If you own a dog or are a friend of a dog, you might want to try making your own dog biscuits because you'll know what goes into them. I've tested these recipes and they were popular with my furry friends.




Pawfect Dog Treats

2 1/2 cups whole wheat flour
1 teaspoons sugar
1 teaspoons salt
6 tablespoons margarine
1 egg
1/2 cup skim milk
1/4 cup creamy peanut butter
2 teaspoons water, cold (approx.)
2 egg whites lightly beaten
Sesame seeds optional

Combine flour, sugar and salt. With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs. Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy). Add egg mixture to flour mixture; stir. Stir in the water, 1 teaspoon at a time, until the dough forms a ball. On a lightly floured surface, knead dough for 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut into desired shapes with a cookie cutter. Brush with beaten egg whites and, if desired, sprinkle with sesame seeds. Bake in a preheated 350'F oven until firm and golden, about 30 minutes.

Microwave Dog Treats
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup non fat dry milk powder
1/2 cup quick cooking rolled oats
1/4 cup yellow corn meal
1 teaspoon sugar
1/3 cup shortening
1 egg, slightly beaten
1 tablespoon instant beef or chicken bouillon granules
1/2 cup hot water

Combine flours, milk powder, rolled oats, cornmeal, and sugar in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs, and stir in the egg. Stir the instant bouillon in the hot water until dissolved, and slowly pour into the flour mixture, stirring with a fork to moisten. Form the dough into a ball and knead on a floured board for 5 minutes, or until smooth and elastic. Divide the dough in half. To make cutouts with a cookie cutter, roll each half 1/2 inch thick. To make nuggets, roll the dough into a 1 inch diameter log and cut off 1 1/2 inch pieces. Arrange 6 cutout shapes or 24 nuggets on a 10 inch plate and microwave at 50 percent power for 5 to 10 minutes, or until firm and dry to the touch. If you don’t have a turntable, rotate the plate every 2 minutes, and turn the shapes over half way through cooking. Cool on a wire rack. The shapes will crisp as they cool.