Biscuits, Cookies, Brownies, Treats!
No-Flea Dog Biscuits
* 2 cups unbleached flour
* 1/2 cup wheat germ
* 1/2 cup brewers yeast
* 2 ea. cloves garlic, minced
* 3 tbs. vegetable oil
* 1 cup chicken stock
Preheat the oven to 400F. and oil two or three baking
sheets. Combine first four ingredients. In a large mixing
bowl, combine garlic and oil. Slowly stir flour mixture
and stock alternately into oil and garlic, beating well,
until the dough is well-mixed. Shape dough into a ball. On
lightly floured surface, roll out dough 12" thick. Using a
2" biscuit cutter or knife, cut dough into rounds.
Transfer biscuits to prepared baking sheets. Bake 20-25
minutes or until well-browned. Turn off heat and allow
biscuits to dry in oven for several hours. Store in
refrigerator or freeze. Makes about 26 biscuits.
Bad Breath Banishers
* 2 cups brown rice flour
* 1 Tablespoon activated charcoal (find this at
drugstores, not the briquets!)
* 3 Tablespoons canola oil
* 1 egg
* 1/2 cup chopped fresh mint
* 1/2 cup chopped fresh parsley
* 2/3 cup low fat milk
Preheat oven to 400F. Lightly oil a cookie sheet. Combine
flour and charcoal. Add all the other ingredients.Drop
teaspoonfuls on oiled sheet, about 1 inch apart. Bake
15-20 minutes. Store in airtight container in the
refrigerator.
Breath Biscuits
* 2 cups brown rice flour
* 1 Tbl. charcoal
* 1 large egg slightly beaten
* 3 Tbl. vegetable oil
* 1/2 cup chopped parsley
* 1/3 cup chopped fresh mint
* 2/3 cup milk
Preheat oven to 400. Combine flour, salt and charcoal. In
a medium bowl, combine egg, oil, parsley and mint; mix
well. Slowly stir in flour mixture, then add enough milk
to make a dough the consistency of drop biscuits. Drop
heaping tablespoons of dough about 1 in. apart onto
greased baking sheets. Bake 15 min., or until firm. Store
cooled biscuits in tightly covered container in
refrigerator.
Dog Biscuit - Cheese Flavored
* 1 c Rolled oats
* 1/3 c Margarine
* 1 c Boiling water
* 3/4 c Cornmeal
* 1 tb Sugar
* 1 To 2 tsp. chicken or beef flavored instant bouillon
* 1/2 c Milk
* 4 oz (1 cup) shredded cheddar cheese
* 1 ea Egg, beaten
* 2 c To 3 cups all-purpose OR whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets. In large
bowl, combine rolled oats, margarine and boiling water;
let stand 10 minutes. Stir in cornmeal, sugar, 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 cozen large dog biscuits or 8 dozen small dog
biscuits.
Cheese Biscuits #2
Yield: 35 servings
* 1/2 lb Cheddar cheese, grated
* 1/4 lb Margarine, softened
* 1 Egg
* 1 cl Garlic, minced
* 1 1/2 c Whole wheat flour
* 1/2 c Wheat germ
* 1/2 ts Salt
* 1/8 c Milk
Cream room temp. cheese and margarine, add egg & garlic,
mix well. Add flour, wheat germ & salt, mix well until it
forms a dough, add milk and mix again. Chill 1 hour.
Preheat oven to 375 F. Roll dough on floured surface to
1/4", cut into shapes. Bake on un-greased cookie sheet 15
to 18 minutes.
Wheat-Free Scotty Biscuits
* 1 cup oatmeal
* 1 cup rye flour
* 2 tablespoons sugar
* 1 tablespoon melted butter or margarine
* 1/2 cup milk
Combine oatmeal, 3/4 cup of the rye flour, sugar and
butter together. Slowly add the milk till a firm but
slightly sticky dough forms. Scrape out dough onto a
wooden board or counter. Knead in the rest of the rye
flour till the dough stiffens a little. Wrap in saran wrap
and chill for one hour.
Preheat oven to 350 degrees. Roll out dough till 1/4 inch
thickness. Cut into shapes ( I like to use scotty dog
cutters). Place on lightly greased cookie sheets. Bake for
15 minutes. Turn off oven and let biscuits rest till cool
in oven with the door closed. Store in air-tight container
for up to 2 weeks.
IVY'S FAVOURITE BISCUITS
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1/2 cup rye or buckwheat flour
1/2 cup brewer's yeast (health food stores have
this)
1 cup bulgur
1/2 cup cornmeal
1/4 cup parsley flakes
1/4 cup dry milk
1 teaspoon dry yeast (like you use for bread)
1/4 cup warm water
1 cup chicken broth
1 egg beaten with
1 tablespoon milk
Combine flours, brewer's yeast, bulgur, cornmeal, parsley,
and dry milk in a large bowl. In a small bowl, combine dry
yeast and warm water. Stir until yeast dissolved. Add
chicken broth. Stir liquids into dry ingredients, mixing
well with hands. Dough will be very stiff! If necessary,
add more water. Roll out dough to 1/4" thickness onto
well-floured surface. Cut into shapes. Place on cookie
sheets and brush lightly with egg glaze. Bake at 300 for
45 mins. Turn off heat and let dry in oven overnight [I
don't do the overnight bit].
Milk Bone Dog Biscuits
* 3/4 cup hot water
* 1/3 cup margarine
* 1/2 cup powdered milk
* 1 teaspoon salt
* 1 egg, beaten
* 3 cups whole wheat flour
* Variation: increase margarine to 1/2 cup and add 2
teaspoons sugar
In large bowl pour hot water over the margarine. Stir in
powdered milk, salt, and egg. Add flour, 1/2 cup at a
time. Knead for a few minutes to form stiff dough. Pat or
roll to 1/2 inch thickness. Cut into bone shapes. Bake at
325 degrees for 50 minutes. Cool. They will dry out quite
hard. Makes about 1 1/4 pounds of biscuits. Costs around
30 cents per pound.
Veggie Bones
* 3 cups minced parsley
* 1/4 cup carrots, chopped very fine
* 1/4 cup shredded mozzarella or parmesan cheese
* 2 tablespoons olive oil
* 2 3/4 cups whole wheat flour
* 2 tablespoons bran
* 2 teaspoons baking powder
* 1/2 to 1 cup of water
Preheat oven to 350 degrees, rack on middle level. Lightly
grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine
all the dry ingredients and add to veggies. Gradually add
1/2 cup of water, mixing well. Make a moist but not wet
dough. If needed, add a little more water. Knead for one
minute.
Roll dough out to 1/2 inch thickness. Using cookie cutter
or a glass, cut out the shapes and transfer them to the
baking sheet. Gather the scraps and re-roll and cut.
Bake for 20-30 minutes until biscuits have browned and
hardened slightly. (They will harden more as they cool.)
Speed cooling by placing them on wire racks. Store in
airtight tin.
Vegetarian Dog Biscuits
* 2 1/2 cups flour
* 3/4 cup dry milk powder
* 1/2 cup vegetable oil
* 2 tbs. brown sugar
* 2 vegetable bouillon cubes; dissolved in
* 3/4 cup boiling water
* 1/2 cup carrots (optional)
* 1 egg
Preheat oven to 300F. Mix all ingredients into a ball and
roll out to about 1/4" thick. Cut with bone-shaped cookie
cutter, or strips, or a cutter shape of your own choice.
Place on ungreased cookie sheet and bake 30 minutes at
300F.
Surprise Snacks
* 1/4 cup hot water
* 8 each chicken or beef bouillon -- cubes
* 1 package dry yeast
* 1 1/2 cups tomato juice
* 2 cups flour , divided
* 2 cups wheat germ
* 1 1/2 cups whole wheat flour
Place the hot water and bouillon cubes in a large mixing
bowl and mash with a fork. Sprinkle yeast over this
mixture and let stand about 5 minutes, until yeast is
dissolved. Add the tomato juice, half the flour and the
wheat germ and stir to form a smooth batter. Gradually
work in the remaining flour and the whole wheat flour with
your hands. Divide the dough into 4 balls. Roll each ball
out on a floured board to about 1/4" thick. Cut into
shapes and place on ungreased cookie sheets about an inch
apart. Bake in a 3250F. oven for 1 hour, then turn off the
heat and let biscuits dry in oven for about 4 hours or
overnight with the door propped open slightly. Store in
airtight container.
Boo's Biscuits
* 3 1/2 cup whole wheat flour
* 2 cup Quaker oats
* 1 cup milk
* 1/2 cup hot water
* 2 beef or chicken bouillon cubes
* 1/2 cup meat drippings
Dissolve bouillon cubes in hot water. Add milk and
drippings and beat. In a separate bowl, mix flour and
oatmeal. Pour liquid ingredients into dry ingredients and
mix well. Press onto an ungreased cookie sheet and cut
into shapes desired. Bake at 300 for 1 hour. Turn off heat
and leave in the oven to harden. Refrigerate after baking.
Fox Run Dog Biscuits
* 2 1/2 cup whole wheat flour
* 1/2 cup nonfat dry milk powder
* 1 tsp. sugar
* 1 tsp. salt
* 6 Tbsp. margarine or oil
* 1 egg
* 2/3 cup cold water
Combine dry ingredients and mix well. Add the remaining
ingredients and stir with a wooden spoon to form a stiff
dough. Alternately, combine all ingredients in a food
processor and process until dough forms.
Roll out to a thickness of about 1/2 inch; cut into dog
bone shapes with dog bone cutters or into sticks about
three inches long and 3/4 inch wide.
Bake on an ungreased baking sheet for 25 minutes in a 350
oven. Cool on a rack, then store in an airtight container.
Yield: approximately 20 biscuits
Cheese Multi-Grain Dog Biscuits
* 1 cup uncooked Oatmeal
* 1/4 cup butter or bacon drippings
* 1 egg, beaten
* 1 1/2 cups hot water
* 1 cup cornmeal
* 1/2 cup powdered Milk
* 1 cup wheat germ
* 4 oz (1 cup) grated cheese
* 3 cups whole wheat flour
In large bowl pour hot water over oatmeal and butter/bacon
drippings; let stand for 5 minutes. Stir in powdered milk,
grated cheese, egg. Add cornmeal and wheat germ. Mix well.
Add flour, 1/3 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 or roll dough to
1/2" thickness. Cut into shapes and place on a greased
baking sheet. Bake for 1 hour at 300F. Turn off heat and
dry in oven for 1 1/2 hours or longer. Makes approximately
2 1/4 pounds.
Marion's Dog Bone Biscuits
* 2 eggs
* 2 Tbsp. soy flour
* 2 Tbsp. wheat germ
* 1/2 tsp. salt
* 4 Tbsp. cold water
* 2 cup whole-wheat flour
* 2 Tbsp. nonfat dry milk powder
In a large bowl, beat the eggs, then add the next four
ingredients. Combine the wheat flour and milk powder and
mix into the dough. Beat with a wooden spoon or work into
a stiff dough with your hands, leaving any dry bits and
crumbs in the bowl.
Pat the dough into a rectangle about 1/2 inch thick, then
cut into bones with a cookie cutter or sticks 3" x 3/4".
Place on ungreased baking sheet and bake at 350 for 25
minutes. Remove from oven; flip the bones over and bake
for another 25 minutes. Cool on racks, then store in an
airtight container. Yield: about 16 biscuits
Dog Biscuits
* 2 1/2 cups whole wheat flour
* 1/2 cup nonfat powdered milk
* 1 tsp. sugar (or less)
* 1 tsp. salt (or less)
* 1 egg
* 1 tsp. beef or chicken bouillon granules
* 1/2 cup hot water
In a large bowl, dissolve bouillon in hot water. Cool to
room temperature. Add remaining ingredients. Knead for
three minutes or until dough forms a ball.
Roll dough until 1/2" thick; cut into dog bone shapes.
Bake on lightly greased cookie sheet for 30 minutes at
350.
Bulgar Biscuits
* 3 cups flour
* 3 cups whole wheat flour
* 2 cups bulgur wheat
* 1 cup corn meal
* 1 1/2 instant non-fat milk
* 3 cups chicken broth
* milk
Mix flours, bulgur wheat, corn meal, and instant milk. Add
2 cups broth; mix well with hands until dough gets stiff.
Add more broth as necessary. On lightly floured surface
with floured rolling pin, roll dough to 1/4" thickness.
Cut out biscuits. Place on un-greased baking sheet. Brush
each lightly with milk. Bake at 300 for 45 minutes. Turn
off oven; leave biscuits in oven overnight.
Wheatless Tuna Biscuits
* 1 cup yellow cornmeal
* 1 cup oatmeal
* 1/4 tsp. baking powder
* 1/2 tsp. garlic powder
* 1 small can tuna in oil , undrained
* 1/3 cup water
Grind oatmeal in processor to make a coarse flour. Set
aside in small bowl. In food processor, whirr tuna with
the oil, and water then add all the rest of ingredient.
Pulse until mixture forms a ball, Pulse to knead for 2-3
minutes. Knead on floured surface till it forms a soft
ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into
shapes. Bake on lightly greased cookie sheet, at 350 for
20-25 minutes. Cool completely.
Peanut Butter Dog Biscuits
* 1 1/2 cups water
* 1/2 cup oil
* 2 eggs
* 3 tablespoons peanut butter
* 2 tsp. vanilla
* 2 cups flour
* 1/2 cup cornmeal
* 1/2 cup oats
Blend wet ingredients together. Whisk dry ingredients
together and mix into wet mixture to form a ball of dough.
Roll out and shape. Put onto a non-stick cookie tray or
lightly greased one. Cook 20 minutes at 400 F. Turn off
oven and allow the biscuits to cool in oven until crisp
and hard. Store in airtight container.
Peanut Butter Biscuits
* 1 cup flour
* 1/2 cup milk
* 2 Tbs peanut butter
* 1/4 cup grated parmesan cheese
* 1 tsp baking powder
* 1 egg white
* 1 Tbs chicken broth
Mix flour and milk until lumpy. Add peanut butter and
broth. Mix parmesan cheese with first 4 ingredients. Add
egg white. Mix well or until it has the consistency of
pancake batter. Add baking powder. Pour onto greased
cookie sheet, making 2" drops. Bake at 400F for 15-20
minutes until golden brown. Cool.
Gourmet Dog Biscuits
* 12-16 ozs. raw liver
* 1 1/2 lbs. white flour
* 8 ozs. Quaker Oats
* 3 bouillon cubes, (meat or chicken flavored)
* Approx. 1 cup water
* 2 eggs, beaten
Preheat oven to 350F. Grease 3 baking sheets. Chop the
liver finely, by hand or in food processor. Mix flour and
oats, crumble in the bouillon cubes, add eggs and the
chopped liver. Add enough water to make a firm but
slightly sticky dough. Spread evenly on the sheets about
1/2" thick. Dip a small dog-biscuit cutter in flour before
cutting out each portion. Remove uncut parts. Spread out
on another cookie sheet and repeat.Bake 1 hour. Store in
airtight container in fridge for 2 weeks.
Cheesie Bacon Biscuits
* 3/4 cup whole wheat flour
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 stick margarine, softened
* 2/3 cup brown sugar
* 1 egg, slightly beaten
* 1 1/2 tsp. vanilla
* 1 1/2 cups regular oats, uncooked
* 1 cup (4 oz.) shredded cheddar cheese
* 2/3 cup wheat germ
* 1/2 lb. bacon, cooked crisp, drained, and crumbled
Combine flour, soda and salt; mix well and set aside.
Cream butter and sugar; beat in egg and vanilla. Add flour
mixture, mixing well. Stir in remaining ingredients.
Drop dough by rounded teaspoons onto un-greased baking
sheets. Bake at 350 for 16 minutes. Cool on baking sheet
for a minute or so before removing to cooling rack.
Bowser Biscuits
* 1 pkg. dry yeast
* 1/2 cup warm water
* 2 cups flour
* 2 cups warm chicken or beef broth
* 1 cup cornmeal
* 1/2 cup powdered milk
* 1 cup wheat germ
* 1/4 cup margarine or butter
* 2 cups cracked wheat
* 1/4 cup honey
* 4 cups whole wheat flour
* 1 Egg; Beaten
In small bowl, dissolve yeast in warm water. In large bowl
combine broth, powdered milk, margarine, honey, egg. Add
yeast/water and mix well. Stir in flour, cornmeal, wheat
germ and cracked wheat. Mix well. Add whole wheat flour,
1/2 cup at a time, mixing well after each addition. Knead
in the final amounts of flour by hand and continue
kneading for 4-5 minutes until dough is not sticky. Pat or
roll dough to 1/2" thickness and cut into bone shapes.
Place on a greased cookie sheet, cover lightly and let set
for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn
off heat and leave in oven several hours or over night.
Makes approximately 3 1/2 pounds.
Traildog Biscuits
* 1 1/2 cups flour
* 1 1/2 cups whole wheat flour
* 1 tsp. garlic powder
* 1 cup rye flour
* 1 egg, beaten
* 1 cup oats
* 1/2 cup vegetable oil
* 1 cup cornmeal
* 1 3/4 cups beef or chicken broth
* 1/4 cup liver powder; available in health food stores
Preheat oven to 300F. Mix all dry ingredients in a large
bowl. Add egg, oil, and beef broth. Mix the dough, adding
enough additional flour to make a dough that can be
rolled. On a floured surface, roll to 1/2" thickness, then
cut into shapes or squares. Prick with a fork. Bake for 2
hours. Turn the oven off, and let biscuits stand in oven
overnight to harden. Store in airtight container.
Lamb's Dog Biscuits
* 2 1/2 cups all-purpose flour
* 1/2 cup vegetable oil
* 2 veg. bouillon cubes dissolved in 3/4 cup boiling water
* 3/4 cup dry milk
* 1 egg
* 1/2 cup carrots
* 1/4 cup shredded celery
Preheat oven 300 degrees. Mix everything into a workable
dough and roll out to about 1/4 " thick. Cut with
bone-shaped cookie cutter - or into strips - or use cutter
shape or your choice. Place on ungreased cookie sheet and
bake for 30 minutes.
Bacon Flavored
Yield: 40 servings
5 c Whole wheat flour
1 c Milk
2 Eggs
10 tb Vegetable oil or bacon fat
1 pn Onion or garlic powder
1 ts Salt
1/2 c Cold water
1 tb Vegetable oil or bacon fat***
Original recipe didn't say why this was listed but I
suspect this last tbsp. is to grease cookie sheet with.
Mix all ingredients well. Pinch off pieces of the dough
and roll them into two-inch balls. ***SEE NOTE. Put them
on a greased cookie sheet. Bake them at 350 degrees for 35
to 40 minutes. Let them cool, then store in an airtight
container.
Bowser Biscuits--Beef Flavored
Yield: 3 1/2 lbs.
1 pk Dry Yeast
1/2 c Warm Water
2 c Warm Chicken or Beef Broth
1/2 c Powdered Milk
1/4 c Margarine or Hamburger Grease
1/4 c Honey
1 Egg, Beaten
1/4 ts Salt
2 c All Purpose Flour
1 c Cornmeal
1 c Wheat Germ
2 c Cracked Wheat
4 c Whole Wheat Flour
In small bowl, dissolve yeast in warm water. In large bowl
combine broth, powdered milk, margarine, honey, egg and
salt. Add yeast/water and mix well. Stir in flour,
cornmeal, wheat germ and cracked wheat. Mix well. Add
whole wheat flour, 1/2 cup at a time, mixing well after
each addition. Knead in the final amounts of flour by hand
and continue kneading for 4 or 5 minutes until dough is
not sticky. Pat or roll dough to 1/2 inch thickness and
cut into bone shapes. Place on a greased cookie sheet,
cover lightly and let set for 20 minutes. Bake in a 350
degree oven for 45 minutes. Turn off heat and leave in
oven several hours or over night. Makes approximately 3
1/2 pounds.
Canine Cookies Dog Biscuits--Beef Flavored
Yield: Makes 74 two inch cookies with a total weight of 1
lb. 11 oz.
2 c All-purpose white flour
1 c Whole wheat flour
1 c Cornmeal
3/4 c Regular wheat germ
1/2 c Nonfat dry milk powder
2 ts Iodized salt
1 pk Active dry yeast
1/4 c Warm water
1 cn (10 3/4 oz.) beef broth
1 Egg, slightly beaten
1 tb Milk
Combine the flours, cornmeal, wheat germ, dry milk powder,
and salt in a very large bowl. Soften the yeast in the
warm water and add it along with the beef broth to the dry
ingredients. Mix well with hands, for the dough will be
very stiff. Divide dough into halves and roll each half
out on a floured board to a thickness of 1/4 inch. Cut
into shapes with a cookie cutter. Place fairly close
together on an un-greased baking sheet. Combine beaten egg
and milk; brush over surface of each cookie. Bake in a
300degree oven for 45 minutes. Turn off oven heat but
leave baking sheet with cookies in the oven to harden
overnight. If you lack room in the oven for all of them,
then just place them in a dry spot until they are quite
hard.
DOG BISCUITS
Preheat oven to 300 degrees. You'll need 3 C Whole Wheat
Flour, 2 C Bulgur or Cracked Wheat, 1/2 C instant non-fat
Milk Powder, 2-3 C Chicken Broth or Water, 3 C all purpose
Flour, 1 C Corn Meal, 4 tsp Salt, Milk. In a large bowl
mix flours, bulgur, cornmeal, dry powdered milk and salt.
Add 2 C broth; mix well with hands. Continue adding broth
if necessary until the mixture is consistency of bread
dough. Roll to 1/4 inch thickness on lightly floured
surface. Cut with cookie cutter. Place on ungreased baking
sheet. Brush each biscuit lightly with milk. Bake 45
minutes then turn oven off and leave biscuits there
overnight. Makes about 3 1/2 dozen biscuits.
Misty's Treats Dog Biscuits--Cheese Flavored
Yield: 1 batch
1 c Oats, rolled
1/3 c Butter
1 c Water
3/4 c Cornmeal
1 tb Sugar
1 ts Bouillon, beef
1/2 c Milk
4 oz Cheese, cheddar; shredded
1 Egg, beaten
3 c Flour, whole wheat
Boil water. Combine oats, butter and water. Let stand ten
minutes. Stir in cornmeal, sugar, bouillon, milk, cheese
and egg. Mix well. Add flour, a 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
in preheated 325 degree oven 35 to 45 minutes or until
golden brown. Cool completely.
Cheese Multi-Grain Dog Biscuits/Fido's Cheese Nuggets
Yield: 2 1/4 lbs.
1 c Uncooked Oatmeal
1/4 c Margarine
1 1/2 c Hot Water or Meat Juices
1/2 c Powdered Milk
4 oz (1 cup) Grated Cheese such as cheddar, jack, swiss,
colby or any other hard one
1/4 ts Salt
1 Egg, Beaten
1 c Cornmeal
1 c Wheat Germ
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 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.
Dog Biscuits Cheddar Cheese Cookies
Yield: 35 servings
1/2 lb Cheddar cheese, grated
1/4 lb Margarine, softened
1 Egg
1 cl Garlic, minced
1 1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 ts Salt
1/8 c Milk
Cream room temp. cheese and margarine, add egg & garlic,
mix well. Add flour, wheat germ & salt, mix well until it
forms a dough, add milk and mix again. Chill 1 hour.
Preheat oven to 375 F. Roll dough on floured surface to
1/4", cut into shapes. Bake on ungreased cookie sheet 15
to 18 minutes.
Fido's Favorite Treats Dog Biscuits--Cheese Flavored
Yield: 1 batch
1 c Rolled oats
1/3 c Margarine
1 c Boiling water
3/4 c Cornmeal
1 tb Sugar
1 To 2 tsp. chicken or beef flavored instant bouillon
1/2 c Milk
4 oz (1 cup) shredded cheddar cheese
1 ea Egg, beaten
2 c To 3 cups all-purpose OR whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets. In large
bowl, combine rolled oats, margarine and boiling water;
let stand 10 minutes. Stir in cornmeal, sugar, 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 cozen large dog biscuits or 8 dozen small dog
biscuits. High Altitude: Above 3500 feet: No change.
Dog Biscuits--Chicken Flavored
Yield: Makes 4 to 5 dozen bars.
1 pk Dry yeast
1/4 c Warm water
1 pt Chicken stock
3 1/2 c Unbleached flour
2 c Whole-wheat flour
1 c Rye flour
2 c Cracked wheat or wheat germ
1/2 c Dry milk
1 ts Salt, optional
1 Egg
1 tb Milk
Beat egg with 1 Tb milk. Dissolve yeast in 1/4 cup warm
water. Add to chicken stock. Combine all dry ingredients.
Add chicken stock mixture. Knead on a floured surface for
about 3 minutes, working into a stiff dough. Roll out to a
thickness of 1/4 inch. Cut into bars or with a cookie
cutter. Brush with egg/milk wash and place on cookie
sheets. Bake in 300 degree oven for about 45 minutes. Turn
off heat and leave biscuits in oven overnight.
Dog Biscuits--Chicken Liver-Based Cookies
Yield: 24 servings
2 c Flour
1 c Wheat germ
1/2 c Chicken broth
1 c Cooked, chopped chick. liver
3 tb Vegetable oil
1 Egg, lightly beaten
2 ts Chopped parsley
Preheat oven to 400 F. Combine flour and cornmeal. In
separate bowl, beat egg with oil, then add broth &
parsley, mix well. Add dry ingredients. to bowl a little
at a time, stirring well. Fold in chicken livers and mix
well. Dough will be firm. Turn dough out on lightly
floured surface and knead briefly. Roll out 1/2" thick and
cut into shapes. Place on greased cookie sheet 1" apart.
Bake 15 min. or until firm. Store in refrigerator.
Note** You'll notice that in the ingredients wheat germ is
listed, however, in the directions it says cornmeal - so I
suggest trying it with either of them--but perhaps with
the wheat germ first.)
Homemade Dog Biscuits--Garlic Flavored
Yield: Makes about 7 dozen cookie size biscuits.
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Bran
1 c Rye flour
1 c Gr
