doggytreats

DOGGY TREATS

These are just a few dog treat recipes I have been making over the years...apparently they are all quite delicious, especially the Liver Cake. I haven't tried them personally...haha...but my dogs, past and present, have gone crazy over them...:)

LIVER CAKE

2 pounds ground raw liver
1/2 cup dry milk powder
2 eggs
2 cups flour
1/2 cup water
1 cup wheat germ
1 T garlic powder or chopped fresh garlic
2 cups cornmeal

You can liquify the liver in a blender or grind it with a meat grinder.
Combine all ingredients to form a stiff dough. Roll out or press with hands on a well greased cookie sheet. Bake at 350 for 30 minutes.
While warm, cut into small squares (about the size of a large dice is adequate). Keep a small supply in a paper bag in the fridge, freeze the rest in plastic bags.

JASON'S DOGGIE BISCUITS

3 1/2 cups unbleached all-purpose flour
2 cups whole-wheat flour
1 cup rye flour
2 cups bulgur (cracked wheat)
1 cup cornmeal
1/2 cup instant nonfat dry-milk powder
4 teaspoons salt
1 envelope active dry yeast
1/4 cup warm water
3 cups chicken broth
1 egg, slightly beaten with 1 tsp milk

Turn oven on to 300. Mix the first 7 ingredients with a wooden spoon in a large bowl.
Dissolve yeast thoroughly in warm water in glass measuring cup. Add to dry ingredients.
Add chicken broth to flour mixture.
Stir until dough forms.
Roll out dough until it is 1/4" thick.
Cut out dog bone shapes from dough.
Place on greased cookie sheets.
Brush dough with egg glaze.
Bake bones for 45 minutes. Turn oven off. Biscuits should remain in oven overnight to harden. Makes 30 large bones.

PUPPY TREATS

Mix 2 jars of strained beef baby food with 1/4 cup skim milk powder and 1/2 cup of of wheat germ. Flatten small balls on a lightly greased cookie sheet and bake at 350 until light brown.

DOG BISCUITS

3 1/2 cups flour
2 cups whole wheat flour
1 cup rye flour
2 cups cracked wheat
2 tsp salt
1 package active dry yeast
2 cups beef stock or consomme
1/2 cup milk
2 large eggs

Preheat oven to 325.
In large bowl, mix together flours, cracked wheat, salt and yeast. Stir in stock, milk and eggs. (The dough will be very stiff and heavy).
Knead with hands until well mixed, then roll out to a thickness of 1/4 to 1', on lightly floured board.
With scissors or sharp knife cut into 1' squares and place on lightly greased cookie sheet. (They don't spread so you can put them close together.)
Bake 45 minutes, turn off oven and leave them in oven overnight or for 8 hours. Store in airtight container.