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BLACKBERRY WINE 3 pounds of blackberries
3 pounds of sugar
1 gallon of boiling water Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months. |
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Mabon Wine Moon Cider
4 cups apple cider 1/2 tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for
5 minutes.
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Honey Corn Muffins for Mabon
½ Cup unsifted, unbleached all-purpose flour
½ Cup fine whole wheat pastry flour
1 Cup stoneground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup plain nonfat yogurt or buttermilk
1/3 cup honey
¼ cup corn oil
(gives you 12 muffins so you may want to double this!)
Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with
vegetable spray. Combine flours, cornmeal, baking powder, baking soda
and salt until well blended.
In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil
until well blended. Add in the dry ingredients and beat until the
mixture is moist.(Dont over beat or your muffins will be tough )
Pour in the muffin tin and bake for 15-20 minutes.(Just until they are firm).
Serve with Honey Butter.
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Honey Whole Wheat Bread for Mabon
9 cups whole-wheat flour
4 teaspoons salt
2 pkg. active dry yeast
1 1/2 cups milk
1 1/2 cups water
6 tablespoons butter
1/2 cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water,
butter, and honey in a saucepan and heat over low heat until liquids
are warm (butter need not melt completely). Gradually add to dry
ingredients and beat 2 minutes. Add remaining flour a cup full at a
time until a soft dough forms. Turn out onto lightly floured surface
and allow to rest 10 minutes. Knead until smooth and elastic, about
10 minutes. Place in large greased bowl and turn to grease all sides
of dough. Cover and allow to rise in a warm place until doubled in
bulk, about one hour.
Punch dough down and turn out onto lightly floured surface. Divide
dough in half and shape each half into a loaf. Place into greased
loaf pans. Cover and let rise in warm place until double in bulk,
about one hour. Bake at 375 degrees for 35-40 minutes. Remove from
pans and cool on racks.
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Apple Butter 4 quarts Apples
2 quarts Water
1 1/2 quarts Cider
1 1/2 pounds Sugar
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Cloves Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal. |
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Onion Harvest Soup 2 Tbsp Butter or margarine
4 cups sliced onion
3 cups beef broth - lowfat okay
1 1/2 cups water
1 Tbsp cooking sherry - optional
1 Tbsp Worcestershire sauce
1/4 tsp. black pepper
1 dash dried thyme
1 cup soft croutons - optional
1/2 cup shredded mozzarella cheese - lowfat okay, optional
Melt butter in saucepan over low heat.
Add onions and cook 20 minutes, stirring occasionally.
Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot. Increase heat and bring to boil, then reduce heat.
Cover and simmer for 5 minutes.
Divide into bowls.
Top with croutons, then mozzarella.
Broil until cheese melts and begins to brown.
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Earth Magic Baked Apples
When you polish an apple on your shirt before taking a bite, you are
continuing an ancient tradition. The Celts rubbed apples to drive
out evil fairies hiding inside the fruit. Medieval Christians
thought the practice kept away the devil. These customs reflect the
belief that apples contain Earth energies.
Magic Apples Recipe:
4 medium-sized apples
8 tbsp brown sugar
4 tsp butter
1/4 tsp ground cinnamon
Rub the apples over your heart then core them. Place in a baking
dish. Fill each center with 2 tablespoons sugar, 1 teaspoon butter,
and 1/4 teaspoon cinnamon. Add 1/4 inch water to the pan. Bake 30�?0
minutes at 375°F.
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Applesauce Doughnuts
2 quarts oil for frying
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 eggs
2 tablespoons vegetable oil
1/4 cup milk
1 cup unsweetened applesauce
1/2 teaspoon vanilla extract
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.
In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.
Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.
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Mabon Sweet Potato Bread
2/3-cup shortening
2 2/3 cups sugar
4 eggs
1 (16 oz.) can sweet potatoes or yams, drained
2/3-cup milk
3 1/3 cups flour
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tsp. grated orange rind
1 cup chopped pecans
Preheat oven to 350° F.
Grease 2 9" x 5" x 3" loaf pans.
Cream shortening and sugar until fluffy in large mixer bowl. Stir in eggs, sweet potatoes and milk.
Blend in flour, soda, salt, baking powder, cinnamon, nutmeg and orange rind. Stir in pecans. Pour
into pans and bake 70 minutes or until wooden toothpick inserted in center comes out clean. |
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