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Bentley’s snack page


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350 deg. 25-30 min.


6oz tuna                              3/4 C water

2 C cornmeal                    1/3 C oil

2 C flour


Mash tuna. Mix all ingredients until combined & knead on floured surface.  Roll to 1/4”.  Cut out shapes or small squares and place on lightly greased baking sheet.


3 cups wheat germ or rye flour                               1/4 cup molasses

3 cups oatmeal                                                       1 cup evaporated milk

1/2 cup wheat germ                                                1 cup water

6 tbsp. margarine, melted


Mix dry ingredients together.  Add remaining ingredients and blend until well mixed.  Dough will be stiff.  Chill for 3 minutes.  Take rounded teaspoons of dough and roll into balls.  Place on lightly greased cookie sheet and flatten.  Bake at 300 degrees for 1 hour.


2 cups whole wheat flour                             1 tbsp. safflower oil

1 cups rye flour                                           1 apple—grated

1/3 cup cornmeal                                         1/2 tsp. cinnamon

1-1/2 cups cold water


Combine all ingredients in a bowl, except the apple and water.  Add grated apple into the mixture and part of the water.  Turn out on a floured surface and incorporate more water if the dough is too stiff while kneading for 2 minutes or more.  Roll out to a thickness of 1/4”.  Use a knife to score the dough vertically and then horizontally so you have squares.  Do not cut right through the dough.  Place on a nonstick cookie sheet and bake at 325 degrees for 1 hour or until golden and you have firm sheet of baked product.  Let cool and then break off into squares.


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Bake at 350 F approx. 40 minutes


2          eggs                                               2  tablespoons dry milk

1/2       cup canned pumpkin                     2 1/2 cups wheat or white flour

1/2       teaspoon salt                                 water as needed


Blend eggs and pumpkin together; add salt, dry milk, and flour.   Add water as needed to make the dough workable.  The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.  You will need to mix this with your hands because it is too stiff for an electric mixer.  Roll to 1/2-inch thick.  Cut into shapes.  Place 1" apart on ungreased cookie sheet.