NOW THAT WE HAVE ALL OUR DECORATING DONE, WE NEED TO FILL OUR HOME WITH THE AROMAS OF AUTUMN PERMEATING THROUGH OUR KITCHENS. HERE ARE SOME LOVELY RECIPES TO ADD TO YOUR MABON MENU IN THE HOPES OF CREATING A WONDEROUS SETTING AND MOOD FOR THIS YEAR'S WITCHES THANKSGIVING~APPLE HARVEST MUFFINSWAKE-UP TO SOME DELIGHTFUL APPLE MUFFINS TO HAVE WITH YOUR COFFEE OR TEA * 3 EGGS * 1/2 CUP SUGAR * 1/2 CUP VEGETABLE OIL * 1/2 TSP VANILLA * 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 * 1/2 TSP NUTMEG 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, VANILLA AND OIL UNTIL WELL COMBINED. STIR IN THE GRATED APPLES AND CARROTS. IN A SEPARATE BOWL, SIFT THE FLOURS, BAKING POWDER, SALT, NUTMEG 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. COVENSTEAD BREAD(RECIPE BY GERINA DUNWICH) * 3/4 CUP WATER * 1/2 CUP HONEY * 1/2 CUP FINELY CHOPPED CITRON * 1/2 CUP SUGAR * 2 TABLESPOONS ANISE SEEDS * 2-1/3 CUPS FLOUR * 1-1/2 TEASPOONS BAKING SODA * 1 TEASPOON NUTMEG * 1 TEASPOON CINNAMON * 1/4 TEASPOON ALLSPICEBRING THE WATER TO A BOIL IN A SAUCEPAN. ADD HONEY, CITRON, SUGAR, AND ANISE SEEDS. STIR UNTIL THE SUGAR COMPLETELY DISSOLVES AND THEN REMOVE FROM HEAT.SIFT TOGETHER FLOUR, BAKING SODA, SALT, AND SPICES, AND FOLD INTO THE HOT HONEY MIXTURE. TURN THE BATTER INTO A WELL-GREASED 9 X 5 X 3-INCH LOAF PAN AND BAKE IN A PREHEATED 350-DEGREE OVEN FOR ONE HOUR. TURN OUT ON A WIRE RACK TO COOL. (THIS RECIPE YIELDS ONE LOAF OF BREAD.)COVENSTEAD BREAD IMPROVES IF ALLOWED TO STAND FOR A DAY, AND IT IS AN IDEAL BREAD TO SERVE DURING LAMMAS AND AUTUMN EQUINOX SABBATS AS WELL AS AT ALL COVEN MEETINGS.(THIS "COVENSTEAD BREAD" RECIPE IS FROM "THE WICCA SPELLBOOK: A WITCH'S COLLECTION OF WICCAN SPELLS, POTIONS AND RECIPES" BY GERINA DUNWICH, P. 169, A CITADEL PRESS BOOK, CAROL PUBLISHING GROUP, 1994)HARVEST POT ROAST (RECIPE FROM MY OWN RECIPE BOX) * 4-5LB POT ROAST * 1 STICK BUTTER * 1 LARGE ONION SLICED * 3 CELERY STALKS, CHOPPED * 1 GARLIC CLOVE, CHOPPED * 1/4 TSP. DRIED THYME * 1/4 TSP. DRIED PARSLEY * 1 BAY LEAF * 1/8 TSP. BLACK PEPPER * 1/4 TSP. SALT * 2-10OZ CANS FRENCH ONION SOUP (OR YOU CAN BE ADVENTUROUS AND MAKE YOUR OWN FROM SCRATCH) * 4 LARGE RED POTATOES, QUARTERED * 1-8OZ PACKAGE RAW BABY CARROTS (OR HOME GROWN IF LUCKY) * 1-16OZ PKG. FROZEN BROCCOLI/CAULIFLOWER MIX (OR IF YOU'RE LUCKY USE VEGGIES FROM YOUR GARDEN THIS YEAR) IN DUTCH OVEN OR OVEN SAFE POT W/LID BROWN BOTH SIDE OF THE ROAST, USING HALF THE BUTTER. SET THE ROAST ASIDE. WITH REMAINING BUTTER, SAUTE' THE ONION, GARLIC, AND CELERY UNTIL ONIONS ARE TENDER AND BEGINNING TO BROWN. ADD THE THE THYME, PARSLEY, BAY LEAF, AND PEPPER. MIX WELL AND THEN RETURN THE POT ROAST TO THE PAN. SPRINKLE SALT OVER THE ROAST AND ADD THE FRENCH ONION SOUP. COOK AT 325 DEGREES FOR 4 HOURS. BASTE MEAT AS NEEDED. ADD POTATOES AND CARROTS AND SALT TO TASTE. COOK FOR ANOTHER 45 MINUTES. ADD BROCCOLI/CAULIFLOWER MIX AND COOK FOR 20 MORE MINUTES. SERVE WITH HOT BREAD, OR DINNER ROLLS.MAKES 8 SERVINGSBALSAMIC VINEGAR-GARLIC POTATOES WITH GREENS * 2 POUNDS RED-SKINNED POTATOES, SLICED * 6 LARGE CLOVES GARLIC, SLICED LENGTHWISE * 1/3 CUP EXTRA-VIRGIN OLIVE OIL * 3 TABLESPOONS BALSAMIC VINEGAR * SALT * PEPPER * 4 CUPS FRESH GREEN BEANS, RINSED * 2 TABLESPOONS CHIVES, CHOPPEDMIX POTATOES, GARLIC AND OIL IN A 10 X 15" RIMMED PAN. BAKE AT 450 DEGREES UNTIL WELL BROWNED, ABOUT 1 1/4 HOURS. TURN VEGETABLES WITH A WIDE SPATULA EVERY 10-15 MINUTES. POUR VINEGAR INTO PAN, SCRAPING WITH SPATULA TO RELEASE BROWNED BITS AND TO MIX WITH POTATOES. ADD SALT AND PEPPER TO TASTE. POUR POTATOES INTO A WIDE, SHALLOW BOWL. CHOP HALF THE GREAN BEANS (IN HALF OR YOU MAY LEAVE AS IS) AND MIX WITH POTATOES. TUCK REMAINING GREEN BEANS AROUND POTATOES AND SPRINKLE WITH CHIVES.SALEM WITCH PUDDINGRECIPE BY GERINA DUNWICH * 4 EGGS, SEPARATED * 1-1/2 CUPS PUMPKIN PUREE * 1 CUP LIGHT BROWN SUGAR * 3/4 CUP HALF-AND-HALF * 5 TABLESPOONS RUM * 1/2 TEASPOON GROUND CLOVES * 1/2 TEASPOON GROUND GINGER * 1/2 TEASPOON GROUND NUTMEG * 1/4 TEASPOON SALTIN AN ELECTRIC MIXER OR LARGE MIXING BOWL, BEAT THE EGG WHITES UNTIL STIFF. IN A DIFFERENT BOWL, BEAT THE EGG YOLKS UNTIL THICK AND LEMON-COLORED. COMBINE THE YOLKS WITH THE REMAINING EIGHT INGREDIENTS; MIX TOGETHER WELL; AND THEN FOLD IN THE EGG WHITES.POUR THE PUMPKIN MIXTURE INTO A BUTTERED 1-QUART SOUFFLE DISH. PLACE IT IN A PAN OF HOT WATER AND BAKE IN A 350-DEGREE PREHEATED OVEN FOR ABOUT 45 MINUTES. (THIS RECIPE YIELDS 6 SERVINGS.)(THIS "SALEM WITCH PUDDING" RECIPE IS FROM "THE WICCA SPELLBOOK: A WITCH'S COLLECTION OF WICCAN SPELLS, POTIONS AND RECIPES" BY GERINA DUNWICH, P. 173, A CITADEL PRESS BOOK, CAROL PUBLISHING GROUP, 1994)
Origin: paganism-new-age.blogspot.com
