2005 LUGHNASADH/IMBOLC RECIPES ENTRIES

[Crow]

Notice: Original recipes that can be eaten or drunk. Also, you may submit special incense blends, soap-making concoctions, potpourri mixtures, lotions, potions, etc.

[Dryadia2]

House Purification/Protection Incense

1 part Frankincense
1 part Myrrh
1 part Copal
1 part Juniper Berries
1/2 part Dill Seed
1/2 part Cloves
1/2 part Cumin
1/2 part St. John's wort
1/2 part Basil

Exact measurement is not important, and my unit of measure (part) is the size of the whole chunks of the first 4 ingredients. The remaining ingredients can be used whole, crushed, or ground. I keep the mixture in a sealed container and shake it up before I use it.

I prefer to burn the incense in a brass bowl that has a handle. I sprinkle a small amount of incense mixture on a lit charcoal disk, placed in the bowl, then carry it thru every room of my house.

Disclaimer:
Caution!
The charcoal gets HOT!
The Incense Fragrance is Strong! If you are sensitive to smoke, or strong oders, please try this outside first. Also please be considerate of you house-mates, family, and pets, as they may not like the smell.

End of My Original Recipe.

Additional Information:
Please see the following thread for the Affirmation I speak while using the incense(if interested). It is not mine, therefore I have not included it with my recipe entry. http://www.druidry.org/board/viewtopic.php?t=10726

Peace and Blessings,
/|\

[Mey]

You all had to wait way too long for this, I know and I'm deeply sorry for not sharing this any sooner.

ENTRY!!!

THE WORST CHOCOLATE CAKE EVER !!!

Ingredients for the dough:
6 eggs
4 tablespoons of plain flour
225 grams of icing sugar
170 grams butter
225 grams of dark chocolate

Ingredients for the icing:
225 grams of dark chocolate
225 grams of creme fraise

How to make the cake?
- Split the eggs
- Melt the butter and 225 grams of the chocolate
- Mix the eggwhites in a bowl untill you can hold the bowl upside down and it doesn't fall out.
- Mix in a large bowl: eggyolks, flour, icing sugar, melted butter and melted chocolate untill it's a smooth darkbrown mixture
- Mix the mixture with the eggwhites
- Put it in a round bakingtray (24 cm) and bake it in a preheated (180 C) oven for 35 minutes. Put the cake up side down on a big plate to cool down.

For the icing you melt the other 225 grams of chocolate and mix it with the creme fraise. Fill the top of the cake with the icing. Put the cake in a refrigerator or cold basement to cool for a night (!!!).
If you don't have creme fraise in your part of the world just skip that part. You can melt the chocolate, put some sliced bananas on it and paint it with melted chocolate. (or strawberries, raspberries, nuts, more chocolate, etc)



Don't say I didn't warn you! This cake is heaven!

[Dryadia2]

Help, Help Mey!

I want to try your recipe, but I can't convert metric to U.S. measurements! I only understand teaspoons, tablespoons, and cups!

Chocoholics Unite! I need my chocolate fix! Can anyone help me?

Peace and Blessings,
/|\

[Selene]

Dryadia2,
Here's a link to a measurement converter: http://www.cafecreosote.com/Reference/equivalents.php3

Good luck!
Selene

[Mey]

Thanks for the link Selene. I have the same problem here the other way around.

[Dryadia2]

Thank you Selene!

Peace and Blessings,
/|\

[Firehawk]

My grandma always made this cake a day or two in advance to give the syrup time to really soak in, but I'm never that organized. The basic cake recipe can be changed by varying the rum flavors. I like to use Malibu (coconut flavored) rum when I make it, and I add a small amount of shredded coconut to the layer of nuts. I've also used pineapple rum in the cake and coconut rum in the syrup for a pina colada cake. I haven't gotten adventurous enough to change the cake or pudding flavors yet, but I expect that I eventually will. This cake is AWESOME for gift giving. I wrap individual slices in waxed paper and arrange them on a holiday platter, then fill the center with cinnamon spiced nuts. The syrup retains the alcohol content since you add the rum after cooking, so keep that in mind when serving the cake around little kids.

Rum Cake
1 cup chopped nuts- Either walnuts or pecans work best
4 eggs
1 package of yellow cake mix (not the pudding in the mix kind)
1 package of French vanilla pudding mix (3.4oz size)
1/2 cup water
1/2 cup rum -light, dark or flavored

Rum Syrup
1 cup sugar
1/4 cup water
1 stick butter
1/2 cup rum - any type

1. Preheat oven at 350 degrees
2. Grease & flour a bundt cake pan (the donut shaped one for those of you who have a similar cooking background to mine:-) )
3. Scatter the chopped nuts evenly around the bottom of the pan
4. In a large bowl, beat the next 5 ingredients together, then pour over the nuts in the cake pan.
5. Bake at 350 degrees until an inserted knife comes out clean. (start testing after about 40 minutes. My oven is old and really iffy)
6. While the cake is baking, make the syrup according to the recipe below.

6a. Put the first 3 syrup ingredients (water, sugar & butter) into a saucepan and bring to a boil.
6b. Reduce heat and let simmer for about 5 minutes.
6c. Pour in the final ingredient (rum) and mix well. Set aside to cool while the cake finishes baking. (Do not refrigerate. I have no idea what'll happen, my grandma just said DON'T and grandmas are never wrong)

7. When the knife finally comes out clean, remove the cake from the oven and let it cool for about 10-15 minutes, then invert onto a plate.
8. Poke holes around the sides of the cake with an icepick, or if you're like me and don't own an icepick, use a small, clean screwdriver
9. Stick the cake back into the pan, and poke a few holes into the bottom of it.
10. Pour the cooled syrup over the cake in the pan and set it aside while the syrup soaks in. It should be ready to serve in a few hours.

After the syrup soaks in, store the cake in the fridge. It can be eaten cold or warmed in the microwave.

[Ki No Ronin]

Konnichi Wa to All:


I have decided to enter my Spiced Apple Cider Recipe, which I posted in a thread on October 10th 2004.

The Recipe is can be viewed by clicking on the following link:

http://www.druidry.org/board/viewtopic.php?t=6736

The Hot Spiced Apple Cider went over very well at my Tenant Safety Social on September 28th 2004.

After the Crime Free Multihousing Program Officials left the Safety Social, we whipped out a bottle of Vodka and spiked it. It still tasted just as good, and we got nice and mellow as well.

Ki No Ronin

[Ki No Ronin]

Konnichi Wa to All:

This afternoon, a Kyakusama Customer of the Apartment Building I Manage came by. She is a fellow Wicca Pagan.

She knocked on my Door and when I answered it, she gave me Three Huge Bundles of her Homegrown Lettuce, which it from her Alottment Farm in Abbotsford somewhere. She said that her Alottment had produced a Bumper Crop of this Lettuce.

I took the Three Huge Bundles and thanked her Nicely. I then looked at the Lettuce and saw that it is a Leaf Formation that I had never seen before. I have no idea what kind of Lettuce it is.

But the Leaf Formation sort of reminded me of Celantro Parsley a bit, so I decided to preserve a Third of the Lettuce by using it as the Base Greens of a Salsa Sauce.

So I got geared up and went to the Local Grocery Store and picked up 5 Pounds of Tomatoes, a Large Can of Tomatoe Paste, and 3 Large Onions.

I then went to my Legion and had a few Pints, Drinking them in Respect for the Victims of this Morning's London Transit Explosion.

Once the Pints were down, I went home to make the Salsa.

I then got out my Food Processor and started making the Salsa. I would coarsely chop up about 3 Tomatoes and whizzed them up until they were fairly Liquidy. I would then ad in about 2 Cups of Coarsely Chopped Lettuce and I whizzed them together. Once that mixture was fairly Liquidy, I then added 2 more Cups of Lettuce and whizzed that into the mixture. I then poured this into a Large Wok.

There was enough Lettuce to repeat the above Process. During the second Process, I added about 1 and half teaspoons of Cayenne Pepper, about 2 tablespoons of Garlic Powder. I then took a bottle of Heinz Kicker Spicey Hot Ketchup with about 3 or so Tablespoons of Sauce left. I rinsed it all out with a little Water and put it in.

I then took out the 3 Onions, cut them up Coarsely and whizzed them up to a Chopped Consistency in the Food Processor. I then poured that into the Lettuce Mixture with the can of Tomatoe Paste. I then whizzed up that last 4 Tomatoes and put them in. The resulting Mixture seemed a bit too Green, so I put in a can of Cream of Tomatoe Soup and mixed that all back together.

I then put the Heat on the Mixture. I put it on High until is started to boil. I then set the mixture to Med-Low Temperature and let it Simmer for 20 Minutes.

During the Simmering, I cleaned and sterilized Three Large Preserving Jars. The resulting mixture was enough to hold them easily.

After the Simmering was over, I filled the Three Large Preserve Jars, and set them into a Large Pot filled with Hot Water. I put them on High on the Stove and once the Water was Boiling around the Jars, I set the Timer for 20 Minutes. I let the Jars Boil on High for 20 Minutes in order to kills any Bacteria in the Jars and Preserve the Salsa.

I have a about 500ml left and that is being Eaten for Dinner.

It is Very Good!


KNR

[MorningStar]

i am so glad i ate dinner before reading these recipies or i'd be in the kitchen on a SnD mission for goodies about now. LOL! Thanks for shareing these guys.

[Earthwoman]

Here is my recipe for Zucchini-Pineapple Bread, a longtime family favorite.

Zucchini-Pineapple Bread

3 eggs
1 c. (237 ml) salad or olive oil
2 c. (453.6 g) sugar
2 tsp. (10 ml) vanilla
4 medium coarsely shredded unpeeled zucchini
1 8 ¼ oz. (233.89 g) can crushed pineapple, well-drained
3 c. (680.4 g) all-purpose or whole wheat flour (I usually use whole wheat)
2 tsp. (9.45 g) baking soda
1 tsp. (4.73 g) salt
½ tsp. (2.36 g) baking powder
1 ½ tsp. (7.09 g) ground cinnamon
¾ tsp. (3.54 g) ground nutmeg
1 c. (226.8 g) chopped pecans
½ c. (113.4 g) raisins

Preheat the oven to 350 F degrees (200 C degrees), or 325 F degrees (162.8 C degrees) for glass pans. In a small bowl, combine flour, baking soda, salt, baking powder, spices, pecans, and raisins until thoroughly mixed. Set aside the bowl.

In a large bowl, beat eggs; then add oil, sugar, and vanilla. Continue beating until ingredients are well-mixed and foamy. Gently stir in zucchini and pineapple.

Stir the dry mixture into the zucchini mixture and mix just until blended. Spoon the batter equally into two oiled and floured 9x5-inch loaf pans.

Bake for one hour, or until the bread begins to pull away from the sides of the pans and a wooden pick inserted in the center comes out clean. Let the bread cool in the pans for 10 minutes; then turn out the loaves onto racks to cool completely. Makes 2 loaves.


Earthwoman

[Earthwoman]

This banana bread recipe is one of my all-time favorites.

Whole Wheat Banana Bread

½ c. (113.4 g) butter or margarine, melted
1 c. (226.8 g) sugar
2 eggs, lightly beaten
3 medium mashed ripe bananas
2 c. (453.6 g) whole wheat flour
½ tsp. (2.36 g) salt
1 tsp. (4.73 g) baking soda
½ c. (117.65 ml) hot water
1/3 c. (74.84 g) chopped walnuts or pecans, or to taste

Preheat oven to 325 F degrees (200 C degrees), or 325 F degrees (162.8 C degrees) for a glass pan. In a medium bowl, thoroughly blend together the flour, salt, and baking soda.

In a large bowl, combine butter (or margarine) and sugar; then mix in beaten eggs and mashed banana and blend until smooth.

Add the dry ingredients to the banana mixture alternatively with hot water (e.g., a dollop of the banana mixture here, a splash of the hot water here . . .) until thoroughly blended. Stir in the chopped nuts. Spoon the batter into an oiled and floured 9x5 inch loaf pan.

Bake for about 60-70 minutes or until the bread begins to pull away from the sides of the pans and a wooden pick inserted in the center comes out clean. Let the bread cool in the pans for 10 minutes; then turn out the loaves onto racks to cool completely. Makes 1 loaf.

[Earthwoman]

This is a recent adaptation of my all-time favorite bread.

Multi-Grain Awen Bread

2 c. (470.59 ml) warm water (“baby bath water” temperature)
2 pkgs. dry active yeast
¾ c.(176.47 ml) honey
¼ c. (58.82) oil (I use olive oil)
1 TBSP (14.18 g) salt
4 c. (907.2 g) whole wheat bread
1 c. (226.8 g) rye or buckwheat flour
½ c. (113.4 g) millet grain
1 c. (226.8 g) rolled oats (non-instant oatmeal)
About 2 egg whites, beaten
About ½-3/4 c. (113.4-170.1 g) sesame seeds, or to taste

In a large bowl, add the yeast and the honey to the warm water. Let this mixture sit for 5 minutes, or until bubbles form on the surface.

Add the oil, the salt, 3 cups (680.4 g) of the whole wheat flour, and the rye or buckwheat flour. Beat vigorously for 100 strokes. Then, work in, with the wooden spoon or your fingers, the millet grain and the rolled oats until thoroughly blended.

Turn the dough onto a floured board and knead for 10 minutes, working in the remaining 1 cup or so of whole wheat flour—more or less may be necessary, depending on humidity and other factors. Knead until the dough becomes elastic.

Place the kneaded dough into an oiled bowl, pat down, and then turn the greased side up. Cover the top of the bowl with a towel and allow the dough to rise in a warm place (about 80-85 F degrees) until the dough has doubled in bulk, about 1 to 1 ½ hours.

Punch down the dough and divide it into two equal parts. Oil a cookie sheet, and then shape each section of dough into a round loaf. Place each round loaf onto the cookie sheet. On the top of each loaf, slash the awen symbol.

Brush the top of each loaf with beaten egg white; then, fill the slashed with the sesame seeds. Allow the loaves to rise about 30 minutes, or until a slight indentation remains when you (gently) press a finger on the top of the loaves.

Bake in a preheated oven at 350 F degrees (200 C degrees). Bake for 50-60 minutes, or until the bottom of each loaf sounds hollow when tapped with your fingers.

Cool the loaves for about 10 minutes, and then remove them from the cookie sheet onto a cooling rack.


Earthwoman