Samhain Shortbread

Here is my shortbread recipe I use at this time of year (ok, Yule, too) It was my grandmother's recipe and they are a good cookie to use with witchy cookie cutters. You will need:

• 1 Cup butter (real butter, not margarine)
• 1/2 Cup brown sugar
• 1 egg yolk
• 1 tsp vanilla
• 2 Cups of flour
• 1 tsp baking soda

Cream together in a bowl, the first 4 ingredients until light & fluffy. Then blend in the last 2 ingredients and combine well. Turn the dough onto a lightly floured surface and roll to a 1/4" thickness. Cut into shapes with a floured cookie cutter. Bake at 300F for about 8-10 minutes. Add icing, sprinkles, etc for decoration.

I'm A Feelin' Crafty

So, I've been battling an annoying cold for the past couple of weeks. It started out as a nagging sore throat, then I got the full brunt of it, now I have a cough that just won't go away. I haven't been deliberately avoiding blogging, I haven't even been on facebook that much (btw, I have a fan page there)
So I thought that today will be a good day to do some crafts with my son. I found a great recipe for salt dough in my recipe book. I used to make salt dough crafts when I was younger in school. I'll share my recipe with you, in case you want to try this fun craft yourself:

Basic Salt Dough Recipe

Ingredients:

• 1 cup of fine salt
• 1 cup of flour
• 1/2 cup of water (may add more)

Instructions:

• In a large bowl, combine the salt and the flour
• Make a well in the salt/flour mixture and add the water
• Knead until smooth and shape into a ball
• When not in use, wrap in plastic or store in an airtight container

  HINT: To get a softer dough you can add more flour. Adding more salt will lend a more granulous affect. Use wallpaper glue and the dough with be more cohesive. To add color to your dough, use different types of flour or add food coloring or paint. Knead to get an even color. You may also paint your ornaments and sculptures after they dry. Bake in the over for a quicker drying time at 200F

I have a few pix of the preparation, but then the batteries died as we were cutting the dough. I made a star, a triple moon (tricky) and about 9 witches flying on broomsticks (gotta love Hallowe'en cookie cutters). I have hole poked through, so I can hang them up. Next will be the painting process. As you can tell, I'm adding to this as I go along with my craft. My son is having a ball playing with his share of the dough. This is a great way to spend a lazy Sunday.

Now, I'm waiting for the dough ornaments to be completely dry before I start painting them. They're on a cooling rack drying out, I did have them in the oven for about 1/2 hr then I like them to air dry, as well. Weird, I know.

Imbolg Incense

For thousands of years, we've been burning dried plants and berries in our homes or outside, as part of ritual. When Imbolg rolls around, we've been cooped up in the house for a couple of months, and although we know spring is around the corner, it's not quite close enough for us to get out and enjoy just yet. Make up a batch of Imbolg incense that combines the scents of the season with the anticipation of the warmer weather to come.

Before you begin making your incense, first determine what form you’d like to make. You can make incense with sticks and in cones, but the easiest kind uses loose ingredients, which are then burned on top of a charcoal disc or tossed into a fire. This recipe is for loose incense, but you can always adapt it for stick or cone recipes.

As you mix and blend your incense, focus on the intent of your work. This particular recipe is one which evokes the scents of a chilly winter night, with a hint of spring florals. Use it during a ritual, if you like, or as a smudging incense to purify a sacred space. You can also toss some into your fire just to make the house smell like the Imbolg season.

You’ll need:

• 2 parts cedar
• 2 parts frankincense
• 1 part pine resin
• 1 part cinnamon
• 1 part orange peel
• 1/2 part rose petals

Add your ingredients to your mixing bowl one at a time. Measure carefully, and if the leaves or blossoms need to be crushed, use your mortar and pestle to do so. As you blend the herbs together, state your intent. You may find it helpful to charge your incense with an incantation or chant as you blend it. Store your incense in a tightly sealed jar. Make sure you label it with its name and date. Use within three months, so that it remains charged and fresh.

~Courtesy of About.com:Paganism/Wicca

Candlemas Hot Cocoa

I found this recipe in the 2010 Llewellyn Sabbats Almanac. I made it yesterday to see....as Rachael Ray would say, "Oh, my gravy!!" This warms you up inside & out, must be the cinnamon. Here's the recipe:

1tsp dried fennel
1/2C water
1/2C sugar
1/3C unsweetened cocoa
1/2tsp cinnamon
3C heavy cream
1/2tsp vanilla extract (real is best, but artificial will do)

In a small bowl, gently crush the fennel with the back of a spoon. Combine the next 4 ingredients with the fennel in a medium saucepan. Cook over med. heat, stirring constantly, until the cocoa is completely dissolved. Reduce the heat & simmer for about 5 minutes, occasionally stirring. Add the cream & simmer, again, for 5 minutes, stirring frequently. Stir in the vanilla & simmer for 2 minutes. Pour into mugs, serves about 4-6. You can also add a shot of Sambuca if you like, the fennel was enough licorice taste for me. Top it off with large marshmallow or a dollup of whipped cream.

My Yule Altar

Well, I've been a little busy this Yule season, with making sure my son has something from Santa under the tree, I managed to get my altar set up for the Sabbat. I'm going to be busy this weekend, I have a group ritual I am attending on Saturday evening. It is my first group ritual in a very long time & I'm looking forward to going. I'll be posting about it for you all. I'm also going to be wrapping gifts...I've been putting it off too long.

On this upcoming Wednesday, I will be heading off to my family's for the holidays. As you all know, I am still in the "closet" about my spirituality, so I know that I will be going to church on Christmas Eve with them. I will do as I did last year & see the Pagan symbolism in the decorations in the church, in the Christmas hymns & in the nativity. I know it's really the Goddess giving birth the to Sun King. While I'm away at the family's, I will not be posting any blogs.

I've been inspired today, it snowed last night. In addition to setting up my altar, I made a pomander to place on the altar, as well as I made a Sun Wheel out of my son's popsicle sticks & painted it gold. I made my own homemade simmering Yule pot-pourri. All I did for that was use orange peel (dried in the oven at 200F for 2 hrs), cloves, juniper berries, cinnamon & lavender. I did cheat, I didn't have any cinnamon sticks on hand, so I used ground cinnamon. I placed all the ingredients (except the dried orange peel) into a bowl and crushed them together with the handle of a screwdriver. A very good substitute if you don't have a mortar & pestle. I placed water in a pot on the stove on low heat and plaed the pot-pourri in a small collander (ok, I don't have a double broiler, either) to simmer over the water. My place just smells divine!!!

Wassail

1 Gallon of cider (hard or non-alcoholic)

6 Cinnamon sticks

2 tsp Allspice (whole)

1 tsp each: Clove and Ground nutmeg

Tart Apples

Put Cloves & allspice into a meshbag or a teaball.

Place all ingredients in a large pot & heat until apples burst.

Serve in mugs to enjoy during the Solstice to ward off Winter's cold.

My Yule Cookies I made Yesterday

Ingredients

1 cup Butter (room temp)
½ cup Brown sugar
1 Egg yolk
1 tsp Vanilla
2 cups Flour
1 tsp Baking soda

Pre-heat oven to 300F. Cream together in a bowl butter & brown sugar. Add the egg yolk & vanilla and beat until fluffy. Blend in another bowl the flour, baking soda. Add to cream mixture & combine well. Turn dough onto lightly floured surface. Roll to ¼” thickness. Cut into shapes with lightly floured cookie cutters. Bake at 300F for 8-10 minutes. Cool before adding icing.

Holiday Gingerbread Cookies

Gingerbread Cookies

• 1/2 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon cold water

1. In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

Happy November!!!

Happy November to you all!! I hoped that all you Samhain festivities were awesome. I know that here in my house it was. I'm a little exhausted with the trick or treating we did last night, my Samhain ritual and the time change.

November in my house is a time to rest after a busy last 2 months with Mabon & Samhain. This is when I take down all the decorations, tidy up and prepare for the upcoming Yule season. It is also the time when, here in Canada, we remember our fallen heroes on the 11th.

November is also when I start my holiday baking. This year, I'll be making my favorite shortbread recipe, which I may post on here...not sure, it's my "secret" family recipe, I'll be making my mom's chocolate chip cookies, chocolate macaroon cookies, molasses cookies, etc. I also pull out the slow cooker to make boiled dinners, a family tradition in my house since I was a kid. I usually make chicken stews, beef stews, corned beef & cabbage. I may even be making my homemade chilli. Comfort food to warm up our bones when the temperature drops.

As much as most of you out there hate this...snow will soon be falling. I, personally, love the snow in winter. From the howling of a Nor'easter to the gentle falling of snow at night time, I love it!! To see the snow on the branches first thing in the morning is a sight to behold.

Wanna know what else I love about this month?? The Twilight Saga: New Moon is out on the 20th!! Yes, I love me some Edward Cullen. I have 3 weeks to wait til I get to see this movie. I've been following it on other blogs since they started filming it back in March. You can say I'm a little obsessed.

So, this ends my into to November. May you all be rested up this month for the soon-to-be-here Solstice/Yule/Christmas season. Remember, it's only 51 days 'til Solstice.

)O( Blessed Be,
Rowan

Autumn Colors Cocktail

If you're not into Halloween ghosts and gore, try this toned-down drink that celebrates the season, not the scares. This sweet iced tea and pomegranate liqueur give the drink a color that mirrors fall foliage, while a shot of vodka gives it a little kick.

Ingredients:
1 1/4 oz. vodka
3/4 oz. pomegranate liqueur
1/2 cup sweet ice tea
1/4 tsp. grated orange zest

Preparation: Place all ingredients into a shaker, shake. Pour over ice in a glass and garnish with a lime

Samhain Pumpkin Bread

This recipe makes 2 loaves

3 eggs
2C sugar
15oz canned pumpkin
1C vegetable oil
2tsp vanilla
3C flour
1tsp each salt, baking soda and baking powder
2tsp cinnamon
1/2tsp nutmeg
1/2tsp cloves

Beat eggs in a large mixing bowl. Stir i sugar, canned pumpkin, oil and vanilla. Add dry ingredients & spices. Mix well. Pour into 2 bread pans that have been greased on the bottom only.
Bake at 325F for 60 to 80 minutes. Cool for 10 minutes & then remove from loaf pans and allow to cool completely. Enjoy!!

**From the Llewellyn's Witches' Datebook 2009**

Soul Cakes Recipe

Buttery Soul Cakes

You'll need:

• Two sticks butter, softened
• 3 1/2 C flour, sifted
• 1 C sugar
• 1/2 tsp. nutmeg & saffron
• 1 tsp each cinnamon & allspice
• 2 eggs
• 2 tsp malt vinegar
• Powdered sugar

Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinammon and allspice. Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until 1/4" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.

An Ancient Samhain Recipe

I got this delightful recipe from my friend, Cliff. He's the owner of Twa Corbies' Mythic Hollow Earth Centre, just outside Antigonish, NS. I'm going to be making this over the weekend to try it out. I think it sounds yummy!!

Fuarag (pronounced "for*ak") is a drink of the fall, of the richness of the season of the harvest. It is a last moment of decadence before the fledgling year descends into a season of cold and dark. Fuarag was traditionally served on Samhain. It was once a rich beverage of oats and water, probably with honey and spices, drunk in North Scotland. It is rarely drunk in Scotland anymore, but it remains popular for Samhain here in Nova Scotia around Cape Breton and the northeast of the lower province where the Gaelic culture is still living, strong and very traditional.

A divination game is often played with Fuarag when served at Samhain. Throw in a coin, button and a wishbone. Whoever finds the coin shall come into wealth. Whoever finds the wishbone shall attain his hopes. Whoever finds the button, alas, shall come into poverty.

Fuarag has become more of a custard than a drink over time. There are many recipes for this ancient, traditional recipe. The one below is Cliff's favourite:

1/2 cup Fine Oatmeal
1 1/4 cups fresh heavy cream
3 tbsp Honey
3tbsp Scotch Whiskey

1. Roast the oatmeal in a skillet or under a broiler 'til it is golden brown.
2. Whip the cream until very stiff.
3. Stir in the honey, whiskey and charms.
4. Place layers of cream and toasted oatmeal in a large glass bowl and set in a fridge to cool for an hour.
5. To serve traditionally, give everyone a large wooden spoon and let them dip out a heap for themselves.

Honey Cake recipe for the Esbat

I found this on this site: http://everything2.com/title/Welsh+honey+cakes I'm going to make them tomorrow when I get home from work.

Ingredients:

• 1/2 cup (4 ounces) honey
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1 egg
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 cup butter or margarine
• sugar
• a little milk

Directions:

Sieve together the flour, cinnamon, and baking soda. Cream the butter and sugar in another bowl. Separate the egg and add the yolk to the butter/sugar mix (reserving the white). Add the honey gradually and mix thoroughly, then mix in the flour mixture with a little bit of milk so that the batter is stirrable but thick. Whisk the egg white into a stiff froth and fold it into the batter. Half fill muffin tins with the mix. Sprinkle a little sugar on the tops. Bake at 425º F for 12-15 minutes, longer if needed to be cooked through.

Yield: 12 muffin-like cakes

Homemade Apple Crisp

This a recipe my Gram used to make every fall.

Pre-heat the oven to 350

Mix together:
1C all purpose flour
1C rolled oats
1C lightly packed brown sugar
1tsp cinnamon

Cut in:
1/2C butter (or margarine)

Set aside

Wash, peel & slice apples to make 4C

Mix about 1/4 of the crumb mixture with the apples & spread in a buttered 8"X12" baking dish. Cover with remaining crumbs & pat down slightly.

Bake in preheated 350 oven for 35-40 minutes or until apples are tender.

Serve hot or cold, with your choice of ice cream (I like French Vanilla on mine)

Makes 6-8 servings

Something I came across

I found this recipe for Beltaine punch as I was going through my books. I've tried it and liked it (considering I don't like pineapple juice) Since I live in Canada and find it hard to find Hawaiian Punch, I've used fruit punch instead.

For the punch:
48oz Hawaiian Punch or fruit punch
1 can each of frozen Orange juice & Lemonade (from concentrate)
48oz Pineapple juice
2 litres of Ginger Ale

Mix the first 4 ingredients together in a mixing bowl and refrigerate. When you are ready to serve the punch, pour juice mixture into punch bowl and add the Ginger Ale. Garnish with slices of orange.

I have also made an ice ring to compliment the punch. Here's how you make it, as well:

About a dozen ripe strawberries (not the large ones from California, they're too big)
3 cups of orange juice, I prefer the frozen kind over the sugary sweet kind

Place the berries in a bundt cake pan or a ring mold. Pour the juice over them and freeze. Once frozen, remove ring from mold and float it in the punch.