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Here a few recipes to keep your dog interested.
Good luck with your cooking :-)
Dog Biscuits - Recipes
a.. Bread Machine Dog Biscuits
a.. Canine Cookies
a.. Cheese Bone Dog Cookies
a.. Bacon Biscuits
a.. Oatmeal/Wheat Germ Biscuits
a.. Fresh Breath Biscuits
a.. Peanut Butter Biscuits
a.. Cheese Biscuits
a.. Mystery Treat 1
a.. Mystery Treat 2
Bread Machine Dog Biscuits
3/4 cup - Beef, chicken or vegetable-broth
(or use hot water and 2 or 3 stock cubes)
1 - Egg
3 tb - Oil
1 cup - Plain White flour
1 cup - Wholewheat flour
1/3 cup - 7-grain cereal)
1/3 cup - Wheat germ
1/3 cup - Bran
1/4 cup - Nonfat dry milk
1/4 ts - Garlic powder
1 1/2 ts Yeast
Place ingredient in bread pan according to manufacturer's directions and press "Dough" cycle.
When machine beeps, remove dough to lightly floured countertop and with a rolling pin, roll dough out to 2 cm thickness.
Using a dog bone Biscuit cutter (or any small seasonal Biscuit cutters), cut out dog biscuits and place on a lightly greased tray or one sprinkled with cornmeal.
Re-roll scraps and repeat till all dough is used up.
Place in a warm location and let rise 30 minutes.
Bake at 160 degrees for 30 minutes until brown and no longer soft.
Place on a rack to cool.
Store in an airtight container.
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Canine Cookies
1/2 cup - Milk powder
1 - Egg (well beaten)
2 1/2 cups - Flour
1/2 ts - Garlic
1 1/2 ts - Brown sugar
1/2 cups - Water
6 tb - Gravy
100ml - Baby food meat
Combine and shape into balls and roll on floured board.
Use extra flour if needed. Cut.
Bake at 180 degrees for 25-30 minutes.
Cool. Should be hard.
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Cheese Bone Dog Cookies
2 cups - Unsifted all-purpose flour
1 1/4 cups - Shredded cheddar cheese
2 cloves - Garlic, finely chopped
1/2 cups - Vegetable oil
4 1/2 tb - Water (up to 5 tbs)
Preheat oven to 180 degrees
Make a cardboard pattern of a dog bone, 10 cm long or use a dog-bone cookie cutter. 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 1cm thickness. Cut out bones. Transfer to ungreased cookie tray. Do not re-roll scraps.
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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Oatmeal/Wheat Germ Biscuits
3 cups - Whole wheat or rye flour
3 cups - Uncooked oatmeal
1/2 cup - Plain wheat germ
6 tb - Margarine
1/4 cup - Molasses
1 cup - Evaporated milk
1 cup - Water
Mix together the first 3 ingredients.
Then thoroughly mix in the last 4 ingredients.
Dough will be stiff. Chill for a half hour.
Roll rounded teaspoonfuls into balls. Flatten, place on greased cookie tray, and bake for 1 hour at 160 degrees.
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Fresh Breath Biscuits
2 cups brown rice flour
1 Tbl. Charcoal
1 large egg slightly beaten
3 Tbl. Vegetable oil
1/2 cup chopped parsley
1/3 cup chopped fresh mint
2/3 cup milk
Preheat oven to 200 degrees.
Combine flour, salt and charcoal.
In a medium bowl, combine egg, oil, parsley and mint; mix well. Slowly stir in flour mixture, then add enough milk to make a dough the consistency of drop biscuits.
Drop heaping tablespoons of dough about 2 cms apart onto greased baking tray.
Bake 15 min.,or until firm.
Store cooled biscuits in tightly covered container in refrigerator.
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Peanut Butter Biscuits
1 1/2 cup oat flour
1/2 cup soy flour
1 Tbl. Baking powder
1 1/4 cup peanut butter
3/4 cup milk
Preheat oven to 200 degrees.
In a mixing bowl, combine oat flour, soy flour and baking powder.
In a blender, blend peanut butter and milk.
Pour peanut butter mixture into dry ingredients and mix well.
Turn dough out onto a lightly floured surface and knead lightly.
Roll out dough 1 cm thick and cut into squares or use a cookie cutter.
Place biscuits on baking tray about 2 cms apart
Bake for 15 min., or until lightly browned.
Biscuits should be refrigerated or frozen.
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Bacon Biscuits
5 cups - Whole wheat flour
1 cup - Milk
2 - Eggs
10 tb - bacon fat or vegetable oil
1 pinch - garlic powder
1 ts - Salt
1/2 cup - Cold water
1 tb - bacon fat or vegetable oil (to grease tray)
Mix all ingredients well. Pinch off pieces of the dough and roll them into 2 cm balls.
Put them on a greased tray.
Bake them at 175 degrees for 35 to 40 minutes.
Let them cool, then store in an airtight container.
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Cheese Biscuits
1 cup - rolled oats
1/3 cup - Butter
1 cup - Water
3/4 cup - Cornmeal
1 ts - beef stock
1/2 cup - Milk
1 cup - Cheese, cheddar; shredded
1 Egg, beaten
3 cup Flour, whole wheat
Boil water. Combine oats, butter and water.
Let stand ten minutes.
Stir in cornmeal, stock, milk, cheese and egg. Mix well.
Add flour, a cup at a time, mixing well after each addition to form a stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, to 4 minutes.
Roll or pat out dough to 1 cm thickness.
Cut with bone shaped cookie cutter.
Place 2 cms apart on greased cookie tray.
Bake in preheated oven at 160 degrees 35 to 45 minutes or until golden brown.
Cool completely.
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2 teaspoons dry yeast 1/2 cup lukewarm water
2 tablespoons dry parsley 1 1/2 cups chicken broth
3 tablespoons honey
1 egg
5-6 cups whole wheat flour
Directions:
Preheat oven to 350 ° F (180 ° C).
In a large bowl, dissolve yeast in warm water. Stir in the parsley, broth, honey, and egg. Gradually blend in flour, adding enough 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 1/4-inch (6 mm) thick. Using small bone-shaped cookie cutters, make biscuits! Transfer to 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 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set them in the oven to cool overnight. The extra time in the oven as it cools off helps make the treats crispier and crunchier.)
Makes several dozen small bones that keep and freeze well. We like these biscuits because they're quick and easy and we always have the ingredients on hand to make them. Our boys like them because they're good!
You can make our own chicken broth by boiling 1 pound of chicken in 8 cups of water, seasoned with 1 teaspoon thyme, 3 teaspoons parsley, 1 teaspoon celery seed, and one bay leaf, for 1 1/2 hours. Remove the chicken and use it for salads or other recipes that call for cooked chicken. Let the broth cool before using it in these recipes.
1/2 cup dry milk
1 egg
1 teaspoon parsley
6 tablespoons olive oil
2 teaspoons honey 1 small (2.5 oz) jar beef baby food
1/2 cup beef broth
1/2 cup rye flour
1 cup cup whole wheat flour
1/2 cup rice flour
1/2 cup cracked wheat
For the Glaze - 1 egg, 2 tablespoons beef broth
Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl, combine the dry milk, egg, parsley, oil, honey, baby food, and broth. 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 bone-shaped cookie cutters, make biscuits! Transfer to 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 30 minutes. Whisk together the egg and broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes several dozen small bones that freeze well. Or 2 1/2 to 3 dozen large bones, depending on the size of cookie cutter you use.
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