Here’s a small list of recipes I have accumulated over the few years.
Samhain Warmer -
1 Pumpkin, Apple Cider, Cranberry Juice, Ginger Ale, Rum, Raisins
Slice off top of pumpkin, scoop out seeds and set these aside. Pour equal parts of the liquids to fill the pumpkin; remove and warm until nearly boiling just before the feast. Pour back into pumpkin, add a handful of raisins, and set out for coveners to enjoy.
Wash, then dry seeds and toast lightly in the oven, then eat with salt!
Mulled Cider -
2 quarts of Apple Cider, 7 cinnamon sticks, 1 whole orange, Cloves, Nutmeg, 1 cup of mead (optional)
Warm cider in non-metallic pan until hot; add cinnamon sticks. Let set on low hear, steeping. Meanwhile, stud orange with cloves. Add to cider, then dust with about 1 teaspoon nutmeg. Mead can be added if desired. Serve while warm, but not quite hot. Perfect for all Fall and Winter sabbats.
Crescent (or Moon) Cakes -
1 cup of Almonds (finely grated), 1 ¼ cups flour, ¼ cup confectioner’s sugar, ½ cup butter, 1 egg yolk
Combine almonds, flour, and sugar. Work in butter and egg yolk with hands until well blended. Chill. Pinch off pieces of dough the size of walnuts, shape into crescents. Place on greased sheets and bake at 325 F for about 20 minutes.
(Full moon celebrations, Sabbats in general)
Cyder Cake -
3 cups sifted flour, ½ teaspoon baking soda, ½ teaspoon grated nutmeg, ½ cup softened butter, 1 ½ cups sugar, 2 eggs (well beaten), ½ cups cyder. Oven: 350 F.
In a mixing bowl, sift together flour, baking soda, and nutmeg. Set aside. In another, larger mixer bowl, beat together well the butter and sugar. Add eggs and beat well. Then add flour mixture and cider alternately, beginning and ending with the flour. Spoon batter into a well-buttered 9 ¼ x 5 ½ x 2 ¾ loaf pan, and bake for 1 hour in preheated oven, or until toothpick inserted into the center of the cake comes out dry.