Mocha Cocoa Recipe

To make a cold winter night warm, whip up this heavenly mix and then
brew yourself a cup of mocha cocoa. Then sit back and contemplate the
nature of things.

1 1/2 cups instant nonfat dry milk powder
1 1/2 cups powdered non-dairy creamer
1 1/2 cups brown sugar
1/2 cup cocoa
1/2 cup, plus 2 tablespoons, instant coffee
1 2/3 cups miniature marshmallows

Mix all ingredients except for the marshmallows, stirring well to
combine them thoroughly. Then add the marshmallows, and store the
mixture in an airtight container. To make the cocoa, mix three or four
tablespoons with one cup of boiling water.

By: Laurel Reufner

Savory Winter Solstice Pie
Inspired by Witch in the Kitchen, by Cait Johnson (Inner Traditions,
2001).

This hearty supper pie can be made with just about anything you have
on hand, but it bakes up into such a festive-looking dish. Topped
with golden crust or creamy mashed potatoes, Savory Winter Solstice
Pie is bursting with tender winter vegetables, a nourishing
celebration of the return of longer days after the shortest night of
the year.

2 to 3 tablespoons olive oil
2 to 3 cups of any combination of the following diced vegetables:
onion, garlic, carrot, bell pepper, celery, potato, mushroom, sweet
potato, winter squash, turnip, parsnip, broccoli, or Brussels sprouts
6 cups coarsely chopped greens, such as kale, cabbage, mustard
greens, turnip greens, broccoli rabe, or chard
1/2 cup frozen peas or corn
Seasonings to taste: chopped fresh parsley, dried thyme, rosemary,
sage, basil, savory, marjoram, or a combination
Sea salt and freshly-ground black pepper, to taste
1 tablespoon unbleached or whole wheat flour
1/2 to 1 cup vegetable broth
1/2 cup shredded cheese (optional)
Your favorite homemade or store-bought crust or 3 cups cooked mashed
potatoes

1. Preheat oven to 350F.
2. In a large skillet, heat the olive oil and add the diced
vegetables, sautéing, stirring occasionally, until tender.
3. Add chopped greens and cook briefly to wilt. Add frozen peas or
corn and allow to cook through.
4. Add seasonings, then sprinkle vegetables with flour, stirring well
and simmering for a few minutes. Add broth, stirring until thickened.
Add cheese, if desired.
5. Place ingredients in an oiled deep-dish pie dish. You may use a
bottom crust, if you like, and/or a top crust. If you go crustless,
top vegetables with mashed potatoes, dotted with butter or drizzled
with olive oil, if you like.
6. If using crust, cut a special symbol (a sun is a nice touch) in
the top, or use a spoon to swirl a sun or spiral shape in the mashed
potatoes.
7. Bake 45 minutes, or until golden, and serve on a platter
surrounded with fresh evergreens, if you like. Serves 4 to 6.

Winter Solstice Lemon Shortbread

1 cup butter, softened, not melted.
2 Tablespoons lemon juice
1/2 cup and 2 Tablespoons sugar
2 cups flour (unbleached is best)
1 Tablespoon sugar

Beat together butter and lemon juice in a mixing bowl. Slowly add the
sugar and the flour, beating continuously until smooth. Put into a 10
inch buttered pan. Press down with your fingers. Bake in 350 degree
oven for 20 to 25 minutes (edges will be slightly brown.) Cool on a
wire rack. Sprinkle with the Tablespoon of sugar and cut into wedges
or squares.

Eggnog French Toast

2c eggnog
1 egg, slightly beaten
1/2tsp cinnamon
6 Croissants
3 tbsps butter

In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well.
Slice the croissants lengthwise. Melt one tablespoon of butter in a
skillet or on a griddle. Dip 1 croissant half in the batter and place
in the griddle. Repeat with the remaining halves. Cook on each side
for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter
as needed. Remove to a serving platter. Serve at once with warm maple
syrup. Yield: 6 servings.

Rum Balls

2 cups crushed vanilla wafers
1 cup powdered sugar
½ cup finely chopped candied red or green cherries (I omit these)
½ cup finely chopped walnuts or pecans
¼ cup rum
3 tablespoons corn syrup
2 tablespoons butter, melted
¼ cup powdered sugar

Combine crushed vanilla wafers, 1 cup powdered sugar, cherries and
pecans. Add rum, corn syrup and butter; blend well.* Shape mixture
into 1-inch balls; roll in ¼ cup powdered sugar. Cover tightly and let
stand at least 24 hours to allow flavors to blend.