The Witch Kitchen by Moonshadow Media Productions

The Witch Kitchen The Merlin 1

About the author Merlin was raised in the Cheshire countryside and enjoyed a lifestyle that was labelled â&#x20AC;&#x153;Middle Classâ&#x20AC;? He enjoyed a Grammar School education and became very interested in comparative religions,spirituality and the Arts. However until 1989 he was a confirmed sceptic and it was during a trip to Glastonbury (in the South West of England) that he met the people who were to change his life. He began to study meditation, healing and various therapies. This New Age learning opened his mind and he began to understand more about himself and the journey he was taking. In recent years Merlin has continued his personal development and having studied to become a coach he has set up his own Personal Development consultancy practice which he runs in combination with his broadcast media service. The creation of Coaching Radio, Cauldron FM and Ilfracombe TV, together with his writing has seen the Moonshadow Media brand become increasingly important in Merlin's life. A firm believer in the sharing of knowledge Merlin can often be found writing, researching and holding seminars about Personal Development both in the UK and abroad. Dave Baxter M.A.S.C. (Life Coach) February 1st 2011.

A long time ago in a land not far from here lived a young woman who had grown up on a farm. Amongst other things she learned the art of cookery from her old grandmother. Several years later she recalled that Grandma used to take her out into the fields and woods nearby and teach her about plants, trees, birds and wild animals. She told her that she was special and that there were people who walked a different path to her but that she must always treat them with respect and offer them care and sustenance if it was required. She also learned from her Grandma that provided she harmed no-one she could do whatever she wanted. As a young adult she realized that she was different she learned that she was known as a witch and some of her recipes along with other Pagan delights are included in this collection of recipes from around the world. The recipes in this book have been collected over months and years, in fact one could say that this is the climax of a lifetimeâ&#x20AC;&#x2122;s work in the kitchen and there are probably thousands more that have not been included. They are organized into recipes for Sabbats and Esbats with additional ones for special events such as Handfastings. I hope you will all enjoy creating and feasting on these wonderful dishes. May the Goddess watch over you and yours. Love and light to all and Blessed Be!

â&#x20AC;&#x153;As the Wheel of the Year turns and the eight Wiccan Sabbats pass by, many people like to celebrate with special ceremonies and ritualsâ&#x20AC;?.

Chapter 1 Yule Recipes

Gingerbread Men by Swankivy Try these cookies with the prescribed amount of ginger, but if it is too much for you, eat them with milk and use less ginger next time. These are a fun holiday treat to decorate and share with others! Ingredients (for 36): 1 cup brown sugar, packed 1 cup dark molasses ¾ cup shortening ¼ cup butter or margarine 4 cups flour 2 eggs, slightly beaten 2 teaspoons cinnamon ¾ teaspoon powdered clove 1/8 teaspoon allspice 4 teaspoons ginger 1 ½ teaspoons baking soda Directions: Preheat oven to 350ºF. Mix all ingredients together except flour. Add flour slowly, mixing. Dough should be slightly stiff. If mix seems too dry, add a teaspoon or two of water; if too wet, add flour. Roll dough on floured cutting board to be about ¼-inch thickness. Use cookie cutters to make men. Place on lightly greased cookie sheet and bake for 10 minutes. Transfer to wax paper to cool. Give features with frosting! Paraphrased from McCoy, The Sabbats

Chocolate Shortbread by PhysicsChic Ingredients: 1 1/4 c. butter (it is important to use butter and NOT margarine!) 10 tbsp. icing sugar 2 c. flour 1/2 c. cocoa 1/2 tsp. salt Directions: Beat the butter and sugar together. Add everything else and mix well. The dough will be really soft. Put it in a cookie press to shape the cookies or roll them and cut them (they look nicer from a cookie press, though). Bake at 350oF for 20 minutes.

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Dutch Holiday Cookies by Swankivy While these can be frosted (and should be for enjoyment and festive purposes), they are still perfectly good plain. Use fun cookie cutters and different colored icings to make this a family affair or a gathering activity. The recipe can be halved for less excess. Ingredients: ½ pound butter 2 cups sugar 2 eggs 1 teaspoon vanilla 3 ½ cups flour 2 teaspoons baking soda 1 teaspoon cider vinegar Directions: Mix together first 5 ingredients. Mix vinegar and baking soda together before adding to dough. Chill for 2 hours. Roll out very thin between tea towels or patterned tablecloth until pattern can be seen through dough. Cut out with cookie cutters. Bake at 350ºF for 5 minutes (or longer if thicker) on ungreased cookie sheet. Decorate. Makes about 5 dozen, depending on cookie thickness

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WP's YULETIDE FRUITCAKE by Wiccanpiper You'll need a very large bowl for mixing the fruit, and a slightly smaller one for mixing the flour and spices. Preheat the oven to 300° Fahrenheit (150° Celsius, or gas mark 2). You'll also need one bottle of dark rum for flavoring, and for 'soaking' the cakes. What you bake the cakes in is a matter of choice I usually use the small aluminum loaf pans.. This recipe will make two to three of the larger loaf pans; or four to six of the smaller ones. Spray the pans with non-stick cooking spray. Directions Mix the following ingredients in the large bowl: 1 cup (250 ml) melted butter (not margarine!) 1 cup (250 g) sugar 5 large eggs Then, add the following ingredients: 2 pounds (1000 g) candied fruit mix (sold as "fruitcake mix") 1 pound (500 g) red candied cherries 1 pound (500 g) green candied cherries ½ pound (250 g) candied citron (optional) 1 pound (500 g) red candied pineapple 1 pound (500 g) green candied pineapple 1 pound (500 g) regular color candied pineapple ½ cup (250 g) chopped English walnuts (you can use black walnuts, but they will change the flavor slightly) ½ cup (250 g) chopped pecans

½ cup (250 g) raisins (sultanas) ½ cup (250 g) golden raisins 1 cup (500 g) chopped dates ½ cup (125 ml) milk ½ cup (125 ml) dark molasses 1 tsp (5 ml) vanilla ½ cup (125 ml) orange juice Once you get that all mixed, add: ½ cup (125 ml) dark rum Set this mixture aside for the moment, and in the smaller bowl mix: 2½ cups (750 g) all-purpose flour (do not use selfraising flour!) 1 tsp. (5 ml) baking powder ½ tsp. (2.5 ml) salt ¼ tsp (1.5 ml) nutmeg ½ tsp (2.5 ml) mace ½ tsp (2.5 ml) allspice ½ tsp (2.5 ml) cinnamon For best results, this mixture should be sifted. Stir the flour mixture into the fruit mixture, taking care to mix thoroughly Remember, you'll need that rum for basting the cakes! Spoon the fruitcake batter into the baking pans, up to about a half-inch from the tops of the pans. The cakes

will not rise very much, so you can fill the pans a bit more than as for regular cakes. If you wish, you can garnish the tops with more cherries and pineapple, or perhaps chopped almonds. Bake the cakes for at least two hours. At the end of that time, test for doneness by inserting a knife blade or cake tester into one of the cakes. They're done when the tester comes out clean. Depending on your oven, the cakes may require an additional half-hour to hour of baking time. When the cakes are finished baking, set them out to cool, preferably on wire racks. Later, when they are absolutely cold, you can begin the "soaking in rum" process, which is nothing more than basting them with rum on a regular basis. Then, leaving the cakes in their pans, cover each with aluminum foil and set them in a cool place to age. I usually put rum on mine at least once a week for about a month. They will improve with aging, though.

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Caretaker Farm Bread – Swankivy This nice heavy bread uses both white and wheat flour with the oats to create a somewhat bland but fairly moist and ultimately filling and satisfying bread, plus it bakes evenly and easily even for the inexperienced. Ingredients (makes 2 loaves):           

1 cup old-fashioned rolled oats 2 cups hot water 2 tablespoons active dry yeast 1/2 cup warm water (110º F) 1/4 cup honey 3 1/2 cups unbleached all-purpose flour 2 cups whole wheat flour 1/4 cup vegetable oil 1 teaspoon salt 1/2 cup raisins (optional) 1/4 cup sunflower seeds (optional)

Directions: Mix oats in the hot water; let stand for about 30 minutes. Dissolve yeast in warm water in a separate bowl. Add honey and 2 cups of the all-purpose flour, beating for several minutes. Stir oats in and let the mixture sit for another 30 minutes. Add the remaining all-purpose flour and beat. Now add half of the wheat flour, the oil, and the salt, and beat that. Finally, add the rest of the flour with either or both of the optional ingredients, if you're using them. Beat it all together 11

and knead the resulting dough for 10 minutes. Now put the dough in an oiled bowl, cover with a cloth, and let rise for 45 minutes to an hour, in a warm spot. Grease two 9 x 5 bread loaf pans. Punch the dough down and divide it in half, and put each half in a pan. Let the loaves rise in the pans for one hour, again covered in a warm spot. Finally, bake the loaves at 400ยบ F for 30-40 minutes. NOTE: After you add the first cup of wheat flour and mix, just use your judgment on how much more wheat flour you use, it doesn't have to be a whole second cup. You may wish to use less if you're using the sunflower seeds and/or the raisins, because dry ingredients will firm up the dough. If adding an entire second cup of flour will make the dough too dry, just add as much as you can without having crusty dough. Paraphrased from Dee Dee Stovel, Picnic

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Cornmeal Shortbread - swankivy These dry confections are best eaten with nice hot drinks such as wassail and cocoa. Recipes with cornmeal in them tend to enhance the inherent simplicity of home-baked desserts. This is a recipe that combines shortbread with cornmeal to make this nice simple after-dinner treat to enjoy during the dark days of winter. This can also be served on a harvest table anytime in early to mid fall. Ingredients (for 12 wedges):       

1 cup all-purpose flour 1/2 cup yellow cornmeal 3/4 cup butter, softened 2/3 cup sifted powdered sugar 3/4 teaspoon vanilla Dash of salt Optional powdered sugar

Directions: Grease a 9-inch fluted tart pan or a shortbread mold. Stir together the flour and cornmeal. In another bowl, beat butter, sugar, vanilla, and salt on medium high until combined. Add the flour mix and beat. Put the dough into the pan and score into 12 wedges. Prick each piece with a fork three times, all the way through. (If you're using a shortbread mold, don't do this step.) Bake at 325º F for 2530 minutes. Cool in the pan on a rack for 5 minutes. Paraphrased from Better Homes and Gardens, Christmas

Caraway Dinner Rolls - swankivy Ingredients (for 24 rolls):          

2 tablespoons active dry yeast 1/2 cup warm water 2 tablespoons caraway seeds 2 cups low-fat cottage cheese 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 3 egg whites 2 2/3 cup white flour 2 cups whole wheat flour

Directions: Dissolve the yeast in warm water (indicated on the package, usually between 110º and 115ºF). Add the caraway seeds to the yeast mix after it's dissolved and foamy. Heat the cottage cheese until lukewarm. Mix in the sugar, salt, baking soda, and egg whites, then add that mixture to the yeast mix. Add the two flours slowly, and mix with your hands once it gets thick enough until the dough is all off the sides of the bowl in one lump. Cover and let rise for about an hour. Stir it down and separate it out into 24 oiled muffin tins. Cover them and let them rise again for about 45 minutes. Preheat the oven to 350º F. Bake for about 25 minutes. Remove them from the pans while they're still warm.

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Treacle Toffee by swankivy Ingredients (for 1 pound):     

1 cup molasses 2 cups granulated sugar 1/4 cup water 2 tablespoons butter 1 tablespoon vanilla

Directions: Combine all ingredients in a large saucepan. Cook, stirring frequently (medium heat), until syrup dropped into ice water forms a very hard mass. Test by chewing; when very chewy, it is ready. Pour onto well-buttered cookie sheet to cool. When cooled, slam onto a hard surface to break into bite-sized pieces. NOTE: I strongly suggest halfing this recipe the first time you make it. It makes quite a lot. (If you make the full recipe, maybe you should use two sheets.) You should also make sure your sheet is VERY wellbuttered, and if you possibly can, avoid lining it with anything like foil or wax paper because there is a tendency for the candy to stick to the lining, requiring annoying peeling. The pan you used to cook the mixture may be tough to clean; try filling again with water and boiling to dissolve any clinging syrupy substances. Paraphrased from Marina T. Stern's The Fairy Party Book

Imbolc is a holiday with a variety of names, depending on which culture and location you’re looking at. In the Irish Gaelic, it’s called Oimelc, which translates to “ewe’s milk.” Spring and the planting season are right around the corner.

Chapter 2 Imbolc Recipes

Divinely Spiced Wine - swankivy This is an older recipe for a late winter drink. To spice up your red wine a bit, try the suggested combination. Ingredients (for 10-12 servings):       

4 cups (1 litre) red grape juice 1 ½ quart (1.5 litre) bottle of jug red wine 2-3 sticks cinnamon ½ tablespoon whole cloves ½ tablespoon allspice 1 teaspoon ground cardamom ¾ cup (170 grams) firmly packed brown sugar

Directions: In a large saucepan, combine juice and wine. Add spices and brown sugar. Bring to a boil. Decrease heat and simmer for 10-15 minutes. Adjust sweetness by adding sugar to taste. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

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Divinity Candy – swankivy Ingredients (for 8 dozen):      

1 cup water 1 cup light corn syrup or honey 4 cups sugar 1 teaspoon salt 4 egg whites 1 teaspoon flavoring (any kind)

Directions: Combine water and corn syrup in large saucepan; bring to a boil. Remove from heat; mix in sugar and salt. Return to stove. Stir over low heat until sugar dissolves. Cook without stirring until candy thermometer reads 260ºF or mix hits hard ball temperature (it becomes a pliable ball when a bit is thrown in cold water). Beat egg whites until very stiff. Pour hot mixture into egg whites while beating. Add flavoring. Beat until mix is dull and holds its shape. Drop from buttered teaspoon onto wax paper. Let sit and store. NOTE: First off, you probably DON'T want to try this recipe without an electric mixer to whip the egg whites (and to whip the substance after you pour in the hot syrup). Secondly, it may be slightly runny, so it is a very good idea to put it in a container that will help it hold its shape; ice cube trays are ideal! Line the trays with individual squares of wax paper (in seasonallyappropriate designs) and wrap each glob. For quicker solidification and help to firm it up, refrigerate in the trays before removing the individual candies and collecting in a nice dish to give or display.

Candlemas Sunrise – swankivy This is a nice breakfast dish for mid to late winter mornings. It is symbolic, because of its appearance, of the new rays of the sun coming through the winter, of the lengthening of the day. Try it with a friend or significant other. Ingredients (serves 2):    

Dash of nutmeg 2 eggs, separated 2 slices of toast, buttered 2 slices cheese, any kind

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Directions: Preheat broiler. Combine nutmeg and egg white; beat until stiff. Spread over toast. Make small indentation in the center, drop in egg yolk. Sprinkle with salt. Cover yolk with one slice of cheese. Broil until egg is completely cooked and cheese is melted, about 3-5 minutes. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Angelic Biscuits – swankivy Ingredients (for 24 biscuits):         

1 envelope active dry yeast (a standard package is 2 1/4 teaspoons) ½ cup warm water (105ºF to 115ºF) 5 cups flour 3 tablespoons sugar 4 teaspoons baking powder 2 teaspoons salt ¾ cup shortening 1 teaspoon baking soda 2 cups buttermilk

Directions: Dissolve yeast in warm water. Combine flour, sugar, baking powder, and salt in large bowl. Cut in shortening until mix resembles coarse meal. Mix baking soda and buttermilk in small bowl. Add mix to other mix and stir. Chill, covered with towel, for 8 hours. Knead 12 times on floured board, roll to ½ inch. Cut into 2-inch rounds. Place on greased sheets and let rise in warm spot for 1 hour. Preheat oven to 400ºF. Bake until golden brown (about 15 min).

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Honey Cake – swankivy Ingredients (to make 1 cake):           

2½ cups flour ½ baking soda 2½teaspoons baking powder 1 heaping teaspoon allspice ¾ teaspoon ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon ground ginger 4 eggs, beaten 1¼ cups granulated sugar ½ cup safflower oil 1 cup raw honey

Directions: Preheat oven to 350ºF. Grease and flour a 9x13 baking pan. Combine all ingredients in a large bowl, stirring well. Pour into pan, and bake for 45 minutes. Serve unfrosted. Paraphrased from McCoy, The Sabbats

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Brede's Braid Bread – swankivy Ingredients (for 2 loaves):          

2¼ cup white flour + 1 cup + 1¼ cup 1 tablespoon salt 2 tablespoons sugar 2 packages dry yeast ¼ cup butter, softened 2 eggs, beaten 2¼ cup water (120º to 130ºF) 2 tablespoons molasses 1¼ cup whole wheat flour 1¼ cup yellow corn meal

Directions: Combine 2¼ cups flour, salt, sugar, yeast, and mix. Add ¼ cup butter, eggs, warm water, and mix. Add 1 cup flour. Knead. Divide into 3 bowls. Add 2 tablespoons molasses and the whole wheat flour to first bowl. Add yellow cornmeal to second bowl. Add 1¼ cup white flour to third bowl. Knead each on appropriately floured board for 10 minutes. Dough should bounce back when poked. Grease bowls, cover, and let rise in a warm spot for about 1 hour. Punch down. Then divide portions in half and make 2 braided loaves. Cover with damp cloth over wax paper, let rise for 1 hour in loaf pans. Then bake for 25-30 minutes at 350ºF. Baste with butter and then cook 10 more minutes. Let cool for at least half an hour before cutting. Paraphrased from Amber & Azrael Arynn K, Candlemas

Irish Potato Bread – swankivy This is an unusual bread that doesn't need to be set out to rise and whatnot, so it is relatively easy. Ingredients (6 – 8 wedges):    

1 cup mashed potatoes 1 teaspoon salt 2 tablespoons melted butter ½ cup white flour

Directions: Preheat oven to 450ºF. Add salt and butter to mashed potatoes and mix well. Add flour and mix until doughlike, adding extra flour if necessary. Roll out ½-inch thick circle, transfer to a baking sheet, and cut into 6 or 8 wedges without separating. Bake in oven until golden brown. This turned out to be about 25 minutes for me. (Variation: Cook on griddle!) Paraphrased from Amber & Azrael Arynn K, Candlemas

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The Best Scones - swankivy Ingredients (makes 6-8 wedges, serves 2 with an appetite): Scones:       

2 cups flour 3 teaspoons baking powder 2 tablespoons sugar ½ teaspoon salt ¼ cup softened butter ¾ cup milk 1 beaten egg

Cream: 1 cup sour cream  1 teaspoon brown sugar  1 teaspoon vanilla Directions: Preheat oven to 400º. Mix together flour, baking powder, salt, and sugar in a bowl. Cut in butter. Then mix in milk and egg. Roll to a 1-inch thick circle on a floured board, then transfer to baking sheet. Cut to make 6-8 wedges, without separating. Bake for 25 minutes. Make cream for dipping by mixing sour cream, brown sugar, and vanilla in blender. Paraphrased from Amber & Azrael Arynn K, Candlemas

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Boxty Scones – swankivy These are similar to boxty in that they contain potatoes, but they are not fried, they are baked. The milk amount is only a suggestion; chefs should use their judgment based on the consistency of their dough at the end. Ingredients (for 9-10 scones):     

1 cup potatoes, peeled and diced 2 cups self-raising flour pinch of salt and black pepper 2½ tablespoons butter 3 tablespoons milk

Directions: Boil and mash potatoes, allow to cool. Add salt and pepper to flour and mix in butter. Add mashed potatoes and enough milk to make a soft but not too mushy dough. Turn the dough onto a floured surface and roll to ½-inch thickness. Cut into 3-inch circles using a pastry cutter. Arrange on lightly greased tray. Bake at 400º F for 2030 minutes. Eat warm, split in half, with butter. Paraphrased from Franklin & Mason, Lammas )O(

Maple Nut Muffins – swankivy Ingredients (for 8 muffins):           

2 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon fine sea salt 1/3 cup light brown sugar ¼ cup vegetable oil ½ cup maple syrup ½ cup plain yogurt or sour cream 1 egg 1 teaspoon vanilla ½ cup nuts--optional

Instructions: Preheat oven to 350ºF. Grease 8 muffin cups. Combine flour, baking soda, baking powder, salt, and sugar. Set aside. Beat oil and syrup for 2 minutes. Add yogurt, egg, and vanilla. Add dry mix. Stir in nuts. Pour batter into cups. Bake 25-30 minutes. Remove and cool on wire rack. Paraphrased from Allrich, Cooking By Moonlight

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Lemon Bread – swankivy Ingredients: (for 1 loaf)         

6 tablespoons butter or margarine, softened 1 cup light brown sugar, packed 2 eggs, beaten ¼ cup sour cream or yogurt 1 tablespoon grated lemon zest 2 cups unbleached all-purpose flour 1½ teaspoons baking powder 1 teaspoon salt 1/3 cup chopped walnuts (optional)

For glaze:  1/3 cup superfine sugar  Juice of 1 lemon Instructions: Preheat oven to 350ºF. Grease an 8½-inch loaf pan. Cream butter and brown sugar. Beat in eggs and mix well. Add sour cream and zest, beat until smooth. In separate bowl combine flour, baking powder, and salt. Add dry ingredients to the wet, mix well. Fold in nuts. Spoon batter into pan, bake for about 50 minutes. Remove from oven and make holes in the top with a toothpick. Dissolve glaze sugar in lemon juice and pour onto the loaf while still warm. Cool for 15 minutes in the pan, then on a rack completely. Paraphrased from Allrich, Cooking By Moonlight

Baked Croissant Pudding – swankivy Ingredients (for 6 servings):         

4 large croissants, day-old ½ cup golden raisins or chopped dried apricots 2 cups whole milk 1 cup light cream or half-and-half 4 large eggs, slightly beaten ¾ cup light brown sugar ¼ teaspoon sea salt 1 teaspoon pure vanilla extract Dash of freshly grated nutmeg

Instructions: Preheat oven to 350ºF. Butter or grease a two-quart glass baking dish. Slice croissants into 1-inch pieces and press to line bottom and sides of dish. Sprinkle raisins on. In a bowl, combine milk and cream, eggs, sugar, salt, vanilla, and nutmeg. Beat until light and frothy. Pour over croissants and press with a spoon to soak croissants. Cover with foil and set aside. Let stand 20 minutes. Set pudding into a large pan of 2inch hot water and bake for 30 minutes. Remove foil and bake again for 20 more minutes. Remove from heat and cool, taking out of water. Let rest before serving. Source: Paraphrased from Allrich, Cooking By Moonlight

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Sour Cream and Honey Cake – swankivy Ingredients (for a 13 x 9 cake):        

2 cups (8 oz) whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup (2 oz) butter 3/4 cup (3 oz) raisins 5 fluid ounces sour cream (just over half a cup) 3/8 cup (3 oz) honey

Directions: Preheat oven to 400ºF. Mix flour, baking soda, salt, and cinnamon together in a bowl. Rub the butter in with your fingertips. Toss in the raisins. Make a well in the center of the mixture, and pour in the honey and the sour cream. Mix together--preferably by hand--to make dough. Now flour a baking sheet and roll the dough out on it, down to 3/4 of an inch thick. Bake for 12-15 minutes. Cool on wire rack, and after cooling is complete, cut into squares to serve. Paraphrased from Gail Duff, Seasons of the Witch

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Ostkaka – swankivy Not a cheesecake in the usual sense, but definitely in the same family. This confection hails from the land of Sweden They say this cake is best when eaten hot, but it is preferred by some eaten cold also. Ingredients (makes 1 8 x 8 cake):     

1 quart cottage cheese 1 cup heavy cream 3/4 cup flour 3/4 cup granulated sugar 3 eggs

Directions: Preheat oven to 400º F. Beat together all the ingredients until well-blended. Turn into greased 8 x 8 glass pan. Bake for one hour. Reduce heat to 300º F and bake for 25 more minutes. Remove from oven and let rest for 30 minutes. Paraphrased from Marina T. Stern, The Fairy Party Book

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Groundhog Day Cake – swankivy The Pagan holiday of Imbolc is about the ending of winter and the melting of the snow. Ingredients (makes 1 13 x 9 cake):           

1 1/2 cups water 1 cup quick oats, uncooked 1 cup semisweet chocolate chips 1 1/2 cups flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 cups butter, softened 1 cup brown sugar, firmly packed 1/4 cup granulated sugar 2 eggs Frosting of your choice

Directions: Preheat oven to 350º F. Heat water until boiling. Add oats and stir. Cover, remove from heat, and let stand 20 minutes. Melt chips. Stir and set aside. In a small bowl, mix flour, soda, and salt. In a large bowl, cream butter and sugars. Beat in eggs one at a time. Blend oats and chocolate into creamed mix. Add flour mix. Pour into a greased and floured 13 x 9 x 1 1/2-inch pan. Bake 35-40 minutes. Remove and let stand 5-10 minutes. Then turn out onto a flat surface. When cooled, frost as desired. NOTE: It looks particularly spectacular when iced with white icing only on the top, and dusted with cocoa!

Paraphrased from Cunningham, Wicca in the Kitchen

The word Ostara is just one of the names applied to the celebration of the spring equinox on March 21, a time to celebrate planting and the new crop season

Chapter 3 Ostara Recipes

Fried Bread and Eggs – swankivy This is an interesting and unusual early spring breakfast or lunch dish. You can try this with a friend with some spring fruits and cottage cheese. Ingredients (serves 2): 1/3 cup butter ½ cup heavy cream 7 egg yolks, beaten ¼ cup minced anchovies (OPTIONAL!) 6 pieces of fried or toasted bread Directions: Melt butter in medium saucepan over low heat. Beat in cream, egg yolks, anchovies. Stir until mix thickens and is creamy. Pour over toast. Serve hot. Paraphrased from Telesco, A Kitchen Witch's Cookbook

Devilled Eggs – Blaaf These are hard boiled eggs with a stuffing. To make deviled eggs: Hard boil them. Shell them. Halve them longitudinally. Remove the yolks into a bowl. Crumble them. Add mayonnaise or salad dressing, a squirt of mustard, and some dill pickle brine. Mash the mixture. Make sure there is enough mayo for a good texture, but not too much. Put a glob of this yolk mixture in each egg white half, and sprinkle the yolk with paprika. Serve. 33

Vareneky – swankivy This is a good spring dish--dumpling-like yummies. Ingredients (for 6-8 servings): Dough:     

2 cups flour ¼ teaspoon salt 1 egg 1 cup milk 1 teaspoon oil

Filling:  ½ pound sharp cheese, shredded  2 cups mashed potatoes Directions: Heat 3 quarts of water and 1 tablespoon of salt in large pan. Mix flour, egg, salt, milk, and oil until sticky dough emerges. Roll out dough on floured board ¼ inch thick. Cut into circles. Combine cheese, mashed potatoes. Fill centers of dough circles with filling, 1-2 tablespoons. Wet edges of dough, fold in half. Pinch together to seal. Drop into simmering water; cook for 10 minutes. Remove and drain, then fry in butter until brown. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Fellowship Fruit Cup – swankivy This particular blend of fruits makes a scrumptious fruit salad designed to taste exquisite in its own juices, but feel free to delete and add fruits to your liking. This dish is good for parties and large gatherings. Ingredients (makes 16 servings):              

2 ripe bananas, sliced 1 8-ounce can pineapple chunks 2 kiwi fruits, peeled and sliced 2 cups strawberries, sliced 2 ripe pears, peeled and sliced 2 navel oranges, peeled and sectioned 3 cups melon balls 1 8-ounce can mandarin oranges 2 apples, peeled and sliced 1 cup blueberries 2 cups grapes ¼ cup shredded coconut 16 ounces of vanilla yogurt 3 tablespoons dark honey

Directions: Place fruits together in a large bowl, blending in the yogurt and honey as you go. Allow to sit overnight in the fridge for fullest flavor. Paraphrased from Telesco, A Kitchen Witch's Cookbook

Be Sweet Honey Cakes – swankivy These are a little like thin, chewy pancakes, very good with the honey and nutmeg mix suggested, and is one of the few dishes made with wine that actually does not taste like it. It is an easy-but-slightly-messy recipe that is a nice spring equivalent to pancakes. Ingredients (makes 6 cakes):        

½ cup Riesling wine 1 large egg 2/3 cup flour 1/8 teaspoon ground cinnamon dash of salt 2 tablespoons sugar 1 cup honey 1/8 teaspoon grated nutmeg

Directions: Beat the wine and egg in a bowl. In a small bowl, combine flour, cinnamon, salt, and sugar. Add flour to the mixture in other bowl. Mix until well-blended. Let stand for 30 minutes. Combine the honey and nutmeg in a small bowl for dipping. Heat ½ inch of oil in a skillet until hot, but not smoking. Drop batter into oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip in honey/nutmeg mix. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

Soft Mead (Alcohol Free) – swankivy "Soft" mead is mead that doesn't have any alcohol in it. This is a good substitute for alcoholic drinks for those who don't like or can't drink alcohol, or to give to children involved in Ostara rituals to whom alcoholic mead should not be given. Ingredients (to make approx 4 cups):       

4 cups spring water 1 cup honey ½ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon cinnamon 1 lemon, sliced 1 orange, sliced

Directions: Bring water, honey, nutmeg, ginger, and cinnamon to a boil in a medium-sized saucepan. Stir until honey is dissolved; heaviness at bottom of pan will disappear. Use a wooden spoon to skim off the film that rises until surface is clear. Add lemon and orange slices, squeezing as they are placed in the water. Cool completely; strain. Pour into bottle and store in refrigerator. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Ostara Pineapple Punch – swankivy This is one of the best high-energy drinks I can think of. It is unusually sweet (owing to the sugar and pineapple juice), yet it does not overwhelm or make your tongue shrivel up. It is appropriate to give a kick to equinox parties or Ostara celebrations! Ingredients (makes 18 – 20 servings):     

1 cup sugar 1 cup water 1 42-ounce can pineapple juice 2 6-ounce cans frozen lemonade 2 quarts ginger ale

Directions: In a saucepan, make a sugar syrup by mixing the sugar and water. Bring to a boil and stir until sugar melts, approximately 2 minutes. Add juice, lemonade, and ginger ale, stirring well. Serve chilled. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

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Glazed Apple Bites – swankivy This is another very good hot apple treat. Any hot apple dessert is good served with ice cream! Ingredients (serves 6):        

½ cup honey 2 tablespoons water ¼ teaspoon cinnamon ¼ teaspoon nutmeg 2 egg whites 2 tablespoons flour 2 tablespoons cornstarch 3 red delicious apples, peeled and cut into ½ inch slices  Oil for frying Directions: Combine honey, water, cinnamon, and nutmeg in small saucepan. Heat over low flame until honey is dissolved; keep warm. Mix egg whites, flour, and cornstarch in a small bowl to form batter. Cover apples with batter. Fry in oil over medium heat until golden brown. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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After Dinner Wafers – swankivy These are good to gnaw on after a meal They also make good gifts when nicely packaged with other festive food. Ingredients (makes approx 8 dozen):    

4 cups powdered sugar 2/3 cup sweetened condensed milk 2-3 drops green food coloring ½ teaspoon mint extract

Directions: Mix all ingredients until smooth. Form into 1-inch balls. Place on wax paper. Flatten to ¼ inch thickness. Let sit until top is dry, about 60 minutes. Turn over and dry other side. IF DESIRED, this is the time to cut them into neat shapes so that they are more presentable; use a small cookie cutter. Store in air-tight container. NOTE: You can get very small cookie cutters that are used for making marzipan designs on cakes and things like that (found most often at craft stores and specialty baking stores); use one of those to cut out scraps and mix them in with your wafers in a candy dish to provide a) less waste and b) a smaller taste for those who don't want a whole wafer. Also, this recipe can be easily halved. Paraphrased from Telesco, A Kitchen Witch's Cookbook

Rosemary Sherbert – swankivy This is a special type of sherbet you can make with the herb rosemary. It is a bit strong for some people, but try it and see; if the flavor is too strong, try a sweet topping on top of it to sweeten it up. This is a good dish for anytime, but is especially appropriate for springtime and early summer. Ingredients (makes 6 half-cup servings):      

2 tablespoons dried rosemary 2 cups hot water ½ cup sugar ½ cup cold water 1 tablespoon lemon juice ½ cup orange juice

Directions: Soak rosemary in hot water for 10 minutes. Strain; discard rosemary. Bring sugar and cold water to a boil over medium heat. Stir sugar water, lemon juice, and orange juice into rosemary water. Spoon into individual dishes and freeze. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Maple Nut Muffins – swankivy The best thing about this is that the nuts are optional! Very easy, quality muffin mix perfect for late winter and early spring. Ingredients (makes 8 muffins):           

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Sugar ‘n’ Spice Cakes – swankivy Ingredients (makes 1 2 layer cake or 30 cupcakes):             

3/4 cup shortening 1 cup sugar 3/4 cup firmly packed brown sugar 3 eggs 2 1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cloves 1 cup buttermilk 1 teaspoon vanilla frosting and decorations

Directions: Cream shortening and then slowly add the two sugars, beating well (if using an electric mixer, use medium). Add the eggs one at a time. In a separate bowl, combine flour with baking powder, baking soda, salt, cinnamon, and cloves, then add that mixture to the cream mix alternately with the cup of buttermilk (starting and ending with the flour mix). Stir in the vanilla last. Grease pans-either 2 9-inch cake pans or cupcake tins--cover with wax paper and grease wax paper. Pour batter in and bake at 350ºF for 3035 minutes (if baking cakes) or 20 minutes (if baking cupcakes). Cool in pans 10 minutes, then remove and let cool on wire rack. Spread on frosting when cool.

Source: Paraphrased from Southern Living

Springtime Strawberry Bread – swankivy An easy recipe that can involve the children. Ingredients (makes 1 loaf):       

2 eggs 1 pint strawberries 1 3/4 cups flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter 2/3 cup sugar

Directions: Preheat oven to 350º F. Butter an 8 x 4 loaf pan. Beat the eggs. Purée the strawberries in a blender. Sift the flour, soda, and salt together and combine well. Beat the butter with the sugar for two minutes with an electric mixer, or until fluffy. Add the eggs in and beat until smooth. Finally, add the flour mix alternately with the puréed strawberries, a little of each at a time and mixing thoroughly after every addition. Beat the whole mess for 1 minute. Pour into the pan and bake for 45 minutes to an hour. Cool in the pan for 10 minutes before turning out onto a cooling rack. Paraphrased from Rosemary Black, The Kids' Holiday Baking Book

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April's showers have given way to rich and fertile earth, and as the land greens It's a time to welcome the abundance of the fertile earth

Chapter 4 Beltane Recipes

May Day Maple Hearth Bread – swankivy Ingredients (makes 1 loaf):        

1 sachet active dry yeast 1/3 cup real maple syrup ¼ cup warm water (105ºF-115ºF) 3 cups flour 3 tablespoons packed brown sugar 1 tablespoon baking powder ½ teaspoon salt ¼ cup shortening

Directions: Dissolve yeast in the water. Mix 1 ½ cups of the flour with the brown sugar, baking powder, and salt. Cut in shortening. Dissolve the syrup into the yeast mix too. Add yeast mix to the flour mix; stir. Add flour until dough is easy to handle. Turn onto a floured surface and knead for 1 minute. Cover and let rise for 15 minutes. Form into round, place on cookie sheet. Let rise in a warm spot for 30 minutes. Preheat oven to 350ºF. Slice pleasing image into bread top. Bake for 30 minutes. Bread is done when it sounds hollow when tapped. Loaf can be brushed with syrup or butter during last 5 minutes of baking. NOTE: Your bread will have trouble rising if the syrup is too cold! Warm up the syrup if it has been in the refrigerator, it should be room temperature or warmer. Paraphrased from Telesco, A Kitchen Witch's Cookbook 46

Faeryland French Toast – swankivy Ingredients (8 slices):      

12 egg yolks, or 6 whole eggs 2 tablespoons sugar 1/8 teaspoon ground cinnamon 8 slices French bread, about ¾ to 1 inch 3 tablespoons butter Brown sugar or syrup

Directions: Beat eggs. Add sugar and cinnamon. Remove crusts from bread. Heat butter in skillet. Dip bread slices in beaten egg mix. Turn each slice to coat. Fry until golden brown, turning, and adding butter as needed. Sprinkle with brown sugar or syrup. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

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Strawberry Cookies - swankivy Ingredients (makes approx 60 cookies):         

3/4 cup sugar 1/2 cup shortening 1/4 cup milk 1 egg, lightly beaten 2 teaspoons grated lemon zest 1 teaspoon almond extract 2 1/2 cups unsifted all-purpose flour 2 teaspoons baking powder red and green food coloring

Directions: Cream the sugar and shortening until fluffy, on medium speed if using an electronic mixer. Beat in egg, milk, zest, and extract. Sift flour and powder together in a bowl and gradually add to the other mix. Wrap dough in plastic and chill for 1 hour. Preheat oven to 350ºF. Half dough and put the other half back in the fridge. Form dough into flattened balls and roll to 1/8 inch on a floured surface. Using strawberry-shaped cookie cutter, cut out cookies, and cut out little indentations like strawberry seeds if desired. Put 1 tablespoon of water into each of two dishes and add a few drops of each color of food coloring. Paint the cookies with a paintbrush using the colors, making the body of the strawberry red and the stem and leaves green. Bake them on an ungreased cookie sheet for 8 minutes, then cool on racks. Repeat the process with the other half of the dough.

Paraphrased from Dee Dee Stovel, Picnic

Scones of Edinburgh – swankivy Ingredients (makes 1 dozen):        

1 3/4 cups self-raising flour 3 teaspoons sugar (optional) 1/2 teaspoon cream of tartar 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 cup butter 1 teaspoon treacle (molasses) 1/4 cup milk or buttermilk

Directions: Preheat the oven to 375º F. Mix all the dry ingredients together in one bowl. Cut in the butter with a fork. Put the milk in a small bowl and stir in the treacle. Now take that mixture and tip it into the dry ingredients. There will be no more ingredients after this, so if after mixing it thoroughly it is still too dry to be dough, add very small squirts of milk into the batter until it is handleable and can be kneaded. Knead 10 times on a floured board, then roll to 3/4-inch thickness. Cut out triangular shapes (if you wish to go with tradition). Bake on a greased cookie sheet for 10-13 minutes. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Blueberry-Peach Tart – swankivy Ingredients (to make 1 tart approx 8 servings): For the crust:      

1 cup all-purpose flour 2 tablespoons sugar 5 tablespoons margarine 1 egg, beaten 1/2 teaspoon almond extract 1/2 cup finely chopped pecans For the peach layer:

    

3 cups peeled and sliced peaches 2 tablespoons sugar 1 tablespoon lemon juice 1 teaspoon cornstarch 1 tablespoon butter For the blueberry layer:

     

4 cups blueberries 1/4 cup sugar 1 tablespoon cornstarch 1 teaspoon lemon juice dash of cinnamon 1 tablespoon butter

Directions: Crust: Combine flour and sugar. Put butter chunks in until mix is crumbly. Add egg, almond extract, and pecans until just combined. Press into the bottom of a 9-inch tart pan. Chill 30 minutes, then bake at 350ยบ F for 15-20 minutes. Cool on rack. Peach layer: Mash peaches with sugar, lemon juice, and cornstarch in a saucepan. Cook on medium for 5 minutes until thick. Add butter and stir until blended; cool and pour into crust. Blueberry layer: Mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice, and cinnamon. Cook in saucepan on medium for 10 minutes until translucent. Stir in butter and whole blueberries. Cover the peach layer with this. Leave in pan and wrap. Paraphrased from Stovel, Picnic

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Blueberry Muffins – asofel You can use things other than blueberries, for variety. Most fruit is good. You can use chocolate chips, as well. Ingredients (makes 8 -10 muffins)        

1 1/2 cups of flour 1/2 cup of sugar 1/8 teaspoon salt 2 teaspoons baking powder 1 egg 3/4 cup milk 1/4 cup melted butter 1 cup blueberries (or other tasty thing)

Directions Mix the flour, sugar, salt, and baking powder together in a bowl. Beat the egg in a smaller bowl, and then add the milk and butter. I find you have to make sure the milk is warm or the butter will congeal. Stir fast. Then, add this bowl of stuff to the dry ingredients. Don't stir too much, but get everything mixed. Add the blueberries, and stir them in. Grease some muffin tins and fill the muffin-holes about 3/4 full. Bake at 400°F for 20 minutes.

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Elderflower Fritters – swankivy Ingredients (makes approx 10 pancakes or 24 in Deep Fat fryer):       

1 egg 1 teaspoon rose water 1/2 cup honey 2 tablespoons brandy 1 cup self-raising flour 1/4 teaspoon cinnamon 2 cups elder flowers, freshly picked and cleaned

Directions: Mix egg, rose water, honey, and brandy in a bowl, then stir in flour and cinnamon. Should be thick like pancake batter. (Add flour if it's too thin, and add more brandy if it's too thick.) Fold in the flowers. Fry like pancakes, OR drop by the teaspoonful into a deep-fat fryer until golden brown. Serve with orange water sprinkle and fresh lemon, or dip in sweet cream. You can make this recipe by substituting very finely diced apples--about a cup's worth--for the flowers, and adding a little fresh mint. If you do do this substitution I urge you to not neglect the mint, because with either elder flowers or with apple-andmint, the minty taste is really what makes it so good. Paraphrased from Telesco, A Kitchen Witch's Cookbook

May Serpent Cake – swankivy Ingredients (makes 2 cakes):              

3/4 cup sugar 1/2 teaspoon ground cloves 1 1/2 teaspoons ground nutmeg The zest of one orange 1 teaspoon baking soda 3/4 teaspoon salt 4 1/2 cups plus 2 tablespoons flour 1/2 cup butter 3/4 cup plus 3 tablespoons honey, boiling 1/2 cup strong espresso coffee 1 egg 1/3 cup amaretto or rum 1/3 cup wild cherry or raspberry jam Garnish: 4 coffee beans and some candied orange peel, in slices

Directions: Preheat the oven to 400º F. Mix the sugar, spices, zest, soda, and salt into the flour in a bowl. Cut in the butter until little pebbles form. Pour in the honey, coffee, and liqueur, and mix in the egg. Mix the batter until everything is evenly distributed and you have a nice soft dough. Let it cool. Turn it out onto a floured surface and divide in half.

Roll one half into an 18-inch rope. Make a deep trough down the center and fill it with jam. Seal it by bringing the edges up over the jam and pressing the seam together. Then flip it seam-side-down onto a parchment-papercovered baking sheet. Arrange the snake in a circle, but don't press the ends together. Make one end tapered like the end of a snake's tail, and make the other end triangular like a snake's head. Press in coffee beans for eyes and orange rind for scales if desired. Repeat this process with the other half of the dough and bake them for 30 minutes. Paraphrased from Grimassi, Beltane

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Bealtaine cream pie -swankivy Ingredients (to make 1 9- or 10-inch pie)        

1 cup whole milk 1 cup rich cream 1/2 cup butter 3 tablespoons cornstarch 1 1/2 cups sugar 1 1/4 teaspoons vanilla extract Ground nutmeg Baked pie shell

Directions: Melt butter in a wide pan on medium heat. Add the milk to the cornstarch in a separate bowl, letting the cornstarch soak up the milk before adding more; make sure it's an even mixture when all the milk is added. Add this milk and cream mixture to the butter in the pan along with the sugar, and stir it constantly until it thickens. (It will probably start to boil and then become thick--you'll know it when it's thick enough because it will attain a pudding-like consistency.) Remove from the heat and stir in the vanilla. Pour it into the pie shell. Sprinkle with nutmeg. Once it's set, it can be eaten still warm from the pot or it can be chilled to set more firmly and served cold. Paraphrased from McCoy, The Sabbats

Switchel – swankivy Switchel is an odd sort of beverage in that it is both a celebratory drink AND a cleansing drink. It is especially thirstquenching, which is why it is made available during the beginning of the hot, sweaty month of May (it is sometimes served for Beltane during a party or after some big summer chore has been completed). Because of its vinegar content, it is also very good for clearing out the system, so people with hay allergies or people who just want to do a detox are advised to keep some of this around during summer and just take a gulp at least once a day Ingredients (to make 9 cups)    

8 cups water 1 cup real maple syrup 1/2 cup white vinegar 1 teaspoon ginger

Directions: Warm the water and the syrup in a saucepan over low heat; mix until blended. Try to use a stainless steel or non-metallic pan. Pour into a glass pitcher. Add the vinegar and ginger; stir and chill. NOTE: You can substitute honey or sugar for the syrup, but be advised that if you do use sugar it is not particularly good for purification purposes. If your main purpose is making a whole lot of it and you want it more as a celebratory drink than a purifier or a thirst quencher, sugar is probably the cheapest way to go as syrup and honey are pretty steep for quality stuff in most places. Also please note that for purposes of trying it out, you may want to half or even quarter this recipe.

Paraphrased from Telesco, A Kitchen Witch's Cookbook 57

Farls - swankivy Oats and oat cakes are still used today in Beltane celebrations, especially in Scotland where the tradition originated. Therefore, oats have been widely accepted as a very appropriate Beltane food, good for fertility and luck. This recipe, Farls, was popular in northern Ireland and Scotland, incorporating the everpopular potatoes as well (with the oats!). Ingredients (8 servings):        

3 cups real mashed potatoes 2 cups dry oats 2 tablespoons butter or margarine 1/2 teaspoon cornstarch 1/2 teaspoon baking powder 1/8 teaspoon salt Pinch of pepper Pinch of rosemary (optional)

Directions: Soak the oats in warm water for 15 to 20 minutes. (Use the amount of water your oats package tells you to use as if for cooking.) Drain the oats if there is extra water at the end of their soaking, then mix the potatoes and other ingredients into the bowl. Knead it together until a dough forms. If it's still too moist, add flour until it can be picked up and shaped. Form into round patties. Fry in hot vegetable oil until lightly browned and serve immediately.

Paraphrased from McCoy, The Sabbats

Makaronio me feta – swankivy Beltane is often thought of as "the carefree Sabbat," and so many foods with simplistic, light symbolism are eaten. One of those is for good luck. In China, eating noodles is a good luck charm, and the Greeks combined noodles with goat cheeses to make this nice late spring/early summer dish, perfect for the hearty appetites worked up under the hot sun.

Ingredients (Serves 6 - 8):            

1 pound macaroni, cooked 1/2 cup butter, melted 1/2 cup olive oil 4 tablespoons cornstarch 1/4 teaspoon black pepper 2 cups milk 1 beaten egg 1/2 cup parmesan cheese, grated 3/4 teaspoon nutmeg 2 tablespoons parsley 1 cup gorgonzola cheese, crumbled 1 1/2 cups feta cheese, crumbled

Directions: Preheat the oven to 375º F. Mix together all the ingredients until smooth. Place the macaroni evenly in a 9 x 13 greased pan (use glass please!). Bake for 40 minutes until the top is browned. Paraphrased from McCoy, The Sabbats

Summer Pastel Cookies – swankivy Summer pastel cookies are a great symbolic dessert that incorporates summer solstice colors and symbolism to create a cookie palette that is also pleasing to the eye. You can mix and match or make only one kind if you choose, but having all three makes a complete picture. Lemon and orange are used--both summer fruits--and peppermint extract flavors one variety of the cookies, adding that passionate extra burst of tingle. This recipe makes 10 dozen cookies.

First, you make a base dough, which is known as "petticoat tails dough." Ingredients:  2 cups butter  2 cups sifted confectioners' sugar  2 teaspoon of flavoring (choose from vanilla, almond, wintergreen, or rose)  4 1/2 cups flour  1/2 teaspoon salt Directions: Mix the butter, sugar, and flavoring. Add the salt to the quantity of flour and work the dry ingredients into the butter mix with your hands. (It will be a little stiff, too stiff to stir.) Knead it in and separate the finished dough into three equal portions.

Now that the dough is in three portions, it's time to make each of them specialized. There will be green lemon-flavored cookies, yellow orange-flavored cookies, and pink peppermint-flavored cookies. Ingredients:         

2 tablespoons lemon rind green food colouring multi-coloured nonpareils 2 tablespoons orange rind yellow food colouring finely chopped almonds 1/2 to 1 teaspoon peppermint extract (to taste) red food colouring red or pink decorators' sugar

Directions: Pick one of the balls of dough and work into it the lemon rind and green food colouring. (You'll be doing this with your hands, so whenever you work with food colouring, you'll want to wear a glove) Once the dough looks uniform, roll it out into a long tube, stopping when it's about two inches across. MAKE SURE IT IS PACKED SOLIDLY. Wrap it in wax paper and place it on a baking sheet that is small enough to fit in the refrigerator. Prepare the next round of dough: This will be orange rind and yellow food colouring. Do the same as the previous set of directions. Finally, for the last one, work in the extract and the red food colouring. Chill all the doughs in their wax paper tubes overnight.

The next day, preheat the oven to 375ยบ F and unwrap the dough tubes and roll them a little so they soften a bit and become round again. Next, take the green dough and spread the nonpareils on the wax paper to roll it in so it collects a nice coat all over the outside. Hint: It helps with handling a little if you cut the tube into maybe three pieces and roll each individually. After it's coated, slice 1/8-inch slices with a sharp knife. It helps to keep rolling the tube as you're cutting so the cookies don't become non-round. Sometimes with the green dough (and also the yellow), it might help with handling and making smooth cuts if you flick just a little water onto it (a half teaspoon or so). The yellow dough should get rolled in finely chopped almonds and subjected to the same treatment, and the pink should get rolled in the colored sugar. The cookies should be baked for 7 to 9 minutes. They have a tendency to burn suddenly, so make sure you check them once a minute if you see they aren't done after 9 minutes. Paraphrased from Betty Crocker's Cooky Book:

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White chocolate-iced Blueberry Loaf - swankivy There's no better way to say "welcome" to summer than with a not-too-heavy sweet bread laden with tons of one of summer's best fruits: blueberries! Blueberries are used in many early and mid-summer recipes, which makes this recipe perfect for May Day/Beltane celebrations. Also, it's good by itself without the suggested white chocolate, for those who might prefer it to be a little less of a "dessert" bread. Try making this and serving it as a hot treat before the height of the summer sun is upon us!

Ingredients (1 loaf):          

2 1/2 cups flour 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon allspice 1 cup buttermilk 1/4 cup melted butter 2 eggs 1 1/2 cups large unthawed blueberries 1/2 cup chopped pecans Icing:

 1/4 cup white chocolate  3 tablespoons powdered sugar  1 to 2 tablespoons milk

Directions: Preheat the oven to 350ยบF. Grease and flour a 9-inch loaf pan. Mix the dry ingredients from the flour to the spices in a large bowl. Combine eggs, buttermilk, and butter in a medium bowl. Make a well in the dry bowl and add the wet. Stir until just moist. Fold in the blueberries and the nuts. Spoon into the pan and bake for 60 minutes to 75 minutes. Cool in the pan on a rack. Wrap and store overnight. Drizzle with the icing the next day. To make the icing, melt the chocolate, stir in the sugar, and then add milk tablespoon by tablespoon until it's thin enough to drizzle. Chill the loaf in order to set. Source: This is my friend Charlotte's recipe; she said it came from one of those old mini-magazines, possibly Pillsbury

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Bluberry Pudding Cake – swankivy Here's another fantastic recipe for a blueberry-oriented early summer dessert for any and all May festivals! Try going blueberry-picking with your friends or family, then making this for a treat . . . it's best served warm with a topping of either ice cream or whipped cream.

Ingredients (1 8” x 8” cake):  1 cup Pacific Northwest blueberries (or the best you can get)  1 1/2 teaspoons cinnamon  1 1/2 teaspoons lemon juice  Butter (to dot)  1 1/2 cups flour  1/4 teaspoon salt  1 cup sugar  2 teaspoons baking powder  1/3 cup butter  1 cup milk  1/2 cup sugar  2 1/2 tablespoons cornstarch  1 cup boiling water

Directions:

Preheat your oven to 350ยบ F. Grease an 8 x 8 pan. Mix the blueberries together with the cinnamon and throw them into the bottom of the pan. Next, dot that mixture with butter (lightly!) and the lemon juice. In a bowl, mix together the flour, salt, 1 cup sugar, and baking powder. When it's evenly mixed, cut in the 1/3 cup butter. Mix the milk into this mixture, and then once it's mixed spread it evenly over the blueberries in the pan. Finally, mix the 1/2 cup of sugar with the cornstarch and sprinkle THAT over the mixture in the baking pan, and finally pour the boiling water over the entire thing. The original recipe suggests baking for 1 hour, but I would suggest checking it at 40 minutes. Better to have a slightly over-soft cake in this case than a burned one; this cake is pudding-ish and very soft even when it's done. Remember to serve it warm, and don't forget the topping! Source: This is my friend Charlotte's recipe; she said it came from an old fundraiser cookbook, like the kind church ladies make by sharing their favorite recipes and selling the homemade book for needed funds.

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Bram Brack Recipe 2lbs flour 1/2 pint milk 1lb 6oz mixed dried fruit 2tbsp butter 1/2tsp cinnamon 1/2 tsp salt 1/4 oz dried yeast 3/4tsp nutmeg 1 egg 1. Sift flour, spices, and salt together, then rub in the butter. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the milk. Allow to froth. 2. Add the rest of the sugar to the flour mixture and blend well. Add the milk and beaten egg onto the yeast mixture and combine with flour mixture. 3. Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic. 4. Fold in dried fruit and peel, cover with a cloth and let ris or until it tests done. 5. Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes. e in a warm place until doubled. 6. Divide in half and place each in a greased 7â&#x20AC;? cake tin. Cover and let rise again for 30 minutes. 7. Bake in a 200C oven for about 1 hour, 8. Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered. Traditionally eaten on May Day, and it is reputed that if you leave some on your doorstep for the Faeries, they will look after you for the forthcoming year.

The gardens are blooming, and summer is in full swing. Fire up the barbeque, turn on the sprinkler, and enjoy the celebrations of Midsummer! Also called Litha

Chapter 5 Litha Recipes

Midsummer Oil Put in soap or annoint candles 5 drops lavender 4 drops rosemary 4 drops rose Add a piece of dried vervain, a small citrine, clear quartz crystal, and a sprinkle of gold glitter. So magical and beautiful!

Summer Solstice Ritual Potpourri Recipe by Gerina Dunwich 45 drops lemon or lavender oil 1 cup oak moss 2 cups dried lavender 2 cups dried wisteria 2 cups dried verbena Mix the lemon or lavender oil with the oak moss, and then add the remaining ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass container. "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes"

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Midsummer Ritual Mead 2-1/2 gallons water (preferably fresh rainwater blessed by a Wiccan priestess or priest) 1 cup meadowsweet herb 1 cup woodruff sprigs 1 cup heather flowers 3 cloves 1 cup honey 1/4 cup brown sugar 1 cup barley malt 1 oz. brewer's yeast Pour the water into a large cauldron or kettle. Bring to a boil and add the meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil for one hour and the add the honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and then remove from heat. Strain through a cheesecloth and allow the mead to cool to room temperature. Stir in the brewer's yeast. Cover with a clean towel and let it stand for one day and one night. Strain again, bottle, and then store in a cool place until ready to serve. Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats, as well as during all Cakes and Ale Ceremonies and Esbats. (The above recipe for "Midsummer Ritual Mead" is quoted directly from Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes"

Cauldron Cookies 3/4 cup softened butter 2 cups brown sugar 2 eggs 1 tablespoon lemon juice 2 teaspoons grated lemon rind 2 cups flour 1 cup finely chopped pecans Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and rind, and then beat by hand or with an electric mixer until the mixture is well blended. The next step is to stir in the flour and pecans. Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight. When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets. Bake in a 375-degree preheated oven for approximately eight minutes. Remove from the oven and place on wire racks until completely cool. This recipe yields about 36 cookies which can be served at any of the eight Sabbats, as well as at Esbats and all other Witchy get-togethers. The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes

Fruited Iced Tea - swankivy A refreshing and uplifting beverage for hot summer days. Great to serve at summer gatherings, especially for Midsummer.

Ingredients (makes 10 servings):       

4 tea bags 4 cups boiling water 1 scant cup sugar 4 cups cold water 1 cup fresh-squeezed orange juice 1 cup pineapple juice ¼ cup lemon juice

Directions: Make tea with tea bags steeped in boiling water. Transfer tea to large punch bowl or pitcher. Add sugar and remaining liquids. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

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Almond Milk – swankivy Almond milk is just a sort of cleansing, purifying drink that you can ingest before rituals or as part of a good feast. It is also a nice vegan substitute for milk. Ingredients (makes 2 cups)  1 1/3 cups ground almonds  2 cups water Directions: Bring water to a boil. Turn off heat. Add almonds; let steep for 10 minutes. Strain with cheesecloth or strainer after mixture has been steeped. Drain out almonds and use for another recipe. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

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Savoury Cheddar Biscuits – swankivy A nice twist on traditional biscuits, and for kicks you can substitute the cheddar cheese for something else if you prefer.

Ingredients (approx 12 biscuits):          

2 cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon granulated sugar ½ cup shortening or butter 2/3 cup shredded cheddar cheese ¾ cup milk 1 tablespoon sherry (optional) ¼ teaspoon cayenne pepper, or to taste

Instructions: Preheat oven to 400ºF. Combine flour, powder, soda, salt, and sugar. Cut in shortening until it resembles coarse meal. Add cheese, milk, sherry, and pepper. Stir until all ingredients are moist, but do NOT overblend. Turn dough onto floured surface and knead about 5 times. (Try to handle very little.) Roll dough out to ½ inch, and cut 2-inch rounds. Place on ungreased sheet and bake for 10-12 minutes. Paraphrased from Allrich, Cooking By Moonlight

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Mom McCoy's Lemon Chess Pie – swankivy A great lemon pie is a wonderful dessert for a festive summer picnic or party. This is not lemon meringue pie, just lemon pie--and it's very sunny and yellow and solar-oriented, especially when topped by optional orange slices. This particular pie is suggested for Midsummer celebrations, and the recipe was created by the mother of well-known Pagan author Edain McCoy. Ingredients (makes 1 pie)          

Pie shell, but don't bake it yet 2 cups granulated sugar 1 tablespoon flour 1/2 teaspoon cornstarch 1 tablespoon cornmeal 4 eggs 1/4 cup milk 1/4 cup softened butter 1/2 cup lemon juice 1/4 cup grated lemon peel Optional:  Second pie shell for covering  Orange slices for garnish at serving time

Directions: Preheat the oven to 375ยบ F. Put the pie shell in a deep-dish pan. Mix the dry ingredients together, then add in the eggs, milk, butter, juice, and lemon peel. Beat until smooth. (You might need an electric mixer, but possibly not.) Pour into the pie shell and bake about 40 minutes until golden brown. Make sure that if you decide to use a second pie shell over the top, you seal it well around the edges (crimping the sides if desired!) and that you cut steam holes in the top layer so it doesn't explode! Top with orange slices for an added solar touch. Paraphrased from Edain McCoy, The Sabbats

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Lammas, or Lughnasadh, celebrates the early harvest it is always celebrated on August 1 and unlike solstice and equinox celebrations, this date does not change from year to year.

Chapter 6 Lughnasadh Recipes

Cornbread – swankivy Cornbread is a favorite treat appropriate for any fall gatherings. It's a crowd pleaser when served with sweet butter or honey! Please note that this recipe does not have anything in the way of preservatives, and will go bad within a few days if not properly covered and refrigerated!

Ingredients (makes 1 large loaf):        

¾ cup flour 3 teaspoons baking powder ¾ cup milk 1 tablespoon sugar ½ teaspoon salt 1 ½ cups yellow corn meal 1 egg 2 tablespoons butter, melted

Directions: Preheat a greased 9x9 pan in a 425ºF oven for 20-22 minutes. Pour bread mixture into hot pan and place back in oven for 20 minutes. Paraphrased from McCoy, The Sabbats

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Noodles in Faery Butter – swankivy A note on this one: The "orange flower water" is made by creating an infusion from orange flowers by soaking them in water and draining out the flower afterwards. In this noder's opinion, this recipe has too much basil and too much butter, and is better with margarine instead of butter besides, but reducing the quantities of these two ingredients in relation to the others seems to make for a better balanced, creamy treat. This is a summer or early autumn recipe and is a folklore favorite of the fair folk.

Ingredients (8 Servings):       

4 hard-boiled egg yolks ½ cup sugar ½ cup sweet butter, softened 1 teaspoon dried thyme 1 teaspoon dried sweet basil 2 tablespoons orange flower water (optional) 1 pound noodles, cooked

Directions: Beat egg yolks, sugar, butter, thyme, basil, and orange water in bowl until smooth. Mix enough of the butter with hot noodles to coat noodles with goldenyellow color. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Irish Soda Bread - leighton Irish Soda Bread is a thick, sweet bread that, like stollen, works best as breakfast or a dessert. Most Irish soda bread contains raisins, although variants call for other kinds of dried fruit or nuts. It's best if you butter it lightly and eat it with coffee, tea, milk, or orange juice. Oh, and if you're ever in eastern New Jersey, Delicious Orchards makes some of the best Irish Soda Bread on the planet.

Ingredients:          

4 cups flour 1/2 cup sugar 1 teaspoon salt 2 teaspoons baking powder 1/4 cup butter 1-2 cups raisins 1 1/2 cups buttermilk 1 egg 1 teaspoon baking soda confectioners' sugar (if desired)

Directions: Sift together the first four ingredients; then cut in the butter with two knives or a pastry blender. Add the raisins, then add buttermilk, egg, and baking soda. Mix a little, then knead briefly. Put in a casserole dish, brush with egg yolk, and bake for one hour at 375 degrees. When done, cool on a wire rack; sprinkle lightly with confectioners' sugar if desired.

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Rice and Peanut Crispy Bars - swankivy Very much like the well-known "Rice Krispies Treats," these incorporate more grains and are a nice variation on the familiar taste. Rice and peanut crispy bars are a nice chewy food for cooler autumn days and are easy to pack and wrap.

Ingredients (32 squares):  vegetable oil spray  1/4 cup light maple syrup or corn syrup  2 tablespoons butter  35 regular-sized marshmallows  5 1/2 cups toasted rice cereal  3/4 cup toasted wheat germ or flax, or combination of the two  1 cup peanuts Directions: Spray a 9 x 13 pan with the vegetable spray. Simmer the syrup and butter on medium heat until blended. Add the marshmallows and stir it until melted, about five minutes or so. Add the cereal, wheat germ, and peanuts, and stir until everything is coated with marshmallow. Transfer the mix to the pan, cover, and refrigerate until set. Cut into squares. NOTE: You should probably have all your cereal, wheat germ, and peanuts measured out beforehand to make adding easier and quicker (the mixture is a bit time-sensitive), and I suggest adding the peanuts first as they are the most difficult to stir in--rice cereal and wheat germ just fill in the cracks, but if there is not enough available marshmallow to coat the peanuts, they just end up falling out. This will be VERY sticky.

Paraphrased from Dee Dee Stovel, Picnic

Lammas Bread – swankivy As autumn approaches, the first harvest comes upon us and the bread-baking season begins. For the festival of Lughnasadh, the first of three "harvest" holidays before midwinter, it is good to bake a special bread to share with friends at picnics while the weather is still good.

Ingredients (for 1 large or 2 regular loaves):  2 cups whole wheat flour  2 cups bread flour, plus more if needed  ¼ cup toasted sesame seeds  2 tbsp active dry yeast  2½ tsp salt  2 cups milk, scalded  3 tbsp smooth peanut butter  3 tbsp honey Directions: Mix all the dry ingredients in a large bowl. Add the peanut butter and the honey to the hot milk and stir to combine. Cool milk mix until it reaches 115ºF. Stir milk mix into flour mix. Knead for 15 minutes, adding more flour if necessary to make a smooth, elastic dough. Oil the dough's surface, then cover with plastic or a damp towel. Let it rise in a warm spot until double. Punch down, then shape into 2 rectangle loaves or one large wreath. Let rise again until doubled. Bake at 375ºF until golden; it should make a hollow sound when tapped. Paraphrased from Stern, The Fairy Party Book

Corn Pudding – swankivy Corn pudding is a wonderful autumn dish that provides a unique way to eat that yellow vegetable we all love. This dish can be eaten hot or cold, but once it is has been refrigerated it can be conveniently cut into squares and wrapped. It makes a wonderful complement to all the bread and autumn fruit that decorates harvest tables at this time of year. Serve it with cornbread and corn on the cob if you'd like to make a theme night of it! This tastes slightly sweet, but not like an outright normal sweet pudding. The nutmeg really puts it over the top as a fantastic dish. It's very moist and refreshing and makes a healthy alternative to all-out dessert if you're watching your weight.

Ingredients:(8 Servings)         

20 ounces of frozen corn, thawed and drained 3 eggs, well-beaten 1/4 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon fresh-ground black pepper dash of ground nutmeg 2 cups milk or light cream 2 tablespoons butter, melted

Directions: Preheat the oven to 325ยบ F. Grease a 1 1/2-quart casserole dish. Combine corn and eggs in a bowl. Add in flour, sugar, salt, pepper, and nutmeg. Mix it all together. Mix together the milk and butter, and mix into the larger mixture. Pour the whole thing into the dish and bake uncovered for an hour and fifteen minutes. Cool and store in the refrigerator. Paraphrased from Stovel, Picnic

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Cheddar Cheese Bread – swankivy This is a beautiful high and light single loaf with that tangy kick: Cheddar cheese. Mixed into the bread, the cheese offers an enhancement of flavor rather than a smothering as one would have when dipping in a sauce or melting a slice of cheese onto a slice of bread. Bread-making is a great harvest pastime and a good way to engage in seasonally-appropriate activities; that's why this is a suggested recipe for the autumn months. A good heavy picnic food as well.

Ingredients: (makes 1 loaf)    

1 tablespoon active dry yeast 1 cup (8 fl oz) lukewarm milk (about 100ºF) 2 tablespoons (1 oz) butter Just under 4 cups--or about 15 oz--of flour--use until desired consistency  2 teaspoons salt  3 1/2 oz mature cheddar cheese, grated

Directions: Combine the yeast and the milk and then stir, leaving for 15 minutes to dissolve. Meanwhile, melt the butter and let it cool. When it's cool and the yeast is dissolved, add the butter to the yeast mix. Take out another bowl and combine the flour and the salt. Make a well in the middle of the dry mix and pour in the wet mix. (I suggest using three cups of flour and mix the salt into that, and then make the well, pour the wet in, and add more flour as needed. Add the flour until it's a rough dough of a consistency that is easily kneaded.) Knead the bread dough on a floured surface until it's smooth and elastic. Return the dough to the bowl, cover it with a towel, and let it rise in a warm spot until doubled, which will take anywhere from 2 to 3 hours. Grease a 9 x 5 inch bread tin. Punch the dough down and knead in the last ingredient: The cheese. Knead it for a while to make sure that the cheese is distributed evenly throughout. Pick up the dough and twist it in the middle, curling the ends in also so that it will fit in the bread tin. Leave it in the warm spot again until the dough rises above the rim of the tin (45 minutes to an hour). Preheat the oven to 400ยบ F, then bake the bread for 15 minutes. Lower the heat to 375ยบ F and bake 15 to 30 minutes longer, until the bread can be turned out of the tin onto a rack and sounds hollow when tapped on the bottom. Wait until cool before cutting. Paraphrased from Day, Complete Baking 86

Indian Pudding – swankivy As autumn approaches, the first harvest comes upon us. For the festival of Lughnasadh, the first of three "harvest" holidays before midwinter, a nice hearty hot pudding is fun when served with vanilla ice cream! It's a great treat for early autumn or even mid-autumn, and goes well with all the other bready stuff that's common at harvest time. This pudding is very moist and rich-tasting (a heavy molasses taste is apparent), and the raisins are optional.

Ingredients (8 servings):  5 1/2 cups whole milk  2/3 cup cornmeal  1/4 cup butter  1/2 cup maple syrup  1/4 cup molasses  1 teaspoon ginger  1 teaspoon cinnamon  1/2 teaspoon salt  1 cup raisins  vanilla ice cream Directions: Preheat the oven to 300º F. Butter an 8 x 8 dish. Heat the milk in a medium saucepan. Whisk in cornmeal and stir until mix thickens--it takes about ten minutes. Add the other ingredients and stir until heated through. Pour into the dish and bake for three hours. Serve warm and with ice cream. Paraphrased from Susan Branch, Autumn

Brigid's Blackberry Pie – swankivy As autumn approaches, the season of harvest begins. The first harvest, Lughnasadh, consists partly of the gathering of berries for jams and jellies, to store for winter. One of the traditional berries of the season is the blackberry; the red fruits of summer are starting to fade, and the more tart and more late-blooming fruits must be plucked and used before the bugs do it for us. For a Lughnasadh party, a nice traditional dessert is a blackberry pie. It is an especially nice touch if you even home-make the crust instead of buying one, with the added bonus that you can actually make two crusts and seal the sweet blackberry filling inside.

Ingredients (1 9-inch pie)      

4 cups blackberries (fresh or thawed frozen) 1 1/2 cups sugar 1/3 cup flour 1/4 teaspoon cinnamon 1/8 teaspoon salt 1 or 2 unbaked pie shells

Directions: Preheat the oven to 325º F. Line a deep pie dish with one unbaked pie shell. Mix the other ingredients together in a bowl. If it seems too "wet," mix in two tablespoons more flour. Turn into the shell and dot with butter. Bake as is or cover with another pie shell, pinched together on the sides and scored several times with a sharp knife. Bake for 1 hour or until top crust is golden brown.

Paraphrased from McCoy, The Sabbats

The leaves begin to turn from green to brilliant reds and yellows, animals start to migrate, and the harvest is underway by the time of the autumn equinox. Mabon is celebrated on September 21

Chapter 7 Mabon Recipes

Baked Apples – swankivy Baked apples are a dessert-like treat for any cold night, and should be eaten warm, possibly with some ice cream. You can also add extra cinnamon and/or nutmeg when you eat it. This particular recipe was written for the fall equinox celebration of Mabon, but is good during the autumn and winter months anytime. Ingredients:       

12-14 large apples 1 cup granulated sugar ¼ cup flour ¼ cup tapioca ¾ cup warm water cinnamon nutmeg

Directions: Peel, core, and quarter enough apples to fit comfortably in a 9 x 13 baking pan. Corningware or Pyrex pans are better than metal ones for cooking apples. Preheat oven to 375ºF. Place the apples in the baking pan. Mix the remaining ingredients and pour over the apples. Sprinkle with cinnamon and nutmeg. Bake for 45-50 minutes. Paraphrased from McCoy, The Sabbats

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Luminous Crescents – swankivy Luminous crescents are a cheesy dough-ish delight that can be used as festival food for fall festivals, especially Mabon, the autumn equinox.

Ingredients (approx 32 rolls):      

6 tablespoons butter or margarine, softened 1 pint small curd cottage cheese 1/8 teaspoon salt 2 cups flour ½ cup grated Romano cheese ½ cup grated Parmesan cheese

Directions: Cream the butter, cottage cheese, and salt in a bowl. Add flour, mixing until well-blended. Divide dough into 4 flat balls. Refrigerate until cold enough to roll, approximately 1 hour. Preheat oven to 400ºF. Roll one ball on floured wax paper at a time, to 9- to 10-inch rounds. Sprinkle each with 1 ½ tablespoons of each cheese. Cut each into 8 wedges. Roll up toward point. Place point side down and form crescents; sprinkle with cheese. Bake for 20-25 minutes, until golden. Cool on racks. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

Banana bread – binarydreams Ingredients        

1/2 cup vegetable shortening 1 cup sugar 2 eggs 3 large, very ripe bananas, mashed 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt

Directions Preheat oven to 350 degrees F. Grease a 9" x 5" x 3" loaf pan. In a large mixing bowl, cream shortening, sugar, eggs and bananas. Add dry ingredients and mix well. Pour into the prepared pan and bake for 1 hour. Cool on a rack for 10 minutes before removing from pan. Serve cold or lightly toasted and buttered.

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Indian Fry Bread – swankivy This is a nice dish for mid to late fall. Excellent for a variation on pancakes, something with a little more taste and a little more dinner (as opposed to breakfast) appeal.

Ingredients (approx 6): Dough: 1 package quick-rising yeast 2 tablespoons honey 1 teaspoon sea salt 2 teaspons baking powder 4 cups unbleached all-purpose flour 1½ cups warm water Canola or peanut oil for frying Directions: Combine yeast, honey, salt, powder, and flour with water in a mixing bowl, and knead until soft. Cover with a damp towel or oiled plastic wrap and let rise for 30 minutes. Remove to floured surface and divide into 3-inch balls. Flatten each to ¼-inch-thick circles, and allow to rise for 15 minutes. Heat oil in frying pan, medium-high heat. Use tongs to fry each patty for about 1½ minutes per side. Drain on paper towels. Serve with honey or cinnamon and sugar. Paraphrased from Allrich, Cooking By Moonlight (published as "Indian fry bread")

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Old-fashioned Mulled Cider â&#x20AC;&#x201C; swankivy This is a good cider, but make sure you do drain it with a cheesecloth or other similar material, or you will end up with chunks of spice that stick to each other and make the cider difficult to enjoy.

Ingredients (6 large servings): 3 quarts (12 cups) apple cider 4 whole cloves 3 cinnamon sticks 1 cup dark rum Directions: In a large pot, combine the apple cider, cloves, and cinnamon sticks. Bring to a boil over medium-high heat. Reduce the heat and allow cider to simmer for 25-35 minutes. Pour cider mixture through a cheesecloth-lined strainer into a large saucepan, and keep warm. When ready to serve, put 1 or 2 tablespoons of dark rum into each mug, then fill with mulled cider. Paraphrased from Dunwich, The Pagan Book of Halloween

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Apple Bread – swankivy This is a delectable apple loaf for the harvest season. Mabon, the equinox, is a celebration that frequently makes use of apples AND bread, so this is the perfect way to kill two birds with one stone. This bread is wonderful with or without the suggested sugary glaze topping, and is best served warm.

Ingredients (makes 1 long loaf):           

For the bread: 1 cup sugar 1/2 cup margarine 1/4 teaspoon butter flavoring 1 teaspoon baking soda 4 tablespoons sour milk 2 eggs, slightly beaten 1 teaspoon vanilla 2 cups flour 1/2 teaspoon salt 2 cups chopped apples 1/2 cup chopped nuts

     

For the topping: 2 tablespoons margarine, softened 2 tablespoons sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/2 teaspoon burnt sugar flavoring

Directions: In a large mixing bowl, cream sugar, margarine, and butter flavor. In a small bowl, mix soda and milk, and stir. Add to the creamed mix. Beat in eggs and vanilla; add flour and salt. Fold in apples and nuts. Pour into a greased and floured 13 x 5 loaf pan. Drop teaspoons of topping over the batter. Bake at 350ยบ F for 50 minutes; cool in pan for 10 minutes and cut into slices to serve. Notes: First off this is an unusual sized pan; it's a standard store loaf. Pans this size are hard to come by. You can possibly make a makeshift pan of this type--as I did--by creating a divider in a 13 x 9 baking pan (a lot more standard) and propping it up with small loaf pans to fit inside or some other way of dividing. Also, I did not use butter flavoring; my milk was not sour; I did not use nuts; and for the topping I did not use "burnt sugar flavoring," I just used a maple extract. It came out VERY yummy. Variations: You can use pears instead of apples for a change, and try nutmeg or clove instead of cinnamon for whatever taste you prefer. Also, nuts are not necessary if you don't like nuts--just put in a little less apple because you don't have nuts to offset the moisture. You can also half this recipe and bake it in individual 6 x 3 mini loaf tins to get three baby loaves. If you do this, bake for only 30 minutes.

Source: Paraphrased from Eckert Family Cook Book

Autumn Leaf Cookies – swankivy These cookies are simply beautiful! They are wonderful as part of a fall or Halloween party since they are so festive and brightly-colored, and many party-goers will get a kick out of them! The fall leaf symbolism and autumn colours make it obvious why this would also be a nice dish for any Pagan harvest festival, since symbolism is so highly valued at the feasts of these holidays. Use them for Mabon or Samhain.

Ingredients (approx 24 cookies):  1 1/2 cups (3 sticks) butter, softened  2/3 cup packed light brown sugar  1 egg  1/2 teaspoon vanilla  3 cups all-purpose flour  1 teaspoon ground cinnamon  1/2 teaspoon salt  1/8 teaspoon ground ginger  1/8 teaspoon ground cloves  2 tablespoons unsweetened cocoa powder  Yellow, orange, and red food coloring  1/4 cup semisweet chocolate chips Directions: Beat together the butter and the brown sugar in a large bowl. (If using an electric mixer, use medium speed.) Mix until light and fluffy. Beat in the egg and vanilla, then add the flour, cinnamon, salt, ginger, and cloves. Beat on low or by hand until well-blended. Divide the dough into five sections. Keep one section aside; this will be the tan section. 97

Stir some yellow food coloring into the second section and work it in until it looks distinctly yellow; compare it to the tan and make sure that you can see the difference easily. Now take a third section and work red into it until it is red (not pink, it'll probably turn pink first!), Finally take the fourth and work orange food coloring or a mixture of red and yellow into it until it is distinctly orange. When all the colors are done but one, mix the cocoa into the last section for a brown section. Take half of each of the five doughs and smush them together lightly. Then roll them out on a heavily floured sheet as one mass. You might choose to mix the colors a bit so that it is more multicolored, but do not actually knead the dough before rolling or you will get a brown mess and you want them to look like changing fall leaves. When you have the combination you want, cut out multiple leaf shapes with some different-shaped leaf cookie cutters. Place them 2 inches apart on lightly greased cookie sheets. Re-roll the scraps, adding bits of the "fresh" leftover dough to supplement. Keep going until you have used all the dough. Bake the cookies at 350ยบ F for 10 to 15 minutes--the edges should be lightly browned. Cool them completely on wire racks before going to the next step.

Get a sealable plastic bag and put the chocolate chips in it, then microwave until melted. Make sure to knead the bag in between shots with the microwave to make sure all the chips get melted. Cut off a very tiny corner of the bag and use it to pipe the chocolate onto the leaves in little vein patterns. (This last bit is not ABSOLUTELY necessary, but it really enhances the effect a lot, so I recommend doing it.) These are served well with milk or spiced cider. Paraphrased from Publications International's Cookie Bible

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Samhain is a time to magic involving the spirit realm, and communicating with the dead. It's a time to honor the cycle of life and death,

Chapter 8 Samhain Recipes

100

All Hallows Eve Cakes – swankivy These are wonderful alternatives to all the sickeningly sweet candy served around this time of the year. They are treats, but they are not candy bars, so they are a nice change to give to trick-or-treaters or to use yourself in Samhain/Halloween celebrations!

Ingredients (approx 36):  ½ cup vegetable oil  4 ounces unsweetened baking chocolate, melted  2 cups granulated sugar  4 large eggs  2 cups sifted cake flour  2 teaspoons vanilla extract  2 teaspoons baking powder  ½ teaspoon salt  1 cup confectioner's sugar Directions: In large bowl, mix oil, chocolate, and sugar. Blend in eggs, one at a time, stirring. Mix in vanilla. In small bowl, mix flour, baking powder, salt. Stir flour mix into oil mix. Chill 4 hours or overnight. Preheat oven to 350ºF. Spoon 1 tablespoon dough into a ball. Coat balls in confectioner's sugar. Place on baking sheet 2 inches apart. Bake 10-12 minutes. Cool on the sheets for about three minutes, then transfer to a wire rack. Paraphrased from Wood & Seefeldt, The Wicca Cookbook 101

Molasses Ginger Animal Cookies – swankivy An unusual and original treat for Samhain, these can be packed in small bags and given to trick-or-treaters, or used as part of a Samhain or Halloween party.

Ingredients (approx 36):           

¾ cup vegetable shortening 1 cup sugar ¼ cup light molasses 1 large egg 2 ½ cups flour 2 teaspoons baking soda ¼ teaspoon ground cloves ¼ teaspoon grated nutmeg ½ teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon salt

Directions: Melt shortening in saucepan on low. Add sugar and molasses. Beat egg and add; stir. Put in large bowl. In small bowl, mix flour, baking soda, and spices, stirring until blended. Add to molasses mix. Chill 1-2 hours. Preheat oven to 350ºF. Roll dough on wax paper (floured) to ¼ inch. Grease 3 baking sheets. Cut with cookie cutters. Sprinkle with sugar. Bake 8-10 minutes. Remove and let cool for 5 minutes on wire racks. Paraphrased from Wood & Seefeldt, The Wicca Cookbook

102

Clear Sight Carrots - swankivy This carrot recipe is designed to help clear your pathways and even works as a good food preceding meditation, hence the strange name. It is used around this time of year because carrots are appropriate "root" food for the season, and it is the "dark" time of year when we do our soul searching and meditation. If you are not fasting before an important meditation, this dish is a nice light one that will lend its associations to your cause.

Ingredients (serves 6):     

3 cups sliced carrots 3 tablespoons butter 1 teaspoon brown sugar (optional) ¼ teaspoon ginger ¼ teaspoon cinnamon

Directions: Boil or steam the carrots until tender. Drain. Add the butter, brown sugar, ginger, and cinnamon; stir until the carrots are well-coated. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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103

Granny McCoy's Pumpkin Pie – swankivy This is the best pumpkin pie I've personally ever had, and it is great with whipped cream if you like that on a pie. Apologies that this does not contain a pie shell recipe; for this, you'll need to get two ready-made ones OR find a separate recipe for them.

Ingredients (makes 2 9” pies):         

3 cups cooked pumpkin (canned is fine) 1 ¼ cups evaporated milk 2 ½ cups granulated sugar ½ heaping teaspoon ground nutmeg ½ scant teaspoon salt ¼ rounded teaspoon allspice ½ rounded teaspoon cinnamon 4 well-beaten eggs 2 pie shells

Directions: Preheat oven to 375ºF. Mix all ingredients thoroughly and pour into two deep, unbaked pie shells. Bake for about 50 minutes, or until a knife comes out of the centre clean. Paraphrased from McCoy, The Sabbats

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104

Samhain Cider – swankivy This cider is decent, but be warned that it does not work very well with substitutions for the apricot brandy. Use it to accompany any Samhain/Halloween activities!

Ingredients (8 servings):      

2 quarts apple cider ½ cup confectioner's sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ¼ teaspoon ginger ½ cup apricot brandy

Directions: In a large pot, combine the apple cider, confectioner's sugar, nutmeg, cinnamon, and ginger. Simmer slowly on low heat for about 15 minutes. Take care that the cider does not boil. Add the apricot brandy and then serve the cider while it is still warm. Refrigerate any leftover cider. Paraphrased from Dunwich, The Pagan Book of Halloween

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105

Chocolate de Mexicanos – swankivy This is an alcoholic cocoa drink that is something like hot chocolate with a kick. It is especially nice on cold nights, to eat with something sweet and buttery, like cookies. It was created in Mexico for Day of the Dead festivities, and can be incorporated into Samhain and Halloween parties and celebrations.

Ingredients (about 6 servings):  4 ¼ cups milk  4 ounces semi-sweet baking chocolate (melted)  5 tablespoons sugar  ½ teaspoon cinnamon  ½ teaspoon vanilla  1/8 teaspoon allspice  1 shot tequila Directions: Place all ingredients in a large saucepan and bring to a boil. With a hand-held mixer or a wooden beater, beat the mixture until it stops boiling and becomes slightly frothy. Stir in tequila. Serve immediately in mugs garnished with cinnamon sticks. Paraphrased from McCoy, The Sabbats

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106

Green Man Cake – swankivy The Green Man is a symbol of male divinity, and it is to honor his death that this cake is made. It is perfect for Halloween and Samhain parties, especially when decorated with candy corns and marzipan leaves after frosting.

Ingredients (to make1 cake):            

3 oz unsweetened chocolate 1 stick butter 2 cups sugar 3 eggs 1 teaspoon vanilla 1 teaspoon green food coloring 2¼ cups all-purpose flour 2 teaspoons baking soda 1 cup sour cream 1 cup boiling water Frosting Decorative candies

Directions: Preheat oven to 350ºF. Melt chocolate in small saucepan over low heat. Allow to cool. Mix butter, sugar, and eggs in bowl. Beat until fluffy. Add vanilla and chocolate. Add coloring and beat. Sift flour and baking soda into another bowl. Add to batter alternately with sour cream. Add boiling water to batter and mix. Grease and flour pans. Pour batter in and bake for 35 minutes. Cool for 15-20 minutes, then frost and decorate.

Paraphrased from Ravenwolf, Halloween

107

Pumpkin Muffins – swankivy These are literally the best pumpkin muffins I've ever tasted. I have made them many times and they are always a hit; they have loads of ingredients but are nevertheless simple to make. Use these as an alternative to straight-out sugary snacks for Halloween hand-outs, or use them in a Samhain/Halloween party, ritual, or celebration!

Ingredients (makes 1 dozen):              

2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 stick butter or margarine, softened ½ cup sugar 2 eggs ½ cup buttermilk 2/3 cup cooked, mashed pumpkin ¼ cup brown sugar 2 tablespoons molasses ½ teaspoon cinnamon ½ teaspoon ginger ½ teaspoon ground cloves or allspice

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Directions: In small bowl, sift together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until fluffy and pale. Beat in eggs and buttermilk until well-blended. Add flour mixture to form a batter. Preheat oven to 375ÂşF. In medium bowl, mix pumpkin, brown sugar, molasses, cinnamon, ginger, and cloves until well-blended. Stir into the batter. Ladle batter into 12 2 Â˝-inch greased muffin cups and bake for 15-17 minutes. Cool for 5 minutes, then cool on rack. Paraphrased from Dunwich, The Pagan Book of Halloween

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Cranberrry Muffins – swankivy These muffins are a nice late autumn alternative to the usually summer-oriented blueberry muffins. They are particularly useful for Samhain/Halloween celebrations since cranberries have a particular association with the October 31st holiday. It is nice to have something filling and bready to counteract all of the sugary treats sure to be found at every party, and these muffins are especially tasty as they contain the richness of buttermilk and the delightful mealiness of wheat germ. You can use dried or fresh cranberries for this recipe; dried produces a texture like raisins in the muffins, while fresh cranberries might make them a tad moist. Since cranberries are not always available out of season, I suggest trying it with fresh ones while you can!

Ingredients (12 muffins):        

1 2/3 cups all-purpose flour 3/4 cup sugar 1/3 cup wheat germ 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups cranberries, fresh or dried 1 cup buttermilk 2 tablespoons butter, melted

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Directions: Preheat oven to 400ยบ F. Grease 12 muffin pan cups or use paper shields. In a bowl, combine flour, sugar, wheat germ, baking soda, and salt. Add cranberries, stirring to coat them. Then add buttermilk and butter; stir until just combined. Spoon into the pan and bake for 18 minutes or so. Cool in pan for 2 minutes and then remove to cool on wire rack. Serve with butter! Note: If you use large fresh cranberries the batter will become juicier and will possibly take up to double the normal amount of time to cook. Test the muffins with a knife or by cutting them in half to see if the center is still runny. If it is, put them back in for 10 more minutes. Paraphrased and altered from a blueberry muffin recipe by DeeDee Stovel, Picnic

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Pan de Muertos – swankivy Día de los Muertos is more like the Pagan celebration of Samhain than the modern American customs of Halloween. First off, the day actually is a celebration despite being a gesture of respect for deceased ancestors, and secondly, it honors the dead rather than simply being an excuse for a day of spooks. Pan de Muertos is a bread given to the dead (and also eaten by the living), usually set on an altar or even at a gravestone as a gesture of sharing a meal. Since practicing Pagans also generally like to share a meal with the dead for Samhain, it is no giant leap to use a Pan de Muertos recipe in Samhain affairs. Here is one version.

Ingredients (makes 1 large OR 3 small loaves):         

1 cup milk 1/2 cup butter 1 1/2 cups all-purpose flour 2 tablespoons active dry yeast 1 teaspoon salt 1 tablespoon anise seed 1/2 cup granulated sugar 4 eggs (room temperature) 4 additional cups of all-purpose flour (approximately)

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Directions: Scald the milk, then add in the butter and set aside to cool. In a large mixing bowl, mix 1 1/2 cups of flour with the yeast, salt, anise, and sugar. In a small bowl, beat the eggs. Slowly add the milk mix to the egg mix, beating constantly. Then beat the egg mix into the flour mix. Add additional flour 1 cup at a time, beating well after each addition. Once a soft dough forms, knead for 10 minutes. Oil the surface of the dough, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled (about 1 and a half hours). Punch down and form the dough into a ball on a baking sheet. (It is traditional to shape the dough with a knob on the top and with bone-like ribbons crisscrossing over. If you are doing this, it is to be done at this time.) Let the dough rise again, covered, for about 45 minutes to an hour. Bake at 350ยบ F for 40 minutes. Note: You can also make three smaller loaves and bake them at 400ยบ for 20 minutes, baking longer if still undercooked.

If you'd like to glaze the loaf with a traditional orange glaze, just boil 1/2 cup of sugar with 1/2 cup of orange juice until the sugar dissolves, stirring constantly. Brush it on the bread while it's still warm. Paraphrased from Stern, The Fairy Party Book

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Pumpkin Bread – akasha Makes 2 loaves.            

3 1/2 cups all-purpose flour 2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 2 tsp. nutmeg 3 cups sugar 4 eggs, beaten 2 cups of fresh pumpkin --> 16 ounces if using canned pumpkin 2/3 cup water --> if pumpkin is canned 1/2 cup water --> if pumpkin is fresh or frozen 1 cup vegetable oil 1 cup chopped pecans

Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5" loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen. Recipe provided by Maryanne Cox http://webvalue.net/recipes/pumpkin.htm I prefer to mix the powdered items in one bowl. Instead of just cinnamon and nutmeg, I add allspice. 114

 1 tsp. cinnamon  1 1/2 tsp. nutmeg  2 tsp. allspice Then, in another mix all the liquids before adding to the powdered bowl. I tend to skip the nuts part, seeing as how I don't like them. Also, if you want to save yourself a world of trouble trying to pry the bread from the loaf pans, try using baker's paper. Be sure to trim the edges lest you want to start a fire.

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Granny Kat's Pumpkin Roll – swankivy Even many people who don't like pumpkin will enjoy this treat! In the tradition of a jelly roll, but with a nice harvest theme for the Samhain season, this pumpkin roll is made up of thin, rolled cake outside and a cream-cheese-and-sweet icing in the middle. It's also very attractive with its little pinwheels when cut into slices, and it's unusual in that it can be eaten as a dessert or right along with a festive fall dinner!

Ingredients (10 servings):            

3/4 cup all-purpose flour 1 cup sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup pumpkin purée 3 eggs 1 teaspoon lemon juice 2 tablespoons confectioners' sugar 1 8-ounce package of cream cheese, softened 1/4 cup butter, softened 1 teaspoon vanilla 1 cup confectioner's sugar

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Directions: Preheat your oven to 375ยบ F. Grease and flour a 9 x 13 jelly roll pan. (Note: I was able to make this in a regular cake baking pan that was 9 x 13, because I didn't have an appropriately-sized pan. But make sure that whatever you do, you use something that is 9 x 13, it will not cook right if you use another measurement!) Mix the dry ingredients together in a bowl. (If you don't have or don't want to use "pumpkin pie spice," just combine a mixture of your choice of allspice, nutmeg, clove, and/or ginger to your heart's content, but go light on the ginger if you use it.) Then add in the pumpkin, eggs, and juice, and stir that all together. Pour it into the pan, spread it evenly, and bake for only 15 minutes. Sprinkle a damp linen towel with the two tablespoons of powdered sugar and turn the cake onto it. (Note: I used parchment paper for this and it was not damp, and mine turned out okay. I recommend trying it with a linen towel if you have one, but if you do, make sure it is not a textured one.) Roll the cake up lengthwise and let it cool on a rack for 20 minutes. Blend together the cream cheese, butter, vanilla, and cup of powdered sugar. (I recommend sifting the sugar before combining.) Unroll the cake when it is cooled properly and spread it all along the inside. Then roll the cake again without the towel. (You'll have some squeezing out. Concentrate the icing toward the inside when you spread it, because the outside is already going to have overflow from the squeeze. You will almost certainly have extra!) Wrap the rolled cake in plastic and chill. When it's ready to serve, cut in slices. It's a popular recipe; I got mine for here paraphrased from a post by "Angela" on allrecipes.com.

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An esbat is a Wiccan meeting held each month at the time of the full moon. This is usually the time for initiation ceremonies or healing magic to be done, as opposed to a Sabbat (holiday) celebration.

Chapter 9 Esbat Recipes

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Crescent Cakes – swankivy Actually quite a bit more like a cookie, crescent cakes are something of a standard dessert for any Pagan celebration, though they are particularly appropriate at Esbats and any Goddess-oriented ritual. Called "crescent cakes" because they are shaped like moons.

Ingredients:      

1 cup finely ground almonds 1 1/4 cups flour 1/2 cup confectioner's sugar 2 drops almond extract (approximate) 1/2 cup softened butter 1 egg yolk

Directions: Mix together dry ingredients (almonds, sugar, flour) in a large bowl until uniform. Use hands to mix in softened butter, egg yolk, and almond extract. Chill for about 2 hours. Then, take walnut-sized balls of dough and shape them into crescents on a large cookie sheet. Bake them at 325º F for 20 (twenty) minutes. Cookies will not rise or spread out as they cook, and may be a somewhat dry snack, so have milk or other favorite beverages handy. This recipe and several variations are a standard in the Pagan community and is public domain. However, the version I have heard most came from Scott Cunningham's Wicca: A Guide for the Solitary Practitioner, © 1988, as a suggestion for the "cakes" for your cakes and wine.

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Psychic Physic – swankivy Try this to clear your body, mind, and soul before any important celebration or gathering, especially good for use before, during, or after Esbat celebrations on the full moon.

Ingredients (approx 8 cups):  1 (12-ounce) can frozen non-alcoholic piña colada mix  4 ½ cups cold water  2 whole peaches, chopped  ¼ teaspoon cinnamon  ¼ teaspoon anise extract  ¼ teaspoon peppermint extract  Rose petals and bay leaves for garnish Directions: Place juice, water, peaches, cinnamon, and extracts in blender; mix until smooth. Garnish, or serve with ice with rose petals and bay leaves inside. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Full Moon Cauliflower – swankivy This is a good way to make cauliflower very unhealthy with lots of cheese, but it's a very good-tasting recipe that complements most meals. Because of the colors and the symbolism, it's a good female/goddess-oriented food, perfect to use in full moon and goddess-oriented rituals if need be.

Ingredients (serves 4):         

¼ cup butter 2 tablespoons flour 1 cup milk 3 eggs 1 clove garlic, minced ¼ cup bread crumbs 1 cup grated Parmesan cheese 1 cup grated white cheese 1 head cauliflower, cut into florets and cooked

Directions: Preheat oven to 400ºF. Melt the butter in a small saucepan over low heat. Mix in the flour to form a paste. Slowly stir in the milk until smooth. Beat in the eggs. Stir in the garlic, bread crumbs, Parmesan cheese, white cheese, and cauliflower. Pour into greased baking dish. Bake for 30 minutes. Garnish with additional white cheese. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Candlemas Sunrise - swankivy This is a nice breakfast dish for mid to late winter mornings. It is symbolic, because of its appearance, of the new rays of the sun coming through the winter, of the lengthening of the day. Try it with a friend or significant other.

Ingredients (serves 2):    

Dash of nutmeg 2 eggs, separated 2 slices of toast, buttered 2 slices cheese, any kind

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Rich Esbat Biscuits â&#x20AC;&#x201C; swankivy Most Esbat rituals (that is, rituals designed to in some way celebrate the moon and/or the feminine divine) include somewhere in the procedure the taking of cakes and wine. Many people, however, are unsure of what constitutes a "cake," and being that most Pagan practitioners are also rather do-it-yourself regarding their lifestyle/religion, I thought it would be helpful to introduce a recipe for an appropriate "cake." Because this recipe was acquired from a British source, I have included both the original measurements and the American translation (though I usually selfishly just display measurements for my own country). That also explains why the title of the recipe calls these confections "biscuits" when any American might look at them and say, "But these are cookies! What did I do wrong?" No, they are supposed to be cookies, they are not supposed to rise into biscuits. This can be compared with simple Esbat biscuits, which are bare-bones and not as sweet, or you can try crescent cakes, which are more almondy and crunchy, and more of a standard in the community. These taste a little bland, but can be spiced up (if desired) by rolling the dough balls in confectioner's sugar before baking. Enjoy!

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Ingredients (makes approx 28):        

2 ounces (1/4 cup) butter 1 tablespoon honey 1 egg yolk 3 ounces (3/4 cup) flour 1 ounce (1/4 cup) ground almonds large pinch of cinnamon large pinch of nutmeg a few drops of vanilla extract

Directions: Blend butter, honey, vanilla, and egg yolk. Mix dry ingredients in a separate bowl and add to the paste a little at a time. Chill (about half an hour), then roll out and cut out. Bake at 325ºF for about 15 minutes. Paraphrased from West, The Real Witches' Kitchen

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Welsh Honey Cakes – swankivy Most Esbat rituals (that is, rituals designed to in some way celebrate the moon and/or the feminine divine) include somewhere in the procedure the taking of cakes and wine. Many people, however, are unsure of what constitutes a "cake," and being that most Pagan practitioners are also rather do-it-yourself regarding their lifestyle/religion, I thought it would be helpful to introduce a recipe for an appropriate "cake." For those of Celtic traditions (or just those who would like to have a nice dash of Welsh culture in their rituals), I submit this recipe as a tasty change from the usual fare; they're simple as far as taste goes and easy to make, and they're very grounding (which is cake's purpose after all!). This recipe can be used for any purpose but it is especially oriented toward goddess-oriented celebrations. These cakes are also known as "Tiessennau Mel," the recipe's original title.

Ingredients (to make 12 cakes):         

1/2 cup (4 ounces) honey 1 teaspoon cinnamon 1/2 cup brown sugar 1 egg 2 cups flour 1/2 teaspoon baking soda 1/2 cup butter or margarine sugar a little milk

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Directions: Sieve together the flour, cinnamon, and baking soda. Cream the butter and sugar in another bowl. Separate the egg and add the yolk to the butter/sugar mix (reserving the white). Add the honey gradually and mix thoroughly, then mix in the flour mixture with a little bit of milk so that the batter is stirrable but thick. Whisk the egg white into a stiff froth and fold it into the batter. Half fill muffin tins with the mix. Sprinkle a little sugar on the tops. Bake at 425ยบ F for 12-15 minutes, longer if needed to be cooked through. Paraphrased from Croeso Cymreig, A Welsh Welcome

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This section contains other recipes that have been collected over the past few years. Most of these have been handed down from Mother to daughter (or sons) over time.

Chapter 10 Handed Down Cookery

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Sima – swankivy Sima is an anytime refreshment that increases your energy. Try it out when you have a bunch of thirsty people to satisfy.

Ingredients (to make1 ½ gallons)        

¼ teaspoon yeast ¼ cup warm water (105ºF-115ºF) 1 large lemon 2 medium oranges 1 cup white sugar 1 cup brown sugar 6 quarts (24 cups) boiling water 1 cup raisins

Directions: Dissolve yeast in warm water. Peel fruit, set aside rind. Remove as much of white membrane as possible from fruit. Place sliced fruit, fruit peels, white sugar, and brown sugar into large heat-resistant container. Add boiling water. Cool to lukewarm. Stir in yeast mix. Cover loosely and let sit overnight at room temperature to begin fermenting. Strain and discard fruit and peels. Place 3 or 4 raisins in each storage bottle. Pour in liquid. Cap tight and leave at room temperature until raisins float. Then keep cold. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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Snapdragons – swankivy These dishes of applesauce pudding are excellent appetizers or desserts for very important gatherings. You can serve these in little foil cupcake pans or small glass dishes, and they are especially appropriate for weddings, particularly Pagan Handfastings. Ingredients (6 servings):    

1 cup large raisins 1 cup brandy or cognac 3 cups applesauce ¼ teaspoon cinnamon

Directions: Soak the raisins in the brandy until plump. Drain. Combine raisins, applesauce, and cinnamon. Serve warm or cold. Paraphrased from Telesco, A Kitchen Witch's Cookbook

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SALMON MOUSSE – Linda Roper Ingredients: 7oz Tin of Salmon ½ carton of natural yoghurt (small carton) 2 Tbsp of chopped cucumber 3 – 4 Tbsp of Mayonnaise Light 1 sachet of gelatine Method Dissolve the gelatine in a little boiling water in a cup. Mash the salmon and add the mayonnaise and yoghurt. Stir well. Add cucumber and then gelatine and stir again and pour into a 1 pint mould . Leave to set. Serve with Melba toast or vegetable sticks Can be frozen

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CHICKEN LIVER PATE â&#x20AC;&#x201C; Linda Roper (Microwave recipe) Ingredients: 2 Rashers of streaky bacon (rinds removed) 8oz. Chicken Livers 1 Garlic clove 4oz butter 1 Tbsp mixed herbs Black pepper 1 Tbsp Sherry 1 Tbsp Cream Method Place bacon in large microwavable deep dish, cover with cling film and cook for 1 minute on full power. Add chopped livers, garlic, butter, herbs and pepper. Cover. Cook on full power for 5 minutes. Stir half way through cooking. Add the sherry and cream. Liquidise and pour into a mould or suitable container. Can be frozen.

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Crustless Quiche – Angela Hoare Ingredients ½ lb Bacon Cooked + Cut up 1 cup Grated Cheese ½ onion – cut up 4 eggs 1 cup evaporated milk ¾ teaspoon salt ¼ teaspoon sugar ¼ teaspoon pepper Method Sprinkle Bacon, Onion and cheese into a 9” pie dish (microwave safe) Beat Eggs, Milk + seasoning in large bowl until well blended and pour over bacon mixture Cook on full power for 8 – 10 minutes or until knife inserted in centre comes out clean.

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MERCETTI â&#x20AC;&#x201C; Linda Roper Ingredients 1lb. Mince 1/4 lb Mushrooms - sliced 1 red pepper - diced 1 green pepper - diced 1 tin Campbell's condensed Tomato soup 1 tin Campbell's condensed Mushroom soup 6 oz pasta shells 1 glass of red wine ( optional ) Grated cheese Method Brown the mince in large pan. Add the mushrooms and cook for 2 mins. Then add the peppers and cook for further 2/3 mins. Then stir in the 2 tins of soup and mix well. Cook for a 5 mins. Cook the pasta as per instructions and then drain and add to the meat mixture and stir well. Stir in the red wine and then transfer all into large ovenproof dish and sprinkle with grated cheese. Put in oven and baked for 30mins - gas mark 5. Serve with baked potatoes, salad and crusty bread....... Enjoy!!!

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Nana Jac’s Chicken and Brocolli Bake – Jacqui Lynch Ingredients (serves 4) 4 CHICKEN BREASTS 2 BROCCOLI FLORETS ½ PINT MILK 200G SINGLE CREAM 2 Tblsp MAYONNAISE and / or a small tin of Condensed Chicken Soup 1-2 Tblsp (heaped) CURRY POWDER BREADCRUMBS Cooking Instructions Boil Chicken until tender then dice Steam Broccoli Combine Milk, Cream, Mayonnaise, Curry Powder and mix to make the sauce. Place Chicken and Broccoli into a baking dish and cover with the sauce then cover with breadcrumbs and bake for 40mins at 185C Serve with hot roast potatoes.

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Pork and Pineapple Curry â&#x20AC;&#x201C; Karen Harris Ingredients (serves 4) Diced Pork Steaks (one per person) 1 large onion 2 tablespoons Curry Powder 1 tablespoon Paprika 2 tablespoons Mango Chutney 1 teaspoon Worcestershire Sauce 1 tin Pineapple Chunks and juice Â˝ pint Chicken Stock Cornflour to thicken (if required) Bay Leaves Chillies (if required) Method Coat diced pork in flour and place in a frying pan. Fry to seal and remove from pan Fry the onion adding the curry powder and the paprika. Place meat back into the pan and add the mango chutney Add the pineapple, juice and chicken stock and mix thoroughly together Add a little cornflour to thicken if required Transfer to slow cooker for cooking until ready OR Tranfer to Wok and simmer for approximately 20 minutes. Serve with boiled rice or chips, poppadoms and assorted breads.

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Crumbed Lamb Cutlets â&#x20AC;&#x201C; Merylanne Baxter Trim and beat 4 lamb cutlets. Season. dIp in plain flour. Then dip in an egg beaten with a little milk. Then dip in 3/4 cup beadcrumbs mixed with 1 tab Parmesan, 1/2 tspn paprika and some parsley, chopped. Fry in oil till golden. (Can spread some grain mustard on chops before flouring them.) Pork Chops in Mustard â&#x20AC;&#x201C; Merylanne Baxter Brown 4 pork chops, trimmed in 1 tab butter. Remove. Fry 1 small onion, chopped till golden. Add 2 tspns plain flour. Brown lightly. Add 1/2 cup dry white wine and 1/2 cup stock. Stir and simmer a few mins. Return chops and cook 30 or so mins till tender. Remove and keep warm. Add to sauce 1 tspn Dijon mustard, 1 tspn capers (chopped) and S & P. Stir to mix and pour over chops. Serve sprinkled with parsley.

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Potato Pie â&#x20AC;&#x201C; Gladys Edwards For the filling 1lb Skirt Beef 4oz Kidney Several large potatoes An OXO or beef stock cube 1 Onion Water For the crust Â˝ lb self-raising flour 3oz lard Water Cut the skirt beef, kidney and onions into pieces place into a large oven dish, cover with water and stock cube and cook together until ready (the meat is beginning to tenderise). Add the sliced potato stir well and return to the oven to cook off. For the pastry rub together the lard and flour, until like breadcrumbs. Add water sparingly the put over the cooked off potatoes, onions and meat. Return to a 250 deg C oven and cook until ready. Serve piping hot with red cabbage.

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Vegetable Lasagne â&#x20AC;&#x201C; Tina Edwards lasagne sheets (green taste better) 1 big aubergine 2 courgettes 32 cherry tomatoes 1 yellow pepper 1 red pepper 1 onion 2 gloves of garlic 4 basil leaves (chopped into fine slices) 80g mozzarella 6 tbsp grated parmesan bechamel sauce (roux sauce) you need 50g butter, 50g flour, 600ml milk, black pepper. 1. melt the better. 2. fry the flour. 3 add the milk simmer and stir. You can use a jar of pre-prepared sauce but it does not taste the same. Chop all the vegetables up to about 2cm cubes. Finely chop garlic then put in a frying pan to lightly brown, then add the basil that you have already chopped and toss well. Cut mozzarella into small chunks. mix the parmesan cheese into the white sauce and simmer for a few moments. So now you have a pan with the sauce in it and a pan with the vegetables in it. Layer up in an oven dish as you would when making a normal lasagne and place in the oven and cook.

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Cheese & Lentil Loaf â&#x20AC;&#x201C; Adrienne Belgrove 6oz red lentils 12 fl oz water 4oz grated Cheddar Cheese 1 onion peeled and finely chopped Â˝ teaspoon Cayenne Pepper 1 tablespoon fresh parsley chopped a little lemon juice 3 tablespoons single cream (or yoghurt) salt and freshly ground black pepper 1 teaspoon butter Method Pre-heat the oven to gas mark 5 / 190deg C. Pick over the lentils for any sticks or stones. Rinse thoroughly and cook in a tightly covered pan with the water for 10-15mins. Check after 10mins in case you need to add more water. The mixture should cook to a stiff puree. Remove from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice then season to taste. In a separate bowl lightly beat the egg, stir in the cream and then pour this mixture over the lentils.

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Grease a loaf tin with the teaspoon of butter and press in the mixture. Bake for 45-50 mins. until the top is golden brown and the mixture feels firm to the touch. If you are serving this loaf hot, let it stand for 10 mins. in the tin before turning it out. Alternatively, serve cold with a salad.

)O( A Tasty Snack! - Karen Harris Slices of cheese and freshly sliced strawberries on Ryvita Crispbreads or similar

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BOSTON BUN â&#x20AC;&#x201C; Suzanne Cox

Here is a recipe for you. It's tried and tested 'big time' and is bloody lovely. I first had it in Australia and mummy Joan gave me the recipe, she was taught how to make it by her mum. INGREDIENTS 1 CUP MASHED POTATOES 3/4 CUP SUGAR 2 CUPS SELF RAISING FLOUR 1/4 CUP MILK 1/2 - 1 CUP SULTANAS 1/4 TEASPOON SALT METHOD PLACE POTATO & SUGAR IN A BOWL. CREAM THOROUGHLY (THIS IS IMPORTANT) ADD SIFTED FLOUR & SALT. BEAT WELL STIR IN SULTANAS & MILK TO MAKE A SMOOTH, FIRM DOUGH. EITHER PLACE IN TINS OR SHAPE INTO 2 LOAVES ON A GREASED TRAY. BAKE IN A MODERATE OVEN FOR 25 - 30 MINUTES. ALLOW TO COOL & ICE WITH LEMON OR RASPBERRY ICING, SPRINKLED WITH COCONUT

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“Cheap and Cheerful Fill -U -Up Soup” Pauline “Polly” Baxter Take several large potatoes, peel and cut into big chips – then cut each big chip into squares. Cook in chip pan until golden brown, remove from pan and drain thoroughly on kitchen paper. Open a large tin of Tomato Soup or Oxtail Soup and heat up thoroughly. Place cooked potato cubes in a bowl and cover with the hot soup. Serve with thick slices of warm buttered bread for extra indulgence.

)O( Mashed potato and Tomato Soup Angela Hoare I can Tomato Soup cold mashed potato warm mashed potato, warm can of soup, place potato in a bowl then pour soup over the top, add pepper to taste. Nana Jac says instead of mashed potato try flaked tuna and chilli flakes for a change

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Tasty Tuna Snack â&#x20AC;&#x201C; Angela Hoare I can tuna flakes, drained Tomato Sauce Worcestershire Sauce mix well in a bowl to a paste like consistency and spread on buttered bread for a delightfuly spiced variation of this popular dish

)O( Cheese on Toast (with a difference) Bob Miller bread butter (optional) cheese onion tomato lightly toast the bread, spread with butter if selected, slice the onion and tomato and layer on the bread, cover with the cheese and return to the grill until the cheese melts and turns a nice golden / yellow colour.

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Staffordshire Oatcakes â&#x20AC;&#x201C; Steve Bloor This is a good recipe: Ingredients 1lb 4oz Medium course Oatmeal 12oz Strong White Plain Flour 3tbsp Dried Skimmed Milk 4 tsp Quick Act Dried Yeast 2 tsp Sugar Method Mix all dry ingredients into a large bowl and make a well in the centr. Put in 1 and 3 quarter pints of warm water and mix well (mixture should be quite loose like pancake batter, this may thicken after standing, loosen again to a batter consistency). Now cover and place in a warm place for around 2 hours, not much longer. After standing, uncover and mix well. Add more warm water if necessary (1 pint?), then add 2 tsps salt (DON'T DO THIS EARLIER OR YOU WILL STOP THE YEAST). Heat a smallish frying pan so it is very hot and add a small knob of solid veg fat / oil for each oatcake. Add a ladle full of mixture, enough to cover the bottom of the pan and roll it round until it stops moving. 144

Loosen the edges with a spatula when they appear to dry out and turn the whole cake over to cook the other side. When cooked allow to cool on a rack.

)O( Rhubarb Crumble – Merylanne Baxter Cook 1 bunch rhubarb chopped with juice of half an orange and 3 - 4 tabs brown sugar for 7 - 8 mins or till tender. place in baking dish. Rub 140g unsalted butter into 125g plain flour. Add zest 1 orange, 1 tspn cinnamon, 1 tab desiccated coconut and 80g brown sugar. Mix and scatter most or all over rhubarb. Bake at 180oC for 20 - 25 mins till golden. Serve with custard or ice cream.

Dangerous Chocolate Cake – In – A – Mug Karen Harris Ingredients 1 x coffee mug 4 Tbsp. cake flour (plain, not self raising) 4 Tbsp. sugar 2 Tbsp. cocoa 3 Tbsp. milk 3 Tbsp. oil 1 egg Small splash of vanilla 3 Tbsp. chocolate chips (optional)

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Method Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly Pour in milk, oil and vanilla, mix well Add chips (if using) Put mug in microwave, cook for 3 minutes on 1000 watts. Cake will rise over top of mug â&#x20AC;&#x201C; do not be alarmed! Allow to cool a little, tip onto a plate if desired Eat and enjoy!! (Why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!!!!)

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Index A Tasty Snack After Dinner Wafers All Hallows Eve Cakes Almond Milk Angelic Biscuits Apple Bread Autumn Leaf Cookies

140 40 101 73 20 95 97

Baked Apples Baked Croissant Pudding Banana Bread Bealtaine Cream Pie Be Sweet Honey Cake Blueberry Pudding Cake Blueberry Muffins Blueberry Peach Tart Boxty Scones Boston Bun Bram Brack Recipe Brede's Braid Bread Brigid's Blackberry Pie

90 28 92 56 36 65 52 50 25 141 67 22 88

Candlemas Sunrise Cauldron Cookies Caraway Dinner Rolls Caretaker Farm Bread Cheap n Cheerful Fill You Up Soup Cheddar Cheese Bread Cheese and Lentil Loaf Cheese on Toast with a Difference Chicken Liver Pate Chocolate de Mexicanos Chocolate Shortbread Clear Sight Carrots Cornbread Cornmeal Shortbread

19/122 71 14 11 142 85 139 143 131 106 6 103 78 13

147

Corn Pudding Cranberry Muffins Crescent Cake Crumbed Lamb Cutlets Crustless Quiche

83 110 119 136 132

Dangerous Chocolate Cake In A Mug Devilled Eggs Divinely Spiced Wine Divinity Candy Dutch Holiday Cookies

145 33 17 18 7

Elderflower Fritters Faeryland French Toast Farls Fellowship Fruit Cup Fried Bread and Eggs Fruited Iced Tea Full Moon Cauliflower Gingerbread Men Glazed Apple Bites Granny Kat's Pumpkin Roll Granny McCoy's Pumpkin Pie Green Man Cake Groundhog Day Cake

53 47 58 35 33 72 121 5 39 116 104 107 31

Honey Cake

Indian Fry Bread Indian Pudding Irish Potato Bread Irish Soda Bread

93 87 23 80

Lammas Bread Lemon Bread Luminous Crescents

82 27 91

148

Makeronio me feta Maplenut Muffins Mashed Potato and Tomato Soup Mayday Maple Hearth Bread May Serpent Cake Mercetti Midsummer Mead Midsummer Oil Molasses Ginger Animal Cookies Mon McCoys Lemon Chess Pie Nana Jac's Chicken and Broccoli Bake Noodles in Faery Butter Old Fashioned Mulled Cider Ostara Pineapple Punch Ostkaka

59 26/42 142 46 54 133 70 69 102 75 134 79 94 38 30

Pan de Muertos Pork and Apple Curry Pork Chops in Mustard Potato Pie Psychic Physic Pumpkin Bread Pumpkin Muffins

112 135 136 137 120 114 108

Rhubarb Crumble Rice & Peanut Crispy Bar Rich Esbat Biscuits Rosemary Sherbert

145 81 123 41

Salmon Mousse Samhain Cider Savoury Cheddar Biscuits Scones of Edinburgh Sima Snapdragons Soft Mead (non-alcoholic) Sour Cream Honey Cake

130 105 74 49 128 129 37 29

149

Springtime Strawberry Bread Staffordshire Oatcakes Strawberry Cookies Summer Pastel Cookies Switchel Sugar and Spice Cakes Summer Solstice Ritual Potpourri

44 144 48 60 57 43 69

Tasty Tuna Snack The Best Scones Treacle Toffee

143 24 15

Vareneky Vegetable Lasagne

34 138

Welsh Honey Cakes White Chocolate-iced Blueberry Loaf WP's Yuletide Fruitcake

125 63 8

150