Wheel of the Year Recipes

These are just my everyday recipes that I have tweaked over the years and applied to our Wheel celebrations. Most recipes are easily adaptable to specific dietary needs even if you are vegetarian, vegan, gluten free, fat free, sugar free, dairy free, low carb, etc. Experiment and have fun! Please share your thoughts and personal tweaks in the comment section below. Happy Kitchen Witchery!

Samhain (All Hallows Eve)

Yule

Imbolc (Candlemas)

Ostara (Spring Equinox)

Beltane (May Day)

Litha (Summer Solstice)

Lammas (First Harvest)

Mabon (Autumn Equinox)

Samhain

Witch’s Brew

*Serve in a punch bowl with your best witchy cackle.

Serves 16-24

INGREDIENTS:

2 (12 fluid ounce) cans frozen limeade
concentrate
2 (12 fluid ounce) cans frozen lemonade
concentrate
2 (2 liter) bottles lemon-lime flavored
carbonated beverage
1 (750 milliliter) bottle rum (optional)
2 quarts lime sherbet

DIRECTIONS:

1. In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum if using.
Mix in the lime sherbet.

*For added fun and mystical ‘smoke’ place a small block of dry ice directly in a plastic cauldron or large bowl and add just enough hot water to cover. Place the punch bowl on top of the cauldron for a great effect. You can break the ice into smaller chunks and add as needed (to last longer) For more info on dry ice visit: http://www.dryiceinfo.com/fog.htm

 

Spiced Cider

After prepared you can pour the cider into a slow cooker on low setting. It makes the house smell wonderful and is always ready for guests, whenever they may arrive.

Serves 6

INGREDIENTS:

6 cups apple cider
1/4 cup real maple syrup
4 cinnamon sticks
12 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
1 orange sliced

DIRECTIONS:

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place 2 cinnamon sticks, 6 cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over medium heat for 8-10 minutes, or until the cider begins to simmer (not boil).
4. Remove the cider from the heat. Discard the spice bundle. Carefully pour prepared cider into a crock pot set on low. Pierce the rind on the orange slices with remaining cloves and add the last 2 cinnamon sticks. Guests can help themselves (or help the children) by ladling warm cider into mugs.

Spiked Cider

Here’s one for the grown-ups

Serves 6

INGREDIENTS:

4 cups apple cider
1 cup orange juice
1/2 cup peach schnapps
1/2 cup triple sec (orange-flavored
liqueur)

⅛ teaspoon ground cinnamon
⅛ teaspoon pinch ground nutmeg

DIRECTIONS:

1.Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, and nutmeg into a saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 20 minutes. Serve hot.

Caramel Corn

This is the best caramel corn recipe out there. Warning: May be harmful for teeth.

Serves 24
INGREDIENTS:

7 quarts plain popped popcorn(about
1-¾ cups unpopped popcorn kernels)
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

DIRECTIONS:

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.

4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Cream of Pumpkin Soup

I serve this in individual small (4-6 in diameter) hollowed out pumpkins-the kids love it! After hollowing out pumpkins, place about 1 teaspoon of butter into the cavity of each pumpkin and season with salt, pepper, and a light sprinkling of garlic powder and replace the tops. Roast seasoned hollowed out pumpkins (4-5 inch diameter) at 375 degrees for 30-40 minutes.

Serves 6

INGREDIENTS:

3 tablespoons butter, softened
1½ tablespoons brown sugar
1/4 teaspoon ground cinnamon
6 slices French bread
1 cup diced onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream

DIRECTIONS:

1. Preheat oven to 400 degrees F(200 degrees C). Combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in remaining 2 tablespoons butter in a medium saucepan until tender. Add 1 can chicken broth; well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into roasted mini pumpkins or individual soup bowls. Top each serving with Cinnamon Croutons. Serve immediately.

Balsamic Roasted Pork Loin

This balsamic marinade makes for a succulent pork loin for a family supper

Serves 8

INGREDIENTS:

2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast

DIRECTIONS:

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven,
basting occasionally until the pork reaches an internal temperature of 145 degrees F
(65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and
serving.

Garlic Mashed Potatoes

Perfect mashed red potatoes with garlic, cream, and Romano cheese!
INGREDIENTS:
5 pounds unpeeled red potatoes, quartered
2 sticks butter, room temperature
1 cup half half
1/2 cup Romano cheese, grated
6 cloves chopped garlic
2 tablespoons sea salt
3 tablespoons parsley
Directions:

Bring a large pot of water to a boil and add salt. Add potatoes and cook until fork tender but still firm, about 20-25 minutes; drain.
Meanwhile in a small pot over medium heat bring half & half and garlic to a simmer. Stir in butter until melted. Remove from heat and set aside.
Mash potatoes with a potato masher, mixing in garlic cream mixture while mashing. Add cheese, parsley, and salt and pepper to taste. Enjoy!

Green Bean and Mushroom Medley

Mushrooms are a great way to incorporate the theme of reincarnation and the life cycle

Serves 6

INGREDIENTS:

1/2 pound fresh green beans, cut into 1 inch lengths
2 carrots, cut into strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

DIRECTIONS:

1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender
but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until
almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over
medium heat.

Rosemary Remembrance Bread

Rosemary is a traditional herb used at Samhain

Serves 12

INGREDIENTS:

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Samhain Cheesecake

Life is short, indulge a little

Serves 12

INGREDIENTS:

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples – peeled, cored and thinly
sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla;
pour filling into the baked crust.
3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese
layer and sprinkle with 1/4 cup chopped pecans.
4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of
pan. Let cool, then remove the rim of pan. Chill cake before serving.

Black Magic Cake

Perfect for any Coven gathering!

Serves 24

INGREDIENTS:

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

 

Yule

Wassail Punch

Enjoy the tradition!

Serves 12

INGREDIENTS:

2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg

DIRECTIONS:

In a slow-cooker or a large pot over low heat, combine apple cider,
orange juice and lemon juice. Season with cloves, ginger and nutmeg.
Bring to a simmer. If using a slow cooker, allow to simmer all day.
Serve hot.

Mulled Wine

This will warm you up fast and give you rosy cheeks

Serves 8

INGREDIENTS:

1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
1 orange
8 whole cloves

DIRECTIONS:

1. In a large saucepan on medium-low heat, combine wine, sugar, and
cinnamon. Cut the orange in half, push the cloves into the outside of
the orange halves, and place them into the wine.
2. Heat slowly on low heat for about 30 minutes or until steaming; do not let it boil. Heat your glasses in warm water before serving.

Wedge Salad with Blue Cheese Dressing

Simple but elegant

Serves 8

INGREDIENTS:

1/2 pound crumbled blue cheese
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons white sugar
1 clove garlic, minced
ground black pepper to
taste
1 head iceberg lettuce,
cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly
sliced
1/2 pound crumbled blue
cheese

DIRECTIONS:

1. Combine 1/2 pound blue cheese, sour cream, buttermilk,
mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl;
blend using a hand mixer; chill until serving.

2. Build the salad by placing 1 lettuce wedge on each of 8 plates.
Drizzle equal amounts of dressing over each wedge. Scatter
tomatoes, onion, and 1/2 pound blue cheese over each salad.

Garlic Prime Rib

Easy and delicious!

Serves 12

INGREDIENTS:

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

DIRECTIONS:

1. Place the roast in a roasting pan with the fatty side up. In a small bowl,
mix together the garlic, olive oil, salt, pepper and thyme. Spread the
mixture over the fatty layer of the roast, and let the roast sit out until it
is at room temperature, no longer than 1 hour.

2. Preheat the oven to 500 degrees F (260 degrees C).

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat
can retain its juices.

Red Garlic Mashed Potatoes

Perfectly Simple and Delicious

Serves 16

INGREDIENTS:

5 pound bag red potatoes, cubed
4 teaspoons crushed garlic
1 cup butter
1/2 cup half-and-half cream
3 tablespoons white sugar
1/2 teaspoon steak seasoning
1/2 teaspoon garlic powder
DIRECTIONS:

1. Place the potatoes into a large pot, and fill with enough water to cover.
Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a
boil, and cook for about 10 minutes, or until easily pierced with a fork.

2. Drain the potatoes, and add the butter. Mash until the butter is melted.
Mix in the half-and-half, sugar, steak seasoning, garlic powder and
remaining garlic. Mix potatoes with an electric mixer until smooth.

Pull-Apart Herb Dinner Rolls

Grab these while they’re still hot because they will go fast!

Serves 24

INGREDIENTS:

1 package active dry yeast
1/4 cup warm water (110 degrees F (43
degrees C))
1 cup milk
4 tablespoons butter
2 cups all-purpose flour
1 tablespoon honey
1 teaspoon salt
2 teaspoons dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 cup all-purpose flour, or as needed
2 tablespoons olive oil
1 egg
1 teaspoon milk
coarse sea salt to taste

DIRECTIONS:

 1. Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.

2.Combine 1 cup milk and butter in a small saucepan over low heat.
Cook until butter is melted, 3 to 4 minutes; remove pan from heat.

3. Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary,
and milk mixture in the bowl of a stand mixer fitted with a dough hook;
mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons
at a time, mixing well after each addition. Continue adding flour until a
firm dough forms that pulls away from the sides of the bowl. Knead on
medium until elastic and soft but still tacky, about 6 minutes. Transfer
dough to a clean bowl and coat with olive oil. Cover loosely with plastic
wrap or a clean dish towel and let rise in a warm spot until doubled in
size, about 1 1/2 hours.

4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet
with parchment paper or a silicone baking mat.

5. Transfer dough to a work surface and shape into a rectangle about
1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a
ball, pinching the seams on the underside, creating a smooth, round top.

6. Lightly beat egg with 1 teaspoon milk in a small bowl.

7. Transfer dough balls to the prepared baking sheet in 4 rows of 6,
placing them close together but not touching. Brush tops lightly with
the egg mixture and sprinkle with sea salt. Cover and let rise in a warm
place until nearly doubled, 20 to 30 minutes.

8. Bake in the preheated oven until golden brown, about 20 minutes.

Yule Log

I take my time and have fun with the kids when decorating this Yule Log dessert

Serves 12

INGREDIENTS:

2 cups heavy cream
1/2 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa
powder
1 1/2 teaspoons vanilla
extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar
confectioners’ sugar for
dusting

DIRECTIONS:

1.Preheat oven to 375 degrees F (190 degrees C). Line a 10×15 inch
jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup
confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick
and stiff. Refrigerate.

2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup
sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons
vanilla, and salt. In large glass bowl, using clean beaters, whip egg
whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
Immediately fold the yolk mixture into the whites. Spread the batter
evenly into the prepared pan.

3.Bake for 12 to 15 minutes in the preheated oven, or until the cake
springs back when lightly touched. Dust a clean dishtowel with
confectioners’ sugar. Run a knife around the edge of the pan, and turn
the warm cake out onto the towel. Remove and discard parchment
paper. Starting at the short edge of the cake, roll the cake up with the
towel. Cool for 30 minutes.

4. Carefully unroll the cake, and spread the filling to within 1 inch of the edge. Roll
the cake up with the filling inside. Place seam side down onto a serving
plate, and refrigerate until serving. Dust with confectioners’ sugar before
serving.

Imbolc

Brigid’s Hot Cocoa

This creamy hot cocoa is perfect after playing in the snow

Serves 8

INGREDIENTS:
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1 pinch salt
1/3 cup boiling water
3 cups milk
1 cup half-and-half, divided
3/4 teaspoon vanilla extract
Marshmallows and/or whipped cream (optional)

DIRECTIONS:

1.Whisk together sugar, cocoa powder, cinnamon, and salt in a
saucepan; stir in boiling water. Whisk until sugar is dissolved.

2.Bring cocoa mixture to a simmer over medium-high heat, stirring
constantly, about 2 minutes; stir milk and 1/2 cup half-and-half into water mixture. Cook and stir just until hot, about 2 minutes. Remove saucepan from heat;
stir in remaining half-and-half and vanilla extract.

3.Divide cocoa into mugs, top with marshmallows and/or whipped cream, sprinkle with cinnamon if desired, and serve.

24 Hour Lettuce Salad

I Love this salad because it’s made ahead of time and brought out with the meal the next day

Serves 12

INGREDIENTS:

1 large head iceberg lettuce,chopped
1/4 cup sliced green onion
1/4 cup thinly sliced celery
1 (8 ounce) can water chestnuts,
drained and sliced
1 (10 ounce) package frozen peas
1 cup mayonnaise
1 tablespoon white sugar
3 tablespoons grated Parmesan
cheese
3 tomatoes, cut into wedges
1 tablespoon chopped fresh
parsley for garnish

DIRECTIONS:

Spread the lettuce out on a large serving dish or bowl. This is pretty in
a glass bowl) Sprinkle the onion, celery, water chestnuts and frozen peas (un-thawed) over the lettuce in layers. Spread mayonnaise over the top.
Sprinkle with sugar and grated Parmesan cheese. Cover and refrigerate overnight. Before serving, garnish with tomato wedges and parsley.

Slow Cooker Creamy Potato Soup

Don’t use that yucky canned cream soups just try this easy recipe instead!

Serves 8

INGREDIENTS:
6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken
broth
2 cups water
5 large potatoes, diced
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon ground white
pepper
1/2 cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can
evaporated
milk

DIRECTIONS:

1. Place bacon and onion in a large, deep skillet. Cook over medium-high
heat until bacon is evenly brown and onions are soft. Drain off excess
grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken
broth, water, potatoes, salt, dill weed, and white pepper. Cover, and
cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the
soup along with the evaporated milk. Cover, and cook another 30
minutes before serving.

Brigid’s Chicken and Broccoli Braid

As delicious as it is pretty

Serves 6

INGREDIENTS:

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered
almonds
1/4 cup diced onion
2 (8 ounce) packages
refrigerated crescent rolls
1 egg white, beaten

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees F).

2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic,
cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

3. Unroll crescent roll dough, and arrange flat on a medium baking sheet.
Pinch together perforations to form a single sheet of dough. Using a
knife or scissors, cut 1 inch wide strips in towards the center, starting
on the long sides. There should be a solid strip about 3 inches wide
down the center, with the cut strips forming a fringe down each side.
Spread the chicken mixture along the center strip. Fold the side strips
over chicken mixture, alternating strips from each side. Pinch or twist
to seal.

4. Brush braided dough with the egg white. Bake in the preheated oven
25 to 28 minutes, or until golden brown.

Honey Wheat Bread

Slightly sweet and absolutely amazing with butter!

Serves 24

INGREDIENTS:

1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45
degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter (not margarine)

DIRECTIONS:

1. Dissolve yeast and sugar in 1/2 cup warm water.

2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and stir until dough forms a ball. Knead dough by hand 8-10 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl, and turn to coat. Cover with damp cloth or plastic wrap. Let dough rise for 45 minutes, or until almost doubled.

3. Punch down and divide dough in half. Roll out each half, smoothing out any air pockets. Form into loaves, and place in buttered 9×5 inch bread pans. Butter the tops of the
dough, and cover loosely with plastic wrap. Let rise in a warm place until doubled;
second rise should take about 30 minutes.

4. Place a small pan of water on the bottom rack of oven. Preheat oven to 375
degrees F (190 degrees C).

5. Bake loaves for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while
warm. Cool and then slice.

Buttermilk Pound Cake

This cake is a real crowd pleaser!

Serves 12

INGREDIENTS:

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup buttermilk

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan.
Mix together the flour, baking soda, and salt. Set aside.

2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan
for 10 minutes, then turn out onto a wire rack and cool completely.

Ostara  (Spring Equinox)

Strawberry Spinach Salad

This salad is bursting with the welcome flavors of Spring

Serves 4

INGREDIENTS:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried
and torn into bite-size pieces
1 quart strawberries – cleaned, hulled
and sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Honey Glazed Ham

This ham is just as yummy as the expensive special order spiral sliced ham

Serves 12

INGREDIENTS:

1 (5 pound) smoked, spiral sliced ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.

3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Asparagus Quiche

A wonderful way to use fresh, crisp asparagus

Serves 12

INGREDIENTS:

1 pound fresh asparagus, trimmed and
cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.

4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.

5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Classic Carrot Cake

A straight-forward classic carrot cake with delicious cream cheese frosting.

INGREDIENTS:

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Beltane

Luna’s Lovely Lavender Lemonade

This is a delightful lemonade with just a hint of lavender. Use up to 1/2 cup of dried lavender for an even more beautiful color and amazing floral/herbal flavor! Frost chilled glasses with sugar if desired. You can even use frozen lemonade concentrate- Have fun with different flavors like pink lemonade (which makes the most gorgeous color) or limeade. Enjoy!

Serves 6

INGREDIENTS:

3 cups ice cubes
1/4 cup dried lavender
2 cups boiling water
3/4 cup white sugar
8 lemons
5 cups cold water

DIRECTIONS:

1.  Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the
ice.

2. Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if
desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!

Pretty in Pink Sangria

This will give you a blush in your cheeks! Fun for bridal showers or romantic afternoons.

Serves 16

INGREDIENTS:

2 (10 ounce) packages frozen sliced
strawberries, thawed
1 (12 fluid ounce) can frozen lemonade
concentrate, thawed
2 (750 milliliter) bottles chilled rose wine,
such as white Zinfandel
2 cups pineapple juice
1 liter ginger ale

DIRECTIONS:

Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice
in a punch bowl until combined. Stir in the ginger ale just before serving.

Mozzarella and Tomato Appetizer Tray

This appetizer is simple and elegant.

Serves 8

INGREDIENTS:
1 tablespoon minced fresh parsley
2 tablespoons fresh basil
1 pinch dried oregano
1 tablespoon capers, drained
3 cloves garlic, minced
6 tablespoons olive oil

1 pound mozzarella cheese, sliced
2 large tomatoes, thinly sliced
1 (7 ounce) jar roasted red peppers,
drained and julienned
Sea salt, cracked black pepper, and crushed red pepper to taste

DIRECTIONS:

1. In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
2. On a serving platter, arrange mozzarella cheese slices and tomato slices in
alternating layers. Top with roasted red peppers. Drizzle with the herb and olive
oil mixture. Cover and chill in the refrigerator 30 minutes before sprinkling with
sea salt, pepper, and crushed red pepper and serving.

Greek Pasta Salad

A lovely Greek-inspired pasta salad that’s loaded with flavor

serves 8

INGREDIENTS:

2 cups penne pasta
1/4 cup plus 2 tablespoons red wine vinegar
2 tablespoons lemon juice
4 cloves garlic, crushed
3 tablespoons chopped fresh oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, sliced
1 cup sliced black olives
1/2 cup crumbled feta cheese

DIRECTIONS:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still
firm to the bite, about 11 minutes. Rinse with cold water and drain well in a
colander set in the sink.

2. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive
oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers,
cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the
pasta and mix together. Cover and chill for 3 hours before serving.

Fresh Grilled Salmon

Fresh salmon is a Pacific Northwest staple and a family favorite at our house!

Serves 6

INGREDIENTS:

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS:

1.Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil
until sugar is dissolved. Place fish in a large resealable plastic bag with the soy
sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Chocolate Covered Strawberries

Irresistably Sensual

INGREDIENTS:

16 ounces semi-sweet chocolate chips
2 tablespoons shortening
1 pound fresh large strawberries with leaves
parchment or waxed paper

DIRECTIONS:

1. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.

2.Holding the strawberry by the stem and dip the bottom half into the chocolate mixture and twirl the strawberry to form a little tail at the tip and place on parchment or waxed paper to cool. Repeat with the remaining strawberries.

Better Than Sex Cake

Need I say more?

Serves 16

INGREDIENTS:

1 (18.25 ounce) package devil’s food
cake mix
1/2 (14 ounce) can sweetened
condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) chopped Heath bars
1 (8 ounce) container frozen whipped
topping, thawed

DIRECTIONS:

1. Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for
5 minutes. Make slits across the top of the cake, making sure not to go through to
the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, allowing it to sink into the slits. Sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

3. Let cake cool completely, then top with whipped topping. Sprinkle the top of the
cake with some more chocolate toffee bar chunks and plenty of swirls of caramel
topping. Refrigerate before serving.

Litha

Summer Fruit Salsa and Cinnamon Chips

This will become an instant hit. You might want to make a double batch of this colorful addicting treat.

Serves 8

INGREDIENTS:

2 kiwis, peeled and diced
2 large Granny Smith or Golden Delicious or Fuji apples – peeled, cored
and diced
8 ounces raspberries
1 pound strawberries, hulled and sliced
2 tablespoons white sugar
2 tablespoons brown sugar
3 tablespoons fruit preserves, any flavor
12 (10 inch) flour tortillas
butter flavored cooking spray
2 teaspoons cinnamon
1/4 cup sugar

DIRECTIONS:

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries,
strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into
wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges
with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla
wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Pico de Gallo

Serves 12

Kick up the heat with this spicy fresh salsa made with tomato, onion, cilantro and jalapeno

INGREDIENTS:

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and
chopped
2 sprigs fresh cilantro, finely chopped
3 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lime, squeezed

DIRECTIONS:

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro,and garlic. Stir in lime juice and season with salt and pepper. Mix well and refrigerate for 30 minutes.

Guacamole

To go with the fresh pico de gallo of course!

INGREDIENTS:

3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1/8 teaspoon ground cumin
1 pinch ground cayenne pepper

DIRECTIONS:

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cumin and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Chicken Fajitas

Say hello to Summer with these sizzling fajitas

Serves 8

INGREDIENTS:

3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
1/4 cup soy sauce
3 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
4 cloves garlic, minced
2-3 dashes hot pepper sauce
3 pounds boneless, skinless chicken
breasts or thighs, cut into strips
3 tablespoons vegetable oil
2 medium onions, thinly sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
1/2 lemon, juiced

DIRECTIONS:

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili
powder, garlic, cumin, oregano and hot pepper sauce. Place chicken in sauce, and turn once to coat. Cover and refrigerate for 4-6 hours or overnight.

2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute
for 5 minutes. Add the onion and green pepper, and saute another 3 minutes.
Remove from heat, and sprinkle with lemon juice. Serve with pico de gallo,tortillas,
sour cream and guacamole.

Summer Picnic Coleslaw

This tangy coleslaw is made with a vinaigrette instead of mayonnaise

INGREDIENTS:

1 (10 ounce) package shredded cabbage
1 cucumber, peeled and chopped
1 green bell pepper, chopped (optional)
1 large tomato, peeled and chopped
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup light olive oil
1/4 cup white vinegar
salt and ground black pepper to taste

Directions:

In a large bowl mix together the first 5 ingredients.

In a small mixing bowl whisk together the sugar, oil, vinegar, and salt/pepper to taste. Pour over salad, mix well to evenly coat. Cover and chill at least 30 minutes before serving.

Pineapple Upside-Down Cake

Serves 12

A cake that looks just like summer!

INGREDIENTS:

1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix

DIRECTIONS:

1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.

2. Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Lammas

Stuffed Acorn Squash

Serves 4

My kids say they don’t like squash but they eat every bite of this sweet and savory dish.

INGREDIENTS:

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 1/2 cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.

3. Bake in preheated oven for 60 minutes, or until squash is very tender.

Ratatouille

A perfect dish to honor the first harvest

Serves 4

INGREDIENTS:

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.

4. Bake in preheated oven for 45 minutes.

Cornish Game Hens with Garlic and Rosemary

Tender and juicy with all the right herbs

Serves 8

INGREDIENTS:

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Flax and Sunflower Seed Bread

Serves 12

A wonderful seeded bread for Lammas made in the bread machine

INGREDIENTS:

1 1/3 cups water
2 tablespoons butter, softened
3 tablespoons honey
1 1/2 cups bread flour
1 1/3 cups whole wheat bread flour
1 teaspoon salt
1 teaspoon active dry yeast
1/2 cup flax seeds
1/2 cup sunflower seeds

DIRECTIONS:

Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle.

Whole Wheat Seed Bread

A perfect bread recipe to feed a large crowd at your Lammas gathering

Serves 30

INGREDIENTS:

1/2 cup warm water
1/3 cup unsweetened applesauce
3 tablespoons active dry yeast
3 1/2 cups warm water
1/2 cup honey
1/2 cup molasses
1/2 cup vegetable oil
3 tablespoons lemon juice
2 eggs, beaten
9 cups sifted whole wheat flour
1/2 cup ground flax seed
1 cup quick cooking oats
1/2 cup sunflower seeds
3/4 cup cracked wheat
1 tablespoon sea salt

DIRECTIONS:

1. Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.

2. In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour.

3. Lightly grease four 9×5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.

Triple Berry Crisp

Enjoy the abundance of Lammas with this berry dessert.

Serves 12

INGREDIENTS:

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.

3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Mabon

Warm and Spicy Autumn Punch

Perfect when there is a slight chill in the air

Serves 12

INGREDIENTS:

2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.

2. In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.

3. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Autumn Apple Salad

Plenty of crunch in this after-school snack.

Serves 8

INGREDIENTS:
8 Granny Smith apples (or other crisp apple variety) cored and chopped
1/2 cup blanched slivered almonds,toasted
1/2 cup dried cranberries
1/2 cup chopped dried cherries
2 (8 ounce) container vanilla yogurt

DIRECTIONS:

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated. Serve Immediately

Yellow Squash Casserole

Perfect comfort food.

Serves 8

INGREDIENTS:

4 cups sliced yellow squash
1/2 cup chopped onion
36 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

4. Bake in preheated oven for 25 minutes, or until lightly browned.

Autumn Beef Stew

Gather around the dinner table for this hearty stew. A family favorite that is great with cornbread

Serves 8

INGREDIENTS:

2 pounds cubed beef stew meat
1/4 cup flour
Salt and pepper to taste
3 tablespoons vegetable oil
3 cloves garlic
1/2 cup red wine
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

DIRECTIONS:

1. Season the flour with salt and pepper. Toss stew meat in seasoned flour to coat.

2. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Remove with slotted spoon and drain on paper towels. Over medium heat add garlic cloves to pan and cook for 2 minutes.

3. Deglaze the pan by carefully pouring in the red wine, stirring well, being sure to scrape up the cooked bits on bottom of pan. Cook 2-3 minutes until slightly thickened.

4. Return meat to pan. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

5. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Potato and Mushroom Chowder (Crock Pot)

Ingredients:

½ cup onion, chopped
¼ cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
3 cups water
1-8 ounce package sliced mushrooms
1 cup celery, chopped
3 cups diced, peeled potatoes
1 cup carrots, chopped
3 cups milk
1/2 cup grated Parmesan cheese

Directions:

In a skillet, sauté onion and celery in the ¼ cup butter until the onion is translucent. Remove from heat. Add flour, salt, and pepper; stir.
Place in slow cooker and add the water. Stir in potatoes, carrots and mushrooms.
Cover and cook on Low 6-8 hours. Turn to High; add milk and cheese then cook another 30 minutes.

Mabon Cornbread

Serve with butter and honey if you wish

Serves 8

INGREDIENTS:

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS:

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Harvest Cookies

These cookies are a hearty sweet treat.

Makes 3 dozen cookies

INGREDIENTS:

1 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1 cup dried cranberries

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.

3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.

4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Mabon Apple Pie

This apple pie is an autumn must

Serves 8

INGREDIENTS:

1 recipe pastry for a 9 inch double crust
pie
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup water
pinch of cinnamon
½ cup plus 2 tablespoons white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored
and sliced

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and cinnamon then bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Cover edges of pie crust during cooking if turning too brown.

Rustic Fruit Tart

A wonderful dessert made with apples and pears in a baked pastry

INGREDIENTS:

1/2 cup butter, chilled
1/2 cup cream cheese
1 1/2 cups all-purpose flour
2 apples – peeled, cored, and thinly sliced
1 pear – peeled, cored and sliced
1/4 cup orange juice
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 tablespoons cornstarch
1/2 cup apricot jam, warmed

DIRECTIONS:

1. Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it’s the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.

2. Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.

3. Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you’ll be making a free-form tart (galette), lightly grease a baking sheet.

4. Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you’re baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).

5.Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

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