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Pagan Recipe For Fried Honeycakes
From Wisteria's Faery Recipes
These cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please Faery visitors.
1/2 cup sweet white wine
2 tablespoons sugar
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.
Can also be eaten on Lammas and the Day of the Dryads.
Pagan Recipe For Beltane Oil
1/2 dram Sage oil
1/2 dram Pennyroyal oil
Mix well and bottle.
Beltane Marigold Custard
(from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham)
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2 inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt sugar and spices together.
Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat.
When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold petals.
Pagan Recipe For Elder Flower Fritters (Medieval England)
The French use elder flowers to pack apples. They claim that this enhances the flavor.
1 cup self-rising flour
1 teaspoon Rose Water (see following recipe)
1/4 teaspoon cinnamon
1/4 cup honey
2 cups elder flowers, freshly picked & cleaned
2 tablespoons brandy
Mix the egg, rose water, honey, & brandy in a medium sized bowl. Stir in the flour & cinnamon; the batter should resemble slightly thick pancake batter. If the batter is too thin, add a little more flour; if too thick, add more brandy. Fold in the elder flowers. Fry like pancakes or drop by the teaspoon into a deep-fat-fryer until golden brown. Serve with a sprinkling of orange water & fresh lemon, or dip into fresh sweet cream.
Yield: About 2 dozen
Note: If you are not using self-rising flour, add 1 teaspoon baking powder & 1/2 teaspoon salt.
Variation: If you can't find elder flowers, substitute 1 cup finely diced apples & a hint of fresh mint for similar magical effects.
Magical Attributes: Protection from Faery folk, trust, beauty, energy for attraction, & magical ambience. Can also be eaten on Lammas, St. Valentines Day, or Hallow's Eve.
Pagan Recipe For Dandelion Salad
1 Dishpan full of young dandelion leaves
4 Strips of bacon
1/2 c Sugar
2 T Flour
1 ea Egg beaten
1 t Salt
1/2 c Vinegar
1 1/2 c Water
3 ea Eggs, hard boiled, diced
Wash, drain, and cut up tender dandelion leaves.
Brown bacon; remove drippings and crumble
Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth.
Pour into bacon drippings and heat, stirring constantly until mixture thickens.
Pour warm dressing over dandelion.
add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly.
1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter or margarine
1/2 c Sugar
3 c Sliced fresh or frozen Strawberry
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.
Pagan Recipe For Jam Filled Lemon Tarts
1--3oz package softened cream cheese
1/2 cup butter, softened
Beat cream cheese and butter until smooth.
2 Tablespoons sugar
1/2 teaspoon grated lemon peel
Add sugar and lemon.
1 cup flour
Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon 1/4" of jam into center of disc. Gather edges into three equally spaced corners--like a tricorn hat--and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes.
Tasty jam: rhubarb ginger, apricot, cherry, etc.
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