mabon recipes

A Green Witch’s Herb Bread

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!

Blessed Be,



Bree’s Roast Chicken with Apples and Potatoes

I did something a teensy bit different this time. Instead of using chicken broth or stock to keep things moist, I flipped the bird breast-down and added two cups of spiced apple cider.

The result with a mouth-wateringly tender bird with just a hint of cidery goodness in the cooking juices.

One 8 lb bird, two large apples, three potatoes, bacon, stuffing, cranberries, herbs, cider, and a roasting pan. Two and a half hours at 350 F.




Mabon (Autumn Equinox) Recipes

Rosemary Herb Bread 2/3 cup milk 2 eggs 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. Icing: 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

Originally posted by horrorpunk

Apple Potato Cake

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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.

[Source: Celtic Folklore Cooking, Joanne Asala, Llewellyn, 1998]

Pumpkin bread


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

Irish Apple Cake

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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
  • 2 eggs
  • 1-2 tbsp milk
  • confectioner’s sugar, for dusting

Streusel Topping:

  • 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.

Serves 8.

[Source: Irish Pub Cooking, Parragon Books, 2009]

Fall butternut squash soup


6 tablespoons butter
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
2 medium potatoes, peeled and cubed
1 medium butternut squash (you’ll find out what to do with this in the recipe) 32 oz container of stock or broth
Salt and pepper to taste

Herbs and spices
Herbs de provence


1. Preheat oven to 425 degrees Fahrenheit. Cut the bulb off the butternut squash. Cut it in half and scoop out the guts and seeds. Place on a baking sheet and add the six tablespoons of butter to the halfves. Add a little bit of the all spice, nutmeg, or even pumpkin pie spice. Put in the oven and let bake until the squash is soft and pulls away from the skin

2. With the stem of the squash, peel the skin and chop into half inch cubes. Make them smaller for a faster cooking time.

3. In a large pot, add the 2 tablespoons butter and 1 tablespoon olive oil to heat up over medium flame. Add the onions, rosemary, herbs de provence, garlic, and what ever savory herbs you like! Sauté on medium until soft and flavorful.

4. Add the squash and potatoes to the pot and let them sauté for about 3 minites, just enough to get well coated in the yummy onion stuff.

5. Add the stock or broth and raise the heat to high. Let boil until potatoes and squash is soft.

6. Scoop the squash from the bulbs you baked and add it to the soup. Take either an immersion blender or just a normal blender and blend soup to desired consitincy.

7. Serve warm with sour cream or what ever you want on top!

This recipe is perfect for fall. Make it into a spell by carving sigils or runes into the bulbs before you bake them. Make a chant to say whole stirring the soup. You could serve this next Mabon or during Samhain. You should always stir a soup clockwise to bring good into your soup! Since butternut squash is so cheap, this is a hearty recipe for those on a budget.

Cunnings Slow Cooker Spiced Apple Cider

This is a great little recipe for Mabon and super easy to make. I used a 4 quart slow cooker which will yield ¾ gallon cider.


- 2 Fiji Apples
- 2 Pink Lady Apples
- 3 Red Delicious Apples
- 2 Gala Apples
- 1 Orange
-3 Cinnamon Sticks
- 6 Whole Cloves
- 4 Whole Cardamon Pods
- 7 Tablespoons Brown Sugar
- 4 Quarts Water

Cut your apples into quarter pieces and place in slow cooker pot. You can place them in batches in a bath of water and lemon juice to keep them from browning until you have all your apples diced. Don’t worry about seeds or core since you will be discarding the apple pieces later.

Slice your orange and put one slice in the pot with the apples.

Add your cinnamon sticks, Cloves, Cardamon Pods, and brown sugar.

Pour in your water and cover pot with lid

Cook on low for 6 hours.

When done, discard Apple pieces, orange slice, and spices. Pour cider through a mesh strainer into container (I used half gallon Mason Jars) and let cool before storing in the fridge.

Can be drunken cold or heated up!



Feast of Fiction S3 Ep2