( make day before, makes approx 40 cookies)
The triangle represents the unity of body, mind, & spirirt with universal symmerty , purpose & goals. the eggs & cream impart the Goddess energy, while the nuts provide balance with the God aspect.
1/2 cup butter, softened
2 cups flour
1 cup sugar
1 tsp salt
6 tbls whipping cream
1/2 cup finely chopped nuts
3 eggs
1/2 cup brown ( or white) sugar
Cream the butter and sugar in medium bowl. Mix in the cream and 2 of the eggs on med speed for 1 minute.
Stir in the flour & salt.
Cover & chill for 24 hrs.
Preheat oven 375 f.
Roll misture to 1/2" cut into trianglur pieces.
Place on a greased cookie sheet.
Beat remaining egg and brush over triangles,
sprinkle with nuts & sugar.
Bake 8-10 minutes or until edges are light brown.
Magical Attributes:
Universal law, metaphysical studies, awarness of power.
Celebrations:
Before Initiation, Birthday of the moon ( new moon Esbat),Sunning of Buddha, day of dryads, Sukkoth.
(A kitchen Witch's Cook book - P Telesco)
1/2 cup butter
1 cup ground almonds
1 tsp vanilla
1 cup brown sugar packed
1 cup carob poweder
1 cup flower
1 tsp baking powder
juice of an orange
2 tsp grated orange peel
Cream together butter and sugar. Add vanilla. Grind almonds in a blender and mix into butter/sugar mixture. Mix in the orange juice and peel. Combine flour, baking powder and carob powder ... and add slowly to the creamed mixture, stirring until well blended. Roll out on a lightly floured surface to 3/4 inch thickness and cut with triangle shaped cookie cutter. Bake at 350 degrees for 11 minutes.
2 cups minature marshmallows,
1 box pistachio pudding mix,
1-2 cups blueberries,
1 can undrained pineapple chunks,
1 container whipped topping
Mix marshmallows, pudding, and pineapple in a bowl. Mix in 1/2 of the whipped topping. Spoon into cups. Spoon on a layer of whipped topping into each cup, top with blueberries.
1 tbsp butter
1 tbsp sugar
1 tbsp salt
2 cups boiling water
1 tbsp dry yeast
2/3 cup luke warm water
6-7 cups flour
Boil the water and pout into a large mixing bowl. Add the salt, sugar and butter and stir until the butter is melted. Sprinkle the yeast into the lukewarm water in a little bowl and allow it to dissolve. When the butter/salt/sugar mixture is lukewarm, add to the yeast.
Add the flour one cup at a time and stir well. When the dough gets too thick to stir, turn it out onto a floured surface and kneed it, adding more of the flour if necessary until the dough is smooth. Form it into a ball. Place in a greased bowl and put it in a warm place, cover with a towel and allow to rise until double. Punch it down and let it rise again for about one hour.
Butter a large baking sheet. Remove a large piece of dough to use for later decoration of the loaf. Form the remaining dough into a nice round ball and place into the baking pan. Using the remaining dough make little balls for eyes and nose, a longer thin strip for the mouth and several long, thin rolled stripes to be sun rays. Decorate the round loaf with these pieces. You may need a little water to help stick them on. Cover with a towel and allow to rise until double. Brush the dough with water. Then bake in a preheated 400 degree oven for about one hour. Remove and cool for a few minutes before carefully transferring loaf to a serving platter.
The sunrays can be baked separately and placed around the loaf as it sits on the platter. It's easier to keep the loaf intact this way.
1 cup butter
3 ounces cream cheese -- softened
1 cup granulated sugar
1 whole egg yolk
1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups flour
Cream shortening & sugar. Add cream cheese and mix well.
Add egg yolk salt and flour and mix well.
Place spoonful on cookie sheet and flatten w/ fork or glass bottom.
Bake @ 375 degrees for 15 minutes.
These cookies should be light in color.
Candleberry Cottage
Ingredients:
2 cups cold milk
1 small package instant chocolate pudding
1 small tub frozen whipped topping, thawed
1 package chocolate sandwich cookies (Oreos)
10 gummy worms
10 seven ounce plastic or paper cups
Crush the cookies and set aside. Combine the pudding mix and the milk until blended-about 2 minutes. Fold in the whipped topping. Fill the plastic cups with layer of the pudding mix, then a layer of cookie crumbs, ending with the crumbs. Refrigerate for at least an hour. Before serving top each cup with a gummy worm. When serving, explain to the kids that worms are our garden friends and we should always put them back in the soil if we find them. They make the soil better for the flowers and plants!
oldfashionedliving.com
1 ripe orange for each person,
1 thick, short peppermint stick for each person
.Have a grown-up use a knife to cut a hole in the top side of the orange. Push the peppermint stick into the orange like a straw. Suck on the peppermint stick, and soon, juice from the orange will come through the stick.
1 Large 6- ounce(170 gm)box of Orange flavored Jell-O, 1 cup Hot water
1 cup Cold water,
1cup Buttermilk ,
1 cup Freshly squeezed orange juice
1/4 cup Chopped walnuts(for garnish),
1 8-ounce can of Mandarin oranges (for garnish)
Mix the Jell-O and hot water in a bowl. Add the cup of cold water, orange juice,
and buttermilk. Pour into an 8x5 inch pan. Place in the refridgerator. When the creamier Jell-O begins to congeal, sprinkle the chopped walnuts and place the mandarin oranges on top.
(recipe excerpt from The Wicca Cookbook by Jamie Wood & Tara Seefeldt)
You will need:
½ cup butter (one stick)softened,
1 cup sugar,
2 eggs,
1 t. vanilla extract
2 cup flour,
pinch of salt,
2 t. baking powder,
1 cup milk,
1 cup chocolate chips
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla. Mix together the flour, salt, and baking powder. Add the dry ingredients to the wet mixture and stir in. Follow with ½ cup milk, then stir in the chocolate chips. Grease and flour cupcake tins(or use paper liners). Bake for 25 min. in a preheated 375? oven.
Materials:
1 bag each of semisweet chocolate and white chocolate morsels (chips),
broad leafed herbs such as mint, basil, celery, etc.
Select your sprigs of leaves in the produce section of your grocery store or from your garden.
Wash leaves thoroughly and pat dry.
Melt chocolate with 2 tsp. of butter, stirring until smooth.
Pour chocolate into small bowls and give each child a clean small paintbrush.
Paint the underside of the leaves with the chocolate and place on a wax paper covered cookie sheet.
Refrigerate until firm.
Slowly pull real leaves away from chocolate leaves. (Explain to children how art is a reflection of the true beauty of Nature.)
Family Craft
(http:/www.angelfire.com/mb2/moonbear421/)
