Sabbat Recipes

a collection from here and there from my kitchen to yours

Imbolc Recipes

Fairy Nectar

1 1/3 cups milk per serving
(if using North American Milk 2 cups is about right)
1 tsp. honey (All natural honey is best)

1/2 tsp. vanilla extract
cinnamon (freshly ground is best, but store bought will do)

Warm milk, be careful not to boil it. In each mug add your honey and vanilla. Sprinkle with cinnamon.

This one is great not only for Imbolc but for a nice coming in off of the sea from fishing. This is a drink that will get you feeling better in no time. I got this from a friend in the Isle Of Mann, where fishing was and still is a good trade.

Crescent Cakes

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. 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.

Candied Violets
After picking a large number of violets, spread them on a cookie sheet to dry for a few hours. Then beat an egg white to a froth, paint it on each flower with a fine brush, and (carefully!) pour fine white sugar over the flowers to coat them. You can color the egg white purple for variety if you wish. (Gum arabic can be substituted for the egg whites.)

Feather Cake
(Candied violets work beautifully for garnishes on this cake.)

First, rub to a cream 2 tablespoons soft butter and a cup of sugar. Next, add a beaten egg yolk, half a cup of water and whole milk mixed, 1 and 1/2 cups of sifted flour, and a teaspoon each of baking powder and vanilla.

Beat an egg white stiff as meringue and fold it gently into the mixed batter. Bake it at a low heat--325 degrees Farenheit--for 25 minutes. Don't jump up and down or jar the cake while it's baking or it'll fall and be full of holes. You can add chocolate glaze and/or candied violets when it comes out of the oven.

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.

Returning Sun Spice Bread

1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**

**Equal parts of cinnamon, nutmeg, and allspice.

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.

Bride's Brunch

2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham 1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk

Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.

Imbolc Ritual Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.

Beltane Recipes

Oatmeal Bread

1 cup evaporated milk
2 TBSP vegetable oil
1TBSP vinegar
1cup all purpose flour
1 cup firmly packed brown sugar
1tsp baking soda
1/2 tsp salt
1 cup raisins or chopped nuts

Beat milk, oil and vinegar in mixing bowl until smooth
Add oats, flour, brown sugar, baking soda and mix well
Add nuts or raisins turn into loaf pan bake at 350 for 50 - 60 minutes or until done depending on the oven

Quiche

1 unbaked pie shell
2 eggs
1 cup half and half
1/2 tsp salt
dash of red pepper
3/4 cup gruyere cheese
1 TBSP flour
7 1/2 oz crab or mushrooms or peppers or whatever you would like
Bake pie shell at 450 for 10 minutes or until slightly brown
Beat eggs, half and half, salt and red pepper. Set aside
Combine cheese, flour, crab or mushrooms etc and sprinkle into the bottom of the pie shell.
Pour the egg mixture over it
Bake at 450 degrees uncovered for 45 minutes or until a knife inserted comes out clean

Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat.

When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals.

Elder Flower Fritters (Medieval England)
From Wisteria's Faery Recipes

The French use elder flowers to pack apples. They claim that this enhances the flavor.
1 egg
1 cup self-rising flour
1 teaspoon Rose Water (see following recipe)
1/4 teaspoon cinnamon
1/4 cup honey
2 cups elder flowers, freshly picked & cleaned
2 tablespoons brandy
Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream.

Yield: About 2 dozen

Note: If you are not using self-rising flour, add 1 teaspoon baking powder & 1/2 teaspoon salt.

Variation: If you can't find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.

Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience. Can also be eaten on Lammas, St. Valentines Day, or Hallow's Eve.

Dandelion Salad

1 Dishpan full of young dandelion leaves
4 Strips of bacon
1/2 c Sugar
2 T Flour
1 ea Egg beaten
1 t Salt
1/2 c Vinegar
1 1/2 c Water
3 ea Eggs, hard boiled, diced
Wash, drain, and cut up tender dandelion leaves.
Brown bacon; remove drippings and crumble
Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth.
Pour into bacon drippings and heat, stirring constantly until mixture thickens.
Pour warm dressing over dandelion.
add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly.

Strawberry Crisp

1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter or margarine
1/2 c Sugar
3 c Sliced fresh or frozen Strawberry
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.

Lughnasadh Recipes

Perfect Corn Bread
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup shortening
Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

Corn Sticks: Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

Stuffed Mushrooms
From Wisteria's Faery Recipes

2 tablespoons butter, divided
1/4 teaspoon dried thyme
2 tablespoons diced green pepper
Salt
Pepper
1/4 cup chopped mushroom stems
2 tablespoons chopped onion
1/2 lb. large mushrooms, stems removed
3/4 cup bread crumbs
2 tablespoons cooked, crumbled bacon
12 small slices cheese (optional)
Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.

Yield: About 1 dozen.

Noodles in Faery Butter
From Wisteria's Faery Recipes

4 hard-boiled egg yolks
2 tablespoons orange flower water (optional)
1/2 cup sugar
1/2 cup sweet butter, softened
1 lb. noodles (any kind), cooked
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1 orange, sliced (garnish)
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices.

Yield: 8 Servings

2 eggs
2 cups buttermilk

3 tbsp shortening melted
1 1/2 tsp salt
2 1/2 cups cornmeal
1 tsp baking powder
1/2 tsp baking soda
Beat eggs, add buttermilk and melted shortening mix well
mix dry ingredients add to egg mixture
beat until smooth pour into greased pan\bake at 375 about 25 minutes serve hot

Beef Barley Soup

2 quarts water
soup bone with the meat on
1/2 cup celery tops
1TBSP salt
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste

Combine water, bone and celery tops
Bring to boil and cover lightly. Simmer for 2 hours
Remove bone and chop meat
Stir in barley and chopped meat. Cook 30 minutes
Add remaining ingredients and simmer for 30 minutes or until veggies are tender

Berry Parfait

Just layer strawberries then whipped cream, blueberries then whipped cream then raspberries and whip cream

Mabon Recipes

Harvest Morning Muffins

3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.
Makes 12 muffins.

Lunch Crumble

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice

Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.

Makes 6 servings.
(Serve warm with chilled fruit and vegetable plates, buffet style.)

4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
¼ tsp. dried thyme
¼ tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
¼ tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflower mix

In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread.

Makes 8 servings

Icing:
1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.

Litha Recipes

High-In-The-Sky Sunny Sandwiches
4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings.

Setting Sun Taco Salad
1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated

In skillet, brown the ground beef. Sprinkle in the package of taco mix and stir in the water. Simmer uncovered for approximately 10 minutes. In a salad bowl, combine all the rest of the ingredients except the chips. Divide salad onto 4-6 plates, spoon meat mixture on top, and garnish with chips.

Pink Dandelion Wine

This is a think ahead recipe as it takes one year to age properly. During the hot summer months, when dandelions dot your unsprayed, unpolluted yard (or if you are growing them in your garden), smile, thank the earth and make some ritual wine for next year or as a gift to someone.

2 quarts dandelions blossoms
2 quarts water
2 cups fresh or frozen raspberries
1 lemon
1/4 tsp. cinnamon
4-5 cups sugar
1/3 cake active yeast (or wine yeast)

Take the blossoms, remove stem and leaves, and boil in water. Remove from heat and let stand overnight, then strain. Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste). Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).

Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water. Cover the pan with a towel and let it set for three days undisturbed.

As you check it, visualise the energy in your wine increasing even as the bubbles are forming ( a sign of fermentation starting).
Finally, strain the mixture again and bottle in loosely corked bottles. Once the corks no longer pop out, tasted to see if the wine needs any additional sugar. If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill the yeast.

Cork tightly and let age for one year in a cool, dark area for best results. Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a offering for spells or spirits of your garden!

Ostara Recipes

White Almond Bark

Ingredients:
1 lb. white chocolate
1/2 lb. unpeeled whole almonds, roasted and cooled

Method:
Melt chocolate in top of double boiler, but do not let water boil. When chocolate is melted, add almonds. Mix well. Turn onto ungreased baking sheet. Spread out. Let stand at room temperature for 20 minutes. Refrigerate until set. Break into pieces.

Hunny Bunny Bread

Ingredients
3/4 cup milk
1 package active dry yeast
3 1/4 - 3 1/2 cups flour
1/3 cup honey
1 1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup warm water
1 cup quick or old fashioned oats, uncooked
1 egg
1 teaspoon cinnamon
1 1/2 cups confectioners sugar
2 tablespoons milk

Method
For bread, heat together milk and butter in small saucepan over medium heat, stirring occasionally until butter is melted; cool to lukewarm. Dissolve yeast in water.

In large bowl combine butter mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic.

Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes.

Divide dough in half. For bunny body, shape 1/2 to form a 36" long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly.

Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up rope spiral fashion; seal end tightly.

Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15" long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together.

Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees.

Bake 30-35 minutes or until golden brown. Cool on wire cooling rack. For icing, combine ingredients, mix until smooth. Drizzle over cooled bread.

Apricot Balls

Ingredients:
3/4 cup ground dried apricots
2 cup fine ground coconut
1/4 cup icing sugar
1/2 cup sweetened condensed milk
granulated sugar

Method:
1. Combine all ingredients and form into 1 inch balls. Roll in granulated sugar. Store in covered container.

Poppy Seed Cheese Bread

1 cup shredded cheese
1 cup biscuit mix
1/2 cup milk
1 egg
1/4 cup chopped onions
1 TBSP poppy seeds

Combine
1/2 cheese and all biscut mix in bowl
Add milk and stir until moistened pat dough
Combine remaining cheese, egg and onion and spread over biscuit dough
Sprinkle with poppy seeds and bake at 425 for 15 to 20 minutes

Violet Salad

1TBSP raspberry vinegar
1TBSP minced Shallot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp chicken stock, vegetable for vegetarians
1 1/2 tsp virgin olive oil
1/2 lb mixed greens washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)
Combine vinegar, shallot, mustard and some pepper in a small bowl. Let stand 5 minutes
Whisk in stock then oil. Toss greens with dressings, top with violets and strawberries and serve immediately.

GREEN MAN SALAD WITH GREEN DRESSING

 
 Zucchini
Greens
Cucumbers
Watercress
   
Toss all ingredients in a salad bowl.  Dress with lemon and honey or Green Dressing: 1 cup mayonnaise, 1\4 cup pesto, 
 a pinch of watercress, poppy seeds, and a dash of vinegar.


  HOT CROSS BUNS

3 cups flour 
¾ cup sugar
1 cup evaporated milk
¼ cup melted butter
¼ tsp. salt 
1 large egg, well beaten
1 tsp. cinnamon
1/8 tsp.allspice(optional)
¾ cup raisins
1 package (1 oz.) dry yeast
   
 Combine all ingredients except eggs and yeast and mix well. Dissolve the yeast 
  in a ¼ cup hot water. Add yeast and eggs to the rest and mix well. Cover 
  with a cloth and allow the dough to rise in a warm spot until it has nearly 
  doubled. This will take about an hour.

Preheat oven to 400 degrees F. Shape the dough into round balls about 3 inches across and place them on a lightly greased cookie sheet or jellyroll pan. After five minutes, remove buns and cut into the dough about ¾ of an inch down, slicing equilateral crosses into the tops. Return to oven. Allow to bake for another fifteen to twenty minutes. Remove the buns from the oven and drizzle on the frosting.

Frosting
2 cups confectioners’ sugar/ 1 tbsp. Milk/ 2 cups orange juice
Mix all ingredients and drizzle onto hot cross buns.

Yule Recipe

Wassail

The traditional, classic Yuletide hot mulled cider drink.

* 4 litres apple cider or juice (fresh milled organic is excellent!)
* 1 orange, chopped
* 1 lime, chopped
* 1 lemon, chopped
* 4 cinnamon sticks or 1 t. ground cinnamon
* 1 inch-square piece of fresh ginger or 1/4 t. ground ginger
* 1 t. cloves, allspice and/or star anise
heat all and simmer in an enamel pot (aluminum can impart a metallic flavor) on low for an hour, then serve to cold, caroling folks.
* brandy or rum for adults, optional

Morning Julegroed

4 cups milk
A couple of almonds, finely chopped
1 rounded teaspoon of butter/margarine
1/4 cup sugar
1 cup washed white rice
A pinch of cinnamon powder
1/2 cup thick cream

In a large saucepan, heat the milk until boiling. Add butter/margarine, then add the rice and turn down the heat. Cover with lid, and let rice simmer slowly for about one hour or until the milk is absorbed. Transfer to a non-metal bowl and fold in the cream and almonds. Serve in small bowls with sugar and cinnamon sprinkled on top.

Sun Up Egg Squares

1 pound pork sausage, cooked & drained
1 1/4 cups bisquick
4 ounces mushrooms, sliced
12 eggs
1/2 cup sliced green onions
1 cup milk
2 medium tomatoes, chopped
1 1/2 teaspoon salt
2 cups Mozzarella cheese, shredded
1/2 teaspoon each; pepper, oregano

Layer the sausage, mushrooms, onions, tomatoes, and cheese in a well greased 13"x9"x2" baking dish. Beat together the remaining ingredients in a non-metal bowl and pour over sausage mixture. Bake, covered, in a 350 degree oven until golden brown and set (about 30 minutes). Cut into 12 3-inch squares. Serves 12, can be halved.

Shortest Day Ham Loaf

1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk

Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water

Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly. Makes 10-12 servings.

Acorn Squash and sweet potatoe soup
1 large Onion, chopped (1 cup)
1 Tablespoon Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream
2 Tablespoons Sliced Almonds; toasted

Ground Nutmeg. Bake onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls.
Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.

Apple Dumplings
2 cups Flour
4 teaspoons Baking powder
1 teaspoon Salt
4 Tablespoons Shortening
1 cup Milk
6 each Apple
Sugar
1 teaspoon Cinnamon

Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes).
Almond Cookies
1 cup butter
1 cup powdered sugar

Cream together butter and sugar, then add egg, then flavorings

1 well beaten egg
1/2 t. almond, 1/2 t. vanilla flavoring
2 cups flour

Mix together all dry ingredients, then add to creamed mixture. Stir in nuts.

3/8 teaspoon salt
1 t. soda
1 t. cream of tartar
1/2 cup finely chopped nuts

Drop onto a plain cookie sheet and criss-cross with fork tines. Remove cookies before the bottoms darken: should have a golden yellow color, not dark at sides.

Butternut Squash
2 Butternut Squash, halved with seeds removed
Margarine or Butter
Salt
1/2 Cup Brown Sugar, firmly packed
1/2 Cup Honey
1/2 teaspoon Ground Ginger
1 teaspoon Pumpkin Pie Spice
4 Tablespoons Butter or Margarine, melted

Preheat oven to 400 degrees F. Place squash cut-side down on greased shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut-side up about 10 minutes longer or until browned and soft. Reduce oven temperature to 325 degrees. Scrape out the squash into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter. Beat with electric mixer at medium speed until smooth. Put in buttered casserole. Return to oven, covered, for 30 minutes.
Cocoa Snowballs
3 eggs
1 1/2 cup sugar
1/2 cup powdered cocoa
3/4 cup milk
1/4 cup butter
1 tsp vanilla
pinch of salt
1 1/2 cups flour
1/2 tsp baking soda
2 containers of white frosting
2 3/4 cups flaked coconut Beat eggs, gradually beat 1/2 cup sugar into the eggs and set aside. Combine remaining sugar, cocoa, milk and butter in a pan and cook on low heat until sugar is dissolved and butter is melted. Remove from heat and add vanilla and salt. Pour egg mixture into that. In a bowl, put remaining dry ingredients and slowly add the cocoa mixture, beating all the while.... fill 30 , 2 1/2" muffin cups about 1/2 full and bake 20-25 mins at 325 degrees. Cool completely and frost bottom, top and sides. Then roll them in the coconut. Let them stand at room temperature until the frosting is firm, then serve or store in a container.

Danish Gingerbread Recipe

1 cup butter
2/3 cup brown sugar
1/3 cup light corn syrup
2/3 cup honey
1 teasp grated lemon rind
1 teasp vanilla extract
1 teasp ground ginger
1/2 teasp ground cloves
1 teasp ground cinnamon
1 teasp salt
1 teasp baking soda
4 1/2 cups flour
Cream butter and sugar. Add syrup, honey, lemon rind & vanilla, spices, salt & soda. Add enough flour to make soft dough. Chill until firm enough to roll.

Set oven to 350 degrees. Grease & flour baking sheets. On floured cloth roll dough 1/8 inch thick. Cut shapes with cookie cutters. Bake 8 min or until puffed and dry. Cool on a rack and decorate with colored icing.

Icing for Gingerbread
1 1/2 cup sifted confectioner's sugar
1 egg white
1 teasp lemon juice
a few drops of vanilla extract various food colorings
(Collect flavored extracts and food colorings and get creative)

Beat everything but the colors and extracts until the icing peaks. If necessary add more sugan and egg white. Divide into separate bowls for each of the different colors and extracts...have fun!

Ginger Cakes
1 cup Shortening
1 cup Brown sugar
2 each Egg, well beaten
1 cup Molasses
4 cups Flour
1 teaspoon Soda
1 Tablespoon boiling Water
1 teaspoon Ginger
1 pinch Salt

Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes.

Samhain Recipes

Eye-Opening Fried Cornmeal Mush

1 cup cornmeal
1 cup cold water
1 tsp. salt
1 tsp. sugar
2 3/4 cups water in a pan

Bring the 2 3/4 cups of water to a boil. In bowl, combine the cornmeal, 1 cup water, salt, and sugar. Gradually add this mixture to the boiling water, stirring constantly. Cover and cook over low heat for 10-15 minutes. Pour into a shallow loaf pan. Chill in refrigerator overnight. In the morning, turn out of pan onto a platter or flat countertop. Cut into 1/2 inch slices. Fry slowly in hot fat (bacon or sausage drippings) or very small amount of vegetable oil. Turn once. When browned, serve warm with butter and syrup or fresh fruit.

Makes 6 servings.

BeWitching Apple Pancakes

2 cups sifted all-purpose flour
2 tbs. sugar
4 tsp. baking powder
1tsp. salt
2 well beaten egg yolks
2 cups milk
2 tbs. butter/margarine, melted
1 cup finely chopped apple, peeled and cored
2 stiffly beaten egg whites.

In a large non-metal bowl, sift together all the dry ingredients. In a smaller bowl, combine the milk and egg yolks. Pour mixture into the dry ingredients and stir well. Stir in the butter/margarine and apple. Fold in the egg whites. Let the batter set up for a few minutes. Cook on a hot griddle or in a large frying pan, using 1/3 cup of batter per pancake. Use a spatula or spoon to spread batter evenly. Remove from heat, dot with butter, sprinkle with powdered sugar, and roll up into log. Top with slightly heated applesauce and a dash of cinnamon.

Makes 12 pancakes.

Sun God Sausage and Eggs

1 lb. Bulk pork sausage
4 hard boiled eggs
1/4 cup butter/margarine
1/4 cup all purpose flour
2 cups milk
1- 16oz bag frozen fresh corn
1 cup soft bread crumbs
1 cup coarsely ground turnip
1 zucchini squash sliced
1/2 tsp. salt

In a frying pan, cook sausage and turnip, drain. In a sauce pan boil zucchini slices until tender, drain. Slice two of the eggs and line the bottom of a 1 1/2 qt casserole dish. For second layer, top eggs with 1/2 of the zucchini slices, put other half aside. In the sauce pan melt butter/margarine, blend in flour, salt, and a dash of pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sausage mixture and corn. Pour 1/2 mixture over eggs, arrange the rest of the zucchini slices, pour in rest of mixture. Slice the remaining two eggs and arrange on top of mixture. Sprinkle with bread crumbs and bake at 375 degrees for 30 minutes or until heated all the way through.

Makes 6 servings.

Spirited Cheese Stuffed Apples

1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine

Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours.

Cut apples into 8 wedges.

Pumpkin Bread
author unknown

2 cups pumpkin, canned or cooked
1 cup melted butter or margarine, lightly salted
3/4 cup water
4 eggs
3 2/3 cups flour
2 1/4 cups sugar
1 1/2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
1 cup raisins
1 cup walnuts, chopped

Blend pumpkin, butter, water, and eggs until mixed. Add flour, sugar, salt, nutmeg, cinnamon, and baking soda. Then add raisins and nuts. Form loaf in greased and floured loaf pans. Bake at 350 degrees for one hour or until top is golden brown.

Samhain Cakes
author unknown

Makes about 3 dozen, dough must be chilled several hours to overnight.

1/2 c veg. oil
4 sq unsweetened chocolate (4 oz) melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups pastry flour (not hard, sifted or cake flour)
2 tsp baking powder
1/2 tsp salt
1 cup confectioner's sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight.

Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm.

Don't overbake---these burn easily.

Obviously, these are not the low-fat weight-watcher recipes. These are the Grandma recipes, and Grandma cooks with real butter.

::::FUN HALLOWEEN RECIPES:::: to be taken with a light heart ;o)

Witches Brew

Ingredients:
2 cups orange juice
1 cup lemon juice
5 cups apple cider
1 cup confectioner's sugar

Mix all the ingredients together and serve chilled.

Serves about 8.

Witches Fingers
author unknown

1 cup butter, softened
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel

In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail.

Squeeze in centre to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes.

Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath.

Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!

Halloween Witches' Hats

1 ounce unsweetened baking chocolate squares, melted
1 cup miniature marshmallows, melted
3 tbsp corn syrup
4 cups puffed rice cereal
12 ounces semisweet chocolate chips, melted

Preheat oven to 350. In a saucepan, melt unsweetened chocolate and marshmallows. Add corn syrup. While chocolate is melting, place puffed cereal in a shallow pan. Bake for 10 minutes. Then, place in prepared bowl.

Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly. Form into 8 cones, flattening large end to make brim. In a double boiler, melt chocolate chips. Dip cones into melted chocolate to coat. Place on waxed paper to cool and harden.

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