Dog Treat Recipes

COLLECTED DOG TREAT RECIPES

I’ve been collecting these for a while. People from all over the US and Canada sent these to me in response to my request in Country magazine. They are listed in order of my dogs’ favorites. Some I’ve never tried because they would be very expensive, though I know my “kids” would love them! If you try one I have not rated, please contact me so we can give them a rating. I use “Good!!’, “Good!”, “Good” and “OK” for ratings. Enjoy!

 

1. MRS. JAMES’ VERY POPULAR DOG COOKIES from Mrs. William James, Calpella CA      GOOD!!

 

Mix together in a big bowl: 2 cups whole wheat flour, 1/4 cup cornmeal, 1 tsp. sugar, 1 Tblsp. any leftover fat

 

Add: 1 1/2 oz (1/4 of a 6 oz can) or more of the smelliest cat food you can find. (1 can catfood makes 8 batches.)

 

Add enough water (about 1 cup) to make a stiff dough and knead it until the whole mess sticks together and not to the bowl. Roll it in flour till you have a long sausage as thick as your thumb. Cut into 1″ pieces. Put them into an old ungreased pie plate and bake at 300 degrees for 50 minutes to an hour until good and hard.

 

 

2. JODY’S LIVER SNAPS (the dog’s answer to ginger snaps)from Jody Fay, Sheridan WY      GOOD!!

 

1/2 lb. liver, which has been lightly poached in water, 1/3 cup molasses or cane syrup, 1/2 tsp. garlic powder, 1 drop anise extract (optional), 1/3 cup Brewer’s Yeast, 2 cup flour, 1/2 cup wheat flour

 

Blend liver & small amount water it was cooked in until it makes a thin puree (1.5 CUPS). Add rest of ingredients, gradually beating in flour until dough makes a ball and pulls away from sides of bowl. Roll out 1/4″ thick. Bake at 300 degrees for 1 hour. Cool in oven overnight, or at least 3-4 hours.

 

 

3. JUMP-FOR-JOY DOG BISCUITSfrom Ms. Elizabeth Frank, Pine Grove PA & Mrs. William James, Calpella CA     GOOD!!

 

2 cups whole wheat flour, 1 cup corn meal, 2/3 cup Brewer’s yeast (good for fleas), 2 tsp. garlic powder, 2 egg yolks, 3 bouillon cubes dissolved in 1 1/2 cups boiling chicken broth or water, (1/2 tsp. salt, optional)

 

Mix all ingredients in a large bowl. Roll out 1/2 of the dough at a time into 3/8″ thickness. Make thick or thin according to size of dog. Using a pizza cutter, or cookie cutters, cut into desired shapes & sizes. Bake on an ungreased cookie sheet for 20 minutes at 375 degrees. Turn off the oven until cool. Yields about 1#. If placed in an airtight container, biscuits will keep for weeks.

“Your dog will jump for joy after eating one of these biscuits – and ask for more; they are even good enough for people – in a pinch.”

 

 

4. GOOD HOUSEKEEPING DOGGY TREATS from the February 1995 issue,     GOOD!!

 

3/4 cup multigrain oatmeal or quick-cooking oats, uncooked; 1 1/2 cups all-purpose flour; 1/4 cup honey-crunch wheat germ; 1/4 cup chunky or smooth peanut butter; 1/4 cup salad oil, 1/4 cup honey; 1 tsp. baking powder

 

About 3 hours before serving or up to 1 month ahead: In large bowl, with mixer at low speed, mix 1 cup flour with remaining ingredients and 1/2 cup water until well blended. With spoon, stir in remaining 1/2 cup flour. Pre-heat oven to 350 degrees. With floured hands, on well-floured surface, knead dough until dough holds together. Roll dough 1/4″ thick. With 5″ x 2 1/2″ bone-shaped cookie cutter*, cut out as many bones as possible. Reroll scraps and cut as above. Repeat with remaining dough. Bake on large ungreased cookie sheet for 20 minutes; turn oven off. Let cookie sheet remain in oven 1 hour. Remove bones from cookie sheet to wire rack. When cool, store in airtight container or freezer if not using right away.

 

*Bone-shaped cookie cutter is available from King Arthur Flour for $6.95 + shipping/handling. Call 800-827-6836 and ask for item #5612.

 

 

5. BLACKIE’S BEEFY BISCUITSfrom Charlotte Zielke, Sun City CA   GOOD!

 

3 beef bouillon cubes or 1 package Au Jus or Gravy Mix, 1/2 cup hot water, 1 egg, 2 1/2 cups flour, 1/2 cup wheat germ, 1/4 cup shortening, 2 Tblsp. barbecue sauce

 

Dissolve the bouillon cubes in the hot water and mix in barbecue sauce. Mix shortening and egg with flour and wheat germ. Add liquid. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

6. STACEY’S DOGGIE BISCUITSfrom Stacey Williams, Toledo OH   GOOD!

 

3 1/2 cups flour; 2 cups rye flour; 1 cup cornmeal; 2 cups cracked wheat or wheat germ; 1/2 cup instant non-fat dry milk (dry); 4 tsp. salt; 1 envelope active dry yeast; 1/4 cup very warm water; 2-3 cups chicken broth; 1 large egg, beaten with 1 Tblsp. milk

 

Mix dry ingredients in large bowl. Sprinkle yeast over warm water and stir in small bowl. Add yeast and 2 cups broth to dry ingredients. Mix well with hands, dough will be very stiff. If necessary, add more broth. Roll dough on floured surface, 1/4″ thick, cut into any shape. Spray cookie sheets with non-stick spray and brush dough with egg-milk mixture. Bake 45 minutes at 300 degrees and allow them to cool in oven with door closed.

 

 

7. PHYLLIS’ DOG COOKIES from Phyllis M. Dahl, Minneapolis MN  GOOD

 

Cream 3/4 c (12 Tblsp.) Crisco and 1 Tblsp. brown sugar

 

Mix in 3 beaten eggs, 1 cup parmesan cheese, 1 cup cold water, 2 cups grated cheese, 1 cup powdered milk, 1 Tblsp. salt, 1 Tblsp. Garlic Powder, 2/3 cup Bran Powder, 1 Tblsp. Italian Seasoning (optional), 1/2 cup Brewer’s Yeast, 1/2 cup Wheat Germ, 3 to 4 cups whole wheat flour

 

Mix as best you can. Doesn’t mix superbly. Form ball. Pinch off portion, roll 1/4″ – 1/8″ thick. Cut with cookie cutter. Bake 20 minutes @ 350 degrees.

 

 

8. EILEEN’S DOG BONE TREATS from Eileen Craun, Clayton DE  GOOD

 

1/2 cups whole wheat flour, 1/2 cup powdered milk, 1 tsp. garlic powder, 1 Tblsp. wheat germ, 1 tsp. beef bouillon (granules), 1 egg, 6 Tblsp. bacon grease or meat drippings, 1/2 cup ice water.

 

Preheat oven to 350 degrees. Combine all dry ingredients. Cut in drippings. Mix in egg. Add enough ice water to form a ball. Pat to 1/2″ thick.

 

Cut out and bake 25-35 minutes.

 

 

9. POPULAR DOG BONES from Mrs. Clifford Flagel, Wasau WI, Kathy Kirkpatrick, Tylersport PA, and Mrs. Floy C. Miller, Ripley TN    GOOD

 

2 1/2 cups whole wheat flour; 1/2 cup powdered milk; 1 tsp. sugar (or brown sugar); 1/2 tsp. salt; 1/2 tsp. garlic salt or powder; 1/2 to 3/4 cup water; 6 Tblsp margarine, meat drippings, or shortening; 1 egg, beaten; 3 Tblsp. bouillon or parmesan cheese (optional)

Poultry, meat, vegetable or soup scraps (optional) BE SURE CONTAINS NO BONES.

 

(Can be made in food processor. Cut recipe in half and proceed as for pie dough.) OR

 

Preheat oven to 350 degrees. Combine flour, dry milk, salt & sugar. Cut in margarine or meat broth until mixture resembles cornmeal. Mix in the egg. Add enough water so the mixture forms a ball. Knead for 3 minutes. Roll out (or pat out with your fingers on a lightly oiled board) 1/2 inch thick, cut (preferably with bone-shaped cookie cutter), or in squares, or with a 2″ cookie cutter. Don’t re-roll but bake the odd shaped pieces as they are. Place on greased cookie sheet & bake at 350 degrees until brown, 25-30 min. (Or cover cookie sheet with foil and just re-oil it between batches. When you are finished, no cleanup). Remove from oven & cool on wire rack. They can be frozen.

 

Variations: Add up to 1/2 cup peanut butter or 2 Tblsp cocoa or 1 cup pureed cooked green vegetables or carrots or 6 Tblsp. whole wheat or rye kernels (available at health food stores) or 2-3 Tblsp. dried soup greens or 3 Tblsp. liver powder (available at health food stores)

Mix in the ingredients of your choice when you add the egg, then proceed as usual.

 

 

10. SOFT, CHEWY COOKIES from Bonnie Keith, St. George UT    GOOD

 

3 1/2 cups all purpose flour, 2 cups whole wheat flour, 2 cups oatmeal, 1 1/8 cup cornmeal,  1/4 cup wheat germ, 1/8 cup white flour, 1/2 cup nonfat dry milk, 4 tsp. salt, 1 package dry yeast dissolved in, 1/4 cup warm water, 3 cups chicken stock (or bouillon–just omit the salt)

 

Roll out on floured board about 1/4 inch thick. Cut out with cutter of choice.

 

Bake 45 minutes – 1 hour at 300 to 325 degrees.

 

 

11. DRY, CRUNCHY TREATS (LIKE MILK BONES) from Bonnie Keith, St. George UT and Mrs. Mims Reaves, Albuquerque NM    GOOD

 

1 cup (uncooked) Quick Quaker Oatmeal, 1/3 cup margarine, 1 full tsp. bouillon granules (or cubes) dissolved in, 1 1/2 cups hot water, 3/4 cup powdered milk, 3/4 cup cornmeal, 1 beaten egg, 3 cups whole wheat flour

 

In large bowl, pour hot water over oatmeal, margarine & bouillon granules; let stand 5 minutes. Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour, if necessary to make a VERY STIFF dough. Pat dough to about 1/2 inch thickness & cut with whatever cutter shape you want. Put on aluminum foil on cookie sheet and bake for about 1 hour at 300-325 degrees. Then let them cool and dry for a couple of days until good and hard. (You get about 2 pounds). Will mold if you don’t dry them well!

Can be dried in low heat oven with door slightly ajar, too.

 

Substitutes: 1) Meat or chicken stock can replace water & bouillon; 2) 1 cup grated cheese and 1 cup wheat germ can also be added–may need more flour. GOOD; 3) Sauté 2 crushed garlic cloves in 1 Tblsp margarine for a few minutes. Then add it to the batter before mixing in the cornmeal, flour, and wheat germ. Don’t use any cheese with this variation. (This one really smells, but the dogs LOVE it!) GOOD

 

 

12. CATHERINE’S DOG BONES from John McNeely’s Accent column in the 1/8/95 Columbus OH Dispatch, Jake Tustin, Brush CO, and Judy Colson, Rockford IL GOOD

 

3 1/2 cups unbleached flour, 2 cups cracked wheat, 2 cups whole-wheat flour, 1 cup cornmeal, 1 cup rye flower, 1/2 cup powdered milk, 1 Tblsp. salt, 1 package dry yeast, 3 cups broth (chicken, beef or vegetable)

 

Combine all but yeast and broth in large bowl. Dissolve yeast in 1/4 cup warm water and add to mixture. Add broth. Mix by hand; do not use electric mixer. Roll out dough immediately, about 1/4″ thick, on floured surface. Cut with cookie cutter; place on cookie sheets as close as desired. Top with glaze. Preheat oven to 300 degrees; bake 45 minutes. Turn off oven and let bones rest in oven overnight.

 

Variations: 1) Use cracked wheat and/or wheat germ for some of the whole-wheat flour. Add 2 more eggs or more broth if needed. Store in refrigerator. GOOD, 2) Substitute pureed carrot & 1/2 c water for chicken stock. Scrub carrots, do not peel, cook in microwave until tender.

 

Puree in blender or food processor. You may need to add extra liquid. Will be sweet but healthy. Store tightly covered or in freezer.

Makes about 100 small bones

 

 

13. LOIS’ SUPER POPULAR DOGGIE COOKIES from Lois Maltman, Victor NY      GOOD

 

2 1/2 cups whole wheat flour, 1/4 cup milk, 2 crushed garlic cloves, 1 beaten egg, 1/4 cup wheat germ, 1/4 cup water, 4 Tblsp. soft margarine, 1 Tblsp. molasses

 

Mix — work with 1/2 at a time — roll 1/4″ to 1/2″ thickness — bake 375 degrees for 15 to 20 minutes.

 

 

 

14. BEPPO’S TREATS TO GO from Lois Maltman, Victor NY  (copied from a book of her sister-in-law’s, not identified)    GOOD

 

3 cups whole wheat flour, 1/2 cup rolled oats, 2 tsp. baking powder, 1 1/2 cups milk, 1 1/4 cups peanut butter, 1 Tblsp. molasses

 

Preheat oven to 350 degrees. Combine the flour, oats and baking powder in a large bowl. Using a food processor or blender, mix the milk, peanut butter and molasses until smooth and add to dry ingredients. Using your hands, knead the ingredients together. Dough will be quite stiff.

 

Roll the dough out to 1/4″ thickness and cut with cookie cutters. Bake for about 20 minutes or until lightly browned. Turn off the heat and leave the biscuits in the oven until cool. Store in airtight container.

 

Dogs love peanut butter! These high protein biscuits are terrific for any dog on the go. As an extra special treat, make a sandwich cookie by spreading some peanut butter and a drop of honey between two biscuits.

 

 

15. SAINT BERNARD BETTER EGG BISCUITS from Charlotte Zielke, Sun City CA      GOOD

 

1/2 cup water, 2 1/2 cups flour, 3 eggs, 1/2 cup wheat germ, 1/2 cup shortening, 1/2 cup uncooked oatmeal, 3/4 cup powdered milk

 

Mix shortening and eggs with flour, wheat germ, powdered milk and oatmeal. Add water. Roll out 1/2″ thick and cut into dog biscuit shapes.

 

Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

16. DOGGIE CHRISTMAS COOKIES from Helen Blevins, Ingram TX GOOD

 

1/2 lb. raw beef liver, 1/3 cup molasses, 1 tsp. garlic salt or powder, 1/2 cup wheat germ or bran, 1 drop anise extract (more won’t hurt), 1/4 cup Brewer’s yeast, 1 1/2 to 2 cups wheat flour

 

Preheat oven to 350 degrees. Liquefy or puree liver in a blender. Mix molasses, garlic, anise, wheat germ & brewer’s yeast and add to liver in the blender. Place in bowl and add 1 1/2 cups wheat flour. Dough should be very stiff. If it isn’t, continue adding a little flour at a time until it is.

 

Roll out dough on a board and cut with a cookie cutter, or cut in strips. Bake 350 degrees until golden brown (about 12 minutes). Turn oven off and leave cookies in oven overnight to harden. These are hard to put together but very good. They do not need to be refrigerated. They are very hard.

 

 

17. LOIS’ TRIED & TRUE PET TREATS from Lois Maltman, Victor NY        GOOD

 

2 cups whole-wheat flour, 1/2 cup wheat germ, 1/2 cup nonfat dry milk powder, 1/2 cup water, 1/3 cup vegetable oil, 1 large egg, 2 Tblsp. beef bouillon granules, 1 Tblsp. brown sugar

 

Preheat oven to 300 degrees. In a large mixer bowl at low speed, beat flour, wheat germ, milk powder, water, oil, egg, bouillon granules and brown sugar until blended. On a lightly floured surface, knead dough 1 to 2 minutes.

 

For dogs: Roll dough to 1/2″ thickness. Make a dog-bone-shaped pattern or use a dog-bone-shaped cutter. Cut out dog bones. Baked on ungreased baking sheets 45 minutes or until brown and crisp. Cool treats on wire racks.

 

For cats: Roll to 1/4″ thickness. Bake about 30 minutes or until crisp. Break into pieces before giving to cats.

 

Store treats in airtight container in a cool, dry place for up to 3 months.

 

 

18. CANINE COOKIE SECRET RECIPE from Joanne Kubacki, Indianapolis IN      GOOD

 

2 cup whole wheat flour; 2 eggs, lightly beaten; 2 cup unbleached flour; 1 cup tap water; 1 cup yellow cornmeal; 1 cup non-fat dry milk; 1 Tblsp. brown sugar; 1 tsp. onion powder; 3/4 cup melted beef suet–warm, not hot; if too hot dough remains too sticky to roll out easily

 

Combine all dry ingredients in large mixing bowl; mix well. Mix eggs and water in small bowl.

and add to dry ingredients. With heavy wooden spoon, combine as best you can–some dry areas will remain. Pour melted fat over contents of bowl. Mix as much as possible using the spoon, then use your hands to finish. This is a very thick dough – much like Play-Doh. You might have to add a little water, but do so gingerly. With 1/3 of the dough, make a large thick “pie”. Roll out to 1/12″ thick. Cut. Re-work scraps and add to next third of dough, repeat until all have been cut. Place on ungreased cookie sheet so that each cookie touches. They do not expand or spread.

 

Bake in preheated 350 degree oven 15 minutes, then turn each cookie over and bake another 15 minutes, exchanging places between the outside, browner ones, and the inside, lighter ones. CEL’S NOTE: I DON’T DO THIS BUT JUST BAKE THEM FOR 30 MINUTES.Yield: 7-8 dozen. Store in freezer or cool dry place.

 

HINTS: Beef fat is essential to this recipe; drippings from cooking beef work just as well.

 

An easy way to render the suet is to cut it into chunks and cook in a crockpot overnight until it is all melted. Then just pour through a sieve, pressing the chunks with the back of a wooden spoon. Pour it into old yogurt cups in 3/4 cup increments and store in refrigerator or freezer until ready to use.

 

Combine dry ingredients for 4-8 batches at once–they keep well, only mess up kitchen once.

 

 

19. JODY’S NON-ALLERGENIC LAMB DOG TREATS from Jody Fay, Sheridan WY       GOOD

 

6 small jars lamb (only) baby food, 3/4 cup water, 1/3 cup molasses, 1/3 cup brewer’s yeast, 1/2 cup cream of wheat (uncooked), pinch (about 1/4 tsp.) garlic, 1# rice flour

 

Mix, roll on rice flour about 1/4″ thick, cut, bake 40 minutes at 300 degrees, leave in oven overnight.

 

 

20. DOG TREATS EVEN FINICKY EATERS LOVE from Mrs. Mildred Jansen, Neekoosa WI              ONLY OK

 

1/2 pkg. yeast dissolved in 1/8 cup warm water, 1/2 cup wheat germ, 1 cup chicken or beef broth (she uses bouillon), 1/4 cup powdered milk, 2 3/4 cup flour (some white, some whole wheat), 1 beaten egg.

 

Put all dry ingredients in a bowl. Add egg & broth to dry ingredients. Dough will be very stiff (like noodle dough). Be sure you have plenty of flour on the rolling board. Roll dough out 1/8 inch thick. Cut in squares and place on cookie sheets. Beat an egg with 1 tablespoon milk and brush on cookies. Bake 45 minutes in 300 degree oven. Turn oven off and let treats set in oven overnight. This will dry them out and make them crunchy.
21. PASTRIES FOR CHEESELOVERS from Joan Neidhardt, Joppa MO

 

6 Tblsp. lard, bacon fat or vegetable oil, 1/2 cup finely grated cheddar cheese, 1 cup flour, 1 small clove garlic minced or mashed

 

Blend fat and cheese until smooth. Stir in garlic. Then mix in flour. Mixture will be crumbly.

 

For dogs: Shape mixture into a log about 1.5″ in diameter. Chill until firm.

Cut slices about 1/4″ to 1/2″ thick from rolls. Place on ungreased cookie sheet. Bake at 375 degrees until slightly brown (about 10 minutes). Makes about 2 dozen.

 

For cats: Make roll no bigger than 1/2″ diameter.

 

 

22. EASY NON-ALLERGIC DOG COOKIESfrom Caressa Copen, Ashtabula

 

3/4 cup raw wheat germ, 3/4 cup dry powdered milk, 1 egg, 1-2 Tblsp. oil, 1 jar baby meat, 1/2 jar water

 

Mix and drop spoonfuls on greased cookie sheet. Bake 15-20 minutes at 350 degrees. Makes about 1 large cookie sheet. It’s OK if bottoms get dark, the dogs will still snap your fingers for them. You can double the recipe and use any junior food flavor. You may need to add extra wheat germ and powdered milk. If it gets too thick, just add a little more water.

 

If you use toasted wheat germ, they will not puff up, but will be like macaroons and stay the shape they were dropped.

 

Variations: Any cooked mashed veggie can be substituted for meat, and garlic powder or fresh garlic can be added for flea repellent.

 

 

23. DOGGIE SQUARES from Carol Jenkins, Victoria B.C. Canada

 

4 1/2 cups dry dog chow, 1 cup flour, 1 1/2 cups water, 2 eggs, 3 Tblsp. cooking oil, 3 Tblsp. liver pate (optional)

 

Mix flour, water, eggs and oil in a mixing bowl. Add dog chow and mix well. Put into an oiled 8″ x 8″ baking pan. Bake at 350 degrees for about 45 minutes. Cool and spread liver pate on top as “icing”. Cut into squares and enjoy.

 

 

24. BACON ‘N EGG PORRIDGE BREAKFAST from Carol Jenkins, Victoria B.C. Canada

 

3 bacon slices, 2 eggs, 1 cup oatmeal, 1/4 cup milk

 

Chop the bacon into 1/2″ pieces and fry. Add the oatmeal until brown. Remove from pan and add the milk and well beaten eggs. When the eggs are just about done pour back the bacon and oatmeal, stirring to finish. Cool and put in the dog’s dish. Serves a 50# dog a hearty breakfast.

 

 

25. SUE’S DOG COOKIES from Susan Beckman, , Menomonee Falls, WI

 

3/4 cup wheat germ, 3/4 cup powdered milk, 1 egg, 1 jar babyfood meat, 1/2 jar water

 

Mix well and drop on a greased cookie sheet. The cookies should be about the size of a quarter. Bake 20 minutes at 350 degrees, or 7.5 minutes on high in the microwave. Size and crunchiness can be varied. For pups, make cookies softer and smaller. Older dogs like hard cookies that are large enough to hold in their paws.

 

 

26. Moxie Cookies from Mrs. Evelyn M. Case, Groton NY

 

3 1/2 cups whole wheat flour, 3 cups rolled oats, 1/2 cup powdered milk, 1/2 cup bacon grease, 2 Tblsp. cod liver oil, 2 eggs, 1 1/2 cup instant beef gravy

 

Preheat oven to 325 degrees. Combine all ingredients into a sticky dough. Drop by tablespoons onto greased cookie sheets. Bake 50 minutes.

Cool on rack and store in plastic bag. Makes about 30 biscuits.

 

 

27. WENDY & WEBSTER’S “FLEA BUSTER” COOKIES from The No barking at the Table Cookbook, Wendy Boyd-Smith, ($11.99) LIP SMACKER’S, INC., 25 Goodwill Court, Newport Beach CA 92663, sent by Sharon Shaeffer, Ford City PA and Dorinda K. Morris, Victoria TX

 

2 cups whole wheat flour, 2/3 cup yellow cornmeal, 1/4 cup chopped fresh garlic, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh carrots, 1/4 cup Brewers yeast, 2 eggs mixed with 1/4 cup lowfat milk, 2 Tblsp. corn oil, 1/2 cup low salt chicken broth

 

Glaze: Beat 1 egg with 1 Tblsp. of low-fat milk. Lightly brush on cookies before baking. Once basted, sprinkle your batch with garlic powder.

 

Preheat oven to 350 degrees. In a large bowl mix dry ingredients and vegetables together. Add oil, broth and egg mixture. Mix into a firm dough.

 

Let dough sit for 15 minutes. On a lightly flowered surface roll out the dough to 1/4″ thick. Cut the dough into shapes and brush with glaze. Bake for approximately 25-30 minutes, until golden brown. Take out and cool on a wire rack. Store cookies in an airtight container. (serves 4 to 5 dozen)

 

 

28. PHYLLIS’ DOGGIE TREATS from Phyllis M. Dahl, Minneapolis MN

 

Mix with mixer until well blended: 1 cup flour, 1 tsp. Baking powder, 3/4 cup quick Oatmeal, 1/4 cup honey crunch wheat germ, 1/4 cup Jif peanut butter, 1/4 cup salad oil, 1/4 cup honey, 1/4 cup water

 

Next, with spoon, stir in 1/2 cup flour

Flour hands, and knead dough until it holds together.

 

Roll dough 1/4″ thick on floured surface. Cut with cookie cutter.

Bake on ungreased cookie sheet 20 minutes @ 350 degrees.

Turn oven off. Leave in for 1 hour.

Store in airtight container or freeze.

 

 

 

29. RYE CRISPS from Mrs. Floy C. Miller, Ripley TN

 

2 cups rye flour, 6 Tblsp oil, 1/2 cup soybean flour or 1/4 c each white flour and cornmeal, 2/3 cup warm water

 

Preheat oven to 350 degrees. Blend flours. Mix oil with water and add to flour. Mix well, dough should form a ball. Pat out dough to 1/4″ thick on lightly oiled cookie sheet. Cut with cutter and remove scraps. Pat out scraps and proceed as before. Bake for 40 minutes. Cool on wire rack. Makes 16 crisps.

 

 

30. FLO’S DOGGIE BONES from Flo Baker, Cedarburg WI

 

1 1/2 cup flour, 1 1/2 cup whole wheat flour, 1 cup cracked wheat (not flour), 1/2 cup cornmeal, 1/4 cup dry milk powder, 2 Tblsp. salt (or some garlic salt), 1 1/2 cups broth (chicken or beef)

 

Mix all dry ingredients together, then add 1 cup broth. Slowly add remaining 1/2 c broth to make dough the consistency to roll out. On lightly floured board roll out and cut into shapes. Bake at 300 degrees for 45 minutes. Turn oven off and leave overnight.

 

 

31. GRADE A BISCUITS from A. Chatham, Mason City IA

 

2 eggs, 1 Tblsp. cornmeal, 1 Tblsp white flour, 1 Tblsp. wheat germ, 1/2 tsp. salt, 4 Tblsp. water, 2 cups whole wheat flour, 2 Tblsp. instant nonfat dry milk

 

Set oven at 300 degrees. Break the eggs into a large bowl and stir until blended. Add the flours, wheat germ, dry milk, salt and water. Stir until smooth. Add the flour and mix into the egg mixture; you can do this with a spoon, but your hands work better. the dough will be stiff and dry, but don’t worry about the bits of flour and crumbs left in the bowl.

 

Remove the ball of dough to a working surface, pat into a rectangle 3″ wide and 1/2″ thick, then cut into “bones” 3/4″ wide. Place 1″ apart on an ungreased cookie sheet. Bake for 25 minutes on one side and turn over and bake for 25 minutes on the other side. Remove and cool on racks.

 

 

32. FIDO’S FABULOUS CRACKERS from A. Chatham, Mason City IA Lindsey Gabel, McKinleyville CA

 

1/4 cup hot tap water, 8 chicken bouillon cubes, 1 package active dry yeast, 1 tsp. sugar,

1 1/2 cups tomato juice, 2 cups white flour, 2 cups wheat germ, 2 cups whole wheat flour

 

Set oven at 300 degrees. Pour water into large bowl and add the chicken cubes and crush with fork. Stir in the yeast and sugar and let stand 5 minutes. Add the tomato juice, 1 cup of white flour and the wheat germ. Stir to form smooth batter. Stir in the rest of the white flour and all of the whole wheat flour. The dough will be very dry and stiff. Using small handfuls of dough, make small balls and roll out the dough a bit at a time. If the dough sticks to the rolling pin, add more flour. Roll out dough 1/4″ to 1/2″ thick. Cut into desired shapes and transfer to ungreased cookie sheets.

 

Bake for 1 hour. Let the crackers dry in a turned-off oven for at least 3-4 hrs.

 

 

33. FRANCES’ DOGGIE BISCUITS from Frances Davis, New London WI

 

1 carrot, 1/2 cup powdered milk, 1 beaten egg, 1/3 cup cold water, 1 tsp. brown sugar, 1/3 c. melted shortening, 2 1/2 cup flour, 1 tsp. salt (optional)

 

Grate carrot. Add powdered milk, egg, water, sugar and shortening. Mix well. Sift in flour. Dough will be stiff. Roll out to 1/4″ – 1/2″ thickness. Cut out with dog bone or fire hydrant cookie cutters. Place on lightly-greased cookie sheets. Bake 25 to 30 min. at 350 degrees. Cool on rack.

 

 

34. SPECIAL OCCASION BEEF STEW FOR DOGS from A. Chatham, Mason City IA

 

Filling: 1/2 cup flour, 2 cups round steak thinly sliced, 1 cup kidney of beef cut into bite-sized pieces. Put meat into a baggie and toss with flour/spices mixture until coated. Put into a pie baking dish.

 

Crust: 1 cup flour; 1/4 cup bread crumbs; 1/4 cup Kibble & Bits finely ground into a powder; 1 tsp. fresh garlic; 1/3 cup vegetable oil or chicken broth; 1 Tblsp. ground mustard, 1/2 tsp. each oregano, thyme, pepper; 8 Tblsp. cold water

 

Mix kibble, bread crumbs, garlic, mustard, spices well. Add the chicken broth and mash well together. Form a ball. Chill 1/2 hour or until very firm.

 

Roll out thinly and add to top of meat. Seal well. Trim neatly and bake at 350 degrees for 40 minutes. Cool before serving.

 

 

35. B. J.’S PEANUTTY PUPCICLES from Lois Maltman, Victor NY (copied from a book of her sister-in-law’s, not identified)

 

1 ripe banana, 1/2 cup peanut butter, 1/4 cup wheat germ, 1/4 cup chopped unsalted peanuts

 

In a small bowl, mash banana and peanut butter together using a fork. Mix in wheat germ. Place in refrigerator for about an hour until firm. With your hands, roll rounded teaspoonfuls of mixture into balls. Roll balls in peanuts, coating them evenly. Place on cookie sheet in freezer. When completely frozen, pack into airtight containers and store in freezer.

 

 

36. COCOA’S PICNIC SNACK from Lois Maltman, Victor NY (copied from a book of her sister-in-law’s, not identified)

 

2 cups whole wheat flour, 1/4 cup carob powder*, 1 egg, beaten, 2 Tblsp. vegetable oil,1 Tblsp. honey, 1/3 cup milk, 1 tsp. bone meal (available at health food stores, don’t use garden variety), cornmeal

 

Preheat oven to 350 degrees. In a large bowl, combine the flour, carob powder and bone meal. Add the remaining ingredients(except for the cornmeal) and mix well. Sprinkle a board with cornmeal and roll dough out to 1/4″ thickness. Cut into shapes using cookie cutters, about 1″ in diameter. Bake on an ungreased cookie sheet for about 20 minutes. Turn heat off and allow cookies to cool in the oven. Store in airtight container.

 

*Chocolate contains a substance that is toxic to dogs. Carob, available at health food stores, is a tasty substitute and provides calcium and fiber.

 

 

37. CHOCOLATE CANINE CHEWS from Mrs. Floy C. Miller, Ripley TN

 

 

3 1/2 cups whole wheat flour, 2 1/2 cups oatmeal, 3 Tblsp. corn oil or oleo, 2 cups water or milk, 2 squares (1 oz each ) unsweetened chocolate (substitute carob powder), 3 Tblsp brown sugar

 

 

Preheat oven to 300 degrees. Mix flour and oatmeal together. Beat water, oil, chocolate, and sugar over low heat, stirring occasionally until chocolate melts. Pour into flour mixture and stir until well mixed. Dough should be stiff. Pat out dough to 1/2″ thick on lightly oiled cookie sheet.

 

Cut out and remove scraps. Pat out scraps and proceed as before. Bake for 1 hour or until brown and crisp. Cool on wire rack.

 

Remember, chocolate is not good for dogs and can even kill small dogs if enough is eaten…

 

 

 

38. TESSA’S NICE BREATH BISCUITS from Lois Maltman, Victor NY (copied from a book of her sister-in-law’s, not identified)

 

2 cups whole wheat flour, 1/2 cup cornmeal, 1/3 c chopped fresh mint (or 1 Tblsp. dried), 1/2 cup chopped parsley, 6 Tblsp. safflower oil, 1/3 cup water

 

Preheat oven to 350 degrees. Combine flour, cornmeal, mint and parsley in a large bowl. Add oil and water and mix thoroughly. Roll out to 1/4″ on floured surface and cut with cookie cutters. Bake for 40 minutes or until lightly browned. Turn heat off and let biscuits dry out in oven for several hours. Store in refrigerator in airtight container.

 

Feed these green speckled treats to your dog and notice the difference! Mint and parsley are natural breath fresheners. The crunchy biscuits prevent tartar from building up on your dog’s teeth.

 

 

39. PUPPY SNACKS from Lois Maltman, Victor NY

 

2 small jars beef baby food, 2 small jars chicken baby food, 6 oz. wheat germ, 2 eggs, 1/2 cup whole wheat flour

 

Drop by teaspoon and bake at 350 degrees for 10 minutes. KEEP REFRIGERATED.

She says these end up being quite expensive, and mold very fast even if refrigerated. She didn’t find them worth it.

 

 

 

40. BEVERLY’S HOMEMADE DOG BISCUITS from the Milwaukee Sentinel, anonymous sender

 

1 package yeast; 1 cup warm chicken broth; 1/4 cup warm water (110-115 degrees); 2 Tblsp. molasses; 1 3/4 to 2 cups flour, divided; 1 1/2 cups whole-wheat flour; 1 cup cracked wheat; 1/2 cup cornmeal; 1/2 cup non-fat dry milk powder; 2 tsp. garlic powder; 2 tsp. salt

 

Topping: 1 egg, beaten, 1 Tblsp. milk

 

Preheat oven to 300 degrees. In large bowl, dissolve yeast in warm water. Stir in broth and molasses. Add 1 cup of white flour, all the whole-wheat flour, cracked wheat, cornmeal, dry milk powder, garlic and salt. Mix well, then place on floured surface. Knead in remaining flour. Roll out half the dough at a time to 3/8″ thickness, cut into desired shapes. (Cats are preferred.) Place on ungreased baking sheets. Brush tops with mixture of egg and milk. Repeat with remaining dough. Bake 45 minutes. Turn oven off; let dry overnight in oven. Makes 42 to 48 dog biscuits.

 

 

41. BETTY’S SNOOPY COOKIE BONES from the Milwaukee Sentinel, anonymous sender

 

1 3/4 cups flour; 2 Tblsp. wheat germ, toasted; 1/2 cup packed brown sugar; 1/4 cup sesame seeds; Rind of 1 lemon; 12 Tblsps. butter or margarine; 1 egg yolk; 1/2 cup ground walnuts; 1/2 tsp. vanilla extract

 

Preheat oven to 375 degrees. In large bowl, combine all ingredients. Knead dough until well-blended. Divide dough into 6 parts. Roll each part into the shape of a cucumber. Wrap tightly in waxed paper and freeze. When needed, thaw and slice into 1/2 inch pieces. Form pieces into bone shapes if desired. Place cookies on ungreased cookie sheets. Bake 13 minutes, or until done. Makes 6 to 8 cookies per roll.

 

 

42. ROSE’S CANINE CARROT CAKE from the Milwaukee Sentinel, anonymous sender

 

1 cup whole-wheat flour, 1 tsp. soy flour or cornmeal, 1 tsp. baking soda, 1/4 cup chopped peanuts, 1 egg, 1/4 cup oil, 1 tsp. vanilla extract, 1/3 cup honey, 1 cup ground or grated carrots

 

Preheat oven to 325 degrees. In large bowl, combine flours, baking soda, peanuts. Mix in egg, oil, vanilla, honey and carrots until well-combined.

 

Pour batter into a 9″ square cake pan and bake 15-20 minutes, or until done. Makes 1 cake.

 

 

43. SANDRA’S DOGGONE GOOD COOKIES from the Milwaukee Sentinel, anonymous sender

 

1 jar (3.5 oz) meat-flavored baby food, 1/3 cup wheat germ, 2/3 cup powdered skim milk

 

Preheat oven to 350 degrees. Combine ingredients and drop by tablespoons onto greased cookie sheet. Bake 12 to 14 minutes, or until done.

 

Let cool before giving to dog. Makes 12 cookies.

 

 

44. COLLIE’S CORNMEAL CUTOUTS from Charlotte Zielke, Sun City CA

 

1 cup water, 2 cups cornmeal, 2 eggs, 1/2 cup wheat germ, 1/2 cup shortening, 1 cup flour, 1/2 cup cooked corn (optional)

 

Mix shortening and egg with cornmeal, flour, and wheat germ. Add water. Stir in corn kernels. Roll out 1/2″ thick and cut into dog biscuit shapes.

 

Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

45. CHEESE IF YOU PLEASE from Charlotte Zielke, Sun City CA

 

1 cup water, 2 cups flour, 1 egg, 1 cup wheat germ, 1/2 cup shortening, 3/4 cup powdered milk, 1 cup grated hard cheese (cheddar, colby, swiss, parmesan–whatever dog’s preference)

 

Mix shortening and egg with flour, wheat germ, and powdered milk. Add water. Stir in grated cheese. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

46. BULLDOG’S BEST BACON BITES, from Charlotte Zielke, Sun City CA

 

1 cup bacon grease, cooled; Extra pieces cooked bacon crumbs; 1/2 cup water; 2 1/2 cups flour; 1 egg; 1 Tblsp. brown sugar; 1/2 cup uncooked oatmeal

 

Mix bacon grease and egg with flour and oatmeal. Add water. Stir in bacon pieces. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

47. HEIDI’S HEARTY VEGETABLE SNACKS, from Charlotte Zielke, Sun City CA

 

3/4 cups water, 2 1/2 cups flour, 1 egg, 1 package instant vegetable soup mix, 1/2 cup shortening, 1/2 cup powdered milk.

 

Mix shortening and egg with flour, soup mix, and powdered milk. Add water. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

48. MARTHA’S LIVER & EGGS DOG BISCUITS, from Martha Showalter, Harrisonburg VA

 

1 lb. liver, ground; 6 eggs; 1/2 cup oil; 2 cups wheat flour; 2 cups wheat germ; 1/2 tsp. salt

 

Mix and make into small biscuits and bake.

 

 

 

49. GOODNESS GRACIOUS GREAT GARLIC, from Charlotte Zielke, Sun City CA

 

3/4 cups water; 2 cups wheat flour; 1 egg; 1 cup wheat germ; 1/2 cup shortening; 6 cloves garlic, chopped; 1/2 cup powdered milk; 2 Tblsp. olive oil

 

Sauté garlic in olive oil until lightly brown. Mix shortening and egg with flour, wheat germ, and powdered milk. Add water. Stir in garlic. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

50. LASSIE’S LEAPING LIVER BISCUITS, from Charlotte Zielke, Sun City CA

 

1/2 cup boiled, chopped liver; 1 egg; 3/4 cup water or liquid from cooking liver; 1/4 cup shortening; 2 1/2 cups wheat flour; 1/2 cup uncooked oatmeal

 

Mix shortening and egg with flour and oatmeal. Add liquid. Stir in liver powder and chopped liver. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

51. TERRIER TERRIFIC TUNA TREATS, from Charlotte Zielke, Sun City CA

 

1/2 cup (about 6 oz.) tuna, 1/2 cup water or oil from tuna, 1 egg, 1 cup wheat germ, 1/2 cup shortening, 2 cups flour, 1/4 cup water, 1/2 cup powdered milk

 

Mix shortening and egg with flour, wheat germ, and powdered milk. Add liquid. Stir in tuna. Roll out 1/2″ thick and cut into dog biscuit shapes.

 

Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

 

52. CHOW CHOW CARROT COOKIES, from Charlotte Zielke, Sun City CA

 

1 cup water, 2 1/2 cups flour, 1 egg, 1 cup uncooked oatmeal, 1/2 cup shortening, 1 cup grated carrots, 1/2 cup powdered milk, 1 Tblsp. brown sugar

 

Mix shortening and egg with flour, oatmeal, and powdered milk. Add water. Stir in grated carrots and brown sugar. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

 

53. FIDO’S FAVORITE CHICKEN BISCUITS, from Charlotte Zielke, Sun City CA

 

3 chicken bouillon cubes or 1 pkg. instant gravy mix, 2 1/2 cups flour, 1/2 cup hot water, 1 egg, 1/4 cup shortening

 

Dissolve the bouillon cubes in the hot water. Mix shortening and egg with flour and wheat germ. Add liquid. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat, leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

54. PANDY’S PEANUT BUTTER PATTIES, from Charlotte Zielke, Sun City CA

 

1/2 cup milk, 2 1/2 cups wheat flour, 1 egg, 1/2 cup shortening, 1 cup peanut butter (either crunchy or smooth)

 

Mix shortening and egg with flour. Add milk. Stir in peanut butter. Roll out 1/2″ thick and cut into dog biscuit shapes. Bake at 300 degrees for 1 hour. Turn off heat and leave in oven for 1 to 3 hours or until hard. (Can be served soft).

 

 

 

55. VEGGIE (ALMOST) DOG BISCUITS, from Charlotte Zielke, Sun City CA

1 cup nutritional yeast flakes (or toasted wheat germ); 7 cups whole-wheat flour; 1 Tblsp. garlic powder or 1/4 cup fresh garlic, minced; 2 cups rolled oats; 1 Tblsp. dried parsley or 1/4 cup fresh chopped parsley; 3 cups water (or chicken or beef broth for flavor)

Mix and knead into pliable dough. Roll out to 1/4″ thickness. Turn off oven and leave in oven until hard and crunchy (even overnight).

 

 

 

56. OATMEAL CHEWS FOR DOGS, from Charlotte Zielke, Sun City CA

 

1 cup cooked oatmeal, 1 Tblsp. Brewer’s yeast, 1/2 cup corn oil, 1 tsp. bone meal, 1 egg, 3 1/2 cups whole wheat flour, 1 cup buttermilk, 1 cup cornmeal

 

Mix oatmeal, oil, egg, buttermilk, yeast and bone meal in a blender. Combine flour and cornmeal, add to first mixture and stir until moist. Turn onto floured surface and knead in enough flour to make a smooth ball. Roll out 1/4″ thick, cut into desired shapes. Place on lightly greased cookie sheet. Prick a few holes into each. Bake at 400 degrees 15 minutes, reduce to 350 degrees and bake additional 1 hour and 15 minutes.

 

Turn over after 15 minutes at 350 degrees. Bake until desired hardness.

 

 

 

57. MICROWAVE DOG BISCUITS, from Charlotte Zielke, Sun City CA

 

1 cup whole wheat flour; 1/4 cup cornmeal; 1/2 cup flour; 1 tsp. sugar; 3/4 cup non-fat dry milk; 1/3 cup shortening; 1 egg, slightly beaten; 1 Tblsp. chicken or beef bouillon; 1/2 cup quick cooking oats; 1/2 cup hot water.

 

Combine flours, milk, oats, cornmeal & sugar. Cut in shortening until mixture is coarse crumbs. Stir in egg. Dissolve bouillon in hot water, pour into mixture and stir with fork until moist. Divide dough. Roll and knead dough 5 minutes until elastic. Roll 1/2″ thick. Cut into shapes. Put biscuits on 10″ plate on 50% power for 5-10 minutes. Rotate every 2 minutes. Turn over after about half of cooking time. Cook until dry and firm to touch.

 

Variation:May omit bouillon and add 1/2 cup grated cheese.

 

 

58. CHARLOTTE’S MEATY DOGGIE BISCUITS, from Charlotte Zielke, Sun City CA

 

Boil chicken or turkey till cooked. Have enough cooked meat to make 2# of boneless meat. Remove meat from water, cool. When cool, chop into 1″ pieces and grind in blender until fine. Reserve broth.

 

2 cups bran, 2 cups old fashioned oatmeal, 1/4 cup cooking oil

Mix meat, bran, oatmeal & oil. Add enough cooking water to make a thick dough, just wet enough to work with. Shape dough into flattened balls on an oiled sheet. Bake 250 degrees 3 hours. Turn off heat, let cool in oven. Let air dry 24 hours and store in tightly covered container up to 4 weeks.

 

 

 

59. CHARLOTTE’S DOG BONE BISCUITS, from Charlotte Zielke, Sun City CA

 

2 eggs, 1 Tblsp white flour, 1 Tblsp. cornmeal, 2 Tblsp. wheat germ, 2 Tblsp. instant non-fat dry milk, 4 Tblsp. water, 2 cups whole-wheat flour

 

Break eggs in bowl. Stir to blend. Add the cornmeal, white flour, wheat germ, dry milk and water. Stir until smooth. Add whole wheat flour and mix into egg mix. The dough will be dry and stiff. Don’t worry about crumbs in bowl. Remove ball of dough to working surface. Pat into a rectangle 3″ x 1/2″ thick. Cut into 3/4″ bones. Place 1″ apart on ungreased sheet. Bake 350 degrees 25 minutes on one side, turn over and bake 25 minutes more. Remove and cool on rack.

 

 

 

60. CHARLOTTE’S DOG BISCUITS DELUXE, from Charlotte Zielke, Sun City CA

 

2 cups flour, 2 Tblsp. oil or melted butter, 1/2 cup cornmeal, 1/4 cup white flour, 1/4 cup unsulfured molasses, 1 tsp. bone meal, 2 eggs mixed with 1/4 cup milk, 1/4 cup sunflower seeds (shelled)

 

Mix dry ingredients and seeds together. Add all but 1 Tblsp. egg/milk. Add more milk if needed to make firm dough. Knead a few minutes, then let dough rest 30 minutes or more. Roll out to 1/2″ thickness. Brush with egg/milk mixture. Bake 30 minutes. Turn off heat and leave in oven for an hour or so to get crunchy treats.

 

 

 

61. BLUE RIBBON DOG BONESfrom Joan Neidhardt, Joppa MO

 

1 cup all-purpose flour; 1 cup wheat flour; 1/2 cup wheat germ; 1/2 cup dry milk; 1/2 tsp. salt; 1 egg; 6 Tblsp. margarine, lard, or chilled bacon fat; 1 tsp. brown sugar

 

Combine flours, wheat germ, milk and salt in a bowl. Cut in shortening until mixture resembles cornmeal. Beat the sugar with the egg, then stir into the dry mixture. Add water gradually as necessary to make a stiff dough (approximately 1/2 cup). Knead on a floured board until dough is smooth and pliable. Roll out 1/2″ thick and cut with cookie cutter. Bake at 325 degrees until lightly browned (about 30 minutes). Makes about 2 dozen biscuits.

 

Variations: (Add with sugar/egg mixture and adjust water accordingly): 3 Tblsp. liver powder or 1 Tblsp. vegetable flakes or 1 cup mashed or pureed cooked green vegetables or carrots

 

 

 

62. DEANNA’S PET TREATS, from Deanna Modrall, Nashville TN

 

1 regular soup-can size beef/chicken broth or bouillon, 3 grated carrots, 1/2 cup grated onion (optional), 1 Tblsp. vegetable oil, 1/3 lb. ground beef, 3 1/2 cup flour, 3 1/2 cup dry oats

 

Mix all ingredients together and cut shapes or spoon-out, as desired. (Some folks use a dog-bone shape cookie cutter.) Bake 1 to 1 1/2 hours (depending on oven) at 325 degrees.

 

 

 

63. SHARON’S DOG BISCUITS, from Mrs. Jan Lamvik, Portland OR, Mrs. Evelyn M. Case, Groton NY, and Joan Neidhardt, Joppa MO

3 1/2 cups white flour, 2 cups whole wheat flour, 1 cup rye flour, 2 cups bulgar (cracked wheat), 1 cup cornmeal, 1/2 cup instant nonfat dry milk, 4 tsp. salt, 1 envelope yeast, 1/4 cup warm water, 3 cups chicken broth, 1-6 eggs (make a richer biscuit), 1 egg, slightly beaten with 1 tsp. milk

300 degree oven. Mix first 7 ingredients with wooden spoon in large bowl. Dissolve yeast thoroughly in warm water in glass measuring cup. Add to dry ingredients. Add chicken broth. Stir until dough forms. Will be very stiff. Roll out 1/4″ thick, cut out (can use pizza cutter), put on cookie sheet. Brush with egg & milk mixture. Bake 45 minutes. Oven off, leave in 2-8 hrs.

 

Variations: No broth, instead add 1 pkg Lipton Onion soup dissolved in water to make 2 cups, only 2 tsp. salt. (People like these if taken out of oven after baking.) Or add sugar, honey or molasses if dog has a sweet tooth. Can add butter, margarine, oil, lard suet or bacon drippings.

 

For a special treat, mix a handful of these biscuits with cut-up leftover meat (beef, liver, kidney, lamb); 1/2 cup undiluted cream of mushroom soup, and grated cheese. Serve warm.

64. JODY’S PEANUT BUTTER CAROB CHIPSfrom Jody Fay, Sheridan WY

 

Mix together:1 cup peanut butter, 2 1/4 cup water, 1/2 cup molasses, 1 cup powdered milk

 

Add: 1 cup wheat bran (or germ), 2 cups oatmeal, 1/2 cup chopped carob (NOT chocolate) chips

 

Gradually beat in 3 cups whole wheat flour until dough forms a ball and pulls away from the sides (may take less or more than 3 cups). Roll out 1/4 – 3/8″ thick and bake at 300 degrees for 1 hour. Leave in oven overnight to cool.

 

 

 

65. JODY’S BEEF GARLIC COOKIES, from Jody Fay, Sheridan WY

 

6 jars baby food meat, 1 cup water, 1 cup wheat bran, 1/2 cup molasses, 1/4 – 1/2 tsp. garlic powder, 1/2 cup Brewer’s yeast, 3 – 4 cup white flour (dough needs to be really thick)

 

Mix together first 6 ingredients. Gradually beat in flour until dough forms ball and pulls away from sides of bowl. Roll out 1/4 – 3/8″ thick, cut, bake at 300 degrees for 1 hour. Leave in oven to cool. These are good “fat dog” treats as they are mostly fat-free.

 

 

66. VEGGIE DOG BISCUITS, from Charles & Tami Yost, Cheyenne WY

 

7 cups whole wheat flour, 2 cups rolled oats, 1 cup nutritional yeast flakes, 1 Tblsp. garlic powder OR 1/4 cup minced fresh garlic, 1 Tblsp. dried parsley OR 1/4 cup chopped fresh parsley, 1 tsp. Vegedog (for optimal nutrition)*

 

Mix dry ingredients. Add approximately 3 cups water. Knead into a pliable dough. Roll out to 1/4″ thickness. Cut into desired shapes. Bake for 10-15 minutes at 350 degrees. Turn oven off and leave biscuits in until they become hard and crunchy (overnight).

 

*can be ordered from Harbingers of a New Age, 800-884-6262

 

Variations: Can also add vegetable broths, cornmeal, bulgar (cracked wheat).

 

 

 

67. VEGETARIAN DOG BISCUITS, from Charles & Tami Yost, Cheyenne WY

 

4 cups whole wheat flour, 1 cup textured vegetable protein*, 1 cup dry oatmeal, 4 Tblsp. oil,  5 Tblsp. nutritional yeast powder or flakes, 3 Tblsp. Vegedog nutritional supplement**, Chopped parsley, optional

 

Gradually add water (can flavor water with vegetable broth) to above ingredients and favorite seasonings to make a stiff dough. Roll and cut out like cookies and bake at 325 degrees for 30 minutes or until lightly browned. Leave in oven with door open slightly for several hours or overnight to allow to become hard.

 

*available at health food stores or call 800-835-2867

**order from Harbingers of a New Age, 800-884-6262

 

 

 

68. LOW FAT, LOW CHOLESTEROL VEGETABLE BISCUITS, from Ruthie Dupont, Taunton, MA

 

1 cup all-purpose flour, 1 cup wheat flour, 1/2 cup powdered milk (or soy milk powder), 1/2 cup wheat germ, 1/2 tsp. salt, 1 egg, 6 Tblsp. margarine or other shortening, 1 tsp. brown sugar, 1 cup mashed or pureed cooked vegetables or carrots (or 1 cup water)

 

Combine flours, wheat germ, powdered milk and salt in a large bowl. Cut in shortening until mixture resembles cornmeal. Beat the sugar with the egg. Then add to other mixture. Add the vegetables (or water) gradually and make a stiff dough. Knead on a floured surface until dough is smooth and pliable. Then roll out to 1/4″ thickness and cut out. Bake at 325 degrees until lightly browned (about 30 minutes). Makes about 2 dozen biscuits.

 

 

 

 

69. RUTHIE’S NO FAT, NO CHOLESTEROL DOG BISCUITS, from Ruthie Dupont, Taunton, MA

 

2 1/2 cup whole wheat flour; 1 egg white; 1/2 cup dry milk; 1 tsp. sugar (optional); 6 Tblsp. apple sauce; 1 ground bouillon cube; small amount of water, if needed, if dough too dry

 

Mix ingredients and knead 3-4 minutes. Roll out to 1/2″ thick. Cut out. Place on cookie sheet sprayed with “Pam” or lightly greased with shortening. Bake at 350 degrees for 1/2 hour. Cool and store.

 

 

 

 

70. RUTHIE’S DOG BISCUITS, from Ruthie Dupont, Taunton, MA

 

3/4 cup water or meat juice, 1/2 tsp. sugar, 1/2 cup margarine, 3 cup whole wheat flour, 1/2 cup powdered milk, 1 beaten egg

 

Mix water, margarine, milk, sugar & beaten egg. Add flour to mixture 1 cup at a time. Mix well. Knead 3-4 minutes. Add more flour if necessary to make a stiff dough. Pat or roll out to 1/2″ thick and cut out. Place on greased cookie sheet and bake at 325 degrees for 50 minutes. Cool and dry out biscuits until hard. Store in container.

 

 

 

71. CANINE BONES FOR CHRISTMAS, from Sunset magazine, sent by Pat Hall,  Folsom CA

 

1 lb. beef liver; 2 large eggs, shells washed; 1 cup low-fat cottage cheese; 1 1/2 cups wheat germ; about 3 1/4 cups whole-wheat flour

 

Rinse liver and cut into 1-inch chunks. Put in a 1 1/2 to 2 quart pan with 1 cup water. Bring to a boil on high heat; cover, reduce heat, and simmer gently until liver is no longer pink in center of thickest piece (cut to test), about 5 minutes. Drain liquid into a 1-cup measure; if needed, add more water to make 1 cup.

 

Put liver in a blender or food processor; break in eggs, including shells. Whirl to puree, adding reserved liquid as needed to keep mixture moving; scrape sides of container often. Scrape mixture into a bowl; add remaining cooking liquid, cottage cheese, wheat germ, and 3 cups flour. Stir until evenly moistened.

 

Scrape dough onto a well-floured laminate counter of large plastic cutting board (wood is apt to pick up liver odor); knead until dough no longer feels stick, adding more flour as required.

 

Shape dough into a ball and set aside. Scrape counter clean and coat lightly with more flour. Set dough on flour, dust ball with flour, then roll out until 1/2″ thick. Cut with a floured bone-shaped cookie cutter (sold in cookware shops), or lay a floured bone-shaped template (made of firm cardboard and about 3 1/2 inches long) on dough and cut around it with a short-bladed knife.

 

(Or don’t roll out dough; instead, pinch 2-tablespoon lumps of it into bone shapes). Set bones slightly apart on greased 12″ x 15″ baking sheets.

 

Bake in a 300 degree oven until bones are tinged darker brown and feel firm to touch; about one hour. Transfer to racks to cool. (Once cool, bones should be hard when pressed; if not; return to 300 degree oven and bake 10 minutes longer; cool.) To store, package airtight in refrigerator or freezer. Makes about 4 1/2 dozen, 3 1/2 inch-long bones

 

 

 

72. ANNE & NAN’S DOG BISCUITS, from their column in the newspaper

 

2 cups whole wheat-flour, 2 cups all-purpose flour, 3/4 cup corn meal, 4 Tblsp. vegetable oil, 4 bouillon cubes, 2 cups boiling water

If desired: also add powdered garlic, crisp bacon bits, or your dog’s favorite flavor

 

Combine first 4 ingredients, mix well. Dissolve cubes in boiling water. Add to flour; mix to stiff dough. Roll out on floured surface. Cut out shapes. Bake in 300 degree oven for 30 minutes. Let stand overnight to harden.

 

 

 

 

73. BONE AP-PET-IT TREATS, from Margo Green, New Berlin WI, in Talk About Pets premier issue and Mrs. Velma McDonald, Winterset IA

 

1 1/4 cups whole wheat flour, 1/2 cup quick-cooking oats, 1 egg, lightly beaten, 1/2 cup all-purpose flour, 1 tsp. sugar, 3/4 cup dry powdered milk, 1/4 cup yellow cornmeal, 1/2 cup hot water, 1/3 cup vegetable oil, 1 Tblsp. chicken or beef bouillon granules OR 1/4 cup canned grated American cheese

 

In a large bowl, mix all ingredients until well blended. Roll the dough out on a floured board. Cut out treats with a cookie cutter shaped like a dog bone. Microwave at 50% power for 5-10 minutes, turning every 2 minutes, or bake in a conventional oven at 350 degrees for 15-20 minutes or until dry. Makes about 3 dozen doggy-biscuit-size treats.

 

 

 

 

74. BARBARA’S DOG COOKIES, Barbara Morris’ recipe out of a local Humane Society cookbook from Judy Colson, Rockford IL

 

2 – 3.5 oz. jars strained baby food beef, 1/4 cup non-fat dry milk, 1/2 cup wheat germ

 

Mix ingredients. Roll into 24 small balls, place on greased cookie sheet, flatten with fork. Bake at 350 degrees until brown.

 

 

 

 

75. JAKE’S COOKIE BONE RECIPE, from Jake A. Tustin, Brush CO

This is a high-altitude recipe; you may need a little adjustment at sea level.

 

1 lb. beef liver, 2 cups water, 1 1/2 cup toasted wheat germ, 1 1/2 cup whole wheat flour

 

Bring liver and water to a boil, cover and simmer for 10 minutes. Add wheat germ, flour. Drop like cookies on baking sheet. Bake about 20 minutes in a 350 degree oven.

 

 

 

 

76. ELLEN’S CANINE CUISINE DOG COOKIES from Lorrie Cancillieri, Lk. Parsippany NJ

 

2 cups whole wheat flour, 2 cups all-purpose flour, 1 cup wheat germ, 1 cup dry milk powder,  1/2 tsp. salt, 3/4 cup shortening, 2 tsp. brown sugar, 2 eggs, 1 cup water

 

Combine flours wheat germ, dry milk, salt and shortening. Mix until mixture resembles corn meal. Beat brown sugar into egg. Stir into flour mixture. Add water gradually to make a stiff dough. Knead on floured board until dough is smooth and pliable. Roll to 1/2″ thickness and cut with a dog bone cookie cutter. Bake at 325 degrees for 30 minutes. Store in a cool place, as these cookies do not contain preservatives.

Celhaus German Shepherds

4817 Big Horn Ave
Sheridan, WY  82801
celhaus@fiberpipe.net
gsdlover@celhaus.com
307-674-4800 evenings

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