Adapted by Akasha Ap Emrys
1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp. baking powder
Mix all the ingredients together until they are wet.
Do not over mix.
Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean.
Allow to cool before serving.
Adapted by Akasha Ap Emrys To share with all her friends and those who are of like mind.
2- 1/2 lb. lamb neck chops-with fat left on
1 tbs. lamb fat
4 medium onions
1 tbs. butter/margarine
4 medium carrots
2 1/2 cups water
4 medium potatoes
1 tbs. parsley, chopped
1 tsp. each salt & pepper
1 tbs. chives, chopped
Shred some of the excess fat from the lamb chops and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.
2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/
thin sliced ham
1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk
Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green
onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.
Adapted by Akasha Ap Emrys To share with all her friends and those who are of like mind.
1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**
**Equal parts of cinnamon, nutmeg, and allspice.
Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.
2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.
Adapted by Akasha Ap Emrys
13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar
This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients,
except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.
Creamed Cabbage
Adapted by Akasha Ap Emrys
1 lb. pre-cooked ham,
1" cubed or shredded
1 heaping tsp. flour
1 firm white cabbage
1/2 tsp. each salt & pepper
1 cup cream
grated nutmeg
Cut cabbage in half, then into four (small head) or six (large head) pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under cold tap water. Drain again. Slice across the grain in 1/4 inch
strips. Melt a little
butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper, and a
dash of grated nutmeg. Next add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Add the cubed or shredded
ham, and lower the heat. Cover the sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8 servings.
1 1/3 cups milk per serving
(if using North American Milk 2 cups is about right)
1 tsp. honey (All natural honey is best)
1/2 tsp. vanilla extract
cinnamon (freshly ground is best, but store bought will do)
Warm milk, be careful not to boil it.
In each mug add your honey and vanilla. Sprinkle with cinnamon.
This one is great not only for Imbolc but for a nice coming in off of the sea from fishing. This is a drink that will get you feeling better in no time. I got this from a friend in the Isle Of Mann, where fishing was and still is a good trade.
Lady Elaine
