Homeade Dog Biscuit/Treat Recipe?
Thanks!! Tdelanoit |
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| I have pages of dog treat recipes that I have collected from various sources over the years. Here are some of them.
Alfie And Archie's Dog Biscuits 2.5 cup whole wheat flour 1 teaspoon brown sugar 1/2 cup powdered dry milk 6 teaspoons meat drippings 1/2 teaspoon salt 1 whole egg 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 or carrots 1/4 cup cream of wheat chicken 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. Another suggestion is using cream of wheat for wheat germ and then use a tablespoon to make cookie-sized drops on a microwavable plate. Microwave for 4 minutes on Medium High. Keep an eye on them in microwave and perhaps start out for only 3.5 minutes. They do come out soft. Bone A Fidos 2.25 teaspoon dry yeast 1/4 cup water; warm 1 pinch sugar 3.5 cups all-purpose flour 2 cups whole wheat flour 2 cups cracked wheat OR 1 cup cornmeal 1 cup rye flour, lightly spooned into a cup 1/2 cup nonfat dry milk 4 teaspoons kelp powder glaze: 1 large egg 2 tablespoons milk Equipment: Cookie sheets lined with parchment or aluminum foil; rolling pin; 3 - 3 1/2" bone cutter or 2 1/2" round cookie cutter. Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 300°F. Sprinkle the dry yeast or crumple the compressed yeast over the water (110°F if dry yeast, 100°F 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 – 3.5-inch bone cutter or a 2.5-inch round cookie cutter. Re-roll the scraps. Repeat the procedure with the remaining dough. 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 dough must be used immediately. The baked cookies will keep for many months. Allow cookie sheets to cool completely between batches. Canine Cookies 1/2 cup milk powder 1 whole egg; well-beaten 2.5 cups flour 1.5 teaspoons brown sugar 1/2 cup water 6 tablespoons gravy baby food meat Combine and shape into ball and roll on floured board. Use extra flour if needed. Cut into desired shapes. Bake at 350°F for 25-30 minutes. Cool. Should be hard. |
| Mom of 3, Wow....thanks!! They all sound great. I'm going to try and get some made this week. I will let you know how Carmella and Andy like them.  |
| There are a few listed in Sandra Lee's Semi-Homemade Cooking. I'd post them here, I'm pretty sure that would violate copyright laws. Just thought I'd let you know in case you have the book. They might be on foodnetwork.com as well. |
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