Everyday Biscuits
Big Boy Beef Biscuits
Peanut Butter Bones
Chicken and Honey Biscuits
Parmesan Herb Treats
Apple Cinnamon Drops
Harry's Party Pupcakes
Whole Wheat Cream Cheese Danish
Peanut Butter n' Honey Oat Crunchies
   (corn-, wheat- and yeast-free)
Barley Beef Biscuits (corn-, wheat- and yeast-free)

   We recommend that you use good quality baking sheets, such as Chicago Metallic, which has a professional quality non-stick finish. Otherwise you may want to line your baking sheets with parchment paper (thanks for the tip, Jim B. of Lake in the Woods, CA!), lightly grease baking sheets, or be more generous with the flour when rolling out the dough.

If you can't find the various flours these recipes call for in your grocery store, try a food coop or health food store.

As you're trying out new recipes you find on the Internet or in cookbooks, remember that not all food that's good for humans is good for dogs. Some foods can cause allergic reactions--itchy skin, rashes, dull, thinning hair, and other coat problems. Others, if consumed in sufficient quantities, can make dogs sick or even kill them. Foods to avoid giving your dog include turkey*, pork, chocolate, onions, salt, processed sugar, soy--and rich or spicy prepared foods your dog's digestive system can't handle. Why? Read When Good Dogs Eat Bad Things from The Healthy Dog! newsletter. In addition to the foods listed in that article, be aware that grapes and raisins, when eaten in large quantities, can be toxic to dogs--causing vomiting, diarrhea, and kidney failure. While one or two grapes won't harm your pup, if you find an entire bunch of grapes missing from your fruit bowl, you should watch for signs of toxic reaction.

Although we've read many conflicting reports on garlic, it does contain the same toxin as onions, but in much smaller concentrations. You should be aware that garlic can be deadly at certain doses (the size of a toxic dose depends on the size of the dog). We've been adding seasoning amounts of garlic in our dog treat recipes for years without incident. The small amounts we use are mixed into hefty batches of dough for treats we feed to large breed dogs. Similarly, our 70-90 pound dogs have never had a reaction to prepared treats or supplements that include garlic on the list of ingredients. A teacup or toy breed may not be so lucky! So, to be safe, we've removed garlic from all the recipes we post here.

Also keep in mind that dogs have difficulty digesting corn, so if you find a recipe that calls for corn meal, try using rice flour (which you can find in most health food stores) instead. If your dog is allergic to wheat, try substituting rice flour for wheat flour as well. And if your dog is on a special diet, it's always a good idea to check with your vet to make sure these treats are OK for your best friend. Another excellent resource is the ASPCA Animal Poison Control Hotline at (888) 426-4435.

* In the book, Pet Allergies: Remedies for an Epidemic, author Alfred Plechner, DVM, states that many animals can't tolerate turkey or pork, and that even small amounts can cause vomiting and diarrhea in some pets.

	2 teaspoons dry yeast 1/2 cup lukewarm water 2 tablespoons dry parsley	1 1/2 cups chicken broth 3 tablespoons honey 1 egg 5-6 cups whole wheat flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a large bowl, dissolve yeast in warm water. Stir in the parsley, broth, honey, and egg. Gradually blend in flour, adding enough to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Using small bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set them in the oven to cool overnight. The extra time in the oven as it cools off helps make the treats crispier and crunchier.)

Makes several dozen small bones that keep and freeze well. We like these biscuits because they're quick and easy and we always have the ingredients on hand to make them. Our boys like them because they're good!

  We make our own chicken broth by boiling 1 pound of chicken in 8 cups of water, seasoned with 1 teaspoon thyme, 3 teaspoons parsley, 1 teaspoon celery seed, and one bay leaf, for 1 1/2 hours. Remove the chicken and use it for salads or other recipes that call for cooked chicken. Let the broth cool before using it in these recipes.

	1/2 cup dry milk 1 egg 1 teaspoon parsley 6 tablespoons olive oil 2 teaspoons honey	1 small (2.5 oz) jar beef baby food* 1/2 cup beef broth 1/2 cup rye flour 1 cup cup whole wheat flour 1/2 cup rice flour 1/2 cup cracked wheat
	For the Glaze - 1 egg, 2 tablespoons beef broth

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl, combine the dry milk, egg, parsley, oil, honey, baby food, and broth. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/2-inch (12 mm) thick. Using bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Whisk together the egg and broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.

Makes several dozen small bones that freeze well. Or 2 1/2 to 3 dozen large bones, depending on the size of cookie cutter you use.

* Be sure to look for baby food with no onions in the ingredients list!

	1 package dry yeast 1/2 cup lukewarm water 1 cup mashed potatoes 1 cup milk 1/4 cup molasses 1/2 cup chicken stock	1 cup chunky peanut butter 1 cup whole wheat flour 1/2 cup rye flour 1/2 cup rice flour 1 egg 2 cups all-purpose white flour

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen bones that freeze well--and have the consistency of pizza crusts, a favorite snack for most spoiled dogs!

	2 1/2 teaspoons dry yeast 1/4 cup lukewarm water 1 egg 3/4 cup chicken broth	1/4 cup honey 3 cups whole wheat flour 1 cup cracked wheat

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl,dissolve yeast in water. Add egg, broth, and honey. Gradually blend in the flour and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen biscuits that freeze well.

	1 package dry yeast 1/4 cup lukewarm water 2 cups chicken stock 2 tablespoons olive oil 1/2 cup parmesan cheese 1/2 cup non-fat dry milk 2 tablespoons dried parsley	1 teaspoon oregano 1 cup whole wheat flour 1/2 cup rye flour 1/2 cup rice flour 1 cup cracked wheat
	For the Glaze - 1 egg, 1 tablespoon milk

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl,dissolve yeast in water. Add stock, oil, cheese, dry milk, and herbs. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using round or crescent-shaped cookie cutters, cut out treats. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Remove from oven. In a small bowl, whisk together the egg and milk for the glaze. Brush the biscuits with glaze, turn and brush other side. Bake for an additional 30 minutes. Let cool overnight.

Makes about 4 dozen 3-inch (7.5 cm) treats.

	1 large apple 1/4 cup honey 1/2 cup of water 1/2 teaspoon cinnamon	1 cup oatmeal 1 1/2 cups whole wheat flour 1/8 cup whole wheat flour

Directions:
Preheat oven to 350 ° F (180 ° C).

Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.

In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.

Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.

Makes about 3 dozen crunchy cookies, depending on how big you make them.

	1 large apple 1 1/2 cups wheat flour 1/4 cup oatmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup plain yogurt 1/2 cup water 1/4 cup vegetable oil 2 tablespoons honey	2 eggs 1 cup grated cheddar cheese   For the Frosting 8 oz Neufchatel Cheese (lowfat cream cheese) 2 tablespoons plain yogurt 2 tablespoons honey 2-3 tablespoons flour grated carrots

Directions:
Preheat oven to 400 ° F (200 ° C). Grease muffin tins.

Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and eggs, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.

Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.

For the frosting, combine the Neufchatel cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes, sprinkle them with finely shredded carrots as garnish, and you're ready for a doggone good party!

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate with carrot shavings.

	1/4 pound low fat Neufchatel cream cheese 1/2 cup all natural apple sauce, no sugar added 1/2 cup vegetable oil 2 teaspoons real vanilla extract 2 cups whole wheat flour

Directions:
Preheat oven to 350 ° F (165 ° C).

In a large bowl, mix all ingredients. Knead dough on a floured surface. Roll dough 1/2-inch (12 mm) thick. Cut with cookie cutter of choice. Put on cookie sheet. Bake for 20 minutes. Turn off oven and let cookies sit in oven 1-2 hours to harden.

This recipe from Kooper's Doggie Desserts by Cheryl Gianfrancesco, is reprinted with permission of the kind folks at Kooper's Products. If you love to spoil your dog with, special and tasty, nutritionally sound treats, get this book!

	1/4 cup honey 1 cup crunchy peanut butter 2 cups chicken broth or water 1/3 cup peanut oil	1 cup rolled oats 1 cup oat bran 3-4 cups oat flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.

Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.

Makes several dozen small treats that keep and freeze well.

	1/2 cup extra virgin olive oil 4 tablespoons parsley	2 cups beef broth 2 cups barley flour 3-4 cups rye flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), and parsley. Heat the beef broth (it's best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm -- or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.

For more dog treat recipes, look at these books: People Food for Dogs, The Doggy Bone Cookbook, Kooper's Doggie Desserts, and Treasured Recipes for Your Treasured Pet,