Thyme's Teas

Thyme's Teas
...and other Recipies!

Welcome to my online recipie book! Here you will find some of the lovely culinary concoctions I have come across in my time! (I don't know the source of most of them, so if you can attribute any of the recipies to someone, let me know!) I am a great lover of teas :o) and other yummy things. Hurrah for Kitchen Witchery!

Before we begin, a nice little herbal invocation (not sure where I ran across it)that may increase the potency of your preparation:

Earth-born stone
of brilliant hue
Such energy makes
dreams come true.
Blend and grow
with human desire
amidst candles that
throb with radiant fire.
Herbs of life
planted with passion
mesh with these
and begin to fashion
realities just and
understood.
My magick
for the highest good.
And if my Goddess
does agree,
then manifest!
So mote it be!

And now on to the teas!

Healing Tea

Herbal Grey Tea

Other Recipies:

Magickal Pumpkin Bread

Witchy Potato Soup

A Vegetable Medley for Candlemas

Vegetable Rosti for Midsummer Supper

Summer Pudding

Cauldron Cookies

Fruit Salad with a Love Spell

Midsummer Ritual Mead

Mead

All Purpose Holiday Cookies

Gingerbread Men and Women

Yule Log Cake

Healing Tea
1 tablespoon of green tea, 1 tsp peppermint, 1 tsp lemon verbena.
Pour about 1 cup of boiling water over herbs and allow to steep for 2-5 minutes, depending on how strong you like tea. Strain and sweeten with honey. This tea is very good for relaxation and improving flu/cold symptoms.
Recipe by Kerri Sharp.

The following four are very good ones that come directly from SpiritOnline (check them out on the links page!)

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Headache Tea Recipe

Ingredients:
Lavendar
Chamomile
Rosemary
Mint

Put a pinch each of lavendar, chamomile, rosemary, and mint in a coffee filter, and then place it in your coffee maker. Otherwise, place the mixture in a teaball and leave it in a mug with enough water for one serving. Brew. Within about 15 minutes to a half hour of drinking this mix, you should be feeling quite tired and less sore. Be sure to have a comfortable place to sleep, and your headache will disappear.

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Sleep Tea Recipe

4 clusters (or 2 Tbsp.) of hops
1 tsp. of lavender, rosemary, thyme, mugwort and sage
1 Tbsp. chamomile and wintergreen
1 pinch of valerian root (be careful to avoid getting a whiff of it!)
Take a teaspoon of the mixture and pour 1 cup of hot water. Wait for three minutes and then strain. Drink it after it cools a little. This mixture should make about 8 or 9 cups. Store the unused portion in a tight sealed container for later use.

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Calming Tea

Ingredients:
1 part sage
1 part thyme
1 part marjoram
1 part camomile
Blend ingredients and place inside a tea ball, place in a mug of hot water and allow to steep for 5 minutes. Or, for larger quantities you can place the herbs inside a pot of water (make sure you don't overdo the amount of herbs you use in proportion to the amount of water...) and heat for 10 minutes. Remove from heat and strain to get rid of the herb pieces. Drink up and enjoy the soothing effects!

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Shakespeare Tea Recipe

Ingredients:
2 cups mint (peppermint or spearmint or 1 cup each)
1/2 cup marjoram
1/3 cup whole savory leaves
1/4 cup lavender flowers
Mix thoroughly and store in tightly covered container. To use, steep one teaspoon per cup of briskly boiling water for 10 minutes or so to taste.

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Herbal Grey Tea
Ingredients:
1 teaspoon China tea
3 teaspoons young fresh bee balm leaves
Put 2 cups of water in a saucepan and heat until boiling. Drop ingredients in. Infuse for 7 to 10 minutes and and strain before drinking.

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Magickal Pumpkin Bread

1-3/4 cups all purpose flour 1 teaspoon vanilla (love & mental prowess)
(symbolizing fertility & money) 1/2 cup vegetable oil
1-1/2 cups sugar (love & passion)
2 large eggs (fertility)
3/4 teaspoon salt (protection)
1/3 cup water (cleansing)
1 teaspoon baking soda
1 cup fresh pumpkin (abundance)
1/2 teaspoon cinnamon
1/2 cup chopped walnuts (health & wishes)
(spirituality & protection ) Powdered sugar
1/2 teaspoon nutmeg (luck & health)

Preheat oven to 350 degrees. Combine all dry ingredients (except walnuts and powdered sugar). Mix well. In another bowl, combine pumpkin, water, eggs, vanilla and oil. Mix well. Add dry ingredients to pumpkin mixture and beat thoroughly. Stir in nuts and pour batter into a greased loaf pan. Bake for 75-80 minutes. Cool 15 minutes before removing from pan. Sprinkle with powdered sugar.

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Witchy Potato Soup:

1/2 cup of onions
4 tablespoons of margarine
6 cups cubbed potatoes
1 cup thinly cut celery
2 cups finely chopped carrots
2 tablespoons parsley
2 cans 10 ounce can of condensed chicken broth
3/4 teaspoon salt
1/8 teaspoon of pepper
7 cups of milk
1/2 cup of all-purpose flour
1/2 cup milk

In saucepan cook onions in margarine about 5 mins or till tender. Add potatoes, celery, carrots, parsley, chicken broth, salt, and pepper. Cover and simmer for about 15 mins. Reduce heat and add 7 cups of milk. heat till the soup is hot (It should not boil). Blend flour with 1/2 cup milk and add to soup, stirring constantly. Cook till soup is slightly thickened and creamy. (will be cooking for some time). Enjoy.....:o)

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Vegetable Medley (for Candlemas)

As with all of your recipes, you should instill love and intent into
this recipe. Think of bringing love to those who will eat it. think
of healing them of ills, be they physical or spiritual..for Candlemas
is a time of healing and contemplation. Blessings to all...

2 Cups chopped potatos
1 Cup sliced zucchini
2 Cups shredded Mozzarella Cheese
2 sliced tomatos
1/2 Cup green beans
1/2 Cup chopped onions
1/2 Cup chopped asparagus
1 Cup chopped green peppers, Yellow peppers, and red peppers
1 Can of Cream of Celery Soup (Or 1 can of Cream of Mushroom
soup...which ever you prefer!)
1 Cup shredded cheddar cheese
1 Tsp Pepper
1 Tsp dill
chopped parsley (To taste)
basil as garnish

Combine all ingredients except tomato in baking dish. Bake at 375
degrees for 30 minutes. Top with sliced tomato and Cheddar Cheese last
ten minutes of baking. Garnish with Basil Sprigs. Serves 4-6.

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Vegetable Rosti (for Midsummer Supper - British)
Recipe by Jan Brodie

1 lb. Potatoes
1 lb. Mixed Carrots and Parsnips
4 Spring Onions (chopped)
3 Tbs. Snipped Chives
1 oz. Butter
2 Tbs. Oil

Boil the root vegetables for about ten minutes, drain and cool. Grate the
vegetables, season and add chives and spring onions. Grease a heavy frying
pan or skillet with the butter and pour in half the oil. Add the mixture to
the hot pan, pressing down gently. Turn down the heat and cook gently for
about ten minutes. Turn over by placing a plate over the pan and then
tipping the Rosti onto the plate, slide the Rosti back into the pan to cook
the other side. Serve hot with green salad.

(The above recipe for "Vegetable Rosti (for Midsummer Supper - British") is
quoted directly from Jan Brodie's book "Earth Dance: A Year of Pagan
Rituals", page 98, Capall Bann Publishing, 1995

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Summer Pudding
Recipe by Jan Brodie

1 lb. Mixed Red Soft Fruits
4 oz. Sugar
Enough White Bread to line a Pudding Basin
Whipped Cream for serving

Trim the crusts off the bread and line the pudding basin with it,
cutting a circle for the base. Ensure that the basin is lined without any
gaps.

Cook the fruits and sugar, without adding extra water, for a few
minutes until the juices run. Drain the fruits and retain the juices.

Fill the lined bowl with fruit and place a circle of bread on top,
enclosing the fruit. Then put a plate on top held down with a weight on top.
Place in fridge overnight. When ready to serve, turn out onto a plate and
pour the reserved juices over the top. Serve with whipped cream.

(The above recipe for "Summer Pudding" is quoted directly from Jan Brodie's
book "Earth Dance: A Year of Pagan Rituals", page 98-99, Capall Bann
Publishing, 1995)

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Cauldron Cookies
Recipe by Gerina Dunwich

3/4 cup Softened Butter
2 cups Brown Sugar
2 Eggs
1 tablespoon Lemon Juice
2 teaspoons Grated Lemon Rind
2 cups Flour
1 cup Finely Chopped Pecans

Cream the butter in a large cast-iron cauldron (or mixing bowl).
Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and
rind, and then beat by hand or with an electric mixer until the mixture is
well blended. The next step is to stir in the flour and pecans.

Cover the cauldron with a lid, aluminum foil, or plastic wrap, and
refrigerate overnight.

When ready, shape the dough into one-inch balls and place them about three
inches apart on greased cookie sheets. Bake in a 375-degree preheated oven
for approximately eight minutes. Remove from the oven and place on wire
racks until completely cool.

This recipe yields about 36 cookies which can be served at any of the eight
Sabbats, as well as at Esbats and all other Witchy get-togethers.

(The above recipe for "Cauldron Cookies" is quoted directly from
Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan
Spells, Potions and Recipes", page 167, A Citadel Press Book, Carol
Publishing Group, 1994/1995)

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Fruit Salad with Love Spell
Adapted from Recipe by Morgana of Hawaii

Make a salad of the below-listed ingredients, concentrating on the love you
wish to share. Chant the Spell Incantation as you chop and slice. The fruit
of pine mentioned in the incantation can be either pine nuts or pineapple.

Fruit Salad Ingredients:

1 cup Mango
1/2 cup Pine Nuts (optional)
1 cup Pineapple, to be cut into bite-size chunks
1 cup Apple, to be cut into bite-size chunks
1 cup Peaches, to be cut into bite-size chunks
2 or 3 Bananas, to be sliced (depending on personal preference)
1 small jar Red Cherries
1/2 cup Coconut (if desired)

Spell Incantation:
"Fruit of mango, fruit of pine,
Let the one I love be mine.
Fruit of apple, fruit of peach,
Bring him (her) close within my reach.
Fruit of banana, fruit of cherry,
Let his (her) love for me not vary.
As I work my magick spell,
Warmly in his (her) heart I dwell.
I now invoke the Law of Three:
This is my will, so mote it be!"

Mingle the fruits and place your hands on either side of the bowl,
while visualizing you and your loved one building a life together. Then
serve the salad.

(The above recipe for "Fruit Salad with Love Spell" is adapted from Morgana
of Hawaii's recipe in Scott Cunningham's book "The Magic in Food: Legends,
Lore & Spells", page 243, Llewellyn Publications, 1990.)

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Midsummer Ritual Mead
Recipe by Gerina Dunwich

2-1/2 gallons Water (preferably fresh Rainwater blessed by a Wiccan
Priestess or Priest)
1 cup Meadowsweet Herb
1 cup Woodruff Sprigs
1 cup Heather Flowers
3 Cloves
1 cup Honey
1/4 cup Brown Sugar
1 cup Barley Malt
1 oz. Brewer's Yeast

Pour the water into a large cauldron or kettle. Bring to a boil and
add the meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil
for one hour and the add the honey, brown sugar, and barley malt. Stir
thirteen times in a clockwise direction and then remove from heat.

Strain through a cheesecloth and allow the mead to cool to room
temperature. Stir in the brewer's yeast. Cover with a clean towel and let it
stand for one day and one night. Strain again, bottle, and then store in a
cool place until ready to serve.

Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats,
as well as during all Cakes and Ale Ceremonies and Esbats.

(The above recipe for "Midsummer Ritual Mead" is quoted directly from Gerina
Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells,
Potions and Recipes", page 172, A Citadel Press Book, Carol Publishing
Group, 1994/1995)

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Mead
Recipe by Rosemarie Taylor-Perry
Ingredients for five gallons of dry mead:

13-1/2 pounds light honey
1/4 TSP Powdered yeast extract
1/2 ounce champagne yeast
1/2 ounce sherry yeast

This is a terrific mead that only takes about five months to ferment out. If
you'd like it sweeter, add an ounce of potassium sorbate and another pound
or so of honey boiled in a cup of water to the batch after it's completely
done and you're ready to bottle it. Keep the fermenter tightly covered!

Combine the honey with 1 gallon of water. Boil for 15 minutes and skim off
the foam. Add the honey-water to a sanitized fermenter and then add cold
water to make five gallons. Add the yeast and yeast extract when the
honey-water has cooled below 76 degrees Fahrenheit. Try to keep it at a
temperature between 69 and 80 degrees! Stir daily.

Rack the mead into a secondary fermenter when the liquid clears, fill the
fermenter to the top with fresh water, and attach an airlock. As soon as the
liquid becomes crystal clear and the last of the lees have settled,
stabilize and bottle it in dark bottles. Grolsch beer bottles with pressure
caps work wonderfully. Be sure to sterilize them first.

Mead, like all wine, should be stored sideways (bottles laid down), for
storage.

(The above recipe for Mead" is quoted directly from an article
entitled Sweetest and Most Fierce One: The Art of the Wine God by Rosemarie
Taylor-Perry. The article mentioned is printed in Circle Network News -
issue #64 - Kitchen Witchery - Summer 1997, pages 16 & 17.)

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All-Purpose Holiday Cookies
(makes 21/2 dozen cookies)

2 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
11/4 teaspoons baking powder
1/4 teaspoon salt

11/2 teaspoons vanilla
1 Egg, beaten
1/3 cup vegetable oil
1/4 cup milk
Preheat oven to 400 degrees F. Mix the dry ingredients and the oil together in the large mixing bowl. Beat remaining ingredients until light and fluffy. Add to the mixing bowl with the mixture and stir together. Allow the mixture to chill for at least two hours- overnight is better. Divide the mixture into four sections for easier handling. Roll the dough out on a generously flowered cutting board until it is about 1/8 of an inch thick. Cut with cookie cutters and place the cut-outs onto an ungreased cookie sheet. Bake for 7 to 8 minutes, until cookies are stiff and a light golden color. Do not bake until brown or the cookies will become hard and brittle.

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Gingerbread Men and Women
(makes 3 dozen medium sized cookies)

1 cup brown sugar, packed
1 cup dark molasses
3/4 cup shortening
1/4 cup butter or margarine
4 cups flour
2 Eggs, slightly beaten
2 teaspoons cinnamon
3/4 teaspoon powdered cloves
1/8 teaspoon allspice
4 teaspoons ginger
11/2 teaspoons baking soda

Preheat oven to 350 degrees F. Mix all ingredients except the flour. Add the flour slowly, mixing each addition thoroughly. The dough should be slightly stiff. If the mixture seems too dry, add a teaspoon or two of water; if too wet, add more flour. Roll out the dough on a floured cutting board to about a 1/4 inch thickness. Use cookie cutters shaped like little dough people to make the shapes. Place these on a lightly greased cookie sheet and bake for ten minutes (time is only approx.). Transfer the cookies to wax paper to cool. Give your Gingerbread people features by using colored frosting from a pastry tube.

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Yule Log Cake
(serves 8)

1 package commercial cake mix, preferable chocolate
2 cans (24 oz.) pre-made frosting in a dark brown color
Several tubes of cake decoration frosting in green, red, and white
Several toothpicks

Preheat oven to 300 degrees F. Grease and line a jelly roll pan with waxed paper. Mix the cake according to the package instructions and pour a thin layer- no more than 1/4- inch thick- into the prepared jelly roll pan. Bake the cake until just underdone. If you can't tell by looking, then use the knife test. When the knife emerges not quite clean from the center of the cake, and when a light touch does not bounce back easily, it needs to come out. Check the cake at seven minutes, and then every two minutes after that. DO NOT over-bake or the dough will be dry and hard to work with. Remove the cake from the oven and let it cool slightly. The remove the cake from the pan by lifting out the wax paper. With the dark frosting, coat the top of the cake. Carefully lift one end of the cake and begin gently rolling it up as if you were rolling up a map. When you are done, anchor the cake with tooth-picks and let it cook for about 5 more minutes. Cool the cake for 30 minutes, then frost it with the dark brown icing. Next, take the tubes of colored cake decorating frosting and make holly and mistletoe over the top. You can also use artificial greenery until it is time to eat the cake. To finish, take a toothpick and etch lines into the frosting to resemble tree bark.

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That's all for now! Send in any of your favorite recipies you'd like to share to Thyme@iamawitch.com. Happy cooking!

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