-
Pot's O Love (Beltane Cakes)
1 cube butter, very soft
3/4 cup brown or raw sugar
1 egg
1/4 teaspoon salt
about 1 1/2 cups all-purpose flour
(substitute in some blue cornmeal if you can get it)
1 tsp freshly ground coriander seeds
Rose petal jam
Mix all together till smooth, adding enough flour so the cakes will keep their shape (would you believe -- this amount depends on the weather -- not just the day you bake 'em but at the time the wheat was harvested...... you will probably have to bake a trial cookie to find out whether you've added enough flour to the dough....).
Shape into balls using about 2 tablespoons of the dough for each, put them fairly far apart on a greased cookie sheet, and press a good-size "pit" into the middle of each with your thumb or the handle of a wooden spoon,
Bake at 325 till done but not brown (remove about half-way thru and renew the "pots" with something the right size).
Let cool and then fill with rose-petal jam.
If you can find pollen at a health food store, it's a nice touch to sprinkle a bit on eachcookie. Let cool before storing.
Beltane Fruit Drink
1 cup fruit juice
1/4 cup fruit in a complementary flavor, crushed
8 ounces plain or vanilla yogurt
(vanilla ice cream will do)
1/2 cup milk (or additional juice)
Puree all ingredients in a blender or food processor until completely blended.
Marigold Custard
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
whipped cream
Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon.
Mix the salt, sugar and spices together.
Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients.
Cook on low heat. When the mixture coats a spoon, add rose water and cool.
Top with wipped cream, garnish with fresh marigold petals.
Oatmeal Cookies
Ingredients:
1-1/4 cup softened butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rolled oats
1 cup chopped black walnuts
Heat oven to 375 degrees F.
Beat butter and sugars until creamed.
Beat in eggs and vanilla.
Combine flour, baking soda, salt, and spices.
Add dry ingredients to wet ingredients and mix well.
Stir in oats and chopped walnuts.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake 8 to 9 minutes for a chewy cookie or 2 minutes longer for a crisp cookie. Cool on cookie sheet for 1 minute and then place on wire rack to cool.
Best if eaten while slightly warm.
Makes: 4-1/2 dozen cookies.
Bailey's Chocolate Chip Cheesecake
Ingredients:
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 T (3/4 stick) butter, melted
Filling:
2 1/4 lbs cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream
1 T. vanilla extract
1 cup semisweet chocolate chips
Coffee Cream:
1 cup chilled whipping cream
2 T. sugar
1 t. instant coffee powder
chocolate curls
Instructions:
For crust:
Preheat oven to 325F.
Coat 9" diameter springform pan with nonstick vegetable oil spray.
Combine crumbs and sugar in pan.
Stir in butter.
Press mixture into bottom and 1" up sides of pan.
Bake until light brown, about 7 minutes.
Maintain oven temperature at 325F.
For filling:
Using electric mixer, beat cream cheese until smooth.
Gradually mix in sugar.
Beat eggs in one at a time.
Blend in Baileys and vanilla.
Sprinkle half of chocolate chips over crust.
Spoon in filling.
Sprinkle with remaining chocolate chips.
Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes.
Cool cake completely.
For cream:
Beat cream, sugar, and coffee powder until peaks form.
Spread mixture over cooled cake.
Garnish cake with chocolate curls.
Bailey's Irish Cream Truffles
Ingredients:
1/4 cup Bailey's Irish Cream
1 Tablespoon Butter
12 oz semisweet chocolate pieces
2 egg yolks
1/4 cup Heavy Cream
Melt chocolate pieces, Bailey's and heavy cream together over very low heat.
Whisk in yolks, one at a time, mixture will thicken. Whisk in butter.
Refrigerate several hours, or overnight until firm. Make small balls with a teaspoon. Roll in powdered sugar or cocoa.
bailey's Irish Cream
Ingredients:
3 Eggs
15 oz Canned milk or "Eagle Brand"
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey
Combine all ingredients in a blender for 1 minute.
Let stand over night.
Bottle the next day.
No waiting time.
Oat Cakes (Farls)
Ingredients:
3 cups real mashed potatoes
2 cups dry oats
2 Tablespoons margarine or butter
1/2 teaspoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
Pinch pepper
Pinch rosemary
Soak oats in warm water for 15 to 20 minutes until soft and slightly swollen.
Mix them with other ingredients in a large mixing bowl.
Knead until mixture is like a thick dough. If it seems too thin or moist, add a teaspoon or two of flour.
When thoroughly mixed, form small sections into small patties. Fry in hot vegetable oil in a small skillet until lightly browned.
Serve immediately.
Bannock
Ingredients:
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons oil
Add enough water to achieve a bread dough consistency.
You can replace a portion of the white flour with an equivalent amount of whole grain flour of choice, and include some dried fruit of choice, wheat germ, bran, and nuts of choice.The bannock can also be seasoned with brown sugar and cinnamon.
Mix ingredients well and knead for approximately ten minutes. Grease and heat a fry pan. Form the dough into cakes about 1/2 inch thick and dust lightly with flour.
Lay the bannock cakes in the frying pan and hold them over the heat. Shake the pan at intervals to prevent the bannock from sticking to the pan. Once a bottom crust has formed and the dough has hardened enough to hold together, you can turn the bannock cakes.
Cooking takes 12-15 minutes. Test whether or not the bannock is ready by inserting a clean toothpick or sliver into the loaf. If it comes out clean, the bannock is ready to eat.
If you don't have a fry pan you can make a thicker dough by adding less water. Roll the dough into a long ribbon, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked.
May Wine
Steep a half a dozen strawberries (sliced) and a good handful of woodruff for an hour or so.
Serve cool.
Very good, the strawberry adds a fruity flavor and the woodruff adds sweetness.
Green Salads
This is the time of fertility and growth. Perhaps filling ourselves with healthy greenery can be sympathetic magick which will help fill our Earth with healthy greenery.
Make your salad with
Greens
Spinach, Slaw, Any type of Lettuce
Vegetables
Onions, Peppers, Mushrooms, Olives, Beans, Tomatoes, etc.
Meats{If Non-Vegetarian}
Ham, Roast Beef, Turkey, Pepperoni, Eggs
Garnish with croutons or bacon bits
Add your favorite type of dressing
updated April 16, 2000
Net Sisters� �
1998, 1999, 2000 - by Diamonds Sisters
No unauthorized duplication of our graphics Images are digitally watermarked
Net Sisters� has been optimized for 800 x 600 monitor resolution and for 16 bit or better
color.