Cleansing Incense
From "The Magical Household" by Scott Cunningham

2 parts Dragon's Blood
1 part Valerian Root
1 part Sulphur
1 part Asafoetida

In conjunction with any banishing ritual this WILL remove ANY psychic or magical impression from your home. Then you can start fresh filling it with the energies you want. It may sound strange but it works!

Making Bayberry Candles
by Snowmoon
Bayberries are coated with a wax that may be used to make candles. The colonists of America found that the berries warmed in water released the wax. The wax separates from the berries and rises to the surface of the water. It may be skimmed off when cooled. The wax was commonly used to make hand dipped candles. Five to eight pounds of berries yield one pound of wax. Bayberry wax is available from craft suppliers. The candles are long burning and rather brittle. To make your own bayberry candles you will need: Collected berries, sorted and rinsed, Candle mold or container, Wick or string dipped in hot wax and pulled taut to straighten, cheesecloth, Small stick, Tallow, beeswax or paraffin optional. Remove the
berries from the branches, carefully picking them over. Place them in a sieve and shake to remove dust. Put the collected berries in a container filled with water and place in a warm area. Let soak for 12-24 hours. Then set in a cool area until the wax has formed a solid block. Remove the wax block from the container and brush off any remaining sediment. Place the wax in a clean container, again in a warm area, such as a gas oven with the pilot light on until it melts. Pour the melted wax through a strainer into a cheesecloth lined bowl. Allow to harden once more. This time consuming process gives a pure wax. If you don't have the time, simply place the berries in a pot of boiling water, reduce the heat to simmer, and remove from the heat when the wax has floated to the top. Place the pot with its contents in a cool area and allow the wax to harden. Use the following instructions for both methods. Use pure bayberry wax or augment with tallow, paraffin, or beeswax. The mold may be an antique taper mold or any can, carton or tin that will hold hot wax. Put the wick in the center by wrapping the end around a small stick and placing the stick across the top of the mold. Melt the wax over low heat in the top of a double boiler. Carefully pour the wax into the mold. Place the mold upright in a cool spot until the candle has solidified. Remove the candle from the mold when the wax is completely hardened. If a disposable mold has been used, gently tear it away from the candle. If you are using a metal mold, run hot water briefly over the outside to loosen it. For a fine finish rub the candle with a soft cloth. A pure bayberry candle will not produce a light as bright as that of beeswax. Tapered candles may be made by dipping a long wick into a deep vessel of melted wax several times. Allow to dry between dips. The candle may be as thin or as thick as you like. Candles made from any kind of wax burn longer and better if refrigerated for several hours before use.

Liquid Soap Methods
From "The Complete Book of Incense, Oils & Brews" by Scott Cunningham

Method 1
Grate a bar of castile soap into a large bowl and then firmly pack the grated soap into a measuring cup until you have exactly 1 cup. Bring 3 cups of water almost to a boil in a pot and then add the 1 cup of soap and turn off the heat. Whip with a wooden whisk (or metal if you don't have a wooden one) until soap is completely melted. Let sit until cool and add 50-60 drops of your choice of mixed and empowered oils. The amount varies depending on the oils, but you should know when the soap is scented enough to please you. Pour the soap into a jar or bottle using a funnel, cap the jar and shake well to blend in the oils. Make sure to label this - and I would date it, too, especially if you make several different kinds that you may use. This way you will know just how long it takes to use the soap and perhaps another time you can make a half a batch of each kind of soap you want.

Method 2
In this method, you add 5-6 tablespoons of dried, ground and empowered herbs to the water when it's almost boiling. Then take the pan off the heat and let the herbs steep for about 10-13 minutes. Slowly reheat the water and then add the 1 cup of soap shavings and follow the rest of the above procedure. His warning on the second method is that the scent of the herb brews change considerably when you add the castile shavings. If you use this method and don't like the end scent, add a few drops of the oil of one of the herbs included in the recipe.

My Beer Bread recipe
2 cups self rising flour                        
1 stick of melted butter !/2 cup of sugar                                 
1 can of warm beer
 Mix all ingredients together in a large mixing bowl Grease loaf pan & pour in batter, Bake at 350º for one hour.  

-by Lady Deja-vu

My Herb Biscuit recipe 
1/2 cup of shortening                                            
2 cups all purpose flour  
1 tablespoon of sugar                                                 
1 teaspoon of salt                                            
3 teaspoons of baking powder                                      
1 cup of milk
1 tablespoon italian seasoning                                    
1 tablespoon oregano 

cut shortening into flour, sugar, baking powder, salt & herbs, until it looks like fine crumbs. Stir in milk until dough leaves the side of the bowl. Drop dough by spoonfuls onto a greased cookie sheet Bake for 10 to 12 minutes at 450 º remove biucuits from cookie sheet immediately when done

-Lady Deja-Vu

Mead
3 lbs. honey
1 tbs. lemon juice
1 pkg yeast
1 ¹/2 cp. orange juice (room temperature)
Spring water

Boil water with honey for 10 - 20 minutes, using 2 honey jars' worth of water for every 1 jar of honey used. Skim any foam off the surface. Let cool, and then pour into a 2 gal. glass container. Add lemon juice and enough water to make the mixture equal to a gallon, set aside. Combine yeast and orange juice in a small container, then cover and shake vigorously. Allow to sit undisturbed for 1 to 3 hours, until frothy. Add to honey-water. Cover with cheesecloth and allow it to ferment. After fermentation has subsided, siphon the mead into a wide-mouthed 1 gal. container, making sure not to pick up any of the sediments which have accumulated along the bottom of the container or any "skin" on the surface. Use an air-tight lid, or cover with a plate that fits over the jar opening, and weight it down with several handfuls of dried beans, this will create an airlock. Allow to ferment for 3 months. Siphon off and return to an airlocked container. Siphon again in another 6 months, and return to the airlocked container. After another 3 more months, siphon into bottles through cheesecloth and place in dark, cool area for at least 6 more months before opening.

Blackberry Wine
1 gal. blackberries
1 gal. spring water, lukewarm
5 lbs. sugar
2 slices toast
1 pkg yeast

In a very large wide-mouthed container, crush the berries and add water. Mix in half of the sugar and stir until dissolved. Float toast on top and sprinkle with yeast. Cover container with cheesecloth and let stand for 5 days. Add remaining sugar and leave for another 2 days. Stir well. Let the mixture sit undisturbed for 3 more weeks. Strain through cheesecloth to remove seeds from wine. Bottle and serve when desired.

Dandelion Beer
¹/2 lbs. fresh dandelion flowers
1 lemon (juice & rind, no pith)
¹/2 oz ginger root
1 oz dry yeast
1 lb. raw sugar
1 gal. spring water
1 oz cream of tartar

Wash and clean dandelions carefully. Crush ginger and boil it with dandelions and rind of lemon, in water for about 10 min. Strain off liquid into large ceramic/glass jar with sugar and cream of tartar, stir until dissolved. When liquid is lukewarm, add lemon juice and yeast. Cover jar and leave in a warm place for two to three days. (until liquid looks clear) siphon off into bottles and leave for 2-3 weeks before drinking.
-These three borrowed from Kou Ra

Bath Bombs
2 tbsp Citric Acid
2 tbsp cornstarch
1/4 cup baking soda
3 tbsp Coconut Oil (or you can use any other emollient oil like Almond Oil, Avocado Oil or Apricot Kernel Oil)
1/4 tsp Fragrance Oil or essential oil
3 to 6 drops of food colouring

Place all of the dry ingredients into a bowl and mix well.
In a small glass bowl melt oil then add fragrance and colorant.
Slowly add oil mixture to dry ingredients and blend well.
Take spoonfulls of the mixture and shape into balls. Balls should be about one inch in diameter.
Let the balls rest on a sheet of waxed paper for two to three hours. Gently reshape if needed.
Let the bombs (balls) dry and harden for 24 to 48 hours.

Really Easy Bath Salts
Salt, e.g epsom salts, sea salt, rock salt.
Essential oils
Food Colouring

Place all ingredients into a plastic bag and shake untill well combined
Store in an airtight container
Use a few Tablespoons in a warm lovely bath for wonderful relaxation
Try Different blends of essential oils to create your perfect aromatherapy bath**
- by Andra

CANDLE OILS

All Purpose Anointing Oil
Patchouli ¼ oz. Verbena 1/32 oz. Cinnamon 1/16 oz.

Love
Desert Nights: Frankincense 1/8 oz. Honeysuckle ¼ oz. Gardenia ¼ oz.
Circle of Flame: Rose ¼ oz. Musk 1/8 oz. Violet ¼ oz.
Enchantress: Acacia 1/8 oz. Wisteria ¼ oz.

Protection
Double Justice: Sandalwood ¼ oz. Lily ¼ oz.
Sorceress: Patchouli ¼ oz. Galangal ¼ oz.
Spell weavers: Dragons Blood ¼ oz. Myrrh ¼ oz. Pine 1/16 oz.

Binding
Druid Curse: Dill 1/16 oz. Galangal ¼ oz. Anise 1/8 oz. Hyssop 1/16 oz. Myrrh ¼ oz.
Sacred Shield: Dragons blood ¼ oz. Myrrh 1/16 oz. Bergamot ¼ oz. Cedar 1/32 oz.
Dark Huntress: Jasmine ¼ oz. Verbena 1/8 oz. Dragons blood 1/8 oz.

Psychic Ability
Egyptian Oracle: Acacia 1/8 oz. Sandalwood 1/8 oz. Patchouli ¼ oz. Cinnamon 1/8 oz.
Mystic Wand: Heliotrope ¼ oz. Sandalwood 1/8 oz. Violet ¼ oz.
Olympian Oracle: Cinnamon 1/16 oz. Myrrh 1/8 oz. Vetavert ¼ oz. Clove 1/16 oz.

Prosperity
Cavern Treasures: Sandalwood ¼ oz. Allspice 1/8 oz. Myrrh ¼ oz. Cinnamon 1/16 oz.
Sun Gold: Allspice 1/8 oz. Juniper ¼ oz.
Gold Buddha: Frankincense 1/16 oz. Heliotrope ¼ oz. Cinnamon 1/32 oz. Bay 1/8 oz.

Spiritual Growth
Crystal Temple: Frankincense 1/8 oz. Orris 1/8 oz. Sandalwood ¼ oz. Lotus ¼ oz.
Mystic Hermit: Allspice 1/16 oz. Ylang Ylang ¼ oz. Cinnamon 1/16 oz. Galangal ¼ oz.
High Priestess: Wisteria ¼ oz. Lavender 1/8 oz. Rose ¼ oz.

Healing
Great Goddess: Myrrh ¼ oz. Lotus ¼ oz. Lily ¼ oz.
Arch Druid: Apple Blossom ¼ oz. Vanilla ¼ oz. Cherry ¼ oz.
The Phoenix: Lemon 1/8 oz. Lavender ¼ oz.  Bay ¼ oz.

Communication with Astral Beings
Crystal Woodlands: Fir ¼ oz. Pine 1/8 oz. Juniper ¼ oz.
Star Daughter: Rose ¼ oz. Verbena 1/8 oz. Lilac ¼ oz.
Sacred Garden: Juniper ¼ oz. Lemon 1/8 oz. Bergamot ¼ oz.

Initiation or Past Lives
Ancient Shrines: Sandalwood ¼ oz. Cinnamon 1/16 oz. Frankincense ¼ oz.
Magus: Lotus ¼ oz. Narcissus ¼ oz. Orris 1/8 oz.
Vision Seeker: Vanilla 1/8 oz. Gardenia 1/8 oz. Violit ¼ oz.

  -D.J. Conway

Non-Toxic Flying Ointment
5 part mugwort
2 parts parsley
1 part catnip
1 part orris root powder
3 drops jasmine oil
pinch of valerian root

Crush the herbs into a heavy powder and mix them into a container with an unscented, greaseless body lotion. Apply to the body before attempting astral projection.
- Edain McCoy

HERBAL TEA RECIPES

Faery Tea
3 teaspoons English Breakfast tea
½ teaspoon chamomile
1 teaspoon dandelion root
1 ½ teaspoon elder flower
1 ½ teaspoon hops
½ teaspoon mullein
½ teaspoon raspberry leaf
1 ½ teaspoon rosehips

Divination Tea
1 tablespoon black tea
1 tablespoon mugwort
2 teaspoon lemon balm
1 teaspoon eyebright
1 tablespoon rosehips

Lovers’ Tea
1 tablespoon China rose
2 teaspoons chamomile
1 teaspoon damiana
1 teaspoon mullein
1 teaspoon raspberry leaf
2 teaspoons rose hips

  -Anna Moura (Aoumiel)

HEALING TEAS

Moon Maiden Tea
For menstrual cramps.
1 tablespoon ginger root
1 tablespoon black haw
½ tablespoon cinnamon bark
1 tablespoon valerian root

Mother Sun Power Tea
For general health, menstrual problems, fertility and childbirth.
3 tablespoons sassafras bark
2 tablespoons dandelion root
1 tablespoon ginger root
½ tablespoon cinnamon
1 tablespoon licorice root
½ tablespoon orange peel
1 tablespoon pau d’arco
¼ tablespoon dong quai root
1 tablespoon chaste berry
1 tablespoon wild yam

Crone Root Tea
For menopause and beginning a new cycle of life.
2 tablespoons wild yam
2 tablespoons licorice
3 tablespoons sarsaparilla
1 tablespoon chaste berry
1 tablespoon ginger
1 tablespoon false unicorn root
2 tablespoons sage
1 tablespoon cinnamon
½ tablespoon black cohash

 -Marguerite Elsbeth

GREEK ALMOND BUTTER COOKIES
2 sticks unsalted butter or margarine
¼ cup confectioner’s sugar
1 egg yolk
½ teaspoon almond extract
¼ teaspoon orange blossom water (optional)
½ cupp (one small bag) very finely chopped, silvered, blanched almonds, lightly toasted.
2 ¼ cups regular all-purpose flour; unsifted
Confectioner’s Sugar for coating

Preheat oven to 325 degrees F. Toast chopped almonds on a small ungreased baking tray in the oven for about 5 minutes; stir once or twice with a spoon. Remove toasted almonds from oven and let cool to room temperature; set aside. In a large bowl beat the butter or margarine until creamy. Beat in the ¼ cup of confectioner’s sugar, egg yolk, almond extract, orange blossom water, and chopped almonds. Mix in flour, adding a little extra if you have to , until the dough is soft, but not stcky. Pinch off small pieces on lightly greased cookie sheets and bake at 325 degrees F for 30-35 minutes. Cookies are done when white on top and light golden brown on the bottom, or break one open; if there is no butter line, cookies are done. Let them cool completely, then place cookies on waxed paper. Sift confectioner’s sugar over them, and roll cookies in sugar until completely covered. To serve, place each cookie in a paper baking cup and arrange on a platter. Enjoy. Makes about 2 ½ dozen.
  -Jim Weaver

BUG REPELLENTS
Oil Recipe
8 drops lemon grass oil
4 drops thyme oil
6 drops pennyroyal oil
3 drops lavender oil
8 drops eucalyptus oil
2 drops yarrow oil
2 drops basil oil
3 drops chamomile oil
2 cups water
2 tablespoons vodka
Blend and shake well before each use.

Herb Recipe
2 teaspoons lemon grass chopped
1 teaspoon dried thyme
2 teaspoons pennyroyal leaves
1 teaspoon lavender flower
2 teaspoons dried eucalyptus leaves
½ teaspoon yarrow flowers
½ teaspoon dried basil
¾ teaspoon chamomile flowers
1 ½ cups water
1 tablespoon vodka

Begin by warming the water and adding the herbs as you might for a tea. Let this simmer until it reduces by ½ cup. If you choose, you may steep the ingredients together in sunlight rather than using the stove. Cool, then add the vodka as a preservative. After cooling you may strain out the herbs, if desired. This is recommended if you do not add the vodka as the herbs will decay.
-Patricia Telesco

INCENSE RECIPES
Be sure that all herbs, spices, peels and flowers are completely dry. All ingredients must be ground into a fine powder. Mix all ingredients in a small glass container with a clean stick or your fingers. Let the incense stand overnight to dry. Store any undued incense in a tightly capped glass jar, away from light. These need self-lighting charcoal.

All-Purpose incense
1 tablespoon rosemary
1 tablespoon cinnamon
Dry peel of one lemon
1 teaspoon thyme
1 teaspoon almond extract
1 teaspoon lemon extract
5 drops of your favorite scent

Pagan Power Incense
1 tablespoon cinnamon
1 tablespoon anise  seed
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon dry lemon peel
1 teaspoon lemon extract
1 teaspoon peppermint extract
Dry petals of 3 white roses

Divine Delight
(to honor your personal deity)
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
petals of one carnation
petals of one rose
dry peel of one orange

Sacred Space
(to clear and make pure an area)
4 tablespoons cedar chips
1 tablespoon thyme
1 tablespoon sage
2 teaspoons  rosemary
1 teaspoon cinnamon
1 pinch of salt
1 pinch of tobacco

White Light Delight
(to invoke the white light of protection)
1 tablespoon rosemary
1 tablespoon ginger
dry peel of one lemon
Dry petals of 2 white roses
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon coconut extract
7 crushed bay leaves

Thank You Incense
(just to say thanks)
2 tablespoons rosemary
1 tablespoon cinnamon
1 teaspoon sage
1 teaspoon allspice
dry peel of one lemon
Dry petals of 3 roses
1 tablespoon almond extract

Help Incense
(when you need help)
2 tablespoons cinnamon
2 tablespoons vanilla extract
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon clove
1 teaspoon ginger
1 teaspoon allspice
1 pinch salt

Solstice Citrus Incense
1 tablespoon dry orange peel
1 tablespoon dry grapefruit peel
1 tablespoon dry lemon peel
1 teaspoon orange extract
1 tablespoon dry tangerine peel
1 teaspoon lemon extract

Kitchen Witchen
(house blessing)
|2 tablespoons dry lemon peel
1 tablespoon rosemary
1 tablespoon almond extract
1 teaspoon cinnamon
1 pinch garlic skins
1 teaspoon anise seed
1 teaspoon allspice
1 teaspoon coconut extract
1 pinch salt

Ancient Ancestors Incense
(to honor those that have passed on)
1 tablespoon anise seed
1 tablespoon ground pine needles
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon fennel seed
1 teaspoon basil
1 teaspoon almond extract

Very Fairy Incense
(use to invoke the little people and nature spirits)
2 tablespoons dry tangerine peel
1 tablespoon anise seed
1 teaspoon thyme
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon strawberry extract
Dry petals of 1 pink rose

 -by Ronald Rhodes

SOAP AND HOUSECLEANING RECIPES

All Natural Super Cleaner
½ oz rosemary leaves
1 quart hot water
2 tablespoons borax
1 teaspoon liquid vegetable oil-based soap (such as castille)

Steep rosemary leaves in hot water for at least 10 minutes. Strain into spray bottle. Add borax and soap. Spray on and wipe off countertops, bath tubs, etc. For really tough spots, let soak for 10 minutes. Good for windows and mirrors, too.

Wood Furniture Polish
1 part lemon juice
2 parts olive
1-2 drops vitamin E oil (preservative)

Mix and apply to wood furniture. Rub in. This will also take care of minor scratches for most wood finishes. (I keep the mixture in the refrigerator between uses).

Mildew Away
1 cup vinegar or ½ cup lemon juice
Pinch of salt

Mix together and use to clean the hard-to-get-rid-of mildew from anywhere.

Drain Cleaner
½ cup baking soda
½ cup vinegar

Pour baking soda down drain. Add vinegar. Stand back because the chemical reaction causes lots of bubbles.

  -by Therese Francis

Nutmeg-Thyme Bread
2 cups flour
1 cup sugar
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 cup minced thyme sprigs, plus extra for garnish
1 egg, beaten
1 cup applesauce
1 cup vegetable oil
1 cup walnuts

Preheat oven to 350F. Mix the dry ingredients except thyme and walnuts. Combine thyme, egg, applesauce, and oil. Add to the dry mixture. Mix in walnuts. Pour batter into two greased loaf pans. Sprinkle top with dried thyme. Bake 45 min. Cool, remove from pans. Make a sweet sauce to pour over slices when served (make an herb tea, ad honey, thicken with cornstarch). It freezes well, as the flavor enhances as it ages. Makes 2 loaves.
-Carly Wall, C.A.

Lavender Chocolates
2 cups sugar
1 cup milk
1 cup butter
1 cup cocoa
1 cup lavender flower buds
3 cups quick oats
1 teaspoon vanilla
dash of salt

Mix the sugar milk, butter, cocoa, and lavender buds together in a saucepan. Bring to a boil for 3 min. Add oats, vanilla, and salt, Mix well. Quickly drop by teaspoonfuls onto waxed paper. When cool, place in sealed containers. Makes 2 dozen.
-Carly Wall, C.A.

Rose-Brandy Liqueur
2 oz fresh rose hips (or 1 oz dried)
1 cup fresh rose petals or ½ oz dried
½ cup red grape juice
3-4 tablespoons honey
a good grating of nutmeg
2 teaspoons lemon juice
2 cloves
1 ½ cups brandy

Sterilize and rinse a wine bottle or similar bottle. If you use dried rosehips, soak them for 24 hours before use. Pour grape juice into a pan. Chop each rose hip in half and add, with all ingredients except petals and brandy, to grape juice. Warm over a gentle heat. When the mixture is warm and honey dissolved, allow it to cool. Put the petals in a sterilized bottle, and add the brandy and grape juice mixture. Seal it and store in a warm place, such as an airing cupborard, for 10 days. Strain and rebottle. This will be cloudy, but will clear after a few weeks, at which point you can strain it off, leaving the sediment in the original bottle if you wish. The lizueur is ready to enjoy after 6-8 months after the original straining.
  -by Carolyn Moss

Moon Cookies
1 cup shortening or ½ cup shortening and ½ cup butter
1/3 cup sugar
2/3 cup ground blanched almonds
1 2/3 cup flour
¼ teaspoon salt
1 cup confectioner’s sugar
1 teaspoon cinnamon

Mix shortening, sugar, and almonds. Sift together flour and salt, then stir into almond mixture. Chill dough for at least one hour. Break off pieces and roll pencil thin. Cut in 2 ½ inch lengths and form dough into crescent shapes with fingers. Bake on an ungreased cookie sheet until set, but not brown. Set oven on 325F for about 14-16 min. Cool on pan, and while slightly warm, carefully dip each into a mixture of confectioner’s sugar and cinnamon. Makes 5 dozen.
  -by Kirin Lee

Moon Cakes
2 cups sifted flour - not self rising
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
¼ cup shortening
½ cup milk
1 slightly beaten egg

Sift together flour, baking powder, salt and sugar. Cut in shortning until mixture is crumbly. Stir in milk and egg to form a soft dough. Round dough on a lightly floured cloth-covered board. Knead lightly about 30 seconds. Roll or pat out until dough is even ly spread aobut ¼ “ thick. Cut into moon shapes. Place on ungreased baking sheet. Bake at 450F for 10-12 minutes or until golden brown.
  -by Kirin Lee

BATH SALTS
For a base salt, use plain epsom salts or a blend of epsom salts and table, sea or mineral salts. Place about 2 cups of base salt into a clean, dry quart jar. Add fragrances and coloring. Place lid onto jar, tighten, and shake vigorously until well blended. Store in an airtight, well-labeled glass container to prevent from going stale.

Sacred Rites
(use before any spell or ritual work)
10 drops lemon oil
10 drops lavender oil
5 drops cinnamon oil
5 drops jasmine oil
5 drops anise oil
Color: dark blue or green

Bright Aura
(to clean the negatives from personal energy)
15 drops peppermint oil
10 drops lavender oil
10 drops vanilla extract
5 drops almond extract
Color: none

Spell Breaker
(use to break spells cast upon you)
10 drops clove oil
10 drops peppermint oil
10 drops lemon oil
10 drops eucalyptus oil
Color: dark green

Passages
(to help cope with major life changes)
10 drops lime oil
10 drops lemon oil
10 drops peppermint oil
10 drops almond extract
Color: your choice

Dream Time
(to enhance your dream recall)
10 drops jasmine oil
5 drops lavender oil
5 drops orange oil
Color: light blue

Help
(when you need help)
10 drops peppermint oil
10 drops cinnamon oil
10 drops lemon oil
10 drops vanilla extract
10 drops almond extract
Color: orange

Astral Flight
(for astral projection)
10 drops orange oil
10 drops anise oil
5 drops jasmine oil
5 drops eucalyptus oil
5 drops wintergreen oil
Color: light blue or yellow

Blessing
(to help you connect to your divine source)
20 drops almond extract
10 drops rose oil
5 drops lavender oil
5 drops lemon oil
3 drops cinnamon oil
Color: blue

Angel
(for contacting the angelic realms)
15 drops lavender oil
10 drops almond extract
10 drops vanilla extract
Color: pink or light green

Personal Power
(to increase personal energy levels)
10 drops your favorite scent
10 drops lemon oil
5 drops peppermint oil
5 drops orange oil
Color: your choice

Banana Nut Muffins
1/2 cup Butter or margarine, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup butter milk
1/2 cup chopped pecans
1 tsp vannilla extract

Preheat oven to 400-degrees.Grease 12 standard size muffian cups or use paper liners.Beat together butter and sugar at meduim speed until light and fluffy.Add eggs, 1 at a time,beating well after each addition.Beat in bananas until smooth.Mix toghther flour, salt, baking powder, baking soda.Alternately stir flour mixture and Butter milk into egg mixture until dry ingredients are just moist.Stir in nuts and vanilla.Do not overmix the batter; it should not be completly smooth.Spoon batter into prepared pan, fillind 2/3 full.Bake until lightly golden brown, 15-18 minutes. Transfer muffian pan cups to wire rack to cool slightly.Turn out onto rack.Serve warm.

Love Wine
3 tsp. cinnamon
3 tsp. ginger
1 one-inch piece vanilla bean
2 cups red wine
2 tsp. rhubarb juice ( optional )

Score the vanilla bean along its length. Add herbs to the wine with the vanilla bean.
Let stand for three or four days, then serve.

Pink Dandelion Wine
2 quarts dandelions blossoms
2 quarts water
2 cups fresh or frozen raspberries               
1 lemon
1/4 tsp. cinnamon                                
4-5 cups sugar
1/3 cake active yeast (or wine yeast)

Take the blossoms, remove stem and leaves, and boil in water.
Remove from heat and let stand overnight, then strain.
Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste). 
Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).
Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water.
Cover the pan with a towel and let it set for three days undisturbed. 
As you check it, visualize the energy in your wine increasing even as the bubbles are
forming ( a sign of fermentation starting).
Finally, strain the mixture again and bottle in loosely corked bottles.
Once the corks no longer pop out, tasted to see if the wine needs any additional sugar.
If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill
the yeast.  Cork tightly and let age for one year in a cool, dark area for best results.

Yule Eggnog Bread
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. salt
3 tbs. butter
1 6 oz. packet Sun Maid Sun Ripened Dried Fruit Bits
Equal amount chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water

Warm everything to room temperature. Pitch yeast in warm water, with a pinch of sugar. Mix flour, sugar, and salt; cut in softened butter. Mix in fruit and nuts. When yeast is good and frothy, mix in egg nog and yeast mixture and knead, adding flour as necessary. Let rise about an hour, punch down dough, form into a ball, and let rise again; preheat oven to 350^o. Bake approximately 30-45 minutes until done.

A festive, sweet, and light-colored bread, celebrating the return of the Sun, and the promise of next season's harvest.

Samhain Apple Walnut Braid
2 pkg. yeast
1/4 cup honey
2 eggs
1/2 cup olive oil
1/2 bottle (1/2 oz.) walnut flavoring
2 tbs. cinnamon
2 tbs. nutmeg
1/2 tsp. mace
1/2 tsp. allspice
1 tsp. salt
3 cups unbleached all-purpose flour
3 cups whole wheat flour
1 24 oz. jar chunky applesauce
3/4 cup finely chopped walnuts

Proof yeast in warm water with a touch of honey. Mix dry ingredients, cut oil and walnut flavoring into flour with a pastry blender. Add fruit, nuts, eggs, honey, and yeast starter. Knead; adding flour as necessary to make dough rather dry. Cover and let rise until doubled, about 1-1 1/2 hours. Punch down and divide in half, then into thirds. Roll each piece out into a fat rope and braid three together, starting in the middle, and tucking under the ends. Cover and let rise, about 30-45 minutes. preheat to 350^o. Bake for 45-50 minutes.

This braided loaf symbolizes death. Widows used to cut off their braids, and lay them in the graves of their warriors. Later, braided breads were served at wakes, or placed in the grave as sustenance for the journey to the Summerland. Apples are traditionally associated with Samhain and sacred to Pomona; cut in half, the core displays a pentagram of apple seeds.

Acne Medicine
Herbs Used: Evening Primrose Oil, Raspberry Leaf, Nettle, Dandelion, Lemon Grass Recipe for Acne Help Bring to a simmer in a non-metallic pan 2 quarts water, 3 tablespoons Witch hazel bark, 1 tablespoon ground cinnamon, 1 tablespoon ground cloves; let simmer for 5 minutes. Then add 1/2 cup chopped fresh thyme, 1 cup fresh chopped peppermint leaves, and 1/2 cup fresh chopped marjoram. Simmer 5 more minutes, set aside until cold. Mix 1/2 cup of the simmered mixture with 2 teaspoons cider vinegar, 2 ounces grain alcohol (vodka is best), 4 drops lemon oil, and enough water to make one pint. Apply with cotton to acne prone areas after washing. A good aloe moisturizer afterwards is recommended.

Protection Potion
Ingredients:
Favorite perfume
1 red or White Rose
A small pouch preferably Blue
Mint Leaves Picked on A new moon
Piece of Hair of the person you are protecting
Small Container (spray bottle)
Water (blessed)

Pour perfume into cauldron and add rose petals then shred the rest of the flower. Boil on medium heat with the water. Shred the mint leaves and add them piece by piece slowly chant: " Oh, great Goddesses from above protect (persons name Here) from all harm. Evil be gone good come near keep (persons name here) out of evils way." Repeat as you stir counter clockwise. Let the potion cool till lukewarm then pour it into the bottle and bless it with the powers of north east south and west earth air fire and water then place into small bag and tie top shut leave out in the full moon then the day after to make the spell work. Once completed spray a little of your potion on the one to be protected do this daily until out of potion
-from Zoegirl

Crescent Raven's Rose Potion
Supplies:1 yellow rose petal
             2 red rose petals
             3 pink rose petals
             moon water (water left out during all the days of a full moon)
             blue moon water(water left out during the days of a blue
moon)((optional))
             1 teapot with some kind of floral design on it (anykind
works...i have one
              thats Winnie-the-Pooh!)

What to do:during a friday,pour moon water into the teapot(1/3 of the way).
                1 minute after doing so, place the yellow rose petal in the
teapot.
                 say this:yellow petal,yellow rose
                              bless the water that i chose.
                  Now put the teapot on a burner.2 minutes after doing so,
place the red petals in, and say:red petal, red rose,
                          bless the loved one that i chose.
                    Turn the burner to medium. 3 minutes after doing so,
place the last 3 petals in the teapot,and say:pink petal, pink rose,
                     god/goddess bless me, and all i chose.
    OPTIONAL:after doing so, fill another third with blue moon water.
   NOT OPTIONAL:recite:great rose water,that i made,
                                     great rose spirit,be my aid,
                                     yellow,red,pink,now bless me
                                     this water now sacred,so mote it be!
Now turn of the burner.Yay! Your done! 1 more thing...if this is to be
drunk,make sure all cups and glasses used have some floral designs on them.
If you want, you can make a blossom and clover ring,and wrap it around the
cup.

Uses:Heals, gives mental clarity,makes a great tea,makes a powerful
substitute for water when casting spells, can be used instead of water when
casting the circle,gives protection,can be used as wishing water,GREAT for
love spells where you drip water on you and your lovers photographs, helps
with astral travel,AND MORE!  Blessed be and Merry Part!
-Crescent Raven,age 12

Rose Petal Chamomile Jelly
4 cups tightly packed rose petals
2 Tablespoons Chamomile
3 1/2 Cups Boiling Water
1 Package Dry Fruit Pectin
4 Cups Sugar

Clean petals thoroughly. Blend them with the Chamomile in a large stainless steel or enamel pot. Pour boiling water over the petals and be sure they are covered. Cover the bowl. Let stand for an hour. Strain, squeezing all the liquid off the petals. Throw the petals away and strain the liquid again. Put the rose water into a large pot and stir in pectin. Bring to a boil and add the sugar. Now, bring the mixture to a rapid boil, stirring constantly. Boil for exactly one minute. Remove from heat. Skim foam from top (can be eaten). Pour the jelly into clean, hot jars and seal according to canning directions. Makes 5 Cups.
-Yasmine Galenorn

Rose Mist Tea
1 Part Rosebuds
2 Parts Chamomile
1 Part Lavender
2 Parts Lemon Balm
2 Parts Lemon Grass
-Yasmine Galenorn

Romani Herbal Baths
To Attract a Lover:
Into your bath water drop rose petals and jasmine flowers, a small number of mint leaves, and some comfrey root. Let them steep there for at least five minutes, then you can either get into the bath immediately or pull the ingredients out first and then get in. Most Romanis leave the herbs and flowers in with them.
To Attract a Lover:
Rosemary and carnation petals in equal parts plus half the amount of lavender. Add a sprinkling of fennel and thyme.
When You Find a Lover:
Mint, lavender, and marjoram steeped first, for at least five minutes. Then add a sprinkling of rose petals and a pinch of basil.
When You Find a Lover:
Prepare a pot of herbal tea beforehand. Use one teaspoonfull each of rosemary, valerian, vervain, mint, and cinnamon. Let it steep for about ten minutes, then pour it into the bath water. Sprinkle on top about a half teaspoonful of lovage (dried and powdered).
For Love:
Simmer a quarter cup of lavender and a quarter cup of rose petals i na quart of water for fifteen minutes. Add to your bath water.
For Love:
Simmer a quarter cup of hops and a quarter cup of marjoram in a quart of water for twenty minutes. Add to your bath water.
For Love:
Simmer a quarter cup of peppermint and a quarter cup of linden flowers in a quart of water for fifteen minutes, then add to your bath water.

Rose Tea
4 teaspoons orange pekoe tea
1 tablespoon fresh rose petals (or 1 teaspoon dried rose petals)
1/2 teaspoon cinnamon stick chips

Magickal Teas
Psychic Healing Tea
1 tablespoon China black tea
1 teaspoon elder flowers
1 teaspoon nettle
2 teaspoons burdock root
2 teaspoons mullein
2 teaspoons rose hips

Love Spells Tea
1 tablespoon china black tea
1 teaspoon damiana
1 teaspoon raspberry leaves
2 teaspoons chamomile
1 tablespoon mullein
2 teaspoons rose hips

Meditation tea
1 tablespoon china black tea
2 teaspoons chamomile
1 teaspoon rose hips
2 teaspoons elder flower

Protection Tea
1 tablespoon Irish or English Breakfast tea
2 teaspoons elder flower
1 teaspoon linden flower (tila)
1 teaspoon valerian
2 teaspoons burdock root
1 teaspoon comfrey
1 teaspoon hyssop
2 teaspoons rose hips

Faery Milk
1 & 1/2 cups milk per serving
1/8 tsp. Vanilla extract
1 tsp. Honey
Cinnamon
Warm milk, being careful not to boil. To each glass or mug, add honey and vanilla. Sprinkle tops with cinnamon.

Herbal Shampoo
1/4c your favorite herbal tea, strongly brewed
8oz. liquid castile soap
Add soap to tea. Stir over low heat until well blended. Store in a capped
bottle.
-Yvonne Thomas

Making Your Own Bathsalts
The basic ingredients are table salt, baking soda (sodium bicarbonate) & Epsom salts (magnesium sulfate). Some herbalists also use borax. Add the salts to a large bowl in these proportions:

3 parts Epsom salts
2 parts baking soda
1 part table salt (or borax)
Essential (scented, herbal/floral) Oils

Mix thoroughly using your hands to stir the ingredients. Some people will tell you to use a spoon or other utensil, although if you are like me, you will find the salts work better if you use your hands. This is now the base from which you can create a wide variety of bath salts. Its wise to add colors to bath salts. Use plain food coloring for this purpose, letting it fall drop by drop onto the salt base.
If two or more colors are required to mix an exotic hue (such as purple), mix these in a spoon first and then add to the salts to avoid creating a two-toned product, unless of course, you plan on a two or three tone salt. Add many drops for a darker colored salt; fewer for a lightly hued salt. Mix the color into the salts until it is evenly distributed; again use your hands or you may use a utensil.
Now add the essential oils drop by drop, one ingredient at a time, until the scent seems right. using your hands and fingertips, mix it until all salt particles are moistened. This may take up to fifteen minutes or longer. As to proportions, rely on your nose to determine the exact quanties. The more potent the finished products' scent, the less will have to be used for each bath. They should be strongly scented.
To use, add from 2 tablespoons to one-half cup of the bath salts to a full tub. Mix with your hands into the water. Enjoy your homemade bath salts!
-Spiritonline

Roasted Goose
- by Lily Gardner
1 goose
1 lemon
5 tart apples
Beaujolais
Salt and Pepper
Wash the goose and pat dry. Rub the skin and the cavity with salt and lemon. Stuff the bird with wedges of apple and sew the cavity closed. Place the goose in a greased roasting pan and add an inch of water. Bake uncovered in a 400 degree oven for 30 minutes, then cover and bake at 325 degrees for 1 1/2 hours. Skim the fat and baste the bird with Beaujolais twice during the baking time. Turn the bird over and bake additional 1 1/2 hours. Skim fat and baste with wine twice more. Remove the roasted bird from oven and let rest as you prepare gravy from pan drippings mixed with a little flour and water. Serve goose with mashed potatoes and sauerkraut.

Sugar Skulls
2 cups powdered sugar
1 egg white
1 tablespoon of light corn syrup
1/2 teaspoon of vanilla
1/3 cup of corn starch
Food coloring
1 fine paintbrush

1. Sift powdered sugar.
2. Mix egg white, syrup and vanilla in a dry, clean bowl.
3. Mix sugar into wet mixture gradually.
4. Mix with fingers until the mixture forms a ball.
5. Sprinkle cornstarch on table or board.
6. Put the mixture on the table and shape into smooth, manageable ball.
7. Wrap tightly in plastic and chill until ready to use. (Mixture will keep for months.)
8. Use plenty of cornstarch when making skulls or other shapes.
9. When the figures are dry, color them as you wish.

Baklavah
1 lb. phylo
3 c. or more chopped nuts (walnuts, peacans, almonds, pistachios)
1/4 c. sugar
1/2 tsp. cinnamon
1 lemon, grated rind only
1/2 lb. melted sweet butter
whole cloves

Defrost frozen phylo to room temperature. Mix nuts, sugar, cinnamon, and lemon
rind together in a bowl, and set aside.
Melt butter and clarify. Keep in a pan to reheat if it cools. Use a pastry
brush to generously oil the bottom and sides of a large retangular baking pan.
Cut phylo an inch larger than your pan using scissors.
Place sheet of phylo in the pan and sprinkle lightly with warm butter.
Continue until you have 6 or more sheets in the pan. Spread half the filling
on the phylo, making sure you get in the corners. Cover with 6 or more sheets
of phylo sprinkling butter between each layer.
Add remaining filling. Cover with remaining sheets, butter between each. Roll
edges and tuck inside of pan (don not trim as one would do fora pie). Butter
the top with remaining butter. Before baking cut through the top layers ONLY,
into the traditional diamond shape. Use a small sharp knife with a ruler to
guide you (vertical cuts 1 inch apart).
Stick a whole clove in the center of each diamond. Bake at 350 for 1 hour.
check it during the last 20 minutes to see if it's browning evenly.

Sugar Syrup:
3c. sugar
2c. water
1/8 tsp.cream of tarter
juice of one lemon
2 tsp rose/brandy flavoring OR 1/4c honey (my greek family uses honey)

Begin boiling sugar syrup 20 minutes before taking baklavah out of the oven.
(now....here, I'm going to go from the recipe, but towards the end I'll tell
you how my great grandmother, who came over from greece made it)...Pour hot
syrup over hot baklava immediately after removing it from the oven. Use ladle
or large spoon to distribute the syrup evenly. Set aside to cool at room
temperature. Keep in pan overnight or at least 4 hours before cutting and
serving.
Now...my great grandmother said "never pour hot syrup over hot baklavah, it
makes it soggy" she said either pour hot syrup over cooled baklavah, or cooled
syrup over hot baklavah...(just a little side note...I've never done it any
other way besides the way my greatgrandmother said...so, if somebody actually
does it by what the recipe says i would love to hear if it came out soggy)

Butter
My mother used to make this recipe with me. It is easy for adults and children.
Take some heavy sweet cream and fill a jar about half full to 2/3 full of it. Put in about a pinch of salt for every cup of sweet cream you use. Put the lid on tight and shake the jar vigorously. It will become yummy soft butter!
-AmberSkyfire

Sweet Potatoes and Cranberries
6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 teaspoon orange rind
3/4 teaspoon cinnamon
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and arrange in a buttered baking dish. In saucepan mix remaining ingredients. Simmer, uncovered, for five minutes. Pour over sweet potatoes and bake uncovered at 350 degrees for 20 minutes or until glazed and hot.

Easy Chocolate Rum Truffles
Some left over cake, crumbled - about 2 cups
2 tablespoons of Apricot jam
2 tablespoons of rum (or rum flavouring)
1 teaspoon of cocoa
50g./2oz (half a large bar) of vegan chocolate, melted
Coating of choice - cocoa, chopped nuts, coconut etc.
Mix everything together and then squeeze into balls (about 5 cm. diameter) and roll in the coating. Place in petit four cases.

Sage and Onion Roast Potatoes
4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage
4 tablespoons of sunflower oil
1 finely chopped onion
4 tablespoons of medium oatmeal
Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)
salt to taste

Par boil the potatoes then just when they are beginning to soften remove from heat and drain. Place in baking tray and rub the coating all over them (careful!) - roast in a hot oven until nice and crispy (30 minutes plus). You might want to baste with a little more oil half way through for extra crispiness!
Variation: sesame roast potatoes - coat the potatoes in sunflower oil and plenty sesame seeds before roasting - this has a lovely flavour too.

Yule Egg Nog
8 egg yolks
1 cup sugar
4 cups warmed milk
3/4 cup heavy cream
1/4 cup brandy
1/3 cup rum
Nutmeg, to taste

Beat the egg yolks in a bowl, adding the sugar a little at a time. Slowly add the warm milk. Return the mixture to a saucepan, continuing to cook until hot. (or approx. 175 degrees) Pour into a bowl and chill.

Whip the heavy cream until it peaks. Then fold this into the milk mixture, until well blended. Put into freezer until it just begins to harden. Then, add the brandy and rum, stir well, whipping for another 30 seconds. Top with nutmeg.

If you want a non-alcoholic version, maybe one for the kids, then substitute 1/2 cup fruit juice for the alcohol. Pineapple juice is very good for this. Also, if you want a classic, warm egg nog, then beat the eggs with the other ingredients and warm it all over a low flame.

Amish White Bread
6 Cups bread flour
2/3 cup sugar
1 1/2 teaspoons salt
1 1/2 tablespoons active dry yeast
1/4 cup vegetable oil
2 cups warm water (about 110 degrees F)
Dissolve sugar and warm water in a large bowl. Add yeast. Leave until yeast becomes a creamy foam. Stir oil and salt into the mixture. Slowly add flour one cup at a time. Cover your work surface in a thin layer of flour. Place dough on surface and knead until smooth. Transfer the dough into a well-oiled bowl, and turn the dough to coat it. Cover dough with a damp cloth and allow to rise until twice its original size. This should take about an hour. Punch the dough down into the bowl. Knead, and divide in half. Shape dough into loaves and place into two well-oiled 9x5 inch loaf pans. Let rise 30 minutes. Dough should rise to 1 inch above the pan. Bake in oven at 350 degrees F for 1/2 hour. Yields 2 loaves of soft, sweet white bread.

Egg Bread
4 1/2 cups all-purpose flour
.25 oz active dry yeast
1 teaspoon salt
1/4 cup granulated sugar
1/2 cup vegetable oil
4 eggs
6 egg yolks
2/3 cup warm water (110 degrees F)
Dissolve yeast and water in large bowl. Add yolks, 3 eggs, sugar, oil, and salt. Stir in only 3 1/2 cups of flour. Turn dough out on a lightly floured surface. Knead while adding the remaining dough until smooth (about 7 minutes). Transfer dough to well-oiled bowl and turn to get oil all over the dough. Cover with a damp cloth and place in a warm spot until it is twice it's original size (About 1 1/2 hours). Punch down dough and divide into 3 equal pieces. Roll each piece into a rope 12 inches long. Braid the pieces together and seal the ends. Place on greased cookie sheet. In separate bowl, beat 1 egg with a pinch of salt. Brush this onto the bread. Let rise until twice its original size (45 min.). Preheat oven to 375 degrees F and brush bread again. Bake 40 minutes or until golden. Cool on rack.

Candied Orange Peel
1 cup sugar
1/3 cup water
zest (outer 1/8 inch of peel) of 3 oranges
For safety purposes, ONLY use organic oranges. Non-organic oranges are covered in a chemical dye that makes them more brightly colored. This dye is TOXIC and is only used because the dye does not seep through the skin to contaminate the fruit. Simmer the peel in one quart of water for six minutes. Drain and rinse with cold water. In separate pan, simmer sugar and water. Once the sugar is dissolved, cover the pot and boil until you can dip a spoon into it and the last drops that fall from the spoon form a thread. Remove from stove and add the zest. Steep for one hour. Store in refrigerator.

Candied Pecans
3 cups pecan halves
1/2 cup light corn syrup
1/2 cup sugar
2 tablespoons butter or margarine
Place pecans on cookie sheet or in large baking pan and heat in a 250 degree F oven for 5 minutes. Melt butter in 2 quart saucepan over med. heat and add half of the sugar and all the corn syrup. Bring to a boil, stirring constantly. Once it gets boiling, let boil without stirring for 5 minutes. Pour over pecans, stirring constantly until they are evenly coated. Bake at 250 degrees F for 1 hour, stirring at 10 minute intervals. Sprinkle with remaining sugar and toss to coat evenly. Immediately spread pecans onto greased cookie sheet. Quickly separate halves so they are not touching. Let cool.

Pie Crust
1 1/4 cups all-purpose flour
1/2 cup butter chilled and diced
1/4 teaspoon salt
1/4 cup ice water
Combine salt and flour in large bowl. Cut in butter and mix until dough looks like crumbs. Add water 1 tablespoon at a time until dough forms a ball. Wrap in waxed parchment and refrigerate 4 hours. Roll dough out and place in 9 inch pie plate. Press dough around evenly. Trim edge with a knife or kitchen scissors and press around the edges with your finger to make a scallop. Makes 1 pie crust.

Soft Mead
by Scott Cunningham
1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg

Boil together all ingredients in a non-metallic pot. While boiling,
scrape off the rising "scum" with a wooden spoon. When no more rises
add the following:

pinch salt
juice of 1/2 lemon

Strain and cool. Drink in place of alcoholic mead and wine during
the Simple Feast.