Dog Treat Recipes: Liver Treats
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Auntie Cait's Chicken Liver Cookies Pacer's Brownies Dog Treats Chevelle's Favorite Liver Bait Oatmeal Liver Cookies Garlic Liver Squares Liver Lumps Liver Bait Liver Brownies Tasty Tidbits	Liver Squares Liver Bait #2 Liver/Graham Cracker Bait Liver Bait Homemade Liver Treats Chicken Liver Treats Doggie Liver Treats Canine Bones for Xmas Chicken Liver Cookies Gourmet Dog Biscuits
Auntie Cait's Chicken Liver Cookies (Tim Ufkes)
4 lb. chicken liver, washed & drained 1/4 c. chicken stock 7 c. flour	8 eggs, beaten 4 c. oatmeal
You can use any type of liver or ground meat, any type of flour, any type of stock. Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper. You'll need two large mixing bowls (one for dry ingredients, and an even larger bowl for the wet) and a food processor. First process the oatmeal into a fine meal. Put in one bowl and add flour and mix thoroughly. Next, process the livers until smooth. Put in the larger bowl and add the stock and the eggs and mix. While stirring with a large whisk or wooden spoon, mix the dry ingredients into the wet, a little at a time, until thoroughly combined. Divide between the two cookie sheets and spread to the edge (or use a pastry bag to make shapes such as bones or mailmen). Bake for 25 to 35 minutes until there are no wet spots. Rotate the sheets halfway between cooking [to ensure even baking]. Remove from oven and let cool. Use a pizza wheel or sharp knife to cut into bars. Refrigerate half and freeze the rest for later. [DragonBear edit: previously included"6 tsp. garlic powder"] "Okay, I think I've finally perfected the first Irish Water Spaniel tested Cookie! I have been playing around with this recipe and had varied results. My trusted 'guinea pig' Marley has had the full range of emotions from 'I absolutely got to have one' to 'I don't think this one is going to sell.' I have tried different kinds of liver; chicken seems to be the best. I tried calf's liver but Marley ended up having the scoots, which kept him sidelined the first day of Brush Prairie. So the recipe enclosed meets with Marley's official approval. I hope your boys and girls like them." Sent to DragonBear by Tim Ufkes of Chu'Chulainn Irish Water Spaniels, 10/27/00.
Pacer's Brownies (Usenet: rec.pets.dogs)
1 lb. liver, pureed 1 c. flour	1 c. cornmeal cheese
Bake at 250 - 300 degrees for 20 to 30 minutes. Originally by Robert E. Pappenhagen, posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. (Also from Norwich/Norfolk Terrier recipes, attribution same.) [DragonBear edit: previously included "cheese or onion or garlic"]
Dog Treats (Usenet: Official Rec.Pets.Dogs.Misc Treat Cookbook)
1 c. cornmeal 1 c. flour ("I like whole wheat")	2 lbs. pureed raw liver 2 raw eggs
Mix the above and bake in a 9x13 inch pan for 20 minutes at 325. If you take them out at this point and cut them into the size you want, you can either keep them frozen and pull them out in handfuls (they are dry and firm to the touch) or you can then put them back in the oven for an additional 20 minutes. Just make sure to cut them before extended cooking or you'll end up with liver bricks. The dogs love it and it has not changed the stools in even large amount and young puppies. Originally from KandiAna, posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. [DragonBear edit: previously included "1 tsp. garlic powder"]
Chevelle's Favorite Liver Bait (Usenet: Official Rec.Pets.Dogs.Misc Treat Cookbook)
1 lb. finely ground raw liver 1 c. flour 1/2 c. cornmeal
optional: eggs, cottage cheese, grated cheddar cheese or parmesan, oatmeal, other grains, grated carrots or apple Mix together. Spread on a lightly greased piece of tin foil on a cookie sheet. It is very thick -- like wet concrete! Bake at 350 degrees for 30 minutes. When it is done, peel off the tin foil, break the liver into pieces, and then freeze in packages to fit your needs. This bait will keep without refrigeration for at least a week if it isn't in the sun or extreme heat; it breaks up into tiny pieces using only your fingernails; it doesn't go mushy; and dogs will do just about anything for just a crumb of it! It will keep for several weeks in the refrigerator; it can be frozen and refrozen numerous times, and it thaws in less than 5 minutes! To make a crunchy bait, bake until it looks like a biscuit. Freeze unused portions in sealed bags. Originally from ?, posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. (Also from The DogPatch, posted by Kay Jackson, all pureed in food processor, note: do not over bake or the brownies will crumble.) [DragonBear edit: previously included "1 to 3 TB. garlic salt"]
Oatmeal Liver Cookies (Keeshond-L mailing list)
1 can (14 oz.) liver dog food (mushy, not chunks) 1 egg, slightly beaten 5 c. dry Quick Quaker Oats	2 heaping TB. wheat germ or kelp or bonemeal warm water as needed
Mix egg and canned dog food. Gradually add oatmeal alternately with warm water to the meat/egg. Mix until it is like a thick cake batter. Bake in a greased 8x11 pan at 350 degrees for 30 minutes. Cut in squares. Place in plastic bags and refrigerate. Can be frozen.
[Garlic] Liver Squares (Keeshond-L mailing list)
1/2 lb. beef liver 1 egg 1/2 c. white flour	1/2 c. whole wheat flour 1/2 c. cornmeal 1 c. wheat germ
Cook liver 3-5 minutes in water until color is gray. Pour off the water and cut in small pieces. Put liver and egg in a blender and liquify. In a large bowl combine flours, cornmeal, and wheat germ. Gradually add the liver/egg mixture and mix well. Spread on an 8x11 cookie sheet and bake in 325 degree oven for 30 minutes. Remove from oven and allow to cool about 10 minutes. Cut in squares while still slightly warm. Allow to cool. Store in refrigerator. Can be frozen. Makes approximately 6-1/2 dozen 1 inch squares. [DragonBear edit: previously included "1/2 tsp. garlic powder"]
Liver Lumps (Eastern Goldfields Kennel Club)
1 lb. liver 1 egg 2 c. whole wheat flour
Preheat oven to 350F. Mix liver and egg in food processor until smooth (a blender will work too) until liver looks like baby food. Stir in flour a little at a time, until you have a thick but pourable batter. Spread into a greased 8"x8" pan. Bake until dry, approx. 30 minutes. Cut into 1/2" squares. Freeze and use as needed. No need to thaw. (Also on Pomerama, originally posted on *P by Pamela Lehto, posted on Prodigy Bbs by Linda Satterfield, submitted by Ursula R. Taylor, yields 30 servings.) [DragonBear edit: previously included "1/2 tsp. garlic powder"]
Liver Bait (Eastern Goldfields Kennel Clubs)
1 lb. beef liver 1 c. cornmeal 4 eggs
Mix in food processor or blender until smooth. Pour onto greased cookie sheet. Bake for 30 minutes at 350F. When cool, cut into squares. (Also on Pomerama, posted by Linda Satterfield, yields 40 servings.) [DragonBear edit: previously included "garlic salt powder"]
Liver Brownies (Eastern Goldfields Kennel Club)
1 lb. beef liver (or ham or turkey) 1/2 tsp. salt (optional)	1 c. cornmeal 1-1/2 c. whole wheat flour (or any flour)
Preheat oven to 350F. Puree liver in food processor or blender, pour into bowl, mixing in dry ingredients, adding flour a bit at a time until you have a stiff mixture. Pat and spread out on a greased cookie sheet or jelly roll pan. Bake 20 minutes or until dry. Cool and cut into squares. Refrigerate or freeze. (Also from same list, with 1 lb. raw liver and blood, no salt, may need some water. Also on Pomerama, originally from Kaate VonMayr, posted on Prodigy Bbs by Linda Satterfield, submitted by Ursula R. Taylor, yields 30 servings.) [DragonBear edit: previously included "1 tsp. garlic powder"]
Tasty Tidbits (Eastern Goldfields Kennel Club)
8 oz. boiled chicken livers 1/2 c. cornmeal 1 c. wheat flour 2 TB. vegetable oil	1 tsp. beef bouillon 1 egg 1 TB. yeast flakes parmesan cheese
Preheat oven to 350F. Blend all in food processor. Press into big cookie sheet about 1" thick, sprinkle parmesan cheese on top. Bake for 45 minutes then cut into bite size squares, put back in oven at 200F for 1 hour. Refrigerate in airtight container. (Also on Pomerama, posted to the Prodigy Bbs by Linda Satterfield, submitted by Ursula R. Taylor, yields 30 servings.) [DragonBear edit: previously included "1 tsp. garlic powder"]
Liver Squares (Eastern Goldfields Kennel Club)
1-1/2 c. wheat germ 3 eggs	3 lb. liver, chopped 1-1/2 c. cornmeal
Preheat oven to 350F. Mix all ingredients and puree in food processor. Spread on well-greased cookie sheet and bake for approximately 20 minutes. Cut into squares, freeze, and use as needed. (Also on Pomerama, posted on Prodigy Bbs by Linda Satterfield, submitted by Ursula R. Taylor, yields 35 servings. Also from Karen Norteman, posted by Sharon Prassa, with 1 lb. liver, 3-4 eggs) [DragonBear edit: previously included "garlic"]
Liver Bait #2 (Pomerama Recipes)
raw liver egg with shell uncooked oatmeal
Puree liver and egg in a food processor. Add oatmeal until it is the consistency of cookie dough. Grease and flour a glass baking pan and bake at 350 degrees for about 15 minutes. You really need to check on it occasionally as times can vary. Cool, slice, and freeze. This makes a nice dry but palatable cookie that I've never seen any dog refuse. Submitted by Ursula R. Taylor. [DragonBear edit: previously included "generous amount of garlic powder"]
Liver/Graham Cracker Bait (Pomerama Recipes)
1 lb. liver 1 pkg. graham crackers, finely ground 1/3 c. honey
Puree liver in food processor. Add other ingredients and mix to a cake batter consistency. Pour into microwave safe square bowl and nuke for 10 minutes. Cool, cut and freeze. "I've never had a Crested refuse this goody!" Submitted by Lynne Dauber (Woodlyn Chinese Cresteds). [DragonBear edit: previously included "garlic powder to taste"]
Liver Bait (The DogPatch)
1 lb. liver (beef or chicken) 1-1/2 c. whole wheat flour 1 c. cornmeal	1 egg 1 TB. brewer's yeast (optional)
Put liver in blender and blend it a bit, then add everything else (including egg shell if you want), blend well. Pour onto a flat greased cookie sheet. Bake at 325 degrees for 25 minutes. Score the biscuits while warm. You can also just use beef heart cooked in water until done, then slice it up and dry it out a bit in a 200 degree oven. "The dogs love this as well and it doesn't seem to go through them as fast." Posted by Anita Thomson. [DragonBear edit: previously included "dash of garlic powder"]
Homemade Liver Treats (Canine Connections)
1 c. whole wheat flour 1 c. cornmeal	1/2 c. wheat germ 1 lb. raw liver (beef, chicken, or lamb)
Preheat oven to 350. Liquify liver in blender, add dry ingredients. Grease cookie sheet. Drop teaspoonfuls of mixture onto cookie sheet and flatten with bottom of glass dipped in water and cornmeal. Bake for 15-20 minutes. You may store baked or unbaked dough in freezer. "This makes a big batch, so share some. They smell absolutely wonderful to dogs. Your family may not like the smell of them baking." Posted by Charlotte Wamser. [DragonBear edit: previously included "1 tsp. garlic powder"]
Chicken Liver Treats (Canine Connections)
1 lb. chicken livers 1-1/2 c. cornmeal 2 eggs	1/2 c. dry milk 2 TB. molasses
Combine all ingredients into a food processor; blend until smooth. Pour into baking pan. Bake at 400 until sides pull away from the pan, or a knife comes out clean. When cool, cut into bite sized pieces and store in the fridge. [DragonBear edit: previously included "2 large cloves of garlic"]
Doggie Liver Treats (SOAR)
1 lb. raw liver 1 box corn muffin mix
Heat oven to temperature listed for the corn muffins. In blender or food processor, mix liver until liquid. Mix in box of muffin mix. Scrap onto a cookie sheet and pat to about 1/2 to 1 inch thick. Bake until very firm but not burned. Cut into squares. May be frozen. [DragonBear edit: previously included "2 cloves garlic"]
Canine Bones for Xmas (Usenet: rec.pets.dogs)
1 lb. beef liver 2 large eggs, shells washed 1 c. low fat cottage cheese	1-1/2 c. wheat germ about 3-1/4 c. whole wheat flour 1 c. water
Rinse liver and cut into 1-inch chunks. Put in a 2-quart pan with 1 c. water, and bring to a boil on high heat. Reduce heat, cover and simmer gently until liver is no longer pink, about 5 minutes. Put liver in a blender, saving the liquid from previous step. Break in eggs, including shells. Whirl to puree, adding reserved liquid as needed. Scrape mixture into bowl, adding remaining cooking liquid, cottage cheese, wheat germ, and 3 c. flour. Stir until evenly moistened. Knead until dough no longer feels sticky, adding more flour as required. Roll out dough onto a floured board until 1/2 inch thick. Cut dough with floured bone-shaped cookie cutter. Bake in 300 degree oven until bones are tinged darker brown and feel firm to touch, about 1 hour. Cool on racks. Once cool, bones should be hard when pressed; if not, bake 10 minutes more at 300 degrees and cool. Makes about 4-1/2 dozen 3-1/2 inch long bones. Nutritional information per bone: 41 calories, 3.2 g. protein, 0.7 g. fat (0.2 g. saturated), 5.5 g. carbohydrates, 19 mg sodium, 28 mg. cholesterol. Originally from Tom Rice, found in Sunset Magazine, posted by Dixie Blake, 12/20/96, from the Official Rec.Pets.Dogs.Misc. Treat Cookbook. (Also from same list, as Gandolf's "Prince of Flanders Biscuits", attributed to ?, with up to 3-1/2 c. flour, adding water if needed after cooking to make 1 cup liquid, not nonfat cottage cheese. Also on Pomerama, exact same as first recipe.)
Chicken Liver Cookies (Eastern Goldfields Kennel Club)
2 c. flour 3 TB. vegetable oil 1 c. wheat germ 1 egg, lightly beaten	1/2 c. chicken broth 2 tsp. chopped parsley 1 c. chopped chicken liver, cooked
Preheat oven to 400F. Combine flour and cornmeal. In separate bowl, beat egg with oil, then add broth and parsley, mix well. Add dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake 15 minutes or until firm. Store in refrigerator. Note from Ursula R. Taylor: this is as posted, but ingredient list has wheat germ and directions say cornmeal. (Also from Pomerama, posted by Linda Satterfield, submitted by Ursula R. Taylor.)
Gourmet Dog Biscuits (Eastern Goldfields Kennel Club)
12-16 oz. raw liver 1-1/2 lb. white flour 8 oz. Quaker Oats	3 bouillon cubes, meat or chicken flavored about 1 c. water 2 eggs, beaten
Preheat oven to 350F. Grease 3 tins (cookie sheets?). Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the tins, about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. (Also from SOAR, posted by Thora, note: store in refrigerator.)

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