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Herbal and Oil Correspondances
Colour Correspondances
Fruits Nuts and Vegetables
Daily Correspondances
Fae Lore
Essential Oil Correspondances
Elements
Moon Lore
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Tools Of The Craft
Samhain
Yule
Imbolc
Ostara
Beltane
Litha
Lughnassadh
Mabon
The God
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Divination
Oils
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Incense 2
Brews
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Incense Making
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Ointment Recipes
Powders
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Substitutions
Tinctures and More Brews
Deities
Chakras
Seven Bodies
Charms
Astrology
Astrology 2
Runes
Runes 2
Runes 3
Candle Magick
Celtic Tree Astrology
Celtic Tree Astrology 2
Celtic Animal Astrology
Auras
Palmistry
Palmistry 2
Palmistry 3
Palmistry 4
Astral Projection
Grounding and Centering
Casting and Banishing A Circle
Invocations
Herb Oil And Crystal Combos
Sabbat Correspondances
Sabbat Correspondances 2
Herbs By Use
Herbs By Use2
Herbs By Use3
Charms 2
Spells and Charms
Tree Correspondances
Rituals
Rituals 2
Numerology
Timing Correspondances
Spell Record Sheet
Animals and Familiars
Animals And Familiars 2
Tarot
Tarot 2
Tarot 3
Fae Garden
Kitchen Witchery
Kitchen Witchery 2
Recipes of Samhain
Recipes of Yule
Recipes of Imbolc
Recipes of Ostara
Recipes of Beltane
Recipes of Litha
Recipes of Lughnassadh
Recipes of Mabon
Recipes of Esbats
Crystals 2
Crystals 3
Types Of Wicca
Fae Dictionary
Fae Dictionary 2
Fae Dictionary 3
Divination 2
Divination 3
Herbal Remedies
Witch Supplies
Spells
Deities 2
Deities 3
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| Fried Honeycakes From Wisteria's Faery Recipes These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please Faery visitors. 1/2 cup sweet white wine 2 tablespoons sugar 1 egg 1 cup honey 2/3 cup flour 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon Oil for frying 1/8 teaspoon salt Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey. Yield: 1 1/2 Dozen. Can also be eaten on Lammas and the Day of the Dryads. Beltane Oil from Myrriah's Homepage 1/2 dram Sage oil 1/2 dram Pennyroyal oil Mix well and bottle. Beltane Marigold Custard (from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham) 2 cups milk 1 cup unsprayed marigold petals 1/4 tsp. salt 3 Tbsp. sugar 1 to 2 inch piece vanilla bean 3 egg yolks, slightly beaten 1/8 tsp. allspice 1/8 tsp. nutmeg 1/2 tsp. rose water Whipped cream Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals. Elder Flower Fritters (Medieval England) From Wisteria's Faery Recipes The French use elder flowers to pack apples. They claim that this enhances the flavor. 1 egg 1 cup self-rising flour 1 teaspoon Rose Water (see following recipe) 1/4 teaspoon cinnamon 1/4 cup honey 2 cups elder flowers, freshly picked & cleaned 2 tablespoons brandy Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream. Yield: About 2 dozen Note: If you are not using self-rising flour, add 1 teaspoon baking powder & 1/2 teaspoon salt. Variation: If you can't find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects. Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience. Can also be eaten on Lammas, St. Valentines Day, or Hallow's Eve. Dandelion Salad 1 Dishpan full of young dandelion leaves 4 Strips of bacon 1/2 c Sugar 2 T Flour 1 ea Egg beaten 1 t Salt 1/2 c Vinegar 1 1/2 c Water 3 ea Eggs, hard boiled, diced Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Pour warm dressing over dandelion. add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly. Strawberry Crisp 1 c Uncooked Oatmeal 1 c All purpose Flour 1 c Brown Sugar 1/4 c Chopped Walnuts 1/2 c Butter or margarine 1/2 c Sugar 3 c Sliced fresh or frozen Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping. Jam Filled Lemon Tarts --from Auramooth's Wiccan Page 1--3oz package softened cream cheese 1/2 cup butter, softened Beat cream cheese and butter until smooth. 2 Tablespoons sugar 1/2 teaspoon grated lemon peel Add sugar and lemon. 1 cup flour Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon 1/4" of jam into center of disc. Gather edges into three equally spaced corners--like a tricorn hat--and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Tasty jam: rhubarb ginger, apricot, cherry, etc. |
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