2 1/4 cups whole wheat flour
1/2 cup nonfat dry milk
1 large egg
1/3 cup mashed ripe banana
1/4 cup vegetable oil
1 beef bouillon cube dissolved in 1/2 cup hot water
1 tablespoon brown sugar
Mix all ingredients until will blended.
Knead for 2 minutes on a floured surface.
Roll to 1/4-inch thickness.
Use a 2 1/2-inch bone-shaped cookie cutter
(or any one you prefer) and place on ungreased baking sheets.
Bake at 300°F (150°C) for 30 minutes.
Cool on wire rack.
Note: Original recipe by Betsey Roberts
in Florida, proud momma of 3 bulldogs!
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Recipe submitted by Diana Hatfield - Bixby.