Dog Biscuits Peanut Butter And Pumpkin Recipes
PUMPKIN PEANUT BUTTER DOG BISCUITS
Quick, Easy and Fun for kids to make. Dogs love them and vet says they are good for our furry friends. Oat flour can be substituted for quick cooking oats. Store in container for up to 5 days, 1 week refrigerated or frozen 3 months.
Provided by BakinBaby
Categories Peanut Butter
Time 55m
Yield 24 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Blend eggs, pumpkin and peanut butter with mixer, add dry milk, salt, oats and flour.
- If the dough is too stiff you can add a few teaspoons water, but the dough should be stiff.
- Kneed the dough to make a smooth ball, on floured counter, roll to about 1/2"; cut into shapes.
- Bake 30-40 minutes on ungreased cookie sheet; sometimes I turn them over to cook on the other side at 20 minutes.
- Biscuits can be stored in a covered container for 3-5 days, refrigerated for up to 10 days, or frozen for 3 months.
Nutrition Facts : Calories 60.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 16.4, Sodium 64.3, Carbohydrate 9.5, Fiber 1.4, Sugar 0.6, Protein 2.7
DOG BISCUITS: PEANUT BUTTER AND PUMPKIN
I always have these ingredients in the pantry. You can use either all purpose flour or whole wheat, quick cook or old fashioned oats, and chunky or smooth peanut butter. When these are in the oven, the house smells so good that my husband would even try them I think. I love to whip these up for the girls (dogs). It's only fair they get special treats now and again :) I also make these around Christmas and give them to my friends with dogs! Great gift for pet owners!!!
Provided by CookingBlues
Categories Healthy
Time 35m
Yield 10 big dog bone cookies, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine dry ingredients in a bowl (flour, oats, salt, and cinnamon) and mix.
- In a stand mixer bowl, combine the eggs, pumpkin, and peanut butter. Combine the 2 together and start to work the dough. If you don't have a mixer, then just do it by hand.
- The dough should be dry and stiff. You might need to add just a bit of water.
- Roll the dough about 1/2-inch-thick and cut with cookie cutters or a knife.
- Bake on a parchment or silpat lined cookie sheet for about 30-40 minutes, or until hard. The baking time depends on if you are making big treats, or little ones so adjust the times. Little treats I would check at around 15 minutes or so.
- Store in an airtight container.
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- Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.
- Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.
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