Apr. 27th, 2007

[identity profile] myfanwy-65.livejournal.com
From Wisteria's Faery Recipes

These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please Faery visitors.
1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey. Yield: 1 1/2 Dozen. Can also be eaten on Lammas and the Day of the Dryads.
[identity profile] myfanwy-65.livejournal.com
(from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham)
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2 inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Whipped cream
Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals.
[identity profile] myfanwy-65.livejournal.com
Recipe by Ann Moura (Aoumiel)
Preheat oven to 375 degrees, and combine:
4 cups sifted flour
1/2 cup ground almonds
2 cups sugar
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon
5 eggs
When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions. (A lot of my cooking is unmeasured, which doesn't help for making recipes.)
(The above recipe for "Beltane Bread" is directly quoted from Ann Moura (Aoumiel)'s book "Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft", page 218, Llewellyn Publications, 1996.)
[identity profile] myfanwy-65.livejournal.com

Recipe by Edain McCoy

Prepare and pre-bake a pie shell and have it ready in the pie dish. The pie filling will be warmed but not baked.
1 cup whole milk
1 cup rich cream
1/2 cup or one stick of butter (don't use margarine)
3 tablespoons cornstarch
1-1/2 cups sugar
1/14 teaspoon vanilla
ground nutmeg
Melt the butter in a wide cooking pan. (The mixture heats more evenly in this than in a taller more narrow pan Traditionalists will use a heavy cast iron pan.)
In a separate bowl slowly 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 the vanilla, to the cooking pan.
Stir constantly over medium heat until the mixture becomes thick like a pudding. Remove from heat and stir in the 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 just enough to set. Or the pie may be chilled and eaten later.
(The above recipe for "Beltaine Cream Pie" is directly quoted from Edain McCoy's book "Witta: An Irish Pagan Tradition", page 187, Llewellyn Publications, 1993/1994)

[identity profile] myfanwy-65.livejournal.com
Recipe by Scott Cunningham
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
whipped cream
Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats the spoon, add rose water and cool.
Top with whipped cream, garnish with fresh marigold petals.
{The above recipe for "Beltane Marigold Custard" is quoted directly from Scott Cunningham's book "Wicca: A Guide For The Solitary Practitioner", page 153, Llewellyn Publications, 1988/1990.)
[identity profile] myfanwy-65.livejournal.com
Recipe by Scott Cunningham
3 parts Frankincense
2 parts Sandal wood
1 part Woodruff
1 part Rose petals
a few drops Jasmine oil
a few drops Neroli oil
Burn during Wiccan rituals on Beltane (April 30th)
or on May Day for fortune and favors and to attune with the changing of the seasons.
(The above recipe for Beltane Incense is quoted
directly from Scott Cunningham's book
The Complete Book of Incenses, Oils & Brews, page 60,
Llewellyn Publications, 19891992.)
[identity profile] myfanwy-65.livejournal.com
By Dawn Walenda
Mix the following essential oils in
2 tablespoons of almond or other
light weight odorless oil
5 drops Rose
1 drop Lavendar
1 drop musk
4 drops Jasmine
[identity profile] myfanwy-65.livejournal.com
1 batch sugar cookie dough
1/2 c dried red rose petals (be sure they're not treated with
inedable preservatives. Try Leaves & Roots.)
1/2 teas. powdered cloves
Remove any stems or leaves from the rose petals. Crush the petals,
but don't powder. Add petals and cloves to dough, roll out, and cut
with bird cookie cutter or any shape for the season.
Sprinkle with sugar and bake as usual!
For a more intense rose flavor soak the crushed petals in the liquid
used to make the dough for about an hour, then add the other
ingredients as usual. This also makes a chewier cookie.
Thanks to Teara (from Kitchen-Witch)
[identity profile] myfanwy-65.livejournal.com

1 3oz package lemon gelatin
1 3oz package lime gelatin
3 cups boiling water
1 No.2 can crushed pineapple, undrained
1 cup pecans, chopped
24 large marshmallows
1 teaspoon vinegar Two (2) 3 oz packages cream cheese

Cut marshmallows into small pieces. Pour water over gelatin and
marshmallows; stir until dissolved. Chill. Blend cheese with vinegar
until smooth. Add un-drained pineapple and blend; add pecans. Chill.
When gelatin is ready to thicken, combine the two mixtures and mold as desired.

Source~ Witches Way Newsletter, April 2003

[identity profile] myfanwy-65.livejournal.com
In ancient times, Beltane was celebrated as a time of love, fertility, and passion.
The ingredients in this special dish all have magickal meanings related to lust,
love, and prosperity/fertility. Treat yourself as part of the ancient celebration or
any time you and your soulmate want to celebrate your life together.
Cook 1 minced clove of garlic in a medium-sized skillet over medium heat for about 1
minute as you repeat the name of your beloved. Next, add 2 cups of fresh spinach
and cook for 3 minutes while you name as many as possible of the traits you admire in your beloved.
Strain any water from the spinach, just as you would want any ill thoughts about
your relationship removed from your celebration meal.
In a wooden bowl, combine the spinach and garlic with 1 cup of cooked rice,
1/2 cup shredded Monterey Jack cheese, 2 tablespoons rinsed, chopped
sun-dried tomatoes, and 1 teaspoon chopped rosemary fresh from your herb garden.
Using 2 pieces of wax paper and a metal mallet, flatten 2 boneless chicken breasts,
pounding out any negative feelings you might otherwise bring to the table.
Spread the spinach mixture on each chicken breast, then roll up each carefully,
using toothpicks to make sure the filling is secure in each roll.
Then place the chicken rolls in a large skillet and cook on medium-high.
As the chicken cooks, add 1 cup chicken broth and simmer for 15 minutes while
you set your table with your best china and light red candles. Back at your kitchen
workings, mix 1 tablespoon corn starch and 2 tablespoons water and stir as you wish
your secret wish for the evening ~ whether a commitment, a kiss, or a baby! Next add
the cornstarch and water to the skillet and cook as the sauce thickens and the seeds of your wishes are planted.
Last, when you are ready to serve this dish, take a sharp, clean knife and
douse the blade under cool running water. Then slice the chicken rolls into
1-inch thick slices and spoon sauce on top. Look closely at the chicken
slices and note the spiral patterns, a symbol of rebirth. Now hurry before your candles burn low!
Makes 4 servings.
If you and your beloved can't eat that much, just freeze the leftovers for later.
From
Gifts for the Goddess on a Warm Spring Morn
by Lorna Tedder and Shannon Bailey

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