Make the world’s best dog biscuits

  • Tue Sep 11th, 2012 4:54pm
  • Life

By Judyrae Kruse Herald Columnist

It happens every year when our kids go back to school, leaving behind their beloved and loving furry four-footed best buddies. Until they settle into the new schedule, these special friends are instantly sad, lonesome and bored, sometimes downright mopish, yowly, needy or busy, busy, busy getting into trouble.

Dear, oh dear, what to do?

Well, a new toy or two can’t hurt and might help. A lot. And let’s not forget treats — the one sure-fire thing that always has them jumping for joy.

So let’s make some, starting with this astronomically popular, world’s best (and worst, we’ll get to that) recipe, lifted from several set aside some time ago, but obviously not forgotten.

Fellow dog lover Chris Marl of Everett sent it along, remembering making it many a time. “I saw the request for ‘irresistible doggie treats,’ she writes. “In my opinion, one of the responses must be the doggy biscuit recipe that you printed years and years and years ago from Ellen Dolley of Arlington.

“My notes include that it was Thor-dog’s favorite. Sadly, dogs come, dogs eventually go. In the natural order of things, Thor-dog is no longer with us, and I miss him every day. But in life, he thought these were the best. His packmates were pretty fond of them, too.

“At this house, we always went for the chicken liver option, so I have no reference point for the ‘more healthy’ tuna version.”

As Chris mentioned, the original recipe first appeared forever ago, but has never flagged in its popularity. And, as Chris told us, we have Ellen to thank for it.

She originally created it for her beloved 17-year-old Husky, and told us at the time he had lots of food allergies, but loved these biscuits.

“He’s even learned the noise of the Ziploc bag opening up,” she said.

Not only have they hit the spot with the Dolley Huskey, but the Marl dogs gave them not just three-dogs’ worth of paws up, but from then on, rushed to the kitchen every time Chris turned the oven on for anything and plonked down right there, waiting hopefully.

We gave them a run at our house, too, where not just the dogs, but cats Badger and Magic practically got into a meow row over them.

So do make these incredible whiff-whiff-ugh biscuits, but be warned — dogs and cats have a long memory, and you’re apt to find yourself out in the kitchen over and over, making batch after batch in the coming weeks, months and years. And remember to crumble some little bits off for the cats — they know a good thing when they eat it, too.

Now for:

Dolley’s Husky’s doggy biscuits

11/2pounds chicken livers and/or hearts and/or gizzards (see note)

2-5 cloves garlic, peeled (check with your vet before adding any garlic)

2tablespoons olive oil


2eggs, washed well

1cup small-curd cottage cheese, or 8 ounces silken tofu

1cup wheat germ, or bran or rice bran

3-5 cups whole-wheat flour

In saucepan, combine chicken, garlic if OK with vet, oil and 1/2-3/4 cup water; bring to boil, cover and simmer until done, approximately 10 to 15 minutes. Remove from heat, cool and drain, reserving liquid. Measure liquid (you should have 1 to 11/2 cups.)

Puree the liver-garlic mixture, adding reserved liquid as needed. Dump, adding any of the remaining reserved liquid, into a large mixing bowl. Puree, in food processor, eggs with the shells and cottage cheese or tofu; add to chicken mixture. Blend in wheat germ or bran. Using a dough hook, or strong arms and hands otherwise, blend in enough flour to make a fairly stiff dough. Let rest for a bit, then divide dough in half.

On a floured surface, roll out to about 1/4-inch thick and use pizza or cookie cutters to cut into desired shapes (use lots of flour for rolling as dough is fairly sticky).

Arrange biscuits on cookie sheet (it’s OK to let them touch each other) and bake at 300 degrees 50 to 60 minutes. When all are baked, loosen them up and return to the oven, all in one pan, with the oven off, but the light left on, and let dry overnight. Dog cookies must be very dry.

Store airtight; for longer storage, refrigerate or freeze.

Makes 10 to 12 dozen.

Note: Do not substitute calf or beef liver for the chicken — it stinks too much. Chicken hearts make the “cleanest” dough. If desired, 2 to 3 cans of tuna in oil (undrained) can be used, but then leave out the water and puree the garlic with the eggs and cottage cheese and bake for only about 45 minutes.

The next Forum will appear in Friday’s comics pages.