Bad Breath Buster Treat
1 1/2 c. whole wheat flour
1 1/2 c. bisquick
1/2 c. mint leaves – lightly packed
1/4 c. milk
4 tbs. margarine
1 egg
1 1/2 tbs. maple or corn syrup
Combine all ingredients in food processor, process until well mixed, mint is chopped,and a large ball forms. Press or roll on non-stick surface (floured board or ceramic) to a thickness of 1/4-1/2″. Cut into 1×2″ strips or with bone-shaped cookie cutter and place on non-stick cookie pan. Bake at 375° for 20 minutes or until lightly browned. Cool and store in air-tight container. Makes about 30 medium biscuits
Canine Cookies
1/2 c Milk powder
1 Egg, well beaten
2 1/2 c Flour
1/2 t Garlic/onion powder
1 1/2 ts Brown sugar
1/2 c Water
6 tb Gravy (100ml)
Baby food meat
Combine and shape into ball and roll on floured board. Use extra flour if
needed. Cut. Bake at 350F for 25-30 minutes. Cool. Should be hard.
Cheesy Mutt Biscuits
1 c. rolled oats
1/3 c. margarine
1 c. boiling water
1 tbsp. sugar
3/4 c. cornmeal
1 tsp. chicken or beef bouillon — (1 to 2)
1/2 c. milk
1 c cheddar cheese (shredded)
1 egg — beaten
2 c. whole wheat flour — (2 to 3)
Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine oats, margarine
and boiling water; let stand for 10 minutes. Stir in cornmeal, sugar, milk, cheese and egg and bouillon;
mix well. Add flour, 1 cup at a time, mixing well after each addition to form a stiff dough. On a
floured surface, knead 3-4 minutes. Roll out to 1/2-inch thickness and cut with cutter. Bake at 325
degrees for 35-45 minutes. Store loosely covered. Instead of sugar I add molasses. Also, I add garlic
(1-2 teaspoons) powder and/or brewer’s yeast. Makes 60 small biscuits.
More Cheesy Stuff
5.00 lb Flour
2.00 c Brown sugar
1.00 Stick margarine
1.00 cn Cheddar cheese soup (undiluted)
2.00 ts Garlic powder
2.00 ts Salt
4.00 c Warm chicken or beef broth
4.00 Eggs
Mix all ingredients, kneed until smooth. Roll on a floured surface–about 14 inches. Cut into shapes (dog biscuit cutter), brush tops with mixture of beaten egg and 1 tablesp. of milk. BAKE at 325 degrees on greased baking sheets for 45 minutes or until tops are golden brown.
Biscuits should be frozen or refrigerated if kept longer than 3 to 4 days.
Cheese & Carrot Treats
1 cup white rice flour
1 1/2 cup all-purpose flour
1 tsp brown sugar
6 Tblsp safflower margarine
1 tsp garlic powder
1/2 tsp salt
1/2 cup water
1/2 cup dry milk powder
1 egg
1 tsp grated carrot
1 tsp grated cheese
Preheat oven to 325 degrees. Combine flours, milk, margarine – mix until
it resembles corn meal. Beat brown sugar into egg. Stir egg mixture into
flour mix. Add water gradually to make stiff dough. Knead and roll out
1/2 inch thick. Cut into desired shape with cookie cutter. Bake for 30
minutes. Let cool and store in tightly sealed container.
Multi-Grain Biscuits
1 cup Uncooked Oatmeal
1/4 cup Margarine
1 Egg — Beaten
1 1/2 cups Hot Water or Meat Juices
1 cup Cornmeal
1/2 cup Powdered Milk
1 cup Wheat Germ
4 oz Grated Cheese — (1 cup)
3 cups Whole Wheat Flour
In large bowl pour hot water over oatmeal and margarine: 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 bone shaped
biscuits and place on a greased baking sheet. Bake for 1 hour at 300F.
Turn off heat and leave in oven for 1 1/2 hours or longer. Makes
approximately 2 1/4 pounds.
Cheese / Multi-Grain Biscuits1 c. uncooked oatmeal
1/4 tsp. salt
1/4 c. margarine
1 egg, beaten
1-1/2 c. hot water or meat juices
1 c. cornmeal
1/2 c. powdered milk
1 c. wheat germ
4 oz. (1 c.) grated cheese
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 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2″ thickness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and leave in oven for 1-1/2 hours or longer. Makes approximately 2-1/4 lbs.
Chicken Squares
1 can (14 oz.) chicken flavor dog food
1 egg
4-1/2 c. quick oats
1/2 c. whole milk powder
1/2 c. wheat germ
1/2 c. warm water
Liquefy dog food and egg in a blender. Pour into mixing bowl and add the remaining ingredients alternately with the warm water. Bake in greased 8×11 pan at 325 for 30 minutes. Cut in squares and store in refrigerator.
Chicken Biscuits
2 1/2 tsp dry yeast
1/4 c. warm water (105-110deg. F.)
1 egg
1 c Chicken broth — slightly warmed
1 c Whole Wheat Flour
1/2 cup Rye Flour — optional
1/2 c Cornmeal
1 c. Cracked Wheat
1 1/2 c All-purpose Flour
In a large bowl,dissolve yeast in warm water. Add one beaten egg, and the warmed chicken broth. Add all flour except the all-purpose flour and mix well. Slowly add all-purpose flour till a stiff dough is formed and it can be kneaded by hand. Knead for only a couple minutes, just enough to get the dough to hold together. Roll out dough about 1/4″ thick and cut with cookie cutters. Place biscuits on a large cookie tray and place directly in a 300 deg. F. oven, they don’t need to rise. Bake for 45 min. and then turn off the oven. You can let them sit in the oven overnight and in the morning they will be real hard and
good for your dog’s teeth.
You could also vary this recipe by adding milk for a milk-bone type biscuit or shortening for a little extra fat. Try different liquids and even honey or molasses. Check with your veterinarian for any other nutritional suggestions.
Peanut Butter Biscuits
3 cups whole wheat flour
1 cup cornmeal
1 cup quick oats – uncooked
1 cups hot water
1 cup olive or vegetable oil
2 eggs- lightly beaten
3 tablespoons peanut butter- smooth — (3 to 4)
2 tablespoons your favorite nutritional supplement — (2 to 3)
Combine peanut butter, hot water, oil, and eggs in a bowl. Mix until
smooth. Set aside. Combine flour, cornmeal, and oats in a separate bowl.
Mix well. Pour the bowl of the wet ingredients into the bowl of dry
ingredients. Mix well with hand mixer until dough forms. Knead dough on a
floured board until no longer sticky. Add flour as needed. Roll out dough
to inch thickness. Cut into shape with a floured bone shape cookie cutter.
Place on a lightly greased or non-stick cookie sheet. Bake at 400 degrees
for 20 to 30 minutes, or until firm to the touch. Remove from oven and let
cool until hard. Store in an airtight container in the refrigerator.
(dough can be frozen for later use)
Doggie Drool Biscui4 cups whole wheat flour
2 cups oatmeal
1/2 cup chunky peanut butter
2 1/2 cups hot water
Mix all ingredients, adding more hot water if dough is too sticky. Knead
well. Roll out to 1/4″ and cut into shapes with cookie cutter. Bake on
greased cookie
sheet at 350 degrees for 40 minutes. Turn off heat and let cool in oven
overnight.
Dog Biscuits 1
1 c whole wheat flour
1 c white flour
1/2 c powdered milk
1/2 c wheat germ
6 tbsp shortening
1 egg — slightly beaten
1 tsp brown sugar
1/2 c cold water
A special treat for your dog, cutters may be purchased at kitchen specialty stores. Stir dry ingredients well and then cut in the shortening. Stir egg and brown sugar into the flour mixture. Blend in water. Knead dough 10 to 12 strokes. Flour surface if dough sticks. Roll dough out to approximately 3/8 inches. Cut with a bone shaped cookie cutter. Bake at 325 degrees for 30 minutes or until dough is firm to the touch. Makes about 40.
Dog Biscuits 2
3 1/2 c Flour — all-purpose
2 c Flour — whole-wheat
1 c Flour — rye
1 c Cornmeal
2 c Cracked wheat (bulgur)
1/2 c Dry milk powder (non-fat)
2 c Chicken stock
1/4 oz Dry yeast — active (one package)
1 Egg
1 T Milk
Instructions:
Preheat oven to 300 degrees F. Combine, in a big bowl, the flours, cornmeal, milk powder.
In a separate bowl, dissolve yeast in about 1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. Add the chicken stock to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of about 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on un-greased cookie sheets. Mix the egg and milk and use to brush
tops of biscuits (for shine), then bake the biscuits for 45 minutes at 300 degrees F. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bone-hard.
Dog Biscuits 3
3.50 c Flour
2.00 c Whole wheat flour
1.00 c Rye flour
1.00 c Cornmeal
2.00 c Cracked wheat
4.00 ts Salt
0.50 c Dry milk
1.00 Egg
1.00 pk Dry yeast (1 T)
1.00 pt Chicken stock
Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters (cutters shaped like dog biscuits are available). Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard. Note: This dough is extremely stiff to work with, but the end product is excellent.
Liver Biscuits
1 1/2 cups Flour
1 1/2 cups Whole wheat flour
1 tsp. Garlic powder
1 cup Rye flour
1 Egg
1 cup Oats
1/2 cup Vegetable oil
1 cup Cornmeal
1 3/4 cups Beef broth
1/4 cup Liver powder — available in health
food stores
Place oven rack in upper third of oven. Heat oven to 300F. Line a cookie
sheet with foil. Mix flours and all other 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 heart shapes with floured heart cookie cutter or
pattern cut from cardboard (2″ dia. for small dog; 3 1/2″ for large). If using
pattern, flour top of dough first. Place hearts 1″ apart on foil-covered
cookie sheet. Reroll scraps. With a skewer prick a line of dots halfway
through dough 1/4″ from sides and down centers. Bake for 2 hours. Turn
the oven off, and let biscuits stand in oven overnight to harden. Can be
stored in plastic bags at room temperature up to 3 months. Makes about 24
– 3 1/2″ hearts.
Garlic Biscuits
1-1/2 c. flour
1-1/2 c. whole wheat flour
1 c. rye flour
1 c. oats
1 c. cornmeal
1/4 c. liver powder (health stores)
1 tsp. salt
1 tsp. garlic powder
1 egg
1/2 c. vegetable oil
1-3/4 c. beef broth
Place oven rack in upper third of oven. Heat oven to 300F. Line a cookie sheet with foil. Mix flours and all other 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 heart shapes with floured heart cookie cutter or pattern cut from cardboard (2″ dia. for small dog, 3-1/2″ for large). If using pattern, flour top of dough first. Place hearts 1″ apart on foil-covered cookie sheet. Re-roll scraps. With a skewer prick a line of dots halfway through dough 1/4″ from sides and down centers. Bake for 2 hours. Turn oven off, and let biscuits stand in oven overnight to harden. Can be stored in plastic bags at room temperature up to 3 months. Makes about 24 3-/12″ hearts.
Egg & Liver Biscuits
2 1/2 c whole wheat flour
1/2 c dry milk
1 tsp sugar
6 tbsp margarine
1 egg
Mix all ingredients with 1/2 cup cold water. Knead for 3 minutes. Roll 1/2 inch thick. Bake on greased
cookie sheet after cutting into desired shapes approximately 30 minutes at 350 degrees. Variations: add 2
to 3 tablespoons of chicken or beef bouillon, or dried soup mix or liver powder.
Beef Broth Biscuits
2 c. whole wheat flour (I used white flour and
1/4 c. wheat bran and a little more
liquid)
1/4 c. cornmeal (Use extra cornmeal to dust
counter top when rolling dough)
1/4 c. wheat germ
1/4 c. milk
1 egg — beaten
1/4 c. chicken or beef broth
1 lg. clove garlic — crushed or minced
fine
1 tbsp. soft margarine or 2 tbsp. oil
(Can add some grated carrots or 1 tbsp. molasses)
Preheat oven to 375 degrees. Sift dry ingredients together. Mix liquid ingredients in separate bowl.
Gradually add liquid to dry ingredients with a sturdy spoon. Add garlic and margarine or 2 tablespoons
oil. Add cornmeal to stiffen the mixture (if needed) for an easily rolling consistency. Lightly sprinkle
cornmeal on counter, roll dough out to a thickness of 1/8 inch. Use your dog’s favorite cookie cutter.
Place biscuits on cookie sheet. Bake 15 to 20 minutes. Cool biscuits before feeding or storing. If not
used quickly, store in freezer. They are preservative free.
Cracked Wheat Biscuits
3 1/2 c white flour
2 c whole wheat flour
1 c. corn meal
1 c rye flour
2 c. cracked wheat
1/2 c dry milk
1 pkg yeast
1/4 c warm water
3 c. chicken or beef broth
1 tsp. milk mixed with 1 beaten egg
Heat oven to 300 degrees. Mix flours, milk together. Dissolve yeast in warm water. Add to dry
ingredients with broth and stir until dough forms a ball. Roll 1/4 inch thick. Cut out with a bone cookie
cutter or favorite shape. Brush with egg and milk mixture. Bake 45 minutes. Turn off oven and let dry
overnight. Makes 35 to 40 biscuits.
Liver Biscuits 2
2-1/4 c. whole wheat flour
1 egg
1/2 c. vegetable oil
1 T. brown sugar
1/2 c. nonfat dry milk
1/4 c. liver powder (from health store)
1 beef bouillon cube
1/2 c. hot water
Dissolve bouillon cube in water. Mix all ingredients well. Knead for 2 minutes. Roll to 1/4 inch thick and cut with cutters of desired shapes. Bake on un-greased cookie sheet for 30 minutes at 300 degrees. Cool on rack. Store in baggies in cupboard. Yields about 4 dozen.
Meaty Biscuits
2 eggs
½ c. milk
2 c. beef or chicken broth
2 tsp. salt
1 T. yeast (1 envelope)
3-1/2 c. all purpose flour
2 c. whole wheat flour
1 c. rye flour
2 c. cracked wheat
1 T. Gravy Master
Mix all dry ingredients together. Stir in broth, Gravy Master, milk, and eggs. Knead mixture until dough forms, then roll out to ½ inch thickness. Cut into ½ inch squares. Place pieces on a cookie sheet and bake in preheated 325 degree oven for 45 minutes. Turn oven off and leave biscuits in oven for 8 hours. Remove from oven and cool well before storing them.
