Full Moon Recipes

• 1 1/2 drams Sandalwood oil
• 1 dram Lemon oil
• 1/2 dram Rose oil
• Mix well and bottle.

(Cakes to be eaten at full Moons in the fall)

Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This nonfilled version is crunchy and sweet, and a little more familiar to American kids' palates.

• 1 cup butter
• 2/3 cup sugar
• 1 egg
• 2 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• Vanilla frosting
• Grated coconut (optional)

Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies.

• 2 parts Sandalwood
• 2 parts Frankincense
• 1/2 part Gardenia petals
• 1/4 part Rose petals
• a few drops Ambergris oil

Burn during Esbats or simply at the time of the Full Moon to attune with the Goddess.

• 13 drops of sandalwood essential oil
• 9 drops of vanilla essential oil or extract
• 3 drops of jasmine essential oil
• 1 drop of rose essential oil

Mix prior to a full moon. Charge in a clear container or vial in the light of the full moon. Use to annoint candles or yourself for full moon rituals or just when you feel like you need the moon's energy.

• 4 oz Honey
• 1 teaspoon Cinnamon
• 4 oz Brown sugar
• Egg
• 1/2 LB Flour
• 1/2 teaspoon Bicarbonate of soda
• 4 oz Butter or margarine
• Caster sugar
• A little milk

Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly.

Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven (425 degrees)