Race Horse Recipes

RACE HORSE

Race Horse image

A delicious alcoholic drink. It's very yellow and looks good in a tall glass with a straw.

Provided by Alanna

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 6

Ingredients

¼ cup ice
1 fluid ounce vodka
½ fluid ounce Galliano liqueur
2 fluid ounces citrus flavored energy drink (e.g. Red Bull™)
2 fluid ounces lemon-lime soda
1 teaspoon honey

Steps:

Pour the ice into a highball glass, then pour in the vodka and Galliano. Top with energy drink and lemon-lime soda, then drizzle in honey and garnish with a straw. The honey gets thick and is fun to play with using the straw.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 19.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 57.9 mg, Sugar 12.7 g

HORSE COOKIES

Horse Cookies image

This is a cheap alternative to buying horse cookies and my horse loves them! Not for human consumption.

Provided by Hedgren

Categories Low Cholesterol

Time 1h30m

Yield 50 cookies

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
3 cups oatmeal
4 tablespoons brown sugar
1 egg
3/4 cup applesauce
4 tablespoons vegetable oil
1/2 cup molasses
1 cup hot water

Steps:

Preheat oven to 300°F and grease cookie sheet.
Mix flour, oatmeal, and molasses. Add to dry to ingredients. Mix in hot water and mix thoroughly.
Roll out dough to 1/2 inch thickness on a floured surface. Cut into shapes using cookie cutters and place on cookie sheet and bake 1 hour.
Turn oven off and leave the oven door shut until they cool (this makes them crunchy).

Nutrition Facts : Calories 83, Fat 1.6, SaturatedFat 0.2, Cholesterol 4.2, Sodium 4.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 1.9

MEDIEVAL HORSEBREAD

Medieval Horsebread image

Some odd but delicious and healthy ingredients with a long fermenting sourdough crumb make a history lesson you can REALLY chew on!

Provided by YummySmellsca

Categories Sourdough Breads

Time P5DT1h10m

Yield 1 boule, 20 serving(s)

Number Of Ingredients 8

Ingredients

50 g pot barley
water
100 g dried yellow split peas
200 g active sourdough starter
250 g whole wheat bread flour
200 g multigrain flour
50 g chickpea flour
10 g salt

Steps:

Place barley in a jar and cover with water. Seal jar and let stand 24 hours.
Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time.
Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak.
Mix together the starter, flours, salt and 350 mL barley water (drained from step 2) until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding.
Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside.
Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough.
Knead in the chopped split pea mixture.
Form into a ball and place on a heavily floured tea towel.
Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don't try to shortcut this step - it's a heavy loaf and needs a *long* rise).
Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection).
Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone.
Score loaf with a sharp knife and place in the oven.
Bake for 10 minutes, then turn the oven to 425F (preferably convection) and bake another hour.
Turn out on a wire rack to cool.

Nutrition Facts : Calories 114.3, Fat 0.7, SaturatedFat 0.1, Sodium 196.8, Carbohydrate 23, Fiber 3.4, Sugar 0.8, Protein 4.7

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