Click HERE for a Conversion Table for British Measurement Equivalents
Samhain is the Night of Remembering the spirits of friends, loved ones and ancestors that have "crossed over" to the Summerland. One of the ways Elsie & Pooka like to do this is by setting a little plate of "goodies" out for the spirits to enjoy - usually some Haystack Cookies (they look like miniature haystacks that you see around the countryside this time of year) and a chalice of spiced cider. Of course the spirits can't eat all those Haystack Cookies, so there's plenty left over for you to enjoy too!
Melt 12 oz. of butterscotch chips. You can do this either in the top of a double boiler while stirring constantly or in a microwave set on low and stirring every 30 seconds. Once it's melted, stir in 2 Tablespoons of peanut butter. Then stir in 1 cup of Spanish peanuts and about 1 1/2 cups of crispy chow mien noodles. Scoop out small spoonfuls and plop them on a piece of wax paper. Then try to leave them alone until they cool!
Even the littlest
Kitchen Witch can make perfect Yule fudge!
Melt 1 can of dark chocolate frosting and 1 bag of semi-sweet chocolate chips together while stirring over a very low heat in a heavy pan or the top of a double boiler OR Melt them in the microwave using a low setting and short intervals, stirring between each interval.
Next, you can stir in your choice of:
Then, dump the whole thing into a small, square pan to cool. When it's firm, cut it into small squares.
Make Some Butter!
has always been closely associated with cows, butter, milk & cheese.
It is traditional to leave bread and fresh butter on your
windowsill or just outside the door for the goddess Brigid on the eve of
Imbolc. (and don’t forget
to leave a bit of hay or grass for the fairy cow that travels with her!)
I’ll bet it would particularly please the goddess if you made the
butter for her yourself. It’s
not difficult to do:
Set a carton of heavy whipping cream out at room temperature for about 12 to 20 hours. You want it to get sour because that will make your butter taste better.
pour the room temperature cream into a jar til it’s about half full.
Put the lid on nice and tight.
Play some music and dance around the house shaking the jar in
time to the music. (You
don’t want to shake it too fast)
It would be nice to have a friend or a brother or sister help you
because it’s going to take about 20 to 30 minutes for the butter to
see little pellets of solid butter develop and separate from the milky
part. When it seems like no more are forming, drain off the
buttermilk part (you can use that to make buttermilk pancakes or
biscuits). Use a spatula or
flat wooden spoon to press the butter and work out any remaining
buttermilk, then rinse it in cold water.
Now you add a bit of salt – just a pinch or two – and mix it in really good. Then put it in the refrigerator to cool and harden up a bit.
Elsie was little, it was always “Her Job” to make the Sunshine Eggs.
Some people call them “Deviled Eggs” but that’s silly
because there is no such thing as a devil. Elsie’s family calls them
“Sunshine Eggs” (the
centers look like little yellow suns).
peel a hardboiled egg and then cut it in half lengthwise. You can use a butter knife but a steak knife is better if you
are old enough to be very careful with it.
Pop out the little yellow center into a bowl and set the white
halves on a plate. Do it
again with about 5 more eggs.
the bowl with the yellow parts, add:
3 Tablespoons of mayonnaise 1 teaspoon of dried dill weed
teaspoon of mustard
1 teaspoon sweet pickle relish
salt to taste
it all up with a fork til it’s nice and creamy.
Then use a spoon (and your clean finger) to put the yellow
mixture back in the hollows of the white part of the eggs.
Now you have Sunshine Eggs!
You can eat roses. Did you know that? Just make sure they haven’t been sprayed with anything yucky like pesticides. If you buy your roses instead of growing them, wash them well before using them in any recipes.
by cutting of any white part at the base of the rose petals (This part
is often bitter) and, yes, you can use scissors for this.
Make sure the rose petals are dry so the sugar doesn’t stick to
them. Put 1 cup of petals
and 1 cup of sugar in a blender or food processor and whir them together
until the rose petals are chopped into little tiny bits.
Pour it all into a jar, screw the lid on tight and let it sit for
about a week.
sugar can be used in teas, sprinkled on cupcakes instead of
frosting…you name it!
a food processor or blender to chop up about ½ a cup of fresh rose
petals. (Again, cut any
white parts off the bottoms and make sure the petals are clean.) Next,
mash this into 4 ounces of cream cheese, wrap it up and let it sit
overnight in the fridge.
next day, take it out of the fridge and let it stand a while at room
temperature to soften a bit. Then, spread some on a slice of
bread. Cover it with thin
slices of cucumber. Sprinkle with a little salt and pepper and add a few
chopped walnuts or pine nuts. Top it off with a leaf of romaine lettuce
and another slice of bread.
Cut the sandwich into 4 little sandwiches (fairy sized) by slicing it diagonally. You should have enough of the rose cream cheese to make about 3 or 4 more whole sandwiches.
your family is doing their Midsummer Celebration, it’s a good feeling
knowing that, even though you are young, you can help too. Here
are some treats you can make for the feast that everyone will love –
no matter how old they are:
a whisk or hand mixer, beat together 1 container lemon yogurt, 1 sm.
pkg. dry lemon Jello, and 1 small container (8 oz.) of Cool Whip.
Make sure everything is dissolved and smooth. Pour it into a
graham cracker piecrust and put it in the refrigerator until the next
day. You can also freeze this if you want. Then, just
before serving it, decorate the top with strawberries and fresh mint
full moon in June is called the “honeymoon” because this month is a
good time to collect honey from bees. Kids – don’t try this at home!
It takes a trained bee-keeper. But what you can
do is make a delicious Herb
a small jar half full with either fresh or dried herbs. Some herbs
that would be especially good are mint, rose petals, lavender, cinnamon
sticks and vanilla beans. Then fill the jar almost all the way to
the top with honey. Put the lid on and set it out in the sun for a
few days. Then dip your finger in and taste. If you want
more herb flavor, then, while the honey is still warm from the sun,
strain the old herbs out and replace them with more. When your
“taster” tells you it’s ready, strain the herbs out.
This is really good on toast or dribbled over ice cream!
is the Festival of the First Fruits of the Harvest.
A portion of the first grains, fruits and vegetables to come ripe
was offered back to the God & Goddess to say “Thank You”.
At the same time, the first wild sweet berries in the hills were
ripening – a gift back to us from the Earth Mother. Entire villages would rise at dawn on Lughnasadh and go berry
picking. While they were at
it, they’d also have big communal picnics, play games and tell
stories. So berries have
been a part of Lughnasadh festivities since very ancient times!
is an old, traditional dessert from England.
It’s usually served from a tall glass bowl so that the lovely
layers and colors can be admired. This
is a simple version that you can make your self...
Pound Cake loaf (if frozen, be sure to thaw it first)
the cake in half lengthwise and sandwich together with lots of nice
raspberry preserves. Slice into 8 slices as you would slice bread.
Arrange ½ the slices in a large pretty glass bowl.
a spoon, glob ½ the pudding over the slices and use the back of the
spoon to spread it out.
Drain raspberry syrup into a cup and scatter half the berries over the pudding. Add the rest of the cake slices, cover with the rest of the pudding and the rest of the berries. Drizzle the reserved syrup over the whole thing and top with whipped cream.
(Are you beginning to see why it's
called a "Dump" cake?)
Serve it up warm with a big dollop of whipped cream. (That's Pooka's favorite part!)
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