Apple Cheddar Biscuits (everyday dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 1 dozen biscuits

Ingredients

1 cup whole wheat flour
1 cup barley flour
½ cup rolled oats
½ teaspoon baking powder
½ teaspoon salt
½ cup cheddar cheese, shredded
¼ cup apples, chopped fine
13 cup applesauce
¼ cup walnut oil

Directions

Preheat oven to 350°F. In a large bowl sift together the dry ingredients, flours, oats, baking powder and salt. In another mixing bowl whisk together the wet ingredients; cheese, apples, applesauce and oil. Slowly incorporate the dry goods into the wet a little at a time, stirring as you go. Form the dough into a ball and knead lightly. Roll out dough on lightly floured surface and cut with a dog biscuit cookie cutter. Place the biscuits on a baking sheet lined with parchment paper and bake for 15 minutes or until golden brown. Cool and let stand to harden overnight. Store in an airtight container in the refrigerator for up to three weeks.

Beef Flavored Sweet Potato Chew (chew dog treats)

May 7th, 2011 § 0 comments § permalink

Makes about 10 chews

Ingredients

½ pound beef bones
2 cups water
¼ cup tamari or soy sauce
1 medium sweet potato, washed and scrubbed

Directions

Preheat oven to 225°F.

In a medium sauce pan combine bones, water and tamari and plate on a medium boil for about 10 minutes. Discard the bones and continue to cook on a medium boil until the liquid reduces by more than half, about 10 minutes. When there is approximately ½ cup beef stock left take to heat. Using a mandolin slice the sweet potato (the long way) into thin slices. (You can also use a knife but the slices need to be as thin as possible). Plan the sweet potatoes in a shallow baking dish and cover with the beef stock liquid. Let stand a few minutes, flip over and let stand a few more. Place the beefed sweet potatoes on a baking sheet lined with parchment paper. Place in the pre-heated oven for about 3½ hours, making sure to flip over at least once or twice during the process. Once removed from the oven, allow to cool at room temperature for at least 4 hours. Place in an airtight container or zip lock bag and store in the refrigerator for up to 3-4 weeks.

Blueberry Banana Oatmeal Cookies (allergen dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

2 cups whole wheat flour
23 cup wheat germ
2 tablespoons flax seeds
1 medium banana, mashed
½ cup fresh blueberries, mashed
1 cup milk, skim (almond milk can be substituted)
3 tablespoons honey
1 cup rolled oats

Directions

Preheat oven to 350°F.

In a medium mixing bowl, combine flour, wheat germ and flax seeds and mix well. In another large mixing bowl combine, mashed banana, mashed blueberries, milk and honey and mix until smooth. The mixture will be semi lumpy but try and get it as smooth as possible. Slowly add the flour mixture to the batter stirring until all mixed in. Add the rolled oats and stir until a thick cookie dough is formed. Drop by spoonfuls onto a greased cookie sheet, gently smashing down the dough balls to a flat circular cookie shape. Place in a pre-heated oven for 15 minutes or until golden brown. Allow to sit for about 12-14 hours to harden. Keep in an airtight container in the refrigerator for up to three weeks.

Peanut Butter Bacon Biscuits with Carob Icing (everyday dog treats)

May 7th, 2011 § 0 comments § permalink

Makes about 12-18 3 inch biscuits

Ingredients

2 cups whole wheat flour
¼ cup buckwheat flour
1 tablespoon powdered milk
2 tablespoons flax seeds
¼ cup wheat bran
2 teaspoons baking powder
1 teaspoon salt
½ cup peanut butter (heated up to soften)
¼ cup bacon, crumbled
2 tablespoons bacon grease
1 egg, beaten
¾ cup water
8 ounces carob

Directions

Preheat oven to 350°F. In a large bowl sift together the dry ingredients, flours, flax, wheat bran, baking powder and salt. In another mixing bowl whisk together the wet ingredients; peanut butter, bacon, egg, and water. Slowly incorporate the dry goods into the wet a little at a time, stirring as you go. Form the dough into a ball and knead lightly. Roll out dough on lightly floured surface and cut with a dog biscuit cookie cutter. Place the biscuits on a baking sheet lines with parchment paper and bake for 15 minutes or until golden brown. Cool and let stand to harden overnight. Dip the cooking in melted carob on one side of the biscuit and let the carob harden. Store in an airtight container in the refrigerator for up to three weeks.

Turkey Jerky (travel dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 3 cups of treats

Ingredients

2 pounds turkey breast, sliced thin
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons soy sauce or tamari
¼ cup water
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh chives, chopped fine

Directions

Pound the sliced turkey breasts with a meat pounder until thin. Set aside. In a small mixing bowl whisk together, garlic, honey, soy sauce and water, add the herbs and stir. Add the turkey slices and mix together. Cover and refrigerate for 24 hours.

Preheat oven to 175°F.

Drain the sliced dry from the turkey and pat turkey slices dry. Lie flat on a baking sheet covered with parchment paper and place in the oven for 3 hours. After 3 hours flip over turkey slices and cook another 3-4 hours or until completely dry and leathery. Let stand for a few hours and then cut into bite or treat size pieces. Store in an airtight container for up to one month.

Zucchini Carrot Cakes (weight management dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 2 dozen mini cakes

Ingredients

2 eggs
1 small zucchini, shredded
1 small carrot, shredded
2 tablespoons pumpkin-seed oil or sunflower oil
¼ cup milk, skim
¼ cup pumpkin seeds
¾ cup whole-wheat flour
½ teaspoon baking powder
½ teaspoon cinnamon
1 pinch salt

Directions

In a medium mixing bowl whisk together the eggs, zucchini, carrots and pumpkin seeds and milk until smooth and creamy. Add the pumpkin seeds and mix and set aside. In a smaller mixing bowl combine the flour, baking powder, cinnamon and the salt and mix well. Slowly add the dry goods to the wet a little at a time until combined and batter like constancy. Place by spoonfuls onto a greased cookie sheet (or lined with parchment paper) bake little mini cakes in the preheated oven for 10-15 minutes or until golden brown and a toothpick interested in each cake comes out clean. Allow to cool, store in a airtight container in the refrigerator for up to 3 weeks.

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