm not too keen to have raw meat on
my antique wooden rolling pin. Sometimes if I have disposable rubber
gloves I use that to keep my hands really clean.

As the dog rarely cares what size or shape or thickness the cookies
are you can really be loose goosey about this.

8. Bake it in the middle of your oven at 350 degrees for around 15-20
minutes (depending on the thickness) when it's medium brown remove it
from the oven. (It will be soft to the touch like muffins but
shouldn't be gooey)

9.While it is still warm, I score/ slice the cookies, directly on
the cookie sheet (Cleaner and much quicker). I'm into quickness here
so I slice all in one direction first, slicing every 1/2" from one end
to the other; then repeat it in the other direction.

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