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| | From:  ¤ÐogMa_ŠuZ¤ (Original Message) | Sent: 10/23/2005 2:43 PM |
Apple Cinnamon Drops
1 Large Apple
1/4 C Honey
1/2 C Water
1/2 Tea. Cinnamon
1 C Oatmeal
1 1/2 C Wheat Flour
1/4 C Wheat Flour
Preheat oven to 350. Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.
Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.
Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325. Return to oven and bake for an additional 30 minutes. |
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Dog Cookies
2 C. quick-cooking oats
1/2 C. margarine, cut into pieces
4 beef or chicken bouillon cubes
2 C. boiling water
2 C. whole wheat flour
1-1/2 C. yellow cornmeal
2 T. sugar
1 C. milk
2 large eggs
2 C. grated cheese (optional)
2 to 4 C. all-purpose flour
Preheat oven to 350°F . Spray cookie sheets with nonstick cooking spray.
Measure oats into a medium bowl, top with pieces of margarine and the bouillon cubes. Pour in boiling water and let sit 10 minutes to dissolve the margarine and bouillon cubes. Mix well, then add whole wheat flour, cornmeal, sugar, milk, eggs and optional cheese. Add enough of the all purpose flour to make a stiff dough. Mix well, using hands if necessary.
Roll out dough. The thinner the dough, the crisper the baked treats will be. Use bone- or cat-shaped cookie cutter to cut out cookies. Bake on prepared cookie sheets until hard, 5 to 15 minutes depending on how thin the dough is rolled. Remove from cookie sheets and cool completely. |
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Doggie Doughnuts
2 C Wheat Flour
3 Tab. Oatmeal
1 - Egg Beaten
1 Tea. Garlic Powder
2/3 C Beef 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. Reroll 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. |
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Doggie Snacks for Your Pooch
3 cups flour
1/2 cup honey
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon vanilla
2 tablespoons cinnamon
3/4 cup water
Mix all ingredients in a bowl. Roll dough out onto lightly floured parchment paper (waxed paper). Flatten out to about 1-in. thick, cut with a decorative cookie cutter. (doggie bone cookie cutter) Makes about 12-16 snacks |
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Doggy Biscuits in a Jar 1-quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches pretty ribbon
1 large envelope, with a hole punched in the upper left hand corner
1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 teaspoon brown or granulated sugar
Pinch of salt
Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.
In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.
Doggy Biscuits
Position a rack in the center of the oven. Preheat it to 250 degrees F.
Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that is very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8 to 10 times until elastic. Let dough rest for 5 minutes.
Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread. Bake for 1 hour. Rotate the baking trays in the oven (turn tray around 180 degrees), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely. |
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Edon's Healthy Dog Biscuits
1 3/4 C. beef or chicken broth
1 package dry yeast
2 C. whole-wheat flour
2 C. all-purpose flour
1/2 C. cornmeal
1 t. salt
1/3 C. safflower oil
1/3 C. finely chopped fresh mint
1 egg, lightly beaten with 1 t. water
To proof yeast:
Heat broth in small saucepan to 105°F. Sprinkle in yeast. Stir to dissolve. Let mixture proof at room temperature for 5 minutes.
To make biscuits:
Pour yeast mixture into bowl of standing mixer fitted with paddle attachment. Add whole-wheat and all-purpose flours, wheat germ, cornmeal, salt, oil and mint. Mix on medium speed until soft dough is formed. Remove to well-floured surface. Knead 10 to 12 times, or just until texture is smooth. Cover dough with kitchen towel. Let stand for 20 minutes.
To shape biscuits:
Roll out into 1/4-inch-thick rectangle. Using bone-shaped cookie cutter, cut shapes starting from edge of dough and working toward center so that fewer scraps remain. Gather up scraps. Knead together until smooth. Reroll to cut additional biscuits. Place 1/2-inch apart on parchment-lined baking sheets.
To bake biscuits:
Brush tops with egg mixture. Place on center oven rack. Bake in 400°F. oven for 45 to 50 minutes, or until lightly browned, reversing baking sheets halfway through baking time. Turn oven off. Keep biscuits inside oven for 30 minutes to crisp. Remove. Cool. Store in plastic food bags.
Makes 30 (6-inch) biscuits.
This recipe comes from Edon Waycott, who developed the biscuits while testing recipes for the La Brea Bakery bread book. |
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Fido's Cheese Nuggets
1 c uncooked oatmeal
1 1/2 c hot water or meat juices
4 oz (1 cup) grated cheese
1 egg, beaten
1 c wheat germ
1/4 c margarine
1/2 c powdered milk
1/4 Ts salt
1 c cornmeal
3 c 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 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 300º. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds. |
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Good Boy Biscuits
1/2 C Powdered Milk
2 Tea. Minced Garlic
1 - Egg Beaten
1 Tea. Parsley
6 Tab. Olive Oil
2 Tea. Honey
1 Jar Baby Meat (2.5 oz)
1/2 C Beef Broth
1 Tea. Parsley
1/2 C Rye Flour
1 C Wheat Flour
1/2 C Rice Flour
1/2 C Cracked Wheat
For the Glaze - 1 egg, 2 tablespoons beef broth
Preheat oven to 325 In a large bowl, combine the dry milk, egg garlic, 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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I Love Cheese Biscuits
1/4 C. chicken broth
6 oz. plain nonfat yogurt
1 T. vegetable oil
1 T. barley malt syrup
1/2 t. salt
2/3 C. whole-wheat flour
1 C. all-purpose flour
1/4 C. grated parmesan cheese
1/4 C. grated cheddar cheese
2 T. brewer's yeast
1/2 C. cornmeal
1/2 C. oatmeal, uncooked
1/4 C. farina, uncooked
2 T. dried parsley flakes
1 1/2 t. active dry yeast
Place chicken broth, yogurt, oil, barley malt syrup, salt, whole-wheat flour, all-purpose flour, parmesan cheese, cheddar cheese, brewer's yeast, cornmeal, oatmeal, farina, parsley flakes and active dry yeast in bread machine, and set on dough cycle. Check consistency in 5 to 15 minutes; dough should be a firm, round ball. Add more flour or liquid if necessary to make dough workable.
Preheat oven to 325°F.
When cycle is over, roll dough out on a board lightly dusted with cornmeal. Dough should be about 1/4 inch thick. Cut out treats with a cookie cutter. Reroll dough until all of it is used. Place treats on a nonstick cookie sheet.
Bake 45 to 55 minutes or until biscuits start to brown. Turn oven off and leave treats in oven for 1 to 3 hours. Cool completely on wire racks. Store in an airtight container. |
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Liver Biscuits
1 lb. of raw beef liver
1 C. white or yellow corn meal
1/2 C. flour
1 to 3 t. of garlic powder or 2 or 3 cloves of fresh garlic.
Put liver in blender or food processor (with fresh garlic, if used) and blend until liquefied. Mix with dry ingredients. Spread on greased cookie sheet.
Bake for 20 minutes and 350°F.
Cut while still warm. A pizza cutter works best. Place in small bags and freeze for later use. |
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Liver Puffs
1-1/2 C. whole wheat flour
1 C. all purpose flour
1 package unflavored gelatin
1 package dry yeast
1 C. dry powdered milk
1/2 C. warm water, divided
1/4 C. oil
1 egg
1 6 oz. can of liver dog food
Dissolve yeast in 1/4 cup of warm water and set aside. Mix your dry ingredients together in a large glass bowl. Add yeast, oil, egg, dog food and water and mix well - dough will be very stiff.
Drop by 1/2 teaspoons onto an UN-greased cookie sheet.
Bake at 300°F. for 25 minutes.
Store these in the refrigerator. |
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Marvelous Mutt Meatballs
1/2 pound ground beef
1/3 cup grated Cheddar cheese
1 carrot, shredded
1/2 cup bread crumbs
1 egg, whisked
1 teaspoon garlic powder
1 teaspoon tomato paste
Preheat oven to 350 degrees.
Combine all ingredients in a medium-sized bowl. Scoop out by the spoonful and roll into mini-size meatballs.
Place the meatballs on a cookie sheet sprayed with nonfat cooking spray. Bake for 15 to 20 minutes. Makes 30 treats. Cool and store in the refrigerator in a container with a lid.
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Munch Crunchy Meat Treats
1/2 cup non-fat powdered milk
1 egg, beaten
1 1/2 cups rice flour
1/2 teaspoon garlic powder
1 teaspoon honey
1/2 cup water
5 teaspoons chicken or beef broth
1 jar baby food meat (any flavor)
Combine all ingredients well.
Form into a ball. Roll dough out on a floured surface.
Cut out desired shapes.
Bake in a 350 degree oven for 25-30 minutes.
Let cool.
The treats should be hard and crunchy. |
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Munchy Pupcakes
3 C. water
2 carrots, shredded
1 egg
1/2 t. vanilla
2 T. honey
2 ripe bananas, mashed
4 C. whole wheat flour
1 t. baking powder
1 t. ground nutmeg
1 t. ground cinnamon
In large mixing bowl, blend water, carrots, egg, vanilla and honey. Add mashed bananas.
In separate bowl, mix flour, baking powder, nutmeg and cinnamon. Combine flour mixture with carrot mixture and mix thoroughly.
Coat 12 cupcake pan with nonstick spray. Fill each cup about three-quarters full. Bake at 350°F. 50 to 60 minutes. Cool before serving. |
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Peanut Butter Bones
1 Pkg. Dry Yeast
1/2 C Warm Water
1 C Mashed Potatoes
1 C Milk
1/4 C Molasses
1/2 C Chicken Broth
1 C Peanut Butter
1 C Wheat Flour
1/2 C Rye Flour
1/2 C Rice Flour
2 C White Flour
1 - Egg
Preheat oven to 325. In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white 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 cookie cutters, cut out biscuits. Place on 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 45 minutes. Let cool overnight. Makes several dozen bones that freeze well--and have the consistency of pizza crusts, a favorite snack for most spoiled dogs! |
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Peanut Butter Dog Biscuits
3 cups Whole wheat flour
1/2 cup Rolled oats
2 teaspoons Baking powder
1 1/2 cups Milk
1 1/4 cups Peanut butter
1 tablespoon Molasses
Preheat oven to 350F. Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4" thick and cut into shapes. Bake for 20 min. or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container. |
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