DOG BISCUITS
Ingredients
3 1/2 c Flour
2 c Whole wheat flour
1 c Rye flour
1 c Cornmeal
2 c Cracked wheat
4 tsp Salt
1/2 c Dry milk
1 Egg
1 pk Dry yeast (or 1 Tablet)
1 pt Chicken stock
Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters shaped like dog biscuits (if they are available). Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard.Note: This dough is extremely stiff to work with, but the end product is excellent.
From the Chester County, PA ASPCA
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Doggie Liver Treats
Servings: 6
1 lb Raw liver
2 Cloves garlic
1 Box corn muffin mix (martha
-White works well)
Heat oven to temperature listed for the corn muffins. In blender or food processor, mix liver and garlic until liquid. Mix it box of cuffin mix. Scrap onto a cookie sheet and pat to about 1/2 to 1 inch thick. Bake until very firm but not burned. Cut into squares. May be frozen.
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CHEESE BONE DOG COOKIES
Serving Size : 12
Ingredients
2 c Unsifted all-purpose flour
1 1/4 c Shredded cheddar cheese
2 clove Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tbs Water (up to 5 tbs.)
Preheat oven to hot (400 degrees)
Combine flour, cheese, garlic and vegetable oil in container of food
processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball.
Divide dough into 12 equal pieces. Roll out each piece to 1/2"
thickness. Cut out cookies using a cardboard pattern of a dog bone, 4 inches long or a dog-bone cookie cutter. Transfer to ungreased cookie sheet. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.
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Fido Bone Christmas Cookies
Yield: 80 servings
Ingredients
2 1/4 ts Dry yeast
1/4 c warm water
1tsp sugar
3 1/2 c All-purpose flour
2 c Whole wheat flour (or 2 c Cracked wheat flour)
2tbs milk
1 c cornmeal
1 c Rye flour
1/2 c Nonfat dry milk
4 ts Kelp powder
4 c beef or chicken broth
-------------glaze-----
1 Large egg
Preheat oven to 300F.
Sprinkle the dry yeast or crumple the compressed yeast over the water (110F if dry yeast, 100F if compressed yeast). Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes. (The mixture should be full of bubbles. If not, the yeast is too old to be useful.)
In a large bowl, place all the dry ingredients and stir to blend
them. Add the yeast mixture and 3 cups of the broth. Using your
hands, in the bowl, mix to form the dough, adding more broth if
needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the
second batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into an 18 x 13 x 1/4" rectangle. Cut it into desired shapes, using a 3 1/2-inch bone cutter or a 2 1/2-inch round cookie cutter. Reroll the scraps. Repeat the procedure with the remaining dough. (Note: The remaining dough must be used immediately, it cannot be stored for remaining use). For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies. Bake for 45 to 60 minutes or until brown and firm. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature. The baked cookies will keep for many months. Allow cookie sheets to cool completely between batches.
From: Rose's Christmas Cookies by Rose Levy Beranbaum
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OATMEAL BARKIES
1 1/2 cups all-pupose flour (unbleached preferred)
3/4 cup quick cooking oats, uncooked
1/4 cup wheat germ
1/4 cup smooth peanut butter
1/4 cup vegetable or soy bean oil
1/3 cup honey
1 teaspoon baking powder
1/2 cup water
In large bowl, with mixer set for bread, mix 1 cup flour with remaining ingredients and 1/2 cup water until well blended. Gradually stir in remaining 1/2 cup flour.
Preheat oven to 350 degrees F. On well-floured
surface, knead dough until dough holds together. Roll dough 1/4 inch thick. Using a cookie cutter, cut out as many shapes as possible. Bake on ungreased cookie sheet for 20 minutes; turn oven off. Let cookie sheet stay in oven 45 mins. to 1 hour. (This hardens the treat)
Place on cooling rack, abt 2 hours. When cool, store in
airtight container or freeze if not using right away. Makes about 15-20 dog treats depending on size
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CANINE RYE CRACKERS
2 cups rye flour
1/2 cup soy bean flour or 1/4 cup each white flour & corn meal
6 tbsp. oil
2/3 cup warm water
Blend flours. Mix oil with water; add flours. Mix well. Dough should form a ball. Pat out on lightly oiled cookie sheet to 1/4 inch. Cut into desired size pieces or with a dog biscuit cutter. Bake at 350 degrees for 40 minutes. Cool on wire rack.
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PUPPY TREATS
4 jars (3 1/2 oz.) strained beef, turkey, or liver baby food
1/2 cup dry milk
1 cup wheat germ
Mix ingredients. Roll into small balls, and flatten on greased cookie sheet. Bake at 350 degrees until brown. Cool two hours. Store in airtight containers in fridge. Makes about 3-4 dozen depending on size (Note; the smaller the puppy the smaller the treat balls should be, as they try to swallow the whole thing without chewing!)
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HOMEMADE CANNED FOOD
1 pound ground turkey
1 lb. ground lamb
2 cups cooked brown rice
2 eggs beaten
1/2 cup fresh chopped parsley
6 tbsp. wheat germ
1/2 cup carrots
1/2 cup peas
4 tbsp. minced garlic , or garlic powder (NOT GARLIC SALT!!)
Combine all ingredients in a large bowl and mix well. Put into a lightly greased loaf pan. Bake at 350 degrees for 60 minutes or until done. Serve in place of canned food or serve over dry dog food. (Recipe may also be halved using only one meat and halving everything else)
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PARMESAN POOCHIES
1 Pkg. Dry Yeast
1/4 C Warm Water
2 C Chicken Broth
2 Tab. Olive Oil
1/2 C Parmesan Cheese
1/2 C Powdered Milk
2 Tab. Dried Parsley
1 Tea. Oregano
2 Tea. Minced Garlic
1 C Wheat Flour
1/2 C Rye Flour
1/2 C Rice Flour
1 C Cracked Wheat
For the Glaze - 1 egg, 1 tablespoon milk
Bake at 325
In a large bowl,dissolve yeast in water. Add stock, oil, cheese, drymilk, and herbs. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using round or crescent-shaped cookie cutters, cut out treats. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 45 minutes. Remove from oven. In a small bowl, whisk together the egg and milk for the glaze. Brush the biscuits with glaze, turn and brush other side. Bake for an additional 30 minutes.
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BOWSER BAGELS
1/2 c. Wheat flour
2 1/2 c. white flour
1 tsp vegetable oil
1 large beaten egg
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. chopped carrots
1/2 c. frozed chopped spinach
1 1/2 tbs. garlic powder
3/4 c water
Combine dry ingredients. Slowly add oil and water, Carrots and spinach. Mix, then knead by hand. Form into donut hole size pieces. Poke hole in center forming bagel shape. Bake at 350 for approximately 45-50 minutes. Cool.
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CHICKEN LIVER CHEWIES
2 C Flour
3 Tab. Veg. Oil
1 C Cornmeal
1 - Egg Beaten
1/2 C Chicken Broth
2 Tea. Parsley
1 C Ground Cooked Chicken Livers
1 Tea. Brown Sugar
1 C Mashed Vegetables
Combine flour and cornmeal. In a separate bowl, beat egg with oil, then add broth and parsley. Mix well. Add 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 and bake at 400 for 15 minutes or until firm. Store in refrigerator.
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VEGGIE VARIETY
1 C Flour
1 C Wheat Flour
1/2 C Powdered Milk
1/2 C Wheat Germ
1/2 Tea. Salt
6 Tab. Margarine
1 - Egg
1 Tea. Brown Sugar
1 C Mashed Frozen Mixed Vegetables (if you can find it salt free all the better!)
Combine flours, wheat germ, powdered milk, and salt in large bowl. Cut in margarine until it resembles corn meal. Beat sugar and egg with whipping fork well. Add mashed vegetables to the egg mixture until a stiff dough is formed. Mix with hands until well mixed. Knead and roll out in a thick sheet. Cut with dog bone cookie cutter or other cookie cutter shapes.
Bake at 325 degrees until lightly browned.
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BIRDS AND BEE'S BITES
2 1/2 Tea. Dry Yeast
1 1/4 C Chicken Broth
1 - Egg
1/4 C Honey
2 Tab. Minced Garlic
3 C Wheat Flour
1 C Cracked Wheat
In a large bowl, dissolve yeast in 1/4 c warmed chicken broth. Add egg, honey, and garlic. Gradually blend in the flour rest of broth, and cracked wheat, adding enough wheat flour to form a bread-like dough. Transfer to a floured surface and knead until smooth. Shape the dough into a ball and roll to 1/4-inch thick. Using bone-shaped cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch apart. Bake at 325 for 45 minutes
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APPLE DOGGIE DELIGHTS
1 Large Apple
1/4 C Honey
1/2 C Water
1/2 Tea. Cinnamon
1 C Oatmeal
1 1/2 C Wheat Flour
1/4 C Wheat Flour (reserve for coating cutters, glass etc)
Core, slice the apple. Use a food processor to grind apple into fine chunks. (A cheese crater will also do). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle, or cut with floured cutters into Christmas shapes. Adjust the size based on how big a treat you like to feed your dog.
Bake at 350 for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325. Return to oven and bake for an additional 30 minutes.
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