Dogs really ARE Miracles with Paws!!

Tuesday, July 15, 2014

Tasty Tuesday: The Tuna Edition



Orion’s Fish Fudgies

12 to 14 oz of canned tuna, salmon or mackerel - do not drain
 
1 1/2 cups unbleached all purpose flour
1 teaspoon minced garlic (optional)
2 eggs
Grated parmesan cheese (optional)

Process fish, garlic and eggs in food processor or blender or mix in a bowl, mashing thoroughly with a fork. Add remaining ingredients and mix to a brownie-like consistency. Spread into a 9x9-inch greased pan.
 

Bake at 350 degrees F for 20 minutes. When the fudgies are done, they will have a putty-like texture and the edges will pull away from the sides of the pan. Let cool until easy to handle, then cut into bars. These bars are easy to break up but don’t crumble easily. I usually cut them into three strips one way and eight or nine strips the other way.
 

Allow to cool thoroughly before putting into a sealed container.
 

Will keep for one week in the refrigerator or six months in the freezer.
 

Orion’s Fish Crunchies 

Same ingredients as above. After mixing, spread in a 9x15-inch greased pan. The dough will be about ¼ inch thick; if you want thinner crunchies, use a bigger pan or divide into two pans.
 

Bake at 350 degrees for 30 minutes. When the dough is done, it will pull away from the sides of the container. Remove from the oven and allow to cool until easy to handle. Reduce the oven heat to 300 degrees.
 

Using a pizza cutter (the type with a rolling metal wheel), cut the dough into strips one way and then the other way. This dough does not rise appreciably nor does it shrink. I like to cut it into quarter inch cubes.
 

Use a spatula to pick up the pieces and spread out in a single layer making sure the pieces aren’t touching. One tray of dough will make about 1 ½ trays of crunchies. Place in the oven and bake for about one hour. The crunchies are done when they feel hard and barely springy to the tip of a spoon pressed on top. If they burn a little on the bottom, don’t worry—most dogs are not connoisseurs and will love them burned. If you want to prevent burning, I recommend using Air-Bake cookie trays.
 

Allow to cool thoroughly before placing in a sealed container. These will keep for one week at room temperature, one month in the refrigerator and six months in the freezer. My thanks to Shirley for her recipe!! 





9 comments:

BeadedTail said...

Yep, we knew it, you're kitties! :)

Lee said...

Well I think I could try those. I like things that come from the sea.
Sweet William The Scot

Dory and the Mama said...

Wow....those sound nommy!
Smileys!
Dory

Mitch and Molly said...

yummmmmm - we need mom to make these for us. We always have tuna in the house cause our dad loves it!

Love ya lots♥
Mitch and Molly

Miss Harper Lee said...

OK, so clearly you have the very best dog mom ever. These sound fabulous! They are on the never-ending list of Treats to Make!

ann thompson said...

Duke is giving me the look that says he wants me to make these :)

Olive said...

Crunchy and fishy? Sounds pawsome!

harrispen said...

Yum!

M. K. Clinton said...

Bentley and Pierre would LOVE these. I'm looking for something that i can use my new dog cookie cutters with. Would these press out after they are baked instead of cutting them?