| Recipes |
| Witches Bread Ingredients 3/4 cups flour 1/2 teas. baking soda 1 1/2 teas. baking powder 1 Tablespoon sugar 1 Tablespoon salt 3/4 cup yellow corn meal 2 beaten eggs 1 cup buttermilk 3 teas. melted shortening Mix first five ingredients, add cornmeal. Combine eggs and buttermilk, then stir into dry ingredients. Stir shortening into mixture. Then pour into a heated greased pan, skillet, or mold. Bake at 425 degress for 20-25 minutes. (Note: This Recipe was sent in an email, and no author was given.) Recipes Hot Spiced Wassail (non-alcoholic) 4 cups cranberry juice 6 cinnamon sticks 5 cups apple cider 1 orange, studded with whole cloves 1 cup water 1 apple, cored and sliced 1/2 cup brown sugar Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings. Bride's Cake 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. from www.wicca.com Crescent Cakes Ingredients: 1/2 cup shortening 1/2 cup butter 2/3 cup fineley ground blanched almonds 1 2/3 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 cup confectioner's sugar 1 teaspoon ground cinnamon Directions: 1. Combine shortening, butter, and almonds in a large bowl and mix well. Sift in flour and salt. Add vanilla. 2. Chill dough until it is firm enough to work with. 3. Preheat the oven to 325 degrees F 4. Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on an ungreased cookie sheet. Bake 16 minutes (or until slightly brown.) Let cool. 5. While they are still kind of warm, dip the cookies in a mixture of confectioner's sugar and cinnamon. (makes about 6 dozen. cookies are fragile.) I've made these and they are really good! Soft Mead 1 quart water, preferably spring water 1 cup honey 1 sliced lemon 1/2 tsp. nutmeg Boil together all ingrediants in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises, add the following ingrediants: pinch salt juice of 1/2 lemon Strain and cool. Covenstead Bread 3/4 cup water 1/2 cup honey 1/2 cup finely chopped citron 1/2 cup sugar 2 tbsp anise seeds 2 and 1/3 cups flour 1 and 1/2 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/4 tsp allspice Preheat oven to 350 degrees. Bring water to a boil in a saucepan. Add honey, citron, sugar and anise seeds. Stir until sugar is completely dissolved, then remove from heat. Sift together flour, baking soda, salt and spices, and fold into the hot honey mixture. Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake for one hour. Turn out on a wire rack to cool. Makes 1 loaf of bread. Taste of Covenstead Bread improves if allowed to stand for a day, so consider making it ahead of time. Cauldron Cookies 3/4 cup softened butter 2 cups brown sugar 2 eggs 1 tbsp lemon juice 2 tbsp grated lemon rind 2 cups flour 1 cup finely chopped pecans Preheat oven to 375 degrees farenheit. Cream the butter in iron-cast cauldron or mixing bowl. Gradually add brown sugar, beating well. Add eggs, lemon juice and lemon rind, and then beat with electric mixer or by hand until mixture is well-blended. Stir in flour and pecans. Cover cauldron (or bowl) with plastic wrap or tinfoil and refridgerate overnight. When ready, shape dough into one-inch balls and place about 3 inches apart on greased cookie sheets. Bake for approximately 8 minutes. Remove from oven and place on wire racks to cool completely. Makes 36 cookies. Shortbread 1/2 cup room temperature butter 2 tbsp sugar 1/4 tsp vanilla 1 and 1/4 cup flour pinch of salt 1 tsp sugar Preheat oven to 325 degrees. Blend butter, vanilla and 2 tbsp sugar in a large bowl with a wooden spoon until mixture is light and fluffy. Mix in flour and salt until mixture is crumbly. Squeeze dough into a ball and put in the middle of ungreased baking sheet. Pat dough firmly into 7-inch wide, 1/2 inch thick circle. Prick dough with fork so 12 pie-shaped wedges are outlined. Sprinkle dough with 1 tsp sugar. Bake 20-25 minutes, till slightly browned. Let cool 1 minute on tray, then cut into wedges and put on rack to finish cooling. Makes 12 wedges of shortbread. Pumpkin Loaf 2 cups canned pumpkin 1 cup oil 4 eggs 2/3 cup water 3 and 1/4 cup flour 3 cups sugar 2 tsp. baking soda 1 and 1/2 tsp. cinnamon 1 and 1/2 tsp nutmeg 1 and 1/2 tsp salt 1 tsp. ginger 1 tsp. cloves Beat eggs till frothy. Add oil and water. Mix with pumpkin. Sift dry ingredients and add to pumpkin mixture. Pour into greased aluminum loaf pans (2 large, 3 small). Bake at 350 degrees for 50-65 minutes. Makes a moist, delicious bread, perfect for autumn rituals. Purification Drink 3 oranges 2 grapefruit 1 lemon 1 lime honey to taste Slice and juice the fruits, visualizing their purifying energies. Pour the juices into a glass. Add one teaspoon honey; stir well. Taste. If desired, add more honey. Yule Gingerbread 3 cups flour 1/2 cup brown sugar, packed 1/2 cup butter 3 eggs 4 tbs milk 1/2 cup light molasses 2 tbs dark molasses 2 tbs ground ginger 2 tsp ground cinnamon 1/4 tsp salt 2 tsp baking soda Preheat your oven to 375F. Combine all the dry ingredients (except baking soda) in a large mixing bowl. Add 3 tbs of milk into a large saucepan along with the molasses (both) and butter. Melt together over low heat. Add beaten eggs and flour mixture to the melted ingredients. Dissolve baking soda in remaining 1 tbs of milk, then add to the batter. Pour batter into a greased 10-inch baking pan. Bake for approximately 45-50 minutes, or until a toothpick stuck in the middle comes out clean. Mint Tea Cakes (from www.oldways.com) 4 C. Flour 6 Eggs, beaten 1½ C. Granulated Sugar Crumbled, dried Mint leaves or 1/8 t. Mint flavoring 1 Quart Milk 2/3 C. softened Butter Glaze: ½ C. Powdered Sugar 2 T. Milk Preheat oven to 350 F. Cream butter and sugar together until light. Beat eggs until very light. Add to butter and sugar mixture. Add mint flavoring - taste. Do you want the mint flavoring stronger?Add milk and mix well.Add flour and mix well.Pour into mini-muffin tins to fill each cup to halfway. Bake for approximately 10 minutes.Allow to cool completely. Remove from muffin tin.Leave tea cakes "upside down" and drizzle with glaze. Garnish with candied violets. Mabon Caramel Apples 1 package Kraft* Caramels 6 red or green apples, destemmed 6 popsicle sticks Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens. Makes 6 servings. Faerie Cakes Filling Ingredients 1 stick butter 2/3 cup sugar 2 eggs beaten 1/2 tsp vanilla extract Grated rind of one orange 3/4 tsp. baking powder 1 1/4 cups flour 1 tbs. Milk 1/3 cup sultanas, raisins or currants Sugar Icing Combine the following ingredients: 2 cups powdered sugar 2 tbs. Boiling water Cream the butter and sugar together light and fluffy. Beat in the eggs, vanilla and orange rind. Sieve the baking powder and flour together and add to the butter mixture. Add a little of the milk to create a batter of dropping consistency. Fold in the sultanas and spoon mixture into well-greased muffin cups. Bake at 375 for 25 mins. Drizzle with sugar icing and serve. ~Celtic Folklore Cooking Maiden Wakes Muffins 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. Roasted Lemon Balm Chicken Handful of fresh lemon balm leaves, stems removed 1/4 cup or so of fresh sage leaves 1/4 cup (1/2 stick) butter, softened Salt and pepper, to taste 1 large roasting chicken 1 teaspoon garlic powder 2 tablespoons olive oil Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast side down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer. Makes 4 to 6 servings Lemony Herb Tea Ingredients: 1 cup dried, crumbled lemon verbena leaves 1 cup dried lemon balm leaves 1/3 cup dried lavender blooms 1/2 cup dried chamomile In a small bowl blend all together. Transfer to a jar and seal. Tie with raffia and include a handmade gift tag with these instructions: To brew tea: Use 1 1/2 tsp.. per 8 ounces of boiling water. Steep for 5 minutes and strain. Sweeten with honey, and enjoy! Brenda Hyde of OldFashionedLiving.com Reference on some recipes: Wicca: A Guide for the Solitary Practitioner,The Magic of Food by Scott Cunningham and The Wicca Spellbook by Gerina Dunwich as well as various other sources. |
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| These recipes can be used for foods during sabbat or esbat celebrations, as well as the foods for the cakes and ale part of some rituals. |
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