Safe Haven Animal Rescue Society

HERE IS A BAKER'S DOZEN PLUS ONE...For even more treats go to:  http://pinterest.com/HighPaw/homemade-pet-treats/
 

TRAIL MIX

Combine any of the following leftovers from your refrigerator to create a flavorful trail mix, which you can pack for a hike or after dog park snack

Ingredients
• Pieces of meat (if seasoned, make sure to rinse off any flavoring)
• Potatoes
• Vegetables (no onions)
• Fruit (no grapes or raisins)

Directions

1. Cut ingredients into ½ inch thick pieces
2. Spray lghtly with cooking spray
3. Place in a food dehydrator or into a 200 degree preheated oven until dried

 

PEANUT BUTTER AND BANANA TREATS

Ingredients
One peeled banana
1 cup flour
2/3 cups of rolled oats
½ cup dried parsley
3 tablespoons peanut butter
One beaten egg

Method
Preheat oven to 300 degrees F; put banana in a large bowl and use a spoon or potato masher to mash it thoroughly; add oat flour, oats, parsley, peanut butter and egg and stir well to combine.  Set aside for five minutes;

Roll mixture into 24 balls, using about 1 tablespoon of dough for each; transfer to a large parchment paper lined baking shet as done; use the back of a spoon or the heel of your hand to press each ball into a 1 ½ to 2 inch coin.  Bake until firm and deep golden brown on the bottom – 40-45 minutes.  Set aside to let cool completely.

Storage note:  Best to store in an airtight container in the refrigerator or freeze them to give your pet later…be sure to thaw completely before handing them out.

 

FROZEN PEANUT BUTTER YOGURT TREATS

Ingredients
• 32 ounces vanilla yogurt
• 1 cup peanut butter

Directions
1. Melt the peanut butter in a microwave safe bowl
2. Combine the yogurt and melted peanut butter 
3. Pour the mixture into cupcake papers
4. Place in the freezer 
 

WHOLE WHEAT TREATS - CHICKEN OR BEEF FLAVORED

Ingredients
• 2 ½ cups whole wheat flour (substitute regular flour or oats if your dog is sensitive to wheat)
• 1 tsp. salt (or less)
• 1 egg
• 1 tsp. Beef or chicken Bouillon granules (can substitute beef or chicken broth/stock)
• ½ cup hot water
Optional Add ins
• Bacon or chicken broth, eggs, oats, liver powder, wheat germ, shredded cheese, bacon bits

Directions
1. Preheat oven to 350 degrees
2. Dissolve bouillon in hot water
3. Add remaining ingredients
4. Knead dough until it forms a ball (approximately 3 minutes)
5. Roll dough until ½ inch thick
6. Cut into slices or bone shapes (you can purchase a bone shaped cookie cutter to make shapes with)
7. Place dough pieces on lightly greased cookie sheet
8. Cook for 30 minutes 
 

APPLE CRUNCH PUPCAKES

Ingredients
• 2 ¾ cups water
• ¼ cup applesauce (unsweetened)
• 2 tbsp honey
• 1/8 tbsp vanilla extract
• 1 medium egg
• 4 cups whole wheat flour 
• 1 cup dried apple chips (unsweetened)
• 1 tbsp baking powder

Directions
1. Preheat oven to 350 degrees
2. Mix water, applesauce, honey, egg, and vanilla together in a bowl
3. Add remaining ingredients and mix until well blended
4. Pour into lightly greased muffin pans
5. Bake 1 ¼ hours 
 

CINNAMON BUNS

2 cups (500 mL) whole wheat flour
1 tsp. (5 mL) baking powder
1/4 tsp. (2 mL) salt
1/2 cup (125 mL) water or milk
1/4 cup (60 mL) canola oil
1 large egg
2 Tbsp. (30 mL) honey
1 tsp. (5 mL) cinnamon
1/4 cup (60 mL) finely chopped walnuts or pecans (optional)

Cream cheese drizzle (optional):
1/4 cup (60 mL) light cream cheese
1-2 Tbsp. (15-30 mL) milk or water

Preheat oven to 350°F.

In a large bowl, combine flour, baking powder and salt. In a small bowl stir together water, oil and egg. Add to the dry ingredients and stir just until you have a soft dough.

On a lightly floured surface, roll or pat the dough into a rectangle that measures roughly 8×14-inch. Drizzle with honey and sprinkle with cinnamon and nuts, if using. Starting from a long edge, roll up jelly-role style and pinch the edge to seal. Using a sharp serrated knife or (even better) dental floss, slice half an inch thick and place slices cut side down on a cookie sheet that has been sprayed with nonstick spray. 

Bake for about 15 minutes, until springy to the touch. Wait until they have cooled completely before you spread them with cream cheese.

Makes about 2 dozen biscuits. Store extra in a tightly covered container of freeze. If they are frosted, store the container in the fridge.
 

PUMPKIN BALLS

Ingredients
• 1/2 cup canned pumpkin
• 4 tbsp molasses
• 4 tbsp water
• 2 tbsp vegetable oil
• 2 cups whole wheat flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• 1 tsp cinnamon (optional)

Directions
1. Preheat oven to 350 degrees
2. Mix pumpkin, molasses, vegetable oil, and water together in a bowl
3. Add the whole wheat flour, baking soda, baking powder and cinnamon to the mixture and stir until dough softens
4. Scoop out small spoonfuls of dough and roll into balls on your hands (wet hands work best)
5. Set the balls onto a lightly greased cookie sheet and flatten with a fork
6. Bake approximately 25 minutes until dough is hardened
 

PEANUT BUTTER AND HONEY TREATS

4 eggs, divided (2 for the dough, 2 for the wash)
1 ounce vegetable oil
1 tablespoon honey
8 ounces chicken stock
10 ounces whole wheat flour
5 ounces all purpose flour
3 ounces cornmeal
1 cup peanut butter

1. Preheat the oven to 325 degrees. In a large bowl, whisk together two of the eggs, the oil and honey. Whisk in the chicken stock.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, AP flour and cornmeal. With the mixer on medium speed, slowly pour in the chicken stock mixture, then add the peanut butter. Mix until the dough comes together, about 1 minute.

3. Divide the dough in half. Roll out each ball of dough approximately ½ inch thick. Cut into desired shapes using small (3 to 4-inch) cookie cutters. Place on baking sheets sprayed with cooking oil. 

4. Whisk the remaining two eggs and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes and brush with the egg wash a second time (the second wash is optional, but gives the cookies a darker brown color). Bake until golden brown, about 15 minutes, depending on the size of the cookies.
 

WHOLE WHEAT AND OATS DOG BISCUITS

 Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment.

Put the following in a mixing bowl:
2 cups white whole wheat flour 
1 cup rolled oats, regular or quick
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 cup  nonfat dry milk
1/2 teaspoon salt

Stir to combine.
Add 2 large eggs and 1 cup (9 1/4 ounces) peanut butter, crunchy or plain.

Stir to combine; the mixture will be crumbly.
Add 1/2 cup + 1 tablespoon cold water, or enough to make a cohesive dough. Depending on the season, you may need to add a bit more (winter), or a bit less (summer).

To make dog cookies, drop the dough in walnut-sized balls onto a lightly greased or parchment-lined baking sheet. Flatten to about 1/4” thick.

To cut out dogbone biscuits, roll the dough about 1/4” thick. No, it’s not pretty; it’ll develop cracks all over, and very ragged edges. 

Cut with a 3 1/2” cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough.

Lay the biscuits close together on the prepared baking sheets. Since the biscuits don’t include any leavening (baking powder, yeast, etc.), they won’t spread much.

Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for the shorter amount of time, the larger biscuits for the longer amount of time.

When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.

 

CAROB TREATS

Ingredients
1 cup Rice Flour
1/2 cup Carob Powder
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
3/4 cup Water

Directions
Preheat oven to 350 degrees fahrenheit.
Mix all ingredients in a large bowl and knead until dough is formed and smooth, you may need to add a little more water as the dough tends to be on the dry side.
Roll roll onto a heavly floured surface 1/4 inch thick and cut with  small cookie cutter of your choice. Place on ungreased cookie sheet and bake for 10 to 15 minutes or the cookies start to crackle.
Cool and refrigerate.
Made 35 to 40 hearts.

Tips - Make sure you knead the dough very well, it may take some work to get the dough to come together.
The smaller the cookie cutter the better as the dough is very crumbly. To make it easy on yourself it might be better to just cut it into squares with a pizza cutter 
 

NUTTY BACON TREATS

 Makes ~6 dozen 1" diameter treats
3 slices of bacon, diced
1 egg
1/3 cup creamy natural peanut butter (or Sunbutter)
1 tablespoon maple syrup (bacon + maple seemed like a good idea)
3 tablespoons water
1/2 cup soy flour
1/2 whole wheat pastry flour
1/2 cup wheat germ

-Preheat oven to 300 degrees and line two baking sheets with parchment paper.
-Fry the diced bacon until crispy. With a slotted spoon, remove the crispy bacon but save the fat. Allow the fat to cool slightly (2-5 minutes)
-Add the egg, peanut butter, maple syrup and water to the bacon fat and mix thoroughly.
-Add in the flours and wheat germ and mix until combined. Stir in the crispy bacon pieces.
-Roll out the dough on a lightly floured surface to about 1/4" thick. Cut into desired shapes. I used three different 1" cookie cutters.
-Bake in the oven for 12-15 minutes (for 1" diameter shapes) until lightly browned.
-Cool and make them beg for it
 

WHEAT GERM/BROWN SUGAR DOGGIE BISCUITS

Ingredients:

• 12 oz (340g) whole wheat flour

• 12oz (340g) bread flour

• 2 oz (55g) wheat germ

• 1 t (5g) salt

• 2T (30g) brown sugar

• 3-4T Flax Seed (optional)

• 3 eggs

• 1c (240ml) vegetable oil

• 3oz (85g) powdered dry milk

• 1c (240ml) wate

Directions

• Combine wheat flour, bread flour, wheat germ, salt, and brown sugar, and flax seed in mixing bowl. Stir in eggs and vegetable oil.

• Dissolve dry milk in water then incorporate the mixture.

• Mix to form a very firm dough that is smooth and workable. Adjust by adding a little extra flour or water as required.

• Cover the dough and set aside to relax for 15-20 min.

• Roll the dough out to 1/2″ (1.2cm) thick. Cut out biscuits using a bone-shaped cutter 3″x1.5″ (7.5×3.7cm). Place the biscuits on sheet pans lined with baking paper.

• Bake at 375°F (190°C) for approx. 40 minutes or until biscuits are brown and, more importantly, rock-hard. Let biscuits cool, then store in a covered container five to six feet off the flour. Use as needed to reward your four-legged friends.)

 

BACON FLAVORED DOGGIE TREATS

Makes 24 bars 1 1/2 cup whole wheat flour 1/2 cup wheat germ 1/2 cup melted bacon fat 1 egg 1/2 cup cold water 

Preheat oven to 350 degrees F.

Combine all ingredients in a medium bowl and mix by hand until dough forms. Add more flour if the dough is too sticky. Add more bacon fat or water if the dough is too stiff.

Roll out onto a floured surface, to a thickness of just under 1/2". Cut into 1x4" bars and transfer to a cookie sheet. Poke divots into the bars (I use the end of a chopstick) and bake in a preheated oven for approximately 20 minutes (until lightly browned). Turn the oven off, flip the bars, and place back in the oven until cool (this will further crisp them).

Treats can be stored in an air-tight container at room temperature.
 

MINT FLAVORED DOG BISCUITS

 

• 1 1/4 cups all-purpose flour

• 1 1/4 cups whole-wheat flour

• 1 1/4 cups cornmeal

• 1 1/4 cups old-fashioned rolled oats

• 1/2 cup toasted wheat germ

• 1/2 cup packed light brown sugar

• 1 tablespoon baking powder

• 1 1/2 teaspoons salt

• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces

• 1 cup plus 1 tablespoon water

• 1/2 cup chopped fresh flat-leaf parsley

• 1/2 cup chopped fresh mint leaves

• 1 large egg

• Special equipment: a pastry or bench scraper; a dog-biscuit cookie cutter* 

Preparation
Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps. Add 1 cup water and pulse until a coarse, dense dough forms. 

Turn out onto a lightly floured surface and knead in parsley and mint until well distributed. Gather, then halve dough with scraper. Form into 2 balls and flatten each into a 6-inch disk. 

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Grease 2 large baking sheets. 

Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet. 

Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough, using other baking sheet. 

Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight