Horseback riding safety
Helmets can prevent serious injury. A friend of mine was bucked from his horse and suffered a serious head injury. The foam in his riding helmet where his head hit is now about one-half of the original depth.The Saskatchewan Horse Federation says athletes involved in horse riding are more likely to suffer head trauma than those involved in football, boxing or soccer.I discovered horse riding helmets are designed differently than bike riding helmets. When falling from a horse, the back of the head is usually most vulnerable as opposed to the front or sides in a bike accident.For this reason, a bike helmet when horseback riding is not recommended. Riding helmets should be worn at all times when around horses.Saskatchewan 4-H requires certified riding helmets with fastened chin straps for all participants under the age of 18 years of age at all 4-H mounted events.Certified equestrian riding helmets include American Society for Testing Materials and Safety Equipment Institute approved helmets.A helmet should be replaced after an accident.As with all safety equipment, it only protects when properly worn.
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Oatmeal Cookie Request
Dear TEAM: In the Feb. 18 issue of The Western Producer, a reader requested a cookie recipe that she had copied from Emmie Oddie’s page years ago. I found this recipe in her From Prairie Kitchens cookbook. – E.A., Yellow Grass, Sask.Oatmeal cookies1/2 c. margarine 125 mL1/2 c. sugar 125 mL2 eggs6 tbsp. molasses 90 mL1 3/4 c. whole wheat flour 425 mL1 tsp. baking powder 5 mL1 tsp. cinnamon 5 mL1/2 tsp. salt 2 mL2 c. rolled oats 500 mL1 c. raisins 250 mLCream margarine and sugar. Add eggs and molasses and beat until light and fluffy. Stir in remaining ingredients. Drop by spoonfuls onto lightly greased cookie sheets. Bake at 325 F (160 C) for 10 to 12 minutes.Yield: 60 cookies.Dear TEAM: I’m looking for a recipe for dreamsicle cookies. It has Tang orange crystals in it. I bought the mixture at a trade show in a sealer so I don’t know what else was in it but it was good. – J.H., Tisdale, Sask.Dear J.H.: I discovered dreamsicle cookies in a jar on the www.christmas-cookies.com website. When I made the recipe, it would not all fit into a quart sealer so I made a few adjustments. They are quite tasty.
Dreamsicle cookies in a jar
1 3/4 c. all-purpose flour 425 mL1/2 tsp. baking soda 2 mL1/2 tsp. baking powder 2 mL 1/2 c. powdered orange flavored drink mix, such as Tang (1 envelope from a 276 g package) 125 mL1 c. vanilla or white chocolate baking chips 250 mL 1/2 c. brown sugar 125 mL Combine the flour with the baking soda and baking powder. Layer the ingredients in a clean glass wide mouth quart sized jar, starting with the Tang, then the chips, brown sugar and ending with the flour mixture. Spoon the ingredients into the jar to avoid them mixing together. The intent is to have nice clear layers of ingredients. Use the end of a wooden spoon to press each layer firmly in place before adding the next ingredient. Attach a recipe card with the following instructions to the jar.Yield: 30 cookies
Dreamsicle Cookies
1 egg1/3 c. oil 75 mL1/3 c. water 75 mL1 tsp. vanilla 5 mLPreheat oven to 375 F (190 C). In a large mixing bowl, combine the egg, oil, vanilla and water.Empty the contents of jar into the mixture. Mix until completely blended.Drop by teaspoonfuls on a lightly greased baking sheet.Bake at 375 for 12 to 14 minutes or until tops are lightly browned. Cool for five minutes on the sheet and then remove cookies to wire racks to cool.
Lemon Zest
In the May 13 issue of The Western Producer, a reader was looking for dried lemon peel. Two readers let me know that both lemon and orange zest is available from Watkins’ dealers.Dear TEAM: Do you have a recipe for a granola type bar that I could grab for a quick breakfast or take in my lunch? – B.P., Saskatoon.Dear B.P.: These cookies are adapted from the recipe on the Rogers porridge oats package. They contain a lot of fibre so I recommend that you only eat one or two at a time. They do make an easy breakfast and are tasty with yogurt or fruit.Porridge oats breakfast cookies1 c. whole wheat flour 250 mL1 tsp. baking soda 5 mL3/4 tsp. salt 4 mL1/2 tsp. allspice 2 mL2 tsp. cinnamon 10 mL2 tsp. ginger 10 mL2 eggs1/3 c. vegetable oil 76 mL1 1/4 c. unsweetened applesauce 300 mL3/4 c. brown sugar 175 mL1 tbsp. grated orange rind 15 mL2 tsp. vanilla 10 mL*3 c. Rogers porridge oats 750 mL3/4 c. chopped almonds 175 mL1/2 c. sunflower seeds 125 mL1 c. dried cranberries 250 mL* To replace the Rogers oats, substitute1 1/2 c. rolled oats 375 mL1/2 c. oat bran 125 mL1/2 c. wheat bran 125 mL1/2 c. flax seed 125 mLPreheat oven to 350F (180 C)Combine flour, baking soda, salt, allspice, cinnamon and ginger, stir well and set aside.Place eggs, vegetable oil, unsweetened applesauce and brown sugar in a large bowl and beat together well. Add orange rind, vanilla, porridge oats, chopped almonds and sunflower seeds. Stir until combined. Add flour mixture and mix. Add dried cranberries and stir until well distributed.Using a spoon, drop mounds of the dough and then flatten with a fork. Bake 12 minutes or until lightly browned. Let cool on the cookie sheet.Yields about 36 cookies.From our readersOne of the most enjoyable things about writing this column is the response that we receive from our readers. When a reader sends us a question, we try to find an answer and print it in the paper or send a letter in response. Other times readers will respond to another reader’s question and send us information to pass on. We thank you for your questions, comments and kind words of encouragement. To contact TEAM Resources e-mails can be sent to team@producer.com or write to TEAM Resources c/o The Western Producer at Box 2500, Saskatoon, SK S7K 2C4.
