My first recipe for homemade dog
treats appeared on the blog back in 2011.
I took a photo of my dog, Raya, holding a bone shaped cookie cutter in
her mouth, and the photo ended up appearing on the popular website “Post
Secret”, making my senior pup famous for the week it was on the front page. After being in our lives for nearly 14 years,
Raya sadly passed away last winter.
After a couple of months, it
became apparent that our world felt a whole lot emptier without our furry
friend, and we started to consider getting a puppy.
“I want to name our next pet
Nutmeg” I said to my husband one evening as we were getting ready for bed. Having a career that centers around food, and
baking being something I am particularly fond of, the name was no surprise my
husband, who agreed it was an adorable name for any pet.
Fast forward to this past fall -
I was scrolling the SPCA Facebook Page, when I saw that a litter of 5 week old
puppies had just been brought in. Puppy
fever was upon us, and even though my husband was working that day, I convinced
him to meet me at the SPCA on his lunch break.
We just went to look, but once
they put us in that room filled with puppies we didn’t stand a chance. One puppy in particular really stood out to
us, and low and behold she was the colour of nutmeg in puppy form, right down
to the wee little dark streak on her tail. It felt like fate, and without even
looking at each other, we told the SPCA that her name was “Nutmeg”.
It was a few more weeks before we
were able to bring her home, but as soon as we did, I got busy making her all
the homemade treats that I could. Much
like Raya, this recipe fast became her favourite, particularly when I make it
with bacon.
Recipe makes 1 lb treats
Ingredients
- 1 cup broth (beef, chicken, or veggie)
- 1/3 cup bacon fat
- ½ cup powdered milk
- 1 egg, beaten
- 3 cups whole wheat flour
Directions
Preheat oven to 325 degrees.
Heat broth in a small saucepan
over medium heat for 2-3 minutes, or until it’s just warm enough to melt the
bacon fat.
Stir powdered milk and beaten egg
into broth/bacon fat mixture.
Add flour, 1 cup at a time.
Roll on heavily floured surface
to ½ inch thickness (be sure not to roll the dough too thin, or the treats will
burn).
Cut dough into shapes using a
cookie cutter (or knife) and place on a lightly greased cookie sheet (or a
cookie sheet lined with parchment paper or baking mat).
Bake for 50 minutes, then cool on
tray for 20 minutes.
Milk bones will harden upon
cooling.
Enjoy!
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