The long-awaited Labradoodle Reunion took place today at Berkshire Hills Australian Labradoodles in Haydenville, Massachusetts. It was a beautiful late autumn day – clear blue skies, sunshine, and crisp cool air. This was in sharp contrast to the grey, bleak day last Sunday which was the original date set for the event. Due to oncoming hurricane Sandy, the Reunion was postponed ’til today. Families came from near and far to bring their beloved Labradoodles back home to Berkshire Hills to reunite with their breeder Suzanne (Sunny) Goodwin. Many of the dogs met up with their littermates. Doodle owners enjoyed meeting other Doodle owners, all exchanging stories about their wonderful, friendly dogs with super great personalities. It was a fun day for all.
Many owners of Berkshire Hills dogs are interested in doing therapy dog work with these dogs that are so well-suited for doing this meaningful work. Bright Spot Therapy Dogs had a display set up with Bright Spot Board member Diane Houston, Bright Spot volunteer Sydney Flum-Stockwell, and myself on hand to talk with folks interested in training and certifying their dogs as Bright Spot therapy dogs. Berkshire Hills Violet and Oscar (Sydney’s dog), both Bright Spot therapy dogs, wore their blue Bright Spot vests and demonstrated good therapy dog manners.
Berkshire Hills Bright Spot therapy dog Oscar
Berkshire Hills Bright Spot therapy dog Violet
Many folks mentioned that they loved the gingersnaps I brought to the Reunion. I received lots of requests for the recipe, which was given to me by my friend Debbie Windoloski and I’m happy to share it with those who enjoyed them today. It was Laura who suggested I post the recipe on my blog. So, here it is…
Gingersnaps 1 ½ sticks butter, 1 c. granulated sugar, 1 egg, ¼ c. molasses, 2 c. sifted flour, 1 ½ tsp. baking soda, 1 tsp. cloves, 1 tsp. cinnamon, 1 tsp. ginger ½ c. granulated sugar for rolling
Preheat oven to 350.
- Cream butter and add sugar gradually.
- Add unbeaten egg and molasses and beat until smooth.
- Sift flour, baking soda and spices into creamed mixture.
- Stir until thoroughly mixed.
- Roll dough into ½” or 1” balls. Roll in sugar and place on ungreased cookie sheets. (I line my sheets with parchment paper.)
- Bake for about 15 minutes.
Makes 40 to 60 depending on size of ball. I make my balls very small. They come out thin and crispy – and delicious! These freeze well.
Enjoy! Cynthia