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Dog Biscuit Recipes
Homemade Healthy Dog Treat
3 1/2 Cups whole wheat flour
2 Cups Quaker oats (not instant)
1 Cup milk
1/2 Cup hot water
2 beef or chicken bouillon cubes
1/2 Cup meat or chicken drippings (save after making baked chicken or steak)
Dissolve bouillon cubes in hot water. When cooler, add milk and meat drippings. Mix well. In a separate bowl, mix flour and oatmeal. Pour the liquid into the flour mixture and mix well. Roll out onto to counter top and cut shapes using cookie cutters. Bake at 300 degrees for one (1) hour. Turn off the heat, but keep in the oven to allow the treats to harden. Refrigerate after baking. Will keep in the refrigerator for two weeks.
Cheddar Cheese Doggy Treats
1 Cup oatmeal (not instant)
1/3 cup margarine or butter
1 Cup boiling water
3/4 Cup cornmeal
1 Tablespoon sugar
2 beef or chicken bouillon cubes
1/2 Cup milk
1 Cup shredded cheddar cheese
1 egg, beaten
2 Cups wheat flour
Preheat oven to 325 degrees. In large bowl dissolve water with bouillon cubes. Add oatmeal and butter, let stand for 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Add flour 1 cup at a time, mixing well until you get a stiff dough.
Put dough on a counter and knead for 5 minutes, adding flour if you need to. Roll out and cut into shapes, using cookie cutters. Place 1 inch apart on a cookie sheet.
Bake for 35 to 45 minutes until golden brown. Cool. Store in a loosely covered container.
Pumpkin Healthy Dog Treats
1/2 cup canned pumpkin
1/2 tsp salt
2 tbsp lowfat milk
2 1/2 cups whole wheat flour
Preheat oven to 350 degrees F.
Blend eggs and pumpkin; add salt, dry milk, and flour.Add water as needed to make the dough somewhat workable. The dough will be dry and stiff, donft be concerned with crumbs left in the bowl. Mix dough with your hands as the dough is too stiff for a mixer. Roll to 1/2 thick. Using dog bone cookie cutters cut out the dough.
Place 1 apart on ungreased cookie sheet. Bake for 20 minutes on one side, then turn over and bake another 20 minutes.
Gingerbread Dog Biscuits
Make sure these are completely dry when finished baking so they dont spoilor store them in the refrigerator. Theyre dry enough when they snap apart when broken in half.
- 2 1/2 cups (230 g) oat flour (or brown rice, or other flour)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 large eggs
- 1/2 cup (120 g) cooked, pureed squash (butternut, pumpkin, or other kind)
- 2 tablespoons blackstrap molasses
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Combine flour, cinnamon, and ginger in a bowl and blend well.
- Add the eggs, squash, and molasses to the bowl and blend the mixture until it forms a ball of dough. I use a mixer, but you can also use a spatula, food processor, or your hands.
- Separate the dough into two balls. Place one ball of dough on a non-stick baking mat, piece of parchment paper or counter-top with some flour sprinkled over it to prevent sticking.
- Place a piece of parchment paper or other non-stick paper or mat over the ball of dough. Use a rolling pin to flatten the dough until it is about 1/4-inch (.635 cm) thick.
- Use a cookie cutter to cut shapes out and place them on baking or cookie sheets. The biscuits dont spread so no need to spread them out much across the baking sheets. Repeat until all the dough has been cut into biscuits.
- Bake the dough for 15 minutes, and then turn each biscuit over and bake for another 15 minutes.
- Cool and store sealed.
Makes about 24 biscuits