SAMHAIN3

    OLDE FASHIONED ABSINTHE
Absinthe known as the Green fairy
Drink it if you dare!
(Warning it is strong!) Once it was even banned as an addictive drug was sometimes added but this recipe is safe but authentic. Once drunk the taste is never forgotten!
Ingredients:

1 pint vodka
2 tsp. crumbled wormwood (dried)
2 tsp. anise seed
1/2 tsp. fennel seed
4 cardamom pods
1 tsp. marjoram
1/2 tsp. ground coriander
2 tsp. chopped angelica root
1 2/3 cups sugar syrup
Green food colouring to gain authentic colour (optional)

PREPARATION:
Place the vodka in a large jar with a tight fitting lid. Add the Wormwood and shake
well; steep, (leave to brew and infuse as you would tea)   for 48 hours and then strain it out. Crush the seeds and pods in mortar (or use an electric coffee grinder. )Add the crushed seeds and pods and all the remaining herbs to the vodka and steep again in a warm place for 1 week. (Yes one week!)
Filter and sweeten. Add green colouring ( if using it.)   Pour the absinthe brew into a bottle and enjoy a piece of history

Do not make or drink the above receipe without reading warning.
Please click on the green fairy below for warning

From my friend Maiya in the UK come these recipes

SAMHAIN CREAM PIE

3 cups real mashed potatoes
2 cups dry oats
2 tablespoons butter
1/2-teaspoon cornstarch
1/2-teaspoon baking powder
1/8-teaspoon salt
Pinch of pepper
Pinch rosemary

Soak oats in warm water for 15 minutes until soft and swollen. Mix them with
all other ingredients in a large bowl. Knead till mixture is like thick
dough. Make patties, fry in hot oil until brown. Serve immediately.

OATCAKES - IRISH

6 ounces Oatmeal (preferably fine)
2 ounces flour
1-teaspoon Salt
10 fluid ounces warm water

Mix flour and salt together. Slowly add warm water. Roll out on a floured
board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until
golden on both sides. Dry out in a cool oven (300 degrees) until crisp.
These cakes are eaten buttered, with a glass of milk, for supper, but are
also terrific with wine and cheese.

OATCAKES - SCOTS
1/2 cup Shortening
1 cup Oats or quick-cooking oats
1 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 - 3 Tablespoons Cold Water

Cut shortening into next four ingredients until mixture resembles fine
crumbs. Add water, 1 Tablespoon at a time, until it forms stiff dough. Roll
until 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds or
squares. Place on un-greased cookie sheet and bake at 375 until they just
start to brown - 12 to 15 minutes. Bake on a hot griddle or frying pan until
the edges begin to curl. Turn over and cook the other side. Do not let the
oatcakes brown; they should be a pale fawn color. Put on a wire rack to
cool. They are delicious served with cheese.

CHOCOLATE CAKE

2 cups whole-wheat pastry flour
1-1/4 cup natural sugar (e.g., turbinado)
1/2 cup unsweetened cocoa powder
1/2-teaspoon salt
l tablespoon baking soda
2/3 cup vegetable oil
l cup soymilk
l cup strong decaffeinated coffee (very hot)

In a large bowl, stir cake ingredients together in order listed. Pour into a
9-by-13-inch pan that has been lightly sprayed with oil. Bake at 350 degrees
F for 35-40 minutes or until toothpick comes out clean. Cool and frost.
Note: Pillsbury ready-made Chocolate Fudge Frosting is wonderful on this
cake.

Samhain Baked Jack-O-Lantern

3 pound pumpkin
1 1/2 cups apple--granny smith diced
1 cup dried cherries
1 cup raisins (half golden half sweet)
1/2 cup pecans halves (coarsely chopped
1/2 cup walnuts (coarsely chopped)
1/3 cup brown sugar (light)
1/2 tsp cinnamon (ground)
1/2 tsp nutmeg (grated)
1 tbs fresh lemon juice
1 tsp vanilla extract

DIRECTIONS: preheat oven to 350 degrees. Carefully cut open the top of the
pumpkin as if you were making a jack-o-lantern. Remove and discard the seeds
and membrane. Combine all ingredients in a bowl. Stuff the pumpkin (its okay
to have some left over, its soooo good just bake in a different pan) Place
the lid on the pumpkin. Place pumpkin in a 3-inch deep baking dish and fill
dish with about 2 inches of water. The water will act like insulation. Place
baking dish in oven and bake with lid on for 45 minutes. Remove from oven
and with a small paring knife carve a jack-o-lantern face in the pumpkin.
Be careful to only carve through the skin of the pumpkin. Leave lid off the
pumpkin and return to oven for additional 30 minutes. This is the important
stage make sure the pumpkin don't over cook and that the top doesn't
collapse in the center. If this happens the lid will not fit and appearance
will not be so dramatic. When the baking is done place pumpkin on serving
platter. When serving make sure to scoop out some of the pumpkin along with
the stuffing. This is great with a scoop of vanilla ice cream!

Apple Pancakes From the Townships

Title: Apple Pancakes From the Townships
Categories: Fruits, Cakes
Yield: 4 Servings

2 cups Flour; all purpose
1 tbs Baking powder
1 tsp Baking soda
2 tsp -salt
3 tbs Sugar
1 tsp Cinnamon
2 1/4 cups Sour cream or buttermilk
2    Eggs
1 c Apples; unpeeled; cut in pieces
6 tbs Butter; melted

Sift together flour, baking powder (1 Tbsp amount is correct),
baking soda,
salt sugar and cinnamon. Beat sour milk and eggs in a small bowl.
Add
apples, unpeeled and cut into small pieces and melted butter. Add
the sour
milk mixture to the dry ingredients. Stir well. Cook as you would
ordinary
pancakes in greased cast iron fry pan. Brown on both sides. Serve
plain or
with butter and maple syrup.

Cracker Barrel's Bread Pudding

Sugared Pecans: In small skillet combine 2 tablespoons butter and 1-tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate. Spread out to cool while you prepare the rest.

Plumped Raisins: In small saucepan combine 1/3-cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.

Dumplings: In dutch oven combine 6 cups water and 1/2-cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1-cup milk, 1-tablespoon sugar, stirring with fork to moisten thick dough. When water comes to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce next.

Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistency of smooth gravy. Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Microwave to warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8.

Karma Coffee

2 scoops Cappuccino ice cream
1-cup Dark Chocolate ice cream
1/2-cup Dark roast coffee, cold
Cool Whip placed on top of the drink
Grated dark chocolate for garnish

Well! What do you think of this one! Place the ice cream and coffee in the
blender and mix until smooth. Garnish with the Cool Whip and grated
chocolate. This decadent beverage is sure to bring a smile to any coffee or
chocolate lover. Enjoy!