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Imbolc Candlemas - Page 3



Basic Dessert Crepes

Dessert crepes are delectable, light and tender, and despite their bad press as a fussy food, they are simple to prepare. If you can make ordinary breakfast pancakes, you can make crepes. But they do need to be prepared in a heavy iron pan. Special crepe pans differ from skillets only in that the sides are lower and more slanty; if you don't have a special crepe pan, any small, heavy skillet will do.
7/8 cup Flour
1 tablespoon Sugar
3 Eggs
2 tablespoons Melted Butter
2 tablespoons Cognac
1 teaspoon Vanilla
1/8 teaspoon Salt
About 1 1/2 cups Milk
Sift dry ingredients and add eggs one at a time, mixing well, until there are no lumps; a mixer at low speed does this well. Add melted butter and flavorings. Gradually stir in milk and mix until batter is consistency of light cream. Let batter rest 1 or 2 hours.
Heat a heavy 6-inch pan well and butter it. Pour in about 1 1/2 tablespoons batter and tip the pan so that it covers the entire bottom. Pour any excess batter back into the bowl. Cook crepe until it shakes loose from bottom of pan. Turn with fingers or spatula and brown lightly on reverse side. (Crepes may be kept for several days in the refrigerator or for a month in the freezer.)
You may simply squeeze fresh orange juice over the crepe, add a sprinkle of sugar and roll it up. Or for a more elaborate treat:
Crepes Suzette
Cream 1 cup butter with 1 cup confectioner's sugar. Add the grated rind of 3 oranges, the juice of 1 1/2 oranges, and 5 tablespoons Grand Mariner or other brandy. Melt over low heat in a skillet or chafing dish. Fold crepes in quarters and add a few at a time to the pan. Heat very slowly, spooning the sauce over them until well saturated. Remove to a heatproof platter and keep warm until all are done. Pour the sauce in the pan over the crepes, add 1/4 cup warm brandy, ignite and serve.

(The above Basic Dessert Crepes and Crepes Suzette are quoted directly
from The Witches' Almanac, page 38, Spring 1995 to Spring 1996 edition,
prepared and edited by Elizabeth Pepper and John Wilcock,
Published by Pentacle Press, 1995.)



Imbolc Incense

by Scott Cunningham
3 parts Frankincense
2 parts Dragon's Blood
1/2 part Red Sandalwood
1 part Cinnamon
a few drops Red Wine
To this mixture add a pinch of the first flower (dry it first) that is available in your area at the time of Imbolc (February 1st). Burn during Wiccan ceremonies on Imbolc, or simply to attune with the symbolic rebirth of the Sun --- the fading of winter and the promise of Spring.

(The above recipe for Imbolc Incense is directly quoted from Scott Cunningham's book:
The Complete Book of Incense, Oils & Brews, page 72,
Llewellyn Publications, 1992.)
Oil For sabbath: See OILS

Candlemas Ritual Potpourri

by Gerina Dunwich
A small cauldron filled with homemade potpourri can be used as a fragrant altar decoration, burned (outdoors) as an offering to the old gods during or after a sabbath celebration, or wrapped in decorative paper and ribbons and given to a Wiccan sister or brother as a sabbath gift.
45 drops Myrrh Oil
1 cup Oak Moss
2 cups Dried Heather Flowers
2 cups Dried Wisteria
1 cup Dried Yellow Tulip Petals
1/2 cup Dried Basil
1/2 cup Dried and Chopped Bay Leaves
Mix the myrrh oil with the oak moss, and then add the remaining ingredients. Stir the potpourri well and then store in a tightly covered ceramic or glass container.

(The above recipe for Candlemas Ritual Potpourri is directly quoted from Gerina Dunwich's book:
The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes", page 161,
A Citadel Press Book, Carol Publishing Group, 1994/1995.)

Imbolc Oil - Put in soap or annoint candles
5 drops frankincense
5 drops rosemary
3 drops cinnamon
2 drops sandalwood

Add a piece of rowan and a small hematite, garnet, and clear quartz crystal. A spicy, sunny scent for awakening the earth.

Candlemas Crescent Cakes

by Gerina Dunwich
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.)


Imbolc Salsa

by Scott Cunningham
2 very large, very ripe Tomatoes
1 small Onion
1 to 2 canned Seranno Chilies
1 tablespoon Cilantro (fresh Coriander leaves), finely chopped
Salt and Pepper to taste
A dash Sugar
Peel and finely chop the tomatoes. Finely chop the onion. Remove seeds from chili pepper(s) and finely chop. (WARNING: Two will make this quite hot.) Place the first four ingredients into a bowl, season to taste, and let sit, refrigerated, for several hours. Serve cold with tortilla chips. (Serve with chili [vegetarian or con carne], beans and rice.)

(The above Imbolc Salsa recipe by Scott Cunningham is quoted directly from
Llewellyn's 1993 Magical Almanac, pages 90-91,
Llewellyn Worldwide Publications, 1992.)


And finally, here are some words of advice, a rhyme, along with a few nice devotional incantations/poems
with proper credit given to each author...
Enjoy and May You Blessed Be!

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