sapphire_storm: (Default)
[personal profile] sapphire_storm
White Layer Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes
Yield: 1 three-layer Cake

Serving Size: 1 Slice

From Food.com with my own Rainbow Cake spin!

Ingredients

1 Cup Butter, Softened
2 Cups Sugar
2 Egg Yolks, Beaten (Egg Whites are used in Frosting)
2 Eggs
3/4 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 Cup Buttermilk
2 1/2 Cups Flour
Instructions

350* oven.
Grease and Flour three cake pans. Set aside.
Cream together Butter and Sugar.
Add in Egg Yolks, then Eggs, one at a time. Beat well after each addition.
Measure Buttermilk into a 2 Cup measuring cup. Stir in Baking Soda and Vanilla Extract.
Alternate add in Buttermilk and Flour to creamed ingredients.
For White Cake:
Pour Batter into prepared pans.
Bake 20-25 minutes
Let cool before frosting with Seven Minute Frosting.
For Rainbow Cake:
Divide Batter between three bowls.
Add in a generous amount of food coloring–not the liquid kind!
Pour into prepared pans and bake as usual.
Let cool before frosting with Seven Minute Frosting.
Notes

Do not use liquid food coloring for Rainbow Cake. You want bright, brilliant colors that the liquid stuff just can't do.
sapphire_storm: (cauldron)
[personal profile] sapphire_storm
This vegetarian and gluten-free recipe was created by Chef Deborah Brunson. It was a fan favorite at a recent Longmont Farmers' Market, so we just had to share it with everyone.

Serves 4-6

Ingredients:

3 tablespoons olive oil
2 pounds butternut squash, peeled and cut into 1" cubes, about 4 cups
2 firm pears, peeled and cut into 1" cubes, about 2 cups
1 medium yellow onion, coarsely chopped
1 cup apple cider
4 cups vegetable stock
½ teaspoons salt
½ cup half and half
1 vanilla bean or 1 tablespoon vanilla paste or extract

Method:

Heat oil in a medium stock pot over low-med heat. Add squash, pear, and onion. Cook for 10-15 minutes, stirring occasionally, until onion is translucent.
Add cider and bring to a boil over med-high heat. Add broth and simmer on low-medium heat, stirring occasionally, until squash is tender, about 30 minutes.
Carefully transfer hot soup in batches to a blender (or use an immersion blender directly in the stock pot) and puree until smooth. Return to stock pot and add salt. Continue to cook uncovered on medium heat, stirring occasionally, until reduced by about half.
While soup is reducing, warm half and half over low heat just until it steams, being careful not to let it boil. If using a vanilla bean, split and scrape the bean into the half and half. If using vanilla paste or extract, simply add to the half and half as it warms. Stir into reduced soup and adjust seasoning as desired. Serve warm.
nocturnalmusings: (Resting)
[personal profile] nocturnalmusings
3 Tblsp. cooking oil
1 lb. ground beef (or any leftover meat or poultry)
1/2 cup cooked potatoes, diced small
2 cloves garlic, minced or grated
2 small sweet onions, diced
1 small red sweet pepper, diced small
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 Tblsp. Worcestershire sauce
1 tsp. chili powder
1/4 tsp. curry powder
1 tsp. salt

Heat oil in large heavy skillet and add next 4 ingredients. Cook until
beef is brown. If using leftover meat, cook just until everything is
hot.
Add the remaining ingredients to the skillet and stir gently until
combined. Cover and slowly simmer for 40 to 50 minutes or until nice
and hot and bubbly. Uncover if the liquid seems to be overtaking the
other ingredients.
You can also bake this if you use an oven-ready skillet, like a cast
iron skillet. After browning the meat and adding the veggies and
seasoning, just pop it in the oven, covered, for 50 to 60 minutes at 325
degrees.
By:
Susanne - The Hillbilly Housewife
nocturnalmusings: (Resting)
[personal profile] nocturnalmusings
Easy Herb Breads for Dinner

Quick breads are easy to make and wonderful served with soups or stews,
especially on cold winter evenings. Today I have a few simple recipes to
keep in mind when you need a quick bread for dinner.

Herb Rolls

Ingredients:
2 tubes butter flake rolls
1/4 cup butter
2 tbsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 tbsp. dried minced onion

Line a greased loaf pan end to end with two rows of dough. Peel apart
slightly. Bring the butter with herbs to a very low boil while stirring.
Pour over the bread. Bake at 350 degrees F. for 30 minutes. Read more... )
lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
INGREDIENTS:
1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
1/4 cup chopped walnuts
dash of salt
1/4 cup heavy whipping cream

COOKING DIRECTIONS:

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over a medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

Published on Cooking Light Magazine, November 2010, page 182

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes", stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

Yield: 4 servings.

Calories - 288
Fat - 12.8 g (sat 5g, mono 3.1g, poly 3.9g)
Protein 6.9g
Carb 38g
Fiber 16g
Chol 78mg
Iron 1 mg
Sodium 190mg
Calc 167mg
lady_myfanwy: (Default)
[personal profile] lady_myfanwy
From Homesteading Housewife

1 (18 1/4 ounce) box devil's food cake mix
1/2 cup vegetable oil
2 eggs
confectioners' sugar for rolling

1. Preheat oven to 350°
2. Stir dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
lady_myfanwy: (Default)
[personal profile] lady_myfanwy
[Use this as an overnight treatment.]
Honey- draws moisture into the skin and soothes inflammation.
Beeswax- forms a protective film which helps to prevent moisture loss.
Sweet almond & Evening Primrose oils- nourish the skin.
Essential oils- stimulate new, healthy skin cells.
Needed-
15 g Beeswax, grated
1 tsp clear honey
160ml Sweet almond oil
4 evening primrose oil capsules
350ml distilled water
5 drops Palmarosa essential oil
5 drops Neroli/ Petitgrain essential oil
5drops lavender essential oil
Method-
1. Melt the beeswax, honey and sweet almond oil in a heat proof basin over a pan of simmering water. Pierce the oil capsules and squeeze the contents into the melted mixture.
2. Add the distilled water, drop by drop at first, beating with a whisk or electric mixer on a low speed.
3. After adding and mixing in about 2 tsp water, remove from the heat and beat with the remaining water, a little at a time. Add the essential oils, beating continuously until the mixture thickens.
4. Spoon into a glass jar, with a screw top/recycled cosmetic container. The cream will set fairly firmly but melts on contact with the skin, keep in the fridge for up to 6 months-use in that time.
To make a more simple protective cream
[This is an easier way to make the above if you lack certain ingredients/equipment]
1. Get a moisturiser base-this will be a non-scented cream (usually get them from your local supermarket/chemist or cosmetics store).
2. Add whatever essential oil you love the smell of {do not use more than 3 oils} for example~
Orange, Lavender and rose make a good combination. Use 3 drops of Orange essential oil, 7 drops of Lavender essential oil, 2 drops of Rose essential oil. Rose essential oil can be expensive as can Chamomile, you generally want to get something you’ll like the smell of and that’s quite cheap. Orange oil, as well as other oils can cause photo toxicity~(be careful in sunlight on the skin). Other oils are not advised to be used in Pregnancy.
So do check out what you may like to use via; library books/online before getting and using any. You may also want to check out protection oils in using the cream for a protection spell.
3. Stir with a stick or shake lightly.
If you wish to add some Evening Primrose capsules, then do so. Just pierce with a pin and add to the cream-discarding the capsule coating.
4. Use on the hands for protection.
lady_myfanwy: (cats belly dancing)
[personal profile] lady_myfanwy
Before running them under water, get your brushes ready. Dab a little olive oil onto a kitchen/paper towel, rub the brushes in this, then place through some shampoo/liquid soap and wash through [make sure not to get the metal bit wet, as you don’t want this to rust], place on top a radiator/some where warm to dry.
The bristles come out softer.
lady_myfanwy: (Default)
[personal profile] lady_myfanwy
4 chicken breasts, or do 6 for 6 people
Orange ; organic-the skin has a lot less pesticides in
One garlic clove
One tablespoon fresh basil
Black pepper to taste
Grate the orange skin using a grater and juice the remaining orange. Add, garlic, chopped basil and pepper. using a sharp knife make cuts in the chicken breasts, then lay them on a baking tray. Pour the orange mixture onto them, rubbing into the cuts as well. Leave to marinade for 10 mins, then grill the meat. serve, if you have left over sauce, add it or leave as a sauce for something else.

Salmon dish

Feb. 7th, 2012 03:05 pm
lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
Salmon x2 brought defrosted slices [for the amount of people cooking for, in this I’m doing it for 2 people, so double up depending on if you need more]
Artichoke hearts in oil x1 can
Pick a herb~ basil, oregano, thyme, marjoram, etc. handful of one of these.
Olives, one can
Seasoning-pepper and salt
Lemon juice
Sliced, diced and chopped vegetables of your choice- aubergine, coloured peppers etc.
Get a tray that you’ll be cooking these in, add the fish a good length apart [so the other things can cook around them].
Open the cans of the list above. Chop the herb of your choice and add this to a small bowl with the juice of one lemon and the seasoning, mix with a fork and add this over the fish. Place the veg around the salmon slices, and add the artichoke hearts as well-this comes in it’s own oil and will be sufficient to be oily for the whole dish, plus the fish contains oils too. Add the drained olives as well.
Cook on an average temp- around 180 degrees C, for about 30mins-1 hour check occasionally to see when the fish has coloured a light golden brown.
lady_myfanwy: (kitchen witch)
[personal profile] lady_myfanwy
by Scott Cunningham

Herbal sachets, or charms, consist of herbs and other
materials tied-up in bits of cloth. Some sachets ward
off certain energies or disease; others draw specific
situations or powers to you.

Easy to make and pleasing to the nose, sachets are a
distinctive and aromatic gift for the holidays.

Items needed:

7 parts Juniper
4 parts Cinnamon
4 parts Allspice
4 parts Ginger
4 parts Caraway
2 parts Nutmeg
2 parts Rosemary
2 parts Lemon peel
2 parts Orange peel
1 part Clove
1 part Bay
2 pinches Orris root

Tie up in a green or red cloth and give as a gift
on Yule or Christmas.


"The Complete Book of Incense, Oils & Brews",
by Scott Cunningham
lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
Carrot, honey and ginger soup [packed with vitamin C]

One onion
4-5 carrots, grated
Small piece fresh ginger
2 dessert spoonfuls of honey
1 dessert spoonful of olive oil
Chop the onion and sauté in olive oil till transparent, add in a pint of stock, add the carrots. Allow to cook for 20 mins. Then add the honey, grate about a thumb sized piece of ginger and add. Cook for a few more mins. Liquidise till smooth, you can add salt and pepper to taste.
[identity profile] myfanwy-65.livejournal.com
Ingredients

* 4 medium baking potatoes
* 1 cup all-purpose flour
* 1/4 cup milk
* 1 egg
* 1 tablespoon seasoned salt
* 1 tablespoon canola oil
* 1/2 teaspoon pepper
* 1/2 cup beer or nonalcoholic beer
* Oil for deep-fat frying
* Sour cream, optional

Directions

* Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
* Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
* When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired. Yield: 4 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 6 wedges (calculated without sour cream) equals 267 calories, 13 g fat (1 g saturated fat), 27 mg cholesterol, 589 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Taco Dip

Dec. 17th, 2008 01:21 pm
[identity profile] myfanwy-65.livejournal.com
On a pizza pan, spread about a half-inch of drained, small curd cottage cheese. Top this with your choice of taco sauce, then chopped onions, then your choice of shredded cheese.

Serve with a bowl/bag/whatever of tortilla chips.

OMG This is delicious!!!
[identity profile] beedjay.livejournal.com
we have been in our new (rented) home for 6 months now and while this is really great, and life is grand, we have experienced sicknesses and had to contend with an infestation and there is a creepy born again christian upstairs. the move-in procedure was horrifying as a result of the owner not actually getting her stuff out when we were supposed to be moving in, and she left a lot of shit too. so it was very confusing and disorganised and we have managed but have yet to get the basement sorted...etc.

i know it's long overdue, but i need some cleansing, protection, good energy charging rituals to get things really "right" around here.

i'm looking at the moon and between now and april 20 is waxing, and between then and may 5 is waning. so i hope to focus on building white light and love and power for the next week or so, then focus on banishing "crud" for the following cycle(probably to include some sage smudging) till may 5 when i would like to have some freinds over for a drumming circle or something of the sort. (or would the drumming be more appropriate on the full moon?).

any
[identity profile] nacho-cheese.livejournal.com
I want to make something for my office for the assortment of holidays coming up. :) We celebrate Purim and Ostara at home (since my boyfriend is Jewish and I'm Pagan), and most of the office is Christian, so I've got Easter to think about, too. I'm looking for some recipes that will work well for all three of these occasions, and while I usually have something for the first two, it's difficult to think of recipes that would work for all three. Here's what I've come up with so far:

Purim:
Hamentaschen (delicious!)
Keylitsch (a special challah)

Ostara:
Deviled Eggs
Hot Crossed Buns (with honey drizzle)

Easter:
Umm... Ham? (not kosher, though, lol)
Chocolate of sorts

So, those are some of my ideas. Combinations, new recipes, and anything else you can offer would be appreciated!
[identity profile] ivorywitch.livejournal.com
My mom writes NOTHING down.  We have stood behind and over her for several years to get all the ingredients that really matter to the taste of this dressing.  My sister and I have both tried various mixes for the cornbread to save time.  Let me save you some time, don't bother, buy a bag of cornmeal and use the recipe on the bag!  If you have an iron skillet to cook it in, so much the better!

This is a great recipe, if you know what southern cornbread IS,   but never cooked it and want to try with a basic recipe that's almost fool proof, this is it. 

If you are new to making cornbread, here are some things you DEFINITELY need to know: 
 Do NOT use any sugar in the making of your cornbread, it ain't southern, that's midwestern.  Go light on the sage, especially if you're using freshly dried.  It's strong and can totally screw up the flavor if you use too much.   Add it little by little to the mix before you add the eggs.  I add all the spices and stuff straight to the cornbread mix.  If you're making this for vegetarians, used vegetable broth instead.  I personally think that's a sacrilege, but then I am an avowed carnivore....make that omnivore...I eat veggies too.  

Ingredients:


1 (16 ounce) package dry corn bread mix, 
2 tablespoons butter,
1/2 cup chopped celery (I puree mine because I can't stand to chew up celery and onions, it's a texture thing) 
1 small onion, finely chopped..or puree'd like I said 
2 eggs, beaten, 
2 cups chicken stock, which is about three cans of broth  or one of the cartons,  
2 tablespoons dried sage  (again, go EASY on the sage, this is more important than anything else except a juicy turkey! 
salt and pepper to taste.  I prefer the gourmet peppercorn mix freshly ground, but again, I'm a snob.

 Preparation:
  1. Prepare the corn bread according to package directions. Cool and crumble.
  2. Preheat oven to 350 degrees F . Grease  a roasting pan or one 9x13 inch baking dish.
  3. In a big skillet over medium heat, melt the butter and saute the celery and onion until soft or until bubbly if puree'd, this also works if you already have turkey drippings.  My mom also used to add boiled eggs but we hate them, so I skip those.
  4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken broth, sage and salt and pepper to taste; mix well.
  5. Place into prepared dish and bake at 350 degrees F for 30 to 40 minutes until golden brown around the edges and moist but springy in the middle. A toothpick will still be coated with moisture, but slide free.
  6. I usually make this in the pan I will be serving it in.  My mom has also used the roasting pan to cook the cornbread, so it was a good idea stolen from her to save time. 

This will nicely compliment a good sized bird for your Thanksgiving.   I use a turkey roaster so that I can have my oven for all the other important stuff since I don' t have a double oven.  The Rival Turkey roaster is awesome.

Enjoy!  Happy Holidays.  

[identity profile] annabellle.livejournal.com
this isn't particularly witchy persey, but i was wondering....does any one know about jarring? I was thinking of making some soup that i can jar and then have when i'm a bit more broke. or even seasonal fruits (when the seasons come where i'll have access to more seasonal fruits). and on that note, say, if you ahve jarred fruits from the previous season, and you want to use them a ritual for the following season, are they still as potent? (potent may not be the right word, but you know what i mean)
~sage

Cleansing

Nov. 6th, 2007 11:01 am
[identity profile] countri-vanilla.livejournal.com
Hi, I was just wondering if there is any food recipes to help with digestion or cleansing. My body is kind of a mess and Im trying to find foods and recipes to help. Thanks
[identity profile] nacho-cheese.livejournal.com
Enjoy the fruits of the Mother's harvest while also enjoying the fruits of your own. :)
harvest cookies apple cinnamon oatmeal spice
makes 2½ dozen
15 minutes
13 minutes
vThis recipe is suitable for vegetarians
* 3/4 cup butter
* 1 1/4 cup brown sugar
* 1 egg
* 1/4 cup milk
* 3 cups oatmeal (rolled, not instant)
* 1 1/4 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 cup apple, peeled and diced
* 3/4 cup raisins
1. Preheat oven to 375 F and lightly grease a baking sheet.

2. Cream butter, brown sugar, egg, milk, and vanilla for 1½ minutes.

3. Combine flour, cinnamon, nutmeg, salt, and baking soda. Beat into creamed mixture until well blended.

4. Stir in fruits and oats.

5. Drop rounded tablespoons of dough onto the cookie sheet. Bake for 13 minutes.

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