I know, you’ve known that chocolate is bad for dogs.  However, white chocolate is different!! Still, think very small amounts!

Read about how white chocolate and dogs is ok:

You may notice that white chocolate is a typical ingredient in many treat icing recipes. While chocolate is dangerous for dogs, white chocolate is safe. The reason being, most all the caffeine substance in white chocolate has been removed. White chocolate is primarily cocoa fat, sugar, milk solids, lecithin and vanilla with next to no “chocolate liquor” the substance hazardous to dogs.

Icing Dipper Recipe

Use for the doggie equivalent of “black and white” cookies. Dog treats can be partially or fully dipped to coat then allow to dry.

Basic Dipper

3 cups vanilla chips (white chocolate)
1 tablespoon vegetable powder for coloring (see below)
1 teaspoon vegetable oil

Melt the vanilla chips and add vegetable oil and colorings. Dip the tips of the cookies in the icing and place on waxed paper to dry.

Colorings: Pink Dipper – beet powder; Green – spinach powder; Yellow – turmeric

In general you should store dog treats the same way you would homemade people cookies. That being said, there are two main variables that determine storage time – the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates.

Refrigeration and Freezing – Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.

This very basic dog treat contains whole grain and all-purpose flour as well as cornmeal. The flavoring comes from chicken or beef broth so the better the quality the better the flavor. Because we use yeast we get a nice, tall puffy treat.

I N G R E D I E N T S

3 1/2 cup all-purpose (or unbleached) flour
2 cup whole wheat flour
1 cup cornmeal
1/2 cup skim milk powder
1 tablespoon (or 1 package) dry yeast
3 1/2 cups lukewarm chicken or meat broth (about 2- 15oz cans)
1 egg beaten with about 2 tablespoons water (for egg wash)

I N S T R U C T I O N S

Preheat your oven to 350 degrees.
Grease cookie sheets.
Mix together all dry ingredients.
Dissolve the yeast in the lukewarm chicken or meat broth. Let yeast broth mixture set 10 min. Then stir in flour mixture until a soft dough is formed. If the dough is too sticky you can add more flour.
Roll resulting dough out 1/4″ thick. Cut dog biscuit shapes from dough. Put scraps back in bowl and re-roll out until all dough is used.
Brush biscuits with egg wash. Bake on greased cookie sheets at 300* for 45 min. Then, turn off oven and leave in overnight to finish hardening.
Yield: Makes 60 medium-sized biscuits.

Ingredients:

• 1 pkg active dry yeast
• 1/4 c warm water (110 to 115F)
• 1 tsp beef bouillon granules
• 2 tbsp boiling water
• 1-1/2 cupgs flour
• 1 c nonfat dry milk powder
• 1 c whole wheat flour
• 1 c cooked long grain rice
• 1 envelope unflavored gelatin
• 1 jar vegetable beef dinner baby food (4 oz)
• 1 egg
• 2 tbsp olive oil

Procedure:

1. In small bowl dissolve yeast in warm water. 
2. In second bowl, dissolve bouillon in boiing water.
3. In large bowl, combine the flour, milk powder, wheat flour, rice and gelatin
4. Stir in the baby food, egg, oil, yeast mixture and bouillon mixture until combined; knead until mixture forms a ball.
5. Turn onto a lightly floured surface, roll to 1/4 thickness.  Cut with a floured 2 inch bone-shaped cookie cutter.  Place 1 inch apart on ungreased baking sheets.
6. Bake at 300F for 25- 30 minutes or until set.  Remove to wire racks to cool.  Let stand for 24 hours or until hardened.  Store in airtight container.

Yield:  3 dozen  REMEMBER, they’re for the D O G.

-Buddy’s Mom