Monthly Archives: December 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.