These biscuits could replace
some of the kibble in their meals (if you give kibble) or you could
make them for special occasions, but remember too many treats can
led to weight problems.
Bread Machine Dog Biscuits
3/4 cup - Beef, chicken or vegetable-broth
use hot water and 2 or 3 stock cubes)
1 - Egg
3 tb - Oil
1 cup - All-purpose flour
1 cup - Whole-wheat flour
1/3 cup - Bulgur (or a 7-grain cereal)
1/3 cup - Wheat germ
1/3 cup - Bran
1/4 cup - Nonfat dry milk
1/4 ts - Garlic powder
1 1/2 ts Yeast
Place ingredient in bread pan according to
manufacturer's directions and press "Dough" cycle.
When machine beeps, remove dough to lightly floured countertop and
with a rolling pin, roll dough out to 2 cm thickness.
Using a dog bone cookie cutter (or any small seasonal cookie cutters),
cut out dog biscuits and place on a lightly greased tray 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 160 degrees for 30 minutes until brown and no longer soft.
Place on a rack to cool.
Store in an airtight container.
1/2 cup - Milk powder
1 - Egg (well beaten)
2 1/2 cups - Flour
1/2 ts - Garlic
1 1/2 ts - Brown sugar
1/2 cups - Water
6 tb - Gravy
100ml - Baby food meat
Combine and shape into balls and roll on floured
Use extra flour if needed. Cut.
Bake at 180 degrees for 25-30 minutes.
Cool. Should be hard.
Cheese Bone Dog Cookies
2 cups - Unsifted all-purpose flour
1 1/4 cups - Shredded cheddar cheese
2 cloves - Garlic, finely chopped
1/2 cups - Vegetable oil
4 1/2 tb - Water (up to 5 tbs)
Preheat oven to 180 degrees
Make a cardboard pattern of a dog bone, 10 cm long or use a dog-bone
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
Divide dough into 12 equal pieces. Roll out each piece to 1cm thickness.
Cut out bones. Transfer to ungreased cookie tray. Do not re-roll
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.
Oatmeal/Wheat Germ Biscuits
3 cups - Whole wheat or rye flour
3 cups - Uncooked oatmeal
1/2 cup - Plain wheat germ
6 tb - Margarine
1/4 cup - Molasses
1 cup - Evaporated milk
1 cup - Water
Mix together the first 3 ingredients.
Then thoroughly mix in the last 4 ingredients.
Dough will be stiff. Chill for a half hour.
Roll rounded teaspoonfuls into balls. Flatten, place on greased
cookie tray, and bake for 1 hour at 160 degrees.
Fresh Breath Biscuits
2 cups brown rice flour
1 Tbl. Charcoal
1 large egg slightly beaten
3 Tbl. Vegetable oil
1/2 cup chopped parsley
1/3 cup chopped fresh mint
2/3 cup milk
Preheat oven to 200 degrees.
Combine flour, salt and charcoal.
In a medium bowl, combine egg, oil, parsley and mint; mix well.
Slowly stir in flour mixture, then add enough milk to make a dough
the consistency of drop biscuits.
Drop heaping tablespoons of dough about 2 cms apart onto greased
Bake 15 min.,or until firm.
Store cooled biscuits in tightly covered container in refrigerator.
Peanut Butter Biscuits
1 1/2 cup oat flour
1/2 cup soy flour
1 Tbl. Baking powder
1 1/4 cup peanut butter
3/4 cup milk
Preheat oven to 200 degrees.
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 cm thick and cut into squares or use a cookie cutter.
Place biscuits on baking tray about 2 cms apart
Bake for 15 min., or until lightly browned.
Biscuits should be refrigerated or frozen.
5 cups - Whole wheat flour
1 cup - Milk
2 - Eggs
10 tb - bacon fat or vegetable oil
1 pinch - garlic powder
1 ts - Salt
1/2 cup - Cold water
1 tb - bacon fat or vegetable oil (to grease tray)
Mix all ingredients well. Pinch off pieces
of the dough and roll them into 2 cm balls.
Put them on a greased tray.
Bake them at 175 degrees for 35 to 40 minutes.
Let them cool, then store in an airtight container.
1 cup - rolled oats
1/3 cup - Butter
1 cup - Water
3/4 cup - Cornmeal
1 ts - beef stock
1/2 cup - Milk
1 cup - Cheese, cheddar; shredded
1 Egg, beaten
3 cup Flour, whole wheat
Boil water. Combine oats, butter and water.
Let stand ten minutes.
Stir in cornmeal, stock, 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 cm thickness.
Cut with bone shaped cookie cutter.
Place 2 cms apart on greased cookie tray.
Bake in preheated oven at 160 degrees 35 to 45 minutes or until