Cooking with Witches

Add a Comment

29 Comments

Comment by Faol Sith on May 14, 2008 at 7:37pm

I can't wait to use some of these ;)

Comment by Mags on May 7, 2008 at 9:15pm

Hard Peppermint Limeade

This looks beautiful in a clear glass chalice on full-moon nights, and it's very cooling for summer. Keep all ingredients in the fridge so they are chilled when you're ready to make it. If you want a harder drink, use DeKuyper's 100 proof schnapps.

10-12 ounces lemon-lime soda
2 ounces peppermint schnapps
1 ounce fresh lime juice (this is about one lime)

Combine all and stir gently. Do not pour over ice, it will only dilute it. Share with a friend or drink it all yourself.

Comment by Aphrodite on May 4, 2008 at 11:04am

Greetings.
THere are some wonderful receipes here! My daughter and I made some faery breads for Belatane. They were wonderful. Now we can add some more reciepes to our cook book!
( I am going to make some strawberry muffins, they sound delicious!)
blessed be

Comment by dakotatwilight on May 2, 2008 at 2:18pm

Gee now i am hungry.
i will virtually taste everything. I know what i am stocking up on when foodrers come ine. yummm

loveya

Comment by Julia on April 29, 2008 at 1:13am

I would love a breakfast recipe for Beltane. Preferably something sweet that can be cooked in a dutch oven will coals. Anyone have any recipes that they want to share that might fit the bill? Thanks and Blessings, Julia

Comment by C'Rose on April 27, 2008 at 1:01am

Recipe from The Sabbats written by Edain McCoy.


Beltane Bread
2 cups warm milk
2 pkg. yeast
2/3 cup honey
5-6 cups unbleached all purpose flour
1 tsp. salt
2 eggs
1/4 cup butter
2 pkgs. (1/2 tsp.) saffron

Proof yeast in warm milk. Mix dry ingredients, cut in butter with pastry knife. mix in yest starter with eggs, kneed and let rise until double. Punch down and divide into two buttered pans. Let rise, preheat oven to 350. bake for 40-50 minutes.

Comment by C'Rose on April 27, 2008 at 1:01am

Recipe from The Sabbats written by Edain McCoy


Beltane Cream Pie
1 cup whole milk
3 Tbsp. cornstarch
ground nutmeg
1 cup rich cream
1 1/2 cup sugar
prepared pie crust, baked
1/2 cup butter(not margarine)
1 1/4 tsp. vanilla

Melt the butter in a wide pan over medium heat. In a separate bowl slowely add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended, add this and all the other ingredients, except vanilla, to the cooking pan. Stir contantly over medium heat until mixture becomes thick. Remove from heat and stir in vanilla. Pour the mixture into the waiting pie shell and sprinkle with nutmeg. The pie may be eaten while it is still warm, as long as it has cooled enough to set. Or the pie may be chilled and eaten later.

Comment by C'Rose on April 27, 2008 at 12:58am

Orange White Chocolate Chip Beltane Cookies
"These get crispy when cool. I named them for May 1, the day I invented them. They taste bright and sunny, like the summer season Beltane is supposed to herald."

INGREDIENTS
1 1/4 cups butter, softened
1 1/3 cups white sugar
1 tablespoon vanilla extract
1 egg, beaten
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons orange zest
1/2 cup white chocolate chips


READ REVIEWS (4)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Sift together flour, baking powder, salt, and orange zest.
In a bowl of mixer, cream butter on medium speed, adding sugar gradually. Add vanilla and egg. Add flour mixture gradually, stopping frequently to push down from sides of bowl. When flour mixture is thoroughly combined, mix in chips.
Drop dough by scant spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.

Comment by C'Rose on April 27, 2008 at 12:56am

Candied Flowers - How to Make Candied Flower Petals

Nothing says spring has arrived quite like flower blossoms -- and what many people don't realize is that not only are they lovely to look at, they can taste good too. With a few fresh flowers, you can create a tasty treat. Use nasturtium, roses, pansies, lilac blossoms, violets, or any other edible flower for this recipe. Be warned, though -- this is a bit time consuming, so plan accordingly.

INGREDIENTS:
Flower petals or blossoms, rinsed and dried
Water
1 egg white, beaten
Sugar
PREPARATION:
Combine a few drops of water with the egg white in a small bowl, and whisk them together. Hold the flower petal gently between two fingers and dip into the water mixture. Shake off excess water, and then sprinkle sugar on the petal.

If your petals seem to soggy, use a paintbrush to brush the water mixture onto the petals instead.

As you complete each petal, place it on a sheet of wax paper to dry. Drying time is anywhere from 12 hours to two days, depending on the humidity level in your home. If your flower petals aren't drying fast enough for you, place them on a cookie sheet in the oven at 150 degrees for a few hours.

Store your flower petals in an airtight container until it's time to use them. Use to decorate cakes and cookies, add to salads, or just eat as a snack.

Comment by C'Rose on April 27, 2008 at 12:54am

The Best Buttermilk Pancakes

Beltane's ripe raspberries serve as both a base for the fruity syrup and as a garnish for the pancakes. Fresh raspberries are the pride of the garden at Rosemary Wood's Beltane Ranch and the pride of the breakfast table as well.
ingredients
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
2 large eggs, at room temperature, separated
Fresh raspberries, for garnish
Beltane Ranch Raspberry Syrup
directions
In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.
In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
Heat a lightly buttered griddle or cast-iron skillet. For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle. Cook over moderately low heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes. Divide the pancakes among plates, garnish with fresh raspberries and serve with Beltane Ranch Raspberry Syrup.

• 1
• 2
• 3