Post by Kathy on Feb 21, 2006 3:12:12 GMT -5
PET TREAT RECIPES
PARSLEY AND SAGE DOG BISCUITS
4 C. whole wheat flour.
5 drops Rosemary essential oil
2 oz Rosemary leaves.
1 /2 C. fresh sage, chopped
1 C. barley flour
1/ 3 C. parsley, chopped
1 C. cornmeal
3 C. water
2 C. freshly cooked millet.
2 tsp. Soy sauce
1 /2 C. nutritional yeast.
2 eggs separated ( stir yolks into mixture and
reserve whites for glazing biscuits later.)
1 /2 C. dry skim milk
Mix all ingredients together, excluding the egg whites. Dough will be firm.
Shape into mini hamburger patties, and place on lightly oiled cookie sheet
Bake at 320 degrees for forty minutes.
Turn off the oven and leave biscuits inside for an additional 30 minutes.
Glaze with slightly stiffened egg whites.
Bake for 5 min at 325
Your dogs will love them.
Even our cat snatches one now and then.
An added benefit of these dog cookies is that they will sweeten and improve your dogs breath and help keep the teeth clean.
Peanut Butter Dog Biscuits
2 cups whole wheat flour.
1/4 cup vegetable oil
1 cup Wheat Germ.
1 cup water
1 cup Peanut Butter.
1/2 tsp salt.
1 egg
Preheat oven to 350 degrees, combine flour, wheat germ, and salt in a large bowl.
Mix in Peanut Butter, egg, oil and water.
Roll out dough on a lightly floured surface to about 1/2 inch thick.
Cut out biscuits with a cookie cutter.
Transfer biscuits to an ungreased baking sheet and bake for 15 minutes to 30 minutes depending on your oven.
Biscuits should be hard when completely cooked.
Store in an airtight container.
Tuna Dog Biscuits
2 six ounce cans of tuna in oil
1 1/2 cup of water
2 cups of cornmeal.
2/3 cup of vegetable oil
2 cups flour
1/2 tsp. salt.
Preheat oven to 350 degrees.
Drain oil from tuna.
Combine cornmeal, flour and salt in a large bowl and mix.
Add drained tuna, water and vegetable oil; mix thoroughly.
Roll out dough on lightly floured surface to about 1/2 inch thickness; cut our biscuits with a cookie cutter. Transfer to an ungreased baking sheet.
Bake for 15 to 30 minutes depending on your oven.
Biscuits should be hard and crunchy.
Store in an airtight container in the refrigerator(the tuna will spoil if they are not refrigerated)
THESE RECIPES CAME FROM BLACK CREEK KENNELS HOME PAGE
PARSLEY AND SAGE DOG BISCUITS
4 C. whole wheat flour.
5 drops Rosemary essential oil
2 oz Rosemary leaves.
1 /2 C. fresh sage, chopped
1 C. barley flour
1/ 3 C. parsley, chopped
1 C. cornmeal
3 C. water
2 C. freshly cooked millet.
2 tsp. Soy sauce
1 /2 C. nutritional yeast.
2 eggs separated ( stir yolks into mixture and
reserve whites for glazing biscuits later.)
1 /2 C. dry skim milk
Mix all ingredients together, excluding the egg whites. Dough will be firm.
Shape into mini hamburger patties, and place on lightly oiled cookie sheet
Bake at 320 degrees for forty minutes.
Turn off the oven and leave biscuits inside for an additional 30 minutes.
Glaze with slightly stiffened egg whites.
Bake for 5 min at 325
Your dogs will love them.
Even our cat snatches one now and then.
An added benefit of these dog cookies is that they will sweeten and improve your dogs breath and help keep the teeth clean.
Peanut Butter Dog Biscuits
2 cups whole wheat flour.
1/4 cup vegetable oil
1 cup Wheat Germ.
1 cup water
1 cup Peanut Butter.
1/2 tsp salt.
1 egg
Preheat oven to 350 degrees, combine flour, wheat germ, and salt in a large bowl.
Mix in Peanut Butter, egg, oil and water.
Roll out dough on a lightly floured surface to about 1/2 inch thick.
Cut out biscuits with a cookie cutter.
Transfer biscuits to an ungreased baking sheet and bake for 15 minutes to 30 minutes depending on your oven.
Biscuits should be hard when completely cooked.
Store in an airtight container.
Tuna Dog Biscuits
2 six ounce cans of tuna in oil
1 1/2 cup of water
2 cups of cornmeal.
2/3 cup of vegetable oil
2 cups flour
1/2 tsp. salt.
Preheat oven to 350 degrees.
Drain oil from tuna.
Combine cornmeal, flour and salt in a large bowl and mix.
Add drained tuna, water and vegetable oil; mix thoroughly.
Roll out dough on lightly floured surface to about 1/2 inch thickness; cut our biscuits with a cookie cutter. Transfer to an ungreased baking sheet.
Bake for 15 to 30 minutes depending on your oven.
Biscuits should be hard and crunchy.
Store in an airtight container in the refrigerator(the tuna will spoil if they are not refrigerated)
THESE RECIPES CAME FROM BLACK CREEK KENNELS HOME PAGE