Dog Shows by LowchensAustralia.com

Cherie's Liver Brownies

THIS IS GREAT FOR NON-BAITERS, AND NO DIARRHOEA LATER!

• 1lb liver
• 1 packet Lipton's soup - any flavor  (THE DRY SOUP MIXES - beefy onion, onion, onion mushroom)

• 2 eggs
• 3 cups oatmeal
• 1 tsp crushed garlic (from a bottle)

Puree liver in blender. BE CAREFUL. It gets wrapped around the blade and can ruin the motor. Add eggs. Add soup and garlic. Blend some more. Dump in bowl. Add oatmeal. Mix thoroughly. Grease big pan. Pour mixture in pan and spread around until it's the thickness of brownies. Bake 1 hour at 250 - 300*. Cut immediately (use a pizza cutter - works great) and freeze in brownie sizes. Oh yeah, you can add some garlic salt to the baggie.

Experiment with the amount of oatmeal. 3 cups is a starting point. You might want LESS liver and MORE oatmeal.

Sunshine Liver Brownies

These brownies may be cut to any size and will not crumble in your pocket.
They also freeze well.

• 1 lb. of calf or pork liver
• 1 cup of flour
• ½ cup corn meal

• 2 Tbsp garlic salt
• 1 Tbsp garlic powder

Puree all of the above in a food processor. Pour onto a cookie sheet lined with aluminum foil which has been oiled. Mixture will be thick. Press flat and even. Bake at 350 degrees for 20 minutes. Brownies are done when the pink is gone. Do not over bake or the brownies will crumble. Recipe may be doubled.

You can also use fresh garlic instead of the garlic powder, and/or add parsley flakes for color.

Kay Jackson

Liver Bait Recipe

• 1 lb. liver (beef or chicken)
• 1½ cups flour (wholewheat)
• 1 cup cornmeal

• 1 egg
• 1 tbsp brewers yeast (optional)
• dash of garlic powder

Put liver in the blender and blend it a bit, then add everything else (including egg shells if you want), blend well. Pour onto a flat cookie sheet (greased or sprayed) Bake at 325 degrees for 25 minutes. Score the biscuits while warm.

You can also just use beef heart cooked in water with garlic until done, then slice it up and dry it out a bit in a 200 degree oven. The dogs love this as well and it doesn't seem to go through them as fast.

Anita Thomson

Sell-Their-Soul Liver Cookies

• 1 lb. raw liver--chopped into smaller chunks
• 1 cup cornmeal
• ½ cup flour (white, unbleached, or whole wheat)
• ¼-½ cup water
• 1-2 tbs. garlic powder (or garlic bud)

• Optional:
  1-2 eggs (this will make a more cake-like texture)
  ½ cup peanut butter
  (increase water to ½ cup,
  and will make an oily cookie, so watch your clothes, they could get grease stains!)

Line a jellyroll pan (big cooking sheet with small sides) with aluminum foil. Spray with Pam.

Using either a blender or a food processor, add liver and blend until liquefied. Then add remaining ingredients, moist ones first, blending as you add. The entire mixture should be the consistency of cement although if you add eggs, it will be thinner. Spoon mixture out into pan and spread as evenly as you can. Bake for 30-45 minutes at 350 deg. Is done when a toothpick inserted comes out clean. Test several places because the mixture is so thick, it's hard to spread evenly.

Remove from oven and cut in small squares. Cool and peel foil off the back. Separate pieces and put in freezer on a cookie sheet until hard. Then freeze. These will keep for several days in a cooler or even in a very cool room or show site.  Thaws in the microwave in just a few seconds.

Liver Bits

• 1 lb. chicken liver
• 1 cup graham cracker crumbs

• 3 tablespoons molasses or honey
• ¼ cup parsley

This works well if you want a dry treat that won't leave any residue. It's a bit like the liver bread recipe but less bready in texture. After it's cooked in the microwave and cut up into bite-size bits, the trick to drying it out is the last step.

Place all ingredients in the bowl of food processor. Process until smooth. Pour into a microwave able 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.

Spread bits on a foil-lined cookie sheet and bake at 200° for 1.5 hours.

Freeze or refrigerate.

Dog Biscuits--Bacon Flavored

• 5 cup Whole wheat flour
• 1 cup Milk
• 2 Eggs
• 10 tablespoons Vegetable oil or bacon fat

• 1 tspn Onion or garlic powder
• 1 teaspoon Salt
• ½ cup Cold water
• 1 tbsp Vegetable oil or bacon fat
  (to grease tray)

Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. Put them on a greased cookie sheet. Bake them at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container.

From the Humane Society of Santa Clare Co., Santa Clara, CA

Homemade Liver Biscuits

• 1 lb liver
• 1½ cups flour (whole-wheat)
• 1 cup cornmeal

• 1 egg
• 1 tbsp brewers yeast (optional)

Throw everything into the blender (liver first). Blend well. Pour onto a flat cookie sheet or pizza pan (greased or sprayed). Bake at 325 degrees for 25 minutes. Shut off oven and allow to cool in oven to obtain crisp biscuits. For softer biscuits remove sooner and store in refrigerator.
(Hint: it's easier to break up the biscuits if you score them before baking.)
In humid climates or if the biscuits are not dried thoroughly they definitely should be refrigerated. If biscuits are not really crisp, they can be put back into a 225 degree oven for a few minutes and allowed to cool in the oven.
There is nothing more awful than to discover a container full of moldy liver biscuits. 

Warning: Family members seeing these lying around have been known to mistake them for brownies. Usually not fatal as one bite is sufficient.

Happy baking!

Diane
Vancouver, B.C.
Email: [email protected]

Bonzo’s Breakfast Bars

• 6 cups oatmeal
• 2 cups whole wheat flour
• 4 eggs
• ½ cup oil

• 1/3 cup honey
• ¼ cup molasses
• 1 cups milk

I love this recipe because it makes a lot and it's so easy! You just throw everything into the bowl, mix, and pat onto 2 greased cookie sheets - no rolling or cookie cutters.

Preheat oven to 325 degrees. Grease 2 cookie sheets. In a VERY large bowl, mix the above ingredients together.

I usually add either 1- large can of solid pack pumpkin or 3-4 mashed bananas, but they are fine without these additions. Mix this whole mess together (I use my hands, AFTER I take my rings off), pat onto greased cookie sheets and bake at 325F for 1 hour.
After 1 hour turn oven off, crack oven door and allow cookies to cool in oven. 
Break into whatever size you want. These freeze really well. My guys love these; they sit in front of the oven waiting.

Courtesy of Martha Taylor-Young

These biscuits are high in protein and vitamins. They are baked at low temperature so as not to destroy their nutritional value. Just one a day will ensure your dog gets the highest quality protein needed in his diet.

• 1 lb raw liver (beef, pork, or chicken) 

• Soy flour ½ cup 

• 2 eggs 

• 1 tsp garlic powder 

• whole wheat or oat flour (can use some rolled oats also) 

• 2 gms Vitamin E oil (capsules from the health food store or Pharmacy)

Puree liver in blender or food processor until smooth, add eggs and garlic powder and process again until mixed. add the Vitamin E (as a preservative). 

Pour onto a large bowl, and add soy flour, mix till smooth. Add whole wheat or oat flour until you have a stiff dough. 

Knead for a few seconds, then roll out on floured board until about 1/8 to 1/4 inch thickness and then cut in strips about 1 inch wide and 3 inches long. (You will need to use plenty of flour, because the dough will be sticky) 

Place on ungreased non-stick cookie sheet, and bake in 250F degree (very low) oven until dry and firm. 

• 1 cup wheat flour 

• 1 cup grated cheddar cheese 

• 1 tablespoon garlic powder  (not garlic salt!)

• 1 tablespoon soft butter or margarine 
• ½ cup milk 

Mix flour and cheese together. Add garlic powder and softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes. 

Roll out to ¼ inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh. 

• ¼ cup ground Flax seed
• 2 cups oat flour
• ¼ cup sunflower seeds
• 1 TBS Kasha
• ½ cup oats
• ¼ cup wheat germ
• ½ TBS garlic powder

• 1 jar chicken baby food
• 1 jar carrot baby food
• 1 beaten egg
• 2 tsp Canola oil
• ½ cup water
• ½ cup powdered milk

Mix all the ingredients together. Dough can be rolled into balls, it can be flattened with a glass and can also be rolled out and cut with greased cookie cutters.
Enjoy.... with caution!! 

• 1 Cup Plain Soya Flour

• 1 Cup Natural Oat Bran

• 1 Cup Oats

• 1/8 Cup Sunflower Seeds (ground them)

• 1/8 Cup Pumpkin Seeds (grounded)

• 3 TBS Raw Organic Honey

• 3TBS Organic Safflower Oil 

• 3/4 Cup of Water 

• 3 can Whole wheat flour
• ¼  teaspoon Garlic powder 
• ½ cup Bacon fat 

• 1 cup Shredded mild cheddar cheese
• 1 x Egg 
• 1 cup Skim milk 

Place flour and garlic powder in a large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a dough. Knead dough and roll out to about ½" thick. Use a cookie cutter to cut out dough. Place cookies on a corn sprinkled cookie sheet. Bake at 325 degrees F. for about 45 minutes, until they start to brown. When all are baked, turn off oven an leave in oven overnight . Store in airtight container. 

• 2 cup Whole wheat flour 
• ½ cup Soybean flour 
• 1 cup Skimmed milk or water

• 1 tablespoon Honey
• 1 tablespoon Canola or sunflower oil 
• 1 tsp Sea salt

• 2½ tsp Dry yeast 
• ¼ cup Warm water, (105-110deg. F.) 
• 1 x Egg
• 1 cup Chicken broth, slightly warmed 
• 1 cup Whole Wheat Flour

• ½ cup Rye Flour, optional 
• ½ cup Cornmeal 
• 1 cup Cracked Wheat 
• 1½ cup All-purpose Flour

In a large bowl, dissolve yeast in warm water. Add one beaten egg, and the warmed chicken broth. Add all flour except the all-purpose flour and mix well. Slowly add all-purpose flour till a stiff dough is formed and it can be kneaded by hand. Knead for only a couple minutes, just enough to get the dough to hold together. Roll out dough about ¼" thick and cut with cookie cutters. Place biscuits on a large cookie tray and place directly in a 300 deg. F. oven, they don't need to rise. Bake for 45 min. and then turn off the oven. You can let them sit in the oven overnight and in the morning they will be real hard and good for your dog's teeth.
You could also vary this recipe by adding milk for a milk-bone type biscuit or shortening for a little extra fat. Try different liquids and even honey or molasses. Check with your veterinarian for any other nutritional suggestions. 

• 2 cans Tuna, drained but save the liquid
• 2 eggs (or equivalent egg beater product)
• 1 Teaspoon garlic powder (not garlic salt!)

• 1½ cups flour (any type - regular, wheat,
  rice  or potato - just adjust the liquid)

Mix all together, adding enough tuna liquid to make a brownie consistency batter. Spread into a pan. (spray the pan lightly with Pam and sprinkle with flour to prevent sticking.) Bake at 300 for 20-30 minutes, until browned and not sticky. Cool slightly. Cut into treat size squares. Freezes well. Put enough for one training session into each baggie and freeze until needed.

• 2 cans of tuna in water (not oil)
• 2 eggs 

• healthy spoonful of garlic powder 
• 1½ cups flour

Leave in a warm place to rise a little. 
After fifteen minutes, make a hole in the centre of the dough and pour in two dessert spoons of olive oil or corn oil to every two pounds of whole wheat flour used. Leave to rise a further thirty minutes, then sprinkle with a little dry flour and form into small flat cakes. Bake in a 350F degree oven on oiled tray for approximately forty minutes. The aim is quick baking to prevent destruction of the vital wheat germ. 
Excellent for teeth and jaw development. 

Just a note to those who are making it: 
Rolling the mixture out thin and cutting it into little pieces was easier for the Löwchen. 
It also makes cooking time much much less (15 mins in our conventional oven). 

• 4 cups all-purpose flour
• 2 cups whole wheat flour
• 1 cup molasses
• 1 cup water

• ½ cup vegetable oil
• 4 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves

• ¼ cup vegetable oil
• ¼ pound chicken hearts (or combination of hearts and gizzards) 
• One 14½ ounce can diced tomatoes in juice

• 4 cups whole wheat flour
• 2 cups cooked rice
• 4 tablespoons dried basil 

• 4 cups whole wheat flour
• 2 cups all-purpose flour 
• 1 x 14½ ounce can chicken broth 

• 4 tablespoons dried parsley flakes
• 2 tablespoons vegetable oil

• 1 cup of chicken livers
• 2 eggs
• 1 tablespoon of garlic powder
• 1 tablespoon of Lecithin (from soy) make sure its granulated or powdered

• 1 tablespoon of Glucosamine 
• ½ cup of ground flaxseed (from health food store-you can also use whole seeds)

Soft chewy brownies that are completely healthy. Great for dogs with allergies to wheat or corn. 
Prep Time: 15 
Cook Time: 15 
Temperature: 325F - 165C 

Cooking Directions: Put all ingredients except flaxseed in food processor (or blender) and puree for about 2 minutes, slowly add the flaxseed. The mixture will be like cake batter. Spread evenly in an un-greased cookie sheet with sides, it should be about 1/4 inch thick. Bake for approximately 15-20 minutes or until moist but springy to the touch in a 350F (165C) degree oven. Cool and cut into 1½" x 1½" squares. 
Tips: They freeze well, but probably won't last long enough for you to even bother! Should be kept in refrigerator though. The nutritional value in this recipe is perfect for dogs. The chicken hearts are loaded with protein, and the liver is high in iron and adds flavour. The garlic is a natural flea preventative, and the Lecithin eliminates tear stains. The Glucosamine helps regenerate cartilage and bone (perfect for either an aging or young dog), and the eggs promote a healthy and shiny coat.