As usual, I gathered these recipes from various places, and no longer know where they came from. Because of this, I can only give credit to those that are known. None fo these recipes are my own. I've found all kinds of neat things. A lot of the recipes are everyday type things, but I do have some sabbat food mixed in among the others. Although, unfortunately i haven't had a chance to try them all (actually i haven't tried many), I encourage you to. So far I've found cakes and cookies, soups and breads, even Ales, so have fun and be creative! You can even let me know how it turned out!
1 lb. softened butter, 1 cup sugar
4 cups flour, 1 1/2 tablespoons cornstarch
Mix the butter and sugar together until creamy. Add the flour and cornstarch and then stir in the egg. Pat onto an ungreased cookie sheet. Smooth with a spatula and prick with a fork. Bake in a preheated 300 degree oven for two hours. Remove from the oven and cut into squares while still hot.
1 3/4 cups flour, 1/2 teaspoon salt
1/2 teaspoon baking soda, 1 teaspoon baking powder
1 teaspoon cinnamon, 1 teaspoon nutmeg
1/4 pound butter, 1 teaspoon vanilla
1 cup sugar, 2 eggs
1 cup raisins, 1 1/2 cup chopped acorns
Stir together the flour, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside. In a large bowl, cream the butter. Add the vanilla and sugar and beat well. Add the eggs and beat until smooth. Gradually add the sifted dry ingredients, beating until thoroughly mixed. Stir in the raisins and acorns. Place well-rounded teaspoonfuls of dough two inches apart on a foil-covered cookie sheet. Bake in a preheated 400 degree oven for 12-15 minutes.
Handfasting Cakes (Scotland)
1 1/2 Cup Currants, 2 Tsp Baking Powder
1 1/2 Cup White Raisins, 1 Tsp Cinnamon
3 Cup Mixed Candied Fruit Rinds, 1/2 Tsp Nutmeg
4 Cup Flour, 1 Cup Ground Almonds
2 2/3 Cup Butter, 1 Tsp Powdered Lemon Rind
2 Cup Sugar, 1 Cup Slivered Almonds
1/2 Cup Drambuie liqueur, 5 Cup Marzipan icing or powdered sugar
Preheat oven to 325F. Grease and line 2/3 springform pans with waxed paper. Mix the currants, raisins, candied fruit rind, and 1/4 cup of the flour in a medium sized bowl. Beat the butter, sugar, and Drambuie until creamy in a large mixing bowl. Beat in one egg at a time. Combine 3 3/4 cups of the flour, baking powder, cinnamon, and nutmeg in a medium sized bowl. Mix the flour into the egg mixture a little at a time on low speed. Beat on high for two minutes, scraping the bowl constantly. Fold in the dried fruit, ground almonds, and powdered lemon rind. Sprinkle with slivered almonds. Pour into the pans and bake until a toothpick inserted in the middle comes out clean, 1 1/2 to 2 hours. Cool. Spread each cake with marzipan. Stack the cakes on top of eachother. Frost with icing of your choice or sprinkle with powdered sugar.
Yield 25 servings
Yule Bread (Sweden)
1/2 Tsp Saffron, 1 Egg
3 Tsp Hot Water, 4 Cup Sifted Flour
2 Envelopes Active Dry Yeast, 1 1/2 Cup Combination of Currants,
3/4 Cup Warm (105F) Water, Candied Fruits, Nuts, or Raisins
1/4 Cup Sugar, 2 Tsp Melted Butter
1/4 Tsp Sugar, 1 Cup Scalded Milk
1/3 Cup Butter, 1 Tsp Salt
Soak the saffron in hot water for about 1 ½ hours. In a large bowl, dissolve the yeast and ¼ Tsp sugar in the warm water. Mix the milk, remaining sugar, butter, and salt; cool. Add the egg, milk mixture, and saffron to the yeast; beat until smooth. Sprinkle the dried fruit with 2 Tsp of the flour, mix until evenly coated. Mix the rest of the flour with the yeast mixture. Fold in the dried fruit. Turn on to a well floured surface; knead until smooth, about 12 minutes. Place in a greased bowl, turn once. Let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 400F. Knead dough twice. Divide into 24 pieces; form into small buns. Place on a greased cookie sheet. Cover, let rise until doubled, about 30 minutes. Bake for 10 minutes, then reduce heat to 350F, bake for 10 minutes. Brush the tops of the buns with melted butter and bake an additional 5 minutes.
Yield: 2 dozen
Beltane Bannocks (Scotland)
2 Cup Hot Milk 1/2 Tsp Baking Soda
1 1/2 Cup Instant Oatmeal 1 Tbl Grated Orange Peel
1 Egg 1 Tsp Chopped Almond
In a large bowl, pour the milk over the oatmeal; let sit for about 10 minutes. Beat in the egg, baking soda, orange peel, and almonds. Consistancy should be like a thick pancake batter. If the batter is too thin, add more oatmeal, too thick, add a little milk. Heat griddle over a moderate flame; grease. Pour the batter onto the griddle and cook until bubbles form. Flip and cook the other side. Best served with butter and honey.
Yield: 12 (2 inch) bannocks
May Day (May 1) Maple Bread
1 Envelope Dry Active Yeast , 1 Tbl Baking Powder
1/3 Cup Real Maple Syrup, 1/2 Tsp Salt
1/4 Cup Warm (105F) Water, 1 Cup Coarsely Ground Hazelnuts
3 Cup Flower, 1/4 Cup Shortening
3 Tbl Packed Brown Sugar
Disolve the yeast and maple syrup in the water. Mix 1 ½ cups of the flour with the brown sugar, baking powder, salt, and hazelnuts. Cut in the shortening using a fork. Add the yeast to the mixture; stir. Slowly add the remaining flour until the dough is easy to handle. Turn onto a lightly floured surface; knead for 1 minute. Cover, let rise for 15 minutes. Form into a round or oval; place on a greased cookie sheet. Let rise for 30 minutes in a warm spot.
Preheat the oven to 350F. Slice the image of a heart into the top of the bread. Bake for 30 minutes. The bread is done if the loaf sounds hollow when tapped. If desired, the loaf can be brushed with a little syrup and butter durring the last 5 minutes of baking
Yield: 1 loaf
Saint Patrick's Soda Loaves (Ireland)
3 1/2 Cup Unbleached Flower, 1/4 Cup Butter
1/4 Cup Sugar, 1 Cup Currants
1 Tsp Salt, 1 1/2 Cup Buttermilk, room temp
1 Tbl Baking Powder, 1 Egg
1 Tsp Baking Soda, 1 Tsp Grated Lemon Rind
1/8 Tsp Cardamon,
Preheat the oven to 375F. Mix the flour, sugar, salt, baking powder, baking soda, and cardamon in a large bowl. Cut in the butter using a fork or pastry cutter until fine crumbs form; stir in the currants. In a small bowl, beat the buttermilk, egg, lemon rind. Stir the buttermilk mixture into the dry ingredients.
Knead the dough on a floured surface for 4 minutes. Divide into two pieces. Place in greased 8 inch pie tins, press dough until it reaches the edges. Cut an appropriate symbol (shamrock?) into the top of the dough. Bake until golden brown, 35-40 minutes. Allow to cool for 5 hours before cutting.
Yield: 2 loaves
Volute's Sabbat "Cakes"
Very Chocolate, Very Strong, Very Good, just so VERY!
These cakes can be the other half of "cakes and ale" especially if your "ale" is milk! They are fat free (with a vegetarian option) to give leave to the chocolate lover in you.
Use a regular 13 inch (nice number) by 9 inch (another nice one...three times three) and spray it with non-stick spray or grease and flour it.
Or you can use two jelly roll pans (cookie sheets with tall sides) to bake it in and cut down the cooking time by 5 or 10 minutes. Using these pans, you can cut out shapes directly in the pan with cookie cutters like crescent moons or 5 pointed stars. If you are taking these to a ritual away from home, wait until the last minute to cut out the shapes, as they dry out quickly if left exposed to air.
Don't preheat the oven, this one will work just as well without using the extra energy.
In a big bowl/cauldron mix the following:
1 cup cool strong coffee...cola works too, both are delicious
1 teaspoon lemon juice or vinegar, or if you use cola, then 1/2 to 3/4 teaspoon lemon juice or vinegar
1/2 teaspoon cloves
1 teaspoon cinnamon
2 teaspoons vanilla extract (real! not imitation/synthetic which is semi-toxic)
1 Tablespoon cornstarch, arrowroot powder, or rice flour, whatever you have available or prefer
1 egg (this is optional, they are more moist with it, and hold their shape better, but if you are vegetarian or are going to a ritual with vegans, then it can easily be omitted. An egg replacer powder or liquid will keep them moist, BUT ISN'T necessary. They are fine without it, but can dry out faster so keep them covered.)
In another separate bowl/cauldron, a really great big one, mix:
1 and 1/2 cups unbleached flour, preferably organic
1/2 teaspoon sea salt or salt (optional, but better if added)
1/2 cup cocoa
1 teaspoon baking soda
1 cup sugar regular cane or beet type. Brown sugar is good too. Fructose granules will work if you prefer use 3/4 cup of them. Honey will also do but isn't the best for this, if you like to use it, cut the cola/coffee down to 3/4 cup and only use 3/4 cup honey added to the first bowl of liquid.
When both bowls are mixed well, let them meet each other in the big bowl. This is like the watery Goddess meeting the grain and sun God. Let them thoroughly have their merry way with each other, then pour the results into the pan (or pans) Bake at 350 degrees F for about 30 minutes unless you are doing the shape thing, then see above. Keep an eye on them, the edges should pull away from the pan slightly and a toothpick will come out of the center clean when they are done.
These are sweet and spicy, and must be tried to be believed. The reason there are so many options for each ingredient is that it is hard to go wrong with this recipe, it should be personalized, and followed intuitively.
Midsummer Joy Juice (U.S. (?))
6 Large Strawberries, 1/4 Cup Orange Juice
5 Ice Cubes, crushed, 1 Tsp Sugar
1/2 Navel Orange, peeled,
Place all the ingredients into blender, mix until smooth. Pour into a glass and garnish with fresh berries. Rasberries and Blueberries are acceptable alternates for the strawberries.
Yield: 1 serving
Tangerine Hospitality (England)
1 Cup Orange or Vanilla Yogurt, 1/4 Cup Tangerine juice concentrate
1/4 Cup Water, 1 Tsp Honey
1/4 Cup Pineapple Juice, Pineapple Chunks
Freeze the yogurt until firm. Break into small pieces. Process in a blender using the chop setting until smooth. Add the pineapple juice, concentrate, and honey; blend until smooth. Pour into tall glasses. Garnish with the pineapple pieces.
Yield: 2 servings
Note: Alcoholic Beverage
6 Cup Apple Wine or Dry Red, 2 Tsp Whole Allspice
10 Cup Apple Cider, 2 Large Cinnamon Sticks
1/2 Cup Packed Brown Sugar, 2 Oranged studded with whole cloves
2 Tsp Whole Cloves
Place the wine, sugar, cloves, allspice, and cinnamon in a large pan. Heat over a medium flame until it comes to a low boil. Cover, reduce heat and simmer for 20 minutes. Strain, discard spices. Serve in a punch bowl and garnish with slices of orange.
Yield: 16 1 Cup Servings
Nettle Soup (Saxony)
1 Cup Chopped Nettle 1/2 Cup Barley
1 Pds Beef, cooked and cubed Salt
3 Cup Chicken Stock Pepper
Combine all the ingredients in a medium sized pot. Cover. Simmer until the barley is fully cooked.
Yield: 4 servings
Petals from two fresh roses
Place the petals and ¼ inch water in a small saucepan, heat until the petals are translucent. Strain and store the liquid for cooking or love spell work.
My intent is NOT to take credit for these recipes, but rather to let others know about them. I will mention where certain recipes come from when I know. Try them out and enjoy!
This page was created by Lurinshae