*~~*~~*~~*~~*~~*
WITCHY RECIPES
*~~*~~*~~*~~*~~*

Pentagram Cookies

1 cup almonds, finely ground
1 1/4 cup flour
3 tsp. almond extract
1/4 tsp. cloves, ground
1/2 cup confectioner's sugar
1/2 cup butter, softened

If necessary, grind the almonds in a blender or food processor until finely
reduced. Combine almonds, flour, sugar, almond extract, and ground cloves.
Work in butter and egg yolks with the hands until well blended. As you work,
visualize glowing golden pentagrams entering the dough.
Chill the dough for 20 to 30 minutes or until cold, yet pliable. While the
dough is cooling, grease 2 cookie sheet. With a toothpick or a small knife,
lightly carve a pentagram on the cookie .Strongly visualize as you draw.
Repeat the entire process until the dough is used up. For even cooking, ensure
that all cookies are approximately the same thickness.
Bake at 325 F. for about 10 to 20 minutes or until golden brown. Cool on
racks. Eat with power.

from "The Magic of Food"
By Scott Cunningham.

*~~*~~*

Gingerbread Witches

1/2 cup softened butter
1 cup brown sugar
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoons allspice
1/2 teaspoon salt
1/2 cup molasses
1 egg
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
raisins

In a large mixing bowl, cream together the butter, brown sugar, ginger,
cinnamon, allspice, and salt. Beat in the molasses and egg.
In another bowl, combine the flour, baking soda, and baking powder, mixing
well. Add to the molasses mixture and stir until smooth.
Divide the dough into four equal parts. Cover with aluminum foil or plastic
wrap, and then chill for 1 1/2 to 2 hours in the refrigerator.
When ready, roll each quarter to 1/4-inch thickness on a lightly floured
surface with a floured rolling pin. Cut the dough with a Witch-shaped cookie
cutter (or other Hallowe'en-theme cutters such as pumpkins, bats, skulls,
etc.) Press raisins into the dough to make eyes, mouth, buttons, and so on.
Place the gingerbread Witches on a greased cookie sheet and bake in a
350-degree preheated oven for eight to ten minutes or until golden brown.
Remove from the oven and place on wire racks to cool. Decorate the cookies
with black and orange colored icing if desired.
This recipe yields about 30 cookies.

from "The Wicca Spellbook"
by Gerina Dunwich

*~~*~~*

Salem Witch Pudding

4 eggs, seperated
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 salt

In 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 remainging 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.)

from "The Wicca Spellbook"
by Gerina Dunwich

*~~*~~*

Fortune Cookies

1/2 cup melted butter
3 egg whites
3/4 cup sugar
1/8 tsp. salt
1/4 tsp. vanilla extract
1 cup flour
1 tsp. instant tea
2 tbsp. water
the fortunes

Burn a light blue candle in the kitchen as you work. Mix together the egg
whites, sugar, and salt in a bowl. Stir in vanilla, flour, tea, water, and
melted butter individually. When well mixed, chill for at least 30 minutes.
Heat oven to 350 F.
Drop a rounded teaspon of the chilled dough onto a greased baking sheet. using
the back of the spoon, spread the batter until it makes a thin, three-inch
circle. Repeat to form a second circle--but form no more than two at a time.
Bake 3 to 5 minutes or until the edges turn brown. Just before they're done,
put on the cotton gloves. Remove the pan from the oven. Using a spatula, lift
off cookie from the sheet. Place on a clean, unfloured surface. Working
quickly, lay one fortune across the center of the cookie. Lift one edge and
fold over to form a half circle. Holding the cookie at the ends, place the
middle of the fold over the rim of the cardboard egg carton. Bend down the
ends. Carefully place the cookie into an egg-hole in the carton to cool.
Quickly repeat this entire process with the second cookie.
Continue until you've used up the dough. Bake no more than two cookies at a
time; otherwise they'll stiffen and you'll be unable to bend them.

from "The Magic of Food"
by Scott Cunningham

*~~*~~*

Cauldron Cookies

3/4 softened butter
2 cups brown sugar
2 eggs
1 tablespoon
lemon juice
2 tablespoons grated lemon rind
2 cups flour
1 cup finely chopped pecans

Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add
the brown sugar, beating well. Add the eggs, lemon juice, and rind, and then
beat by hand or with an electric mixer until the mixture is well blended. The
next step is to stir in the flour and pecans.
Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate
overnight.
When ready, shape the dough into one-inch balls and place them about three
inches apart on greased cookie sheets. Bake in a 375-degree preheated oven for
approximately eight minutes. Remove from the ovn and place on wire racks until
completely cool.
This recipe yields about 36 cookies which can be served at any of the eight
Sabbats, as well as at Esbats and all other Witchy get-togethers.

from "The Wicca Spellbook"
by Gerina Dunwich

*~~*~~*

Lunar Cookies
From the book "Lady of the Night" By: Edain McCoy

Ingredients:

2 cups all-purpose flour
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. vanilla
1 beaten egg
1/3 cup vegetable oil
1/4 cup milk

Preparation:

Thoroughly mix all the dry ingredients and the oil together in a large mixing
bowl. Beat all other ingredients together until they appear light and
fluffy,then put them in the mixing bowl with the other mixture and stir them
together. Set the mixture in the refrigerator to chill for at least two
hours.
If you can leave it overnight it will be easier to handle. When you are ready
to roll out the dough, divide the chilled mixture into four equal sections.
One section at a time, roll the dough out onto a generously-floured cutting
board until it is about 1/8 inch thick. Cut out crescent shapes with a cookie
cutter or sharp knife and place the cut-outs on an ungreased cookie sheet.
Bake at 400 degrees for 7-8 minutes. The cookies will be a bit stiff and will
be starting to change to a very light golden color. Do not bake cookies until
browned or they will become hard and brittle. Recipe makes about 2 1/2 dozen.

*~~*~~*

Bewitching Brownies

1 cup shortening
4 (1-ounce) squares unsweetened chocolate
2 cups sugar
3 tablespoons dark rum
4 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cup flour
/2 teaspoon salt
3/4 cup chopped walnuts or pecans

Melt the shortening and chocolate in top of a double boiler over simmering
water. Remove from heat and add the sugar and rum, mixing well. Add the eggs
and vanilla extract and beat until well blended. Stir in the flour and salt,
and then fold in the chopped nuts.
Spread the batter evenly in a well-greased 13 X 9 X 2-inch baking pan. Bake
for 25 minutes in a 350-degree preheated oven. Cool completely in pan, frost
with your favorite chocolate or vanilla frosting (if desired), and then cut
the brownies into squares or bars and enjoy. (This recipe yields about 1 1/2
dozen 3 X 2-inch brownie bars.)

from "The Wicca Spellbook"
by Gerina Dunwich

*~~*~~*

Healing Apple Crisp

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, radant 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

from "The Magic of Food"
By Scott Cunningham.

*~~*~~*

Covenstead Bread

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 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.)
Convenstead 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.from

"The Wicca Spellbook"
by Gerina Dunwich

*~~~~*

Short Cut Meade
From the book "Lady of the Night" By: Edain McCoy

Meade, a honey ale from the Celtic traditions, is a traditional drink of the
Esbats, but wines have also been used frequently. Meade, related to the Irish
word midhe, meaning center, represents the spirit around which all life
revolves. Connoisseurs of meade cultivate their brews as carefully as makers
of fine wine, and jealously guard their secret recipes. There is even a meade
society which tries to gather these recipes from around the world and preserve
and publish meade lore.
The following is a much-simplified recipe for meade. It eliminates the lengthy
fermentation process. You can add grain alcohol or leave it out depending on
your personal tastes.

Ingredients:

1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 tsp. nutmeg
1/8 tsp. allspice, rounded
1/2 cup Everclear or other grain alcohol

Preparation:

Slowly heat all ingredients together -- except the alcohol -- in a large stock
pot. As the honey melts, an oily crust will form on the top of the meade. You
can leave it there -- some feel it adds to the full-bodied texture of the
meade. Others will tell you to skim it off. Do not allow the meade to come to
a roiling boil. When it is well blended, remove from the heat, stirring
occasionally until it settles. When it has cooled, add the Everclear and
serve.