Category Archives: Loose incense recipe

Winter Solstice/Yule Recipes 2011……

Merry Meet friends!  I can’t believe that the Solstice is just a few days away and Christmas right behind!  I’m not as ready as I’d like to be.  Some shopping yet to do, grocery and gifts, and lots of wrapping to do!  But my cards are done, most of the shopping is done, menu is planned, some cookies have been baked and I’ll hopefully get my altar done this weekend.  I need to pick up a couple more things for it.  I have been pretty under the weather for too many weeks, and that is slowing me down quite a bit :(.  While I’m relaxing tonight, I thought I’d post some recipes that we love to have for our holiday dinner..no matter which one you celebrate!  Our weather here has been so so…pretty gloomy, quite a bit of rain, and quite warm..or really cold.  I’d love to see some snow.  We have had a night or two of flurries but nothing sticking yet.  I’m so anxious to see a good amount of snow on the ground! 

 I’m sitting by the fire tonight,   having a glass of wine, and dealing with some emotions from a sad day.  One of my sisters…a Witch sister..suffered the loss of her dear husband yesterday.  My heart is broken for her… as are the hearts of All of her circle of friends.  We are sad for her, worried for her and want so badly to be there for her.  Such a helpless feeling when there is distance between our homes.  But there is no distance between our hearts and our love for her..and we are sending her love, comfort and strength to help her through this very sad, difficult time.  Blessed Be Cheryl. I love you. 

So, to move on with the recipes.  I’ll start with my Winter Solstice altar recipes…I especially love these!  Many of my favorite scents are during this time of year.  Pine, Cedar, Orange, Cinnamon, Clove….yummy!  I’ll be making these up soon to enjoy at my altar!

Winter Solstice Oil Blend

 4 drops Pine

 2 dropsOrange

 2 drops Cedar

 2 drops Juniper

 2-3 lumps finely ground Frankincense

This is really a wonderful blend.  Add a piece of clove or cinnamon stick or allspice berry to really spice it up.  It smells so so good!  I just want to take a bath in it!! LOL

 

Winter’s Night Yule Incense

2 parts Juniper berries

2 parts mugwort

1 part cedar

1 part pine resin

1 part evergreen leaves

1 part chopped sweetgrass

½ part rosemary

1/2 part ground cinnamon

I have altered this recipe a bit.  It called for Laurel leaves which in my area are not to be found.  And I just had to add the cinnamon..it’s a must :)  You can also add allspice, anise stars (which I love!) and cloves again.  Just grind everything really well..and it will burn great and smell like gingerbread on a holiday tree! :) 

 

Ok..on to the good stuff for your Santa belly!

Rum Spiced Egg Nog

 4 cups milk

5 whole cloves

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

12 egg yolks

1 1/2 cups sugar

2 1/2 cups light rum

4 cups light cream

2 teaspoons vanilla extract

1/2 teaspoon ground nutmeg

Directions

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving

*The “cooked” eggs make this a safer dish from the raw eggs version.  Also…if you like…use 1/2 light rum and 1/2 spiced rum for an even better treat!

 

Spiced Wassail

 2 quarts apple cider

1 1/2 cups orange juice

3/4 cup pineapple juice

1 tablespoon brown sugar

1/2 teaspoon lemon juice

2 cinnamon sticks (3 inches)

1 dash ground cinnamon

1 dash ground cloves

Directions

In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs.

(makes 10 cups)

Sugar and Spice Nuts

 3 egg whites

2 tablespoons water

3 cups walnut halves

2 cups pecan halves

1 cup whole unblanched almonds

2 cups sugar

2 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons grated orange peel

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon ground cloves

Directions

In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine the remaining ingredients. Add to nut mixture and stir gently to coat. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300 degrees F for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

 

Cranberry Meatballs

*A family favorite..we make them often and often double the batch!

Meatballs:

2 lbs ground beef

1 cup crushed corn flakes

1/3 cup dried parsley

2 eggs

2 TB soy sauce

1/4 tsp pepper

1/2 tsp garlic powder

1/3 cup catsup

2 TB dried minced onion

Mix all ingredients well and form into meatballs..cocktail sized.  Place on a jelly roll pan or 2- 9″ x 13″ baking dishes. 

Sauce:

1 – 16oz can cranberry jelly roll

1- 12oz bottle chili sauce

2 TB brown sugar

1 TB lemon juice

Blend together.  Pour over meatballs.  Bake at 350* for 30 mins. 

* I then put these in a warm slow cooker for serving. 

 

Reuben Spread

*Another family favorite!

16ozs shredded swiss cheese

16ozs shredded cheddar cheese

28oz jar Saurkraut, drained

8ozs chopped corned beef (I use Buddig)

1 1/2 cups Hellmans mayo

Mix all ingredients well.  Place in a greased 9″ x 13″ baking dish.  Bake @350* for 45mins to an hour til brown & bubbly.  Serve on rye on pumpernickel party rounds and put out a dish of Thousand Island Dressing :)  *This will get inhaled…I promise!!  Great warmed up the next day ..if you have any leftover :)

 

 

 

This ham recipe beats the honey hams you go buy!

Tangy Honey Glazed Ham

1 (10 pound) fully-cooked, bone-in ham

1 1/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 large orange, juiced and zested

2 tablespoons Dijon mustard

1/4 teaspoon ground cloves

Directions

Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

 

Cheesy Potato Casserole

*So easy and So good!

1 bag frozen shredded hash browns (slightly thawed so they will spread)

1/2 pint whipping cream

1 stick butter

2-3 cups shredded cheddar cheese

Grease a 9″ x 13″ baking dish.  Layer potatoes then cheese, then potatoes and cheese again.

In a small saucepan, melt butter into whipping cream, stirring so it won’t burn and mix well.  Pour over potatoes and cheese layers.

Bake at 350* for 45 mins or until cheese is melted and browning a bit. 

 

 

Apple Gingerbread Cobbler

14 oz package Gingerbread cake mix, divided

3/4 cup water

1/4 cup brown sugar, packed

1/2 cup butter, softened & divided

1/2 cup chopped pecans

2- 21oz cans apple pie filling

Mix together 2 cups gingerbread mix and water until smooth; set aside.  Stir together remaining gingerbread mix and brown sugar.  Cut in 1/4 cup butter until mixture is crumbly.  Stir in pecans and set aside.

Combine pie filling and remaining 1/4 cup butter in a large saucepan; cook, stirring often, for 5 mins over med heat.  Spoon apple mixture evenly into a greased 11″ x 17″ baking pan.  Spoon gingerbread mix over apples, then sprinkle with pecan crumb mix.

Bake at 375* for 30-35 mins.  Serve warm with ice cream!  Yummy!!

 

Be sure to add lots of fresh veggies and fruits or a salad to round out all the rich, spicy foods.  Finish off with a delicious coffee with Baileys!! 

You won’t find that all of these recipes contain something from the list of correspondences for Yule.  But many of these, as I said, are family favorites I wanted to share.  At my house, we split up the dishes..everybody brings something..so it’s a lot less work for me and I have more time to enjoy the day! 

One thing to remember when you are so busy cooking….is to take the time to put lots of intention into your cooking.  Put love, joy, abundance, harmony, peace and goodwill into your dishes.  Throw in your favorite spices to add the magickal elements you can draw from them.  Put on holiday music or your favorite holiday movies.  Dance, sing, talk with family, have a glass of wine or eggnog.  Keep it simple and you will enjoy it too.  Your family will love your efforts and everyone will enjoy the good food!  Happy Cooking!!

 

“So the shortest day came, and the year died,
And everywhere down the centuries of the snow-white world
Came people singing, dancing,
To drive the dark away.
They lighted candles in the winter trees;
They hung their homes with evergreen;
They burned beseeching fires all night long
To keep the year alive,
And when the new year’s sunshine blazed awake
They shouted, reveling.
Through all the frosty ages you can hear them
Echoing behind us – Listen!!
All the long echoes sing the same delight,
This shortest day,
As promise wakens in the sleeping land:
They carol, fest, give thanks,
And dearly love their friends,
And hope for peace.
And so do we, here, now,
This year and every year.
Welcome Yule!!”
- Susan Cooper, The Shortest Day

 

 

Blessed Yuletide Season, Autumn

Sources:  My recipes, some from the internet.  Pictures from the internet.

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Filed under Family, Holiday, Loose incense recipe, Oil Blend Recipe, Poem, Recipe from my Kitchen, Seasons, Winter, Yule/Winter Solstice/Chrismas

Samhain Recipes……..

Merry Meet my friends!  I’m sitting here with candles lit, listening to a heavy October evening rain and enjoying and Irish Cream!  I am just loving this Autumn!  October has just been beautiful..even a rainy night just soothes my soul.  I have spent the day cooking, spent some time with my daughters and grandkids, and am just relaxed and content tonight :)

I have been busy gathering recipes for about a week now to post here on my blog for you all.  I can vouch for several of these recipes as I’ve made them or made them often!  The potato soup picture and the apple pie pictures are from my own kitchen, my own camera and what I spent the day making today! :)  You will love both of them..I promise!

Ok…here we go…I always start with the magickal recipes first:

Samhain Oil Blend

*add to 1/8 cup base oil of your choice

3 drops Rosemary

 3 drops Pine

 3 drops Bay

 3 drops Apple

 2 drops Patchouli

Samhain Spirit Incense

2 parts Cinnamon

1 part ground cloves

1 part Dragon’s Blood resin

1 part Hyssop

1 part Patchouli

2 parts Rosemary

1 part Sage

A dash of sea salt

*This is a personal favorite of mine..and I always make a large amount!  If you can’t find Hyssop..just leave it out or substitute for something else….Try allspice or Star anise to keep with the spicy scent..or add pine or cedar!

 

  “We should look for someone to eat and drink WITH

 before looking for something to eat and drink”  

~Epicurus

 

Apricot- Apple Cider

 1 gal apple cider

1 (11.5oz) can apricot nectar

2 cups sugar

2 cups orange juice

¾ cup lemon juice

4 (3in) long cinnamon sticks

2 tsps ground allspice

1 tsp ground cloves

½ tsp ground nutmeg

 Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 mins.  Remove cinnamon sticks and serve Hot!  (Makes 21 cups)

 

Cranberry- Brie Cheese Spread

 1 (15 oz) round Brie

1 (16 oz) can whole-berry cranberry sauce

¼ cup firmly packed brown sugar

2 Tb. Spiced rum (or orange juice)

½ tsp ground nutmeg

¼ cup chopped pecans, toasted

 Trim the rind from top of Brie, leaving a 1/3 inch border on top.  Place Brie on a baking sheet

Stir together cranberry sauce and next 3 ingredients; spread mixture evenly over top of Brie.  Sprinkle evenly with pecans.

 Bake at 500* for 5 mins.  Serve with assorted crackers, apple and pear slices.

 

Spicy October Morning Pumpkin Bread

3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1-1/3 cups packed brown sugar
3/4 cup  milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped walnuts

 
Preheat oven to 350º.

 Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. sprinkle a little natural sugar on the top. Cool loaves completely.

 

Sweet Potato Biscuits

 1 large sweet potato

2 cups self rising flour

¼ cup sugar

3 Tbs shortening

2 Tbs butter, cold and cut up

1/3 cup milk

 Bake sweet potato at 350* for 1 hour or until tender; cool slightly.  Peel and mash; and cool.

 Combine flour and sugar in a medium bowl. Cut shortening and butter into flour mixture with a pastry blender until crumbly; add mashed sweet potato and milk, stirring just until dry ingredients are moistened. 

 Turn dough out onto a lightly floured surface, and knead 3 to 4 times.  Roll dough to ½ inch thickness; cut with a 2 inch biscuit cutter.  Place on a lightly greased baking sheet.

 Bake at 400* for 15 mins or until golden brown. 

 *These are great with my potato soup!  You can slice them, add country ham and honey and they make delicious sandwiches on their own or with the soup!

 

 

Kate’s Slow Cooker Bacon- Potato Soup

 *Got this from my daughter and it’s probably one of the best and easy soups I’ve had!

 1 (5 lb bag) potatoes..cut into small cubes

1 lb bacon, cooked and crumbled.  ½ goes in the slow cooker, ½ save as a topper

3 (14.5oz) cans chicken broth

1 can cream of chicken soup

8 oz sour cream

 

Put all ingredients in crockpot..cook for 8-10 hours on low.

*Great topped with shredded cheddar cheese, bacon crumbles and crackers!

 

Autumn Cranberry Chicken

*Slow Cooker

4 boneless skinless chicken breast

1 (16oz) can whole-berry cranberry sauce

1 cup Russian salad dressing

1.35oz pkg onion soup mix

Cooked rice

Place chicken in the slow cooker, cutting pieces in half if desired.  Combine remaining ingredients except rice; spoon over chicken.  Cover and cook on low for 6 hours.  Serve over cooked rice.  Serves 4

 

 

Sweet Apple Acorn Squash

2 acorn squash, halved and seeded

2 apples, peeled, cored and chopped

3 Tbs packed brown sugar

3 Tbs chopped pecans

1 tsp all-purpose flour

¼ tsp cinnamon

2 Tbs butter, softened

 Place acorn squash halves cut side down in a greased 13” x 9” baking pan.  Bake at 350* for 30 mins.  Combine remaining ingredients.  Turn squash over and fill with apple mixture.  Bake, uncovered, for another 15-30 mins until squash is soft when pierced with a fork.  Serves 4.

 

Ok..so Halloween is after all about the “sweet” treats too…so these are some favorite recipes just for the sweet toothed!

 

 

Halloween Poke Cake

 1 package (18-1/4 ounces) fudge marble cake mix

2 packages (3 ounces each) orange gelatin

1 cup boiling water

1/2 cup cold water

1/2 cup butter, softened

3-1/2 cups confectioners’ sugar

1/3 cup baking cocoa

1/4 cup milk

1 teaspoon vanilla extract

12 to 15 candy pumpkins

 Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.

In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.

For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners’ sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Makes 12-15 servings.

 

 

Spice Cookies with Pumpkin Dip

1-1/2 cups butter, softened

2 cup sugar

2 eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon each ground ginger and cloves

1 teaspoon salt

 PUMPKIN DIP:

 1 package (8 ounces) cream cheese, softened

2 cups pumpkin pie filling

2 cups confectioners’ sugar

1/2 to 1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon ground ginger

 For Cookies:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.

Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.

For Dip:

 Beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator.

Makes about 20 dozen cookies and  3 cups of dip.

 

Autumn’s Amish Apple Pie

Ok, those of you who are my facebook friends, Know that I think this is the best apple pie I’ve ever had! Try it..let me know what you think!!

 Make Streusel topping:

 1/3 cup sugar

¼ cup brown sugar

½ cup plus 2 Tb all purpose flour

1 tsp ground cinnamon

1/2 tsp nutmeg

Speck of salt

½ cup (1 stick) butter, cold

½ cup coarsely chopped English walnuts

 In a food processor bowl, mix the first 6 ingredients.  Add the butter and process until the mixture is crumbly; it should still have a dry look to it..don’t overprocess.  Stir in nuts and set aside.

 

 Apple filling:

 4 large apples like Granny Smith, McIntosh or Cortlands (which I love!)

1 cup sugar

3 Tbs all purpose flour

½ tsp ground cinnamon

1 egg

1 cup heavy whipping cream

1 tsp vanilla

 Preheat oven to 350*F.  Peel, core and thinly slice the apples;  there should be 4 cups.  Place the apples in the pie shell.  In a small bowl, mix sugar, flour, and cinnamon.  Set aside.  Beat the egg in a medium bowl, and add the cream and vanilla.  Add the sugar mixture to the egg mixture and blend.   Pour over the apples.  Bake for 1 hour in the lower 1/3 of the oven.  After 20 mins of baking, sprinkle the streusel over the top of the apples and continue baking approximately 40 mins longer, or until the top puffs and is golden brown.

 Crust:

 Ok..you can of course just buy a pie crust ready made and there is nothing wrong with that at all.

 However…I have a great recipe for a Pat-in-the-Pan crust that is easy and awesome!  It will fit an 8” or 9” pie pan.   You’ll love it!!  It is flaky and delicious!

(Oh this is can only be used for a single crust pie…you can’t double it and try to roll it out for a top crust…its too soft to do that)

 2 cups all purpose flour

2 tsps sugar

1 tsp salt

2/3 cup vegetable oil

3 Tbs cold milk

 Place the flour, sugar and salt in the pie pan and mix with your fingers until well blended.  In a measuring cup, combine the oil and milk and beat with a fork until creamy.  Pour all at once over the flour mixture is completely moistened.  Pat the dough with your fingers, first up the sides of the plate, then across the bottom.  Flute the edges.  It’s now ready to be filled with the apples!

 

 

 

 

A couple of hints..I make the crust first..then put it in the fridge til I have the apples ready to fill it..keeps it from getting too wet.  I halved the nutmeg for myself..but you can put in up to 1 tsp of nutmeg if you love it!…it’ll be strong but great!  This pie can be known to run over the edges of the pie pan..so I always put them on a cookie sheet with some foil on it ..just in case!  You will love this pie..I promise..actually..I’m having a piece right now!! :))

 

I hope that you all enjoy All the recipes.  For me, Autumn and Winter are the best times of the year for cooking good, warm, comfort foods and to bake to your hearts content!  My family so appreciates my efforts and I put lots of magick into my cooking and baking to bring love, abundance, peace and joy into my home. 

Well, I’m off to finish my piece of pie, to listen to the rain, and read for a bit.  I’ll post a favorite Samhain ritual and my altar pics soon!  Until then, I hope you are enjoying this magickal time of year to the fullest!

 

   “There is no sight on earth more appealing than the sight of a woman

      making dinner for someone she loves.”         

                                                 ~Thomas Wolfe

Blessings and Love, Autumn

Sources:  My recipes or from my cookbooks, pictures are mine or from the internet. 

 

 

 

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Filed under Autumn, Loose incense recipe, Oil Blend Recipe, Photography, Quote, Recipe from my Kitchen, Samhain

Mabon Recipes…………

Merry Meet on this last day of August!  I’m sure  you all are enjoying the last of the Summer days.  I hope everyone is ok after both the Earthquakes that hit even my area (I didn’t feel it but heard the rumbling and didn’t know what it was) and Hurricane Irene that was so widespread all along the East Coast….worse in some places then expected and not as bad in others as expected.  I have several facebook friends who were impacted and though they have had some trials with flooded basements, downed trees, and massive power outages….everybody is ok I’m happy to say. 

I am also happy to say that Summer is about over here in Ohio.  This has been one of the hottest Summers on record here…way too many days over 90 degrees in July and August.  Here towards the end of August we have had some delightful days that have given me over to thinking about Autumn as you can tell from my last post. There are some signs of Autumn around my yard and around my town as well.  The stores have started decorating for Fall, some trees have started getting some color, the sedums are changing color, mums are in the garden centers, apples are heavy on the trees.  Ground critters are gathering, deer have full antlers, birds are busy at the feeders and geese are gathering.  I just love it!

So as I said in my last post, I’m going to give you some recipes that I think are perfect for Mabon.  Some I have made and some I plan on making.  These are all from my own recipe box or cookbooks.  You will see a theme going I think when you peruse them….:)  I just love cooking and baking in the Fall.  There is something so cozy about the house scented with good foods in the crock pot or the oven or the stovetop.  So here you go with a few wonderful recipes!

Oh, I always start with an oil blend and loose incense recipe for the Sabbat:

Mabon Oil Blend   

 4 drops Rosemary

 4 drops Frankincense

 2 drops Apple

 1 drop Chamomi

  Use 1/8 cup Almond Oil for Base

 

Mabon Loose Incense

2 parts sandalwood

2 parts pine

1 part rosemary

1 part cinnamon

1 part dried apple

1 part dried oak leaf

This Mabon incense recipe is one of my favorites…it just smells incredible!

Ok, now onto the good stuff for our stomachs!

 

Hot Berry Cider

1 gallon apple cider

32 oz bottle cranberry juice cocktail

8 allspice berries

8 whole cloves

2 cinnamon sticks, halved

Combine all ingredients; bring to a boil.  Reduce heat and simmer for 30 mins.  Strain to remove spices; serve. 

 Makes 20 servings.

 

Apple Walnut Coffee Cake

 2 ½ cup all-purpose flour

1 ½ cup brown sugar, packed

¾ cup butter, softened

1 cup chopped walnuts, toasted

1 tsp. baking soda

1 tsp cinnamon

½ tsp salt

1 egg

¾ cup sour cream

1 tsp vanilla

2 apples, cored, peeled and chopped

 Combine flour, brown sugar, and butter with a fork until crumbly; stir in nuts.   Divide mixture in half.  Press one half into the bottom of a buttered 9 ½” springform baking pan to form crust; set aside.  Add baking soda, cinnamon and salt to remaining crumb mixture; mix well.  Make a well in the center; set aside.  Beat egg with sour cream and vanilla in a small bowl until smooth; add to flour mixture, stirring until just combined.  Fold in apples; spread batter evenly over crust. 

Bake at 375* for one hour and 20 minutes or until cake tests done; cool in pan on a wire rack.  Makes 12 servings. 

 

Pineapple Zucchini Bread

3 cups all-purpose flour

2 tsps baking soda

1 tsp salt

1/4 tsp baking powder

1 1/2 tsps ground cinnamon

2 cups white sugar

1 cup vegetable oil

3 eggs

3/4 tsp vanilla extract

2 cups shredded zucchini

1 (8 ounce) can crushed pineapple, well drained

1 cup raisins

1 cup chopped walnuts

Preheat an oven to 325*  Line the bottom of two 9×5-inch loaf pans with parchment paper.

Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.

 

Maple Autumn Squash Soup

1 lb butternut squash, peeled, cubed and boiled

½ cup butter, divided

¼ cup maple syrup

3 Tb brown sugar, packed

1 tsp cinnamon

½ tsp ground ginger

3 Tb all-purpose flour

2 cups chicken broth

2 cups unsweetened applesauce

1 cup Granny Smith apples, cored, peeled and chopped

2 cups light cream

Salt and pepper to taste

 Combine squash with 4 Tb butter, syrup, brown sugar and spices; mash well and set aside.  Melt remaining butter in a large pot over medium heat; add flour and cook for 3 mins, stirring constantly.  Blend in broth and cook until soup thickens.  Stir in squash mixture, applesauce and apples.  Cook over medium heat until warmed through, stirring often.  Add cream and heat just until soup begins to bubble around the edges.  Cool and refrigerate overnight.  Reheat over medium heat until warmed through.  Makes 6-8 servings.

 

Autumn Tossed Salad

1/2 cup lemon juice

1/2 cup sugar

2 teaspoons finely chopped onion

1 teaspoon Dijon mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1 tablespoon poppy seeds

1 bunch romaine, torn

1 cup (4 ounces) shredded Swiss cheese

1 cup unsalted cashews

1 medium apple, chopped

1 medium pear, chopped

1/4 cup dried cranberries

 

 

In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled.

In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat. Makes 10 servings.

 

Cinnamon Apple Pork Tenderloin

 

1 to 1 1/2 pounds pork tenderloin

2 Tbs cornstarch

1 tsp ground cinnamon

2 Tbs brown sugar, packed

2 cooking apples, peeled, cored and sliced

2 Tbs dried cranberries or raisins

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4

 

Apple-Acorn Squash

2 acorn squash, halved and seeded

½ cup apple juice

¼ cup butter, melted

¼ tsp. nutmeg

2 Tb brown sugar, packed

1 tsp orange zest

2 tart apples, cored and sliced

 Place squash cut side-up in a 13” x 9” baking pan; pour apple juice on top and set aside.  Combine butter, nutmeg, brown sugar and zest in a bowl.  Divide apple slices evenly among squash halves; pour butter mixture over apples.  Cover and bake at 375* for 45 to 50 mins.  Serves 4.

 

Apple Cake with Butter Sauce

¼ cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

1 cup all-purpose flour

1 tsp baking soda

1 tsp cinnamon

¼ tsp salt

¼ tsp nutmeg

2 tart apples, cored, peeled and grated

Cream butter and sugar together.  Beat in egg and vanilla and set aside.  Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture.  Fold in apples.  Pour into a greased 8” x 8” baking pan.  Bake at 350* for 40 – 45 mins.  Serve warm with Butter Sauce.  Makes 12 servings.

 Butter Sauce

½ cup butter

½ cup sugar

½ cup brown sugar, packed

½ cup half and half

Melt butter in a saucepan; stir in sugar, brown sugar and half and half.  Bring to a boil over medium heat, stirring constantly.  Reduce heat; simmer, uncovered, for 15 mins, stirring occasionally.

 

Sweet Potato Pecan Pie

1-1/4 cups sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1 can (12 ounces) evaporated milk

1 teaspoon vanilla extract

1-1/2 cups mashed cooked sweet potatoes

1 unbaked pie crust (9 inches)

 

TOPPING

 

1/3 cup butter

1/3 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup flaked coconut

1/2 cup chopped pecans

Whipped topping or ice cream

 

In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.

6-8 servings.

 

As you can see, these recipes use a lot of apples, squash, nuts, sweet potatoes…foods that are abundant this time of year.  Now I doubt you will want to make all of these for one meal LOL  but there are plenty to choose from in different combinations.  Have fun with them, add just one thing to what YOU like to fix.  Remember to think about the fact that this is a Harvest festival and give thanks and blessings for the food on your table and remember the hard work that goes into getting in there..including YOUR hard work preparing it :)

Have family or friends over for a nice meal, start a bonfire and roast marshmallows outside or have the warm cider after you eat by the fire.  Put out bales of hay with old blankets thrown over them for everyone to sit on.  A soup party is sooo much fun to have this time of year.  When light jackets or sweaters will do the trick on a cool Autumn night.  Just make  2-3 different types of soups and keep them warm in crock pots.  Add lots of toppers for the soups, some homemade bread, sweet cider and something made with apples for dessert and you have the makings of a great Mabon!  Light candles in jars or lanterns to add ambiance.  Use Fall colored bandannas as napkins.  Give everyone a small mum to take home as a little gift or bake a loaf of bread for each family or give them a jar of apple butter or apple sauce you made yourself.  The ideas for this Sabbat are endless! 

To me Autumn is the most beautiful time of year but also the season that always seems to be the shortest..so be sure to make the most of it before that first Winter Snow :) 

Until my next post, hope you have a wonderful Labor Day weekend and that you all have a relaxing long weekend and if its not relaxing..well then I hope it’s fun!

Blessed Be, Autumn

*Sources…Recipes are from my own cookbooks and my own recipe box.  Pics are from the internet.

 

 

 

 

 

 

 

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Filed under Autumn, Loose incense recipe, Mabon, Oil Blend Recipe, Recipe from my Kitchen

Lughnasadh Recipes………

 Merry Meet my friends! We are having a beautiful sunny and HOT day here in Ohio. This morning it was really quite lovely..not too hot yet..I went out and watered the gardens and just had a cup of coffee and listened to the birds for a bit. Here we are past 4th of July already and for me Summer seems to be going quite fast. I am..yes..already thinking about Autumn..as it’s my favorite time of year…as those who know me already know that :) Lughnasadh or Lammas is approaching quickly also. I have my altars to do, some bread baking to do, I want to make some herbal oils and vinegars also. I plan on making rosemary infused olive oil to use on salads and to marinate meats etc. It’s delicious and I can use my own rosemary thats growing in my own pots.

Ok..on to the recipes…I always like to post my magickal recipes for Sabbat oil and loose incense first…so here is the recipes for those….

Lughnasadh Oil Blend

2 drops Peppermint

3 drops Pine

1 drop Fir

1 drop Hazelnut

Use 1/8 cup Corn Oil for Base

*If you can’t find these oils..just substitute for other scents you like…you can use my Correspondence to find other scents that are great for this Sabbat!

Lammas Incense

1 part basil

1/2 part cinnamon bark

1 part coriander

2 parts goldenrod

1 part heather

1/2 part rosemary

2 parts Sweet Annie (you can use dried apple blossoms if you don’t have Sweet Annie)

1 part yarrow

*Again, substitute if you don’t have all the ingredients or just use some of them :)

Ok, now on to the stuff that is Yummy for our Tummys! Remember that this is the first Harvest Festival..so you want to use lots of your fresh veggies from your gardens..start thinking about Autumn and apples and pears …warm breads from the ovens…late summer squash etc.

Spiced Apple Cider

2 qts. apple cider

1/2 cup orange juice

1/4 cup lemon juice

2 tb sugar

2 tsp whole cloves

3 cinnamon sticks

1 tsp allspice

1 tsp nutmeg

1 cup Captain Morgan’s Spice Rum (or more! )

Warm up all the ingredients except the rum…add the rum at the very end so that you don’t cook away the alcohol….(that would be very sad)…This makes enough for several mugs….enjoy!

Oat Nut Bread

1 cup rolled oats

1/4 cup honey

1 tb butter

1 tsp salt

2 cups boiling water

4 cups unbleached flour, divided 1 packet dry yeast

1/4 cup water, 90 degrees temp

1 cup pecans, broken

Place oats, honey, butter, and salt into a large mixing bowl. Pour 2 cups of boiling water over them and stir well. Stir in 2 cups of flour. While this mixture cools, dissolve the dry yeast in 1/4 cup of 90-degree water. After about 10 minutes, stir the yeast mixture into the oat mixture, mixing thoroughly. Stir in 1 cup of pecans. Work in 2 cups of flour. Turn the dough out onto a floured board, and with floured hands, knead the dough for 8 – 10 minutes. Keep enough flour on the board and your hands to prevent the dough from sticking. Place the dough in a greased bowl and cover it with a damp cloth. Let the dough rise in a warm, draft-free place for 1-1/2 hours, or until it has doubled in bulk. Punch the dough down, and turn it out onto a floured board, this time kneading it for about 5 minutes. Shape the dough into two equal-sized loaves, place them in two greased loaf pans. Let the loaves rise, covered with a damp cloth, in a warm place until they have doubled in bulk, about 1 hour. Bake in a pre-heated 375-degree oven for about 45 minutes. Turn out onto wire racks to cool. Let loaves cool completely before wrapping to store.

Sweet Corn Bread

1 cup all purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 tsp salt

3 1/2 tsps baking powder

1 egg 1 cup milk

1/3 cup vegetable oil

Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Raspberry and Pear Salad with Candied Walnuts

For Candied Walnuts:

2 tsp butter

1 tb sugar

1/2 tsp salt

1/8 tsp cayenne pepper

1 tb water

2/3 cup walnuts, halved

For Salad Dressing:

3 tb raspberry vinegar

1 tb honey

1 tb cooking oil

2 tsp sesame oil

For Salad:

3 bunches of lettuce

2 asian pears, cubed

8 oz rasberries

1/4 of a red onion, chopped

8 oz blue cheese, crumbled

In a small skillet, melt butter. Add sugar, salt, pepper and water and stir til smooth. When it’s bubbling, add walnuts and stir until well coated. Cook for about 5 minutes until walnuts are carmelized.  Set aside and cool before putting on salad.

Whisk honey and vinegar until until smooth. Add oils and stir until creamy.

Mix Salad ingredients together into large salad bowl.  Add walnuts.  Then toss in dressing.

Hot Crab Dip

1 can crabmeat, drained

1 8 oz pkg. cream cheese, softened

1 tb horseradish

1 tb minced onion

1 tsp worchesteshire sauce

salt & pepper to taste

Mix above ingredients together and place in a greased casserole dish.  Sprinkle with paprika. Bake at 325* for 30 minutes or until bubbly.

*Great with grainy crackers, veggies etc.

Corn on the Cob with Basil-Parmesan Butter

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons finely chopped fresh basil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed garlic

4 ears corn, husked

In a small bowl, mash together butter, cheese, basil, salt, pepper, and garlic.

Brush about 1 tablespoon of seasoned butter over each ear of corn. Grill directly over medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally.

Serve warm with remaining butter.

*I think this would be really great with rosemary instead of basil or cilantro!  With cilantro, you can squeeze some lime juice on the corn as well…yummy! I’ll be trying that soon!

Oven Roasted Summer Vegetables

1 med zucchini, sliced

1 med summer squash, sliced

1 med red bell pepper, chopped

1 med yellow bell pepper, chopped

1 lb fresh asparagus,  cut in 1 inch pieces

1 med red onion, chopped

3 tbs olive oil

1 tsp salt

1 tsp pepper

Pre-heat oven to 450*

Put all veggies into large roasting pan and cover with other ingredients

Spread evenly in pan

Roast for 30 min.s, stir occasionally until lightly brown

*Use more oil if you’d like :)

Potato/Zucchini Grill Pockets

Using heavy tin foil, tear off however many pieces you need, one for each person, and enough to make a rectangular tin foil packet.

Slice one potato, thin, for each packet

Slice about 1/2 zucchini, thin, for each packet

Slice yellow onion, in thin rings, and put desired amount in each packet

salt & pepper to taste

Top with pats of butter and/or olive oil

Seal packet by closing sides and rolling across the top

Place on a med temperature grill and cook for about 30 minutes..until everything is soft.  Really fresh and delicious.

Grape Salad

2 lbs white seedless grapes

2 lbs red seedless grapes

1 cup sugar

1 tsp vanilla extract

8 oz sour cream

8 oz cream cheese, softened

1 cup brown sugar

1 cup pecans, crushed

Wash grapes and remove any stems, and set aside.

Mix cream cheese and sour cream with sugar and vanilla in a large bowl. Mix Well.  Stir in grapes. Top with brown sugar and pecans.  Refrigerate overnight.  Sounds yummy doesn’t it! :)

Caramel Apple Walnut Squares

1 3/4 cups all purpose flour

1 cup quick cooking oats

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp salt

1 cup cold butter

1 cup chopped walnuts

20 caramels

1 14 oz can sweetened condensed milk

1 21 oz can apple pie filling   * I see no reason why you can’t just thinly slice fresh apples and sprinkle a little sugar on them for this recipe.

Preheat oven to 375*.  In a large bowl, combine flour, oats, sugar, baking soda and salt; cut in butter until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of a 13″ x 9″ baking pan.  Bake 15 mins.  Add walnuts to reserved crumb mixture.

In a heavy saucepan, over low heat, melt caramels with condensed milk, stirring until smooth.  Spoon apple filling over prepared crust, top with caramel mixture, the top with reserved crumb mixture.

Bake 20 mins or until set.  Cool.  Serve warm with ice cream if desired. :)

All of these recipes either sound delicious..or I know for a fact they are ….as they are from my own kitchen!  Many of these will be just as wonderful in November as they are in August.  Let me know if you try any..I’d love to know if you did.  When I do research online, I often find the very same recipes posted on hundreds of websites or blogs…for my own feasts, I prefer to come up with my own recipes that make sense to me..that work for the season …that are fresh and delicious etc.  Use mine or use your own from your own recipe box..you can’t go wrong.  There is nothing less magickal about doing that then using the recipes everybody else is doing.  Make what YOU like!

I’ll post a ritual and my altar pics soon..until then, continue having a beautiful summer….make the most of it!

“Whilst August yet wears her golden crown,
Ripening fields lush- bright with promise;
Summer waxes long, then wanes, quietly passing
Her fading green glory on to riotous Autumn.”
- Michelle L. Thieme

Blessings and Love, Autumn

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Filed under Lammas/Lughnassadh, Loose incense recipe, Oil Blend Recipe, Quote, Recipe from my Kitchen, Summer

Litha Recipes……

Merry Meet friends!  I hope you are all having a wonderful Spring so far.  Our Spring has been on of the rainiest ones I can remember in a long time.  Cool weather and rain and gloom much more then sunshine this year.  But the last 3 days have been sunny, summer-like and wonderful!  I have soaked it up as best I can.  Its the kind of weather you want to sit on the porch, work in your garden, take a walk, go get ice cream, read a book under a shady tree, watch the sun rise with a cup of coffee, and watch it set with a glass of wine.  I love this weather. Tonight though, the storms came back and the next few days it’s going to rain again.

I don’t really mind the rain as I’m going to be very busy.  My grandson, Charlie Matthew, is going to be born sometime tomorrow!  My daughter will be induced early in the morning..doc says it’s time and so does Kate.  I can not wait to hold the little guy in my arms, see what he looks like, pray that he is healthy, and welcome him into our family.  We feel so blessed and we all can’t wait for Lily to meet her new little brother.  I pray to the Goddess for an easy delivery and a healthy, bouncing baby boy.  We are all so excited!

I was thinking about Summer and decided to go ahead and post my recipes for Litha tonight for you.  Remember in my Countdown to Litha post..I talked about the correspondences for food for the Solstice.  Fresh fruits…especially citrus and in-season fruits, all vegetables, summer squash, honey, fresh herbs like thyme and lavender, pumpernickel bread, ale and mead were all on the list of yummy foods that represent Litha.  I found and have some wonderful recipes ..hope you like them!

Stawberry Lemonade

*1 pint small strawberries, hulled and halved

*A few sprigs fresh mint

*1/3 to 1/2 cup sugar

*6 cups water

*12 lemons, juiced

Directions

Add the berries and mint to a glass pitcher and smoosh (LOL yes that is a term ) with a wooden spoon.

In a  saucepan add the sugar, to taste, and 2/3 cup of water. Cook over medium
heat until the sugar dissolves. Pour over the strawberries.

Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.

Mushroom Appetizers

 *1 jar mushroom slices

*½ cup Hellmans mayo

*1/3 cup shredded parmesan cheese

*Small can French fried onions

*Cocktail sized pumpernickel bread

*Dash of salt

Mix ingredients well except for bread.  Spread mix on bread slices.

Bake at 350* until Mixture is brown and bubbly….

Orange-Spinach Salad

*1 tablespoon orange marmalade

*1 lemon

*1/4 extra-virgin olive oil

*Salt and freshly ground black pepper

*2 to 3 cups fresh spinach

*2 to 3 cups arugula

*1 orange, peeled and thinly sliced into discs

*1/2 small red onion, very thinly sliced

*1/4 cup chopped hazelnuts, toasted

Directions

In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with
oranges and onions and season with salt and pepper. Top with hazelnuts.

Autumn’s Greek Pasta Salad

*1 lb bag tri-colored pasta or pasta of choice, cooked, drained and cold

*1 cucumber, peeled, seeded and cut into small cubes

*1 -2 tomatoes..cut into small cube

*1/2 cup shredded parmesan cheese

*1/2 – 1 cup crumbled or cubed feta cheese

*1/2 cup sliced black olives

*salt and pepper to taste

*a bottle of italian or greek dressing or homemade if you have it.

Mix all ingredients well.  You may have to add more dressing after it has chilled as pasta will absorb it.

*this is a light and delicous salad..a favorite at our house!

Fresh Fruit Salad with Honey Yogurt Dressing

*2 cups plain yogurt

*2 tablespoons good honey

*1/2 teaspoon pure vanilla extract

*Seeds scraped from 1/2 vanilla bean, optional

*1/2 orange, juiced

*1 banana, sliced

*1/2 pint fresh blueberries

*1/2 pint fresh raspberries

*1 pint fresh strawberries, hulled and cut in half

*1 bunch seedless green grapes, halved

Directions

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside

Combine the orange juice and banana slices in a separate large bowl. Add the berries and grapes and gently mix the fruit mixture together.

Spoon the fruit into serving bowls and top with the yogurt.

Glazed Carrots and Sugar Snap Peas

*2 pounds carrots, peeled and coarsely grated

*1 pound sugar snap peas, ends trimmed and cut into three strips lengthwise

*2 tablespoons butter

*3 tablespoons honey

*2 tablespoons grated lemon zest

*1 tablespoon lemon juice

*salt and pepper to taste

Directions

In a large pot of boiling, salted water cook carrots 1 minute, add peas and cook another minute. Drain under cold running water to stop cooking. In a large skillet heat butter with honey over medium high heat until honey is melted and runny. Stir in1 tablespoon lemon zest and lemon juice. Add carrots and peas and cook until they appear glazed about 3 minutes. Add salt and pepper to taste. Serve sprinkled with remaining lemon
zest.

Balsamic Glazed Butternut Squash

*1 (20-ounce) package peeled cubed butternut squash

*2 tablespoons honey

*1/4 cup balsamic vinegar

*1 tablespoon lemon pepper seasoning

*3 tablespoons olive oil

Directions

Preheat oven to 400 degrees F.

In a large bowl combine all ingredients and mix to coat the squash.

Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until
the squash is tender and brown about 30 to 35 minutes making sure to turn the squash after 15 minutes.

 

 

Grilled Balsamic Chicken Breasts

*1 pound chicken breasts

Marinade:

*1/2 cup balsamic vinegar

*1/4 cup olive oil

*2 tablespoons fresh rosemary

*1 teaspoon dried thyme

*5 cloves roasted garlic

*1/2 teaspoon freshly ground black pepper

Directions

Wash the chicken and pat dry; cut diagonal slits across the chicken breast (about 1/4-inch thick), this allows the marinade to penetrate the meat; place into a resealable plastic bag.

Combine all marinade ingredients in the bowl of a food processor and pulse until smooth. Pour the marinade into the plastic bag with the chicken and seal, removing as much air as possible. Let sit in the fridge 1 hour.

Preheat the grill to the medium setting; spray the grill grates with cooking spray (while standing back!). Put the chicken on the grill; cook for roughly 15 to 20 minutes, flipping once; chicken is done when juices run clear.

 

Honey-Lavender Biscotti Recipe

*2 1/4 cups all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/4 teaspoon salt

*2/3 cup granulated sugar

*3 large eggs

*3 tablespoons honey

*1/2 teaspoon pure vanilla extract

*2 tablespoons orange zest

*1 tablespoon dried lavender blossoms
Directions:

Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Lightly grease
three baking sheets  or line with parchment paper.

In a medium bowl, sift flour, baking powder, baking soda, and salt together; set aside.

In a large bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, and lavender blossoms. Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combined.

To shape the dough into a log, lightly sprinkle flour on the work surface, on top of the dough, and on your hands. Use just enough flour to form the logs and to prevent sticking; you don’t want the logs to be covered with flour. Divide dough into six equal pieces. With your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. Place two rolls onto each prepared baking sheet with 3 to 4 inches of space between them.

Bake 25 minutes or until dough pops back up when lightly pressed with a finger.
(After dough has baked 10 minutes, reverse cookie sheets from front to back and
move from the top rack to the bottom one. Repeat this again after another 10
minutes). You can’t judge the cooking by the color. The biscotti shouldn’t
change color during the second baking, so poke them to tell if they’re done.
They should feel dry and offer some resistance. Remove from oven and cool 10
minutes on a wire rack.

Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into
1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. NOTE: Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake. Remove from oven and cool completely on wire racks. Store biscotti in an airtight container. They will keep well for a few weeks.

Yields about 54 biscotti.

*These are not quite as complicated as they sound..and worth the effort :) You’ll love them!

All these recipes are so summery, fresh, some are very  healthy and full of good stuff from the garden and all the foods suggested for Litha.  Now obviously you may not fix all of these THAT day but you will want to make all of them at different times over the Summer.  The pasta salad is great with burgers and corn on the cob.  The Summer squash great with the chicken.  Have your girlfriends over for strawberry lemonade, mini tea sandwiches, fruit salad and honey-lavender biscotti.  Add grilled chicken to the orange -spinach salad and you have a meal right there :)  Yummy!!  Make your Summer Solstice extra special this year by serving up fresh, light food for your family!  Bon Appetit!

“What is one to say about June, the time of perfect young summer, the fulfillment of the promise of the earlier months, and with as yet no sign to remind one that its fresh young beauty will ever fade.”                                 —  Gertrude Jekyll

Blessings and Light, Autumn

*Sources..my kitchen and the internet.  All pics from the internet.

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Filed under Litha/Summer Solstice, Loose incense recipe, Oil Blend Recipe, Quote, Recipe from my Kitchen, Spring, Summer

Ostara Recipes…………

Merry Meet friends.  Hope you are having a good week so far.  After warm Spring-like weather, the rains came in! It rained ALL day on Monday…dark and gloomy and wet!  Then it turned cold, the rain  turned to sleet and ice and then  to snow.  Luckily the snow wasnt’ heavy and went away quickly. However,  winter is most definitely back but it is still February after all.  Here in Ohio winter lingers long indeed.  LOL.  So I’m sitting by my fire again tonight, candles lit, incense burning, and I’m crocheting a shawl for a friend and relaxing after a busy day.

Ostara is coming before we know it so my thoughts are turning towards the celebration.  I thought I’d post some recipes here….both for magick and for your dinner table.  First, I have a recipe for an Ostara oil blend and an Ostara loose incense blend.

Ostara Oil

 1 drop Almond

   1 drop Patchouli

   1 drop Elder

     1 drop Lavender

     1 drop Violet

Ostara Loose Incense Recipe

2 parts frankincense

2 parts sandalwood

1 part lemongrass

1 part patchouli

1 part lavender

Both of these magickal scents smell so great..you’ll love them!

Now for your dinner table…if you read my previous post about Ostara correspondences, you’ll see that these recipes are perfect for the day or the week of this beautiful Sabbat.  Eggs of course are a must!  Here is a couple of my own recipes I think you’ll like.  “Deviled Eggs” are always on our holiday table and mine get rave reviews and a “must bring” so here is the recipe..kind of.  I am one of those people who just throw things together until it tastes right..but I’ll get as close as I can.

Autumn’s Ostara Eggs

12 large eggs

1/2 cup Miracle Whip

1 1/2 tablespoons yellow mustard

1/2 tsp sugar

1/4 tsp salt

pepper to taste

Paprika to garnish if you like

*Now this is really just a guess….you may need to add more Miracle Whip or more sugar or salt..you want it kind of creamy and kind of sweet :)

 Place eggs in a saucepan with COLD water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. Turn off heat and cover.  Let stand for 20 minutes.  Then drain off hot water and immerse in ice cold water to cool.  This cold water method makes perfect boiled eggs.  Also, a little hint.  You want your eggs to be a few days old.  The newer the egg, the harder it is to remove the peel.  

 Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add all ingredients except paprika.  Mix well. Now to make really pretty eggs, I use a frosting bag with a tip to put the yolk mixture into the whites.  Or you can cut a little hole in the corner of a plastic bag and pipe in the mixture that way.  Very pretty and neat.  Sprinkle with paprika if desired.  Makes 24 appetizers.

Another egg recipe I make often is my overnight breakfast casserole.  It is easy and yummy and so nice to not have to work so hard in the morning when you get up.  Just pop it in the oven and enjoy your coffee :)

Autumn’s Overnight Breakfast Strata

1 lb ground sausage, browned & drained

6 slices of day old bread, cubed

3 cups shredded cheddar cheese

2 cups milk

6 eggs

½ tsp salt

Pepper to taste.

Place ½ of the bread cubes in a greased 13” x 9” baking dish.  Top with ½ cheese.  Then all the sausage, then the rest of the bread and top with remaining cheese.

Blend the rest of the ingredients well.  Pour over casserole.

Cover and refrigerate overnight.

In the morning, Bake uncovered at 350* for 1 hour or until top is brown and bubbly.

*I serve this with a fresh fruit salad and warm muffins and the Applewood Julep…YUMMY!!

Ok..as I said here…this goes great with an Applewood Julep.  The Applewood Restaurant in Sevierville, TN is a favorite restaurant of ours for down home cookin.  When  you go there, you get a glass of this delcious refreshing juice with apple fritters and apple butter!  Divine!!  You will need to make a double batch of this juice..guarenteed!

Applewood Julep

1 quart unsweetened apple juice

1 cup unsweetened pineapple juice

1 cup orange juice

¼ cup fresh lemon juice

Fresh mint sprigs

Combine ingredients..Serve chilled.  Garnish with mint.  Great over ice as well.

Sweet breads was on the list of foods that correspond to Ostara.  There is nothing more traditional for this time of year then Honey Cakes and Hot Cross Buns.  The Hot Cross Buns are started out in your bread machine..easy peasy and the Honey Cakes are easy and sweet as well!

Hot Cross Buns for Bread Machine

Ingredients

2 eggs plus enough water to equal 1 1/3 cups

½ cup butter

4 cups bread flour

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 ½ teaspoons salt

2 tablespoons sugar

1 ½ teaspoons bread machine or quick active dry yeast

½ cup raisins

½ cup golden raisins

1 egg

2 tablespoons cold water

White Icing (below)

Measure carefully, placing all ingredients except raisins, the 1 egg, the cold water and the white icing in bread machine in the order recommended by the manufacturer.  Add raisins at the raisin/nut signal.

Select Dough/Manual cycle.  Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease cookie sheet or 2 round pans, 9 x 1 ½ inches.  Divide dough in half. Divide each half into 8 equal pieces.  Shape each piece into a smooth ball.  Place 2 inches apart on cookie sheet or 1 inch apart in pans.  Snip a cross shape in top of each ball, using scissors.  Cover and let rise in warm place about 40 minutes or until double.

Heat oven to 375*.  Beat egg and cold water slightly; brush on buns.  Bake 18 to 20 minutes or until golden brown.  Remove from cookie sheet to rack.  Cool slightly.  Make a cross on bun with White Icing.

White Icing

1 cup powdered sugar

1 tablespoon milk or water

½ teaspoon vanilla

Mix all ingredients until smooth and spreadable

Honey Cake

1 cup honey

1 cup applesauce

3 eggs

1 teaspoon cinnamon

1/2 teaspoon clove

1/2 teaspoon nutmeg

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 cup strong brewed decaffeinated coffee (can be made from instant)

  In a large bowl, mix together the first 3 ingredients.  In a separate bowl, combine the flour, baking powder, spices and baking soda.  Add the flour mixture to the wet stuff, alternating with the coffee; beat well.

Pour into a greased 9″x13″ pan (or, alternatively, three 8″ square pans).

 Bake at 325*F for 60-90 minutes* for the large pan, 60 minutes for the three smaller pans

*Just watch for it to be spongy and golden brown.

 Ok…now Ostara is all about Spring and longer days and our thoughts turn to our gardens and fresh fruit and vegetables.  This salad is exactly what you need to serve.  It has all the good stuff!  Use the berries that are in season for the best flavor.

Bountiful Garden Salad with Raspberry Vinagarette

6 cups spinach, torn                                                       

1 lb romaine lettuce, torn                                            

1 stalk celery, chopped                                                 

1 tomato, chopped                                                        

½ cucumber chopped                                                   

1 bunch fresh cilantro, chopped

1 clove garlic, finely chopped

½ orange, peeled and sectioned

¾ cup blackberries, raspberries and/or blueberries

¼ cup strawberries, hulled and sliced

¼ cup chopped walnuts or pecans, toasted

Garnish: croutons

Place all of the ingredients except croutons into a large salad bowl and toss to mix.  Drizzle with Raspberry Dressing; garnish with croutons. Serves 6-8

Raspberry Dressing

¾ cup to 1 cup raspberries, crushed

1 cup oil

¼ cup raspberry vinegar

1 TB sugar

2 TB lemon juice

Salt & pepper to taste

Combine all ingredients except salt and pepper; whish well.  Add salt and pepper to taste

I’m going to stop there for now.  I have a friend who is passing on a lamb recipe and I have a delcious parmesan whitefish recipe I want to share, and a great strawberry cake recipe!  You will then have all you need to have give your family and friends a lovely Spring meal on Ostara.  Have your family over for a delicious brunch while you color eggs and have an egg hunt with the kids.  It’ll hardly be any work at all as you can make the juice and the breakfast casserole the day before.  To really celebrate the day, after breakfast, go for a walk on a nature trail.  Collect stones and look for flowers starting to bloom and see what birds you can identify and see if the trees are budding yet?  After the family is gone, enjoy a glass of wine and pull out your seed and garden catalogs and magazines.  Dream of being outdoors feeling the warmth of the Sun, the blue skies, the taste of fresh veggies and herbs from your garden.  Ostara is the promise of Spring…so Enjoy!

Love and Blessings, Autumn

*Sources- Applewood restaurant, Gooseberry Patch cookbooks, and my own recipe box.  None of the pictures are mine..one thing I’ve learned from having a blog…take pictures of my food, beverages etc!!  For future blogs :)

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Filed under Family, Garden, Holiday, Loose incense recipe, Oil Blend Recipe, Ostara, Recipe from my Kitchen, Spring

Yule Recipes for Altar and Kitchen……..

Merry Meet my lovely friends. It is a chilly night..I’m sitting in jammies by the fire, sipping on egg nog and focusing on the upcoming Winter Solstice.   Yule is less then 2 weeks away and Christmas just a few days later.   I am about done shopping and my thoughts are turning to my kitchen and my altar.  I love cooking yummy, great smelling foods for my family to enjoy and I love “cooking” up sweet smelling oils and incenses for my use at my altar…. to anoint candles or myself,  for spells and ritual.  So thought I’d post some recipes for fun!  Some of these I have made and some I am looking forward to trying for the first time!

First some recipes for magickal workings.

Winter’s Night Yule Incense

2 parts Juniper berries

2 parts mugwort

1 part cedar

1 part pine resin

1 part laurel leaves

1 part chopped sweetgrass

½ part rosemary

This is one I have not tried yet..but look forward to making in a few days!  Can’t you just smell the pine, rosemary and cedar..must smell like a Yule tree farm!

Christmas Incense

3 parts Frankincense

2 parts Myrrh

2 part Cassia

2 part Mace

1/2 part clove buds

*from Pagan Christmas

If you don’t know how to make or burn loose incense…there is a post here on my blog about how to do it.   I love the loose incense..the smell is richer and lasts longer…and I feel very “witchy” when making it and burning it! :)

Winter Solstice Oil Blend

 4 drops Pine

  2 drops Orange

  2 drops Cedar

 2 drops Juniper

 2-3 lumps finely ground Frankincense

This I have made and it is wonderful!  I like to mix it with olive oil to give it a green look!  The smell of orange and pine is just luscious…for extra special scent..add a bit of ground clove too…smells like an orange pomander sitting on a bed of evergreens! :)

Ok..now lets head to the kitchen for some favorite Yuletide season recipes!  This is the time of year to NOT be on a diet! LOL!  Women (and men) have gathered in their kitchens for hundreds of years, cooking up feasts for their loved ones.  From ham to pie, from wassail to sides…the kitchen is full of delicious smells, the warmth from the oven and hearth, and the laughter of the family and friends who have gathered there.  This is the REAL reason for this season…..the love shared at this time of year.  In my family, my daughters learned to bake at an early age and my granddaughter Lily is learning already!   Giving a plate of homemade yummy goodness makes the receiver and the giver feel great!  So here is a few favorites to enjoy with your family!

GINGERBREAD CAKE 
2 1/2 c. all purpose flour
1 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
1 c. sugar
1 c. boiling water
1 3/4 tsp. soda
1 tsp. cinnamon
2 eggs, beaten
1 c. molasses
1/2 c. shorteningMix all dry ingredients, cream sugar, shortening, add molasses, blend all together.Pour into greased 13 x 9 inch pan, bake at 350°F for 30 minutes or until center springs back. Cool in pan, cut into squares.  I love making gingerbread cake and serving it warm with Lemon Sauce or Caramel Sauce..you can also make this into loaves to give away as gifts!LEMON SAUCE1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 c. water
1/4 c. butter
1 tbsp. grated lemon rind
3 tbsp. lemon juice

Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until it thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in rest of ingredients. Serve over gingerbread.

Now that you have your delicious cake you might want something hot and warm to go with it to drink.  Hot spicy drinks are the perfect thing for this time of year…to sip, to make you feel warm and cozy inside!  Here’s a couple that might just fill that order!

 

 HOT BUTTERED RUM
 1 c. softened butter
1 1/3 c. light brown sugar
6 tbsp. honey
2 tsp. nutmeg
2 tsp. cinnamon
2 tsp. vanillaMix all together. Refrigerate. When ready to serve, place 2 heaping tablespoons in each mug of hot apple cider and add rum to taste.  For even more great taste..add a spiced rum like Captain Morgans…Yum-O!! :)

HOLIDAY HOT WASSAIL
 4 c. apple juice
3 c. pineapple juice
2 c. cranberry juice cocktail
1/4 tsp. nutmeg
1 cinnamon stick
3 whole cloves
Lemon slicesCombine all ingredients in a large kettle and simmer.  Serve hot.  You might need to double this if it’s for a holiday party…and of course you can add brandy or spiced rum to this delicious holiday punch as well!One more recipe…and I confess I haven’t made this one though I’ve made something like it.  I think this would make a wonderful gift to give to neighbors, co-workers, your paper boy or mailman or UPS guy..(I know mine by first name! LOL).  I also think it would be delicious to have on Yule morning or Christmas morning while opening gifts!

CHERRY EGGNOG BREAD2 1/2 cups flour
3/4 c. sugar
1 tsp. salt
1 tbsp. baking powder
1 egg, beaten
1 1/4 c. eggnog
1/3 c. oil
1/2 c. nuts, chopped
1/2 c. cherries, cut upMix dry ingredients. Add eggnog, egg and oil. Mix well. Pour into greased bread pans. One large or two small.  Bake at 350 degrees for 50 to 60 minutes.  I think this is a recipe that will be doubled or tripled right off the bat!  Wrap it in red or green plastic wrap, tie a silver or gold bow around it and it will make a beautiful gift.I hope you all will try and enjoy these recipes.  Money is tight for everyone this year and there may be some feelings of discontent or sadness in so many who have lost their jobs or can’t celebrate the season like they want to.  Serving delicious food and making cakes, breads, cookies etc  will put the cheer back in your heart and the skip in your step.  Make each meal a celebration of love and joy and savor the taste and the time with family and friends! 

May Peace and Plenty be the first to lift the latch of your door

and Happiness be guided to your home by the candle of Yule

-An Old Irish Blessing

 

Wishing you warm wishes for a joyful Yule season!  Autumn

 

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Filed under Family, Loose incense recipe, Oil Blend Recipe, Recipe from my Kitchen, Spice, Yule/Winter Solstice/Chrismas