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Dog Treat Recipes: Basic Biscuits

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On this page:

Happy Dog Bones
Dog Treat
Whole Wheat Dog Cookies
Jason's Doggie Biscuits
Secret Pet Treat Recipe
Home-Style Dog Treats
Homemade Dog Biscuits
Tail Wagger's Dog Biscuits
Dog Biscuits #1
Microwave Doggie Doughnuts
Bowser Biscuits
Pogo's Light Biscuit for Belly Draggers
B/M Dog Cookies
No-Flea Dog Biscuits
Canine Cookies
Dog Biscuits Garlic Cookies
Dog Biscuits -- Meat Flavored
Microwavable Dog Treats with Variations
Doggie Treats
Bread Machine Dog Biscuits

Happy Dog Bones
(Usenet: rec.pets.dogs)

2 c. whole wheat flour 2 c. soy flour
1 c. wheat germ 1 c. corn meal
1 c. nonfat dry milk 1 c. dry nutritional yeast flakes (health store)
1/2 c. cooking oil 1 egg
1-3/4 c. water or broth  

Mix dry ingredients in large bowl. Mix together egg, oil and water. Add to dry mixture and mix until well blended. Divide dough in thirds. On floured surface, roll out to 1/4" thick. Cut out dog bone shapes (Optional: prick tops three times with toothpick.) Place on well-oiled baking sheet. Bake at 325 degrees for 25-30 minutes. Biscuits should be well browned on the bottom. Don't store air tight. Makes approx. 4 dozen. Posted by Greg, 12/13/96. (Also from Norwich/Norfolk Terrier recipes. Also from DogTreats, posted as originally from Gloria Martinez, L.A.)

Dog Treat
(Usenet: rec.pets.dogs)

1/2 c. corn meal 6 T. oil
2/3 c. water or meat broth 2 c. whole wheat flour

Mix ingredients well. Roll out to 1/4" thick. Cut into shapes with cutter. Baste with meat drippings. Bake at 350 degrees for 35-40 min. Posted by Greg, 12/13/96. (Also originally from The Peninsula Humane Society, San Mateo, CA, posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. Also from Norwich/Norfolk Terrier recipes, same attribution. Also from Norwich/Norfolk Terrier recipes, no attribution. Also on Pomerama, submitted by Ursula R. Taylor, cool on wire rack and store in airtight container. Also from DogTreats, posted as originally from Gloria Martinez, L.A.)

Whole Wheat Dog Cookies
(Usenet: rec.pets.dogs)

2-1/2 c. whole wheat flour 1/4 c. wheat germ
1/4 c. milk 1 clove garlic, crushed
4 T. margarine, softened 1 egg, beaten
1 T. molasses salt
water  

Combine flour, wheat germ, garlic, and salt in a large bowl. Cut in margarine. Stir in beaten egg, molasses, and milk. Ad enough water so mixture can be shaped into a ball. Roll dough onto a floured board to a thickness of 1/2 inch. Cut into shapes and place on a greased baking sheet. Bake at 375 for 20 minutes, remove from oven, and let cool. Makes about 30 biscuits. Originally from Laura Toms, Dublin, OH ("I got these recipes with dog-bone cookie cutters"), posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. (Also from Norwich/Norfolk Terrier recipes, same attribution.)

Jason's Doggie Biscuits
(Usenet: rec.pets.dogs)

3-1/2 c. unbleached all-purpose flour 2 c. whole wheat flour
1 c. rye flour 2 c. bulgur (cracked wheat)
1 c. cornmeal 1/2 c. nonfat dry milk
4 tsp. salt 1 envelope active dry yeast
1/4 c. warm water 3 c. chicken broth
1 egg, slightly beaten with 1 tsp. milk  

utensils needed:  
plastic scoop for flour measuring spoon
measuring cup wooden spoon
glass measuring cup for dissolving yeast can opener
cutting board rolling pin
dog biscuit (about 3-1/2") for tracing large mixing bowl
small bowl for egg-milk mixture cookie sheets, greased
pastry brush  

Turn oven on to 300 degrees. Mix the first 7 ingredients with a wooden spoon in a large bowl. Dissolve yeast thoroughly in warm water (110-115 degrees) in glass measuring cup. Add to dry ingredients. Add chicken broth to flour mixture. Stir until dough forms. Roll out dough until it is 1/4 inch thick. Using a large dog biscuit for model, cut out bone shapes from dough. Place on prepared cookie sheets. Brush dough with egg glaze. Bake bones for 45 minutes. Turn oven off. Biscuits should remain in oven overnight to harden. Makes 30 large bones. Per bone: 158 calories, 6 g. protein, 32 g. carbohydrate, 1 g. fat, 11 mg. cholesterol, 364 mg. sodium. Originally from Woman's Day magazine, 11/5/85, posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. (Also from same list, attributed to local paper's consumer column, posted by Anne Hill Wiebe, Austin, TX, with 2 c. chicken stock and 1 T. milk. Also from same list, attributed to Lucy Chubb, Softway Pty Ltd, Sydney, AUS, with 2 c. chicken stock and no glaze. Also from same list, attributed to tomriceD0z5n4.AuM @netcom.com, with 1 tsp. salt (optional), 2 c. chicken stock, 1 T. milk. Also from Norwich/Norfolk Terrier recipes, no attribution, posted by Carina Jacobs, with 1/2 tsp. salt and baked for 1-1/2 hours. Also from Norwich/Norfolk Terrier recipes, first attribution, and separately with second attribution, and separately with third attribution. Also from Eastern Goldfields Kennel Club recipes, with 1 T. salt optional, 2-3 c. chicken broth, 1 T. milk, on ungreased baking sheets, from "a wonderful old pamphlet put out by Ohio State University for the state 4-H program during World War II". Also from Eastern Goldfields Kennel Club recipes, with no salt, pinch of sugar to proof yeast, 2 c. bran cereal/cracked wheat or 1 c. cornmeal, 4 tsp. kelp powder, 3 to 4 c. chicken broth, 2 T. milk, knead by half batches, bake for 45-60 minutes in upper and lower 3rd of oven, rotate trays 3/4 way through, yields 110 3-1/2" treats or 80 2-1/2" treats [?], dough must be used immediately but treats will keep for months in airtight container. Also from Pomerama, posted by Tom Rice, with 2 c. chicken stock, no cornmeal, 1 tsp. salt, 1 T. milk. Also from Pomerama, from The Garlic Lovers' Cookbook, Vol. II, c. 1985 by the Gilroy Garlic Festival Assoc., Inc., from G. C. Bemis, Pebble Beach, CA, with bran instead of bulgur, use grits or cornmeal, 1 T. powdered or dehydrated minced garlic, 2 c. tomato juice instead of broth, baked for 1 hour, yields 7 dozen. Also from Pomerama, from the Chester County, PA ASPCA, posted on Prodigy Bbs by Michael Kean with 2 c. chicken stock, 1 T. milk, knead for 3 minutes, yields several dozen, note: dough extremely stiff but end product is excellent. Also on Pomerama, posted by Ursula R. Taylor, with same ingredients as 43.02 except 4 c. beef or chicken broth, with oven racks in upper & lower third of oven; check yeast for bubbles; keep 2nd half covered with moist towel while shaping and cutting first half; roll each half into 18 x 13 x 1/4 inch rectangle; transfer to wire rack to cool; store in airtight container. Also on Pomerama, posted by Linda Satterfield, with 1 T. or less salt, 1 c. boiling water, 2 c. chicken or beef broth, 1 T. milk, variations: molasses or honey, no salt, add vitamins, add fat or margarine, add more eggs. Also from SOAR. Also from SOAR, attributed to Chester County, PA, ASPCA, with 2 c. chicken stock, yield 150 biscuits.)

Secret Pet Treat Recipe
(Usenet: rec.pets.dogs)

5 c. whole wheat flour1 c. nonfat dry milk
1-1/2 stick margarine, melted 2 eggs
6 T. bouillon granules (beef or chicken) 1 c. hot water
2 tsp. sugar  

Mix flour and dry milk together. Beat margarine and eggs together until well blended. Dissolve bouillon in hot water. Combine all ingredients and knead for three minutes. The mixture should be firm, not crumbly. You may add up to 1/2 c. of water to achieve the correct texture. Roll out to 1/2 - 3/4 inch thickness and cut to shape. Bake on a lightly greased or nonstick cookie sheet in a slow oven (325 degrees) for 45 to 60 minutes until browned and crunchy. Makes approximately 8 dozen small cookies. Posted by Alie Denv, 12/29/96, from a newsletter of the Denver Dumb Friends League. (Also from Karen Norteman, posted by Linda Shea, with 3/4 c. oil instead of margarine, hot water or broth, 2 tsp. bouillon, 2 T. brown sugar, baked at 300 for 40 minutes, turning over after 20 minutes.)

Home-Style Dog Treats
(Keeshond-L mailing list)

3/4 c. hot water or meat juices 1/3 c. margarine
1/2 c. powdered milk 1/2 tsp. salt (optional)
1 egg, beaten 3 c. whole wheat flour

In a large bowl pour hot water over margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 c. 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 to 1/2-inch thickness and cut out with cookie cutter. Place on a greased baking sheet and bake at 325-degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1-1/4 lbs. at approx. 25 cents a pound. I'm sure you can add grated cheese, ground beef, garlic, peanut butter or whatever other flavors you want for a variety too. (Also as "Rover's Rewards" from Eastern Goldfields Kennel Club recipes. Also on Pomerama, from the Mobile Press Register, donated by Chef Fido Dog Biscuit Cutter, Chef Fido Products, P.O.Box 26994-F, Lakewood, CO 80226, posted on Prodigy Bbs by Angelica Bryan, submitted by Ursula R. Taylor; with salt or instant bouillon, could be done at 30 minutes. Also on Pomerama, posted on Prodigy Bbs, submitted by Ursula R. Taylor; just mix and roll into small logs with your hands; note: could be rolled out and cut with cookie cutters, or logs cut into 1/2" slices, also could use bread machine dough cycle. Also on Pomerama, posted on Prodigy Bbs by Deborah Hayes, with 2 tsp. sugar, mix with food processor with plastic blade, yields 24 servings. Also on Pomerama from Robin Cole in Fidonet Cooking, submitted by Ursula R. Taylor, with 1/2 c. margarine, 2 tsp. sugar, baked on ungreased air bake pan, shapes can be placed side by side since no rising, maybe cut down on salt and sugar. Also on Pomerama, posted on Prodigy Bbs by Linda Satterfield, same ingredients and variation with 1/2 c. margarine and 2 tsp. sugar, yields approximately 1-1/4 lbs. at $.25 per pound. Also as "Fido's Reward" from SOAR. Also from SOAR, with 2 tsp. sugar added with salt; knead 3-4 minutes. Also as (Machine) Doggie Biscuits, posted by C. Harold Quinn on SOAR, with "roll into small logs in your hands" instead of shapes.)

Homemade Dog Biscuits
(Keeshond-L mailing list)

1 pkg. active dry yeast 1 c. warm chicken broth (low salt)
2 T. molasses 1-3/4 to 2 c. all-purpose flour
1-1/2 c. whole wheat flour 1 c. cracked wheat
1/2 c. cornmeal 1/2 c. nonfat dry milk
2 tsp. garlic powder 2 tsp. salt
1 egg, beaten 1 T. milk
1/4 c. warm water  

Dissolve yeast in warm water. Stir in broth and molasses. Add 1 c. of the all-purpose flour, whole wheat flour, cracked wheat, cornmeal, dry milk, garlic and salt. Mix well. On a floured surface, knead in remaining flour. Roll out half at a time to 3/8 inch thickness. Cut in desired shapes. Place on an ungreased baking sheet. Brush tops with mixture of egg and milk. Repeat with remaining half of the dough. Bake in a 300 oven for 45-50 minutes. Turn oven off, let cookies dry in oven overnight. Makes 42-48 biscuits.

Tail Wagger's Dog Biscuits
(Keeshond-L mailing list)

4-1/2 c. whole wheat flour 3 c. all purpose flour
3 c. cornmeal 1-1/2 c. rolled oats
2/3 c. bonemeal powder (health stores; or substitute nonfat dry milk)  
2 T. garlic powder 2 tsp. salt
3-1/2 c. beef broth (from bouillon) 1 c. vegetable oil
2 large eggs  
glaze (optional): 1 large egg beaten with 1 T. Worchestershire sauce

Postion oven racks to divide oven in thirds. Heat to 300 degrees. Mix flours, cornmeal, oats, bonemeal or powdered milk, garlic powder, and salt in a large bowl. Whisk beef broth, oil and 2 eggs in a medium size bowl. Stir broth mixture into flour mixture with a wooden spoon until blended and a soft dough forms. On flour surface with floured rolling pin, roll out dough to 1/2 inch thickness. Cut in dog-bone shapes with floured cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. With toothpick, prick a line of dots down the center, if desired. Brush tops and sides of biscuits with the glaze. Bake 2 cookie sheets at a time for 2 hours. Turn off oven and leave biscuits in 1-2 hours to dry and harden. Store, covered. Will keep at room temperature up to 3 months. Makes eight [eighty?] 4-inch biscuits or 112 2-1/2 inch biscuits. Dough may be frozen up to 6 months and used when needed.

Dog Biscuits #1
(Eastern Goldfields Kennel Club)

1-1/2 c. flour 1 tsp. salt
1-1/2 c. whole wheat flour 1 tsp. garlic powder
1 c. rye flour 1 egg
1 c. oats 1/2 c. vegetable oil
1 c. cornmeal 1-3/4 c. beef broth
1/4 c. liver powder (health 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. 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. (Also on same list as "Dog Biscuits #2", not hearts. Also on Pomerama, from the Times Union, Albany, NY, "Canine and Felines," Barbara Delaney, 1991; but also note: originally from old magazine article "It's a Dog's Love Easy" with more added to directions by Ursula R. Taylor; same ingredients; per biscuit: 31 cal., 6 g. protein, 23 g. carbohydrate, 5 g. fat, 21 mg. cholesterol, 142 mg. sodium. Also as "Doggie Biscuits" posted to SOAR, not hearts.)

Microwave Doggie Doughnuts
(Eastern Goldfields Kennel Club)

2 c. whole wheat flour 3 T. oatmeal
1 egg, lightly beaten 1 tsp. garlic powder
2/3 c. 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. Shape last bits by hand. Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer. Cook on high 10 minutes or until firm. Let cool until hardened. Store in covered container when doggies not looking. (Also on Pomerama, posted on Prodigy Bbs by Linda Satterfield, submitted by Ursula R. Taylor, yields 30 servings. Also from SOAR.)

Bowser Biscuits
(Eastern Goldfields Kennel Club)

1 pkg. dry yeast 1/4 tsp. salt
1/2 c. warm water 2 c. all-purpose flour
2 c. warm chicken or beef broth 1 c. cornmeal
1/2 c. powdered milk 1 c. wheat germ
1/4 c. margarine 2 c. cracked wheat
1/4 c. honey 4 c. whole wheat flour
1 egg, beaten  

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg, and salt. 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 overnight. Makes approximately 3-1/2 lbs. (Also on Pomerama, posted by Ursula R. Taylor, with margarine or hamburger grease, yields 3-1/2 lbs. Also as "Fido's Ranch Biscuits" from SOAR, with margarine or hamburger grease, and 1/4 T. salt.)

Pogo's Light Biscuit for Belly Draggers
(Eastern Goldfields Kennel Club)

2 c. whole wheat flour 1/2 c. soy flour
1/2 c. cornmeal 1/4 c. brewer's yeast
1/4 c. dry milk powder 1 tsp. garlic powder
1 T. parsley, finely chopped 1 pkg. active dry yeast
1/4 c. warm water 1 c. chicken stock
glaze: 1 egg beaten with 1 T. milk  

Preheat oven to 300 F. Combine the flours, cornmeal, brewer's yeast, dry milk powder, garlic powder and parsley in large bowl. In a small bowl, dissolve the yeast in warm water and stir well. then add the chicken stock. Pour the liquid mixture into dry ingredients. Working with your hands, combine all ingredients completely. Knead for several minutes. Sprinkle a board with additional cornmeal and roll dough out to 1/4" thickness. Cut into shapes and place on ungreased cookie sheet. Brush lightly with egg glaze and bake 45 minutes. Turn heat off and let biscuits dry out in oven for several hours or overnight. Store in airtight container.

B/M Dog Cookies
(Eastern Goldfields Kennel Club)

1 c. meat or vegetable stock 1 c. all-purpose flour
1 c. whole wheat or rye flour 1 c. cracked wheat
1/4 c. nonfat dry milk powder 1/2 tsp. salt
1-1/2 tsp. yeast [1/2 pkg.] cornmeal

Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheet 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. Yield: 30-35 cookies with 3-1/2" bone shaped cutter. (Also on SOAR.)

No-Flea Dog Biscuits
(Eastern Goldfields Kennel Club)

2 c. unbleached flour 1/2 c. wheat germ
1/2 c. brewer's yeast 1 tsp. salt
2 cloves garlic, minced 3 T. vegetable oil
1 c. 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 1/2" 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
(Eastern Goldfields Kennel Club)

2 c. all-purpose flour 1 c. whole wheat flour
1 c. cornmeal 3/4 c. wheat germ
1/2 c. nonfat dry milk 2 tsp. salt
1 pkg. active dry yeast 1/4 c. warm water
1 can (10-3/4 oz.) beef broth glaze: 1 egg, slightly beaten with 1 T. milk

Combine the flours, cornmeal, wheat germ, dry milk and salt 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. (Also from Pomerama, exact same, originally from the cookbook "FEEDING FIDO" by Joan Cone, Arthur L. Cone, Jr., and Robert H. George, DVM, posted by Ursula R. Taylor.)

Dog Biscuits Garlic Cookies
(Pomerama Recipes)

1 c. uncooked oatmeal 3/4 c. cornmeal
3 c. whole wheat flour 3/4 c. powdered milk
4 cloves garlic, minced 1/2 c. margarine
1 tsp. bouillon granules 1-1/2 c. meat broth
1 egg, beaten  

Preheat oven to 325 F. 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 and stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal, and egg. Add flour, 1/2 c. 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 to 60 minutes, allow to cool and dry out until hard. Variations: plain flour, shredded cheese, hamburger/bacon grease instead of margarine, or add 1 pkg. dry yeast and 1/4 c. honey to make biscuits instead of cookies. They can be frozen but dry extremely well before freezing. Yields 75 servings. From the Rotten 'N Cookie Board, posted by Sue Woolley, submitted by Ursula R. Taylor, (Compare similar from Eastern Goldfields Kennel Club recipes. Also on Pomerama, originally from local newspaper, posted on Prodigy Bbs by Karen Johnsonn, with no garlic, 1/3 c. margarine, 1 tsp. to 1 T. bouillon, 1-1/2 c. hot water, no broth, pour water over oatmeal, margarine, and bouillon, let stand 5 minutes, knead 3 to 4 minutes, bake 50 minutes, makes approximately 1-3/4 lbs. Also on SOAR as first version with 1 T. bouillon.)

Dog Biscuits -- Meat Flavored
(Pomerama Recipes)

2 eggs 1/2 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 1/2 inch thickness. Cut into 1/2 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. Posted on Prodigy Bbs by Robert Morse, submitted by Ursula R. Taylor. (Compare many similar)

Microwavable Dog Treats with Variations
(Pomerama Recipes)

1 c. whole wheat flour 1/2 c. all purpose flour
3/4 c. nonfat dry milk 1/2 c. quick cooking oats
1/4 c. yellow cornmeal 1 tsp. sugar
1/3 c. shortening 1 egg, slightly beaten
1 T. chicken or beef bouillon granules 1/2 c. hot water
variation: omit bouillon, add 1/4 c. canned grated American cheese food with dry ingredients

Combine flours, milk powder, rolled oats, cornmeal and sugar in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in egg. Stir bouillon granules into hot water until dissolved. Slowly pour into flour mixture, stirring with a fork to moisten. Form dough into ball and knead on floured board 4 minutes or until smooth and elastic. Divide dough in half and roll out each 1/2 inch thick. Make cut outs with cookie cutter or make nuggets by rolling dough into 1 inch diameter log and cut off 1/2" pieces. Arrange six cut out shapes or 24 nuggets on 10 inch plate. Microwave at 50% (medium) for 5 to 10 minutes, or until firm and dry to the touch. Rotate plate every 2 minutes and turn shapes over after half the time. Cool on wire rack. Shapes will crisp as they cool. Yields 1-1/2 dozen cut outs or 5-1/2 dozen nuggets. From Microwaving Secrets by Barbara Methven, c. 1982, submitted by Ursula R. Taylor. (Also on SOAR, posted by C. Harold Quinn.)

Doggie Treats
(SOAR)

2-1/2 c. flour 1/2 c. powdered milk
1/2 tsp. salt 1 tsp. garlic powder
2 tsp. onion powder 2 tsp. brown sugar
1 tsp. granulated bouillon (fish) 6 T. meat drippings
1 egg, beaten 1/2 c. ice water

My dogs prefer fish flavored granulated bouillon, but you can use any flavor you wish. Combine it and the rest of the dry ingredients. Cut in drippings until mixture resembles cornmeal. Mix in egg. Add just enough water to make mixture form a ball. Pat (or roll) dough to 1/2" thick and cut into desired shapes. Small dogs like bite-sized pieces like stars about the size of a quarter. The bigger the dog, the bigger the "cookie". Makes 10 6" bones. Place on a lightly greased cookie sheet. Bake at [? missing] 25 to 30 minutes, until hard and dry. Cool before serving. (Also from SOAR as "Alfie and Archie's Dog Biscuits" posted from "Cookiemania", with whole wheat flour, 1/2 tsp. garlic powder, no onion powder, 1 tsp. brown sugar, no bouillon, cooked at 350F.)

Bread Machine Dog Biscuits
(SOAR)

3/4 (1/2) c. beef, chicken, or vegetable broth (or hot water with 2-3 bouillon cubes)  
1 (1) egg 3 (2) T. oil
1 (3/4) c. all-purpose flour 1 (3/4) c. whole wheat flour
1/3 c. (2 T.) bulgur 1/3 c. (2 T.) wheat germ
1/3 c. (2 T.) bran 1/4 c. (3 T.) nonfat dry milk
1/4 (1/4) tsp. garlic powder 1-1/2 (1-1/2) tsp. yeast

Ingredients are for 1-1/2 lb. (1 lb.) bread machines. Place ingredients in bread pan according to manufacturer's directions and press "dough" cycle. When machine beeps, remove dough to lightly floured countertop and roll dough out to 1/4" thickness. Using a dog bone cutter (or any small seasonal cookie cutters) cut out dog biscuits and place on a lightly greased cookie sheet or one sprinkled with cornmeal. Re-roll scraps and repeat till all dough is used up. Place in a warm location and let rise 30 minutes. Bake at 325 for 30 minutes until brown and no longer soft. Place on a rack to cool. Store in an airtight container. Posted on *P Food and Wine Board under Breads by Machine by Linda Rehbergg, posted later by Ursula R. Taylor.

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