Recipes

The folowing recipes can be used as offerings, reprersent certain times of the wheel or just as nice recipes for general usage. Enjoy!



Easter Egg Cookies
You Will Need:
1 1/2 cups powered sugar
1 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Frosting (See recipies following instructions)

Mix powered sugar, margine, egg vanilla, and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate for at least 3hrs.
Heat oven to 375 degrees F (190 degrees C).
Divide dough into halves. Roll each half 1/8inch thick. Cut with a cutter (to make egg shape cutters slightly bend/shape a round cutter)
Bake for 15-20mins or intil golden-brown. *Optional* Decorate with either of the following icings/frostings. (See Below)

Easy Creamy Icing
Mix 1 cup powered sugar, 1/2 teaspoon vanill and 1/4 teaspoon salt. Beat in 1 to 2 tablespoons half and half until smooth and spreading consistency. Add food colouring if desired. Or try the next recipe!

Easy Cream Cheese Frosting
Need: 1 cup cream cheese, 1/2 teaspoon vanilla, 1/4 teaspoon salt, and 3/4 cup powered sugar. Blend powered sugar and cream cheese well until lumps are gone. Add vanilla and salt, blend again for about minute. Colour with food dye if desired.


Apple Beer
Pour four gallons of boiling water over four pounds of grated apples in a pan and stir each day for two weeks. Then strain and add two pounds of sugar, two ounces of root ginger and a level traspoon each of cinnamon stick and whole cloves. Pour into a cask and bung tightly at once. In six weeks it will be ready to bottle.


Danelion Wine
The flowers must be freshly picked and the petals stripped from them. Put a gallon of these petals into a tub and pour a gallon of freshly boiled water over them. Leave covered, for ten to twevle days, stirring occasionally. Then strain the liquid into a preserving pan and add three to four pounds of sugar, acording to taste. Also add the thinly pared rind of one orange and one lemon, plus the rest of these two fruits chopped into pieces but without any trace of the white pith or the pits. Boil gently together for about 20mins then remove from heat. After it has cooled to luke-warm, put in a tablespoon of brewer's yeast and a quater of an ounce of compressed yeast on a piece of toast. Cover again and leave for a couple of days. Then put into a cask, bung it down and bottle after two months or more.


Scoth Oatcakes
Need: 1/4 cup of margarine or butter,
1 cup oat flour,
1/4 cup bran,
1 egg,
1 cup milk,
1/4 teaspoon salt,
1/2 teaspoon baking powder,
1/2 teaspoon cream of tartar.
(A sweeter version can be be made by also adding 1/4 teaspoon vanilla, 1/2 teaspoon cinnamon, 6 teaspoons sugar).

Cut the butter into the oat flour and bran. Add the remaining ingredients and mix throughly. Preheat oven to 200c (225F). Drop the batter, by well rounded tablespoons, onto a greased cookie sheet (or, for neater cakes, drop into greased muffin pans). Bake for 12-15 minutes or until lightly browned. Serve with butter.


From "The Complete Book of Witchcraft" by Raymond Buckland 1986



Egg-Lemon Soup (Avgolemono Soup)
12 Cups chicken broth
1 Cup long grain rice
Salt to taste
4 Medium eggs, at room temperature
2 Tablespoons cold water
1 1/2 Lemons, juiced

Make your favourite chicken soup. Strain broth. Bring to boiling point, stir in rice. Cover and simmer over moderate heat until tender. Salt to taste. Cool soup slightly and blend with the sauce ingredients listed above. Sperate the eggs. Beat egg whites until stiff. Blend in egg yolks, which have been slightly beaten. Then add water and lemon juice, beating till thick.With ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour this into the soup and stir well. Serve at once.



Queen's Biscuits (Biscotti Di Regina)
4 Cup flour, sifted
1 Cup sugar
1 Tablespoon baking powder
1/4 Teaspoon salt
1 Cup shortening
2 Eggs, slightly beaten
1/2 Cup milk
1/4 Pound sesame seeds

Lightly grease two cookie sheets. Sift together in a bowl the flour, sugar, baking powder and salt. Cut in with pastry blender or two knives until pieces are the size of small peas. Add shortening and stir in eggs and milk. Make soft dough. Mix thoroughly together. Break dough into small pieces and roll each piece between palms of hands to form about 1 1/2" in length. Flatten rolls, and roll in sesame seeds. Place on cookie sheets about 3" apart. Bake at 190c (375F) for 12-15 minutes or until they are lightly browned. Makes 6 dozen cookies.



Paskha (Russian Easter Cake)
3 lbs Cottage cheese
1/2 lb Unsalted butter, softened
2 1/1 Ounces chopped candied
1/2 Teaspoon vanilla extract
3/8 Pint heavy cream
4 Egg yolks
7 Ounces caster sugar
2 1/4 Ounce blanched almonds, finely chopped
2 Ounces whole almonds, toasted
2 OUnces candied friuts and fruits

Drain the cottage cheese in a colander with a plate on top for 2-3 hours Meanwhile, place the candied fruits and rinds ina small bolw with the vanilla extract. Mix together well and allow resting for 1hour. Put the cottage cheese in a blender to whip, place in a large bowl. Beat softened butter into cheese. Heat cream in saucepan until small bubbles form around the edge of the pan (do NOT boil). Set aside, beat eggs and sugar together in another bowl with a whisk until they are thick and lemon coloured. Slowly add the hot cream to the egg mixture, whisking constantly, then place mixture back in the pan. Cook over very low heat, until mixture becomes the consitency of custard (do NOT allow the mixture to boil). Remove from heat. Stir in candied fruits and set the pan in a large bowl of ice covered with water. Stir the custard constantly with a metal spoon until completely cooled, and then mix gently into the cheese mixture. Stir in the chopped almonds.
Russians have a special mould for this cake, but you can use a bowl or a 3pint clay flower pot. Line the mould with a double thickness of cheesecloth, leaving 2 inches hanging on the outside. Pour the batter into the mould and fold the edges of the cheescloth lightly over the top. Set a weight on top of the cheesecloth, chill in refrigerator for at least 8hours. Unwrap the cheesecloth from the top and invert mould onto a plate. The Pashka will slide out easily. Gently peel off the remaining cheesecloth and decorate with candied fruits and whole alomonds.



Egg Nog
1 Tablespoon sugar
Shaved ice (1/2 glass)
1 Medium egg
Whiskey (or rum)
1/2 Cup of milk
Nutmeg

Measure on wineglass of whiskey or rum, add the other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve.



Lemonade
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons Sugar syrup
1 Cup of water

Put the lemon juice, sugar syrup and water ina glass and stir. Add ice to chill. Garnish with lemon slices. If you want fizzy lemonade instead of putting flat water in use carbonated water.
Note: To make sugar syrup, bring equal parts of sugar and water to the boil, stir until the sugar disolves, and remove from the heat. Cool before using. Store unused syrup in a covered container in the refrigerator.



Honey Fried Bread
1 Cup of all-purpose flour
1/2 Cup whole-wheat flour
1/4 Teaspoon salt
1/2 Teaspoon baking powder
1 Tablespoon sugar
1/2 Cup honey
2 Cups vegetable oil, for frying

MIx the floues, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let it rest for 10 minutes.
Roll out 1/2 inch thick. Cut into squares, stripes, or circles. Deep fry in very hot oil until golden brown. Drain on paper towels. Drizzle honey in a very thin stream over bread and serve imediately. Sprinkle with a little cinnamon if desired.
Note: This is a variation of the south western U. S. fried bread recipe.



Honey and Orange Tea loaf (Scottish)
6 Ounces of self-raising flour
6 OUnces honey
1 Ounce margarine
1 Large egg
1 Teaspoon baking powder
6 Teaspoons milk
1 Large orange, grated rind of

Preheat oven to 350 degreesF (175 degreesC). Grease and line a 2lb loaf tin. Cream the margarine and honey togeher in a bowl, mixing thoroughly. Add the egg and beat vigorously. Seive the flour, salt and baking powder and add alternately with the milk , to the creamed mixture. Sprinkle in the orange rind and mix well. Spoon the mixture into the tin. Bake for 45mins. Remove from the oven, glaze with honey and return to the oven for a further 10mins. Remove from the tin and cool on a wire rack. Serve sliced and buttered.



Rosemary Potatoes
1 1/2 Pounds small new potatoes
2 Tablespoons olive oil
1/2 Teaspoon salt
2 Cloves garlic, minced
1 1/2 Tablespoon fresh rosemary, chopped

Cover new potatoes with water and bring to simmer. Cook 5 minutes. Drain and toss potatoes in pan over heat until the outside of potatoes are dry. Add olive oil, salt, garlic, and fresh rosemary. PLace potatoes on a baking tray, in one layer, and bake in a 350F (175C) oven until crispy and browned, about 15-20minutes. Serve with roasted or grilled meats or poultry.



Apple Butter (lotwaerick)
4 Quarts apple
2 Quarts water
1 1/2 Quarts cider
1 1/2 Pounds sugar
1 Teaspoon cinnamon
1 Teaspoon allspice
1 Teaspoon cloves

Wash and slice the apple into small bits. Cover with water and boil until. Press through a seive to remove skins and seeds. Bring cider to boil and then add apple pulp and sugar and cook until thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilised jars and seal.



Blackberry wine
3 Pounds blackberries
3 Pounds sugar
1 Gallon boiling water

Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months.