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| | (1 recommendation so far) | Message 1 of 17 in Discussion |
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 Farls (Oat Cakes) 3 cups real mashed potatoes
2 cups dry oats
2 Tablespoons margarine or butter
1/2 teaspoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
Pinch pepper
Pinch rosemary Soak oats in warm water for 15 to 20 minutes until soft and slightly swollen. Mix them with other ingredients in a large mixing bowl. Knead until mixture is like a thick dough. If it seems too thin or moist, add a teaspoon or two of flour. When thoroughly mixed, form small sections into small patties. Fry in hot vegetable oil in a small skillet until lightly browned. Serve immediately. Beltane Raspberry Syrup MAKES 1 1/2 CUPS Perfect with a stack of pancakes, preferably ones made with buttermilk, this sweet-tart sauce is also great to pour over waffles or vanilla ice cream. ingredients - 5 cups fresh raspberries
- 1/4 cup of water
- 1 1/2 cups sugar
directions - In a nonreactive saucepan, combine the raspberries and the water. Lightly crush the berries against the side of the pan, then cover and bring to a boil over high heat. Strain the raspberries into a bowl, pressing down on the berries. Wipe out the pan and pour in the raspberry puree. Stir in the sugar, bring to a boil over high heat and cook, skimming, until the sugar dissolves, about 1 minute. Serve warm.
MAKE AHEAD The sauce can be refrigerated for up to 1 week or frozen for up to 1 month. | Orange White Chocolate Chip Beltane Cookies | | "These get crispy when cool. I named them for May 1, the day I invented them. They taste bright and sunny, like the summer season Beltane is supposed to herald." INGREDIENTS: | 1 1/4 cups butter, softened 1 1/3 cups white sugar 1 tablespoon vanilla extract 1 egg, beaten 3 cups all-purpose flour | 1/2 teaspoon salt 1 tablespoon baking powder 2 tablespoons orange zest 1/2 cup white chocolate chips | DIRECTIONS: | 1. | Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. | | 2. | Sift together flour, baking powder, salt, and orange zest. | | 3. | In a bowl of mixer, cream butter on medium speed, adding sugar gradually. Add vanilla and egg. Add flour mixture gradually, stopping frequently to push down from sides of bowl. When flour mixture is thoroughly combined, mix in chips. | | 4. | Drop dough by scant spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack. | | |
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| | (1 recommendation so far) | Message 3 of 17 in Discussion |
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| Beltane Marigold Custard (from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham) 2 cups milk 1 cup unsprayed marigold petals 1/4 tsp. salt 3 Tbsp. sugar 1 to 2 inch piece vanilla bean 3 egg yolks, slightly beaten 1/8 tsp. allspice 1/8 tsp. nutmeg 1/2 tsp. rose water Whipped cream Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals. |
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| Dandelion Salad 1 Dishpan full of young dandelion leaves 4 Strips of bacon 1/2 c Sugar 2 T Flour 1 ea Egg beaten 1 t Salt 1/2 c Vinegar 1 1/2 c Water 3 ea Eggs, hard boiled, diced Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Pour warm dressing over dandelion. add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly. |
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| Strawberry Crisp 1 c Uncooked Oatmeal 1 c All purpose Flour 1 c Brown Sugar 1/4 c Chopped Walnuts 1/2 c Butter or margarine 1/2 c Sugar 3 c Sliced fresh or frozen Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping. |
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| | (1 recommendation so far) | Message 6 of 17 in Discussion |
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| Jam Filled Lemon Tarts --from Auramooth's Wiccan Page 1--3oz package softened cream cheese 1/2 cup butter, softened Beat cream cheese and butter until smooth. 2 Tablespoons sugar 1/2 teaspoon grated lemon peel Add sugar and lemon. 1 cup flour Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon 1/4" of jam into center of disc. Gather edges into three equally spaced corners--like a tricorn hat--and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Tasty jam: rhubarb ginger, apricot, cherry, etc. |
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Vanilla Aphrodisiac Smoothie 1 cup milk
15 whole cloves
15 cardamom pods
2 cinnamon sticks
1 vanilla pod, split
1 cup vanilla frozen yogurt
honey to taste Place milk, cloves, cardamom, and cinamon in a suacepan. Scrape in vanilla
seeds from pod. Heat milk but do not boil. Remove from heat and allow to cool, then
refrigerate until chilled. Strain milk into a blender goblet and discard spices. Add
frozen yogurt and and honey to taste. Blend until smooth and frothy.
Delicious!
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PASSION-FRUIT CHAMPAGNE COCKTAIL 1 cup chilled passion fruit blend nectar
1/2 teaspoon Angostura bitters
1 cup chilled champagne or other sparkling white wine
4 fresh raspberries or small strawberries
1 orange slice, cut in half Divide nectar and bitters between 2 chilled champagne flutes. Add champagne. Drop 2
berries into each drink. Garnish with orange.
2 Servings; Can be doubled Bon App茅tit
February 1996
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| Cupid's Exotic Love Tea
Ari Rapkin 1 cups water
1/4 cup honey
1 cup apple juice
1/4 teaspoon cinnamon
6 Celestial Seasonings Cranberry Cove Tea Bags Bring water and juice to a boil. Stir in honey and cinnamon. Add the tea bags.
Remove from heat. Let stand for one hour. Add 6 cups cold water Pour into glasses
with ice. Sit back, sip and fall in love. Can be stored in the refrigerator
for three days.
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Peach Melba With Raspberry Sauce Serves: 2 2 fresh peaches, peeled and halved 2 cups nonfat vanilla ice cream Sliced almonds Fresh raspberries Fresh mint leaves 1 cup fresh or frozen raspberries 2/3 cup sugar (if the berries are unsweetened) 2 tablespoons apple juice or water 1 tablespoon lemon juice 2 tablespoons cornstarch 1. Place peach halves in desert dish.
2. Top each with one scoop ice cream.
3. Spoon about 1/4 cup warm raspberry sauce (See directions below) over
each serving.
4. Garnish and serve immediately. Raspberry Sauce: In a small saucepan add the berries and sugar. Tip the pan and on one side
add the apple juice or water and lemon juice. Mix in the cornstarch. Turn on
the heat and stir until thickened, about 3 minutes. |
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| | (1 recommendation so far) | Message 11 of 17 in Discussion |
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| Honey Candies
Honey Meringue
1 egg white
1/2 cup honey
1/8 tsp. cinnamon Beat egg and honey together until foamy. Beat in cinnamon until stiff. Serve
uncooked as a paste or sauce, or as a substitute for whipped cream.
Baked Honey Meringue 4 egg whites
2 cups honey
1/2 tsp. cinnamon Preheat oven to 225潞 F. Beat all ingredients together until stiff peaks
form. Shape into desired form. Bake on parchment paper for 1 hour or longer,
depending on size.
Do not remove from oven at once, but turn off the oven, open the door, and leave
for at least 5 minutes. Cool gradually, away from draft.
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| Prince of Wales Ketchup 2 1/2 cups (625 ml) elderberry vinegar
To make the elderberry vinegar, place 2 cups (1/2 liter) of stemmed
elderberries in an ovenproof dish. Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours. Let the mixture stand overnight, then strain through a jelly bag. 5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil.
Simmer gently, until the anchovies are broken up, about 20 minutes. Let cool; strain
and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the
ketchup will keep for about six months. Makes about 1 pint (1/2 liter).
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| ELDERBERRY GRAPE JELLY 3 lb Elderberries 3 lb Half-ripe grapes Sugar Wash elderberries. Remove stems. Cover with water. Cook until soft. Drain
through jelly bag. Wash grapes. Remove stems. Cover with water, cook until soft.
Drain through jelly bag. Combine elderberry and grape juice in equal proportions.
Add 3/4 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The
Elderberry Jam from the Ball Blue Book
2 quarts crushed elderberries
6 C sugar
1/4 C vinegar Combine berries, sugar and vinegar. Bring slowly to boiling, stirring occasionally
until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently
to prevent sticking. Pour, boiling hot, into sterilized jars.
Adjust caps. Yield: about 3 pints. |
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Sure-Jell Elderberry Jelly 6 quarts or 3 lbs elderberries
2 lemons Remove stems and crush. Place in saucepan. Bring to boil slowly until juice starts
to flow. Reduce heat; cover and simmer 15 minutes. Place 3 layers of damp
cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie
cheesecloth closed, hang and let drip into bowl until dripping stops.
Press gently. Measure juice. If necessary, add up to 1/2 cup
water for exact measure. Ingredients are now: 3 C juice
1/4 C fresh lemon juice
4 1/2 C sugar Stir Sure-Jell into juice and add lemon juice. Bring mixture to full rolling boil.
Add sugar quickly. Return to full boil and boil exactly one minute, stirring
constantly. Immediately fill jars and seal. |
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Elderberry Chutney
2 lb. Elderberries,
1 large Onion,
1 pint vinegar,
1 teaspoonful salt,
1 teaspoonful ground ginger,
2 tablespoonsful sugar,
1 saltspoonful cayenne and mixed spices,
1 teaspoonful mustard seed. Stalk, weigh and wash the berries; put them into a pan and bruise with a wooden
spoon; chop the onion and add with the rest of the ingredients
and vinegar. Bring to the boil and simmer till it becomes thick. Stir well, being
careful not to let it burn as it thickens. Put into jars and cover. Another Elderberry Chutney Recipe
Rub 1 1/2 lb. of berries through a wire sieve, pound 1 onion, 6 cloves, 1/4 oz.
ground ginger, 2 oz. Demerara sugar, 3 oz. stoned raisins, a dust of cayenne and
mace, 1 teaspoonful salt and 1 pint vinegar. Put all in an enamelled saucepan and
boil with the pulp of the berries for 10 minutes. Take the pan from the fire and let
it stand till cold. Put the chutney into jars and cork securely.
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| Swedish Rose Hip Soup
2 cups (1-1/2 lb.) dried rose hips water
1 cup raw sugar or honey to taste
whipped cream
slivered almonds Crush or grind the rose hips and place in a saute pan
wint one and one-half quarts water. Bring to a boil,
cover and simmer 45 minutes, stirring occasionally. Strain through a fine sieve. Measure liquid and
return to the saucepan. Add enough water to make
liquid up to 10ne and one-half quarts. Add sugar or
honey. Mix arrowroot with small amount of water and
add to rose hips liquid. Heat, stirring, until
mixture thickens. Cover and chill. Serve cold with
garnish of whipped cream and slivered almonds.
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Thank you, so much for these recipes. |
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