Sabbat Recipes (con't)
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Lughnasadh Recipes
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.
Stuffed Mushrooms
From Wisteria's Faery Recipes
2 tablespoons butter, divided
1/4 teaspoon dried thyme
2 tablespoons diced green pepper
Salt
Pepper
1/4 cup chopped mushroom stems
2 tablespoons chopped onion
1/2 lb. large mushrooms, stems removed
3/4 cup bread crumbs
2 tablespoons cooked, crumbled bacon
12 small slices cheese (optional)
Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.
Yield: About 1 dozen.
Noodles in Faery Butter
From Wisteria's Faery Recipes
4 hard-boiled egg yolks
2 tablespoons orange flower water (optional)
1/2 cup sugar
1/2 cup sweet butter, softened
1 lb. noodles (any kind), cooked
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1 orange, sliced (garnish)
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices.
Yield: 8 Servings
Beef Barley Soup
2 quarts water
soup bone with the meat on
1/2 cup celery tops
1TBSP salt
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste
Combine water, bone and celery tops
Bring to boil and cover lightly. Simmer for 2 hours
Remove bone and chop meat
Stir in barley and chopped meat. Cook 30 minutes
Add remaining ingredients and simmer for 30 minutes or until veggies are tender
Berry Parfait
Just layer strawberries then whipped cream, blueberries then whipped cream then raspberries and whip cream
Mabon Recipes
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.
Lunch Crumble
5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice
Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.
Makes 6 servings.
(Serve warm with chilled fruit and vegetable plates, buffet style.)
All Things Harvested Pot Roast
4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
¼ tsp. dried thyme
¼ tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
¼ tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflower mix
In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread.
Makes 8 servings
Fresh Apple Pound Cake
2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil.
Add eggs and beat well.
Combine flour, baking soda, and salt.
Add to oil mixture.
Stir in vanilla, apples, nuts, and mix well.
Pour batter into a greased 9 inch tube pan
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
Icing:
1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
