recipe2

Heavenly Cheesecake
3/4 cup crushed graham crackers 2 TBS margarine, melted
1 8-oz package light cream cheese, softened
1 15-oz fat free or lght ricotta cheese
1 8-oz carton plain nonfat yogurt
1 cup sugar
2 TBS all-purpose flour
2 TBS lemon juice
1 TBS vanilla
6-7 egg whites
2 kiwi fruit peeled and sliced
1/2 cup sliced strawberries
1/4 cup blueberries

For crust, combine crushed graham crackers and melted margarine in a small bowl.Press the mixture onto the bottom of a 9-inch springform pan.Bake in 325-degree oven for 5 minutes.Cool crust.Combine cream cheese and ricota cheese in a large mixing bowl.Beat with an electric mixer on meduim speed till smooth.Add yougurt, sugar,flour,lemon juice, and vanilla.Beat on low speed till combine.Add egg whites.Beat on low speed just until combined.Pour into crust.Place springform pan on a shallow baking pan in the oven.Bake in a 325-degree oven for 55-65 minutes or until center appears nearly set when gently shaken.Cool for 25 minutes.Loosen crust from the sides of the pan.Cool for 30 minutes more;remove sides of pan.Cool completly. Cover and chill cheese cake for 4-24 hours.Before serving,top cheesecake with kiwi fruit,strawberries, anb blueberries.Makes 12 servings.

Balm Wine
(makes 4.5 liters/1 gallon) A delicious wine can be made from Balm leaves picked in the early autumn. 2.2 liters (4 pts) Balm leaves, crushed. 1 Lemon 1 Orange 450 grams (1 Ib.) raisins 1.4 kg (3 Ib.) sugar 4.5 liters (1 gallon) water 50 grams (2 oz) yeast Place the Lemon Balm leaves together with the rinds and juice of the Lemon and orange, the raisins and the sugar in a preserving pan. Bring the water to the boil in a separate pan and add to the leaves and fruit. Stir and when cool (20C/70F), add the yeast. Cover and leave to ferment in a warm place (the airing cupboard is ideal) for 7 days. Siphon into a fermenting jar and plug the top of the jar with an airlock (or cotton wool if no airlock is available). When the wine has cleared and there are no further bubbles, bottle, making sure to leave the deposit in the fermentation jar.
- Witch Carridwyn

Cranberry Roast Pork
4 lbs pork roast
salt & pepper to taste
1 can (16 oz.) whole sweetened cranberries
1/4 cup peeled and chopped yellow onion
3/4 cup orange juice
1/4 teaspoon each: ground cinnamon and ginger

Rub the roast with salt and pepper, and place on a rack in a baking pan. Roast at 325 deg. for 2 1/2 to 3 hours, or until an inserted meat thermometer registers 175 deg.
In the mean time, combine all the remianing ingredients in a stainless-steel saucepan and bring to a boil. Remove from the heat.
Halfway through the roasting process, begin basting the roast every 15 minutes with the cranberry mixture. The remaining sauce can be served on the side with the thinly sliced pork. Serve along with Wild Rice with mushrooms and onions for a wonderful meal.
-Kyrene

Gourmet Glazed Nuts
2 c Water
1/2 c Sugar
2 c Peanuts
1/4 c Butter or margarine, melted
1 1/2 c Pecan halves

Salt Preheat oven to 300 degrees. Spray a large jelly roll pan with vegetable cooking spray. Boil water; add nuts. Cook and stir for one minute; drain. Rinse a couple of times with hot water. Drain on paper towels. Transfer nuts to baking pan. Sprinkle nuts with sugar; stir to mix, but do not dissolve sugar. Spread nuts in a single layer. Drizzle with butter. Bake for 15 minutes; stir well and bake another 10 to 15 minutes or until evenly toasted. Remove with slotted spoon when cool. Sprinkle lightly with salt. Store in refrigerator in a tightly covered container. Makes a great gift. Makes 38 (1 oz.) servings.
-Kyrene

Fat Fighter Massage Oil - It Works
Blend together and add 35 drops to 2 tablespoons of Almond Oil :
8 drops Grapefruit Oil
2 drops Oregano Oil
10 drops Rosemary Oil
10 drops Cypress Oil
5 drops Juniper Oil
MASSAGE INTO PROBLEM AREAS.

Eye Wrinkle Cream
Diminish creasing and smooth out lines. Use regularly . BLEND : 2 TSPS. Hazel Nut Oil
6 DROPS Evening Primrose Oil
3 DROPS Borage Seed Oil
2 DROPS Palma Rosa Oil
2 DROPS Lavender Oil
1 CAPSULE Vitamin E
3 DROPS Carrot Oil
Gently pat around eye area and blot excess. Use every night.

HOLIDAY INCENSES

Circle Incense

4 parts Frankincense
2 parts Myrrh
2 parts Benzoin
1 part Sandalwood
2 part Cinnamon
2 part Rose Petals
3 part Vervain
3 part Rosemary
3 part Bay

Consecration Incense

2 parts Wood Aloe (or Vanilla)
1 part Mace (or Nutmeg)
1 part Frankincense
1 part Benzoin

New Moon

3 parts Frankincense
1 part Sandalwood

Samhain

3 parts Rosemary
3 parts Pine
3 parts Bay
3 parts Apple
2 drops Patchouli Oil

Yule (Winter Solstice)

2 parts Frankincense
2 part Pine Needles
1 Part Cedar
1 Part Juniper Berries

Imbolc

3 parts Frankincense
2 parts Dragon’s Blood
2 part Sandalwood
1 part Cinnamon
a few drops Red Wine

Ostara (Spring Equinox)

2 parts Frankincense
1 part Benzoin
1 part Dragon’s Blood
2 part Nutmeg
2 part Violet Flowers (or Violet Oil)
2 part Orange Peel
2 part Rose Petals

Beltane

3 parts Frankincense
2 parts Sandalwood
1 part Woodruff
1 part Rose Petals
a few drops Jasmine Oil
a few drops Neroli Oil

Summer Solstice

3 parts Frankincense
2 parts Benzoin
1 part Dragon’s Blood
1 part Thyme
1 part Rosemary
pinch Vervain
a few drops Red Wine

Lammas (Lughnassadh)

2 parts Frankincense
1 part Heather
1 part Apple Blossoms
1 pinch Blackberry Leaves
a few droms Ambergris oil

Mabon (Autumn Equinox)

2 parts Frankincense
1 part Sandalwood
1 part Cypress
1 part Juniper
1 part Pine
2 part Oakmoss
1 pinch pulverized Oak Leaf

SACRED OILS

Air Oil

5 drops Lavendar
3 drops Sandalwood
1 drop Neroli

Fire Oil

3 drops Ginger
2 drops Rosemary
1 drop Clove
1 drop Petigrain

Water Oil

3 drops Palmarosa
2 drops Ylang-Ylang
1 drop Jasmine

Earth Oil

4 drops Patchouli
4 drops Cypress

Altar Oil

4 drops Frankincense
2 drops Myrrh
1 drop Cedar

Annoiting Oil

5 drops Sandalwood
3 drops Cedarwood
1 drop Orange
1 drop Lemon

Initiation Oil

3 drops Frankincense
3 drops Myrrh
1 drop Sandalwood

Moon Oil (to induce psychic dreams, to speed healing, to facilitate sleep, to increase fertility and for all other Lunar influences. Also wear at the time of the full moon to attune to its vibrations.

1 drop Jasmine
1 drop Rose

Sabbat Oil #1

3 drops Frankincense
2 drops Myrrh
2 drops Sandalwood
1 drop Orange
1 drop Lemon

Sabbat Oil #2

2 drops Pine
1 drop Ginger
1 drop Cinnamon
1 drop Sandalwood

.
HOLIDAY OILS
Yule (Christmas)
2 drops of each Cinnamon and Clove oil, 1 drop of mandarin oil,1 drop of popine oil and 2 drops each frankincense and Myrrh oil.

Imbolc
2 drops each jasmine, rose, chamomile, lemon, and lavender.

Spring Equinox
4 drops lavender, 2 drops each apple, pear, peach oil, 1 drop each thyme, marjoram and elder oils.

Beltane (May Day)
5 drops rose oil, 2 drops Dragon's blood, 3 drops coriander oil. (use almond oil as a base here)

Midsummer
4 drops lavender oil, 3 drops Rosemary oil, 1 drop Pine Oil. (Use Sunflower oil as your base here)

Lughnasadh
2 drops peppermint oil, 3 drops elder oil, 1 drop fir oil, 1 drop hazlenut oil (Use corn oil as a base here)

Mabon
4 drops each Rosemary and Frankincense oil, 2 drops apple oil, 1 drop chamomile oil. (Use almond oil as a base here)

Samhain (Halloween)
3 drops each Rosemary, Pine, Bay and apple oil, + 2 drops Patchouli oil

Headache Tea
Put a pinch of Lavender, Chamomile, Rosemary, and Mint into a coffee filter and make it like you would coffee. Or you can put the herbs in a spice ball and leave in hot water for 15 to 30 minutes.

Aunt Tripsie's Psychic Tea
4 Parts Damiana (Turnera Aphrodisica is preferred)
2 Parts Yarrow
2 Parts Spearmint
1 Part Lemon Verbena
1 Part Skullcap
(Note: 1 part = 1 fluid ounce, what I have been using are 1 oz. pill cups)

Money Oil For Business
this oil is to attract customers to your store/business.
i made this recipe myself. :)
ingredients:
ginger oil,
red clovers,
allspice,
corn oil
directions:
fill a dram bottle with ginger oil and fill it half way.
now fill the corn oil into the bottle. Grind the red
clovers into little peices. mix allspice with the red
clovers then pour it into the oil mixture. mix the mixure
together till it's well mixed. cap on the cork and your done!
sprinkle and rub the oil around your store.
-from LilMulan

Soap
Soap Box or Pan Carboard cut to fit snuggly
6 Cups Veg Shortning or lard (Lard smells go with the Crisco!)
1/2 cup red devil lye *NOT DRAINO
2 1/4 cup water oil essences for scenting herbs or spices (I used cinnamon and cloves and frankincense Oil)

heat the oil and cool to body temp. *try and use a thermomater - if you don't have one.... then go by touch, when the pot is COMFORTABLE to the touch - its cool enough pour the lye into a glass bowl (THICK glass bowl) slowly pour the water over the lye stirring slowly with a metal spoon until all the lye is disolved. There will be fumes at first - this stuff gets HOT!! don't stand directly over the lye as you stir it and try not to disturb it too much while its cooling. A candy thermomater and a candlemaking thermomater are very helpful here. The original recipie calls for 'cool to body temperature'....well....I like to be exact about things like that when working with lye! LOL make a soap box (9" x 6" x 2") from scraps or use a pan if you don't want to go to the trouble of making the box. Soak the wooden box just prior to pouring your soap. If using a pan, don't bother soaking it LOL, simply cut a piece of muslin or linen large enough to cover the whole pan or box and come up over the edges. Let this cloth be slightly damp. Now that your oil and your lye are body temp. pour the lye slowly and carefully into the oil. DON"T USE ALL THE LYE - keep back maybe 1/8 cup of the lye.. this recipe when I did it the first time had to be done over because the measurements are incorrect.... there was too much lye, so hold some back. Now stir your soap adding TBL'S of cinnamon and cloves and a few droppers of oil. When the soap is the consistancy of lotion it's ready to pour, you can also color your soap with Carrot Juice, Spinach Juice, or beet root , you can also use candle dyes but use a LOT... the soap takes a lot to scent and color. Now you've scented, colored, stirred your soap, go over to your box or pan, make sure your muslin is damp and put a few drops of your oil on the fabric (it will absorb into the soap. Now simply pour the soap into the box. Cover with a thickish cardboard piece cut to fit snuggly and place that right on top of the soap. Don't mash it down onto the soap but place it gently on the soap. cover this with a thick cloth ( i used a big bath towl) and let it sit over night. The next day, cut the soap and lay it on a rack to cool and dry. We use our furnace room to dry our soap since its winter out and too cold. The original recipe calls for the soap to be dried in open air for two weeks. Two weeks in the furnace room (or any dry place) seems to work fine though. The soap is wonderful, it gives you a beautiful white foam and it smells great!! Any herb and just about any kitchen spice works when making soap, if you want a more 'gritty' soap add oatmeal while stirring your soap, or lanolin for soft skin, Oatmeal is great in soap because it softens the skin at the same time it removes dead skin from the body.
-Silver ShadowDancer

Salve for Arthritis
1 1/2 oz fresh Mint Leaf
1 1/2 oz crushed fresh Eucalyptus Leaf
1/4 oz crushed dried Bay Leaf
1/2 oz crushed or powdered dried Golden Seal Root
1/2 lb. Vegetable Shortening (in the "old days" lard was used) (if the fresh herbs cannot be found, substitution with dried herbs is OK)

Mix all herbs together. Melt the Vegetable Shortening in a pot on low flame, adding a little at a time to speed the melting process. When all the Shortening has been melted, turn off the fire, and slowly stir in the mixed herbs. When all is mixed well, pour the liquid salve into a jar. DO NOT USE PLASTIC!!! USE GLASS ONLY!!! (plastic will draw out the essence of the herbs...) Cap the jar and refrigerate until the shortening has become a solid again, and is cold. Will keep for about a week.

Gather a small amount onto hand and massage onto skin of afflicted joint. Let set for at least one hour. Repeat as necessary.

Samhain Remembrance Cookies
These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.

1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
-Stella Maris

Samhain Colcannon
(Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. Colcannon is a mashed potato, cabbage, and onion dish still served in Ireland on All Saint's Day. It was an old Irish tradition to hide in it a ring for a bride, a button for a bachelor, an thimble for a spinster, and a coin for wealth, or any other item which local custom decreed in keeping with idea of the New Year as a time for divination.)

4 cups mashed potatoes
2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarines as they will not add the needed body and flavor)
1/2 cup evaporated milk or cream
3/4 cup onion, chopped very find and sautéd
1/4 teaspoon salt
1/8 teaspoon white pepper

Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable.). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in a thimble, button, ring, and coin. Stir well and serve
-Stella Maris

Danish Gingerbread Recipe
1 cup butter
2/3 cup brown sugar
1/3 cup light corn syrup
2/3 cup honey
1 teasp grated lemon rind
1 teasp vanilla extract
1 teasp ground ginger
1/2 teasp ground cloves
1 teasp ground cinnamon
1 teasp salt
1 teasp baking soda
4 1/2 cups flour

Cream butter and sugar. Add syrup, honey, lemon rind & vanilla, spices, salt & soda. Add enough flour to make soft dough. Chill until firm enough to roll.
Set oven to 350 degrees. Grease & flour baking sheets. On floured cloth roll dough 1/8 inch thick. Cut shapes with cookie cutters. Bake 8 min or until puffed and dry. Cool on a rack and decorate with colored icing.

Icing for Gingerbread:
1 1/2 cup sifted confectioner's sugar
1 egg white
1 teasp lemon juice
a few drops of vanilla extract
various food colorings
(Collect flavored extracts and food colorings and get creative)
Beat everything but the colors and extracts until the icing peaks. If necessary add more sugan and egg white. Divide into separate bowls for each of the different colors and extracts...have fun!
-Stella Maris

Yule Wassail
The traditional, classic Yuletide hot mulled cider drink.

4 litres apple cider or juice (fresh milled organic is excellent!)
1 orange, chopped
1 lime, chopped
1 lemon, chopped
4 cinnamon sticks or 1 t. ground cinnamon
1 inch-square piece of fresh ginger or 1/4 t. ground ginger
1 t. cloves, allspice and/or star anise

Heat all and simmer in an enamel pot (aluminum can impart a metallic flavor) on low for an hour, then serve to cold, caroling folks.
brandy or rum for adults, optional
-Stella Maris

Candied Violets
After picking a large number of violets, spread them on a cookie sheet to dry for a few hours. Then beat an egg white to a froth, paint it on each flower with a fine brush, and (carefully!) pour fine white sugar over the flowers to coat them. You can color the egg white purple for variety if you wish. (Gum arabic can be substituted for the egg whites.) These look absolutely lovely on cakes, cupcakes and chocolates and make wonderful gifts.
-Stella Maris

Fairy Honeycakes
These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please Faery visitors.

1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon saltBeat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey. Yield: 1 1/2 Dozen. Can also be eaten on Lammas and the Day of the Dryads.
-Stella Maris

Dandelion Salad
1 Dishpan full of young dandelion leaves
4 Strips of bacon
1/2 c Sugar
2 T Flour
1 ea Egg beaten
1 t Salt
1/2 c Vinegar
1 1/2 c Water
3 ea Eggs, hard boiled, diced

Wash, drain, and cut up tender dandelion leaves.
Brown bacon; remove drippings and crumble
Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth.
Pour into bacon drippings and heat, stirring constantly until mixture thickens.
Pour warm dressing over dandelion.
Add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly.
-Stella Maris

Hallowmas Cakes
Dough must be chilled several hours or overnight
1/2 cup vegetable oil
4 sq (4 oz) unsweetened chocolate, melted
2 cups granulated sugar
4 Eggs
2 tsp vanilla
2 cups pastry flour
2 tsp baking powder
1 cup confectioner's sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight.
Heat oven to 350 degrees (175C) Roll about a Tbsp of dough into a ball. Drop balls into confectioners sugar and roll around until coated. Place about 2 in apart on a greased baking sheet. Bake 10 - 12 min. They will be a little soft but should not be mushy. Edges should be firm. Do not overbake These burn easily.

Chicken Barley Stew with Herbs
2-3 lb chicken breasts
2 tbsp butter
1 lb leeks (3-4 large or 4-5 little ones) thickly cut. May substitute onions
4 cloves garlic, chopped fine
6 oz barley
3 tbsp red wine vinegar
3 3/4 cups water
2 bay leaves
1 tbsp dried sage

In a large Dutch oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage.
Bring to a boil, then reduce and simmer for 1 to 1 1/2 hours. Remove chicken from pot and let cool. Cut up meat in chunks and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well.
Serves 8

Lavender Biscuits
5 oz butter (wt.)
4 oz fine sugar (wt.)
1 egg
6 oz self raising flour (wt.)
1 tablespoon lavender flowers

Cream the butter and sugar, mix in the beaten egg, then mix in the flowers and flour. Place small heaps on a greased baking tray and bake at 350F/170C for about 15-20 minutes.

Rose Petal Jam
1 lb. profusely scented red or pink petals
2 c. water
2 1/2 c. very fine sugar
Juice of one lemon

Make sure you remove the white base from each petal. Rinse and wash the petals thoroughly. Boil the water in a large saucepan. Reduce to a simmer, then add the rose petals. (The mixture will bubble up alot, so don't have the pan more than half full). Simmer for 5 minutes or until petals are soft. Add the sugar and lemon juice. Bring to a boil an simmer for 30 minutes, stirring frequently until sugar is dissolved and the mixture begins to thicken like honey. Allow the mixture to bubble up well. When the bubbles turn to foam, test for setting point. To do this, remove the pan from the stove and put a small spoonful of the jam on a cold saucer, allow to cool and push to the surface; if it wrinkles its ready. Allow to cool slightly, then put into sterilized jars and seal. Makes two one pint jars.

Cinnamon Soap
* Makes One Bar 1 4-ounce bar *
unscented glycerin soap
10 drops cinnamon oil
1 drop red food coloring {optional}

In a heavy saucepan, melt the glycerin soap over low heat until liquefied. Remove the pan from the heat and stir in the cinnamon oil and coloring until well mixed. Pour the soap into a mold and let set for three hours or until hardened.

Sacred Sabbat Oils
Always use clean, dark glass bottles for oil. Keep in a cool, dark place for storage as light can break down oils. Add essentioal oils first, swirl gently to blend, then pour the base oils (almond, olive, etc.) into the bottle. Put the cover on and roll the bottle between your palms to mix the oils together. Then uncap and add the herbs and crystals. Be sure to clean, clear and charge all crystals and herbs before adding them to the finished oils. Label the bottle with the name of the oil, time, date, day, moon phase, and sign with water-proof, acid-free ink.
Imbolc Oil
5 drops frankincense
5 drops rosemary
3 drops cinnamon
2 drops sandalwood
1/2 oz almond oil
Add a piece of rowan and a small hematite, garnet, and clear quartz crystal. A spicy, sunny scent for awakening the earth.
Ostara Oil
5 drops lavender
5 drops jasmine
5 drops patchouli
5 drops rose
1/2 oz olive oil
Add a lavender bud and small lapis lazuli, rose, and clear quartz crystals. This has the gently smell of spring beginning to blossom. Very lovely!
Beltane Oil
5 drops frankincense
3 drops rose
3 drops sandalwood
2 drops neroli
2 drops jasmine
1/2 oz apricot oil
Add apiece of sweet woodruff and rosebud with rose quartz and garnet crystals. A very sensual, sexy, summer smell!
Midsummer Oil
5 drops lavender
4 drops rosemary
4 drops rose
1/2 oz sunflower oil
Add a piece of dried vervain, a small citrine, clear quartz crystal, and a sprinkle of gold glitter. So magical and beautiful!
Lammas Oil
5 drops frankincense
5 drops rose
5 drops yarrow
1/2 oz grapeseed oil
Add a piece of wheat and a blackberry leaf with a cat's-eye, citrine, and moss agate crystals. A very special oil for anointing the handle of your bread knife and your candles.
Mabon Oil
3 drops frankincense
3 drops pine
3 drops juniper
3 drops rosemary
2 drops sandalwood
1/2 oz corn, hazelnut, or almond oil
Add a piece of dried oak leaf or small acorn with amber, aventurine, and clear quartz crystals. A warm, calming oil that reminds me of cool, crisp days raking leaves and walking through forests in the fall.
Samhain Oil
3 drops cedarwood
3 drops clove
3 drops frankincense
3 drops patchouli
3 drops rosemary
1/2 sunflower or grapeseed oil
Add a piece of dried marigold and three dried pumpkin seeds with obsidian, amber, and ruby crystals. THis is a light and dark oil that captures all the mystery and ambience of this special night of meditation.
Yule Oil
4 drops pine
3 drops cedarwood
3 drops cinnamon
2 drops frankincense
2 drops juniper
1/2 oz almond oil
Add a pinch of dried pine needles from your tree with garnet, green tourmaline, and clear quartz crystals. A great Yule tree smell with the hint of log fires and spicy pomanders!
-by Ayla

Covenstead Bread
3/4 cup water
1/2 cup honey
1/2 cup chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
Bring the water to a boil in a saucepan. Add honey, citron, sugar, and anise seeds. Stir until sugar dissolves and then remove from heat. Sift together flour, baking soda, salt, and spices, and fold into the hot hone mixture. Turn batter into a well-greased 9x5x3 inch pan and bake in a preheated 350 degree oven for one hour. Turn out on a wire rack to cool. This recipe yields one loaf of bread, ideal for Lammas and Autumn Equinox Sabbats and at coven meetings. The bread improves if allowed to stand for a day.
-Gerina Dunwich

Midsummer Ritual Mead
2 1/2 gallons water (preferably fresh rainwater blessed by a priest or priestess)
1 cup each: meadowsweet herb, woodruff sprigs, heather flowers
3 cloves
1 cup honey
1/2 cup brown sugar
1 cup barley malt
1 oz brewer's yeast
Pour water into a large cauldron. Bring to a boil and add herbs and cloves. Boil for an hour and add honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and remove from heat. Strain through a cheesecloth and allow the mead to cool. Stir in brewer's yeast. Cover with a towel and let stand for one day and night. Strain, bottle, and store in a cool place until ready to serve. This is an ideal drink to serve at Summer Solstice.
-Gerina Dunwich

Pesto Delle Streghe
1/2 cup pinenuts, almonds, or sunflower seeds
1/2 cup freshly grated Parmesan cheese
1/4 cup butter at room temperature (optional)
3 large cloves of garlic, peeled
1/2 teaspoon salt
Scant 1/2 cup olive oil (3/4 cup if not using butter)
1 pinch cayenne
2 pinches fresh marjoram (or 1 pinch dried)
1 overflowing cup fresh basil leaves, washed, stripped from stems and firmly packed

Lightly dry-roast the nuts in a frying pan until golden. (Use almonds or sunflower seeds if you're on a budge. They'll do the job, but they're not relaly as good.) CHop lightly. In a bowl, hand-mix nuts, cheese, and butter. In a blander or food processor, place garlic, salt, cayenne, marjoram, and blend thoroughly. Introduce he basil a bit at a time, and blend to a smooth, green aromatic paste. Pour this into the bowl and mix well with the nut-cheese-butter mixture. Toss with hot pasta-rotini (spirals are traditional, but any kind will do)--pour a heaping glass of hearty wine and prepare to be seduced.

I should add that this pesto freezes nicely, for wintertime consumption. make it without the parmesan in this case and add the cheese just before serving, otherwise it will lose its nice texture.
-by Steven Posch

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.

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.

Faery Cakes (Pancakes)
Mix following in large bowl:
1 cup Flour (fertility & prosperity)
2 teaspoons Baking Powder
1/2 teaspoon Salt (Protection)
2 Tablespoons Sugar (Love & Passion)
Add:
1 to 1 1/4 Cup Buttermilk/ SourMilk*
1 Large Egg (Fertility)
1 teaspoon Almond Extract
3 Tablespoons Melted Butter(Blue Bonnet works very well too!)
*Use more Buttermilk if you like thinner cakes.
Top with Cherry Conserves & Maple Syrup!
Yummy!
-Tricia - Alum Bridge, West Virginia