Sugar Dogs Recipes

GOOD DOG COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
• Dissolve bouillon cubes in boiling water and allow to cool.
• Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
• On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
• Bake for 30 minutes and allow to cool.

DIABETIC DOG TREATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• Place the liver into a food processor. Pulse until finely chopped. If you have room, add the flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in the flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
• Bake for 15 minutes in the preheated oven, or until the center is firm. Cool, and cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

EASY HOMEMADE DOG BISCUITS

Steps:

• Preheat you oven to 350 and prep your cookie sheets for non stick.
• In a large bowl, combine your dry ingredients (flour, oats, and meal).Stir in your peanut butter and honey and then your eggs one at at time.
• When it becomes hard to mix using a spoon or similar utensil, simply knead this by hand. As you knead by hand, slowly add your broth at about a tablespoon at a time. Keep adding the broth until your dough reaches the consistency where you are able to roll pieces into small balls without the dough sticking too much to your hands. There may be some sticking and you may not need to use all of the broth.
• You can roll out your dough and use a cookie cutter or simply roll into small balls or other shapes. Or, press the biscuit dough into the molds. Bake for 30 minutes or until hard.Allow to cool before serving.

HOLIDAY DOG CUTOUT SUGAR COOKIES

Steps:

• Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch dog-shaped cookie cutters and arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return it to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• To decorate the cookies, divide the Basic Royal Icing into bowls and tint as desired with food coloring. The thicker icing will be used to outline your decorations.
• To make the flood icing for filling, remove three-quarters of the desired color icing to a small bowl and stir in a few drops of water until flooding consistency is achieved -- you can run a knife through it and it flows back to where it was in 10 seconds. Transfer the flood icing to a piping bag fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. Use additional piping bags and tips for different colors of icing.
• Draw outlines of your decorations with the thicker royal icing, then pipe a generous amount of the same-colored flood icing inside the border of each design.
• Using a toothpick, spread the icing to cover the cookie. If making a design, decorate with more colored icing while the flood icing is still wet, using a toothpick to swirl to colors together as desired. Decorate with sugar pearls if using. Let the cookies set at room temperature, at least 1 hour.
• Whisk the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary, about 5 minutes. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

BEST DOG-FRIENDLY ICING THAT HARDENS RECIPE

Steps:

• Add the cornstarch to the bowl - Substitute with rice or potato flour if desired.
• Add the Water and Honey - Add water to the cornstarch, mix together, then add the honey. Thoroughly combine the mix with a whisk and add more water if needed. The icing will likely seem a bit thin at first, but it will harden.
• Add Food Coloring - Add food coloring to the icing if desired. Add the icing to separate bowls and add different colors, mixing thoroughly. Be sure the food coloring you use is dog-friendly.
• This icing will harden, making it great to decorate your dog's favorite biscuits. Adding some food coloring will allow you to make adorable different decorations for your pooch.

SWEET BACON WRAPPED HOT DOGS

Steps:

• Preheat oven to 400.
• Cut hot dogs into 3 pieces each ( to make them the size of cocktail weinies).
• Wrap each hot dog piece with a slice of bacon. You should be able to wrap 2-3 pieces with 1 slice of bacon by cutting it to size. The amount of slices per recipe may vary according to what brand you use.
• Place a toothpick to hold bacon on the hot dog.
• Place in a large baking dish.
• Sprinkle with brown sugar (you could use more or less depending on your tastes).
• Bake on 400 degrees 20 minutes or until bacon is done and hot dogs are warm in the center and brown sugar is melted into the bottom of the baking dish.

SUGAR DOGS

Steps:

• Wrap each piece of hot dog in a bacon strip.
• Place hot dogs in crockpot.
• Pour bag of brown sugar over the top.
• Cook on low until sugar melts and dogs are done to your likeing.
• Be careful stirring so as not to unwrap all the dogs!
• Careful not to burn.
• Serve hot.