Quiltingboard Forums - treats for the dogs

FLEA FIGHTER FINGERS

This dough is very easy to handle. It makes a nice, dark biscuit and helps your pet repel fleas because of the presence of brewer’s yeast. Makes about 100 small cookies.

2 beef bouilon cubes ( I add 4 to combat the brewer’s yeast)

1 3/4 cups boiling water

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1 cup rye flour

1 cup quick cooking rolled oats

1 cup cornmeal, stone ground

1/4 cup brewer’s yeast ( debittered)

2 tbps garlic powder ( I double this to combat brewers yeast.)

1/2 cup vegetable oil

1 egg well beaten

1. In a 2 cup measuring cup, dissolve bouillon cubes in boiling water and set aside until at room temperature.

2. In a large mising bowl, combine dry ingredients. Make a well in the flour mixture and gradually stir in oil, egg and bouillon until well blended.

3. Divide dough into 2 balls, so it is easy to work with. Knead each dough ball on a floured surface, about 3-4 minutes. With rolling pin, roll dough to between 1/4 and 1/2 “ thickness. Cut into bite size pieces or use cookie cutter.

4. Line baking sheet with foil. Bake 1 1/2 hours at 300 F. Cool on rack until hard and store at room temperature, in a container with a loose fitting lid.

My dogs (Nessie and Fritzie ) enjoy my additions to this
recipe. Without the doubling of beef cubes and garlic
they did eat them, but prefer the extra taste ones.
It seems to hide the brewer’s yeast.

But then
I have gourmet dogs,who prefer people cookies
to Milk Bone ones.

PLAQUE BUSTER BISCUTS

This biscut has a very hard, crunch texture that will help scape the build-up
of plaque off your dog’s teeth. Makes about 70 cookies.

3/4 cup Powdered skim milk

1/2 cup Cornmeal, stone ground

1/4 cup bulghar wheat (bulgar) - Looks like ground up sand
Health food store should have it.

2 1/4 cups Whole wheat flour

1 cube chicken bouillon cube

1 1/2 cups boiling water

1 cup quick cooking rolled oats

1 egg beaten

1. In a mixing bowl, cobine powdered skim mild, cornmeal, bulghar wheat and
flour and set aside.

2. In a lare mixing bowl, dissolve bouillon cube in boiling water. Add rolled oats and let
stand, about 5 minutes. Then stir in beaten egg.

3. Gradually stir in dry ingredients, half a cup at a time, until well blended. The last few
cupfuls, blend with your hands.

4. Divide dough into 2 balls, Knead each dough ball on floured surface for about 5 minutes

5. Roll out dough in 1/4” to 1/2” Thickness. Line baking sheet. Cut with cookie cutter or in
pieces with knife.

6. Bake 50 minutes at 325 F (160C).

7. Turn oven off and let bisuits cool several hours or overnight in oven.

8 Store at room temperatures in a container with loose fitting lid.

WAN NA spoil your pet.

XMAS PEANUT BUTTER

HOLIDAY SHORTBREAD

Dough is a little trick to work with at first, but makes a perfectly formed
golden doggie shortbread. Makes about 55 cookies

1 1/2 cups Whole Wheat Flour

1/2 cup All Purpose Flour

1 Tbsp Baking Powder

1 cup Peanut Butter ( smooth or crunky)

3/4 cup Milk

1. In a large mixing bowl, combine flour and baking powder.

2. In a small bowl, whisk peanut butter and milk until smooth.

3. Make a well in the flour mixture until well blended.

4. Use hands to work dough into 2 pliable balls. The warmth from your hands will help make the dough more workable.

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

6. With a rolling pin, roll out to 1/4” and 1/2” Thickness.

7. Cut with cookie cutter. Line baking sheet with foil

8. Bake 15 minutes a 400 F (200 C)

9. Cool on rack and store in sealed, plastic bags in the refrigerator.

CHUBBY BITES

FOR THE CHUBBY ONES

A STIFF DOUGH THAT MAKES A TOASIE BROWN CRUNCH TREAT

Low fat Munchies

2 cups Whole Wheat flour

1/2 cup All purpose flour

1/4 cup corn meal, stone ground

1/4 cup Quick cooking rolled oats.

1 1/2 to 2 tsp Garlic Powder

2 Tbsps Vegetable oil

2 egg Whites

1/4 cup Molasses

1/4 cup Skim Milk

2 tbps Cold Water

1. In a large mixing bowl, cobine flour, cornmeal, rolled oats and garlic powder.

2. In a small bowl, whisk oil, egg whites, molasses, milk and water.

3. Make a well in the flour mixture and gradually stir in egg mixture until
well blended.

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

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

6. Roll out dough 1/2” Thicknes. Cut with knife or cookie cutter. Line
sheet with foil

7. Bake 30 minutes at 350 F (180 C). Turn oven off and let the biscuits harden for an 1 hour in the oven. Cool on a rck and store loose fitting lid
lid container.

CHEAPIES FOR THE WALLET

Nessie and Fritzie love these
More like Milk Bones (very dry)

1/3 cup Margarine or butter softened

3 cups Whole Wheat Four

1/2 cup Powdered shim milk

1 tsp Garlic Powder

3/4 cup Water at room temperature

1 egg beaten

1. In a large mixing bow, cream marginge and flour with a pastry cutter
and set aside.

2. In a small bowl, dissolve powdered skim milk and garlic powder in water
and whisk in beaten egg.

3. Make a well in flour mixture and stir in egg mixture gradually until blended.

4. Knead dough on floured surface, about 4 minutes, until dough sticks
together and is easy to work with.

5. Roll to 1/4 “ or 1/2” Thickness, line baking sheet with foil, lightly grease. Cut with cookie cutter or knife.

7. Bake at 325 F (160C) for 50 minutes. Cool on a rack until hard then store at room temperature in a container with a loose fitting lid.

CHEWY MORSELS
Ideal for the older dog and the busy working MOM or DAD

2 cubes Chicken bouillon ( can be doubled for more taste.)

1 cup Boiling water

2 cups Whole Wheat Flour

1/2 cup Cornmeal, Stone ground

1 1/2 cups Powdered skim Milk

1 cup Quick cooking rolled oats

1/2 cup Vegetable oil

2 eggs Beaten

1. In a measuring cup, dissolve cubes in boiling water and set aside until at room temperature.

2. Mix all dry ingredients in a large bowl.

3. Gradually mix in oil, eggs and bouillon into the flour mixture.

4. Knead dough for about 5 minutes until dough stick together and is easy to work with
on a floured surface.

5. Roll out dough to 1/4” - 1/2” thickness cut with cookie cutter or knife.

6. Place on a micro proof surface into the microwave.

7. Microwave 5 minutes a medium heat. Carefully turn each biscuit over. Microwave
for another 2-5 minutes.

8. Cool on rack and store in sealed plastic bags in the refrigerator.