2 recipes for Imbolc by Liz

[Dept of PMM Artists & things]

Imbloc Ritual Cake

13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.

 

Returning Sun Spice Bread

1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**

**Equal parts of cinnamon, nutmeg, and allspice.

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.

[Dept of PMM Artists & things]

Candlemas Sunrise

Dash of nutmeg
2 eggs, separated
2 slices of toast, buttered
2 slices cheese, any kind

Instructions:

Preheat broiler. Combine nutmeg and egg white; beat until stiff. Spread over toast. Make small indentation in the center, drop in egg yolk. Sprinkle with salt. Cover yolk with one slice of cheese. Broil until egg is completely cooked and cheese is melted, about 3-5 minutes. NOTE: Using white cheese is actually my favorite, and when you do so
it adds the Goddess association. Yield: 2 helpings Source: Telesco, A Kitchen Witch's Cookbook

Source: Telesco, A Kitchen Witch's Cookbook Use for: Imbolc, Esbats if white cheese is used

Wild Rice with Mushrooms and Almonds

1 cup uncooked wild rice
1/4 cup butter or margarine
1/2 cup slivered almonds
2 tablespoons snipped chives or chopped green onion
8 ounce can mushroom stems and pieces, drained
3 cups chicken broth

Preparation Tips:
Wash and drain rice. Melt butter in large skillet. Add rice, almonds, chives and mushrooms; cook and stir until almonds are golden brown, about 20 minutes.

Heat oven to 325 degrees. Pour rice mixture into ungreased 1 1/2 quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. 6 to 8 servings.

Balsamic Vinegar Chicken with Almonds & Raisins for Imbolc

2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
6 tablespoons dry breadcrumbs
6 tablespoons grated Parmesan cheese
1/2 cup all-purpose flour
3 egg whites
2 teaspoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons water

1. Cut bell peppers into 2 x 2 1/2 inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers, saute 8 minutes. Add raisins,saute 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper, cook 1 minute. Remove from heat,- stir in almonds. Set aside, and keep warm.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish, dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter,- set aside, and keep warm.
4. Add 4 tablespoons vinegar and water to pan, stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture. Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers).

Sunflower Bread

1/2 cup raw unsalted sunflower seeds
5 cups unbleached white bread flour
1/4 cup bulgar wheat, coarsely ground, soaked in 1/4 cup water for 10 minutes
1/2 cup barley flakes
2 cups warm water
2 tablespoons sugar
2 tablespoons honey
3 tablespoons shortening
2 teaspoons salt
1/8 teaspoon tumeric
1/8 teaspoon paprika
1 package dry yeast

Start by mixing 1/8 cup of water with the bulgar wheat in a cup. As long as it soaks for maybe 5 minutes before you add it to the mix, it won't be crunchy in the final product. Mix 2 cups flour, and all the rest of the dry ingredients including the yeast. Then mix in the shortening, honey, bulgar wheat, and water until a batter is formed. Mix in the rest of the flour, 1 cup at a time. It should form a ball and be only slightly tacky. Knead for 10 minutes.

Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter (actually I spray Pam in), cover, and let rise until doubled in size. Punch down, and depending on the size of the loaf pans, form into 2
large or 3 smaller loaves. Let rise uncovered until doubled in size again.

Bake at 300F for 45 minutes until it sounds hollow when tapped. Serve with Honey Butter recipe follows:

Honey Butter
INGREDIENTS:
3/4 cup butter, room temperature
1/4 cup honey

DIRECTIONS
Allow butter to soften slightly at room temperature. Using and electric mixer, whip butter and honey together in a bowl until well mixed.

Caretaker Farm Bread

1 cup old-fashioned rolled oats
2 cups hot water
2 tablespoons active dry yeast
1/2 cup warm water (110º F)
1/4 cup honey
3 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
1/4 cup vegetable oil
1 teaspoon salt
1/2 cup raisins (optional)
1/4 cup sunflower seeds (optional)

Mix oats in the hot water; let stand for about 30 minutes. Dissolve yeast in warm water in a separate bowl. Add honey and 2 cups of the all-purpose flour, beating for several minutes. Stir oats in and let the mixture sit for another 30 minutes. Add the remaining all-purpose flour and beat. Now add half of the wheat flour, the oil, and the salt, and beat that. Finally, add the rest of the flour with either or both of the optional ingredients, if you're using them. Beat it
all together and knead the resulting dough for 10 minutes. Now put the dough in an oiled bowl, cover with a cloth, and let rise for 45 minutes to an hour, in a warm spot. Grease two 9 x 5 bread loaf pans. Punch the dough down and divide it in half, and put each half in a pan. Let the loaves rise in the pans for one hour, again covered in a warm spot. Finally, bake the loaves at 400º F for 30-40 minutes.
NOTE: After you add the first cup of wheat flour and mix, just use your judgment on how much more wheat flour you use, it doesn't have to be a whole second cup. You may wish to use less if you're using the sunflower seeds and/or the raisins, because dry ingredients will firm up the dough. If adding an entire second cup of flour will make the dough too dry, just add as much as you can without having crusty dough. Yield: 2 loaves Source: Dee Dee Stovel

Rosemary Cheese Biscuits

Old fashioned biscuits are a treat at any season. According to Goddess lore, sprinkling rosemary into the dough helps us to attract love and longevity.

2 cups unbleached, all purpose flour
1 cup grated Parmesan cheese
2 1/2tsp. baking powder
1/4 tsp. sea salt
1 tsp. fresh rosemary, minced
pinch cayenne pepper
1 stick unsalted butter or margarine, chilled
1/2 cup milk or more if needed
2-3 Tbs. dry sherry

Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne.
Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened.Lightly knead the dough inside the bowl a few times to
form a ball, and place on a floured surface. Roll out the dough with floured fingers or a floured rolling pin, to
about 1/2 inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket. Makes about 15 to 18 biscuits.

Excerpted from the cookbook - Recipes from a Vegetarian Goddess Delectable feasts through the seasons by Karri Allrich. All rights reserved. May 2000 Llewellyn Publications.

Lemon-Poppy Seed Pound Cake

cooking spray
1 teaspoon all-purpose flour
1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/9 teaspoon salt
3/4 cup low-fat buttermilk
2/3 cup powdered sugar
4 teaspoons lemon juice

1 . Preheat oven to 350° .
2. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
3. Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour
into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour or until a wooden pick inserted in center conies out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely. Yield: 12 servings

Sour Cream and Honey Cake

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter
3/4 cup raisins
5 fluid ounces sour cream
3/8 cup honey

Preheat oven to 400º F. Mix flour, baking soda, salt, and cinnamon together. Rub in the butter with your fingertips. Toss in the raisins. Make a well in the center of the mixture and pour in the sour cream and honey. Mix it all up to make dough. Flour a baking sheet and roll the dough out in a rectangle until it is 3/4 of an inch thick. Bake it for 12-15 minutes. Cool on a wire rack, and then cut into squares as desired. NOTE: The non-standard measurement of "5 fluid ounces" of sour cream is a little tough to estimate. If you cannot find a container that measures fluid ounces, just add the honey in the well, mix it up, and then throw in maybe a fourth of a cup of sour cream, mixing until doughy. Add more sour cream until it feels like it can be rolled out without sticking. It won't be much more. When I made this I left out the cinnamon (I'm allergic) and left out the raisins (don't much like them in bread). It came out fine with these variations. Yield: 1 rectangular cake (about 9 x 13); serving size varies. Source: Gail Duff, Seasons of the Witch

Waking Earth Cake

Celebrate the first stirrings of spring with this unusual not-too-sweet cake, a tasty way to begin fortifying ourselves for the new season ahead. It is sweetened with iron-rich molasses instead of sugar, and it uses no dairy or eggs. In fact, you will be surprised at how anything with so few ingredients could taste so good! This adaptation of a simple recipe by Peaceful Cook Harriet Kofalk is a nourishing tonic for the last cold days of late winter.

The recipe includes a magical surprise idea to celebrate the seeds that are beginning to stir deep underground. You may want to top it with vanilla ice cream, a beautiful way to represent the snow covering this waking earth. Think of the cake hiding its surprise gifts just as the earth gestates the waking seeds.

1 1/2 cups whole wheat flour
1 cup unbleached white flour
1 1/2 teaspoons baking soda
1/2 cup vegetable oil
1/2 cup unsulphured molasses
1/2 cup hot water
1/4 cup blackstrap molasses
optional: small non-meltable surprises for hiding inside cake (a clean coin, a polished crystal, a ring, a gold or silver charm) optional: yogurt, ice cream or non-dairy frozen dessert

1. Preheat oven to 375.
2. In a large bowl, combine both flours and baking soda. Stir in the vegetable oil and the unsulphured molasses. This mixture will resemble crumb topping. Remove 1 cup of it and reserve.
3. In a small bowl, combine the hot water and the blackstrap molasses. Add to the flour mixture remaining in the large bowl and mix well.
4. Now is the time, if you desire, to stir in any one or more of the non-melting surprises. Finding one of them in your piece of cake is good luck - but BE SURE to warn your eating audience to prevent accidental choking or broken teeth!
5. Pour batter into a greased 9-inch square baking pan, sprinkle with the reserved crumb topping, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve warm, with a dollop of yogurt or vanilla ice cream, if you like. Source: Witch in the Kitchen by Cait Johnson

Imbolc Ritual Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is
golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.
Source: http://forum.parentalplayground.com/index.php?action=printpage;topi...

Groundhog Day Cake

Ingredients:
1 1/2 cups water
1 cup quick oats, uncooked
1 cup semisweet chocolate chips
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups butter, softened
1 cup brown sugar, firmly packed
1/4 cup granulated sugar
2 eggs
Frosting

Preheat oven to 350º F. Heat the water in a pan until boiling, then add the oats and stir. Cover, remove from heat, and let stand for 20 minutes. Meanwhile, melt the chips in a double boiler or carefully in a regular pan, until evenly melted. Set aside to cool. In a small bowl, sift together the flour, soda, and salt and make sure it's evenly mixed. In a large bowl, cream the butter and both sugars. Beat in the eggs one at a time, then blend in the oats and the chocolate.
Finally, add the flour mix. When it's all evenly mixed together, pour it into a greased and floured 13 x 9 x 1.5-inch pan. Bake for 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes, then turn out of the pan onto a flat surface. Do not ice until completely cool! Royal Icing works well if you don't want to use a store-bought icing; try dusting with cocoa. Source: Scott Cunningham, Wicca in the Kitchen Use for: Imbolc

Maiden Wakes Muffins

2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla

Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.
Source: http://thetestkitchen.bbq-n-grits.com

Ostkaka: Swedish Cheesecake

1 quart cottage cheese
1 cup heavy cream
3/4 cup flour
3/4 cup granulated sugar
3 eggs

Preheat oven to 400º F. Beat together all the ingredients until well-blended. Turn into greased 8 x 8 glass pan. Bake for one hour. Reduce heat to 300º F and bake for 25 more minutes. Remove from oven and let rest for 30 minutes.
NOTE: I ended up having to bake this a lot longer than the recommended time, but that is likely to be because I used a different size of pan. If your cake cannot be cut without each piece coming apart, you probably need to bake longer. If the outside is done while the center is still mushy, you can even trim off the sides in little squares and set those aside while the center goes back in the oven. Yield: 1 8 x 8 cake Source: Marina T. Stern, The Fairy Party Book

Lemon Pudding Cake for Imbolc

Pudding cakes are basically egg custards, but with two improvements. Unlike ordinary egg custard, pudding cakes contain a little flour and beaten egg whites. During baking, the beaten egg whites will float to the top, forming a spongy cake-like cap. Meanwhile, the remainder of the batter settles to the bottom to make a pudding-like layer.

2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 egg yolks, room temperature
3 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest
1/4 cup fresh lemon juice, strained
1 cup milk
4 egg whites, room temperature

Preheat oven to 325 degrees. Adjust oven rack to center position. Lightly butter baking pan or custard cups of your choice. Bring several quarts of water to boil for water bath.

In a large bowl, combine butter, sugar, and salt; beat until crumbly. Beat in egg yolks and flour, mixing until smooth. Slowly beat in lemon zest and juice; stir in milk.

In a large bowl, beat egg whites until stiff peaks form. Gently whisk whites into batter just until no large lumps remain. Immediately ladle batter into prepared baking pan or custard cups. Do not pour; otherwise, the first cups get all the froth and the later cups get all the batter.

Set a roasting pan onto oven rack. Lay folded dish towel onto bottom of roasting pan; set custard cups or baking pan on top of towel. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or custard cups.

Bake 25 minutes or until pudding cake center is set and springs back when gently touched. Remove roasting pan from oven and set on a wire rack. Let pan or cups continue to stand in water bath for 10 minutes. Serve at room temperature or chilled. Makes 4 to 6 servings. Source: [e-mail]

The Best Scones

2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup softened butter
3/4 cup milk
1 beaten egg

Preheat oven to 400º. Mix together flour, baking powder, salt, and sugar in a bowl. Cut in butter. Then mix in milk and egg. Roll to a 1-inch thick circle on a floured board, then transfer to baking sheet. Cut to make 6-8 wedges, without separating. Bake for 25 minutes. Yield: 6-8 wedges Source: Amber and Azrael Arynn K, Candlemas

Boxty Scones

1 cup potatoes, peeled & diced
2 cups self-raising flour
pinch of salt & black pepper
2 1/2 tablespoons butter
3 tablespoons milk

Boil and mash potatoes, allow to cool. Add salt & pepper to flour and mix in butter. Add mashed potatoes and enough milk to make a soft but not too mushy dough. Turn the dough onto a floured surface and roll to 1/2-inch thickness. Cut into 3-inch circles using a pastry cutter. Arrange on lightly greased tray. Bake at 400º F for 20-30 minutes. Eat
warm, split in half, with butter. Yield: 9-10 scones Source: Franklin & Mason

Chocolate Almond Biscotti

1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar
2 eggs
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S Dutch Processed Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
CHOCOLATE GLAZE (recipe follows)
WHITE GLAZE (recipe follows)
Additional sliced almonds (optional)

1. Heat oven to 350F.

2. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough.

3. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.

4. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire
cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.

CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze.

WHITE GLAZE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.

Honey Almonds
Servings: 25 pieces

Ingredients for Batter #1
1 cup sugar
3 tablespoons pure honey
4 tablespoons corn oil
11/2 cups unsalted slivered almonds
1/2 teaspoon ground saffron dissolved in 2 tablespoons of rose water
4 tablespoons unsalted chopped pistachios for decoration

Ingredients for Batter #2
1/2 cup unsalted melted butter
1/2 teaspoon saffron dissolved in
1/2 cup rose water
2/3 cup unsalted slivered almonds
8 tablespoons sugar
3 tablespoons pure honey
4 tablespoons unsalted slivered pistachios for decoration

Batter #1: In a heavy saucepan over high heat, melt the sugar, honey, and oil for 5 minutes, stirring occasionally.
Add the slivered almonds to the mixture. Stir from time to time, for about 2-3 minutes, until the mixture is firm and golden. Add the saffron-rose water mixture and cook for another 2 to 4 minutes, stirring occasionally, until the mixture is a golden brown color. Be careful: it should not be dark brown. Place a bowl of ice water next to the stove. Drop a spoonful of the hot almond mixture in the water: If it hardens quickly, the mixture is ready. Reduce the heat to very low. Spread a piece of wax paper on a cookie sheet. Place teaspoonfuls of the mixture on wax paper, leaving a 1-inch space between each. Immediately garnish with the chopped pistachios. Allow the almonds to cool, then remove them from the paper. Arrange on a serving platter. Cover with a sheet of aluminum foil to keep the honey almonds crisp or keep in an airtight container or cookie jar.

Variation using Batter #2: In a heavy saucepan, place 1/2 cup of butter, 1/2 teaspoon saffron dissolved in 1/2 cup rose water, 2/3 cup slivered almonds, 8 tablespoons sugar, and 3 tablespoons honey. Boil over high heat for about 7 to 10 minutes. Stir occasionally with a wooden spoon until the mixture is golden brown. Proceed with step 4 in batter #1 instructions.

Cannariculi-Honey cookies

4 cups Flour
1 cup Marsala Wine
2 Large Eggs
4 teaspoons Sugar
1 pinch Salt
Oil for deep frying
Honey

Make a well in flour in mixing bowl or on work surface. Add wine, eggs, sugar, and salt. Mix well, until thoroughly blended. Knead dough vigorously until smooth and glossy. If using processor, continue mixing for at least 1 minutes after ingredients are combined. Roll dough to an 1/8" thickness or less. Cut dough into 2" squares, starting with 1 corner, roll each square of dough loosely on the diagonal to form pastry roll about the thickness of a pencil.
Meanwhile, heat oil for deep frying. Fry pastries by batches in hot oil until golden brown, being careful not to crowd pan. Use a slotted spoon to remove fried pastries from oil. Drain on paper towels. Transfer to serving platter. Drizzle honey over top or dip Cannariculi into honey. Makes 4 to 5 dozen Source: http://www.grouprecipes.com/

Candlemas Crescent Cakes

1¼ cups flour
¾ cup sugar
1 cup finely ground almonds
3 drops almond extract
½ cup butter or margarine, softened
1 tablespoon honey
1 egg yolk

In a large mixing bowl, combine the first four ingredients. Add the butter, honey, egg yolk and mix together well.
Cover with aluminum foil or plastic wrap, and then chill for 1½ to 2 hours in the refrigerator. When ready, pinch
off pieces of the dough (about the size of plums) and shape them into crescents. Place the crescents on a well-greased cookie sheet and bake in a 350-degree preheated oven for approximately 20 minutes. Makes about one dozen crescent cakes. Source: http://recipes.sparkpeople.com/

Imbolc Milk & Honey Rice Pudding

Pudding:
3 eggs beaten gently
1c milk
½ c sweetened condensed milk
1/3 c honey
1 tsp vanilla
1 c cooked rice

Sauce:
Equal Parts Sweetened Condensed Milk and Honey
Cinnamon (optional)

In a mixing bowl combine eggs, milk, condensed milk, honey and vanilla. Beat gently by hand until honey is dissolved. Stir in rice. Pour into a 1.5 quart baking dish. Place the baking dish into a larger baking dish and put 1 inch of hot water into the outer dish. Bake for 45-60 minutes or until a knife inserted into the center comes out clean. Remove immediately from the hot water bath. Set aside while you make the sauce.

In a glass bowl mix equal parts condensed milk and honey. Heat in the microwave in 10 second intervals and stir until well mixed. Stir in cinnamon to taste. Drizzle over individual servings of warm pudding. Source:http://www.bellaonline.com

Almond Custard

Imbolc is traditionally a time to serve milk and dairy dishes.

3 C milk
3/4 C sugar
4 eggs
1/2 tsp. vanilla
2 tsp. almond extract
1 T. finely chopped almonds.

Mix together all the ingredents, except the chopped almonds, and pour into an ungreased 2 quart baking dish. Sprinkle on the chopped almonds and bake at 325 for 60 minutes, or until a knife comes clean. Remove from the oven and let cool for a few minutes, then refrigerates. Serves 4-6 By Margenta Griffith

Baked Croissant Pudding

4 large croissants, day-old
1/2 cup golden raisins or chopped dried apricots
2 cups whole milk
1 cup light cream or half-and-half
4 large eggs, slightly beaten
3/4 cup light brown sugar
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
Dash of freshly grated nutmeg

Preheat oven to 350ºF. Butter or grease a two-quart glass baking dish. Slice croissants into 1-inch pieces and press to line bottom and sides of dish. Sprinkle raisins on. In a bowl, combine milk and cream, eggs, sugar, salt, vanilla, and nutmeg. Beat until light and frothy. Pour over croissants and press with a spoon to soak croissants. Cover with foil and set aside. Let stand 20 minutes. Set pudding into a large pan of 2-inch hot water and bake for 30 minutes. Remove foil and bake again for 20 more minutes. Remove from heat and cool, taking out of water. Let rest before serving.
Note: I prefer it without the fruit. It is a nice smooth dessert and in my opinion the fruit makes each bite too sweet. But I suggest trying it either way, or putting fruit in only one half of it, and see how you like it. Yield: 6 servings
Source: Allrich, Cooking By Moonlight

Salem Witch Pudding

4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In an electric mixer or large mixing bowl, Beat the egg whites until stiff. In a different bowl, beat the egg yolks until
Thick and lemon-colored. Combine the yolks with the remaining eight Ingredients; mix together well; And then fold in the egg whites. Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a Pan of hot water and bake in a 350-degree Preheated oven for about 45 Minutes. This recipe yields 6 servings.

This recipe is from The Wicca Spellbook A Witchs Collection of Wiccan Spells, Potions and Recipes By Gerina Dunwich, p. 173, a Citadel Press Book, Carol Publishing Group, 1994

Divinely Spiced Wine

4 cups (1 liter) red grape juice
1 1/2 quart (1.5 liter) bottle of jug red wine
2-3 sticks cinnamon
1/2 tablespoon whole cloves
1/2 tablespoon allspice
1 teaspoon ground cardamom
3/4 cup (170 grams) firmly packed brown sugar

In a large saucepan, combine juice and wine. Add spices and brown sugar. Bring to a boil. Decrease heat and simmer for 10-15 minutes. Adjust sweetness by adding sugar to taste. Yield: 10-12 servings

Source: Wood & Seefeldt, The Wicca Cookbook Use for: Imbolc

[Dept of PMM Artists & things]

Orange Blossom Crepes
1 cup cold Orange Blossom Water (see the recipe for Rose Water)
1 cup cold Milk
4 Eggs
1/4 teaspoon Salt
2 cups Flour, sifted
4 tablespoons melted Butter
Pour the Orange Blossom water, milk, eggs, and salt into a blender; add
the flour and the butter. Blend at top speed for 1 minute. If using a
hand beater, beat for at least 2 minutes. To make a crepe, melt a
tablespoon of the butter in a shallow skillet, until sizzling. Remove
skillet from heat; pour 1/4 cup of the crepe batter into the skillet and
roll the skillet around until the batter coats the bottom. Return the
skillet to the heat and cook for 1 minute, sliding the skillet back and
forth across the heat. Lift the crepe, with the aid of a spatula and
knife; turn over and cook the other side.

Spinach Tart #1
This ancient recipe was originally made with beet greens.
1/3 lb spinach, chopped
1/2 cup fresh parsley, chopped
2 T dried or 1/4 c fresh chervil
1 or 2 leaves fresh fennel, or 1 t fennel seed, ground in a mortar
5 eggs
2/5 lb each of cheddar and mozzarella cheese
1/2 t ginger
1/2 t salt
9" pie crust
Chop or grate greens and cheese and mix filling in a bowl. Make pie
crust and bake at 400deg. for about 10 minutes. Put filling in crust and
bake
about 40 minutes at 350deg.. We usually substitute spinach for beet
leaves,
dried chervil for fresh, and fennel seed for fresh fennel leaves because
of
availability.
To Make a Tarte of Spinage
from Proper Newe Booke
20 oz spinach
1/4 lb butter
1 T sugar
1 t cinnamon
1/4 t mace
1/4 t salt
9" pastry shell
Note: recipes for other pies in this book say "season it up with sugar
and cinnamon and sweet butter" or also with mace or just with sugar and
butter. Parboil spinach 3 minutes, rinse in cold water, wring it dry.
Fry 2-3
minutes in butter with spices. Cool. Fill shell and bake at 350deg. for
40
minutes.
The original version: Take Spynage and perboyle it tender, then take it
up and wrynge oute the water cleane, and chop it very small, and set it
uppon the fyre wyth swete butter in a frying panne and season it, and
set it in a platter to coole then fyll your tart and so bake it.

Egg Dishes

Arbolettys (15th century)
1 c milk
1/4 lb butter
1/2 lb cheddar cheese
5 eggs
1/2 c parsley
2 T sage
1 t ginger
1 t galingale
Take milk, butter and cheese and boil in fere; then take eyroun and
caste
thereto; then take parsley and sage and hack it small, and take powdered

ginger and galingale, and cast it thereto, and then serve it forth.

Dandy Eggs
1 tablespoon sweet/unsalted Butter
20 Dandelion buds
4 Eggs
1 tablespoon water
4 Dandelion flowers
Melt butter in a 10-inch frying pan over medium heat. Add buds, cooking
until they start to open into flowers. Whisk the eggs and water until
the mixture is light and frothy. Slowly pour the eggs into the cooked
buds, stirring gently as the eggs set. Cook to desired consistency.
Serve garnished with dandelion flowers.

Deviled Eggs with Smoked Salmon
1 dozen hard-cooked eggs
1 teaspoon dry mustard
Pepper to taste
1 8-oz package cream cheese
1/4 cup mayonnaise
1/2 cup chopped smoke salmon
Cool and peel cooked eggs. Slice lengthwise and carefully remove yolks.
Mash yolks and add mustard, cream cheese, mayonnaise, and salmon. Fill
each egg-white half with mixture. Cover and refrigerate.

Frittatta Primaverile Verde alle Sette Erbe
In Fruili and Piedmont, the dish to eat on May 1st is frittatta
primaverile verde alle sette erbe, a fritatta flavored with sage,
parsley,
thyme, basil, mint, marjoram and a bitter herb known as amarella. This
must be a very old tradition for on Nawruz, Persian New Year, which
coincides with the spring equinox, Iranians serve seven dishes which
start with S.

Rose Omelet
8 eggs
1 tsp celery salt
pinch of marjoram
1/2 cup clean rose petals
Blend ingredients at medium speed until the eggs are fluffy and the
petals practically liquified. Cook slowly
like you would any omelet. Decorate with Paprika and garnish with rose
petals.

Scrambled Rose Omelet
3 Eggs
3 Tablespoons Water
1/4 Teaspoon Rose Water
1/8 Cup Chives, Well Chopped
1/8 Cup of Feta Cheese*
4 Rose Petals
Dash of Salt*
a Sprig of Spearmint (as Garnish)
Rinse Rose petals well, dry and cut into slivers with sharp scissors and
set aside. Separate egg whites and yolks into separate bowls. Add water,
rose water and salt to egg whites and whisk until well blended. Fold in
egg yolks*, add chives and whisk again until blended. Pour into hot,
buttered* small omelet pan; watch for the edges to firm. Using a
spatula, fold firm edges into center and tip the skillet so that the
still liquid center runs out to form a new edge; continue folding in the
firm edges
using this process until no longer runny, but still wet inside.
*These items may be substituted or eliminated entirely according to diet
restrictions or preference.
Sprinkle cheese and 1/2 of the slivered Rose Petals on top and place
in broiler until cheese is lightly melted. Remove pan from Broiler, fold
in half, transfer to dish and garnish with remaining Jungle Rose petals,
spearmint sprig on top. Serve with fresh fruit, toast and Rose
Preserves.

Squash Blossom Frittata with Asiago Cheese
6 or 8 Squash Blossoms
4 eggs
Milk, a little
2 green onions
1 or 2 Baby Squash, thinly sliced
Pick blossoms and baby yellow or green summer squash. Rinse blossoms
well and drain on paper towels. Beat 4 eggs with a little milk. Add, if
desired, fresh chopped parsley and snipped chives. Salt and pepper to
taste. In a non stick pan, sauté onions, baby squash,in a little butter
just till soft. Then, and be quick about it, saute the blossoms BRIEFLY
(about 30 seconds). Remove from pan. Pour egg mix into pan, sprinkle and
arrange the onions, squash and blossoms on top, and cook over low to
medium heat till almost set. Sprinkle with Asiago cheese, and put under
the broiled till lightly puffed and browned - not long, watch it! Serve
immediately. Serves two.

Tart on Ember Day
from Ancient Cookery
7 ounces cheese
4 medium onions = 1 lb
1/3 c parsley
2 T fresh sage or 1 1/2 t dried
3 T butter
4 eggs
1 T sugar
1 t cinnamon
1/4 t ginger
4 T currants
9 " pie crust
Chop the onions and boil 10 minutes, drain. Grate cheese. Mix
everything and put in pie crust. We used Meunster; a more strongly
flavored cheese might be better.
The original version: Parboil onions, and sage, and parsley and hew
them small, then take good fat cheese, and bray it, and do thereto eggs,
and temper it up therewith, and do thereto butter and sugar, and
raisyngs of corince, and powder of ginger, and of canel, medel all this
well together, and do it in a coffin, and bake it uncovered, and serve
it forth.

Cheese

Rose-Glazed Brie
1 15-ounce round Brie cheese, or similar cheese
Rose petals, pesticide-free rinsed and patted dry to taste
1 envelope unflavored Gelatin
1/4 cup cold Water
2 cups Dry White Wine
Remove the rind from the top of the cheese, leaving a 1/2-inch border.
Arrange rose petals on and around Brie wheel. In a small bowl, soften
gelatin in the 1/4 cup cold water for 5 minutes. In a saucepan set over
moderate heat, combine white wine with softened gelatin and heat,
stirring, until gelatin is dissolved. Transfer to a bowl and let cool,
stirring. Gently brush flowers and cheese with gelatin mixture and chill

until set. Serve with crackers. Serves about 12.

Condiments

Nasturtium Pepper
ripe nasturtium seeds, powdered in a spice mill
salt
Store in dry, closely-stopped bottles.

Butter

BASIC RECIPE FOR HERB BUTTER
"The Herbal Pantry" by Emelie Tolley and Chris Mead
For a pretty presentation, cut herb butters into decorative shapes and
garnish, or wrap a block of butter in rose geranium leaves and let stand
overnight to absorb their sweet flavor.
1/2 pound(2 sticks) unsalted butter
5 tablespoons chopped fresh herbs and/or herb flowers,
or 5 teaspoons dried herbs
or 2 1/2 teaspoons herb seeds.
1 teaspoon lemon juice or a few gratings of lemon zest (optional)
Salt and white pepper to taste
or dry mustard, paprika, cumin( optional)
Chop the herbs very fine or pulverize the seeds. Cream the butter and
blend
in the herbs and seasonings. Shape as desired and chill or freeze up to
6
months. Makes 1/2 pound
SUGGESTED COMBINATIONS:
Dill, mustard seed, parsley, and a touch of lemon rind or a few mustard
seeds (for fish and potatoes)
Thyme, garlic, chives, oregano, and parsley (for tomatoes, zucchini,
eggplant
or beef)
Sage, parsley and chives (for chicken, veal, rice, and pasta)
Tarragon or fennel, lemon zest, and parsley (for fish, chicken, or eggs)

Chives, mint, and chervil (for fish, tomatoes, carrots, peas)
Basil and garlic (for lamb, chicken, or fish)
Salad burnet, garlic chives, and parsley (for potatoes, tomatoes, veal)
salmon.
Savory, marjoram, and parsley (for beans, veal, beef, corn)
Caraway seed and parsley (for cabbage, carrots, potatoes, and bread)
Aniseed, grated ginger, and orange zest (for pork, chicken, or carrots)
Cilantro, cumin, parsley, and dried red or fresh jalapeno pepper (for a
taste
of the Southwest on rice, chicken, pork, potatoes, peas, or corn)
Basil, tomato paste, and oregano (for fish, chicken, pasta, and rice)
Rosemary, chives, parsley, and garlic (for potatoes, rice, pasta, beef,
veal,
chicken)
Tarragon, chives, chervil, and white wine (for fish, chicken, or eggs)
Basil, thyme, and parsley (for bread, vegetables, tuna, salmon, and
shrimp)
Anise hyssop, parsley, and chives (for fish, chicken, veal)
Mint, garlic, and parsley (for lamb, mussels, swordfish, chicken, peas,
carrots, green beans, or eggs)
Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic
(for grilled meats)
Calendula petals, chives, and parsley (for chicken, rice, or eggs)
Scented geranium, rose, or pinks (for toast, scones, waffles)

Flower Butter
1 stick of butter, softened
1/4 cup fresh flowers (petals only), washed and dried
3 Tablespoons confectionery sugar
1 teaspoon extract (almond, vanilla, lemon, or orange), optional
Place butter, sugar, and extract in food processor, mix until well
blended.
Add flowers; blend. This can be rolled into a log and refrigerated and
later
sliced or served in a jelly dish. Garnish the top with a flower.

Dips & Dressings

DANDELION DIP
Mix the following in a blender or food processer and refrigerate for at
least 12 hours before serving with vegetables or chips:
1/2 cup cottage cheese
1/2 cup tofu
1/2 cup cream cheese
1/4 cup finely chopped dandelion greens
1 T. chives, and a small amount of salt and pepper.

Lavender Flower Yogurt
100 ml plain yogurt
1 tablespoon lavender flowers, chopped
teaspoon honey
teaspoon lime juice
salt and pepper
Mix all the ingredients; let rest overnight in the fridge.

Rosemary Dip
2 cups Cream Cheese
1/2 cup Rosemary flowers or flowering tops, chopped
1/2 cup Walnuts or Hazelnuts, finely chopped
1/4 cup heavy Cream
1/4 teaspoon Salt
Pinch Sugar
Crackers
Allow the cream cheese to soften; add the Rosemary flowers or flowering
tops, nuts, cream, salt, and sugar. Blend together with a wooden spoon;
chill. Serve with crackers.

Roseberry Dressing
1/2 Cup Raspberry Yogurt
1/2 teaspoon Rose Water
Cut Flute in half and toast lightly. Rinse Romaine and Jungle Rose
petals well and pat dry. Place one Romaine leaf on 1/2 toasted flute.
Layer Rose petals, goat cheese and walnuts. Top with Roseberry dressing.
Place the second Romaine leaf on the other flute, add onion slices,
serve open faced.

Honey

Lavender Honey
8oz Light Honey (such as clover honey)
4 tablespoons of Dried Lavender buds
Heat honey in double boiler till fully heated. Add lavender and stir.
Continue over heat for 30 minutes. Remove from heat and allow to
partially cool. Place in sun for 3 hours (optional). Strain out
lavender. Put honey in jar.
Different varieties of lavender will cause variations in flavor.
Varying the amount of lavender will change the intensity of flavor.
Heating for too long can release a more acrid oil into the honey in some
lavender varieties.

Jam & Jelly

Lavender Jelly
2 cups lavender infusion
1/4 cup fresh lemon juice
4 cups sugar
1 3oz envelope of liquid pectin
Lavender food coloring (optional)
Combine infusion, lemon juice and sugar. Bring to full boil stirring
constantly. Add pectin. Boil 1 minute stirring constantly. Remove from
heat and add food coloring. Pour into jars and seal. Jelly can be stored
in the refrigerator for up to a month. To store. longer process jars
in a water bath for 5 minutes after sealing with canning lids.
Lavender Infusion
1/2 cup fresh lavender flowers (3 TBS. Dried)
3 Cups distilled water
Bring water to boil and pour over flowers. Steep for 20 minutes Strain
and store in a glass jar (up to 2 weeks). This infusion is used in
making many items including lavender jelly and lavender ice cream.

Rose Geranium Jelly
2 cups loosely packed fresh rose geranium leaves
6 cups water
8 small or 6 medium unripe or tart apples
3 cups granulated sugar
Put leaves in a bowl. Pour four cups of boiling water over them
and leave overnight to create an infusion. The next day, core and stem
the apples but do not peel. Chop into 1 inch chucnks (should be about 2
cups) Put the reaming 2 cups of water in a pan, add the apples and
cook over low heat until the apples are mushy (about 15-20 minutes).
Remove apples from heat and put through a food mill or fine mesh
strainer. You'll end up with a bowl of pale green pulp. Discard the
remaining peels. Rinse a jelly bag with water, wring it out and hang
over a large bowl. Remove and discard the geranium leaves and add the
infusion to the jelly bag. Leave it for about two hours to drip
through. Should be about 4 cups of liquid. Pour that liquid into a non
reactive pan and add sugar. Heat over medium low heat and stir to
dissolve sugar. Continue to cook, stirring for 30 minutes, when it
reaches 220 F, it's done.
Remove from heat, skim and discard surface foam. Ladle into hot
dry sterilized jars, filling to within 1/4 inch of the rims. Seal with
parafin.

Rose Petal Jam #1
1 quart fragrant rose petals, tightly packed (pesticide-free)
3 cups water
1 package Sure-Jell
2 tablespoons lemon juice
Red food coloring (optional)
4 cups sugar
Heat the petals and water to boiling. Steep for 20 minutes, pushing
petals into the liquid occasionally. Strain, and reserve petals.
Measure liquid, and add water to make 3 cups. Mix liquid with Sure-
Jell, lemon juice, and a few drops of red food coloring, if desired. In
a large, stainless-steel pot, bring the mixture to a boil over high
heat.
Add the sugar, bring to a hard, rolling boil, and boil for exactly 1
minute.
Immediately remove from heat, and stir in reserved rose petals. Stir
for a few minutes to prevent petals from floating. Pour into sterilized
jars, and seal.
Rose Petal Jam #2
1 cup fresh rose petals
3/4 cup water
Juice of 1 lemon
Puree in blender until smooth. Slowly add 2 1/2 cups sugar, blend till
all sugar has dissolved;(leave in blender) Stir 1 package pectin (ie.
Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1
minute. Pour mixture into blender with rose petal mixture until well
blended. Do this very quickly - it sets up FAST!! Pour into baby food
jars. Let set for 6 hours, till firm. Will keep one month in
refrigerator. Freezes well.

[Dept of PMM Artists & things]

Bread

Saffron Bread
5 generous pinches of saffron (or to taste, with experimentation)
dissolved in 3/4 cup boiling water.
In a separate bowl
Cream:
1/2 cup butter or margarine
3/4 cup sugar
Add:
2 eggs
Mix & Add:
2 teaspoons baking powder
2 cups flour
Add: Saffron water mixture to the above.
Bake at 350 degrees for approximately one hour.

French Herb Bread
Crusty, chewy bread ribboned with a savory herb filling.
Brunch 1 tablespoon active dry yeast
2 tablespoons white sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
1 cup milk
1 tablespoon distilled white vinegar
1/4 cup water
1/4 cup margarine
1/2 cup minced onion
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon minced parsley
2 tablespoons margarine
In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1
1/2 cups of the flour. In a sauce pan combine the milk, water and 1/4
cup of the butter or margarine until 110 degrees F (38 degrees C). Add
milk mixture and vinegar to the flour mixture and blend at low speed of
the mixer until moistened. Beat at medium speed for 3 minutes. Stir in 1
1/2 cups additional flour to form a sticky dough. Turn dough out onto a
floured surface and knead adding 1/2 to 1 cup more flour until dough is
smooth and pliable. Place dough in a greased bowl and let rise in a warm
place until doubled in volume.
Punch down dough and roll into a rectangle shape about 16x8 inches.
5 In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2
tablespoons butter or margarine until butter or margarine is melted.
Spread over the dough rectangle and starting from the 16 inch side roll
the dough up tightly like a jelly roll. Place the bread seam side down
onto a greased cookie sheet and let rise until doubled in sized.
Preheat oven to 400 degrees F (205 degrees C). Bake bread until golden
brown about 20 to 30 minutes. Brush hot bread with melted butter and
sprinkle with chopped parsley.

Herb Onion Grill Bread
1 package active dry yeast
1 1/4 cups lukewarm water
1 1/2 cups whole wheat or brown rice flour
1 bunch scallions
1 tablespoon rosemary chopped
1 tablespoon thyme chopped
1 tablespoon sage chopped
1 tablespoon olive oil
2 teaspoons salt
2 cups unbleached flour
cooking spray (Original recipe used 2 tablespoons olive oil.)
1. In a large bowl, dissolve yeast in water and let stand until it
bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallins,
rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a
warm place for about 45 minutes.
2. Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff
dough. Turn out onto a lightly floured surface and knead for 10 minutes,

adding more flour as necessary to keep from sticking. Shape into a ball,

place in a large, lightly-sprayed bowl, and turn oiled side up. Cover
with
plastic wrap and set aside to rise until doubled in size, about 1 hour.
3. Preheat grill to medium-hot. Divide dough into six balls. On a
lightly floured surface, roll balls into 7-inch circles (about 1/4
inchthick.) Gently place breads on grill and cook 2 to 3 minutes on each
side,
turning occasionally, until well marked and browned.
Makes 6 breads.

LAVENDER BREAD
Use more or less lavender flowers according to your taste.
Make an infusion of
1-3 tablespoons lavender flowers in
1 cup boiling water.
Let steep till almost cool. Meanwhile proof
1 package dry yeast in
1/4 cup warm water.
Into a large mixing bowl (use your electric mixer with dough hook)
place
1 tablespoon shortening
2 tablespoons white sugar
1 teaspoon salt
21/2 cups bread flour
Strain the lavender infusion into the bowl while mixing at slow speed.
Pour in the yeast and continue to blend. If the dough seems too thin,
add 2 tablespoons flour, mix well. Remove dough hook, cover bread mix
with a piece of waxed paper and let sit for 45 minutes.
Grease a small loaf pan. Punch down dough, shape into loaf and
place in pan. Heat oven to 350F. When dough has doubled in bulk, put
into oven and bake for 30-40 minutes. Bread is done when a toothpick
inserted in the center of the loaf comes out clean. Let cool on a rack
for 10 minutes. Remove from pan. Drizzle a little melted butter over the
loaf and serve warm.

Lavender Cornmeal Brioche
4 cups white, unbleached Flour
1 cup Cornmeal
1 teaspoon Salt
1 teaspoon Lavender
8 ounces warm nonfat Milk, heated to 85 degrees
1 tablespoon fresh Yeast
1 cup warm Water
1 tablespoon Honey
2 whole Eggs, beaten
Add yeast to the water and honey and let it sit in a warm place until
foamy, then add the beaten eggs. Combine wet and dry ingredients and
knead for 8 minutes. Set in a warm place and allow the dough to rise
until it doubles in volume. Then, punch down and form into desired
shape. Let the dough mixture rise again until it has doubles in size and
bake at 350 degrees for 25-30 minutes. Baking time will vary depending
on the shape and size of the loaf. It is done when it looks light brown
and sounds hollow when tapped

Mustard-Dill Bread
To make in a bread machine
for a 1 LB. Loaf
2/3 cup water
2 teaspoons dijon-style mustard
1 tablespoon butter
3/4 teaspoon salt
1 1/2 cups bread flour
1/2 cup whole wheat flour
2 tablespoons nonfat dry milk powder
2 teaspoons brown sugar packed
3/4 teaspoon dried dill weed
1 1/2 teaspoons yeast
For a 1 1/2 LB. Loaf
1 cup water
1 tablespoon Dijon-style mustard
1 teaspoon butter
1 teaspoon salt
2 1/4 cups bread flour
3/4 cup whole wheat flour
3 tablespoons dry nonfat milk powder
1 tablespoon brown sugar packed
1 teaspoon dried dill weed
2 teaspoons yeast
Add ingredients to bread machine pan in the order suggested by
manufacturer, adding mustard with water. Recommended cycle: Basic/ white
bread cycle; medium/ normal colorsetting. Timed-bake feature can be
used.

PEPPER-HERB BREAD
1 tablespoon olive oil [Image]
1 green onion, chopped
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried rubbed sage [Image]
1 pound frozen white bread dough, thawed
2 teaspoons pepper
Heat oil in heavy small skillet over medium-low heat. Add green onion,
rosemary, thyme and sage and saute until aromatic, about 30 seconds.
Remove from heat. Place dough in medium bowl. Add herb mixture and
pepper and knead until combined.
Grease 8 1/2 x 4 1/2-inch loaf pan. Pat dough into rectangle, roll up
into loaf shape and place in prepared pan, seam side down. Cover and
let rise in warm draft-free area, until doubled, 45minutes or less.
Preheat oven to 375¡F. Bake bread until golden brown and loaf sounds
hollow when tapped on bottom, about 25 minutes. Turn bread out onto
rack and cool completely before serving. Serves 16.

Rose Hip Nut Bread
Juice of 1 orange plus water to make 1 cup (240 mL)
1/2 cup (120 mL) chopped raisins
3/4 cup (180 mL) seeded and chopped wild rose hips
2 tablespoons (30 mL) melted butter
1 teaspoon (5 mL) vanilla
1 egg, beaten
1-1/2 cups (360 mL) flour
1 cup (240 mL) sugar
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
1/2 cup (120 mL) nuts or sunflower seeds
In a large bowl, mix the first six ingredients. Sift together and then
add the dry ingredients. Mix until well blended but do not overmix or
bread will be dry and heavy. Gently stir in nuts or sunflower seeds.
Spoon batter into a well greased 5 x 8-inch ( 12 x 20 cm) loaf pan and
bake at 350 degrees F. ( 175 degrees C.) for one hour.

ROLLS , BUNS, BISCUITS

Celtic Cakes
6 oz caster sugar
2 oz margarine
6 oz ground rice
3 eggs
Raspberry or strawberry jam
Pastry: 6 oz plain flour, 3 oz margarine
Make pastry using 6 oz flour and 3 oz margarine. Line the sections of a
16
bun tin with pastry and place a little jam in each case. Cream together
margarine and sugar, then add eggs one at a time, beating well after
each
addition. Fold in the ground rice. Fill the pastry cases with this
mixture,
then place two strips of pastry cross-wise on top of each cake. Bake in
the
center of a moderate oven, 350°F for 25-30 minutes. Cool on a wire rack.

Makes 16 cakes.

Cornmeal Dandies
1 Egg
1 teaspoon Butter
1 cup Cornmeal
1/4 cup Parmesan cheese, finely grated
1/4 cup Peanut or Veggie Oil
15 to 20 Dandelion flowers
Beat eggs with water in a small bowl. Mix cornmeal and cheese in a small
bowl. Heat oil in a heavy frying pan until it begins to sizzle. Dip each
flower into the egg mixture, then place it in the cornmeal-cheese
mixture and gently toss until all surfaces are covered. Gently drop the
coated flower in the hot oil, turning frequently, until evently golden.
Drain on paper towel. Serve immediately or later at room temperature.

Herb-Frosted Currant Rolls
These are much like Hot Cross Buns, which date further back than the
Christian tradition that has popularized them. Makes six dozen.
1 13 & 3/4oz package hot roll mix
6 tablespoons sugar
1/2 cup currants or raisins
1 egg, well beaten
3/4 cup confectioners sugar
1/2 teaspoon aniseed
1 tablespoon lemon juice
Prepare the roll mix according to the directions on the package, but
add the sugar, currants, and egg. Cover with a dish towel or cheesecloth
and let rise in a warm place until light and double in size, about 30-45
miniutes.
Roll out the dough to a 1" inch thickness on a floured board. Cut with
a
floured biscuit cutter or the rim of a large glass. Place the rolls on a
well greased baking sheet. Cover again and let rise again until doubled
in size.
Bake at 375degrees F for 20-30 minutes. Combine the confectioners
sugar, aniseed, and lemon juice. Beat until smooth. Spread on warm
rolls.

Herb and Wheat Cloverleaf Rolls
4 3/4 cups all-purpose flour (4 3/4 to 5 1/4)
1/3 cup wheat germ
1/3 cup sugar
2 packages RapidRise Yeast
2 teaspoons Fines Herbes
1 1/2 teaspoons salt
1/2 teaspoon onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine cut into pieces
2 large eggs
1 tablespoon water
In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved

yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk,
and
butter until very warm (120=B0 to 130=B0F); stir into dry ingredients.
Stir
in 1 egg and enough remaining flour to make soft dough. Knead on lightly

floured surface until smooth and elastic, about 4 to 6 minutes. Cover;
let
rest on floured surface 10 minutes.
Divide dough into 18 equal pieces. Divide each again into 3 equal
pieces; roll into smooth balls. Place 3 balls in each section of 18
greased
2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place
until
doubled in size, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on rolls. Bake
at400=B0F for 12 to 15 minutes or until done. Remove from cups; let cool
on wire racks. *Or use 1/2 teaspoon each: Thyme (leaves), Oregano
(leaves), Sweet Basil, and Marjoram.

KASSERI, TOMATO AND BASIL CRESCENTS
1/2 c -Warm water
1/4 c Olive oil
1/4 c Red wine vinegar
1 Egg
1 ts Salt
3 c All-purpose flour; (sifted)
1 lb Kasseri cheese -- coarsely grated
2 lg Tomatoes; chopped
1/4 c Chopped fresh basil
Paprika
Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir
in enough flour so dough pulls away from sides of bowl. Turn dough
out onto lightly floured surface and knead until smooth and elastic,
about 10 minutes. Shape dough into round. Grease bowl. Add dough,
turning to coat surface. Cover with damp towel and let stand in warm
draft-free area 30 minutes.
Preheat oven to 350=F8F. Grease baking sheets. Combine cheese,
tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each
into smooth round. Roll each out on lightly floured surface to
thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down
center of each round. Fold one side over filling; press edges to
seal. Arrange cresents on prepared sheets. Sprinkle with paprika.
Bake until cheese has melted and pastry is golden brown, about 40
minutes. Serve hot.

Marigold Buns
1 tablespoon Yeast
2 cups Flour
2 Eggs
1 cup Marigold petals
1 cup Raisins
1/2 teaspoon Salt
1 cup soft Butter
3 tablespoons Sugar
Melted Butter
Preheat over to 375 degrees. Dissolve the yeast in 1/3 cup lukewarm
water; stir into the flour and sugar. Set to rise overnight. The next
morning, add the eggs, Marigold petals, raisins, and salt. Blend well to
form a stiff dough. Knead the dough until smooth and elastic--about 10
minutes. Set the dough in a warm place and let rise until doubled in
bulk. Work in the soft butter with your hands; let rise again until
doubled in
bulk. Shape into round buns; let rise again on a large, buttered cookie
sheet or a large baking pan. Bake until a light golden-brown (about 25
minutes). Bush tops with melted butter.

Scottish Dainties
1 lb. margarine
4 oz icing sugar
1 egg
1 lb. plain flour
Buttercream:
6 oz icing sugar
2 oz butter
4 oz chocolate
Cream margarine and sugar together until soft and fluffy. Beat in the
egg,
then add the flour gradually until all is combined into the mixture.
Grease
three baking sheets, then using a large star tube, pipe the mixture on
the
trays, making 36 biscuit shapes. Bake in a hot oven, 400°F, for 10-15
minutes, keeping a close eye on them to see that they do not brown too
quickly. Cool on wire racks, then dip half of the biscuits into melted
chocolate to half their width. Wait until the chocolate has hardened,
then
sandwich together each chocolate-coated half with a plain half, using
buttercream made by creaming together the icing sugar and butter. Place

each dainty in a paper case. Makes 18 dainties.

Scottish Scones
10 oz. self-raising flour
4 oz margarine
3 oz sugar
1/8 cup milk
Place the flour in a bowl and make a well in the center. Put the sugar
and
margarine in the center of the well, then gradually combine ingredients
by
working from the center outwards and bringing in the flour a little at a

time. Add enough milk to make a soft dough. Roll out on a floured board
to
1/2-3/4 in. thickness, then cut into rounds with a 3 inch cutter. Bake
in a
moderate oven, 350°F for 10-15 minutes. Makes 12 scones

Brunch

Corn Flower Muffins (Serves 6)
3/4 cup yellow cornmeal
1 cup unsifted flour
1/4 cup sugar
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1 egg, beaten
2 Tablespoons butter, melted
2 Tablespoons cilantro, chopped very fine
fresh mint, for garnish
sunflower petals, for garnish
Mix all ingredients just enough to blend. Pour into greased glazed
flower
pots or into a greased 8 inch square pan. Sprinkle finely chopped
cilantro
on tops. If you like a sweeter cornbread, sprinkle a tiny bit of sugar
on
top of each muffin before baking. Let batter rest for 10 minutes to get
a
god crown on flower pots. Bake in preheated oven for 20 minutes. 425
degrees.

Marigold Muffins
3/4 cup milk
1 1/2 Tbsp crushed dried marigold petals
2 cups sifted flower
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp vegetable oil
4 Tbsp honey
1 egg
Heat milk to boiling point, add crushed petals. In seperate bowl, sift
the flour, baking powder, and salt. Add honey and egg, combine with dry
ingredients. Fill muffin cups 2/3 full and bake at 400 degrees for 20
minutes.

Coltsfoot Pancakes
1 cup Flour
1/2 teaspoon Cinnamon
1/8 teaspoon powered Cloves
Pinch of Salt
2 tablespoons Sugar
1 Egg, beaten
2 cups Milk
2 tablespoons melted Butter
1 cup Coltsfoot petals
1 tablespoon Cooking Oil
Honey, maple, or elderberry syrup
Butter
Sift together the flour, cinnamon, cloves, salt, and sugar; blend in the
egg. Add the milk gradually to the flour mixture, blending well. Add the
melted butter. Beat the batter until fairly smooth. Add the Coltsfoot
petals and stir. Heat the oil in a skillet until quite hot. Pour a
quarter of a cup of the batter into the skillet; cook until bubbles form
on the top; turn over and cook briefly on the other side, until a light
golden brown.
Serve with honey, maple, or elderberry syrup and butter.

Lemon Flower Pancakes
8 large eggs, separated
1/2 cup sugar
1 cup lemon yogurt
1 cup milk
2 teaspoons lemon extract
2 teaspoon lemon zest
3 cups unbleached flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon fresh ground nutmeg
1/2 cup fresh flower petals - petals only, pulled apart
With electric mixer, beat egg yolks and sugar 3-4 minutes, until thick
and
lemon colored. Set the whites aside. Whisk the yogurt, milk, lemon
extract, and lemon zest into the egg yolk mixture. Sift the dry
ingredients into a bowl and reserve. Using clean beaters, --beat the egg
whites until they form stiff peaks. Whisk the dry ingredients into the
liquid just until smooth. Fold in the egg whites. Wash flower petals
thoroughly. Make sure there are no bugs hiding out in your flowers!!
Pull apart flower petals into small pieces. Fold into batter. Cook
pancakes on preheated greased griddle until top bubbles, flip gently and
cook about 1 more minute. Make 3- to 4-inch pancakes. Do not overcook,
they should be lightly browned.

POTATO-LEEK PANCAKES WITH DAY LILY PETALS
Mix the following together in a food processor, then fry in olive oil on
both
sides until brown and crispy. Begin by coarsely grinding
4 large potatoes;
then drain off the starch. Rinse, then put them back into processor with
the
following:
2 cloves of garlic
1 leek with some of the greens
5 clean flower heads from day lilies
5 eggs
5 T. Tofu
7 heaping T. of white or wheat flour
2 T. olive oil

Elder Flower Fritters
(Medieval England, recipe courtesy Ororo)
1 egg
1 cup self-rising flour
1 teaspoon Rose Water
1/4 teaspoon cinnamon
1/4 cup honey
2 cups elder flowers, freshly picked & cleaned
2 tablespoons brandy
Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in
the flour & cinnamon; the batter should resemble slightly thick pancake
batter. If the batter is too thin, add a little more flour; if too
thick, add more brandy. Fold in the elder flowers. Fry like pancakes or
drop by the teaspoon into a deep-fat-fryer until golden brown. Serve
with a sprinkling of orange water & fresh lemon, or dip into fresh sweet
cream. Yield: About 2 dozen Note: If you are not using self-rising
flour, add 1 teaspoon baking powder & 1/2 teaspoon salt. Variation: If
you can't find elder flowers, substitute 1 cup finely diced apples & a
hint of fresh mint for similar magical effects. Magical Attributes:
Protection from Faery folk, trust, beauty, energy for attraction, &
magical ambience