Food!

HOT CROSS BUNS
3 c. flour
3/4 c. sugar
1 c. evaporated milk
1/4 c. melted butter
1/4 t. salt
1 package (1 oz.) dry yeast
1 lrg. egg, well-beaten
1 t. cinnamon
1/8 t. allspice
3/4 c. raisins (optional)
2 c. confectioners sugar
1 T. milk
2 c. orange juice

Combine all ingrediants except yeast and eggs--mix well. Dissolve yeast in 1/4 cup hot water. Add yeast and eggs to rest--mix well. Cover With cloth and allow dough to rise in warm spot until doubled. (1 hr) Preheat oven 400 degrees shage dough into balls 3 inch. across and place on greased cookie sheet. 5 min. later, remove balls and cut into dough about 3/4 of an inch down, slicing equilateral crosses into the tops. Return to over. Allow bake for another 5-20 minutes. remove buns from oven and drizzle with frosting (orange juice, milk, and confectioners suger mixed well.)
These are good, but you'll have to work with the recipie a bit. There's not nearly enough flour for instance ( i got this off of some other website who obviously hadn't tried to bake these either).

CRESCENT CAKES
1 cup finely ground almonds
1 and 1/4 cups flour
1/2 cup confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk
Combine almonds, flour, sugar and extract until thoroughly mixed. With the hands, work in butter and egg yolk until well blended. Chill dough. Preheat oven to 325 degrees 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. Serve during simple Feast, especially at Esbats

SOFT MEAD
1 quart water, preferably spring
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg
Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" witha wodden spoon. When no more rises add the following:
pinch salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead, or wine.

Traditional PUMPKIN BREAD:
* 3 beaten eggs
* 3/4 cup water
* 2 cups pumpkin
* 3 & 3/4 cup sifted flour
* 1 tsp. salt
* 2 tsp. baking soda
* 2 & 1/2 cup sugar
* 1 tsp each: cinnamon, allspice, nutmeg & powdered cloves
* 1 cup chopped walnuts
Mix 1 cup of corn oil, 3 beaten eggs; 3/4 cup of water & 2 cups pumpkin (either fresh or canned) until smooth. Add to this liquid 3 3/4 cups sifted flour; 1 teaspoon salt, 2 teaspoons baking soda; 2 1/2 cups sugar and 1 teaspoon each of cinnamon, allspice, nutmeg and powdered cloves. Fold in 1 cup of chopped walnuts. Bake at 350 degrees in 2 greased and floured loaf pans for 45 minutes to an hour depending on your oven. This keeps very well, but is most delicious fresh out of the oven!

BELTANE MARIGOLD CUSTARD
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp.nutmet
1/2 tsp. rose water
whipped cream
Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or crush with a spoon. Mix the salt, sugar and spice together. Scald milk witht the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fesh marigold petals.

Tea

Violet Tea
For:
Headaches, migraines, insomnia. (it does the same as white willow, suprising enough. Like aspirin)
Infusion: 15g or 1/2 oz. of violet flowers into 1 1/2 pt. cold water. Soak for 3 minutes, bring to boil and leave to infuse for 10 minutes.
Not too hard...of course, these are only medicinal uses. At the bottom of this page I will list some of the herbs and their uses; that way, you can use them for their magickal uses if you want...

Juniper Berry Tea:
15 crushed berries in 1/4 pt. of water, bring to boil and infuse for 10-15 minutes--strain.
A tea can be made of pretty much anything (granted it's edible!), just use your head and experiement a little with your methods.

Sabbat meals

Samhain:
Meat: Pork
vegetables: squash, turnip, pumpkin
bread: rye
dessert: pomegranate
drink: cider

Yule:
Meat: horned game
Veg: potatoes, carrots
Bread:fruit and nut:
dessert:dried fuits and nuts
Drinks: Mulled wine

Imbolc:
Meat: Lamb
veg: mushrooms and rice
bread: nut
dessert: figs and raisons
drinks: port wine

Eostre:
Meat:fowl, eggs
veg: asparagus, hard olives
bread: hot cross buns, spiced
dessert: grapes
drinks: fruit wine

Beltane:
Meat:rabbit
veg:fiddle-heads
bread:egg breads
dessert:berries
drinks:woodruff wines

Lughnasad:
Meat:veal
veg:beans, peas, tomatoes
bread:Barley
dessert:peaches
drinks:beer

Lamas:
Meat:beef
veg:spinach, broccoli
bread:whole wheat
dessert:cherries
drinks:mead

Harvest-tide (Mabon):
Meat:goat
veg:corn, root
bread:corn bread
dessert:--
drinks:ale

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