Things you will need:
-1 cup of finely grated almonds(optional)
-1 ¼ cups flour
-¼ cups of confectioner’s sugar
-¼ cups butter
-1 egg yolk
1.Combine almonds flour and sugar
2. Work in butter and egg yolk until well blended.
3. Set it in the fridge to until chilled
4.Pinch off pieces of walnut sized dough
5. Shape into crescents.
6. Place on greased sheets and bake at 325 Fahrenheit for 20 minutes.
Enjoy these on full moon or sabbats!
I like drizzling honey and powdered sugar on top.
Originally left as offerings for the dead on All Saints’ Day (Nov. 1) Soul Cakes are perfect for offerings or just to make to share with friends/family on Halloween or All Saints’ Day. These are shortbread so they’re not very sweet, but they are traditional.
Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add honey, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Transfer 2 ½ cups batter to a 2-qt. bowl, and stir in matcha until blended.
Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 ½ inches); top with 1 scoop of matcha batter. Repeat procedure around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
During last 10 minutes of baking, prepare Honeysuckle glaze. Remove cake from oven, and gradually spoon 1 cup hot Honeysuckle glaze over cake in pan, allowing glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan on a wire rack (about 1 hour and 30 minutes).
Remove cake from pan; spoon reserved glaze over cake.
Generic cake recipe to serve on any of the Sabbats.
3 teaspoons honey
1/3 cup shortening
½ cup brown sugar
¼ cup apple sauce
1 tablespoon white wine
1 ½ cups whole grain flour
1 ½ cups oatmeal
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
Blend together honey, shortening, sugar, applesauce, and wine. Add remaining ingredients, mix well. Form into a ball of dough. Roll out ¼ inch thick and cut with a cresent-shaped cutter. Place on greased cookie sheets and bake at 350*F for 15minutes or until golden brown.
This recipe is from Scott Cunningham’s Book of Shadows.
Chocolate Yule Logs are a great addition to your Yule/Winter Solstice dinner, and they are pretty simple to make.
What You Need:
Your favorite chocolate cake recipe, prepared, along with ingredients as called for
1 cup whipping cream
½ cup powdered sugar
2 tsp. instant coffee granules
1 stick butter
16 oz. semi-sweet baker’s chocolate
2/3 cup heavy cream
Spearmint leaf jelly candies
Cinnamon red hots
Mini marshmallows & chocolate kisses (optional)
Prepare the cake according to the instructions on your cake recipe.
Line a cookie sheet with parchment paper, pour the batter out onto the paper, and spread until it reaches the edges.
Bake at 350 for about 20 minutes, or until cake is firm and springy - be sure you don't over bake it!
Allow cake to cool in pan for ten minutes, then invert it onto a cloth towel dusted with powdered sugar.
Peel off the parchment paper. Roll the cake up inside the cloth towel, starting with one of the short sides. Let the rolled-up cake cool completely on a wire rack.While the cake cools, mix up the filling.
Blend the whipping cream, powdered sugar and coffee granules together to form the filling. Chill until thick and firm.
After the cake has completely cooled, gently unroll the cake from the towel. Remove the towel, and spread the filling over one side of the cake, stopping about a half inch from the edge.
Roll the cake back up – this should be easy, since it cooled in a rolled-up form.
Place the cake on a serving platter and allow to chill for a couple of hours.
To make the frosting, melt the butter in a double boiler and then add the chocolate.
Once the chocolate has all melted, stir in the heavy cream. Let the icing sit at room temperature until it’s a little thick.
Spread on the cake, covering the entire roll, and then drag a fork through the icing to create a bark-like appearance on your log.
Add a couple of spearmint leaves and red hots to form clusters of holly on the log.
If you’d like to add “mushrooms” to your log, stick a toothpick through a miniature marshmallow, and then poke it into the flat side of a chocolate kiss. Snip off the pointy part of the kiss, and you’ll have a small mushroom. Use the toothpick to stick these on top of your log.
If you’re not going to serve immediately, wrap the cake in loose plastic and refrigerate overnight. Allow the cake to sit out for about an hour before slicing.
There are hundreds of ways to make this, a little searching and you can find a recipe that suits you and your family.
This will be my first Ostara so I’ve been putting together my recipes for the event. The following recipe is a dairy and egg free cake with a hint of honey; a simple recipe I’ve modified. It can even be gluten free if you substitute a gluten free all purpose flour (I personally like Bob’s Mill) Perfect desert for the sabbat! It’s simple, not overly sweet, and I’ll be putting a light lemon glaze on top, but it would be wonderful plain. A perfect finish to bring in Spring/Summer.
3 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup honey, warmed
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons white vinegar
1 ½ tablespoon vanilla extract
1/2 cup + 2 tablespoons oil
2 cups water
Preheat oven to 375 degrees. Grease 2 – 9 inch round cake pans then dust with flour. Warm honey in 10 second intervals in microwave until it moves around bowl like a liquid (DO NOT let it boil) Add the flour, sugar, honey, baking soda, and salt to a large bowl. Add the water, oil, vinegar, and vanilla. Mix with a whisk until well-blended. Do not over beat. It will still turn out even if there are a few small lumps. Divide the batter between the 2 greased cake pans. Bake on a middle rack of oven for 35 minutes or until an inserted toothpick comes out clean. Let cool before frosting, dust with powdered sugar, or dive in while warm with a fork. Mmm, tasty!🐰🐥🐏🍰