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Dog Biscuit Recipes: Why Not Make Your Own?

Dog Biscuit Recipes: Why Not Make Your Own?

Dog Biscuit Recipes – Why Not Make Your Own?

Dog Biscuit Recipes ensure you know exactly what’s in your dog’s treats!  Within our research about pet foods, reading up on the ingredients made our hair curl.  Therefore we made the decision that we would never againDog Biscuit Recipes buy commercially produced dog treats.  In order to be fully confident about ingredients, we decided to make our own!  And so began our search for dog treat recipe books.  We’ve never bought any more cutely shaped, multi-coloured biscuits.  We’ve not been tempted to purchase treats whose ingredients we didn’t recognise and often couldn’t pronounce!

One of our favourite recipe books is: MacPherson’s K-9 Cookbook: Easy-to-make Dog Biscuit Recipes from which the following recipes were taken. 

I hope your dog enjoys them as much as Maggie and Henry did, and Maverick, Cookie and Georgie do – along with all our Home Boarding Guests:

BOWSER’S RANCH-STYLE BEEF BONES

Ingredients:

  • 1 lb (500g) lean ground beef
  • 2 eggs, beaten
  • 3 cups (750 ml) all purpose flour
  • 1 cup (250 ml) quick cooking rolled oats
  • 1 cup (250 ml) water

Method

  1. In a blender or food processor, combine beef and beaten eggs until well blended and set aside.
  2. In a large mixing bowl,  combine flour and rolled oats.  Gradually mix in beef mixture with your hands, until well blended.
  3. Add water and stir to form a sticky dough
  4. Divide dough into 2 balls, so it is easy to work with.
  5. Knead each dough ball on a well floured surface, about 2 minutes, adding flour until the dough is no longer sticky.
  6. With a rolling pin, roll dough to between ¼” and ½” thickness.
  7. Cut out and place on a lightly greased baking sheet.
  8. Bake 1 hour at 350°F (180°C).
  9. Cool on a rack and store, at room temperature, in a container with a loose-fitting lid.

RAINBOW TREATS

Ingredients:

  • 1 cup (250 ml) canned mixed peas and carrots, drained
  • 2½ cups (625 ml) whole wheat flour)
  • ½ cup (125 ml) powdered skim milk
  • 1 tsp (5 ml) garlic powder
  • 6 Tbsps (90 ml) vegetable oil
  • 1 egg, beaten
  • ½ cup (125 ml) ice water

Method

  1. In a blender or a food processor, puree carrots and peas and set aside.
  2. In a large mixing bowl, combine flour, powdered skim milk, and garlic powder
  3. Make a well in the flour mixture and gradually stir in pureed vegetables, oil, beaten egg and ice water until well blended.
  4. Divide dough into 2 balls, so it is easy to work with.
  5. Knead each dough ball on a floured surface, about  2 minutes.
  6. With a rolling pin, roll dough to between ¼” and ½” thickness.
  7. Cut out and place on a baking sheet, lined with foil.
  8. Bake 15 minutes at 350°F (180°C). Remove from oven and carefully turn each biscuit over.  Continue baking another 25 minutes.
  9. Cool on a rack and store, at room temperature, in a container with a loose-fitting lid.

GOURMET FOOD PROCESSOR BISCUITS

Ingredients:

  • ¼ cup (50 ml) water
  • 2 eggs
  • 2 cups (500 ml) all purpose flour
  • 3 cups (325 ml) sharp cheddar cheese, shredded
  • ½ cup (125 ml) vegetable oil

Method:

  1. In a small bowl, whisk water and eggs together.
  2. In the bowl of a food processor, equipped with a steel blade, add flour, cheese and vegetable oil. Pulsate for about 5 seconds. Scrape sides of bowl.  Pulsate another 5 seconds.  Mixture should have the texture of coarse meal.
  3. With the machine running, drizzle in egg mixture until forms a ball.
  4. Divide dough ball into 2 balls, so it is easy to work with.
  5. Knead each dough ball on a floured surface, about 3 minutes.
  6. With a rolling pin, roll dough to ¼” thickness.
  7. Cut out and place on a baking sheet, lined with foil.
  8. Bake 15 minutes at 400°F (200°C). Remove from oven and carefully turn each biscuit over.  Continue baking another 10 minutes.
  9. Cool on a rack and store, at room temperature, in a container with a loose-fitting lid.?