Tuesday Try A New Taste – Apfelpfannkuchen (German Apple Pancakes)

May 11, 2010 at 7:27 am (Apple, Breads, Cookies, Litha, Magic, Midsummer, pagan, Recipe, Tuesday, Witch)

Apfelpfannkuchen (German Apple Pancakes)
From Red Deer’s & Elenya’s

Ingredients:

  • 2 large Apples, any cooking variety
  • 1/4 cup Butter
  • 1 cup Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Nutmeg,
  • Confectioners sugar

Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 Tablespoons of the butter over medium low heat in a small fry pan, and sauté the apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes – the pan has to be very hot for this to work. When it is well heated, add the remaining 2Tsp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner’s sugar, then cut in wedges and serve with maple syrup.

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 – 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 – 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 – 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 – Brigid’s Oaten Bread

January 12, 2010 at 10:34 am (Ancestors, Breads, Brighid, Cooking, Imbolc, Magic, pagan, Tuesday, Witch)

Brigid’s Oaten Bread
From
Conrad Bladey’s Irish Studies Pages

You will feel the influence of the saint in this wonderful bread. Rich! Again we celebrate the farm and the oats and wheat. Great with home made butter as well. Make this loaf into a strohn or wheat sheaf. Form the dough into three equal balls and one ball about 1/3 the size of the others. Form each large ball into a rectangular strip – do not over work. Place all three strips next to one another. Bend the tops and bottoms of the outer strips slightly outward. Using a knife make indentations vertically in each strip. Not too deep – enough to convey the image of wheat. Take the remaining smaller ball and make a narrow strip which is as long as the middle of the sheaf. Place that horizontally across the center as the binding of the sheaf it should stick to the sheaf. You can wrap the ends slightly over the sides. Using a knife lightly cut a herringbone texture into the binding strip, as in:

///////

\\\\\\

In this form you can leave the bread out for the saint on the eve of Feb. 1.

Ingredients:

  • 1 cup flour
  • 1 tablespoon sugar
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons butter in small pieces
  • 3/4 cup uncooked oatmeal flakes
  • 1 egg
  • 1/2 cup buttermilk

Heat oven to 425 ° F. Grease baking sheet. Combine flour, sugar, baking powder, baking soda and salt in bowl and mix. Add butter bits and cut in with knife until mixture is crumbly. Add oats and toss to combine. In other bowl beat egg with buttermilk. Make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead only till it holds together. Add flour but only if too sticky to work – I like to simply coat the loaf with flour so it does not stick to the hands. Pat dough into 8-inch round and transfer to baking sheet. Score a deep cross into the bread but do not cut it through. Bake 15-20 minutes till brown (this bread tends to be done when browning is light to medium brown).

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 (old) Taste – Gingerbread

November 10, 2009 at 11:33 am (Breads, Children, Christmas, Cookies, Cooking, Gingerbread, Kids, Magic, pagan, Recipe, Tuesday, Witch, Yule)

Gingerbread

  • 2 ½ tbsp. of golden syrup
  • ½ cup of butter
  • ½ cup of brown sugar
  • egg yolk
  • 2 cups of plain flour
  • 1 tsp. of baking powder
  • 3 tsp. of ground ginger
  • ½ tsp. cinnamon, optional
  • extra flour for rolling pastry
  • currants, peel, cherries and a little icing

Stand container of golden syrup in hot water to soften. Beat the butter and sugar to a cream, then beat the egg yolk. Beat in the syrup. Slowly add flour, baking powder, ginger and an optional dash of cinnamon. With floury hands kneed into a dough. Wrap in plastic and place in fridge for 1 hour, making it easier to roll out. Brush flour on the rolling pin and under the dough. Roll to an even 1 cm thick and cut out shapes. Place on a greased tray about 2 cm apart and bake in a moderately slow oven (180 ° Celsius) for about 12 minutes. Leave for a few minutes and remove with a spatula.
Decorate with icing, peel, cherries etc.

 

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 – Vegetarian Mabon Light Meal

September 15, 2009 at 10:37 am (Autum Equinox, Breads, Cooking, Mabon, Magic, pagan, Recipe, Tuesday, Vegetarian, Witch)

Baked Pasta with Spinach-Ricotta Sauce
Source Unknown

Ingredients:

  • 10-oz frozen spinach, thawed
  • 2 C ricotta cheese
  • 2 eggs, beaten
  • 1/4 C grated parmesan
  • 2 tbsp chopped fresh basil and parsley
  • 1 clove garlic, chopped
  • 1/4 tsp nutmeg
  • salt and pepper
  • 8 oz pasta

Spray 9-inch square baking dish. Pre-heat oven to 350. (if dish is glass, 325). Cook pasta till barely tender and drain. Combine sauce ingredients in large bowl
and stir. Toss hot pasta with sauce, pour into dish. Garnish with parmesan, bake 25-30 minutes.

Rosemary Cheese Biscuits
From "Recipes from a Vegetarian Goddess: Delectable Feasts Through the Seasons" by Karri All

Old fashioned biscuits are a treat at any season. According to Goddess lore,
sprinkling rosemary into the dough helps us to attract love and longevity.

Ingredients:

  • 2 cups unbleached, all purpose flour
  • 1 cup grated Parmesan cheese
  • 2 ½ tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 tsp. fresh rosemary, minced
  • pinch cayenne pepper
  • 1 stick unsalted butter or margarine, chilled
  • ½ cup milk (more if needed)
  • 1-3 Tbsp. dry sherry

Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened. Lightly knead the dough inside the bowl a few times to form a ball, and place on a floured surface. Roll out the dough with floured fingers (or a floured rolling pin ), to about ½ inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket.
Makes about 18 biscuits.

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 – Apple Lovers Mabon Feast

August 25, 2009 at 10:21 am (Apple, Breads, Chicken, Mabon, Magic, pagan, Recipe, Tuesday, Witch)

Autumn Apple Punch
From Lyz

Ingredients:

  • 1 1/2 quarts Apple juice
  • 2 Cinnamon sticks
  • 8 Whole cloves
  • 1 1/3 cup Pineapple juice
  • 1/2 cup Lemon juice
  • 2 pt Orange juice
  • 28 oz Ginger ale

Place apple juice in a non-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale.

Beef & Barley Vegetable Soup***
From Red Deer’s & Elenya’s

Ingredients:

  • 3 pounds Soup Meat
  • 2 Tablespoons Fat
  • 2 quarts Water
  • 1 1/2 Tablespoons Salt
  • 1/4 Tablespoon Pepper
  • 2 Tablespoons Minced Parsley
  • 1/2 cup Barley
  • 1 cup Carrots, cubed
  • 1/4 cup Onion, chopped
  • 1/2 cup Celery, chopped
  • 2 cups Canned Tomatoes, drained
  • 1 cup Peas

Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.

 

Harvest Apple Salad
By FeyOtter

Ingredients:

  • 6 large apples, chopped and seeded
  • 2 cups red seedless grapes
  • 1/2 cup chopped walnuts
  • 2 stalks celery, sliced
  • 1 large cooked sweet potato, cooked, peeled and diced
  • 1 16 oz container lite cool whip type desert topping
  • 1/3 cup light miracle whip type dressing
  • 1 t almond extract

Toss first 5 ingredients in a large bowl, and combine the remaining 3 until well mixed. Fold into the fruit and veggie mix…chill and serve.

Apple Bread
From The Dust Gully

Ingredients:

  • 3- 4 shredded apples, with peels
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1/2tsp. each: salt, cinnamon, baking powder, baking soda
  • 1/2 cup tubinado sugar or 1/4 cup honey
  • 1 handful chopped walnuts (reserve some for topping)
  • 1/2 handful raisins
  • 2 cups flour
  • 2 palmfuls oats

Mix apples and all ingredients except flour and oats. Beat well. Gently add flour and oats to mixture. Stir just until blended. Pour into greased and floured loaf pan. Sprinkle top with the leftover walnuts, patting them down. Bake at 350 degrees for 1 hour.

Oven Roasted Red Potatoes & Apples
From The Dust Gully

Ingredients:

  • 6-8 red russet potatoes
  • 6-8 apples
  • 2 tbs. shortening/margerine

Parboil potatoes. Rub skins with margarine and place in roasting pan along side the apples. Roast at 350 degrees for 30 minutes.

Poached Chicken Breasts in Wine & Applesauce

Needed:

  • 1 c applesauce
  • 6 boneless, skinless chicken breasts
  • ½ c semi-dry white wine
  • 1 tbsp olive oil
  • 2 finely chopped garlic cloves
  • 1 tsp crumbled thyme leaves
  • ½ tsp each salt & pepper

Instructions:

Flatten chicken with a mallet or the sides of a cleaver, place in a glass dish, sprinkle evenly with thyme, salt and pepper, and pour wine over all. Cover & refrigerate for at least ½ hour. Heat oil on high in a skillet. Sauté garlic until just slightly browned. Add chicken breasts. Reserving wine, and sear on both sides. Lower heat to medium. Pour in reserved wine & applesauce. Cover & simmer about 15 minutes. Adjust seasonings.
Serves 3-6

Healing Apple Crisp
from "The Magic of Food" By Scott Cunningham

Ingredients:

  • 2 cups apples, peeled and sliced
  • 1 tsp. lemon juice (freshly squeezed)
  • 1/2 cup honey
  • 1/2 to 3/4 cup graham crackers, crumbled
  • 2 tbsp. butter, melted.

Preheat oven to 375 F. Visualize yourself in glowing, radiant health as you peel and slice the apples, squeeze the juice, and crush the graham crackers. Turn prepared apples into a 9 x 9 baking dish. Mix the lemon juice into the honey and our over the apples. (If the apples are very tart, use slightly less lemon juice and slightly more honey.) Combine the crumbled graham crackers with the butter and sprinkle over the apples. Bake at 375 F for 30 to 40 minutes (until the apples are tender.) Serve topped with cream and a sprinkle of cinnamon. Serves four.

***

Mabon Vegetable Soup Spell
(Spell is from "A Victorian Grimoire" by Patricia Telesco)


Ingredients:

(see recipe above for Beef & Barley Vegetable Soup)

Any and all vegetables and spices that you care to use….

Make the soup in your cast iron cauldron, a regular stock pot – or use the modern Witch’s Electrical cauldron (the crockpot <eg>). Think about a problem or event in your life that you would like to change. Stir the soup clockwise to bring movement, counterclockwise to slow things down. Once the soup is done, eat and enjoy!

 

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 – Amish Friendship Bread

July 28, 2009 at 10:52 am (Breads, Children, Cooking, Kids, Lammas, Lughnasadh, Magic, pagan, Recipe, Tuesday, Witch)

Amish Friendship Bread
From
Cauldrons & Broomsticks

Takes 10 days to make so it would make a good ongoing project leading up the Sabbat. Allow your child to be in charge of adding the ingredients and stirring!

Ingredients:

Day 1

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup hot water
  • 1 cups white sugar
  • 1 cup flour
  • 1 cup milk

Day 5

  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 cup sugar

Day 10

  • 1 cup milk
  • 1 cup sugar
  • 1 cup flour

Day 1. Dissolve the yeast in warm water. Next mix together 1c sugar, 1 c flour, 1 c milk. Then add this to the yeast mixture – stir. Cover the bowl and store at room temperature.

Days 2 to 4 – Stir.

Day 5 – Add to the mixture 1 c of flour, 1 c of milk, 1 c of sugar and stir.

Days 6 to 9 – Stir.

Day 10 – Add to the mixture 1 c milk, 1 c sugar, 1 c flour. Stir together. Next pour 1 c of mixture into 4 plastic containers, these are now used as starters for the next time you make Amish Friendship Bread. Give 2 away to friends and keep 2 for yourself.

Include the following with your gifts:

Ingredients:

  • 2/3 cup vegetable oil
  • 3 eggs
  • 2 cups flour
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla

To complete the recipe combine the remainder of the Amish mix with vegetable oil, eggs, 2 c of flour, 1 cup of sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, 1-1/4 teaspoons of baking powder, and the teaspoon of vanilla. Mix together. Pour the mixture in 2 greased loaf tins. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Turn out of baking tins and allow to cool.

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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Thursday This Is Your Spell – Lammas Bread Protection Spell

July 9, 2009 at 10:39 am (Breads, History, Magic, pagan, Protection, Spell, Thursday, Witch)

Lammas Bread Protection Spell
From
Secrets of A Witch

A book of Anglo-Saxon charms advised the crumbling of the Lammas loaf into four pieces and the burying of them in the four corners of the barn to make it safe for all the grain that would be stored there. You can use this old spellcraft in a protection spell for your home.

Bake a Lammas loaf, and when it is cool break it into four pieces. Don’t cut it with a knife! Take one to each corner of your property with the words:

I call on the spirits
Of North, and South, East and West
Protect this place
Now, at the time of the Blessing.

Leave the bread for the birds to eat or bury the pieces.

From Lammas: Celebrating The Fruits Of The First Harvest (Link is to the full book available online) by Anna Franklin and Paul Mason

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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