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Savannah’s Dog Biscuits

August 22, 2011

My sister rescued Savannah about 2 years ago (she’s the beautiful brindled pooch you see below). When they got her she had been abused, underweight and terrified. I’ll never understand why people keep animals if they plan to be neglect and hit them, it breaks my heart. Especially Savannah, who is super sweet and capable of the saddest face that will make you want to give her a tub of peanut butter and hug her until her head hangs higher.

Anyway, I miss her so I made her dog biscuits. Does it makes me a creep if I admit I ate one? I changed the original recipe to add more chicken flavor to it, but I couldn’t taste it. I wonder if a dog’s super power smelling abilities make them more capable of sensing the chicken?

I think next time I might add more bouillon and cheese, maybe even add some bacon grease as suggested by other recipes. If I ever add the bacon grease, I doubt I’ll taste-test, that’s where I draw the line.

   

First is a cup of chicken broth, make sure to bring to a boil over the stove.

This is important because when you mix it with the dry ingredients, it’ll melt the 1/3 cup of margarine and 1 cup of oats.

While that’s melting and hanging out, combine ¾ cup of cornmeal, 1 tablespoon of sugar, and 2 teaspoons of chicken bouillon.

Combine the dry mixture and oat mix, along with an egg and ½ cup of milk until smooth.

Fold in a cup of cheese. By the way, why do I go through rubber spatulas like crazy? I must be doing something wrong or am entirely too aggressive in my mixing.

Ok, now we have the fun part, it’s time to add the 2 ½ cups of flour.

You can’t use a mixer because it’s too thick (well I guess you can use the kneading attachment, but that’s no fun). You got to get your hands in there, knead baby! Knead! Get that aggression out on some dog dough!

Make a nice ball so you can roll out and cut out your shapes.

My shapes included dog bones (duh) and hearts because I loooooove Savannah.

Bake for 35-40 minutes until golden brown. The mistake I made was that these should be thicker than a sugar cookie. It should be about a .5 inch thick if not more.  Also, for half the batter I added some peanut butter since I was disappointed by the lack of chicken flavor and I was afraid she wouldn’t eat it.

 

Lastly, it was time to pack up and mail out, with a note for my beautiful niece and everything.

Savannah waiting patiently for her permission to eat her biscuit, isn’t she the cutest? Apparently she loved the cookies, normally she sniffs a little before she eats, but these she just chows these down. I was relieved to hear that because as I stated, I couldn’t personally taste the chicken.  Recipe as a whole:

  • 1 cup rolled oats
  • 1/3 cup margarine
  • 1 cup boiling chicken broth
  • 3/4 cup cornmeal
  • 1 tablespoon white sugar
  • 3 teaspoons chicken bouillon granules
  • 1/2 cup milk
  • 1 cup shredded Cheddar cheese
  • 1 egg
  • 2 1/2 cups whole wheat flour
  1. Preheat the oven to 325 degrees F. In a large bowl, stir together the rolled oats, margarine and boiling broth. Set aside.
  2. Combine the cornmeal, sugar, and bouillon, stir into the oat mixture along with the egg and milk until smooth. Fold in the shredded cheese. Gradually stir in the flour until workable dough is formed. Knead the dough for a few turns. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Cut with a bone-shaped cookie cutter or cut into 1×3 inch rectangles. Place treats 1 inch apart onto the prepared cookie sheets.
  3. Bake for 35 to 40 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool completely on wire racks.
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One Comment leave one →
  1. August 22, 2011 1:04 pm

    Savannah’s getting so spoilt…home made biscuits…wow…that’s amazing!

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