Some yummy kitchen witch recipes



Grapefruit and Blood Orange Terrine with Marmalade Ice Cream


5 pink grapefruits
5 blood oranges (or other seasonal orange as available)
3 passion fruits
3 oz sugar syrup
2 1/2 sheets of gelatine

Segment all the fruit and place on a tea towel to dry. Chill for 2 hours, change the tea towel and chill again for 1 hour. This is important as the segments must be dry, or they will bleed into the jelly and stop it from setting.

For the jelly, cut the passion fruits in half and squeeze out the seeds. Force them through a sieve with the back of a ladle and throw away the pulp. Mix the juice with the stock syrup and bring to a simmer. Soften the gelatine leaves in cold water, squeeze off any excess and dissolve into the juice. Leave to cool. In a large bowl, place all the segments and pour over the liquid. Mix well and leave to set very, very slightly.

Line a terrine mould with cling film and then lay the fruits into it. Top up with any remaining juice and chill in the fridge overnight. Carefully remove from the mould and cut into slices of about 2cm thick.

Marmalade ice cream

1/2 cup caster sugar
5 egg yolks
Peel of 1 orange
7 oz cream
7 oz milk
1/2 jar good marmalade

Bring the milk, cream and orange peel to the boil and infuse for 15mins. Whisk the yolks and sugar until pale and pass the infused milk over them. Return to the pan and bring to just under boiling point and then quickly pass over an ice bath and leave to go completely cold. Once cold, churn in an ice cream machine. When it's half way, add the marmalade and continue to churn until ready.

To serve, cut the terrine into equal slices and serve with the marmalade ice cream.

Pumpkin Risotto with Roasted Mushrooms

Serves 4
1 medium pumpkin (approximately 2 pounds* )
2 tbsp whole butter

Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.

For the Risotto

4 cups risotto rice
6 quarts vegetable stock or salted water
2 cups mixed mushrooms, cooked

Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.

To Finish

Cooked risotto rice
The remaining vegetable stock or salted water
Pumpkin Puree
2 shallots minced
1/2 tbsp chopped garlic
2 oz white wine
2 tbsp mascarpone cheese
2 tbsp shredded parmesan cheese
1/2 cup cooked mushrooms
Salt and pepper
Olive oil for sautéing

Sweat the garlic and shallots with olive oil. Add white wine and reduce until almost dry. Add risotto rice and in small amounts add stock until rice is cooked. Finish with the pumpkin puree, mascarpone, cooked mushrooms and season with salt and pepper. Garnish with parmesan cheese.

*can substitute w/ butternut squash if necessary

Pumpkin Pie with Maple Syrup and Pecan Ice Cream

Makes 1 9-inch pie

Pumpkin pie crust*

10 oz sweet pie dough

Roll out the pastry to line one 9 inch/23cm pie tins with removable base. Chill for 20 minutes, then blind bake for 15-20 minutes at 375°F until golden brown and cooked through. Cool slightly.


1 lb pumpkin puree
6 large free-range eggs
1/2 cup caster sugar
1 cup double cream
1/2 tsp ground cinnamon
1/2 level tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger

Mix together all the ingredients for the filling. Pour into the pastry shell then bake at 350°F for 35-40 minutes until the filling has puffed up round the edges but still feel slightly wobbly in the centre. Cool completely before slicing.

Maple syrup and pecan ice cream

2 1/2 cups vanilla crème Anglaise (see recipe to follow)
1 cup pecan nuts, toasted and chopped
Maple syrup

Churn the crème Anglaise in an ice cream machine until almost firm. Stir in the pecan nuts. Transfer to a container and ripple through the maple syrup to finish. Freeze until firm.

To serve, slice the pie into equal parts and top with maple syrup and pecan ice cream.

*may replace with pre-made pie crust.

Roasted Tomato Soup

Serves 4

4 tbsp olive oil
10 plum tomatoes, halved
1 white onion, thinly sliced
2 garlic cloves, halved
2 thyme sprigs
1 tsp white sugar
2 bunches of basil
1 quart chicken or vegetable stock
Salt and freshly ground black pepper

To serve

2 tbsp olive oil
4 small clusters of cherry tomatoes on the vine
4 basil leaves, thinly sliced

Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelised.

Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock.

For garnish, heat olive oil, lightly sauté the tomato clusters on the vine. Serve on top of the soup with thin sliced basil.

Fillet of Beef Wellington with Roasted Carrots and Mashed Potatoes

Serves 4

Beef Wellington

1 lb center cut, filet mignon
1/2 cup Dijon mustard
10 medium white mushrooms, roughly chopped
butter, room temperature
1 sprig Thyme
bay Leaves
3 egg yolks, whipped (for glaze)
I sheet of puff pastry

In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.

Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.

Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.

Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.

Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.

Brush once with the egg wash and bake in a 375°F oven for 25-30 minutes. Check halfway with a thermometer, the internal temperature should be approximately 115°F for medium rare. Pastry should be golden brown.

Red Wine Sauce made with Brown Chicken stock

1 pint Brown Chicken stock (or veal stock) Found in frozen section
1/2 bottle of Red Wine

In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.

Roasted Carrots

8 baby Carrots, whole & peeled
salt and Pepper
1 tbsp Olive Oil

Season the baby carrots with salt and pepper and olive oil. Roast them at 425 for 8-10 minutes until soft but not mushy.

Mashed potatoes

3 large Idaho potatoes, peeled
2 tbsp whole butter, room temperature
1 cup heavy cream
white pepper

Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.

To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.

Buttermilk Pannacotta with Mango Blackberry Compote

2 tablespoons of warm water
2 teaspoons of unflavored powdered gelatin

1 cup of heavy cream
6 tablespoons of sugar

3/4 teaspoons of vanilla extract
2 cups of buttermilk

1 fresh ripe mango
2 pints of fresh blackberries
2 tablespoons of sugar
1/4 cup of water

Take 6 ramekins and spray interior with non stick cooking spray. Stir the gelatin into the warm water in a small bowl until it dissolves. In a small saucepan, heat the cream and sugar until it is almost to scalding temperature (about to boil). Whisk the sugar to dissolve. Take off the heat and whisk in gelatin then the buttermilk and vanilla. Strain into a bowl with a mesh sieve. Pour mixture into prepared ramekins and place in refrigerator for at least 4 hours to chill.

Combine blackberries, water, and sugar, in a saucepan and simmer for about five minutes until mixture is syrupy. Peel and dice mango then add to blackberry compote.

To serve, unmold each pannacotta by dipping the bottom of the ramekins into a bowl of hot water for about 10 seconds. Go around the edge of each pannacotta with a butter knife. Upturn the ramekin onto a dessert plate with a sharp tap. This should loosen the pannacotta onto the plate. Spoon over the pannacotta some of the compote.

Irish Healing Waters Spell

Take equal parts of lavender, violet, and rosemary. Empower them and then boil them in a pot with about a quart of water over medium heat. When the water is richly colored and the herbs are scenting your kitchen, drain the water off into a jar. A plain coffee filter works great for this. Place the jar in sunlight for an entire day to absorb the radiant energies of the sun. (You can do this on a Wednesday to add the healing powers of mercury to the spell) Occasionally look at the jar and add your own energies to it.

Just before sundown fetch the jar and hold it firmly between your hands just below your naval. Feel your desire to be well filling the jar and with your minds eye see it glowing brightly as the sun. Chant these words until you have filled the jar with as much energy as it will hold.
By the herb and by the sun
wellness and I are now as one
strengthening energies now are merged.
Baneful energies now be purged.
Anoint spots where illness lurks or on your belly if you are unsure where the source of discomfort lies. Or pour contents into bath water.

E Cauldron

A Healing Spell

Evylyn Rose and M.W.

Cast circle. Begin by saying:

Lady and Lord, we ask that You aid us in the healing of ____.

Take the green candle. Place dominant hand on the candle while seeing a white-green light moving from your heart chakra to the your hand then to the candle. While doing so, chant as many times over as necessary:

Healing... Love... Courage... Strength...

Once you've raised the energy, kiss the candle to seal it. Then place it back into the holder.
While, or before, lighting the candle, say:

This candle here is infused with our healing and love. As this candle burns, our energy shall be sent to ____. (light candle) Lady and Lord, we ask that You look over and protect ____ in his/her time of need. Give him/her the strength he/she needs to make it through. So mote it be!

Have a moment of silence. If anything comes to mind, voice it. End ritual as usual, leaving the candle lit.

Ritual for Poetic Inspiration

Gerina Dunwich 

Cast the circle. Invoke the Goddess and God. Sit comfortably in the center of the circle with a pen or pencil in hand. Clear your mind of any negative thoughts and clear your heart of any negative feelings. Visualize the circle glowing white and say:

I bless this circle in the divine name of the Goddess And the divine name of the God. May this circle become a sacred space in which Magickal verse is born. Let all negative vibrations and in habitations be Dispelled at once, And may I be deemed worthy to Receive the blessing of abundant poetic inspiration. Thank You, Goddess and God. So mote it be!

Write as much poetry as desired. Thank the Goddess and God Close the circle.

Six Steps for Self-Hypnosis

Step One 

Find a quiet place where no one will disturb you during your self hypnosis session. Dim the lights and take the phone off the hook. You may play soft music in the background if you wish. Sit in your favorite chair and get in a comfortable position. I do not recommend laying down because this is often associated with going to sleep and the purpose here is not to take a nap. Leaning back in a recliner is fine if you do not associate this with taking a nap. Once you are comfortable, go to step two. 

Step Two

Focus your attention on a single spot. Turn your eyes up about 15 degrees as you focus on this spot. This spot can be an object in the room, a door knob, a corner of a picture frame, a light fixture, etc. Try not to blink your eye lids. As your eye lids start to get heavy, when you are ready, go ahead and close your eyes.

Take a deep breath and hold it for about three seconds and exhale very slowly through your mouth. As you exhale, mentally say the number 3 (three-e-e-e) until you expel all or most of the air from your lungs.

Take another deep breath and hold it for three seconds and again exhale very slowly through your mouth. As you exhale, say the number 2 (two-o-o-o) until you expel all or most of the air.

Take a third deep breath and hold it for three seconds and exhale very slowly through your mouth. As you exhale, say the number 1 (one-e-e-e) until you expel all or most of the air.

Step Three 

Now, imagine yourself in a totally relaxed state. To reinforce this state, relax each of your body parts. Start by saying, "My scalp is relaxing (pause), my forehead is relaxing (pause) my eyes are relaxing (pause), etc." This is easy to remember and do. Imagine your body starting at the top of your head and going down to your forehead, nose, mouth, face, neck, shoulders, upper arms, fore arms, hands, fingers, chest, stomach, waist, hips, buttocks, thighs, knees, lower legs, ankles, feet, and toes. "I am totally relaxed from the top of my head to my toes." Now, go back again and relax your major body parts. Saying, "My head is relaxed (pause), my upper body is relaxed (pause), my arms are relaxed (pause), my lower body is relaxed (pause), my legs are relaxed (pause), I am totally relaxed from the top of my head to the tip of my toes (pause). Each time I do this relaxation, I become more and more relaxed."

When you are doing this relaxation technique, do not just say the words, "My arms are relaxing, etc." Actually feel each part loosening up, releasing the tension and going limp. This will help you totally relax.
Step Four

Count backwards from 10 to 1, very slowly. For example, 10 (pause) "deeper" (pause), 9 (pause) "deeper" (pause), 8 (pause) "deeper" (pause), 7 (pause) "deeper" (pause), 6 (pause) "deeper" (pause), 5 (pause) "deeper" (pause), 4 (pause) "deeper" (pause), 3 (pause) "deeper" (pause), 2 (pause) "deeper" (pause), and 1 (pause) "deeper" (pause). Each (pause) should be about one second long. This will help deepen the hypnosis and make your subconscious mind ready for receiving suggestions.
Step Five 

Now that you are ready for receiving suggestions, give yourself these or other appropriate suggestions:
1 - Whatever my mind can believe, it can achieve.
2 - I am focused toward achieving my goals.
3 - I easily achieve my goals.
Step Six

Now it is time to end your self hypnosis session. Slowly count up from 1 to 5. For example, 1 (pause), 2 (pause) "Coming up.", 3 (pause) "Coming up.", 4 (pause) and 5 "Eyes open, alert, refreshed and feeling good."

When you give yourself a suggestion, repeat each suggestion three times. The first time, just say it as you would normally speak. The second time, put a little more emphasis on the key points of the suggestion (i.e., "Whatever my mind can believe, it can achieve."). The last time, say the suggestion with conviction and determination (i.e., "Whatever my mind can believe, it can achieve.").

Do not give yourself more than two or three suggestions at a time when you do a self hypnosis session. Also, keep your suggestions within a specific theme (i.e., goal achievement, weight reduction, smoking, etc.). For example, do not mix goal achievement with weight reduction suggestions. Keep it simple. You will get better results from your sessions.

Lastly, do your self hypnosis sessions at least once every day. Remember. You are changing a habit pattern. To effectively do this, you must practice every day until you achieve the desired results.

Using self hypnosis will enable you to achieve amazing results. You will dramatically increase your ability to accomplish the successes and happiness you want and deserve in your daily lives.
by Michael Setunsky

Rules for Being Human

1. You will receive a body. You may like it or hate it, but it's the only thing you are sure to keep for the rest of your life.

2. You will learn lessons. You are enrolled in a full-time informal school called "Life on Planet Earth". Every person or incident is the Universal Teacher.

3. There are no mistakes, only lessons. Growth is a process of experimentation. "Failures" are as much a part of the process as "success."

4. A lesson is repeated until learned. It is presented to you in various forms until you learn it -- then you can go on to the next lesson.

5. If you don't learn easy lessons, they get harder. External problems are a precise reflection of your internal state. When you clear inner obstructions, your outside world changes. Pain is how the universe gets your attention.

6. You will know you've learned a lesson when your actions change. Wisdom is practice. A little of something is better than a lot of nothing.

7. "There" is no better than "here". When your "there" becomes a "here" you will simply obtain another "there" that again looks better than "here."

8. Others are only mirrors of you. You cannot love or hate something about another unless it reflects something you love or hate in yourself.

9. Your life is up to you. Life provides the canvas; you do the painting. Take charge of your life -- or someone else will.

10. You always get what you want. Your subconscious rightfully determines what energies, experiences, and people you attract -- therefore, the only foolproof way to know what you want is to see what you have. There are no victims, only students.

11. There is no right or wrong, but there are consequences. Moralizing doesn't help. Judgments only hold the patterns in place. Just do your best.

12. Your answers lie inside you. Children need guidance from others; as we mature, we trust our hearts, where the Laws of Spirit are written. You know more than you have heard or read or been told. All you need to do is to look, listen, and trust.

13. You will forget all this.

14. You can remember any time you wish.

The Runes

Runes are an alphabetic script used by the peoples of Northern Europe from the first century c.e. until well into the Middle Ages. In addition to their use as a written alphabet, the runes also served as a system of symbols used for magic and divination. Runes into disuse as the Roman alphabets became the preferred script of most of Europe, but their forms and meanings were preserved in inscriptions and manuscripts.

The primary characteristic that distinguishes a runic alphabet from other alphabets is that each letter, or rune, has a meaning. For example, whereas "ay", "bee", and "cee" are meaningless sounds denoting the first three letters in our alphabet, the names the first three runes, "fehu", "uruz", and "þurisaz" are actual words in the Germanic language, meaning "cattle", "aurochs", and "giant", respectively. Runes also have magical and religious significance as well, thus transforming the simple process of writing into a magical act. They are also used for divinatory readings and to create magical spells. Today, runes have been rediscovered as a symbolic system and have gained immense popularity as a means of divination. However, much more than a curious alternative to Tarot cards for telling fortunes. They provide a key to understanding the lives beliefs of the ancient people who created them, and have much to teach us about a way of life that was perhaps more inimately connected to the natural world, and to the realm of spirit, than our own.

The Esoteric Blog

Midsummer Recepies

APFELPFANNKUCHEN (German Apple Pancake)

2 large Apples, any cooking variety
1/4 cup Butter
1 cup Flour
1 cup Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1/4 teaspoon Nutmeg, Confectioners sugar

Preheat oven to 475.

Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 Tablespoons of the butter over medium low heat in a small fry pan, and saut=C8 the apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup.


Round sour dough bread loaves, halved
1/2 pound Broccoli, fresh
1/4 cup Onion, chopped
1/4 cup Margarine
1/2 cup Flour
3 cups Water
4 teaspoons Chicken Bouillon granules
2 cups Milk
1 teaspoon Worcestershire sauce
1 cup Sharp Cheddar Cheese, shredded

Steam broccoli in small amount of salted water for 10 minutes or until crisp-tender; coarsely chop. In large saucepan, simmer onion in margarine until tender but not brown. Blend in flour. Add water, chicken bouillon, milk, and Worcestershire sauce. Cook and stir until mixture slightly thickens. Add chopped broccoli. Bring to boiling and stir in shredded cheese until melted. Serve soup in individual hollowed out bread loaf halves. Leftover soup freezes well.


1/2 cup Dry white wine
1 Lemon (juice of)
1 teaspoon garlic, minced
1/2 teaspoon Dried oregano
4 pounds Chicken, quartered
1/2 cup Olive oil
1/2 cup Tomato sauce
1 Onion, minced
1 Green pepper, minced
1/2 teaspoon Garlic powder
1/2 teaspoon Cumin

In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350 degrees F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done.


2 Tablespoons Unsalted Butter
2 Ribs Celery, strings removed; chopped
1 small Onion, minced
2 stalks fresh Lemongrass, tender middle chopped
2 medium Cucumbers, peeled & seeded - chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh Cilantro leaves
3 Tablespoons Whipping cream
fresh ground Black Pepper to taste

Melt butter in a large saucepan. Add celery, onion and lemongrass. Cook gently until onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until cucumber is tender, 10 minutes. Strain solids from liquid, reserving both. Puree solids with spinach and cilantro in a blender or food processor. Add reserved liquid, cream, salt and pepper; mix until smooth. Serve warm or chilled. Makes 4 ~ 1 1/2 cup servings


4 cups Gooseberries
1/4 cup Water
2 cups Sugar
Whipped cream

Cook gooseberries in water until done (or you may use the equivalent of canned gooseberries). Mash gooseberries in blender or food processor. Beat sugar into hot gooseberries. When cold, mix with stiffly whipped cream and pour into sherbet glasses for serving.


1 Tablespoon Butter or margarine, unsalted
2 Tablespoons Fresh chives, minced
2 Tablespoons Fresh chervil, minced
2 Tablespoons Lemon sorrel leaves, minced
2 teaspoons Fresh tarragon, minced
1 cup Celery ribs -- finely chopped
4 cups Vegetable broth
Salt and Pepper
1 pinch Sugar
4 slices Whole wheat bread , toasted
1 dash Freshly ground nutmeg
Grated cheddar cheese

Melt the butter over medium heat in a large heavy pot. Add the herbs and celery and cook, stirring, until wilted and soft, about 3 minutes. Add the broth, salt, pepper, and sugar. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes. Place a slice of toast in each soup bowl and pour the soup over. Dust with nutmeg and sprinkle with grated cheese.


2 Tablespoons Grated Orange Rind
3 Tablespoons Powdered Sugar
1/2 cup Unsalted Butter, at room temperature
1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with scones or biscuits.


1 cup Butter or margarine
2 cups Sugar, divided
2 large Eggs
1 teaspoon Vanilla extract
2 1/2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Lemon Grass / Lemon Balm / Lemon Basil - chopped

Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar. Bake at 350 degrees for 8 to 10 minutes or until barely browned. Cool slightly, then remove to a rack.


5 pounds of honey
1 gallon of water
1 lemon
1 sprig of rosemary
1 sprig of balm
3/4 ounce of yeast

Simmer the herbs and thinly sliced lemon rind for twenty minutes in the gallon of water. Strain the liquid and pour onto the honey, stirring well. When lukewarm, add the juice of the lemon and the yeast. Cover and leave for twenty-four hours, then stir and leave in a warm place until fermentation ceases. Strain the meade into bottles and keep them in a cool, dark place for one year.


3 cups Flour
1/3 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
2 Tablespoons Butter
1 cup Buttermilk
3/4 cup Currants
1 teaspoon Grated Orange Rind
1 Tablespoon Heavy Cream
1/4 teaspoon Cinnamon
2 Tablespoons Sugar

Preheat oven to 425 degrees.

Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and fold air into batter. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick. Glaze: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot with Orange Honey Butter.


3 eggs
1 Tablespoon vanilla
2 cups sugar
1 cup oil
2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
1/4 teaspoon baking powder
2 medium, grated, unpeeled zucchini
1 cup chopped walnuts

Preheat oven to 350 degrees

In mixing bowl, beat eggs till frothy. Beat in sugar, oil & vanilla until thick & lemon colored. Sift in flour, cinnamon, baking soda, baking powder, & salt. Fold in zucchini & walnuts. Pour mixture in 2 greased & floured loaf pans. Bake at 350 degrees for 1 hour.


3 medium zucchini
1/2 cup walnuts, chopped
1 Tablespoon butter or margarine
4 Roma tomatoes, chopped
2 Tablespoons grated Parmesan cheese

Cut zucchini in half crosswise; cut each half into 6 spears. In large nonstick skillet over medium heat, spread walnuts into single layer. Cook, stirring constantly, for about 3-4 minutes, or until nuts are fragrant and start to brown. Immediately remove from pan; set aside. In same skillet over medium-high heat, melt butter. Add zucchini and cook, stirring constantly, until crisp-tender, about 4-5 minutes. Stir in tomatoes and toasted walnuts; cook just until heated through. Top with parmesan cheese.

Summer Spells

Today is one of the holiest days of the year. At first light, take a tall white or yellow candle and a short black candle outside; light them to symbolize the longest day and shortest night of the year. A flower-scented incense is good to burn while you intone the words below:

Brother Sun and Mother Moon,
Day is longest now.

Energies of the brilliant Sun
Aid all at work
Or having fun.

Longest day,
A blessing is,
From rise to set supreme is the Sun.

Fueling growth and
passions bright,
Strong and true is the solar light.

Bounty grows
And river flows,
As Earth is warmed and lighted.

Creative energy reaches zenith
on this day of shortest night.

Crops grow high and excitement grows,
with each new ray of Sun.

Every day,
All creatures play
and hail the mighty Sun.

Ancient solstice,
Fires burning,
Honor the Sun and feed the light.

Druid, Indian, Norse, and Celt all danced
on Summer Solstice,
joyously felt.

Solar winds
and solar flares
Wash away our hunger and our cares.

Mighty Sun,
King of warmth,
Makes humans to frolic and bees to swarm.

Keep this day
In memory bright,
To warm you on long winter nights.

May the rays of solstice keep us warm,
All through the year.

The Sun has kissed
Flower field and tree,
The Sun is supreme.

So mote it be.


This incense draws upon the power of these botanicals, and are perfect and powerful for spells cast on Midsummer's Eve.
Grind these herbs together into a fine powder, and smoulder on charcoal discs.
Dried Mugwort
Dried Wormwood
Dried Yarrow
Dried St John's Wort

Midsummer Chant

Brother Sun and Mother Moon,
Day is longest now.

Energies of the brilliant Sun
Aid all at work
Or having fun.

Longest day,
A blessing is,
From rise to set supreme is the Sun.

Fueling growth and
passions bright,
Strong and true is the solar light.

Bounty grows
And river flows,
As Earth is warmed and lighted.

Creative energy reaches zenith
on this day of shortest night.

Crops grow high and excitement grows,
with each new ray of Sun.

Every day,
All creatures play
and hail the mighty Sun.

Ancient solstice,
Fires burning,
Honor the Sun and feed the light.

Druid, Indian, Norse, and Celt all danced
on Summer Solstice,
joyously felt.

Solar winds
and solar flares
Wash away our hunger and our cares.

Mighty Sun,
King of warmth,
Makes humans to frolic and bees to swarm.

Keep this day
In memory bright,
To warm you on long winter nights.

May the rays of solstice keep us warm,
All through the year.

The Sun has kissed
Flower field and tree,
The Sun is supreme.

So mote it be.


Lithia: Summer Solstice - 21st/22nd June

from http://www.thewhitegoddess.co.uk/the_wheel_of_the_year/lithia_-_summer_solstice.asp

Lithia (Midsummer, Gathering Day, Summer Solstice, Alban Heffyn, Feill-Sheathain)
Incense: Sage, mint, basil, Saint John's Wort, sunflower, Lavender
Decorations: Dried herbs, potpourri, seashells, summer flowers, and fruits.
Colours: blue, green, and yellow

The Fire Festival of Lithia
Midsummer or the Summer Solstice is the most powerful day of the year for the Sun God. Because this Sabbat glorifies the Sun God and the Sun, fire plays a very prominent role in this festival. The element of Fire is the most easily seen and immediately felt element of transformation. It can burn, consume, cook, shed light or purify and balefires still figure prominently at modern Midsummer rites.

Most cultures of the Northern Hemisphere mark Midsummer in some ritualised manner and from time immemorial people have acknowledged the rising of the sun on this day. At Stonehenge, the heelstone marks the midsummer sunrise as seen from the centre of the stone circle.

In ancient times, the Summer Solstice was a fire-festival of great importance when the burning of balefires ritually strengthened the sun. It was often marked with torchlight processions, by flaming tar barrels or by wheels bound with straw, which were set alight and rolled down steep hillsides. The Norse especially loved lengthy processions and would gather together their animals, families and lighted torches and parade through the countryside to the celebration site.

The use of fires, as well as providing magical aid to the sun, were also used to drive out evil and to bring fertility and prosperity to men, crops and herds. Blazing gorse or furze was carried around cattle to prevent disease and misfortune; while people would dance around the balefires or leap through the flames as a purifying or strengthening rite. The Celts would light balefires all over their lands from sunset the night before Midsummer until sunset the next day. Around these flames the festivities would take place.

In Cornwall up to the mid 18th century the number and appearance of fires seen from any given point was used as a form of divination and used to read the future.

Astronomically, it is the longest day of the year, representing the God at full power. Although the hottest days of the summer still lie ahead, from this point onward we enter the waning year, and each day the Sun will recede from the skies a little earlier, until Yule, when the days begin to become longer again.

Agriculturally, the crops are in full growth. They are reaching the pinnacles of maturity and coming closer to the harvest time. Most wild herbs are fully mature by Midsummer and this is the traditional time for gathering magickal and medicinal plants to dry and store for winter use. In Wales, Midsummer is called Gathering Day in honour of this practice.
Lithia - Summer SolsticeMagical Aspects

Since this sabbat revolves around the sun, a candle should be lit for the entire day, especially if it is cloudy or raining. The fire represents the sun and is a constant daily reminder of the power of the God. Rituals should be performed at noon, when the sun is highest in the sky. The best rituals to perform on Midsummer are those dealing with masculine issues, masculine energies, or issues dealing with solar influence.

Many pagans choose to make protective amulets, in the week before the Sabbat, which are later empowered over the Midsummer balefire. Some witches choose to bury their protective amulets each Midsummer’s eve and construct new ones. Rue, rowan and basil, tied together in a white or gold cloth, is a good protective trio that can be carried in your pocket year round.

Midsummer is the time to formalize any relationship and couples that have been together a year and a day since the previous Beltane can make their marriage final. This Sabbat is also an excellent time to re-new wedding vows.

Midsummer Incense
Sage, mint, basil, Saint John's Wort, sunflower, mistletoe (specifically the berries which represent semen), oak, rowan, and fir.

Suggested activities for Litha:
*Rededication to the Lord and Lady
*Divination related to romance and love
*Light a white candle in front of a mirror and say your own Lithia prayer over it, then allow the candle to burn out.
*Float paper boats with blessings on a river/stream to bring luck and love to whatever may find it, or to the land.
*Singing and dancing around a bonfire
*Outdoor picnic feasts
*Create crowns out of flowers

Lithia, The summer Solstice

by Gordon Ireland

Lithia is also known as the summer solstice, Midsummer, All Couples Day, and Saint John's Day. Litha is one of the fire festivals and occurs on the longest day of the year. This is the time of year when the sun reaches its highest apex, at the Tropic of Cancer. It is the day when light overcomes darkness, a day of power. Litha also is one of the "quarter days" or the Lesser Sabbats.

Litha, as a Wiccan holiday, has the Sun/God reaching full power, and the Goddess pregnant with child. She holds promise of the bounty of the harvest yet to come. Litha's name, depending which author you read, has its roots in Greco-Roman, (McCoy, page 149) or according to Our Lady of the Prairie Coven, Litha means opposite of Yule. This may possibly have Saxon roots, though that is pure speculation. No others authors that were researched for this article offered any explanation as to the origins of Litha other than it is name for Midsummer.

Midsummer traditionally marks the beginning of summer (i.e. schools out). Actually midsummer marks the actual middle of the Celtic summer, falling between Beltane and Lugnasadh. Midsummer is known also as a night of magic, made famous by William Shakespeare with his play Midsummer's Nights Dream. As a Quote from Puck can attest to:
Captain of our fairy band,
Helena is here at hand;
And the youth, mistook by me,
Pleading for a lover's fee.
Shall we their fond pageant see?
Lord, what fools these mortals be!
(Shakespeare, Act 3, Scene 2)

June in Europe and America is historically the busiest month for weddings, hence All Couples Day. This tradition begins because this time of the year was a time of rest for the Ancient Celts, the time between planting and harvesting. June allowed time for the wedding festivals and rest. This is best described in an English child's nursery rhyme.
"�marry in the month of May
most surely you will rue the day.
Marry in June when roses grow
And happiness you'll always know�"
Author Unknown (McCoy, 167)

Saint John's Day celebrates the birth of St. John exactly six months before the birth of Christ as he foretold of Christ's coming. The Celts, as was their way, easily adopted this day and incorporated into their summer solstice festivities just as they did with Beltane/May Day. A poem demonstrates how the Celts and other cultures were able to incorporate the various pagan meanings of Litha with a Christian one.
In praise of St. John--
May he give health to my heart.
St. John comes and St. John goes,
Mother, marry me off soon!
Author Unknown (Henes, page 61)

Litha's celebrations are as varied as the authors who write them are. The times that the ritual should take place are also varied. McCoy suggests that the ritual take place on the eve before June 21. (Pages 163-66) McCoy further states that during the ritual one should jump over or walk in between two purifying fires. (Pages 153-54) Author of Celestially Auspicious Occasions: Seasons, Cycles and Celebrations, Donna Henes, says that Midsummer is a sun festival and is best done during the daylight hours between sunrise and high noon. (Page 56)

Litha rituals as all ritual should be personal. Several of the authors give basic outlines some for covens, some for the solitary. Most of the authors used for this essay are Wiccan. This particular point of view uses a very pregnant Lady and a Lord at the height of his powers. This ritual, no matter what the tradition or the Gods/Goddesses involved should include either the sun or a fire, or both.


Litha's foods vary, depending upon the author and tradition you adhere to. Cunningham suggests fruits, Buckland, cakes and ale, and Starhawk, bread and drink. However, given that this is a day to celebrate the sun, foods should be of yellow (gold), orange or reds.
Serves 6-8
3 whole fresh tomatoes
1, 12-oz bag of shredded cheddar cheese
Fresh parsley

Pre-heat the oven to 350 F. Slice the tomato 1/2-inch thick, place on tin foil. Liberal spread cheddar cheese on the tomatoes. Baked for 20 minutes. Remove from oven and sprinkle parsley over tomatoes.

Serves 6-8
1 summer squash
1/4 cup of butter
Black pepper

Need one medium size sauce pan, set flame to medium. Place butter in pan. Slice squash approximately 1/8-inch thick, layer into pan, sprinkling pepper to taste on each layer. Stirring occasionally, cook to taste. Takes 20-30 minutes.

(Makes one nine inch pie)
1 unbaked pie shell
2 cups granulated sugar
1 tablespoon flour
1/2 teaspoon cornstarch
1 tablespoon corn meal
4 eggs
1/4 cup milk
1/4 cup butter or margarine, softened
1/2 cup real lemon juice
1/4 cup grated lemon peal

Preheat oven to 375 F. Place unbaked pie shell in a deep-dish pie pan. Mix the sugar, flour, cornstarch and cornmeal, then add eggs, milk, butter, lemon juice, and lemon peel. Beat until smooth. Pour mixture into the pie shell and bake for about 40 minutes or until top is golden brown.

(Serves 6-8)
5 zucchini
2 eggs, beaten
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 cups mozzarella cheese, grated
1 teaspoon basil
1/2 teaspoon ground oregano
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground rosemary
1/2 teaspoon black pepper
1 cup fresh mushrooms
1 small chopped tomato
1/2-cup bacon bits
2 cups prepared croutons
1/2 cup of Parmesan cheese, grated

Preheat oven to 350 F. Mix all ingredients together in a large mixing bowl. Place the mixture in a lightly greased 9 X 13 baking pan and bake for 30 minutes.


The following is a mixture from the following authors, Shakespeare, Buckland, RavenWolf, Starhawk, Cunningham and McCoy.

Altar should reflect the colors the colors of midsummer and face the east. Bonfire should either be in the middle of circle or to the west.

Time: Sunrise

All enter from the west to face the rising sun. Those playing the parts of the God and Goddess take their position on the east most side of the circle. The Leader takes his/her place in the middle the rest form a half circle, from west to south to north, facing towards the east.

Leader should cast the circle. After Circle is cast leader begins.

LEADER: God of the Sun, we have gathered here to day to honor you, for now is the day of your greatest strength.

ALL SAY: We honor you.

LEADER: Goddess, mother, we gathered here today to honor you, for today is the day you are full of bloom.

ALL SAY: We honor you.

LEADER: Today is the day we mark the end of the Oak Kings reign, and the beginning of the Holly Kings.

GOD: (Facing the Goddess) Farewell to thee, my love. For my power grows less with passing of the year.

GODDESS: (Facing the God) Farewell to thee, my love. For your son grows strong within my womb.

ALL SAY: We honor you.

LEADER: Lord and lady, come into our hearts, and purify us. Smite the darkness from our souls with your light.

GOD and GODDESS: (To jump hand and hand over the fire.) Come join us children in the light. Let our fire purify your souls and make your spirit bright.

LEADER: (Jumps over fire in the waiting arms of the God and Goddess) We thank thee for your love and light.

ALL SAY: We honor you (Jumps over fire)

LEADER: (Closes Circle) We dedicate ourselves to the God and Goddess, Lord and Lady, whose union formed another life. We give ourselves with these ancient vows. Standing firm upon this earth you have blessed.

ALL SAY: We honor you.

All leave towards the west.


by Herne
June 21 -- Summer Solstice -- Litha

from http://www.wicca.com/celtic/akasha/litha.htm
Also known as: Alban Heruin (Druidic)

Although the name Litha is not well attested, it may come from Saxon tradition -- the opposite of Yule. On this longest day of the year, light and life are abundant. At mid-summer, the Sun God has reached the moment of his greatest strength. Seated on his greenwood throne, he is also lord of the forests, and his face is seen in church architecture peering from countless foliate masks.

The Christian religion converted this day of Jack-in-the-Green to the Feast of St. John the Baptist, often portraying him in rustic attire, sometimes with horns and cloven feet (like the Greek Demi-God Pan)

Midsummer Night's Eve is also special for adherents of the Faerie faith. The alternative fixed calendar date of June 25 (Old Litha) is sometimes employed by Covens. The name Beltane is sometimes incorrectly assigned to this holiday by some modern traditions of Wicca, even though Beltane is the Gaelic word for May.

Traditional Foods:
Garden fresh fruits and vegetables are made into a variety of dishes and eaten by Pagan's who choose to celebrate this day.

Herbs and Flowers:
Mugwort, Vervain, Chamomile, Rose, Honeysuckle, Lily, Oak, Lavender, Ivy, Yarrow, Fern, Elder, Wild Thyme, Daisy, Carnation.

Lemon, Myrrh, Pine, Rose, Wisteria.

Woods Burned:

Sacred Gemstone:

Special Activities:
An Ideal time to reaffirm your vows to the Lord and Lady or your dedication to following the old traditions.
Siguiente Anterior Inicio

Darkness Rises

Wicca's Greatest Sites