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Danish Gingerbread Recipe contributed by Ms.Deejay 1 cup butter 2/3 cup brown sugar 1/3 cup light corn syrup 2/3 cup honey 1 teasp grated lemon rind 1 teasp vanilla extract 1 teasp ground ginger 1/2 teasp ground cloves 1 teasp ground cinnamon 1 teasp salt 1 teasp baking soda 4 1/2 cups flour Cream butter and sugar. Add syrup, honey, lemon rind & vanilla, spices, salt & soda. Add enough flour to make soft dough. Chill until firm enough to roll. Set oven to 350 degrees. Grease & flour baking sheets. On floured cloth roll dough 1/8 inch thick. Cut shapes with cookie cutters. Bake 8 min or until puffed and dry. Cool on a rack and decorate with colored icing. Icing for Gingerbread 1 1/2 cup sifted confectioner's sugar 1 egg white 1 teasp lemon juice a few drops of vanilla extract various food colorings (Collect flavored extracts and food colorings and get creative) Beat everything but the colors and extracts until the icing peaks. If necessary add more sugan and egg white. Divide into separate bowls for each of the different colors and extracts...have fun! |
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Wassail --from Auramooth's Wiccan Page The traditional, classic Yuletide hot mulled cider drink. 4 litres apple cider or juice (fresh milled organic is excellent!) 1 orange, chopped 1 lime, chopped 1 lemon, chopped 4 cinnamon sticks or 1 t. ground cinnamon 1 inch-square piece of fresh ginger or 1/4 t. ground ginger 1 t. cloves, allspice and/or star anise Heat all and simmer in an enamel pot (aluminum can impart a metallic flavor) on low for an hour, then serve to cold, caroling folks. Brandy or rum for adults, optional |
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Recipe for Plum Pudding 1/4 lb. flour 1/4 lb. currants 1 tsp. salt 1/4 lb. sultanas (small raisins) 1 tsp. allspice 2 cooking apples, peeled, cored and chopped 1 tsp. ginger 1 ounce cut mixed (citrus) peel 1 tsp. cinnamon 2 oz. shredded almonds pinch fresh grated nutmeg Juice and grated rind of 1 orange and 1 lemon 1/4 lb. fresh breadcrumbs 1/4 lb. molasses (treacle) 1/2 lb. shredded suet 4 large eggs 1/4 lb. brown sugar 2 tbsp. brandy 1/4 lb. dried chopped apricots 1/4 lb. prunes 1/4 lb dates Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients. Steam for 6 hours -- a coffee tin filled with the mixture and placed in a steamer in a covered pan does well. A little vinegar and lemon juice in the water will prevent the pan from discoloration. After steaming cover in a cool place and let age as long as possible - usually about 5 weeks. To serve, re-steam for another 3 hours. Remove from tin, douse with warm brandy and set it ablaze! If you haven't got six weeks before Yule to prepare a proper pudding a tinned one from Crosse & Blackwell will do fine. Just be sure to always heat the pudding first, no matter who made it, or all the warmed brandy in the world won't help. And don't forget the hard sauce! |
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Yuletide Slaw
4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped
Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings. |
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Solstice Surprise Salad
1 large unpeeled cucumber
1 15 1/2 ounce can whole chestnuts
4 ounces cheddar cheese
3 tablespoons French dressing
Wash and dry cucumber. Cut into quarters, lengthwise, then thinly slice into a non-metal bowl. Grate cheddar cheese and add to cucumber. Break up the chestnuts into fairly large pieces and add. Toss well to mix, adding the French dressing. Chill for one hour before serving. Makes 6 servings. |
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The Best For Last Bars
1/4 pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounces bittersweet chocolate
3 1/2 cups sugar
7 ounce jar marshmallow creme
1 heaping tablespoon of instant coffee
1 teaspoon vanilla
In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9" x13" pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings.
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Crescent Cakes
Although more like a cookie than cake, these are perfect little treats to serve at Yule rituals of every type. For a real boost of magical power, invoke the spirit of Yule by chanting the names of your favorite Deities while you gather the ingredients. You'll be amazed at the results!
1 1/2 cups flour
1 cup confectioners' sugar
1 cup ground almonds
3 drops almond extract
1 tsp. vanilla extract
1/2 cup softened butter
1 egg yolk
2 tbsp. honey
Combine the first five ingredients in a large bowl, then add the butter, egg yolk and honey. Mix well. Cover and place in the refrigerator for 2 hours. Remove the dough, pinch off 2-inch pieces and shape them into little crescents. Bake on a well-greased cookie sheet at 350' degrees for 18-20 minutes. Makes 12-15 cakes.
From the book: Cooking By Moonlight, a Witch's Guide to Culinary Magic By Karri Ann Allrich
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Festive Ham Balls
3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese
Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.
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Brighter Day Cheese Ball
3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley
Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4" ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.
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Eggplant Spread (Baba Ganoush)Vegan Preparation: 40 minutes plus 3 hours chillling Serves 12 - 1/4 c. lemon juice
- 1/4 c. tahini
- 2 T sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 T olive oil
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork.
- Roast it for 30 to 40 minutes, turning occasionally, or until soft.
- Remove from oven, and place into a large bowl of cold water.
- Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender or food processor and puree.
- Season with salt and pepper to taste.
- Transfer eggplant mixture to a medium size mixing bowl.
- Slowly mix in olive oil.
- Refrigerate for 3 hours before serving.
- Serve with toasted pita bread.
found on the amanda's kitchen site |
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| | Prep Time: 30 Minutes
| Ready In: 7 Days 30 Minutes
Yields: 60 servings | "These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!" INGREDIENTS: | 1 gallon dill pickles 1 (5 ounce) bottle hot pepper sauce (e.g. Tabasco�? | 5 cloves garlic, chopped 1 (5 pound) bag of white sugar | DIRECTIONS: | 1. | Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week. | | 2. | During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month. | |
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Jingle Bell Salad
1- 3 ounce package strawberry Jello
1 half pint of natural yogurt
1 10-ounce package frozen strawberries
1 6-ounce can crushed pineapple
1 banana
Put the Jello in a large bowl. Add 1 cup boiling water. Stir until
Jello
dissolves. Add the strawberries. Stir until thawed out. Add the
crushed
pineapple. Dice the banana. Add it too. Pour HALF the mixture into a
8x8x2 inch Jello
pan. Put it in the refrigerator until Jello sets.
Spread the yogurt over the top of the Jello. Add the rest of the
Jello. Put
in the refrigerator until firm. Cut in squares and serve
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Christmas Eve Salad (Ensalada De Noche Buena) Recipe Serves 6 to 8
Ingredients: 1 fresh pineapple or 1 20-oz can of pineapple chunks 2 large oranges 2 medium bananas 1 large apple 3 medium beets, cooked, peeled, and sliced or 1 16-oz can of sliced beets, drained 1 jicama, peeled and sliced (optional) 1 stick sugar cane, peeled and chopped (optional) Lettuce 1/2 cup peanuts Pomegranate seeds Mayonnaise or salad dressing milk Instructions:1. Remove crown of fresh pineapple.
2. Peel pineapple and remove eyes; quarter and remove core.
3. Cut pineapple into chunks (or drain canned pineapple).
4. Peel oranges; section over a bowl to catch juice.
6. Peel and slice bananas.
7. Core and slice apple.
8. Toss apple and banana with orange sections and orange juice.
9. Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter.
10. Sprinkle with peanuts and pomegranate seeds.
11. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency.
12. Pass with salad.
found on annes recipes |
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LION HOUSE WASSAIL
INGREDIENTS
2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves
DIRECTIONS
In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.
Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.
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Winter Solstice Tea Mix
2 cups Tang or other orange-flavored drink mix
2 cups sugar
1/2 cup instant tea
1 3oz. packet lemonade mix
1/2 tsp. cinnamon
1/2 tsp. cloves
Label: Put 1 to 2 teaspoons into a cup or mug. Fill with boiling water
and stir for a wonderful Winter's day treat.
http://hometown. aol.com/dsimple/ |
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