Mabon Recipes

Cheater Baked Apple
apples
cranberries
teaspoon brown sugar for each apple
teaspoon cinnamon for each apple

Core and wash one apple per person. Place in individual sherbet dishes. Fill each apple with cranberries, brown sugar, and cinnamon. Microwave until baked (approximately 3 minutes per apple). Serve warm, topped with whipped cream.

Mabon Apple Crisp
6 cups sliced and peeled apples
2/3 cup flour
1 1/3 cup Oatmeal
1 cup Brown Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
2/3 cup Melted Butter
½ cup of walnut (optional)

Spread apples evenly on the bottom of an oblong baking dish. In a bowl mix together remaining ingredients until everything is moistened. Spread evenly over top of apples. Bake in a 375 degree oven until apples are soft (about 30 minutes) and topping is crisp.

Serve warm or cold. I like warm apple crisp topped with vanilla ice cream! YUM!!
Recipe by: Pauline Mansberger.

Harvest Morning Muffins
3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.
Makes 12 muffins.

Baked Squash and Apple Casserole
1 small Butternut squash, about 2 pounds
2 apples, cored, peeled, sliced
1/2 cup brown sugar
1/4 cup cold margarine
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in oblong baking dish (7×11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
Distribute over squash and apple.
Cover and bake at 350 degrees for about 45 to 50 minutes.
Serves 6 to 8.


Source.

Litha Recipes

Shakespeare’s Tea for a Midsummer’s Night
2 cups mint (peppermint or spearmint or 1 cup each)
1/2 cup marjoram
1/3 cup whole savory leaves
1/4 cup lavender flowers
Mix thoroughly and store in tightly covered container. To use, steep one teaspoon per cup of briskly boiling water for 10 minutes or so to taste.

Potato Crust Vegetable Pizza
4 medium baking potatoes, peeled
1 medium onion
2 beaten eggs
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
1 medium yellow sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
1 5.3-ounce package soft chevre (goat cheese)
16 cherry tomatoes, quartered
2 tablespoons snipped fresh basil
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional)

1. Finely shred potatoes and onion into a bowl of water; drain well,
squeezing out excess moisture. In a large bowl combine potato mixture, eggs,
flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking
pan. Bake in a 425 degree F. oven for 15 minutes. Brush with 1 tablespoon of
the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5
inches from the heat for 2 to 3 minutes or until golden and crisp.

2. Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow
pepper, red onion, and garlic. In a large skillet heat the remaining oil;
cook the vegetable mixture, 2 cups at a time, until vegetables are
crisp-tender, stirring often. Spread goat cheese over potato crust; top with
cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in
a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If
desired, garnish with basil sprigs. Makes 8 to 10 servings.

Solar Tea
1 large jar with a very tight fitting lid
cold water
2 tea bags for each quart of water
1 orange, unpeeled, well washed, and cut into small pieces
1/2 lemon, unpeeled, well washed, and cut into small pieces
Fill the jar with water. Add the orange, the lemon, and the tea bags. Place in full sunlight for two hours. Refrigerate immediately. Serve over ice.

Cucumber Salad
1/2 cup sour cream
2 tablespoons chopped parsley
2 tablespoons white wine vinegar
1 tablespoon granulated sugar
1 tablespoon chopped chives
3 small cucumbers, thinly sliced

Combine the sour cream, parsley, vinegar, sugar, and chives.
Gently fold in cucumbers.
Cover and chill.

Sun’s Up Cobbler
1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med.-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.

Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.

Lunch Time Cranberry Sun Mold
2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, un-drained
1 grapefruit, peeled and sectioned

In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in un-drained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Un-mold onto a serving dish with a layer of lettuce leaf bedding.

Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a “pinwheel” array. Serve as salad or dessert.

High-In-The-Sky Sunny Sandwiches
4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings.

Spiritual Spring Cleaning Recipes

These recipes use the guidelines found in Spiritual Spring Cleaning to create natural magical cleaning products. To make the following recipes you will also need a blender or food processor, mixing bowls and spoons, a spray bottle, and a couple of storage jars.

Spring Clean Scouring Powder
1c baking soda
1c sea salt
½ c lemongrass
½ c lavender flowers
10 drops lemon, lime, or grapefruit essential oil

Combine all ingredients in the blender or food processor and pulse until they become a powder.

Sparkling Window Cleaner
1 cup white vinegar
3 cups boiling water
10 drops lemon or lemongrass essential oil

Mix all ingredients into a spray bottle and shake well.

Spring Sunshine Carpet Freshener
½ c cornstarch
½ c baking soda
¼ c lemongrass
¼ c lemon peel
6 drops grapefruit essential oil
4 drops lemongrass essential oil

Combine all ingredients into the blender and pulse until they become a powder. Transfer into a mixing bowl and stir occasionally until completely dry. Sprinkle onto carpet and let sit 15 minutes before vacuuming.

Feel free to adjust the recipes to your preferred strength and scent or create your own combinations to make them your own.


Fiona Blackwolf

Tools of a Kitchen Witch

A kitchen witch just needs her trusty cauldron and a few other kitchen goodies! Use this chart whenever you need to add a boost to your kitchen spells!

BLENDER : Mingling with others, Stirring up energy
COOKBOOK : Book of Shadows, Excellence, Virtue
COOKIE TIN : Sweet things in life, Pleasure
CRISPER : Invigoration and Restoration
CUPBOARDS : Savings, Supplies, Providence
DISH TOWEL : Stricture, Determined precision
DISHWASHER : Leisure, The Water Element, Convenience
DRAIN : Troubles, Burdens, Bad habits
DRAWERS : Hidden matters, Material goods
FOOD WRAP : Prudence, Conservation, Control, Secrets
FORK : Piercing, Penetrating, Perception
FUNNEL : Flow, Unhindered order, Coaxing energy along
KNIFE : Cutting away, Sharpness of mind, Separation
MEASURING CUP : Evaluation, Allotment, Caution
MICROWAVE : Acceleration, Legal expedition
OVEN :Passion, Fertility, Fire Ele! ment
OVEN BURNERS : The Four irectons/Elements
OVEN FAN : The Air Element, Movement, Clearing vision
PITCHER : Abundance, Invigoration, Refreshment
REFRIGERATOR : Cooling temper, Preservation, Protection
ROLLING PIN : Discipline, Moderation, Control
SIFTER : Sorting out confusion, Organization, Filtering negativity
SPATULA : Sensibility, Recycling, Changing directions
STEAMER : Slow processes, Even temperament
TEA KETTLE : Divination, Alertness, Kinship, Health
THERMOMETER : Observations Skills, Analysis
WHISK : Excitement, Increasing bounty
WINDOW : Winds of change, Refreshment, Vital energy

The Serving Spoon
When blessed for Harmony, a good choice for serving out portions to
your family.

Mixing Spoon
To stir energy into your food.

Straining Spoons
Can be hung to filter out negative energies.

Spatula
For sensibility, and changing directions.

Knife
Cutting away th! e bad, sharping of the mind.

Fork
For perception and for excitement, energy and abundance.

Funnel
To follow your decision or path.

Pitcher
For invigoration and refreshing.

Drain
Let flow troubles, burdens, and bad habits to the sea.

Sifter
Sorting out confusion, organization, filtering negative energies.

Queen Of Hungary Water

This recipe was developed for the Queen of Hungary in 1370. It’s a wonderful astringent for those with normal, oily, or problem skin, and it’s especially good for people with itchy skin. It’s touted as the first herbal product to be produced and marketed. It was used by the Gypsies for almost everything you can think of, from mouthwash to hair rinse to footbaths. This recipe is best made with fresh herbs.

5 tablespoons fresh lemon balm
4 tablespoons fresh roses
4 tablespoons fresh chamomile
3 tablespoons fresh calendula
3 tablespoons fresh comfrey
1 tablespoon fresh lemon peel
1 tablespoon fresh rosemary
8-10 ounces of apple cider vinegar

Place all the fresh herbs in a 12-ounce jar. Completely cover with vinegar. Cover the jar and let sit in a warm spot for 4 weeks, shaking occasionally. Strain the liquid. If desired, combine with floral water of your choice.

Kitchen Witches Kitchen Tips

1. A quarts crystal placed on or near the stove when cooking makes food taste better
2. A pot of basil herb grown in your kitchen keeps the area safe from evil forces and negative spirits
3. Candles keep their shape better and longer when chilled thoroughly in the refrigerator
4. A witch’s kitchen should never be without a lunar calendar or chart showing the phases of the moon and it’s movement through the wheel of the zodiac
5. A full moon increases extrasensory perception and is the ideal time to prepare and use potions that increase the psychic abilities
6. Love philters and aphrodisiacs should always be prepared during the waxing of the moon.
7. The best time to plant an herb or vegetable garden is when the moon is in Cancer, Scorpio, Libra or Pisces
8. Homemade incense always should be stored in tightly capped or corked jars
9. Homemade magical incenses, sachets and potpourris become more fragrant if aged several months before used.
10. Unlucky influences should be kept away from when cooking or preparing magical recipes, and this is accomplished by stirring in a clockwise direction.
11. An aloe Vera plant should be kept in the kitchen, as its juices are an instant cure for minor kitchen burns
12. Herbal preparations should never be boiled in aluminum vessels, but only in copper, earthenware or Pyrex to avoid contamination of the medicines

A Kitchen Blessing

To bless your kitchen, wash three stems of basil and tie them together to form a small “wand.” Facing east, hold the basil in your power hand and gently shake it as you move clockwise around your kitchen. As you do so, speak this charm:

Bless the pantry and every pot.
Bless the oven which cooks my food
and keeps it hot.
Bless each appliance, cupboard, and drawer.
Bless this kitchen, forever more!

Hang the basil to dry, and use it as needed in recipes to bless your food also. After the basil has been used, you can repeat this spell if
you wish.