Over the years we’ve had several dogs. Our first dog was a beautiful chocolate lab named Gracie. She was a wonderful family dog and our children all grew up with her. We lost Gracie two years ago after a long, wonderful life. When Gracie was six, our oldest daughter went away to college. Our second daughter decided we needed another dog. Purtie was a pug with a delightful personality. We often would say she was a big dog in a small body as she just loved to do whatever Gracie did. Purtie was also a wonderful dog and she passed away this past March.
Two years ago our oldest daughter and her husband moved to England for a two year period. Riley, their Boston Terrier came to live with us.
Recently our daughter and her husband returned to New England. It was only natural that they would take Riley back and Riley is thrilled with our granddaughter. However we are now dog-less!
For the first time in over 18 years our house is void of a dog and it is a strange feeling. Not sure what we’re going to do about it or what kind of dog we’d like to get. Any suggestions?
Riley will be coming to visit this weekend and I decided to make another version of dog biscuits for her. She’d gotten rather spoiled while living with us and had become used to home made dog biscuits! I have made two different versions previously, the recipes are here and here. This time I decided to try a third recipe. I had all the ingredients on hand so it was easy to whip up a batch. Riley will be glad to try these when she visits this weekend!
Everyday Dog Biscuits
2 tsp dry yeast
½ cup lukewarm water
2 Tbsp dry parsley
2 Tbsp minded garlic
1 ½ cup chicken broth
3 Tbsp honey
1 egg
5-6 cups whole-wheat flour
Preheat oven to 350 degrees.
In a large bowl, dissolve yeast in warm water. Stir in the parsley, garlic, broth, honey and egg.
Gradually blend in the flour, adding enough to form a stiff dough.
Transfer the dough to a floured surface and knead until smooth (about 3-4 minutes). Shape the dough into a ball, and roll to ¼ inch thickness. Using small bone shaped cookie cutters, make biscuits!
Transfer to an ungreased baking sheet, spacing them about ¼ inch apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from the oven and turn over. Bake for an additional 15 minutes or until lightly browned on both sides. Turn off oven and let cool overnight on the baking sheet, in the oven. This will make the treats crispier and crunchier.
Makes several dozen small bones that will keep and freeze well. I’ve had the best luck with the recipes I’ve found on Bullwrinkle.com. Riley has enjoyed them in the past and I’m sure she will love this version!
Linked To: LearningTheFrugalLife, RealFoodForager, ItsABlogParty, MyUncommonSliceOfSuburbia, TheNYMelroseFamily, TheThriftyHome, WeAreThatFamily, Earning-My-Cape, HomesteadSimple, HomemakersChallenge
Nancy on the Home Front 