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Discussion Starter · #1 ·
Thought this could be useful to some folks :)

Liver cake
250 g liver
125 g self-raising flour
2 eggs
2 cloves of garlic

Chop the liver into small pieces.
Mash the liver in a food processor
Add the flour, eggs and garlic.
Mix everything together.
Place mixture in a greased tray or cake tin.
Bake in the oven at 180 degrees C (gas mark 4) for approximately 30 minutes.
When ready, remove from the oven and leave to cool.
Then simply cut the cake into small squares, split into bags and place in the freezer for future use.
How to Make Liver Cake | my little dog

Tuna cake
1 can of tuna in oil
1 egg
2 table spoonfuls of self raising flour
1 table spoon of cream cheese (optional)
pinch of mixed herbs or garlic powder

add all together and mix up until you have a bread like dough (add additional flour if required). spread/roll out onto a baking tray (I just pushed it around with my fingers / palm)

Bake in oven for 15 minutes at gas mark 7 - turn out to cool.

The original recipe said microwave for 4 minutes.. I did this with the first batch but it didn't seem right so I shoved it in the oven for 10 minutes.
Print Page - Tuna cake

Dried liver bits
Fresh organic liver

Place the liver in a pan and cover it with water.

Cook the liver for about 15 minutes or until it is completely cooked.

Remove the liver from the water.

Rinse the liver off under running water to remove the scuzz, also known as scum, from the meat.

Lay the cooked liver on a baking sheet, making sure that the meat is laying flat.

Bake the cooked liver in a 200 degree F oven (or toaster oven) for 10 to 15 minutes, or until it has become somewhat dried.

How to Make Liver Treats for Dogs |

Veggie meat rolls for dogs
Parsley, carrot skin and celery
Peanut butter
Meats (chicken and turkey for example)
Chicken broth

1) Cut the parsley, celery and carrot skin to suitable size pieces for your dog. Cut the meat the same way.

2) Place the meat in the middle of the veggie bits and make sure the veggies lap slightly over each other. Stick them together with peanut butter to make mini rolls.

3) Put them in the fridge in the small plastic dish.

4) You will know they are ready when they are firm and the rolls don`t come undone (the peanut butter will be frozen). Take them out.

5) Dunk them in the chicken broth
Veggie meat rolls for dogs

Peanut butter dog bones
2 cups whole wheat flour (you can use another type of flour if your dog is sensitive to wheat)
1 cup rolled oats>
1/3 cup peanut butter, chunky or smooth (I used smooth this time)
1 1/4 cups hot water
Additional flour for rolling

Preheat oven to 350° F
Mix dry ingredients together.
Mix in the peanut butter and hot water. You may need to add more flour if the dough is too sticky.
Knead the dough well.
Roll out the dough into 1/4" thickness and cut into shapes with dog cookie cutters.
Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight.
Peanut Butter Dog Biscuit Recipe with Oatmeal is Simple

Will add more soon but here`s a few recipes for now :) Original link provided with each recipe

Discussion Starter · #2 ·
Doggie Biccies
2 1/2 cups sifted whole wheat flour
1/2 cup dry milk powder
1 cube beef bouillon, crumbled
1/2 teaspoon salt
1 cup cooked ground pork
1 cup grated carrot
6 tablespoons shortening
1 egg
1/2 cup cold water
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
In a medium bowl, stir together the whole wheat flour, milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.
Dog Biscuits II Recipe -

Gourmet dog biccies
3 cups all-purpose flour
3 cups whole wheat flour
2 cups cracked wheat
1 cup cornmeal
1 tablespoon garlic powder
1 tablespoon brewers' yeast
1/2 cup dry milk powder
3 cups beef broth
1/8 cup milk
Preheat oven to 300 degrees F (150 degrees C). Grease a cookie sheet.
In a large mixing bowl combine white flour, whole wheat flour, cracked wheat, cornmeal, garlic powder, brewer's yeast and instant milk. Stir in 2 cups broth. Mix the ingredients well using either your hands or an heavy duty electric mixer. The dough should be very stiff. Gradually mix in the remaining 1 cup broth to make a bread-dough consistency.
Roll the dough out to a 1/4 inch to 1/2 inch thickness on a floured board. Cut out biscuits into any shape you please. Place the biscuits on the prepared cookie sheet. Brush the tops of the biscuits lightly with milk.
Bake the cookies 45 minutes; turn oven off completely but do not remove the biscuits. Let the biscuits sit in the oven overnight
Gourmet Dog Biscuits Recipe -

Dental chomps
1 whole carrot
Peanut butter
1 apple

Get the carrot and smear thickly in peanut butter. Grate the apple over it. Put the carrot in the freezer. When hardened simply give to your dog.

Got this recipe off a friend

Chicken and apple treats
Start with frozen chicken. (Boneless, skinless chicken breast or "tenders" are easiest, but if you're willing to cut the chicken off the bone, any kind of chicken will be fine. I used some boneless chicken breast I found in the back of my freezer, so that's what I'm giving directions for.) Partially defrost the chicken, so the meat is flexible but still firm - it's easiest to make thin slices that way.

Using a sharp knife, slice the chicken lengthwise into long, thin strips. Try to make the strips as uniform in thickness as possible. However, if some are thicker than others, you can fix that in the next step. They don't have to be perfect.

Lay the strips onto cookie sheets so they aren't touching, and place the cookie sheets in the refrigerator, to finish defrosting. (keeping them refrigerated while defrosting will cut down on any risk of salmonella, etc) If you're in a hurry, you can always defrost in the microwave (it won't take long if they are sliced thin).

Once fully defrosted, check out your slices: try to roll one up like a fruit roll-up or burrito. If it can easily roll up, and stay that way when set down, it's thin enough. If it's awkward to roll up, it is a little too thick. You can fix this by placing the thick slices between two sheets of waxed paper, and carefully rolling them out with a rolling pin, or gently pounding them with something heavy like a coffee mug or a water glass. Be careful not to pound TOO hard, though, because it's easy to tear them.

Once the chicken strips are ready, prepare your apples. I used approximately 3 apples for 4 chicken breasts, but it really depends on how thin your slices are. (If you have a little apple left over, OR a little chicken left over, don't worry, you can dehydrate the leftovers along with the treats, and your dog will love them too. Banjo loved her apple "chips"!) Wash the apples, and then slice them into long wedges. I used one of those apple slicer/corer things that you press into the apple. That way, with one motion, the apple is sliced into 8 wedges and has no core. No need to remove the peel. Then, I took each wedge, and sliced it again lengthwise, so they were a bit thinner but still just as long (not absolutely necessary but they fit better into my dehydrator that way).

Now, just take one apple wedge, and wrap one of the strips of chicken around it. If you've ever seen a "Pig In a Blanket," it's like that.
* Lay it directly on the rack from your dehydrator or, if you're using your oven, lay it back on the UNGREASED cookie sheet, making sure that each treat does not overlap another. They dry fastest if there is room for air to circulate around the treats.

Once you have all the strips of chicken wrapped around wedges of apple, you're ready to cook. (Lay out any leftover bits of chicken or wedges of apple alongside the treats, grouping the leftovers together so they will be easy to pull from the oven. The apple takes less time than the chicken, so it's easiest to pull them from the oven early if you don't have to search for them among the other treats.)

Stack the racks of the dehydrator, placing any larger/thicker treats closest to the heat source. I set the dehydrator to the meat/jerky setting on mine, that was the highest setting: 155F/68C.

For oven, preheat the oven to the LOWEST temperature setting - usually that's something like 200 to 210F. Center two oven racks in your oven, and place the cookie sheets side-by-side on the oven racks, so you can fit 4 cookie sheets in at a time. You may want to leave the oven door open a crack when you cook, to allow more air circulation around the treats. Now, sit back and wait!

Cooking time will vary, depending on thickness and temperature. For apples only (without chicken), the dehydrator should take about 5-6 hours. For chicken, it can take anywhere from 6 to 12 hours. In my dehydrator, the chicken & apple treats took about 9-10 hours total. You know it's done when you can take a piece (whether apple, chicken, OR chicken & apple treats), tear it in half, and it is dry in the middle, and the chicken is uniform in color all the way through. It can be leathery like jerky, or you can continue to cook it until it is a bit crispy.

A good test to see if it's dry is to place partly-cooled treats into a zip-lock bag and seal it; let it sit at room temperature for a half-hour or so, and check it. If there is moisture collecting at the top of the bag, it isn't quite done, and you should return it to the dehydrator/oven. Remember, apple will dry faster than chicken, so if you have any apple bits in there, they can be pulled out early. (However, Banjo seems to prefer her apple bits on the crispy side, so it's not the end of the world if you cook them a bit longer than planned.) But it's a good idea to keep the chicken in there until it's fully done, to reduce any risk of salmonella.

Once done, store the treats in ziplock bags. If they are totally dried, you can store the bags in a cool dry place, like a cabinet or pantry. If you have any concern that there might be a bit of moisture remaining, I recommend storing these bags of healthy homemade dog treats in the refrigerator (or freezer) until you use them.

Give these treats to your dog in small amounts! When you take the moisture out of a food, it shrinks down in size, but the nutrients (and calories!) are more concentrated, so a little goes a long way! These make wonderful gifts.
SPECIAL (and healthy!) Chicken&Apple treats

Discussion Starter · #3 ·
Chicken jerky (really simple recipe!)
2-4 chicken breasts

Preheat the oven to 200 degrees Fahrenheit.
Remove any excess fat from the chicken. Turn the chicken breast on its side and use a paring knife to slice the chicken breast into 1/8 inch thick strips.
Set the strips on a baking sheet. Bake for 2 hours.
Check the chicken before removing from the oven. It should be dry and hard, not soft or chewy. Allow the chicken to cool completely before serving.
Store the jerky in an airtight container in the fridge for up to two weeks.
Pro Tip: You can substitute sweet potatoes for the chicken in this recipe. Sweet potatoes make a healthy, vegetarian alternative.

My Note: I tried the chicken one and it turned out very well.
10 Healthy Homemade Dog Food Recipes and Organic Treats

Crunchy Bread Bits
Peanut butter

Rip bread up and bake in the oven for 20 mins approx on a low mark depending on your oven. When ready allow to cool then smear peanut butter on and feed.

My Note: I made these and no dogs I offered liked them, still worth a try though.

2 bananas
3 cups flour
1 tbsp baking powder
1 egg

Heat oven at 350 degrees.

Mash Fruit.

Mix all ingredients in a bowl.

Bake in cupcake pans for 20 minutes.
Fruity Pupcakes

Note: I edit some of the recipes to make them either work better or to get rid of unneeded ingredients.
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