Pagan Recipes for Samhain
Recipes Listed in Alphabetical Order
Cranberry-Pumpkin
Cookies
Makes 3 dozen soft, cakelike cookies
1/2 cup butter or margarine,
softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup pureed cooked pumpkin
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon grated orange peel
1/2 cup chopped nuts
Preheat oven to 375 degrees F.
Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and
fluffy.
Beat in vanilla, egg and pumpkin.
Sift together the flour, baking powder, baking soda, salt and
cinnamon and add to mixture.
Mix until until well blended. Cut the cranberries in half and
stir into mixture.
Add orange peel and nuts. Drop by teaspoonfuls onto cookie
sheets.
Bake for 10 to 12 minutes.
This Recipe came from CookieRecipe.com
Gingerbread
1/2 cup shortening or butter
1/2 cup sugar
1 cup molasses
2 eggs
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 cup hot water
Preheat oven to 350 degrees F.
In medium bowl, blend shortening
with sugar.
Add molasses and eggs to mixture, beat well.
Sift dry ingredients together.
Add dry mixture alternately with small amounts of water,
to molasses mixture, mixing well after each addition.
Pour mixture into greased 9 inch square baking pan.
Bake about 50 minutes, or until toothpick comes out clean.
Cool and cut into squares.
Hot Mulled Apple Cider
1 1/2 teaspoons whole cloves
1/2 cup brown sugar
2 quarts cider
2 sticks cinnamon
orange slices to taste
1 teaspoon allspice
Put all the spices into
cheesecloth and tie with string.
Put all the ingredients into a large crock pot.
Cover and cook on low for at least 2 hours.
Be sure to check the temperature before serving to children,
to avoid accidental scaldings.
Pumpkin Bread
(Makes 2 loaves)
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
3 cups sugar
4 eggs - beaten
2 cups of fresh pumpkin
1/2 cup water
1 cup vegetable oil
1 cup chopped pecans
Preheat oven to 350 degrees F.
Combine flour, soda, salt
cinnamon, nutmeg and sugar in a large mixing bowl.
Add eggs, water, oil and pumpkin.
Stir until blended. Add nuts. Mix well.
Pour into two 9x5" loaf tins. Bake for one hour.
Cool slightly and take out of tins to let cool on a rack.
This tastes best if you wrap and refrigerate it and wait a day to
eat it.
It keeps well in the refrigerator and can be frozen.
Pumpkin Ice Cream Squares
8 - 10 Ginger Snap Cookies
2 cans of Pumpkin Pie Filling
1/2 Gallon Vanilla Ice Cream, softened
2/3 C Pecans, whole or chopped
1 tsp Pumkin Pie Spice, optional
Place cookies into a plastic bag
and crush with a rolling pin.
Line the bottom of a 9" x 13" x 2" with the cookie
crumbs.
Mix the canned pumpkin and ice cream thoroughly together.
The pumpkin pie spice may be added for additional flavoring, if
desired.
Pour mixture into the pan.
Top with the pecans.
Freeze for at least 4 hours.
Cut into squares and serve promtly.
Pumpkin Muffins
1 c Unbleached Flour, Sifted
2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned Mashed Pumpkin
2 T Milk
Preheat oven to 350 degrees F.
Sift together flour, baking
powder, salt and cinnamon; set aside.
Cream together shortening and sugar in mixing bowl until light
and fluffy,
using electric mixer at medium speed. Beat in egg.
Combine pumpkin and milk in small bowl.
Add dry ingredients alternately with pumpkin mixture to creamed
mixture,
stirring well after each addition.
Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling
2/3rds full.
Bake for 20 minutes or until golden brown.
Serve hot with butter and homemade jam.
Remembrance Cookies
These cookies can be made on
Hallow's Eve. They can be shaped like
people and the herb rosemary is added to the dough as a symbol of
remembrance.
Some of the cookies are eaten while telling stories or attributes
of special ancestors,
reminding us that we still have access to their strengths--or
perhaps a
predisposition to their weaknesses. The rest of the cookies are
left outside
by a bonfire as an offering. This can be a solemn ritual, but it
need not be.
1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Preheat oven to 375 degrees F.
In a large bowl, beat sugar,
butter, egg, vanilla, almond extract, and rosemary until creamy.
In a separate bowl, sift flour, baking soda, and cream of tartar.
Fold flour mixture into sugar mixture.
Beat until dough forms and refrigerate for three hours.
Divide dough into halves.
Roll out one portion to 3/16 of an inch on a floured surface.
Cut out with gingerbread women or men cutters and place on an
ungreased cookie sheet.
Repeat rolling and cutting with second portion. Bake for 5-7
minutes.
Witches' Brew
4 cups cranberry juice
4 cups apple juice
1 cup chopped candied ginger
3 oranges
2 large bottles ginger ale
2 cups grapes
In your "cauldron,"
bring one cup of cranberry juice and candied
ginger to the boil over a high heat.
Boil, uncovered, for about two minutes and set aside.
With a vegetable peeler, peel the zest from the oranges and
cut the peel into thin 2-inch-long worms.
Add the peel to the cranberry mixture.
Cover and chill for at least four hours or overnight.
Juice the oranges and put juice into a large pan or heavy bowl.
Stir in the cranberry-ginger mix, the remaining 3 cups of
cranberry
juice, apple juice and grapes.
Cover and chill for up to two hours.