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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 with my own Rainbow Cake spin!


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

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.

Do not use liquid food coloring for Rainbow Cake. You want bright, brilliant colors that the liquid stuff just can't do.
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* 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


* 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.
[identity profile]

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]
Pentagram Cookies

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

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!

Rose Cake

Jun. 27th, 2006 07:30 pm
[identity profile]
1 Tbsp shortening
2 eggs
2 egg whites
1 Cup sugar
1/2 Cup canola oil or other vegetable oil
1 teaspoon rose water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
2 1/4 Cups all purpose flour
1 Cup buttermilk
8 rose scented geranium leaves Heat oven to 350 F. Generously grease a 8x12 inch pan with shortening and dust with flour. Lightly pound rose geranium leaves between sheets of wax paper and arrange in the bottom of the pan.
In a bowl with an electric mixer or a food processor beat together egg whites and sugar. Continue beating until the sugar dissolves. Beat in the oil, salt, vanilla extract and rose water. Combine the flour, baking powder and baking soda. Add the flour mixture alternately with the buttermilk to the egg and oil mixture. Mix only until no flour is visible.
Pour the batter into the prepared pan. Bake for 30 minutes, or until the cake is golden brown on the top and firm to the touch.Cool for 20 minutes. Turn out of pan. Allow to cool completely on wire rack. Peel off leaves when the cake is completely cool. Decorate according to liking.*original author unknown*
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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
[identity profile]
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
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
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]

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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