Mutt Meatballs
- 1/2 pound ground beef
- 1/3 cup grated cheddar cheese cup rye flour
- 1 carrot, finely chopped/grated
- 1/2 cup bread crumbs
- 1 egg
- 1 teaspoon tomato paste
Preheat oven to
350º . Combine all ingredients in a bowl. Scoop out by the
spoonful and roll into mini-size meatballs. Place the meatballs on a
cookie sheet Bake 15 to 20 minutes. Store in the refrigerator
Put these ingredients into a food
processer, mix VERY WELL. Pour potato flour through the opening while the
motor is running. I can't tell you exactly how much, but I would guess
about 2-3 cups. When the dough forms, like a pie curst, and rolls into a
ball it is ready to take out.
Dump this mess onto potato floured
counter or board. Knead more flour into this and when it is a rolled out
cookie consistancy, it is ready to roll out into about 14 inch thick. I
use a pizza cutter to roll our long strips and then cut crosswise to make
samll squares . If you want FANCY you may use a cookie cutter. Bake on
cookie sheets, sprayed Pam or line the sheet with parchemnt paper. I put
in as many as will fit. Usually two whole cookie sheets suffices. I bake
this in a 375º oven for 20 min. Turn and rotate the cookie sheets and bake
about 10 more minutes. You can make them as soft or as hard as you want.
Preheat oven to 400F. Lightly oil a
cookie sheet. Combine flour and charcoal. Add all the other
ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake
15-20 minutes. Store in airtight container in the refrigerator.
Archie Squares
- 2 1/2 cups whole wheat flour
- 1/2 cup powdered dry milk
- 1/2 tsp. garlic powder
- 1 tsp. brown sugar or honey
- 6 tbs. meat or bacon drippings, cold right from
refrigerator, not melted or soft!
- 1 egg, slightly beaten
- 1/2 cup Ice water
Preheat oven to 350F. Lightly oil a cookie sheet.
Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings
until mixture resembles corn meal. Mix in egg. Add enough water so that
mixture forms a ball. Using your fingers, pat out dough onto cookie sheet
to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick
each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on
rack. Store in airtight container.
Wheat-Free Scotty Biscuits
- 1 cup oatmeal
- 1 cup rye flour
- 2 tablespoons sugar
- 1 tablespoon melted butter or margarine
- 1/2 cup milk
Combine oatmeal, 3/4 cup of the rye flour, sugar and
butter together. Slowly add the milk till a firm but slightly sticky dough
forms. Scrape out dough onto a wooden board or counter. Knead in the rest
of the rye flour till the dough stiffens a little. Wrap in saran wrap and
chill for one hour.
Preheat oven to 350 degrees. Roll out dough till 1/4
inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place
on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and
let biscuits rest till cool in oven with the door closed. Store in
air-tight container for up to 2 weeks.
Cheesie Bites
- 1 cup wheat flour
- 1 cup grated cheddar cheese
- 1 tablespoon soft butter or margarine
- 1/2 cup milk
Mix flour and cheese together. Add the softened butter.
Slowly add milk till you form a stiff dough. You may not need all of the
milk. Knead on floured board for a few minutes.
Roll out to 1/4 inch thickness. Cut into shapes and
place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let
cool in oven with the door slightly open till cold and firm. Refrigerate
to keep fresh.
Doggy Oatmeal Cookies
- 1 cup uncooked oatmeal
- ¾ cup cornmeal
- 3 cup whole wheat flour
- ¾ cup powdered milk
- ½ cup margarine
- 1 tsp. bouillon granules
- 1 ½ cup meat broth or hot water
- 1 egg, beaten
Preheat oven to 325F. Dissolve bouillon in meat broth,
while still hot, put some of the broth into a blender with the garlic and
blend on high. Pour all broth into large bowl, add margarine & oatmeal &
stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal & egg.
Add flour, 1/2 cup at a time, mixing well after each addition. Knead by
hand, adding more flour if needed. Roll on floured surface to 1/2" thick,
cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow
to cool & dry out until hard.
Soft Doggie Cookies
- 3 (2 1/2 oz. each) jars of baby food; either beef or
chicken
- 1/4 cup Dry milk powder
- 1/4 cup Wheat germ or cream of wheat
Combine all ingredients in bowl and mix well. Roll into
small balls and place on well-greased cookie sheet. Flatten slightly with
a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on
wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with
teeth problems.
Fido's Favorite Treats
Store in the refrigerator or in the freezer as these can
go moldy if left at room temperature for very long.
- 1 cup rolled oats
- 1/3 cup margarine or butter
- 1 cup boiling water
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons chicken or beef instant bullion
- 1/2 cup milk
- 4 ounces shredded cheddar cheese ( 1 cup)
- 1 egg, beaten
- 2 cups white or wheat flour
Preheat oven to 325 degrees.Grease cookie sheets. In
large bowl combone rolled oats, margarine and water; let stand for 10
minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well.
Add flour 1 cup at a time, mixing well after each addition to form stiff
dough.
On floured surface, knead in remaining flour until dough
is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to
1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie
sheets.
Bake for 35 to 45 minutes or until golden brown. Cool
completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.
Milk Bone Dog Biscuits
- 3/4 cup hot water
- 1/3 cup margarine
- 1/2 cup powdered milk
- 1 teaspoon salt
- 1 egg, beaten
- 3 cups whole wheat flour
- Variation: increase margarine to 1/2 cup and add 2
teaspoons sugar
In large bowl pour hot water over the margarine. Stir in
powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a
few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut
into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry
out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30
cents per pound.
Healthy Dog Snacks
- 1 3/4 cups plain flour
- 2 tsp toasted wheat germ
- 1/2 cup brown sugar
- 1/4 cup sesame seeds
- rind of 1 lemon
- 12 tsp butter or margarine
- 1/2 cup ground walnuts
- 1/2 tsp vanilla extract
Combine all the ingredients. Knead until
thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap
loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick
slices (across roll). Preheat oven to 375F. Place cookies on an ungreased
cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.
Veggie Bones
- 3 cups minced parsley
- 1/4 cup carrots, chopped very fine
- 1/4 cup shredded mozzarella or parmesan cheese
- 2 tablespoons olive oil
- 2 3/4 cups whole wheat flour
- 2 tablespoons bran
- 2 teaspoons baking powder
- 1/2 to 1 cup of water
Preheat oven to 350 degrees, rack on middle level.
Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine
all the dry ingredients and add to veggies. Gradually add 1/2 cup of
water, mixing well. Make a moist but not wet dough. If needed, add a
little more water. Knead for one minute.
roll dough out to 1/2 inch thickness. Using cookie
cutter or a glass, cut out the shapes and transfer them to the baking
sheet. Gather the scraps and reroll and cut.
Bake for 20-30 minutes until biscuits have browned and
hardened slightly. (They will harden more as they cool.) Speed cooling by
placing them on wire racks. Store in airtight tin.
Vegetarian Dog Biscuits
- 2 1/2 cups flour
- 3/4 cup dry milk powder
- 1/2 cup vegetable oil
- 2 tbs. brown sugar
- 2 vegetable bouillon cubes; dissolved in
- 3/4 cup boiling water
- 1/2 cup carrots (optional)
- 1 egg
Preheat oven to 300F. Mix all ingredients into a ball
and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or
strips, or a cutter shape of your own choice. Place on ungreased cookie
sheet and bake 30 minutes at 300F.
Apple Crunch Pupcakes
- 2 3/4 cups water
- 1/4 cup applesauce, unsweetened
- 1/4 teaspoon vanilla
- 4 cups whole wheat flour
- 1 cup dried apple chips ( you can also use fresh
fruit)
- 1 tablespoon baking powder
- 1 egg, beaten slightly
- 4 tablespoons honey
Preheat oven to 350 degrees. Spray muffin tin with
cooling spray.
Mix all wet ingredients thoroughly. Combine
dry ingredients in separate bowl. Add wet to dry slowly , scraping well to
make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4
hours or until a toothpick inserted into center comes out dry. Sotre in a
sealed container. Makes around 12-14 pupcakes.
Poofy Doggy Drops
- 1 pkg. dry yeast
- 1/4 cup warm water(110-115F.)
- 1 1/2 cups whole wheat flour
- 1 cup flour
- 1 pkg. unflavored gelatin
- 1 cup dry milk powder
- 1/4 cup corn oil
- 1 egg
- 6 oz pet food,canned
- 1/4 cup water
Dissolve yeast in 1/4 cup warm water. Mix
all dry ingredients together. Add the rest of the ingredients . (Dough
will be very stiff. Drop dough by level half-teaspoons onto ungreased
cookie sheet. Bake in a preheated 300F. oven 25 minutes. Leave in oven to
dry and cool. Store in airtight container.
Bonnie's Sunshine Liver Brownies
contributed by RosaKiana Rossi
The recipe makes a lot of brownies so keep any
leftovers (should there be any) in the freezer because they spoil real
easy.
- 3 to 3 1/2 lbs of liver, beef or chicken
- 1 C whole wheat flour
- 2 C white flour
- 1/2 C corn meal
- 1 med shaker of grated parmesan cheese
Preheat oven to 350 degrees. Cover cookie sheet with
foil, coat with cooking spray, sprinkle lightly with corn meal and set
aside. Process liver in food processor or blender until it looks like milk
chocolate. Pour into large mixing bowl and blend in the rest of the
ingredients. Spread evenly onto cookie sheet (the mixture will be thick)
and sprinkle lightly with corn meal. Bake until no pink is left. I usually
bake them for about 30 min for one pan and then turn the oven off but
leave the brownies inside until they are cool. Cut in pieces and be ready
to be loved by your dog(s). I have yet to meet a dog that doesn't like
SLBs and I think that this is about the greatest bait on earth... Enjoy!!!
Panda's Party Cake
contributed by Kymythy Schultze,
Affenbar Newfoundlands
- 2/3 cup ripe mashed bananas
- 1/2 cup softened butter
- 3 large eggs
- 3/4 cup water
- 2 cups unbleached white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans
- 1/2 cup dried fruit bits
In mixing bowl, beat together mashed banana and butter
until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat
until smooth. Add nuts and fruit. Spoon batter evenly into oiled and
floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire
rack 5 minutes, remove from pan, replace on rack and cool.
Optional Frosting
- 2 cup mashed banana
- 1 Tblsp butter
- 6 Tblsp carob powder
- 2 tsp vanilla
- 3 Tblsp unbleached flour
- 1 tsp. cinnamon
Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans.
The frosting contains carob, which is a safe (almost tastes like)
chocolate substitute
Newf
Breakfast Bars
Contributed by Martha Taylor-Young, RNC, Dragon Rest Newfoundlands
I love this recipe because it makes a lot & it's so
easy, you just throw everything into the bowl, mix & pat onto 2 greased
cookie sheets, no rolling or cookie cutters.
- 12 c. oatmeal
- 4 c. whole wheat flour
- 8 eggs
- 3/4 c. oil
- 2/3 c. honey
- 1/2 c. molasses
- 2 c. milk
- 1 large can solid pack pumpkin (optional)
- 3 to 4 mashed bananas (optional)
Preheat oven to 325. Grease 2 cookie sheets
Dump everything into a VERY large bowl. Mix this
whole mess together (I use my hands, AFTER I take my rings off, another
story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1
hour turn oven off, crack oven door & allow cookies to cool in oven. Break
into whatever size you want (mine like LARGE).
These freeze really well. My guys love these, they sit
in front of the oven waiting.
Darlene's Favorite Dog "Cookie"contributed
by Darlene Stever, Moksgm'ol Newfs
My favorite dog "cookie" (low-fat, low-calorie, about
20 calories per 4" cookie).
- 2 cups rye flour
- 1/2 cup vegetable oil
- 2/3 cup warm water
- 1/2 cup white flour
- 1/4 cup cornmeal
Mix well. I usually add about 1/4 tsp either vanilla or
mint flavor.
Roll out to 1/4" thick. Cut into shapes (I usually use
about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for
30 minutes at 350 degrees.
Surprise Snacks
- ¼ cup hot water
- 8 each chicken or beef bouillon -- cubes
- 1 package dry yeast
- 1 ½ cups tomato juice
- 2 cups flour , divided
- 2 cups wheat germ
- 1 ½ cups whole wheat flour
Place the hot water and bouillon cubes in a large mixing
bowl and mash with a fork. Sprinkle yeast over this mixture and let stand
about 5 minutes, until yeast is dissolved. Add the tomato juice, half the
flour and the wheat germ and stir to form a smooth batter. Gradually work
in the remaining flour and the whole wheat flour with your hands. Divide
the dough into 4 balls. Roll each ball out on a floured board to about
1/4" thick. Cut into shapes and place on ungreased cookie sheets about an
inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and
let biscuits dry in oven for about 4 hours or overnight with the door
propped open slightly. Store in airtight container.
Liver Bow-wownies
contributed by Ruth Landmann
- 2 lbs chicken livers
- 2 C corn meal
- 2 C wheat germ
- 2 eggs
- 2 1/2 tsp. granulated garlic (not salt)
- 1/2 C dried parsley
Liquefy livers in food processor, pour into mixing bowl
and add other ingredients. Mix until smooth like a brownie batter. Spread
on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the
pan) until it's evenly spread about 1/3 inch thick. Bake at 350 F for
about 35 minutes. When cool cut into squares, or whatever shapes you
prefer. I keep them in a ziplock bag in the refrigerator.
Boo's Biscuits
Contributed
by Sandra Strassman-Sundy
- 3 1/2 cup whole wheat flour
- 2 cup Quaker oats
- 1 cup milk
- 1/2 cup hot water
- 2 beef or chicken bouillon cubes
- 1/2 cup meat drippings
Dissolve bouillon cubes in hot water. Add milk and
drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid
ingredients into dry ingredients and mix well. Press onto an ungreased
cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off
heat and leave in the oven to harden. Refrigerate after baking.
Nutty Bones
- 1 3/4 cups flour
- 1/4 cup sesame seeds
- 1/2 cup brown sugar
- 12 tbs. butter
- 1/2 cup ground walnuts
- 1 egg yolk
- 1/2 cup vanilla extract
- 2 tbs. toasted wheat germ
Combine ingredients, knead until thoroughly blended.
Roll out till 1/2" thick. Cut into shapes or just squares. Bake at 375F on
ungreased cookie sheet for 12-15minutes. Cool. Store in airtight
container. Keeps 2 weeks.
Liver Treats (for dogs)
Contributed by Sandra Strassman-Sundy
- 1 lb. pureed liver
- 2 cups corn meal
- 1 cup flour
- dash garlic salt or powder
Spread out on cookie sheet in a thin layer. Bake at 350
for about 20 minutes. Cool and cut into small pieces.
Dog-Gone Good Snacks
- 3 1/2oz Jar liver or beef baby food
- 1/3 cup Wheat germ
- 2/3 cup Non-fat dry milk
Mix all ingredients well.. Drop by the tablespoons onto
a greased cookie sheet. Bake in a preheated 350F oven for 12-15 minutes.
Cool. Store in the refrigerator.
Fox Run Dog Biscuits
Contributed by Sandra Strassman-Sundy
- 2 1/2 cup whole wheat flour
- 1/2 cup nonfat dry milk powder
- 1 tsp. sugar
- 1 tsp. salt
- 6 Tbsp. margarine or oil
- 1 egg
- 2/3 cup cold water
Combine dry ingredients and mix well. Add the remaining
ingredients and stir with a wooden spoon to form a stiff dough.
Alternately, combine all ingredients in a food processor and process until
dough forms.
Roll out to a thickness of about 1/2 inch; cut into dog
bone shapes with dog bone cutters or into sticks about three inches long
and 3/4 inch wide.
Bake on an ungreased baking sheet for 25 minutes in a
350 oven. Cool on a rack, then store in an airtight container. Yield:
approximately 20 biscuits
Cheese Multi-Grain Dog Biscuits
- 1 cup uncooked Oatmeal
- 1/4 cup butter or bacon drippings
- 1 egg, beaten
- 1 1/2 cups hot water
- 1 cup cornmeal
- 1/2 cup powdered Milk
- 1 cup wheat germ
- 4 oz (1 cup) grated cheese
- 3 cups whole wheat wlour
In large bowl pour hot water over oatmeal and
butter/bacon drippings; let stand for 5 minutes. Stir in powdered milk,
grated cheese, egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3
cup at a time, mixing well after each addition. Knead 3-4 minutes, adding
more flour if necessary to make a very stiff dough. Pat or roll dough to
1/2" thickness. Cut into shapes and place on a greased baking sheet. Bake
for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or
longer. Makes approximately 2 1/4 pounds.
Bacon Bits for Dogs
Contributed by Sandra Strassman-Sundy
- 6 slices cooked bacon, crumbled
- 4 eggs, well beaten
- 1/8 cup bacon fat
- 1 cup water
- 1/2 cup non-fat dry milk powder
- 2 cup graham flour
- 2 cup wheat germ
- 1/2 cup cornmeal
Mix ingredients with a strong spoon; drop heaping
tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15
minutes. Turn off oven and leave cookies on baking sheet in the oven
overnight to dry out. Yield: about 4 dozen dog cookies.
Marion's Dog Bone Biscuits
Contributed by Sandra Strassman-Sundy
- 2 eggs
- 2 Tbsp. soy flour
- 2 Tbsp. wheat germ
- 1/2 tsp. salt
- 4 Tbsp. cold water
- 2 cup whole-wheat flour
- 2 Tbsp. nonfat dry milk powder
In a large bowl, beat the eggs, then add the next four
ingredients. Combine the wheat flour and milk powder and mix into the
dough. Beat with a wooden spoon or work into a stiff dough with your
hands, leaving any dry bits and crumbs in the bowl.
Pat the dough into a rectangle about 1/2 inch thick,
then cut into bones with a cookie cutter or sticks 3" x 3/4".
Place on ungreased baking sheet and bake at 350 for 25
minutes. Remove from oven; flip the bones over and bake for another 25
minutes. Cool on racks, then store in an airtight container. Yield: about
16 biscuits
Bait Snacks
- ½ cup warm water
- 1/2 cup powdered dry milk
- 1 pound liver, chopped
- ½ cup wheat germ
- 1 teaspoon garlic powder
- 1 cup corn meal
- 1 cup whole wheat flour
Liquefy liver and water in food processor. Pour into a
mixing bowl and add all the other ingredients. Mix well and pour onto
greased cookie sheet. Spread evenly. Bake at 350 degrees for 30 minutes.
Cut quickly into squares while hot (or use cookie cutter) . Store in
freezer. Variation: You can substitute ½ cup peanut butter instead
of the liver and garlic.
Dog Biscuits
Contributed by Sandra Strassman-Sundy
- 2 1/2 cups whole wheat flour
- 1/2 cup nonfat powdered milk
- 1 tsp. sugar (or less)
- 1 tsp. salt (or less)
- 1 egg
- 1 tsp. beef or chicken bouillon granules
- 1/2 cup hot water
In a large bowl, dissolve bouillon in hot water. Cool to
room temperature. Add remaining ingredients. Knead for three minutes or
until dough forms a ball.
Roll dough until 1/2" thick; cut into dog bone shapes.
Bake on lightly greased cookie sheet for 30 minutes at 350.
"Good Dog" Cookies
- 1/2 cup powdered milk
- 1 egg, well beaten
- 2 1/2 cups flour
- 1/2 tsp garlic salt
- 1 1/2 tsp brown sugar
- 1/2 cup water
- 6 tblsp gravy
- Baby food meat
Mix all ingredients well. Roll out on a floured board
about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to
dry. Cookies should be hard. Store in an airtight container.
Johanne's
Liver Treats
contributed by Johanne Ambis, owned by an
English Setter named Chutney
- 1 lb. beef liver
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2 eggs
Puree liver in food processor. Add eggs, whole wheat
flour and cornmeal. Grease cookie sheet and pour mixture onto cookie
sheet. Bake in 350 oven for 20 minutes, flipping over halfway through
baking. Cut into desired sized squares.
I usually place 1/2 of this recipe in a tupperware and
keep in the fridge. The other half I freeze.......these freeze well.
Peanut Butter Puppy Poppers
contributed by Nicole Curran, owned
by a pug in Delaware
- 2 cups whole-wheat flour
- 1 tbsp. baking powder
- 1 cup peanut butter (chunky or smooth)
- 1 cup milk
Preheat oven to 375'F. In a bowl, combine flour and
baking powder. In another bowl, mix peanut butter and milk, then add to
dry ingredients and mix well. Place dough on a lightly floured surface and
knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out
shapes. Bake for 20 minutes on a greased baking sheet until lightly brown.
Cool on a rack, then store in an airtight container. --- This is the
original recipe, but I have found the cookies burn easily.
Banana Biscotti
- 5 cups flour
- 1/4 cup peanuts, chopped
- ½ teaspoon baking soda
- 1 egg
- ¼ cup vegetable oil
- 1 ½ cups banana, pureed
- 2 teaspoons vanilla
- water
Preheat oven to 325F. Place dry ingredients in large
bowl. Make a well in the center. Blend egg, oil and banana together. Add
into the dry ingredinets in well. start combining together. Add water, one
teaspoon at a time as needed. Knead by hand on table until mixed
thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that
log iis 6" -- 7" wide by 1" high. Place on non-stick baking sheets or
lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10
minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake
for about 20 minutes or until golden brown. Cool. Store in airtight
container.
Garlic Bites for Dogs
- 1 cup flour
- 4-6 cloves garlic
- 1/4 cup hot water
- 1/8 cup chopped nuts or seeds
- 1 tbs. vegetable oil
- 1 egg, beaten
- dry milk powder
Mix all ingredients in bowl (or food processor) and add
enough milk powder to make firm dough. Roll out dough to thin sheet, put
flour on sheet and cut dough with cookie cutter of your choice. Place on
oiled cookie sheet. Bake at 300F. for about 45 minutes, for hard lightly
toasted biscuits. Let sit in turned off oven to finish drying if you like.
Bulgar Biscuits
Contributed by Sandra Strassman-Sundy
- 3 cups flour
- 3 cups whole wheat flour
- 2 cups bulgur wheat
- 1 cup corn meal
- 1 1/2 instant non-fat milk
- 3 cups chicken broth
- milk
Mix flours, bulgur wheat, corn meal, and instant milk.
Add 2 cups broth; mix well with hands until dough gets stiff. Add more
broth as necessary. On lightly floured surface with floured rolling pin,
roll dough to 1/4" thickness. Cut out biscuits. Place on ungreased baking
sheet. Brush each lightly with milk. Bake at 300 for 45 minutes. Turn off
oven; leave biscuits in oven overnight.
Chicken Liver Cookies
- 2 cups Flour
- 3 tbs. Vegetable oil
- 1 cup wheat germ or cormeal if wheat allergies are a
problem
- 1 egg, lightly beaten
- 1/2 cup chicken broth
- 2 tsp. parsley
- 1 cup cooked chicken liver, chopped
Combine flour and wheat germ. In separate bowl, beat egg with oil, then
add broth & parsley, mix well. Add the dry ingredients to bowl a little at
a time, stirring well. Fold in chicken livers and mix well. Dough will be
firm. Turn dough out on lightly floured surface and knead briefly. Roll
out 1/2" thick and cut into shapes. Place on greased cookie sheet 1"
apart. Bake at 400F for 15 minutes or until firm. Store in refrigerator.
Wheatless Tuna Biscuits
- 1 cup yellow cornmeal
- 1 cup oatmeal
- 1/4 tsp. baking powder
- 1/2 tsp. garlic powder
- 1 small can tuna in oil , undrained
- 1/3 cup water
Grind oatmeal in processor to make a coarse flour. Set
aside in small bowl. In food processor, whirr tuna with the oil, and water
then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse
to knead for 2-3 minutes. Knead on floured surface till it forms a soft
ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on
lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.
Doggie Liver Dip
Contributed by Sandra Strassman-Sundy
- 1 lb. beef liver
- 2 cups beef bouillon
- 1 Tbsp. minced onion
- 1 16-oz. container plain yogurt
Cut liver into chunks. Cover with bouillon and simmer
until completely cooked; drain. Put liver and remaining ingredients in
food processor. Blend until smooth. If necessary, add reserved bouillon or
water to achieve desired consistency. Refrigerate immediately. Use within
3-4 days.
Serve with raw carrots, celery, or pieces of dog
biscuits. Alternately, use to stuff cooked marrow bones.
Peanut Butter Dog Biscuits
- 1 ½ cups water
- ½ cup oil
- 2 eggs
- 3 tablespoons peanut butter
- 2 tsp. vanilla
- 2 cups flour
- ½ cup cornmeal
- ½ cup oats
Blend wet ingredients together. Whisk dry ingredients
together and mix into wet mixture to form a ball of dough. Roll out and
shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20
minutes at 400 F. Turn off oven and allow the biscuits to cool in oven
until crisp and hard. Store in airtight container.
Another version of Peanut Butter Dog
Biscuits
- 1 cup flour
- 1/2 cup milk
- 2 Tbs peanut butter
- ¼ cup grated parmesan cheese
- 1 tsp baking powder
- 1 egg white
- 1 Tbs chicken broth
Mix flour and milk until lumpy. Add peanut butter and
broth. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix
well or until it has the consistency of pancake batter. Add baking powder.
Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20
minutes until golden brown. Cool.
Gourmet Dog Biscuits
- 12-16 ozs. raw liver
- 1 1/2 lbs. white flour
- 8 ozs. Quaker Oats
- 3 bouillon cubes, (meat or chicken flavored)
- Approx. 1 cup water
- 2 eggs, beaten
Preheat oven to 350F. Grease 3 baking sheets. Chop the
liver finely, by hand or in food processor. Mix flour and oats, crumble in
the bouillon cubes, add eggs and the chopped liver. Add enough water to
make a firm but slightly sticky dough. Spread evenly on the sheets about
1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out
each portion. Remove uncut parts. Spread out on another cookie sheet and
repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.
Cheesie Bacon Biscuits
- 3/4 cup whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 stick margarine, softened
- 2/3 cup brown sugar
- 1 egg, slightly beaten
- 1 1/2 tsp. vanilla
- 1 1/2 cups regular oats, uncooked
- 1 cup (4 oz.) shredded cheddar cheese
- 2/3 cup wheat germ
- 1/2 lb. bacon, cooked crisp, drained, and crumbled
Combine flour, soda and salt; mix well and set aside.
Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing
well. Stir in remaining ingredients.
Drop dough by rounded teaspoons onto ungreased baking
sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or
so before removing to cooling rack.
No-Flea Dog Biscuits
- 2 cups unbleached flour
- 1/2 cup wheat germ
- 1/2 cup brewers yeast
- 2 ea. cloves garlic, minced
- 3 tbs. vegetable oil
- 1 cup chicken stock
Preheat the oven to 400F. and oil two or three baking
sheets. Combine first four ingredients. In a large mixing bowl, combine
garlic and oil. Slowly stir flour mixture and stock alternately into oil
and garlic, beating well, until the dough is well-mixed. Shape dough into
a ball. On lightly floured surface, roll out dough 12" thick. Using a 2"
biscuit cutter or knife, cut dough into rounds. Transfer biscuits to
prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off
heat and allow biscuits to dry in oven for several hours. Store in
refrigerator or freeze. Makes about 26 biscuits.
Fowl Weather Treats
Contributed by Sandra Strassman-Sundy
- 2 large jars chicken-flavored junior baby food
- 4 cups cooked ground turkey
- 1 cup grated cheddar cheese
- 1 cup cheddar cheese cracker crumbs
- 1 tsp. poultry seasoning
- 1 medium onion, minced
- 1 1/2 tsp. salt
- crushed cracker crumbs
Mix all ingredients and roll into balls (sized to suit
your dog). Roll balls into additional cracker crumbs. Place on wax paper
lined baking sheet and freeze until solid. Transfer to freezer bags and
store until ready to use.
When it is treat time, take out as many as needed, place
on ungreased baking sheet. Bake at 350 for 5-7 minutes or until cheese
melts. If you want to serve only a few, heat in microwave until cheese is
melted.
Bowser Biscuits
- 1 pkg. dry yeast
- 1/2 cup warm water
- 2 cups flour
- 2 cups warm chicken or beef broth
- 1 cup cornmeal
- 1/2 cup powdered milk
- 1 cup wheat germ
- 1/4 cup margarine or butter
- 2 cups cracked wheat
- 1/4 cup honey
- 4 cups whole wheat flour
- 1 Egg; Beaten
In small bowl, dissolve yeast in warm water. In large
bowl combine broth, powdered milk, margarine, honey, egg. Add yeast/water
and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix
well. Add whole wheat flour, 1/2 cup at a time, mixing well after each
addition. Knead in the final amounts of flour by hand and continue
kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to
1/2" thickness and cut into bone shapes. Place on a greased cookie sheet,
cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45
minutes. Turn off heat and leave in oven several hours or over night.
Makes approximately 3 1/2 pounds.
Traildog Biscuits
- 1 1/2 cups flour
- 1 1/2 cups whole wheat flour
- 1 cup rye flour
- 1 egg, beaten
- 1 cup oats
- 1/2 cup vegetable oil
- 1 cup cornmeal
- 1 3/4 cups beef or chicken broth
- 1/4 cup liver powder; available in health food stores
Preheat oven to 300F. Mix all dry ingredients in a large
bowl. Add egg, oil, and beef broth. Mix the dough, adding enough
additional flour to make a dough that can be rolled. On a floured surface,
roll to 1/2" thickness, then cut into shapes or squares. Prick with a
fork. Bake for 2 hours. Turn the oven off, and let biscuits stand in oven
overnight to harden. Store in airtight container.
Snickerpoodles
- 1/2 cup vegetable oil
- 1/2 cup shortening
- 1 cup honey
- 2 eggs
- 3 ¾ cups white flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ cup cornmeal
- 2 teaspoons cinnamon
Mix vegetable oil, shortening , honey with eggs. Beat
well. Add flour, soda and cream of tartar. Knead dough until mixed well.
Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon
together in a bowl and roll balls in mixture. Place 2 inches apart on a
greased cookie sheet . Press the balls down with a fork. Bake for 8-10
minutes at 400F. Cool on a rack. Store in airtight container/
Rudy's Pet Frosting
- 1/2 stick of butter
- 1/4 c dry cat or dog food
- 1/2 c sugar
- 1-2 T milk or water
- 1 T flour if needed for thickening
Put everything in a food processor and mix well until
desired thickness. Spread on pet's favorite cake or cookies. This is for
occassion treating only. Store in airtight container in refrigerator.
Homemade Frosty Paws
Contributed by Tina Ingerski
- 1 Quart plain or vanilla yogurt
- 1 banana or 1 lrg jar banana baby food
- 2 Tbsp peanut butter
- 2 Tbsp honey
- 2 Tbsp carob powder (optional)
If using regular banana mash well....mix all ingredients
until well blended ( you could use a food processor or blender) Place into
ice cube trays or small bathroom sized cups and freeze. Once frozen you
can store in freezer in plastic bag. The great thing is you can play with
recipe and add stuff that your dog likes. I use the carob powder or carob
chips . Some people add granola to theirs.
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