Alright, it was suggested by Capt. Kat that we have a guild cook book.
So, I bring to you, "The Blessed Cook Book"!
All you have to do is post your favorite recipes and tell whether or not it's for beginners or for more advanced cookers.
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Recipes:
Fruit Smoothie
(For Litha)
Ingredients:
- 40 cherries
- 40 strawberries
- 1 apple
- 1 litre~ apple juice
- 2 tbsp sugar
- tiny bit of orange squash
Directions:
Blend all fruits - this should fill up around a two litre bottle. Fill up the bottle with the apple juice.
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Apple and Cinnamon Tea
(For Yule)
Directions (per cup):
Heat up half a mug of apple juice and boil water to fill the rest of the cup. Add tea bag and half a tsp of cinnamon and sugar to taste. Brew like any cup of tea.
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Autumn Spice Cookies
(For Samhain)
Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 stick of butter or margarine
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 egg
1/2 cup maple syrup
1 cup flour
1 cup oats
Directions:
Heat oven to 375 degrees (farenheit). Mix all ingredients excpet flour and oats. Stir in oats and flour slowly. Bake on ungreased cookie sheet for 10 minutes, or until light brown. Dust with spices or sugar before cooling for extra flavor. When serving, leave a few cookies for the wandering spirits.
Yield about 2 dozen.
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May Day Maple Hearth Bread
Ingredients:
1 envelope active dry yeast
1/3 cup real maple syrup
1/4 cup warm water
3 cups flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
Directions:
Dissolve the yeast in the water. Mix 1 1/2 cups of the flour with the brown sugar, baking powder, and salt. Cut in shortening. Add the syrup to the yeast mix and let the syrup dissove too. Now add the yeast mix to the flour mix;stir. Add flour until dough is easy to handle. Turn onto a floured surface and knead for one minute. Cover and let rise for 15 minutes. Form round and place on cookie sheet. Let rise in a warm spot for 30 minutes.
Preheat oven to 350 degrees. Slice pleasing image into bread top. Bake for 30 minutes. Bread is done when it sounds hollow when tapped. Loaf can be brushed with syrup or butter during the last five minutes of baking.
Note: the bread is quite dry without something to moisten it, so if desired serve with butter. Also, your bread will have trouble rising if syrup is too cold. The syrup should be room temperature or warmer.
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May Wine
Ingredients:
1 bottle of white wine(German is ideal)
1/2 cup of slice strawberries
12 sprigs of woodruff, fresh
Directions:
Pour wine into a wide jar. Add the sliced strawberries and woodruff. Let sit for at least an hour. Strain and serve chilled.
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May day vegetable stew
Ingredients:
small slice of onion
1 cup vegetable stock
2 cans diced tomatoes
1/2 cup chopped scallions
1/3 cup Extra-virgin olive oil
1/4 cup chopped mushrooms
1/4 stick of margarine
5 slices of whole wheat bread, cut into cubes
salt
pepper
Directions:
In a large pot, melt margarine on low. Add olive oil, onion, and scallions. Simmer for 1 minute. Add vegetable stock and bring almost to a boil. Stir in one can of diced tomatoes and mix until moist. Dash in some salt and pepper and add other tomatoes. Mix until mushy. Toss in mushrooms and bread cubes. Turn down stove to low heat and cook for 5 minutes. Cool and serve warm.
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Well this is simple and have always been a big favorite for Ostara/Easter with my family...
Ingredients:
1 1/2 C. Gram Cracker crumbs
2 sticks margarine
3 1/2C Peanut Butter
1 pound Powdered Sugar
1-2 pounds chocolate
Directions:
Cream margarine and peanut butter together until smooth ad gram cracker crumbs mix for one min then slowly start adding Powdered Sugar mix until all is well incorporated..
Roll into bite size balls or form into egg shapes chill for at least 4 hours I recommend over night
Melt chocolate in double boiler and then dip peanut butter balls in chocolate and let cool..
If you want to add things like candied flowers and what not place them on gently wile chocolate is still soft...
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Beltane Oat Cakes
Ingredients:
1 1/2 cups oat flour
1/2 tsp. baking powder
1/2 cup brown sugar(if sweeter cakes are desired, use up to one cup)
3/4 cup butter(unsalted)
1 egg
1 cup mashed ripe fruit (banana, peaches, something soft)
1 3/4 cup rolled oats
spices: nutmeg and cinnamon is a great combo, or cardamom by itself(approx. 1/4 tsp)
1/2 cup chopped nuts (optional)
Directions:
Preheat oven to 350 F or 175 C.
Mix flour, baking powder, and brown sugar together, make sure to smash any lumps. Cut butter into mixture with a pastry blender(or make do with a fork). Add egg, rolled oats and fruit(and if wanted nuts) Drop rounded tablespoon of dough onto greased cookies sheet(2-3 inches apart). Bake at 350 degrees for 15 minutes.
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Yule Egg Nog
Ingredients:
1 c apple cider
3 c milk
2 eggs, beaten
1/2 c whipping cream
1/2 c sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 tbs brandy (of course, that's optional)
Directions:
Combine all of the ingredients in a large cauldron or pot and cook over medium heat for 13 minutes. Pour the hot eggnog into mugs and top each serving w/ fresh whipped cream (if desired). - Makes 2 quarts. Beginner!
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Imbolc Crescent Cake
Ingredients:
1 1/4 c flour
3/4 c sugar
1 c finely ground almonds
3 drops almond extract
1/2 c butter, softened
1 tbs honey
1 egg yolk
Directions:
In a large mixing bowl, combine the first 4 ingredients. Add the butter, honey, and egg yolk and mix together well. Cover w/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 oven for about 20 minutes. Intermediate!
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Sweet Cake for Ostara
Ingredients:
4 eggs
2 tbs honey
2 1/2 c flour
1 1/2 c sugar
1 tsp fresh grated ginger
1 c grated carrot
2 1/2 tsp baking powder
1 pinc of salt
1 c melted butter
Directions:
Beat the sugar and butter until soft. Add the eggs one at a time, beating between each, until even. Add honey, ginger, carrot and salt, then mix. Mix the flour and baking powder, then add to the other mixture and stir. Beat until dough is airy. Put dough in cake pan and bake with medium heat. Remove from oven when a toothpick can be removed clean. Intermediate!
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Apple Fritter Rings
Ingredients:
1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 dash salt
5 large tart apples
1 1/2 cups vegetable oil (for frying)
1/4 cup confectioner’s or powdered sugar
1/2 teaspoon ground cinnamon
Directions:
In a bowl, beat egg, milk and 1 teaspoon of oil. Combine flour, granulated sugar, baking powder, and salt. Stir into egg mixture until smooth (batter will be thick). Peel, core, and cut apples into 1/2 inch thick rings. (If desired, you can leave the skin on the apples, and just core and cut them into rings.)
In an electric skillet or deep-fat fryer, heat oil to 375ºF. Dip apple rings into batter. Fry a few at a time, turning once, until they’re golden brown. Drain on paper towels.
Combine confectioner’s or powdered sugar and cinnamon, and sprinkle over hot fritters. Serve warm. Makes 2 dozen.
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Apple Crisp
Topping Ingredients:
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3/4 cup flour
1 teaspoon cinnamon
1/2 cup pecans, chopped
Filling Ingredients:
4 cups apples, peeled, cored, and sliced 1/8 inch thick
1/2 teaspoon cinnamon
Directions:
Preheat oven to 350ºF. Cream together butter, sugars, and vanilla. In separate container, whisk together the flour and 1 teaspoon cinnamon. Cut the flour mixture into the butter/sugar mixture, and mix just until crumbly. Be careful not to overmix! Stir in pecans.
Arrange prepared apple slices in a greased 8 inch square baking dish. Sprinkle with 1/2 teaspoon of cinnamon. Then, sprinkle crumbly topping over apples.
Bake for 30 minutes at 350ºF. Serve warm from the oven with ice cream or whipped cream. Makes 4 servings.
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Aplets (Apple Candy)
Ingredients:
1 cup grated apples (Red or Golden Delicious)
2 cups granulated sugar
2 tablespoons unflavored gelatin
5 tablespoons cold water
1 tablespoon lemon juice
1 cup finely chopped walnuts
powdered sugar
Directions:
Butter an 8-inch square pan. Over medium heat, in a large saucepan combine grated apples and granulated sugar. Bring to a boil. Boil 1 minute, stirring constantly. Turn heat to low, and simmer another 30 minutes, stirring occasionally. Remove from heat.
In a small bowl, combine gelatin and water, and add to apple and sugar mixture, stirring constantly until dissolved. Add lemon juice and walnuts, and stir until well blended. Pour into prepared pan. Cover LOOSELY, and let sit overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar. Cover and store in the refrigerator. Makes about 3 dozen aplets.
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White Bean Hummus with Capers and Dill
(Serve this white bean hummus as an appetizing dip for crisp veggies, bagel chips, or toasted French bread slices.)
Ingredients:
1 pound can white northern beans, drained and rinsed
4 garlic cloves, minced
1/2 cup hulled sesame tahini
juice of 1 lemon
1 teaspoon cumin
1 teaspoon dill
dash of salt
freshly ground white pepper
1 tablespoon capers, rinsed
Directions:
Place about 3/4 of the white beans into a blender and add minced garlic, sesame tahini, lemon juice, cumin, dill, salt, and pepper. Cover and puree until smooth. Combine the puree with the remaining whole white beans and capers, and mix well. Cover and chill for 1 hour or more. Serve this creamy dip/spread slightly cooler then room temperature, garnished with a sprig of fresh dill and a few capers. Serves 6.
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Dinner Quiche
Put your ready made pie dough on the counter top for the amount of time directed on the package.
Preheat the oven to 375 degrees.
Ingredients:
1 Tbsp olive oil
½ red onion diced
½ red pepper seeded and diced (green, yellow or orange is also fine)
1 clove of minced garlic
1 Tbsp of chili powder
Ground pepper to taste
1 fresh tomato diced
1 can of corn
1/2 can (3.8oz) of chopped black olives
4 large eggs
1 ½ cups of shredded cheese (the cheddar and Monterey Jack cheeses will work best)
Directions:
Heat the oil in a large pan over medium heat. Sauté the onion, bell pepper, garlic and chili powder until the onion is soft which is about 3 minutes. Add the tomatoes, corn, ground pepper as you like it, and olives. Continue to sauté for another 3 minutes or so. Remove from heat.
Place your pie crust in a pie pan and turn over the edges to create a crust.
In a bowl, mix together well the eggs and cheese. Pour the vegetable mix into the pie shell, then pour the egg and cheese mixture on top.
Bake for 40 minutes or until the crust turns a golden brown and a knife inserted into the center comes out clean.
Serve warm with a bit of Sour Cream on top if you would like.
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Chop Salad
Ingredients:
Lettuce
Tomato
Cucumber peeled
½ Red onion (use the other half from the quiche)
½ Red pepper (use the other half from the quiche)
½ cup of chopped mushrooms
½ can (3.8oz) chopped olives (use the other half from the quiche)
4 Tbsp of Feta cheese- don’t measure this exactly, just scoop 4 times
4 Tbsp of a creamy dressing such as Blue Cheese or Ranch.
Directions:
Dice the lettuce, tomato, cucumber, red onion and red pepper. Add to a big salad bowl. Add in the olives. Stir up the vegetables till they are mixed well. Add in the Feta Cheese and dressing. Again, mix it up till the dressing is barely visible. Serve fresh.
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Wild Mushroom Tart
Serves 6
Pastry Ingredients:
2 cups flour
½ tsp salt
4 Tbsp shortening
2 tsp lemon juice
2/3 cup of ice-cold water
1 stick of butter, chilled and cubed
Filling Ingredients:
10 Tbsp butter
2 shallots
3 garlic cloves crushed
1 lb. mixed mushrooms, sliced
3 Tbsp chopped fresh parsley
2 Tbsp double Devon cream
1 tsp nutmeg
Salt and black pepper to taste
Directions:
To make the pastry, combine the flour and salt together into a large bowl. Add the shortening by rubbing into the mixture until it resembles breadcrumbs.
Add the lemon juice and enough iced water to make a soft but not sticky dough.
Cover and chill for 20 minutes.
Roll the pastry out into a rectangle on a lightly floured surface. Mark the dough into three equal strips and arrange half the butter cubes over two-thirds of the dough.
Fold the outer two-thirds over, folding over the uncovered third last. Seal the edges with a rolling pin. Give the dough a quarter turn and roll it out again. Mark it into thirds and dot with the remaining butter cubes in the same way.
Chill the pastry for 20 minutes. Repeat the process of marking into thirds, folding over, giving a quarter turn and rolling out three times, chilling for 20 minutes in between each time.
To make the filling, melt 4 Tbsp butter and fry the shallots and garlic until soft but not browned. Add the remaining butter and the mushrooms and cook for 35-40 minutes. Drain off any excess liquid and stir in the remaining ingredients. Leave to cool. Preheat the oven at 450 degrees F.
Divide the pastry in two. Roll out one half into a 9 inch round, cutting around a plate to make a neat shape. Pile the filling into the center. Roll out the 2nd half of dough large enough to cover the tart. Press the edges together to seal. Bake mushroom tart for 45 minutes or until the pastry is golden and flaky.
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Stuffed Tomatoes, with Wild Rice, Corn and Coriander.
Ingredients:
4 medium tomatoes
1/2 cup of sweet corn kernels (this is about one corn on the cob with the kernels cut off)
2 Tbsp of white wine
1 cup of cooked brown rice
2 cloves of garlic
½ cup grated cheddar cheese
1 tbsp chopped fresh coriander
Salt and pepper to taste
1 Tbsp of Olive Oil
Directions:
Cut the tops off the tomatoes and remove the seeds with a small teaspoon. You'll be using the tomato shells to stuff so, carefully scoop out the flesh. Chop the scooped tomato insides and the tops finely.
Preheat the oven to 450 degrees F.
Put the chopped tomatoes in a pan. Add the sweet corn and the white wine. Cover with a close fitting lid and simmer until tender. Drain the excess liquid.
Mix together all the remaining ingredients except the olive oil, adding salt and pepper to taste. Carefully spoon the mixture into the tomatoes, piling it higher in the center. Sprinkle the oil over the top, arrange the tomatoes in an ovenproof dish and bake at 450 degrees F. for 15 minutes until cooked through.
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Walnut and Cranberry Salad with Rosemary Oil and Vinegar
Serves 4
Ingredients:
Mixed greens
1/3 cup of chopped walnuts
1/3 cup of dried cranberries
Rosemary Oil (see below)
Balsamic Vinegar
Directions:
Clean the greens in cold water. Pat dry and place in the individual bowls. Divide the walnut pieces and cranberries between the four bowls. Drizzle each bowl with an even amount of Rosemary Oil and Balsamic Vinegar just before serving.
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Topped Peaches
Serves 4
Ingredients:
4 ripe peaches, halved, and stoned
3 Tbsp mascarpone cheese (Italian cream cheese)
3 Tbsp double Devon cream
¼ tsp ground cinnamon
1 Tbsp sugar
½ cup of small fresh raspberries
1/3 cup flaked almonds
Directions:
Put 2 peach halves, cut side up on a plate. Repeat for the other 3 peaches.
Mix together the mascarpone cheese, double cream, cinnamon and sugar in a bowl.
Gently fold the raspberries into the cheese mixture, reserving a few raspberries for decorating.
Pile the mixture into the peach half cavities, dividing it evenly among the peaches.
Sprinkle the mixture and peaches with flaked almonds and reserved raspberries to decorate and serve immediately.
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Rosemary Oil
Ingredients:
2 ½ cups olive oil
4 fresh rosemary springs
Directions:
Heat the oil in a pan until it is warm but not hot. Add four rosemary springs and hear gently.
Put the reserved rosemary sprig in a clean bottle. Strain the oil, pour in the bottle and seal tightly.
Allow to cool and store in a cool, dark place.
Use within one week.
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Country Witch EggNog
Ingredients:
1 cup apple cider
3 cups milk
2 eggs, beaten
½ cup whipping cream
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons brandy
Directions:
Combine all of the ingredients in a large pot and cook over medium heat for about 13 minutes.
Pour hot eggnog into mugs and top each one with fresh whipped cream if desired. Country-Witch Eggnog is the perfect drink to serve to your Wiccan Family & Friends at Yuletide (Winter Solstice) and Ostara (Spring Equinox) sabbats.
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Covenstead Bread
Ingredients:
¾ cup water
½ cup honey
½ cup finely chopped citron
½ cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon allspice
Directions:
Bring the water to a boil in a saucepan; add honey, citron, sugar and anise seeds. Stir until sugar is completely dissolved, then remove from heat.
Sift together the flour, baking soda, salt and spices. Fold powder mixture into hot honey mixture. Turn batter into a well greased 9 x 5 x 3 " loaf pan and bake at 350F in preheated oven for one hour. Turn onto wire rack to cool. Bread improves if allowed to stand for a day. The ideal bread to serve during Lammas and Autumn Equinox Sabbats.
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Halloween Pumpkin Muffins
Ingredients:
4 cups flour
3 cups sugar
1-3/4 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 tablespoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
½ tablespoon ginger
1-1/4 cup raisins
½ cup chopped walnuts
4 eggs
2-1/2 cup mashed cooked pumpkin (use canned if fresh not available)
1 cup vegetable oil
1 cup water
Directions:
In a large mixing bowl, mix all dry ingredients ingredients then make a well in the middle of the mixture. In a separate bowl beat eggs only slightly then add the pumpkin, vegetable oil and water. Mix together well.
All egg mixture to the dry ingredients and stir just until moistened. (Do NOT OVERSTIR) Spoon mixture into paperlined muffin pan filling about two thirds full. Bake for 20 minutes in 375F preheated oven. Immediately remove muffins from pan to eliminate scorching and drying out.
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Midsummer Ritual Mead
Ingredients:
2-1/2 gallons water
1 cup meadowsweet herb
1 cup woodruff sprigs
1 cup heather flowers
3 cloves
1 cup honey
¼ cup brown sugar
1 cup barley malt
1 oz brewer’s yeast
Directions:
Pour the water into a large pot. Bring to a boil and add the meadowsweet herb, woodruff sprigs, heather flowers and the cloves. Boil mixture for one full hour, then add honey, brown sugar and barley malt.
Stir thirteen times in a clockwise direction and then remove from heat. Strain through cheesecloth and allow the mead to cool to room temperature. Stir in the brewers yeast. Cover with a clean towel and let it stand for one day and one night. Strain again, bottle and store in a cool place until ready to serve. Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats as well as during all Cakes and Ale Ceremonies and Esbats.
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Ostara Spinach (or Broccoli) Quiche
Ingredients:
1 9-in pie crust, unbaked
3 eggs, beaten
8 oz pkg of Swiss cheese slices
1/2 tsp salt
2 tbsp flour
dash pepper
1 c milk
dash nutmeg
1 small onion, sliced and sauted lightly
10 oz pkg frozen spinach (chopped) or broccoli, cooked and drained
Directions:
Cut cheese in strips. Toss with flour. In pie crust, alternate layers of onion, spinach (or broccoli) and cheese, ending with cheese layer. Mix milk, eggs, and spices. Pour into crust. Bake at 350 degrees for one hour or until toothpick comes out clean.
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Clear Thoughts Tea
This is not only useful for study but also for whenever you want to drive out negativity and get on with life.
1 tsp rosemary
1 tsp lemon balm
1/2 tsp basil
Grated peel of 1/2 a lemon
Equal amount of grated grapefruit peel.
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Calming Spirit Tea
1 cup dried rosemary
1 cup dried lavender flowers
1 cup dried sprearmint leaves
1/2 cup dried chamomile
1/4-1/2 cup dried cloves
Blend all herbs thoroughly. One tsp herbs makes 1 cup tea. Steep about 5 minutes. For a special treat: Placea handful of this mixture in a muslin bag and add to bath for a soothing treat.
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Lavender Ice Cream
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon orange liqueur
Make ice cream:
Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and orange liqueur in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
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Lavender Creme Brulee
2 cups heavy cream
2 tablespoons dried lavender flowers
4 egg yolks
1/2 cup plus 8 teaspoons granulated sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 325°F.
Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.
Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 40 minutes. Do not overbook or the custard will be "tough".
Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard(SHAKE OFF EXCESS). Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.
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Rose Petal Jam
1 qt. fragrant rose petals, pesticide free
3 c. water
1 pkg. Sure-Jell
2 tbsp. lemon juice
Red food coloring (optional)
4 c. sugar
Heat the petals and water to boiling. Steep for 20 minutes, pushing petals into the liquid occasionally. Strain, and reserve petals. Measure liquid, and add water to make 3 cups. Mix liquid with Sure-Jell, lemon juice, and a few drops of red food coloring. In a large, stainless-steel pot, bring the mixture to a boil over high heat. Add the sugar, bring to a hard, rolling boil, and boil for exactly 1 minute. Immediately, remove from heat and stir in reserved rose petals. Stir for a few minutes to prevent petals from floating. Pour into sterilized jars and seal.
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Lemon Vebena Pound Cake
1 cup cake flour
½ tbsp. baking powder
1/4 teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tbsp. milk
1 tbsp. lemon extract
3 Tbsp. finely chopped fresh lemon verbena
Preheat oven to 325. In a bowl whisk together flour, baking powder, salt, verbena. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined. Spoon batter into bundt pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely before glazing (see below)
Lemon Glaze
½ cup plus 1 Tbsp. confectioners' sugar 1 Tbsp fresh lemon juice In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick.
Serve cake at room temperature with strawberries.
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Homemade Vanilla Extract
Use 1 Vanilla Bean Split in half and put into a clean glass jar with a tight fitting non metallic cap. Pour 1/4 cup of vodka or brandy over the beans, Lightly invert the mixture every day for four weeks. You can strain out your bean or keep them in there You can also add more vodka after you have used about half of your extract Store away from direct sunlight.
Lavender Jelly
5 tablespoons lavender flowers
4 tablespoons powdered pectin
3 cups apple juice
2 tablespoons lemon juice
1 cup sugar
2 cups brown sugar
Cheesecloth
Place lavender flowers within a square of cheesecloth and tie ends to close and form a bag.
Combine the pectin and apple juice in a 6-quart saucepan, stirring until dissolved. Over high heat, bring to a boil, stirring constantly. Stir in brown sugar and lemon juice and drop in the lavender flower bag. Boil for for 3 minutes, stirring constantly.
Remove bag and strain mixture through a sieve lined with a double thickness of cheesecloth and pour directly into sterilized 8 ounce jars.
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Lavender Scones
The lavender scones are best served slightly warm with unsalted butter or with fruit preserves. Yield: 1 dozen scones
Ingredients
1/2 cup buttermilk
1 whole egg
1 tablespoon granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon salt
1/4 cup unsalted butter (very cold and cubed)
1/2 teaspoon dried lavender buds* (minced)
Directions
Preheat oven to 375°.
In a large bowl, whisk the dry ingredients together. Using forks cut the cold butter into the dry ingredients until it has the consistency of coarse corn meal.
In a separate bowl, whisk the buttermilk and eggs together and then add to the dry ingredients. Press the mixture into a 1-inch high round. Be careful not to knead or over-work the dough.
Cut the dough into 12 wedges and place on a parchment-lined baking sheet.
Bake for 25 minutes until lightly browned. Serve warm or at room temperature.
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Chamomile Tea Cookies
1/4 cup dried chamomile flowers
½ cup softened butter
1 cup sugar
2 eggs
½ teaspoon vanilla extract
1 3/4 cups flour
Heat oven to 350 degrees. Chop the chamomile blossoms and set aside. Cream the butter and sugar, then beat in the eggs and vanilla. Stir in the flour and chamomile flowers. Drop by small teaspoonfuls on a lightly greased cookie sheet. Back 9-10 minutes.
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Strength and safety Soup
Ingredients
1 large white onion
1 large yellow onion
1 large red onion
4 green onions
1 chive fo garlic, peel and crushed
1 teaspoon of vinegar
1 tablespoon lemon juice
2 cups chicken or beef stock
4 sticks of celery
1 tablespoon of butter
2 cups of water
4 dashes of worcestershire sauce
Instructions
1.Slice onions and place in a frying pan with butter, celery, and the crushed garlic.
2.Gently saute the onions, celery, and garlic until golden brown.
3.Stir vegetables counterclockwise as they cook to banish negative energies, saying:
"Onions for health, and to keep ghosts at bay,
Garlic for safety all through the day!"
4. Cook until vegetables are soft. Then serve.
