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.

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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.

Ostara Recipies

Hot Cross Buns
Hot cross buns, usually considered a traditional Easter food, may be very ancient. A wheaten cake marked with a cross was found in Herculaneum, preserved since 79, and may have been used in the spring rites.

1¼ cups of warm water
½ cup of soft brown sugar
4 teaspoons of dry active yeast
4 cups of flour
2 tablespoons of milk powder
2 teaspoons of mixed spice
1 teaspoon of cinnamon
A pinch of ground cloves
½ cup of dried currants
½ cup of raisins
¼ cup of mixed peel
50 grams / 2 oz of butter
5 tablespoons of flour
1 tablespoon of water
1 egg

Preheat the oven to 200°C, 390°F or gas mark 5½. Add the warm water to a medium sized bowl and stir in the brown sugar until dissolved. Sprinkle the yeast granules over the top and put aside. Melt the butter and set aside. In a large bowl or electric mixer sift the flour, milk powder and spices and then add the dried fruits. When the yeast mix is frothy add to the flour and fruit and pour in the melted butter. Mix to combine and knead by hand until smooth or for about 8 minutes using a mixer with dough hook. Cover and set aside to double in size or microwave for 10 to 15 seconds on high (this is a shortcut method to activate the dough). Cut and shape 15 buns and place in a warm greased baking tin. Lightly beat the egg and thinly coat the tops of the buns with the egg wash using a pastry brush. Place the buns in a warm place to continue rising for around 40 minutes. Mix 5 tablespoons of flour with around one tablespoon of water to make a firm dough. Roll into thin strips and place across the buns to form the crosses. Brush the strips with a little more egg wash. Bake for 20 minutes.

Irish Soda Bread
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt

Heat the oven to 350 degrees. In a bowl, combine the dry ingredients. Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. Cut an “X” in the top and bake on a greased baking sheet for 45 to 50 minutes. Makes one 8-inch-wide loaf.

Irish Soda Bread 2
3 cups all-purpose flour
1/2 teaspoon baking soda
2 tablespoons white sugar
1/2 cup raisins
1 egg, beaten
1 cup buttermilk
2 tablespoons margarine, melted

Preheat the oven to 350F. Grease a cast iron skillet. In a medium bowl, mix together the flour, baking soda and sugar.Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan. Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Dandelion Wine
Take a gallon of fresh picked dandelion flowers and place them in a large tub, pour 1 gallon of boiling water over them and let it steep for about 10 or so days stirring now and then. Then strain the liquid and add 3 or 4 pounds sugar, its up to you and your tastebuds : ) Then add the rind of 1 lemon and 1 orange then ad the rest of the lemon and orange to the liquid. Bring to a boil and boil gently for about 20 minutes or so. Remove from heat. After it has cooled down, add a tablespoon of brewer’s yeast and a quarter ounce of compressed yeast spread on a piece of toast.(yes, toast)….Cover and leave for a few days. Then put it in a cask and bottle it for 2 months or more.

Chocolate Pixies
1/4 cup butter
4 (1 ounce) squares
unsweetened chocolate
2 cups white sugar
4 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup confectioners’ sugar for decoration

Melt butter and chocolate together over low heat or in the microwave. In a medium bowl, mix eggs and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 2 hours. Preheat oven to 300 degrees (150 degrees C). Grease cookie sheets. Shape rounded teaspoonfuls into balls and roll in confectioners’ sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 12 to 15 minutes or until firm to touch.

Easy Broccoli Quiche
This easy vegetarian quiche is a snap to make but looks great on the table.

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded swiss and cheddar cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has set.

Bunny Rolls

1 head of lettuce
1 1/2 cups cottage cheese
1/2 cup chopped nuts
1/2 cup raisins
1/2 cup mayonnaise

Remove large lettuce leaves, wash and dry. Mix remaining ingredients. Spread on lettuce leaf. Roll up and eat. The spread also makes a wonderful topping for crackers or toast squares.

Imblog Recipes

Homemade Butter
1/2 pint whipping cream
A jar with a tight-fitting lid
salt to taste

Fill the jar 1/3-1/2 full of cream. Add salt. Screw the lid on tightly and begin shaking the jar or rolling it back and forth on the floor or table top. The cream will begin to thicken and then small pieces of butter will begin to form.Continue shaking or rolling the jar until the butter forms a solid mass seperate from the thin buttermilk. (It should take 10-15 minutes) When finished drain the buttermilk (you may use this for drinking or other recipes) and add salt to taste to the butter that remains once you have patted it dry with a papertowel or drained it in a seive. The butter may be formed into different shapes using small cake molds, a cookie press or cookie cutters. Keep any left-over butter covered and refrigerated as there are no preservatives used for this.

Honey Cakes
1/2 cup Riesling wine
1 egg
2/3 cup flour
1 cup honey
2 tbs sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash of salt

Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let stand for 30 minutes. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture.

Poppy Seed Bread
5 eggs
3 3/4 cup flour
2 cups half n half
1 cup vegetable oil
2 1/2 cups sugar
1 1/3 cup poppy seeds
7 tsp baking powder
1 1/2 tsp vanilla

Preheat your oven to 350F. With a hand mixer, blend together the poppy seeds, oils, eggs, sugar, vanilla and half n half. Add flour and baking powder. Mix together on high speed for 30 seconds. Pour into 2 greased loaf pans. Bake for one hour or until tops of loaves are brown.

Blackberry Wine
1 gal. Blackberries
1 gal. Spring water, lukewarm
5 lbs. sugar
2 slices toast
1 pkg yeast

In a very large wide-mouthed container, crush the berries and add water. Mix in half of the sugar and stir until dissolved. Float toast on top and sprinkle with yeast. Cover container with cheesecloth and let stand for 5 days. Add remaining sugar and leave for another 2 days. Stir well. Let the mixture sit undisturbed for 3 more weeks. Strain through cheesecloth to remove seeds from wine. Bottle and serve when desired.

Cheddar Dill Scones
2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half

Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter, eggs and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Divide dough in half; roll each half into 8″ circle. Cut each circle into 8 pie-shaped wedges. Place 1″ apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned.

Cape Cod Cranberry Scones
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter or margarine
1 cup cranberries, coarsely chopped
2 tsp grated orange peel
2/3 cup sugar
1/2 cup buttermilk or sour milk

Preheat oven to 400F. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened.

Working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.

Savory Cheese Scones
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 1/2 cups Grated cheddar cheese
3 Tablespoons Parmesan cheese
1/3 cup Butter
1/3 cup Milk
2 Eggs

Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8″ diameter, 1/2″ thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.

Orange Poppy Seed Scones
2 1/4 cups flour
1/2 cup sugar
1/4 cups poppyseed
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup orange juice
1 large egg
1 tsp orange peel

Preheat oven to 375 degrees F. Mix all dry ingredients together. Cut butter into flour mixture until it resembles cornmeal. Beat the egg slightly into the orange juice; add liquid mixture to dry mix and gently shape dough into a ball. Cut the ball in half, and pat each half out on a floured surface into a circle about 1/2 inch thick, and 8 inches around. Cut into wedges and place on a baking sheet. Bake 15 to 20 minutes, until golden brown.

Yule Recipes

Eggnog
12 large eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk, scalded
1 cup dark rum
2 Tablespoons vanilla
1 teaspoon nutmeg, plus extra for sprinkling
1 cup heavy/whipping cream

In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly until custard thickens and coats the back of a spoon well, about 25 minutes, but do not boil, or it will curdle. (Mixture should be about 160 degrees F) Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining milk. Cover and chill, at least 3 hours. whisk, gently fold whipped cream into custard. Pour eggnog into chilled 5 quart bowl, sprinkle with nutmeg. Makes about 16 cups (32 servings.) Keep this eggnog in a container you can shake because the cream and custard may separate. If this happens just shake it up again and enjoy.

Wassail
4 cups apple cider
1 jar crabapples (undrained) 16oz
2 cups golden sherry
4 lemon slices
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon

Place cider into sauce pan, bringing to a boil and then add other ingredients. Stir until sugar is dissolved. Serve immediately

Yule Cocktail
Muddle in a serving glass:
1 tablespoon sugar
1 tablespoon whole, cranberries
5 mint leaves
Small scoop ice
Add to the sugar, cranberry, and mint:
2 ounces gin
3 ounces tonic
2 ounces cranberry juice
Top with ice

Optional Garnish:
Twist orange zest

Popcorn Balls
2 cups white sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vanilla extract
5 quarts popped popcorn
1 teaspoon distilled white vinegar
1/2 teaspoon salt

Butter the sides of a large saucepan. In the sauce pan combine the sugar, water, salt, corn syrup and vinegar. Cook over medium heat to the hard ball stage 250 degrees F (120 degrees C). Stir in the vanilla and slowly pour the hot mixture over the popped popcorn, stirring just to mix well. Butter hands lightly and shape into balls. Mixture will be hot so be careful. Place balls on waxed paper to cool.

Praline Nuts
1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans, walnuts, cashews or other nuts-you may mix nuts if you
prefer
1 tsp. vanilla extract
1 cup very cold water (to test “hard-ball” stage)
1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until a drop of the mixture forms a “hard-ball” drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy. On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 nuts with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly. Store in airtight containers.

Roast Chestnuts
1 pound chestnuts
1/4 cup butter
salt to taste
1 pinch ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes. Allow to cool and peel off the shell. Place nuts in a skillet with butter and sauté over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Sun Shine Sugar Cookies with Orange Frosting
1 cup white sugar
1 cup packed brown sugar
1 cup shortening
2 eggs
1 cup milk
1 tablespoon distilled white vinegar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon ground nutmeg

Combine milk with vinegar to make sour milk. Let stand for 5 minutes. In a large mixing bowl, combine sugars, shortening, eggs, and vanilla. Add flour, soda, baking powder, salt, and nutmeg. Stir in sour milk and mix well. NOTE: Dough will be very sticky and hard to handle so be sure to refrigerate either several hours or overnight. Roll on well floured board to 1/2 inch thickness. Cut with cookie cutters to desired shapes-a sun shape or large
round circles are best to signify the sun with large cutters working best. Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes or until lightly brown on bottom. Frost with frosting and decorate.

Frosting
3 egg whites
4 cups sifted confectioners’ sugar
1 teaspoon orange extract
1 Tablespoon of orange rind
1 Tablespoon of Orange Juice

Beat egg whites in clean, large bowl with mixer at high speed until very foamy. Gradually add sugar, rind, orange juice and extract. Beat at high speed until thickened. Spread over cooled cookies or put in a pastry bag with a piping tip attached and pipe onto cookies.

Yule Log!
Cake:
1 pre-made chocolate jelly roll cake
Filling and frosting:
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Cocoa powder, for dusting

Forest Mushrooms:
10 miniature marshmallows
10 chocolate kiss candies, unwrapped
1/4 cup confectioners’ sugar

Special Equipment: 10 toothpicks

Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.

For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form “mushroom.” Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners’ sugar. Slice and serve.