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Lughnasadh Recipes July 23, 2005 4:54 PM

Lughnasadh Recipes

(Lughnasadh, pronounced Loo-na-sa, is also called Lammas)

Recipes on this page: Perfect Corn Bread, Stuffed Mushrooms, and Noodles in Faery Butter.

. . .

Perfect Corn Bread

  • 1 cup sifted all-purpose flour                      
  • 1/4 cup sugar
  • 4 teaspoons baking powder                          
  • 3/4 teaspoon salt
  • 1 cup yellow corn meal                              
  • 2 eggs
  • 1 cup milk                                          
  • 1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

Corn Sticks: Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

Stuffed Mushrooms

From Wisteria's Faery Recipes

  • 2 tablespoons butter, divided
  • 1/4 teaspoon dried thyme
  • 2 tablespoons diced green pepper
  • Salt
  • Pepper
  • 1/4 cup chopped mushroom stems
  • 2 tablespoons chopped onion
  • 1/2 lb. large mushrooms, stems removed
  • 3/4 cup bread crumbs
  • 2 tablespoons cooked, crumbled bacon
  • 12 small slices cheese (optional)

Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.

Yield: About 1 dozen.

Noodles in Faery Butter

From Wisteria's Faery Recipes

  • 4 hard-boiled egg yolks
  • 2 tablespoons orange flower water (optional)
  • 1/2 cup sugar
  • 1/2 cup sweet butter, softened
  • 1 lb. noodles (any kind), cooked
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sweet basil
  • 1 orange, sliced (garnish)

Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices.

Yield: 8 Servings

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 July 23, 2005 4:57 PM

Corn Bread Ear Sticks


Recipe by StormWing
Purchase an iron mold shaped like little ears of corn in flea markets or kitchen supply shops, or look in grandma's
kitchen wherever she keeps her bakeware - there just might be one there already! Grease lightly and preheat in a
425 degree oven. You will need:
3/4 cup Flour
3/4 cup Yellow Corn Meal
1/4 cup Sugar
3/4 teaspoon Salt
2 teaspoons Baking Powder
2 Eggs
1 cup Milk (or Buttermilk if you prefer)
1/4 cup Shortening
Sift dry ingredients together. Add milk, eggs, shortening, and beat until smooth. Pour into preheated and greased
molds and bake 20-25 minutes or until golden brown.


Whole Grain Bread


Recipe by Dan & Pauline Campanelli
In a large mixing bowl combine:
2 cups milk (warm to the touch)
2 packages of dry baking yeast
1 teaspoon salt
1/2 cup honey
1/4 cup dark brown sugar


Cover this mixture and set aside in a warm place until it has doubled (about half an hour). Add to this mixture:
3 tablespoons softened butter
2 eggs
1 cup of unbleached white flour
Stir until bubbly. Now mix in:
1/2 cup wheat germ
1/2 cup of rolled oats
2 cups stone ground wheat flour
2 tablespoons sesame seed
With floured hands, turn this dough out onto a floured board and gradually knead in more unbleached white flour
until the dough is smooth and elastic and no longer sticks to your fingers. Place this dough in a greased bowl,
turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until it is
doubled (about an hour).Then punch it down and divide it into two or more elongated loaves, roughly sculpted into
mummiform shapes, and placed on greased cookie sheets. Cover these and return them to a warm place until they
double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and
sound hollow when tapped.
(The above recipe for "Whole Grain Bread" is quoted directly from Pauline & Dan Campanelli's book "Ancient
Ways: Reclaiming Pagan Traditions", page 132-133, Llewellyn Publications, 1991/1992)


Brigid's Blackberry Pie


Recipe by Edain McCoy
(Makes one nine-inch pie)
4 cups fresh blackberries (thawed frozen is okay)
1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
Unbaked pie crust
Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust, or purchase a commercially-made one. Set
aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet", mix in a little more flour (about
2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or
cover it with another pie crust. If you do this, pinch down the ends to hold it to the other crust. Then score the top
several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. (Note: A sugar-free
version can be made by substituting appropriate amounts of artificial sweetener.)
(The above recipe for "Brigid's Blackberry Pie" is quoted directly from Edain McCoy's book "The Sabbats: A New
Approach to Living the Old Ways", page 179, Llewellyn Publications, 1994)


Lughnasadh Incense


Recipe by Scott Cunningham
2 parts Frankincense
1 part Heather
1 part Apple blossoms
1 pinch Blackberry leaves
a few drops Ambergris oil
Burn Lughnasadh Incense during Wiccan rituals on August 1st or 2nd, or at that time to attune with the coming
harvest.
(The above recipe for "Lughnasadh Incense" is quoted directly from Scott Cunningham's book "The Complete
Book of Incenses, Oils & Brews", page 76, Llewellyn Publications, 1989/1992)


Oil For Sabbat


Lughnassadh Oil - Put in soap or annoint candles
5 drops frankincense
5 drops rose
5 drops yarrow


Add a piece of wheat and a blackberry leaf with a cat's-eye, citrine, and moss agate crystals. Very soothing.



Lammas Ritual Potpourri


Recipe by Gerina Dunwich
20 drops clove bud oil
25 drops sandalwood oil
1 cup oak moss
2 cups dried pink rosebuds
2 cups dried red peony petals
1 cup dried amaranth flowers
1 cup dried heather flowers
Mix the clove bud and sandalwood oils with the oak moss and then add the remaining ingredients. Stir the potpourri
well and store in a tightly covered ceramic or glass container.


Corn Bread

2 eggs
2 cups buttermilk

3 tbsp shortening melted
1 1/2 tsp  [ send green star]
 
Cont... July 23, 2005 5:01 PM

Corn Bread

2 eggs
2 cups buttermilk

3 tbsp shortening melted
1 1/2 tsp salt
2 1/2 cups cornmeal
1 tsp baking powder
1/2 tsp baking soda
Beat eggs, add buttermilk and melted shortening mix well
mix dry ingredients add to egg mixture
beat until smooth pour into greased panbake at 375 about 25 minutes serve hot


Beef Barley Soup

2 quarts water
soup bone with the meat on
1/2 cup celery tops
1TBSP salt
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste


Combine water, bone and celery tops
Bring to boil and cover lightly.  Simmer for 2 hours
Remove bone and chop meat
Stir in barley and chopped meat. Cook 30 minutes
Add remaining ingredients and simmer for 30 minutes or until veggies are tender



Berry Parfait

Just layer strawberries then whipped cream, blueberries then whipped cream then raspberries and whip cream
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