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KEREENA'S GRIMOIRE RECIPE REFERENCE                         KEREENASGRIMOIRE.COM

Last Updated: 05/08/07

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This is a collection of recipes I've gathered over the years. As I mention them in the blog I'll add them here for all to enjoy. If you have a recipe you want me to include, or a cooking tip to share with everyone, please feel free to send it to be at: recipes@kereenasgrimoire.com. I'll give you full credit and provide an email and/or link to your website.

NOTE: Check the right column of this page for some handy Cooking Tips.



Food

Appetizers

Libation

Side Dishes

Main Dishes

Goodies!

Ritual Foods & Brews




Appetizers

Almond-Poppy Seed Bread

After preheating the oven to 180ºC (350ºF), grease and flour a 1-lb. loaf pan.

Sift together the flour, baking powder, salt and poppy seeds, then set aside.

Beat the butter and almond paste until smooth and light (3 or 4 min.). As you continue to beat, slowly add the sugar. Continue until the mixture is light and fluffy (3 or 4 min.), stopping occasionally to scrape down the sides of the bowl. Next, add the eggs one at a time, beating well after each is added.

Slowly add the flour mixture a bit at a time, alternating with milk (you should begin and end with flour), beating each addition until it has been just incorporated. Again, stop occasionally and scrape down the sides.

Pour the batter into the loaf pan and bake until a toothpick inserted into the center of the loaf comes out clean (about 1 hour). Let it cool completely before serving.

Makes 1 loaf

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Deviled Eggs

Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.

Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.

Mix in the melted butter until the yolks are smooth. Add a dash of salt and pepper. A bit at a time add the Miracle Whip mayonnaise, and mustard, testing the yolks for taste preference (it should be tangy, but not predominately mustard or mayo) - add more salt and pepper if the initial dash wasn't enough. Spoon the mixture into the egg white shells and sprinkle lightly with paprika, cool and serve.

TIPS:

Makes 24 Servings

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Lemony Mushrooms

Bring lemon juice, water and seasonings to boil in a small pot. Add mushrooms, cover and simmer 3 min., or till mushrooms seem slightly cooked. Remove from heat and cool in liquid. Drain and toss with parsley.

Makes 4 Servings

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Madeleines

Position a rack in the lower third of the oven and preheat to 200°C (400°F). Generously butter the molds of a 12-piece madeleine pan.

Sift together the flour and baking powder into a bowl and set aside. In another bowl use a mixer to beat together the egg, granulated sugar and orange flower water on medium speed (for 30 seconds). Increase the speed to high and beat until the mixture has quadrupled in volume and is very thick (about 10 minutes). Using a spatula, carefully fold in the flour mixture and then the butter. Spoon the batter into the prepared molds, filling each one about ¾ full.

Bake until the madeleines are light brown around the edges and on the bottom (10 to 12 minutes). Remove from the oven and immediately remove the madeleines from the pan to a wire rack. Lightly dust with confectioners’ sugar. Serve warm.

Makes 12 madeleines

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Mini-breads with Pecans and Bacon

Sponge:

Dough:

Top glaze:

Start by making the sponge: in a bowl, dissolve the yeast in the milk. Stir in the flour, cover with plastic wrap and set in a warm place until foamy (about 10 minutes).

In a small fry pan over medium heat, cook the bacon until evenly browned (3 minutes). Transfer the bacon to a plate leaving the drippings in the pan. Add the onion to the pan and cook until soft and translucent (3 minutes). Transfer the onion to the plate with the bacon and set aside.

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar and salt. Beat on low speed until well blended (1 minute). Add the egg and milk then increase the speed to medium and knead for 5 minutes. Add the butter and knead for 3 more minutes. Stop the mixer and add the sponge. Increase the speed to medium-high and knead until the dough is smooth and elastic (7 to 10 minutes). Add the bacon, onion, ham, pecans, thyme and parsley and knead until well incorporated (2 minutes). Add more flour if the dough is too sticky. Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume (1½ hours).

Preheat an oven to 200°C (400°F) and butter a 6 or 12-well muffin mold.

Punch down the dough, divide into 6 or 12 equal-size balls depending on how mini you want them, and place in the prepared molds. Let the dough rise in a warm place for 30 minutes. Brush the tops of the breads with the egg yolk mixture and bake until golden brown (20 to 25 minutes).

Immediately remove the breads from the molds. Let cool slightly. Serve warm or at room temperature.

Makes 6 or 12 mini-breads

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Pumpkin Date Bread

Preheat the oven to 180°C (350°F) and grease a 9x5" loaf pan.

In a bowl whisk together the sugar, pumpkin puree, eggs and oil until smooth (about 1 minute).

In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add the flour mixture to the pumpkin mixture and beat until combined and smooth (1 or 2 minutes). The batter should be thick.

Fold in the dates just until evenly distributed using no more than a few strokes with a large rubber spatula. Don't overmix. Transfer the batter into the loaf pan.

Bake 60 to 70 minutes or until the top is crusty and brown and has developed a long crack down the centre. A toothpick inserted into the center of the loaf should come out clean. Transfer the pan to a wire rack and let cool (10 minutes). Turn the loaf out onto the rack and let cool completely. Serve in thick slices at room temperature.

Makes one loaf

Herbal Information: Cinnamon

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Rosemary Herb Bread

Preheat broiler. Stir oil, rosemary and garlic in small saucepan over low heat for about 2 minutes or until it becomes fragrant. Season with salt and pepper to taste.

Arrange bread slices on small baking sheet. Broil until golden (about 1 minute). Turn bread over and brush them with the oil mixture, divided equally. Continue broiling until golden and crisp (about 1 minute). Serve warm.

Makes 4 Servings

Herbal Information: Rosemary

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Seeded Crackers

Make the dough in a small bowl by stirring together the flour, sugar, salt, pepper, and poppy, sesame and mustard seeds. Cut in the shortening and butter until the mixture forms large, coarse crumbs. Pour in the ½ cup cream and mix with a fork until a mass forms.

Spill the dough out onto a clean work surface and gently squeeze it together. Add more cream if the dough will not hold a shape. Gently press the dough into a disk, wrap it in plastic wrap, and let it rest at room temperature for 20 minutes to an hour.

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

Roll out one half of the dough on a lightly floured work surface. Shape it into a rectangular sheet as thin as possible without tearing it. Trim the dough to fit the pan. Repeat with the second half of the dough.

Bake 1 sheet of crackers at a time until they are crisp and brown (12 to 15 minutes). Transfer to wire racks and let cool completely until crisp. If you have baked the dough in sheets, break each sheet into shards. May be stored in an airtight container for up to 5 days.

TIPS:

Makes 30 small crackers.

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Sugared Violets

Sugared flower petals are easy decorations for cakes, tarts, and cupcakes; they’re just a little time-consuming. Be certain to use only nontoxic and organic (pesticide-free) flowers, such as bachelor's button, nasturtium, calendula, chamomile, violet, snapdragon, etc.

Brush petals with an egg white that is slightly beaten with a couple of drops of water.

Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.

Remove to a rack to dry completely. Store in an airtight container.Sugared flowers can be made in advance and stored up to one month.

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Libation

Almond Tea

Place tea bags and lemon rind in lg scalded teapot or pan. Pour in boiling water. Cover and steep 5 min.

Stir in sugar, lemon juice, almond extract and vanilla. Serve at once.

TIPS:

Makes 4 to 6 Servings

Herbal Information: Almond

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Astragalus Root Tea - Adult Dose

Boil the dried root in water until it turns dark. Strain and add honey if desired. Can be taken once daily for up to one month.

Makes 1 Serving

Herbal Information: Astragalus

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Dandelion Tea

Pour boiling water over the dried herb and allow to steep for 10 minutes; decant, sweeten with honey, and drink several glasses during the course of the day.

Makes 1 Serving

Herbal Information: Dandelion

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Four Fruit Juice

Combine bananas and ¼ cup orange juice in processor and puree. Transfer to pitcher. Combine pineapple chunks and ¼ cup orange juice in processor and puree. Transfer to same pitcher. Mix in water, syrup, grenadine, lemon juice and 1 ½ cups orange juice. (Can be made 6 hours ahead. Chill. Stir well before serving.)

Pour fruit mixture into tall glasses. Garnish with strawberries and serve.

Makes 6 Servings

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Hyssop Tea

Pour boiling water over the dried herb and allow to steep for 10 minutes; decant, sweeten with honey, and drink a glassful three times a day.

Makes 1 Serving

Herbal Information: Hyssop

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Iced Strawberry Tea

Set aside five whole strawberries. Puree the rest in blender; strain into a pitcher. Stir in tea, sugar and lemon juice until sugar dissolves. Chill.

Serve over ice; garnish with berries.

Makes 4 to 6 Servings

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Mugwort Tea

Pour boiling water over the dried herb and allow to steep for 8 to 10 minutes. Drink while warm.

Can be sweetened with sugar, honey, or accepted diabetic substitute.

Makes 1 Serving

Herbal Information: Mugwort

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Vervain Tea

Pour boiling water over the dried herb and allow to steep for 10 minutes. Drink 2 oz. before bed to aid with sleep or up to 6 tbsp. through the day for other ailments.

Can be sweetened with sugar, honey, or accepted diabetic substitute.

Makes 1 Serving

Herbal Information: Vervain

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Wormwood Tea

Pour boiling water over the dried herb and allow to steep for 10 to 12 minutes. Drink while warm.

Can be sweetened with sugar, honey, or accepted diabetic substitute.

Makes 1 Serving

Herbal Information: Wormwood

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Yarrow Tea

Pour boiling water over the dried herb and allow to steep for 20 minutes. Drink while warm.

Can be sweetened with sugar, honey, or accepted diabetic substitute.

Makes 1 Serving

Herbal Information: Yarrow

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Side Dishes

Apple Salad

Put half of the cheese in the bottom of a large bowl and then add the olive oil. Using a fork, mash together the cheese and oil and then add the vinegar and continue to mix. Add the cream and pepper and mix well. Add the apples, sliced endive, raisins and lemon juice and mix well. Crumble the remaining cheese and sprinkle it over the salad along with half the almonds. Mix them into the salad evenly.

Transfer the salad to a serving bowl and garnish with the remaining almonds. Serve immediately.

TIPS:

Makes 6 Servings

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Asparagus with Leeks and New Potatoes

Cut the asparagus crosswise into 1-inch lengths, and separate out the tips from the stems. Set them aside. Slice the leek leaves crosswise about ¼-inch thick. Slice the potatoes into ¼-inch thick rounds.

Put the butter in a skillet or sauté pan that will be big enough to hold all the ingredients and turn on the heat to medium high. When the butter is melted, add the potatoes and asparagus stems. Sauté, tossing them frequently, until the potatoes are beginning to turn golden (about 3 minutes).

Add the leek greens and asparagus tips, a generous pinch of salt, and a liberal grinding of pepper. Sauté, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little. (It should still be firm and bright green.) Turn off the heat. Taste and correct the seasonings, and serve at once.

Note: There is no substitute for butter in this recipe. No other fat will caramelize the asparagus or give the dish that rich flavor. If you MUST not use butter, the only substitutes that I could think of would be extra virgin olive oil or peanut oil, though the flavor would not be the same at all.

Makes 4 Servings

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Deviled Eggs

Slice eggs in half lengthwise, and carefully remove yolks.

Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.

Spoon yolk mixture into egg whites. Sprinkle with paprika.

Makes 6 Servings

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French Asparagus and Peas

Wash and cut the woody ends off the aspearagus then cut the stalks crosswise into slices about ¼ inch thick, leaving the tips whole. Place the asparagus into the saucepan with the fresh peas and salt.

Add about ½ inch of boiling water to the saucepan, cover it with a lid and let stand 3 to 5 minutes until the vegetables are bright green and just cooked.

Drain and toss with the remaining ingredients.

Makes 6 Servings

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Fruity Curry Chicken Salad

In a large bowl combine all ingredients. Mix until everything is coated with the mayonnaise. Serve.

Makes 8 Servings



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Ontario Grape Marmalade       [From: OTF.com]

Place 9 clean 250 mL or 236 mL mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes* to sterilize jars. Boil SNAP Lids 5 minutes – not longer – to soften sealing compound. Keep jars and SNAP Lids in hot water until ready to use.

Wash and dry grapes. With fingers, pinch individual grapes, separating skins and pulp into separate containers. Chop skins, if desired. Combine grape pulp and 1 cup (250 mL) water in a large stainless steel saucepan. Bring to a boil; cover and boil gently, 5 minutes, stirring occasionally. Press pulp through a sieve to remove seeds. Measure sugar; set aside.

Combine grape pulp, skins and cinnamon stick in a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved.

Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam and discard cinnamon stick.

Ladle jam into a hot sterilized jar to within ¼ inch (0.5 cm) of top rim (headspace). Using nonmetallic utensils, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining jam.

Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m), process – boil filled jars – 5 minutes*. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screwbands. After cooling check jar seals. Sealed lids curve downward. Remove screwbands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Makes nine 250 mL or 236 mL jars

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Quince and Apple Marmalade

Gently stew the quinces until soft then strain them saving the water. If the quinces are boild too long they will turn red. Gently boil the apples in the same water for 45 minutes. Remove from heat and add the sugar. Once the sugar is dissolved, return to the heat and add the quinces. Boil another 20 minutes, stirring continuously. Skim off scum as required.

Place in jars and refrigerate.

Herbal Information: Quince

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Spinach & Strawberry Salad

In a large bowl, toss together the spinach and strawberries.

In a medium bowl, mix the oil, vinegar, sugar, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

TIPS:

Makes 16 Servings

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Tabbouleh

Place bulgur in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.

In a mixing bowl, combine the bulgur, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Makes 8 Servings

Herbal Information: Garlic

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Main Dishes

Asparagus Soup

Cut off the tough ends from the asparagus. Cut 2-inch length tips off 8 of the spears and set them aside. Chop the remaining asparagus into 1-inch pieces.

In a heavy pot over medium heat, melt the 4 Tbs. (½ stick) butter. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent (3 to 4 minutes). Add the vermouth and cook until most of the liquid has evaporated. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender (approx. 20 minutes).

Using an immersion blender, puree the soup until smooth (2 minutes). Pass the soup through a chinois or fine sieve into a clean saucepan. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup until it's hot, but not boiling.

In a small sauté pan over medium heat, melt the remaining 2 tsp. butter. Add the asparagus tips and cook until tender (2 minutes). Garnish each bowl of soup with the asparagus tips and serve immediately.

Makes 4 Servings

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Cabbage Roll Casserole

Preheat oven to 180ºC (350ºF).

In a large skillet, brown beef. Drain off fat.

In a large bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour into a 9" x 13" baking dish. Pour broth over meat mixture and bake covered, for 1 hour. After an hour, stir, replace cover and bake for another 30 minutes.

Makes 12 Servings

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Chicken Noodle Soup

In a large pot over medium-high heat, warm the oil. Season the chicken with salt and pepper then add the chicken pieces to the hot oil and cook until well browned, (8 to 10 minutes). Add the broth, water, vegetables and herbs (except the parsley) and bring to a boil. Reduce the heat to medium-low and simmer gently until the meat is nearly falling apart (about 1 to 1 ½ hours). Discard the bay leaf and thyme sprigs, and use a slotted spoon to transfer the chicken to a colander and let cool to the touch.

Meanwhile, cook the pasta in boiling salted water until it is aldante. Drain the noodles in a colander then cool under cold running water and set aside.

Skim any fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Stir until the pasta is heated through (3 to 4 minutes). Adjust seasonings as needed, stir in the parsley and serve immediately.

Makes 6 Servings

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Grilled Cornish Hens with Lavender-Honey Sauce

Prepare the grill.

Using a mortar and pestle, grind together 2 tsp. of the fresh lavender blossoms (or 1 tsp. of the dried), the thyme, winter savory, peppercorns and salt.

Season the hens with the lavender herb mixture and brush lightly with olive oil. Arrange the hens, skin side down, on the grill and grill until browned and crisp underneath (about 8 min.). Rotate the hens a quarter turn halfway through cooking to prevent the skin from burning.

Turn the hens over, brush it with some of the honey, and continue grilling until well browned underneath. Use an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, to make sure the hens reach 80ºC (170ºF) (about 10 min. more). Turn the hens over and brush with more honey. Continue grilling and turning the hens as needed to prevent burning, until the hens are glazed with the honey and well browned (2 or 3 min.).

Transfer the hens to a large, warmed platter and garnish with the lemon wedges. Serve immediately.

Makes 6 to 12 Servings

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Farmhouse Chicken & Lentils

Heat the oil in a deep saucepan, then add the onion and sauté until tender. Add the broth and bring to a boil.

Add the lentils, potatoes, tomatoes, chicken, herbs and spices. Stir well, cover and simmer for about 20 minutes.

Add salt and pepper to taste. Add the peas and mushrooms and simmer for another 5 to 10 minutes or until the potatoes are tender.

Add more salt and pepper if required, then serve.

TIPS:

Makes 4 to 6 Servings

Herbal Information: Thyme

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French Onion Soup

In a large pot cook the onions with the butter for 40 minutes, or until golden brown (stir often!). Sprinkle in the flour and cook, stirring, for another 3 minutes. Then add the broth slowly, stiring constantly until it comes to a boil. Simmer covered for 20 minutes. Season with salt and pepper.

Put 2 slices of the toasted French bread in each of 6 heated soup bowls. Top each toast with equal portions of the Gruyère, and pour the soup over the toast.

Makes 6 Servings

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German Apple Pancakes

Preheat an oven to 200ºC (400ºF). Butter a 10-inch ovenproof fry pan.

In another fry pan over medium heat, melt 2 Tbs of butter and sauté the apple, cinnamon and sugar; stirring occasionally until the apple begins to soften and brown (about 5 to 6 minutes). Set aside.

In a bowl, whisk/beat the eggs then add milk and whisk again until blended. Sift the flour and salt together into the egg and milk mixture then continue to whisk until blended.

In a small saucepan over medium-low heat, melt the remaining 2 Tbs butter then add it to the egg and milk mixture, whisking until smooth.

Pour the batter into the fry pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffy (25 to 30 minutes). Dust with confectioners' sugar and serve.

Makes 2 to 4 Servings

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Kale and Potato Soup

In a saucepan add 2 cups of stock, potato and garlic. Cook until potato is soft.

In another pot add the remaining stock with the kale, marjoram and bay leaf. Boil until the kale is tender (about 10 minutes). Then remove the bay leaf.

Puree the potato, garlic and stock into a thick mixture before pouring it into the pot with the kale and marjoram.

Add salt and pepper then heat thoroughly. Serve immediately.

TIPS:

Makes 4 Servings

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Potato and Ham Frittata

To remove some of the water from the potato, combine the potato and salt in a small bowl and let stand for 10 minutes. Squeeze out the water then transfer the potato to another small bowl, sprinkle with the flour and toss to coat evenly then set aside.

In another bowl, whisk the eggs until frothy then stir in the ham, cheese, 3 Tbs. of the parsley and pepper. Set aside.

The next steps are all done over medium heat with a frittata pan: In the deep half of the pan melt 1 Tbs. of the butter. Evenly distribute the potato over the bottom of the pan, pressing it down to flatten it. Cook until it's golden (5 to 6 min.). About 3 minutes after you set the potatoes to cook take the shallow half of the frittata pan and melt the remaining 1 Tbs. butter. Gently shake the deep pan to loosen the potato. Place the shallow pan upside down on top of the deep pan, flip the potato into the shallow pan and cook for another 3 minutes. Next, pour the egg mixture over the potato, and cover the shallow pan with the deep pan and cook until the eggs are set on the sides (3 to 4 min.). Uncover and loosen the sides with the spatula.

Reduce the heat to low then quickly flip the frittata into the deep pan and cook until the eggs are set (5 to 6 min.). Flip the frittata back into the shallow pan and cook until the potato layer is crisp (about another minute).

Slide or flip the frittata onto a plate and garnish with the remaining parsley.

Makes 10 Servings

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Potato and Leek Soup

In a saucepan bring 4 cups of stock, and all vegetables to a boil. Reduce heat to medium and cook until potato is soft.

Add salt and pepper and cheese if desired. Serve immediately.

TIPS:

Makes 4 Servings

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Swiss Vegetable Casserole

Heat oven to 180ºC (350ºF). Grease 1 to 1 ½-quart casserole. In medium saucepan, melt margardine over medium heat. Add onions; cook and stir 2 to 3 minutes or until tender.

Stir in flour, salt and pepper; mix well. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat.

Add ¾ cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into greased casserole. Sprinkle with crushed crackers and remaining ¼ cup cheese.

Bake at 180ºC (350ºF) for 25 to 30 minutes or until topping is golden brown and casserole is bubbly.

Makes 8 Servings

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Goodies

Butter Cookies

Sift the flour, baking powder and salt together in a small bowl.

Beat the butter and sugar until it's nice and fluffy then add in the egg and vanilla. Once this is mixed start to slowly add the flour mixture. When it's all combined, spill the dough out onto a lightly floured surface and form it into a disk shape (about the diameter of your hand is big enough) then cover it with plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 190ºC (375°F). Form dough into 1 inch balls and place on cookie sheets (about 2 inches apart).

Bake for about 12 minutes. Cookies should be golden brown around the edges. Let cool.

TIPS:

Makes 48 Servings

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Chocolate Cookies

Preheat oven to 180ºC (350°F)

Beat the butter in a bowl with an electric mixer until it’s creamy. Add the granulated sugar, egg and vanilla; beat well. Add the cocoa powder, then the flour ½ cup at a time making sure it is mixed well.

Do not refrigerate this dough!

Spoon the dough into 1” balls and place on cookie sheet; press balls flat with a fork or flat object.

NOTE: If you want specific shapes, you can put this dough through a press or use an icing bag with large nozzle.

Bake 8 to 10 minutes; the cookies should be firm. Cool for 2 minutes on the baking sheet before moving them to a rack.

Makes 72 Cookies

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Ginger & Spice (& Everything Nice) Cookies

Allow shortening and butter to warm to room temperature.

Combine flour, ground ginger, baking soda, cinnamon, cloves and salt in a bowl. Mix in crystallized ginger. Beat the brown sugar, shortening and butter in a separate bowl until fluffy. Add egg and molasses and beat until blended. Add dry ingredients and mix until blended. Cover and refrigerate for 1 hour.

Preheat oven to 180ºC (350°F). Spread sugar in thick layer onto a plate. With wet hands, form dough into 1 inch balls; roll the balls in the sugar to coat. Place balls on cookie sheets (about 2 inches apart).

Bake for about 12 minutes. Cookies should be cracked on top but still soft to touch. Cool.

TIPS:

Makes 24 Servings

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Gingerbread

Allow all ingredients to warm to room temperature and preheat oven to 180ºC (350°F).

On the stovetop in an 8"-square cake pan, melt 2 Tbs. of the butter. Add the sugar then cook on medium until the sugar melts and it starts to turn a light brown colour (6 or 7 min.). Remove it from heat and set aside.

Sift together the flour, baking soda, ground ginger, cardamom, cinnamon and salt, before stirring in the fresh ginger. Set aside.

With an electric stand mixer fitted with the flat beater, beat on high speed the remaining 6 Tbs. of butter until it's creamy. Add the brown sugar and continue to beat until the mixture is pale and fluffy. Slowly add in the egg, beating each addition until incorporated before continuing, then beat in the molasses.

Reduce mixer speed to medium-low and, in 3 additions, add the flour mixture alternating with milk (beginning and ending with flour) beating each addition just until combined. Pour the batter into the pan on top of the sugar and spread it evenly. Bake until the top of the gingerbread is puffy (35 to 40 min.).

Move the pan to a wire rack and let it cool for about 10 min. before running a knife around the edge to loosen it. Shake the pan to make sure the gingerbread is not sticking. If it is, set the pan over low heat and heat for 1 to 2 minutes, while gently shaking it until it comes free. Invert the gingerbread onto a serving plate and let cool to room temperature before serving.

TIPS:

Serves 8 to 10

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Honey Lavender Ice Cream

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 80ºC to 90ºC (170ºF to 175°F) on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

TIPS:

Makes 1 quart

Herbal Information: Lavender

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Hot Cross Buns

Icing:

In a bowl stir together the warm milk, yeast and a ½ tsp. of the granulated sugar. Set aside until foamy (5 minutes).

In the bowl of a stand mixer, using the flat attachment, combine the flour, remaining granulated sugar and brown sugar, spices and salt. Next add 4 tablespoons of butter and the eggs then let it run until well combined (5 minutes).

Begin to drizzle in the milk/yeast mixture very slowly. At some point before all the milk has been added, the dough will become too heavy for the flat attachment. When this happens, switch to the dough hook and finish adding the milk.

The dough should become smooth and elastic. Add more warm milk, or more flour, a teaspoon at a time until that consistency is reached. Add the currants and let the machine knead them in (5 minutes).

Leave the dough in the mixer bowl, but detach it from the machine. Cover it with a dishcloth and leave the dough somewhere warm where it can rise (at least 2 hours). When it has doubled in size, punch it down and roll it out into a foot-long roll. cut the dough into 12 pieces (or 24 for mini buns), then shape each piece into a ball. Place the balls close together on a greased baking sheet, and then let them rise for another 30 minutes.

Heat the oven to 190ºC (375ºF). Melt the remaining 2 tablespoons of butter and brush the tops of the buns. Use a knife to cut a deep 'X' into the top of each bun and bake them for about 20 minutes, or until they become nice and brown.

While the buns are baking, prepare the icing. In a pot boil the milk and sugar just until it becomes thick, but do not allow it to change colour. If it starts to brown at all, immediately remove it from the heat. When the buns come out of the oven, drizzle a bit of the icing in the 'X' of each bun and let them sit about 5 minutes. Then spoon the remaining icing over the tops of the buns and let them cool to room temperature, or serve them warm.

TIPS:

Makes 12 large buns, or 24 mini buns

Herbal Information:

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Lavender Cookies

Preheat oven to 180ºC (350ºF). Grease cookie sheets.

Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets.

Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.

Makes 12 servings

Herbal Information: Lavender

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Lavender Custard

Pour the milk into a saucepan and place over medium heat. Warm it until small bubbles appear along the edges of the pan.

In a bowl, whisk together the egg yolks and sugar until they are creamy. Pour about ½ cup of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the saucepan, and place over medium heat, stirring constantly until the mixture thickens and lightly coats the back of a spoon (about 1 min.). DO NOT allow it to boil. An instant-read thermometer inserted into the custard should register 80°C (180°F).

Remove from the heat and immediately stir in the lavender flowers. Pour the custard into a bowl and cover it with plastic wrap placed directly on the surface to prevent a skin from forming, and refrigerate it overnight.

The next day, pour the custard through a sieve to separate the lavender out. Return the custard to the bowl, cover with clean plastic wrap pressed directly on the surface, and refrigerate up to 2 days before serving.

TIPS:

Makes 8 servings

Herbal Information: Lavender

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Lavender-Lemon Tea Cakes

Preheat oven to 180ºC (350°F). Butter and flour two 8 by 3 ¾ by 2 ½-inch disposable aluminum loaf pans.

Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside.

In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside.

Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.

Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.

Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.

Wrapped in plastic or aluminum foil, the cakes will keep for 2 to 3 days at room temperature and for up to 3 months in the freezer.

TIPS:

Makes 2 cakes

Herbal Information: Lavender

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Lemon Cookies

In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.

Preheat oven to 165ºC (325ºF). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.

Bake 12 minutes in the preheated oven, or until lightly browned.

Makes 48 servings

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Oatmeal Cookies

Preheat oven to 180ºC (350ºF). Mix all ingredients together in a bowl. Roll dough into 1" balls and place on lined or greased cookie sheet.

Take a drinking glass, grease the bottom and press onto a plate of sugar. Use the sugared glass to flatten the dough balls, dipping the glass back into the sugar after each ball.

Bake 8 to 12 minutes, or until lightly browned.

Tip:

Makes 36 servings

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Orange Cookies

Preheat oven to 190ºC (375ºF). Grease cookie sheets.

Beat together the butter and sugar until fluffy. Beat in the egg and sour cream. Sift in the dry ingredients, orange juice and peel. Drop batter by teaspoonfuls onto cookie sheets.

Bake 8 to 10 minutes, or until golden. Remove cookies to cooling racks. You can frost or dip in chocolate if desired, but I just love them as they are!

Makes 48 servings

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Pine Nut Cookie Delights

Preheat oven to 180ºC (350ºF). Grease 2 large cookie sheets.

In a food processor, pulse together ¾ cup of the pine nuts with the white sugar, almond paste, lemon peel and vanilla extract until the mixture becomes crumbly. Put the mixture into a large bowl and add the egg whites. Using electric mixer or stand mixer, beat until it is smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Add it to pine nut mixture; beat until smooth (it will become soft and rather sticky).

Spread the remaining pine nuts onto a shallow dish. Flour your hands (to prevent sticking) and roll the dough into one inch balls and flatten them out and press them onto the pine nuts. Place the pressed cookies onto the baking sheets, nut-side-up.

Bake for about 20 minutes, or until golden. Remove cookies to cooling racks. Once they are completely cool, dust the cookies with the powdered sugar and serve. These cookies will last a couple of days at room temperature in an airtight container or at least a week in the fridge.

Makes 24 cookies

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Pumpkin Ice Cream

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for 6 to 8 hours.

In a heavy saucepan over medium heat, combine 1 ½ cups of the cream and ½ cup of the brown sugar. Cook until bubbles form around the edges of the pan (about 5 minutes).

In a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining ½ cup cream and the remaining ¼ cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Slowly whisk about ½ cup of the hot cream mixture into the egg mixture until smooth. Pour it all back into the pan and continue to cook over medium heat, stirring constantly and keeping the custard at a low simmer until it is thick enough to coat the back of the spoon (4 to 6 minutes). Don't allow the custard to boil. Strain through a sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap (see tip below). Refrigerate until chilled (12 to 24 hours).

Transfer the custard to an ice cream maker and freeze following the maker instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, (4 hours to 2 days) before serving.

Makes about 1 quart.

Tip:

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Strawberry Génoise

Génoise

Filling

Make the génoise:
In the bowl of a stand mixer, combine the eggs and sugar by hand then place the bowl over a pot of boiling water. Let the egg mixture heat for at least 3 or 4 minutes. Attached the bowl to your stand mixer and let it whip until the eggs and sugar until they are at least three times the original volume (8 to 10 min.). As they whip preheat the oven to 190ºC (375°F) and line the bottom of a 9" x 3" round cake pan with parchment paper.

When the eggs are ready, remove the bowl from the mixer and by hand, using a rubber spatula fold in the sifted flour in two additions. Next take a large dollop of the egg mixture and fold it into the melted butter before carefully folding the butter into the rest of the egg mixture.

Pour the batter into the cake pan and smooth the top before putting it in the oven. Let it bake until the top is brown (about 20 min.) then transfer the pan to a wire rack and let it cool completely. Finally run a knife around the perimeter of the pan to loosen the cake before inverting it onto the work surface. Flip the cake right-side-up leaving the parchment paper in place and carefully cut the cake into two equal layers. Put the top cut-side-up onto a serving plate.

Make the filling:
In a small saucepan over medium heat, combine the granulated sugar and water then bring it to a boil. Stir it occasionally until the sugar dissolves then remove it from the heat and let what is now a syrup, cool to room temperature.

In a small bowl combine the syrup and kirsch. Using about half of this mixture, brush it onto the cut-side of the cake.

Whip the cream and confectioners sugar until it forms soft peaks. In a separate bowl place the sliced strawberries then fold about ¼ of the whipped cream into them. Spread the berries and cream evenly onto the top half of the cake then position the bottom cut-side down on top. Peel off the parchment paper and brush it with the remaining syrup. Spread the remaining whipped cream on the top and sides.

Taking one of the half strawberries, thinly slice it and arrange it on the top of the cake in the centre in a flower shape. Position the remaining halves around the edge of the cake. Refrigerate it until it's time to serve it.

Makes 10 to 12 servings

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Strawberry Rhubarb Shortcakes

Filling

Shortcakes

Make the filling:
In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.

Make the shortcakes:
Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 215ºC (425ºF). oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.

In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

Makes 6 servings

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Ritual Foods & Brews

Crescent Cakes

Combine Almonds, flour sugar and extract until well mixed. Work in the butter and egg yolk unil well blended. Chill dough.

Preheat oven to 180ºC (350ºF). Pinch off pieces of dough (about the size of walnuts) and shape into crescents. Put onto greased sheets and bake for about 20 minutes.

Serve during the simple feasts, Esbats, Sabbats, etc.

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Dream Tea

Mix together and add one teaspoon to a cup of boiling water. Let steep for a few minutes. Drink before bed to produce psychic dreams.

Herbal Information: Mugwort
Herbal Information: Peppermint

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Love Wine

Score the vanillia bean along its length and add it with the herbs into the wine. Let sit for three days and serve.

Herbal Information: Ginger



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Incense

Incense Base - Combustible

Gum Base:

Incense Base:

First prepare the gum base by placing the teaspoon of gum powder into a glass of water. Mix thoroughly until all particles are dispersed. Any foam can be skimmed off or allowed to disperse. Set this aside and allow it to become a thick paste. The consistancy will depend on the type of form you plan on making (i.e. stick, cone, block, etc.). Only practice can tell you when it reaches the proper consistancy.

Try to match the wood base to the incense you plan on adding to it. If it isn't possible the default is Sandalwood.

Mix the first three ingredients until combined. Add the oil and mix again. Add the 3 to 5 parts completed incense powder and mix again.

Weigh the incense and add 10% of its weight in potassium nitrate. Mix.

Add to the Gum base and shape into preferred form.

Tip:

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Oils

Oil Base

Use one of the following vegetable oils as the base for the essential oils below:

Add 1/8 cup of one of the oils above into a clean, sterilized glass jar.

Use an eye dropper and one at a time add the essential oils into the base. With each oil, mix it clockwise (not stiring), while you visualize your goal. Repeat this for each oil.

Store all oils away from heat, light and moisture in an airtight, opaque or dark-coloured glass bottle.

Label each for later use.

Tip:

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Ointments

Ointment Base

Gently heat the shortening over low heat until liquified making sure it doesn't burn. Add the one part dried herbal mixture you have pre-prepared and blend until thoroughly mixed. Continue heating until the shortening has extracted the scent (You will be able to smell it in the air.).

Strain mixture through cheesecloth and into a heat-proof container. Add the Tincture or Benzoin (a natural preservative).

Store in a cool, dark place. It should last for at least a few weeks - sometimes up to a month. Do not use if it has spoild (or gone moldy!). Once it has cooled, empower it with its magickal purpose.

Ointments are typically used by rubbing it into the body while visualizing the effects desired.

NOTE: You can also use a beeswax and oil base.

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Baths, Salts & Soaps

Bath Salt Base

Mix these three ingedients together to for the base for any Bath Salt mixture.

Store mixtures in air-tight containers.

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Soap Base

Cut the castile soap into chips and pour the water over them. Add the herbal oil mixture you have chosen.

When the chips become soft strain through cheesecloth. Form the bar into balls and tie them up in the cheesecloth. Place the covered balls in a warm place until completely hard.

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Lavender Soap

Melt the soap in the water in a bowl placed over a saucepan of hot water, stirring frequently, until smooth.

Crush the flowers to a powder and take the bowl off the saucepan. Stir the flowers into the soap with oil.

Store in a glass or plastic bottle.

Herbal Information: Lavender

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Chamomile Cleansing Milk

Place the milk in a bowl. The milk must be kept warm throughout, however it must never boil and a skin must not form on the milk. The easiest way to accomplish this is by placing the bowl over a saucepan of hot water.

Add the chamomile flowers. Stir gently from time to time so as not to break up the flowers. Infuse until the milk smells strongly of chamomile. Strain into glass jars.

Must be kept refrigerated. Good only for 2-4 days. Excellent for oily skin

Herbal Information: Chamomile

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Disclaimer

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