Thursday, 15 September 2016

Pumpkin Cookies - Recipe 1

With autumnal Sabbats approaching, these yummy little treats will bring this most magickal time into the kitchen


You will need:
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 ½ cups granulated sugar
 ½ cup butter, softened
1 cup pumpkin flesh
1 large egg
1 tsp vanilla extract

Method
1.        Preheat oven to 350° F
2.     Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
3.   Beat together the sugar and butter in a separate bowl until blended well.
4.     Add in the the pumpkin, egg and vanillla extract and beat until smooth.
5.    Gradually add the flour mixture, again, beating until smooth.
6.      Drop mixture, with a single rounded tablespoon onto a prepared baking tray.
7.       Bake for 15-18 minutes until edges are firm. Leave to cool on the tray for a few minutes.
8.       Transfer cookies to a cooling rack to cool completely before drizzling the glaze.
9.       Make the glaze by combining 2 cups of sifted powdered sugar (icing sugar) with 3 tbsp milk, 1 tbsp melted butter and 1 tsp vanilla extract in a bowl until smooth.



Saturday, 29 August 2015

Covenstead Bread

Ingredients
0.75 cup of water
0.5 cup honey
0.5 cup finely chopped citron
0.5 cup sugar
2 tbsp anise seeds
2.3 cups flour
1.5 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice

Method
Bring your water to the boil in a saucepan before adding the honey, citron, sugar and anise seeds.
Stir your mixture until the sugar is completely dissolved and remove from the heat.
Sift together the flour, baking soda, salt and spices; fold them into the hot honey mixture.
Turn the batter into a well greased 9x5x3 inch load pan and bake in a preheated 350° oven for an hour
Finally, turn out onto a wire rack to cool.

Lammas Loaf Recipes


Ingredients

4 cups all purpose/bread flour
3 tsp baking powder
1 tsp salt (to taste)
0.75 tsp baking soda
1 cup raisins
2 eggs
1.5 cups buttermilk

Method

Stir together the flour, baking powder, salt, baking soda and raisins.

Seperately, fork-blend the eggs and buttermilk, then add the dry ingredients.

Stir until the batter is sticky before scraping onto a well floured surface and kneading lightly.

This batter/dough should be shaped into a ball and placed in a round non-stick casserole that has been sprayed with oil or lightly covered with butter.

Mark a cross in the centre using a sharp knife and bake uncovered in a preheated oven at 350° oven for approximately 1.25 hours. 


Ingredients
1 cup flour
0.5 cup cornmeal
0.25 cup sugar
0.75 tsp salt
2 tsp baking powder
2 slightly beaten eggs
1 cup milk
0.25 cup shortening

Method
Preheat your oven to 220

Sift the flour, cornmeal, sugar, salt and baking powder into a large bowl.

Blend in the eggs, milk and shortening.

Beat the combined mixture as you chant:
The Earth Mother grants us the grain,
The Horned God goes to dark domain
By giving life into Her grain,
The God dies, then is born again.

Pour your mixture into greased corn cob molds for cornbread stick, or into a greased/ined cupcake pan. You can also bake your mixture in a square pan, then sliced when cooled.

Bake your loaf for 20-35 minutes until the top doesn’t indent when touched.

Saturday, 18 October 2014

Pumpkin Samhain Cupcakes/Muffins

One of my very favourite youTube witches, Sunshine Morning Rae, has been baking. Enjoy her delightful experimentation for some Samhain goodies.

Thursday, 2 October 2014

Mabon Wine Moon Cider

Mabon Wine Moon Cider

Ingredients
v     4 cups apple cider
v     4 cups grape juice
v     2 cinnamon sticks for cups (6” long)
v     1 tsp allspice
v     ½ tsp whole cloves
v     additional cinnamon sticks

Recipe
1.          In a 4-quart saucepan, heat cider and grape juice.
2.        Add cinnamon, allspice and cloves
3.        Bring just to boiling.
4.       Lower heat and simmer for 5 minutes

Monday, 29 September 2014

Moist Pumpkin Bread

Ingredients
v     425 gms pumpkin puree
v     4 eggs
v     250 ml vegetable oil
v     150 ml water
v     600g caster sugar
v     450g plain flour
v     2 tsp bicarbonate of soda
v     1 ½ tsp salt
v     1 tsp ground cinnamon
v     1 tsp ground nutmeg
v     ½ tsp ground cloves
v     ¼ tsp ground ginger


Recipe
1.          Preheat the oven to 180 C/Gas 4. Grease & flour 2 loaf tins
2.       In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.
3.        In a separate bowl, mix together the dry ingredients: flour, bicarbonate of soda, salt & spices.
4.      Stir the dry ingredients into the pumpkin mixture until just blended and pour into the prepared tins.
5.        Bake for 50 minutes in the preheated oven. Loaves are done when a skewer inserted into the centre comes out clean.

Snow Moon Mexican Hot Chocolate

v     ½ pint Soy or dairy milk
v     Mexican Hot Chocolate
v     2 tsp Honey
v     1x pinch Cinnamon
v     1x pinch Nutmeg

1.          Heat the milk in a saucepan until it reaches a desired temperature.
2.       Chop up the Mexican hot chocolate and put in a blender.
3.        Add honey, cinnamon and nutmeg to the hot chocolate. Stir again.