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CAROB
2 cups whole wheat flour
1 Tbs. baking powder
1 cup carob chips*
1 cup peanut butter, (smooth
or chunky)
1 cup milk
2 eggs
1/4 cup honey
Directions: Combine flour and baking powder in a large bowl. In
a small bowl, combine peanut butter, milk, eggs, and honey until well mixed.
Add the milk mixture to the dry ingredients
and mix with a hand beater. Add carob chips and mix, only until blended.
Spoon dough onto an ungreased cookie sheet.
Bake for about 20 minutes at 375°F.Let stand for 1 minute before removing from cookie sheet.
*Found in most health
food stores.
Chocolate (Carob) chip cookies
Submitted by Marilynn's Thundress Thor (6/12/06)
1/2 cup butter, softened
3/4 cup sugar (was going to take it out fully)
2 tablespoons water
1/2
teaspoon vanilla extract
1 egg, beaten
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon
salt
1/2 cup Carob chips
1/2 cup chopped pecans (optional)
Mommy was going to make these and try them out for
me but she doesn't have all the ingredents...does anyone want to brave it and try it and let us know if they work with out
the sugar.
P-Nut Butter Carob Treats
Ingredients
2 cups whole wheat flour
1 teaspoon baking powder
1/2 cup carob powder
1/2 cup
peanut butter
1 cup milk
1. Preheat oven to 375º F.
2. In a bowl, combine flour and baking powder. Add cocoa,
peanut butter, and milk and stir well.
3. 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.
4. Bake for 20 minutes on a greased baking sheet until lightly
brown. Cool on a rack, then store in an airtight container.
CHEESE
Blue Ribbon Dog Blintzes
Submitted by Dexter (1/26/07)
Ingredients
Filling:
2 cups ricotta or cottage cheese
2 eggs
2 tablespoons all purpose flour
1 pinch of salt
Crepes:
1 ½ cup all purpose flour
4 eggs
2
cups milk
4 tablespoons non-salted butter, melted, and also butter for frying blintzes
1 teaspoon salt
Filling
is made by, placing cheese, eggs, flour, and salt into a mixing bowl and beating until all this is blended well together.
Put this away.
Make crepes by placing, flour, eggs, milk, butter and salt into the blender and blending until batter
is smooth. You can also use a food processing container for this. Pour the batter into a measuring cup. Heat a skillet or
omelet pan over medium heat and put a little butter in the skillet. Pour in a small amount of batter and tilt the pan so that
the batter covers the whole bottom of the pan. Cook this until you see that crepes begin to curl up in the edges. The bottom
of the crepes should be golden brown and the top should be covered with little bubbles. Put the crepe, cooked side down, on
a clean paper towel or towel. Keep making the crepes until all the batter is gone. You can layer the crepes in between sheets
of wax paper until they are ready to be filled.
To fill the crepes, turn the cooked side up. Add a big tablespoon
of filling onto the lower third of each pancake and roll these up. Place butter in a skillet over medium heat, and then add
blintzes and brown them on all sides. Serve as soon as they are done browning. Makes 16 blintzes.
Cheese Nuggets recipe
Submitted by Gibbon (8/1/06)
1 c Uncooked Oatmeal
1 1/2 c Hot Water or Meat Juices
4 oz (1 cup) Grated Cheese
1 Egg, Beaten
1
c Wheat Germ
1/4 c Margarine
1/2 c Powdered Milk
1/4 tb Salt
1 c Cornmeal
3 c Whole Wheat Flour
Servings:
10
In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk,
grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after
each
addition. Knead 3 or 4 minutes, adding more flour if necessary to make
a very stiff dough. Pat or roll dough to 1/2 inch
thickness. Cut into bone
shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300
degrees. Turn off
heat and leave in oven for 1 1/2 hours or longer. Makes
approximately 2 1/4 pounds.
Cheesy Bone Cookies
Submitted by Gibbon (5/6/06)
2 cups flour
1 ¼ cup shredded cheese
½ tsp garlic powder
½ cup vegetable oil
4 tbp water
Bake
at 400 degrees for 10 or 15 minutes
Combine flour, cheese, garlic & oil. Knead well, adding water as needed to form
stiff dough. Roll out on floured surface to 1/2" thick, cut into bone shapes. Bake until bottom of cookies are lightly browned.
Cool completely on wire rack.
Mad Dogs and Englishmen Savory Scones (From the Three Dog Bakery Cookbook)
Submitted by Gibbon (1/10/07)
Makes 12 scones
1 cup all-purpose flour
2 tsp baking powder
1/4 cup olive oil
1 cup
grated light cheddar cheese
1/2 cup diced cooked chicken
1/2 cup plus 2 T skim milk
Preheat oven to 400 F. Grease
a baking sheet with nonstick vegetable spray.
Stir together the flour and baking powder in a large bowl. Pour
the olive oil into the flour mixture and stir until thoroughly blended. Stir in the cheese and chicken. Add
1/2 cup milk to make a soft dough.
Turn the dough out onto a lightly floured surface and knead gently until smooth. With
a rolling pin, roll the dough out to 3/4 inch thickness. Cut into 2 inch rounds with a cookie cutter or glass and
place on the baking sheet. Brush each biscuit with the remaining milk and bake for 17 to 20 minutes, or until the
cheese bits begin to bubble and lightly brown.
Paisley's Cheese Treats
Submitted by Tinker Belle NPC (10/8/06)
3 cups Whole wheat Flour
2 tsps Garlic Powder
1/2 cup Vegetable Oil
1 cup Shredded Cheese
1
Egg, beaten
1 cup Milk
1. Mix flour and garlic powder together.
2. Add oil, cheese, egg & milk to flour mix.
3.
Knead for 3-4 minutes.
4. Roll to 1/2" thickness.
5. Cut with cookie cutter and place on greased cookie sheet.
6.
Bake 25 minutes at 400 degrees.
7. Cool on rack and store at room temperature in a container with a loose fitting lid.
Whole Wheat Cream Cheese Danish
Submitted by Gibbon (6/4/06)
1/4 pound low fat 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.
FISH
Fishy Fudge Treats
Submitted by Gio (9/19/06)
Here is a recipe that I just love!
Good things about it: They are soft so good for training
treats or pups with bad teeth. And they keep well in the fridge.
Bad things about it: They STINK!! Don't invite company
over they day you are baking these goodies!
2 sm cans of tuna in water (not drained) OR 1 lge can salmon (not drained)
2
eggs
1 t Garlic powder or crushed garlic
1 1/2 C flour
parm cheese (optional)
1. Blend fish, garlic, and eggs
in a blender
2. Put flour in a bowl and mix in liquid from the blender
3. Mix until texture is putty-like. You may need
to add a bit of water.
4. Spread in greased pan and sprinkle parm cheese on top
5. Bake at 350 for 15 minutes
Note:
If after 15 minutes, they are still too sticky, cut into squares and bake for a few more minutes. Then turn them out of the
pan onto a cookie sheet and bake for a few more minutes to dry them out some more. The parm cheese tends to be a bit flaky
so if you want something less messy omit the parm. This recipe can be adapted, using the general idea as a base. Pooch not
a fan of fish? Try poultry livers (not beef, they have a hard membrane that isn't appreciated by blender motors)! Add in some
peanut butter or whatever your pooch likes best. Enjoy!
Wheatfree Salmon Treats (version I)
Submitted by Bullet (9/21/06)
8 ounce can salmon, with juice
1/2 cup chopped parsley
3 eggs,
shells included
1/2 cup sesame seeds, ground up in coffee grinder
1/2 cup flax seeds, ground up in coffee grinder
2 to 3 cups potato flour
Put these ingredients into a food processor, mix VERY WELL. Pour potato flour through the
opening while the motor is running. When the dough forms like a pie crust and rolls into a ball, it is ready to take out.
Dump onto a potato floured counter or board. Knead more flour into this until it is the consistency of a cookie dough.
Roll out into a 14-inch long sheet. Use a pizza cutter to cut long strips and then cut crosswise to make small squares. If
you want FANCY treats, you may use a cookie cutter, instead.
Bake on cookie sheets, sprayed a non-stick cooking spray,
or lined with parchment paper. Bake in a 375 degrees F oven for 20 minutes. Turn and rotate the cookie sheets and bake for
10 more minutes.
You can make them as soft or as hard as you want.
Wheat-Free Salmon Treats Recipe (version II)
Submitted by Gibbon (8/24/06)
Recipe found at http://www.momsbudget.com/pettreats/wheatfreesalmon.html
1 can flaked salmon (undrained)
1 cup oatmeal
1 cup yellow cornmeal
1/4 teaspoon baking powder
1/2
teaspoon garlic powder
1/3 cup water
Preheat oven to 350°F
In a blender or food processor, combine oatmeal,
salmon, and water, and blend until well blended. Remove, and knead until it is a soft dough.
On a lightly floured
surface, roll to 1/4" thickness and cut into shapes.Place on a non-stick or lightly greased cookie sheet and bake for 20 to
30 minutes, watching for burning. Remove and cool.
FROZEN TREATS
Frosty Paws Dog Ice Cream Recipe
Submitted by Bullet (8/24/06)
32 oz. plain yogurt
1 mashed banana
2 T p'nut butter
2
T honey
1. Mix all these ingredients in your blender, then dump into ice cube trays, paper cups, or even a kong toy
to freeze and serve.
2. If you want to go all out for your mutt you can freeze these homemade frosty paws just like you would
homemade ice cream. A salt-less automatic ice cream maker makes this as easy as using any other appliance in your home and
the frosty paws will be ready to serve in 10 minutes.
For the ultimate treat, appropriate for desert at a doggy birthday
party, follow steps one and two, then take the mostly frozen dog ice cream product of number two and spread it 1” to
1½” thick on wax paper. Freeze for five minutes and then remove dog ice cream from freezer. Next, use a paw shaped cookie
cutter to cut a paw shaped “frosty paws”, remove ice cream around edges, and return paw shapes to the freezer
to freeze solid.
Frozen Peanut Butter Yogurt Treats
Submitted by Marilynn's Thundress Thor (3/7/06)
Ingredients
1-32oz. container of vanilla yogurt
1 cup of peanut butter
Directions
1.
Put the peanut butter in a microwave safe dish and microwave until melted.
2. Mix the yogurt and the melted peanut butter
in a bowl.
3. Pour mixture into cupcake papers and freeze.
My dogs LOVE these after a nice long walk on a hot summer
day!!!!
FRUIT
Apple Cinnamon Delights/Mouth Waterin' Apple Cinnamon Drops
Submitted by Gibbon (11/15/06)/Submitted by Bullet
(11/24/06)
1 large apple
1/4 cup honey
1/2 cup of water
1/2 tsp 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 apple. In a large bowl, combine the minced apple, 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.
Bake for 30 minutes. Remove from oven and flip each
cookie to brown evenly on both sides. Reduce oven temperature to 325° F (165°C). Return to oven and bake for an additional
30 minutes. Let cool overnight.
Makes about 3 dozen crunchy cookies, depending on cookie size.
Banana Biscotti
Submitted by Gibbon (10/30/06)
5 C. white flour
1/4 cup peanuts -- chopped
1/2 t. baking soda
1 medium egg
1/4 C. vegetable oil
1 1/2 C. pureed banana
2 t. vanilla
Water
Preheat oven to 325°F.
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.
Banana Oat Treats
Submitted by Gibbon (5/11/06)
1 1/2 cups ripe mashed bananas
1/2 teaspoon vanilla
3 cups oats
1/2 cup chopped peanuts
1/4 cup applesauce
Preheat oven to 350 degrees. Mix all ingredients together. Drop spoonfuls of the mixture onto an ungreased baking
sheet, and press flat with a fork. Bake for approximately 15 minutes, then cool on a rack before serving. Store in an airtight
container. Can also be frozen.
Banana Oat Woofles
Submitted by Gibbon (4/2/06)
1 1/2 cups all-purpose flour
1/4 tsp baking powder
3/4 tsp ground cinnamon
1
1/2 cups quick rolled oats
3/4 cup canola oil
1/2 cup honey
1 large egg
2 medium ripe bananas, mashed
1 tbp
pure vanilla extract
Preheat oven to 400 degrees F. Grease cookie sheets with vegetable spray.
Stir the flour,
baking powder, cinnamon and oats in a bowl and set aside. In a large bowl, using an electric mixer (I just used a wisk) on
low speed, mix the oil, honey, egg, bananas and vanilla until thoroughly combined. Stir the dry ingredients into the wet ingredients.
Drop
the dough by the rounded teaspoonful, 2 inches apart, on the baking sheets. Bake for 12 to 15 minutes, or until light golden.
Cool to room temperature before serving.
Store in an airtight container for up to 1 week or wrap well and freeze for
up to 2 months. Thaw before serving.
Barley Apple Cinnamon Cookies
From Better Food for Dogs - A complete cookbook and nutrition
guide
http://www.pets.ca/recipes/recipe8.htm
Submitted by Gibbon (1/27/07)
Makes about 1 lb (500 g) of cookies
- Preheat oven to 350 F (180
C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter
2 cups barley flour 500 mL
2 cups
whole wheat flour 500 mL
1 tsp ground cinnamon 5 mL
1 cup water 250 mL
1/2 cup chopped cored apple 125 mL
2 tbsp
canola oil 25 mL
2 tbsp blackstrap molasses 25 mL
1 large egg
1. In a large bowl, combine barley and whole wheat
flours and cinnamon. In a food processor, combine water, apple, oil, molasses and egg. Puree until smooth. Pour over dry ingredients
and stir until well incorporated.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly
floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
3. With a fork, poke holes all
over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place
about 1/2 inch (1 cm) apart on baking sheets.
4. Bake in preheated oven, in batches if necessary, for 20 minutes or until
firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 30 minutes longer or
until hard.
Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
Blueberry Banana Pupscotti
Submitted by Gibbon (8/5/06)
4 C Whole Wheat Flour
1/4 t baking powder
1/4 t baking soda
1 C mashed banana
1/2
C blueberries, thawed if frozen
2 tbp Canola oil
2 tbp water
1 large egg
1 t vanilla
In a large bowl, combine
flour, baking powder and baking soda. In a food processor, combine blueberries, banana, oil, water, egg and vanilla. Puree
until smooth and pour over dry ingredients and mix together. Knead with hands until dough holds together. Transfer to lightly
floured surface and divide into two equal parts. Shape each piece like a log and flatten logs to about 4 inches wide. Poke
holes all over the surface of the log with a fork. Place log on greased baking sheet a few inches apart. Bake in preheated
350 degrees oven for 35 to 40 minutes or until firm. Place pan on a rack to cool for 30 minutes. Reduce oven to 300 degrees.
Cut logs into 1/4 inch thick slices. Place them cut side down on greased baking sheet. Bake 30 minutes longer or until hard.
Then place on rack to cool completely and can store in sealed container for up to 30 days. It makes about 1 pound of biscotti.
Blueberry Peach and Flax Cookies
http://www.pets.ca/recipes/recipe9.htm
Submitted by Gibbon (2/7/07)
Makes about 1 lb (500 g) of cookies
-
Preheat oven to 350 F (180 C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter
4 cups whole
wheat flour 1 L
2 tbsp flaxseeds 25 mL
1/2 tsp ground cinnamon 2 mL
1 cup water 250 mL
1/3 cup blueberries, thawed
if frozen 75 mL
3 tbsp finely chopped peeled peaches, 45 mL
thawed if frozen
2 tbsp liquid honey 25 mL
2 tbsp
canola oil 25 mL
1 large egg 1
1 tsp vanilla 5 mL
1. In a large bowl, combine flour, flaxseeds and cinnamon. In a
food processor, combine water, blueberries, peaches, honey, oil, egg and vanilla. Puree until smooth. Pour over dry ingredients
and stir until well incorporated.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly
floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
3. With a fork, poke holes all
over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place
about 1/2 inch (1 cm) apart on baking sheets.
4. Bake in preheated oven, in batches if necessary, for 20 minutes or until
firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 30 minutes longer or
until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
Fruity Yogurt Treats
Submitted by Marilynn's Thundress Thor (3/7/06)
· 2 kiwi fruit -- mashed
· or jar baby food fruit
· 8 ounces strawberry yogurt -- or other
Mix together,
freeze in ice cube tray. serve.
Grrrnola Bars
Submitted by Conan (10/31/06)
4 cups crushed, flaked cereal
1 1/2 cups sliced almonds, crushed
1 cup carob chips
1 cup chopped dried fruit
1
cup peanut butter
1/4 cup honey
1/4 cup molasses
Spray a 15x10" jelly roll or cookie sheet.
Blend dry
ingredients in a bowl. In a small saucepan over medium low heat, combine peanut butter, honey, and molasses and stir constantly
until hot and smooth (about 5 minutes). Pour the saucepan mixture over the cereal mixture and stir until well coated. Press
into pan. Chill for 15 minutes or let stand 1 hour before cutting.
Harley's Buckwheat Banana Bones
Submitted by Harley (1/20/07)
4 cups of buckwheat flour
5 mashed bananas
3/4 cups of water
2 Tablespoons of Cinnamon
2 Tablespoons of Allspice
2
Tablespoons of Canola Oil
2 Tablespoons of honey
Mix ingredients, form cookies into what ever shapes you want and bake in an ungreased cookie sheet at 325 degrees for
30 minutes for chewie cookies or 35 minutes for crunchie cookies.
New Year's Eve Midnight Licks (Three Dog Bakery Cookbook)
Submitted by Gibbon (12/31/06)
Makes 40 cookies
1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/4 cup
canola oil
1 large ripe banana, mashed
1/2 cup unsweetened applesauce
1 large egg
1 cup quick rolled oats
1
cup carob chips
Preheat oven to 350 F. Grease 2 baking sheets with nonstick vegetable spray. Stir together
the flours and baking powder in a bowl and set aside. Beat the oil, banana and applesauce together in a bowl using
an electric mixer or a spoon. Beat in the egg. Add the dry ingredients to the wet ingredients and mis
until smooth. Stir in the oats and carob chips.
Drop the dough by the rounded teaspoonful, 1 1/2 inches
apart, on the baking sheets. Bake for 8 to 10 minutes, until light golden. Cool to room temperature
before serving. Store in an airtight container for up to 1 week, or wrap well and freeze up to 2 months. Thaw
before serving.
Oatmeal Peach
Cookies
http://www.pets.ca/recipes/recipe7.htm
Submitted by Gibbon (2/8/07)
Makes about 11/2 lbs (750 g) of cookies
- Preheat oven to 350 F (180
C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter
4 cups quick-cooking rolled oats 1 L
11/2
cups water, divided 375 mL
1/2 cup finely chopped peeled peaches, 125 mL
thawed if frozen
2 tbsp canola oil 25 mL
2
tbsp blackstrap molasses 25 mL
1/2 tsp vanilla 2 mL
2 cups whole wheat flour 500 mL
1 tsp ground cinnamon 5 mL
1.
In a large bowl, soak oats in 11/8 cups (275 mL) water for 10 minutes.
2. Meanwhile, in a food processor, combine peaches,
1/4 cup (50 mL) water, oil, molasses and vanilla. Puree until smooth. Stir into oat mixture along with remaining water, flour
and cinnamon until well incorporated.
3. In the bowl and using hands, knead until dough holds together. Transfer to lightly
floured surface. Using a rolling pin, roll out dough to about 1/16-inch (2 mm) thickness.
4. With a fork, poke holes all
over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place
about 1/2 inch (1 cm) apart on baking sheets.
5. Bake in preheated oven, in batches if necessary, for 16 minutes or until
firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 20 minutes longer or
until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days. LIVER
Barking Barley Brownies
Submitted by Gibbon (11/12/06)
1 1/4 lbs Beef liver or chicken liver
2 C Wheat germ
2 T Whole wheat flour
1
C Cooked barley
2 Whole eggs
3 T Peanut butter
1 Clove garlic
1
T Olive oil
1 t Salt (optional)
Pre heat oven to 350.
Liquify liver and garlic clove in a
blender, when its smooth add eggs and peanut butter. Blend till smooth.
In separate mixing bowl combine wheat germ, whole
wheat flour, and cooked Barley. Add processed liver mixture, olive oil and salt. Mix well.
spread mixture in a greased
9x9 baking dish. Bake for 20 minutes or till done.
When cool cut into pieces that accommodate your doggies size.
Store
in refrigerator or freezer.
2 cups all-purpose flour
1 cup cornmeal
1 large egg, beaten
3 tablespoon vegetable oil
1/2 cup chicken
broth
2 teaspoons dried parsley
1 cup chopped cooked chicken livers
1 teaspoon brown sugar
1 cup canned mixed
vegetables, mashed
Combine flour and cornmeal. In a separate bowl, beat egg with the oil; add broth and parsley, mixing
well.
Slowly stir the dry ingredients into the wet ingredients, mixing well. Add the chicken livers and mix well.
Turn
out onto a floured work surface and knead for 3 to 5 minutes. Roll dough to 1/2-inch thickness and cut into desired shapes.
Bake at 400*F (205*C) for 15 minutes or until nicely browned. Cool completely on wire racks. Store in refrigerator.
Lamb Liver Treats
Submitted by Mikhail (12/3/06)
250 gms minced liver
2 cups all purpose flour
2 tablespoons honey
water (not sure of amount)
1.Knead
together flour and liver to make a dough of cookie dough consistency.
2. roll out dough to 1/3 inch thick
3.
Cut into desired shapes
4. brush over with honey and pop into pre-heated oven and bake as ou would any other cookie,
i.e. until golden brown.
Note 1: store in fridge
Note 2: can substitute liver with mashed banana
Liver Cheese Brownie Treats
Submitted by Summer (4/10/06)
1 pint sized tub of chicken livers (organic)
a bit of cheddar cheese ( she used about block that was
1.5"x1.5"x2"
1 cup whole wheat flour
3 eggs (shells included)
Mom preheated the oven at 350 degrees F.
she
then boiled the livers for about an hour till they were nice and tender.
Then she food processed it with the cheese till
it was nice and pasty, adding the eggs as she went along. She put the egg shells in the mix and the food processor ground
them up to little little bits.
She folded the mixture with the flour till it became a smooth thick paste and greased a
baking pan with a little olive oil.
Baked it for about 25 minutes and let cool for about an hour.
Submitted by Gibbon (12/28/06)
1 cup flour
1 cup cornmeal
1/2 cup wheat germ
1
teaspoon garlic powder
1 pound raw liver (any type: chicken, beef, etc)
Liquefy liver in
blender
Add dry ingredients.
Drop by teaspoonfuls of mixture onto greased cookie sheet
Flatten with
bottom of glass dipped in water and cornmeal.
Bake at 350 for 15-20 minutes.
Store in refrigerator.
Liver Training Treats
Submitted by Gibbon (2/3/07)
1 lb of liver( beef, chicken or liver, I've used all three)
2 cups br. rice flour.
Garlic powder to taste (Try
1 Tablespoon)
Add all ingredients to food processor and process until smooth. Mixture is quite stiff. Put into jelly
roll pan preferably covered with parchment paper (it makes life alot easier) and smooth out. It should be 1/4 to 1/2 inch
thick. Bake for 30 minutes at around 325 degrees F. At this point you can cut into very small pieces, ie:1/2 inch square and
they make very good soft training treats or cut into larger pieces, and bake for another 30 minutes until they are hard. They
make great treats and the dogs love them. You could probably cut them into bone shapes at the half way point if you wanted.
Lucy's Liver Slivers
Submitted
by Gibbon (5/6/06)
1/2 pound cooked chicken livers
1 cup chicken stock*
1/2 cup corn oil
1 tablespoon chopped parsley
1
cup powdered milk
1 cup rolled oats
1/2 cup brewer's yeast
1 cup soy flour
1 cup cornmeal
3 cups whole wheat
flour
Preheat oven to 350°.
In food processor or blender, process chicken livers, chicken stock, corn oil and parsley until smooth.
Transfer to large bowl. Add powdered milk, rolled oats, brewer's yeast, soy flour and cornmeal. Mix well. Gradually add whole
wheat flour. You'll have to use your hands here, kneading in as much of the flour as it takes to create a very stiff dough.
Roll
dough out to 1/4" thick and cut into stick shapes, about 1/2" by 4" (depending on the size of your dog). A pizza cutter works
great!
Bake on ungreased cookie sheet for 20 to 25 minutes until lightly browned and crisp. Turn off heat and let biscuits
dry out in oven for several hours. Store in the refrigerator.
MEAT
Barley Beef Biscuits
Submitted by Gibbon (10/25/06)
1/2 cup extra virgin olive oil
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), 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.
Beef
Cheeseburger Dog Treats Recipe
http://www.momsbudget.com/pettreats/beefcheeseburger.html
Submitted by Gibbon (2/6/07)
1 c Uncooked Oatmeal
1 1/2 c Beef Broth (hot)
I cup
Grated Cheese
1 Egg, Beaten
1 c Wheat Germ
1/4 c Margerine (melted)
1/2 c Powdered Milk
1/4 tbsp Salt
1
c Cornmeal
3 c Whole Wheat Flour
Preheat oven to 300°
In a large bowl, add oatmeal and margarine, then pour hot beef broth over, stirring
slowly. Add powdered milk, cheese, salt and egg, stirring until combined. Add cornmeal and wheat germ, mixing well. Then add
flour, 1/4 c to 1/3 c at a time, mixing very well between flour additions. Remove from bowl and knead for 4 minutes, adding
more flour if neccessary. Using a rolling pin, roll out dough to 1/2" thickness, then cut with cookie cutters. Bake for 1
hour, then turn off heat, and leave in oven until cool. Big Boy Beef Biscuits
Submitted by Gibbon (10/18/06)
1/2 cup dry milk
1 egg
1 teaspoon parsley
6 tablespoons olive oil
2 teaspoons honey
1
small (2.5 oz) jar beef baby food (make sure no onions in ingredients)
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, 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.
Bird and Barley Savory
Snarf Down
From the Three Dog Bakery Cookbook
(Submitted by Gibbon 1/18/07)
4
to 6 servings
3 T Canola Oil
1 C pearled barley
1/2 C diced carrots
1/2 C diced celery
1/2 C frozen chopped
spinach, thawed and drained
1 C shredded chicken
3 C canned low sodium chicken broth, boiling
1/2 t dried oregano
1/2
t dried basil
1/2 t garlic powder
Heat the oil over medium-high heat in a large saucepan. Add the barley. Stir
to coat with oil until lightly toasted, about 1 minute. Add the carrots, celery, spinach and cooked chicken, stirring
for 1 minute. Then add the chicken broth, oregano, basil and garlic powder. Cover and simmer for 25
minutes. Cool to room temperature before serving. Stor covered in fridge for up to 3 days.
Cheese and Chicken Delight
Submitted by Gibbon (12/27/06)
Ingredients
2 cups of whole-wheat flour
1 cup of unbleached all purpose flour
½ cup of wheat flakes
1 tablespoon of
brewer's yeast
2 tablespoons of hard grated cheese
½ lb of chicken livers, finely chopped
1 egg
2 tablespoons
of canola oil
½ cup of chicken broth
Grated hard cheese for garnish
Preparation
Place the oven rack in
the center of the oven and pre heat the oven to 400 degrees F. Place 1 slightly greased baking pan on the side.
Use a large
size bowl and a wire whisk to mix the whole-wheat flour, all purpose flour, wheat flakes, yeast, cheese and chicken livers
together.
In a separate smaller bowl beat the egg, oil and chicken broth together with a wire whisk until it acquires
a smooth consistency.
Next, blend both the dry and wet preparation together with a spoon or use your hand until it becomes
a soft dough and starts to pull away from the bowl it is in. If it is too dry add a teensy bit more broth to it at a time.
Lightly
flour a flat surface and turn the dough onto it. Use a rolling pin to roll it out to ½ inch of thickness. Use a cookie cutter
to cut out the cookies shapes (whatever shape your dog likes) and make sure to reuse the scraps as you go. You will notice
that the dough will become stiffer as you work it.
Put the cookies on the set aside prepared baking pan and place them
in the oven. Bake for around 20 to 25 minutes or until the cookies have acquired a light golden brown color and look dry.
Then remove them from the oven and place the tray over a rack and allow the cookies to cool completely. Turn the oven off.
Once the cookies have cooled, put them back inside the warm oven in one baking tray and allow them to sit in there undisturbed
without opening the oven door for 10 to 15 hours straight.
Chicken Cheeseburger Dog Treats
Submitted by Gibbon (11/23/06)
1 c Uncooked Oatmeal
1 1/2 c Chicken Broth (hot)
I cup Grated Cheese
1 Egg, Beaten
1 c Wheat Germ
1/4
c Margerine (melted)
1/2 c Powdered Milk
1/4 tbsp Salt
1 c Cornmeal
3 c Whole Wheat Flour
Preheat oven
to 300°
In a large bowl, add oatmeal and margarine, then pour hot chicken broth over, stirring slowly. Add powdered
milk, cheese, salt and egg, stirring until combined. Add cornmeal and wheat germ, mixing well. Then add flour, 1/4 c to 1/3
c at a time, mixing very well between flour additions. Remove from bowl and knead for 4 minutes, adding more flour if neccessary.
Using a rolling pin, roll out dough to 1/2" thickness, then cut with cookie cutters. Bake for 1 hour, then turn off heat,
and leave in oven until cool
CHICKEN TREATS
Submitted by Gibbon (10/15/06)
Approximately 1 1/4 cups of chicken
2 eggs
1 1/2 cups flour (I use whole wheat)
1/4 cup parmesan
cheese
1 tsp. minced garlic or healthy sprinkle garlic powder
Preheat oven to 350 degrees F. Run chicken through
food processoror mixer first to break it down. Add eggs and garlic; mix well. Add flour and cheese and blend. Pour brownie-like
batter into greased 9 x 9 inch pan. Bake for 20 minutes.
Chicken Chips Recipe
Submitted by Gibbon (10/26/06)
2 cooked (boiled) chicken breasts
1 clove garlic
1/2 cup chicken broth
1 cup whole wheat
flour
1/2 cup cornmeal
Puree chicken and garlic in a food processor or blender. Add in chicken broth. Transfer
mixture to bowl and stir in remaining ingredients until it's not sticky anymore. Cut dough in half and shape each into a 1
1/2-inch diameter roll. Wrap in plastic wrap and chill thoroughly.
Slice into thin chips. Bake chips on lightly greased
baking sheet at 350 degrees F for 25-40 minutes, turning halfway through baking time. Chips will harden as they cool.
Submitted by Gibbon (12/30/06)
Makes 40 to 50 bite-size treats
These treats have tasty chunks of chicken and sweet potato and appeal
to even the fussiest eaters.
11⁄4 cups of 1⁄2-inch pieces of cooked chicken
1⁄2 cup of 1⁄2-inch
pieces of cooked sweet potato
2 cups all-purpose whole wheat flour
1 cup evaporated lowfat milk
1⁄2 teaspoon
salt
1⁄2 teaspoon baking powder
2 large eggs
1. Preheat the oven to 350 degrees.
2. Mix all the ingredients
together well, making sure the pieces of chicken and sweet
potato are thoroughly coated.
3. Drop by rounded teaspoon
onto greased cookie sheets.
4. Bake 14 to 18 minutes or until golden brown.
5. Remove from oven, let cool thoroughly,
and store in an airtight container in the
refrigerator.
Grandma's Bacon Bites (for doggies)
Submitted by Bullet (9/8/06)
3 cups whole wheat flour
1/2 cup milk
1 egg
1/4 cup bacon fat or vegetable oil
1 tablespoon
garlic powder
3 or 4 slices bacon, crumbled
1/2 cup cold water
Mix ingredients together thoroughly.
Roll
out on a floured surface to 1/2 to 1/4 inch thickness.
Bake for 35 to 40 minutes at 325 degrees F.
Keep in an airtight
container
Meaty Chewies
2 cups Whole Wheat Flour
1/2 tsp. Garlic Powder
1 Tbs Fresh Parsley or dry
2 Tbsp Grated Parmesan Cheese
2
Eggs
1 1/2 cups Fresh Ground Meat
Combine all ingredients. Make a dough and knead for about
two minutes. Let dough rest for about 10 minutes.Roll out dough ON a greased cookie sheet, roll out as thin as
you like (about 1/2" thick), then with a pizza cutter run through the spread dough and make little squares or big squares,
I make mine about (2 x 2), depending on the size of your dog, or use a cookie cutter.
Bake at 350 degrees F.for about 45
minutes, then shut off the heat and let cool in the oven overnight, this way they will be good and crunchie.Store in an air
tight container.
Because of the meat contents these cookies must be used within a week...or you can package them into zip-lock
bags and can be frozen.
Sunflower Chicken Biscuits
Submitted by Gibbon (12/23/06)
2 cups whole wheat flour
2/3 cup cornmeal
1/2 cup shelled
sunflower seeds
2 tablespoons oil
1/2 cup chicken broth
1 egg, beaten
2 eggs
1/4 cup milk
Mix
together flour, cornmeal and seeds.
Add oil, broth, 2 eggs and milk.
Mix well
Let sit 15-20
minutes. On a lightly floured surface,
Roll dough out to 1/4 inch and cut into shapes
Brush with beaten egg.
Bake at 350 F for 25-35 minutes, or until golden brown.
Cool
on rack.
OTHER
BEAGLE BAGELS
Submitted by Kiss (11/7/06)
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon
baking soda
1/2 cup finely chopped carrots
1/2 cup chopped spinach
1 large egg, beaten
1 teaspoon vegetable
oil
3/4 cup water
In a large mixing bowl whisk together the first 4 ingredients. Stir in the carrots and spinach.
Combine the egg, oil and water together and add to the flour mixture, mixing well.
Turn dough out onto a floured
work surface and knead for 3 to 5 minutes.
Shape pieces of dough into 1 1/2-inch sized balls. Flatten, then poke hole
in center, forming bagel-like shapes.
Bake at 350*F (175*C) for 45 to 50 minutes. Cool on wire racks.
BONE BONANZAS
Submitted by Gibbon (4/19/06)
1/2 lb. ground beef, uncooked
1/4 cup chicken broth
1/3 cup mashed black beans
1/3 cup cottage
cheese
1 tsp. soy sauce
Combine ground meat and chicken broth in a bowl. Add the black beans and cottage cheese.
Add soy sauce. Mix all of the ingredients together thoroughly. Mold the mixture into bone shapes and place on a cookie sheet.
Bake
for 45 minutes in a 375 degree oven. Let cool.
Cajun Spice Biscuits (From the petprofessor.com site)
Submitted by Gibbon (8/16/06)
1 1/2
cups whole wheat flour
3/4 cup nutritional yeast (NOT Brewer's yeast)
1/2 cup oats
1/4 cup cornmeal
1/3
cup shortening or oil
1/2 cup hot water (more, if needed)
1 teaspoon vegetable bouillon
1/2 teaspoon celery seasoning
1/2 teaspoon thyme
1 teaspoon chervil
In large bowl, combine flour, yeast, oats, and cornmeal.
Cut in
shortening with a pastry blender.
Add wet ingredients, adding more water as needed to form a stiff dough.
Roll out
on a floured surface, cut into shapes (anyone know where I can find a crayfish shaped cutter?) , and bake on greased cookie
sheets at 350 degrees till done
Delish Doggy Cookies
Submitted by Benji (12/15/06)
INGREDIENTS
2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable
oil
2 cubes beef bouillon cube
3/4 cup boiling water
2 tablespoons brown sugar
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
Dissolve bouillon cubes
in boiling water and allow to cool.
Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead
dough for 1 minute.
On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie
sheet.
Bake for 30 minutes and allow to cool.
2 cups whole wheat flour
1/2 cup soybean flour
1 cup skim milk -- or water
1 tablespoon honey
1
tablespoon canola oil -- or sunflower
1 teaspoon sea salt
Mix dry ingredients. Add liquid and honey. Mix and let
the dough rest in a warm place for 15 minutes. Add oil and allow to sit another 1/2 hour. Take walnut size portions of dough
and flatten into small cakes. Bake in oven at 400 for 1/2 hour.
Garbanzo Pepita Biscuits
Submitted by Gibbon (12/30/06)
Pumpkin seeds are a good source of omega 6 fatty acids!
1 1/2 cups chick pea flour
1 cup whole wheat flour
1/4
cup cornmeal
1 cup rice milk
2 tablespoons oil
1/4 cup molasses
3/4 cup pumpkin seeds
water as needed
In
a large bowl, combine flours, cornmeal and seeds.
Add wet ingredients. Stir, adding more water as needed to form a stiff
dough.
Roll out onto a lightly floured surface. Cut with cookie cutters.
Bake on well oiled cookie sheets at 300 degrees
till crisp.
Optional: To glaze before baking, mix 1/2c soy milk with 1 tbsp molasses. Brush over biscuits before baking.
Gingham Dog Biscuits Recipe
Submitted by Gibbon (1/29/07)
1 cup whole wheat flour
2 tablespoons wheat germ
1/4 cup bran flakes
1/4 cup soy flour
1 tablespoon molasses
2
tablespoons oil -- or fat
1 tablespoon kelp --or salt
1 teaspoon sage
1/2 teaspoon bone meal
1/3 cup milk --or
water
Mix all ingredients together. Knead and shape into crescents, rounds or sticks for dogs. Bake 25-30 minutes in
a moderate
oven (350ºF) until lightly toasted. If the biscuits are not hard enough, leave them in the oven with the heat
turned off for an hour or as long as desired. Glazed Beagle Biscuits
Submitted by Gibbon (9/23/06)
2 teaspoons beef bouillon granules
1/3 cup oil
1 cup boiling water
2 cups rolled oats
3/4
cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg -- beaten
1 cup rye flour
2 cups white flour
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil
Add bouillon and oil to boiling water then
add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead
on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4 inch thick and cut into
bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake
at 325û for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.
Good Dog Cookies
Submitted by Gibbon (2/3/07)
I found this one in allrecipes.com - from the comments section, one user said that they thought it would be hard like
a biscuit but it's more like a cookie...
INGREDIENTS
2
1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 cubes beef
bouillon cube
3/4 cup boiling water
2 tablespoons brown sugar
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
Dissolve bouillon cubes in boiling
water and allow to cool.
Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for
1 minute.
On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
Bake
for 30 minutes and allow to cool.
Honey
Oat Dog Treats Recipe
Submitted by Gibbon (5/7/06)
2 cups whole-wheat flour
½ cup old fashioned oats
½ teaspoon turmeric
½ teaspoon garlic powder
½ teaspoon cinnamon
1/3 cup honey
¼ cup water
2 large eggs
¼ cup yellow cornmeal
place first 5 ingredients in medium mixing bowl.blend with a whisk.
add honey, water and eggs.
mix.dough
will be sticky --
sprinkle half of the cornmeal over a sheet of waxed paper.place dough on waxed paper and pat it out
to 1/4" thickness.
as you pat, sprinkle more cornmeal over the dough.and on your hands to make it easier --
cut with
2 1/2" cookie cutter or cut into rectangles.
place on sprayed cookie sheet --
bake at 325* for 30 minutes.40 minutes
for a little harder treat.
Molasses Almond Cookies
Submitted by Gibbon (12/7/06)
Yield: 30 servings
3 c Whole Wheat Flour
1/4 c Wheat Germ
1/2 c Molasses
4 tb Margarine,
softened
1/2 ts Salt
1/4 c Sliced almonds
1 Egg, beaten
Preheat oven to 375 F. Combine Flour, wheat germ, salt & almonds, cut in margarine, stir in egg, and
molasses. Roll into ball, add water if needed. Roll on floured surface to 1/2" thick, cut into shapes and place on greased
baking sheet. Bake 20 min., cool, store in airtight container.
Snickerpoodles
Submitted by Gibbon (6/17/06)
1/2 cup vegetable oil
1/2 cup shortening
1
cup honey
2 eggs
3 ¾ cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup cornmeal
2 teaspoons cinnamon
Mix vegetable oil, shortening , honey with eggs. Beat well. Add flour, soda and cream of
tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together
in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake
for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.
Preheat oven to 350 degrees
2 cups whole wheat flour
1/4 cup white flour
1/4 cup cornmeal
2
teaspoons garlic powder
6 tablespoons corn oil
2/3 cup warm water
'Dog Bone' cookie cutter
Roll out dough
to 1/4" thickness. Cut with dog bone cutter and place on foil-lined cookie sheets. Use scraps to make new ball; roll and cut
as above.
Bake 40 minutes. Cool on a wire rack at least 24 hours. Biscuits must be completely dry before packaging.
PEANUT BUTTER
PAISLEY'S PEANUT BUTTER CRUNCHIES
Submitted by Tinker Belle NPC (10/8/06)
1 1/2 cups Whole Wheat Flour
1/2 cup All Purpose Flour
1 Tbsp Baking Powder
1 cup Peanut Butter
(Smooth or Crunchy)
3/4 cup Milk
1. Mix flour and baking powder.
2. Whisk peanut butter and milk until smooth.
3.
Add mixes together.
4. Divide into 2 dough balls.
5. Knead for 2 minutes.
6. Roll to 1/4" to 1/2" thickness.
7.
Cut with cookie cutter and place on cookie sheet lined with foil.
8. Bake 15 minutes at 400 degrees.
9. Cool on rack
and store in sealed, plastic bags in refrigerator.
PEAMUTT BUTTER
Submitted by Gibbon (4/19/06)
This one won't stick to the "woof" of your dog's mouth...
1/4 cup peanut butter
1 cup water
1 cup
oatmeal
1 tablespoon vegetable oil
2 1/4 cups whole wheat flour
Preheat oven to 375 degrees. In a large bowl combine
peanut butter, oil,
and water. Gradually add flour, then oatmeal. Roll dough to 1/4 inch
thickness and cut with a cookie
cutter. Place on an un greased cookie
sheet.
Bake at 375 degrees for 35 minutes. Makes 2 1/2 dozen.
Peanut Brindle Treat Recipe
Submitted by Gibbon (9/15/06)
Ingredients
5 cups rice flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon
baking soda
1 cup peanuts (chop)
In a bowl, mix all ingredient except chopped peanuts
together thoroughly.
Set aside.
1 egg
1/4 cup honey
1/4 cup peanut butter
1 small apple
1/2 cup vegetable oil
2 1/2 teaspoon
vanilla
1 1/2 cup water
In a food processor, add the above ingredients and blend together. When mixture is thoroughly
blended, add to the bowl of dry ingredients. Combine and turn our on a lightly floured surface. Place a piece of plastic wrap
on top of dough then roll out dough to 1/4 - inch thickness. Remove the plastic wrap ans score dough into 4 by 3-inch rectangles.
Spritz the top of the rectangles with water and sprinkle chopped peanuts over them. Press the chopped peanuts in to the dough
with the palm of your hand. Bake at 325 degrees F for 50 to 60 minutes.
Peanut Butter and Honey Oat Crunchies Recipe
Submitted by Gibbon (7/26/06)
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.
Peanut Butter Banana Cookies
Submitted by Bullet (10/18/06)
2 ripe bananas
½ cup chunky peanut butter (approx.)
1 egg
¼ cup honey
¼ cup water
½ tsp
baking soda
1 tsp baking powder
1 Tbs cinnamon
¼ cup dry powdered milk
¼ cup canola oil (or other vegetable oil)
1
cup whole wheat flour
½ cup dry oatmeal
2 cups flour (approx.)
Directions:
Preheat oven to 350° F (180°
C).
Combine peeled bananas, peanut butter, egg, honey, water and baking soda in food processor (or mixing bowl). Blend
well. Add baking powder, cinnamon, dry milk, and oil. Blend well again. Add whole wheat flour and oatmeal. Blend well again.
Add bread flour a little at a time, blending after each addition, until it's the consistency of bread dough. Knead for a few
minutes. (You could also make the dough in a bread machine using the dough cycle.)
Let the dough sit, covered under
a bowl for about 15 minutes, then roll out to about ¼ to ½ inch thick on a floured board. Cut into shapes with cookie cutters
or cut into small 1 to 2 inch squares using a pizza-cutter.
Spray cookie sheets with nonstick spray, place dough on
sheets, and bake on middle rack in for 30 minutes, until bottom of cookies are golden brown. Turn oven off and leave cookies
in oven for eight to twelve hours to harden.
Makes about five dozen, depending cookie size.
Peanut Butter Bones
Submitted by Logan (4/19/06)
1/4 Cup Peanut Butter
1 tablespoon vegetable oil
1 cup water
2 1/4 cups whole wheat flour
1
cup oatmeal
Preheat oven to 375 degrees. In a large bowl combine peanut butter, oil, and water. Gradually add flour,
then oatmeal. Roll dough to 1/4 inch thickness and cut with cookie cutter. Place on an ungreased cookie sheet.
Bake at
375 degrees for 35 minutes. Makes 2 1/2 dozen.
Peanut Butter Delight
Submitted by Gibbon (7/18/06)
1 1/4 c. flour
1/2 tsp. cinnamon
3/4 c. 100% Natural Creamy Peanut Butter
1 Tbs. Honey
1/2
cup skim milk
Combine all wet ingredients and slowly add dry ingredients. Make a dough and knead for about two minutes.
Let dough rest for about 10 minutes. Roll out dough ON a greased cookie sheet, roll out as thin as you like (about 1/2" thick),
then with a pizza cutter run through the spread dough and make little squares or big squares, I make mine about (2 x 2), depending
on the size of your dog, or use a cookie cutter.
Bake at 350 degrees for about 45 minutes, then shut off the heat and
let cool in the oven overnight, this way they will be good and crunchie. Store in an air tight container.
Peanut Butter Honey Nut Treats
Submitted by Miss Ginger (11/20/06)
1/2 half cup natural peanut butter (creamy or chunky)
2 cups hunny nut cheerios
1 cup all-purpose
flour
1/2 cup vegetable oil
2 large eggs
Preheat oven to 350 degrees
Warm the peanut-butter for about one minute in the microwave until soft
enough for mixing. Add the rest of the ingredients to the softened peanut butter mixing gently but thoroughly.
If the mixture is too moist, add lightly more flour to make it more dense. Form rounded teaspoons of the dough in to
balls, squeezing each ball with your hands to press it together. This keeps the balls from crumbling while baking.
Place
on un-greased cookie sheets. If you use a greased cookie sheet, the cookies come out way too runny and oily.
Bake for 10 minutes or until firm, golden-browned, and crisp. Remove from oven, let cool completely, and store in an
airtight container for no more than three days.
If you make them tiny enough, they make a great training treat for
when you need an extra incentive-reward. Or, you can just make them normal size and then crumble them. Dogs
love 'em just the same!!
Peanut Butter 'Nilla Biscuits
Submitted by Gibbon (5/17/06)
1 1/2 cups water
1/2 cup oil
3 tablespoons peanut butter
2 teaspoons vanilla
2 cups whole
wheat flour
1/2 cup cornmeal
1/2 cup oats
In a large bowl, combine flour, cornmeal, and oats.
Stir in
oil, peanut butter, vanilla, and water.
Knead till smooth, adding more flour or water as needed.
Roll out on a lightly
floured surface.
Cut with cookie cutters.
Bake on a greased cookie sheet at 400 degrees for 20 minutes.
Peanut Butter Refridgerator cookies
Submitted by Dizzy Dean (6/20/06)
1/2 cup natural PB
1/4 cup honey
2 tblspoons milk
1/2 wheat germ
1/4 cup garbanzo bean flour
(soy flour can also be used)
3/4 cup whole wheat flour
1/4 cup butter
1 egg
Preheat oven to 325 F
Combine
PB, butter, egg and honey in food processor, Mix well. Ad milk and mix again. Add dry ingredients and mix again. Form dough
into log(s) with a diameter of the prefered cookie size you want to serve. Wrap log(s) in plastic wrap and refrigerate atleast
2 hours. When ready to bake cut 1/4 inch thick slices. take a fork and press it flat against the top of the cookie to make
a decorative tread. Place the cookies on a greased baking sheet and bake for 8 to 10 minutes or until tops are slightly brown.
Let cool and serve, can be saved in a plastic bag in a cabinet.
you can freeze and thaw the logs before cutting and baking.
Extra
garbanzo bean flour? Make some hummus.
This healthy treat is edible to humans, so enjoy!
Pooch Peanut Butter Swirls
Submitted by Gibbon
Dough #1:
4 cups whole wheat flour
1/2 cup cornmeal
1 1/3 cup water
1/3 cup peanut butter
1 egg
Combine all #1 ingredients and mix thoroughly. Knead on a lightly floured surface. Set aside.
Dough #2:
4 cups whole wheat flour
2/3 cup cornmeal
1/2 cup mashed banana
1 egg
1 1/4 cup water
2 Tbsp.
vegetable oil
2 Tbsp. molasses
2 Tbsp. cinnamon
Combine all #2 ingredients and mix thoroughly. Knead on a lightly floured surface.
Roll each dough separately to a 1/8 inch thickness, into rectangles. Lightly brush a little water over the
top of the light dough. Place the dark dough on top, then roll up like a jelly roll. Wrap the roll in plastic and chill in
the freezer for one hour. Cut the roll into 1/4 inch slices. Place them on a cookie sheet sprayed with non-stick spray. Bake
at 350 degrees for one hour.
Yield: 36 pieces
VEGGIES
Canine Carrot Treats
Submitted by Gibbon (6/14/06)
2 cups carrots, boiled and pureed
2 eggs
2 tbsp minced garlic
2 cups flour (or rice flour
or rye flour)
1 cup rolled oats
1/4 cup wheat germ
Combine carrots, eggs and garlic and mix well. Add dry ingredients.
Roll out on floured surface. Cut into small bar shapes. Bake for 45 minutes at 300 degrees.
Carrot and Cinnamon Cookies
http://www.pets.ca/recipes/recipe13.htm
Submitted by Gibbon (2/6/07)
Makes about 1 lb (500 g) of cookies
- Preheat oven to 350 F (180 C)
- Nonstick baking sheets - Food
processor
- Rolling pin - Pizza cutter
4 cups whole wheat flour 1 L
1/2 cup cornmeal 125 mL
1 tsp ground cinnamon
5 mL
1 cup chopped carrot 250 mL
1/2 cup water 125 mL
2 tbsp canola oil 25 mL
2 tbsp liquid honey 25 mL
1 large
egg 1
1 tsp vanilla 5 mL
1. In a large bowl, combine flour, cornmeal and cinnamon. In a food processor, combine carrot,
water, oil, honey, egg and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
2.
In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll
out dough to about 1/8-inch (3 mm) thickness.
3. With a fork, poke holes all over the surface of the dough. Using a pizza
cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
4.
Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely.
Reduce oven temperature to 300 F (150 C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool
completely. Store in a tightly sealed container for up to 30 days.
Variation
- Low-Fat Carrot and Cinnamon Cookies:
For a lower-fat version of this cookie recipe, replace the canola oil with 2 tbsp (25 mL) of additional water. Doggie
Cheesy Carrot Muffins
Submitted by Gibbon (5/7/06)
Mix in a large bowl:
1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 cup grated cheddar cheese
1 cup grated carrot
Mix in small bowl, then add to above:
2 large eggs
1 cup
milk
¼ cup vegetable oil
Cook at 350 degrees, 12 minutes for mini muffins, 20-25 for large muffins.
Carrot Apple Oatmeal Flax Cookies
Submitted by Gibbon (9/17/06)
Makes about 1 lb (500 g) of cookies
- Preheat oven to 350°F (180°C)
- Nonstick baking sheets -
Food processor
- Rolling pin - Pizza cutter
3 cups whole wheat flour 750 mL
1 cup quick-cooking rolled oats 250 mL
2
tbsp flaxseeds 25 mL
1/2 tsp ground cinnamon 2 mL
3/4 cup water 175 mL
1/2 cup chopped carrot 125 mL
1/4 cup finely
chopped cored apple 50 mL
2 tbsp each blackstrap molasses 25 mL
and canola oil
1 large egg 1
1 tsp vanilla 5 mL
1.
In a large bowl, combine flour, oats, flaxseeds and cinnamon. In a food processor, combine water, carrot, apple, molasses,
oil, egg and vanilla. Puree until smooth. Pour over dry ingredients and mix well.
2. In the bowl and using hands, knead
until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3
mm) thickness. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough
into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
3. Bake in preheated oven,
in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature
to 300°F (150°C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a
tightly sealed container for up to 30 days.
Paisley's Pass the Peas & Carrots Cookies
Submitted by Tinker Belle
(2/1/07)
1 cup Canned Mixed Peas & Carrots,
drained
2 1/2 cups Whole Wheat Flour
1/2 cup Powdered Skim Milk
1 tsp Garlic Powder
6 Tbsps Vegetable Oil
1
Egg, beaten
1/2 cup Ice Water
1. Puree carrots and peas and set aside.
2. Mix flour, powdered milk & garlic
powder together.
3. Gradually add flour mix with pureed veggies, oil, egg & ice water until well blended.
4. Divide
into 2 dough balls.
5. Knead about 2 minutes.
6. Roll to 1/4" to 1/2" thickness.
7. Cut with cookie cutter and place
on foil lined cookie sheet.
8. Bake 15 minutes at 350 degrees. Turn over and bake for another 25 minutes.
9. Cool completely
and store in a container with a loose fitting lid.
Sweet Potato Biscuits
Submitted by Gibbon (11/5/06)
2 cups flour
1 cup rolled oats
2 cups mashed sweet potato
1 cup peanut butter
2 eggs
1 tsp each
ginger powder and garlic powder
Combine sweet potatoes, peanut butter and eggs in blender
Pour into a bowl
Add
dry ingredients.
Roll out dough
Cut with cookie cutters
Bake at 300 F for 45 minutes
Turn off oven and leave
cookies to dry for at least 3 hours.
Veggie Vittles
Submitted by Gibbon (2/7/07)
1 egg -- beaten
1/3 cup applesauce
1 cup cooked vegetables -- *see Note
1 cup cooked rice
1 tablespoon brewer's yeast
Mix all ingredients
well. Drop by rounded teaspoonfuls onto a greased
cookie sheet. Bake in a preheated 350 degree oven for about 12 minutes,
or until lightly browned and firm. Cool. Store in the fridge, or freeze.
Note: mashed or grated small. Any desired
veggies can be used, such as zucchini, peas, carrots, potatoes, etc...
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