| Dog Biscuit Recipes |
| Did you know that you can make cheaper, healthier dog treats at home? Here are some of my dogs favorite recipes. These recipes do not need to be stored in the refigerator. If you want to submit a recipe, e-mail me at ktbo51@hotmail with Dog Biscuits in the subject line |
| DOGGIE DOUGHNUTS Here's a recipe for the microwave. 2 cups whole wheat flour 2 tablespoons oatmeal 1 egg, slightly beaten 1 teaspoon garlic powder 2/3 cup chicken or beef broth |
| Place flour in a large bowl. Add egg and broth and mix well. Blend in oatmeal and garlic powder. Roll dough into a ball. Roll out on a lightly floured surface to a round about 1/2 inch thick. Cut with small doughnut cutters into rings. Shape scrapes by hand. Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer. Cook on HIGH for 10 minutes, or until firm. Store in covered container when dog is not looking. |
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| 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. |
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| 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. |
| 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. |
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| 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. |
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| Wolf Dog Biscuits ·2 cups whole wheat flour ·3/4 cup cornmeal ·4 tablespoons vegetable oil ·2 cups all-purpose flour ·4 beef bouillon cubes ·2 cups boiling water ·10 tablespoons bacon bits -- optional garlic |
| Combine first 4 ingredients; mix well. Dissolve bouillon cubes in boiling water and add bouillon to flour mixture. Mix to make stiff dough. Roll onto a floured surface. Cut out shapes with cookie cutters (or a drinking glass turned upside down can be used). Bake in preheated 300 degree oven for 30 minutes. Let stand overnight to harden. This is the basic recipe. Variations could be that you use clear gravies from turkey, roast beef, etc. In place of bouillon cubes or clear soups. Crisp sausage bits could be used in place of bacon. Different spices could also be used (Italian, parsley, thyme, etc.). |
| For more recipes check out Doggie Connection |
| or DBR |
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| 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. |
| 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 |
| 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. They may burn easily. |
| Peanut Butter Puppy Poppers · 2 cups whole-wheat flour · 1 tbsp. baking powder · 1 cup peanut butter (chunky or smooth) · 1 cup milk |
| 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. |
| 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 |