You are on page 1of 9



Poppy Seed Cake

(good to use during Candlemas)

• 1 cup cooking oil

• 1 cup honey
• 3 eggs
• 3 cups whole-wheat flour
• 1 cup poppy seeds
• 3 1/2 tsps baking soda
• 1 1/2 cups buttermilk
• 1/2 tsp salt

Mix all ingredients together. Bake in a preheated 350 degree oven for 40-45
mins or until done.

Herbed Sour Cream Dip

1/2 cup plain yogurt or dairy sour cream

1/4 cup mayonnaise

1/8 tsp garlic powder

1/8 tsp onion salt

1/16 tsp pepper

1/16 tsp ground red pepper

1/4 tsp dried basil leaves, crumbled

1/4 tsp salt


Combine the yogurt/sour cream, mayonnaise, garlic powder, onion salt,

pepper, red pepper, basil, and salt; mix thoroughly. Chill. Just before serving,
garnish with a sprinkle of paprika.

Ambrosia Supreme

• 1 small carton sour cream

• 1 small can mandarin oranges, drained
• 1 cup small marshmallows
• 1 small can crushed pinapple, drained
• 1 cup flake coconut

Mix all ingredients together and chill. Excellent as a dessert or side dish for a
meal. Add marchino cherries for color and taste!

Mexican Hot Chocolate

this is a strong sweet spicy version

• 4-6 ounces semisweet dark choclate broken into small pieces

• 1 quart milk
• 1 tsp ground cinnamon
• Dash of cloves
• Dash of almond extract
• Sugar to taste

Serves 4

Gently heat the chocolate with the ilke, cloves, cinnamon, almond extract, and
sugar. Stir constantly unti lthe chocolate is melted. Whip to a groth with a whisk.
Serve immediately. SUBSTITUTES: cocoa powder for the hard chocolate and
vanilla for the almond extract.

Beltaine Marigold Custard

• 2 Cups Milk
• 1 Cup Marigold Petals
• 1/4 tsp. Salt
• 3 Tbsp. Sugar
• 1 to 2 inch piece of Vanilla Bean (Around 1 Tsp I think)
• 3 Egg Yolks, beaten slightly
• 1/8 tsp. allspice
• 1/8 tsp. nutmeg
• 1/2 tsp. rose water
• whipped cream

Using a mortar and pestle or a spoon, crush Marigold petals. Mix Salt, sugar,
and spices together. Scald milk with the vanilla and the Marigolds. Remove the
Vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When
the mixture coats a spoon, add the rose water and let it cool. Serve in bowls,
garnished with Whipped Cream and fresh marigold petals.

Beltaine Oat Cakes

• 1 1/2 cups oat flour

• 1/2 tsp baking powder
• 1/2 cup brown sugar (to make them sweeter use up to one full cup)
• 3/4 cup butter (unsalted)
• 1 egg
• 1 cup mashed ripe fruit (banana, peaches, something soft)
• 1 3/4 cup rolled oats

Spices: nutmeg, cinnamon is a good combo or cardamom is nice by itself

(approx. 1/4 tsp) 1/2 cup chopped nuts (optional)

Mix flour, baking powder, and brown sugar together, make sure to smash any
lumps. Cut butter into mixture with a pastry blender (or make do with a fork)
add egg and fruit, and nuts. Drop rounded tablespoon of dough onto greased
cookie sheet (about 2-3 in apart). Bake at 350 deg F [175 deg C] for 15 min or
until cookies look "dry".

Samhain Cakes

Makes about 3 dozen, dough must be chilled several hours to overnight.

• 1/2 c veg. oil

• 4 sq unsweetened chocolate (4 oz) melted
• 2 cups granulated sugar
• 4 eggs
• 2 tsp vanilla
• 2 cups pastry flour (not hard, sifted or cake flour)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup confectioner's sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well
mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour,
baking powder, and salt into oil mixture. Chill several hours to overnight.

Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a
ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until
coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min.
They will be a little soft but should not be mushy. Edges should be firm. Don't
overbake---these burn easily.

Covenstead Bread

This recipe is from 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 allspice


Bring the water to 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, spices, and fold into the hot honey
mixture. Turn the butter 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 its an ideal bread
to serve during Lammas and Autumn Equinox Sabbats as well as at all coven

Candlemas Crescent Cakes


• 1¼ cups flour
• ¾ cup sugar
• 1 cup finely ground almonds
• 3 drops almond extract
• ½ cup butter or margarine, softened
• 1 tablespoon honey
• 1 egg yolk

In a large mixing bowl, combine the first four ingredients. Add the butter,
honey, egg yolk and mix together well. Cover with aluminum foil or plastic wrap,
and then chill for 1½ to 2 hours in the refrigerator.

When ready, pinch off pieces of the dough (about the size of plums) and shape
them into crescents.

Place the crescents on a well-greased cookie sheet and bake in a 350-degree

preheated oven for approximately 20 minutes. The recipe yields about one
dozen crescent cakes.

Calming Tea


• 1 part sage
• 1 part thyme
• 1 part marjoramsugar completely dissolves and then remove from heat.
• 1 part camomile

Blend ingredients and place inside a tea ball, place in a mug of hot water and
allow to steep for 5 minutes. Or, for larger quantities you can place the herbs
inside a pot of water (make sure you don't overdo the amount of herbs you use
in proportion to the amount of water...) and heat for 10 minutes. Remove from
heat and strain to get rid of the herb pieces. Drink up and enjoy the soothing

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.

Wassail- A Yule Beverage

• 3 red apples
• 3 oz brown sugar
• 2 pints brown ale, apple cider, or hard cider
• 1/2 pint dry sherry or dry white wine
• 1/4 tsp cinnamon
• 1/4 teaspoon ginger strips or lemon peel

Core and heat apples with brown sugar and some of the ale or cider in an oven
for 30 minutes. Put in large pan and add rest of spices and lemon peel, simmer
on stove top of 5 minutes. Add most of the alcohol at the last minute so it heats
up but does not evaporate. Burgundy and brandy can be substituted to the ale
and sherry. White sugar and halved oranges may also be added to taste. Makes
enough for eight. Wassail!

Yogurt Drink

The people of the Far East, particularly India, use yogurt in much of their
cooking. This drink is rather like an exotic milkshake and so much more healthy.
Serves Six.

• 1 quart plain low-fat yogurt

• 2 tblsp rose water or 4 drops of rose essence
• 6 tblsp honey or light brown sugar
• 6 ice cubes

Put the yogurt, rose water, and honey in a blender and puree. Add the ice
cubes and blend until the yogurt is whipped. Serve in tall glasses.

• ½ cup light corn syrup

• 2 ½ cups sugar
• ¼ teaspoon salt
• ½ cup water
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped nuts

In saucepan mix corn syrup, sugar, salt, and water. Cook, stirring, until sugar is
dissolved. Continue cooking, without stirring, until 248 degrees registers on
candy thermometer or a small amount of mixture dropped into very cold water
forms a firm ball (this means it is firm when in the water but flattens when
removed from water).

Beat egg whites until stiff but not dry. Pour about half of the syrup over the egg
whites slowly, beating constantly. Cook remainder unti 272 degrees (F) registers
on candy thermometer, or until a small amount of the mixture when dropped in
very cold water forms hard but not brittle threads. Add slowly to the first
mixture and beat until mixture holds its shape. Add vanilla and nuts and drop by
spoonfuls onto wax paper to form small candies. Makes 1 & 1/2 pounds of candy

Angel Food Cloud

For the most talented of cooks! :)

(From the Godiva Chocolatier)

You'll need a curved tuile pan.

[This is a wonderful recipe which yields a gorgeous and impressive cake. It

takes some work, and it is made in several parts and then assembled after
everything is ready.]

Angelfood cake:

• 2 lbs granulated sugar, divided

• 14 oz cake flour
• 30 large egg whites
• 1 tsp salt
• 2 tsp vanilla extract
• 1 tsp lemon juice
• 6 ozwhite chocolate, melted and tempered

Passion fruit and strawberry mousse:

• 24 oz strawberries, stemmed
• 14 oz passion fruit puree
• 27 oz granulated sugar, divided
• 5 ozdessert gelatin powder
• 15 large egg whites
• 32 liq oz heavy cream, whipped to soft peaks

Passion fruit sauce:

• 1 lb passion fruit puree

• 8 ozgranulated sugar
• 2 Tbs water
• 1 Tbs cornstarch

Vanilla syrup:

• 26.5 liq oz dry white wine

• 1 lb granulated sugar
• 10 vanilla beans, split and scraped

Cloud meringue:

• 8 large egg whites

• 2 liq oz lemon juice
• 1 Tbs dried egg white powder
• 1 lb confectioners' sugar



Poured sugar moon

Blown sugar angels

Mint sprigs

Angelfood cake:

Preheat oven to 350°F. Line two sheet pans with buttered parchment.
Sift 1 lb/454 g sugar with cake flour and reserve.

In a mixer with a whisk attachment, whip egg whites and salt to soft peaks.
Add remaining sugar and whip until stiff and shiny. Add vanilla extract and
lemon juice and then fold reserved sugar/flour mixture into meringue.

Divide evenly between prepared sheet pans. Bake for 20 minutes or until
golden and dry to touch.

Invert one angel food cake, remove parchment, and cut into 1" x 5" strips. Cut
parchment into same size strips, spread with tempered white chocolate and
press onto strips of cake. Mold cake, paper side down, into a curved tuile pan to
make curves in cake. Remove paper when chocolate sets.

Invert second angel food cake onto empty sheet pan dusted with
confectioners' sugar and reserve.

Passion fruit and strawberry mousse:

Heat strawberries, passion fruit and 7 oz/198 g sugar until warm. Puree
mixture and add gelatin while still warm. Cool mixture slightly.

Make Swiss meringue by heating the remaining 20 oz/567 g sugar with egg
whites until sugar is dissolved and mixture is warm to touch. Whip at high speed
to stiffpeaks and cool.

Fold meringue and then whipped cream into puree.

Spread mousse onto reserved flat angel food cake and freeze.

Passion fruit sauce:

In a saucepan, bring puree and sugar to a boil. Blend cornstarch and water
together and whisk into puree mixture. Boil to thicken. Cool in ice bath.

Vanilla syrup:

Boil wine, sugar, and vanilla seeds for 15 minutes. Cool.

Cloud meringue:

Make Swiss meringue by heating mixture until warm to touch. Whip on high
speed to stiffpeaks.


Cut frozen mousse/angel food cake with different sized round cutters. Place
rounds on end into curved portion of angel food cakes.
Pipe cloud meringue onto mousse in cloud-like pattern. Torch lightly to brown.

Drizzle passion sauce and vanilla syrup on plate. Place cake on cut
strawberries for support. Garnish with poured sugar moon, brown sugar angels
and mint