Rowan's Cook Book
Each month I will feature recipes that are related to the upcoming holiday or season along with some of my favorite recipes.
Menu of the Month
These recipes are great for Beltane. Enjoy!
Makaronio Me Feta
1 lb. Macaroni, cooked and drained
1/4 cup butter, melted
1/3 cup olive oil
4 Tbsp. cornstarch
1/8 tsp. black pepper
2 cups milk
1 egg, beaten
1/2 cup Parmesan Cheese, grated
3/4 Tsp. nutmeg
2 Tbsp. Parsley
1 cup gorgonzola Cheese, crumbled
1 1/2 cup feta cheese, crumbled
Preheat oven to 375 degrees F. Mix all ingredients together and place in a greased 9x13 baking pan. bake until top is golden brown, about 40 min.
Recipe from The Sabbats written by Edain McCoy
Beltane Cream Pie
1 cup whole milk
3 Tbsp. cornstarch
ground nutmeg
1 cup rich cream
1 1/2 cup sugar
prepared pie crust, baked
1/2 cup butter(not margarine)
1 1/4 tsp. vanilla
Melt the butter in a wide pan over medium heat. In a separate bowl slowely add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended, add this and all the other ingredients, except vanilla, to the cooking pan. Stir contantly over medium heat until mixture becomes thick. Remove from heat and stir in vanilla. Pour the mixture into the waiting pie shell and sprinkle with nutmeg. The pie may be eaten while it is still warm, as long as it has cooled enough to set. Or the pie may be chilled and eaten later.
Recipe from The Sabbats written by Edain McCoy.
Beltane Bread
2 cups warm milk
2 pkg. yeast
2/3 cup honey
5-6 cups unbleached all purpose flour
1 tsp. salt
2 eggs
1/4 cup butter
2 pkgs. (1/2 tsp.) saffron
Proof yeast in warm milk. Mix dry ingredients, cut in butter with pastry knife. mix in yest starter with eggs, kneed and let rise until double. Punch down and divide into two buttered pans. Let rise, preheat oven to 350. bake for 40-50 minutes.
From Rowan's Realm
Click here for non-edible recipes
Under construction
In Memory of my Mother
Helen's Homemade Bread
2 pkg. active dry yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup sugar
1 TBSP. salt
3 TBSP. shortening
9-10 sups flour
soft butter
Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups water, salt, sugar, shortening, and 5 cups flour. Beat until smooth. Stir in remaining flour to stiffen. Turn out and knead. Place in a greased bowl. Cover, let rise till double. Punch down dough. Divide in half. Make into rolls or loafs. Place into greased pan. Brush with soft butter and let rise till double. Bake at 425 for 30-35 min. till browned. Remove from oven and brush tops with butter.
Irish Soda Bread
2 cups all purpose flour
2 TBSP. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
3 TBSP. butter
1/3 cup rasins
3/4 cup buttermilk
In bowl combine flour, brown sugar, baking powder, baking soda, and salt. Cut in butter till crumbly. Combine 1 egg and buttermilk. Stir into flour mixture till moistened. Fold in rasins. Knead on floured surface for 1 min. Shape into round loaf. Beat remaining egg and brush over loaf. Bake at 375 for 30-35 min. or until golden brown
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