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Dog Biscuit Treat Recipes
Raisins or grapes are potentially fatal to
dogs
Basic Dog Treats
Mix together
3 1/2 cup unbleached flour,
2 cup whole wheat flour,
1 cup cornmeal
1/2 cup skim milk powder
1 tablespoon (or 1 package) dry yeast
3 1/2 cups lukewarm chicken or meat broth
Dissolve the yeast in the lukewarm
chicken or meat broth. The richer this
broth is, the better your dog will like the
biscuits. Let yeast broth mixture set 10
min. Then stir in flour mixture. Roll
resulting dough out 1/4" thick. Cut dog
biscuit shapes from dough. Brush biscuits
with egg wash. Bake on greased cookie
sheets at 300* for 45 min. Then turn off
oven and leave in overnight to finish
hardening. Makes 60 medium-sized
biscuits
Raisins or grapes are potentially fatal to
dogs
Basic Dog Treats
Mix together
3 1/2 cup unbleached flour,
2 cup whole wheat flour,
1 cup cornmeal
1/2 cup skim milk powder
1 tablespoon (or 1 package) dry yeast
3 1/2 cups lukewarm chicken or meat broth
Dissolve the yeast in the lukewarm
chicken or meat broth. The richer this
broth is, the better your dog will like the
biscuits. Let yeast broth mixture set 10
min. Then stir in flour mixture. Roll
resulting dough out 1/4" thick. Cut dog
biscuit shapes from dough. Brush biscuits
with egg wash. Bake on greased cookie
sheets at 300* for 45 min. Then turn off
oven and leave in overnight to finish
hardening. Makes 60 medium-sized
biscuits
Liver Dog Treats
1 pound raw liver (any kind)
blended into a paste
1 egg
1cup flour
1/2 cup corn meal (or flour)
1/4 teaspoon oregano
1/4 teaspoon garlic powder
Mix well and bake at 350 for 1/2
hour for chewy treats, longer for
crisper treats
1 pound raw liver (any kind)
blended into a paste
1 egg
1cup flour
1/2 cup corn meal (or flour)
1/4 teaspoon oregano
1/4 teaspoon garlic powder
Mix well and bake at 350 for 1/2
hour for chewy treats, longer for
crisper treats
Vegan Dog Treat Recipe
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. salt
1 Tbsp. garlic powder
Mix dry ingredients. Add approximately
3 cups water. Knead into a pliable
dough. Roll out to 1/8" thickness. Cut
into desired shapes. Bake for 10-15
minutes at 350°F. (Important: After
turning off oven, leave biscuits in the
oven overnight or for an 8-hour period
so they become hard and crunchy
9 cups whole wheat flour
1 cup nutritional yeast
1 Tbsp. salt
1 Tbsp. garlic powder
Mix dry ingredients. Add approximately
3 cups water. Knead into a pliable
dough. Roll out to 1/8" thickness. Cut
into desired shapes. Bake for 10-15
minutes at 350°F. (Important: After
turning off oven, leave biscuits in the
oven overnight or for an 8-hour period
so they become hard and crunchy
Flea Hater's Dog Biscuits
Brewers yeast is a natural anti-flea
remedy.
Makes about 5 dozen bone biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer’s yeast (available at
health-food stores)
1 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons
canola oil
1 clove garlic, chopped medium
1/2 cup chicken stock plus 3
tablespoons for basting
1. Heat oven to 400 degrees. Line a
sheet pan with parchment paper. Mix
flour, wheat germ, brewer’s yeast,
and salt together in a medium bowl.
In a mixing bowl, combine oil and
garlic. Alternately add 1/2 cup
chicken stock and flour mixture in 3
parts; mix until well combined. Knead
about 2 minutes by hand on floured
surface; dough will be sticky.
2. On a lightly floured surface, roll
dough out about 3/8 inch thick. Cut
out bone shapes; place on prepared
baking sheet. Bake 10 minutes,
rotate baking sheet, and baste with
remaining 3 tablespoons chicken
stock. Bake 10 minutes longer. Turn
off oven, leaving oven door closed.
Leave pan in oven for 1 1/2 hours
longer
Brewers yeast is a natural anti-flea
remedy.
Makes about 5 dozen bone biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer’s yeast (available at
health-food stores)
1 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons
canola oil
1 clove garlic, chopped medium
1/2 cup chicken stock plus 3
tablespoons for basting
1. Heat oven to 400 degrees. Line a
sheet pan with parchment paper. Mix
flour, wheat germ, brewer’s yeast,
and salt together in a medium bowl.
In a mixing bowl, combine oil and
garlic. Alternately add 1/2 cup
chicken stock and flour mixture in 3
parts; mix until well combined. Knead
about 2 minutes by hand on floured
surface; dough will be sticky.
2. On a lightly floured surface, roll
dough out about 3/8 inch thick. Cut
out bone shapes; place on prepared
baking sheet. Bake 10 minutes,
rotate baking sheet, and baste with
remaining 3 tablespoons chicken
stock. Bake 10 minutes longer. Turn
off oven, leaving oven door closed.
Leave pan in oven for 1 1/2 hours
longer
Vegie Thins Dog Biscuit Treats
I N G R E D I E N T S
1 1/4 cups flour
1/4 cups dry milk powder
2 tablespoons dry milk powder (+
more)
1 vegetable cube -- or packet
1/4 cup boiling water
2 tablespoons boiling water (+
more)
1/4 cup safflower oil (or canola oil)
1 teaspoon brown sugar not packed
1/4 cups carrots, shredded or
-ground
1/2 egg or egg substitute
Additional small flour for dusting
Variation: -garlic powder
Preheat oven 300 F.
Dissolve veggie cube or packet in
the boiling water. Mix dry
ingredients; mix wet ingredients
separately, except egg. Pour wet
ingredients into dry; mix lightly. Add
a well in the center and add the
egg. Mix.
Place dough on a lightly floured
surface, sprinkle a little flour on top.
Roll out to not more than 1/8". To
avoid dough sticking to rolling pin,
sprinkle a little flour on top of dough.
The key is not to use too much flour.
They will puff up otherwise.
Cut out shapes with a cookie cutter.
Place on ungreased cookie sheet.
Bake 15 minutes., turn them over
and bake another 10 minutes.
Cool on wire racks. Store in an
airtight container
I N G R E D I E N T S
1 1/4 cups flour
1/4 cups dry milk powder
2 tablespoons dry milk powder (+
more)
1 vegetable cube -- or packet
1/4 cup boiling water
2 tablespoons boiling water (+
more)
1/4 cup safflower oil (or canola oil)
1 teaspoon brown sugar not packed
1/4 cups carrots, shredded or
-ground
1/2 egg or egg substitute
Additional small flour for dusting
Variation: -garlic powder
Preheat oven 300 F.
Dissolve veggie cube or packet in
the boiling water. Mix dry
ingredients; mix wet ingredients
separately, except egg. Pour wet
ingredients into dry; mix lightly. Add
a well in the center and add the
egg. Mix.
Place dough on a lightly floured
surface, sprinkle a little flour on top.
Roll out to not more than 1/8". To
avoid dough sticking to rolling pin,
sprinkle a little flour on top of dough.
The key is not to use too much flour.
They will puff up otherwise.
Cut out shapes with a cookie cutter.
Place on ungreased cookie sheet.
Bake 15 minutes., turn them over
and bake another 10 minutes.
Cool on wire racks. Store in an
airtight container
Ranch Dog Biscuit Treats
I N G R E D I E N T S
1 package dry yeast
1/4 cup warm water
2 cups warm beef broth
1/4 cup milk
1/2 cup honey
1 egg -- beaten
1/4 cup bacon grease or margarine
1 teaspoon salt
2 1/2 cups flour (white, oat, or rye)
1 cup cornmeal
1 cup wheat germ
2 cups cracked wheat
3/4 cup wheat bran
3/4 cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole wheat flour --
(approximately)
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil
I N S T R U C T I O N S
In a small bowl, dissolve yeast in
warm water. In a large bowl,
combine beef broth, milk, honey,
egg, bacon grease or margarine,
and salt.
Add yeast/water mixture and mix
well. Stir in flour, corn meal, wheat
germ, cracked wheat, wheat bran,
oatmeal, and cheese. Add whole
wheat flour, 1/2 cup at a time,
mixing well after each addition.
Knead in the final amounts of flour
by hand to make a stiff dough.
Continue to knead for 4 to 5
minutes. Pat or roll to 1/2 inch
thickness. Cut into bone shapes
and place on a greased baking
sheet.
Cover lightly and let set (rise) for 30
minutes. Bake in a 350 degree
oven for 45 minutes or until lightly
browned on bottom.
Prepare topping during last few
minutes. Turn off oven heat.
Remove biscuits from oven.
Immediately dip biscuits in topping.
Return them to oven and leave
biscuits in oven for several hours or
overnight.
I N G R E D I E N T S
1 package dry yeast
1/4 cup warm water
2 cups warm beef broth
1/4 cup milk
1/2 cup honey
1 egg -- beaten
1/4 cup bacon grease or margarine
1 teaspoon salt
2 1/2 cups flour (white, oat, or rye)
1 cup cornmeal
1 cup wheat germ
2 cups cracked wheat
3/4 cup wheat bran
3/4 cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole wheat flour --
(approximately)
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil
I N S T R U C T I O N S
In a small bowl, dissolve yeast in
warm water. In a large bowl,
combine beef broth, milk, honey,
egg, bacon grease or margarine,
and salt.
Add yeast/water mixture and mix
well. Stir in flour, corn meal, wheat
germ, cracked wheat, wheat bran,
oatmeal, and cheese. Add whole
wheat flour, 1/2 cup at a time,
mixing well after each addition.
Knead in the final amounts of flour
by hand to make a stiff dough.
Continue to knead for 4 to 5
minutes. Pat or roll to 1/2 inch
thickness. Cut into bone shapes
and place on a greased baking
sheet.
Cover lightly and let set (rise) for 30
minutes. Bake in a 350 degree
oven for 45 minutes or until lightly
browned on bottom.
Prepare topping during last few
minutes. Turn off oven heat.
Remove biscuits from oven.
Immediately dip biscuits in topping.
Return them to oven and leave
biscuits in oven for several hours or
overnight.
Oatmeal Cheese Dog Biscuit
Treats
I N G R E D I E N T S
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 tablespoon salt
1 cups cornmeal
3 cups whole wheat flour
I N S T R U C T I O N S
Preheat oven to 300 F.
In large bowl pour hot water over
oatmeal and margerine: 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 degrees.
Turn off heat and leave in oven for 1
1/2 hours or longer.
Makes approximately 2 1/4 pounds.
Treats
I N G R E D I E N T S
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 tablespoon salt
1 cups cornmeal
3 cups whole wheat flour
I N S T R U C T I O N S
Preheat oven to 300 F.
In large bowl pour hot water over
oatmeal and margerine: 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 degrees.
Turn off heat and leave in oven for 1
1/2 hours or longer.
Makes approximately 2 1/4 pounds.
Parmesan Snaps Dog Treats
This is a good recipe to use up left
over bits of Parmesan cheese. If
you are going to buy some just for
the recipe just purchase the least
expensive domestic cheese.
I N G R E D I E N T S
1 cup rolled oats (such as Quaker)
1/3 cup margarine
1 cup Boiling water
3/4 cup cornmeal
2 tablespoons chopped fresh Italian
parsley
2 teaspoons chicken or beef
flavored instant bouillon
1/2 cup milk
1 cup shredded Parmesan cheese
1 egg, beaten
2 - 3 cups whole wheat flour.
I N S T R U C T I O N S
Preheat your oven to 325 degrees.
Grease cookie sheets.
In large bowl, combine rolled oats,
margarine and boiling water; let
stand 10 minutes. Stir in cornmeal,
parsley, bouillon, milk, cheese and
egg; mix well. Lightly spoon flour
into measuring cup; level off. Add
flour 1 cup at a time, mixing well
after each addition to form a stiff
dough.
On floured surface, knead in
remaining flour until dough is
smooth and no longer sticky, 3 to 4
minutes. Roll or pat out dough to
1/2 inch thickness, cut with bone
shaped cookie cutter. Place 1 inch
apart on greased cookie sheets.
Bake at 325 degrees for 35 to 45
minutes on until golden brown. Cool
completely. Store loosely covered.
Makes 3 1/2 dozen large dog
biscuits or 8 dozen small dog
biscuits.
This is a good recipe to use up left
over bits of Parmesan cheese. If
you are going to buy some just for
the recipe just purchase the least
expensive domestic cheese.
I N G R E D I E N T S
1 cup rolled oats (such as Quaker)
1/3 cup margarine
1 cup Boiling water
3/4 cup cornmeal
2 tablespoons chopped fresh Italian
parsley
2 teaspoons chicken or beef
flavored instant bouillon
1/2 cup milk
1 cup shredded Parmesan cheese
1 egg, beaten
2 - 3 cups whole wheat flour.
I N S T R U C T I O N S
Preheat your oven to 325 degrees.
Grease cookie sheets.
In large bowl, combine rolled oats,
margarine and boiling water; let
stand 10 minutes. Stir in cornmeal,
parsley, bouillon, milk, cheese and
egg; mix well. Lightly spoon flour
into measuring cup; level off. Add
flour 1 cup at a time, mixing well
after each addition to form a stiff
dough.
On floured surface, knead in
remaining flour until dough is
smooth and no longer sticky, 3 to 4
minutes. Roll or pat out dough to
1/2 inch thickness, cut with bone
shaped cookie cutter. Place 1 inch
apart on greased cookie sheets.
Bake at 325 degrees for 35 to 45
minutes on until golden brown. Cool
completely. Store loosely covered.
Makes 3 1/2 dozen large dog
biscuits or 8 dozen small dog
biscuits.
Oatmeal Wheat Dog Biscuit Treats
1 cup uncooked oatmeal
1 tablespoon bouillon granules
(beef, chicken or vegetable)
3/4 cups powdered milk
1 egg, beaten
1/3 c margarine
1 1/2 cups hot water
3/4 cups cornmeal
3 cups whole wheat flour
I N S T R U C T I O N S
Preheat oven to 325 F.
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 for 50 minutes. Allow to cool
and dry out until hard.
Makes approximately 1 3/4 pounds.
1 cup uncooked oatmeal
1 tablespoon bouillon granules
(beef, chicken or vegetable)
3/4 cups powdered milk
1 egg, beaten
1/3 c margarine
1 1/2 cups hot water
3/4 cups cornmeal
3 cups whole wheat flour
I N S T R U C T I O N S
Preheat oven to 325 F.
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 for 50 minutes. Allow to cool
and dry out until hard.
Makes approximately 1 3/4 pounds.
Peanut Butter Dog Biscuit Treats
1 1/2 cups water
1/2 cups safflower oil (or canola oil)
2 medium eggs
3 tablespoons peanut butter (sugar
free, creamy)
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 1/4 cups unbleached white flour
1/2 cups cornmeal
1/2 cups rolled oats
Additional flour for rolling
Preheat oven to 400 F.
Mix water, oil, eggs, peanut butter,
and vanilla with a wire whisk. Add
flours, cornmeal, and oats.
Combine with a mixer.
Take one-third of the dough and
place on a floured surface. Flour
top of dough. Gently knead, adding
more flour as necessary to form a
pliable dough (This will require
a substantial amount of flour). Roll
out to 1/2 - 3/4 inch thickness and
cut shapes using cookie cutters.
Repeat until all dough is used.
Place on an ungreased baking
sheet. Bake 400 F, 20-25 minutes,
depending on thickness of biscuits .
Leave in oven 20 minutes after
turning oven off to crisp.
Store in an airtight container
1 1/2 cups water
1/2 cups safflower oil (or canola oil)
2 medium eggs
3 tablespoons peanut butter (sugar
free, creamy)
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1 1/4 cups unbleached white flour
1/2 cups cornmeal
1/2 cups rolled oats
Additional flour for rolling
Preheat oven to 400 F.
Mix water, oil, eggs, peanut butter,
and vanilla with a wire whisk. Add
flours, cornmeal, and oats.
Combine with a mixer.
Take one-third of the dough and
place on a floured surface. Flour
top of dough. Gently knead, adding
more flour as necessary to form a
pliable dough (This will require
a substantial amount of flour). Roll
out to 1/2 - 3/4 inch thickness and
cut shapes using cookie cutters.
Repeat until all dough is used.
Place on an ungreased baking
sheet. Bake 400 F, 20-25 minutes,
depending on thickness of biscuits .
Leave in oven 20 minutes after
turning oven off to crisp.
Store in an airtight container
Bacon Flavored Dog Biscuit Treats
Homemade dog treats are fun to
make and healthier than many of
the store-bought versions.
Yield: 40 dog biscuits
5 cups Whole wheat flour
1 cup Milk
2 Eggs
10 tablespoon Vegetable oil or
bacon fat
1 pinch Onion or garlic powder
1 teaspoon Salt
1/2 cup Cold water
1 tablespoon Vegetable oil to
grease pan
Preheat your oven to 350 degrees.
Grease cookie sheets.
Mix all ingredients well. Pinch off
pieces of the dough and roll them
into two-inch balls. Bake biscuits at
350 degrees for 35 to 40 minutes.
Let them cool, then store in an
airtight container.
Originally from the Humane Society
of Santa Clare Co., Santa Clara,
CA
Homemade dog treats are fun to
make and healthier than many of
the store-bought versions.
Yield: 40 dog biscuits
5 cups Whole wheat flour
1 cup Milk
2 Eggs
10 tablespoon Vegetable oil or
bacon fat
1 pinch Onion or garlic powder
1 teaspoon Salt
1/2 cup Cold water
1 tablespoon Vegetable oil to
grease pan
Preheat your oven to 350 degrees.
Grease cookie sheets.
Mix all ingredients well. Pinch off
pieces of the dough and roll them
into two-inch balls. Bake biscuits at
350 degrees for 35 to 40 minutes.
Let them cool, then store in an
airtight container.
Originally from the Humane Society
of Santa Clare Co., Santa Clara,
CA
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some of the recipes,care of ,foods,and some
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some of the recipes,care of ,foods,and some
warnings.