Various Recipes Look under each Sabbat for more

Simple Cider

Warm 1 - 1 1/2 Gallon of Apple Juice
(we use an industrial coffee Maker)

In a Muslin bag (or Tea bag) place the following
4-5 3" cinnamon Sticks
1/10th oz. Whole Cloves
2-3 1/2" pieces of whole ginger

Add bag to Apple Juice and allow to sit 10-15 minutes before use. Leave bag in and Serve Warm.

Sugar Skulls

2 cups powdered sugar
1 egg white
1 tablespoon of light corn syrup
1/2 teaspoon of vanilla
1/3 cup of corn starch
Food coloring
1 fine paintbrush

1. Sift powdered sugar.
2. Mix egg white, syrup and vanilla in a dry, clean bowl.
3. Mix sugar into wet mixture gradually.
4. Mix with fingers until the mixture forms a ball.
5. Sprinkle cornstarch on table or board.
6. Put the mixture on the table and shape into smooth, manageable ball.
7. Wrap tightly in plastic and chill until ready to use. (Mixture will keep for months.)
8. Use plenty of cornstarch when making skulls or other shapes.
9. When the figures are dry, color them as you wish.

Mead

3 lbs. honey
1 tbs. lemon juice
1 pkg yeast
1 1/2 cp. orange juice (room temperature)
Spring water

Boil water with honey for 10 - 20 minutes, using 2 honey jars' worth of water for every 1 jar of honey used. Skim any foam off the surface. Let cool, and then pour into a 2 gal. glass container. Add lemon juice and enough water to make the mixture equal to a gallon, set aside. Combine yeast and orange juice in a small container, then cover and shake vigorously. Allow to sit undisturbed for 1 to 3 hours, until frothy. Add to honey-water. Cover with cheesecloth and allow it to ferment. After fermentation has subsided, siphon the mead into a wide-mouthed 1 gal. container, making sure not to pick up any of the sediments which have accumulated along the bottom of the container or any "skin" on the surface. Use an air-tight lid, or cover with a plate that fits over the jar opening, and weight it down with several handfuls of dried beans, this will create an airlock. Allow to ferment for 3 months. Siphon off and return to an airlocked container. Siphon again in another 6 months, and return to the airlocked container. After another 3 more months, siphon into bottles through cheesecloth and place in dark, cool area for at least 6 more months before opening.

Quick Mead

The real aged Meade was used in Celtic rituals, but with this recipe you don't have to wait for the fermentation process or for Bealtaine to drink it.

1-1/2 cups of honey
1/2 gallon of water
1/4 cup of lemon juice
1/8 teaspoon of Nutmeg
1/8 teaspoon rounded of Allspice
and 3/4 cup or to taste of Ever-clear that you can buy in most Liquor stores.

Heat slowly, {chant optional} stirring all ingredients except the alcohol of course, in a large pot or cauldron, as the honey melts an oil will form on the top, sort of crusty looking, leave it if you wish as it adds to the texture or it can be skimmed off.
DO NOT BOIL this mixture, let it come almost up to a boil, it should be blended well at this point and remove from the heat stirring until it settles. When it has cooled add the Ever-clear and serve.

This recipe contributed by Castle Duncan

1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg

Boil together all ingredients in a non-metalic pot.
While boiling, scrape off the rising "foam" with a wooden spoon. When no more rises add the following:

pinch salt
juice of 1/2 lemon

Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast.

Blackberry Wine

1 gal. blackberries
1 gal. spring water, lukewarm
5 lbs. sugar
2 slices toast
1 pkg yeast

In a very large wide-mouthed container, crush the berries and add water. Mix in half of the sugar and stir until dissolved. Float toast on top and sprinkle with yeast. Cover container with cheesecloth and let stand for 5 days. Add remaining sugar and leave for another 2 days. Stir well. Let the mixture sit undisturbed for 3 more weeks. Strain through cheesecloth to remove seeds from wine. Bottle and serve when desired.

Dandelion Beer

1/2 lbs. fresh dandelion flowers
1 lemon (juice & rind, no pith)
1/2 oz ginger root
1 oz dry yeast
1 lb. raw sugar
1 gal. spring water
1 oz cream of tartar

Wash and clean dandelions carefully. Crush ginger and boil it with dandelions and rind of lemon, in water for about 10 min. Strain off liquid into large ceramic/glass jar with sugar and cream of tartar, stir until dissolved. When liquid is lukewarm, add lemon juice and yeast. Cover jar and leave in a warm place for two to three days. (until liquid looks clear) siphon off into bottles and leave for 2-3 weeks before drinking.

Yule Brew

4 parts cinnamon
4 parts allspice
2 parts nutmeg
2 parts lemon peel
2 parts clove
1 part bay
2 parts chamomile
50 parts black tea
Stir together and serve hot or cold.

Country-Witch Eggnog

1 cup apple cider
3 cups milk
2 eggs, beaten
1/2 cup whipping cream
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 Tbsp brandy

Combine all of the ingredients in a large cauldron or pot and cook over medium heat for 13 minutes. Pour the hot eggnog into mugs and top each serving with fresh whipped cream (if desired). Country-Witch Eggnog is the perfect drink to serve your Wiccan friends and family members at Yuletide (Winter Solstice) and Ostara (Spring Equinox) sabbats.
yields two quarts

Yule Ginger Bread

preheat oven to 375 degrees
1 cup dark molasses
½ cup hot water
5 tbs butter
½ tsp salt
1½ tsp grated fresh ginger
a few pieces candied ginger, diced very fine
1 tsp baking soda
2 cups unbleached all-purpose flour

Melt butter in hot water, mix in molasses. Add flour, salt, ginger and baking soda. Turn into greased pan, sprinkle with candied ginger. Bake at 375 degrees for 25-30 minutes. A dark traditional ginger bread for the longest night of the year, and a celebration of the rebirth of the Sun.

Persephone Awakens Breakfast Cakes

2 cups flour
2 Carrots, grated
½ cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
½ cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
cup vegetable oil
½ tsp. salt
2 tsp. vanilla

Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Heat oven to 350°. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.

Wiccan Handfasting Cake

1 C butter
1C sugar
1/2 C honey
5 eggs
2C flour
2 TBSP. grated lemon rind
2 1/2 tsp. lemon juice
1 tsp. rosewater
pinch of basil
6 fresh rose geranium leaves

In a large bowl cream butter and sugar until fluffy and light. Add honey and mix well. Add the eggs,one at a time beating well after each addition. Gradually add flour and blend thouroughly with a large wooden spoon. Stir in the lemon rind, lemon juice, rosewater, and a oinch of basil-the herb of love.Line the bottom of a greased nine-by-five-by-three-inch loaf pan with the rose greanium leaves and then pour the batter. Bake at 350 for 1 hour and 15 minutes. Remove from oven when done and let stand on a rack for 20 mins. before unmolding. Spread icing or sprinkle sugar on top of handfasting cake just before serving From Wicca Craft by Gerina Dunwich

Ostara Biscuits

4 oz butter or margarine
4 oz caster sugar
1 small egg
8 oz plain flour
1/2 level teaspoon of ground cinnamon or 1 teaspoon of grated lemon rind.
1/2 level teaspoon of mixed spice
2 oz currants
Milk as required

Cream the fat and sugar and beat in egg. Sift flour with cinnamon/lemon rind, and add to the creamed fat mixture along with the mixed spice and currants.
Mix into a stiff consistency, using milk if required. Roll out fairly then cut out. Place on a greased baking tray and bake at 350ºF for 15-20 mins or until light brown.

Crescent Cakes

This is the Scott Cunningham version

Ingredients:
1 cup finely ground almonds
1 & 1/4 cups flour
1/2 cup of confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk

Combine almonds, flour, sugar and extract until thoroughly mixed. With the hands, work in butter and egg yolk until well blended. Chill dough. Preheat oven to 325 degrees F. Pinch off pieces of dough about the size of walnuts and shape into crescents. Place on greased sheets and back for about 20 minutes. Serve during the Simple feast, especially at Esbats.

Witches' Mix (Granola)

4 cups rolled wheat
1 cup rolled oats
1/2 cup bran
1 cup chopped nuts
1 cup hulled sunflower seeds
11/2 cups shredded coconut
1 cup raisins
1/2 cup sesame seeds
1/2 cup oil
1 cup honey
2 tsp vanilla extract
Mix together the rolled wheat, oats, bran, chopped nuts,
sunflower seeds, coconut, raisins and sesame seeds. Heat
the oil, honey and vanilla. Comdine with the dry ingredients
and mix. Bake on an oiled cookie sheet for 30 minutes in a
375 degree oven, turning frequently.

Welsh Honey Cakes (Tiessennau Mel)

Baked for Esbats

Ingredients:
4 oz honey
1 teaspoon cinnamon
4 oz brown sugar
1 egg 1/2 teaspoons Bicarbonate of Soda
Caster sugar
A little milk

Sieve together flour, cinnamon and bicarbonate of soda. Cream the butter and sugar. Separate the egg yolk from the white. Beat the yolk into butter and sugar, and then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg yolk into a stiff froth and fold into mixture; dredge the top of each with caster sugar. Bake in a hot oven (425 degrees)

Harvest Morning Muffins

Ingredients:
3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.
Makes 12 muffins.

Faery Milk

1 & 1/2 cups milk per serving
1/8 tsp. Vanilla extract
1 tsp. Honey
Cinnamon
Warm milk, being careful not to boil. To each glass or mug, add honey and vanilla. Sprinkle tops with cinnamon.