Beltane Recipe: Faery Cakes

Elder is long regarded as sacred and is intimately connected with magic. It is a tree of Venus and is associated with the element of air. In its branches was supposed to dwell a dryad, Hylde-Moer, the Elder-tree Mother, who lived in the tree and watched over it. Many people would not cut down the tree to make furniture or to burn the wood for fear of upsetting the elder-mother.

Thought to ward off evil spirits, it was considered good luck to plant elder near one’s home for protection. The word elder probably comes from the Anglo-Saxon word “aeld” meaning fire.

The secret to anything made with elderflowers is to pick them on a hot sunny day. If you are using wild elder, make sure you correctly identify the tree with the help of a knowledgeable friend and/or an excellent identification book. Do not use elder that grows along a heavily traveled road/highway, and be sure the area has not been treated or sprayed.

Elder Flower Faery Cakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 tsp vanilla extract
  
• 1 egg
• 3 tablespoons butter, melted

1. In a bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg and melted butter; mix until smooth.
2. Heat a lightly oiled (I use coconut oil) griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle roughly half an elderflower head into the cooking pancake, snipping or hand stripping the flowerletts off the green stalks. Once bubbles have formed in the cake, flip over and brown on the other side. Serve hot with honey, syrup or jam.
   

Spring has Sprung!

After a hectic month, we are rededicating ourselves to blogging & sharing.
For Ostara, the coven gathered for brunch & egg decorating.
Did you know you can dye eggs with food coloring and vinegar?
Here is the currant scone recipe from our Spring brunch:

2 Cups flour
2 3/4 teaspoons baking powder
2 tablespoons granulated sugar
3 tablespoons butter
1/2 cup milk
1/4 teaspoon salt
1/2 cup dried currants

Preheat the oven 450 degrees F
Place the dry ingredients (flour, salt, baking powder and sugar) in bowl.
Rub in butter with your fingers.
Mix in currants and stir.
Mix in milk with fork until dough forms.
Turn dough out onto a floured surface.
Sprinkle with a little flour and lightly knead.
Flatten it into round circle 1/2-inch thick.
Cut into 8 triangles.
Lightly flour cookie sheet.
Put on cookie sheet 2 to 3-inches apart.
Bake at 450 degrees F for 10 minutes.

Pan de Muertos

Ingredients:
1/4 cup butter
1/4 cup milk
1/4 cup warm water (110 degrees F)
3 cups flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup sugar
for glaze
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

Directions:
Heat the milk andbutter together in a medium saucepan, until the butter melts.
Remove from the heat and add warm water. The mixture should be around 110 degrees.
In a large bowl combine the dry ingredients (1 cup of the flour, yeast, salt, anise seed and 1/4 cup sugar).
Beat in the warm milk mixture.
Add the eggs and orange zest, beat until well combined.
Stir in 1/2 cup of flour and slowly continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
Punch the dough down and shape it into a large round loaf with a round knob on top.
Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
Bake in a preheated 350 degrees F oven for about 35 to 45 minutes.
Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes.
Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Samhain Cookies

Ingredients:
2/3 Cup butter
1/4 Cup molasses
2 1/2 C flour
2 tsp pumpkin pie spice
1 C sugar
1 egg
2 tsp baking soda

Directions:
Preheat the over to 350.
Mix together butter and sugar ina large bowl.
Add the molasses and the egg. Stir until creamy.
Sift together flour, baking soda and pumpkin pie spice ina separate bowl.
Add the dry mixture tot he molasses mixture a little at a time while stirring.
Shape the dough into 1 inch balls.
Stamp with a Pentacle Cookie Stamp or mark with a knife.
Place 2 inches apart on an ungreased cookie sheet at 350 degress for 10 minutes.
Cool on a wire rack.

Báirín Breac

Barmbrack (Irish: Báirín Breac) is the center of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of divination game. In the barmbrack were: a thimble, a button, a small coin and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the thimble, the girl who found it would remain unmarried; the button, the boy finding it would remain a bachelor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year.

Commercially produced barmbracks for the Halloween market still include a toy ring. This is a really fun divination game for a feast. I don't have to warn you about the choking hazzard do I?

Try this recipe

• 2 cups- black tea
  
• 1 cup raisins
• 1 cup currrantsDried fruit
• 1 cup lukewarm milk
  
• 1 (1/4-ounce) package of active dry yeast
• 2 teaspoons sugar
  
• 3 to 3 1/2 cups white flour
  
• 1/4 cup sugar
  
• 1/2 tsp cinnamon
• 1/2 tsp clove powder
  
• 1/4 tsp nutmeg
• 1 egg, beaten
  
• 1/3 cup butter, softened
  
• 1 tsp salt

1. Soak the tea, raisins and currants for at least one hour but, preferably overnight.
2. Mix the yeast, warm milk and the 2 tsp of sugar together in a small bowl. Set aside for 5-10 minutes to activate the yeast.
3. In a large mixing bowl, sift together the dry ingredients (flour, sugar and spices). Make a well in the center of the flour and add the yeast mixture, beaten egg, butter and salt.
4. Stir to mix the ingredients and bring the dough together. Add a little more flour if the dough is too wet or a little more milk if it is too dry.
5. Remove the dough to a floured work surface and knead for 5-10 minutes, or until the dough is smooth but still a little sticky.
6. Drain the dried fruit and knead a little at a time into the dough until all the fruit has been incorporated. Add the divination items (coin, ring etc)
7, Remove the dough to a large, lightly buttered bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
8. Remove the dough to a lightly floured work surface and punch down to deflate. Knead lightly for 2-3 minutes. Form into a ball and placed in a buttered 8-inch cake pan. Cover with a towel or plastic wrap and let rise again until doubled in size, 30-60 minutes.
9. Preheat oven to 400°F. Place the loaf in the oven and bake for 35-45 minutes, or until top is browned and sounds hollow when tapped. Remove to a rack and cool.

It is best served toasted with a smear of butter and a cup of Irish tea.

Mabon Barley Bread Blessing

The making of Barley Bread is a traditional way to celebrate Mabon (September 20, 21 & 22nd) in the British Isles.
It is usually shaped into a sheaf of grain to grace the Harvest table.
There are many blessings that you can chant while kneading the dough to imbue the bread with luck and good fortune. Here is a favorite:

"Peace to all our family.
Plenty in all out days.
Protection of the sacred three.
Bless us in all their ways."

Mabon Incense

An incense can be made combining the following:
2 parts Benzoin
1 part Myrrh
1 part Red Rose Petals
1 part White Sage
1 part Solomon`s Seal
optionally1 part Pine or 1 part Sandalwood

For use during Mabon rites and celebrations.

Mabon Altar

To build a Mabon altar, you can use:

• Yellow Candles
• Bronze or Copper coins
• A plate of apples, berries, nuts and other harvest fruits
• Soft blue crystals, such as Blue lace agate
• or Rose Quartz
• Symbolic salmon, representing the salmon of knowledge
• A green or blue cloth
• Small personal treasures that you no longer use, to sacrifice as a symbol of what no longer serves you.
• A blue dish of water.

Set up altar facing the West.
Once you have built your altar, you can design any number or rituals.
Suggested themes: abundance, mending quarrels, forgiving transgressions, gratitude, fruition of long term goals, harvest, sharing the wealth/abundance

Mabon Rowan Ale

Note: This is to be made a year in advance in preparation for next year's feast.
Ingredients:
1 pound of Rowan Berries
4 Cups Sugar
3 Quarts Strong Ale

Partially crush the Rowan Berries
Place in a 4 Quart container with a lid
Sprinkle the sugar over the fruit
Fill the container with the ale
Cover loosely
Fermentation should begin within 48 hours
When rapid bubbling has ceased, strain, cork and store for 1 years time.

This should bring the joy of the sun to your feast and protect all who drink it.

Rowan Jelly

A delightful accompaniment to rich game for your Mabon feast.
Ingredients:
4 Cups Rowan Berries
2 or 3 apples, peeled and quartered
4 Cups sugar (approximately)
4 Cups Water (approximately)

Cover the washed berries and apples with water.
Simmer about 40 minutes, until water is red and berries are soft.
Strain off the juice, but do not press the fruit or the jelly will become clouded.
Measure the juice and return it to the pan.
Add equivalent amounts of sugar (1:1, water:sugar)
Boil rapidly for 1/2 hour.
Pour into sterilized jars and seal

Irish Soda Bread Recipe

This is my Nana's Irish Soda Bread recipe.
For this recipe, you will need:

• 3 1/3 C whole wheat flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 pint buttermilk (add a bit at a time)

1. Preheat oven to 400 F
2. Sieve Flour, Salt, Baking Soda & Cream of Tartar
3. Make a well in the center of the flour ingredients
4. Pour in Buttermilk and mix to make a soft dough.
5. Turn dough on to floured table.
6. Knead to make a smooth ball.
7. Press into a round flat, about 2 inches thick.
8. Place on to floured baking pan.
9. Cut a cross on the top.
10. Bake for about 30 minutes.

Lughnasa recipe

In preparation for the First Harvest, Lughnasa (means August in Gaelic) , here is a favorite recipe. Please use organic ingredients where possible.

So Easy, it's a (Rhubarb) Dream
For this recipe, you will need
crust ingredients: 1 Cup flour, 5 Tbs Sugar, 1/4 C butter
filling ingredients: 2 eggs, 1 1/2 Cups Flour, 1/4 salt, 3 Cups Rhubarb, fresh, diced

Preheat oven to 350F.
Blend crust ingredients.
Press into ungreased 9" x 9" pan.
Mix topping ingredients and spoon over crust.
Bake at 350F for about 30 minutes or till crust is golden brown.