RECIPES
Poppy Seed Cake (good to use during Candlemas) 1 cup cooking oil Mix all ingredients together. Bake in a preheated 350 degree oven for 40-45 mins or until done. |
Herbed
Sour Cream Dip 1/2 cup
plain yogurt or dairy sour cream Combine the yogurt/sour cream, mayonnaise, garlic powder, onion salt, pepper, red pepper, basil, and salt; mix thoroughly. Chill. Just before serving, garnish with a sprinkle of paprika. |
Ambrosia Supreme 1 small carton sour cream Mix all ingredients together and chill. Excellent as a dessert or side dish for a meal. Add marchino cherries for color and taste! |
Mexican
Hot Chocolate this is a strong sweet spicy version 4-6 ounces semisweet dark choclate broken
into small pieces Serves 4 Gently heat the chocolate with the ilke, cloves, cinnamon, almond extract, and sugar. Stir constantly unti lthe chocolate is melted. Whip to a groth with a whisk. Serve immediately. SUBSTITUTES: cocoa powder for the hard chocolate and vanilla for the almond extract. |
Beltaine Marigold Custard
2
Cups Milk Using a mortar and pestle or a spoon, crush Marigold petals. Mix Salt, sugar, and spices together. Scald milk with the vanilla and the Marigolds. Remove the Vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add the rose water and let it cool. Serve in bowls, garnished with Whipped Cream and fresh marigold petals. |
Beltaine Oat Cakes 1 1/2
cups oat flour Spices: nutmeg, cinnamon is a good combo or cardamom is nice by itself (approx. 1/4 tsp) 1/2 cup chopped nuts (optional) Mix flour, baking powder, and brown sugar together, make sure to smash any lumps. Cut butter into mixture with a pastry blender (or make do with a fork) add egg and fruit, and nuts. Drop rounded tablespoon of dough onto greased cookie sheet (about 2-3 in apart). Bake at 350 deg F [175 deg C] for 15 min or until cookies look "dry". |
Samhain Cakes Makes about 3 dozen, dough must be chilled several hours to overnight. 1/2 c veg.
oil Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don't overbake---these burn easily. |
Covenstead Bread This recipe is from by Gerina Dunwich. Ingredients: 3/4 cup
water Procedures: Bring the
water to boil in a saucepan. Add honey, citron, sugar,
and anise seeds. Stir until the sugar completely
dissolves and then remove from heat. |
Candlemas Crescent Cakes Ingredients: 1¼ cups
flour In a large mixing bowl, combine the first four ingredients. Add the butter, honey, egg yolk and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 1½ to 2 hours in the refrigerator. When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents. Place the crescents on a well-greased cookie sheet and bake in a 350-degree preheated oven for approximately 20 minutes. The recipe yields about one dozen crescent cakes. |
Calming Tea Ingredients: 1 part sage Blend ingredients and place inside a tea ball, place in a mug of hot water and allow to steep for 5 minutes. Or, for larger quantities you can place the herbs inside a pot of water (make sure you don't overdo the amount of herbs you use in proportion to the amount of water...) and heat for 10 minutes. Remove from heat and strain to get rid of the herb pieces. Drink up and enjoy the soothing effects. |
Yule Brew ~4 parts cinnamon ~4 parts allspice ~2 parts nutmeg ~2 parts lemon peel ~2 parts clove ~1 part bay ~2 parts chamomile ~50 parts black tea Stir together and serve hot or cold. |
Wassail- A Yule Beverage 3 red apples Core and heat apples with brown sugar and some of the ale or cider in an oven for 30 minutes. Put in large pan and add rest of spices and lemon peel, simmer on stove top of 5 minutes. Add most of the alcohol at the last minute so it heats up but does not evaporate. Burgundy and brandy can be substituted to the ale and sherry. White sugar and halved oranges may also be added to taste. Makes enough for eight. Wassail! |
Yogurt Drink The people of the Far East, particularly India, use yogurt in much of their cooking. This drink is rather like an exotic milkshake and so much more healthy. Serves Six. 1 quart plain low-fat yogurt 2 tblsp rose water or 4 drops of rose essence 6 tblsp honey or light brown sugar 6 ice cubes Put the yogurt, rose water, and honey in a blender and puree. Add the ice cubes and blend until the yogurt is whipped. Serve in tall glasses. |
Divinity ½ cup light corn syrup In saucepan mix corn syrup, sugar, salt, and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until 248 degrees registers on candy thermometer or a small amount of mixture dropped into very cold water forms a firm ball (this means it is firm when in the water but flattens when removed from water). Beat egg whites until stiff but not dry. Pour about half of the syrup over the egg whites slowly, beating constantly. Cook remainder unti 272 degrees (F) registers on candy thermometer, or until a small amount of the mixture when dropped in very cold water forms hard but not brittle threads. Add slowly to the first mixture and beat until mixture holds its shape. Add vanilla and nuts and drop by spoonfuls onto wax paper to form small candies. Makes 1 & 1/2 pounds of candy |
Angel Food Cloud
For the most talented of cooks! :)
(From the Godiva Chocolatier)
You'll need a curved tuile pan.
[This is a wonderful recipe which yields a gorgeous and impressive cake. It takes some work, and it is made in several parts and then assembled after everything is ready.]
Angelfood cake:
2 lbs | granulated sugar, divided |
14 oz | cake flour |
30 | large egg whites |
1 tsp | salt |
2 tsp | vanilla extract |
1 tsp | lemon juice |
6 oz | white chocolate, melted and tempered |
24 oz | strawberries, stemmed |
14 oz | passion fruit puree |
27 oz | granulated sugar, divided |
5 oz | dessert gelatin powder |
15 | large egg whites |
32 liq oz | heavy cream, whipped to soft peaks |
1 lb | passion fruit puree |
8 oz | granulated sugar |
2 Tbs | water |
1 Tbs | cornstarch |
26.5 liq oz | dry white wine |
1 lb | granulated sugar |
10 | vanilla beans, split and scraped |
8 | large egg whites |
2 liq oz | lemon juice |
1 Tbs | dried egg white powder |
1 lb | confectioners' sugar |
Strawberries
Poured sugar moon
Blown sugar angels
Mint sprigs
Angelfood cake:
Vanilla syrup:
Cloud meringue:
Assembly:
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