| Scones 1 cup flour 1/2 stick butter 1/4 tsp salt 1/4 tsp soda 1/2 cup buttermilk 1-1/2 to 2 tsp sugar Mix flour, sugar, salt, soda. Add butter and mix together. Add buttermilk to make dough. Flatten. Bake at 425 degrees for 15 minutes. Soda Bread 3 cups flour 1 tsp soda 1 tsp salt 1-1/2 cup buttermilk Mix dry ingredients together, making sure there are no lumps in the soda. Add the buttermilk and mix well. Knead lightly on floured board. Form into 2 round loaves. Place on baking sheet and mark X across each of them, dividing loaf into quarters. Bake at 350 degrees for 45 minutes. Honey Cake 6 eggs 2 cups sugar 1 cup honey 1/2 cup oil 1 cup weak, warm coffee 1 tsp vanilla 3-1/2 cups flour 1 tsp baking powder 1 tsp cinnamon 1 tsp baking soda 1 tsp cloves Blend the eggs and sugar together. Mix in the liquids and then the dry ingredients. Fill wax paper lined bread pans 3/4 full. Bake at 350 degrees for 50-60 minutes. Wassail (for 8) 3 red apples 3 oz brown sugar 2 pints brown ale, apple cider, or hard cider 1/2 pint dry sherry or dry white wine 1/4 tsp cinnamon 1/4 tsp ginger strips of lemon peel Core and heat apples with brown sugar and some of the ale or cider in an oven for 30 minutes. Put in large pan and add rest of spices and lemon peel. Simmer on stovetop for five minutes. Add most of the alcohol at the last minute so it heats up but doesn't evaporate. Burgundy and brandy can be substituted for the ale and sherry. White sugar and halved oranges may also be added to taste. Hot Cross Buns Lore: Hot cross buns were eaten at sunrise on Ostara. 7 or 8 cups of flour 1/2 cup sugar 1 tsp salt 2 pkgs of dry granular yeast 2 cups milk 1 stick sweet butter 3 eggs Combine yeast and sugar in 1/4 cup of warm water, and set aside until doubled in volume. Heat milk to a scald of 150 degrees F, then let cool to luke-warm. Add the yeast mixture to the lukewarm milk. In a large bowl, combine the yeast-sugar-milk mixture, butter, salt, eggs, and 3 cups of flour. Beat this with a wooden spoon or mixer until frothy, then blend in remaining flour, a little at a time. For an extra special cross bun, add 1 cup seedless raisins and/or 1 cup chopped candied orange peel. Turn the dough out onto a lightly floured board and knead until elastic and smooth, about 10 minutes. Shape the dough into a ball and place in a large greased bowl. Cover with a clean towel and keep in a warm place until they are doubled in size (about 1 hour). Punch down the dough and divide into 18-24 ball-shaped pieces. Place on a greased baking tray, lightly cover them, and place in a warm place again until doubled in size (about 1 hour more). Using the white handled knife, slash two lines on the rounded cakes to form a solar cross, saying words like: By North and South By East and West By the Goddess (insert name) These cakes are blessed! Bake these cross buns in a preheated oven at 350F for 30 minutes or until they sound hollow when tapped with a finger. One minute before removing them from the oven, brush white icing on them (a mixture of 1/2 cup confectioner's sugar and 1-1/2 tbsp of milk). Caramel Custard For the Caramel: 1 cup sugar 1/4 cup water For the Custard: 3 eggs 3 egg yolks 1/2 cup sugar 2 tsp vanilla 1-1/2 cups milk 1-1/2 cups half and half Heat oven to 375F. For the caramel, combine the sugar and water in a small saucepan. Swirl the pan until the sugar is dissolved, then cover the pan and ocok over medium high heat until thick and large bubbles form. Unocver the pan, and cook until a rich, brown color. Watch the caramel, since it burns very quickly once it begins to color. Four the syrup into the bottom of a mold, and rotate to cover the bottom and up a few inches of the sides evenly. Set aside. For the custard, whisk the eggs, yolks, and sugar in a mixing bowl. Heat the vanilla, milk, and half and half until hot to the touch, about 150F. Slowly add this to the egg mixture and then pour into the prepared mold. Place the mold in a baking pan, and place in the oven. Pour boiling water into the baking pan so it is halfway up the sides of the mold. Bake for 20-30 minutes or until a knife inserted in the center comes out clean. Cool at room temperature, then refrigerate and serve chilled. To serve, invert the mold over a platter with sides to catch the caramel sauce. Note: The custard can be made up to two days in advance. If made in advance, refrigerate covered with plastic wrap. Baked Apples 12-14 large apples 1 cup granulated sugar 1/4 cup flour 1/4 cup tapioca 3/4 cup warm water Peel, core, and quarter enough apples to fit in a 9x13 glass baking pan. Preheat oven to 375 degrees F. 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. Serve with a scoop of ice cream. Crescent Cakes 1 cup firmly ground almonds 1-1/4 cups flour 1/2 cup butter, softened 1 egg yolk Combine almonds, flour, sugar, and extract until thoroughly mixed. With hands, work in butter, and egg yolk until well-blended. Chill dough. Preheat oven to 325 degree F. Pinch off pieces of dough about the size of walnuts and shape into crescents. Place on greased sheets and bake for about 20 minutes. Hallomass (New Year) Cakes Makes about 3 doz, dough must be chilled several hours to overnight . 1/2 c veg. oil 4 sq unsweetened chocolate (4 oz), melted 2 c granulated sugar 4 eggs 2 tsp vanilla 2 c pastry flour (not hard ww) 2 tsp baking powder 1/2 tsp salt 1 c confectioner's sugar Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a Tb of dough into a ball (yes, it's messy). Drop balls into confectioners' sugar, & roll around until coated. Place about 2 in apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don't overbake---these burn easily. Samhain Oatcakes 3c flour (whole wheat or white or a combination) 3c rolled oats (rolled barley might also work) 3/4c sugar (brown or white) 1c butter 1c shortening 1/2t salt 1/4 c water 2 good sized sheets of waxed paper. Mush all ingredients together in a bowl. It's easier to use your hands. Divide into several mounds. Sandwich a mound between two pieces of waxed paper and roll out till about 3/8 to 1/4 inch thick. This is tedious work. I've tried baking the sheet whole but it doesn't bake evenly. Cut into squarish shapes, place on an unbuttered cookie sheet, and bale at 375 until the edges are golden (about 15-20 minutes). Banana Bread 4 cups bisquick 2/3 cup sugar 2 eggs 1 1/3 cup milk 2 cups smashed ripe banannas Mix dry ingriedients together add eggs and milk and stir until batter is smooth. Fold in banannas. Pour into greased and floured pan.Bake at 400 for 35 min. This makes about 2 loaves of bread or one cake pan. If you like it sweet, you can frost the top of the bread with vanilla frosting or cream cheese frosting. But it is good by itself also! Yule Coconut Candy 10 oz. of flaked coconut 1 can of sweetened condensed milk 1 cup of powered sugar 1 package of almond bark (chocolate) 1 cup of almond meat Mix coconut, milk, and powered sugar together in a bowl. Refrigerate overnight. Form into balls and place almond in the center of each ball. Re- refrigerate for an hour. Melt almond bark in a double broiler and roll balls in the chocolate, using two spoons to cover ball completely. Let set on wax paper. These can be refrigerated for firmness or left out in a candy dish for all to enjoy. Yule Ginger Bread A dark traditional ginger bread for the longest night of the year, and a celebration of the rebirth of the Sun. Preheat oven to 375 degrees 1 cup dark molasses 1/2 cup hot water 5 tbs butter 1/2 tsp salt 1 1/2 tsp grated fresh ginger a few pieces candied ginger, diced very fine 1 tsp baking soda 2 cups unbleached all-purpose flour Melt butter in hot water, mix in molasses. Add flour, salt, ginger and baking soda. Turn into greased pan, sprinkle with candied ginger. Bake at 375 degrees for 25-30 minutes. Pumpkin Cheesecake 1 can Pumpkin solid or 2c fresh pureed pumpkin 1 can sweetened condensed milk pumpkin pie spice to taste (ginger, nutmeg, allspice, clove) 3 pkgs of cream cheese (8oz.) 3 eggs 1 teaspoon vanilla 1 cup sugar 2 cups sour cream Pre-Heat oven to 375F. Beat cheese til fluffy and smooth. Beat in eggs one at a time. Fold in vanilla and sour cream with a rubber spatula. In a seperate bowl, blend pumpkin, milk, and spices with wire whip. Add cheese mixture to pumkin, blend together til creamy. Pour into graham cracker crust. Bake for 50mmin. in a springform cheesecake or bake 60 mins in a deep-dish pie pan. Goddess Oil 1/2 Cup Olive, Almond Or Sesame Oil 1/2 Teaspoon Dried Yarrow 1/2 Teaspoon Dried Sweet Basil 1 Teaspoon Powdered Myrrh 3 Drops Rose Oil 3 Drops Lavendar Oil Place all ingredients in a glass jar, seal with tight lid. Store in a cool dark place for 7 days. Strain it through cheesecloth and use it for all positive forms of magick. -From Wicca Craft by Gerina Dunwich Handfasting Cake Preheat oven to 350F 1 Cup of butter 1C sugar 1/2 Cup of honey 5 eggs 2 Cup of flour 2 TBSP. grated lemon rind 2 1/2 tsp. lemon juice 1 tsp. rosewater pinch of basil 6 fresh rose geranium leaves In a large bowl cream butter and sugar until fluffy and light. Add honey and mix well. Add the eggs, one at a time, beating well after each addition. Gradually add flour and blend thoroughly with a large wooden spoon. Stir in the lemon rind, lemon juice, rosewater, and a pinch of basil - the herb of love. Line the bottom of a greased nine-by-five-by-three-inch loaf pan with the rose greanium leaves and then pour the batter. Bake at 350 for 1 hour and 15 minutes. Remove from oven when done and let stand on a rack for 20 mins. before unmolding. Spread icing or sprinkle sugar on top of handfasting cake just before serving. -From Wicca Craft by Gerina Dunwich Lemon Drop Cookies 1/2 cup butter 1/2 cup sugar 1/2 tsp salt 1 to 2 TBSP. grated lemon rind 1C sour cream 1 to 2 tsp. lemon extract 1 tsp. baking soda 2 1/2 cup flour Cream butter and sugar. Add salt and lemon rind. Stir in eggs, sour cream, and extract until smooth. Add flour mixture. Bake @ 350 about 10 mins. Ice when cool. To make 1/2 cup icing, soften 1 stick of butter, 1/2 cup powdered sugar, and add lemon extract to taste. Makes 5 doz. Refrigerate. Mulled Cider with Spices 4-5 C apple cider 3-4 cloves 2 sticks cinnamon In large saucepan, heat cider, but do not boil. Serve in a large cauldron. Oven-Roasted Red Potatoes and Apples 6-8 russet potatoes 6-8 apples 2 table spoons of shortening Parboil potatoes. Rub skins in shortening and place in roasting pan alongside apples. Roast @ 350* for 30 minutes. Faerie Wine 1 1/2 cup milk per serving1 tsp honey 1/8 tsp vanilla extract cinnamon Warm milk (don't boil!). To each glass or mug, add honey and vanilla. Sprinkle tops with cinnamon. Midsummer Mead 1 gallon water 2 1/2 # honey 2 tsp cinnamon 12 oz fruit juice (strawberry or pineapple) 1 sprig saffron 2 tsp powdered ginger 5 whole cloves 1/2 cake yeast 2 capfuls rose water Bring water to slow boil with cinnamon, saffron, ginger, cloves and rosewater. Add honey until dissolved, then add fruit juice. Cover tightly and boil 15 minutes. Cool to lukewarm. Dissolve yeast in warm water and add. Cover with towel for 2 days before straining and bottling. Air periodically. (ready in six months) Rose Petal Wine 4-5 roses, organically grown 1 large carafe of wine Remove petals from stems. Rinse gently in colander, and place in bottom of empty glass carafe. (Please make sure roses have been grown without pesticides!) Pour choice wine over petals. Mabon Wine Moon Cider 4 Cups of apple cider 1/2 tsp whole cloves 4 Cups of grape juice 1 teaspoon of allspice 2 cinnamon sticks, 4" long additional cinnamon sticks, 6" long for cups In 4 quart pan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring to just boiling. Lower heat and simmer 5 minutes. Serve with ladle from cauldron. Makes 8 cups. Any Oil To make scented flower and herb oils, fill 1/2 way with an oil of your choice (olive, safflower oil, sunflower) a mason jar (quart) or special magic bottle that can be sealed. Add sea salt to the bottom to keep the fresh sprigs of flowers and herbs from turning rancid. Once the oil is opened, keep it refrigerated. Add any culinary herb or flower you like. Sprigs of rosemary, basil, or thyme work well. Or skewer whole garlic cloves with tiny skewers so the cloves won't break. Fill the remaining jar with oil and seal. (Do the same with/for vinegars. You can use a gourmet vinegar or buy plain white vinegar. Float the herbs in the vinegar and add galangal root for scent.) The longer the vinegar or oil sits, the more it becomes infused with the herb or flower. Vinegars work well in corked bottles. |
| Food that can be served on Sabbats and Esbats... |
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