Cookie Recipes
These recipes are shared by Judy Chisholm and approved by her vet. UT has also looked at these recipes and made some minor modifications. These recipes are for healthy dogs and not approved for dogs with medical conditions such as liver shunt and MVD. If you have a pet with a medical condition, please get your vet's approval prior to baking.
Happy Baking!!!
Beef Jerky * *
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Single Recipe 2 lb Sliced bottom Round, top round or london broil - 1/8 inch thick ½ cup soy or tamari sauce ¼ teaspoon garlic powder ¼ teaspoon black pepper
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Double Recipe4 lb Sliced bottom Round, top round, or London broil – 1/8 inch thick 1 cup soy or tamari sauce ½ teaspoon garlic powder ½ teaspoon black pepper
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Combine soy sauce, garlic powder, and pepper. Add sliced beef. Let marinade at least 10 hours or overnight.
Place slices in dehydrator and leave for 8 hours or until dry and leathery. Slices will take more or less time depending on dehydrator unit.
* You can dilute soy sauce with water for a less salty flavor or you can use low salt soy sauce.
* You can replace meat with ground beef. Squeeze through a jerky press and cut soy sauce by half or meat will be too wet.
Rinse the meat off before putting in the dehydrator for a healthier treat.
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Single recipe 1 ½ cup whole wheat flour ½ cup rye flour ½ cup oats ½ cup corn meal 2 tablespoons liver puree or paste 1 tsp garlic powder 1 teaspoon salt ¼ cup corn oil 1 egg ¾ cup plus 2 tablespoons water 1 egg with 1 tablespoon water for glaze
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Double Recipe 3 cups whole wheat flour 1 cup rye flour 1 cup oats 1 cup cornmeal ¼ cup liver puree or paste 1 teaspoon salt 1 teaspoon garlic powder 1 egg ½ cup corn oil 1 ¾ cup water 1 egg with 1 tablespoon water for glaze
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Preheat over to 300 degrees. Taking fresh liver, put it in a saucepan with enough water to cover. Boil well. When fully cooked, put broth and liver in a blender and mix to form a puree. You can reserve amounts of puree in an ice cube tray and then you will have them for later use. Just pre measure amounts.
Mix all dry ingredients in a large bowl. Add liquids and mix well, adding more flour if needed to make a dough that can be rolled. On a floured surface, roll out ½ inch thickness then cut into desired shapes. Prick with fork halfway through each cookie and back on ungreased cookie sheets until well hardened. It could take up to 2 hours
** Single recipe makes appx 3 ½ dozen cookies.
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Single recipe 2 cups whole wheat flour 2/3 cup cornmeal ¼ cup lowfat or evaporated milk ½ cup shelled sunflower seeds – optional 2 eggs 2 tablespoons corn oil ½ cup chicken broth 1 egg with 1 tablespoon water for glaze
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Double Recipe 4 cups whole wheat flour 1 1/3 cup cornmeal ½ cup lowfat or evaporated milk 1 cup shelled sunflower seeds – optional 4 eggs ¼ cup corn oil 1 cup chicken broth 1 egg with one tablespoon water for glaze
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Preheat oven to 350 degrees. In a large bowl, mix dry ingredients. Add liquids and blend well. Dough will be firm. Roll dough out on a lightly floured surface to ¼ inch thick. Cut into desired shapes. Brush tops with beaten egg. Bake about 30 minutes on ungreased cookie sheet until dry and frim.
* I will only use shelled sunflower seeds if I can get a good deal on them. They can get expensive
* Single recipe makes about 3 dozen.
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Single recipe 2 cups whole wheat flour ½ cup soy flour ½ cup corn meal ¼ cup brewer’s yeast ¼ cup powdered milk 1 teaspoon garlic powder 1 tablespoon chopped parsley 1 ½ teaspoon dry yeast ¼ cup warm water 1 cup chicken broth 1 egg w 1 tablespoon water for glaze
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Double recipe 4 cups whole wheat flour 1 cup soy flour 1 cup corn meal ½ cup brewer’s yeast ½ cup powdered milk 2 teaspoons garlic powder 2 tablespoons chopped parsley 3 teaspoons dry yeast ½ cup warm water 2 cups chicken broth 1 egg with 1 tablespoon water for glaze
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Preheat over to 300 degrees. Combine flours, cornmeal, brewer’s yeast, powdered milk, garlic powder, and parsley in a large bowl. In a small bowl, dissolve yeast in warm water. Stir well and add chicken broth. Pour liquid mixture into dry ingredients. Using hands, combine all ingredients completely. Knead several minutes. Sprinkle a board with a combination of cornmeal and flour, and roll dough out to ¼ inch thickness. Cut into desired shapes. Place on ungreased cookie sheet. Brush lightly with egg and milk water mixture. Bake 45 minutes or until real dry.
*Single recipe makes appx 3 dozen cookies.
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Single Recipe 2 ½ teaspoon dry yeast ¼ cup lukewarm water 1 egg ¾ cup chicken broth ¼ cup honey 1 teaspoon garlic powder 3 cups whole wheat flour ½ cup cracked wheat 1 egg with 1 tablespoon water for glaze
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Double Recipe 5 teaspoons dry yeast ½ cup lukewarm water 2 eggs 1 ½ cup chicken broth ½ cup honey 2 teaspoons garlic powder 6 cup whole wheat flour 1 cup cracked wheat 1 egg with 1 tablespoon water for glaze
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Preheat oven to 325 degrees. In a large bowl, dissolve yeast in water. Add egg, broth, honey, and garlic. Gradually blend in the flour, and cracked wheat. Add enough wheat flour to form a stiff dough.
Transfer to a floured board and knead until smooth about 3-5 minutes. Shape dough into a ball and roll to ¼ inch thick. Using cookie cutter and cut out cookies. Place on ungreased baking sheets, spacing them about 1 ¼ inch apart. Gather up the scraps and roll out again and cut biscuits. Bake for 45 minutes. Let cool well or overnight. Freeze well.
*single recipe makes 3 dozen cookies.
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Single Recipe 1 teaspoon dry yeast ½ cup water 2 tablespoons molasses ½ cup peanut butter 1/3 cup corn meal 1 ½ cup rye flour ¼ cup soy flour 1 egg ½ cup oats
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Double Recipe 2 tablespoons dry yeast 1 cup water ¼ cup molasses 1 cup peanut butter 2/3 cup cornmeal 3 cups rye flour ½ cup soy flour 2 eggs 1 cup oats
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Preheat oven to 350 degrees. In a large bowl dissolve yeast in the water. Gradually blend in all the rest of the ingredients into the yeast mixture. Mix well. Transfer to floured surface and roll to ¼ inch thick. Using cookie cutters cut the cookies and place them on an ungreased cookie sheets and bake 25 to 30 minutes. Let cool completely and leave to harden.
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