Welcome to my online recipie book! Here you will find some of the lovely culinary concoctions I have come across in my time! (I don't know the source of most of them, so if you can attribute any of the recipies to someone, let me know!) I am a great lover of teas :o) and other yummy things. Hurrah for Kitchen Witchery!
Before we begin, a nice little herbal invocation (not sure where I ran across it)that may increase the potency of your preparation:
Earth-born stone
of brilliant hue
Such energy makes
dreams come true.
Blend and grow
with human desire
amidst candles that
throb with radiant fire.
Herbs of life
planted with passion
mesh with these
and begin to fashion
realities just and
understood.
My magick
for the highest good.
And if my Goddess
does agree,
then manifest!
So mote it be!
2-1/2 gallons Water (preferably fresh Rainwater blessed by a Wiccan
Priestess or Priest)
1 cup Meadowsweet Herb
1 cup Woodruff Sprigs
1 cup Heather Flowers
3 Cloves
1 cup Honey
1/4 cup Brown Sugar
1 cup Barley Malt
1 oz. Brewer's Yeast
Pour the water into a large cauldron or kettle. Bring to a boil and
add the meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil
for one hour and the add the honey, brown sugar, and barley malt. Stir
thirteen times in a clockwise direction and then remove from heat.
Strain through a cheesecloth and allow the mead to cool to room
temperature. Stir in the brewer's yeast. Cover with a clean towel and let it
stand for one day and one night. Strain again, bottle, and then store in a
cool place until ready to serve.
Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats,
as well as during all Cakes and Ale Ceremonies and Esbats.
(The above recipe for "Midsummer Ritual Mead" is quoted directly from Gerina
Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells,
Potions and Recipes", page 172, A Citadel Press Book, Carol Publishing
Group, 1994/1995)
1 cup brown sugar, packed
1 cup dark molasses
3/4 cup shortening
1/4 cup butter or margarine
4 cups flour
2 Eggs, slightly beaten
2 teaspoons cinnamon
3/4 teaspoon powdered cloves
1/8 teaspoon allspice
4 teaspoons ginger
11/2 teaspoons baking soda
Preheat oven to 350 degrees F. Mix all ingredients except the flour. Add the flour slowly, mixing each addition thoroughly. The dough should be slightly stiff. If the mixture seems too dry, add a teaspoon or two of water; if too wet, add more flour. Roll out the dough on a floured cutting board to about a 1/4 inch thickness. Use cookie cutters shaped like little dough people to make the shapes. Place these on a lightly greased cookie sheet and bake for ten minutes (time is only approx.). Transfer the cookies to wax paper to cool. Give your Gingerbread people features by using colored frosting from a pastry tube.
1 package commercial cake mix, preferable chocolate
2 cans (24 oz.) pre-made frosting in a dark brown color
Several tubes of cake decoration frosting in green, red, and white
Several toothpicks
Preheat oven to 300 degrees F. Grease and line a jelly roll pan with waxed paper. Mix the cake according to the package instructions and pour a thin layer- no more than 1/4- inch thick- into the prepared jelly roll pan. Bake the cake until just underdone. If you can't tell by looking, then use the knife test. When the knife emerges not quite clean from the center of the cake, and when a light touch does not bounce back easily, it needs to come out. Check the cake at seven minutes, and then every two minutes after that. DO NOT over-bake or the dough will be dry and hard to work with. Remove the cake from the oven and let it cool slightly. The remove the cake from the pan by lifting out the wax paper. With the dark frosting, coat the top of the cake. Carefully lift one end of the cake and begin gently rolling it up as if you were rolling up a map. When you are done, anchor the cake with tooth-picks and let it cook for about 5 more minutes. Cool the cake for 30 minutes, then frost it with the dark brown icing. Next, take the tubes of colored cake decorating frosting and make holly and mistletoe over the top. You can also use artificial greenery until it is time to eat the cake. To finish, take a toothpick and etch lines into the frosting to resemble tree bark.
