Tag Archive: Recipes


Blessed Summer Solstice!

I usually party like a rock star for solstice (fire dancing, anyone?). But, since I’m fighting a pretty wicked migraine right now – and I can tell it’s only going to get worse – my partying will be pared down to baking.

Here’s one of my favorite solstice cookie recipes…. It’s sort of a lemony sugar cookie deal. I’m hoping to bring some in to share on Monday.

AND … I’m in the process of converting it to GF (my sister has a good flour mix).

Happy Summer, everyone!

Summer Solstice Cookies

3/4c softened butter
2c brown sugar
2 eggs
1T lemon juice
2T grated lemon rind
2c sifted flour
1c finely chopped pecans. (optional; walnuts or dried cranberries work, too.)

Cream butter in a large non-metallic mixing bowl.
Gradually add the brown sugar, mixing well.
Add eggs, lemon  juice, and rind, then mix well until mixture is well blended.
Cover the bowl with a white or yellow towel or cloth napkin, and refrigerate overnight.
The next day, shape dough into 1″ balls and place 3″ apart on a greased  cookie sheet.

Bake at 375 degrees for about 20 minutes.
Cool on racks.
Approx. 36 cookies.

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As I gear up for Something Tribal This Way Comes, I also have to start planning for my Imbolc celebrations. I had the same issue last year, and I felt ill-prepared for two major forces in my life.

Whether you prefer to observe St. Brigid’s Day, the Celtic tradition of Imbolc, or the Catholic celebration of Candlemas, this is the time to celebrate the coming of Spring.

I found this awesome page with ideas for the day: Art & Soul

1. Food and Drink (always good for a celebration!)

Plan a menu involving grains and dairy products. Enjoy a glass of ale (remember, one of Brigid’s specialties was brewing!). You might also want to try this recipe for milk punch or perhaps make the traditional Saint Brigid’s oat bread. Maybe not quite as traditional, but very tasty, here’s one of my favorite recipes for Oatmeal Cinnamon Raisin Bread.

2. Get Creative

Brigid’s Cross

Brigid is the patroness of poetry, so if she’s helped to light your fire of inspiration, why not try your hand at writing a poem? Or you may prefer to make a Brigid’s Cross. A woven cross that incorporates both Christian and pagan symbolism, these crosses are still widely used in Ireland today to protect the harvest and farm animals. Another popular craft of the season is the corn dolly. The dolls were traditionally dressed in white and adorned with ribbons and baubles like crystals, shells or stones. They were carried by young girls in a procession from house to house where gifts were bestowed upon the dollies.
Or…?? Anything creative, particularly involving weaving or textiles, would be suitable.

3. Let There Be Light

Fire and purification are important aspects of this festival. The lighting of candles represents the return of warmth and the increasing power of the sun over the coming months. As such, one long held tradition is to turn off all of the lights in the house. Then, re-enter and—one by one—turn all the lights back on (perhaps lighting a few candles, as well) as a symbolic celebration of the changing seasons and the return of the light.

4. Celebrate (Your) Animals

Brigid had a way with animals; a white skinned red eared fairy cow is often associated with her. Traditionally, farm animals would be particularly well cared for on St. Brigid’s Day. If you don’t have farm animals, consider giving your pet a special treat on this day.

5. Plant Seeds

In preparation for Spring, plant some seeds outdoors if it’s warm enough, or start some indoors for transplanting later. Or force some bulbs. Good choices are paperwhite narcissus or amaryllis – the bright blooms and sweet scent will help the rest of the winter pass more quickly—and more pleasantly.

Summer Solstice!

Litha, or Midsummer, is a celebration that has been observed for centuries, in one form or another.

But…. why do they call it Midsummer? Isn’t it, um, the first day of summer?
That always perplexed me a bit.

Regardless, have a great Summer Solstice weekend. I’ll be dancing and making merry up in Brainerd. 🙂

I like to celebrate stuff by baking, and I haven’t posted a recipe in a while.
Have at it

Litha Loaf
1 1/4 cups warm water
1 envelope of yeast
2 Tbsp sugar
2 Tbsp softened oleo
1 1/2 tsp salt
1 tsp dried leaf thyme
2 3/4 cups plain flour

Sprinkle yeast over water in a large warm bowl (I still use the good old Pyrex yellow); stir till dissolved. Add oleo, sugar, salt, thyme, and half of the flour. Beat on medium mixer speed 2 minutes or 150 strokes by hand; scrape bowl often. Beat in rest of the flour with a spoon till smooth. Scrape down sides. Cover; let rise till double, about 1 hour. Beat down with 25 strokes. Turn into greased bread tin or 1 1/2-qt casserole. Bake l hr 10 min at 175°C. Brush top of hot loaf with melted oleo (I just rub a stick over it).

Sabbat Honey Cake
½ cup butter
1 teaspoon baking soda
1 cup honey
½ teaspoon salt
1 egg, well beaten
½ teaspoon cinnamon
2 cups of flour, sifted
½ cup buttermilk

Frosting:
1 cup powdered (10x) sugar
1 tablespoon of melted butter
1 ½ tablespoons of milk, slightly warmed
½ teaspoons of honey, warmed slightly

In a mixing bowl on medium speed, cream butter until light.
On low speed, mix in honey and beaten egg.
In a separate bowl, sift together flour, baking soda, salt and cinnamon.
Add this dry mixture, alternating with some of the buttermilk, into the first bowl.
Blend everything together thoroughly then pour into a 9×13 baking pan that has been sprayed with non-stick spray.
Bake at 350 degrees for 45-55 minutes.
When done, allow cake to cool completely.

For frosting: blend powdered sugar, warm milk, melted butter and warm honey in a bowl. Spread over entire cooled cake.

Solstice Fruit Fizz
400g cherries
4 nectarines
250g strawberries
300ml lemonade
6 lemon balm leaves
A few cherries and strawberries, to serve
Ice cubes

Cut the nectarines and cherries in half and remove the pits. Cut any leaves and stalks off the strawberries, and wash all fruit thoroughly. Push through a juicer, then top with sparkling water or lemonade, and pour into a jug. Add a few ice cubes, the lemon balm leaves, and extra fresh fruits.

(recipes jacked from this website.)

Ostara Approaches

Now that my St. Patrick’s Day festivities have passed, and I can relax a little – and get back to my normal schedule – I can plan ahead for Ostara.
While the Christian religion celebrated the return of the crucified Christ, pagans will celebrate the return of spring.
All will enjoy the pastel and chocolatey goodness that occurs for the holiday. Brightly colored eggs, fuzzy lambs, squee-dorable bunnies… it’s all one holiday, celebrated differently.

Let’s all get along, celebrate a renewal, a revival, a darn good thing. Let’s eat. Let’s mate. Let’s enjoy the warm sunshine and return of above-40 temperatures. 🙂

Also, I really enjoy the chocolate.
And hard-boiled, brightly-decorated eggs.

Yay spring!

Natural egg dyes

Hot-Cross Buns

Fudgy Truffle Eggs

Seed Blessing & Indoor Plant Ritual

If you like swearing – which I truly enjoy, btw – and you like cooking, you will LOVE this tumblr.

Oh. My. Gawd.
I couldn’t stop laughing.

But you know what?
There are some really good recipes in there.

Excuse me while I go cook some fucking awesome shit.

 

It looks like cocaine, but it’s only powdered sugar, which is so much better!

Now that that’s over….

I am soooooooooooooooo hungry.
All day, I’v been craving food. Not anything in particular, just food.. Whatever I had in front of me.
English muffins, cookies, applesauce, enchilada casserole.

I feel like I ate every 40 minutes, but I can’t get full.

I know that, in some of those cases, I wasn’t full because of the type of food. But it has been ALL food. Nothing seems to satisfy.

I just don’t want to be hungry.

I need to find a good, healthy snack that will fill me up.
Any thoughts?
Send me your recommendations and recipes!

 

I made a batch of slightly-modified soul cakes for today.

3/4 cup butter
3/4 cup extra fine/caster sugar
3 egg yolks
4 cups sifted flour
1 tsp mixed spice (recipe below)
1 tsp allspice (recipe below)
3 tbsp currants or raisins
1/2 to 1 cup milk

Cream the butter and sugar together until pale in color and fluffy in texture.
Beat in the egg yolks.
Fold in the sifted flour and spices.
Stir in currants.
Add enough milk to make the dough soft.
Form into flat cakes and mark each top with a cross. **I chose to roll out the dough and cut out circles**
Bake on a greased or non-stick cookie sheet until golden brown.

When I got this recipe, there were no instructions as far as bake time. my guess was 350 degrees for about 25 minutes.
The time will definitely depend on how thick you make these cakes.
And, really, why cakes? These really came out more as cookies than anything.
Despite the misnomer, these turned out great. They were much like a hybrid gingerbread/shortbread cookie, and they go great with coffee, tea, or hot chocolate.

Allspice
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger

Mixed Spice
1 Tbsp ground cinnamon
1 tsp ground coriander
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground cloves

Bonus recipe: Pumpkin Brownies!
This is a quicky for folks like me who don’t always have time to be in the kitchen.

1 box of your favorite brownie mix
1 15oz. can of pumpkin goo (puree)
1 tsp allspice
1/2-1 cup of heavy whipping cream

Mix the brownie powder with the allspice.
Fold in the pumpkin goo
This gets super-thick, so as it gets more difficult to mix, slowly add the cream until the mixture gets smooth.
Follow the box directions for time and tempurature. If they box calls for a 9×13 pan, though, use something slightly smaller (unless you want really thin brownies).

The internet is full of really, really useless stuff.
But it also has a lot of great things. LOLcats, for example.

And recipes. Oh boy, are there some great recipes.
I tried a new one tonigh: Pan-seared salmon with leeks and a side of brussel sprouts. Mmmm….

This is the first time I have pan-seared salmon. I usually bake it.
This was also the first time I have ever made brussel sprouts.
I will go ahead and call this a success.

I made a few modifications, though, as I didn’t have the quantity of leeks noted in the recipe. I cannot imagine needing that much.
I had 1 leek and a small handful of green onion from mom’s garden (::drool::)
I also cut the brussel sprouts in half before putting them in the oven. I like smaller bites, so it seemed like a good idea.

These recipes were perfect for the two of us. I was so excited about dinner that I made hubby pause Skyrim just to see it before I dug in.  🙂

If you like salmon, and veggies, you should definitely try these.

Edit to add:

I made cookies, too!
Easy, simple, delicious cookies.
Peanut Butter and chocolate chip ones

1 cup brown sugar
1 tsp baking soda
Mix thoroughly, making sure there are no clumps.
Add in 1 cup peanut butter (I like to use MaraNatha brand chunky style pb)
and 1 egg
and 1/4 – 1/2 cup chocolate chips (or butterscotch chips, or your favorite nut).
Don’t add more than 1/2 cup; it gets very difficult to mix it all together.

Roll out tablespoon-size balls and gently press to shape.

Bake at 375 for 10-12 minutes. If you bake to 12 minutes, they make smell burnt. They aren’t, trust me.
This recipe should make around 2 dozen small-ish cookies.
These are PERFECT with [chocolate] milk.