mabon recipes


Hot apple cider, magickal woman style. 🍎❤️

Some kitchen witchery for you guys tonight! This is what I use to make hot apple cider. It is my FAVOURITE autumn/winter drink and it’s perfect for any meals you make for Mabon. Super uplifting and comforting! I will list ingredients and their magickal benefits here.

Pure unpasteurized apple cider - you can make this yourself but I just buy it from a local family owned apple orchard that I love supporting.

Whole Allspice - Allspice is associated with the fire element so it is physically warming as well as mentally uplifting and healing.

Cinnamon sticks/ground - Cinnamon is also associated with the fire element. Warming, uplifting, healing, promotes love. It is also known to enhance the male libido (😉)

Nutmeg - Increases clairvoyance, and clear sight. If a beverage with nutmeg is shared between you and another person, it encourages romantic love.

Apples are associated with love, fertility, marriage, and beauty. Oranges are said to bring joy. Coincidentally all of the spices I have in this recipe are great for money and love spells as well! 😊

🍎1L unpasteurized pure apple cider
Put in pot, on low heat on the stove
🍎Cut a medium orange into slices and put slices into the cider
🍎If using cinnamon sticks, you can just read put these right into the cider. If using ground, put the cinnamon, nutmeg and whole allspice into a tea bag or infuser and put into cider
🍎Leave on low heat for 15-20 minutes, stirring occasionally and serve!

Not only is this super delicious but it makes your house smell AMAZING!

Enjoy friends, blessings❤️🍎

Grandma’s Pumpkin Bread 🍂

Mabon is fast approaching so I thought now was a perfect time to bring out my Grandma’s famous pumpkin bread recipe! For me sabbats are all about connecting with family and sharing good food, so family recipes are a perfect fit. Better yet, the ingredients in this pumpkin bread have magical correspondences of protection, healing, and prosperity fitting for the transition from reaping season to the final harvest. I, for one, am using this as an opportunity to reset my intentions with the newly waxing moon as we launch full force into autumn.

Grandma’s Pumpkin Bread

Bake at 350 // 50 to 55 minutes // Makes 3 loaves

Beat 3 eggs


½ cup vegetable oil

2 cups canned pumpkin

1 tsp vanilla

3 cups sugar

Mix well…


3 cups all purpose flour (mix slowly!)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1 tsp nutmeg


1 cup chopped walnuts or pecans OR sprinkle raw, unsalted pumpkin seeds on top a bit before it is done!

Pour evenly into 3 loaf pans that have been sprayed and floured. Bake as directed and test with a toothpick inserted near middle. Cool on racks and wrap in foil.

Magical Correspondences

Pumpkin – banishment, divination, healing, prosperity, and protection

Vanillahappiness, love, and lust

Cinnamon – success, healing, protection, power, love, luck, strength, prosperity

Clovesprotection, love, prosperity, banishing, friendship

Ginger – sensuality, sexuality, personal confidence, prosperity, success, health, protection, new experiences and adventures

Nutmegprosperity, luck, protection, intellect, removing curses

And there we have it! Let me know if you make this and how it works out for you!

Happy Mabon!

xo – Lena

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!


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]

🍁🍂🍁Megan’s Mabon Cupcakes 🍁🍂🍁


Okay so this is a little (very) late, but I wanted to make sure I had a pretty solid recipe before posting this. I’m pretty sure this recipe could also work for Samhain, but I’ve only considered this briefly, so feel free to investigate that line of thought further. Feel free to tell me what you think of this recipe!
* 200g of butter, self-raising flour, and sugar (granulated or caster. I’m more of a granulated person but both work)
* 2 large or medium eggs, or 3 small ones
* A splash of milk
* Vanilla essence
* Ground cinnamon
* Caramel
* A syringe
* Nutmeg (I’ve never actually made this with the nutmeg in, however it should work. If you try it with the nutmeg, tell me how it works out!)
* Cake cases (This recipe does for 12 well filled cases, or 15 smaller ones)

Step One - Add the butter, sugar, flour, eggs and a splash of milk to a bowl and mix until completely smooth. Also preheat your oven at about 200 degrees Celsius

Step Two - Add a teaspoon of vanilla essence and between a teaspoon to a tablespoon (personal preference. I always add a lot, but my sister prefers it when I put less in) of cinnamon. (If you are adding nutmeg, add it now. I’d add slightly less than what you’ve added of cinnamon)

Step Three - Mix so all flavourings are evenly distributed throughout the mix. (you want to make sure your cakes are nice and airy so once you’ve mixed it, fold the mix so you put some air back into it so the cakes will be light.) Once you’ve done this, spoon your mix into your cake cases. (Once you’ve done that you can take something like a toothpick or a skewer and draw sigils onto the cakes before you put them in the oven)

Step Four - Pop the cakes in the oven. Mine are usually perfect for bang on 15 minutes, but they could do be done from anything from 10 to 20 minutes.

Step Five - Once your cakes are cooked, get them out of the oven and get your caramel and syringe ready. I have an old medicine syringe that was my sisters from when she was a baby (it was used for things like calpol so it can get thick stuff like caramel through it.)

Step Six - Okay so you’re gonna going to want to fill your syringe with your caramel and inject them into the cooking cakes into the centre. Now how much you inject will depend on the size of the cakes (how much they’ve risen etc.) but just remember you’re going to want it to have a full centre, but now overflowing.

Step Seven - Boom! Your cakes are done! You could decorate them and stuff, but all the stuff you need is done!


Good Luck!



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


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.




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.

Mabon Soup Recipe
This is a simple soup that I made for Mabon! Mine is made in a slow cooker but you could also do it in a pot on the stove! I made mine with full moon water to enhance its magical properties and give us good blessings for the future!

But when fall comes, kicking summer out on its treacherous ass as it always does one day sometime after the midpoint of September, it stays awhile like an old friend that you have missed. It settles in the way an old friend will settle into your favorite chair and take out his pipe and light it and then fill the afternoon with stories of places he has been and things he has done since last he saw you.

         - Stephen King

Recipe is below the cut!

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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

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]


•Market Harvest•
My root and summer squash roasted veggies medley:
There are four different kinds of beets, along with turnips, zucchini, summer squash, onion, bell peppers, and garlic.
Wash and cut, peel if you want (I like the extra fiber so I just wash them super well with cool water) and toss with olive oil, chili pepper flakes, salt, pepper, and turmeric (optional).
The tomatoes will be uncooked and sliced on the side with a pinch of salt!