Lughnasadh Recipes

Brigid’s Blackberry Pie
4 cups of fresh blackberries (thawed frozen berries are ok)
11/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon of salt
1 unbaked pie crust

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too “wet,” mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. Taken from Edain McCoy’s book “The Sabbats- A New Approach to Living the Old Ways”

Lentencake
1/2 cup butter
3 tablespoons molasses
1 cup milk
4 cups all purpose flour
3/4 cup sugar
3 teaspoons ground allspice
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raisins
Preheat oven to 350 F. Melt butter, add molasses and milk, and cool. Sift together flour, sugar, allspice, baking powder, baking soda, and salt. Stir raisins and mix well. Pour into buttered pan, 13X9X2, baking for 30 minutes.

Perfect Corn Bread
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup shortening
Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes. Corn Sticks: Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

Cawl Cynhaeaf – Harvest Broth
2 1/2lbs. Welsh neck of lamb (or 2 1/2lbs of cubed lamb)
1/2lb peas
1/2lb broad beans
1 medium carrot
1 onion
1 small turnip
1 small cauliflower
5 sprigs of parsley
1 qt. water
salt and pepper

Remove as much fat as possible from the meat. Place the meat in a large saucepan and cover with the water.Bring to the boil and skim any fat from the surface of the liquid. Shell the peas and beans. Peel and dice the carrot, onion and turnip. Add the vegetables, except the cauliflower, to the meat. Season. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan. Serve hot decorated with sprigs of parsley. From: Country Cookery – Recipes from Wales by Sian Llewellyn.

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