Doggone Good Dog Treats

237

By Dixie Crystals

Prep Time:

40m

Bake/Cook Time:

45m - 60m

Yield:

10 dozen dog treats

When we say this recipe is for the dogs, we mean it. These homemade dog treats will win the hearts of dog lovers everywhere, and a few tail wags from Rover as well.

They're for the dogs, y'all (no joke). This recipe will win the hearts of dog lovers everywhere, and a few tail wags from Rover as well.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 envelope active dry yeast
1/4 cup warm water (105° to 115°)
1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
3 1/2 cups all-purpose flour* plus additional for kneading
2 cups whole wheat flour*
1 cup rye flour*
1 cup yellow cornmeal
1/2 cup nonfat dry milk (powdered milk)
3 1/2 - 4 cups beef broth (from bouillon is fine)
Vegetable oil, for coating
2 egg whites, for glazing
1 tablespoon water, for glazing

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Stir yeast into warm water along with sugar and allow to stand about 5 minutes or until foamy. Mix all-purpose flour, whole wheat flour, rye flour, cornmeal and powdered milk in a large bowl.
Stir in foamy yeast mixture and enough of beef broth (no hotter than lukewarm) to form a stiff dough.
Turn dough out onto a lightly floured surface and knead until smooth (about 5-10 minutes), adding flour as necessary to prevent sticking. Rub hands lightly with vegetable oil and coat surface of dough. Divide dough in half and place half in a lightly oiled bowl covered with foil. Roll out other half to a 1/4-inch thickness and cut into bone shapes with a metal cookie cutter.
Place treats about 1/2 inch apart on lightly greased baking sheets. (Note: Do not allow treats to sit for an extended length of time, because they will rise to a thickness that Rover may have difficulty chewing.)
Beat egg whites lightly with water until just foamy and brush over tops of treats.
Bake in a preheated 300° F oven for 45 - 60 minutes, or until well browned and crispy. Rotate sheets about halfway through baking time for even browning.
Remove cookies from sheets and cool thoroughly on racks. If cooled cookies are not thoroughly hard and crisp, simply return them to oven and re-bake at 15 minute intervals until they are doggone good 'n crunchy.
Now, punch down reserved dough, roll, cut and back. Cool cookies thoroughly; store covered at room temperature. These doggie cookies will keep for months. Recipe yields about 10 dozen 3 1/2-inch treats.
To package: Try mounding a doggie dish high with these treats and then wrap tightly with plastic wrap. Attach a festive bow.

Dixie Crystals Insight

Recipe originally appeared in Homemade Good News 1992 Volume XII.

Rate & Review

Doggone Good Dog Treats

237

Por Dixie Crystals

Tiempo de preparación:

40m

Tiempo de cocción / cocción:

45m - 60m

Rendimiento:

10 dozen 3-1/2 inch

They're for the dogs, y'all (no joke). This recipe will win the hearts of dog lovers everywhere, and a few tail wags from Rover as well.

Clasificación:

Califíquelo usted mismo

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredientes

1 envelope active dry yeast
1/4 cup warm water (105° to 115°)
1 tablespoon Dixie Crystals Azúcar Steviacane
3 1/2 cups all-purpose flour* plus additional for kneading)
2 cups whole wheat flour*
1 cup rye flour*
1 cup yellow cornmeal
1/2 cup nonfat dry milk (powdered milk)
3 1/2 - 4 cups beeth broth (from bouillon is fine)
Vegetable oil, for coating
2 egg whites, for glazing
1 tablespoon water, for glazing

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Stir yeast into warm water along with sugar and allow to stand about 5 minutes or until foamy. Mix all-purpose flour, whole wheat flour, rye flour, cornmeal and powdered milk in a large bowl.
Stir in foamy yeast mixture and enough of beef broth (no hotter than lukewarm) to form a stiff dough.
Turn dough out onto a lightly floured surface and knead until smooth (about 5-10 minutes), adding flour as necessary to prevent sticking. Rub hands lightly with vegetable oil and coat surface of dough. Divide dough in half and place half in a lightly oiled bowl covered with foil. Roll out other half to a 1/4-inch thickness and cuto into bone shapes with a metal cookie cutter.
Place "cookies" about 1/2 inch apart on lightly greased baking sheets. (Note: Do not allow "cookies" to sit for an extended length of time, because they will rise to a thickness that Rover may have difficulty chewing.)
Beat egg whites lightly with water until just foamy and brush over tops of "cookies.".
Bake (2 sheets at a time - it's OK to stack) in a preheated 300° F oven for 45 - 60 minutes, or until well browned and crispy. Rotate sheets about halfway through baking time for even browning.
Remove cookies from sheets and cool thoroughly on racks. If cooled cookies are not thoroughly hard and crisp, simply return them to oven and re-bake at 15 minute intervals until they are doggone good 'n crunchy.
Now, punch down reserved dough, roll, cut and back. Cool cookies thoroughly; store covered at room temperature. These doggie cookies will keep for months. Recipe yields about 10 dozen 3 1/2-inch "bones".
To package: Try mounding a doggie dish high with these "cookies" and then wrap tightly with plastic wrap. Attach a festive bow.