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Recipes
All-Purpose Holiday Cookies
(makes 21/2 dozen cookies)
2 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
11/4 teaspoons baking powder
1/4 teaspoon salt
11/2 teaspoons vanilla
1 Egg, beaten
1/3 cup vegetable oil
1/4 cup milk
Preheat oven to 400 degrees F. Mix the dry ingredients and the oil together in the large mixing bowl. Beat remaining ingredients until light and fluffy. Add to the mixing bowl with the mixture and stir together. Allow the mixture to chill for at least two hours- overnight is better. Divide the mixture into four sections for easier handling. Roll the dough out on a generously flowered cutting board until it is about 1/8 of an inch thick. Cut with cookie cutters and place the cut-outs onto an ungreased cookie sheet. Bake for 7 to 8 minutes, until cookies are stiff and a light golden color. Do not bake until brown or the cookies will become hard and brittle.
Gingerbread Men and Women
(makes 3 dozen medium sized cookies)
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.
Yule Log Cake
(serves 8)
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.
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Yule Salad
Recipe by Althaea 1/2 bag fresh cranberries 3 lg stalks celery 3-4 large carrots 1 large orange 1 can crushed pineapples 1 cup chopped pecans (or walnuts, your preference) 1 large (or 2 small) box raspberry, or raspberry-cranberry Jello 1/2 cup sugar 1/4 cup water Open can of pineapples and drain, saving the juice. Put aside. Mix the saved juice from the pineapples and 1 cup of cold water together. Prepare Jello according to directions, but where the directions call for 2 cups cold water, use the 1 cup cold water/pineapple juice mixture. Before you add the cold mixture to the hot, add the sugar to the hot Jello mixture, and dissolve, then add cold water/pineapple juice mixture, combine well and refrigerate. Be sure to put into a large salad or mixing bowl. Shred the carrots finely - put aside. Finely chop celery with a knife or food processor. (I only like the flavor of celery, not the texture, so I use the blender to chop it up very fine) Chop or crush walnuts Grate orange peel with fine grater (a cheese grater will do). Peel orange and clean as much of the pith (the white stuff) away as possible, and section by hand. In a blender put the cranberries, one handful at a time into the water and chop finely. Add the orange sections and chop more coarsely (using the pulse button on your blender). Add to the Jello mixture. Add all other ingredients to the Jello mixture and mix well. Refrigerate over night.
Topping for salad: You may top with whipped cream or Cool Whip, but I love this topping the best, it is a nice accent to the sweetness of the salad. 1 cup sour cream 1 cup real mayonnaise Blend well and place by the tablespoonful on top of the gelled salad. Enjoy!! Happy Yule! Joanna L. Davis (aka Althaea)
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Wassail
Recipe by Althaea 1 gallon apple cider 1 fifth Captain Morgan's Spiced Rum 2 sticks cinnamon 1/2 teaspoon whole cloves 1 large cardamom pod, cracked (optional, hard to find sometimes) 1 medium peice of ginger root A piece of cheese cloth or a coffee filter Tie all dry ingredients up in the cheese cloth or coffee filter. Put the rum and apple cider in a large pot and bring to a slow boil. Add the dry pouch and simmer for an hour. Serve hot. Enjoy! Joanna L. Davis (aka Althaea)
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Pagan Wassail
For the Wassail's Baked Apples: 1 dozen cooking apples 1 cup brown sugar 3 tablespoons cinnamon butter or margarine 3/4 cup boiling water 2 tablespoons sugar Core apples and place in an 8 X 8 inch baking pan. Mix sugar and cinnamon, fill apples with mixture, dot tops with butter. Add boiling water and sugar to pan and bake at 375 degrees Fahrenheit for 40 to 60 minutes.
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For the Wassail: 1 cup water 4 cups sugar 1 tablespoon nutmeg, grated (for luck) 1/2 teaspoon mace 2 teaspoons ginger (to prevent arguments) 6 whole cloves (to influence people in high places, and for luck) 1 stick cinnamon (same as cloves) 6 whole allspice 1 dozen eggs, separated 4 bottles sherry 2 cups brandy Combine first eight ingredients in a saucepan and boil for 5 minutes. Beat egg whites until stiff. In a separate bowl, beat egg yolks. Fold whites into yolks. Strain spice mixture into egg mixture and stir. Combine sherry and brandy and bring almost to a boil. Gradually add liquor to spice and egg mixture, stirring rapidly as you do so. Before serving, add baked apples to foaming liquid. Serve in a large cauldron. (The above recipe for "Pagan Wassail" in directly quoted from Laurie Cabot's book: "Celebrate the Earth: A Year of Holidays in the Pagan Tradition", pages 71-72, a Delta book, published by Dell Publishing, 1994.) |
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Gingerbread Men (and Women!) (Makes about 3 dozen medium-sized cookies) 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 1 1/2 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 10 minutes (time is only approximate). Transfer the cookies to wax paper to cool. Give your gingerbread people features by using colored frosting from a pastry tube. (The above recipe for "Gingerbread Men (and Women!)" is directly quoted from Edain McCoy's book: "The Sabbats: A New Approach to Living the Old Ways", page 68, Llewellyn Publications, 1994.) |
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Yule Oil - Put in soap or annoint candles 4 drops pine 3 drops cedarwood 3 drops cinnamon 2 drops frankincense 2 drops juniper Add a pinch of dried pine needles from your tree with garnet, green tourmaline, and clear quartz crystals. A great Yule tree smell with the hint of log fires and spicy pomanders! |
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Winter Solstice Ritual Potpourri Recipe by Gerina Dunwich 20 drops musk oil 25 drops pine oil 1 cup oak moss 2 cups dried mistletoe 1 cup dried poinsettia flowers 1 cup dried bayberries 1/2 cup dried rosemary 1/2 cup dried holly leaves and berries 3 crushed pinecones Mix the musk and pine oils with the oak moss, and then add the remaining ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass container. (The above recipe for "Winter Solstice Ritual Potpourri" is quoted directly from Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes", page 164, A Citadel Press Book, Carol Publishing Group, 1994/1995) |
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