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• Danielle Vezina

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WICCAN RECIPES RECIPES Poppy Seed Cake (good to use during Candlemas) • • • • • • • •

1 cup cooking oil 1 cup honey 3 eggs 3 cups whole-wheat flour 1 cup poppy seeds 3 1/2 tsps baking soda 1 1/2 cups buttermilk 1/2 tsp salt

Mix all ingredients together. Bake in a preheated 350 degree oven for 40-45 mins or until done. Herbed Sour Cream Dip 1/2 cup plain yogurt or dairy sour cream 1/4 cup mayonnaise 1/8 tsp garlic powder 1/8 tsp onion salt 1/16 tsp pepper 1/16 tsp ground red pepper 1/4 tsp dried basil leaves, crumbled 1/4 tsp salt Paprika Combine the yogurt/sour cream, mayonnaise, garlic powder, onion salt, pepper, red pepper, basil, and salt; mix thoroughly. Chill. Just before serving, garnish with a sprinkle of paprika.

Ambrosia Supreme • • •

1 small carton sour cream 1 small can mandarin oranges, drained 1 cup small marshmallows

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1 small can crushed pinapple, drained 1 cup flake coconut

Mix all ingredients together and chill. Excellent as a dessert or side dish for a meal. Add marchino cherries for color and taste!

Mexican Hot Chocolate this is a strong sweet spicy version • • • • • •

4-6 ounces semisweet dark choclate broken into small pieces 1 quart milk 1 tsp ground cinnamon Dash of cloves Dash of almond extract Sugar to taste

Serves 4 Gently heat the chocolate with the ilke, cloves, cinnamon, almond extract, and sugar. Stir constantly unti lthe chocolate is melted. Whip to a groth with a whisk. Serve immediately. SUBSTITUTES: cocoa powder for the hard chocolate and vanilla for the almond extract.

Beltaine Marigold Custard • • • • • • • • • •

2 Cups Milk 1 Cup Marigold Petals 1/4 tsp. Salt 3 Tbsp. Sugar 1 to 2 inch piece of Vanilla Bean (Around 1 Tsp I think) 3 Egg Yolks, beaten slightly 1/8 tsp. allspice 1/8 tsp. nutmeg 1/2 tsp. rose water whipped cream

Using a mortar and pestle or a spoon, crush Marigold petals. Mix Salt, sugar, and spices together. Scald milk with the vanilla and the Marigolds. Remove the Vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add the rose water and let it cool. Serve in bowls, garnished with Whipped Cream and fresh marigold petals.

Beltaine Oat Cakes • • • • •

1 1/2 cups oat flour 1/2 tsp baking powder 1/2 cup brown sugar (to make them sweeter use up to one full cup) 3/4 cup butter (unsalted) 1 egg

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1 cup mashed ripe fruit (banana, peaches, something soft) 1 3/4 cup rolled oats

Spices: nutmeg, cinnamon is a good combo or cardamom is nice by itself (approx. 1/4 tsp) 1/2 cup chopped nuts (optional) Mix flour, baking powder, and brown sugar together, make sure to smash any lumps. Cut butter into mixture with a pastry blender (or make do with a fork) add egg and fruit, and nuts. Drop rounded tablespoon of dough onto greased cookie sheet (about 2-3 in apart). Bake at 350 deg F [175 deg C] for 15 min or until cookies look "dry".

Samhain Cakes Makes about 3 dozen, dough must be chilled several hours to overnight. • • • • • • • • •

1/2 c veg. oil 4 sq unsweetened chocolate (4 oz) melted 2 cups granulated sugar 4 eggs 2 tsp vanilla 2 cups pastry flour (not hard, sifted or cake flour) 2 tsp baking powder 1/2 tsp salt 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 to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don't overbake---these burn easily.

Covenstead Bread This recipe is from by Gerina Dunwich. Ingredients: • • • • • • • •

3/4 cup water 1/2 cup honey 1/2 cup finely chopped citron 1/2 cup sugar 2 tablespoons anise seeds 2 1/3 cups flour 1 1/2 teaspoons baking soda 1 teaspoon nutmeg

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1 teaspoon cinnamon 1/4 teaspoon allspice

Procedures: Bring the water to boil in a saucepan. Add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat. Sift together flour, baking soda, salt, spices, and fold into the hot honey mixture. Turn the butter into a well greased 9 X 5 X 3-inch loaf 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.) Covenstead Bread improves if allowed to stand for a day, and its an ideal bread to serve during Lammas and Autumn Equinox Sabbats as well as at all coven meetings

Candlemas Crescent Cakes Ingredients: • • • • • • •

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

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

Calming Tea Ingredients: • • • •

1 1 1 1

part part part part

sage thyme marjoramsugar completely dissolves and then remove from heat. camomile

Blend ingredients and place inside a tea ball, place in a mug of hot water and allow to steep for 5 minutes. Or, for larger quantities you can place the herbs

inside a pot of water (make sure you don't overdo the amount of herbs you use in proportion to the amount of water...) and heat for 10 minutes. Remove from heat and strain to get rid of the herb pieces. Drink up and enjoy the soothing effects.

Yule Brew • • • • • • • •

~4 parts cinnamon ~4 parts allspice ~2 parts nutmeg ~2 parts lemon peel ~2 parts clove ~1 part bay ~2 parts chamomile ~50 parts black tea

Stir together and serve hot or cold.

Wassail- A Yule Beverage • • • • • •

3 red apples 3 oz brown sugar 2 pints brown ale, apple cider, or hard cider 1/2 pint dry sherry or dry white wine 1/4 tsp cinnamon 1/4 teaspoon ginger strips or lemon peel

Core and heat apples with brown sugar and some of the ale or cider in an oven for 30 minutes. Put in large pan and add rest of spices and lemon peel, simmer on stove top of 5 minutes. Add most of the alcohol at the last minute so it heats up but does not evaporate. Burgundy and brandy can be substituted to the ale and sherry. White sugar and halved oranges may also be added to taste. Makes enough for eight. Wassail!

Yogurt Drink The people of the Far East, particularly India, use yogurt in much of their cooking. This drink is rather like an exotic milkshake and so much more healthy. Serves Six. • • • •

1 2 6 6

quart plain low-fat yogurt tblsp rose water or 4 drops of rose essence tblsp honey or light brown sugar ice cubes

Put the yogurt, rose water, and honey in a blender and puree. Add the ice cubes and blend until the yogurt is whipped. Serve in tall glasses.

Divinity • • • • • • •

½ cup light corn syrup 2 ½ cups sugar ¼ teaspoon salt ½ cup water 2 egg whites 1 teaspoon vanilla extract 1 cup coarsely chopped nuts

In saucepan mix corn syrup, sugar, salt, and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until 248 degrees registers on candy thermometer or a small amount of mixture dropped into very cold water forms a firm ball (this means it is firm when in the water but flattens when removed from water). Beat egg whites until stiff but not dry. Pour about half of the syrup over the egg whites slowly, beating constantly. Cook remainder unti 272 degrees (F) registers on candy thermometer, or until a small amount of the mixture when dropped in very cold water forms hard but not brittle threads. Add slowly to the first mixture and beat until mixture holds its shape. Add vanilla and nuts and drop by spoonfuls onto wax paper to form small candies. Makes 1 & 1/2 pounds of candy

Angel Food Cloud For the most talented of cooks! :) (From the Godiva Chocolatier) You'll need a curved tuile pan. [This is a wonderful recipe which yields a gorgeous and impressive cake. It takes some work, and it is made in several parts and then assembled after everything is ready.] Angelfood cake: • • • • • • •

2 lbs granulated sugar, divided 14 oz cake flour 30 large egg whites 1 tsp salt 2 tsp vanilla extract 1 tsp lemon juice 6 ozwhite chocolate, melted and tempered

Passion fruit and strawberry mousse:

• • • • • •

24 oz strawberries, stemmed 14 oz passion fruit puree 27 oz granulated sugar, divided 5 ozdessert gelatin powder 15 large egg whites 32 liq oz heavy cream, whipped to soft peaks

Passion fruit sauce: • • • •

1 8 2 1

lb passion fruit puree ozgranulated sugar Tbs water Tbs cornstarch

Vanilla syrup: • • •

26.5 liq oz dry white wine 1 lb granulated sugar 10 vanilla beans, split and scraped

Cloud meringue: • • • •

8 large egg whites 2 liq oz lemon juice 1 Tbs dried egg white powder 1 lb confectioners' sugar

Assembly: Strawberries Poured sugar moon Blown sugar angels Mint sprigs Angelfood cake: Preheat oven to 350°F. Line two sheet pans with buttered parchment.

Sift 1 lb/454 g sugar with cake flour and reserve. In a mixer with a whisk attachment, whip egg whites and salt to soft peaks. Add remaining sugar and whip until stiff and shiny. Add vanilla extract and lemon juice and then fold reserved sugar/flour mixture into meringue. Divide evenly between prepared sheet pans. Bake for 20 minutes or until golden and dry to touch. Invert one angel food cake, remove parchment, and cut into 1" x 5" strips. Cut parchment into same size strips, spread with tempered white chocolate and press onto strips of cake. Mold cake, paper side down, into a curved tuile pan to make curves in cake. Remove paper when chocolate sets. Invert second angel food cake onto empty sheet pan dusted with confectioners' sugar and reserve. Passion fruit and strawberry mousse: Heat strawberries, passion fruit and 7 oz/198 g sugar until warm. Puree mixture and add gelatin while still warm. Cool mixture slightly. Make Swiss meringue by heating the remaining 20 oz/567 g sugar with egg whites until sugar is dissolved and mixture is warm to touch. Whip at high speed to stiffpeaks and cool. Fold meringue and then whipped cream into puree. Spread mousse onto reserved flat angel food cake and freeze.

Passion fruit sauce: In a saucepan, bring puree and sugar to a boil. Blend cornstarch and water together and whisk into puree mixture. Boil to thicken. Cool in ice bath. Vanilla syrup: Boil wine, sugar, and vanilla seeds for 15 minutes. Cool. Cloud meringue: Make Swiss meringue by heating mixture until warm to touch. Whip on high speed to stiffpeaks. Assembly: Cut frozen mousse/angel food cake with different sized round cutters. Place rounds on end into curved portion of angel food cakes.

Pipe cloud meringue onto mousse in cloud-like pattern. Torch lightly to brown. Drizzle passion sauce and vanilla syrup on plate. Place cake on cut strawberries for support. Garnish with poured sugar moon, brown sugar angels and mint