Even the family pet deserves a "special" treat! But those "gourmet" dog treats can be very expensive. These are great recipes for making your own dog treats at home. They also are terrific as gifts - we all know someone whose dog is very special to them:
1) Stir together the dry ingredients in a large bowl. Add the applesauce and egg, and blend thoroughly. Then add the water gradually, stirring with a wooden spoon. The dough should be very stiff; if not, add a little more flour. Knead the dough with your hands to create a smooth texture.
2) Roll the dough 1/4 inch thick. (It helps if the "top" and "bottom" of the dough are lightly floured.) Use a cookie cutter to cut out the biscuits. Place the biscuits about 1/2 inch apart on lightly greased cookie sheets.
3) Bake in a preheated 350 degree oven for about 38 to 50 minutes. The biscuits should be lightly browned on the outside and they should not be moist inside. Turn the oven off and let the biscuits stay inside without opening the oven door for 5 hours or overnight to let them harden.
Store in an airtight container. Makes four dozen 3-inch-long by 1-inch-wide biscuits.
1) Stir together the dry ingredients in a large bowl. Add the egg, banana and peanut butter. Blend well with a pastry blender until peanut butter and banana are about the size of small peas. Add the water gradually, stirring with a wooden spoon. The dough should be very stiff; if not, add a little more flour. Knead the dough with your hands to create a smooth texture.
2) Roll dough 1/4 inch thick. Helps to lightly flour the top and bottom of the dough. Use the cookie cutter to cut out the biscuits. Place the biscuits about 1/2 inch apart on lightly greased cookie sheets.
3) Bake in a preheated 350 degree oven for about 40 minutes to one hour. The biscuits should be lightly browned and they should not be moist on the inside. Turn the oven off and let the biscuits stay inside without opening the door for five hours, or overnight, to let them harden.
Store in an airtight container in the refrigerator. Makes 3 1/2 dozen 3 by 1 inch biscuits.
1) Stir together the dry ingredients in a large bowl. Add the egg, then add the water or broth gradually, stirring with a wooden spoon. The dough should be very stiff; if not, add a little more flour. Knead the dough with your hands to create a smooth texture.
2) Roll the dough 1/4 inch thick. Lightly flour the top and bottom. Use the cookie cutter to cut out the biscuits. Place the biscuits about 1/2 inch apart on lightly greased cookie sheets.
3) Bake in a preheated 350 degree oven for about 45 minutes to one hour. The biscuits should be lightly browned and they should not be moist inside. Turn the oven off and let the biscuits stay inside without opening the oven door for five hours, or overnight, to let them harden.
Store in an airtight container. Makes 4 dozen 3 by 1 inch wide biscuits.
Preheat oven to 350 degrees F.
Cover cookie sheet with foil and coat with cooking spray. Sprinkle foil lightly with corn meal and set aside.
Process liver and garlic in food processor or blender until it looks like milk chocolate.
Pour into large mixing bowl and blend in the rest of the ingredients.
Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal.
Bake until no pink is left. (about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool).
Cut in pieces and be ready to be loved by your dog(s).
These smell pretty bad as they bake, so do it on a nice day when you can open the windows and turn on fans. But, the dog will do anything for them! They are hard and non greasy. Since the mixture is very thick, make sure your food processor is up to the job - another person burned his out trying this recipe. (Gee, I've made it sound like you just don't want to try it, haven't I? But the dogs do love it!)
Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack. Yield: 36 pieces
Melt carob chips in a double boiler. Mix other ingredients together and add the melted carob chips.
Turn out onto a lightly floured surface and knead. Roll the dough to about 1/8-inch thickness. Next cut rectangles 6 inches long and 1 1/2 wide.
Place on a baking sheet that has been sprayed with a nonstick spray and bake at 350 for 45 minutes.
Filling:
Put frosting in a piping bag, pipe frosting between two bars and press together.
DIPPING SAUCE:
After the bar is assembled dip one end into the dipping sauce Yield: 12 Bars
In food processor puree the apple. Shred carrot with hand shredder. In a bowl mix all wet ingredients together and add pureed apple. Mix wet ingredients thoroughly.
Combine dry ingredients. Add wet ingredients to dry and mix thoroughly, scraping sides and bottom of the bowl to be sure none of the dry mixture is left. With an ice cream scoop, fill a muffin pan 3/4 full, sprayed with a nonstick spray. Bake at 350 for approximately 1 hour
Yield: 12 to 14 muffins
In a bowl, mix all ingredients except chopped peanuts together thoroughly. Set aside
In a food processor, add the above ingredients and blend together. When mixture is thoroughly blended, add to the bowl of dry ingredients.
Combine and turn out on a lightly floured surface. Place a piece of plastic wrap on top of dough then roll out dough to 1/4-inch thickness.
Remove the plastic wrap and score dough into 4 by 3-inch rectangles. Spritz the top of the rectangles with water and sprinkle chopped peanuts over them. Press the chopped peanuts into the dough with the palm of your hand. Bake at 325 for 50 to 60 minutes.
Yield: 12 to 14 pieces
Cook sweet potato and peel off skin. Mix the sweet potato with the egg and honey. Set aside.
Crust:
Combine white flour, honey and shortening until crumbly. Add iced water 1 tablespoon at a time until mixture binds together. Knead until smooth. Roll out dough and cut 4-inch circles to form crusts in 4-inch foil pie pans. Pour sweet potato mixture into crusts. Bake at 350 degrees for 30 to 40 minutes
Yield: two 4-inch pies or (1) 8-inch pie
An added benefit of these dog cookies is that they will sweeten and improve your dogs breath and help keep the teeth clean.
Mix all ingredients together, excluding the egg whites. Dough will be firm. Shape into mini hamburger patties, and place on lightly oiled cookie sheet at 320 degrees for forty minutes. Turn off the oven and leave biscuits inside for an additional 30 minutes. Glaze with slightly stiffened egg whites. Your dogs will love them. Even cats enjoy these !
Combine ingredients in a bowl and mix well. Roll into small bails and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350 oven for 15 minutes or until brown. Cool on wire racks and store in refrigerator... also freezes well.
Cream of wheat can be substituted for the wheat germ. Definitely something to howl about! Cookies are soft and chewy.
Yield: 18 Dog treats
1. Combine all ingredients except 1/4 cup Parmesan cheese. Knead until thoroughly mixed.
2. Using a teaspoon, scoop out dough and roll into 1-inch balls. (Or, divide the dough in half, then into fourths and so on until you have 18 small pieces.) On a lightly-floured surface, roll the balls into pencil-shaped sticks.
3. Roll sticks in remaining 1/4 cup Parmesan cheese, then flatten them by hand or with a rolling pin. Twist each stick several times and place on an ungreased baking sheet.
4. Bake in a preheated 325'F oven for 30 minutes.
5. Let cool on pan. Store in a sealed container. Source: Short Tails and Treats From Three Dog Bakery
Yield: 3 Dozen
* For even crunchier cookies, use only 1/2 cup shortening and 1/2 teaspoon unsalted butter
** The Famous Fido commercial baker uses Cheddar cheese powder
1. In a large bowl, beat shortening and butter with an electric mixer at high speed until creamy. Add egg whites and honey; beat until smooth. Beat in food coloring, if desired.
2. Combine flour, garlic powder and cheese. Beat into shortening mixture. Stir in more food coloring if you like.
3. Gather dough into a ball. Divide it in half, then in fourths and so on until you have 36 small pieces. Flour your hands and roll the pieces into balls. (Or, use a pastry bag to shape the cookies.) Place them on an ungreased cookie sheet, then use a floured fork to gently flatten them in a crisscross design. Sprinkle with sesame seeds, if desired.
4. Bake in a preheated 325'F oven until firm, about 10 minutes. (To make the cookies crunchier, after baking we turned off the heat and left them in the oven about 5 minutes, first running a spatula under each one so they wouldn't stick to the pan.)
Source: Famous Fido's Specialty Foods
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. 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 cookie sheets, about 1/2" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.
Combine all wet ingredients first in a food processor, then rest of ingredients, blend until uniform in color. Pour into baking pan and bake at 400, until it pulls from the sides or a knife comes out clean. Cut into bite size pieces. Store in refrigerator.
Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Reroll scraps and repeat. Arrange on a shallow baking dish or on a sheet or parchment paper in a single layer. Cook on HIGH 10 minutes or until firm. Let cool until hardened. Store in covered container in refrigerator.
By JC Miller
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