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Previous Dogs beg for these homemade treats

Doggie Biscuits!

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This page:
Anise Flavored Liver Treats
Butcher Brownies
Home-Made Rollover
Home-Made Freeze-Dried Liver
Liver Bits
Liver Bread
Liver Brownies (and Variations)
Liver Treats
Liver Treats 2
Pocketable Treats
Warning: onion and garlic can be toxic, so if you choose to use them, only use tiny amounts for flavor.
LIVER TREAT RECIPES
Anise Flavored Liver Treats

Boil liver in about 2 litres of water for two whole livers) with two teaspoons of aniseed powder. Slice into thin strips. Dry in the oven on very low. Leave it in until it is able to be snapped apart like a cookie.

But do try the aniseed powder - they go mad for it.

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Butcher Brownies
Another easy recipe that is almost fail proof is Butcher Brownies.
Take 1 pound of liver (any type) and either have the butcher grind it up or if you have a grinder yourself (chicken is the best if all you have is a blender since beef have stringy tendons).
Add one box of cornbread mix (Jiffy works well, but any brand will do).
Add garlic powder generously and a bit of oil (spinach, egg, what ever) then you pour into an oiled pan (at least 9 x 12 or bigger).
Bake for 15 minutes at 350º.


Home-Made Freeze-Dried Liver
You can boil real liver on the stove or nuke it, wash it off, slice it, and dry it, then toss it all in a frost-free freezer, and in a month or so, you'll have home-made freeze-dried liver, practically free. Toss a new batch in once a month or so and always have a new "crop" ready. Use the liver sparingly in training and usually at shows and important events for that added oomph.

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Home-Made Rollover
Rollover, Oinker Roll, and Natural balance all work well, are about as cost effective as making your own, and are a heck of a lot less trouble, but a good recipe is:
Grind up 1 lb. organ meat, any flavor, in blender or food processor. Add raw garlic & spices to your heart's content. Put in one pkg. Jiffy corn muffin mix. Pour into baking pan to a depth of ¼-½ inch. Bake at 375º until just the very middle is still red, then turn off the oven and let the center cook. Slice and baggie up.

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Liver Bits
A dry treat that won't leave any residue. Less bready than liver bread. After it's cooked in the microwave and cut up into bite-size bits, the trick to drying it out is the last step.
· 1 lb. chicken liver
· 1 cup graham cracker crumbs
· 3 tablespoons molasses or honey
· ¼ cup parsley

Place all ingredients in the bowl of food processor. Process until smooth.
Pour into a microwaveable container, approximately 8" square or round.
Microwave on high until a toothpick inserted in the center comes out clean. This takes 7 minutes in my microwave, but your mileage may vary.
When cooked, turn out of pan immediately, allow the bottom to dry since it will be damp from condensation, and cut into squares while still warm.
Or, in a conventional oven, spread bits on a foil-lined cookie sheet and bake at 200º for 1.5 hours.
Freeze or refrigerate.

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Liver Bread
Quick, easy, cheap, freeze.
· 1 lb of any kind of liver, pureed
· 1 cup of any kind of flour
· 1 cup of corn meal
· 2 Tbsp of Garlic powder (amount optional)
· 1 Tbsp of oil

Puree the liver and mix in the other ingredients.
Line a pan with foil and oil it. Or, spread on a non-stick cookie sheet or jellyroll pan.
Bake at 350 degrees for about 25 minutes.
Cool and break in pieces. Divide into bags and freeze.
It thaws very quickly or the dogs can eat it frozen.

Liver Brownies (and Variations)
1 lb liver, any kind
1 cup corn meal
1 1/2 cups flour
1 tsp fresh minced garlic OR 1/2 tsp garlic powder
1 tsp fennel or anise seed
1/2 tsp salt
Pat liver dry with paper towel.
Cut into small chunks and grind in blender or food processor.
In large bowl, mix liver with corn meal and flour. This will be very stiff and all the flour may not blend in, so add gradually add garlic and salt.
Spread mixture on greased cookie sheet.
Bake at 350 degrees for 20 minutes.
Allow to cool 10 minutes; cut into squares. May be refrigerated or frozen.

Variations:

1.  Use chicken livers and hearts using cumin seed instead of fennel or anise.
2.  Use beef heart instead of liver.
3.  Add half a bunch of broad-leafed parsley to the heart when blending it with the garlic. Some dogs love garlic.
4.  Add more flour than called for, so it doesn't stick to the working surface. Pat into a one-inch slab. Dredge in some more flour and then bake on a non-stick cookie sheet for about an hour in a 350 degree oven. Cool for ten minutes or so, then cut into one-inch cubes. Produces a crunchy crust with a chewy interior.
5.  A whole egg or two
6.  Fresh yogurt
7.  Grated raw carrots or apples
8.  Crushed walnuts
9.  Coriander, caraway, etc

The quantities are not too crucial. If the dough gets too gloppy, just force knead in some more flour until it isn't any more. Depending on what you add and how much, the baking time will vary but the temperature should be the same (350 degrees). When the slab is done you will know by its (rather delicious) smell, by its ability to spring out of the pan on its own, and by a clean hollow sound that it gives when you tap it.

Great training treats.

If you make a very large batch and the weather is warmish, it's probably a good idea to freeze the cubes. They won't last in the fridge for much more than a week because they'll start to go moldy.

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Liver Treats
Use beef liver, cut into half inch slices.
Add slices to boiling water and after full boil begins again, boil for 5 minutes.
Add either onion, garlic or soup stock (usually chicken) to the water so it is "flavored". (Warning: onion and garlic can be toxic, so only use tiny amounts for flavor.)
After the first 5 minutes of boiling, remove the strips and put them on paper towels and let them air dry for about 10 minutes.
Then place them on a cookie sheet with sides..put them into the oven for about an hour at 200 degrees.
Leave them in there until they become dry and semi hard.
Add more liver to the boiling water for the second batch.
Keep doing this (adding water as needed) until there are enough treats to last a month or more. Keep on rotating to paper towels, then oven.
When the strips are semi soft, rub them between two paper towels to remove any seasonings attached from the water.
Slice them up to the bits size you want. Put back into the oven until they are dry and stiff to touch.
After they have cooled, put enough in an aluminum foil or plastic baggie for a "session".
Put all the sealed (with twist tie or just crinkled up foil) bags into a regular brown box, toss them into the freezer and they are ready and waiting.
When removed from the freezer, "whack" the baggie on the counter so the pieces separate. Let them dry out on the counter on top of a napkin or paper towel.
Or, nuke the pieces after spreading out on a paper towel. They'll be a little more rubbery and softer, but can go in a pocket or bait bag.

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Liver Treats 2
Puree (really liquidize!) 1 lb raw liver, 1 egg, and 1 tsp - 1 tbsp garlic.
Pour into bowl and add your choice of flour. Amount of flour varies by the type (white, wheat, corn, rice...) and kind of liver (chicken or beef or lamb) being used and how much blood came with it (use it all). Mix to the consistency of Bisquick drop biscuits. The consistency can vary greatly and still work.
Spread in greased 9" X 13" jelly roll pan or cake pan to about ¼ " deep.
Bake 360 deg. 1 hr, until no pink remains in the center.
Remove from pan immediately.
Cut into 2 - 4 ½ " strips, then down the length into ¼ - ¾ " depending on your preference.
Store in freezer taking out enough to last that day or 3-4 days in fridge. Can go straight from freezer to microwave. Microwave a 2" diameter roll of strips and for 30 seconds at level 5.
Credited to Joyce Stranger in England, an author of "Thursday's Child".

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Pocketable Treats
Two suggestions for simple and inexpensive pocketable treats.
1) Cut a hot dog into about 50 slices (thin) and then cut each slice into quarters.
Spread the little pieces on a paper towel and microwave for 3-5 minutes, or until crisp.
These should keep well over a week in the refrigerator!

2) Buy thin sliced calves liver (the thinner, the better!).
Boil it in a large skillet for about 5 minutes, or until there is no more blood coming from it.
Take the liver out of the water and spread the cooked pieces on a flat baking sheet.
Bake this in the oven at 250 degrees for 2-3 hours.
This produces a liver jerky type treat. The longer you bake it, the tougher it becomes, so if you want to pocket it, bake until it is good and dried out.
Added bonus - use the boiled water to add to the dogs food that evening!

I put treats in my mouth rather than my pocket, so these treats work well for me. It keeps my dogs looking at my face, and treats are always handy. I'm sure you'll get other good suggestions for pocket treats.

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These recipes were submitted by various dog lovers, with permission for use.

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