Category Archives: Recipe from my Kitchen

August 1, 2012 · 9:07 pm

Blessed Lughnasadh (and some recipes) 2012………

Merry Meet everyone!   Blessed Lughnasadh/Lammas to you and Blessed Full Corn Moon!   What a night we will have huh! 🙂  I always love when there is a Full Moon on a Sabbat…the magick is palpable!  It makes everything we do to enjoy this wonderful Harvest festival..even better!

I have been a busy Witch today.  My plans completely changed today when my day at home turned into a fun day with my daughters and grandkids.  We had a lovely lunch and talked and played with the kids.  After she left..my hubby, who is on his last day of a small vacation…had an early dinner and ran a couple of errands.   Once home, I harvested my herbs…which I’m very pleased with!  I have had to baby these herbs along this year because of our extreme heat and extreme dryness.  I watered and watered and almost gave up..but with the help of a bit of rain last week..and more watering..I have some herbs hanging happily in my kitchen and scenting the whole house with the most wonderful smells :))   Here’s a picture!

I spent some time this evening putting out my Witch’s protection bottles, some wards around my property, smudged the house and am now writing here to you all 🙂   In a while, I’ll be outside, celebrating the Sabbat and the Full Moon with a simple ritual and just bask in Her amazing energy and light!

I found a couple more recipes I thought you all might like…I am anxious to try them myself as they use fresh herbs and wonderful late Summer produce!

Lemon Balm Bread

3/4 cup milk

1 cup plus 2 tbs fresh lemon balm

1 tb fresh lemon thyme

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

zest of one lemon

1/2 cup powdered sugar

1 1/2 – 2 tbs lemon juice

Combine milk, one cup lemon balm and thyme in a saucepan; gently bruise herbs to release the oils.  Bring to a boil then remove from heat; cover and let cool.  Strain and reserve liquid, discard herbs.  Cream butter and sugar; beat in eggs one at a time.

In a large bowl, combine flour, baking powder and salt.  Add flour mixture to butter mixture, a small amount at a time, alternating with reserved milk.  Chop remaining 2 tbs of lemon balm and add to batter; blend in lemon zest.

Pour batter in a greased and floured loaf pan.  Bake at 325* for 45 mins or until wooden toothpick inserted in the middle comes out clean.  Cool in the pan for 10 minutes, then continue cooling on wire rack.

Combine powdered sugar and lemon juice, mix until smooth and pour over cooled bread.

Basil and Tomato Soup

1 large onion, chopped

2 tbs oil

2-3 tomatoes, chopped

1 1/2 lbs squash, chopped

3 cups chicken broth

1 cup buttermilk

1/4 cup fresh basil, minced

Garnish:  fresh basil

Saute onion in oil over medium heat until tender.  add tomatoes and continue to cook until they become soft, about 5 mins.  Stir in squash and chicken broth; bring to boil.  Reduce heat and simmer 15 mins or until squash is fork tender.  Spoon mixture into a blender or food processor and puree with buttermilk until mixture is smooth.  Sprinkle in basil and stir.  Serve and garnish.

Fajitas and Grilled Vegetables

1 lb boneless sirloin

3/4 cup salsa

2 tbs olive oil

2 tbs lime juice

2 tbs tequila

2 garlic cloves, minced

1 large red pepper, halved

1 large yellow pepper, halved

4 red onion slices

1 small zucchini, cut lengthwise

1 small yellow squash, cut lengthwise

8   7-in flour tortillas, heated

1 cup mexican-blend shredded cheese

Place meat in a large plastic bag.  Add salsa, oil, lime juice, tequila and garlic.  Close bag securely; turn to combine all ingredients and to coat the meat.  Add vegetables and coat.  Marinate in refrigerator at least 2 hours.  Remove meat and vegetables from marinade. Reserve marinade.

Grill beef and vegetables 4-5 inches from heat for about 5 mins per side or until beef is medium rare.  Remove to carving board; slice beef and peppers into thin strips, squash into slices and separate onion into rings.

To serve, divide beef and vegetables among tortillas.  Heat remaining marinade to a boil and drizzle over beef and vegetables.  Sprinkle with cheese; roll and serve with marinade on the side.

*Add sour cream if you’d like!

and of course something light and sweet :))

Lemonade Pie

6 oz can frozen lemonade

14 oz can sweetened condensed milk

2 drops yellow food coloring

8 oz whipped topping

9 inch graham cracker pie crust

Mix together lemonade and milk.  If desired, add food coloring for a lovely lemony color.  Fold in whipped topping, and pour into crust.

Refrigerate a few hours or overnight.

“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


Well, I am off to enjoy my bread and my family and then some  time outside.  I wish all of you a very Blessed Lughnasadh/Lammas and a very Blessed Full Moon.  May you have a life filled with Joy and Abundance…always!

Blessings and Love, Autumn

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Filed under Family, Full Moons, Gardens, Goddess, Grandchildren, Herbs, Lammas/Lughnassadh, Photography, Quote, Recipe from my Kitchen, Seasons, Summer

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April 27, 2012 · 10:22 pm

Beltane 2012 Recipes……

Merry Meet friends.  As I told you all in my last post…my writing is a bit more sporadic,  due to the fact I’m still trying to recover from the brain surgery I had on March 21.  I was looking thru a new cookbook though and decided to put a few recipes here that I have either made or want to try…and soon 🙂  

A lot of you are sending me wonderful comments, messages, cards and are asking how I’m doing.  I thank you all so so much for it!   Let me just say that this recovery is slow..but sure.  I saw my neuro docs today..had a recent catscan and everything looks ok.  The headaches are still with me, will be for awhile, some cognitive issues, balance and shakiness…but the headaches are more tolerable and that is great!  I’ll stay on the meds for a while, restrictions have not been lifted, but maybe by mid June I’ll at least be able to drive again 🙂  

The weather here in Ohio has really been beautiful…whether a cold day or warm day.  Spring is here in all her glory. Our grass is green and lush and has been cut a few times already.  The herbs that come back each year…are back and growing great….like lavender, lemon balm, catnip, thyme, chamomile, and mints.  Knock out roses are big and budding. Lilies are growing, dianthus, ajuga, honeysuckle, all bloomed.  Frogs, birds, squirrels, chipmunks and even raccoons are scurrying all over the place too.  I’ve been hearing an owl hooting several nights now but haven’t see him yet.  I’ve had some porch time, and nights with a fire going LOL! That is Spring in Ohio!  I Love it and Mother Earth coming to life makes me happy I’m still here to see it and I feel like I’m coming back to life too! 

Beltane is coming up fast.  Because of my illness I’ve decided to celebrate Beltane in a quiet way rather then the dancing, festive, party way it usually is celebrated.  I will have a fire for sure with my family here.  We will have some good food, some wine, and spend time together by the fire.   My ritual will be simple…taking in the Moon Goddess energies and just being still…listening…quiet…resting.  Asking for healing and energy to continue for myself and those I love who need it too.  It will be lovely.

Now for the recipes….foods for Beltane can consist of these things….Dairy, honey, oats, red fruits, herbal salads, red/pink wine, punch, large round oatmeal cakes, and sweets.

I found a few recipes to post here I thought you might like.  Don’t forget to do a search for Beltane recipes I posted last year too 🙂 

Raspberry Lemonade

2 –  12 oz cans frozen lemonade concentrate, thawed

2 – 10 oz pkgs frozen sweetened raspberries, partially thawed

2-4 Tbs sugar ..to taste

2 liters club soda, chilled

Ice

In a blender, combine lemonade, raspberries and sugar.  Cover and process until well blended.  Strain to remove seeds.  In a 4 1/2 quart pitcher or drink dispenser, combine the mixture, club soda and ice.  Mix well.  Serve!   Add mint leaves to poured glasses for some extra taste!

 

 

Peach Oatmeal Pancakes

1 2/3 cups pancake mix

1 cup quick cooking oats, uncooked

1/2 cup brown sugar, packed

1 Tb cinnamon

2 egg whites, beaten

1 Tb vanilla extract

1 peach, pitted, peeled and diced

1/2 cup chopped nuts

In a large bowl, combine pancake mix, oats, brown sugar and cinnamon; mix well.  Stir in remaining ingredients.  Pour batter by 1/4 cupfuls onto a hot buttered griddle.  Turn pancakes when bubbles form and start to pop; cook other side until golden.  Makes about one dozen pancakes. 

 

Tree Hugger Granola

4 cups long cooking oats, uncooked

1 cup chopped pecans

1 cup sliced almonds

1 cup shredded coconut (optional)

1/4 cup canola or sunflower oil

1/2 cup honey

1/2 cup brown sugar, packed

2 Tb rum or pineapple juice

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp salt

In a large bowl, combine oats, pecans, almonds and coconut, if using; toss to mix.  In a separate bowl, stir together remaining ingredients.  Pour oil mixture over oat mixture; stir until everything is evenly coated.  Spread out on a lightly greased 15″ x 10″ jelly roll pan.  Bake at 325* for about 25 mins, stirring every 5-10 mins, until golden.  Allow to cool on baking sheet. Store in an airtight container.  Makes about 7-8 cups.

*Great for a Beltane day walk 🙂

 

 

Spinach Strawberry Salad

1 1/2 lbs spinach, torn

3 cups strawberries, hulled and sliced

1 sweet onion, thinly sliced

1 cup chopped walnuts

Arrange spinach, strawberries, onions and nuts in a salad bowl.  Cover and refrigerate.  At serving time, drizzle the following Poppy Seed Salad dressing over the salad.  Toss and serve immediately.  Makes 6 servings.

Poppy Seed Dressing

3/4 cup sugar

1 tsp dry mustard

1 tsp salt

1/3 cup cider vinegar

2 tsps green onion, chopped

3/4 to 1 cup olive oil

1 1/2 Tb poppy seeds

In a blender, mix sugar, mustard, salt and vinegar until smooth.  Add onion and blend until smooth.  With blender running, add oil slowly.  Blend until thick.   Stir in poppy seed. 

 

 

Tomato-Basil Pasta

8 oz pkg linguine pasta, uncooked

3 tomatoes, chopped

1/3 cup fresh basil, thinly sliced

1 clove garlic, minced

1 Tb olive oil

1/2 tsp salt

1/4 tsp pepper

3/4 cup shredded parmesan cheese

Cook pasta as directed on package; drain.  Meanwhile, mix tomatoes, basil, garlic, oil, salt and pepper in a large bowl.  Add pasta and parmesan cheese; toss lightly.  Serve immediately.  Serves 4.

 

 

Lacy Oatmeal Cookies

1 stick butter, softened

6 Tb light brown sugar

6 Tb sugar

3/4 tsp vanilla extract

1 egg

3/4 cup all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 cup quick oatmeal

Cream butter and sugars.  Add in all the rest of the ingredients except oatmeal.  Blend well.  Now add oatmeal and blend well.

Drop by teaspoonful on cookie sheet.  Tope with raisins if you’d like (I like them without as they are very thin, sweet and buttery!). 

Bake at 350* for approx. 10 mins or until soft and golden brown.  Cool

This recipe was given to me by my husband’s Aunt Nikki when we got married.  To this day it is a favorite 🙂  Oh…I would at least double this recipe..they will go fast!!

Well, there you are…some new recipes to try.  Some of these came from my own recipe file, some from Gooseberry patch cookbooks 🙂  Let me know if you try them..I plan on trying those I haven’t made yet…especially that tomato-basil pasta! 

I wish all of you a very Blessed Beltane…frolic with the faeries and have a wonderful day!

Love and Blessings, Autumn

Sources-  pics are from the internet

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Filed under Beltane, Faeries, Family, Goddess, Holiday, Recipe from my Kitchen, Spring

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March 3, 2012 · 8:22 pm

Ostara Recipes 2012………

Merry Meet everyone!  As I’m sitting by the fire on a cold Saturn day, my heart is heavy for the victims of the storms yesterday that swept thru the Midwest…in some cases completely wiping out small towns, like in Henrysville and Marysville, Indiana..not that far from me.  Loss of life, homes, towns…very sad to see.  May Goddess bless everyone affected by them.  Blessed Be. 

Today was actually a beautiful day here.  It’s cold, but the Sun was shining and it still looked like a Spring day! The feeders and pond is busy with birds and believe it or not, we have frogs sunning on the rocks on our pond as well already! But we are expecting snow by tomorrow evening into monday morning.  LOL …that’s Ohio weather for you!    I have been working a few days on gathering recipes for what I’d like to make for Ostara,  and thought you all would like to see them too.  I have already posted my personal Ostara recipes in my posts here the last 2 years…..so for this post……I perused my cookbooks and came up with a few I thought sounded delicious.   I look forward to making them myself!   

So here goes……  We often have a brunch for Ostara or Easter instead of lunch or dinner.  It’s such a nice change of pace from the big ham dinners we’ve always had in the past.  So keeping that in mind….I found a few wonderful brunchy meal ideas 🙂

Orange Apricot Juice

 1 (12 ounce) can apricot nectar, chilled

1 1/2 cups orange juice, chilled

2 tablespoons lemon juice

In a pitcher, combine apricot nectar, orange juice, and lemon juice. Serve chilled

*I would triple this at least!!  

 

Gingered Kiwi Fruit

 3 TB sugar

3 TB water

2 T crystallized ginger, minced

¼ tsp vanilla extract

4 kiwi fuit, peeled and sliced

2 oranges, peeled and sliced

 In a small saucepan over medium-high heat, combine sugar, water and ginger.  Bring to a boil.  Stirring constantly, boil until mixture reaches a light syrup consistency, about 3 mins.  Remove from heat and stir in vanilla.  Cool slightly.  In a dessert dish, gently stir fruit slices and ginger syrup until well mixed.  Cover and refrigerate until well chilled, about 2 hours.  Serves 4

*Again would probably double or triple this! 🙂 

 

Fresh Asparagus Omelet

 1 TB butter

1 TB olive oil

8 stalks asparagus, cut into ½ inch pieces

¼ onion, chopped

6 eggs, beaten

¼ cup milk

Salt and pepper to taste

½ cup shredded swiss cheese

In a non-stick skillet, heat butter and oil over medium heat.  Add asparagus and onion; cook for 5 mins, or until tender.  In a bowl, combine eggs, milk, salt and pepper.  Beat egg mixture with a fork just until bubbles begin to appear; pour over asparagus mixture.  Cook until eggs set on top; lift edges with a spatula to allow uncooked eggs to run under cooked eggs.  When eggs are set, top with cheese.  Cut into wedges.  Serves 2 – 4.

*Why not go a step further and just set up an omelet bar.  Just have lots of fixings and make them to order!  What a fun thing to do!  However, I love Spring asparagus and think this recipe sounds fantastic!

Honey Sunflower Bread

*Makes 2 loaves

 2 cups water

1 cup rolled oats

½ cup honey

1 TB butter

2 tsps salt

1 cup roasted sunflower kernels

1 (1/4oz) package active dry yeast

½ cup warm water

2 ½ cups whole-wheat flour

2 cups white flour

Bring the water to a boil and and stir in the oats.  Set aside for 1 hour.  Spray two 9 x 5 x 3 inch loaf pans with vegetable oil spray. 

Add the honey, butter, salt and sunflower seeds to oat mixture and stir well.

Dissolve the yeast in the warm water and allow to stand for 5 minutes.  Stir the yeast mixture into the oat mixture.  Blend in both flours, stirring until the dough pulls cleanly away from the sides of the bowl.  Form the dough into a ball and place in a greased bowl, turning to coat.  Cover loosely with plastic  wrap and let rise in a warm place for 1 hour or until doubled in size.  Punch down the dough.  Knead until smooth and elastic.  Divide into two loaves and place in the prepared pans.  Cover and let rise again until doubled in size. 

Preheat the oven to 350*.  Bake until golden brown, about 45-50 mins.  It if appears that breat is browning too quickly, cover with foil the last 10-15 mins of baking time.  Remove bread from pans and cool on a wire rack. 

*I think this would make delicious french toast too 🙂 

 

Fruit and Spinach Salad

 1 pound fresh spinach, torn

4 cups strawberries, sliced

1 (11 ounce) can mandarin oranges, drained   (I would use Clementine fresh oranges here!) 

1 star fruit, sliced

GINGER SALAD DRESSING:

1/3 cup lemon juice

2 tablespoons olive or canola oil

2 tablespoons sugar

3/4 teaspoon ground ginger

2 teaspoons grated lemon peel

Arrange spinach and fruit on salad plates. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads; serve immediately.

 

 

 

Dilly Egg Salad

 8 eggs

2 TB mayo

2 TB Dijon mustard

1 tsp dill weed

½ tsp paprika

1/3 cup red onion, minced

Salt and pepper to taste.

 Place eggs in a large saucepan, cover in cold water and bring to a boil.  Boil for 10-12 mins, remove from heat.  Run eggs under cold water until cool.  Peel and Chop.

Place eggs and remaining ingredients in a large bowl; mix well.  Serve on pumpernickel bread or on a bed of lettuce.  Makes 4 servings. 

*I would use MORE mayo and dijon 🙂

Maple Glazed Salmon

1/4 cup maple syrup  (even better if you use the REAL maple syrup 🙂

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400*  Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

 

Carrot Pecan Wild Rice

1 1/2 cups wild rice
2 carrots sliced  into 1/2-inch rounds
1/4 cup raisins
1/4 cup pecans
The zest and juice from 1 orange
1/4 cup chopped parsley
4 tablespoons  melted butter
Salt and pepper to taste

Add wild rice to a sauce pot with about 4 1/2 cups of water, and cover.  Bring the rice to a boil and then simmer for about 40 minutes according to the package directions.

While the rice is cooking, slice carrots into 1/2-inch rounds and then simmer for about 5 to 7 minutes until they are tender.  In a large bowl combine raisins, pecans, the zest and juice from an orange, chopped parsley, melted butter and salt and pepper, to taste.  To the large bowl combine the wild rice and carrots. Mix.  Makes 8 servings.

 

 

Coconut Carrot Cake

*I adore carrot cake….and this is a spicy moist one..delish!!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

4 eggs

2 cups white sugar

2 teaspoons vanilla extract

1 1/4 cups vegetable oil

2 cups grated carrots

1 (20 ounce) can crushed pineapple, drained

1/2 cup sweetened flaked coconut

1 cup chopped walnuts

1 cup raisins

Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.  In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

 In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

 

Ostara Lemon Cake

 1 box lemon cake mix

1 (3.4oz) package instant lemon pudding mix

4 eggs

¾ cup oil

¾ cup water

Glaze:

1 TB water

2 TBs melted butter

1/3 cup lemon juice

2 cups powdered sugar

Preheat the oven to 350*.  Grease a 9 x13 baking pan.  Prepare the cake mix using the pudding mix, eggs, oil and water.  Bake in the prepared pan for 35-45 mins, until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the glaze, mixing together all the ingredients until smooth.  Pour the glaze over the warm cake and serve.  Makes 10-12 servings

*I think this simple and lemony yellow cake would just look lovely on your Ostara table!!

Please let me know if you try any of these..I always love hearing when someone tries and likes (or not) them 🙂  I’ll do the same.  Sure wishing I had the fixins for that carrot cake right now!  🙂   Remember, its the start of Spring…fresh light foods are so much better then heavy, saucy, salty foods.  You’ll feel so much better after having  healthier foods..and then of course..you can have some decadent dessert!! LOL. 

I have a surprise I’ll be talking about soon…some of you who know me….know about it already.  It’s something I’m very excited about and have been wanting to do for a long time.  With my daughter’s help..we are about to take off on this new endeavor!  In the meantime, I wish you all a wonderful weekend and week to come.  Make it wonderful!

Blessings and Love, Autumn

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Filed under Easter, Holiday, Ostara, Recipe from my Kitchen, Spring

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January 22, 2012 · 8:59 pm

My favorite Comfort Food recipe…..

Merry Meet everyone!  Hope that all of you are safe and sound….there is some bad weather hitting some of the states tonight.  I’m in a watch area myself.  But so far..it’s just pea-soup foggy out there.  I have been a very busy Witch!  My Imbolc cleaning is going on strong!  I can see the light at the end of the tunnel.  I cleaned like a crazy person for 3 days…did some cupboard organizing today but I took it easier and relaxed more today.  I’d say about 2 more partial days of cleaning and I’ll be all done.  The house feels and looks great!  The great thing is that our weather is warming up a bit too..so I’ll be able to open windows and air out things before I give the house a good smudging!  Then I can relax the rest of Winter and just snuggle in and enjoy it!

So as I was so busy working all week, we ate quick meals and picked up carry out a bit too many times this week.  I was in the mood for a good hot meal for me and my family.  So I turned to my very favorite comfort food…my meatloaf.  Which not to toot my own horn….is the best meatloaf and really the only meatloaf I like 🙂  I grew up on this meatloaf..though I have tweaked the recipe a bit from what my mom used to make.  There is no catsup in this recipe..at all!  That’s why I think it’s the best.  It makes it’s own gravy while cooking..a tomato gravy..that is made very simply with a can of tomato soup.  🙂  Now don’t wrinkle up your nose..give it a try.  I promise you will love it!  My hubby and I have a joke..about if you were going to have your last meal..what would you choose.  Well for me..this would be it..hands down!

Autumn’s Best Meatloaf with Tomato Gravy

2 lbs ground chuck

1 package of meat loaf seasoning..doesn’t matter which one..I use Krogers

1 cup quick cooking oatmeal

2 eggs

1/2 cup milk

1 Large can tomato soup

 

Preheat oven to 350*  Mix all ingredients except tomato soup together well.  (I use my hands!)  Form into a loaf and place in a casserole dish.  You can use an oval deep casserole dish or a 9″ x 13″ dish.  Pour the can of tomato soup over the loaf.  Bake in oven at 350* for 2 hours.  The last 30 mins or so I cover it loosely with foil to keep the soup from burning.  When you take it out of the oven, you may have to skim a bit of the soup that will have hardened during cooking.  Underneath there will be a delicious gravy that is made from the soup and the meat juices. 

 

I always make this with mashed potatoes (the gravy is delish on the potatoes too!), corn or green beans and whole wheat bread or rolls.  Obviously this is not a healthy dish..it is fattening, full of carbs and so so good!  Comfort food all the way.  Also, the meatloaf, if you have any left over, warms up wonderfully or makes great meatloaf sandwiches!

Comfort food…such lovely words.  It brings to mind cozy Sun days at home, by the fire, with a good movie or music or football game on.  It reminds me of my grandma’s house at dinner time and the love she spread at her table.  It makes me think all is right with the world.  It soothes..it comforts 🙂  I have many other comfort food recipes too..I’ll post them her and there over the Winter 🙂  Try this recipe and let me know if you like it!  Oh and for you health nuts..you might be able to do 1/2 ground turkey and 1/2 ground chuck.  I’ve not tried it that way but I’m sure it’d be great! 🙂 

 

“A recipe has no soul. You, as the cook, must bring soul to the recipe.”

~Thomas Keller

 

I’ll be back in a day or two with pics of my altar and a bit more about Imbolc.  I must say too..I’ve heard from many that they just don’t have the energy or the gumption or the will to do their Imbolc cleaning.  You know what….don’t worry one bit about that at all.  I have had that happen to me too..just couldn’t get into the cleaning until Spring actually got here.  That is perfectly ok..perfectly fine.  Celebrate Imbolc however you see fit.  Maybe all you want to do is smudge the house, light some candles and incense, or go out and eat. Maybe you just spend some time meditating, some altar work, or go outside and breathe in the fresh, cold air.   That is just fine!   Do what is right for you!  Always listen to what is in your heart and your mind.  You’ll never be wrong!  Have a good night..be safe..stay warm…and have comfort food!

Blessings and Love, Autumn

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Filed under Cleaning & Organizing, Family, Imbolc, My Favorite Things, My Writing, Photography, Quote, Recipe from my Kitchen, Winter

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January 17, 2012 · 10:59 pm

Imbolc Recipes 2011……

 

“To feel safe and warm on a cold wet night, all you really need is soup.”
Laurie Colwin

Merry Meet everyone!  How are your Imbolc preparations going?  I am in the midst of cleaning!  Drawers, cupboards and closets are getting organized one at a time.  Curtains are taken down, washed, sprayed with lavender water and hung back up smelling fabulous!  “Stuff” that is taking up space or not needed is heading to the thrift shop.  Dusting, cleaning woodwork, grabbing cobwebs off ceiling fans, and vacuuming furniture will all be done soon enough 🙂  Hoping for even some touch up painting to be done.  I have new candles to buy yet and I’m thinking about getting some new pots and pans as well.  I just love this time of year…Imbolc..Spring cleaning.  It feels great to get the house looking and feeling so nice. 

Now all this cleaning is tiring! As I’m sure you know!  Many nights I just want to melt into my easy chair by the fire and not move another inch!  I am most definitely not in the mood to cook after a long day of cleaning, running errands, and doing all the stuff that needs to be done every day!  So I was thinking about this and decided that instead of suggesting recipes to make FOR Imbolc, for the day…I would post recipes…soups and breads…that you can put on in the morning before you start cleaning, while you are preparing for Imbolc!   When you are ready, you can sit down to a good, comforting bowl of soup and slice of homemade bread….without slaving over the stove after a long day of cleaning!

“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits

 and stimulate the appetite than any other one dish.”


Louis P. De Gouy, ‘The Soup Book’ (1949)

These recipes are soups I’ve made myself, or new recipes I’ve found I intend on making soon.  They use a slow cooker (or you can cook them on the stove top all day) and a bread machine!  Let’s face it..bread machines and slow cookers are going to make getting dinner ready super simple!!

This first recipe is another favorite potato soup recipe of mine.  This soup takes a little bit of work to make it cause you make it on the stovetop…but once made it can be kept warm in the slow cooker all day.

Baked Potato Soup

6 Potatoes

1/2 cup butter

1/3 cup flour

4 cups milk

1 cup sour cream

Pierce potatoes with a fork; microwave on high for about 20 mins, turning potatoes over halfway thru.  Peel and cube potatoes.  Mash 3 of the potatoes leaving 3 cubed and set aside. 

Whisk butter and flour in a saucepan over low heat until smooth and thick.  Whisk in milk and whisk until thickened.  Heat over med heat for 5-10 more minutes.  Be careful not to burn.  Add in the potatoes; stir in sour cream.  Simmer, without boiling until heated thoroughly.  Transfer to slow cooker and keep on low or warm all day.

*Serve this soup with a salad and bread for a complete meal.  Top with crumbled bacon and shredded cheese to make it extra yummy!  This is a really thick, satisfying soup!  *Serves 4-6

Wild Mushroom Soup

3 TB butter

2 large shallots, diced

1 1/2 pounds mixed wild mushrooms (such as cremini and shitake) sliced

1 TB chopped fresh thyme

3 TB flour

7 cups low sodium chicken broth

3/4 cup heavy cream

1/4 cup dry sherry (or use 1 cup heavy cream)

2 tsps salt

1/8 tsp black pepper

1/4 cup chopped parsley

Melt butter in a large lidded pot over med heat.  Add shallots and saute for 2-3 mins until softened.  Add mushrooms and thyme and cook 8 mins.  Sprinkle in flour and cook 2 mins, stirring constantly.  Add stock and bring to a boil.  Turn down to a simmer, cover and cook 15 mins.

Stir in heavy cream, sherry, salt and pepper and bring to a simmer (not boil).  Mix in parsley.

*Again, this can then be transferred and kept warm in a slow cooker for the day. 

Chicken Noodle Soup

3 carrots, peeled and cut into large chunks
1 large onion, quartered
3 stalks celery, cut into large chunks
3 boneless skinless chicken breast halves
2 to 3 soup cans of water
2 cans chicken broth
2 TBS dried dill
2 TBS dried parsley
1 tsp garlic powder
8 ounce package egg noodles

Put carrots, onion, and celery into crock pot.  Add the chicken, then pour in the broth and water. Sprinkle parsley, dill, and garlic on top.

 Cover and cook on low 6 – 8 hours.

 Remove chicken and vegetables from crock pot, add noodles and turn to high.  Dice the chicken and vegetables. Return vegetables and chicken to the crock pot for an additional 20 minutes.

This is so good for those days when someone in your house has a cold or flu.  Comfort food at it’s best!

Snowy Day Beef Stew

1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4′ thick slanting slices
1 pound red potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1″ cubes
1/4 cup all-purpose flour
2 tsps dried thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package frozen peas, thawed
salt to taste

In a  slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.

Cream of Chicken and Wild Rice Soup

 4 cups chicken broth
2 cups water
2-3 boneless, skinless chicken breasts
1 package of Long grain and Wild Rice ( Rice-a-Roni)
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk
1 cup grated carrots
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.
 Cover and cook on LOW for 4-6 hours.
Remove chicken and shred with two forks and then add back into slow cooker.

 In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.
 Stir cream mixture into slow cooker and then let cook on LOW for 15 more minutes.

Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?”

Lewis Carroll, ‘Alice in Wonderland’

Again, all these soups are wonderful with a salad and a slice of fresh hot bread and creamy sweet butter!  Don’t forget toppings….crumbled bacon, grated cheeses, crackers, sour cream, croutons etc.  Ok…now on to a couple of my favorite bread machine bread recipes!  Be sure and follow YOUR bread machine’s guidelines for what order to put the ingredients..some put liquid in the bottom and dry and top and some do vice versa…Mine puts liquids in first….Oh and the recipe I’m putting here is for a 2 pound loaf.

One of my very favorite breads and it goes so great with the soups..or to make up into sandwiches on the side!  So so good!

Herb and Crunch Wheat Bread

1 1/2 cups water

2 cups bread flour

2 cups whole wheat flour

2 TBS sugar

2 TBS dry milk

2 TBS butter, softened

2 tsps salt

2 tsps dried basil leaves

1 tsp dried thyme leaves

2 tsps bread machine yeast

2/3 cup dry roasted sunflower seeds

Place all ingredients except the sunflower seeds in your bread machine pan, in the order recommended by YOUR bread machine.  You will add the sunflower seeds at the Raisin/Nut signal.

Select Basic/White cycle and Medium or Light crust color.  Remove from pan immediately when cycle is finished and cool on wire rack. 

I promise you will love this bread!!

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”

Robert Browning, English poet, (1812-1889)

 

Parmesan Sun-Dried Tomato Bread

1 1/4 cups water

4 cups bread flour

3/4 cup shredded parmesan cheese

2 cloves crushed garlic

3 TBS sugar

1 1/4 tsps salt

2 1/4 tsps dried oregano leaves

2 1/4 tsps bread machine yeast

2/3 cup sun-dried tomatoes (packed in oil) drained and coarsely chopped

Place all ingredients, except tomatoes, in bread machine pan in order recommended by YOUR machine.  You’ll add the tomatoes at the Raisin/Nut signal.

Select Basic/White cycle. Use medium or light crust color.  Don’t use delay cycle with this bread.  Remove bread immediately after cycle is completed and cool on wire rack. 

“Good bread is the most fundamentally satisfying of all foods;

 and good bread with fresh butter, the greatest of feasts.”

James Beard, American chef (1903-1985)

 

So..think about how much your slow cooker and your bread machine can work for you…do your cooking in the morning when you are more energetic.  By evening, after a long day, you’ll be glad you did.  And OH the way it will make your house smell all day long…Yummy!!  You will be a happy little cleaning machine with those delicious soups simmering away and the smell of fresh bread permeating the house.  It will be a good “tonic” to help you keep your energy level up to get everything done you want to do!  Having a lazy day?  You’ll still be glad that you made your meal in the morning! It will aid you in your laziness LOL. 

Humm….I think tomorrow I will be baking that herb and crunch bread..just writing the recipe and thinking about it has made me want it..now!! 🙂   I’ll be back soon…pics of my altar to come etc.  I send you power energy and blessings to help you get thru all your cleaning and I hope you’ll send some to me! 

Blessings and love, Autumn

 

 

 

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January 12, 2012 · 6:01 pm

Wordless Wednesday….Making Elderberry syrup 1/11/2012

 

 

 

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Filed under Herbal remedy, Herbs, Photography, Recipe from my Kitchen, Winter, Wordless Wednesday

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December 16, 2011 · 10:59 pm

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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October 18, 2011 · 9:41 pm

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

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August 31, 2011 · 8:09 pm

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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July 9, 2011 · 2:35 pm

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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