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Great Dog Treat Recipes
Source of Recipe
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List of Ingredients
Everyday Biscuits
2 teaspoons dry yeast
1/2 cup lukewarm water
2 tablespoons dry parsley
2 tablespoons minced garlic 1 1/2 cups chicken broth
3 tablespoons honey
1 egg
5-6 cups whole wheat flour
Directions:
Preheat oven to 350 ° F (180 ° C).
In a large bowl, dissolve yeast in warm water. Stir in the parsley, garlic, broth, honey, and egg. Gradually blend in flour, adding enough to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Using small bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set them in the oven to cool overnight. The extra time in the oven as it cools off helps make the treats crispier and crunchier.)
Makes several dozen small bones that keep and freeze well. We like these biscuits because they're quick and easy and we always have the ingredients on hand to make them. Our boys like them because they're good!
We make our own chicken broth by boiling 1 pound of chicken in 8 cups of water, seasoned with 1 teaspoon thyme, 3 teaspoons parsley, 1 teaspoon celery seed, and one bay leaf, for 1 1/2 hours. Remove the chicken and use it for salads or other recipes that call for cooked chicken. Let the broth cool before using it in these recipes.
Big Boy Beef Biscuits
1/2 cup dry milk
1 egg
2 teaspoons minced garlic
1 teaspoon parsley
6 tablespoons olive oil
2 teaspoons honey 1 small (2.5 oz) jar beef baby food
1/2 cup beef broth
1/2 cup rye flour
1 cup cup whole wheat flour
1/2 cup rice flour
1/2 cup cracked wheat
For the Glaze - 1 egg, 2 tablespoons beef broth
Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl, combine the dry milk, egg garlic, parsley, oil, honey, baby food, and broth. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/2-inch (12 mm) thick. Using bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Whisk together the egg and broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes several dozen small bones that freeze well. Or 2 1/2 to 3 dozen large bones, depending on the size of cookie cutter you use.
Peanut Butter Bones
1 package dry yeast
1/2 cup lukewarm water
1 cup mashed potatoes
1 cup milk
1/4 cup molasses
1/2 cup chicken stock 1 cup chunky peanut butter
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
1 egg
2 cups all-purpose white flour
Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 45 minutes. Let cool overnight. Makes several dozen bones that freeze well--and have the consistency of pizza crusts, a favorite snack for most spoiled dogs!
Chicken and Honey Biscuits
2 1/2 teaspoons dry yeast
1/4 cup lukewarm water
1 egg
3/4 cup chicken broth 1/4 cup honey
2 tablespoons minced garlic
3 cups whole wheat flour
1 cup cracked wheat
Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl,dissolve yeast in water. Add egg, broth, honey, and garlic. Gradually blend in the flour and cracked wheat. Add enough wheat flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 45 minutes. Let cool overnight. Makes several dozen biscuits that freeze well.
Parmesan Herb Treats
1 package dry yeast
1/4 cup lukewarm water
2 cups chicken stock
2 tablespoons olive oil
1/2 cup parmesan cheese
1/2 cup non-fat dry milk
2 tablespoons dried parsley 1 teaspoon oregano
2 teaspoons dried minced garlic
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
1 cup cracked wheat
For the Glaze - 1 egg, 1 tablespoon milk
Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl,dissolve yeast in water. Add stock, oil, cheese, drymilk, and herbs. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using round or crescent-shaped cookie cutters, cut out treats. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 45 minutes. Remove from oven. In a small bowl, whisk together the egg and milk for the glaze. Brush the biscuits with glaze, turn and brush other side. Bake for an additional 30 minutes. Let cool overnight.
Makes about 4 dozen 3-inch (7.5 cm) treats.
Apple Cinnamon Drops
1 large apple
1/4 cup honey
1/2 cup of water
1/2 teaspoon cinnamon 1 cup oatmeal
1 1/2 cups whole wheat flour
1/8 cup whole wheat flour
Directions:
Preheat oven to 350 ° F (180 ° C).
Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.
In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.
Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes about 3 dozen crunchy cookies, depending on how big you make them.
Harry's Party Pupcakes
1 large apple
1 1/2 cups wheat flour
1/4 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plain yogurt
1/2 cup water
1/4 cup vegetable oil
2 tablespoons honey 2 eggs
1 cup grated cheddar cheese
For the Frosting
8 oz Neufchatel Cheese (lowfat cream cheese)
2 tablespoons plain yogurt
2 tablespoons honey
2-3 tablespoons flour
chopped walnuts
grated carrots
Directions:
Preheat oven to 400 ° F (200 ° C). Grease muffin tins.
Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and eggs, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.
Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.
For the frosting, combine the Neufchatel cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes, sprinkle them with chopped walnuts and top with raisins, and you're ready for a doggone good party!
Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate with walnuts and carrot shavings.
Whole Wheat Cream Cheese Danish
1/4 pound low fat Neufchatel cream cheese
1/2 cup all natural apple sauce, no sugar added
1/2 cup vegetable oil
2 teaspoons real vanilla extract
2 cups whole wheat flour
Directions:
Preheat oven to 350 ° F (165 ° C).
In a large bowl, mix all ingredients. Knead dough on a floured surface. Roll dough 1/2-inch (12 mm) thick. Cut with cookie cutter of choice. Put on cookie sheet. Bake for 20 minutes. Turn off oven and let cookies sit in oven 1-2 hours to harden.
Peanut Butter n' Honey Oat Crunchies
1/4 cup honey
1 cup crunchy peanut butter
2 cups chicken broth or water
1/3 cup peanut oil 1 cup rolled oats
1 cup oat bran
3-4 cups oat flour
Directions:
Preheat oven to 350 ° F (180 ° C).
In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.
Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.
Makes several dozen small treats that keep and freeze well.
Barley Beef Biscuits
1/2 cup extra virgin olive oil
1 tablespoon garlic granules
4 tablespoons parsley 2 cups beef broth
2 cups barley flour
3-4 cups rye flour
Directions:
Preheat oven to 350 ° F (180 ° C).
In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), garlic and parsley. Heat the beef broth (it's best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm -- or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.
Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.
Makes several dozen small treats that keep and freeze well.
Recipe
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