I'll start posting the recipes I've collected as well.
Freak’s Homemade Doggie Treats
2 cups whole wheat flour 1/4 cup soy flour
1 teaspoon salt 1 tablespoon linseed oil
1 tablespoon vegetable oil 1/4 cup molasses
2 eggs 1/4 whole milk
If you want to make a specialty blend or add a certain flavor like chicken or beef you can use two to three bullion cubes instead of the salt. Egg substitute can be used instead of real eggs and any variety of milk can be used [fat free, skim 2% etc]. To make this recipe, add all the dry ingredients into a bowl and mix well. If you are using bullion cubes or packets of flavoring, add them to the dry mix and be sure to mix / mash them well. When combined, add in the wet ingredients and mix well until you get a nice tight dough. If it seems too dry, add a little chicken or beef stock or a little more milk. Roll out the dough onto a lightly floured counter and use a cookie cutter to create the shapes. Bake on parchment paper for about thirty minutes at 350 degrees or until they are golden brown. Allow them to cook completely before storing. Keep them in an airtight container for up to four weeks. Depending on the size of the cutter you should be able to get 10 – 15 nice sized treats. Anything that is left over and be rolled into small balls or squares and baked for small treats.
Peanut Treats
2 1/4 cups whole wheat flour 3/4 cup all purpose flour
1 1/4 Tbsp baking powder 1 1/4 cup peanut butter
1 cup milkCombine flour and baking powder in a large bowl.
Combine milk and peanut butter in a separate bowl and mix until smooth.
Gradually stir peanut butter mixture into flour in the larger bowl.
Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats. Place aluminum foil on cookie sheet and bake 15 minutes at 400°F. Cool before storing. Note: cooking time may vary depending upon thickness.
Cheese Treats
4 cups whole wheat flour 3/4 cup vegetable oil
2 eggs, beaten 1 1/4 cup shredded cheese
1 1/4 cup milk
Combine flour and garlic powder in a large bowl.Gradually stir-in vegetable oil, cheese, beaten egg, milk and blend well. Roll-out dough to desired thickness. Cut-out treats and place on lightly greased cookie sheet. Bake 25 minutes at 400°F. Cool before storing. Note: cooking time may vary depending upon thickness.
Tasty Dog Biscuits
2 1/2 cups Whole wheat flour 1 tsp Brown sugar
1/2 cup Powdered dry milk 6 tbsp Meat drippings
1/2 tsp Salt 1 Beaten Egg
1/2 tsp Garlic Powder 1/2 cup Ice water
Preheat oven to 350°F. Lightly oil a cookie sheet. Combine flour, dry milk, salt, 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 half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. Bake 25-30 minutes. Remove from tray and cool on rack.
Baby Food Doggie Cookies
3 Jars Baby Food -- beef & carrots /chicken 1/4 Cup Cream Of Wheat
1/4 cup Dry milk powder
Combine 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 350°F oven for 15 minutes until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well. If frozen, microwave for 3-4 minutes on Medium High. NOTICE: When baking for your dog, Always be sure to check all ingredients (especially prepared foods, i.e. baby food) that are added, to insure that onions are not present. Onions and chocolate can be very toxic to dogs!
6 tbsp Gravy 1 jar baby food (meat) Combine and shape into ball and roll on floured board. Use extra flour if needed. Cut. Bake at 350°F for 25-30 minutes. Cool.
2 cloves Garlic, finely chopped 1/2 cup Vegetable oil
4 1/2 tbsp Water (up to 5 tbsp.)
Preheat oven to 400°F. Make a cardboard pattern of a dog bone, 4 inches 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 1/2" thickness. Cut out bones. 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.
Super Biscuits
3 1/2 cups flour 2 cups Whole Wheat flour
1 cup Rye flour 1 cup Cornmeal
2 cup Cracked wheat 4 tsp Salt
1/2 cup Dry milk 1 Egg
1 pk Dry yeast (1 T) 1 pt Chicken stock
Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 cup 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 (cutters shaped like dog biscuits are available). Bake in 300°F 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.
Healthy Biscuits
2 1/2 cups Whole Wheat Flour 1/2 cup Powdered Milk
1/2 tsp Salt 1/2 tsp Garlic Powder
1 tsp Brown Sugar 6 tbsp Butter*
1 Egg, beaten 1/2 cup ice water
* Butter, Margarine, Shortening or meat juices may be substituted.Combine the flour, milk salt, garlic powder and sugar. Cut in butter until mixture resembles cornmeal. Mix in egg then enough ice water to make a ball. Pat dough to 1/2 inch thick of a lightly oiled cookie sheet. Cut out shapes with a cookie cutter or biscuit cutter. Bake on cookie sheet for 25 minutes. Remove from oven and cool on a wire rack.To vary the flavor and texture, at the the egg is added, add any of the following: 1 cup pureed cooked green vegeables or carrots; 6 tablespoons whole wheat or rye kernels; 3 tablespoons liver powder. You should be able to find the last two items in any health food store.
Dog Cookies
1 cup Beef, chicken or vegetable stock 1 cup Bread OR all-purpose flour
1 cup Whole wheat, rye, or other dark flour 1 cup Bulgar wheat
1/4 c Non-fat dry milk powder 1/2 tsp Salt
1 1/2 tsp Yeast
Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325°F for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. Makes about 30-35 cookies.
4 tsp Kelp powder 4 cups Beef or chicken brothGLAZE
1 large Egg 2 tbsp Milk
Place 2 oven racks in the upper & lower thirds of the oven. Preheat oven to 300°F. Sprinkle the dry yeast or crumble the compressed yeast over the water (110°F if dry, 100°F if compressed). Add the pinch of sugar & allow yeast to sit in a draft-free spot for 10-20 min. The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients & stir well to blend them. Add the yeast mixture & 3 cups broth.Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth & supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the 2nd batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2 inch bone cutter or 2 1/2 inch cookie cutter. Re-roll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the milk. Brush the glaze on the cookies. Bake for 45 - 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temp. (cracked wheat & kelp are available at most health food stores) Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies. Allow the cookie sheets to cool completely before using for the next batch Distribute cookies evenly around sheet; avoid crowding
Pooch Munchies
3 cups Whole wheat flour 1 tsp Garlic salt
1/2 cup Soft bacon fat 1 cup Shredded cheese
1 Egg, beaten slightly 1 cup Milk
Preheat oven to 400°F. degrees. Place flour and garlic salt in a large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a dough. Knead dough and roll out to about 1 inch thick. Use dog bone cookie cutter to cut out dough. Place on greased cookie sheet. Bake about 12 minutes, until they start to brown. Cool and serve.
Microwave Doggie Treats
2 cup Whole wheat flour 3 Tbsp Oatmeal
1 Egg; lightly beaten 1 tsp Garlic powder
2/3 cup Beef or chicken broth
Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Re-roll scraps and repeat. Arrange on a shallow baking dish or on a sheet or parchment paper in a single layer. Cook on HIGH 10 minutes or until firm. Let cool until hardened. Store in covered container in refrigerator.
Cookie Favorites
1 cup Uncooked Oatmeal 3/4 cup Powdered Milk
1 Egg, beaten 1/3 cup Margarine
1 1/2 cup Beef Broth 3/4 cup Cornmeal
3 c Whole Wheat Flour
In a large bowl pour hot water over oatmeal, margarine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325°F degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds.
1 cup Uncooked Oatmeal 1 1/2 cup Hot Water or Meat Juices
4 oz (1 cup) Grated Cheese 1 Egg, Beaten
1 cup Wheat Germ 1/4 cup Margarine
1/2 cup Powdered Milk 1/4 tbsp Salt
1 cup Cornmeal 3 cup Whole Wheat Flour
In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300°F. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.
“Good Dog” Biscuits
1 3/4 cup Whole wheat flour 1/2 cup Oatmeal
1/2 cup Cornmeal 1/4 cup Liver powder
2 Tbsp Brewer's yeast powder 1/4 cup Bone meal powder
3 Tbsp Powdered milk 2 Eggs, lightly beaten
3 Tbsp Wheat germ oil (you may Substitute bacon drippings or vegetable oil).
1/2 cup Water Preheat oven to 325°F. In a large bowl or in a food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal and powdered milk. Stir in the eggs, oil and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4" to 1/2" thick. Cut into bone-shaped biscuits with a small knife, or use a cookie cutter. Re-roll the leftover scraps of dough and reshape, until all the dough is used. Place on a lightly greased cookie sheet and bake for 40-50 minutes until brown and dried through. Cool on a rack.Yield: about 12 large bones or 24 small bones
Gourmet Dog Biscuits
12-16 ounces raw liver 1 1/2 cups White flour
8 oz Quaker Oats 1 cup Water (flavored with meat drippings)- approx.
2 Eggs, beaten
Preheat oven to 350°F. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. 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 cookie sheets, about 1/2" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.
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 sheet, and bake for 1 hour at 300°F.
Treat Rewards
3/4 cup hot water or meat juices 1/3 cup bacon grease or margarine
1/2 cup powdered milk 1/2 teaspoon salt
2 teaspoons sugar 1 egg beaten
3 cups whole wheat flour (approximate)
In a large bowl, pour hot water or juices over grease or margarine. Stir in powdered milk, salt, sugar, and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 4 to 5 minutes adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake at 325°F for 45 minutes.
1 cup (approx) of shredded, cut or chunked left over roast beef or chicken
1 cup whole wheat flour
1 cup polenta (cornmeal, i always have polenta in the house!) or uncooked oats
1/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/3 cup water or meat juice left over from your roast
Other left overs, blended or whole (usually I make my roast with Carrots and green beans and chicken with Sweet Potatoes or acorn squash)
shredded cheese (for topping)
Preheat oven to 350°F
In a blender or food processor, combine all ingredients (except cheese) and blend until well blended. Remove, and knead until it is a soft dough. Or not, sometimes I'll just put it in a bowl and mix hard with my hands.
On a lightly floured surface, roll to small but equal thickness.Place on a non-stick or parchment paper covered cookie sheet and bake for 20 to 30 minutes, watching for burning. Remove and cool. Top with shredded cheese for nice melted effect.
Give to your dog sparingly - this is a 'rich' treat!
3/4 cup Hot Water or Meat Juices 1/2 c Powdered Milk
1 Egg, Beaten 1/3 cup Margarine
1/2 tbsp Salt (optional) 3 cups Whole Wheat Flour
In a large bowl pour hot water over margarine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325°F for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds.
Wild West Treats
1 pk Dry Yeast 2 cups Warm Chicken or Beef Broth
1/4 cup Margarine or Hamburger Grease 1 Egg, Beaten
2 cups All Purpose Flour 1 cup Wheat Germ
4 cups Whole Wheat Flour 1/2 cup Warm Water
1/2 cup Powdered Milk 1/4 cup Honey
1/4 tb Salt 1 cup Cornmeal
2 cups Cracked Wheat
In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg and salt. 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 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350°F oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.
People Biscuits
1/4 cup hot water flavored with meat or chicken drippings
1 package dry yeast 1 teaspoon sugar
1 1/2 cups tomato juice 2 cups all-purpose flour
2 cups wheat germ 1 1/2 cups whole wheat flour
Preheat your oven to 300°F, then pour the water into a large bowl. Add the sugar and yeast and let stand for about 5 minutes. Then add the chicken bouillon cubes. Crush them with a fork as you stir them in. Add the tomato juice, 1 cup all-purpose flour and the wheat germ. Stir with a large spoon to form a smooth batter. Then stir in the remaining all-purpose and whole wheat flours (this will make the dough very dry and stiff). You'll probably have to use your hands to finish mixing. Sprinkle flour on your cutting board, then take a couple of handfuls of dough out and work into a small ball shape. Then, with a rolling pin flatten the balls to about 1/4 " thick on the cutting board. If the dough is too sticky, add a little more flour. Now use a table knife to cut out your people shapes. Then repeat the whole process again with the rest of the dough, working a few handfuls at a time. Finally, use a spatula to put your people biscuits onto a cookie sheet. Then bake at 300°F for about an hour. Allow to dry in the oven for several hours.
Glazed Beagle Biscuits
1/3 cup oil 2 cups rolled oats
1 cup boiling water flavored with meat or chicken drippings
3/4 cup cornmeal 1/2 cup milk
1 cup grated cheese 1 egg beaten
1 cup rye flour 2 cups white flour
Topping: 1 cup beef broth 1/2 teaspoon garlic powder
3 tablespoons oil
Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4 inch thick and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake at 325û for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.
1 c Beef, chicken, or vegetable –stock 1 c Bread or all-purpose flour
1 c Whole wheat, rye or other dark flour 1 c Bulgar wheat1/4 c Non-fat dry milk powder
1/2 tsp Salt1 1/2 tsp Yeast
Use machine mixer on dough cycle to combine ingredients. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. (Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe.)
Peanut Butter Treats
2 1/4 cups whole wheat flour 3/4 cup all purpose flour
1 1/4 Tbsp baking powder 1 1/4 cup peanut butter
1 cup soy milk
Combine flour and baking powder in a large bowl. Combine milk and peanut butter in a separate bowl and mix until smooth. Gradually stir peanut butter mixture into flour in the larger bowl. Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats. Place aluminum foil on cookie sheet and bake 15 minutes at 400 . Cool before storing. Note: cooking time may vary depending upon thickness.
Super Simple Chunky Peanut Dog Treats - Natural peanut butter does not contain hydrogenated oil or sugar so it makes a more healthful treat for your pup.
1 cup chunky natural peanut butter 1 cup non fat milk
Preheat your oven to 375 degrees. Grease cookie sheets. In large bowl, combine flour and baking powder. Use another bowl and combine the peanut butter and milk. Add the milk and peanut butter mixture to the dry ingredients and mix well. On floured surface, turn out and knead. Roll out to 1/4" thick. Cut out using cookie cutters. Place on baking sheets and bake for about 20 minutes or until lightly browned. Place on racks to cool then store in airtight containers.
Tips and tricks on some of those treats - I am not a fan of the chunky peanut butter - it's a real pain if you are making thin treats - I substitute creamy natural peanut butter. As I mentioned on Lucy's treat's, you can sub tomato juice for milk or egg because of its viscosity - I'm sure there are other items you could do, I just haven't played around enough with the recipes.
Also, if you want to get dog bone cookie cutters - I got mine at www.gooddogexpress.com - they have a version of their cutters that has 5 or 6 attached together so that you can punch several out at a time. The price was fairly inexpensive because they are not copper. I use copper cookie cutters when I do cookies for humans and the biggest difference is how much sturdier the copper cutter is. I have purchased treat bags to pack the treats and give away, but I find ziploc bags work the best - I usually get the snack size.
Our dogs tolerated this recipe well and LOVED the strawberries!
StrawBerryOats Dog Treats: Ingredients
1.5 cups of oats .5 cup of whole wheat flower 5-6 finely chopped strawberries 2 tablespoons of brown sugar Pinch of salt .5 cup of milk Note: You can add a few drops of water if milk isn't enough.
Directions *Preheat oven to 350 degrees
1. Combine all the ingredients together. 2. Roll oats into small balls and place on cookie tray. 3. Bake for 5-7 minutes. 4. Let cool for at least 10 minutes before giving to your dog.
Mix the ingredients in the amount of your choice (I have found that a 3-1 Yogurt-Carob Chip ratio is good and then a sprinkling of the coconut, but it's up to you.) For a colder treat, put in ice cube tray or small paper cups and freeze.
Ok so what treats have you had the best success with for training that did not give digestive upsets? My boy here had two treat biscuits in a kong last night (kong brand) and now he has the poops. The charlie bears are too boring for him. Yeah it's the treats since he has not had anything else and all medical is a ok. He has had this problem with some other brands too. I have trouble with food too since his tummy is so sensitive.
I hate to bake at this point since I don't have extra hrs. to do that at this time.
1 tin jack mackerel in water OR 2 tins can sardines in water (try to find no salt added) 2 eggs 1 tsp garlic powder (optional) 1.5 cups flour (whole wheat, and oat all work well)
Put fish (with canning water), eggs, and garlic in a blender. Blend until smooth. Pour into bowl and add flour, mix well. Press into a greased 9x9 baking dish and bake at 350F for half hour. Half way through baking, cut into squares and continue baking. When done, allow to cool, remove from pan and break into precut squares. Stuff your kong and store in the fridge in an airtight container.
I end up just stirring PB and cottage cheese together for the kong anymore, due to lack of time. But Henson (former HW+ foster) ate a lot of fishy fudge, frozen. Kept him and his kong busy a long time!
I've put pb and kibble, or pb and baby carrots in the kong. The pb makes a nice "glue" for the kibble to stick together and take forever to get out, thus keeping them occupied for a bit longer.
I stir together greek yogurt with unsweetened peanut butter and stuff it in a kong and freeze it. Other treats I give are dried organic sweet potatoes, frozen raspberries (or any other berry), and bananas.
Thanks guys. Right now I am trying to pin down what causes the tummy problems. Some dairy does and even peanutbutter so I am playing hit or miss at this point. The sweet potato seems ok and we have had little issue with that. I will go the fishy route and see also. All I know is the large biscuit Kong treats threw the dog's digestion way off base so it's gonna take a bit of time to figure out.
Since I'm a horrible dad and forgot Keiko's birthday... I'm trying to figure out which of these treats would be really stinky (aka yumm) for the pups tonight - any suggestions?
I ended up going with the chicken liver brownies, but I used half chicken liver and half salmon... they smell god awful, so hopefully they're a hit. I was gagging as I tried to spread the mixture on the cookie sheet - I'm REALLY thankful our oven has 'air-guard' for when you're cooking smelly stuff.
Evan, how did the pups enjoy the salmon/chicken liver brownies? (By the way, that sounds horribly gross, I doubt I could have been in the house with them!)
They LOVED them... Loki thinks my pockets are some sort of magical stinky treat dispenser now (which... they usually are), and he follows me around sitting and doing other various tricks thinking that each time he does one a treat will pop in his mouth lol )
Sadly the air-guard feature on the oven only worked until I opened the oven door... and BAM house was all stinky lol. It was gross, but at least I have tons of treats )
Comments
I'll start posting the recipes I've collected as well.
Freak’s Homemade Doggie Treats
2 cups whole wheat flour 1/4 cup soy flour
1 teaspoon salt 1 tablespoon linseed oil
1 tablespoon vegetable oil 1/4 cup molasses
2 eggs 1/4 whole milk
If you want to make a specialty blend or add a certain flavor like chicken or beef you can use two to three bullion cubes instead of the salt. Egg substitute can be used instead of real eggs and any variety of milk can be used [fat free, skim 2% etc]. To make this recipe, add all the dry ingredients into a bowl and mix well. If you are using bullion cubes or packets of flavoring, add them to the dry mix and be sure to mix / mash them well. When combined, add in the wet ingredients and mix well until you get a nice tight dough. If it seems too dry, add a little chicken or beef stock or a little more milk. Roll out the dough onto a lightly floured counter and use a cookie cutter to create the shapes. Bake on parchment paper for about thirty minutes at 350 degrees or until they are golden brown. Allow them to cook completely before storing. Keep them in an airtight container for up to four weeks. Depending on the size of the cutter you should be able to get 10 – 15 nice sized treats. Anything that is left over and be rolled into small balls or squares and baked for small treats.
Peanut Treats
2 1/4 cups whole wheat flour 3/4 cup all purpose flour
1 1/4 Tbsp baking powder 1 1/4 cup peanut butter
1 cup milkCombine flour and baking powder in a large bowl.
Combine milk and peanut butter in a separate bowl and mix until smooth.
Gradually stir peanut butter mixture into flour in the larger bowl.
Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats. Place aluminum foil on cookie sheet and bake 15 minutes at 400°F. Cool before storing. Note: cooking time may vary depending upon thickness.
Cheese Treats
4 cups whole wheat flour 3/4 cup vegetable oil
2 eggs, beaten 1 1/4 cup shredded cheese
Combine flour and garlic powder in a large bowl.Gradually stir-in vegetable oil, cheese, beaten egg, milk and blend well. Roll-out dough to desired thickness. Cut-out treats and place on lightly greased cookie sheet. Bake 25 minutes at 400°F. Cool before storing. Note: cooking time may vary depending upon thickness.1 1/4 cup milk
Tasty Dog Biscuits
2 1/2 cups Whole wheat flour 1 tsp Brown sugar
1/2 cup Powdered dry milk 6 tbsp Meat drippings
1/2 tsp Salt 1 Beaten Egg
1/2 tsp Garlic Powder 1/2 cup Ice water
Preheat oven to 350°F. Lightly oil a cookie sheet. Combine flour, dry milk, salt, 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 half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. Bake 25-30 minutes. Remove from tray and cool on rack.
Baby Food Doggie Cookies
3 Jars Baby Food -- beef & carrots /chicken 1/4 Cup Cream Of Wheat
1/4 cup Dry milk powder
Combine 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 350°F oven for 15 minutes until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well. If frozen, microwave for 3-4 minutes on Medium High. NOTICE: When baking for your dog, Always be sure to check all ingredients (especially prepared foods, i.e. baby food) that are added, to insure that onions are not present. Onions and chocolate can be very toxic to dogs!
Healthy Dog Biscuit
1/2 cup Milk powder 1 Egg, well beaten
2 1/2 cup Flour 1/2 tsp Garlic/ salt
1 1/2 tsp Brown sugar 1/2 cup Water
6 tbsp Gravy 1 jar baby food (meat) Combine and shape into ball and roll on floured board. Use extra flour if needed. Cut. Bake at 350°F for 25-30 minutes. Cool.
Cheese Bone Dog Cookies
2 cups Unsifted all-purpose flour 1 1/4 cups Shredded cheddar cheese
2 cloves Garlic, finely chopped 1/2 cup Vegetable oil
4 1/2 tbsp Water (up to 5 tbsp.)
Preheat oven to 400°F. Make a cardboard pattern of a dog bone, 4 inches 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 1/2" thickness. Cut out bones. 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.
Super Biscuits
3 1/2 cups flour 2 cups Whole Wheat flour
1 cup Rye flour 1 cup Cornmeal
2 cup Cracked wheat 4 tsp Salt
1/2 cup Dry milk 1 Egg
1 pk Dry yeast (1 T) 1 pt Chicken stock
Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 cup 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 (cutters shaped like dog biscuits are available). Bake in 300°F 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.
Healthy Biscuits
2 1/2 cups Whole Wheat Flour 1/2 cup Powdered Milk
1/2 tsp Salt 1/2 tsp Garlic Powder
1 tsp Brown Sugar 6 tbsp Butter*
1 Egg, beaten 1/2 cup ice water
* Butter, Margarine, Shortening or meat juices may be substituted.Combine the flour, milk salt, garlic powder and sugar. Cut in butter until mixture resembles cornmeal. Mix in egg then enough ice water to make a ball. Pat dough to 1/2 inch thick of a lightly oiled cookie sheet. Cut out shapes with a cookie cutter or biscuit cutter. Bake on cookie sheet for 25 minutes. Remove from oven and cool on a wire rack.To vary the flavor and texture, at the the egg is added, add any of the following: 1 cup pureed cooked green vegeables or carrots; 6 tablespoons whole wheat or rye kernels; 3 tablespoons liver powder. You should be able to find the last two items in any health food store.
Dog Cookies
1 cup Beef, chicken or vegetable stock 1 cup Bread OR all-purpose flour
1 cup Whole wheat, rye, or other dark flour 1 cup Bulgar wheat
1/4 c Non-fat dry milk powder 1/2 tsp Salt
1 1/2 tsp Yeast
Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325°F for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. Makes about 30-35 cookies.
More Biscuits
1 Envelope dry yeast 1/4 cup warm water
1 pinch Sugar 3 1/2 cups All-purpose flour
2 cups Whole wheat flour 2 cups Cracked Wheat OR Cornmeal
1 cup Rye flour 1/2 cup Nonfat dry milk
4 tsp Kelp powder 4 cups Beef or chicken broth GLAZE
1 large Egg 2 tbsp Milk
Place 2 oven racks in the upper & lower thirds of the oven. Preheat oven to 300°F. Sprinkle the dry yeast or crumble the compressed yeast over the water (110°F if dry, 100°F if compressed). Add the pinch of sugar & allow yeast to sit in a draft-free spot for 10-20 min. The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients & stir well to blend them. Add the yeast mixture & 3 cups broth.Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth & supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the 2nd batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2 inch bone cutter or 2 1/2 inch cookie cutter. Re-roll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the milk. Brush the glaze on the cookies. Bake for 45 - 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temp. (cracked wheat & kelp are available at most health food stores) Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies. Allow the cookie sheets to cool completely before using for the next batch Distribute cookies evenly around sheet; avoid crowding
Pooch Munchies
3 cups Whole wheat flour 1 tsp Garlic salt
1/2 cup Soft bacon fat 1 cup Shredded cheese
1 Egg, beaten slightly 1 cup Milk
Preheat oven to 400°F. degrees. Place flour and garlic salt in a large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a dough. Knead dough and roll out to about 1 inch thick. Use dog bone cookie cutter to cut out dough. Place on greased cookie sheet. Bake about 12 minutes, until they start to brown. Cool and serve.
Microwave Doggie Treats
2 cup Whole wheat flour 3 Tbsp Oatmeal
1 Egg; lightly beaten 1 tsp Garlic powder
2/3 cup Beef or chicken broth
Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Re-roll scraps and repeat. Arrange on a shallow baking dish or on a sheet or parchment paper in a single layer. Cook on HIGH 10 minutes or until firm. Let cool until hardened. Store in covered container in refrigerator.
Cookie Favorites
1 cup Uncooked Oatmeal 3/4 cup Powdered Milk
1 Egg, beaten 1/3 cup Margarine
1 1/2 cup Beef Broth 3/4 cup Cornmeal
3 c Whole Wheat Flour
In a large bowl pour hot water over oatmeal, margarine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325°F degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds.
Cheese Nuggets
In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300°F. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.1 cup Uncooked Oatmeal 1 1/2 cup Hot Water or Meat Juices
4 oz (1 cup) Grated Cheese 1 Egg, Beaten
1 cup Wheat Germ 1/4 cup Margarine
1/2 cup Powdered Milk 1/4 tbsp Salt
1 cup Cornmeal 3 cup Whole Wheat Flour
“Good Dog” Biscuits
1 3/4 cup Whole wheat flour 1/2 cup Oatmeal
1/2 cup Cornmeal 1/4 cup Liver powder
2 Tbsp Brewer's yeast powder 1/4 cup Bone meal powder
3 Tbsp Powdered milk 2 Eggs, lightly beaten
3 Tbsp Wheat germ oil (you may Substitute bacon drippings or vegetable oil).
1/2 cup Water Preheat oven to 325°F. In a large bowl or in a food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal and powdered milk. Stir in the eggs, oil and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4" to 1/2" thick. Cut into bone-shaped biscuits with a small knife, or use a cookie cutter. Re-roll the leftover scraps of dough and reshape, until all the dough is used. Place on a lightly greased cookie sheet and bake for 40-50 minutes until brown and dried through. Cool on a rack.Yield: about 12 large bones or 24 small bones
Gourmet Dog Biscuits
Preheat oven to 350°F. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. 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 cookie sheets, about 1/2" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.12-16 ounces raw liver 1 1/2 cups White flour
8 oz Quaker Oats 1 cup Water (flavored with meat drippings)- approx.
2 Eggs, beaten
Oatmeal/Wheat Germ Dog Biscuits
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 sheet, and bake for 1 hour at 300°F.3 cups Whole wheat or rye flour 3 cups Uncooked oatmeal
1/2 cup Plain wheat germ 6 tbsp Margarine
1/4 cup Molasses 1 cup Evaporated milk
1 cup Water
Treat Rewards
In a large bowl, pour hot water or juices over grease or margarine. Stir in powdered milk, salt, sugar, and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 4 to 5 minutes adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake at 325°F for 45 minutes.3/4 cup hot water or meat juices 1/3 cup bacon grease or margarine
1/2 cup powdered milk 1/2 teaspoon salt
2 teaspoons sugar 1 egg beaten
3 cups whole wheat flour (approximate)
the baby food one sounds interesting!
Here's one that I played around with
Left Over Roast Recipe
1 cup (approx) of shredded, cut or chunked left over roast beef or chicken
1 cup whole wheat flour
1 cup polenta (cornmeal, i always have polenta in the house!) or uncooked oats
1/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/3 cup water or meat juice left over from your roast
Other left overs, blended or whole (usually I make my roast with
Carrots and green beans and chicken with Sweet Potatoes or acorn squash)
shredded cheese (for topping)
Preheat oven to
350°F
In a blender or
food processor, combine all ingredients (except cheese) and blend until
well blended. Remove, and knead until it is a soft dough. Or not,
sometimes I'll just put it in a bowl and mix hard with my hands.
On a lightly floured
surface, roll to small but equal thickness.Place
on a non-stick or parchment paper covered cookie sheet and bake for
20 to 30 minutes, watching for burning. Remove and cool. Top with shredded cheese for nice melted effect.
Give to your dog sparingly - this is a 'rich' treat!
Biscuit Rewards
In a large bowl pour hot water over margarine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325°F for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds.3/4 cup Hot Water or Meat Juices 1/2 c Powdered Milk
1 Egg, Beaten 1/3 cup Margarine
1/2 tbsp Salt (optional) 3 cups Whole Wheat Flour
Wild West Treats
In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg and salt. 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 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350°F oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.1 pk Dry Yeast 2 cups Warm Chicken or Beef Broth
1/4 cup Margarine or Hamburger Grease 1 Egg, Beaten
2 cups All Purpose Flour 1 cup Wheat Germ
4 cups Whole Wheat Flour 1/2 cup Warm Water
1/2 cup Powdered Milk 1/4 cup Honey
1/4 tb Salt 1 cup Cornmeal
2 cups Cracked Wheat
People Biscuits
Preheat your oven to 300°F, then pour the water into a large bowl. Add the sugar and yeast and let stand for about 5 minutes. Then add the chicken bouillon cubes. Crush them with a fork as you stir them in. Add the tomato juice, 1 cup all-purpose flour and the wheat germ. Stir with a large spoon to form a smooth batter. Then stir in the remaining all-purpose and whole wheat flours (this will make the dough very dry and stiff). You'll probably have to use your hands to finish mixing. Sprinkle flour on your cutting board, then take a couple of handfuls of dough out and work into a small ball shape. Then, with a rolling pin flatten the balls to about 1/4 " thick on the cutting board. If the dough is too sticky, add a little more flour. Now use a table knife to cut out your people shapes. Then repeat the whole process again with the rest of the dough, working a few handfuls at a time. Finally, use a spatula to put your people biscuits onto a cookie sheet. Then bake at 300°F for about an hour. Allow to dry in the oven for several hours.1/4 cup hot water flavored with meat or chicken drippings
1 package dry yeast 1 teaspoon sugar
1 1/2 cups tomato juice 2 cups all-purpose flour
2 cups wheat germ 1 1/2 cups whole wheat flour
1/3 cup oil 2 cups rolled oatsGlazed Beagle Biscuits
1 cup boiling water flavored with meat or chicken drippings
3/4 cup cornmeal 1/2 cup milk
1 cup grated cheese 1 egg beaten
1 cup rye flour 2 cups white flour
Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4 inch thick and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake at 325û for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.Topping: 1 cup beef broth 1/2 teaspoon garlic powder
3 tablespoons oil
Classic Dog Bones
1 c Beef, chicken, or vegetable –stock 1 c Bread or all-purpose flour
1 c Whole wheat, rye or other dark flour 1 c Bulgar wheat1/4 c Non-fat dry milk powder
Use machine mixer on dough cycle to combine ingredients. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. (Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe.)1/2 tsp Salt 1 1/2 tsp Yeast
Peanut Butter Treats
2 1/4 cups whole wheat flour 3/4 cup all purpose flour
1 1/4 Tbsp baking powder 1 1/4 cup peanut butter
Combine flour and baking powder in a large bowl. Combine milk and peanut butter in a separate bowl and mix until smooth. Gradually stir peanut butter mixture into flour in the larger bowl. Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats. Place aluminum foil on cookie sheet and bake 15 minutes at 400 . Cool before storing. Note: cooking time may vary depending upon thickness.1 cup soy milk
Super Simple Chunky Peanut Dog Treats - Natural peanut butter does not contain hydrogenated oil or sugar so it makes a more healthful treat for your pup.
2 cups whole wheat flour 1 tablespoon baking powder
1 cup chunky natural peanut butter 1 cup non fat milk
Preheat your oven to 375 degrees. Grease cookie sheets. In large bowl, combine flour and baking powder. Use another bowl and combine the peanut butter and milk. Add the milk and peanut butter mixture to the dry ingredients and mix well. On floured surface, turn out and knead. Roll out to 1/4" thick. Cut out using cookie cutters. Place on baking sheets and bake for about 20 minutes or until lightly browned. Place on racks to cool then store in airtight containers.
Tips and tricks on some of those treats - I am not a fan of the chunky peanut butter - it's a real pain if you are making thin treats - I substitute creamy natural peanut butter. As I mentioned on Lucy's treat's, you can sub tomato juice for milk or egg because of its viscosity - I'm sure there are other items you could do, I just haven't played around enough with the recipes.
Also, if you want to get dog bone cookie cutters - I got mine at www.gooddogexpress.com - they have a version of their cutters that has 5 or 6 attached together so that you can punch several out at a time. The price was fairly inexpensive because they are not copper. I use copper cookie cutters when I do cookies for humans and the biggest difference is how much sturdier the copper cutter is. I have purchased treat bags to pack the treats and give away, but I find ziploc bags work the best - I usually get the snack size.
StrawBerryOats Dog Treats:
Ingredients
1.5 cups of oats
.5 cup of whole wheat flower
5-6 finely chopped strawberries
2 tablespoons of brown sugar
Pinch of salt
.5 cup of milk
Note: You can add a few drops of water if milk isn't enough.
Directions
*Preheat oven to 350 degrees
1. Combine all the ingredients together.
2. Roll oats into small balls and place on cookie tray.
3. Bake for 5-7 minutes.
4. Let cool for at least 10 minutes before giving to your dog.
*Plain Yogurt
*Carob Chips
*Unsweetened Shredded Coconut
Mix the ingredients in the amount of your choice (I have found that a 3-1 Yogurt-Carob Chip ratio is good and then a sprinkling of the coconut, but it's up to you.) For a colder treat, put in ice cube tray or small paper cups and freeze.
This recipe is Tosca tested and approved!
I hate to bake at this point since I don't have extra hrs. to do that at this time.
Snf
1 tin jack mackerel in water OR 2 tins can sardines in water (try to find no salt added)
2 eggs
1 tsp garlic powder (optional)
1.5 cups flour (whole wheat, and oat all work well)
Put fish (with canning water), eggs, and garlic in a blender. Blend until smooth. Pour into bowl and add flour, mix well. Press into a greased 9x9 baking dish and bake at 350F for half hour. Half way through baking, cut into squares and continue baking. When done, allow to cool, remove from pan and break into precut squares. Stuff your kong and store in the fridge in an airtight container.
I end up just stirring PB and cottage cheese together for the kong anymore, due to lack of time. But Henson (former HW+ foster) ate a lot of fishy fudge, frozen. Kept him and his kong busy a long time!
Snf
Sadly the air-guard feature on the oven only worked until I opened the oven door... and BAM house was all stinky lol. It was gross, but at least I have tons of treats