Tuesday Try A New Taste – Beltane Bread

April 27, 2010 at 9:36 am (Baking, Beltane, Breads, Magic, pagan, Recipe, Tuesday, Witch)

Beltane Bread
from Ann Moura (Aoumiel)’s book
"
Green Witchcraft: Folk Magic, Fairy Lore & Herb Craft"

Ingredients:

  • 4 cups sifted flour
  • 1/2 cup ground almonds
  • 2 cups sugar
  • 1 tube almond paste
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 5 eggs

Preheat oven to 375 degrees, and combine above ingredients. When dough is worked to medium soft, shape into flattened balls and place on ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with white Solar Cross. You could try this as a single loaf. I also like to make an almond biscuit with biscuit mix, almond extract, sugar, cinnamon, and eggs, but in smaller proportions. (A lot of my cooking is unmeasured, which doesn’t help for making recipes.)

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Iced Espresso Brownies (Adult Recipe, kinda…)

April 20, 2010 at 9:58 am (Baking, Beltane, Cooking, Magic, Recipe, Tuesday, Witch)

Iced Espresso Brownies
From the Godiva Chocolatier Web site

Ingredients:

  • 7 ounces Swiss dark chocolate, coarsely chopped
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened alkalized cocoa powder
  • 2 teaspoons instant espresso powder
  • Pinch of salt
  • 6 large eggs, at room temperature
  • 1 ½ cups granulated sugar

Chocolate Kahlúa icing Ingredients:

  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1 ½ cups heavy cream
  • ¼ Cup light corn syrup
  • 4 tablespoons ( ½ stick) unsalted butter, softened
  • 2 tablespoons Kahlúa liqueur
  • 1 teaspoon vanilla extract
  • 3 cups confectioners’ sugar

Assembly Ingredient:

  • 1 cup confectioners’ sugar

Garnish (optional):

  • 3 ounces white chocolate, melted
  • Fresh raspberries
  • Decors

Position a rack in the center of the oven and preheat to 350 degrees (F). Line a 15 ½ " x 10 ½ " jelly roll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhang underneath the pan. Butter the bottom and sides of the foil-lined pan. In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Transfer the melted chocolate mixture to a small bowl; stir in the vanilla extract. Let the chocolate mixture cool for 10 to 15 minutes, until tepid.

Meanwhile, sift together the flour, cocoa, espresso powder and salt and set aside. In the 4 ½ -quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat the eggs at high speed until frothy. While continuing to beat, add the sugar in a steady stream. Continue beating 3 to 5 minutes, or until the mixture is pale yellow and forms a thin ribbon when the wire whip is lifted. Add the chocolate mixture and mix until blended. Using a rubber spatula, scrape down the side of the bowl. With a rubber spatula or a large balloon whisk, gently fold the sifted flour mixture into the egg mixture one-third at a time, until just combined. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the brownies for 20 to 25 minutes, or until a toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Do not overbake the brownies. Cool the brownies in the pan, set on a wire rack, for 20 minutes. Invert the brownies onto a cutting board lined with parchment paper Remove the pan and carefully peel off the foil. Place the cutting board in the freezer and freeze the brownies for 45 minutes.

Make the Kahlua Icing: Meanwhile, melt the chocolates according to the Chocolate Melting Tips. Transfer the melted chocolate to a large bowl and set aside. In a medium saucepan, combine the heavy cream, corn syrup and butter. Cook over medium-low heat, stirring constantly with a wooden spoon, until the butter melts and the mixture comes to a boil. Remove the pan from the heat; stir in the Kahlua and vanilla extract. Sift the confectioners’ sugar over the mixture; using a wire whisk, blend in the sugar until smooth. Stir the cream mixture into the chocolate mixture, whisking until the mixture is homogeneous. Cover the surface of the chocolate Kahlua icing with plastic wrap and set aside at room temperature.

Assemble and ice the brownies: Remove the cutting board from the freezer. Place the confectioners’ sugar in a tall plastic container. Dip various shaped jelly cutters into the confectioners’ sugar, coating the entire inside of the cutter; tap out the excess on the insides of the container. Cut out 45 pairs of espresso brownies, dipping and tapping before each cut. (If the design points of the cutters become clogged with brownie, use a toothpick to dislodge.) Discard or snack on the brownie trimmings. Stack each pair of brownies crust-side-down. Remove one heaping tablespoon of the chocolate Kahlua icing and place it in a small cup. Using a small artist’s paintbrush, spread some of the icing, acting as glue, between the pairs, so that they stick together, to form two layers. Arrange the stacked brownies on a wire rack and place the rack in the freezer for 5 minutes. Remove the wire rack from the freezer. Set the wire rack over a baking sheet to catch the excess icing. Using a small ladle, ladle the icing over the top of each brownie, and using a small metal offset spatula, smooth the icing around the sides. Put the wire rack with the iced espresso brownies in the freezer and freeze for 45 minutes, or until the icing is set. Decorate the tops of the iced espresso brownies with melted white chocolate, raspberries or decors, if desired. Store the iced espresso brownies in an airtight container in the refrigerator for up to five days.

Yield: Approximately 45 brownies.
Preparation: 50 minutes plus baking, cooling, freezing and setting times.
Special Equipment: Miniature aspic or jelly cutters (see Note).

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Sand Tarts (Old German Style)

March 23, 2010 at 9:10 am (Baking, Beltane, Cooking, Magic, pagan, Recipe, Tuesday, Witch)

Sand Tarts (Old German Style)
Unknown source

Ingredients:

  • 2 ½ cups Sugar
  • 2 cups Butter
  • 2 each Egg, well beaten1 each Egg white
  • 4 cups Flour
  • Pecans
  • Cinnamon

Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.

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Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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Tuesday Try A New Taste – Spring Equinox Carrot Cake

March 9, 2010 at 10:21 am (Baking, Cooking, Magic, Ostara, pagan, Recipe, Tuesday, Witch)

Spring Equinox Carrot Cake
Source Unknown – I had a link, but it is dead)

Dry Ingredients (Combine and set aside):

  • 1 1/3 cups flour
  • 1/2tsp. salt
  • 1 1/3 tsp. baking powder
  • 1 1/3 tsp. baking soda
  • 1 1/3 tsp. cinnamon
  • 1/2tsp. cloves
  • 1/2tsp. ginger

Combine:

  • 1 cup sugar
  • 1 cup cooking oil
  • 3 eggs (added separately)

Additional Ingredients:

  • 2 c grated carrots
  • 1 c chopped walnuts (optional)

Preheat oven to 300 degrees Farenheit. Add the dry ingredients to the wet mixture and stir well. Fold carrots and walnuts. Pour into 9×13" non-stick pan and bake for 50-60 minutes or until done. (Make sure it is cooked)

Icing:

  • 8 oz. package of cream cheese
  • 1/2 cup butter (or less)
  • 1 1/2 cup of icing sugar (I just add icing sugar ’till the mixture tastes right)

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Hunny Bunny Bread

March 2, 2010 at 10:50 am (Baking, Breads, Cooking, Magic, Ostara, pagan, Recipe, Tuesday, Witch)

Hunny Bunny Bread
From ShadoeRose

Ingredients:

  • 3/4 cup milk
  • 1 package active dry yeast
  • 3 1/4 – 3 1/2 cups flour
  • 1/3 cup honey
  • 1 1/4 teaspoon salt
  • 1/4 cup butter or margarine
  • 1/4 cup warm water
  • 1 cup quick or old fashioned oats, uncooked
  • 1 egg
  • 1 teaspoon cinnamon

Icing Ingredients:

  • 1 1/2 cups confectioners sugar
  • 2 tablespoons milk

For bread, heat together milk and butter in small saucepan over medium heat, stirring occasionally until butter is melted; cool to lukewarm. Dissolve yeast in water. In large bowl combine butter mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic. Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes. Divide dough in half. For bunny body, shape half of dough to form a 36" long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly. Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up rope spiral fashion; seal end tightly. Attach to top of body on cookie sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape one third to form a 15" long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together. Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees. Bake 30-35 minutes or until golden brown. Cool on wire cooling rack. For icing, combine ingredients, mix until smooth. Drizzle over cooled bread.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Scotch Eggs

February 23, 2010 at 10:21 am (Baking, Cooking, Eggs, Magic, Ostara, pagan, Recipe, Tuesday, Witch)

Scotch Eggs
From Gourmet, March 1991

Ingredients:

  • 1 1/4 pounds bulk country-style or herbed sausage
  • 1 teaspoon crumbled dried sage
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon cayenne
  • 4 hard-boiled large eggs
  • 1/2 cup all-purpose flour
  • 2 raw large eggs, beaten lightly
  • 1 cup fresh bread crumbs
  • vegetable oil for deep-frying the eggs

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F, and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.

Can be prepared in 45 minutes or less.
Makes 4 Scotch eggs, serving 4.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Returning Sun Spice Bread

January 26, 2010 at 10:15 am (Baking, Breads, Brid, Bride, Brighid, Brigit, Imbolc, Magic, pagan, Tuesday, Witch)

Returning Sun Spice Bread
unknown source

Ingredients:

  • 1 1/4 cup flour
  • 1/8 cup poppy seeds
  • 2 tsp. baking powder
  • 3/4 cup raisins, plain or golden
  • 1/2 tsp. baking soda
  • 1/2 cup butter/margarine
  • 1/2 tsp. ground ginger
  • 3/4 cup Karo golden corn syrup
  • 1/2 cup light brown sugar
  • 4 tbs. milk
  • 1 large egg, beaten
  • 1 tsp. mixed spices (Equal parts of cinnamon, nutmeg, and allspice)

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb. loaf pan and bake in a preheated oven at 325° F for 40-50 minutes. This bread can be made the night before as it improves with age.

Makes 8-10 servings.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Groundhog’s Day Cake

January 19, 2010 at 10:48 am (Baking, Brid, Bride, Brighid, Brigit, Cake, Cooking, Imbolc, Magic, pagan, Tuesday, Witch)

Groundhog’s Day Cake
From
The Magic in Food by Scott Cunningham

Ingredients:

  • 1 1/2 c. water
  • 1 c. quick oats, uncooked
  • 1 c. semi-sweet chocolate chips (6 oz. package)
  • 1 1/2 c. flour
  • 1 1/2 tsp. baking soda
  • 1 tsp salt
  • 1 1/2 c. softened butter
  • 1 c. quick oats, uncooked (yes, another 1 c., to make 2 c. altogether)
  • 1 c. brown sugar, firmly packed
  • 3/4 c. granulated sugar
  • 2 eggs
  • Frosting, any flavor

Preheat to 350. Heat water in a medium-sized saucepan until boiling. Add oats & stir. Cover, remove from heat, let stand for 20 minutes. Melt chips over hot (but not boiling) water in a double boiler. Stir & set aside. In a small bowl combine flour, baking soda and salt, set aside. In a large bowl, cream butter, brown & granulated sugars. Beat in eggs one at a time. Blend in oats & melted chocolate. Add flour mixture, blending just until mixed. Pour batter into greased & floured 13x9x1 1/2" pan. Bake 35-40 minutes. Remove cake from oven. Let stand 5-10 minutes, turn out cake onto a flat surface or serving tray. Cool completely, frost top & sides. Eat. Be happy.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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