124 NOVEMBER/DECEMBER 2016 UNTACKED
FEED ROOM
Deck The Stalls
What better way to celebrate the holidays than with a barn party?
Gather your horsey friends and spread some cheer with these recipes,
which put an equine flair on some of the most popular holiday flavors.
By KIMBERLY LOUSHIN AND HALEY WEISS
Photos by KIMBERLY LOUSHIN
APPLE OATMEAL BARSA simple but delicious twist on your favorite apple pie filling.
1. Preheat the oven to 350 degrees
Fahrenheit. Grease an 8-inch square
baking pan or casserole dish and set
aside.
2. Combine apples, vanilla extract, sugar,
water, cinnamon and nutmeg in a small
pot over low heat. Cover and cook for
approximately 20 minutes until apples
are tender.
3. Combine oats, flour, salt and cinnamon
in a large bowl.
4. In a small saucepan, combine butter
and brown sugar. Heat to a boil and
cook for 5 minutes, stirring occasionally.
Immediately pour into oat mixture and
stir until the oats are evenly coated.
5. Pour roughly half the oat mixture into
baking dish, pressing the oats to make
an even bottom layer. Spread apple
mixture evenly over oats and then top
with remaining oat mixture and press.
6. Bake for 30 minutes, until the top is
browned. Remove and let cool before
cutting into squares.
INGREDIENTS:
For the filling
3 small apples, peeled and diced
2 tsp. vanilla extract
3 tbsp. granulated sugar
¼ cup water
½ tbsp. cinnamon
½ tsp. nutmeg
For the crust
3 cups rolled oats
cup flour
1 ½ tsp. salt
1 stick of butter
1 cup packed brown sugar
1 tbsp. cinnamon

CHRONOFHORSE.COM NOVEMBER/DECEMBER 2016 125
PEPPERMINT PUPPY CHOWIt’s not really for the dogs—but this grab-and-go snack will appeal to the kid in you!
EGGNOG CHEESECAKE
BARSThere’s nothing “bah, humbug” about this
eggnog. Here, the traditional holiday drink
puts a new spin on cheesecake.
INGREDIENTS:
For the crust
2 ½ cups graham cracker crumbs
½ cup melted butter
For the cheesecake layer
2 packages (8 oz. each) cream
cheese
¾ cup sugar
2 large eggs
2 tsp. rum extract
¼ tsp. nutmeg
1. Preheat the oven to 350 degrees
Fahrenheit.
2. Using a food processor, pulse graham
crackers until they become fine
crumbs. Add in melted butter and mix
until coated evenly.
3. Press crumb mixture into a 13" by 9"
glass baking dish so that it covers the
bottom of the pan evenly.
4. In a separate bowl, use the whisk
attachment on a mixer to beat cream
cheese, eggs, sugar, rum extract and
nutmeg until smooth.
5. Pour cheesecake filling over the crust
and smooth the top.
6. Bake for 35 minutes. Remove from
oven and allow to cool completely.
Once it has cooled, cover with foil and
refrigerate for four hours or overnight.
Cut into squares.
1. Melt chocolate and butter in the
microwave in a microwave-safe bowl.
This works best if you microwave for
45 seconds, stir and then repeat until
the chocolate is melted. Be careful not
to overheat the chocolate, as it will
become too thick to pour.
2. Add peppermint extract to chocolate
mixture and stir.
3. Pour melted chocolate mixture over
the cereal and mix until thoroughly
covered.
4. Pour powdered sugar and crushed
candy canes (a blender works well
for this) into a large plastic bag, add
chocolate-coated cereal, and shake
until coated. Store in an airtight
container.
INGREDIENTS:
9 cups Chex cereal or similar
generic brand
2 cups white chocolate
4 tbsp. butter
1 ½ cups powdered sugar
½ tsp. peppermint extract
6 crushed candy canes

126 NOVEMBER/DECEMBER 2016 UNTACKED
FEED ROOM
1. In a medium saucepan, combine cocoa powder, sugar, water and salt.
2. Over medium heat, stir until the mixture boils. Once it’s boiling, cook for
one minute, stirring constantly.
3. Stir in milk and heat without boiling.
4. Remove from heat and add peppermint schnapps. Yields five servings.
5. Serve with a peppermint stick and whipped cream.
CARROT CAKE COOKIESAll the yum of carrot cake and cream cheese, but in a hand-held form. You can’t
stop with just one.
INGREDIENTS:
For the cookies
3 cups oatmeal
¾ cup shredded carrots
2 sticks unsalted butter
1 cup lightly packed brown sugar
1 cup sugar
2 large eggs
2 tsp. vanilla extract
1 ½ cups flour
1 tsp. baking powder
1. Preheat the oven to 350 degrees
Fahrenheit.
2. Mix butter, brown sugar and sugar
until light and fluffy. Add eggs one at
a time, mixing the first in thoroughly
before adding the second one. Then
add vanilla.
3. In a separate bowl combine flour,
baking powder, cinnamon and salt.
Add dry ingredients to butter mixture.
4. Add oats and carrots and mix until
combined.
5. Using a tablespoon, drop dough
onto greased cookie sheet and flatten
slightly. Bake for 12 to 15 minutes,
until slightly browned, and allow to
cool on a baking rack.
6. While the cookies are cooling, use an
electric mixer to whip cream cheese,
butter and salt together until smooth.
Add vanilla and powdered sugar, and
mix until smooth.
7. Create a sandwich of two cookies with
cream cheese mixture as filling.
SPIKED PEPPERMINT HOT CHOCOLATEA winter favorite with a warming party kick.
INGREDIENTS:
¼ cup unsweetened cocoa powder
½ cup sugar
cup hot water
tsp. salt
4 cups milk
6 oz. peppermint schnapps
1 tsp. cinnamon
1 tsp. salt
For the filling
4 oz. cream cheese,
softened
6 tbsp. butter, softened
1 pinch of salt
½ tsp. vanilla
1 cup powdered sugar

CHRONOFHORSE.COM NOVEMBER/DECEMBER 2016 127
HAM AND BRIE PINWHEELSDesserts aren’t the only stars of a holiday party. This recipe makes a rich and
savory counterpoint to the sweets on your menu.
APPLE CIDER FLOATThis adults-only drink goes perfectly with your sweet tooth and can be
served warm or cold.
INGREDIENTS:
2 cups apple cider
1.5 oz. whipped cream vodka (or, for a stronger kick, try
Fireball cinnamon whiskey)
A dash of cinnamon
2 scoops vanilla ice cream
Mix cider and alcohol with cinnamon. Pour over two scoops of ice
cream in a glass or mug.
INGREDIENTS:
1 sheet puff pastry
(thawed)
9 slices of ham
4 oz. of brie cheese,
at room temperature
1. Preheat the oven to 400 degrees
Fahrenheit.
2. Roll out a sheet of puff pastry and
spread brie across as thick or as thin as
desired.
3. Sprinkle with green onions and top
with ham.
4. Starting with the short side of the pastry,
roll it up. Cut roll into ½-inch slices and
place cut side down on parchment paper on a
baking sheet.
5. Bake for 15 minutes and serve warm.
2 green onions,
sliced