Recipes For Dog Treats
Preparation - Preparation - Preparation - Preparation - Prepration - Preparation - Prepration - Preparation - Preparation - Preparation - For dog bone cookie cutters, click on the picture below. Order my dog treats ebook cookbook -
In a large mixing bowl, combine the cooked turkey, garlic, grated cheese and parsley. Mix well. Add beaten eggs; mix again. Add flour, brewers yeast, and oil and mix thoroughly until all ingredients are well-blended. Drop by rounded teaspoons full onto ungreased cookie sheets. Bake in a preheated oven at 350º for about 20 minutes or until nicely browned. Move to wire racks to cool and harden. Store in a covered container in the refrigerator.
Sift the flour, cornmeal and gelatin together in a large mixing bowl. Add milk, egg, vegetable oil, strained beef and beef broth. Mix until well blended. Refrigerate the dough for about 1 hour. On a lightly floured surface, roll the dough to about 1/4" thick. Use a pizza cutter to cut the rolled-out dough into 1" to 1-1/2" squares. Place the squares on an ungreased cookie sheet, about 1/4" apart. Bake in a preheated oven at 300º for 1 hour. Remove from cookie sheets to a wire rack. Cool completely, then store in a covered container in the refrigerator.
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Place all the ingredients in the pan of a bread machine, in the order recommended in the user's manual. Set to the dough cycle and start. Sprinkle 2 ungreased cookie sheets lightly with corn meal; set aside. Remove the dough from the bread machine at the end of the dough cycle. On a lightly floured surface, roll the dough to about 1/4" thick. Cut with a dog bone (or other shape) cookie cutter or use a pizza cutter to cut the dough into 2" squares. Arrange the cut pieces on the prepared cookie sheets at least 1/2" apart. Repeat with the trimmings. Cover each filled cookie sheet with a clean kitchen towel. Let rise in a warm place for about 45 minutes. Bake in a preheated oven at 325º for 45 minutes. Transfer the baked biscuits to wire racks to cool and harden for at least 2 hours. Store in an airtight container.
In a large mixing bowl, mix the flour, oats and garlic powder together. Make a well in the center. Add the beaten egg and broth. Mix together until well blended. Shape the dough into a ball and refrigerate for about 1 hour. On a lightly floured surface, roll the dough to about 1/2" thick. Cut with a small donut cutter. Arrange the unbaked donuts, in a single layer, in a shallow microwavable dish or on a piece of parchment paper. Place in a microwave oven and cook on high power for about 10 minutes or until the donuts are firm. Place on a wire rack to cool and harden. Store the doggie donuts in a covered container in the refrigerator.
In a large mixing bowl, combine all the flours, bulgar, cornmeal, non-fat dry milk and salt; set aside. In a separate bowl, dissolve the yeast in 1/4 cup lukewarm water; let stand for a few minutes. Stir the beef broth into the water/yeast mixture. Add the broth mixture to the flour mixture. Mix well to form a stiff dough. Knead the dough on a lightly floured board for about 3 minutes. Dust a pastry cloth with cornmeal. Use cornmeal to roll the dough as you would normally use flour. Roll the dough to about 1/4" thick. Cut with a dog bone (or other) shaped cookie cutter. Arrange on ungreased cookie sheets, at least 1/4" apart. Re-roll the trimmings. Whisk the egg and milk together. Brush the tops of the unbaked biscuits with the egg/milk mixture. Bake in a preheated oven at 325º for 45 minutes. Move the baked biscuits to wire racks. Let the biscuits cool and harden for several hours or overnight before storing in a tightly covered container.
Combine both kinds of flour plus the cornmeal and oats, in a large bowl; mix well. Make a well in the center of the dry ingredients and add the water, canola oil, eggs, peanut butter and vanilla. Mix well to form a dough. On a lightly floured surface, roll the dough to about 1/4" thick. Cut with a dog bone (or other shape) cookie cutter. Arrange on greased cookie sheets, about 1/4" apart. Re-roll the trimmings. Bake in a preheated oven at 350º for 20 minutes. Turn off the oven and let the biscuits cool and harden for at least 2 hours before storing in a tightly covered container.
Preparation -
Puree the chicken livers, eggs and molasses together in a food processor. Add the remaining ingredients and mix well. Pour the mixture into a well-greased 9" x 9" baking pan. Bake in a preheated oven at 400º for 25 to 30 minutes or until a pick inserted in the center comes out clean. Cool, then cut into bite-sized pieces. Store in an airtight container in the refrigerator. Freeze any amount that will not be consumed in 4 to 5 days.
Place the oats, bouillon, and margarine in a large bowl. Pour the hot water over the mixture. Let stand for 5 minutes. Mix in the dry milk, egg, and shredded cheese. Add the cornmeal and wheat germ and mix well. Add the flour, one cup at a time, mixing well after each addition. Knead on a lightly wheat-floured board for 3 to 4 minutes, adding additional wheat flour, if needed, to make a stiff dough. Wrap the dough in waxed paper and refrigerate for about 1 hour before rolling. On a lightly floured surface, roll the dough about 1/2-inch thick. Cut with a dog bone (or other shape) cookie cutter and place on a lightly greased cookie sheets. Re-roll the trimmings. Bake in a preheated oven at 300º for 1 hour. Turn the oven off and let the baked biscuits cool and harden for 2 hours or more. Store in a tightly covered container.
Mix the cornmeal, flour, and garlic powder together in a large bowl; set aside. In a separate bowl, stir the grated carrots and oil into the chicken broth. Add to flour mixture and mix well to form a dough. Knead the dough on a floured surface for about two minutes. Wrap in waxed paper and refrigerate for about 1/2 hour before rolling. On a floured surface, roll the dough 1/4" thick. Cut with a small dog bone (or other) small cutter. Place on an ungreased cookie sheet, at least 1/4" apart. Bake in a preheated oven at 350º for 30 minutes. Move to wire racks. Let cool and harden for at least 3 hours before storing in an airtight container in the refrigerator.
Mix the flour and baking powder together in a bowl. In a separate mixing bowl, combine the peanut butter, milk, eggs, and honey; mix well. Add the dry mixture to the peanut butter mixture and mix well. Add the carob chips and mix well. Drop by heaping teaspoons full onto ungreased cookie sheets. Bake in a preheated oven at 350º degrees for 20 to 25 minutes or until the center of the cookies are baked. Move to wire racks to cool and harden. Store in a tightly covered container.
Mix all the ingredients together to form a dough. Wrap in plastic wrap and refrigerate for about 1 hour. On a lightly floured surface, roll the dough to about 1/4" thick. Cut with small dog bone shape or other small cookie cutter. Bake in a preheated oven at 325º for 20 to 25 minutes. Transfer to wire racks to cool and harden. Store in an air tight container in the refrigerator.
Copper cookie cutters like these are also available in fire hydrant, dog house and pawprint shapes at Sit Stay.com
 | Homemade Treats for Good Doggies by Sandy Moyer, Bella Online Dogs Editor Pamper your dogs with gourmet treats, fresh from your own kitchen, at a fraction of the cost of buying them. This cookbook includes recipes for biscuits, crunchies, training bits, cakes, frosties, carob and yogurt dipped treats and much more. Click Here to see Homemade Treats for Good Doggies - Table of Contents |
