February 16, 2018

BARK, IF YOU’RE HAPPY

The ultimate recipe for gourmet dog treats

On any given day, you’ll find baker Ruben Toraño in the kitchen at Commissary, piping mousses into golden sponge cakes, boiling bagels, and whispering motivational mantras into rising mounds of sourdough. And most of the time he’s baking for a clientele that’s, well, human. But in honor of the Lunar Year New that ushers in the Year of The Dog, we’re whipping up a batch of Ruben’s famous dog treats. With this recipe, you can too.

Ruben’s Doggie Treats
1 cup rolled oats
1/3 cup butter
1 cup boiling water
3/4 cup cornmeal
2 teaspoons sugar
2 teaspoons peanut butter
1/2 cup milk
1 cup cheddar cheese
1 egg
3 cups whole wheat flour

Preheat oven to 325Fº. In a stainless-steel bowl, mix the rolled oats, butter, and boiling water. Let rest for 10 minutes. Add cornmeal, sugar, peanut butter, milk, cheese, and egg. Mix until combined. Then add whole wheat flour—one cup at a time—until dough is stiff and malleable.

Roll the dough out to 1/2–1-inch thickness. Cut into shapes using cookie cutters. (We like the idea of a gingerbread man shape.) Bake for 35–45 minutes. Let cool before serving. Yield 20 large biscuits.

The details: Try one of Ruben’s made-for-people treats at Commissary, 1217 Main Street.