Try this Flea Terminator Dog Treats recipe.
- Carbohydrate 341.822513333333 g
- Cholesterol 3356.48 mg
- Fat 91.0004133333333 g
- Fiber 74.7461990509034 g
- Protein 156.881566666667 g
- Saturated Fat 29.4394933333333 g
- Serving Size 1 1 Serving (1691g)
- Sodium 2579.92716666667 mg
- Sugar 267.07631428243 g
- Trans Fat 7.03766666666667 g
- Calories 2676 calories
Step-by-step
- Preheat oven to 375~.
- Combine water and bouillon cubes; stir til dissolved.
- Mix all dry ingredients.
- Add eggs.
- Add bouillon water slowly, mixing well.
- Roll out on floured surface to 1/4" thick.
- Cut into shapes with cookie cutters.
- Place on ungreased cookie sheet.
- Bake 20 min.
- Turn off oven and leave in 3 hours or overnight to dry.
- Store in airtight container.
Brewers yeast drives the core aroma and nutritional profile of these biscuits, interacting with whole wheat flour and cornmeal to create a stable, dense dough structure. Dissolving bouillon cubes directly into the boiling water ensures the umami compounds distribute evenly throughout the dry ingredients without leaving concentrated pockets of sodium. Kneading whole grains requires rolling the mass uniformly to a one-quarter-inch thickness on a heavily floured surface so that moisture escapes symmetrically during baking. Baking at 375 degrees Fahrenheit for twenty minutes sets the starches and initiates Maillard browning across the exterior surfaces. Turning off the heat immediately afterward and leaving the treats inside the oven for three hours or overnight initiates a slow dehydration process, drawing out residual internal moisture until the biscuits achieve a hard, snap-crisp texture. Storing the finished snacks in an airtight container prevents atmospheric humidity from softening the dry matrix. While these treats do not require freezing, baked batches keep indefinitely in dry storage due to the near-complete moisture removal achieved during the extended oven-drying phase.
