A while ago, we published a story in The Dog Guardian about Kay and her homemade dog treats. The recipe was so well received that we thought we would try to provide more recipes for those who like to cook for their canine companions. This time we have a recipe for vegetarian biscuits that might come in handy for dogs watching their weight and/or dogs that are on meatless diets.
Vegetarian Dog Biscuits
2 1/2 cups flour
3/4 cup dry milk powder
1/2 cup vegetable oil
2 tbs. brown sugar
2 vegetable bouillon cubes, dissolved in 3/4 cup boiling water
1/2 cup carrots (optional)
Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.
For those who may have missed it, here is Kay's recipe:
Kay's Dog Treat Recipe
In a food processor, mix 1 lb. (or a little more) beef liver, 2 eggs, 2 tbsp. oil, 1 tsp. garlic powder (or more if they like it), a handful of ground bacon bits (optional), and 1/2 cup instant powdered milk (optional). Mix for a full 5 minutes, until mixture resembles thick malted milk.
In another large bowl, mix 3 cups whole wheat flour - a little more if the mixture is too juicy - 1/2 cup pure powdered cheese, available from a health food store.
Preheat the oven to 350 F. Grease two cookie sheets.
Mix the two mixtures together, using a spatula or wooden spoon. It will be fairly gooey, so don't use your hands yet. Please note that you will want to clean the food processor very thoroughly NOW as the liver dries very fast.
From now on, when working with the mixture, keep your hands slightly wet so the dough won't stick. Divide dough into two parts and spread it evenly on two cookie sheets. Run a knife across the dough to score the dough in half-inch widths. Then run the knife around the edge of the pan so the dough doesn't stick to the sides.
Put pans in oven and cook for exactly 20 minutes. Take out and use a spatula to lift the dough from each pan in one piece. Then, with a knife score the cookies lengthways. Cool for at least 10 minutes before breaking the cookies into 1/2 inch squares and place in a large bowl to air dry.
When completely cool, place in freezer bags and store in the freezer. Take one bag out at a time from the freezer as needed and refrigerate. Note that the dogs do not like the cookies cold or frozen. For a crunchier cookie, set cookies out in a bowl for a day or so.
Apple Crunch Pupcakes
2 3/4 cups water
1/4 cup unsweetened applesauce
2 tablespoons honey
1 medium egg
1/8 teaspoon vanilla extract
4 cups whole wheat flour
1 cup apple, dried
1 tablespoon baking powder
Preheat oven to 350 degrees.
In a small bowl, mix together water, applesauce, honey, egg, and vanilla.
In a large bowl, combine flour, apple chips, and baking powder.
Add liquid ingredients to dry ingredients and mix until very well blended.
Pour into greased muffin pans, Bake 1 1/4 hours, or until a toothpick inserted in the center comes out dry.
Store in a sealed container. Makes 12 to 14 pupcakes
(recipe from the April 2007 Newsletter)
Carob Peanut Butter Biscotti
2 c. of whole wheat or spelt flour
1 tbsp. of baking powder
1 c. carob chips
1 c. peanut butter (smooth or chunky)
1 cup of milk
1/4 c. honey
In a large bowl, combine flour and baking powder. In a small bowl, combine milk, eggs, honey and peanut butter and mix well. Add the mixture to the dry ingredients and mix with a hand beater.
Add the carob chips and stir lightly.
Preheat your oven to 375 degrees. Spoon mixture (teaspoon or tablespoon depending on the biscuit size you wish) on to an ungreased cookie sheet. Place in the oven and bake for about 20 minutes.
Remove when done and leave to cool for about a minute or so before placing on a cookie rack to cool completely.
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