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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

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... )
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For Lughnasad, a spell to bless your oven

The oven is the ancient emblem of transformation. Raw bread dough is one thing, but baked bread is clearly another; what comes out of the oven is quite different from what went in. We can honor the oven and its almost alchemical magic – its ability to change things in order to nourish us more deeply – with this simple spell.

You will need:
A cookie sheet

On the cookie sheet, which represents the earth, sprinkle a tiny amount of flour. Flour combines all four elements – it was rooted in earth, nourished by rain, warmed by sun and harvested by air. Give some thought to this as you use your index finger to draw a simple sun-shape in the flour. The oven is like the sun, a small, personal source of fire and heat. Breathe your own energy over the cookie sheet and then say the following:

A blessing on food and fed,
Earth and sun. All are one.
A blessing on your power,
Bless fire and food and maker,
Bless seed and plant and baker.
Nourish us deeply,
Change us completely,
Teach us to nourish each other.

from Witch in the Kitchen, by Cait Johnson
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1 cup unbleached all-purpose flour
1-cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
1/2-teaspoon salt
1-cup milk
1/3-cup canola oil
1 large egg, slightly beaten 
1 tablespoon (more or less if you want) fresh rosemary

Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas or BBs. Add rosemary.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.


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Witchy Recipes

October 2012

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