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Dog Treat Recipes

dog treat recipes

Western Ranch Biscuits
Categories: Dog Biscuits

1 package dries yeast
1/4-cup warm water
2 cups warm beef broth
1/4-cup milk
1/2-cup honey
1 egg -- beaten
1/4-cup bacon grease or margarine
1-teaspoon salt
2 1/2 cups flour (white, oat, or rye)
1-cup cornmeal
1-cup wheat germ
2 cups cracked wheat
3/4-cup wheat bran
3/4-cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole-wheat flour -- (approximately)
1-cup beef broth
1/2-teaspoon garlic powder
3 tablespoons oil

In a small bowl, dissolve yeast in warm water. In a large bowl, combine beef broth, milk, honey, egg, bacon grease or margarine, and salt. Add yeast/water mixture and mix well. Stir in flour, corn meal, wheat germ, cracked wheat, wheat bran, oatmeal, and cheese. Add whole-wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand to make stiff dough. Continue to knead for 4 to 5 minutes. Pat or roll to 1/2-inch thickness. Cut into bone shapes and place on a greased baking sheet. Cover lightly and let set (rise) for 30 minutes. Bake in a 350û oven for 45 minutes or until lightly browned on bottom. Prepare topping during last few minutes. Turn off oven heat. Remove biscuits from oven. Immediately dip biscuits in topping. Return them to oven and leave biscuits in oven for several hours or overnight.

dog treat recipes

Dog Bisquits
Categories: Pet food Yield: 24 servings

3/4 c Hot water or meat juices
1/3 c Margarine
1/2 c powdered milk
1/2 tsp Salt
2 tsp Sugar
1 Egg; beaten
3 c 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 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.

dog treat recipes

Bone A Fidos

2 1/4 tsp Dry yeast (or 1 packed Tablespoon compressed fresh Yeast)
1/4 c (liquid measure) warm water
Pinch of sugar
3 1/2 c All-purpose flour
2 c Whole-wheat flour
2 c Cracked wheat OR
1 c Cornmeal
1 c Rye flour
1/2 c nonfat dry milk (lightly Spooned into the cup)
4 tsp Kelp powder
4 c Beef or chicken broth (liquid measure)
1 Large egg
2 tbs. Milk

Equipment: Cookie sheets lined with parchment or aluminum foil; rolling pin; 3-31/2" bone cutter or 2 1/2" round cookie cutter. Place 2 oven racks in the upper and lower thirds of the oven preheat oven to 300F. Sprinkle the dry yeast or crumple the compressed yeast over the water (110F if dry yeast, 100F if compressed yeast). Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes. The mixture should be full of bubbles. If not, the yeast is too old to be useful. In a large bowl, place all the dry ingredients and stir to blend them. Add the yeast mixture and 3 cups
of the broth. Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the second batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into an 18 x 13 x 1/4" rectangle. Cut it into desired shapes, using a 3 - 3 1/2-inch bone cutter or a 2 1/2-inch round cookie cutter. Re-roll the scraps. Repeat the procedure with the remaining dough.
For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies. Bake for 45 to 60 minutes or until brown and firm. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature. The dough must be used immediately. The baked cookies will keep for many months. Allow cookie sheets to cool completely between batches.

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