And a happy imbolc to you all!
On the "groundhog" side of things...both Wiarton Willie and Punxsutawney Phil did NOT see thier shadows.. what does that mean - Spring is on the way!
However, being Wiccan, we know that Imbolc is a Sabbat for the promise of spring. And in the spirit of Kitchen Witch Wednesday, here are a few recipes to aid in your celebrations.
- 1 1/4 cups Flour
- 3/4 cup Sugar
- 1 cup Finely Ground Almonds
- 3 drops Almond Extract
- 1/2 cup Butter or Margarine, softened
- 1 tablespoon Honey
- 1 Egg Yolk
In a large mixing bowl, combine the first four ingredients. Add the butter, honey and egg yolk and mix
together well. Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the refrigerator.
When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents.
Place the crescents on a well-greased cookie sheet and bake in a 325-degree preheated oven for
approximately 20 minutes. (This recipe yields about one dozen Candlemas Crescent Cakes.)
(The above recipe for Candlemas Crescent Cakes is directly quoted from Gerina Dunwich's
book: The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes, page 166,
A Citadel Press Book, Carol Publishing Group, 1994/1995.)
- 1 1/4 cup flour
- 1/8 cup poppyseeds
- 2 tsp. baking powder
- 3/4 cup raisins, plain or golden
- 1/2 tsp. baking soda
- 1/2 cup butter/margarine
- 1/2 tsp. ground ginger
- 3/4 cup Karo golden corn syrup
- 1/2 cup light brown sugar
- 4 tbs. milk
- 1 large egg, beaten
- 1 tsp. mixed spices**
**Equal parts of cinnamon, nutmeg, and allspice.
Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.
- 2 oz butter/margarine
- 1 clove garlic, crushed
- 2 medium onions, peeled
- Salt & pepper (to taste)
- 3 large potatoes, peeled
- 1 sprig thyme, bay leaf, and bunch parsley
- 2 pints milk
- Chopped chives to garnish
Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives. Makes 6 servings.