Finally-the dog treat recipes.
The recipes in this collection are all recipes developed by our fosters or friends. If any of these recipes are similar to those published elsewhere, we apologize. We have tested each recipe for accuracy and have tried to exclude those things we don't want our dogs to eat: refined sugars, processed flours, etc. We have learned that our dogs love molasses and garlic and mint and any recipe with peanut butter.
A Word About Ingredients
We have eliminated salt from most of our recipes. If you are concerned about any of the ingredients in our recipes or if your dog is on a special diet, consult with your vet about the ingredients.
If your dog is lactose-intolerant, consider using water or vegetable stock (made fresh) in place of the milk or yogurt, or one of the lactose-free milk products on the market.
If your dog has a known allergy to corn, substitute cornmeal with rice flour.
Bouillon cubes have a high salt content which is why we use fresh meat stock.
Some breeds, such as dalmatians, should not be fed organ meat. Do not make the liver-based treats for your dalmatian.
Almost all of the biscuits are best kept in the refrigerator or freezer.
These are the bread machine dough biscuits. My dogs would sit and drool while the bread machine was making the dough, and when the biscuits were baking. There are about 40 more recipes if anyone is interested.
Bread Machine Dog Biscuit Recipes
NOTE: All bread machine recipes were developed using a 1-1/2 pound bread maker. You may need to make adjustments to the liquid or amount of flour if you have a 1 pound or 2 pound bread machine.
[FONT="]1. Dexter's Favourite Cheese Stix[/FONT]
INGREDIENTS:
7/8 c warm water
1 medium egg
2 T corn syrup
2 T vegetable oil
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2 c whole wheat flour
1 c multigrain flour
2 T lowfat powdered milk
1/4 c cornmeal
1/3 c parmesan cheese
1 tsp garlic powder
*************
1-1/2 tsp active dry yeast
Topping:
1 beaten egg white
parmesan cheese
DIRECTIONS:
1. Using the dough cycle of the bread machine, place the wet ingredients in the bread pan.
2. Place a piece of waxed paper on countertop. Measure all dry ingredients except the yeast onto the waxed paper. Cut with a bread knife to blend.
3. Pour dry ingredients on top of wet ingredients in the bread pan.
4. In the center of the dry ingredients, make a small well using a bread knife. Measure the yeast into the well. Start dough cycle.
When the bread machine beeps, turn off bread machine, remove bread pan. Divide dough into 4 balls. Roll each ball into a rectangle 1/4" thickness on lightly floured surface or cutting board. Cut into strips 1/4" wide. Twist each stick 6-8 times. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover with a clean dish towel and let rise about 30 minutes. Preheat oven to 325. Bake for about 30 minutes until golden. Remove from oven, brush each stick with beaten egg white and sprinkle with parmesan cheese. Reduce heat to 200, return sticks to oven for 45 minutes. When cool. store in airtight container. Makes about 36 bread sticks.
[FONT="]2. Four Paws Up Biscuits[/FONT]
(So named because there are 4 dogs in residence and all of them love these crisp biscuits that are reminiscent of rye crackers)
INGREDIENTS:
1 cup warm beef stock
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1 c whole wheat flour
1 c rye flour
1 c cracked wheat
1/4 c lowfat powdered milk
1/4 c parmesan cheese
2 tsp garlic powder
*************
1-1/2 tsp active dry yeast
DIRECTIONS:
1. Using the dough cycle of the bread machine, place the warm beef stock in the bread pan.
2. Place a piece of waxed paper on countertop. Measure all dry ingredients except the yeast onto the waxed paper. Cut with a bread knife to blend.
3. Pour dry ingredients on top of beef stock in the bread pan.
4. In the center of the dry ingredients, make a small well using a bread knife. Measure the yeast into the well. Start dough cycle.
When the bread machine beeps, turn off bread machine, remove bread pan. Turn dough out onto lightly-floured surface. Knead for 2-3 minutes. Roll dough to 1/4" thickness. Cut with cookie cutter, place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover with clean dish towel and let rise about 45 minutes. Preheat oven to 325. Bake for about 45 minutes. Turn off oven and leave overnight to harden. Store in airtight container. Makes about 30 3" dog-bone shaped biscuits.
NOTE: Because there is no sugar or salt in these, the yeast is not activated and the biscuits do not rise like bread.
[FONT="]3. Casey's Carrot Biscuits[/FONT]
INGREDIENTS:
3/4 cup warm vegetable stock
2/3 c finely grated carrot
1 T honey
****************
2 c whole wheat flour
1 c barley flour
3/4 tsp. Dried parsley
1/4 c lowfat powdered milk
*************
1-1/2 tsp active dry yeast
DIRECTIONS:
1. Using the dough cycle of the bread machine, place the wet ingredients in the bread pan.
2. Place a piece of waxed paper on countertop. Measure all dry ingredients except the yeast onto the waxed paper. Cut with a bread knife to blend.
3. Pour dry ingredients on top of wet ingredients in the bread pan.
4. In the center of the dry ingredients, make a small well using a bread knife. Measure the yeast into the well.
5. Start dough cycle.
When the bread machine beeps, turn off bread machine, remove bread pan. Turn dough out onto lightly-floured surface. Knead for 2-3 minutes. Roll dough to 1/4" thickness. Cut with cookie cutter, place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover with clean dish towel and let rise about 45 minutes. Preheat oven to 325. Bake for about 45 minutes. Turn off oven and leave overnight to harden. Store in airtight container. Makes about 30 3" dog-bone shaped biscuits.
Traditional method directions:
1. In a small bowl, dissolve yeast in 1/4 c warm water to which 1/4 tsp sugar has been added. Set aside.
2. In a large bowl, combine the wet ingredients.
3. Add the yeast mixture once it has doubled.
4. Gradually add the dry ingredients (you may wish to measure all the dry ingredients onto waxed paper and add them gradually to the wet ingredients).
5. Add additional flour as required to make a dough that you can handle.
6. Turn dough out onto floured surface and knead so that it is no longer sticky (about 5-7 minutes).
7. Roll each ball into a rectangle 1/4" thickness on lightly floured surface or cutting board.
8. Cut with cookie cutter, place on an ungreased baking sheet that has been sprinkled with cornmeal.
9. Cover with clean dish towel and let rise about 45 minutes.
10. Preheat oven to 325. Bake for about 45 minutes.
11. Turn off oven and leave overnight to harden. Store in airtight container. Makes about 30 3" dog-bone shaped biscuits.
[FONT="]4. Fooey-Booey Chewy Bones [/FONT]
Fooey-Booey is the nickname of one of our volunteer's Newfoundland. A very food-motivated dog, his favourite past time is to lie in front of the oven and watch the dog cookies bake. Walking across the kitchen floor has gotten so dangerous that the volunteer has considered a sign by the kitchen that would read "Danger, Slime Slick Zone" to warn all who enter that she is baking dog cookies and Fooey-Booey is on duty in front of the oven.
INGREDIENTS:
1 4-1/2 oz. jar of babyfood sweet potatoes
1/2 c unsweetened applesauce
1/2 c finely grated carrots
1 jar of water (warm - use the empty babyfood jar to measure)
1 T vegetable oil
1 T honey
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2 c whole wheat flour
1 c rye flour
1 c unbleached flour
1/2 c oatmeal
1/2 c corn meal
1/2 c lowfat powdered milk
*************
1-1/2 tsp active dry yeast
Glaze:
1 beaten egg
2 T milk
DIRECTIONS:
5. Using the dough cycle of the bread machine, place the wet ingredients in the bread pan.
6. Place a piece of waxed paper on countertop. Measure all dry ingredients except the yeast onto the waxed paper. Cut with a bread knife to blend.
7. Pour dry ingredients on top of wet ingredients in the bread pan.
8. In the center of the dry ingredients, make a small well using a bread knife. Measure the yeast into the well. Start dough cycle.
When the bread machine beeps, turn off bread machine, remove bread pan. Divide dough into 2 balls. Dough will be sticky. Knead enough whole wheat flour into dough so that it is no longer sticky.
Roll each ball into a rectangle 1/2" thickness. Using a cookie cutter, cut into shapes and place on baking sheet that has been sprayed with a non-stick cooking spray.
. Preheat oven to 300. Brush with glaze. Bake for about 25 minutes until golden. Remove from oven, and turn each biscuit over. Bake an additional 25 minutes. Cool and store in a sealed container in refrigerator. Makes approx. 5 doz.
Traditional method directions:
12. In a small bowl, dissolve yeast in 1/4 c warm water to which 1/4 tsp sugar has been added. Set aside.
13. In a large bowl, combine the wet ingredients.
14. Add the yeast mixture once it has doubled. Gradually add the flours (you may wish to measure all the dry ingredients onto waxed paper and add them gradually to the wet ingredients).
15. Add additional flour as required to make a dough that you can handle.
16. Turn dough out onto floured surface and knead so that it is no longer sticky (about 5-7 minutes).
17. Divide dough into two balls.
18. On a floured surface, roll each ball into a rectangle 1/2" thickness.
19. Using a cookie cutter, cut into shapes and place on baking sheet that has been sprayed with a non-stick cooking spray.
20. . Preheat oven to 300.
21. Brush with glaze.
22. Bake for about 25 minutes until golden.
23. Remove from oven, and turn each biscuit over.
24. Bake an additional 25 minutes.
25. Cool and store in a sealed container in refrigerator. Makes approx. 5 doz.
NOTE: If you roll these biscuits thinner (1/4"), reduce baking time to 15-20 minutes each side.
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[FONT="]6. [/FONT][FONT="]Forest's Black Forest Rye Biscuits[/FONT]
INGREDIENTS:
1/2 cup warm vegetable stock
1/2 warm water
1 T honey
1-1/2 tsp. Vegetable oil
****************
2-1/2 c whole wheat flour
1 c rye flour
1 c grated cheddar cheese
1/4 c lowfat powdered buttermilk (available in health food stores)
1 tsp. Anise seeds
*************
1-1/2 tsp active dry yeast
DIRECTIONS:
1. Using the dough cycle of the bread machine, place the wet ingredients in the bread pan.
2. Place a piece of waxed paper on countertop. Measure all dry ingredients except the yeast onto the waxed paper. Cut with a bread knife to blend.
3. Pour dry ingredients on top of wet ingredients in the bread pan.
4. In the center of the dry ingredients, make a small well using a bread knife. Measure the yeast into the well.
5. Start dough cycle.
When the bread machine beeps, turn off bread machine, remove bread pan. Turn dough out onto lightly-floured surface. Knead for 2-3 minutes. Roll dough to 1/4" thickness. Cut with cookie cutter, place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover with clean dish towel and let rise about 45 minutes. Preheat oven to 325. Bake for about 45 minutes. Turn off oven and leave overnight to harden. Store in airtight container. Makes about 30 3" dog-bone shaped biscuits.
26. In a small bowl, dissolve yeast in 1/4 c warm water to which 1/4 tsp sugar has been added. Set aside.
27. In a large bowl, combine the wet ingredients.
28. Add the yeast mixture once it has doubled.
29. Gradually add the dry ingredients (you may wish to measure all the dry ingredients onto waxed paper and add them gradually to the wet ingredients).
30. Add additional flour as required to make a dough that you can handle.
31. Turn dough out onto floured surface and knead so that it is no longer sticky (about 5-7 minutes).
32. Roll each ball into a rectangle 1/4" thickness on lightly floured surface or cutting board.
33. Cut with cookie cutter, place on an ungreased baking sheet that has been sprinkled with cornmeal.
34. Cover with clean dish towel and let rise about 45 minutes.
35. Preheat oven to 325. Bake for about 45 minutes.
36. Turn off oven and leave overnight to harden. Store in airtight container. Makes about 30 3" dog-bone shaped biscuits.
[FONT="]6. Missy's Magic Treat Bits [/FONT]
INGREDIENTS:
1/2 c warm water
1 egg
2 T molasses
2 T. Vegetable oil
1/2 c applesauce (unsweetened)
****************
2 c whole wheat flour
1 c multi-grain flour
1/2 c oatmeal
1/4 c lowfat powdered milk
1 tsp cinnamon
*************
1-1/2 tsp active dry yeast
DIRECTIONS
1. Using the dough cycle of the bread machine, place the wet ingredients in the bread pan.
2. Place a piece of waxed paper on countertop. Measure all dry ingredients except the yeast onto the waxed paper. Cut with a bread knife to blend.
3. Pour dry ingredients on top of wet ingredients in the bread pan.
4. In the center of the dry ingredients, make a small well using a bread knife. Measure the yeast into the well.
5. Start dough cycle.
6. When the bread machine beeps, turn off bread machine, remove bread pan. Turn dough out onto lightly-floured surface. Divide into two balls. Knead each for 2-3 minutes. Roll each ball out in a rectangular about 1/4-1/2" thick. Score the dough with a straight-edged razor blade (horizontally and vertically to make 3/4" squares). Be careful not to cut all the way through the dough. Place on baking sheet that has been sprayed with a non-stick spray. Bake at 325 for 1 hour 15 minutes. Reduce heat to 200 and bake for an additional hour. Cool and break into pieces.
[FONT="]7. Fooey Delights[/FONT]
2 ½ cups whole wheat flour
½ cup powdered skim milk
1 T honey
2 tsps garlic powder (NOT SALT)
1 T parsley
¼ cup unsalted butter, softened
1 egg beaten
½ cup beef stock
2 T ice water
DIRECTIONS:
1. In large bowl, combine flour, powdered skim milk, sugar and garlic powder.
2. With a pastry cutter, blend in butter until mixture is crumbly.
3. Gradually stir in egg, beef stock and ice water until blended.
4. Divide dough into two balls Knead each dough ball on a floured surface for 2-3 minutes (dough should have a nice elasticity about it).
5. Roll to ¼- ½ inch thickness, cut with 1" cookie cutter.
6. Bake 20 minutes at 350 on cookie sheet lined with foil.
7. Cool, store at room temperature in container with loose fitting lid. Makes about XX 1" cookies.
NOTE: These freeze well. I put 1/2 of them in the freezer so that the pack will have some later.
[FONT="]8. Miss Fay LaBelle's Entourage Pleasers[/FONT]
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These biscuits are named after a rescued dog whose full name is Melissa Marie F.O.R.D. (Found On Road Dog). She lives in a bilingual household and the French command to make a female dog *sit up and beg* is "faites la belle". Miss Fay LaBelle's entourage is made up of a Newfoundland Dog, a Saint and a NewfX. They all love these biscuits and Melissa (a/k/a Missy) will *faites la belle* and hold the pose for these.
2 ½ cups whole wheat flour
1 c multi-grain flour
1/4 cup buttermilk
2 T honey
1 garlic cloves
2/3 cup unsalted butter, softened
1 egg beaten
1/2 c chopped chicken
½ cup chicken stock
1 T ice water
DIRECTIONS:
8. In large bowl, combine flours.
9. With a pastry cutter, blend in butter until mixture is crumbly.
10. In a small bowl, mix together buttermilk, chicken stock and honey.
11. Gradually stir the liquid mixture into the flour and butter mixture. Add 1 T ice water to finish blending the dough.
12. Divide dough into two balls Knead each dough ball on a floured surface for 2-3 minutes (dough should have a nice elasticity about it).
13. Roll to ¼- ½ inch thickness, cut with 1" cookie cutter.
14. Bake 20 minutes at 350 degrees on cookie sheet lined with foil.
15. Cool, store at room temperature in container with loose-fitting lid or the refrigerator. Makes about 12 doz. 1" cookies.
[FONT="]9. Buster's Birthday Bash-to-Bits [/FONT]
4 c whole wheat flour
1/2 c cornmeal
1/2 c oatmeal
1/4 c lowfat powdered milk
2 T molasses
1 egg
2 T vegetable oil
1 small apple (cored and grated)
1 tsp cinnamon
1-2/3 c water
In a bowl, combine all ingredients except the apple and water. Grate the apple into the mixture, add water. Mix until it starts forming together. Turn out on lightly floured surface. Knead well (I split it into 2 balls). Roll each ball out in a rectangular about 1/4-1/2" thick. Score the dough with a straight-edged razor blade (horizontally and vertically to make 3/4" squares). Be careful not to cut all the way through the dough. Place on baking sheet that has been sprayed with a non-stick spray. Bake at 325 for 1 hour 15 minutes. Cool and break into pieces.
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