Over 16,508,785 people are on fubar.
What are you waiting for?

Lady Victoria Eclectic Pagan's blog: "Imbolc"

created on 01/20/2007  |  http://fubar.com/imbolc/b46476

Imbolc Recipe's

Imbolc Foods All Dairy Products, Curries, Onions, Chives, Garlic, Spiced Wines, Seeds, Honey Cake, Sacred Breads, Short Bread, Apple Cider, White Cookies, Iced Spring Water, Buttermilk Bread, Herbal Teas IMBOLC RECIPES IRISH SODA BREAD 1 1/2 cups All-purpose flour -- unbleached, enriched 1 1/2 cups Whole wheat flour -- stone-ground 1/4 teaspoon Kosher salt 1/2 teaspoon Baking soda 1 1/4 cups Buttermilk Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool. PANNEKOEKEN (German Pancake) 2 Tablespoons butter 6 eggs 1 cup flour 1/2 teaspoons salt 2 Tablespoons sugar 1 cup milk Preheat oven to 400 degrees. Place butter in oven pancake pan. Heat for 2 minutes or until butter melts. Spread evenly in pan. In large bowl, beat eggs slightly. Stir in flour, sugar and salt. Gradually add milk, beating until smooth. Pour into pan. Bake at 400 degrees for 15 minutes. Reduce temperature to 325 degrees. Bake 40 - 45 minutes or until it reaches a deep golden brown. Remove from oven and immediately slide pancake onto a serving plate. Fill with fresh fruit and top with confectioners sugar. Serves 6. This recipe is served at The Haddie Pierce House Bed & Breakfast. Imbolc Ritual Cake 13/4 cups all-purpose flour 3/4 cup water 3/4 cup sugar 1/4 cup vegetable oil 2 tbs. poppyseeds 1 tbs. grated lemon peel 1 tsp. baking soda 2 tbs. lemon juice 1/2 tsp. salt powdered sugar This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings. Returning Sun Spice Bread 1 1/4 cup flour 1/8 cup poppyseeds 2 tsp. baking powder 3/4 cup raisins, plain or golden 1/2 tsp. baking soda 1/2 cup butter/margarine 1/2 tsp. ground ginger 3/4 cup Karo golden corn syrup 1/2 cup light brown sugar 4 tbs. milk 1 large egg, beaten 1 tsp. mixed spices** **Equal parts of cinnamon, nutmeg, and allspice. Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings. GRANNY'S IRISH SCONES 16 ounces Self-Rising Flour 4 ounces Margarine 3 ounces Sugar Milk 2 Eggs 5 ounces Raisins or currants 1 teaspoon Baking Powder Mix flour and margarine together with your fingers until the mixture is fine; add sugar, raisins and baking powder. Beat eggs and add. Pour in enough milk to make mixture into a sticky dough (not too wet). Lift out onto a floured board and flatten out to 1-1/2" in thickness and cut out scones with a biscuit cutter. Place 6 on a greased baking sheet and brush tops with a little beaten egg (this helps them to brown). Bake 15 minutes in preheated 400~ oven. Source: Granny's Kitchen, St. Patrick's Rock, Cashel, County Tipperary, Ireland. CANNARICULI (HONEY COOKIES) 4 cups Flour 1 cup Marsala Wine 2 Large Eggs 4 teaspoons Sugar 1 pinch Salt Oil for deep frying Honey Make a well in flour in mixing bowl or on work surface. Add wine, eggs, sugar, and salt. Mix well, until thoroughly blended. Knead dough vigorously until smooth and glossy. If using processor, continue mixing for at least 1 minutes after ingredients are combined. Roll dough to an 1/8" thickness or less. Cut dough into 2" squares, starting with 1 corner, roll each square of dough loosely on the diagonal to form pastry roll about the thickness of a pencil. Meanwhile, heat oil for deep frying. Fry pastries by batches in hot oil until golden brown, being careful not to crowd pan. Use a slotted spoon to remove fried pastries from oil. Drain on paper towels. Transfer to serving platter. Drizzle honey over top or dip Cannariculi into honey. Makes 4 to 5 dozen Maiden Wakes Muffins 2 cups flour 2 Carrots, grated 1/2 cup raisins 1 green apple, peeled, cored, grated 1 cup sugar 1/2 cup almonds, sliced 2 tsp. baking soda 3 eggs 2 tsp. cinnamon 2/3 cup vegetable oil 1/2 tsp. salt 2tsp.vanilla Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings. White Bean Hummus with Capers and Dill Serve this delightful white bean hummus as an appetizing dip for crisp veggie crudités or toasted French bread slices (crostini). 1 1 lb. can white northern beans, drained and rinsed 4 garlic cloves, minced 1/2 cup sesame tahini juice of 1 lemon 1 tsp. cumin 1 tsp. dill dash sea salt freshly ground white pepper 1 Tbs. capers, rinsed Place about 3/4 of the white beans into a blender and add minced garlic, tahini, lemon juice, cumin, dill, sea salt and pepper, cover and puree until smooth. Combine the puree with the remaining whole white beans and capers, and mix well. Chill, covered, for 1 hour or more. Serve this creamy dip/spread slightly cool or at room temperature, garnished with a sprig of fresh dill and a few capers. Perfect with crudités, bagel chips or crostini. Serves 6 Potato and Carrot Soup A lovely potato soup to celebrate Brigid's emergence. Laced with sweet carrots and onion, this Celtic country soup warms the heart with the first promise of spring. 2 Tbs. extra virgin olive oil 1 sweet onion, diced 4 carrots, peeled and sliced 1/2 head white cabbage, cored, thinly shredded dash of nutmeg 1/4 tsp. curry powder 1/2 tsp. fennel sea salt and freshly ground white pepper, to taste 5 cups vegetable broth or light chicken broth 6 Yukon Gold (or yellow) potatoes, peeled and cut 1/2 cup milk, or almond milk 1-2 Tbs. light cream, or soy cream fresh chives, chopped, for garnish In a heavy soup pot, heat the olive oil on medium heat, and sauté the onion until softened. Add the carrots, cabbage and spices, sea salt and white pepper, stir and cook for ten minutes. Add in the vegetable broth and potatoes, bring to a boil over high heat, then lower heat and simmer until vegetables are tender, about 20 to 30 minutes. When the vegetables are done, carefully ladle the soup mixture into a blender, reserving about a cup of the whole vegetable pieces in the soup pot. Cover the blender and puree the soup mixture until it is smooth, then pour the pureed soup back into the soup pot, stirring it together with the reserved vegetable pieces. Stir in 1/2 cup milk, and gently heat it through, being careful not to bring the soup to a boil. Add in cream, if desired. Ladle this creamy soup into colorful bowls and garnish with fresh chopped chives. Serves 4-6 Rosemary Cheese Biscuits Old fashioned biscuits are a treat at any season. According to Goddess lore, sprinkling rosemary into the dough helps us to attract love and longevity. 2 cups unbleached, all purpose flour 1 cup grated Parmesan cheese 2 1/2tsp. baking powder 1/4 tsp. sea salt 1 tsp. fresh rosemary, minced pinch cayenne pepper 1 stick unsalted butter or margarine, chilled 1/2 cup milk (or more if needed) 2-3 Tbs. dry sherry Preheat oven to 425 degrees. In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough. Add the milk and sherry and quickly mix the dough just until the ingredients are moistened.Lightly knead the dough inside the bowl a few times to form a ball, and place on a floured surface. Roll out the dough with floured fingers ( or a floured rolling pin ), to about 1/2 inch thick. Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket. Makes about 15 to 18 biscuits. Hazelnut Ice Cream Creamy, and cold as winter snow, with the inviting crunch of hazelnuts, from the hazel tree of the Goddess Artemis. You may make this confection with or without dairy.both ways are delicious. 1/2 cup Half and Half, or non-dairy cream 1 1/2 cups milk, or almond milk 1 cup sugar, or 1/2 cup honey 1/2 cup pasteurized egg substitute * see note below 1 tsp. good vanilla extract 1 1/2 tsp. hazelnut extract (optional) 1/4 tsp. xanthan gum (found at health food stores) (optional, it helps to thicken rice or almond milk) 1/4 cup chopped hazelnuts Combine the Half and Half, milk, sugar, egg substitute, flavor extracts, and xanthan gum in a blender, cover and puree for 3 minutes, until frothy and creamy. Pour into the freezer of your ice cream maker, and stir in the hazelnuts. Freeze according to the manufacturer's instructions. Serves 4-5 *Note - I use a pasteurized egg substitute such as Egg Beaters in my frozen dessert recipes, not only because they are fat and cholesterol free, but safer as well. Raw eggs may contain harmful bacteria. I do not ever recommend including unpasteurized raw eggs in ice cream recipes. Excerpted from the cookbook Recipes from a Vegetarian Goddess: Delectable feasts through the seasons by Karri Allrich. All rights reserved. " May 2000 Llewellyn Publications. Apple Harvest Oatmeal Ingredients: 1 1/2 cup soy milk 1 1/2 cup water 1 1/2 cup old fashioned oats 1+ cup chopped apple (approx. 1/4" cubes) 2 Tbls raisins 2 Tbls brown sugar 1/2 tsp cinnamon Method: 1) In medium saucepan, bring soy milk and water to boil. 2) Stir in remaining ingredients and cook until thick. Cover and let stand a few minutes. Basic Dessert Crepes Dessert crepes are delectable, light and tender, and despite their bad press as a fussy food, they are simple to prepare. If you can make ordinary breakfast pancakes, you can make crepes. But they do need to be prepared in a heavy iron pan. Special crepe pans differ from skillets only in that the sides are lower and more slanty; if you don't have a special crepe pan, any small, heavy skillet will do. 7/8 cup Flour 1 tablespoon Sugar 3 Eggs 2 tablespoons Melted Butter 2 tablespoons Cognac 1 teaspoon Vanilla 1/8 teaspoon Salt About 1 1/2 cups Milk Sift dry ingredients and add eggs one at a time, mixing well, until there are no lumps; a mixer at low speed does this well. Add melted butter and flavorings. Gradually stir in milk and mix until batter is consistency of light cream. Let batter rest 1 or 2 hours. Heat a heavy 6-inch pan well and butter it. Pour in about 1 1/2 tablespoons batter and tip the pan so that it covers the entire bottom. Pour any excess batter back into the bowl. Cook crepe until it shakes loose from bottom of pan. Turn with fingers or spatula and brown lightly on reverse side. (Crepes may be kept for several days in the refrigerator or for a month in the freezer.) You may simply squeeze fresh orange juice over the crepe, add a sprinkle of sugar and roll it up. Or for a more elaborate treat: Crepes Suzette Cream 1 cup butter with 1 cup confectioner's sugar. Add the grated rind of 3 oranges, the juice of 1 1/2 oranges, and 5 tablespoons Grand Mariner or other brandy. Melt over low heat in a skillet or chafing dish. Fold crepes in quarters and add a few at a time to the pan. Heat very slowly, spooning the sauce over them until well saturated. Remove to a heatproof platter and keep warm until all are done. Pour the sauce in the pan over the crepes, add 1/4 cup warm brandy, ignite and serve. (The above Basic Dessert Crepes and Crepes Suzette are quoted directly from The Witches' Almanac, page 38, Spring 1995 to Spring 1996 edition, prepared and edited by Elizabeth Pepper and John Wilcock, Published by Pentacle Press, 1995.) Candlemas Crescent Cakes - by Gerina Dunwich 1 1/4 cups Flour 3/4 cup Sugar 1 cup Finely Ground Almonds 3 drops Almond Extract 1/2 cup Butter or Margarine, softened 1 tablespoon Honey 1 Egg Yolk In a large mixing bowl, combine the first four ingredients. Add the butter, honey and egg yolk and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the refrigerator. When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents. Place the crescents on a well-greased cookie sheet and bake in a 325-degree preheated oven for approximately 20 minutes. (This recipe yields about one dozen Candlemas Crescent Cakes.) (The above recipe for Candlemas Crescent Cakes is directly quoted from Gerina Dunwich's book: The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes, page 166, A Citadel Press Book, Carol Publishing Group, 1994/1995.) Imbolc Salsa 2 very large, very ripe Tomatoes 1 small Onion 1 to 2 canned Seranno Chilies 1 tablespoon Cilantro (fresh Coriander leaves), finely chopped Salt and Pepper to taste A dash Sugar Peel and finely chop the tomatoes. Finely chop the onion. Remove seeds from chili pepper(s) and finely chop. (WARNING: Two will make this quite hot.) Place the first four ingredients into a bowl, season to taste, and let sit, refrigerated, for several hours. Serve cold with tortilla chips. (Serve with chili [vegetarian or con carne], beans and rice.) (The above Imbolc Salsa recipe by Scott Cunningham is quoted directly from Llewellyn's 1993 Magical Almanac, pages 90-91, Llewellyn Worldwide Publications, 1992.)
Leave a comment!
html comments NOT enabled!
NOTE: If you post content that is offensive, adult, or NSFW (Not Safe For Work), your account will be deleted.[?]

giphy icon
last post
16 years ago
posts
26
views
4,319
can view
everyone
can comment
everyone
atom/rss

other blogs by this author

 11 years ago
Erotica (NSFW)
 12 years ago
Samhain
 12 years ago
A New Decade of Change
 13 years ago
Newest Creations
 13 years ago
Beltane
 13 years ago
Rants...
 13 years ago
Pantheism Philosophy
official fubar blogs
 8 years ago
fubar news by babyjesus  
 13 years ago
fubar.com ideas! by babyjesus  
 10 years ago
fubar'd Official Wishli... by SCRAPPER  
 10 years ago
Word of Esix by esixfiddy  

discover blogs on fubar

blog.php' rendered in 0.0799 seconds on machine '205'.