Recipes
Yummy Canine Carrot Cakes
1 1/2 c. whole wheat flour
1 c. rolled oats
1 c. oat bran
1 tsp. baking soda
1 tsp. cinnamon
2 c. grated carrots
1/2 c. sunflower seeds
1 egg
1/4 c. maple syrup or honey
3 tbsp. corn oil
1 c. milk
Preheat oven to 375 degrees.
Combine flour, oats, oat bran, baking soda, cinnamon, carrots, and sunflower seeds in large bowl. In small bowl, beat together egg, maple syrup, corn oil and milk. Pour egg mixture into dry ingredients and mix well.
Bake in lightly greased muffin (small or large size) tins. Small muffins will take 15 to 20 minutes and larger muffins will take 25 to 30 minutes. When a cake tester comes out clean, turn heat off and leave muffins in oven until completely cool. Store in airtight container in refrigerator.
Sweet Snacks
2 c. whole wheat flour
1/4 c. carob powder
1 tsp. bone meal*
1 egg, beaten
2 tbsp. vegetable oil
1 tbsp. honey
1/3 c. milk
cornmeal
Preheat oven to 350 degrees.
In a large bowl, combine the flour, carob powder and bone meal. Add the remaining ingredients (except for the corn meal) and mix well. Sprinkle a board with cornmeal and roll dough out to 1/4" thickness. Cut into shapes using cookie cutters, about 1" in diameter. Bake on an ungreased cookie sheet for about 20 minutes. Turn heat off and allow cookie to cool in the oven. Store in an airtight container.
* Bone meal can be purchased at health food stores or pet supply stores. Use only edible bone meal - not the garden variety.
Spicy Crunch Dog Cookies
3 1/2 cups rye or whole wheat flour
3/4 c. nonfat dry milk powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. bone meal
2 tbsp. chopped parsley
1/3 c. vegetable oil
3/4 c. water
1 egg, beaten
Preheat over to 325 degrees.
In a large bowl, combine all the dry ingredients. Add the oil, water, and egg and mix well. This dough is tough, so use your hands to mix! On a floured board, roll the dough to 1/4" thickness and cut into large or medium bone shapes. Bake in the oven for 25 minutes. Check the biscuits frequently to make sure they're not burning. Turn off the heat and leave the biscuits in the oven for several hours to dry out. Store in an airtight container in the refrigerator.
* Bone meal can be purchased at health food stores or pet supply stores. Use only edible bone meal - not the garden variety.
Fresh Breath Biscuits
2 c. whole wheat flour
1/2 c. cornmeal
1/3 c. chopped fresh mint or 1 tbsp dried mint
1/2 c. chopped parsley
6 tbsp. safflower oil
3/4 c. water
Preheat oven to 350 degrees. Combine flour, cornmeal, mint, and parsley in a large bowl. Add oil and water and mix thoroughly.
Roll out to 1/4" on floured surface and cut with cookie cutters. Bake for 40 minutes, or until lightly browned. Turn off heat and let biscuits dry out in oven for several hours. Store in refrigerator in airtight container.
Peanut Butter Treats
3 c. whole wheat flour
1/2 c. rolled oats
2 tbsp. baking powder
1 1/2 c. milk
1 1/4 c. peanut butter
1 tbs. molasses
Preheat the oven to 350 degrees.
Combine the flour, oats, and baking powder in a large bowl. Using a food processor or blender, mix the milk, peanut butter, and molasses until smooth and add to dry ingredients. Using your
hands, knead the ingredients together. Dough will be quite stiff.
Roll the dough out to 1/4" thickness and cut with cookie cutters. Bake for about 20 minutes or until lightly browned. Turn off the heat and leave the biscuits in the oven until cool. Store in an airtight container.
Bar-B-Que Biscuits
2 c. whole wheat flour
1/2 c. bulgur (cracked wheat)
2 tbsp. brewer's yeast
2 cloves garlic, minced
1/4 c. vegetable oil
3/4 c. vegetable broth
1 beaten egg
1 tbsp. Worchestershire sauce
1 tbsp. ketsup
Preheat oven to 350 degrees.
Combine in a large bowl the flour, bulgur, brewer's yeast, and garlic. Add oil and broth and mix well. The dough should be quite stiff. Add water if dough is too dry.
In small bowl, beat together the egg, Worchestershire sauce, and ketsup.
Roll out to 1/4" thickness, depending on the size of your dog. Cut into appropriate-sized biscuits and brush with egg mixture. Bake on ungreased cookie sheet for about 35 minutes. Turn heat off and let biscuits dry out in oven for several hours.
To-Growl-For Granola
2 tbsp. oats
1/2 banana, mashed
14-ounce container plain yogurt
1/2 c. orange juice
1/2 apple, peeled, cored, and chopped
1/2 c. seasonal berries
Mix oats and banana, blending well. Add yogurt, orange juice, and apple. Mash berries and add to mixture. Serve in small portions; too much fruit can cause diarrhea in a digestive system that is unused to it.
Big Bunch of Doggie Biscuits
1 pkg. dry yeast
1/3 c. warm water
3 1/2 c. all-purpose flour
2 c. whole wheat flour
2 c. oatmeal
1 c. rye flour
1 c. cornmeal
1/2 c. nonfat dry milk
1 pint vegetable broth
1 egg
1 tbsp. milk
Preheat oven to 300 degrees. Dissolve yeast in warm water (about 110 degrees). Combine dry ingredients and add yeast mixture and broth. Turn out onto a floured board and knead well, about 3 minutes, forming a stiff dough. Divide the dough in half and roll out to 1/4" thickness. Cut out into desired shapes and place on greased cookie sheet. Mix egg and 1 tbsp. milk to make a glaze; brush on biscuits. Bake 45 minutes. Turn off oven and let harden overnight. Yield: Up to 200 biscuits.
Favorite Liver Treats
1 box Jiffy corn muffin mix
1 egg
1 lb. beef liver
Garlic
Brewer's yeast (optional)
Parmesan Cheese
Jelly roll pan
In blender or food processor, liquefy liver. You may need to add a bit of water to it, especially if it is not fresh. Pour muffin mix into mixing
bowl, add liver, egg, 1 tablespoon of Garlic and 1 tablespoon of brewer's yeast (if desired). Mix well. Spray a jelly roll pan with Pam and spread
batter into pan evenly. It should be the consistency of pancake mix. Sprinkle parmesan cheese on top. Bake according to directions on box. Allow
to cool (this part is torture) and cut into bite-sized squares. I portion it into snack size ziplock bags and freeze them, so they're ready for class
or training sessions. I don't use them every time, so the specialness won't wear off. You must keep these treats refrigerated or they'll
mold!