A Crescent Cakes Recipe
Great for Full Moon Esbats, the Imbolc Sabbat (February 2), etc.
Ingredients:
1� cups flour
� cup sugar
1 cup finely ground almonds
3 drops almond extract
� cup butter or margarine, softened
1 tablespoon honey
1 egg yolk
In a large mixing bowl, combine the first four ingredients. Add the
butter, honey, egg yolk and mix together well. Cover with aluminum
foil or plastic wrap, and then chill for 1� to 2 hours in the refrigerator.
When ready, pinch off pieces of the dough (about the size of plums)
and shape them into crescents.
Use a crescent-moon-shaped cookie cutter on rolled out dough, instead, as an alternative option, if you wish.
Place the crescents on a well-greased cookie sheet and bake in a
350-degree preheated oven for approximately 20 minutes. The recipe
yields about one dozen crescent cakes. They go great on a Full Moon, with fresh-squeezed lemonade! And for Wiccan Communion/the Simple Feast, too.
A Winter Solstice/Yule Great EggNog Recipe
from a large cook book
About 5 minutes before serving: In large bowl, with mixer at high speed (or, I use a blender!, which it says you can do, too), beat 6 eggs, 2 tablespoons sugar, and 1/8 teaspoon salt until frothy. Turn mixer speed to low; gradually beat in 1 cup cold milk, 2 teaspoons vanilla extra (I love that stuff), and 1/4 teaspoon nutmeg (I don't like that; I use cinnamon, instead). Pour into pitcher or punch bowl (unless you use a blender, and then you can leave it in there, per se). Sprinkle lightly with more nutmeg (or cinnamon). Serve at once. Makes six, 1/2-cup servings. If you want a slightly different EggNog, substitute one teaspoon of almond extract, for one of the teaspoons of the vanilla extract. I love this recipe because it's NOT thick and sickeningly sweet like most eggnogs from the store (which I won't buy, heh heh). Warning: do NOT add more salt than the 1/8 (that is, one eighth) a TEAspoon of salt that it calls for.