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Herbal and Oil Correspondances
Colour Correspondances
Fruits Nuts and Vegetables
Daily Correspondances
Fae Lore
Essential Oil Correspondances
Elements
Moon Lore
Glossary
Tools Of The Craft
Samhain
Yule
Imbolc
Ostara
Beltane
Litha
Lughnassadh
Mabon
The God
The Goddess
Divination
Oils
Incense
Incense 2
Brews
Bath Recipes
Incense Making
Miscellaneous Recipes
Ointment Recipes
Powders
Satches
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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| Soft Mead 1 quart water, preferably spring water 1 cup honey 1 sliced lemon 1/2 tsp. nutmeg Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following: pinch salt juice of 1/2 lemon Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast. Midsummer Incense 2 Parts Sandalwood 1 Part Camomile 1 Part Gardenia petals few drops Rose oil few drops Lavender oil few drops yarrow oil Baklava From Cookie Recipe.com This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava. Ingredients: 2 cups unsalted butter 1/2 pound of phyllo dough 2 cups chopped pecans 1 1/2 tablespoons cloves, whole 3 cups water 1/3 cup white sugar 1 cinnamon stick 1 cup honey Directions: Preheat oven to 450 degrees F. Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 13 x 9 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough and sprinkle with 2 tablespoons of pecans. Continue dough - pecan layers until pan is 3/4 full. With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough. Bake 45 to 50 minutes, until dough is golden brown. While dough is baking, combine the sugar, water and cinammon stick in medium saucepan and bring to boil, stirring constantly. Simmer for 10 minutes. Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Makes 2 dozen. Solstice Herb Bread Ingredients: 3 C. flour 1 tbsp. sugar 1 tsp. salt 1 pkg. dry active yeast 2 tbsp. chopped fresh chives 2 tsp. chopped fresh rosemary 1 tsp. fresh thyme 1 1/4 C. hot water 2 tbsp. Crisco Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool. Cold Tomato Soup Ingredients: 2 large tomatoes, peeled, seeded, and chopped 1 sweet pepper, seeded and chopped 1 clove garlic, peeled and chopped 3/4 C. Herb blend, basil, chives, tarragon, parsley, dill, chervil, thyme 1/2 C. olive oil 3 tbsp. lemon juice 3 C. cold water 1 sweet Spanish onion, peeled and sliced 1 C. cucumber, peeled, seeded, and sliced 1/2 tsp. paprika Put chopped tomatoes, pepper, garlic and herbs in a bowl. Stir in olive oil, lemon juice, and cold water. Add onion, cucumber, and paprika. Chill in refrigerator for about 5 hours. Serve over ice cubes in bowls and garnish with fresh parsley or watercress. |
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