Feasts, cakes & ale, sacred foods for the festivals and potlucks are all an integral  of the pagan life.  This page is full of wonderful recipes that will make the food and drink at your next gathering memorable.  If you have a recipe you'd like to share, just email it to us.

A traditional food this time of year, hot cross buns are symbolic of the suns' return.  While utilizing the dried fruits of winter, they remind us of the sweetness of spring.
Hot Cross Buns
Ingredients:
4 1/4 cups flour                    1 package dried yeast
1 tsp. ground cinnamon           1/2 tsp. ground nutmeg
3 eggs                                3/4 cups milk
1/2 cup cooking oil                1/2 tsp. salt
1/3 cups sugar                      2/3 cups currants or raisins
1 egg white
1 cup powdered sugar              1 tsp. vanilla

Combine 1 1/2 cups flour, 1 package dry yeast, 1 teaspoon ground cinnamon,
and 1/2 tsp. ground nutmeg.  Set aside.  Heat and stir together 3/4 cups milk, 1/2 cup cooking oil, 1/3 cup sugar and 1/2 tsp. salt until warm.
Add to flour mixture along with 3 eggs.  Beat on low speed for 30 seconds, scraping bowl well.  Beat on high speed for 3 minutes.  Stir in 2/3 cups currants or raisins and as much of 2-2 3/4 cups flour as you can.  Turn out onto floured surface.  Knead in enough remaining flour to make a moderately soft dough.  Shape into ball in a greased bowl and let rise until doubled. (1 1/2 hours).
Punch down.  Turn out onto floured surface, cover and let rest for 10 minutes.  Divide into 20 portions, shaped into smooth balls.  Cover, let rise until nearly double (30-45 minutes).  Make a criss-cross slash across each bun.  Brush with slightly beaten egg white.
Bake in 375F oven for 12-15 minutes or until golden brown.  Cool slightly.
Drizzle with icing made by mixing 1 cup powdered sugar, 1 tsp. vanilla and enough milk to make thin paste.
Serve warm.



 
 

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                                                      Katya Kuchner
 

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