APPLE-CINNAMON RICE PUDDING
(Borrowed from my roomate's mom Janet)

1/2 cup long-grain rice
1/4 cup apple juice
2 tablespoons sugar
1/4 cup canned evaporated milk
1/2 cup milk
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup unsweeted applesauce
1/4 cup raisins

Spray 2 individual baking cups with non-stick cooking spray. Place all ingredients into a bowl and stir. Fill cups, cover and bake in a 350-degree oven for 1 hour. Serve warm or cold.
(It's supposed to be a great Valentine's Day food but I serve it during Christmas and Thankgiving and everyone loves it, except for the sugar it's healthy and delicious!)

KYPHI INCENSE
( From "Magick of the Gods and Goddesses" by D.J Conway)

Red Sandalwood 1 part
Frankincense 1/2 part
Myrrh 1/4 part
Galangal 1 part
Juniper Berries 1/4 part
Dragon's Blood 1/4 part
Calamus Root 1 part
Bay Laurel 1 part
Orris Root 1/4 part
Henna Powder 1/4 part
Cinnamon 1/4 part
Balm of Gilead 1/4 part
Styrax Bark 1/4 part  

Add oils of Amber, Honey, Acacia, Orris, Styrax, Lotus and Musk to personal preference.
(This recipe is D.J Conways personal formula for Kyphi, although there are several variations, this one is my favorite)

OLD-FASHIONED WITCH SOAP
(From "Candlelight Spells" by Gerina Dunwich)

4 lbs lard
13 ounces lye (1 can)
5 cups cold water
1 tablespoon lavender oil
1 tablespoon patchouli oil
1 cup fresh strawberry juice
1/4 cup dried soap bark herb (optional)
In a large enamel or iron kettle, melt the lard over low heat. (DON'T use aluminum pots or utensils when working with lye) In a separate iron or enamel pot, stir together the lye and the water. Heat until small bubbles appear, do not boil. Remove from heat and slowly pour the lye solution into the lard. With a wooden spoon, stir in the lavender and patchouli oils, the strawberry juice and the soap bark herb. Simmer for 30 minutes, stirring frequently. Pour into 2 inch deep greased enamel or glass pans and allow to cool overnight. Cut into squares and leave in pans for at least 3 days before removing. Place soap bars on waxed paper and allow to "age" in a draft free area for 4 to 6 weeks before using.(This is a relatively simple soap recipe and one I use frequently. Feel free to improvise, if you don't like lavender or patchouli, by all means substitute a favorite of yours. I generally use mango and peach or sometimes lemon and orange for a citrus scent)

HERBAL SLEEP POTION
(From "Candlelight Spells" by Gerina Dunwich)

Chamomile
Fennel Seed
Rosebuds
Mugwort
Peppermint
Jasmine

Put the herb mixture in a clear glass jar with pure mountain spring water. Cap the jar tightly and allow it to sit in the sun for a day until the water is colored by the herbs. Strain brew through cheesecloth and drink before bed. It helps you to relax and is a good tea for chasing away nightmares.
(There is a chant that goes with the creation of this potion, a simple blessing in the name of your patron God or Goddess but I dispensed with it entirely, I simply ask for Isis blessing and that's enough for me. Another note, you don't nessesarily need mountain spring water for this, any spring water will do, as long as it's not just the filtered kind.)

5-MINUTE BROCCOLI SLAW
(Featured in "Mother Earth News", contributed by Anne Vassal)

2 cups coarsely grated broccoli stems (about 6)
1 cup grated carrot (1 large carrot)
1 cup diced broccoli tops
2 green onions, chopped
Dressing:
1/2 cup low-fat garlic or ranch dressing
1 tablespoon lemon juice
1/4 cup non-fat plain yogurt

In a large mixing bowl toss together the vegetables. (For best results use a large hand grater or grating attachment on a food processor.) In a smaller bowl, whisk the dressing until smooth. Toss into the slaw, then salt and pepper to taste. Serve right away or refrigerate for up to an hour.
(If your like me and you hate slaw and you never know what to do with those huge broccoli stems other then throw them away, this recipe is perfect for you. The stems contain as many nutrients as the tops and broccoli is a known cancer fighter as well as providing a good dose of Beta-Carotene and Vitamin C.)

NETTLE ALE
(Borrrowed from "Candlelight Spells" by Gerina Dunwich)

2 gallons young nettle
2 1/2 gallons water  
3/4 ounce bruised ginger root  
4 ounces sarsaparilla
4 lbs malt
2 ounces hops
1 1/2 lbs sugar
1 ounce yeast

Wash the nettles and place them in a large pot. Add 2 1/2 gallons of well water or spring water, the ginger root, sarsaparilla, malt and hops. Boil for 15-20 minutes. Remove from heat and strain over 1 1/2 lbs of sugar. Stir well until the sugar dissolves and then add the yeast. Bottle the ale when it begins to ferment. Seal the bottles with corks and tie down with string.
(This is definately a favorite drink of mine, I usually serve it with my barbeques, it goes great with meat dishes and corn. If you have trouble getting some of the ingredients just ask your local liquor store to point you in the right direction or purchase a home brewing kit.)

PASSION POTPURRI
(From "Candlelight Spells" by Gerina Dunwich)

2 ounces violet
2 ounces orris root
1 ounce lovage
1/2 ounce rose leaf
1/2 ounce rose petal
1 ounce rosemary
1 ounce tonka bean
1/2 ounce lemon leaf

Take the dry herbs and break them into pieces if already in pieces simply place in a bowl and mix.
(This mixture is one I tend to put out during Valentines, for gifts I place the mixture in a satchel and tell my friends to keep it in the clothing drawers for a nice scent. This mixture also makes a great addition to the bath, just sprinkle some over the water and relax!)

HONEY BREAD (Borrowed from my friends Grandmother Lena)

1 1/2 cup buttermilk
1 cup honey
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cup whole wheat flour   
1 cup white flour
1/2 cup raisins

Mix together the buttermilk, honey, molasses, baking soda and salt. In a seperate bowl, combine the whole wheat and white flour and then add to the buttermilk mixture. Stir in the raisins and pour batter into a greased 9x5 inch loaf pan. Bake bread for 1 hour at 350 degrees. When done turn the loaf pan upside down and drop loaf on a wire rack to cool.
(Another great addition to any barbeque and great for Thanksgiving dinner, I add a pinch of cinnamon for some spice.)

DAENNA'S TEA
(From an old Romani aquaintence)

2 tangerines
3 lemons
13 cloves
1 tablespoon ground allspice
2 tablespoons cinnamon
3 tablespoons black tea
2 quarts boiling water
1 1/4 cup sugar

Squeeze the juice from the tangerines and lemons and set the juice aside. Take the rinds and put them in a separate container. Add the cloves, allspice, cinnamon and tea. Pour boiling water over the tea mixture and let it stand for 10 minutes. Strain the mixture and return the liquid to it's container. Stir in the tangerine juice, lemon juice and sugar. The tea can be served hot or cold.
( Gerina Dunwich suggests uses this kind of tea for her Candlemas celebrations, and hey, why change a good thing, it's perfect time of year.)

ABSINTHE

2 teaspoons wormwood
2 teaspoons dried apple or apple mint leaves
2 teaspoons dried pumpkin blossoms

Infuse the herbs in 2 pints of port wine or other strong red wine, for 1 week. Then strain it through muslin or cheesecloth and bottle it.
(This is some pretty potent stuff, in fact it's illegal in the US but they still sell it in Europe. This recipe is closest to the original, the active ingredient being Wormwood. I usually make it for Halloween, it's ideal for encouraging an excitable state that brings on visions. If you are considering brewing a batch please STICK DIRECTLY to the recipe and DO NOT drink it in excess. Wormwood is poisonous at excessive levels and can make you ill. If you have heart problems or ulcers I wouldn't suggest drinking any, it speeds up the heart rate and can cause stomach irritation.)

TOKEN DISCLAIMER - This recipe was taken from "The Twelve Lessons of Merlyn by Douglas Monroe", if you die because you drank too much, made it wrong, or it just doesn't agree with you, don't blame me...Thanks.