Pet Treat Recipe
2 ½ cups whole
½ cup non-fat dry milk powder
½ cup cold water
1 teaspoon salt
6 tablespoons butter or margarine
1 teaspoon brown sugar
- In a medium mixing bowl, combine the dry ingredients. With
a pastry blender, cut in the butter or margarine until it resembles
- Mix together the egg and cold water. Stir the liquids
into the dry mixture to form a dough ball. Sprinkle with small
amounts of water or flour to make a dough that can be kneaded. Knead
about 3 minutes.
- Preheat oven to 350
degrees F. Roll dough into a sheet ½-inch
thick. Cut into bone- shapes, using a cookie cutter or knife.
Cut into kibble snacks by rolling the dough into a long thin
it triangular or round--and cut ½-inch thick . Place cut
pieces on baking sheet.
- Bake at 350 degrees
F for about 30 minutes—depending
on the size of the pieces— until browned and crunchy.
- Substitute ½ cup cornmeal or soy flour for ½ cup
of the wheat flour.
- Add 3 tablespoons bouillon
or dried soup mix to dry mixture. Decrease salt to ½ teaspoon.
- Substitute a blend
of non-gluten flours (sorghum, soy, corn) or meal (corn, or flax)
for pets with wheat allergies. (Found in the baking
aisle or check out the web-sites www.bobsredmill.com; www.hodgsonmill.com;
Home Baking Association — www.homebaking.org
another recipe to try!
3 ½ cups unbleached
all purpose flour
2 cups whole wheat flour
1 cup rye flour
2 cups bulgur
1 cup cornmeal
½ cup instant non-fat dry milk powder
4 teaspoons salt
1 envelope active dry yeast
¼ -1/2 cup warm water
3 cups chicken broth
Egg glaze: 1 egg, slightly beaten with 1 teaspoon milk
- Preheat the oven to 300 degrees F. In a large bowl mix
the flours, bulgur, cornmeal, dry milk and salt.
- Dissolve the yeast in warm (105-115 degrees F) water.
Add to the dry ingredients.
- Add chicken broth (no warmer than 115
degrees F) to the flour mixture.
Stir until a dough forms. Knead to form a smooth dough.
- Let the dough
rest a few minutes; roll out to ¼-inch thickness.
Use a large bone shaped cookie cutter. Place on prepared cookie sheets.
with egg glaze. Bake bones for 45 minutes. Turn off the oven and
allow to harden overnight. Makes 30 large bones.
Nutrition Facts: One of 30 bones has 158 calories,
6 g protein; 32 g carbohydrate; 1g fat; 11 mg cholesterol and 364 mg