Acbal's Moon: Samhain Recipes (A Kitchen Witch's cook book Part Deux)

Pumpkin Muffins

1 c Unbleached Flour, Sifted
2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 T Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

Uncle Ray's Orange-Carrot Jello Mold

l pkg. (small size) orange jello
2 or 3 medium carrots----finely grated
1/4 tsp. white horseradish
In 1 and 1/4 cups *Hot* water (Boiled)...add horseradish, then mix in the orange jello...stir and add the finely grated carrots...pour into mold and refrigerate til set...serve with creamy dressing...following:
DRESSING:
Mix equal parts of Mayonnaise and heavy cream together and chill. Serve with jello mold.

Pumpkin Marble Cheesecake

Servings: 10
1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Remembrance Cookies

These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be.

Ingredients for the cookies:
1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

Colcannon

(Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. Colcannon is a mashed potato, cabbage, and onion dish still served in Ireland on All Saint's Day. It was an old Irish tradition to hide in it a ring for a bride, a button for a bachelor, an thimble for a spinster, and a coin for wealth, or any other item which local custom decreed in keeping with idea of the New Year as a time for divination.)
4 cups mashed potatoes
2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarines as they will not add the needed body and flavor)
1/2 cup evaporated milk or cream
3/4 cup onion, chopped very find and sautéd
1/4 teaspoon salt
1/8 teaspoon white pepper
Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable.). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in a thimble, button, ring, and coin. Stir well and serve.

Howling Jack: Honey Pumpkin Mead

This mead is the color of a ripe peach and smells like autumn leaves - perfect for a Harvest party or sabbath.
1 sound, hard-rind pumpkin (approx. 2 quart capacity)
Paraffin wax
1 1/2 quarts of water
4 lbs. honey
2 each oranges and lemons
1 pkt. wine yeast
1 tea bag (black tea)
Prepare yeast starter.
Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises.
Remove from heat; stir in sliced citrus fruits, including skins.
Cool to room temperature; pitch yeast.
Allow to sit over night.
Prepare pumpkin by cutting off the top with a sharp knife. The top must "mate" with the bottom so cut carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with water.
Pour the must into the pumpking, leaving an inch of air space between the liquid and the rim of the opening. Replace the top.
Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water.
Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam.
Set the pumpkin in the middle of a shallow dishpaaan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot.
Allow to sit for two months, then siphon off and bottle.
Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow.

Bird's Nest Pudding

The name of this pudding (really more like a pie) comes from the serving appearance--the apples are nestled in a bowl created by the crust.
5 Granny Smith apples, cored and peeled and sliced thinly
1 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
3 Tbsp. brown sugar
1/2 tsp. salt
1/2 cup milk
2 cups flour (I use a half and half mixture of wheat and white flours--all wheat yields a tough crust)
1/2 cup heavy cream
1 Tbsp. baking powder
1 tsp butter
1/2 cup sugar (for topping)
Preheat oven to 400 degrees and grease a deep pie dish (lightly grease the rim of the dish as well). Toss apple slices with cinnamon and nutmeg and arrange in the dish. Blend together the egg, sugar, salt, milk, flour, cream, and baking powder until it begins to form a dough. Do not over mix! Shape the dough into a crust and mold it over the top of the pie dish to cover. Bake at for 25 minutes. To serve, invert the dish over a platter. Dot the apples with butter and sprinkle with the remaining sugar. Serve with heavy cream sprinkled with nutmeg. Just the thing for contemplating a warm fire or a cozy night of music!

Source

http://www.magicspells.in/wiccan_recipes_for_samhain.htm

Herb of the Month

Frankincense

(from Book of Shadows: Journey of a Solitary Witch Blog )

This is an aromatic resin from any of the four main species of deciduous trees in the Boswellia genus. They come in the form of small bushes and trees of moderate size with compound leaves and grow in a wide variety of environments, though the most aromatic varieties come from more arid regions. The flowers are yellowish-white with five petals. The resin comes from cuts in the tree which allow the sap to bubble out and harden . This is done when they are about 8 to 10 years of age. It has been a valuable trade item for thousands of years and used in rituals for just as long.

Latin Name:
Boswellia Carterii

Folk Names: Olibanum, Olibanus, Olibans

Element: Fire

Gender: Masculine

Planet: The Sun

Deities: Ra, Baal

Magical Uses:

Frankincense is often added to other magical mixtures in order to increase their potency due to the powerful vibrations of energy that are released from it when it is burned. These intense energies drive away negative energies and evil so it has been used throughout the ages for purification and exorcism. With this in mind we can see that it also an excellent choice for preventative measures such as that of protection. The strong vibrations produced by frankincense make it an excellent choice in meditation incenses and also in mixtures used to promote spiritual growth as well as to induce visions.

Medicinal Uses:

The resin has long been used in the Ayurvedic medicine of India and the bark has been used in Africa to treat fever, gastrointestinal distress and rheumatism. Studies are currently under way to test the resin, and its chemical derivatives, for treating chronic inflammatory diseases and one study claims the incense may work similarly to a psychoactive drug to reduce depression and anxiety, a correlation to its magical uses that cannot be easily ignored.

Folklore:

The resin was once burned as an offering to the sun god Ra in ancient Egypt on a daily basis at sunrise. As many people know, this was one of two magical resins presented to Jesus in the story of his birth by the Magi or “wise men”, who were traditionally wizards from the east. It has also been in use by the Catholic church as an incense, probably for this reason. It is also used in the Jewish tradition. Its appearance in these stories, and its current use by the church, is obviously influenced by its extensive use for thousands of years before they were written.

Spell - A - Week

Blowing Darts

(from Gypsy Magic Blog)

This is a spell to break and remove all the bad energy, negativity, bad luck, hexes, and etc. that others have put on you, or that you have inadvertently collected or allowed.

You will need:

1 white candle
1 smudge stick OR 1 generous handful of dried sage leaves (not the powder)
1 lemon (lemon essential oil - or pure lemon juice will also work)
1 paper plate
black marker or pen
13 straight pins
1 black cloth - the size of a large handkerchief
1 egg
1 potato

Making the spell:

Gather your supplies
Get centered
Draw an "eye of protection" on the paper plate with the black marker or pen.
Cut the lemon in half and rub it briskly over the candle until the candle is coated with the juice, wipe your hands on the black cloth.
Now, light the candle.
Next light the smudge stick, OR if you are using dried sage, place the leaves into a fireproof container and light them so that they begin to smolder and smoke.

Once you have some good smoke, take the potato and submerge it in the smoke using a circular, counterclockwise motion.
When the potato seems well fumigated, set it down on the paper plate and cover it with the black cloth.
Insert the 13 stick pins through the cloth into the potato.
Crack the egg over the cloth covered pinned potato and let the egg slide off of it and onto the plate.
Blow on each stick pin and into the potato. As you do this, recite the incantation, saying it louder each time, until you feel the negative energy has left you and transferred into the potato.

The Incantation:

Thirteen pins in the poppet,
Hex be broken. Now I stop it.
Curse be over. Curse be done.
I succeed. I have won.
Bad luck stays within the black.
I am not under attack.
Curse be buried and destroyed.
My life it is now filled with joy!

Dispersing the bad energy:

Unwrap the cloth, being careful to keep the pins intact. If a pin does not come out with the cloth, but stays embedded in the potato, you'll have to re-do the spell.

This is important. The potato and the black cloth with the pins in it must be disposed of separately, far from your home. The paper plate should be burned, along with whatever remains of the sage. It's also important to dispose of the lemon (if you used one) and the shell from the egg.

Ideally, the black cloth with the pins will be dropped at a crossroads NOT near your home; the paper plate and the sage burned - their ashes scattered to the four winds; and the potato tossed into a river or sent out with the tide.

Alternatively, the items could be buried near a crossroads (just be sure that the potato and the black cloth are buried separately and at a good distance from one another). Do not bury any of the items in your own back yard!