Recipes
Love Potion #9
This can be used as a reaffirmation of love between two individuals who
are already romantically involved. All the herbs and fruits in this recipe
have been chosen for their long-standing association with love. The number
of slices of each fruit is for various reasons. The lemon and orange
represent the self in a partnership. The three berries are the trinity of
you, your partner, and the togetherness as a couple. The total of six is
for devotion.
|
2 C apple juice | 2 C ginger ale |
|
2 C apricot nectar | 6 raspberries |
|
1 tsp vanilla | 6 strawberries |
|
1/8 tsp ginger | 2 orange slices |
|
1/8 tsp cinnamon | 2 small slices lemon peel |
Mix the Apple juice, nectar, vanilla, ginger, and cinnamon. Slowly add the
ginger ale; mix gently to retain the fizz. Pour into large glasses, leaving
at least one inch at the top. Add 3 raspberries, 3 strawberries, 1 orange
slice, and 1 lemon slice. Interlock arms, look into each other's eyes, and
drink to your love.
Variation: To bring harmony to a restless relationship, add 1
tsp lavender or violet water to your love potion before serving.
Magical attributes: Vibrant romance, commitment, passion,
understanding, wisdom.
Recipe source
Telesco, A Kitchen Witch's Cookbook
Asparagus Rarebit
According to traditional folklore, peasants in Wales used to serve bread
and melted cheese as a substitute for the prized rabbits of the huntsmen.
Five is the number of flexibility.
|
1/4 C butter | 1/4 C flour |
| 1 C milk | 1 1/2 C grated cheese, any kind |
| 1/2 tsp Worcestershire sauce | 3/4 C white wine |
| 1/2 tsp salt | 15 spears cooked asparagus, hot |
| 1/4 tsp pepper | 5 slices toast |
Melt the butter in a small saucepan over low heat. Stir in Worcestershire
sauce, salt, and pepper. Slowly add flour, stirring constantly until
smooth. Mix in the milk gradually; slowly bring to a boil. Gradually add
the cheese and wine until the cheese is melted and sauce is smooth. Lay
five asparagus spears on each piece of toast and cover with sauce.
Magical attributes: Versatility, adaptability, creative
frugality, diversity.
Celebrations: Labor Day; any time when circumstances in your
life are changing rapidly.
Recipe source
Telesco, A Kitchen Witch's Cookbook
Scones of Edinburgh
Scones are light sweet, bread-like treats which are good at almost any
time of day. Scones are close relatives to bannocks, a popular oat bread
for ritual use, but unlike bannocks, which tend to be seasonal in appearance,
scones are a major part of the Scottish diet. Treacle is a Scottish term
for molasses.
|
1 3/4 C self-rising flour |
1/2 tsp ground ginger |
|
3 tsp sugar (optional) |
1/4 C butter |
|
1/2 tsp cream of tartar |
1 tsp treacle (molasses) |
|
1/2 tsp cinnamon |
1/4 C milk or buttermilk |
Preheat over to 375° F. Mix together the flour, sugar, cream of tartar,
cinnamon, and ginger. Cut in butter with a fork or pastry blender and
combine the treacle with the milk. Stir in just enough milk to the flour
mixtre so that the dough leaves the sides of the bowl. Knead 10 times on a
slightly flourly board. Roll to 3/4-inch thickness; cut in trianglar shapes
(or other configurations for different magical goals). Bake on a greased
cookie sheet for about 10-13 mintes. Yield: 1 dozen.
Magical Associations: hearth and home energies, honoring
Scottish deities.
Celebrations: Beltane, Feast of the Kitchen God.
Recipe Source
Telesco, A Kitchen Witch's Cookbook
Baked Apples Indiana-Style
12-14 large apples
1 Cup granulated sugar
1/4 Cup flour
1/4 Cup tapioca
3/4 Cup warm water
Peel, core and quarter enough apples to fit comfortably in a 9x13 baking pan. Corningware or
Pryex pans are better than metal ones for cooking apples. Preheat oven to 375 º F.
Place the apples in the baking pan. Mix the remaining ingredients and pour over the apples.
Sprinkle with cinnamon and nutmeg. Bake for 45-50 minutes. Serve with ice cream.
Recipe source
McCoy, The Sabbats
Pumpkin Bread
2 Cups pumpkin (cooked or canned)
1 Cup corn oil
3/4 Cup water
4 eggs, beaten
3 2/3 Cups unbleached flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
2 1/4 Cups sugar
1 Cup white raisins/1 Cup walnuts (chopped)
Mix corn oil, eggs, water, and pumpkin until smooth. Add flour, salt, nutmeg, cinnamon, baking
soda, and sugar. Then combine to this mixture raisins and nuts. Bake for about one hour at 350
%#186; in loaf pans that have been greased and floured. Serve with cream cheese.
Recipe Source
Campanelli, Ancient Ways
Fortuna Sweet Potatoes
1/4 Cup olive oil
1/2 Cup honey
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
salt, pepper
6 Cups diced sweet potatoes
3 apples, peeled and diced
Preheat the oven to 350º F. Mix the oil, honey, lemon rind, orange rind, salt, and pepper
in a large bowl. Stir in the sweet potatoes and apples. Place in a well-oiled baking dish. Cover.
Bake until the sweet potatoes are tender, about 35 minutes. Bake uncovered until golden brown,
5-10 minutes. Yields 6 servings.
Celebrations: harvest festivals, Sukkoth
Attributes: bounty, benevolence, charity, compassion
Recipe Source
Telesco, A Kitchen Witch's Cookbook
Applesauce Nut Bread
1 Cup sugar
1 Cup applesauce
1/4 Cup crisco oil
3 egg whites
3 Tablespoons milk
2 Cups sifted flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 Cup chopped walnuts
In large bowl, mix first 5 ingredients. Add all rest of ingredients. Combine until all is mixed
well. Stir in nuts. Spread batter in oiled and floured 9 x 3 x 5 pan. Bake at 350º F for
60-70 minutes. Use toothpick test.
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