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.
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... )
[identity profile] theninefold.livejournal.com


3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon rind
2 cups flour
1 cup finely chopped pecans

Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and rind, and then beat by hand or with an electric mixer until the mixture is well blended. The next step is to stir in the flour and pecans.

Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight. When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets. Bake in a 375-degree preheated oven for approximately eight minutes. Remove from the oven and place on wire racks until completely cool. This recipe yields about 36 cookies which can be served at any of the eight Sabbats, as well as at Esbats and all other Witchy get-togethers.

From The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes, by Gerina Dunwich


- - - - - - - - - - - -

I decided to make these on a whim yesterday. I had to cut the recipe in half because I had exactly one cup of flour left and I also left out the lemon rind. They're really good and the only problem I had was that I set my (new) oven to 8 hours instead of 8 minutes! Luckily, I noticed it about ten minutes later, so they only ended up a little crispy instead of like blocks of charcoal.
[identity profile] mysticmirth.livejournal.com
Pentagram Cookies

Ingredients
1-cup almonds, finely ground
1-1/4 cups flour
3-tsp. almond extract
1/4-tsp. cloves, ground
1/2-cup confectioner's sugar
1/2-cup butter, softened

Method
1. If necessary, grind the almonds in a blender or food processor until finely reduced. Combine almonds, flour, sugar, almond extract and ground cloves. Work in butter and egg yolks* with the hands until well blended. As you work, visualize glowing golden pentagrams entering the dough.

2. Chill the dough for 20-30 minutes or until cold, yet pliable. While the dough is cooling, grease 2 cookie sheets and preheat the oven to 325 degrees F (163 degrees C).

3. Pinch off a piece of dough, the size of a walnut. Using your fingers, flatten onto the greased cookie sheet. With a toothpick or a small knife, lightly carve a pentagram on the cookie. Strongly visualize as you draw.

4. Repeat the entire process until the dough is used up. For even cooking, ensure that all cookies are approximately the same thickness.

5. Bake at 325 degrees F (163 degrees F) for about 18-20 minutes or until golden brown. Cool on racks. Eat with power.

*Unfortunately this recipe does not list egg yolks with the ingredients. This is from Cunningham's Encyclopedia of Wicca in the Kitchen, by Scott Cunningham. You could use the same process with your favorite sugar cookie recipe, I'm sure. Or someone better at baking than I can figure out how many egg yolks this would need. Sorry!
[identity profile] myfanwy-65.livejournal.com
This traditional Finnish vegetable soup is known as "summer soup" because it is made with the first new vegetables of summer — the sweetest fresh carrots and peas, new potatoes and cauliflower.
You should note that in all the traditional Finnish recipes for summer soup also milk is added to the stock. In my family this soup is always made with a clear stock only. If the idea of limp vegetables floating in cooked, hot milk puts you off, you should stick to this recipe!
1½ l vegetable stock or beef bouillon
or
1½ l water + vegetable or meat bouillon cubes or fond to taste
3 - 4 medium new potatoes
small spring cauliflower
sweet fresh peas (in pods)
3 - 4 medium spring carrots
about 2 tbsp flour
(salt)
knob of butter
Clean the vegetables. Gently brush or scrape the carrots clean under cold running water. New potatoes are never peeled, their thin skin comes off easily by just gently rubbing or brushing their surface.
Break or cut the cauliflower into smaller florets and rinse quickly. Pod enough peas to get about 200 millilitres of peas.
Cut the potatoes and carrots into cubes, slightly smaller than 2 × 2 cm in size. Pour stock (or water and bouillon cube/fond) in a saucepan and bring to the boil. Add the vegetables and simmer for about 15 - 30 minutes.
Put the flour in a small jar with a tight fitting screw-on lid. With a ladle, take a little of the stock from the saucepan and add together with a dash of cold water in the jar with the flour. Immediately close the jar tightly and shake vigorously, until the liquid and the flour have been incorporated. Pour the mixture straight away in the soup, stirring thoroughly.
Cook for another 10 minutes. Add a large knob of butter and some salt, if required, stir and serve.


Copyright © 1997-2006 M. Paavonkallio
[identity profile] myfanwy-65.livejournal.com
2 T. Grated Orange Rind 1/2 c. Unsalted Butter, at room
temperature
3 T. Powdered Sugar 1 T. honey

Combine the orange rind, powdered sugar, butter and honey in a small
bowl and blend until well mixed. Chill slightly and serve with scones or
biscuits.
[identity profile] myfanwy-65.livejournal.com
Lemon balm is an easy to grow perennial that grows
similar to mint. It likes some shade during the hot part
of the day or it will wilt slightly. I find it very drought
tolerant and rarely give it extra water unless we go
quite awhile without rain. In fact, it doesn't like wet
feet, and prefers a loose, fairly fertile soil. It will
tolerate dry soil as well. I harvest my plant at least
3 times each summer and still have more than I
can use with just one plant. It can be harvested
within 2-3 inches from the base of the plant each
time and it comes back with vigor! I've read that
in some parts of the United States it's becoming
known as a pest, but I've found that if you keep it
harvested and don't allow it to go to seed it stays
under control.

You can divide lemon balm in the spring or fall. You
can also take cuttings in midsummer to bring in for
the winter. It can be grown from seed in the spring,
or started indoors in late winter and transplanted.

Lemon balm is not considered an ornamental herb,
but I think the leaves are pretty, and I can't resist
grabbing one each time I pass it to smell the lovely
lemon scent. My daughter is three and it's her favorite
plant. I have mine located next to my sage plant, which
is great for snipping both herbs quickly to stuff the cavity
of a roast chicken before cooking. I use it in my herbal
vinegars and teas as well. Cut the whole stems within a
few inches of the base of the plant, gather into groups of
5-6 stems, tie and hang in a warm, airy location. When
dry, strip off the leaves, store in a covered container
and use as needed.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash
and pat dry. Set sprigs aside. Chop two-thirds of the leaves,
and combine with the butter, salt, and pepper. Rinse chicken
and pat dry. Loosen the skin in several places and insert the
herb butter underneath. Rub chicken with salt, pepper, and
garlic powder. Insert the remaining herb sprigs into the cavity
of the chicken. Place breast-side-down in a roasting pan. Bake
30 minutes, then turn chicken over. Bake about 20 minutes
longer. Makes 4 to 6 servings

Lemon Lovers Tea

Ingredients:
1/4 cup dried lemon balm leaves
2 tablespoons dried lemon thyme leaves
1/4 cup dried lemon verbena leaves
1/4 cup dried lemon geranium leaves
2 tablespoons dried lemon grass leaves
1 tablespoon dried lavender blossoms

Mix all together and use a tsp. or so per
cup of boiling water. If you are missing any
of the lemon herbs, just use more of the
ones you do have.

Lemon Mint Sun Tea

Ingredients:
1/2 cup mint
1/2 cup lemon balm
1/2 cup chamomile flowers
3 black tea bags

Place in a gallon container and add cold water
to fill the jar. Set in the sun for several hours.
Strain our tea and herbs. Pour over ice and
refrigerate the leftovers. Sweeten with honey
or sugar if desired.

Rose and Herb Tea

Ingredients:
1/2 cup dried red rose petals (make sure no sprays were used)
2 tablespoons dried lemon balm
1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup and
pour boiling water over the herbs, then strain
after 5 minutes or so. Sweeten as desired.

Lemon Balm Vinaigrette

Ingredients:
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar


Stack the lemon balm leaves together and
roll, then with a very sharp knife cut thin strips,
and then chop finely. Combine with the other
ingredients and serve with steamed vegetables
or mixed salad greens.

Lemon Orange Cheese Spread

Ingredients:
2 ounces unsalted butter, softened
8 ounces cream cheese, softened
2 Tbsp. orange marmalade
1 tsp. orange zest
1 Tbsp. fresh orange juice
3 Tbsp. chopped fresh lemon balm

Blend the butter and cream cheese until smooth.
Mix in the other ingredients. Chill overnight and
serve at room temperature.

Lemon Astringent

Ingredients:
1 Tbsp. fresh lemon balm
1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid.
Allow to steep for 1 week. Strain. Use 1 teaspoon
per application with a cotton ball. Refrigerate if you
wish.
[identity profile] myfanwy-65.livejournal.com
1 cup butter, room temperature
1/2 cup granulated sugar
Grated zest from 1 lemon (no white)
1 teaspoon loose chamomile tea or dried chamomile
2-1/4 cups all-purpose flour

Heat oven to 325 degrees F. Combine the butter, sugar, and salt
and beat until fluffy. Blend in the lemon zest, loose tea, and flour
until smooth. Press into an 8-inch square pan. Bake for 30 minutes
or until shortbread begins to turn golden. Cut into 9 squares and
then cut each square into 2 triangles. Cut while warm, then cool
in the pan before removing. (if you wish you can process the
chamomile in a blend or food processor to make it finer).

www.oldfashionedliving.com
[identity profile] myfanwy-65.livejournal.com
"Wonderful on vegetables."

1/3 cup crumbled feta cheese
1/2 cup butter, softened
1/4 cup finely chopped oil packed sundried tomatoes
3 Tbls. chopped fresh basil
Pinch of pepper


1. Stir together butter, sundried tomatoes, basil, pepper and crumbled Feta, until creamy.

2. Cover and refrigerate the butter for up to 1 week. Be sure to let it soften before spreading on the corn.

Yields: 1 Cup
[identity profile] myfanwy-65.livejournal.com
"Great on warm crusty bread or corn on the cob."

1 stick butter, room temperature
2 Tbls. olive oil
2 Tbls. minced cilantro
1/4 cup very finely minced roasted garlic
1/3 cup minced roasted red pepper


1. Blend with electric mixer.

2. Place butter in serving bowl, and cover with plastic wrap.

3. Refrigerate.

Yields: 1 1/3 Cup

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