Recipes For Sabbat's and other Rituals

Samhain:
I so love Samhain!
 I make this bread every year for it and for Thanksgiving. Everyone loves this recipe. I always gets raves and they ask for more. I make mine and serve with a honey butter that I make. I also wrap up little loafs and give them to family and friends for presents.
 Lets say Yummy!!

Pumpkin Bread

By: Pauline Campanelli 

From book: Ancient Ways

2 Cups Pumpkin (cooked or can)

(If you don't like pumpkin you could use a Apple puree instead.
 Just make sure it is the same consistency of pumpkin)

1 cup of corn oil 

( I have used extra light olive oil for this when I have ran out of corn oil. It did not change the taste at all)

3/4 cup water

4 eggs (beaten)

3 2/3 cups of unbleached flour

1 1/2 teaspoons salt

1 teaspoon nutmeg

2 teaspoons cinnamon

(I like my bread with a good amount of spice so I add more of the nutmeg and cinnamon to my taste)

2 teaspoons baking soda

2 1/4 cups of sugar

(If you can't have sugar sub with any sweetener you prefer)

1 cup white raisins/1 cup walnuts (chopped) optional

(I use pecans and no raisins instead and it taste so good)

Mix , oil, eggs, water and pumpkin until smooth. 

Add flour, salt, nutmeg, cinnamon, baking soda, and sugar.

Then combine to this mixture the raisins and nuts.

Bake for about one hour at 350 in loaf pans that have been greased and floured.

Honey Cinnamon Butter

2 sticks of your favorite Butter (Soft but not melted)

1 tablespoons Cinnamon (add less or more to your taste)

1/3 cup honey

Mix well and chill till it hardens a bit.

 I some times add Margarine to the butter too because it makes the butter a little more spreadable after the butter hardens up again.

(I also love this on croissants too)

Roasted Pumpkin Seeds

2 cups Pumpkin Seeds (rinsed and patted dry)

2 tablespoons unsalted butter, melted ( I used land o lakes olive oil butter and it worked great)

2 tablespoons sugar

1/2 teaspoon sea salt

1/4 teaspoon Cinnamon

1 teaspoon Vanilla extract

Heat oven to 300. Spread the seeds on a cookies sheet bake until dry throughout, about 50 to 60 minutes.

Increase oven temp to 350. Mix in a bowl all ingredients and coat the seeds well. 

Return seeds to baking sheet and toast, tossing occasionally, until golden brown about 15 minutes 

They might be a little sticky at first but once cooled they are a yummy sweet salty nutty snack!

 Lammas Recipe:


 CORN FRITTERS
Summited by Kristi Christopher

1 egg
1/4 c. milk
1 c. Bisquick
1 can whole kernel corn, drained
Black pepper

Blend together egg, milk, and Bisquick. Stir in corn. Add pepper to taste.

In a wok or frying pan, heat 2 inches vegetable oil. Using 2 teaspoons, gently drop a rounded teaspoon of fritter batter into hot oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on paper towels.

Thank you Kristi for the recipe!!!  

Whole Grain Bread

From Ancient Ways by Pauline Campanelli

In a large bowl combine:

2 c. milk (warm to touch)

2 packages of dry yeast

1 Tsp.salt

1/2 c. honey

1/4 c. dark brown sugar

Cover this mixture and set it aside in a warm place until it has doubled (about half an hour).

 Add to this mixture:

3 Tbl softened butter

2 eggs 

1 c. of unbleached flour

Stir until bubbly. Now mix in:

1/2 c. wheat germ

1/2 c. of rolled oats

2 c. stone ground wheat flour

2 Tbl. sesame seed

Put flour on your hands, Turn the dough out onto a floured board and gradually knead in more unbleached white flour until the dough is smooth and elastic and no longer sticks to your fingers. Place the dough in a greased bowl, turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until doubled (about a hour). Then punch down and divide it into two or more elongated loaves, After putting them in a rough bread shape place on a greased cookie sheet. Cover them and return them to a warm place until double again. Bake the loaves in a pre-heated oven at 350 for about a hour, or until they are done and sound hollow when tapped. 






 FULL MOON

 Crescent cakes recipe

1 cup finely ground almonds
1 1/4 cups flour
1/2 cup confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk

Combine almonds. flour, sugar and extract until thoroughly mixed. With your hands, work the butter and egg yolk until well blended. chill dough. Preheat oven to 325 degrees F. Pinch off pieces of dough about the size of walnuts and shape into crescents. Place on greased cookie sheets and bake for about 20 minutes.
Serve during Simple Feast or Esbats.

*Note if you can not eat sugar just sub with your substitute sugar