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 Posted: Thu Jan 24, 2008 2:21 pm
Post your recipes here! It can be for anything--full meals, cookies, drinks, oils or whatever else you can think of. If it has a special purpose, put it after the recipe, and tell us where you got it before the recipe. (Because consistancy is good!)
Me first! domokun
Okay, I got this out of Silver RavenWolf's Solitary Witch. I call them Silver Moon Cookies, or Silver's Moon Cookies (depends who I'm talking to) but in the book she just calls them Moon Cookies.
Here we go:
~~~
Silver Moon Cookies
1 cup shortening
2 cups sugar
2 eggs
1 cup oil
1/2 teaspoon salt
1 teaspoon vanilla
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5 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Powdered/colored sugar
Cinnmon
Cream the shortening, sugar, eggs, oil, salt and vanilla. Mix flour, baking soda and cream of tartar in a seperate bowl. Add slowly to wet mixture until thuroughly mixed. Roll into 1" balls, shape as wanted (moon or star shapes!). Flatten a little with a fork. Bake at 350 degrees F for 10 minutes. Sprinkle with sugar and top with cinnamon. Makes 8 dozen.
~~~
These cookies should be used as the "Cake" part of "Cakes and Ale." (Though they aren't bad for the rest of the family!)
I halved it when I did it, and they turned out good. I used powered sugar instead of the green or red colored sugar that Mom wanted me to use. I had my sister be a guniea pig and she liked them. biggrin
Alright, your turn!
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Posted: Wed Feb 06, 2008 4:07 pm
Here are a couple beverages I've tried out and find enjoyable. These reciepies and the others I'm going to post were all taken from "Celtic Folklore Cooking" by Joanne Asala
Eggnog
Associated Holidays: Ostara, Yule, New Year's Eve, Winter Celebrations.
-3 eggs, separated
-6 tablespoon sugar, divided
-1 cup whole milk
-1/2 cup rum or brandy (may use desired amount of extract to simulate taste if non-alcholic is desired, omiting the rum/brandy and increase milk to 1 1/2 cups.
-1/2 teaspoon vanilla
-1/8 teaspoon salt
-1/2 cup heavy whipping cream
-3 egg whites
-Ground nutmeg and/or cinnamon
Separate eggs. Set egg whites in a metal bowl and place in refrigerator. In a small mixing bowl, beat egg yolks until blended. Gradually add 3 tablespoons of sugar, beating at high speed until thick and lemon-colored. Stir in the milk, rum or brandy, vanilla, and salt. Place egg yolk mixture in refrigerator to chill thoroughly, about 2 hours.
Whip the cream. Remove the egg whites from the refrigerator and beat until soft peaks form (if using same beaters, make sure they are thoroughly washed). Add remaining sugar, beating the mixture into stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve with nutmed and cinnamon on top to desired taste.
Hot Buttered Rum
*For our members of a legal drinking age mind you 3nodding
Associated Holidays: Yule, Esbat Celebrations
-1/2 cup butter, softened
-1/2 cub brown sugar
-1/4 cup powdered sugar
-1/2 teaspoon nutmeg
-1/2 teaspoon ground cinnamon
-1 cup vanilla ice cream, softened
-6 jiggers of rum, or to taste
-Boiling water
In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon. Beat in softened ice cream. Pour the ice cream into a freezer-proof container, seal and freeze. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs. Add 1 jigger of rum and 1/2 cup boiling water to each. Stir well and serve.
(I like to put a spoon of whipcream on top)
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Matron_ofthe_Herd Vice Captain
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Matron_ofthe_Herd Vice Captain
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Posted: Wed Feb 06, 2008 4:15 pm
One of my absolute favorites! Especially around Samhain.
Pumpking Bread
Makes 1 loaf
Associated Holidays: Samhain, Mabon
- 1 large can pumpkin
- 1 cup melted butter
- 3/4 cup water
- 4 eggs
- 2 teaspoons baking soda
- 3 1/2 cups flour
- 2 1/4 cups sugar
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped walnuts
- 1 cup raisins
Mix together pumpkin, melted butter, water, and eggs. Blend in baking soda, flour, sugar, salt cinnamon, nutmeg, walnuts, and raisins. Place batter in a greased and floured loaf pan. Bake at 350 degrees for 1 hour or until top is golden brown.
(I make it with out the walnuts and raisins)
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Posted: Wed Feb 06, 2008 4:24 pm
Honey Glazed Chicken
Associated Holidays: Imbolg, Ostara, Beltaine, Lughnasadh
- 1 (4 pound) roasting chicken, salted and peppered to taste
- 1 large apple, peeked, cored, and quartered
- 1 large onion, sliced
- Pinch of cloves, cinnamon
- 4 tablespoons butter, melted
- 4 tablespoons honey divided
Season the chicken inside and out with salt and pepper to taste. Toss the apple and onion with the cloves and cinnamon, fill cavity of chicken and sew or tie shut. Brush the chicken with melted butter and place in a roasting pan. Brush 2 tablespoons of honey on top. Cook for about 1 1/2 hours at 325 degrees, basting frequently. Halfway through the cooking, brush on the remaining honey. Serve hot.
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Matron_ofthe_Herd Vice Captain
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Matron_ofthe_Herd Vice Captain
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Posted: Wed Feb 06, 2008 4:34 pm
Apple Cinnamon Cake
Serves 4 to 6
Associated Holidays:Lughnasadbh, Samhain, Harvest Festivals, Esbat Suppers
- 2 Eggs
- 1 plus 1/2 cup sugar
- 1/3 cup cream
- 1 stick butter, softened
- pinch of salt
- 1 apple, peeled, cored, and grated
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 4 medium-sized cooking apples, peeled, cored and sliced
Beat the eggs with 1 cup of the sugar. Combine cream, butter, and salt in a small saucepan. Heat until near boiling. Remove and immiediately pour onto the egg mixture. Fold in the grated apple, flour, baking powder, and cinnamon. Pour the batter into a greased 9 by 9 inch baking pan. Arrange the apple slices on top and sprinkle with the remaining sugar. Bake for about 20 minutes at 400 degrees, or until cake is firm to the touch. Serve warm.
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Posted: Wed Feb 06, 2008 4:48 pm
Lughnasadh Pie
*MMMmmm* Another favorite of mine. (I love baking)
Associated Holiday: Lughnasadh
- 1 cup sugar
- 1/4 cup flour
- grated zest of 1/2 lemon
- salt to taste
- 5 cups fresh blueberries
- Pastry for a 9 inch, 2 crust pie
- 1 tablespoon butter
Combine sugar, flour, lemon zest, and salt to taste. Add blueberries, tossing to thoroughly coat fuit. Pour mixture into a pie crust, drizzle with lemon juice and dab with butter. Place top crust over pie; seal and flute edges. Cover edge of pie with foil. Bake for 20 minutes at 375 degrees. Remove foil and bake for another 25 minutes. Cool on a wire rack.
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Matron_ofthe_Herd Vice Captain
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Posted: Sun Feb 10, 2008 6:31 am
Matron_ofthe_Herd *MMMmmm* Another favorite of mine. (I love baking) I can tell.
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Posted: Tue Feb 19, 2008 10:01 am
Wow..I am bad at baking, or cooking, lol, but i will surly try some of these..I normally make herb bread..just basic white bread, and ad in herbs..like Rosemary, Thyme, Basil, Chives, Ginger..it all depends on the day and the mood i am in..When i find the recipie i will post it..i havent had time to cook or bake lately, i have been soo busy, but when i find it i will post it!
Peace, Love and Blessings
Leo
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Posted: Tue Jul 29, 2008 2:55 pm
Now have my cup measures to make things easy (I'm used to grams) I shall totally try those.
I'm used to using a recipe for Crescent Cakes (like almond shortbread) from wicca by scot cunningham. It tastes really good.
edit: those temperatures are in farenheit right?
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Posted: Sat Aug 09, 2008 2:28 pm
Oui, they are in farenheit...
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Posted: Sat Jul 24, 2010 2:57 pm
The cresent cake recipe from Scott Cunningham is really good. I also like his book 'Wicca in the Kitchen.' My fav recipe to use is one that has been handed down in my family.
Apple Cider (aka. Witches Brew)
one gal. Apple juice
2 oranges
whole cloves
2 tsp cinnimen
sweeten to tast with either hunny or sugar
Pore juice into large pot, set to boile. Cut oranges in half stude outside with cloves, drop into pot along with cinninem. Simmer for about 10 to 15 minets (but don't let it boile to long) Add desiered sweetener, serve warm.
I love to serve this at Halloween and Yule, my friends and family love it.
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Posted: Sat Jul 24, 2010 8:32 pm
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Matron_ofthe_Herd Vice Captain
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