Tomato Crackers
From the Kitchen of: Becky Draper
Number of Servings: 48
Ingredients:
¼ cup hot water
1 pkg. yeast
2 cups all purpose flour
1½ cups whole-wheat flour
8 beef bouillon cubes
1½ cups tomato juice
2 cups wheat germ
Instructions:
Place the hot water and bouillon cubes in a large mixing bowl and mash
with a fork
(TIP: grind up the bouillon cubes in a food processor or spice grinder
before adding to the water). Sprinkle yeast over the bouillon mixture and
let stand 5 minutes, or until yeast is dissolved.
Add the tomato juice, the flours, and wheat germ. Stir to form a smooth batter.
Divide dough into 4 equal balls. Roll out each ball onto a floured board to about ¼” thickness.
Cut into strips (using a pizza cutter works well) and then cut the strips
into squares
the appropriate size for your dog.
Place squares onto ungreased cookie sheet and bake at 300 degrees for
1 hour.
Turn off the heat and let the biscuits dry in the oven for 1 more hour.
Store in an airtight container to keep the crackers very crunchy.
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