Carob Truffles
 
1 package 12-16 oz carob chips
1 cup creamy peanut butter
2 tablespoons flax seed oil (optional)
In microwave or double boiler, melt carob chips. Stir in peanut butter & wheat germ and allow the mixture to cool. Form 1" balls and roll in wheat germ. Refrigerate until used.
 
 
Meringue Puffs
 
Cover a cookie sheet with waxed paper. Heat oven to 250 F. Beat 3 egg whites until very stiff and dry. Beat in slowly 1t vanilla, 1/2 t cream of tartar, 2T sugar. Fold in 1/2 cup finely chopped dried fruits and nuts (optional). Drop by spoonful on waxed paper. Bake 40-60 minutes until very dry and crispy.
 
 
Chicken (or Turkey) Meat Loaf
 
1 lb ground chicken or turkey
1 cup cooked brown rice
1 egg, beaten
2 tablespoons chopped garlic
4 tablespoons wheat germ

1/2 cup chopped carrots (or 1/4 cup chopped carrots and 1/4 cup chopped green beans). Combine all ingredients in a large bowl. Mix thoroughly. Shape into a loaf and bake at 350 for 1 hour. Cool, slice and serve.
 
 
Rice and Beans Casserole

2 cups cooked brown or white rice
2 cups grated carrots
1/2 cup cooked beans (any variety)
1 cup cooked beef cubes about 1/2 inch each thick
1 cup grated Swiss cheese
2 eggs, beaten
1/4 cup vegetable oil
1/4 cup water
Combine all ingredients in a greased casserole dish. Bake 1 hour at 350.
 

Microwave Dog Biscuits

1 cup all purpose flour
1 1/2 cup non-fat dry milk powder
1 cup rolled oats
1/2 cup yellow cornmeal
1 t. sugar
1/3 cup shortening
1 egg slightly beaten
1chicken bouillon, cube disolved in1/2 c. hot water)
 
Mix dry ingredients, cut in shortening, then stir in egg, then stir in the buillon. When all is moistened, form dough into a ball and knead on floured board 5 minutes or until smooth and elastic. Roll out the dough to about 1/2 inch thick. Cut into shapes you want (little rectangles would do). Arrange on a microwave safe plate and microwave at 50% (medium) for 5 to 10 minutes (I do 5 minutes), or until firm and dry to the touch. Rotate plate every 2 minutes and turn shapes over half way through the cooking time. Cool on a wire rack (I just use paper towel!). Shapes will crisp as they cool.
 

Plum Creek Kennel Club Newsletter~

 

 
Gourmet Dog Biscuits
 
12-16 ounces raw liver
1 1/2 lb white flour
8 oz Quaker Oats
3 bouillon cubes, meat or chicken flavored
1 c Water- approx.
2 eggs, beaten
 
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about 1/2" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.
 
 
Doggie Biscuits
 
1 1/2 cups flour
1 1/2 cups whole wheat flour
1 cup rye flour
1 cup oats
1 cup cornmeal
1/4 cup liver powder*
1 teaspoon salt
1 teaspoon garlic powder
1 egg
1/2 cup vegetable oil
1 3/4 cup beef broth
*Liver powder available in health food stores
 
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 with cookie cutter into desired shapes. Prick with a fork halfway through each biscuit and bake on foil-covered cookie sheets for 2 hours at 300. Turn the heat off, but keep the biscuits in the oven until hardened. Store up to 3 months in plastic bag in refrigerator.
 
Good Dog Biscuits
 
1 3/4 cup whole wheat flour
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup liver powder
2 tablespoons brewer's yeast powder
1/4 cup bone meal powder
3 tablespoons powdered milk
2 eggs, lightly beaten
3 tablespoons wheat germ oil (you may substitute bacon drippings or vegetable oil)
1/2 cup water
 
Preheat oven to 325. In a large bowl or in a food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal and powdered milk. Stir in the eggs, oil and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2" thick. Cut into bone-shaped biscuits with a small knife, or use a cookie cutter. Reroll the leftover scraps of dough and reshape, until all the dough is used. Place on a lightly greased cookie sheet and bake for 40-50 minutes until brown and dried through. Cool on a rack.
Yield: about 12 large bones or 24 small bones.
 
 
 
Microwave Doggie Doughnuts
 
2 cups whole wheat flour
3 tablespoons oatmeal
1 egg; lightly beaten
1 tteaspoons garlic powder
2/3 cup 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. Reroll scraps and repeat. Arrange 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 in refrigerator.
 
 
Baby Food Soft Doggie Cookies
 
3 -2 1/2 oz. each jars of baby food: either beef or chicken
1/4 cup dry milk powder
1/4 cup wheat germ
 
Combine ingredients in a bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350 oven for 15 minutes or until brown. Cool on wire racks and STORE IN REFRIGERATOR...also freezes well. Notes: cream of wheat can be substituted for the wheat germ.
Tester's note: Definitely something to howl about!! Cookies are soft and chewy.
 
 
Susan's Dog Cookies
 
3 1/2 cups whole wheat flour
3 cups rolled oats
1/2 cup powdered milk
1/2 cup bacon grease
2 teaspoons cod liver oil
2 eggs
1 1/2 cups beef or chicken bouillon
 
Combine all ingredients into a sticky dough. Drop by tablespoonfuls onto ungreased cookie sheet and bake at 325 for 50 minutes. Cool on rack and store in plastic bag. Makes about 30.
 
 
 
A+ Biscuits
 
2 1/2 cups whole wheat flour
1/2 cups powdered dry milk
1/2 teaspoons salt
1/2 teaspoons garlic powder
1 teaspoon brown sugar
6 tablespoons meat drippings
1 egg beaten
1/2 cup Ice water
 
1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked.
 
2. Bake 25-30 minutes. Remove from tray and cool on rack.
 
 
Dog Biscuits
 
3 1/2 cups flour, all-purpose
2 cups flour, whole-wheat
1 cup flour, rye
1 cup cornmeal
2 cup cracked wheat -(bulgur)
1/2 cup dry milk powder -(non-fat)
4 teaspoons salt
2 cups chicken stock
1/4 oz dry yeast, active -(one package)
1 egg
1 tablespoon milk
 
Preheat oven to 300 degrees F. Combine, in a big bowl, the flours, cornmeal, milk powder and salt. In a separate bowl, dissolve yeast in about 1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. Add the chicken stock to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of about 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops of biscuits (for shine), then bake the biscuits for 45 minutes at 300 degrees F. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits bone-hard. Though these are intended for dogs, people find them better tasting than many health foods.
 
NOTES:
* Homemade meatless dog biscuits -- This strange and wonderful recipe appeared in our hometown paper's consumer column, for making doggie Christmas presents! Although they are meatless, they are not vegetarian, as they contain chicken broth. However, your dog is quite unlikely to be a strict vegetarian.
Yield: Several dozen.
* These make a dandy birthday or Christmas present for your favorite friend's dog.
 
 
 
Cat & Dog Mini Cakes
 
2 cups whole wheat flour
1/2 cup soybean flour
1 cup skim milk or water
1 tablespoon honey
1 tablespoon canola or sunflower oil
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. For cats, roll dough into 1/4" thickness and bake on a sheet scored into small sections 1/4" square or smaller.
 
 
 
Cheese Bone Dog Cookies

2 cup unsifted all-purpose flour
1 1/4 cup shredded cheddar cheese
2 cloves garlic, finely chopped
1/2 cup vegetable oil
4 1/2 tablespoon water (up to 5 tablespoons.)
 
1. Preheat oven to hot (400 degrees)
2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter.
3. 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 a ball.
4. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps.
5. 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.
Yield: 12 cookies
 
Dog Bisquits
 
3/4 cup hot water or meat juices
1/3 cup margarine
1/2 cup powdered milk
1/2 teaspoon salt
2 teaspoon sugar
1 egg; beaten
3 cups whole wheat flour
 
Pour hot water or juice over margarine. Add powdered milk, salt, sugar, and egg. Gradually add flour, about 1/2 C. at a time till you have a stiff dough. Knead 3-4 minutes. Roll out 1/2" thick and cut into shapes. Bake in 325 degree oven for 50 minutes. P.S. I use a food processor with plastic blade.
 
 
 
Glazed Dog Biscuits
 
1 envelope dry yeast
1/4 cup warm water
1 pinch sugar
3 1/2 cups all-purpose flour
2 cups whole wheat flour
2 cups cracked wheat; or
1 cups cornmeal & 1 cup rye flour

1/2 cup nonfat dry milk
4 teaspoons kelp powder
4 cups beef or chicken broth
 
Glaze
1 large egg
2 tablespoon milk
 
Place 2 oven racks in the upper & lower thirds of the oven. Preheat oven to 300. Sprinkle the dry yeast or crumble the compressed yeast over the water (110F if dry, 100F if compressed). Add the pinch of sugar & allow yeast to sit in a draft-free spot for 10-20 min. The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl place all the dry ingredients & stir well to blend them. Add the yeast mixture & 3 c broth. Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth & supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the 2nd batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2 inch bone cutter or 2 1/2 inch cookie cutter. Reroll the scraps. Repeat procedure with remaining dough.
 
For an attractive shine - lightly beat together the egg and the milk. Brush the glaze on the cookies. Bake for 45 - 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temp. -cracked wheat & kelp are available at most health food stores -Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies Allow the cookie sheets to cool completely before using for the next batch. Distribute cookies evenly around sheet.
 
 
 
 
Delectable Doggie Delights
 
3 garlic cloves
1 medium carrot, sliced
1 egg
1/4 cup beef or chicken broth
2 tablespoons parmesan cheese
1 3/4 cups whole wheat flour
 
Combine all ingredients except flour in food processor and chop. Add mixture to flour and blend well. Roll out and cut as desired. Bake on cookie sheet about 30 minutes at 350 degrees. These are pretty healthy and the dogs love them.
 
 
 
 
 
 
No Name Treats
 
1 1/4 c. flour
1/2 t. cinnamon
3/4 c. peanut butter
1 T. honey
1/2 c. skim milk
 
Mix wet ingredients, add to dry. Knead 2 minutes. Let rest 10 minutes. Roll out on cookie sheet and cut in small squares. Bake 45 minutes at 350 degrees; shut off oven and leave overnight.
 
 

Mr. Food's Doggie-Bone Treats

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup nonfat dry milk
3 tablespoons vegetable shortening
1 teaspoon brown sugar
1/2 teaspoon salt
1 egg
1/3 cup water

Preheat the oven to 350 degrees. Coat a cookie sheet with nonstick cooking spray. In a large bowl, combine both flours, wheat germ, nonfat dry milk, shortening, brown sugar, and salt; mix until crumbly. Add the egg and water; mix well. On a lightly floured surface, knead the dough until smooth. Using a rolling pin, roll out to a 1/2-inch thickness. Using a dog bone-shaped cookie cutter or a knife, cut out biscuits. Place on the cookie sheet and bake for 25 to 30 minutes, or until lightly browned. Remove to a wire rack to cool completely.
Note: I know dogs love these treats because we tested them with real dogs, who couldn't get enough of them! And don't worry if the kids (or even adults) get into them. They're perfectly edible - but not very tasty - for humans. Of course, beware of any of your dog's possible allergies to wheat, eggs, or dairy products.
 
Yields: about 1 dozen biscuits
 
Frosty Paws
 
1 ripe banana
4 oz. plain or vanilla yogurt
2 oz. water
Whirl all together in a
blender til smooth, then put
into ice cube trays or into
the small size "Dixie Cups".
Freeze, unmold & serve.


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