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Corn Bread Ear Sticks
Recipe by StormWing
Purchase an iron mold shaped like little ears of corn in flea markets or kitchen supply shops, or look in grandma's kitchen wherever she keeps her bakeware - there just might be one there already! Grease lightly and preheat in a 425 degree oven. You will need:
3/4 cup Flour
3/4 cup Yellow Corn Meal
1/4 cup Sugar
3/4 teaspoon Salt
2 teaspoons Baking Powder
1 cup Milk (or Buttermilk if you prefer)
1/4 cup Shortening
Sift dry ingredients together. Add milk, eggs, shortening, and beat until smooth. Pour into preheated and greased molds and bake 20-25 minutes or until golden brown.
Whole Grain Bread
Recipe by Dan & Pauline Campanelli
In a large mixing bowl combine:
2 cups milk (warm to the touch)
2 packages of dry baking yeast
1 teaspoon salt
1/2 cup honey
1/4 cup dark brown sugar
Cover this mixture and set aside in a warm place until it has doubled (about half an hour). Add to this mixture:
3 tablespoons softened butter
1 cup of unbleached white flour
Stir until bubbly. Now mix in:
1/2 cup wheat germ
1/2 cup of rolled oats
2 cups stone ground wheat flour
2 tablespoons sesame seed
With floured hands, turn this dough out onto a floured board and gradually knead in more unbleached white flour until the dough is smooth and elastic and no longer sticks to your fingers. Place this dough in a greased bowl, turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until it is doubled (about an hour).Then punch it down and divide it into two or more elongated loaves, roughly sculpted into mummiform shapes, and placed on greased cookie sheets. Cover these and return them to a warm place until they double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and sound hollow when tapped.
(The above recipe for "Whole Grain Bread" is quoted directly from Pauline & Dan Campanelli's book "Ancient Ways: Reclaiming Pagan Traditions", page 132-133, Llewellyn Publications, 1991/1992)
Brigid's Blackberry Pie
Recipe by Edain McCoy
(Makes one nine-inch pie)
4 cups fresh blackberries (thawed frozen is okay)
1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
Unbaked pie crust
Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust, or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet", mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. If you do this, pinch down the ends to hold it to the other crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. (Note: A sugar-free version can be made by substituting appropriate amounts of artificial sweetener.)
(The above recipe for "Brigid's Blackberry Pie" is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 179, Llewellyn Publications, 1994)
Recipe by Scott Cunningham
2 parts Frankincense
1 part Heather
1 part Apple blossoms
1 pinch Blackberry leaves
a few drops Ambergris oil
Burn Lughnasadh Incense during Wiccan rituals on August 1st or 2nd, or at that time to attune with the coming harvest.
(The above recipe for "Lughnasadh Incense" is quoted directly from Scott Cunningham's book "The Complete Book of Incenses, Oils & Brews", page 76, Llewellyn Publications, 1989/1992)
Oil For sabbath: See OILS
Mabon Oil - Put in soap or annoint candles
3 drops frankincense
3 drops pine
3 drops juniper
3 drops rosemary
2 drops sandalwood
Add a piece of dried oak leaf or small acorn with amber, aventurine, and clear quartz crystals. A warm, calming oil that reminds me of cool, crisp days raking leaves and walking through forests in the fall.
Lammas Ritual Potpourri
Recipe by Gerina Dunwich
20 drops clove bud oil
25 drops sandalwood oil
1 cup oak moss
2 cups dried pink rosebuds
2 cups dried red peony petals
1 cup dried amaranth flowers
1 cup dried heather flowers
Mix the clove bud and sandalwood oils with the oak moss and then add the remaining ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass container.
(The above recipe for "Lammas Ritual Potpourri" is quoted directly from Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes", page 163, A Citadel Press Book, Carol Publishing Group, 1994/1995)
And now here is an appropriate verse, some poetry, a blessing, a few more Summer Holidays, along with a very nice little story... with proper credit given to each author...
Enjoy and May Ye Blessed Be!
by Rhiannon Cotter
The young God reigns supreme over the ripening of the grain. Action, dedication, and perseverance in the tending of the seeds sown during the Spring brings ripeness. However the God must sacrifice Himself in order for the crop to further develop. During Lammas, the Self is burned away, as was the Wicker Man in ages past, giving new material to fertilize the growing crop.
Invocation to Sun and Moon
by Olwen Fferyllt
Lord Sun, life of day!
In your fire-boat gliding through golden rays!
Extend yourself, with hands of light,
To us who worship in your sight,
And in your ancient names rejoice,
And hear the mystery of your voice.
Lady Moon, cloud bound,
Of liquid light and pale hounds,
Course among us --- Your light diffuse!
Shed your blessings on us who choose
The evening worship by silver flame,
Singing your thousand living names.
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