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
- 1 cup broth (beef, chicken, or veggie)
- 1/3 cup bacon fat
- ½ cup powdered milk
- 1 egg, beaten
- 3 cups whole wheat flour
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.