Cart Contents:
0 items

Imbolc Food Recipes

by Raven and Crone

Candlemas Sunrise

Dash of nutmeg
2 eggs, separated
2 slices of toast, buttered
2 slices cheese, any kind


Preheat broiler. Combine nutmeg and egg white; beat until stiff. Spread over toast. Make small indentation in the center, drop in egg yolk. Sprinkle with salt. Cover yolk with one slice of cheese. Broil until egg is completely cooked and cheese is melted, about 3-5 minutes. NOTE: Using white cheese is actually my favorite, and when you do so it adds the Goddess association. Yield: 2 helpings Source: Telesco, A Kitchen Witch's Cookbook

Source: Telesco, A Kitchen Witch's Cookbook Use for: Imbolc, Esbats if white cheese is used

Wild Rice with Mushrooms and Almonds

1 cup uncooked wild rice
1/4 cup butter or margarine
1/2 cup slivered almonds
2 tablespoons snipped chives or chopped green onion
8 ounce can mushroom stems and pieces, drained
3 cups chicken broth

Preparation Tips:
Wash and drain rice. Melt butter in large skillet. Add rice, almonds, chives and mushrooms; cook and stir until almonds are golden brown, about 20 minutes.

Heat oven to 325 degrees. Pour rice mixture into ungreased 1 1/2 quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. 6 to 8 servings.

Balsamic Vinegar Chicken with Almonds & Raisins for Imbolc

2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
6 tablespoons dry breadcrumbs
6 tablespoons grated Parmesan cheese
1/2 cup all-purpose flour
3 egg whites
2 teaspoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons water

1. Cut bell peppers into 2 x 2 1/2 inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers, saute 8 minutes. Add raisins,saute 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper, cook 1 minute. Remove from heat,- stir in almonds. Set aside, and keep warm.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish, dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter,- set aside, and keep warm.
4. Add 4 tablespoons vinegar and water to pan, stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture. Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers).

Sunflower Bread

1/2 cup raw unsalted sunflower seeds
5 cups unbleached white bread flour
1/4 cup bulgar wheat, coarsely ground, soaked in 1/4 cup water for 10 minutes
1/2 cup barley flakes
2 cups warm water
2 tablespoons sugar
2 tablespoons honey
3 tablespoons shortening
2 teaspoons salt
1/8 teaspoon tumeric
1/8 teaspoon paprika
1 package dry yeast

Start by mixing 1/8 cup of water with the bulgar wheat in a cup. As long as it soaks for maybe 5 minutes before you add it to the mix, it won't be crunchy in the final product. Mix 2 cups flour, and all the rest of the dry ingredients including the yeast. Then mix in the shortening, honey, bulgar wheat, and water until a batter is formed. Mix in the rest of the flour, 1 cup at a time. It should form a ball and be only slightly tacky. Knead for 10 minutes.

Form a ball, place into a buttered bowl, roll around in the bowl until coated with the butter (actually I spray Pam in), cover, and let rise until doubled in size. Punch down, and depending on the size of the loaf pans, form into 2
large or 3 smaller loaves. Let rise uncovered until doubled in size again.

Bake at 300F for 45 minutes until it sounds hollow when tapped. Serve with Honey Butter recipe follows:

Honey Butter 
3/4 cup butter, room temperature
1/4 cup honey
Allow butter to soften slightly at room temperature. Using and electric mixer, whip butter and honey together in a bowl until well mixed.

Caretaker Farm Bread

1 cup old-fashioned rolled oats
2 cups hot water
2 tablespoons active dry yeast
1/2 cup warm water (110º F)
1/4 cup honey
3 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
1/4 cup vegetable oil
1 teaspoon salt
1/2 cup raisins (optional)
1/4 cup sunflower seeds (optional)

Mix oats in the hot water; let stand for about 30 minutes. Dissolve yeast in warm water in a separate bowl. Add honey and 2 cups of the all-purpose flour, beating for several minutes. Stir oats in and let the mixture sit for another 30 minutes. Add the remaining all-purpose flour and beat. Now add half of the wheat flour, the oil, and the salt, and beat that. Finally, add the rest of the flour with either or both of the optional ingredients, if you're using them. Beat it
all together and knead the resulting dough for 10 minutes. Now put the dough in an oiled bowl, cover with a cloth, and let rise for 45 minutes to an hour, in a warm spot. Grease two 9 x 5 bread loaf pans. Punch the dough down and divide it in half, and put each half in a pan. Let the loaves rise in the pans for one hour, again covered in a warm spot. Finally, bake the loaves at 400º F for 30-40 minutes.
NOTE: After you add the first cup of wheat flour and mix, just use your judgment on how much more wheat flour you use, it doesn't have to be a whole second cup. You may wish to use less if you're using the sunflower seeds and/or the raisins, because dry ingredients will firm up the dough. If adding an entire second cup of flour will make the dough too dry, just add as much as you can without having crusty dough. Yield: 2 loaves     Source: Dee Dee Stovel

Rosemary Cheese Biscuits
Old fashioned biscuits are a treat at any season. According to Goddess lore, sprinkling rosemary into the dough helps us to attract love and longevity.
2 cups unbleached, all purpose flour
1 cup grated Parmesan cheese
2 1/2tsp. baking powder
1/4 tsp. sea salt
1 tsp. fresh rosemary, minced
pinch cayenne pepper
1 stick unsalted butter or margarine, chilled
1/2 cup milk or more if needed
2-3 Tbs. dry sherry

Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne.
Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened.Lightly knead the dough inside the bowl a few times to
form a ball, and place on a floured surface. Roll out the dough with floured fingers or a floured rolling pin, to about 1/2 inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket. Makes about 15 to 18 biscuits.
Excerpted from the cookbook - Recipes from a Vegetarian Goddess Delectable feasts through the seasons  by Karri Allrich. All rights reserved.  May 2000 Llewellyn Publications.

Lemon-Poppy Seed Pound Cake

cooking spray
1 teaspoon all-purpose flour
1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/9 teaspoon salt
3/4 cup low-fat buttermilk
2/3  cup powdered sugar
4 teaspoons lemon juice

1 . Preheat oven to 350° .

2. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.

3. Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1  hour or until a wooden pick inserted in center conies out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely. Yield: 12 servings

Sour Cream and Honey Cake

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter
3/4 cup raisins
5 fluid ounces sour cream
3/8 cup honey

Preheat oven to 400º F. Mix flour, baking soda, salt, and cinnamon together. Rub in the butter with your fingertips. Toss in the raisins. Make a well in the center of the mixture and pour in the sour cream and honey. Mix it all up to make dough. Flour a baking sheet and roll the dough out in a rectangle until it is 3/4 of an inch thick. Bake it for 12-15 minutes. Cool on a wire rack, and then cut into squares as desired. NOTE: The non-standard measurement of "5 fluid ounces" of sour cream is a little tough to estimate. If you cannot find a container that measures fluid ounces, just add the honey in the well, mix it up, and then throw in maybe a fourth of a cup of sour cream, mixing until doughy. Add more sour cream until it feels like it can be rolled out without sticking. It won't be much more. Yield: 1 rectangular cake (about 9 x 13); serving size varies.    Source: Gail Duff, Seasons of the Witch

Waking Earth Cake

Celebrate the first stirrings of spring with this unusual not-too-sweet cake, a tasty way to begin fortifying ourselves for the new season ahead. It is sweetened with iron-rich molasses instead of sugar, and it uses no dairy or eggs. In fact, you will be surprised at how anything with so few ingredients could taste so good! This adaptation of a simple recipe by Peaceful Cook Harriet Kofalk is a nourishing tonic for the last cold days of late winter.

The recipe includes a magical surprise idea to celebrate the seeds that are beginning to stir deep underground. You may want to top it with vanilla ice cream, a beautiful way to represent the snow covering this waking earth. Think of the cake hiding its surprise gifts just as the earth gestates the waking seeds.

1 1/2 cups whole wheat flour
1 cup unbleached white flour
1 1/2 teaspoons baking soda
1/2 cup vegetable oil
1/2 cup un-sulphured molasses
1/2 cup hot water
1/4 cup blackstrap molasses
optional: small non-meltable surprises for hiding inside cake (a clean coin, a polished crystal, a ring, a gold or silver charm) optional: yogurt, ice cream or non-dairy frozen dessert

1. Preheat oven to 375.
2. In a large bowl, combine both flours and baking soda. Stir in the vegetable oil and the un-sulphured molasses. This mixture will resemble crumb topping. Remove 1 cup of it and reserve.
3. In a small bowl, combine the hot water and the blackstrap molasses. Add to the flour mixture remaining in the large bowl and mix well.
4. Now is the time, if you desire, to stir in any one or more of the non-melting surprises. Finding one of them in your piece of cake is good luck - but BE SURE to warn your eating audience to prevent accidental choking or broken teeth!
5. Pour batter into a greased 9-inch square baking pan, sprinkle with the reserved crumb topping, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve warm, with a dollop of yogurt or vanilla ice cream, if you like.   Source: Witch in the Kitchen by Cait Johnson

Imbolc Ritual Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppy seeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.   

Groundhog Day Cake
1 1/2 cups water
1 cup quick oats, uncooked
1 cup semisweet chocolate chips
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups butter, softened
1 cup brown sugar, firmly packed
1/4 cup granulated sugar
2 eggs

Preheat oven to 350º F. Heat the water in a pan until boiling, then add the oats and stir. Cover, remove from heat, and let stand for 20 minutes. Meanwhile, melt the chips in a double boiler or carefully in a regular pan, until evenly melted. Set aside to cool. In a small bowl, sift together the flour, soda, and salt and make sure it's evenly mixed. In a large bowl, cream the butter and both sugars. Beat in the eggs one at a time, then blend in the oats and the chocolate.
Finally, add the flour mix. When it's all evenly mixed together, pour it into a greased and floured 13 x 9 x 1.5-inch pan. Bake for 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes, then turn out of the pan onto a flat surface. Do not ice until completely cool! Royal Icing works well if you don't want to use a store-bought icing; try dusting with cocoa. Source: Scott Cunningham, Wicca in the Kitchen Use for: Imbolc 

Maiden Wakes Muffins

2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt

Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.  

Ostkaka: Swedish Cheesecake

1 quart cottage cheese
1 cup heavy cream
3/4 cup flour
3/4 cup granulated sugar
3 eggs

Preheat oven to 400º F. Beat together all the ingredients until well-blended. Turn into greased 8 x 8 glass pan. Bake for one hour. Reduce heat to 300º F and bake for 25 more minutes. Remove from oven and let rest for 30 minutes.
NOTE: I ended up having to bake this a lot longer than the recommended time, but that is likely to be because I used a different size of pan. If your cake cannot be cut without each piece coming apart, you probably need to bake longer. If the outside is done while the center is still mushy, you can even trim off the sides in little squares and set those aside while the center goes back in the oven. Yield: 1 8 x 8 cake   Source: Marina T. Stern, The Fairy Party Book

Lemon Pudding Cake for Imbolc

Pudding cakes are basically egg custards, but with two improvements. Unlike ordinary egg custard, pudding cakes contain a little flour and beaten egg whites. During baking, the beaten egg whites will float to the top, forming a spongy cake-like cap. Meanwhile, the remainder of the batter settles to the bottom to make a pudding-like layer.

2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 egg yolks, room temperature
3 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest
1/4 cup fresh lemon juice, strained
1 cup milk
4 egg whites, room temperature

Preheat oven to 325 degrees. Adjust oven rack to center position. Lightly butter baking pan or custard cups of your choice. Bring several quarts of water to boil for water bath.

In a large bowl, combine butter, sugar, and salt; beat until crumbly. Beat in egg yolks and flour, mixing until smooth. Slowly beat in lemon zest and juice; stir in milk.

In a large bowl, beat egg whites until stiff peaks form. Gently whisk whites into batter just until no large lumps remain. Immediately ladle batter into prepared baking pan or custard cups. Do not pour; otherwise, the first cups get all the froth and the later cups get all the batter.

Set a roasting pan onto oven rack. Lay folded dish towel onto bottom of roasting pan; set custard cups or baking pan on top of towel. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or custard cups.

Bake 25 minutes or until pudding cake center is set and springs back when gently touched. Remove roasting pan from oven and set on a wire rack. Let pan or cups continue to stand in water bath for 10 minutes. Serve at room temperature or chilled. Makes 4 to 6 servings.    Source:

The Best Scones

2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup softened butter
3/4 cup milk
1 beaten egg

Preheat oven to 400º. Mix together flour, baking powder, salt, and sugar in a bowl. Cut in butter. Then mix in milk and egg. Roll to a 1-inch thick circle on a floured board, then transfer to baking sheet. Cut to make 6-8 wedges, without separating. Bake for 25 minutes. Yield: 6-8 wedges     Source: Amber and Azrael Arynn K, Candlemas

Boxty Scones

1 cup potatoes, peeled & diced
2 cups self-raising flour
pinch of salt & black pepper
2 1/2 tablespoons butter
3 tablespoons milk

Boil and mash potatoes, allow to cool. Add salt & pepper to flour and mix in butter. Add mashed potatoes and enough milk to make a soft but not too mushy dough. Turn the dough onto a floured surface and roll to 1/2-inch thickness. Cut into 3-inch circles using a pastry cutter. Arrange on lightly greased tray. Bake at 400º F for 20-30 minutes. Eat
warm, split in half, with butter. Yield: 9-10 scones     Source: Franklin & Mason


Chocolate Almond Biscotti

1/2 cup butter or margarine, softened
1-1/4 cups sugar
2 eggs
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S Dutch Processed Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
CHOCOLATE GLAZE (recipe follows)
WHITE GLAZE (recipe follows)
Additional sliced almonds (optional)

1. Heat oven to 350F.

2. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough.

3. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.

4. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire
cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.

CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze.

WHITE GLAZE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.

Honey Almonds
Servings: 25 pieces

Ingredients for Batter #1
1 cup sugar
3 tablespoons pure honey
4 tablespoons corn oil
11/2 cups unsalted slivered almonds
1/2 teaspoon ground saffron dissolved in 2 tablespoons of rose water
4 tablespoons unsalted chopped pistachios for decoration

Ingredients for Batter #2
1/2 cup unsalted melted butter
1/2 teaspoon saffron dissolved in
1/2 cup rose water
2/3 cup unsalted slivered almonds
8 tablespoons sugar
3 tablespoons pure honey
4 tablespoons unsalted slivered pistachios for decoration

Batter #1: In a heavy saucepan over high heat, melt the sugar, honey, and oil for 5 minutes, stirring occasionally.
Add the slivered almonds to the mixture. Stir from time to time, for about 2-3 minutes, until the mixture is firm and golden. Add the saffron-rose water mixture and cook for another 2 to 4 minutes, stirring occasionally, until the mixture is a golden brown color. Be careful: it should not be dark brown. Place a bowl of ice water next to the stove. Drop a spoonful of the hot almond mixture in the water: If it hardens quickly, the mixture is ready. Reduce the heat to very low. Spread a piece of wax paper on a cookie sheet. Place teaspoonfuls of the mixture on wax paper, leaving a 1-inch space between each. Immediately garnish with the chopped pistachios. Allow the almonds to cool, then remove them from the paper. Arrange on a serving platter. Cover with a sheet of aluminum foil to keep the honey almonds crisp or keep in an airtight container or cookie jar.

Variation using Batter #2: In a heavy saucepan, place 1/2 cup of butter, 1/2 teaspoon saffron dissolved in 1/2 cup rose water, 2/3 cup slivered almonds, 8 tablespoons sugar, and 3 tablespoons honey. Boil over high heat for about 7 to 10 minutes. Stir occasionally with a wooden spoon until the mixture is golden brown. Proceed with step 4 in batter #1 instructions.

Cannariculi-Honey cookies

4 cups Flour
1 cup Marsala Wine
2 Large Eggs
4 teaspoons Sugar
1 pinch Salt
Oil for deep frying

Make a well in flour in mixing bowl or on work surface. Add wine, eggs, sugar, and salt. Mix well, until thoroughly blended. Knead dough vigorously until smooth and glossy. If using processor, continue mixing for at least 1 minutes after ingredients are combined. Roll dough to an 1/8" thickness or less. Cut dough into 2" squares, starting with 1 corner, roll each square of dough loosely on the diagonal to form pastry roll about the thickness of a pencil.
Meanwhile, heat oil for deep frying. Fry pastries by batches in hot oil until golden brown, being careful not to crowd pan. Use a slotted spoon to remove fried pastries from oil. Drain on paper towels. Transfer to serving platter. Drizzle honey over top or dip Cannariculi into honey. Makes 4 to 5 dozen   Source:

Candlemas Crescent Cakes

1¼ cups flour
¾ cup sugar
1 cup finely ground almonds
3 drops almond extract
½ 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, egg yolk and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 1½ 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 350-degree preheated oven for approximately 20 minutes. Makes about one dozen crescent cakes.   Source:

Imbolc Milk and Honey Rice Pudding

3 eggs beaten gently
1c milk
½ c sweetened condensed milk
1/3 c honey
1 tsp vanilla
1 c cooked rice

Equal Parts Sweetened Condensed Milk and Honey
Cinnamon (optional)

In a mixing bowl combine eggs, milk, condensed milk, honey and vanilla. Beat gently by hand until honey is dissolved. Stir in rice. Pour into a 1.5 quart baking dish. Place the baking dish into a larger baking dish and put 1 inch of hot water into the outer dish. Bake for 45-60 minutes or until a knife inserted into the center comes out clean. Remove immediately from the hot water bath. Set aside while you make the sauce.

In a glass bowl mix equal parts condensed milk and honey. Heat in the microwave in 10 second intervals and stir until well mixed. Stir in cinnamon to taste. Drizzle over individual servings of warm pudding.  Source:

Almond Custard

Imbolc is traditionally a time to serve milk and dairy dishes.

3 C milk
3/4 C sugar
4 eggs
1/2 tsp. vanilla
2 tsp. almond extract
1 T. finely chopped almonds.

Mix together all the ingredients, except the chopped almonds, and pour into an un-greased 2 quart baking dish. Sprinkle on the chopped almonds and bake at 325 for 60 minutes, or until a knife comes clean. Remove from the oven and let cool for a few minutes, then refrigerates. Serves 4-6    By Margenta Griffith

Baked Croissant Pudding

4 large croissants, day-old
1/2 cup golden raisins or chopped dried apricots
2 cups whole milk
1 cup light cream or half-and-half
4 large eggs, slightly beaten
3/4 cup light brown sugar
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
Dash of freshly grated nutmeg

Preheat oven to 350ºF. Butter or grease a two-quart glass baking dish. Slice croissants into 1-inch pieces and press to line bottom and sides of dish. Sprinkle raisins on. In a bowl, combine milk and cream, eggs, sugar, salt, vanilla, and nutmeg. Beat until light and frothy. Pour over croissants and press with a spoon to soak croissants. Cover with foil and set aside. Let stand 20 minutes. Set pudding into a large pan of 2-inch hot water and bake for 30 minutes. Remove foil and bake again for 20 more minutes. Remove from heat and cool, taking out of water. Let rest before serving.
Note: I prefer it without the fruit. It is a nice smooth dessert and in my opinion the fruit makes each bite too sweet. But I suggest trying it either way, or putting fruit in only one half of it, and see how you like it. Yield: 6 servings
Source: Allrich, Cooking By Moonlight

Salem Witch Pudding

4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In an electric mixer or large mixing bowl, Beat the egg whites until stiff. In a different bowl, beat the egg yolks until
Thick and lemon-colored. Combine the yolks with the remaining eight Ingredients; mix together well; And then fold in the egg whites. Pour the pumpkin mixture into a buttered  1-quart souffle dish. Place it in a Pan of hot water and bake in a 350-degree Preheated oven for about 45 Minutes. This recipe yields 6 servings.
This recipe is from The Wicca Spellbook A Witchs Collection of Wiccan Spells, Potions and Recipes By Gerina Dunwich, p. 173, a Citadel Press Book, Carol Publishing Group, 1994

Divinely Spiced Wine

4 cups (1 liter) red grape juice
1 1/2 quart (1.5 liter) bottle of jug red wine
2-3 sticks cinnamon
1/2 tablespoon whole cloves
1/2 tablespoon allspice
1 teaspoon ground cardamom
3/4 cup (170 grams) firmly packed brown sugar

In a large saucepan, combine juice and wine. Add spices and brown sugar. Bring to a boil. Decrease heat and simmer for 10-15 minutes. Adjust sweetness by adding sugar to taste. Yield: 10-12 servings

Source: Wood & Seefeldt, The Wicca Cookbook Use for: Imbolc

We try to credit all articles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information!



This article was published on Saturday 17 January, 2009.
Current Reviews: 0 Write Review

Products related to this article:




Rose Quartz Slab 8.25 inch

 $111.39  $66.83USD 

Latest Products

Shop By Price


Who's Online

There currently are 695 guests online.




Search Articles

Search Articles