Cleos Pumpkin Dog Biscuit Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the pumpkin and the eggs with a fork.
• Add the flour, salt, and milk, and combine until well-mixed. The dough should be very stiff - add a little water if needed to make it workable.
• Sprinkle some flour on your work surface and roll the dough to about 1/4 to 1/2 inch thick, sprinkling on more flour if needed to prevent sticking.
• Cut out shapes, and then lay them on an ungreased cookie sheet, about a half inch apart.
• Try to ignore the pathetic, pleading dog staring intently from just outside the kitchen.
• Bake for 20 minutes, then flip them over and bake for 20 minutes more.
• Let cool, and then treat your pooch!

Steps:

• Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 - 1/2″ - depending on your dog's chew preferences, - and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

Steps:

• Preheat oven to 350.
• In large bowl, whisk together eggs and pumpkin to smooth.
• Stir in dry milk, sea salt, and dried parsley (if using, optional).
• Add rice flour gradually, combining with spatula or hands to form a stiff, dry dough.
• Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
• Roll dough between 1/4 - 1/2″ - depending on your dog's chew preferences, - and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go.
• Place shapes on cookie sheet, no greasing or paper necessary.
• If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough.
• Bake 20 minutes.
• Remove from oven and carefully turn biscuits over, then bake additional 20 minutes.
• Allow to cool completely on rack before feeding to dog.
• * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
• Makes up to 75 small (1″) biscuits or 50 medium biscuits.

Steps:

• Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 - 1/2″ - depending on your dog's chew preferences, - and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog. * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat. Makes up to 75 small (1″) biscuits or 50 medium biscuits

Steps:

• Preheat oven to 350 degrees. Process nuts in a food processor until a paste forms, about 1 minute. Add remaining ingredients; pulse to combine. Press scant tablespoons of mixture into dog-treat pan molds.
• Bake until golden and dry, 24 to 28 minutes. Let cool completely in pan on a wire rack. Repeat with remaining dough. Store in an airtight container in a cool, dry place up to 2 weeks.

Steps:

• Preheat oven to 350 degrees F.
• Blend eggs and pumpkin together; add salt, dry milk, and flour.
• Add water as needed to make the dough somewhat workable.
• The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
• You will need to mix this with your hands because it is too stiff for an electric mixer.
• Roll to 1/2-inch thick.
• Cut into shapes.
• Place 1" apart on ungreased cookie sheet.
• Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

Steps:

• Whisk together the eggs and pumpkin until smooth. Stir in the milk, salt, and parsley. Add the flour gradually, combining with a spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface, and briefly knead and press until dough is smooth.
• Roll dough 1/4" - 1/2" thick and cut out with cookie cutter. Place shapes on cookie sheet (greasing is not necessary). You may press a fork pattern into the biscuit if you want.
• Bake 20 minutes at 350°F Remove from oven, carefully turn the biscuits over, and return to oven for another 20 minutes. Remove and cool completely.