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Irish Holiday Potatoes 12 medium potatoes; peeled, cooked & mashed
2 eggs; well beaten
8 oz. cream cheese, softened
1 tsp. salt
1/4 cup butter
pepper
1/2 cup sour cream
1/4 cup sliced green onions
1/2 cup milk Mix potatoes with remaining ingredients. Mix well, but lightly; do
not whip! Place in a greased 9" round casserole dish and bake in a
preheated 350° oven for 45 minutes. Colcannon
by Edain McCoy Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. 4 cups Mashed Potatoes
2-1/2 cups Cabbage, cooked and chopped fine
1/2 cup Butter (avoid corn oil margarines as they will not add the needed body and flavor)
1/2 cup Evaporated Milk or Cream
3/4 cup Onion, chopped very fine and sauteed
1/4 teaspoon Salt
1/8 teaspoon White Pepper Saute onions (traditionalists saute in lard or grease, but butter is acceptable). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Serves 8. (The above "Colcannon" recipe is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 38, Llewellyn Publications, 1994.) Dinosaur Ribs
4 to 6 servings
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
6 to 7 pounds beef back ribs, trimmed and cut into individual ribs
1/4 cup barbecue sauce
Preheat the oven to 375°F. Line a large roasting pan with aluminum foil then place a roasting rack in the pan. Coat the rack with nonstick cooking spray. In a small bowl, combine the cumin, oregano, thyme, chili powder, garlic powder, and salt; mix well. Rub the seasoning mixture evenly over the ribs. Place the ribs on the roasting rack, overlapping them if necessary. Roast uncovered for 1 hour.Brush the ribs with the barbecue sauce and roast, uncovered, for 25 to 30 more minutes, or until the ribs are tender and cooked through. Serve immediately. NOTE: Serve with additional barbecue sauce on the side.
Triple Moon Cookies
This recipe is a rich, dark cookie in honour of the Triple goddess herself.
You will need: 1/4 cup flour
1/4 cup unsweetened baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons butter (room tempertaure)
7 tablespoons sugar
2 large eggs
8 ounces semisweet (dark) baking chocolate (melted and cooled)
1 cup milk chocolate chips
1 cup chopped walnuts
Preheat oven to 350°F.
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside: with a mixer beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW and add dry ingredients.
Add the chocolate chips and walnuts mix well. Drop by tablespoonsfuls onto cookie sheet 1-inch apart. Bake cookies til they look dry and cracked but feel soft when lightly pressed. Bake about 11 minutes. Let cookies stand on sheet in 5 minutes transfer to racks and cool completely.
Makes 24 Fairy Cakes
If on this day of 'in-between' you've come to find peace with the spirits that are always around it's good to have the Fey join you for a treat. But if you fear the presence of the Fey at least remember to leave them an offering of fairy cake and milk so they aren't tempted to take offence and make you the butt of their mischievousness. Here's a recipe to make the hardest Fey let their hair down and toast your health:
Ingredients:
16 ounces of cream cheese
½ cup of sugar
2 eggs
1 tablespoon of lemon juice
1 teaspoon of vanilla
A fruity Jam of your choice (or several for variety)
Vanilla wafers
Heat oven to 300 degrees
Line a muffin pan with paper baking cups. In a medium to large glass bowl mix the following ingredients until they are fluffy: cream cheese, sugar, eggs, lemon juice, and vanilla. Place a whole vanilla wafer at the bottom of each baking cup. Spoon the mixture over the top Bake in the oven approximately 15-20 minutes. After cooling slightly top each cake with a dollop of your favorite jam
*Be extra sure to take the fairy at the end of the garden into account when passing out these delicious treats.
Hallowmass Cakes 1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight. Preheat oven to 350° F. Roll about a Tbsp. of dough into a ball. Drop balls into confectioner's sugar, and roll until coated. Place balls about 2" apart on a greased baking sheet. Bake for 10-12 minutes. The cakes should be soft and the edges firm. Do not
over bake; they burn easily. Makes about 3 doz. Pumpkin Oatmeal Cookies 1 1/2 cup softened butter
1 cup brown sugar or 1/2 cup honey
2 eggs
1 tsp vanilla
1 cup pureed pumpkin
1 1/2 cups flour
1 1/2 cups oatmeal (grind rolled oats in a blender, but not into a flour)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup raisins
1/2 cup chopped walnuts or pecans Cream together butter and sugar (or honey). Beat in eggs. Mix in pumpkin and vanilla. In a separate bowl, mix together flour, oatmeal, salt, soda, and spices. Add to the pumpkin mixture. Stir in raisins and nuts. Drop by teaspoonful onto a baking sheet and bake at 375° for 12 minutes.
Irish Apple Fritters
5 oz. flour
5 fluid oz. water
1/4 tsp. salt
2 eggs (separated)
1 Tbsp. melted butter
2 large cooking apples
4 oz. confectioner's sugar
lemon juice
oil for deep frying Make batter at least an hour before required, using the following method: Sift together flour and salt. Make a well in the center, add the cooled melted butter and some of the water and egg yolks.
Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff, but not dry. Fold into batter mix. Peel, core and slice apples
(make slices about 1/4 - 1/2" thick). Dip into batter and deep fry in very hot oil (175°-180° C) until golden. Drain and serve drenched with confectioner's sugar and sprinkled with lemon juice. Cauldron Cookies
Recipe by Gerina Dunwich 3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon rind
2 cups flour
1 cup finely chopped pecans Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and rind, and then beat by hand or with an electric mixer until the mixture is well blended. The next step is to stir in the flour and pecans. Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets. Bake in a 375-degree preheated oven for approximately eight minutes. Remove from the oven and place on wire racks until completely cool. This recipe yields about 36 cookies which can be served at any of the eight Sabbats, as well as at Esbats and all other Witchy get-togethers. (The above "Cauldron Cookies" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, page 167, Citadel Press, Carol Publishing Group Edition, 1995.) Samhain Cakes Makes about 3 dozen, dough must be chilled several hours to overnight. 1/2 c veg. oil
4 sq unsweetened chocolate (4 oz) melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups pastry flour (not hard, sifted or cake flour)
2 tsp baking powder
1/2 tsp salt
1 cup confectioner's sugar Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours to overnight. Heat oven to 350 deg F [175 deg C]. Roll about a tablespoon of dough into a ball (yes, it's messy). Drop balls into confectioner's sugar & roll around until coated. Place about 2 inches apart on greased baking sheet. Bake 10-12 min. They will be a little soft but should not be mushy. Edges should be firm. Don't overbake---these burn easily. Harvest Pumpkin Bread 1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
2 eggs
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup raisins
1 teaspoon grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped Lightly grease a 9x5x3 inch loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 3500F for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. YIELD: 1 loaf, appx 12 Slices Ichabod Crane's Baked Pumpkin Mousse
2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, seperated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt
Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl. In a large bowl, cream together the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal, pumpkin, and spices, then the cream. Beat the egg whites until they are foamy. Add the salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a teaspoon at a time, and continue beating until the whites are stiff and glossy but not dry. Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl. Set the bowl in a larger pan filled with 1 inch
of hot water and bake for 1 1/4 to 1 1/2 hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl, or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate. Make a jack-o'-lantern face with currants and serve with unsweetened whipped cream. Serves 8
Samhain Apple-Spice Nut Bars
3 eggs
1½ cups sugar
1 teaspoon vanilla
1½ cups flour
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
3 teaspoons baking powder
3 cups apples, unpeeled, cored, finely chopped
1½ cups walnuts, coarsely chopped Beat eggs until foamy; add sugar, beat until mixture is thick and lemon colored. Add vanilla. Mix flour, spices, salt and baking powder. Blend into egg mixture. Fold in chopped apples and walnuts. Turn into greased and floured 13 x 9-inch pan. Bake 30-40 min at 350° or until tester inserted in center comes out clean. Cut into squares. Serve warm with ice cream. Source: AboutThyme.com
Samhain Cider 2 quarts apple cider
1/2 teaspoon nutmeg
1/2 cup confectioner's sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 cup apricot brandy In a large pot, combine the apple cider, cinnamon, nutmeg, ginger, and sugar. Simmer slowly on low heat for about 15 minutes - do not boil. Add the apricot brandy and serve warm. Black Halloween Punch 1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale To make a frozen hand for floating in the punch bowl, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.
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