I am working on compiling recipes for homemade dog treats - I really like to bake! In doing so, I've found that there is a vast amount of recipes out there. If any of you guys have recipes that you wouldn't mind sharing, please send them on or post. I'll give you credit on the recipe header!
Jazz has a favorite made with natural peanut butter and I've tracked one down (that's baking now!) especially for Lucy that shouldn't have anything in there to aggravate her allergies.
My friend MJ makes Liver Brownies for her dogs, dogs really go crazy for them. Here is the recipe as written up by her:
Wheat-Free Salmon Treats Recipe
1 can flaked salmon (undrained)1 cup oatmeal1 cup yellow cornmeal (i use polenta, although i'm not sure if its the best or not) 1/4 teaspoon baking powder1/2 teaspoon garlic powder1/3 cup water
Preheat oven to 350°F
In a blender or food processor, combine oatmmeal, salmon, and water, and blend until well blended. Remove, and knead until it is a soft dough.
On a lightly floured surface, roll to 1/4" thickness and cut into shapes**.Place on a non-stick or lightly greased cookie sheet and bake for 20 to 30 minutes, watching for burning. Remove and cool.
**i roll them into balls - the dogs LOVE them!
1 cup chicken broth½ cup rice4 slices turkey bacon2 large eggs, beaten½ cup bread crumbsSalt and pepper2 tablespoons extra-virgin olive oil (EVOO)Sour cream (peoples portions only)Salsa (peoples portions only)
DirectionsIn a medium saucepan, bring the chicken brothto a boil over high heat. Add the rice, lower the heat and simmer untiltender, about 15 minutes. Transfer to a medium bowl and let cool.
While the rice is cooking, in a medium nonstick skillet, cook thebacon over medium-high heat until crisp, about 5 minutes; drain onpaper towels. Finely chop the bacon and add to the cooled rice. Reservethe skillet.
Mix the egg and bread crumbs into the rice mixture; season with salt and pepper. Shape into 4 equal-size patties.
In the reserved skillet, heat the EVOO, 2 turns of the pan, overmedium heat. Add the rice cakes and cook for 4 minutes on each side.Let cool for 10 minutes before serving to your pup. Top the peoplesportions with sour cream and salsa.
Tis funny, I'm a decent cook. Especially if I follow a recipe it comes out perfectly. I'm great at baking things. But every single thing I have baked, cooked, fried, made, etc since being with Errik has been overcooked, undercooked, just came out wrong for no reason. I've been cooking my whole life and all of a sudden I suck. He's a curse!!!!! Thank god he's the regular cook in the family.
That could be it - I dated a chef once and I couldn't cook a decent dish for him the entire time we dated , the minute we broke up, the kitchen god smiled upon me!
EDIT:btw that was not a suggestion ;-)
This is the recipe that I played with to create the treats for Lucy. Basically it was taking the egg/milk out and using tomato juice as a substitue because they have about the same viscosity.
1/4 cup hot water (can flavor with meat drippings or use broth)1 package dry yeast 1 teaspoon sugar1 1/2 cups tomato juice 2 cups all-purpose flour2 cups wheat germ 1 1/2 cups whole wheat flour
Preheat your oven to 300°F, then pour the water (or broth) into a large bowl. Add the sugar and yeast and let stand for about 5 minutes. Add the tomato juice, 1 cup all-purpose flour and the wheat germ. Stir with a large spoon to form a smooth batter. Then stir in the remaining all-purpose and whole wheat flours (this will make the dough very dry and stiff). You'll probably have to use your hands to finish mixing. Sprinkle flour on your cutting board, then take a couple of handfuls of dough out and work into a small ball shape. Then, with a rolling pin flatten the balls to about 1/4 " thick on the cutting board. If the dough is too sticky, add a little more flour. Use a cookie cutter to cut out your treat shapes. Then repeat the whole process again with the rest of the dough, working a few handfuls at a time. Finally, use a spatula to put your people biscuits onto a cookie sheet. Then bake at 300°F for about an hour. Allow to dry in the oven for several hours.
This recipe is in the Shiba Scream, 3rd edition (nycshibarescue.org)PB Oatmeal Cookies
1/2 cup water1/4 cup vegetable oil1/4 cup honey1/2 cup all natural chunky peanut butter, no salt or sugar added1 tsp pure vanilla extract1 egg1 1/2 cups whole wheat flour3/4 cup quick-cooking oats, uncooked(*I personally add a handful of carob chips because my dogs love them!- Kelly)Preheat oven to 350 degrees. Mix all of the ingredients together in alarge bowl. Drop small spoonfuls of dough onto a baking sheet about oneinch apart. Bake at 350 degrees for about 15 to 20 minutes. The cookiesare done when they are firm to the touch. For extra crunchy cookies,leave the cookies to harden in the oven for about 1 to 2 hours. Becausethere are no preservatives in this recipe, the cookies must be storedin an air-tight container and kept in the fridge. This recipe willyield about 40 cookies.
I wasn't really sure where to add this, but be careful not to add these ingredients to anything your dog will be eating!
"Youare probably already aware that your Shiba -or any dog for that matter-cannot share in your love of chocolate nor can they indulge in your coffee habit. But did you know that avocados, grapes, raisins andmacadamia nuts are also dangerous? There are many dangers that our bestfriends should be kept from ingesting; yet, many of us are unaware ofwhat is and what isnt safe for dogs to ingest or even taste. Millionsof dogs are hospitalized yearly due toaccidental poisoning, but these possibly deadly encounters can beprevented. Always be aware of your dogs surroundings and be sure toeducate others about possible doggiedangers. Never let your dog lick, eat or chew anything that you areunsure of. If you think that your dog has consumed a potentiallypoisonous treat, plant or object, please contact aveterinarian or call a poison control center immediately. Its always better to be safe than sorry!"- http://nycshibarescue.org/wp-content/uploads/2008/04/shiba_scream_issue3.pdf
I'm sure we all know, but it doesn't hurt to be reminded!
I'll start posting the recipes I've collected as well.
Freaks Homemade Doggie Treats 2 cups whole wheat flour 1/4 cup soy flour 1 teaspoon salt 1 tablespoon linseed oil 1 tablespoon vegetable oil 1/4 cup molasses 2 eggs 1/4 whole milk If you want to make a specialty blend or add a certain flavor like chicken or beef you can use two to three bullion cubes instead of the salt. Egg substitute can be used instead of real eggs and any variety of milk can be used [fat free, skim 2% etc]. To make this recipe, add all the dry ingredients into a bowl and mix well. If you are using bullion cubes or packets of flavoring, add them to the dry mix and be sure to mix / mash them well. When combined, add in the wet ingredients and mix well until you get a nice tight dough. If it seems too dry, add a little chicken or beef stock or a little more milk. Roll out the dough onto a lightly floured counter and use a cookie cutter to create the shapes. Bake on parchment paper for about thirty minutes at 350 degrees or until they are golden brown. Allow them to cook completely before storing. Keep them in an airtight container for up to four weeks. Depending on the size of the cutter you should be able to get 10 15 nice sized treats. Anything that is left over and be rolled into small balls or squares and baked for small treats.
2 1/4 cups whole wheat flour 3/4 cup all purpose flour1 1/4 Tbsp baking powder 1 1/4 cup peanut butter1 cup milkCombine flour and baking powder in a large bowl. Combine milk and peanut butter in a separate bowl and mix until smooth.Gradually stir peanut butter mixture into flour in the larger bowl.Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats. Place aluminum foil on cookie sheet and bake 15 minutes at 400°F. Cool before storing. Note: cooking time may vary depending upon thickness.
4 cups whole wheat flour 3/4 cup vegetable oil
2 eggs, beaten 1 1/4 cup shredded cheese
1 1/4 cup milk
Healthy Dog Biscuit
1/2 cup Milk powder 1 Egg, well beaten2 1/2 cup Flour 1/2 tsp Garlic/ salt1 1/2 tsp Brown sugar 1/2 cup Water6 tbsp Gravy 1 jar baby food (meat) Combine and shape into ball and roll on floured board. Use extra flour if needed. Cut. Bake at 350°F for 25-30 minutes. Cool.
Cheese Bone Dog Cookies
2 cups Unsifted all-purpose flour 1 1/4 cups Shredded cheddar cheese2 cloves Garlic, finely chopped 1/2 cup Vegetable oil4 1/2 tbsp Water (up to 5 tbsp.)
Preheat oven to 400°F. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.
3 1/2 cups flour 2 cups Whole Wheat flour1 cup Rye flour 1 cup Cornmeal2 cup Cracked wheat 4 tsp Salt1/2 cup Dry milk 1 Egg1 pk Dry yeast (1 T) 1 pt Chicken stock
Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 cup 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°F 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.
2 1/2 cups Whole Wheat Flour 1/2 cup Powdered Milk1/2 tsp Salt 1/2 tsp Garlic Powder1 tsp Brown Sugar 6 tbsp Butter*1 Egg, beaten 1/2 cup ice water
* Butter, Margarine, Shortening or meat juices may be substituted.Combine the flour, milk salt, garlic powder and sugar. Cut in butter until mixture resembles cornmeal. Mix in egg then enough ice water to make a ball. Pat dough to 1/2 inch thick of a lightly oiled cookie sheet. Cut out shapes with a cookie cutter or biscuit cutter. Bake on cookie sheet for 25 minutes. Remove from oven and cool on a wire rack.To vary the flavor and texture, at the the egg is added, add any of the following: 1 cup pureed cooked green vegeables or carrots; 6 tablespoons whole wheat or rye kernels; 3 tablespoons liver powder. You should be able to find the last two items in any health food store.
1 cup Beef, chicken or vegetable stock 1 cup Bread OR all-purpose flour1 cup Whole wheat, rye, or other dark flour 1 cup Bulgar wheat1/4 c Non-fat dry milk powder 1/2 tsp Salt1 1/2 tsp Yeast
Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325°F for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. Makes about 30-35 cookies.
1 Envelope dry yeast 1/4 cup warm water 1 pinch Sugar 3 1/2 cups All-purpose flour 2 cups Whole wheat flour 2 cups Cracked Wheat OR Cornmeal 1 cup Rye flour 1/2 cup Nonfat dry milk 4 tsp Kelp powder 4 cups Beef or chicken broth GLAZE 1 large Egg 2 tbsp Milk
Place 2 oven racks in the upper & lower thirds of the oven. Preheat oven to 300°F. Sprinkle the dry yeast or crumble the compressed yeast over the water (110°F if dry, 100°F if compressed). Add the pinch of sugar & allow yeast to sit in a draft-free spot for 10-20 min. The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients & stir well to blend them. Add the yeast mixture & 3 cups broth.Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth & supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the 2nd batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2 inch bone cutter or 2 1/2 inch cookie cutter. Re-roll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the milk. Brush the glaze on the cookies. Bake for 45 - 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temp. (cracked wheat & kelp are available at most health food stores) Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies. Allow the cookie sheets to cool completely before using for the next batch Distribute cookies evenly around sheet; avoid crowding
3 cups Whole wheat flour 1 tsp Garlic salt1/2 cup Soft bacon fat 1 cup Shredded cheese1 Egg, beaten slightly 1 cup Milk
Preheat oven to 400°F. degrees. Place flour and garlic salt in a large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a dough. Knead dough and roll out to about 1 inch thick. Use dog bone cookie cutter to cut out dough. Place on greased cookie sheet. Bake about 12 minutes, until they start to brown. Cool and serve.
Microwave Doggie Treats
2 cup Whole wheat flour 3 Tbsp Oatmeal1 Egg; lightly beaten 1 tsp Garlic powder2/3 cup Beef or chicken broth
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. Re-roll 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.
1 cup Uncooked Oatmeal 3/4 cup Powdered Milk1 Egg, beaten 1/3 cup Margarine1 1/2 cup Beef Broth 3/4 cup Cornmeal3 c Whole Wheat Flour
In a large bowl pour hot water over oatmeal, margarine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 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 shapes and place on a greased baking sheet. Bake in a 325°F degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds.
1 cup Uncooked Oatmeal 1 1/2 cup Hot Water or Meat Juices4 oz (1 cup) Grated Cheese 1 Egg, Beaten1 cup Wheat Germ 1/4 cup Margarine1/2 cup Powdered Milk 1/4 tbsp Salt1 cup Cornmeal 3 cup Whole Wheat Flour
Good Dog Biscuits
1 3/4 cup Whole wheat flour 1/2 cup Oatmeal1/2 cup Cornmeal 1/4 cup Liver powder2 Tbsp Brewer's yeast powder 1/4 cup Bone meal powder3 Tbsp Powdered milk 2 Eggs, lightly beaten3 Tbsp Wheat germ oil (you may Substitute bacon drippings or vegetable oil).1/2 cup Water Preheat oven to 325°F. In a large bowl or in a food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal and powdered milk. Stir in the eggs, oil and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4" to 1/2" thick. Cut into bone-shaped biscuits with a small knife, or use a cookie cutter. Re-roll the leftover scraps of dough and reshape, until all the dough is used. Place on a lightly greased cookie sheet and bake for 40-50 minutes until brown and dried through. Cool on a rack.Yield: about 12 large bones or 24 small bones
Gourmet Dog Biscuits
12-16 ounces raw liver 1 1/2 cups White flour8 oz Quaker Oats 1 cup Water (flavored with meat drippings)- approx.2 Eggs, beaten
Oatmeal/Wheat Germ Dog Biscuits
3 cups Whole wheat or rye flour 3 cups Uncooked oatmeal1/2 cup Plain wheat germ 6 tbsp Margarine1/4 cup Molasses 1 cup Evaporated milk1 cup Water
3/4 cup hot water or meat juices 1/3 cup bacon grease or margarine1/2 cup powdered milk 1/2 teaspoon salt2 teaspoons sugar 1 egg beaten3 cups whole wheat flour (approximate)
the baby food one sounds interesting!
Here's one that I played around with
Left Over Roast Recipe
1 cup (approx) of shredded, cut or chunked left over roast beef or chicken1 cup whole wheat flour1 cup polenta (cornmeal, i always have polenta in the house!) or uncooked oats1/4 teaspoon baking powder1/2 teaspoon garlic powder1/3 cup water or meat juice left over from your roastOther left overs, blended or whole (usually I make my roast withCarrots and green beans and chicken with Sweet Potatoes or acorn squash)shredded cheese (for topping)
In a blender orfood processor, combine all ingredients (except cheese) and blend untilwell blended. Remove, and knead until it is a soft dough. Or not,sometimes I'll just put it in a bowl and mix hard with my hands.
On a lightly floured surface, roll to small but equal thickness.Place on a non-stick or parchment paper covered cookie sheet and bake for 20 to 30 minutes, watching for burning. Remove and cool. Top with shredded cheese for nice melted effect.
Give to your dog sparingly - this is a 'rich' treat!
3/4 cup Hot Water or Meat Juices 1/2 c Powdered Milk1 Egg, Beaten 1/3 cup Margarine1/2 tbsp Salt (optional) 3 cups Whole Wheat Flour
Wild West Treats
1 pk Dry Yeast 2 cups Warm Chicken or Beef Broth1/4 cup Margarine or Hamburger Grease 1 Egg, Beaten2 cups All Purpose Flour 1 cup Wheat Germ4 cups Whole Wheat Flour 1/2 cup Warm Water1/2 cup Powdered Milk 1/4 cup Honey1/4 tb Salt 1 cup Cornmeal2 cups Cracked Wheat
1/4 cup hot water flavored with meat or chicken drippings1 package dry yeast 1 teaspoon sugar1 1/2 cups tomato juice 2 cups all-purpose flour2 cups wheat germ 1 1/2 cups whole wheat flour
Glazed Beagle Biscuits
Topping: 1 cup beef broth 1/2 teaspoon garlic powder3 tablespoons oil
Classic Dog Bones
1 c Beef, chicken, or vegetable stock 1 c Bread or all-purpose flour
1 c Whole wheat, rye or other dark flour 1 c Bulgar wheat1/4 c Non-fat dry milk powder
1/2 tsp Salt 1 1/2 tsp Yeast
Peanut Butter Treats
2 1/4 cups whole wheat flour 3/4 cup all purpose flour
1 1/4 Tbsp baking powder 1 1/4 cup peanut butter
1 cup soy milk
Super Simple Chunky Peanut Dog Treats - Natural peanut butter does not contain hydrogenated oil or sugar so it makes a more healthful treat for your pup.
Tips and tricks on some of those treats - I am not a fan of the chunky peanut butter - it's a real pain if you are making thin treats - I substitute creamy natural peanut butter. As I mentioned on Lucy's treat's, you can sub tomato juice for milk or egg because of its viscosity - I'm sure there are other items you could do, I just haven't played around enough with the recipes.
Also, if you want to get dog bone cookie cutters - I got mine at www.gooddogexpress.com - they have a version of their cutters that has 5 or 6 attached together so that you can punch several out at a time. The price was fairly inexpensive because they are not copper. I use copper cookie cutters when I do cookies for humans and the biggest difference is how much sturdier the copper cutter is. I have purchased treat bags to pack the treats and give away, but I find ziploc bags work the best - I usually get the snack size.
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