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Headstall's Paddock

Headstall's Paddock


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Headstall's Paddock

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Kitt

By Kitt
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Headstall
Headstall

I have lived through three days of the most horrible kind of hell, and for the first time in about 51 years, I don't have a horse. My mare passed an hour and a half ago, and I was with her. She died i

Headstall
Headstall

Went to see the surgeon today... he says he is willing to try reattachment if I get through a complete MRI... he needs that first. He also informed me I had two tendons detached, not one, which really

Aditus
Aditus

Guten Tag! I'm about to cut the rampant  growing ivy. If you hear nothing from me again, it won.

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dughlas Legendary Scribe

dughlas

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Mum and I did some baking. We made two kinds of cookies, sour cream cookies and M&M cookies. Those are favorites with my kids so we'll pack 4 dozen of each and ship them north. Plan to do more baking tomorrow.

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dughlas Legendary Scribe

dughlas

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1 hour ago, Page Scrawler said:

Yup! I got most of my shopping done already. I thought Max and I might make some cookies today, too.  :)

Does he have a favorite ... please, not the gingerbread men.

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dughlas Legendary Scribe

dughlas

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3 hours ago, Headstall said:

I'm glad to hear you mention a new pup. Only you can decide when the time is right, but sometimes it's what is needed to help fill the hole left. Maybe it's what Mum needs too. :hug: 

There will be another, but not for a while, maybe in 9-12 months. Thistle was exceptional and the next isn't going to be him. It wouldn't be fair to a pup right now. The tendency to compare, while unintentional would still exist.

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Albert1434 Master Scribe

Albert1434

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Yes Baking is fun. I found a cool recipe that you can make into any 4 cookies

Spoiler

Recipe: Make-any-cookie dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

In a medium bowl, combine the flour, baking soda and salt. Mix well and set aside.
In a mixing bowl fitted with the paddle attachment, beat butter and sugar together on medium-high speed until light and fluffy. Scraping down the sides of the bowl as necessary.
Beat in the egg and vanilla.
With the mixer on low, gradually add the flour mixture and mix until blended.

Proceed with your chosen cookie variation below.
For classic sugar cookies
Working with about 1 tablespoon at a time, roll the dough into balls.
Roll the balls in granulated sugar and transfer them to a baking sheet (either nonstick or parchment-lined). Press down to flatten the cookie slightly.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.
You can use any jam you like in thumbprint cookies. Robin Miller You can use any jam you like in thumbprint cookies.

For thumbprint cookies
Working with about 1 tablespoon at a time, roll the dough into balls.
Roll the balls in granulated sugar and transfer them to a baking sheet (either nonstick or parchment-lined).
Using your thumb, make an indentation in the center of each cookie and fill the indentation with fruit preserves of choice, such as strawberry, raspberry, blackberry, apricot, and orange marmalade.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.
There's nothing quite like a cinnamon sugar cookie. Robin Miller There's nothing quite like a cinnamon sugar cookie.

For Snickerdoodle cookies
Combine 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon and mix on a plate or in a shallow bowl.
Working with about 1 tablespoon at a time, roll the dough into balls. Roll the balls in cinnamon-sugar mixture and transfer to a baking sheet (either nonstick or parchment-lined). Press down to flatten the cookie slightly.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.

Chocolate chip and chocolate kiss cookies start with a simple dough. Robin Miller Chocolate chip and chocolate kiss cookies start with a simple dough.
For chocolate chip cookies or any cookies with mix-ins)
Add chocolate chips or other mix-ins to the dough (as much as you want), either while the dough is still in the mixing bowl or folded in with a spatula.
Working with about 1 tablespoon at a time, roll the dough into balls and transfer them to a baking sheet (either nonstick or parchment-lined). Press down to flatten the cookie slightly.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.
Sugar cookies are fun and easy to decorate. Robin Miller Sugar cookies are fun and easy to decorate.

For cutout cookies 
Make a disk with the dough and wrap it in plastic wrap. Refrigerate until firm, about 30 to 60 minutes.
Roll the dough out onto a piece of parchment paper or a lightly floured surface, until about 1/4-inch thick.
Cut into desired shapes and transfer the cookies to a baking sheet (either nonstick or parchment-lined).
Re-roll scraps and use the remaining dough to make more cut-outs.
Bake for 6 to 8 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet set on a wire rack before decorating.
 


 

 

Here find the recipe

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dughlas Legendary Scribe

dughlas

Posted
Posted
10 hours ago, Albert1434 said:

Yes Baking is fun. I found a cool recipe that you can make into any 4 cookies

  Reveal hidden contents

Recipe: Make-any-cookie dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

In a medium bowl, combine the flour, baking soda and salt. Mix well and set aside.
In a mixing bowl fitted with the paddle attachment, beat butter and sugar together on medium-high speed until light and fluffy. Scraping down the sides of the bowl as necessary.
Beat in the egg and vanilla.
With the mixer on low, gradually add the flour mixture and mix until blended.

Proceed with your chosen cookie variation below.
For classic sugar cookies
Working with about 1 tablespoon at a time, roll the dough into balls.
Roll the balls in granulated sugar and transfer them to a baking sheet (either nonstick or parchment-lined). Press down to flatten the cookie slightly.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.
You can use any jam you like in thumbprint cookies. Robin Miller You can use any jam you like in thumbprint cookies.

For thumbprint cookies
Working with about 1 tablespoon at a time, roll the dough into balls.
Roll the balls in granulated sugar and transfer them to a baking sheet (either nonstick or parchment-lined).
Using your thumb, make an indentation in the center of each cookie and fill the indentation with fruit preserves of choice, such as strawberry, raspberry, blackberry, apricot, and orange marmalade.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.
There's nothing quite like a cinnamon sugar cookie. Robin Miller There's nothing quite like a cinnamon sugar cookie.

For Snickerdoodle cookies
Combine 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon and mix on a plate or in a shallow bowl.
Working with about 1 tablespoon at a time, roll the dough into balls. Roll the balls in cinnamon-sugar mixture and transfer to a baking sheet (either nonstick or parchment-lined). Press down to flatten the cookie slightly.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.

Chocolate chip and chocolate kiss cookies start with a simple dough. Robin Miller Chocolate chip and chocolate kiss cookies start with a simple dough.
For chocolate chip cookies or any cookies with mix-ins)
Add chocolate chips or other mix-ins to the dough (as much as you want), either while the dough is still in the mixing bowl or folded in with a spatula.
Working with about 1 tablespoon at a time, roll the dough into balls and transfer them to a baking sheet (either nonstick or parchment-lined). Press down to flatten the cookie slightly.
Bake for 9 to 11 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet, on wire rack.
Sugar cookies are fun and easy to decorate. Robin Miller Sugar cookies are fun and easy to decorate.

For cutout cookies 
Make a disk with the dough and wrap it in plastic wrap. Refrigerate until firm, about 30 to 60 minutes.
Roll the dough out onto a piece of parchment paper or a lightly floured surface, until about 1/4-inch thick.
Cut into desired shapes and transfer the cookies to a baking sheet (either nonstick or parchment-lined).
Re-roll scraps and use the remaining dough to make more cut-outs.
Bake for 6 to 8 minutes, until the bottom is just starting to turn golden.
Cool the cookies on the baking sheet set on a wire rack before decorating.
 


 

 

Here find the recipe

That's a good basic recipe. Chocolate chip cookies will be minus a slightly richer flavor and color that brown sugar provides. 

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