“I see the turning of a leaf dancing in the autumn sun,
and brilliant shades of crimson glowing when a day is done
-Hazelmarie Mattie Elliott-
Merry Morning and Blessed Samhain my friends! The glorious day is finally here! The Witch’s favorite Sabbat! Our New Year! Here in Ohio it’s a cool, blue sky, sunny day. We’ve had some overly warm days here lately…too warm in the upper 70’s for my taste, but today it feels like Fall again. The skies are inky black as we’re in our New Moon which adds magick to our new year and new beginnings! Winds are brisk and leaves are falling fast, chipmunks and squirrels gather food for the winter, birds are busy at the feeders, pumpkins are grinning from porches and children ready their costumes for trick or treat! The veil thins and there is a mystical feel to the Air! Autumn is in full glory!
My coven gathered Saturday night. We had soups, breads and desserts. As it was warm, we spent time outside. A few of our sisters didn’t make it this year and the rest of us were more quiet and subdued. Perhaps the thinning veil making us not feel up to par, tired and moody I think. Speaking for myself, that was the case. How does the thinning veil affect you? I’ve had times of high energy, and times of melancholy and low energy too. Today, I feel great!
I’m harvesting the last of my herbs today. Then tonight is our Beggar’s Night. This year we’ll be home passing out candy as we spent time with my grandkids yesterday. Keeping dinner simple with soup and sandwiches. I’m also burying new witch’s protection bottles, making an offering to Mother Earth and tonight a fire and spending time with my ancestors. I am a journaler and I’ve been journaling my thoughts and wishes for a wonderful new year to come. I look back on this last year with fondness and feelings of how blessed I am. and forward with the same. What will you be pleased about in your past year
and what changes will you make in this next year to improve on it? These are the things I think about today.
I promised some recipes and better late than never. So here a few new ones!
Samhain Spiced Cider
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider
*use a gallon of cider and double the rest!
Place in a dutch oven on the stove on low heat or a slow cooker on low all day! So yummy! I made this for my coven saturday night and they loved it!
Butternut Squash Soup
1 Tb butter
1 Tb olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
2 garlic cloves, minced
4-5 cups cubed, peeled butternut squash
4 1/2 cups chicken stock
1 tsp dried sage
3/4 tsp salt
pepper to taste
a pinch of crushed red pepper flakes (optional)
In a large saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic and cook one minute longer.
Stir in squash, stock, sage, salt and pepper and bring to a boil. Reduce heat, simmer, covered 20 minutes or until squash is tender. Remove from heat; cool slightly.
Process in a blender until smooth. Serves 6
Apple Caramel Cheesecake Bars
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
2 pkgs (8 oz each) cream cheese, softened
1/2 cup plus 2 Tb sugar, divided
1 tsp vanilla extract
2 large eggs, slightly beaten
3 medium tart apples, peeled and finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Streusel topping
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup quick cooking oats
1/3 cup cold butter, cubed
1/3 cup hot caramel ice cream topping
Preheat oven to 350*. In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13×9 inch baking pan. Bake 15-18 minutes or until lightly browned.
In a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over baked crust.
In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mis streusel topping until crumbly. Sprinkle over apple layer.
Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack for 1 hour. Refrigerate for 2 hours at least. Cut into bars and serve.
Yummy…I love Autumn baking especially. Don’t you?
I want to wish you all a very Blessed Samhain. May your ancestors smile upon you and impart words of wisdom, joy and a sense of peacefulness to you in the coming year. Goddess Bless you all!
“Between the heavens and the earth
The way now opens to bring forth
The Hosts of those who went on before;
Hail! We see them now come through the Open Door.
Now the veils of worlds are thin;
To move out you must move in.
Let the Balefires now be made,
Mine the spark within them laid.
Move beyond the fiery screen,
Between the seen and the unseen;
Shed your anger and your fear,
Live anew in a new year!”
– Lore of the Door
Blessings and Love,
Autumn
like it always is here in April. LOL. It’s been cold enough we’ve had fires going in our fireplace for several evenings..which of course, I Love.
My Moonlit Path..... 