Johnnie's Peanut Butter Cookies
1 can moist dog food
1 cup Crunchy Peanut Butter
1/2 cup Sour Cream
1 Tbsp vanilla extract
1/2 cup Flour
1 1/2 cups dry dog food, chopped (optional)
-Mix all ingredients except dry dog food. When everything is mixed together well, spread on a cookie sheet.
-Sprinkle with dry dog food.
-Bake for 15 to 20 minutes at 300; let cool, break into pieces and enjoy.
(Above recipe obtained from dogpark.com)
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Favorite Dog Biscuits
3 cups whole wheat flour
2 cups multi-grain oatmeal or old-fashioned oats
1/4 cup wheat germ
1/4 cup nonfat dry milk powder
1 1/4 cups water
1 large egg (or omit and use water - see note above)
1/2 teaspoon garlic powder
peanut butter to taste
Adjust a rack in the lower third of the oven and preheat to 275 degrees. Line baking sheet with parchment paper. Toss the flour, oats, wheat germ and powdered milk in a large bowl to blend thoroughly. Blend water, peanut butter and egg in a food processor or blender until smooth. Add garlic to dry ingredients, then add all dry ingredients to wet and stir until blended.
Dough will be stiff, so use your hands- it will be easier. roll or pat dough into a 1/2 inch thickness, cut our biscuit shapes with a 3-inch bone shape cookie cutter. Reroll scraps and continue until dough is gone. Place cookies on baking sheet and bake for about 90 minutes. For crisper, drier biscuits bake a total of three hours.
Store well-dried biscuits in an air-tight container - leave the container open for a few days to make sure they are completely dry.
Makes three dozen delicious biscuits
(Above recipe obtained from dogpark.com)
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Harold's Oatmeal Crunchies
Dry Oatmeal
Peanut Butter
-Mix oatmeal and peanut butter in a bowl until the oatmeal clumps into balls.
-Roll the mixture into small balls and place on a cookie sheet.
-Freeze overnight or until hard.
(Above recipe obtained from dogpark.com)
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Augie's Cheese Oatmeal Delights
4 1/2 cups all-purpose flour
1 cup oatmeal
1/2 cup cheese, melted
1/3 cup vegetable oil
1 can vegetable broth (low-sodium is good)
-Preheat the oven to 300.
-Mix dry ingredients, then add oil, broth and melted cheese.
-Mix until dough hold together in a ball and roll out 1/2 inch thick.
-Cut out with cookie cutter.
-Bake for 25 to 30 minutes.
-Cool completely on a rack (or leave them in the oven overnight - no heat - to make them crunchy).
-Makes about 3 dozen medium or 4 dozen small cookies, guaranteed to disappear quickly!
(Above recipe obtained from dogpark.com)
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Tasty Dog Biscuits
3 Cups parsley
1/4 Cup carrots minced
2 Tbsp. parmesan
2 Tbsp. olive oil
Pinch of garlic
Pinch of salt
Pinch of black pepper
3 Cups whole wheat flour
Dash of bran
2 tsp. baking powder
1 Cup water
Mix ingredients together. Add baking powder. Add water. Knead together until mixture is crumbly, not mushy. Add water if needed to get desired consistency. Roll to 1/2 inch thickness and cut into shapes. Bake for 20 minutes at 400 degrees.
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Peamutt Butter Cookies
Linus and Lucy LOVED these and they're easy to make:
2 Tablespoons corn oil
1/2 cup peanut butter
1 cup water
1 cup whole wheat flour
2cups white flour
Preheat oven to 350 degrees. Combine oil, peanut butter, and water. Add flour, one cup at a time, then knead into firm dough. Roll dough to 1/4" thichness and cut with cookie cutter. Place on an ungreased cookie sheet. Bake at 350 degrees for 20 minutes. Makes 2 1/2 dozen.
(recipe from "The Doggy Bone Cookbook" by Michele Bledsoe)
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Canine Carrot Cookies
2 Cups carrots
2 eggs
2 Tbsp. minced garlic
2 Cups unbleached flour (rice or rye flour may be used alternatively)
1 Cup rolled oats
1/4 Cup wheat germ
Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Knead into dough. Roll out and cut into shapes. Brush with egg white for a glossy finish before baking. Bake at 300 degrees for 45 minutes or to desired crunchiness. Center will harden as they cool.
(By Lezlie Dono, Editor, "Pug Patter")
Peanut Butter 'n' Ginger Snaps
1 Cup wheat free biscuit mix (at health food store)
1 egg (cage-free please)
3/4 Cup water (add more if dough is too thick)
3 Tablespoons crunchy peanut butter (Laura Scudders Natural-no sugar)
1/4 tsp. minced ginger
1/4 tsp. baking powder
1/8 tsp cinnamon
Preheat oven to 350 degrees and lightly grease a cookie sheet with vegetable oil. In a medium sized bowl, combine all ingredients and mix well. Roll into small balls (diameter of 1 1/2 approx.) and flatten slightly with the palms of your hand. Place close together on the cookie sheet as they do not expand. Take fork and slightly mash top of cookie indent.
Cook for 12 minutes approx. Cookies turn golden when cooked. Makes approx 2 doz. but I recommend you double the recipe if you have a lot of pugs or your pugs have a lot of canine "friends".
(Recipe from Pug Health Care Manual Vol. 1 by Ginger Julian)
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Carrot 'n' Ginger Snaps
1 Cup wheat-free biscuit mix
1 egg (cage-free)
1/2 Cup water (add more if dough is too thick)
3 Tablespoons shredded carrots (raw)
1 tsp. Vanilla flavoring
1/4 tsp. ginger
1/4 tsp. cinnamon
1/8 tsp. baking powder
Follow same preparation and cooking directions as above for "Peanut Butter 'n' Ginger Snaps".
(Recipe from Pug Health Care Manual Vol. 1 by Ginger Julian)
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For more recipes check out:
Yummy For Dogs
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