HOEKSTRA DRESSAGE INC.

About the Images

Click on a picture to enlarge the picture and click the forward/back buttons to view the slideshow.  

Contact us today!

If you would like more information about Hoekstra Dressage or would like to use any of the images please contact HDI. 

Photos provided by Jennifer Maskens, Keegan Byrne, and CA Albertson.

Thanks!

HDI hosted several clinics in 2008 and would like to thank the volunteers who organized, cleaned, planted, put up tents, and baked.  

Thanks to Jean, Jennifer, Judy, Keegan, Christine, Tammy, Ita and CA.

From the Kitchen

Volunteer bakers baked up a storm and provided the delicious home made treats for clinic attendees.  They have agreed to share their recipes with HDI and you.  

Morning Glory Cookies

3 cups quick-cooking oats
2 cups brown sugar, firmly packed
1 cup butter, softened
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
1 3/4 cups flour
1 cup pecans, chopped
1 cup coconut
1 cup carrot, shredded
1 cup canned pineapple

Directions

1. Heat oven to 350 degrees. Lightly grease cookie sheet or line cookie sheet with parchment paper.

2. Combine oats, brown sugar, butter, eggs, baking soda, cinnamon, salt and vanilla in a large mixing bowl and beat until smooth.

3. Add flour and mix well. Stir in pecans, coconut, carrots and pineapple. Blend well.

4. Using a 1/4-cup measure, scoop dough into prepared sheets, leave dough in mounds.

5. Bake 18 to 20 minutes or until edges are lightly brown. Yields 36.

From the Kitchen of CA Albertson

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Chocolate Truffle Cake

If you were not fortunate to experience a piece of Jean's Chocolate Truffle Cake you certainly missed a decadent treat from a master baker!

1 ¾ lb (625gm) or 2 pkg of Hershey semisweet chipits
¾ cup unsalted butter
5 eggs separated
¾ tsp of vanilla
2  tablespoons water
2 tablespoons sugar
1  tablespoon flour

 Directions

1. Melt chocolate in the top of a double boiler. Remove from heat and whisk in the butter until smooth.  Add yolks, vanilla, and water; whisk until blended.  If the mixture tightens, return it to the water bath till mixture stirs easily. 

2. Beat egg whites till frothy.  Gradually add sugar and beat till stiff peaks form.

3. Fold 1/3 egg white mixture into chocolate mixture.  Fold that mixture back into the remaining egg whites.

4. Sprinkle with flour until no trace of white remains.  Do not over mix.  Spoon into a well greased 9 or 10” springform pan. 

Bake at 350˚ for 40-45 min until the cake begins to crack around the edges.  Cool completely.  Remove sides and sprinkle with icing sugar.  Serve with ice cream or whipping cream.  Serves 12.

From the Kitchen of Jean Maskens

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Horse Cookies #1

These cookies were stable tested and were given a high rating by some of the horses at HDI.  

2 cups oatmeal
3/4 cup grain
3 cups bran
1 cup molasses

1. Mix oats, grain and bran together in a bucket. Drizzle in Molasses and mix.

2. Place 'half a handful' on a cookie sheet

3. Bake at 350˚ for 10 minutes. The cookies have a tendency to burn so watch them carefully. They never get completely hard and store well.

 Horse Cookies #2

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

1. Preheat oven to 300°F and grease cookie sheet.

2. Mix flour, oatmeal, and molasses. Add to dry to ingredients. Mix in hot water and mix thoroughly.

3. Roll out dough to 1/2 inch thickness on a floured surface. Cut into shapes using cookie cutters (or cut into shapes with a knife) and place on cookie sheet. Bake 1 hour.

4.Turn oven off and leave the oven door shut until they cool (this makes them crunchy horse cookie).

From the Kitchen of CA Albertson