FIFI'S COUNTRY KITCHEN

 

• Biscuits......
  • Bacon
    Beef
    Cheese
    Chicken
    Garlic
    Glazed
    Liver
    Meaty
    Nutty
    Variations
    Veggie
    Wheat, Whole Grains, Other Flours

    Dog Treats/Handler's Show Bait.....

    Liver-Based Treats

    Party Pups......

    Party Mix and Appetizers

    

    A Word About Ingredients

    It has been suggested that some of the recipes contained in our collection may be high in salt, or contain other ingredients that may be unhealthy for a dog's diet. When in doubt, always check with your vet. Here are some possible ingredient substitutes to consider:

    • Salt substitutes include low-sodium salts, sea salt, or you may want to leave salt out completely if it is an added ingredient.
    • Substitutes for dairy items include goats milk, powdered milk, or one of the lactose-free milks available on today's market, be sure to check the sodium content of these ingredients.
    • Some consider corn to be difficult for a dog to digest, try substituting another flour for this. Rice flour, for instance, is extremely easy for a dog to digest.
    • Bouillons have a high salt content, try substituting meat juice from one of your meals. Another substitute can be made by putting small amounts of cooked meat in a blender and adding enough water to liquify (be sure to refrigerate these treats).

    If you have any other suggestions for substitutes, please let me know and we'll make sure to add them to this list.

     

     

    DOG BISCUITS

    Bacon Biscuits

    Andante's Dog Biscuits--Bacon Flavored
    Yield: 40 servings
    5 c Whole wheat flour
    1 c Milk
    2 Eggs
    10 tb Vegetable oil or bacon fat
    1 pn Onion or garlic powder
    1 ts Salt
    1/2 c Cold water
    1 tb Vegetable oil or bacon fat***
    Original recipe didn't say why this was listed but I suspect this last tbsp. is to grease cookie sheet with.
    Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. ***SEE NOTE. Put them on a greased cookie sheet. Bake them at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container.
    Originally from the Humane Society of Santa Clare Co., Santa Clara, CA.
    

    BEEF BISCUITS

    Bowser Biscuits--Beef Flavored
    Yield: 3 1/2 lbs.
    1 pk Dry Yeast
    1/2 c Warm Water
    2 c Warm Chicken or Beef Broth
    1/2 c Powdered Milk
    1/4 c Margarine or Hamburger Grease
    1/4 c Honey
    1 Egg, Beaten
    1/4 ts Salt
    2 c All Purpose Flour
    1 c Cornmeal
    1 c Wheat Germ
    2 c Cracked Wheat
    4 c Whole Wheat Flour
    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. Makes approximately 3 1/2 pounds.
    

    

    Fifi's Cookies Dog Biscuits--Beef Flavored
    

    Yield: Makes 74 two inch cookies with a total weight of 1 lb. 11 oz.
    2 c All-purpose white flour
    1 c Whole wheat flour
    1 c Cornmeal
    3/4 c Regular wheat germ
    1/2 c Nonfat dry milk powder
    2 ts Iodized salt
    1 pk Active dry yeast
    1/4 c Warm water
    1 cn (10 3/4 oz.) beef broth
    1 Egg, slightly beaten
    1 tb Milk
    Combine the flours, cornmeal, wheat germ, dry milk powder, and salt in a very large bowl. Soften the yeast in the warm water and add it along with the beef broth to the dry ingredients. Mix well with hands, for the dough will be very stiff. Divide dough into halves and roll each half out on a floured board to a thickness of 1/4 inch. Cut into shapes with a cookie cutter. Place fairly close together on an ungreased baking sheet. combine beaten egg and milk; brush over surface of each cookie. Bake in a 300 degree oven for 45 minutes. Turn off oven heat but leave baking sheet with cookies in the oven to harden overnight. If you lack room in the oven for all of them, then just place them in a dry spot until they are quite hard.
    This recipe came from the cookbook called "FEEDING FIDO" by Joan Cone, Arthur L. Cone, Jr. and Robert H. George, D. V. M.
    

    CHEESE BISCUITS

    Misty's Treats Dog Biscuits--Cheese Flavored
    Yield: 1 batch
    1 c Oats, rolled
    1/3 c Butter
    1 c Water
    3/4 c Cornmeal
    1 tb Sugar
    1 ts Bouillon, beef
    1/2 c Milk
    4 oz Cheese, cheddar; shredded
    1 Egg, beaten
    3 c Flour, whole wheat
    Boil water. Combine oats, butter and water. Let stand ten minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Add flour, a 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 in preheated 325 degree oven 35 to 45 minutes or until golden brown. Cool completely.
    Originally from Josie Minerich, Denver Post.
    From: David Hicks (Fidonet)

    

    Fifi's Cheese Multi-Grain Dog Biscuits/Fifi's Cheese Nuggets
    

    Yield: 2 1/4 lbs.
    1 c Uncooked Oatmeal
    1/4 c Margarine
    1 1/2 c Hot Water or Meat Juices
    1/2 c Powdered Milk
    4 oz (1 cup) Grated Cheese such as cheddar, jack, swiss, colby or any other hard one
    1/4 ts Salt
    1 Egg, Beaten
    1 c Cornmeal
    1 c Wheat Germ
    3 c Whole Wheat Flour
    In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.
    Posted on Prodigy BBs by Linda Satterfield/email: DKWK78A
    Janice Maguire/email: RNMH52A@prodigy.com posted same recipe as Fido's Cheese Nuggets.
    

    Dog Biscuits Cheddar Cheese Cookies
    Yield: 35 servings
    1/2 lb Cheddar cheese, grated
    1/4 lb Margarine, softened
    1 Egg
    1 cl Garlic, minced
    1 1/2 c Whole wheat flour
    1/2 c Wheat germ
    1/2 ts Salt
    1/8 c Milk
    Cream room temp. cheese and margarine, add egg & garlic, mix well. Add flour, wheat germ & salt, mix well until it forms a dough, add milk and mix again. Chill 1 hour. Preheat oven to 375 F. Roll dough on floured surface to 1/4", cut into shapes. Bake on ungreased cookie sheet 15 to 18 minutes.
    

    Fifi's Favorite Treats Dog Biscuits--Cheese Flavored
    

• Yield: 1 batch
  1 c Rolled oats
  1/3 c Margarine
  1 c Boiling water
  3/4 c Cornmeal
  1 tb 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. Makes 3 1/2 cozen large dog biscuits or 8 dozen small dog biscuits. High Altitude: Above 3500 feet: No change.
  From Pillsbury Classic Cookbooks #142 - December 1992.
  Posted on GEnie BBs by Cookie.Lady.

  CHICKEN BISCUITS

  Nureyev's Dog Biscuits--Chicken Flavored
  Yield: Makes 4 to 5 dozen bars.
  1 pk Dry yeast
  1/4 c Warm water
  1 pt Chicken stock
  3 1/2 c Unbleached flour
  2 c Whole-wheat flour
  1 c Rye flour
  2 c Cracked wheat or wheat germ
  1/2 c Dry milk
  1 ts Salt, optional
  1 Egg
  1 tb Milk
  Beat egg with 1 Tb 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.
  Recipe by: tomrice@netcom.com
  

  Andante's Dog Biscuits--Chicken Liver-Based Cookies
  

  Yield: 24 servings
  2 c Flour
  1 c Wheat germ
  1/2 c Chicken broth
  1 c Cooked, chopped chick. liver
  3 tb Vegetable oil
  1 Egg, lightly beaten
  2 ts Chopped parsley
  Preheat oven to 400 F. Combine flour and cornmeal. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add dry ingredients. to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake 15 min. or until firm. Store in refrigerator.
  Posted on Prodigy BBs by Linda Satterfield/email: DKWK78A@prodigy.com
  Submitted to the POMERAMA by Ursula R. Taylor/email: DNTK78B@prodigy.com (Note: this appears as imported. You'll notice that in the ingredients wheat germ is listed, however, in the directions it says cornmeal - so I suggest trying it with either of them--but perhaps with the wheat germ first.)
  

  GARLIC BISCUITS

  Homemade Dog Biscuits--Garlic Flavored
  Yield: Makes about 7 dozen cookie size biscuits.
  3 1/2 c All-purpose flour
  2 c Whole wheat flour
  2 c Bran
  1 c Rye flour
  1 c Grits OR cornmeal
  1/2 c Nonfat dry milk
  1 tb Dehydrated minced OR powdered garlic
  4 ts Salt - Optional (salt subs. may be used)*
  1 pk Dry yeast
  1/4 c Warm water
  2 c Tomato juice (suggest salt free)
  Note from Ursula: *This is an awful lot of salt - why not cut it down to 1 tsp.
  Paragraph just above the recipe says that these are excellent nutritious treats for you family dog and won't hurt small kids in the family if they happen to eat one. Combine all dry ingredients. Dissolve yeast in warm water and add tomato juice. Mix with dry ingredients. Dough should be very stiff. Knead dough for about 3 minutes. Roll out on floured board to 1/4 to 1/2 inch thickness. Cut to desired size with knife or cookie cutters. Place on ungreased cookie sheet and bake at 300 degrees for 1 hour. Turn off oven. Leave biscuits overnight or at least 4 hours to harden.
  From The Garlic Lovers' Cookbook, Volume II, from Gilroy, Garlic Capital of the World, copyright 1985 by the Gilroy Garlic Festival Assoc., Inc.,

  

  Andante and Nureyev's Dog Biscuits--Garlic Flavored
  Yield: 1 batch
  2 1/2 c Flour, whole wheat
  1/2 c Powdered milk
  1/2 ts Salt
  1/2 ts Garlic powder
  1 ts Sugar, brown
  6 tb Meat drippings or margarine
  1 Eggs, beaten
  1/2 c Ice water
  Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, powdered milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. Bake 25 to 30 minutes. Remove from tray and cool on rack.
  Original Source, Cookiemania
  From Clarence Fontish, Fidonet
  

  Fifi's Beggar Biscuit--Garlic Flavored
  Yield: 20 servings
  2 1/2 c Whole wheat flour
  1/2 c Powdered dry milk
  1/2 ts Salt
  1/2 ts Garlic powder
  1 ts Brown sugar
  6 tb Meat drippings
  1 Beaten egg
  1/2 c Ice water
  Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. Bake 25 to 30 minutes. Remove from tray and cool on rack.
  From: Cookiemania
  

  Nureyev's Dog Biscuits Garlic Cookies
  Yield: 75 servings
  1 c Uncooked oatmeal
  3/4 c Cornmeal
  3 c Whole wheat flour
  3/4 c Powdered milk
  4 Cloves garlic, minced
  1/2 c Margarine
  1 ts Bouillon granules
  1 1/2 c Meat broth
  1 Egg, beaten
  Preheat oven to 325 F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 min. to cool Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50 to 60 min., allow to cool & dry out until hard. Variations: you can use plain flour, and or add shredded cheese. Or add hamburger grease or bacon grease instead of margarine. Or add 1 pkg. dry yeast and 1/4 cup honey to make biscuits instead of cookies. This is 1/1 the usual recipe. They can be frozen, BUT DRY extremely well before freezing.
  Originally from the Rotten 'N Cookie Board from Sue Woolley.
  

  Microwavable Doggie Doughnuts--Garlic Flavored
  Yield: 30 servings
  2 c Whole wheat flour
  1 Egg, lightly beaten
  2/3 c Beef or chicken broth
  3 tb Oatmeal
  1 ts Garlic powder
  Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and garlic powder. Roll dough into a ball, roll out on a lightly floured surface to 1/2" thick. Cut with small doughnut cutters. Reroll scraps and repeat. Shape last bits by hand. Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer. Cook on high 10 min. or until firm. Let cool until hardened. Store in covered container when dog is not looking.

   

  

  GLAZED BISCUITS

  Nureyev's Dog Glazed Dog Biscuits--Chicken Flavored
  Yield: Several dozen.
  3 1/2 c Flour
  2 c Whole wheat flour
  1 c Rye flour
  1 c Cornmeal
  2 c Cracked wheat
  4 ts Salt
  1/2 c Dry milk
  1 pk Dry yeast (1 T)
  1 pt Chicken stock
  ----------------------------------GARNISH----------------------------------
  1 ea Egg
  1 tb Milk
  Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Combine in big bowl, the flours, cornmeal, milk powder and salt. In a separate bowl, dissolve yeast in about 1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. Add the chicken stock to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff Flour a board with cornmeal and roll dough to a thickness of about 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops of biscuits for shine, then bake the biscuits for about 45 minutes. Turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard. Note: This dough is extremely stiff to work with, but the end product is excellent.
  From the Chester County, PA ASPCA
  Posted on Prodigy BBs by Michael Kean/email: VMXV03A@prodigy.com
  Submitted to the POMERAMA by Ursula R. Taylor/email: DNTK78B@prodigy.com

  Andante's Glazed Dog Biscuits
  Yield: 24 servings
  1 Envelope dry yeast
  1/4 c Warm water
  1 pn Sugar
  3 1/2 c All-purpose flour
  2 c Whole wheat flour
  2 c Cracked wheat; -=OR=-1 c -Cornmeal
  1 c Rye flour
  1/2 c Nonfat dry milk
  4 ts Kelp powder
  4 c Beef or chicken broth
  -----------------------------------GLAZE-----------------------------------
  1 lg Egg
  2 tb Milk
  Place 2 oven racks in the upper & lower thirds of the oven. Preheat oven to 300F. Sprinkle the dry yeast or crumble the compressed yeast over the water (110F if dry, 100F if compressed). Add the pinch of sugar & allow yeast to sit in a draft-free spot for 10 to 20 minute.
  The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients & stir well to blend them. Add the yeast mixture & 3 c broth. Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth & supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the 2nd batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2 inch bone cutter or 2 1/2 inch cookie cutter. Reroll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the milk.
  Brush the glaze on the cookies. Bake for 45 to 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way through the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature-cracked wheat & kelp are available at most health food stores-Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies. Allow the cookie sheets to cool completely before using for the next batch. Distribute cookies evenly around sheet; avoid crowding or overlapping.

   

   

  LIVER BISCUITS 

  Nureyev's Dog Biscuits--Liver-Based
  Yield: Makes about 4 1/2 dozen 3 1/2 inch long bones.
  1 Batch
  1 lb Beef liver
  2 lg Eggs; shells washed
  1 c Cottage cheese, lowfat
  1 1/2 c Wheat germ
  3 1/4 c Whole-wheat flour
  Rinse liver and cut into 1-inch chunks. Put in a 2-quart pan with 1 cup water, and bring to a boil on high heat. Reduce heat, cover and simmer gently until liver is no longer pink, about 5 minutes. Put liver in a blender, saving the liquid from previous step. Break in eggs, including shells. Whirl to puree, adding reserved liquid as needed. Scrape mixture into bowl, adding remaining cooking liquid, cottage cheese, wheat germ and 3 cups flour. Stir until evenly moistened. Knead until dough no longer feels sticky, adding more flour as required. Roll out dough onto a floured board until 1/2 inch thick. Cut dough with floured bone-shaped cookie cutter. Bake in 300 degree oven until bones are tinged darker brown and feel firm to touch, about 1 hour. Cool on racks. Once cool, bones should be hard when pressed; if not, bake 10 minutes more at 300 degrees and cool.
  Nutritional Information: Per bone: 41 cal.; 3.2 g protein; 0.7 g fat (0.2 g sta); 5.5 g carbo.; 19 mg sodium; 28 mg chol.
  Originally from Sunset Magazine
  Recipe posted by Tom Rice/email: tomrice@netcom.com
  

  Andante's Dog Biscuits--Liver Flavored
  Yield: Makes about 24 - 3 1/2" hearts.
  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 (available in health food stores)
  1 ts Salt
  1 ts Garlic powder
  1 Egg
  1/2 c Vegetable oil
  1 3/4 c Beef broth
  Place oven rack in upper third of oven. Heat oven to 300 degrees. Line a cookie sheet with foil. Mix flours and all other 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 inch thickness, then cut into heart shapes with floured heart cookie cutter or pattern cut from cardboard (2" diam for small dog; 3 1/2" for large). If using pattern, flour top of dough first. Place hearts 1" apart on foil-covered cookie sheet. Reroll scraps. With a skewer print a line of dots halfway through dough 1/4" from sides and down centers. Bake for 2 hours.
  Turn the oven off, and let biscuits stand in oven overnight to harden. Can be stored in plastic bags at room temperature up to 3 months.
  Per biscuit: 31 cal, 6 g pro, 23 g car, 5 g fat, 21 mg chol, and 142 mg sod.
  From THE TIMES UNION, Albany NY, "Canine and Felines," Barbara Delaney, 12/91.
  PERSONAL NOTE from Ursula R. Taylor - recipe originally appeared in an old magazine article called "It's A Dog's Love Easy" and I added a bit more to the directions.
  

  Nureyev's Dog Biscuits--Liver Flavored
  Yield: About 4 doz. depending on size of cutter.
  2 1/4 c Whole wheat flour
  1 ea Egg
  1/2 c Vegetable oil
  1 tb Brown sugar
  1/2 c Nonfat dry milk powder
  1/4 c Liver powder get at Health Food stores
  1 ea Beef bouillon cube dissolved in 1/2 c Hot water
  Mix all ingredients well. Knead for 2 minutes. Roll to 1/4 inch thick and cut with cutters of desired shapes. Bake on ungreased cookie sheet for 30 minutes at 300 degrees. Cool on rack. Paulinda stores these in baggies in the cupboard.

   

  

  MEATY BISCUITS

  Dog Biscuits--Meat Flavored
  Yield: 1 batch
  2 ea Eggs
  1/2 c Milk
  2 c Beef OR chicken broth
  2 ts Salt
  1 tb Yeast
  3 1/2 c All-purpose flour
  2 c Whole wheat flour
  1 c Rye flour
  2 c Cracked wheat
  1 tb Gravy Master
  Mix all dry ingredients together. Stir in broth, Gravy Master, milk and eggs. Knead mixture until dough forms, then roll out to 1/2 inch thickness. Cut into 1/2-inch squares. Place pieces on a cookie sheet, and bake in pre-heated 325 degrees oven for 45 minutes. Turn oven off, and leave biscuits in oven for 8 hours. Remove from oven and cook well before storing them.
  

  Fifi's Rewards Dog Biscuits--Meat Flavored
  Yield: 1 batch
  1/3 c Margarine, softened
  1/2 c Powdered milk
  1 Egg, beaten
  3/4 c Hot water or meat juices
  1/2 ts Salt or instant bouillon - 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 out with a biscuit cutter. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Angi cooked hers for only 30 minutes, and they were done.
  Posted on Prodigy BBs by Angelia Bryan/email: RJFT77B@prodigy.com
  From Mobile Press Register donated by Chef Fido Dog Biscuit Cutter
  Chef Fido Dog Biscuit Cutter and Recipe Kits are available in kitchen stores and pet stores, and they may be ordered by mail from Chef Fido Products, P. O, Box 26994-F, Lakewood, Colo. 80226. The $6.00 price includes postage, and a portion of the proceeds will benefit Canine Companions for Independence, which trains assistance dogs for disabled people.

  Nureyev's Dog Cookies--Meat Flavored
  Yield: 1 servings
  1/2 c Milk powder
  1 Egg, well beaten
  2 1/2 c Flour
  1/2 ts Garlic/onion salt
  1 1/2 ts 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 to 30 minutes. Cool. Should be hard.
  Submitted to the POMERAMA by Ursula R. Taylor/email: DNTK78B@prodigy.com

  Fifi's Cookie Treats--Meat Flavored
  Yield: 1 batch
  1 c Wheat Germ
  2 Jars Meat Baby Food
  Mix both together until you have a stiff dough. Form into balls & place on cookie sheet. Flatten with fork. Bake at 350 degrees for 20 - 35 minutes until desired hardness. Can be frozen.

   

  NUTTY BISCUITS

  Cookie Bones--Lemon Nut
  Yield: 36 servings
  1 3/4 c Flour
  1/2 c Brown sugar
  Lemon rind
  1 Egg yolk
  2 tb Toasted wheat germ
  1/4 c Sesame seeds
  12 tb Butter
  1/2 c Ground walnuts
  1/2 c Vanilla extract
  Combine all ingredients, knead until thoroughly blended. Divide dough into 6 parts, roll each part into a log.
  Freeze. When needed, thaw and roll into 1/2" thick slabs and cut into bone shapes. Bake at 375 F on ungreased cookie sheet for approximately 13 min.
  

  Fifi's Molasses Almond Cookies- for Dogs
  Yield: 30 servings
  3 c Whole Wheat Flour
  1/4 c Wheat Germ
  1/2 c Molasses
  4 tb Margarine, softened
  1/2 ts Salt
  1/4 c Sliced almonds
  1 Egg, beaten
  Preheat oven to 375 F. Combine Flour, wheat germ, salt & almonds, cut in margarine, stir in egg, and molasses. Roll into ball, add water if needed. Roll on floured surface to 1/2" thick, cut into shapes and place on greased baking sheet. Bake 20 min., cool, store in airtight container.
  Yield: 30 servings
  3 c Whole wheat flour
  1/2 c Rolled oats
  2 ts Baking powder
  1 1/2 c Milk
  1 1/4 c Peanut butter
  1 tb Molasses
  Preheat oven to 350 F. Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4" thick and cut into shapes. Bake for 20 min. or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container.
  

  BISCUITS WITH VARIATIONS

  Dog Biscuits--With Variations
  Yield: 12 servings
  2 1/4 c Flour, whole wheat up to 2 1/2 cups
  1/2 c Powdered milk
  1/2 ts Salt
  6 tb Margarine, bacon drippings or shortening
  1 Egg; beaten
  1 tb Brown sugar
  1/2 c Ice water
  Preheat oven to 350 degrees. Mix four, milk powder and sugar. Cut in shortening until mixture looks like cornmeal. Add egg. Add ice water. Form into ball. Pat out to 1/2 inch thickness on oiled ( I used Pam) cookie sheet. Use doggie biscuit cutter to cut out shapes, or make your own shapes. Cook 25 to 30 minutes. Hope your puppy likes the biscuits!
  Posted on Prodigy BBs by Pat Williams/email: GJCH18B@prodigy.com
  VARIATIONS:
  To vary flavor and texture add one of the following:
  1 cup pureed cooked green vegetables OR carrots.
  6 tbsp. whole wheat or rye kernels (available at health food stores).
  2 to 3 tbsp. dried soup greens
  3 tbsp. liver powder - available at health food stores
  Mix in the ingredient of your choice when you add the egg - then proceed with the basic directions.
  Posted on Prodigy BBs by Lauren Paul/email: DXKN53M@prodigy.com

  Microwavable Dog Treats--With Variations
  Yield: Yield: 1 1/2 dozen cut outs OR 5 1/2 dozen nuggets.
  1 c Whole wheat flour
  1/2 c All-purpose flour
  3/4 c Non-fat dry milk powder
  1/2 c Quick cooking rolled oats
  1/4 c Yellow cornmeal
  1 ts Sugar
  1/3 c Shortening
  1 Egg, slightly beaten
  1 tb Instant chicken OR beef bouillon granules
  1/2 c Hot water
  

  

  Fifi's VARIATION/CHEESE DOG BISCUIT:
  Omit bouillon granules and add 1/4 c Canned grated American cheese food to dry ingredients.Combine flours, milk powder, rolled oats, cornmeal and sugar in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in egg. Stir instant bouillon granules into hot water until dissolved. Slowly pour into the flour mixture, stirring with a fork to moisten.
  Form dough into ball and knead on floured board 4 minutes, or until smooth and elastic. Divide dough in half and roll out each 1/2 inch thick. Make cut outs with cookie cutter. OR make nuggets by rolling dough into 1 inch diameter log; cut off 1/2 inch pieces. Arrange six cut out shapes or 24 nuggets on 10 inch plate. Microwave at 50% (medium) 5 to 10 minutes, or until firm and dry to the touch. Rotate plate every 2 minutes and turn shapes over after half the time. Cool on wire rack. Shapes will crisp as they cool.
  For Cheese Dog Biscuits omit bouillon and add the American cheese food to dry ingredients and continue with recipe.
  From Microwaving Secrets by Barbara Methven, copyright 1982, Library of Congress Catalog Card #82-

  Dog Biscuits--With Variations
  Yield: 1 Batch
  2 1/2 c Whole-wheat flour
  1/2 c Nonfat dry powdered milk
  1 ts Sugar
  1 ts Salt
  6 tb 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 1 teas. of salt.
  Recipe by Pat Larkin/email: pat@research.nj.nec.com

  Liver Brownies/Dalmatian Approved Blue Ribbon Liver Cookies--With Variations
  Yield: 30 servings
  1 lb Beef liver **
  1 c Corn meal
  1 1/2 c Wheat flour - or any kind
  1 ts Garlic powder
  1/2 ts Salt - optional
  **NOTE - ham or turkey can be substituted for liver.
  Preheat oven to 350 F. Puree liver in food processor or blender, pour into bowl, mixing in dry ingredients, adding flour a bit at a time until you have a stiff mixture. Pat and spread out on a greased cookie sheet or jelly roll pan. Bake 20 min. or until dry. Cool and cut into squares. Refrigerate or freeze.
  Posted on Prodigy by Linda Satterfield/email: DKWK78A@prodigy.com.
  Originally from Kaate VonMayr who fixed them for her Puddy Dal.

   

  VEGGIE BISCUITS

  Doggie Delites Dog Biscuits--Veggie-Based/Cheese Flavored
  Yield: 30 servings
  1 c Whole wheat flour
  1/2 c Grated cheese
  1/2 c Cooked peas or carrots
  1/4 lb Margarine
  1 cl Crushed garlic
  Milk
  Mix room temperature cheese and margarine together, adding peas/carrots, garlic and flour. Add enough milk to help form into a ball. Chill 1 hour, roll onto floured surface and cut into shapes. Preheat oven to 375 F. Bake for 15 min. or until slightly brown.
  

  Fifi's Vegetarian Dog Biscuits
  Yield: 24 servings
  2 1/2 c All purpose flour
  1/2 c Vegetable oil
  2 Veg. bouillon cubes dissolved in 3/4 cup boiling water
  3/4 c Dry milk powder
  2 tb Brown sugar
  1 Egg
  1/2 c Carrots
  Preheat oven to 300 F. Mix everything into a workable dough and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter - or into strips - or use cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300 degrees.
  This was posted on Prodigy BBs by Ellie Tone/email: JPWJ33A@prodigy.com (originally posted on the Healthy Eating Board by Laura Schauble
  

  Doggie Biscuits Veggie-Based
  Yield: Makes about 2 dozen biscuits.
  1 c Flour - reg. white
  1 c Wheat flour
  1/2 c Powdered dry milk
  1/2 c Wheat germ
  1/2 ts Salt
  6 tb Margarine or shortening -low fat kind
  1 Egg
  1 ts Brown sugar
  3/4 To 1 cup mashed or pureed Cooked veggies//carrots or other pureed veggies
  Combine flours, wheat germ, powdered milk, and salt in large bowl. Cut in shortening until resembles corn meal. Beat sugar with egg with whipping fork well. Stir egg mixture and add mashed veggie, should make stiff dough when all added together. Mix with hands like 'Playdoh' until mixed. Knead and roll out kind of thick. Cut with doggie bone biscuit cutter or small cutter shapes for various seasons. Bake at 325 degrees until lightly browned.
  Personal note from Ursula Taylor. I've made these for my Poms using carrots and they loved them - so did my vet who also suggested that as an added treat that I add some raisins to them.
  This recipe was originally posted on Prodigy's BBs by Esther Kuelske/email: VJTR72B@prodigy.com

  Fifi's Mouth Watering Treats Veggie-Based Dog Treats
  Yield: 1 batch
  2 ea Eggs - beaten
  1 c Cooked rice - or bulgur
  1 c Cooked veggies - see note
  1 tb Chopped parsley -opt.
  1 c Grated cheese
  1 tb Brewers yeast
  NOTE: Veggies could be potatoes, zucchini, peas, carrots, etc. and should be grated or mashed.
  Preheat oven to 350 degrees. Mix all ingredients, well. Drop by teaspoonfuls onto a greased cookie sheet. Bake for about 12 minutes or until set and lightly browned. Cool and store in airtight container in the refrigerator.
  Originally from the book "DOG BITES" by Rick & Martha Reynolds.

   

  WHEAT, WHOLE GRAIN, OTHER FLOUR BASIC BISCUITS

  Basic Biscuit Recipe for Dogs
  Yield: 30 servings
  1/2 c Powdered milk
  1 Egg, beaten
  2 1/2 c Flour of choice
  1/2 ts Salt
  1/2 ts Onion or garlic powder
  1/2 c Cold water
  6 tb Meat drippings or margarine
  Preheat oven to 350 F. Mix, forming into a ball. Roll out to 1/2" thick, cut into shapes, reroll scraps and repeat. Bake 25 to 30 min.
  Posted by Linda Satterfield/email: DKWK78A@prodigy.com
  Submitted to the POMERAMA by Ursula R. Taylor/email: DNTK78B@prodigy.com

  Dog Treats-Hush Puppy Corn Pone
  Yield: 18 servings
  2 c Cornmeal
  1/2 ts Salt
  3 tb Corn oil
  1 c Water
  Preheat oven to 375 F. Place cornmeal, oil & salt in a bowl. In a saucepan, bring water to a boil over high heat and pour over cornmeal mixture, stirring well. Allow mixture to cool 10 minutes. Form mush into 2" patties with you hands. It helps to moisten your hands with oil or water. Place pones on prepared baking sheet. Bake 30 minutes, or until firm. Makes about 18 patties. NOTE: If 2" patties aren't sized to fit your dog - adjust size to fit your dog.
  SOURCE: BONE APPETIT! Gourmet Cooking for Your Dog, published in 1989 by New Chapter Press, New York, NY. The Author is Susan Anson.
  

  Doggie Biscuits
  Yield: 1 batch
  3/4 c Hot water or meat juice
  1/3 c Margarine
  1/2 c Powdered milk
  1/2 ts Salt
  1 ea Egg - beaten
  3 c Whole wheat flour
  Mix well - roll in to small logs in your hands and bake at 325 degrees for about 50 minutes.
  PERSONAL NOTE from Ursula Taylor - this was all there was to the directions - but I see no reason why you can't roll the dough out and then cut with cookie cutters and bake or after making them into logs cutting them into 1/2 inch pieces and then baking. Also found it in a file on the Internet and one of the categories was breadmaker - so I suppose you could use the dough cycle in your breadmaker and then take it out and proceed.
  Posted on Prodigy BBs by PDMT15A@prodigy.com
  

  Dog Biscuits
  Yield: 24 servings
  3/4 c Hot water or meat juices
  1/3 c Margarine
  1/2 c Powdered milk
  1/2 ts Salt
  2 ts 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. P.S. I use a food processor with plastic blade.
  

  Fifi's Rewards Dog Biscuits
  Yield: 1 servings
  3/4 c Hot water or meat juices
  1/2 c Margarine
  1/2 c Powdered milk
  1/2 ts Salt
  2 ts Sugar
  1 Egg; beaten
  3 c Whole wheat flour
  In a large bowl, pour hot water over margarine. Stir in powdered milk, salt, sugar 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 out with a dog biscuit cutter. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out till hard. I bake these on an ungreased 14 x 15 1/2 inch air bake pan which it *fills* using both large and small cookie cutters. They can be placed side by side since there is no rising. They slide right off onto an opened brown bag and cool and harden in no time. I was advised in DOGHOUSE by a learned fellow that it might not be a bad idea to cut the sugar and salt quantities. Gotta watch their health too! Considering what's in the treats to be bought, these are considerably better for them.
  Shared by Robin Cole in Fidonet Cooking
  

  Milk Bone Dog Biscuits
  Yield: 1 1/4 lbs.
  3/4 c Hot Water or Meat Juices
  1/3 c Margarine
  1/2 c Powdered Milk
  1/2 ts Salt (optional)
  1 Egg, Beaten
  3 c Whole Wheat Flour
  **VARIATION**
  Increase Margarine to -1/2 cup and add 2 ts Sugar
  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. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound.
  

  

  Doggie Delites Dog Biscuits
  Yield: 1 batch
  2 c Whole wheat flour
  1/2 c Cornmeal
  2/3 c Water
  6 tb Oil
  Mix all ingredients. Roll out to 1/4" thick and cut into desired shapes. Bake at 350 degrees for 35 to 40 minutes. Remove to wire rack and cool thoroughly. Keep in airtight container.
  

  Fifi's Favorite Treats--Dog Biscuits
  Yield: Makes approximately 1 3/4 pounds
  1 c Uncooked Oatmeal
  1/3 c Margarine
  1 ts Bouillon Granules - can use up to 1 tbsp.
  1 1/2 c Hot Water
  3/4 c Powdered milk
  3/4 c Cornmeal
  1 Egg, Beaten
  3 c Whole Wheat Flour
  In a large bowl pour hot water over oatmeal, margarine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal 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 dough to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard.

• Little River Clinic Biscuits
  Yield: 30 servings
  1 c All purpose flour
  1 tb Margarine
  1 c Wheat flour
  1 ts Brown sugar
  1/2 c Wheat germ
  1/2 c Powdered milk
  1/2 ts Salt
  Water
  1 Egg
  Preheat oven to 325 F. Combine flours, powdered milk and salt in a bowl, Cut in margarine until mixture resembles corn meal. Stir sugar with eggs and then stir into dry ingredients. Add water gradually (approximately 1/2 c) to make a stiff dough. Knead on floured surface until dough is smooth. Roll to 1/2" thick and cut into desired shapes. Bake for 30 min.
  

  Andante's Multi-Grain Dog Biscuits
  Yield: 1 batch
  3 1/2 c All purpose flour
  2 c Whole wheat flour
  1 c Rye flour
  1 c Corn meal
  2 c Cracked wheat
  1/2 c Nonfat dry milk
  1 tb Salt - or less
  1 pk Dry yeast
  1 c Boiling water
  1 pt Chicken or beef broth
  1 Egg, beaten w/1 tbsp. milk
  Combine dry ingredients in large bowl. Add yeast and broth, mix thoroughly. Knead until you have a stiff dough. Roll dough into 1/4" sheets, cut biscuits into desired shapes. Place on baking sheet. Bake in a 300 degrees oven for 45 minutes. Turn off oven and leave in oven overnight. You can alter recipe by adding molasses or honey, delete salt, add vitamins, add fat or margarine and adding more eggs.
  

   

  DOG TREATS AND SHOW BAIT

  Nureyev's Liver Bait #1
  Yield: 40 servings
  1 lb Beef liver
  4 Eggs
  1 c Cornmeal
  Garlic salt/powder
  Mix in food processor or blender until smooth. Pour onto greased cookie sheet. Bake for 30 min. at 350. When cool cut into squares.
  

  Fifi's Liver Bait #2
  Yield: 1 servings
  BAIT RECIPE I have two recipes. One calls for a large slice of raw liver. Sprinkle generously with garlic powder. Preheat oven to 450 degrees. Put liver on nostick metal cookie sheet and bake for 10 min., then turn off the oven and leave in until cooled. Slice and freeze. Works great and is easy. You can turn liver over when you turn off oven if you want.
  Recipe # 2 calls for raw liver to be pureed (sp.) in a food processor with a whole egg, shell and all, and generous amt. of garlic powder. Add uncooked oatmeal to the "meat" until it is the consistency of cookie dough. Grease and flour a glass baking pan and bake at 350 for about 15 min. You really need to check on it occasionally as times can vary. Cool, slice and freeze. I like this recipe best because I hate liver and the slimy feel of it in my pocket. This makes a nice dry but palatable cookie that I've never seen any dog refuse.
  

  Fifi's Treats Liver Lumps
  Yield: 30 servings
  1 lb Liver
  1 Egg
  1/2 ts Garlic powder
  2 c Whole wheat flour
  Preheat oven to 350 F. Mix liver, egg and garlic powder in food processor until smooth-- A blender will work too - until liver looks like baby food. Stir in flour a little at a time, until you have a thick but pourable batter. Spread into a greased 8 x 8 pan. Bake until dry, approximately. 30 min. Cut into 1/2" squares. Freeze and use as needed. No need to thaw.
  

  Fifi's Liver Squares
  Yield: 35 servings
  1 1/2 c Wheat germ
  3 lb Liver, chopped
  1 1/2 c Corn meal
  3 Eggs
  Garlic
  Preheat oven to 350 F. Mix all ingredients and puree in food processor. Spread on well greased cookie sheet and bake for approximately. 20 min. Cut into squares, freeze and use as needed.
  

  Fifi's Liver/ Cracker Bait
  1 lb. liver
  1 package Graham crackers (finely ground)
  1/3 cup honey Garlic Powder to taste
  Puree liver in food processor. Add other ingredients and mix to a cake batter consistancy. Pour into microwave safe square bowl and nuke for 10 minutes. Cool, cut and freeze. I've never had a Crested refuse THIS goody!
  

  Dog Bait-Tasty Tidbits
  Yield: 30 servings
  8 oz Boiled chicken livers
  1/2 c Cornmeal
  1 c Wheat flour
  1 ts Garlic powder
  1 ts Beef bouillon
  1 Egg
  1 tb Yeast flakes
  2 tb Vegetable oil
  Parmesan cheese
  Preheat oven to 350 F. Blend all in food processor. Press into big cookie sheet about 1 inch thick, sprinkle parmesan cheese on top. Bake for 45 min. then cut into bite size squares, put back in oven at 200 for 1 hour. Refrigerate in airtight container.
  Posted to the Prodigy BBs by Linda Satterfield/email: DKWK78A@prodigy.com
  

   

  PARTY PUPS--PARTY MIX

  Andante's Puppy Party Appetizers Beef-Based
  Yield: 25 servings
  1/2 lb Ground beef
  1 Carrot, finely grated
  1 ts Grated cheese
  1/2 ts Garlic powder
  1/2 c Whole wheat bread crumbs
  1 Egg, beaten
  1 ts Tomato paste
  Preheat oven to 350 F. Combine all ingredients, mix well. Roll into meat balls. Place on a greased cookie sheet. Bake 15 min. or until brown and firm. Cool and store in fridge in airtight container or freeze.
  Posted on Prodigy BBs by Linda Satterfield/email: DKWK78A@prodigy.com
  

  Fifi's Pet Party Mix
  Yield: 20 servings
  2 c Cheerios
  2 c Spoon size shredded wheat
  2 c Crispix
  1/2 c Melted butter/margarine
  2 tb Dry gravy mix
  1/2 c Kraft grated American cheese powder
  1/2 c Bacon bits
  1 c Dog jerky/pupperoni/sausages
  Preheat oven to 250. Pour melted butter into 13 x 9 baking pan. Stir in cheese powder, bacon bits and gravy mix. Add cereals and stir well until all pieces are coated. Heat in oven for 45 min. Meanwhile cut doggie meat treats into 1/2 inch pieces. Remove cereal from oven, add doggie treats. Store in airtight containers. May be frozen and keeps well.
  

  

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