The Pagan Heart Kitchen Witchery Recipes

December 2004 Issue

Kitchen Witchery Recipes     Hummingbird Cake 3 cups Flour 2 cups sugar 1/2 tsp salt 2 tsp. Baking soda 1 tsp ground cinnamon 3 eggs, well beaten 1 1/4 cup salad oil 1 1/2 tsp vanilla 1 8 oz can crushed, drained pineapple 1 cup chopped pecans 2 cups chopped banana Preheat oven to 350 degrees Sift flour, sugar, salt, soda, cinnamon, several times Put in mixing bowl and add eggs and oil. Stir until moistened. NO mixer. Stir in vanilla, pineapple, nuts and bananas. Spoon into 3 well greased and floured (can use cooking spray instead) 9" round cake pans. Bake 25 - 30 minutes or until cake tests done. Cool in pan for 10 minutes then onto cooling racks. Cool completely before frosting. Cream Cheese Frosting 2 x 8 oz pkgs cream cheese, softened 1 cup butter, room temp 16 oz boxes powdered sugar 2 tsp vanilla extract 1 cup chopped pecans Mix together the cream cheese, 1 cup butter, powdered sugar, vanilla extract, and pecans. Spread over the cake. Linzertorte 2 sticks margarine 2 1/2 cups shredded filberts/almonds 2 cups flour 1 1 /2 cuups sugar 1 egg 1 tbsp cinnamon 1/4 tsp ground cloves 2 tbsp. cocoa 2 tbsp. Kirshwasser or rum Topping: Marmelade and 1 egg yolk Mix all dry ingredients, add egg and kirshwasser. Knead dough until it stays together. Refrigerate 30 minutes. Grease2 round 10" baking dishes. Divide dough into 4 parts. Make two bottoms by spreading dough in the bottom of the pans with your hands. Spread marmalade on top {preferably Plum or Strawberry). Roll remaining dough flat, and cut into strips or leaves. Brush with eggyolk and bake 400 degrees 20 - 30 minutes. Cool for 10-15 minutes before removing from pan. Makes two tarts. Solstice Sun Cookies 1 1/4 C. butter 2 C. sugar 2 3/4 C. flour 1 tsp. baking powder 1/2 tsp. salt 2 eggs 2 tsp. hazelnut extract 2 tbsp. finely chopped lemon peel Cream butter and sugar together in a small bowl. Add eggs, vanilla and lemon peel, mix until fully encorporated. In another bowl combine all dry ingredients. Add wet mixture to dry mixture. Chill dough in fridge for about 15 minutes or so before baking. Drop rounded tbsp. of dough onto cookie sheet. Bake at 325F - 350F 7-10 minutes or unil cookies are lightly golden around edges. To decorate ice half the cookie with yellow icing and the other half with black icing. Wassail The traditional, classic Yuletide hot mulled cider drink. 4 litres apple cider or juice (fresh milled organic is excellent!) 1 orange, chopped 1 lime, chopped 1 lemon, chopped 4 cinnamon sticks or 1 t. ground cinnamon 1 inch-square piece of fresh ginger or 1/4 t. ground ginger 1 t. cloves, allspice and/or star anise Heat all and simmer in an enamel pot (aluminum can impart a metallic flavor) on low for an hour, then serve to cold, caroling folks. Brandy or rum for adults, optional! Yule Ginger Bread 1 cup dark molasses 1 cup hot water 5 tbs butter 1/2 tsp salt 1 tsp grated fresh ginger 3 pieces candied ginger, finely diced 1 tsp baking soda 2 cups unbleached all-purpose flour Preheat oven to 375 degrees Melt butter in hot water, mix in molasses. Add flour, salt, ginger and baking soda. Turn into greased pan, sprinkle with candied ginger. Bake at 375 degrees for 25-30 minutes. A dark traditional ginger bread for the longest night of the year, and a celebration of the rebirth of the Sun. Drizzle with warm vanilla icing if desired.

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