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134 FA L L 2 014 U N TAC K E D Ingredients: Any type of juice or Gatorade or melted molasses Water Medium-sized plastic containers with lids Chunks of carrot, apple, etc. (optional) Directions: Fill containers half or 2/3 full with liquid of choice, then top off with water. (If you're using molasses, you'll want to be sure to use warm water.) Close lid, shake well, then place in freezer. On a hot day, pop the now-frozen treat out of the container and into your horses' feed trough or water buckets. You can also put several of them into the water trough itself to cool and flavor the water. If you have a chest freezer, use the same recipe in a two-gallon bucket for more fun. Ingredients: 2 cups corn syrup 1 1/3 cups sugar 2 cups corn meal 2 cups sweet feed Peppermint or other flavoring (optional) Directions: Combine corn syrup and sugar on the stove over me- dium heat. Stir until sugar dissolves. Cover and cook for 8 minutes, then uncover and cook until 300 degrees or hard crack stage. Turn off heat. Add corn meal and sweet feed alternately and stir until com- bined and well coated. Pour into well-greased bundt pan and allow to harden. Then remove candy from pan and run a string through the middle. Hang within reach of your horses, and watch them enjoy! HORSICLES From Chronicle Forums member MistyBlue FEED ROOM FEED ROOM BEER BRAN MASH From Chronicle Forums member OMalley Cat Reader Favorite Recipes NEW ENGLAND VALKYRIES VAULTING HORSE COOKIES From vaulting club president Mari Badger Ingredients: 1½ cups rolled oats 1½ cups Cheerios ½ cup flax seed ½ cup other grain (we use psyllium, you can use cornmeal, Grape Nuts, wheat cereal, etc.) ¾ cup whole wheat flour ¼ cup water ½ cup corn or light olive oil 1 tbsp. salt 1 cup applesauce 1 cup grated carrots or apples 2/3 cup molasses (You may also need some white flour) Directions: Mix these ingredients together with your hands. Really mix. Whole grains vary widely in their abilty to hold/absorb water, so the dough varies too. Some get stickier as they absorb liquid. If it doesn't hold a nice ball easily after a while, add some regular white flour, which acts as glue. If too stiff, add just a little more water. Oil a cookie sheet. Do not preheat your oven— it's not necessary. Drop spoon-size balls onto the well-oiled cookie sheet and press flat until they're about 1/3 inch thick. Set oven to 325 degrees and bake for 10 min- utes. Be careful not to burn. If the cookies are not crisp on the outside, flip them at this point and cook for 3 more minutes. Flip again for 3 minutes more if you want an even tougher cookie. With subsequent batches, flip half-way through and reduce total time by 1 minute (oven loses heat when you open it). The goal is crunchy on the outside, a little chewy inside—but if your horse likes a really hard, crunchy cookie, lower the temperature to 250 and bake your finished cookies for 10 more minutes. Cool completely, then store in airtight container. Makes five to six dozen, depending on the size. If your horse has been especially good, you may want to try an icing. Combine 2 cups confectioner's sugar (sift after measuring), 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon salt and a handful of crushed peppermints, then mix with a hand-mixer until smooth. Drizzle on cookies (or brush on or dip) and sprin- kle with more crushed peppermints, which will stick to the icing. Allow to set for two hours in a cool place. Ingredients: 8 cups bran 8 cups oats Pinch of salt Hot water 1 can beer Directions: Add enough hot water to moisten ingredients, add your pinch of salt, mix, and then let steep for 30 minutes or until cool enough to feed. Add a can of beer moments before feeding. HORSE CANDY From Chronicle Forums member PaintedBones

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