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.
The cresent cakes are sometimes used to pass around a circle during a Sabbat or Esabat for an offering while passing to another say "Brother/Sister may you never hunger"


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 for45-50 minutes. Serve with a scoop of ice cream.


Pecan Pie

2 deep-dish unbaked pie shells
6 beaten eggs
1/2 cup butter
2 cups brown sugar
1 3/4 cups corn syrup
2 1/4 teaspoons vanilla
2 1/2 cups chopped pecans

Preheat oven to 350 degrees F. Slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into two pie shells. You can fill the shells higher than most pies because the dough will not rise as high. Cover the pies with pecans. Bake for an hour.


Pumpkin Pie

6 oz (175 g) shorcrust pastry
1 lb. (405 g) prepared pumpkin, cooked
2 eggs, seperated
5 tablespoons castor sugar
1 1/4 pint (150 ml) milk
2 Pinch of salt
2 1/4 teaspoon ground ginger
2 1/4 teaspoon ground nutmeg

Preheat the oven to 400 degree F, or 200 degrees C. Roll out the dough, and use to line a 7 inch (18 cm) flat tin. Sieve the cooked pumpkin to make 1/2 pint (300 ml) puree. Mix the puree with the egg yolks and three tablespoons of sugar, then beat in the milk, salt, and spices. Turn into the pastry case. Bake in the preheated oven for 40 minutes, until the filling is set and golden brown. Whisk the egg white stiff. Fold in the remaining sugar and spread the meringue over the top of the filling. Return to the oven, and leave to brown the meringue slightly. Pour the mixture into two pie shells. You can fill the shells higher than most pies because the dough will not rise as high. Cover the pies with pecans. Bake for an hour.


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