Rosemary Herb Bread
2/3 cup milk
3 cups bread flour
1 ½ teaspoons salt
2 ½ tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 ½ tablespoons margarine
2 teaspoons active dry yeast
Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.
Wild Rice with Apples and Walnuts
1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
½ t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
Fresh Apple Pound Cake
2 cups sugar
1 teaspoon salt
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan.
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
1 stick margarine
¼ cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake
“If you eat goose on Michaelmas Day, you’ll never want money all year round.” -Irish Proverb
¼ cup butter
3 large onions, chopped fine
½ pound minced veal or pork
1 tsp dried sage
2 cups fresh breadcrumbs
¼ slivered almonds
1 cup milk
salt & pepper to taste
1 (10 lb) goose
2 tbsp butter
1 ½ tbsp flour
salt & pepper to taste (or seasoning of choice)
½ cup white wine
2 cups chicken stock
Stuffing: Melt the butter in a frying pan and saute the onions until soft. Mix all other ingredients together in a bowl, add the onions, and season generously with salt and pepper. (If desired, you can also add apples to the stuffing.)
Goose: Remove fat from inside the goose, stuff it and sew it. Place on a rack in a roasting pan and prick the skin in several places with a fork. Rub with butter and half a tablespoon of the flour, then sprinkle with salt and pepper (or your choice of seasoning). Pour the wine into the pan and roast the goose at 350 F for 1 hour, basting every 15 minutes. After an hour, skim ¾ of the fat that has accumulated. Prick the skin again and return to the oven for another 1 - 1 ½ hours. Mix the pan juices with flour and stock to make gravy.
Associated Holidays: Michaelmas Day (Sept. 29), Mabon, Samhain, Yule
2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-½ sticks (¾ cup) unsalted butter, softened, plus more for greasing the pan
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour (or use a baking spray with flour).
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. The mixture might look grainy and curdled at this point – that’s ok.
At low speed, beat in flour mixture until well combined.
Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)
This recipe is good for pumpkin muffins to. I made one loaf and the rest I put in muffin tins. I added pumpkin pie spice too to make it extra good. Perfect for mabon or samhain
This is a bread recipe I have grown so familiar with that it’s taken up root in my bones. If you’ve got a good relationship with the bread and can hear when it’s springy and when it needs to be kneaded, you can forego the measuring cups too. This will make a honeyed brown bread, perfect for Mabon (as it incorporates wheat, honey, and the hearth), or it can be formed into circular loaves with the Solar Cross cut into them for other witchy occasions.
1 packet yeast
4 cups half white, half whole wheat flour
Several tablespoons honey
1 bottle dark beer (like a porter) - must be room temperature. Trust me on this one.
1 egg, beaten
Herbs of your choice
Put yeast and honey in a bowl and add the beer. Stir gently and allow to rest til foamy (about 5 to 10 minutes, longer if needed). Add pinch of salt and beaten egg. Mix in flour gradually, using a wooden spoon if you can, until the dough forms one cohesive mass.
Turn the dough out onto a floured surface and knead it! Use short, rapid strokes in cross directions, folding the dough over in half every other time or so. Work your intent deep into the dough at this time, and incorporate any herbs you wish to add (for Mabon: Use rosemary, crumbled walnuts, and rhubarb). Fully cover the dough in plastic wrap or a clean dish towel and let rise for at least an hour. Return, and punch down the dough, re-wrapping it and letting it rise another hour or two. Form the dough into two equal loaves (you can form a pan shape out of oven-safe tinfoil if you need), cut a design into the top to allow for splitting, lightly dust with flour, and bake at 450 degrees for about 20 minutes.
Let cool for at least another 15 minutes before cutting to serve! I’ve had nothing but excellent results with this bread, and even when it looks like the crust has been burnt to all hell, it has usually done no such thing and the springy and fluffy insides make all the time worth it. Plus, the herbs can be substituted seasonally for each feast day and celebration!
Mabon or the autumn equinox is a time to celebrate the changes of the seasons, earth’s bounty, and the balance between light and dark as warmth is behind us and cold awaits us in the days ahead. Apples are in season here in the Pacific Northwest, perfect for making a spiced cider to draw in balance at this time of year. Known as the food of the dead or the fruit of the underworld, apples symbolize the dark that is to come, and warm spices used in this cider bring with them a bit of light that has passed but that will return again, as well as add other magickal properties to this drink that i have listed below in the recipe.
Autumn equinox cider:
3-4 quarts apple juice
(I used honey crisp apples that i gleaned from a local orchard and juiced) - Promotes love, healing, and friendship.
3-4 cinnamon sticks - success, healing, protection, and power.
A few slices of each:
Ginger root - draws adventure and new expieriences.
Orange peel - abundance and happiness through love.
A pinch or so of each:
Lemon balm - dispells melancholy and counters depression.
Whole cloves - promotes warmth, love, and protection.
Whole allspice - uplifting and increases energy and determination.
Warm the apple juice in a large pot and add the spices to infuse them into the juice on low for about an hour or so while your house gets filled with the smell of autumny love.
Stir occasionally with intentions of kindness, love, compassion, and balance.
Strain and enjoy or jar it for later.
Apples have been grown in Ireland for many centuries. Armagh County in particular is known as “Orchard County” and celebrates its apples with festivals and apple blossom tours.
1 lb baking apples
1 ¼ cups self-rising flour
1 tsp ground cinnamon
pinch of salt
½ cup butter, plus extra for greasing
generous ½ cup superfine sugar
1-2 tbsp milk
confectioner’s sugar, for dusting
generous ¾ cup self-rising flour
6 tbsp butter
scant ½ cup superfine sugar
Preheat the oven to 350 F (180 C). Grease a 9" (23cm) round springform cake pan (the same thing you use for cheesecakes). To make the streusel topping, sift the flour into a bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the superfine sugar and reserve.
Peel, core, and thinly slice the apples. Sift the flour into a bowl with the cinnamon and salt. Place the butter and superfine sugar in a separate bowl and beat together until light and fluffy. Gradually beat in the eggs, adding a little of the flour mixture with the last addition of egg. Gently fold in half the remaining flour mixture, then fold in the rest with the milk.
Spoon the batter into the prepared pan and smooth the surface. Cover with the sliced apples and sprinkle the streusel topping evenly over the top. Bake in the preheated oven for 1 hour, or until evenly browned and firm to the touch. Let cool in the pan. Dust the cake with confectioner’s sugar before serving.
In many parts of Britain and Ireland, it was the custom to give gifts of apples or oranges studded with cloves or nutmeg and topped with a sprig of mistletoe. It was often mounted on a tripod of twigs. It was called a callenig, or apple gift, and was carried by carolers at New Year to bring luck to one and all.
1//4 cup butter
6-8 oz. flour
½ tsp salt
½ tsp baking powder
3 cups freshly mashed potatoes, made with milk
2 large cooking apples
1 tsp cinnamon
sugar to taste
½ tsp ground cloves
2 tbsp butter
Cut butter into flour until crumbly. Add salt and baking powder; mix well. Mix in the potatoes. Knead for a few minutes. Divide dough into two balls. Roll each ball into a circle ½" thick. Peel and core the apples and slice thinly. Layer apple slices on one of the circles of dough. Sprinkle with sugar, cinnamon, and ground cloves; dot with butter. Cover with the other dough circle and pinch the edges to seal.
On a greased griddle or frying pan, cook slowly over low heat for 15-20 minutes, turning once. Serve with cream, custard, or lemon curd and hot tea.
Variation: For simple potato cakes, roll out the potato dough onto a lightly floured board with a flour-coated rolling pin. Cut into rounds and cook on a dry griddle or skillet until brown on both sides.