Imbolc Ritual Cake 13/4 cups all-purpose flour 3/4 cup water 3/4 cup sugar 1/4 cup vegetable oil 2 tbs. poppyseeds 1 tbs. grated lemon peel 1 tsp. baking soda 2 tbs. lemon juice 1/2 tsp. salt powdered sugar This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings. ******************************************************************** Returning Sun Spice Bread 1 1/4 cup flour 1/8 cup poppyseeds 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 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings. ************************************************************************** MULLIGATAWNY SOUP 3 Tablespoons Butter 1 Tablespoon Vegetable Oil 1 large Onion, chopped 2 Stalks celery, sliced thinly 3 Carrots, diced 1 1/2 Tablespoons Curry powder 2 Tablespoons All-purpose flour 5 cups Chicken stock 2 Tablespoons Long grain white rice 2 Tomatoes; peeled & chopped 8 ounces Chicken; cooked & diced 1 small Apple; cooked, peeled, cored & diced Salt to taste Fresh celery leaves Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot. Bride's Bouquet Sachets Materials: Imbolic Potpourri, 1 Yard White Netting Material, Yellow and Pink 1/8" width Ribbon, Scissors. These sachets can be put in the children's clothing drawers or in rooms of the house that you'd like to smell of Imbolc even after the Sabbat is over. Potpourri is made with 1/2 cup dried basil, 1/2 cup dried chopped bay leaves, 1 cup dried Heather flowers, 1 cup dried Violets, 1 cup dried white or pink rose buds. Blend together in non-metal bowl. Cut netting material into 4"x4" squares. Lay out squares on a flat surface. Place 1 heaping tablespoon of potpourri in the middle of each square. Pull up all the corners to the middle of the potpourri and gather the excess material until potpourri is caught in a "bag". Give bag on twist to the right and tie off with yellow or pink ribbon. Use enough ribbon to make a small bow in the front of the sachet. Tell children how these sachets were exchanged as symbols of good luck and fertility. ********************************************************************* Imbolc Incense 3 parts frankincense 2 parts dragon blood 1/2 part red sandlewood 1 part cinnamon A few drops red wine Burn to celebrate Imbolc or to attune with the rebirth of the sun in spring. ************************************************************** Brighid's Crosses Materials: Dried Wheat Stalks, Brown Thread. These crosses were exchanged as symbols of protection. They are easy to make and not at all time consuming. Take eight stalks with sheaves still attached. Place four stalks on flat surface with two sheaves at the top and two sheaves at the bottom. Measure approx. 6" of stalk between the sets of sheaves and cut off excess. Tie all four stalks together with the brown thread, first under the top sheaves, then above the bottom sheaves. Cut off excess thread. Repeat this procedure with the other four stalks, shortening the length between the sheaves to 4". Carefully separate the first set of stalks (two in front and two in back) and slip the second set through approx. 1" from the bottom of the top sheaves. Tie some thread in a knot just under the arms of the cross. Take the excess ends and diagonally wrap the thread over the opposite corresponding arm and back to the knot. Tie off in back and cut off excess ends. Let the children hand these Brighid's Crosses out to guests. IMBOLC: ROSE - HIP WINE 3 pounds of rose hips 3 pounds of sugar 1 gallon boiling water Wash the rose hips and cut them in half. Put them in large bowl and pour boiling water on them. Stir well with wooden spoon. Cover bowl and leave for two weeks. Strain off liquid into another bowl and add three pounds of sugar. Stir until dissolved. Cover bowl and leave for 5 days, stirring daily. Bottle, remembering to cork loosely at first, and store in a cool, dark place. Push in corks when wine has finished fermenting. It will be ready to drink in 6 months. Maiden Wakes Muffins 2 cups flour 2 Carrots, grated 1/2 cup raisins 1 green apple, peeled, cored, grated 1 cup sugar 1/2 cup almonds, sliced 2 tsp. baking soda 3 eggs 2 tsp. cinnamon 2/3 cup vegetable oil 1/2 tsp. salt 2tsp.vanilla Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. 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. IMBOLC: Honey Cakes 1 cup margarine 1 cup sugar 1 egg 1 cup honey 1 cup sour milk* (see below) 2 Tablespoons vinegar 6 cup flour 1 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon mace 1 Tablespoon ground cinnamon Prepare sour milk and mix dry ingredients. Set both aside. Cream margarine and sugar, add egg, beat until light. Add honey, sour milk and vinegar. Mix thoroughly. Chill one hour. Roll out to 1/4" thickness. Cut into 2"x3" rectangles and place on buttered cookie sheets. Bake at 375Æ' for 6 minutes. Frost with plain vanilla frosting. * For sour milk, add 1 T. vinegar to 1 c. milk and let stand for 10 minutes.