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Doggie Connection's Recipe Page - Over 130 Recipes for your dog. Cook some home made meals, treats or dog bones for your pet today. A very cute and interesting recipe website to check out.
BISCUITS
Dog Bone Biscuits
Dog Bones
Dog Biscuits Recipe
Pawfect Dog Biscuits
Cheese Biscuits
Gourmet Dog Biscuits
Good Dog Biscuits
Puppy Biscuits
Reward Biscuits
Microwave Dog Biscuits
Dog Biscuits I
Western Ranch Biscuits
Dog Biscuits II
Good Dog Biscuits II
Fido's Fabulous People Biscuits
Glazed Beagle Biscuits
Fido's Ranch Biscuits
Dog Biscuits III
Doggie Treat Biscuits
Dog Biscuits IV
Dog Bone Biscuits
2 eggs
2 Tbl. soy flour
2 Tbl instant nonfat dry milk
1/2 tsp. salt
4 Tbl. water
2 cups stone ground
whole wheat flour
Preheat oven to 350 degrees. Beat the eggs in a bowl. Add the soy flour, wheat germ, dry milk, salt and water and
stir until smooth. Add the whole-wheat flour a little at a time working the dough into your hands. The dough will
be dry and crumbly. Shape the dough into a ball and set aside for 5 min. Turn the dough onto a work surface and pat
it into a rectangle. Cut into slices and place on an ungreased cookie sheet. Bake for 25 min. Turn cookies over and
bake for 25 min. on the other side. Remove and cool on racks.
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Dog Bones
From MasterCook
2 1/2 cups whole-wheat flour
1/2 cup nonfat dry milk -- powdered
1 teaspoon sugar
1 teaspoon salt
6 tablespoons margarine
1 egg Mix ingredients with about 1/2 cup of cold water.
Knead for 3 minutes.
Dough should form a ball.
Roll to 1/2" thick and cut with dog bone cookie cutters (or whatever you prefer).
Bake on a lightly greased cookie sheet for 30 minutes at 350 degrees F.
Optional ingredients: Add powdered chicken or beef bouillon or dried soup greens or dried soup mix. If you add these, I would eliminate the 1t. of salt.
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Dog Biscuits Recipe
2 1/2 cups whole wheat flour
1 tsp brown sugar
1/2 cup powdered milk
6 Tb meat drippings or liquid smoke
1/2 tsp salt
1 egg, beaten
1/2 tsp garlic powder
1/2 cup ice water
Preheat oven to 350 and lightly oil a cookie sheet.
Combine dry ingredients. Add drippings and mix until it resembles corn meal.
Add egg and enough water so dough forms into a ball.
Pat out dough 1/2 inch thick and cut with cookie cutter saving scraps.
Repeat above step until all scraps are used.
Bake 25-30 minutes.
Remove and cool.
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Pawfect Dog Biscuits
Source: Eats 'N Treats for Pets and Their People by Pet Sitters International
2 1/2 c Whole wheat flour
1 ts Sugar
1 ts Salt
6 tb Margarine
1 Egg
1/2 c Skim milk
1/4 c Creamy peanut butter
2 ts water, cold (approx.)
2 Egg whites lightly beaten
Sesame seeds optional
Combine flour, sugar and salt.
With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs.
Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy).
Add egg mixture to flour mixture; stir.
Stir in the water, 1 teaspoon at a time, until the dough forms a ball.
On a lightly floured surface, knead dough for 3 minutes.
Roll dough out to a 1/2-inch-thick rectangle. Cut into desired shapes with a cookie cutter.
Brush with beaten egg whites and, if desired, sprinkle with sesame seeds.
Bake in a preheated 350'F oven until firm and golden, about 30 minutes.
Yield: 3 Dozen
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Cheese Biscuits
1 c Rolled oats
1/3 c Margarine
1 c Boiling water
3/4 c Cornmeal
1 lb Sugar
1 To 2 tsp. chicken or beef flavored instant bouillon
1/2 c Milk
4 oz (1 cup) shredded cheddar cheese
1 ea Egg, beaten
2 c To 3 cups all-purpose OR whole wheat flour.
Heat oven to 325 degrees. Grease cookie sheets.
In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes.
Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter.
Place 1 inch apart on greased cookie sheets.
Bake at 325 degrees for 35 to 45 minutes on until golden brown.
Cool completely. Store loosely covered.
Yields: 3 1/2 cozen large dog biscuits or 8 dozen small dog biscuits.
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Gourmet Dog Biscuits
12-16 ounces raw liver
1 1/2 lb White flour
8 oz Quaker Oats
3 Bouillon cubes, meat or chicken flavored
1 c Water- approx.
2 Eggs, beaten
Preheat oven to 350. Grease 3 cookie sheets.
Chop the liver finely, or put briefly in a blender.
Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver.
Add enough water to make a firm but slightly sticky dough.
Spread evenly on the cookie sheets, about 1/2" thick.
Dip a small dog-cookie cutter in flour before cutting out each portion.
Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.
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Good Dog Biscuits
1 3/4 c Whole wheat flour
1/2 c Oatmeal
1/2 c Cornmeal
1/4 c Liver powder
2 T Brewers yeast powder
1/4 c Bone meal powder
3 T Powdered milk
2 Eggs, lightly beaten
3 T Wheat germ oil (you may substitute bacon drippings or vegetable oil).
1/2 c Water
Preheat oven to 325. In a large bowl or in a food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal and powdered milk.
Stir in the eggs, oil and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth.
Roll or pat it into a rectangle 1/4 to 1/2" thick.
Cut into bone-shaped biscuits with a small knife, or use a cookie cutter. Re-roll the leftover scraps of dough and reshape, until all the dough is used.
Place on a lightly greased cookie sheet and bake for 40-50 minutes until brown and dried through. Cool on a rack.
Yield: about 12 large bones or 24 small bones.
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Puppy Biscuits
1 cup rolled oats
1/3 cup margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 T sugar
1 egg, beaten
1-2 t chicken or beef boullion
1/2 cup milk
4 oz (1 cup) shredded cheddar cheese
2-3 cups all-purpose or whole wheat flour
Heat oven to 325. Grease cookie sheets.
In large bowl, combine rolled oats and boiling water and let stand 10 minutes, stir in cornmeal, sugar, egg, boullion, milk and cheese; mix well.
Add flour a cup at a time until you have a consistency that can be kneaded without being sticky.
Roll out on floured board to about 1/4 inch and cut with bone-shaped cookie cutter. Place on greased cookie sheets and bake 35-45 minutes or until golden.
Cool. Store in the freezer.
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Reward Biscuits
3/4 c Hot Water or Meat Juices
1/2 c Powdered Milk
1 Egg, Beaten
1/3 c Margarine
1/2 Tb Salt (optional)
3 c Whole Wheat Flour
In a large bowl pour hot water over margarine.
Stir in powdered milk, salt and egg.
Add flour 1/2 cup at a time mixing well after each addition.
Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes.
Place on a greased baking sheet and bake at 325 degrees for 50 minutes.
Allow to cool and dry out until hard.
Yields: 10 servings
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Microwave Dog Biscuits
eliteentertainment.simplenet.com/recipes1 c whole wheat flour
3/4 c dry milk
1/4 c cornmeal
1/3 c shortening
1 Tb bouillon granules
1/2 c plain flour
1/2 c quick cooking oats
1 tsp sugar
1 egg, slightly beaten
1/2 c hot water
Combine flour, cornmeal, milk, oats and sugar.
Cut in shortening, add egg, bullion, and hot water.
Knead 5 minutes. and roll in 1/2" thick and cut out to favorite shapes.
Micro at 1/2 power for 5 to 10 minutes, rotating plate.
Yields: 5 1/2 small shapes.
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Dog Biscuits I
eliteentertainment.simplenet.com/recipes3/4 c hot water or meat juice
1/3 c margarine
1/2 c powdered milk
1/2 ts salt
1 egg, beaten
3 c whole wheat flour
Mix all ingredients well and roll in to small logs.
Bake at 325° for about 50 minutes.
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Western Ranch Biscuits
Mastercook.com
1 package dry yeast
1/4 cup warm water
2 cups warm beef broth
1/4 cup milk
1/2 cup honey
1 egg -- beaten
1/4 cup bacon grease or margarine
1 teaspoon salt
2 1/2 cups flour (white, oat, or rye)
1 cup cornmeal
1 cup wheat germ
2 cups cracked wheat
3/4 cup wheat bran
3/4 cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole wheat flour
Topping
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil
In a small bowl, dissolve yeast in warm water.
In a large bowl, combine broth, milk, honey, egg, bacon grease or margarine, and salt.
Add yeast/water mixture and mix well.
Stir in flour, corn meal, wheat germ, cracked wheat, wheat bran, oatmeal, and cheese. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand to make a stiff dough.
Continue to knead for 4 to 5 minutes.
Pat to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet.
Cover lightly and let set (rise) for 30 minutes.
Bake at 350 for 45 minutes or until lightly browned on bottom.
Prepare topping during last few minutes. Turn off oven heat. Remove biscuits from oven. Immediately dip biscuits in topping. Return them to oven and leave biscuits in oven for several hours or overnight.
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Dog Biscuits II
Mastercook.com
3 c Whole wheat or rye flour
3 c Uncooked oatmeal
1/2 c Plain wheat germ
6 Tb Margarine
1/4 c Molasses
1 c Evaporated milk
1 c Water
Mix together the first 3 ingredients. Then thoroughly mix in the last 4 ingredients.
Dough will be stiff. Chill for a half hour.
Roll rounded teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake for 1 hour at 300F.
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Good Dog Biscuits II
Meal-Master (tm) v.8.03
1 3/4 cups whole wheat flour
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup liver powder
2 Tb brewer's yeast powder
1/4 cup bone meal powder
3T powdered milk
2 eggs, lightly beaten
3T wheat germ oil (may use bacon drippings or vegetable oil)
1/2 cup water
Preheat oven to 325.
Combine flour, oatmeal, cornmeal, liver powder, yeast, bone meal and powdered milk.
Stir in eggs, oil and water and mix thoroughly. Dough will become stiff and dry.
Roll or pat to 1/4" or 1/2" thick on a lightly floured surface or pastry cloth and cut into shapes using cookie cutters.
Repeat above process until all scraps are gone.
Bake for 40-50 minutes until brown and dried through.
Cool.
Yields 12 large cones or 24 small bones.
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Fido's Fabulous People Biscuits
Mastercook.com
1/4 cup hot water
8 cubes chicken bouillon
1 package dry yeast
1 tsp sugar
1 1/2 cups tomato juice
2 cups all-purpose flour
2 cups wheat germ
1 1/2 cups whole wheat flour
Preheat oven at 300.
Pour water in a bowl and add sugar and yeast and let stand for 5 minutes.
Add the bouillon cubes and crush with a fork and stir in.
Add tomato juice, 1 cup flour and wheat germ and stir to form a smooth batter.
Stir in remaining flour and whole wheat flour making the dough dry and stiff.
Roll a couple of handfuls of dough on a floured surface.
Roll out with rolling pin to 1/4" thick. It dough is too sticky add a little more flour.
Use people shape cutters. Repeat process until all of the dough is used.
Bake for about an hour.
Let dry in turned-off oven for about four hours.
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Glazed Beagle Biscuits
Mastercook.com
2 teaspoons beef bouillon granules
1/3 cup oil 1 cup boiling water
2 cups rolled oats
3/4 cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg -- beaten
1 cup rye flour
2 cups white flour
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil
Add bouillon and oil to boiling water then add oats.
Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg.
Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky.
Roll out to about 1/4 inch thick and cut into bone shapes.
Place on a greased baking sheet. Spoon topping over biscuits.
Turn them over and repeat with other side. Bake at 325 for 45 minutes or until lightly browned on bottom.
Turn off the oven and leave biscuits in until cool.
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Fido's Ranch Biscuits
Mastercook.com
10 1 pk Dry Yeast
2 c Warm Chicken or Beef Broth
1/4 c Margarine or Hamburger. Grease
1 Egg, Beaten
2 c All Purpose Flour
1 c Wheat Germ
4 c Whole Wheat Flour
1/2 c Warm Water
1/2 c Powdered Milk
1/4 c Honey
1/4 Tb Salt
1 c Cornmeal
2 c Cracked Wheat
In small bowl, dissolve yeast in warm water.
In large bowl combine broth, powdered milk, margarine, honey, egg and salt.
Add yeast/water and mix well.
Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well.
Add whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky.
Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes.
Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night.
Yields: 3 1/2 pounds.
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Doggie Biscuits
Meal-Master (tm) v.8.03
1 1/2 c Flour
1 1/2 c Whole wheat flour
1 c Rye flour
1 c Oats
1 c Cornmeal
1/4 c Liver powder*
1 tsp Salt
1 tsp Garlic powder
1 Egg
1/2 c Vegetable oil
1 3/4 c Beef broth
Mix dry ingredients in a large bowl. Add egg,oil and beef broth.
Mix the dough, adding enough additional flour to make a dough that can be rolled.
On a floured surface, roll to 1/2" thickness, then cut with cookie cutter into desired shapes.
Prick with a fork halfway through each biscuit and bake on foil-covered cookie sheets for 2 hours at 300.
Turn the heat off but keep the biscuits in the oven until hardened.
Store up to 3 months in plastic bag in refrigerator.
*Liver powder available in health food stores.
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Dog Biscuits III
Meal-Master (tm) v.8.03
3/4 c Hot water or meat juices
1/3 c Margarine
1/2 c Powdered milk
1/2 tsp Salt
2 tsp Sugar
1 Egg, beaten
3 c Whole wheat flour
Pour hot water or juice over margarine.
Add powdered milk, salt, sugar, and egg.
Gradually add flour, about 1/2 C. at a time till you have a stiff dough.
Knead 3-4 minutes. Roll out 1/2" thick and cut into shapes.
Bake in 325 degree oven for 50 minutes.
Yields: 24 servings
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Doggie Treat Biscuits
Meal-Master (tm) v.8.03
2 1/2 c whole wheat flour
1/2 c powdered milk
1/2 tsp salt
1/2 tsp garlic powder
1 tsp brown sugar
6 Tb butter
1 egg, beaten
1/2 c ice water
Butter, margarine, shortening or meat juices may be added
Combine flour, milk, salt, garlic powder and sugar.
Cut in butter until mixture resembles cornmeal.
Mix in egg and add enough water to make a ball.
Pat dough to 1/2 inch thick on a lightly oiled cookie sheet.
Cut out shapes with a cookie cutter and bake on cookie sheet for 25 minues at 350.
Remove and cool.
To vary the flavor and texture, at the time the egg is added, add any of the following: 1 cup pureed cooked green vegetables or carrots; 6 Tb whole wheat flour or rye kernels; 3 Tb liver powder (last two items available in health food stores.
Yields: 12 Servings
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Dog Biscuits IV
Mastercook.com
1 package dry yeast
1/4 cup warm water
1 pint chicken stock
3 1/2 cups unbleached flour
2 cups whole-wheat flour
1 cup rye flour
2 cups cracked wheat -- or wheat germ
1/2 cup dry milk 1 teaspoon salt -- optional
1 egg
1 tablespoon milk
Beat egg with 1T milk. Dissolve yeast in 1/4 cup warm water.
Add to chicken stock. Combine all dry ingredients. Add chicken stock mixture.
Knead on a floured surface for about 3 minutes, working into a stiff dough.
Roll out to a thickness of 1/4 inch. Cut into bars or with a cookie cutter.
Brush with egg/milk wash and place on cookie sheets.
Bake in 300 degree oven for about 45 minutes.
Turn off heat and leave biscuits in oven overnight.
Yield: 4 to 5 dozen bars.
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COOKIES
Baby Food Doggie Cookies
Baby Food Soft Doggie Cookies
Bone a Fidos Cookies
Canine Cookies
Cheese Bone Dog Cookies
Dog Cookies
Dog Biscuit Cookies
Cheese Cookies With Frosting
Baby Food Doggie Cookies
Meal-Master (tm) v.8.03
3 Jars Baby Food -- beef, chicken or carrots (or other vegetables)
1/4 C Cream Of Wheat Chicken
1/4 C Dry milk powder
Combine ingredients in bowl and mix well.
Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350 degree oven for 15 minutes until brown.
Cool on wire racks and STORE IN REFRIGERATOR.
Also freezes well.
May substitute cream of wheat for wheat germ and use tablespoon to make cookie sized drops on plate. Microwave for 4 minutes on Medium High. Suggested keeping an eye on them in microwave and perhaps start out for only 3 1/2 minutes. They do come out soft.
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Baby Food Soft Doggie Cookies
Meal-Master (tm) v.8.03
3 2 1/2 oz. each jars of baby Food: either beef or chicken
1/4 c Dry milk powder
1/4 c Wheat germ
Combine ingredients in a bowl and mix well.
Roll into small bails and place on well-greased cookie sheet.
Flatten slightly with a fork. Bake in preheated 350 oven for 15 minutes or until brown. Cool on wire racks and STORE IN REFRIGERATOR...also freezes well.
Cookies are soft and chewy........
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one a Fidos Cookies
Meal-Master (tm) v.8.05
From: Rose's Christmas Cookies by Rose
2 1/4 tsp Dry yeast (or 1 -packed Tablespoon compressed fresh Yeast
1/4 c (liquid measure) -warm water
Pinch of sugar
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Cracked wheat or 2 Tb milk
1 c cornmeal
1 c Rye flour
1/2 c Nonfat dry milk -(lightly Spooned into the cup)
4 tsp Kelp powder
4 c beef or chicken -broth (liquid measure)
Glaze -- 1 Large egg
Preheat oven to 300F.
Sprinkle the dry yeast or crumple the compressed yeast over the water (110F if dry yeast, 100F if compressed yeast).
Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes. The mixture should be full of bubbles. If not, the yeast is too old to be useful.
In a large bowl, place all the dry ingredients and stir to blend them.
Add the yeast mixture and 3 cups of the broth.
Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the second batch of dough covered with a moist towel while shaping and cutting the first.)
Roll out the dough into an 18 x 13 x 1/4" rectangle. Cut it into desired shapes, using a 3 - 3 1/2-inch bone cutter or a 2 1/2-inch round cookie cutter.
Reroll the scraps. Repeat the procedure with the remaining dough.
For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies.
Bake for 45 to 60 minutes or until brown and firm. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature.
The dough must be used immediately. The baked cookies will keep for many months. Allow cookie sheets to cool completely between batches.
Christmas Yield: 80 servings
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Canine Cookies
Meal-Master (tm) v.7.07
1 1/2 c Milk powder
1 Egg, well beaten
2 1/2 c Flour
1/2 tsp Garlic/onion salt
1 1/2 tsp Brown sugar
1/2 c Water
6 Tb Gravy (100ml)
Baby food meat
Combine and shape into ball and roll on floured board.
Use extra flour if needed. Cut.
Bake at 350F for 25-30 minutes.
Cool. Should be hard.
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Cheese Bone Dog Cookies
Mastercook.com
2 c Unsifted all-purpose flour
1 1/4 c Shredded cheddar cheese
2 cloves Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tb Water (up to 5 tbs.)
Preheat oven to hot (400 degrees)
Combine flour, cheese, garlic and vegetable oil in container of food processor.
Cover, whirl until mixture is consistency of coarse meal.
With machine running, slowly add water until mixture forms a ball.
Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps.
Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely.
Refrigerate in airtight container.
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Dog Cookies
Meal-Master (tm) v.8.03
1 c Beef, chicken or vegetable --stock
1 c Bread OR all-purpose flour
1 c Whole wheat or rye flour --OR other dark flour
1 c Bulgar wheat
1/4 c Non-fat dry milk powder
1/2 tsP Salt
1 1/2 tsP Yeast
Combine all ingredients. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal.
Cover with clean kitchen towels and let rise in warm place about 45 minutes.
Bake at 325-degrees for 45 minutes.
When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container.
Yield: 30 Cookies
