Below are some recipes that anyone can use for their Pagan/Wiccan Sabbats or just for the simple pleasure of cooking and trying out new recipes!
I don't know a Witch yet who doesn't like to try things out at least once, and I hope many of you will benefit from these recipes and maybe be able to incorporate them into your special holidays and Sabbats even if you do not Practice the Craft.
If anyone would like to email their own recipe's, please feel free to do so, I would love to get many different idea's onto these pages, either Pagan related or not. Even if the recipes are something you made up yourself, and you would like to share, PLEASE send along and I will be sure to give credit where credit is due.
2 or 3 boxes Jiffy corn muffin mix
Eggs, ( two eggs for each box)
1/2 cup brown sugar (light or dark)
1/4 cup molasses or honey
1 tablespoon vanilla
Mix all ingredients until well blended. Take HOT pan or skillet from the
oven and pour batter into pan. Should be a little bit of a sizzle.Back in
the oven until golden brown and knife inserted in middle is clean, about 35
minutes. Let stand 15 minutes, then invert on flat plate. You should have
a nice golden bread/cake. Homemade applesauce or butter is yummy on this
bread or just butter. It will serve quite a few people and is great cold
with milk on it for breakfast the next day. This bread is wonderful with
fresh berries and whipped cream (heavy cream is best).
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled
1 apple - peeled, cored and shredded
1/2 cup milk
2 tablespoons milk
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1) Measure flour, sugar, baking powder, soda, and salt into a large bowl.
Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
2) Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
3) Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Makes 12 scones.
They are great with fresh (or jarred) jams and fruit.
If your like me and just like them plain, you can add a little more sugar.
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
1 teaspoon Cinnamon
1 teaspoon Allspice
Bring the water to a boil in a saucepan.
Add honey, citron, sugar, anise seeds.
Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture.
Turn the batter 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, and improves in taste if allowed to stand for 24 hours.