All-Purpose Holiday Cookies
(Makes about 2 1/2 dozen cookies)
2 Cups All-purpose Flour
1/4 tsp. Ground Nutmeg
1/8 tsp. Ground Allspice
1 1/4 tsp. Baking Powder
1/4 tsp. Salt
1 1/2 tsp. vanilla
1 Egg, beaten
1/3 Cup vegetable oil
1/4 Cup Milk
Preheat oven to 400 degrees F.
Mix the dry ingredients and the oil
together in a large mixing bowl.
Beat remaining ingredients until light and fluffy.
Add to the mixing bowl with the mixture and stir together.
Allow the mixture to chill for at least two hours -
overnight is better.
Divide the mixture into four sections for easier handling.
Roll the dough out on a generously floured cutting board
until it is about 1/8th of an inch thick.
Cut with cookie cutters and place the cut-outs onto an
ungreased cookie sheet. Bake for 7 to 8 minutes, until
cookies are stiff and a light golden color. Do not bake
until brown or cookies will become hard and brittle.

Almond Biscuits with Berry Butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey
Preheat oven to 450 degrees. Combine flour, baking powder and salt in
medium bowl. Using a pastry blender cut in butter until mixture is crumbly.
Combine milk, almonds and honey. Add to butter mixture, mixing just until
flour is moistened. Knead dough gently; shape into a ball. Roll out or pat
down dough on a lightly floured surface to 3/4 inch thickness. Using a
floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed.
Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or
until golden. Serve warm with Berry Butter.
To make butter: Place 1 stick softened butter, cut into pieces, 1/3 cup
strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of
food processor; process until smooth. Or, you may stir together by hand.
Transfer to covered container; refrigerate until ready to use.

American Traditional Pumpkin Pie
3 eggs 1/2 cup sugar
1/4 cup packed brown sugar
2 cups pumpkin mush*
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1- 12oz can evaporated milk
1 pie shell
Preheat oven to 450 degrees. In a large non-metal bowl combine sugars
and eggs. Add in the pumpkin mush, the spices, salt, and evaporated
milk. Pour the filling into the pie shell. Bake for 10 minutes, then
reduce heat to 350 and bake for another 50 minutes, or until pie sets.
Makes 6-8 servings.
Pumpkin mush: cut a medium pumpkin in half. Prick the skin several
times with a fork, and place on a cookie sheet, cut-side up. Bake for
50 minutes or until very soft when poked with a fork. Let the pumpkin
cool,then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and
throw away the skin. Mash the pumpkin meat with a potato masher or
puree in a blender/food processor. Makes about 4 cups.

Anise Cookies For Yule
1 1/2 cups flour
2/3 cup sugar
2 eggs
1/2 teaspoon anise seed
Beat the eggs until lemon colour. Add the sugar. Beat.
Grind up the anise seed with a mortar and pestle.
Sift in the flour and add the ground anise seed.
Drop by spoonful or use a (cookie press) onto a cookie sheet.
Refrigerate overnight.
Bake in a 300 degree oven for 20 to 30 minutes (until cookies are firm, but not brown.)
Store in a tin for several days before serving.

Apple Bread
1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts
In mixer, cream margarine and sugar. Add eggs and vanilla.
Combine flour, soda and salt. Add to mixture and alternate with liquid. Add
apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.

Apple Cider Biscuits
2 c  Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Salt
1/3 c  Butter; cut into chunks
3/4 c  Apple cider
1/8 ts Cinnamon
Heat oven to 450 degrees. Combine flour, baking powder,
sugar and salt; cut in butter to make coarse crumbs. Sir in
cider mix until soft doughforms. Turn dough onto lightly
floured surface. Knead intosmall ball. Pat out to 1/2" thick
with floured cutter - cutbiscuits. Place 1" apart on ungreased
sheet. Sprinkle with cinnamon. Bake 12-15 minutes. Cool on
rack. Makes 8 2-1/2"biscuits.

Apple Cinnamon Harvest Quiche
Serves 6
2 apples, peeled and sliced
2 Tbsps butter
8 oz grated cheddar cheese
1 unbaked 10-inch pastry shell
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 1/2 cups whipping cream
Sauté apples in butter for 5 minutes.
Sprinkle sugar and cinnamon over apples.
Layer apples in pastry shell.
Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together
the eggs and whipping cream.
Pour over the apple/cheese mixture.
Bake in a preheated 375 oven for 35 minutes or until set.

Apple Muffins
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple*
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat the oven to 400 degrees. Grease 12 muffin tins.
Combine dry ingredients in a large bowl and add the egg,
milk and oil. Stir the ingredients until they are just
blended. Do not overmix.
Spoon the batter into greased muffin pans, filling 3/4 full.
Bake for 15-18 minutes or until golden brown.
Dried apples can usually be found in airtight pouches
near the raisins in the supermarket.

Apple Oatmeal Cookies
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
3/4 cup white sugar
2 eggs
1 cup rolled oats
1 cup diced apple without peel
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the shortening and sugar.
Beat in the eggs until well blended. Combine the flour,
baking powder, cinnamon, nutmeg, and salt; stir into the
sugar mixture until well blended. Fold in the walnuts, oats
and apples. Drop dough by spoonfuls about 2 inches onto
ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

Apple Sauce Loaf
1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts
Cream together shortening and sugar. Add eggs and mix well. Sift together dry
ingredients and gradually add to mixture. Stir until well mixed and add
applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered
sugar and 1 tbsp. water and pour on cake while still warm.

Apple Spread
1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Mix together the cream cheese and cheddar cheese until well blended.
Add remaining ingredients and mix well.
Serve with crackers or fresh vegetables.

Autumn Butter
1/4 cup firmly packed brown sugar
1 tsp pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened
Mix all ingredients until well blended.
Spread onto your favorite muffins, quick bread, sweet crackers, or drop a
dollop onto morning pancakes.

Bailey's Irish Cream Bars
Ingredients
For Cake:
1 Pkg yellow cake mix -- MoistDeluxe
3 eggs
2/3 Cup Bailey's Irish Cream
1/3 Cup oil
For Swirl:
1 Can cream cheese frosting
or Vanilla Creamy
1 Pkg white chocolate chips
1/4 Cup Bailey's Irish Cream
1/2 slivered almonds (optional)
Procedure
Preheat oven to 350. Prepare a jelly roll pan (about 15" x 10" x1").
Mix cake mix with eggs, Irish Cream and oil.
Set aside 1/2 cup of prepared cake batter for swirl.
Pour cake batter into prepared pan.
In a small bowl, blend all swirl ingredients.
Drop large spoonfuls of this mixture over the cake batter.
Swirl with a fork to make a marble effect.
Bake 25 - 30 minutes. Cool and cut into squares
Enjoy with friends!

Bailey's Yule Balls
Ingredients
1/4 cup Bailey's Irish Cream
1 Tablespoon Butter
12 oz semisweet chocolate pieces
2 egg yolks
1/4 cup Heavy Cream
Melt chocolate pieces, Bailey's and heavy cream
together over very low heat. Whisk in yolks, one
at a time, mixture will thicken. Whisk in butter.
Refrigerate several hours, or overnight until firm.
Make small balls with a teaspoon.
Roll in powdered sugar or cocoa.

Baked Harmony Apples
8 McIntosh apples (love and passion)
1 cup brown sugar (love and lust)
10 tablespoons chopped raisins (fertility and abundance)
1 stick butter, cut into small pieces
Ground cinnamon (success and love)
Ground nutmeg (health and fidelity)
2 cups water
2 cups dry white wine (fertility and passion)
Wash apples. Core the apples on one end.
Mix together the brown sugar, raisins, and butter.
Place the apples in a baking dish, cored end up, fill them with the brown sugar
mixture, and then sprinkle the tops with cinnamon and nutmeg.
Prepare the oven to 350 degrees.
In a separate bowl, add the water to the wine.
Hold your hands over the wine water, and say:
" From the autumn sun to the vine
From the vine to the wine
I bless and empower this mixture
In the name of harmony. "
Pour around apples.
Bake for 45 minutes, basting occasionally.
Serve with vanilla ice cream or whipped cream sprinkled with cinnamon.
Serves 8.

Banana Bread
4 cups bisquick
2/3 cup sugar
2 eggs 1
1/3 cup milk
2 cups smashed ripe banannas
Mix dry ingriedients together add eggs and milk and stir until batter is
smooth. Fold in banannas. Pour into greased and floured pan.
Bake at 400 for 35 min. This makes about 2 loaves of bread or one cake pan.
If you like it sweet, you can frost the top of the bread with vanilla frosting.

Banana Flavored Jam
4 cups mashed ripe bananas
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Combine all ingredients in a blender and puree until smooth.
Heat to  a boiling in a saucepan and simmer slowly, till mixture is thickened.
Serve warm over pancakes or cool and serve as a jam.

Banana Oatmeal Cookies
Makes 4 dozen.
1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2/3 cup butter, at room temperature
2 eggs, at room temperature
1 cup mashed bananas
1-1/2 cups rolled oats
Preheat oven to 375 degrees. Grease cookie sheets or line with
parchment paper.
Sift together flour, baking powder, baking soda, salt, cinnamon,
nutmeg, and sugar. Add butter, eggs, and half the bananas; beat until
creamy.
Fold in remaining bananas and oats. Drop by teaspoons onto cookie
sheets. Bake about 15 minutes.
Per cookie: 70 calories, 3 grams fat, 16 milligrams cholesterol, 10
grams carbohydrates, 1 gram fiber, 1 gram protein, 43 milligrams
sodium.

Basic Flower Jelly recipe
can also be used for herbs
2 cups flower infusion (steep 2+ cups moderately packed flowers
in 2 cups boiling water at least 30 minutes)
1/4 cup lemon juice
4 cups sugar
3 oz of liquid pectin (this will be 1/2 box of liquid Certo)
Bring first 3 ingredients to a boil you can't stir down.
Add pectin and boil 2 minutes.
Ladle into hot sterile jars.
Seal in preferred manner.
Note: liquid certo seems to jell better with flowers than the powdered.
Also, an extra minute of boiling helps to create a stiffer jelly, though 1
minute will create a clear jam-like texture.
Rose petals have a bitter white bit where the petals join the flower.
Cut these off. Do this by holding the flower, step up, and cutting around the
flower, leaving all the bitter bits on the flower.
Rose, Honeysuckle, Lavender, Rosemary, Lemon verbena and spearmint make great
jellies.

Basic Herb Candy Recipe
Ingredients:
3 cups strong herb tea
3 ½ pounds granulated sugar (about 8 cups)
Method: Mix sugar and tea in large saucepan (use one a lot bigger than you
think you'll need - the mixture foams up and could easily overflow).
Boil until mixture reaches 292 degrees (be sure to make adjustments for
altitude.)
Pour into large, shallow buttered pan and let cool.
Cut into pieces before it hardens all the way.
You could also pull it like taffy, if you want a softer, chewier candy.
Altitude adjustment
Using a candy thermometer, see what temperature water boils at your altitude.
For example, at my altitude, water boils at about 188 degrees. Subtract that
from 212 (boiling point at sea level, which is what almost all recipes use),
which is 24 degrees. Subtract that from the temperature in the recipe - 292
minus 24 equals 268 degrees.

Be Sweet Honey Cakes
1/2 C Rielsing wine
1 large egg
2/3 C flour
1/8 t. ground cinnamon
dash of salt
2 T. sugar
1 C honey
1/8 t. grated nutmeg
Beat the wine and egg in a bowl.
In a small bowl, combine the flour, cinnamon, salt and sugar.
Add the flour mixture to the egg mixture.
Mix until well blended.
Let stand for 30 minutes.
Combine the honey and nutmeg in a small bowl.
Heat 1/2 inch of oil in a skillet until hot, but not smoking.
Drop the batter into the oil 1 tablespoon at time; fry until golden brown.
Drain on paper towels.
Serve cakes with honey mixture, for dipping.

BeWitching Apple Pancakes
2 cups sifted all-purpose flour
2 tbs. sugar
4 tsp. baking powder
1tsp. salt
2 well beaten egg yolks
2 cups milk
2 tbs. butter/margarine, melted
1 cup finely chopped apple, peeled and cored
2 stiffly beaten egg whites.
In a large non-metal bowl, sift together all the dry ingredients. In a
smaller bowl, combine the milk and egg yolks. Pour mixture into the dry
ingredients and stir well. Stir in the butter/margarine and apple. Fold
in the egg whites. Let the batter set up for a few minutes. Cook on a
hot griddle or in a large frying pan, using 1/3 cup of batter per
pancake. Use a spatula or spoon to spread batter evenly. Remove from
heat, dot with butter, sprinkle with powdered sugar, and roll up into
log. Top with slightly heated applesauce and a dash of cinnamon.
Makes 12 pancakes.

Beltane Chicken
In ancient times, Beltane was celebrated as a time of love, fertility,
and passion. The ingredients in this special dish all have magickal
meanings related to lust, love, and prosperity/fertility. Treat
yourself
as part of the ancient celebration or any time you and your soulmate
want to celebrate your life together.
Cook 1 minced clove of garlic in a medium-sized skillet over medium
heat
for about 1 minute at you repeat the name of your beloved. Next, add 2
cups of fresh spinach and cook for 3 minutes while you name as many as
possible of the traits you admire in your beloved. Strain any water
from
the spinach, just as you would want any ill thoughts about your
relationship removed from your celebration meal.
In a wooden bowl, combine the spinach and garlic with 1 cup of cooked
rice, 1/2 cup shredded Monterey Jack cheese, 2 tablespoons rinsed,
chopped sun-dried tomatoes, and 1 teaspoon chopped rosemary fresh from
your herb garden.
Using 2 pieces of wax paper and a metal mallet, flatten 2 boneless
chicken breasts, pounding out any negative feelings you might otherwise
bring to the table. Spread the spinach mixture on each chicken breast,
then roll up each carefully, using toothpicks to make sure the filling
is secure in each roll. Then place the chicken rolls in a large skillet
and cook on medium-high.
As the chicken cooks, add 1 cup chicken broth and simmer for 15 minutes
while you set your table with your best china and light red candles.
Back at your kitchen workings, mix 1 tablespoon corn starch and 2
tablespoons water and stir as you wish your secret wish for the
evening--whether a commitment, a kiss, or a baby! Next add the
cornstarch and water to the skillet and cook as the sauce thickens and
the seeds of your wishes are planted.
Last, when you are ready to serve this dish, take a sharp, clean knife
and douse the blade under cool running water. Then slice the chicken
rolls into 1-inch thick slices and spoon sauce on top. Look closely at
the chicken slices and note the spiral patterns, a symbol of rebirth.
Now hurry before your candles burn low!
Makes 4 servings. If you and your beloved can't eat that much, just
freeze the leftovers for later.

Bird's Nest Pudding
The name of this pudding (really more like a pie) comes from the
serving
appearance--the apples are nestled in a bowl created by the crust.
5 Granny Smith apples, cored and peeled and sliced thinly
1 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
3 Tbsp. brown sugar
1/2 tsp. salt
1/2 cup milk
2 cups flour (I use a half and half mixture of wheat and white
flours--all wheat yields a tough crust)
1/2 cup heavy cream
1 Tbsp. baking powder
1 tsp butter
1/2 cup sugar (for topping)
Preheat oven to 400 degrees and grease a deep pie dish (lightly grease
the rim of the dish as well). Toss apple slices with cinnamon and
nutmeg and arrange in the dish. Blend together the egg, sugar, salt, milk,
flour, cream, and baking powder until it begins to form a dough. Do not
over mix! Shape the dough into a crust and mold it over the top of the
pie dish to cover. Bake at for 25 minutes. To serve, invert the dish
over a platter. Dot the apples with butter and sprinkle with the
remaining sugar. Serve with heavy cream sprinkled with nutmeg. Just the
thing for contemplating a warm fire or a cosy night of music!

Blarney Stones Cookie Mix In a Jar
1 cup sugar
3/4 cup golden raisins
1 1/2 cups peanuts -- salted
1 3/4 cups flour -- * mixed together
1 teaspoon baking soda -- * mixed together
1 teaspoon allspice -- * mixed together
Mix flour with baking soda and allspice.
Layer ingredients in order given in a 1-quart
wide-mouth canning jar. Press each layer firmly in
place before adding next ingredient.
Attach this to the Jar
Blarney Stones Cookies
Makes 3 1/2 dozen cookies
1. Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine,
not diet, very soft, 2 eggs, slightly beaten,
1 1/2 tsp. vanilla (opt.)
3. Mix until completely blended. You will need to finish
mixing with your hands.
4. Shape into balls the size of walnuts.
Place 2 inches apart on sprayed baking sheets.
5. Bake at 375 degrees F for 9 to 11 minutes until edges
are lightly browned. Cool 5 minutes on baking sheet.

Blessed Bride's Cake
1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp. baking powder
Mix all the ingredients together until they are wet. Do not over mix.
Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350
degrees for 20-30 minutes, or until knife inserted in middle of cake comes
out clean. Allow to cool before serving.

Borage Punch
Borage is said to make the heart glad and passions roar!
1 gallon dry red wine
1 cup lemon juice
1 cup sugar
1 borage stalk
In a large nonmetal container, pour the red wine, lemon juice and sugar.
Add a stalk of borage, cover and refrigerate overnight.
To serve, remove the borage, pour into a punch bowl and decorate with borage
flowers and lemon slices, and set the punch bowl in ice.
30 servings

Bosc Pear Poached in Rosewater
Pare, halve and core one Bosc pear. Poach over medium heat in ¾ cup Rosewater,
1 Tbs. Rose Sugar and juice of ½ lemon until pear softens and absorbs some of
the rosewater - about 5-10 minutes. Chill thoroughly in a clean container. The
pear half will turn a rosy pink. Serve on lettuce leaf. Spoon some of the
rosewater over the fruit. Garnish with cleaned and trimmed rose petals. Serve
with thin slices of prosciutto and gouda cheese. Serves 2.

Boxty
Boxty are potato pancakes traditionally served at
Samhain in NorthWest Ireland
Ingredients:
1 pound grated Potatoes
3 3/4 Cups of Flour
1 cup milk (or soy or rice milk if your a Veggie)
2 tablespoons warm water
1 teaspoon baking soda
2 tablespoons butter or margarine
1 cup mashed potatoes (cooked)
Sea Salt, White pepper, and Black Pepper to taste.
Soak potatoes over night in cool water to remove
the starch (note: use this water to make great
potato or soda bread).
Mix all ingredients & shape into flat, round, cakes.
 (Add extra milk if mixture is too stiff)
Lightly oil a griddle or a frying pan, drop the mixture,
one heaping tablespoon at a time, onto the hot
griddle or pan. Cook until golden brown, turn Boxty
over and brown on the other side. Traditionally served
with butter or sprinkled with sugar.

Braided Circle Bread Recipe
I love braids and circles. I loved them even before I understood the
symbolism of intertwined lives and unending circles. Here's the perfect
combination of two powerful, magickal symbols.
Start by greasing a cookie sheet, lightly. Turn on the oven to 375
degrees. Now turn on some Celtic music or some music representing your
preferred pantheon.
In small bowl (not plastic), empty a 3.5 tube of almond paste for
prosperity and wisdom. Add 1/4 cup sugar and 3 Tablespoons of soft
margarine. Mix the contents of the bowl with a fork, wooden if you have
one. Put the bowl aside for now.
Next, o! pen 1 8-oz can refrigerated crescent dinner rolls. Tear the
dough into 2 rectangles. Place one side over the other to for a big
rectangle. Press to seal the edges. Roll out the dough to make one long
rectangle, then cut the flat dough lengthwise into 3 equal strips.
Spread the almond paste mix down the center of each strip. Using a
spoon, press the filling down into a shallow trench. Lift the dough on
either side and fold it over to cover the filling. Seal the edges.
Grease a cookie sheet, lightly. Take the 3 strips of filled dough and
braid them. Bring the ends together into a circle and seal it. Beat one
egg and then brush it over the dough circle. Finish it off by
sprinkling sugar and almond slivers over the dough.
Let the braided dough circle bake at 375 for around 20 minutes or until
golden brown. Let cool. Remove from cookie sheet and place on a special
round serving dish, such as a cake plate.
Makes 8 servings.

Bread of the Dead
Serve with milk or hot chocolate, and offer some to your departed ancestors,
so they may breathe in its essence and be nourished, before you gobble it up yourself!
2 cups flour
2 teaspoons baking powder
2 Tablespoons sugar
1/4 t. salt
1 egg
2/3 cup milk
1/4 cup vegetable oil
10 drops anise extract
Mix all of the above until smooth.
Heat the oven to 400 degrees and grease a
cookie sheet. With clean hands, mold the
dough into a round shape with a knob
on the top (which will be a skull) or into
smaller round shapes, animals, faces or angels.
Place dough on cookie sheet.
1/4 cup brown sugar
1 T. flour
1 t. ground cinnamon
1 T. melted butter
Mix together brown sugar, flour, cinnamon and
melted butter for the topping. Sprinkle topping
on dough and bake for 20 to 25 minutes. When cool,
decorate the skull shaped knobs, animals or faces
with icing sugar to make eyes, nose and mouth.

Bride's Bonn
In the Shetland and Orkney islands, Scottish shortbread is called "Bride's
Bonn" so it makes the perfect close to an Imbolc celebration.
Scottish shortbread is especially popular during the festive season and was
originally made with oatmeal.
The version of Scottish shortbread called the Bride's Bonn usually contains
caraway seeds.
The notched edges between finger and thumb of each cake are believed to have
symbolized the sun's rays, dating back to "Pagan sun worship".
Ingredients:
2 lbs. of flour
1 lb. of butter
1/4 lb. of pounded loaf sugar
1/2 oz. of caraway seeds
1 oz. of sweet almonds
A few strips of candied orange peel
Cream the butter, dredge in flour. Add sugar, caraway seeds, and blanched
almonds. Work the paste until smooth. Divide into six pieces.
Roll out square 1 inch thick.
Prick and ornament.
Put the cakes in a 300F degree oven and bake them from 25 to 30 minutes.

Brown Sugar Biscuits
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter flavored shortening
2/3 cup milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon
1 Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a  baking sheet, or use parchment paper.
2 In a large bowl, combine flour, brown sugar, baking powder, salt
and cream of tartar. Cut in shortening until mixture resembles coarse
crumbs. Mix in milk and vanilla. Knead briefly on a floured surface.
Roll out into a large rectangle, 1/2 inch thick. Spread softened
butter onto surface of dough. Mix together brown sugar and cinnamon;
sprinkle evenly over butter. Roll tightly, and cut into 12 equal
slices. Place on prepared baking sheet.
3 Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Chocolate Cookies
Ingredients:
1/4 cup margarine or butter.
4 oz Unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 tsp. baking powder
1/2 tsp. salt
3 eggs
Directions:
In a large saucepan over low heat, melt margarine and chocolate,
stirring until smooth.
Remove from heat; cool slightly.
Lightly spoon flour into a measuring cup; level off.
Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well.
Cover; refrigerate at least 1 hour for easier handling.
Heat oven to 300 degrees.
Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily).
Place 2 inches apart on ungreased cookie sheets.
Bake at 300 degrees for 15 - 18 minutes or until edges are set.
Remove from the cookie sheets immediately.
4 dozen cookies.

Calendula Custard
1 pint of milk
1 cup of calendula petals
1/4 teaspoon salt
3 tablespoons of sugar
small piece of vanilla bean
3 egg yolks
1/8 teaspoon of nutmeg
1/8 teaspoon of allspice
1/2 teaspoon of rose water
Pound the calendula petals in a mortar, or crush them with
a spoon, and scald them with the milk and vanilla bean.
Remove the vanilla bean, and add slightly
beaten yolks of eggs, salt, and sugar mixed with the spice.
Cook until the mixture coats the spoon. Add rose water
and cool. This makes a good sauce for blanc mange.
It may be poured into a dish without cooking, and then
baked like a custard. Serve with beaten cream,
and garnish with calendula blossoms.

Candied Love Apples
Samhain is sometimes called "Feast of the Apples" as these luscious fruits have
a historical significance as food for the dead.
The apple has long been a symbol of immortality, lust, and love.
Perhaps the oldest apple spell consists of cutting an apple in half and sharing
it with the person you wish to entice.
3 cups sugar (love)
1 cup light corn syrup (abundance and love)
1 1/2 cups water (purity)
1 1/2 teaspoons red food colouring (passion)
12 popsicle sticks
12 medium apples (love and passion)
1 cup chopped peanuts, optional (fertility)
Combine sugar, syrup, water, and food colouring in sauce pan.
Cook over medium heat until the mixture looks like wet cracks (8 to 10
minutes). Turn heat to low.
Stick a popsicle stick into each apple (at the stem), and dip each apple into
the sauce pan. Roll in peanuts.
Place apples on waxed paper to cool and harden.
Hold your hands over the apples, and say:
" I conjure thee, O sweet fruit of love and immortality
To bring to those who touch or eat thee
Many blessings in love and wisdom. "
Keep your hands over the apples until your palms grow warm.
Be sure you tell your guests that they are eating enchanted apples - we
certainly don't want to cheat!

Candy Apples
3 cups sugar
1/4 tsp. cream of tartar
2/3 cup water
1 tsp lemon juice
1 to 2 tsp. red food colouring
10 to 12 apples (MacIntosh are nice)
popsicle sticks or skewers
Place all ingredients (except apples & sticks) in a heavy saucepan. Stir over
low heat, until sugar is dissolved, then add colour. Now, bring to a boil and
continue boiling -- without stirring!-- until the syrup reaches 300 degrees on
a candy thermometer or it hardens and cracks when a bit is dropped in cold
water. Remove syrup from heat and cool slightly. Spear each apple firmly with a
stick, dip quickly into syrup, twist to coat, and set on parchment-lined tray
to harden and dry.
Tips: For a tastier, but less visually appealing "taffy" apple, substitute
firmly packed brown sugar for the regular sugar and omit the food colouring.
Do not make candly apples on a rainy day.

Cape Breton Oatcakes
1/2  CUP Margarine  (you can also use butter)
1/2 cup shortening
1/2 cup sugar
Mix all the above together and then put about
3 tbls of boiling water in a cup and add 1/2 tsp.
soda to it and pour into the above mixture.  Beat well and add...
1 1/2 cup flour
1 1/2 cup rolled oats
1/4 tsp. salt
Combine and roll out on a floured counter to the thickness
you would prefer. Cut into squares and bake in a 375 oven
for about 6 minutes or until they are golden brown.
Each oven is different and so watch carefully that
they do not burn.
(This recipe doubles very well).
Here are a few ideas that I have tried with this recipe
and they work very well....
For the 1/2 cup white sugar.....I sometimes change that
to 1/4 cup of white and 1/4 cup of brown.
You can also add 1/2 cup rice crispies to this recipe for a nice texture.
Or you may add 1/4 cup fine sweetened coconut for a very tasty addition.
Have fun and enjoy a good cup of tea with this!

Carrot Cake (1 cake)
1 1/2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 cups shredded carrots
1 cup nuts, coarsely chopped
Preheat oven to 350 degrees. Mix sugar, oil, and eggs together in bowl. Stir
in remaining ingredients except carrots and nuts. Blend well. Add the
carrots and nuts, pour into greased, floured cake pan. Bake 35 to 45
minutes. Cool and frost if desired.
Cream Cheese Frosting (for Carrot Cake)
1 8 ounce package cream cheese
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Blend together all ingredients except for sugar until smooth and creamy.
Gradually stir in sugar and frost cake.

Carrot Honey Cake
4 eggs
1 1/2 cups honey
1 cup oil
2 cups flour
2 tsp. baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)
powdered sugar
Beat eggs. Add honey and oil and mix well. Add dry ingredients.
Stir in carrots and nuts if used. Grease and flour a 9 inch by 13 inch pan.
Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes.
(This recipe can be made into cupcakes using the paper cupcake liners.)
Bake at 350F for 25 minutes. Cool.
Just before serving, sprinkle liberally with sifted powdered sugar.
YIELD: 3 1/2 dozen cupcakes

Cheese Puffs
Makes 18 puffs. Note that to scald milk, you bring it almost--but not
quite--to boiling in a saucepan. Tiny bubbles will appear around the
edges of the pan.
1 package dry yeast
1/4 cup lukewarm water
1 cup buttermilk
2 tablespoons sugar
1 teaspoon salt
1/4 cup shortening
1 cup shredded Cheddar cheese
2 tablespoons finely diced onion
1 egg, at room temperature
3 to 3-1/4 cups flour
Dissolve yeast in warm water in small bowl. Scald buttermilk in large
pan; stir in sugar, salt, shortening, cheese, and onions. Cool to
lukewarm.
Add 1 cup flour; beat well. Add yeast mixture and egg; beat well. Add
enough remaining flour to make a thick batter. Beat by hand with
wooden spoon until smooth. Cover; let rise in a warm place one hour.
Grease muffin cups or line with papers. When batter is airy and light,
drop by spoonfuls into muffin pans. Brush tops with milk. Let rise
until doubled, about 45 minutes.
Meanwhile, preheat oven to 375 degrees. Bake puffs 20 to 25 minutes.
Serve warm.
Per serving: 144 calories, 6 grams fat, 19 milligrams cholesterol, 18
grams carbohydrates, 1 gram fiber, 5 grams protein, 176 milligrams
sodium.

Cherry-Chocolate Blossoms
1 cup powdered sugar
1 cup butter -- softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 to 4 drops red food coloring
2 1/2 cups Pillsbury BEST all Purpose or Unbleached Flour
1/2 teaspoon salt
1/2 cup maraschino cherries -- drained and chopped
48 milk chocolate candy drops or pieces
Heat oven to 350 degrees. In large bowl, combine powdered sugar,
butter, cherry liquid, almond extract and food color; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and
salt; mix well. Stir in cherries. If necessary for easier
handling, cover dough with plastic wrap; refrigerate 1 hour.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased
cookie sheets.
Bake at 350 degrees for 10 to 12 minutes or until edges are light
golden brown. Immediately top each cookie with candy; press down
firmly. Remove from cookie sheets.
Yield: about 4 dozen

Chilled Pear Soup with Rose petals
Pare, core and dice 4 ripe pears. Poach over medium heat in 1 cup Rosewater, 2
Tbs. Rose Sugar and pinch of salt until pears are very soft - about 20
minutes. Remove from heat and cool slightly. Liquefy pear cubes in blender and
add 2 Tbs. ground almonds, 1 cup half-and-half, and a pinch each of saffron,
ground cloves, ginger and cardamom. Return to low heat and stir until slightly
thickened. Strain and chill thoroughly. Serve with rose petals and a sprig of
fresh mint as garnish. Serves 4.

Chinese Barbeque Sauce
3/4 c catsup
1/2 c brown sugar
3 tb soy sauce
1 tb ground ginger
1 tb liquid smoke
2 cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and sauce is thickened.

Chocolate Buttermilk Bread
1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped pecans
1/2 cup margarine
1/4 cup unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 (16 ounce) package (3 3/4 cups) confectioners' sugar
1 Preheat the oven to 350 degrees F (175 degrees F). Grease only the
bottom of a 9x5 inch loaf pan.
2 In a large bowl, cream together the butter and sugar until light
and fluffy. Beat in the eggs one at a time, then stir in the
buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking
soda and salt; stir into the buttermilk mixture until moistened. Mix
in 1/3 cup pecans. Pour into the prepared pan.
3 Bake for 55 to 65 minutes in the preheated oven, until a wooden
pick inserted near the center comes out clean. Cool in the pan for 15
minutes before removing to a wire rack to cool completely.
4 Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over
medium heat. Cook, stirring, until melted and smooth. Remove from
heat, and mix in the vanilla and confectioners' sugar. Stir in the
remaining 1/2 cup pecans. Spread on top of the cooled loaf.

Chocolate Covered Mint Leaves
This is a nice little trick for an after dinner treat or to decorate a cake.
You will need 6 oz of semi-sweet chocolate morsels and freshly picked mint
leaves which have been washed and patted dry. Melt the chocolate bits in the
top of a double boiler. Dip each leaf in the chocolate and place on waxed
paper to harden. Hardening occurs best by placing in the refrigerator

Chocolate Sabbat Cakes
Sweet and spicy with several options so you can't go wrong  :)
Grease and flour a 13 x 9 pan and preheat over to 350 degrees
In a big bowl or cauldron mix:
1 cup cool strong coffee or cola
1 teaspoon lemon juice or vinegar (if you use cola then 1/2 to 3/4 teaspoon)
1/2 teaspoon cloves
1 teaspoon  cinnamon
2 teaspoon pure vanilla extract
1 tablespoon cornstarch, arrowroot powder or rice flour
1 egg
In another very large bowl/cauldron
1 1/2 cups unbleached flour
1/2 teaspoons sea salt
1/2 cup cocoa
1 teaspoon baking power
1 cup of either brown or granulated white sugar
After blending well allow both mixtures to "meet" in the larger
bowl/cauldron. This symbolizes the watery Goddess meeting the grain and the sun
God. Let them thoroughly have their merry way with each other, then
pour the results into the pan. Bake at 350 for about 30 min. Edges will begin
to pull away from the pan slightly and a toothpick will come out clean.

Cinnamon Butter
2 sticks butter
1/2 cup brown sugar
1 tsp cinnamon
Combine all ingredients and mix well.
Serve over sweet bread, muffins, or morning waffles.
Store tightly

Citrus Cinnamon Herb Blend
Used for: Poultry marinade, crumb toppings, spreads, fruit dip and muffin mixes.
3 parts brown sugar
1 part dried orange rind
1 part ground cinnamon
1/4 part allspice
1/4 part nutmeg

Clear Thinking Soup
For a soup that promotes clear thinking, gather the following ingredients.
3 medium onions, chopped
2 heads of garlic, chopped (about 1/4 cup)
2 tablespoons olive oil
2 cups water
1 carrot, chopped
1 celery stick
Chopped thyme, basil, parsley, dill, bay leaf
Cook onions and garlic in olive oil on medium heat until tender.
Inhale the fumes, feeling them opening your mind to new and ideas.
Bring water to slow boil. Add cooked onions, garlic, carrot, and celery.
Cover and simmer for 20 minutes.
Add the herbs to taste and simmer covered for another ten minutes.
Remove from heat and eat.

Coconut Macaroons
Ingredients
2 (7 ounce) packages flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
Procedure
Preheat oven to 350*F. In large bowl, combine coconut,
sweetened condensed milk, vanilla and almond extracts;
mix well.  Drop by rounded teaspoonfuls
(not any larger or cookies will not cook through)
onto aluminum foil-lined and GENEROUSLY greased baking sheets.
Bake 8 to 10 minutes or until lightly browned around edges.
Immediately remove from baking sheets
(macaroons will stick if allowed to cool).
Store loosely covered at room temperature.
MAKES ABOUT 4 DOZEN COOKIES.

Colcannon
Halloween was a fasting day, no meat was eaten.
Old customs were to add a coin, a button or thimble, and a gold ring to this
dish (the New Orleans Kings Cake comes to mind). The individual who finds the
coin is bound for wealth and riches. The unlucky or lucky (depending on your
point of view) is destined of an eternal bachelorhood (button) or spinsterhood
(thimble). The finder of the ring, next for marriage. serves 6
3 pounds potatoes
1/2 pound white cabbage or kale, shredded
1 bunch spring onions
1/2 cup milk
salt & pepper to taste
butter
Boil the potatoes until tender; mash.
While potatoes are cooking, cook the cabbage until tender.
Bring the milk to a boil in a small saucepan, then add the scallions, cook
until tender.
Combine the milk/scallions with the potatoes.
Stir in the cabbage.
Season to taste.
Top with a butter.

Crab Biscuits for Cancer Signs
Mix 1/2 pound of crab, 6 scallions (cut up), 6 ounces of mozzarella
cheese, 6 ounces of cheddar cheese, and just enough mayonnaise to make
it stick. Add a dash of salt and cayenne pepper.
Remove buttermilk flake biscuits from refrigerated tube. Tear flakes
apart. Slather the mixture on top of each, then cook per the biscuit
directions.
Best when still warm. Number of servings depends on the size of
biscuits and the thickness of the topping.

Cranberry-Pumpkin Cookies
Makes soft, cakelike cookies.
Ingredients:
1/2 cup butter or margarine, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup pureed cooked pumpkin
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon grated orange peel
1/2 cup chopped nuts
Directions:
Preheat oven to 375 degrees F. Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in
vanilla, egg and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon and add
to mixture. Mix until until well blended.
Cut the cranberries in half and stir into mixture. Add orange peel and nuts.
Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Makes 3
dozen cookies.

Crescent Cakes
This is the Scott Cunningham version
Ingredients:
1 cup finely ground almonds
1 & 1/4 cups flour
1/2 cup of confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk
Combine almonds, flour, sugar and extract until thoroughly mixed.
With the hands, work in butter and egg yolk until well blended. Chill dough.
Preheat oven to 325 degrees F. Pinch off pieces of dough about the size of
walnuts and shape into crescents. Place on greased sheets and back for about 20
minutes.
Serve during the Simple feast, especially at Esbats.

Currant Jelly
4 cups currants
1/2 cup water
Sugar
Crush the berries and cook with 1/2 cup water until soft. Pour into jelly
bag (pillowcase works fine) and hang over a bowl. Allow juices to drip out
by themselves-- don't squeeze it out. Add a cup of sugar for each cup of
juice. Boil and skim off any scum that accumilates on the surface, until the
mixture coats a spoon thickly. Jar and seal.

Curried Pumpkin Stew
You will need the following ingredients ;
1 quart (litre) chicken stock
2 cans pumpkin
1 pint (1/2 litre) whipping cream
1 cup sugar