Pet Treat Bakery - Make Your Own!

Make Your Own!

We want people to try Pet Treat Bakery’s great natural products because we know their four legged-companions will just love them.

But we’re also keen to encourage you to have a go at making your own, because we believe in giving dogs and cats only wholesome goodies and you might not always be able to get to the store to stock up on the best!

Summer Snow Cone
(Makes 4 servings)

1/4 cup powdered milk
1 cup water
1 egg yolk
1 tablespoon honey

Method:

Beat honey and egg yolk. Mix powdered milk with water and add egg mix. Pour into ice cube trays 2/3 full and freeze. Makes 4 servings.

Note: Some dogs find egg white difficult to digest!
Hint: Take out of the freezer 15 minutes before serving.

So here’s an easy baking recipe for the entire family created by our chief baker, Carol Elliott. It makes a massive 100 servings for either cats or dogs to enjoy – and the attractive treats keep well for months, so are great for stocking up or for making as gift packs to give to friends with pets at holiday time.

Christmas Twisters

Christmas Twisters
(Makes 100 canes and 50 knots)

6 cups wholewheat white flour
6 cups ordinary white flour
3 1/2 cups water
1 cup vegetable oil
1 tablespoon garlic granules
1 small beet

Method:

Chop beet into small pieces. Boil in 1 3/4 cups water until very soft. Blend until smooth and allow to cool completely. Measure beets and liquid carefully to make sure you have 1 3/4 cups at the end.

Mix 6 cups wholewheat white flour, 1 1/4 cups water 1/2 cup vegetable oil and 1 tbsp garlic granules until well blended. Divide dough into four sections and place in plastic bags. Set aside.

Mix 6 cups flour, 1/2 cup vegetable oil and cooled beet mixture. Divide this red-coloured dough into four balls and place in plastic bags.

Roll one ball of the white mixture until 1/4 inch thick. Roll one ball of the red mixture until 1/4 inch thick. Place red dough on a non-stick cookie sheet and moisten lightly with water. Place the rolled white dough directly on top of the red dough.

Cut into strips 1/2 inch wide and 5 inches long.

Twist dough into a corkscrew shape. Form into candy cane shapes. Use left-over dough to make knots.

Place on stick-free cookie sheet making certain the candy canes do not touch.

Bake in a 350 degree F. (180C) pre-heated oven for 30 minutes. Then turn off oven and leave to cool in the oven overnight. Note: If you are using convection oven, turn the heat down by 25F (20C.) degrees.

Store in an open container or gift wrap in a cardboard chocolate box. It doesn’t need to be air-tight.

Extra tips to help the process:

If you have a blender, do use it. If you don't have a blender, simply mash the beets with your potato masher.

If you have mixer with dough hooks, this makes the dough kneading quick and simple – use the highest speed on your mixer. If you don't have a mixer with dough hooks, knead the dough with your hands until the wet and dry ingredients are completely mixed and the dough no longer sticks to the sides of the mixing bowl.

Your oven may be 'hotter' than mine – check your baking every two minutes during the last 10 minutes.

To make certain you have even slices, run a pizza cutter down the side of a new ruler. Brush the ruler with a bit of vegetable oil to keep the dough from sticking to the ruler.

To make rolling dough easier place the plastic bags in the freezer overnight and then thaw completely letting the dough come to room temperature before rolling.

Save a chocolate box(es) and similar containers through the year to package these treats for gift giving.

These treats do not have any preservatives – but don't store in an air tight container such as a re-closable plastic bag or a storage canister. They will keep for up to six months in an open container.

If you use a cookie cutter, brush a very small amount of vegetable oil on the cutter to prevent sticking.

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