BAIT/TREAT RECIPES - Part 2 ________________________________________
Home Made Dog Biscuits • 1 Cup Plain Soya Flour
• 1 Cup Natural Oat Bran
• 1 Cup Oats
• 1/8 Cup Sunflower Seeds (ground them)
• 1/8 Cup Pumpkin Seeds (grounded)
• 3 TBS Raw Organic Honey
• 3TBS Organic Safflower Oil
• 3/4 Cup of Water
Mix Ingredients well using fork.
All ingredients available at Health foods stores.
ADD 3/4 cup of water with one chicken stock cube dissolved OR use filtered water.
Mix Pat & Roll dough out.
Cut approx. 1/4" thick squares and back on greased tray.
OVEN approx.200-220.
* BAKE one Hour or more, watching for browning, biscuits to be covered with foil, to bake until biscuits are HARD.
Holistic Animal
http://www.wholisticanimal.com/dog_recipes.html ________________________________________
Cheese Crunchies 3 can Whole wheat flour
¼ teaspoon Garlic powder
½ cup Bacon fat
1 cup Shredded mild cheddar cheese
1 x Egg
1 cup Skim milk
Place flour and garlic powder in a large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a dough. Knead dough and roll out to about ½" thick. Use a cookie cutter to cut out dough. Place cookies on a corn sprinkled cookie sheet. Bake at 325 degrees F. for about 45 minutes, until they start to brown. When all are baked, turn off oven an leave in oven overnight . Store in airtight container.
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Dog Mini Cakes • 2 cup Whole wheat flour
• ½ cup Soybean flour
• 1 cup Skimmed milk or water
• 1 tablespoon Honey
• 1 tablespoon Canola or sunflower oil
• 1 tsp Sea salt
Mix dry ingredients. Add liquid and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another ½ hour. Take walnut size portions of dough and flatten into small cakes. Bake in oven at 400 for ½ hour.
For cats, roll dough into ¼" thickness and bake on a sheet scored into small sections ¼" square or smaller.
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Chicken-Flavoured Dog Biscuits • 2½ tsp Dry yeast
• ¼ cup Warm water, (105-110deg. F.)
• 1 x Egg
• 1 cup Chicken broth, slightly warmed
• 1 cup Whole Wheat Flour
• ½ cup Rye Flour, optional
• ½ cup Cornmeal
• 1 cup Cracked Wheat
• 1½ cup All-purpose Flour
In a large bowl, dissolve yeast in warm water. Add one beaten egg, and the warmed chicken broth. Add all flour except the all-purpose flour and mix well. Slowly add all-purpose flour till a stiff dough is formed and it can be kneaded by hand. Knead for only a couple minutes, just enough to get the dough to hold together. Roll out dough about ¼" thick and cut with cookie cutters. Place biscuits on a large cookie tray and place directly in a 300 deg. F. oven, they don't need to rise. Bake for 45 min. and then turn off the oven. You can let them sit in the oven overnight and in the morning they will be real hard and good for your dog's teeth.
You could also vary this recipe by adding milk for a milk-bone type biscuit or shortening for a little extra fat. Try different liquids and even honey or molasses. Check with your veterinarian for any other nutritional suggestions.
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Tuna Brownies • 2 cans Tuna, drained but save the liquid
• 2 eggs (or equivalent egg beater product)
• 1 Teaspoon garlic powder (not garlic salt!)
• 1½ cups flour (any type - regular, wheat,
rice or potato - just adjust the liquid)
Mix all together, adding enough tuna liquid to make a brownie consistency batter. Spread into a pan. (spray the pan lightly with Pam and sprinkle with flour to prevent sticking.) Bake at 300 for 20-30 minutes, until browned and not sticky. Cool slightly. Cut into treat size squares. Freezes well. Put enough for one training session into each baggie and freeze until needed.
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Tuna Fish Treats • 2 cans of tuna in water (not oil)
• 2 eggs
• healthy spoonful of garlic powder
• 1½ cups flour
Mix all stuff together - add as much flour as needed to make it form a ball of dough
Spread 1/4" thick on a cookie sheet or jelly roll pan
Bake 250 for 30-40 minutes
Cut into little cubes. Refrigerate or freeze
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Baircali Levy's Bedouin Bikkies The recipe is based on what the Bedouin Arabs feed to their Saluki.
Merely mix several pounds of slightly warmed whole wheat flour, using warm water or buttermilk, honey and molasses (2 tablespoons), salt (two teaspoons), added to every quart of water used.
Leave in a warm place to rise a little.
After fifteen minutes, make a hole in the centre of the dough and pour in two dessert spoons of olive oil or corn oil to every two pounds of whole wheat flour used. Leave to rise a further thirty minutes, then sprinkle with a little dry flour and form into small flat cakes. Bake in a 350F degree oven on oiled tray for approximately forty minutes. The aim is quick baking to prevent destruction of the vital wheat germ.
Excellent for teeth and jaw development.
Just a note to those who are making it:
Rolling the mixture out thin and cutting it into little pieces was easier for the Löwchen.
It also makes cooking time much much less (15 mins in our conventional oven).
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Ginger Bones • 4 cups all-purpose flour
• 2 cups whole wheat flour
• 1 cup molasses
• 1 cup water
• ½ cup vegetable oil
• 4 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
Place all ingredients in a large bowl. Mix thoroughly to combine.
Roll out the dough on a floured surface to about 1/4-inch thick.
Using a cookie cutter, cut into bone shapes. Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.
Place cookies on ungreased, foil-lined baking sheets and bake in a preheated 325-degree oven for 30 to 35 minutes. Makes 5 to 6 dozen.
Excerpted and adapted from "The Good Food Cookbook for Dogs," by Donna Twichell Roberts (Quarry Books, November 2004).
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Hound Hearts • ¼ cup vegetable oil
• ¼ pound chicken hearts (or combination of hearts and gizzards)
• One 14½ ounce can diced tomatoes in juice
• 4 cups whole wheat flour
• 2 cups cooked rice
• 4 tablespoons dried basil
Heat vegetable oil in a skillet over medium-high heat. Add the chicken hearts and cook, stirring frequently, until the meat is brown, about 3 to 4 minutes.
Place the cooked chicken hearts, including oil, in a blender with tomatoes, including juice. Purée.
Place the flour, cooked rice, chicken-heart purée and basil in a large bowl. Mix thoroughly to combine.
Roll out the dough on a floured surface to about 1/4-inch thick. Using a cookie cutter, cut into heart shapes. Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.
Place cookies on ungreased, foil-lined baking sheets and bake in a preheated 325-degree oven for 30 to 35 minutes. Turn off the oven and let the cookies dry in it for 3 hours or overnight. Makes 5 to 6 dozen.
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Doggie Bikkies • 4 cups whole wheat flour
• 2 cups all-purpose flour
• 1 x 14½ ounce can chicken broth
• 4 tablespoons dried parsley flakes
• 2 tablespoons vegetable oil
Place all ingredients in a large bowl. Mix thoroughly to combine.
Roll out dough on a floured surface to about 1/8-inch thick and cut into squares using a cookie cutter. Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.
Place cookies on ungreased, foil-lined baking sheets and bake in a preheated 325-degree oven for 30 to 35 minutes. Turn off the oven and let the cookies dry in it for 3 hours or overnight. Place your dog's favourite sandwich filling (such as peanut butter or ham and cheese) between two squares. Makes 5 to 6 dozen.
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Liver & Chicken Brownies Soft chewy brownies that are completely healthy. Great for dogs with allergies to wheat or corn.
• 1 cup of chicken hearts
• 2 eggs
• 1 tablespoon of garlic powder
• 1 tablespoon of Lecithin (from soy) make sure its granulated or powdered
• 1 tablespoon of Glucosamine
• ½ cup of ground flaxseed (from health food store-you can also use whole seeds)
Soft chewy brownies that are completely healthy. Great for dogs with allergies to wheat or corn.
Prep Time: 15
Cook Time: 15
Temperature: 325F - 165C
Cooking Directions: Put all ingredients except flaxseed in food processor (or blender) and puree for about 2 minutes, slowly add the flaxseed. The mixture will be like cake batter. Spread evenly in an un-greased cookie sheet with sides, it should be about 1/4 inch thick. Bake for approximately 15-20 minutes or until moist but springy to the touch in a 350F (165C) degree oven. Cool and cut into 1½" x 1½" squares.
Tips: They freeze well, but probably won't last long enough for you to even bother! Should be kept in refrigerator though. The nutritional value in this recipe is perfect for dogs. The chicken hearts are loaded with protein, and the liver is high in iron and adds flavour. The garlic is a natural flea preventative, and the Lecithin eliminates tear stains. The Glucosamine helps regenerate cartilage and bone (perfect for either an aging or young dog), and the eggs promote a healthy and shiny coat.
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