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)O( Ritual Foods )O( |
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1 3/4 cups all-purpose flour This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings. ~ Author Unknown / Print It!
Beltane Oatcakes Oatcakes are part of the Beltane ceremony. Their roundness is symbolic of the life-giving sun whose return is marked by this festive Sabbat. During Beltane a huge bonfire is kept going all night long. Pieces of the cake are thrown into the fire as an offering to the protective deities. Participate in this ancient custom by casting the oatcakes into an outside bonfire or even your fireplace. Begin by blessing these cakes. Say a prayer of gratitude, giving thanks to the Goddess and God for their abundance. Pass around the cake in a clockwise direction. Invite each of your guests to take a piece of the cake. Say: Recommend to your guests that they remember the joy in their hearts as they experience the gaiety of the season.
2 tbs. vegetable shortening Preheat the oven to 350 degrees. In a small pan, heat the shortening and water, until the shortening has melted. Remove from heat and let cool. Mix the oats, sage, baking soda, and salt together in a bowl. Mix the cooled liquid and the oat mixture, adding water, if necessary, to maintain a dough-like consistency. Pat the dough into a circle, about 8 inches in diameter. Place on an un-greased baking sheet. Bake for about 40 minutes. Cut into 8 wedges, then leave to cool on a wire rack. ~ Author Unknown / Print It!
Maiden Wakes Muffins 2 cups flour Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, baking soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings. ~ Adapted by Akasha Ap Emrys / Print It!
Stuffed Acorn Squash (Mabon) 2 acorn squash, washed and cut in halves Wash and cut acorn squash in half from stem to bottom. Scoop out the seeds and rub the inside and cut parts with butter. Put the acorn squash on a cookie sheet. Melt the butter, and mix in the walnuts, brown sugar, and crackers. Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done. ~ Author Unknown / Print It!
Red's Firehouse Chili (Mabon) 1/2 cup dried beans (pinto, kidney) Wash beans, cover with water and soak overnight. Next day, cook beans in boiling water until tender, drain. In the oil, sauté onion, garlic, and pepper (add jalapenos if desired). Add ground beef and brown well. Add remaining ingredients to the beans. Cook 2 hours. Add cooked vegetable/beef mixture to the beans. Add water if too thick. Serve hot. Serves 4-6 people. ~ Author Unknown / Print It!
Fresh Apple Pound Cake (Mabon) 2 cups sugar Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing: Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake. ~ Author Unknown / Print It!
Chocolate Mousse Witches Hats (Samhain) 1 3/4 cups heavy whipping cream, divided In a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until melted and smooth. Let cool to room temperature, stirring occasionally. In a mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate. In microwave or double-boiler, melt semi-sweet chocolate and shortening. Stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter. ~ Lady Nightshayde / Print It!
Holiday Wassail Although this isn't a traditional wassail because it doesn't contain ale or wine, it's a terrific recipe. Using the slow cooker makes it hassle-free and easy on the hostess. You can spike it with rum or brandy, if you wish. Makes about 24 (1/2-cup) servings 6 cups apple juice In a 6-quart electric slow cooker, combine the apple juice, cranberry raspberry juice, undiluted orange juice concentrate, undiluted lemonade, sugar, water, cinnamon sticks, orange slices studded with the cloves, and bitters. Cover and cook on the low heat setting 6 to 7 hours. just before serving, stir in the rum, if desired. Remove and discard the cinnamon sticks and orange slices with cloves. Serve hot in mugs or heat proof punch cups. Refrigerate any leftovers and reheat in a microwave oven or serve chilled. ~ The Best Slow Cooker Cookbook Ever / Print It! |