Dog Biscuits

Baby Food 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 (cream of wheat can be substituted for wheat germ)

Combine 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 racks and STORE IN REFRIGERATOR. Also freezes well.

*Variation: substitute cream of wheat for wheat germ and then used tablespoon to make cookie sized drops on plate. Microwave for 4 minutes on Medium-High.

Suggest keeping an eye on them in microwave and perhaps start out for only 3 1/2 minutes. They do come out soft. Also suggested using Beef/Vegetable Dinner

Baby Dinner instead of Beef or Chicken.

Tester's note: Definitely something to howl about! Cookies are soft and chewy (good for older pets who have lost a few teeth). And they can be whipped up in no

time.

Good Puppy Cookies

Submitted by Deb Humeniuk

Courtesy of Debs Old English Sheepdog Page

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 and shape into a ball. Roll out on a floured board about 1/2" thick. (use extra flour if needed) Dip cookie cutter in flour and cut out shapes.

Bake @ 350F for 25-30 minutes. Cool. Cookies should be hard.

Cookies a la Rufus

3/4 cup Wheat germ

3/4 cup Powdered milk

1 Egg

1 Jar baby meat - preferably Liver or beef

1/2 Jar of water

Mix well and drop on a cookie sheet. The cookies should be the size of a quarter. Bake for 20 minutes at 350F. or microwave on HIGH for 7-12 minutes.

Refrigerate. Tester's note: Nice crunchy texture (perfect for burying in sofa cushions).

Dog-Gone Good Cookies

3 1/2oz Jar liver or beef baby food

1/3 cup Wheat germ

2/3 cup Non-fat dry milk

Mix baby food, wheat germ and dry milk. Add a little water if too thick. Drop by the tablespoon-full onto a greased cookie sheet. Bake in a preheated 350F. oven

for 12-15 minutes. Let cool before giving to your dog. Refrigerate in a closed container. The reader said that several veterinarians whom she knew had approved

these cookies as a treat for her "fat" dog. This recipe originally appeared in a Los Angeles evening paper in the 1950's and was credited to "Alice."

Dog Biscuits #1

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.

Dog Biscuits #2

(Because it calls for such odd ingredients as rye flour and liver powder -- which may be hard to find - - it seems likely you could skip them and substitute more of the

whole wheat or regular flours in their place.)

1 1/2 cups flour

1 1/2 cups whole wheat flour

1 cup rye flour

1 cup oats

1 cup cornmeal

1/4 cup liver powder (available in health food stores)

1 tsp. garlic powder

1 egg

1/2 cup vegetable oil

1 3/4 cup beef broth

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 with cookie cutter into desired shapes. Prick with the tines of a fork halfway through each biscuit and

bake on foil-covered cookie sheets for 2 hours at 300F. Turn the heat off, but keep the biscuits in the oven till they've hardened. Store up to three months in plastic

bag.

Dog Biscuits #3

3 1/2 cups All-Purpose flour

2 cups Whole-wheat flour

1 cup Rye flour

2 cups Bulgur

1 cup Cornmeal

1/2 cup Instant nonfat dry milk

1 pkg. Dry yeast

1/4 cup Water (110F. to 115F.)

2-3 cups Chicken broth

1 Egg

1 tbs. Milk

In large bowl, mix all dry ingredients except yeast. Sprinkle yeast over warm water and stir dissolve. Add yeast mixture and 2 cups of broth to flour mixture. Mix

well with hands. (Dough will be very stiff.) If necessary, add a little more broth. On floured surface, roll out dough to 1/4" thickness. Cut into desired shapes and

place on ungreased baking sheets. Beat egg and milk together. Brush biscuits lightly with egg-milk mixture. Bake at 300F. 45 minutes. Turn oven off and let biscuits

remain in closed oven overnight. *Note: Dough must be used immediately, but baked cookies will last for months if stored properly. This recipe is from a wonderful

old pamphlet put out by Ohio State University for the state 4-H program during World War II.

Chicken Liver Cookies

2 cups Flour

3 tbs. Vegetable oil

1 cup Wheat germ **

1 Egg; lightly beaten

1/2 cup Chicken broth

2 tsp. Chopped parsley

1 cup Chopped chicken liver; Cooked

Preheat oven to 400F. Combine flour and **cornmeal. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add dry ingred. to bowl a little at a

time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into

shapes. Place on greased cookie sheet 1" apart. Bake 15 minutes or until firm. Store in refrigerator. **PERSONAL NOTE from Ursula R. Taylor - folks this was

as imported - but you'll notice that in the ingredients wheat germ is listed in the directions it says cornmeal - so I think I might try it with either of them but perhaps

with the wheat germ first.

Gourmet Dog Biscuits

12-16 ozs. raw liver

1 1/2 lbs. white flour

8 ozs. Quaker Oats

3 bouillon cubes, (meat or chicken flavored)

Approx. 1 cup water

2 eggs, beaten

Preheat oven to 350F. Grease 3 tins (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 tins, about 1/2" thick. Dip a small dog-biscuit cutter in flour

before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks.

Good Dog, Biscuits

1 3/4 cups Whole wheat flour

1/2 cup Oatmeal

1/2 cup Cornmeal

1/4 cup Liver powder (available at Health food stores)

2 tbs. Brewer's yeast powder

1/4 cup Bone meal powder

3 tbs. Powdered milk

2 Eggs, lightly beaten

3 tbs. Wheat germ oil (you may substitute bacon drippings or vegetable oil)

1/2 cup Water

Preheat the oven to 325F. In a large bowl or in the 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 bone-shaped cookie cutter. Re-roll the leftover scraps of dough

and cut into shapes until all the dough is used. Place on a lightly greased or parchment-lined baking sheet and bake for 40-50 minutes until brown and dried through.

Cool on a rack. Yield: About 12 large bones or 24 small ones.

Alfie and Archie's Dog Biscuits

2 1/2 cups Whole wheat flour

1/2 cup Powdered dry milk

1/2 tsp. Garlic powder

1 tsp. Brown sugar

6 tbs. Meat drippings

1 Beaten egg

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 with cookie cutter or knife and remove

scraps. Scraps can be formed again and baked. Bake 25-30 minutes. Remove from tray and cool on rack.

Cheese Multi-Grain Dog 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 (1 cup) Grated Cheese

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.

Bowser Biscuits

1 pkg. Dry Yeast

1/2 cup Warm Water

2 cups All-Purpose Flour

2 cups Warm Chicken or Beef Broth

1 cup Cornmeal

1/2 cup Powdered Milk

1 cup Wheat Germ

1/4 cup Margarine

2 cups Cracked Wheat

1/4 cup Honey

4 cups Whole Wheat Flour

1 Egg; Beaten

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. Add yeast/water and mix well. Stir in flour,

cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by

hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet,

cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2

pounds.

Dog Bone a Fido/ Holiday Dog Biscuits

1 Pkg. (2 1/2 Tsp.) Dry yeast

1/4 cup Warm water

1 pinch Sugar

3 1/2 cups Flour--all purpose

2 cups Whole Wheat Flour

1 cup Rye Flour

2 cups Bran cereal, cracked wheat OR 1 cup. cornmeal

1/2 cup Non-Fat Dry milk powder

4 tsp. Kelp powder

4 cups Beef or chicken broth ; --divided

GLAZE 1 Egg + 2 tbs. Milk

Add dry yeast to warm water. Add a pinch of sugar and allow to rest 10-20 minutes In large bowl, combine flours, wheat and kelp. Stir. Add yeast and mix. Add 3

cups of the broth. Add more broth if needed to make dough smooth and supple to resemble bread dough. Knead by half batches, roll and cut out and place on well

greased cookie sheets. For shine use egg and milk glaze. Bake in 300F. oven 45-60 minutes or until brown and firm. Bake on upper and lower 3rd of oven, on

batch of 2 trays rotating 3/4 of the way through baking. Cool well . Store at room temperature. Yield about 110 3 1/2" treats or 80 2 1/2" treats. Dough must be

used immediately but treats will keep for months if stored in airtight container.

B/M Dog Cookies

1 cup Meat or vegetable stock

1 cup All-Purpose flour

1 cup Whole-wheat or rye flour

1 cup Cracked wheat

1/4 cup Non-fat dry milk powder

1 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 325F. for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to

harden. Store in airtight container. [Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe. Sam the Wonder Dog adores them.]

No-Flea Dog Biscuits

2 cups Unbleached flour

1/2 cup Wheat germ

1/2 cup Brewers yeast

2 ea. Cloves garlic, minced

3 tbs. Vegetable oil

1 cup Chicken stock

Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture

and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12" thick. Using

a 2" biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow

biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.

Canine Cookies

2 cups All-Purpose flour

1 cup whole wheat flour

1 cup cornmeal

3/4 cup regular wheat germ

1/2 cup non fat dry milk

1 pkg. Active dry yeast

1/4 cup warm water

1 can (10 3/4 oz.) beef broth

1 egg, slightly beaten

1 tbs. Milk

Combine the flours, cornmeal, wheat germ, dry milk in a very large bowl. Soften the yeast in the warm water and add it along with the beef broth to the dry

ingredients. Mix well with hands, for dough will be very stiff. Divide dough into halves and roll each half out on a floured board to a thickness of 1/4". Cut into shapes

with a cookie cutter. Place fairly close together on an ungreased baking sheet. Combine beaten egg and milk; brush over surface of each cookie. Bake in a 300F.

oven for 45 minutes. Turn off oven heat but leave baking sheet with cookies in the oven to harden overnight. If you lack room in the oven for all of them, then just

place them in a dry spot until they are quite hard. Makes 74 2" cookies with a total weight of 1 lb. 11 oz.

Peanut Butter Dog Biscuits - courtesy of the Leolist (Leonbergers)

Submitted by Jessica Behrman

1 1/2 cups Water

1/2 cup Oil

2 Eggs

3 tablespoons Peanut Butter

2 tsp. Vanilla

2 cups Flour

1/2 cup Cornmeal

1/2 cup Oats

Blend liquid ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie

tray. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard.

Dotties Banana Biscotti

Courtesy of Three Dog Bakery

5 cups White Flour

1/4 cup Peanuts, chopped

1/2 teaspoon Baking Soda

1 medium Egg

1/4 cup Vegetable oil

1 1/2 cups pureed Banana

2 teaspoons Vanilla

Water

Preheat oven to 325F/160C. Mix dry, then wet ingredients until lumpy. 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. Bake approximately 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.

Peanut Butter Biscuits

Submitted by Sarah Mattausch

1 cup flour

1/2 cup milk

2 Tbs peanut butter

Grated parmesan cheese(optional)

1 tsp Baking powder

1 egg white

1 Tbs Chicken juice

Mix flour and milk until lumpy. Add Peanut butter and Chicken juice. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix well or until it has the

consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet in Doorknob-sized blobs. Cook until golden brown. Serve cool.

**HINT** If your dog wont eat it, serve with a dab of meat.

Dog Cookie/Bones

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 part to resemble a cucumber. Wrap loosely in waxpaper. Freeze. When

needed, thaw and slice into 1 cm thick slices (across roll). Make into bone shapes or your choice of shape. Preheat oven to 375F. Place cookies on an ungreased

cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

Back to Top pes or your choice of shape. Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.