Dog Biscuits

2 cups whole wheat flour
2 cups all-purpose flour
3/4 cup cornmeal
4 tablespoons vegetable oil
4 bouillon cubes
2 cups boiling water
If desired, garlic, crisp bacon strips, bacon drippings or your dog’s favorite flavor.
Combine first four ingredients. Mix well. Dissolve bouillon cubes in boiling water. Add bouillon to flour mixture. Mix to make a stiff dough. Roll onto a floured surface. Cut out shapes with cookie cutter or glass. Bake in a preheated 300 degree oven for 30 minutes. Let stand overnight to harden.


 
Apple Crunch Pupcakes

2 3/4 cups water
1/4 cup applesauce, unsweetened
1/4 teaspoon vanilla
4 cups whole wheat flour
1 cup dried apple chips ( you can also use fresh fruit)
1 tablespoon baking powder
1 egg, beaten slightly
4 tablespoons honey
Preheat oven to 350 degrees. Spray muffin tin with cooling spray. Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Store in a sealed container. Makes around 12-14 pupcakes.
 

 
Peanut Butter Biscuits

1 1/2 cup oat flour
1/2 cup soy flour
1 Tbs.. baking powder
1-1/4 cup peanut butter
3/4 cup milk
Preheat oven to 400. In a mixing bowl, combine oat flour, soy flour and baking powder. In a blender, blend peanut butter and milk. Pour peanut butter mixture into dry ingredients and mix well. Turn dough out onto a lightly floured surface and knead lightly. Roll out dough 1/4 in. thick and cut into squares or use a cookie cutter. Place biscuits on baking sheet about 1/2 in. apart and bake for 15 min., or until lightly browned. Biscuits should be refrigerated or frozen.
 

 
Health Muffins

1 2 cups oat flour
1 cup rolled oats
1 cup oat bran
2 tsp. baking soda
1 tsp. cinnamon
1 egg lightly beaten
1/4 cup honey
3 Tbs.. vegetable oil
3/4 cup milk

optional: apples/banana's blended together, shredded zucchini and carrots, nuts/raisins, shredded cheddar/jack cheese, or cooked chicken
Preheat oven to 425. Line muffin tins with foil/paper muffin forms. Mix dry ingredients. In a separate bowl, mix the egg, honey and oil. Mix the milk in with the dry ingredients, blending well. At this point mix your "optional" ingredients into the honey mixture, then mix the honey mixture into the flour/milk batter. Put in muffin tins and bake for 15 - 20 minutes. These muffins freeze well.
 

 
Bacon Biscuits
Yield: 40 servings

5 c Whole wheat flour
1 c Milk
2 Eggs
10 tbs. Vegetable oil or bacon fat
1 pinch Onion or garlic powder
1 tsp. Salt
1/2 c Cold water
1 tbs. Vegetable oil or bacon fat to grease cookie sheet
 
Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. 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. Originally from the Humane Society of Santa Clare Co., Santa Clara, CA.
 
 

 
Cheese Biscuits
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.
 

 
Archie Squares

2 1/2 cups whole wheat flour
1/2 cup powdered dry milk
1/2 tsp. garlic powder
1 tsp. brown sugar or honey
6 tbs. meat or bacon drippings, cold right from refrigerator, not melted or soft!
1 egg, slightly beaten
1/2 cup Ice water

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.
 

 
The Garlic and Parmesan Cookie Treats
 

2 cups flour (white, whole wheat or both in combination)
1/3 cup safflower oil
1/3 cup parmesan cheese
1 tsp. garlic powder
1 egg
1/3 cup powdered milk
enough water to form a stiff dough

Using a food processor or a stand mixer, mix together all ingredients. Roll out dough and place on ungreased cookie sheet. Score the dough with pizza cutter or other crimping tool into any size or pattern you like. For morning cookies, make them bigger. For training treats, make them really small.
Bake in 350 degree oven for 15 to 20 minutes or until nicely browned. Turn off oven, and allow the cookies to remain on the tray in the oven for one hour to overnight. The longer you leave them in the oven the harder and crisper they will become. Break cookies apart and store tightly covered. Put them in plastic zip bags and place in freezer. Pull out as many as you want when needed.
If you want to serve them to human company, cut them into match stick sized pieces, and bake only until lightly brown. Sprinkle them with coarse salt as they come out of the oven.
 
 


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. 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.
 


Cheese N Garlic Bites

1 cup wheat flour
1 cup grated cheddar cheese
1 tablespoon garlic powder ( not garlic salt!)
1 tablespoon soft butter or margarine
1/2 cup milk

Mix flour and cheese together. Add garlic powder and softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes. Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.
 

 
Garlic Cookies

1 cup uncooked oatmeal
¾ cup cornmeal
3 cup whole wheat flour
¾ cup powdered milk
4 cloves garlic, minced (optional)
½ cup margarine

1 tsp. bouillon granules
1 ½ cup meat broth or hot water
1 egg, beaten

 
Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow to cool & dry out until hard.
 

 
Soft Doggie Cookies

3 (2 1/2 oz. each) jars of baby food; either beef or chicken
1/4 cup Dry milk powder
1/4 cup Wheat germ or cream of wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.
 

 
Fido's Favorite Treats
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.

1 cup rolled oats
1/3 cup margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons chicken or beef instant bullion
1/2 cup milk
4 ounces shredded cheddar cheese ( 1 cup)
1 egg, beaten
2 cups white or wheat flour

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form 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 cookie cutter. Place 1 inch apart on cookie sheets.
Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.
 

 
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.
  

 
Healthy Dog Snacks

1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.
 

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 reroll 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.

Pupsicles
The heat of summer is upon us, and keeping cool is a top priority not only for us, but for our dogs.
Mix together:

2 Tbs. honey
2 Tbs. peanut butter
1 ripe banana or large jar of baby food fruit
Add mixture to 32 oz container of vanilla yogurt

Stir well, and place mixture in ice cube trays or (if you want larger) paper cups. This fills two good sized ice cube trays. Microwave for a few seconds before giving to your dogs. You can also use meat gravy in place of the fruit and sweeteners.

Surprise Snacks

¼ cup hot water
8 each chicken or beef bouillon -- cubes
1 package dry yeast
1 ½ cups tomato juice
2 cups flour , divided
2 cups wheat germ
1 ½ 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.  

 Liver Bow-wownies

2 lbs chicken livers
2 C corn meal
2 C wheat germ
2 eggs
2 1/2 tsp. granulated garlic (not salt)
1/2 C dried parsley

Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. Keep them in a ziplock bag in the refrigerator.

Dog-Gone Good Snacks

3 1/2oz Jar liver or beef baby food
1/3 cup Wheat germ
2/3 cup Non-fat dry milk

Mix all ingredients well.. Drop by the tablespoons onto a greased cookie sheet. Bake in a preheated 350F oven for 12-15 minutes. Cool. Store in the refrigerator.
 

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 wlour

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  

Bait Snacks

½ cup warm water
1/2 cup powdered dry milk
1 pound liver, chopped
½ cup wheat germ
1 teaspoon garlic powder
1 cup corn meal
1 cup whole wheat flour

Liquefy liver and water in food processor. Pour into a mixing bowl and add all the other ingredients. Mix well and pour onto greased cookie sheet. Spread evenly. Bake at 350 degrees for 30 minutes. Cut quickly into squares while hot (or use cookie cutter) . Store in freezer. Variation: You can substitute ½ cup peanut butter instead of the liver and garlic.  

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 minutesor 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.

"Good Dog" Cookies

1/2 cup powdered milk
1 egg, well beaten
2 1/2 cups flour
1/2 tsp garlic salt
1 1/2 tsp brown sugar
1/2 cup water
6 tblsp gravy
Baby food meat

Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtightcontainer.
 

 Peanut Butter Puppy Poppers

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.
 

 Banana Biscotti

5 cups flour
1/4 cup peanuts, chopped
½ teaspoon baking soda
1 egg
¼ cup vegetable oil
1 ½ cups banana, pureed
2 teaspoons vanilla
water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredinets in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log is 6" - 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. 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.



Nutty Bones

1 3/4 cups flour
1/4 cup sesame seeds
1/2 cup brown sugar
12 tbs. butter
1/2 cup ground walnuts
1 egg yolk
1/2 cup vanilla extract
2 tbs. toasted wheat germ

Combine ingredients, knead until thoroughly blended. Roll out till 1/2" thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15minutes. Cool. Store in airtight container. Keeps 2 weeks.
  

Liver Treats (for dogs)

1 lb. pureed liver
2 cups corn meal
1 cup flour
dash garlic salt or powder

Spread out on cookie sheet in a thin layer. Bake at 350 for about 20 minutes. Cool and cut into small pieces.