Dog Biscuit Recipes

Hello

Within our research about pet foods, reading up on the ingredients which made our hair curl, we made the decision that we would never again buy commercially produced dog treats.  We therefore decided to make our own with recognisable ingredients, and so began our search for dog treat recipe books.  We’ve never bought any more cutely shaped, multi-coloured biscuit or treats whose ingredients we didn’t recognise and more often than not, couldn’t even say, let alone spell!

One of our favourite recipe books is: MacPherson’s K-9 Cookbook: Easy-to-make Dog Biscuit Recipes from which the following recipes were taken – I hope your dog enjoys them as much as Maggie and Henry do:

BOWSER’S RANCH-STYLE BEEF BONES

Ingredients:

1 lb (500g) lean ground beef
2 eggs, beaten
3 cups (750 ml) all purpose flour
1 cup (250 ml) quick cooking rolled oats
1 cup (250 ml) water

1 In a blender or food processor, combine beef and beaten eggs until well blended and set aside.

2 In a large mixing bowl,  combine flour and rolled oats.  Gradually mix in beef mixture with your hands, until well blended.

3  Add water and stir to form a sticky dough

4  Divide dough into 2 balls, so it is easy to work with.

5  Knead each dough ball on a well floured surface, about 2 minutes, adding flour until the dough is no longer sticky.

6  With a rolling pin, roll dough to between ¼” and ½” thickness.

7  Cut out and place on a lightly greased baking sheet.

8  Bake 1 hour at 350°F (180°C).

9  Cool on a rack and store, at room temperature, in a container with a loose-fitting lid.

BOOKER’S RAINBOW TREATS

1 cup (250 ml) canned mixed peas and carrots, drained
2½ cups (625 ml) whole wheat flour)
½ cup (125 ml) powdered skim milk
1 tsp (5 ml) garlic powder
6 Tbsps (90 ml) vegetable oil
1 egg, beaten
½ cup (125 ml) ice water

1 In a blender or a food processor, puree carrots and peas and set aside.

2  In a large mixing bowl, combine flour, powdered skim milk, and garlic powder

3  Make a well in the flour mixture and gradually stir in pureed vegetables, oil, beaten egg and ice water until well blended.

4  Divide dough into 2 balls, so it is easy to work with.

5  Knead each dough ball on a floured surface, about  2 minutes.

6  With a rolling pin, roll dough to between ¼” and ½” thickness.

7  Cut out and place on a baking sheet, lined with foil.

8  Bake 15 minutes at 350°F (180°C). Remove from oven and carefully turn each biscuit over.  Continue baking another 25 minutes.

9 Cool on a rack and store, at room temperature, in a container with a loose-fitting lid. 

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