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.
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
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!
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
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
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.
1 cup powdered sugar
1 tablespoon milk or water
½ teaspoon vanilla
Mix all ingredients until smooth and spreadable
1 cup honey
1 cup applesauce
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
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
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 🙂
12 responses to “Ostara Recipes…………”
Autumn, thank you for this wonderful blog! I’ve printed it out and plan to try ALL the recipes. I especially like the breakfast strata; most of those use shredded potatoes and my husband isn’t fond of them. This one using bread looks to be a keeper!
I know putting this together for everyone takes a lot of time and effort. Thank you again for all that you do!
Hi Cheryl my friend..thanks so much. You will Love the Strata..I’ve made it for years and everyone loves it and wants the recipe 🙂
Thanks so much for reading my blog..I do enjoy writing it
Hugs and Love, Autumn
Oh Autumn, these all look and sound so delicious! Thank you for sharing them 🙂 Hugs to you! I found a link with some great lamb recipes, I put it on your wall. I will look and see if I have on in my recipes drawer also. Love Kerrie
Hi Kerrie….thank YOU! I saw the link and am checking it out for sure! Might even try some of them 🙂
Love you, Autumn
Thanks for sharing…you just reminded me that I’ve been wanting to make deviled eggs forever!
LOL Melissa…I’m glad I could help!! Have at it…these are really good! 🙂
I’m sooo excited to try the honey cakes recipe with my bestie for Ostara! Thank you sooo much for posting these, we’ll definitely put a few of them to use at the very least.
Hi Raeven…that recipe does look delicious doesn’t it. I have made honey cakes in the past but this recipe looks especially good 🙂
Let me know how you and your bestie like it!
Blessings and light, Autumn…thanks for commenting..much appreciated!
These recipes look great! I’m really excited to try out the honey cake and share it with the members of my coven! Blessed Be!
I’d love to hear how your Coven liked it 🙂 How wonderful that you have a coven to share it with!
I’m so glad I finally got over here to thank you for letting me pass on some of your wonderful recipes.
I have seen you sharing them and glad you are ..thank you! Blessed Ostara!