Modred March, 2011

Let’s Make Soup

Last month in my article “I’ll Have the Afterlife Gravy” I talked about the question of an afterlife.  This month I’m extending the food metaphor with a practical soup-making lesson to explore related concepts.

Pick a time for this exercise when your home, especially your kitchen, will be really quiet and you can be alone and uninterrupted.  Get up early in the morning or stay up late if need be, so that the rest of the house will be asleep.

First get your hands on a good soup recipe.  Pull out your favorite one if you like, but if you’re at a loss I’ve included a very simple one at the bottom of the page.  Get out your ingredients ready, and your tools — a good pot and a stout wooden spoon for sure.

Relax and clear your head as you begin to cook.  Spend the first few minutes just thinking about the Goddess’ great Cauldron.  Try to envision it in your mind; don’t get so absorbed in the work that you make a big mistake or catch your kitchen on fire; achieve a relaxed and contemplative state of mind rather than a full-on trance.

As you add ingredients to the pot, imagine that you are the Goddess.  All life is fed by death; the dead nourish the ground which feeds the plants, the predator takes its prey, and the hunter’s kill graces the table.  Think about how the Goddess takes all things home to the Cauldron when they pass, and all the souls go in — just like the ingredients are going into your soup pot.

As you add your seasonings and take the occasional taste, imagine that you are like the Goddess making the mix just right as she prepares to pour a ladle of Life into a new born babe.  Really think about this.  Don’t play at it.  This is real witchcraft of the kitchen kind.

When it comes time to eat your soup, take in the blessing of nourishment with the knowledge that all is as it should be.  In due time you and everyone you know will return to the cauldron to be briefly be at one before being ladled lovingly back into the world another day.  For it is the nature of all things to perish and for new things to be born in their place.

Simple and Hearty Vegetable Beef Soup

1 lb beef, browned and drained (small soup cuts or ground beef)

1 lb mixed veggies (fresh or frozen)

1 15 oz can of diced tomatoes

Beef stock (to desired thickness)

Bouillon cubes (1 or more, as desired to taste)

Worcestershire sauce (a few splashes, to taste)

Salt & Pepper (to taste)

Put all ingredients in a pot and simmer for 1 1/2 to 2 hours.

Tags: children, kids, parenting, soup

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E.R. Allen March, 2011

Ostara is approaching. I can already feel the winds of March, blowing out the winter, blowing in the spring. During this time of year, I dwell on sprouts and spring lettuces, green onions, and tender herbs. Other foods associated with the early spring are eggs, seeds, edible flowers, honey, carrots, rabbit, hot cross buns and other sweet baked goods. Again, find what is in season for your region and what “rings true with you.”

Last year I became fascinated with bento boxes and funneled that inspiration into our Ostara meal. There is a lot of prep work, but I think it engages you, reconnecting you with the food. This is a wonderful activity for a family, group, or coven to participate in. Everything can be set up in advance so that each person is able to choose their own ingredients and construct their own unique scene. You may even create an additional piece as an offering. I used the construction time to explain the significance of each ingredient and how it relates to Spring.

Ingredients

Prepared short grain or “sushi” rice, cooled (2 cups is plenty for 4)

Hard-boiled eggs

Alfalfa sprouts, spring lettuces

Raw vegetables, such as carrots, cucumbers, bell peppers, green onion

Edible flowers, such as pansies, tulip petals, dandelions. Just make sure they are in fact edible and pesticide free!

Herbs, such as lavendar and thyme

Directions

1. Give each participant a plate or bowl. Set out paring knives, peelers, and other tools to share.

2. Arrange a bed of sprouts and/or greens on the dish as a base.

3. Using wet hands, roll the rice into a symbol of Spring. We chose bunnies. (Make a mini snowman. Use slivers of carrot for the ears and cucumber halves for the hind feet. Black sesame seeds work well for eyes and whiskers.) Other options could be a rain drop, clouds, or a nest to hold your hard-boiled egg.

4. Add vegetables, flowers, and eggs, carved with symbols or cut into images that represent Spring. You can use metal cookie cutters on most vegetables, as well as cheeses. If it will not go through, use it as a stencil with a paring knife.

Once everyone is finished, a blessing or poem would be entirely appropriate. Enjoy and Blessed Be!

Look! The Earth waits breathless

After winter’s strife

Ostara shows folk deathless

Spring leads death to life

-from “Ostara Carol” by Anna Stockinger

Tags: cooking, Ostara, Recipes

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Tansy Firedragon March, 2011

Coltsfoot (Tussilago farfara)

Coltsfoot is common in roadsides, hedgerows, waste ground and stream banks and is one of the first plants to flower in Spring.

It produces its flowers before its leaves.  It is a perennial herb with yellow daisy like flowers and heart shaped polygonal leaves.  (It does look a lot like the summer flowing Butterbur to make sure you have the right plant).

Its Latin name Tussilago means ‘cough’ and farfara or flour refers to the white, cottony down on the underside of the leaves.

Both flowers and the leaves can be used medicinally, especially as a cough remedy.   Harvest the flowers in early spring and the leaves in summer.

The flowers and the leaves make a sweetish, aniseed flavour tea.  It is an especially good tea to drink for all kinds of cough and upper respiratory tract complaints.  The tea is very soothing and calming for a cough, and also helps moisten a dry irritating cough.

Coltsfoot leaves were also used by the Greeks and Romans as a smoking tobacco.  You can use the dried leaves to roll your own or smoke them in a pipe – although I am now sure how smoking would ease a cough, even if you are smoking Coltsfoot leaves but it is said to be good for asthma and bronchitis when you do so!  Apparently smoking coltsfoot leaves can also sometimes cause visions.

Coltsfoot combines well with mullein, working especially well on dry coughs and is good added to fennel tea.  Adding fennel makes it taste nicer and has an even more soothing effect.

Coltsfoot does contain small amounts of pyrrolizidine alkaloids, not all these alkaloids are toxic, and coltsfoot’s small amounts do not appear to be harmful in low doses.  But I would recommend taking it for no more than six weeks in total in a year.

The white down on the underside of the leaves can be made into tinder by boiling and drying and mixing with saltpetre.  The seed heads can also be used to stuff pillows, although to pick enough for a pillow would take a very long time indeed!

To make a coltsfoot and honey poultice:

Mix chopped coltsfoot leaves with enough honey to make a paste, apply to boils and sores that won’t heal.  Place a piece of gauze over the poultice and bandage in place.  Change for a fresh poultice every day until healed.

Coltsfoot syrup:

This will keep for months in the refrigerator.  A tablespoon taken 3 or 4 times a day is soothing for a hard, dry cough and helps to loosen it.

1 cup/50g fresh coltsfoot leaves

5 cups/1 litre water

6-8 tablespoons honey

Wash the leaves and pick away the stalks, drain and put the leaves and water in a saucepan, bring to the boil, cover and simmer for 30 minutes. Cool a little, strain the liquid into a clean pan and add the honey, heat up and stir until the honey has melted, then boil steadily for 10 minutes. Skim very thoroughly, and pour through a fine strainer into a jug, leave until cool.  Pour the syrup into bottles, leaving behind any sediment in the jug.  Screw on bottle caps and store in the refrigerator.

Magickal Properties of Coltsfoot:

Gender: Feminine

Planet: Venus

Element: Water

Powers: Love, Visions, Peace, Tranquillity

Tags: coltsfoot

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Ceilteach Moon March, 2011

Ostara recipes

Cheesy Poppy Seed Bread
1 cup biscuit mix

1 cup shredded cheese
1/2 cup milk
1 egg
1/4 cup chopped onions
1 T. poppy seeds

Combine

Biscuit mix and Cheese a in bowl
Add milk and stir until moistened pat dough into pan of choice
Combine remaining cheese, egg and onion and spread over biscuit dough
Sprinkle with poppy seeds and bake at 425 for 15 to 20 minutes

Violet Salad

1T raspberry vinegar
1T minced Shallot
1/2 t Dijon mustard
fresh ground black pepper
1 1/2 t chicken stock, vegetable for vegetarians
1 1/2 t virgin olive oil
1/2 lb. mixed greens washed
1/4 cup violet blossoms
1/4 cup dried cranberries (optional)
Combine vinegar, shallot, mustard and some pepper in a small bowl.  Let stand 5 minutes
Whisk in stock then oil.  Toss greens with dressings, top with violets and cranberries and serve immediately.

Tags: Ostara

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E.R. Allen February, 2011

Bringing Imbolc to the Table

In February, we celebrate Midwinter. It is the time that we see the first hints of spring as Old Man Winter says farewell. The snow is melting, and birds are returning. Some like to focus on fire and candles during this time, as it is a symbol of the sun. Spicy hot foods are entirely appropriate as are foods that are cooked by fire–baked, roasted, or even flambed. In the same nature, sun-dried fruits and vegetables honor the sun. Others find themselves honing in on the physical signs of spring through seeds, sprouts, early spring vegetables, and dairy products. It is also common to use up the last of winter’s bounty, namely root vegetables. Look inward to see what connects the most with you.

One way to honor this time is by making bread pudding. Bread baked with fire. Milk nodding to animals in gestation. Raisins dried by the sun.

I recommend a chewy bread with lots of texture for this recipe. I prefer to use a Sourdough or Tuscan bread. You may use other dried fruits as well, such as cranberries, currants, and diced apples. I have also made this with a variety of nuts. Walnuts or pecans are a great accompaniment.

If you are gluten free, try a rice pudding by swapping the bread for 3 cups of cooked rice. Omit the eggs and cook over medium heat in a saucepan until creamy. Vegans can easily substitute with soy milk, margarine, and an egg replacer.

Ingredients

One standard-sized loaf of bread

3/4 cup raisins

3 cups scalded milk

1 tsp vanilla extract

4 Tbsp melted butter

1 cup brown sugar

2 tsp cinnamon

dash of salt

3 eggs

Directions

1. Soak raisins, or your choice of fruit, in enough water to cover until plump. Drain.

2. Tear or cut bread into bite-sized chunks. Toss with raisins and place in a casserole dish.

3. In a bowl, whisk together the rest of the ingredients until well combined.

4. Pour mixture over bread and raisins. You may need to add in parts, as the bread soaks up the mixture.

5. Bake at 350 F for 45-60 minutes. Let cool slightly before serving, or serve room temperature.

Notes: Breads vary in terms of moisture. If you have liquid leftover, no problem. If you run out, you can make a half batch of the mixture or, in a pinch, just make a simple syrup with brown sugar and water. This dish is wonderful served hot or cooled. Whipped cream, ice cream, or a rum sauce all make a wonderful topping, but it can certainly stand on its own.

Enjoy and blessed be!

Tags: bread pudding, imbolc

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Ceilteach Moon January, 2011

Airmid’s Cauldron

Granny’s Hogmanay Pudding (Revised for the Modern Pagan)

This pudding is a family tradition from the old Scottish celebration of Hogmanay (New Year’s Day).

Granny’s Hogmanay Pudding

1 cup water

3/4 cup white sugar

1/4 cup sweet chocolate drink mix

1 teaspoon nutmeg

1/4 teaspoon ground cloves

1 tablespoon cinnamon

1 1/4 cups chopped mixed dried fruit

1 1/4 cups currants

1 cup fresh cream butter

2 cups all-purpose flour

1 teaspoon baking soda

2 eggs, beaten

Directions

In a saucepan, combine water, sugar, nutmeg, cloves, cinnamon, dried fruit, currants and butter. Bring to a boil and let simmer for one minute. Remove from the heat and stir in the chocolate, flour, baking soda and eggs. Pour into a microwave-safe bowl.  Place bowl into the microwave, uncovered.

Cook on full power for 10 minutes. Let cool for 5 minutes. Serve warm with your favorite custard or hard sauce.

Tags: hogmanay, new years

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Ceilteach Moon December, 2010

Salem’s Best Cranberry Relish

Yule is fast approaching and this is one staple condiment you will want to keep in your refrigerator throughout the season. It is simple and will last for at least a month under refrigeration, and taste great on top of your favorite stuffing.

Salem’s Best Cranberry Relish (No Cook)

2 bags washed and stemmed fresh cranberries

1 Large sweet seedless orange (Blood oranges work nicely here as well)

1/2 cup granulated raw sugar

Prep Time: 15 minutes

Total Time: 30 minutes

Prep the cranberries, quarter the orange, run cranberries and whole quartered orange through food processor with a grater blade attached pour contents into a deep bowl, stir in sugar. Place in an air tight storage container and refrigerate for at least 24 hrs in order for flavors to marry, enjoy.

Yule Wreaths

3 Tablespoons butter

3 cups mini marshmallows

1/2 teaspoon orange extract

1/2 teaspoon green food coloring

4 cups crispy rice cereal

Melt butter and marshmallows over low heat, stirring. Remove from heat and add orange extract and food coloring. Stir. Fold in rice crispies. On wax paper, , shape into wreaths. Add red hot candies to decorate. Let cool and enjoy.

Tags: christmas, cranberry, yule

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Hearthkeeper November, 2010

With the Holidays coming on fast..this time of year is overloaded with food recipes.. So what I have done is put together some meal blessings and a Blessed Home recipe.. And I wish you all a Blessed Home and Hearth…

Blessed Home recipe

3 cups of Love
4 spoonfuls of Hope
2 cups of Warmth
2 spoonfuls of Tenderness
1 cup of Forgiveness
1 cup of Friends
1 barrel of Laughter

Combine Love & warmth,
Mix thoroughly with tenderness.
Add Forgiveness and Blend with friends & Hope.
Sprinkle in all remaining tenderness.
Stir in a generous amount of  laughter.
Bake with Forgiveness, Say God/dess’s blessings over it.

Gather up a handful of friendship,
Squeeze in a mixture of love ,
Mix in an open line of communication.
Throw in a lot of understanding and patience,
Blend in a lot of laughter, Whip up the time to be together,
Put all in a bowl — Mix it together,
And – OH YES!!!  now you have
A Recipe for a Blessed Home!!
serve daily in generous helpings

Before you sit down and enjoy your Holiday meal; be it Thanksgiving or Yule or Lammas.. or any other Sabbat/Holiday throughout the year, Honor The Deities by simply pouring or cutting off a portion and set it aside for God/dess. You will need a bowl or plate set at the table to do this. It is customary to empty the dish outside under a tree once the meal is complete, but if you live in the city or have someone who could use it.. You may offer it to an elderly friend or neighbor, thus passing the blessing of your meal along. . If you choose to give thanks to a particular deity, simply choose a food sacred to that god and place it outdoors.

** BLESSING THE FOOD **

This is a two part Blessings, the Mom and Dad or the High Priest and Priestess.. Whoever presides over the meal.

God: Mine is the ripening sun.

Goddess: Mine is the nurturing soil.

God: Mine is the fruit of the vine.

Goddess: Mine is the chalice of life.

Both: We are the blessing of wine!

And the wine nourishes us.

God: Mine is the planted seed.

Goddess: Mine is the fertile earth.

God: Mine is the mower’s blade.

Goddess: Mine is the oven of making.

Both: We are the blessing of bread!

And the bread nurishes us.

We bless this bread, drink and food
This table and all that is good.

Here is another that is quick and simple.

Made with love, Blessed with love, Shared with love
We are one with the earth and all that is on it..
Blessed be

I like these.. they seems more formal

Mother Earth who gives to us this food,
Father Sun who makes it ripe and good,
Blessed Earth, Blessed Sun,
We’ll not forget what you have done.

Lord and Lady so divine.
Bless this food and Bless this wine
Bring health, wealth, wisdom,
to all that sit here
and as your will so mote it be.”

Mother Earth and Father Sun we thank you so,
for the food and beverage you bestow.
For your protection and your love,
and everything you do for us.
We offer you Thanks, Love, and Mirth,
as we eat your bounty, Father Sun and Mother Earth.

These Holidays/Sabbats, take the time to truly give thanks to your God and Mother Earth for all you have been blessed with

Until next month

Merry Cooking and Blessed Eating

The Hearthkeeper

PS. If there is anything you would like to see here.. please email me at  thehearthkeeper@gmail.com

Tags: blessing, home, house

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Ceilteach Moon November, 2010

Soul Cakes & Honeyed Milk

Samhain is a wonderful time of year to bring out this old Pagan recipe. Traditionally soul cakes were baked and given as a token for the dead. These delicious little cakes can be made on Hallows Eve and are often formed into the shapes of people and sat out for the dead with a mug of warm honeyed milk.

Soul Cakes

1 cup butter

3 3/4 cups sifted flour

1 cup granulated raw sugar

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon allspice

1 teaspoon dried marigold blossoms

2 fresh eggs

2 teaspoons cider vinegar

4 -6 tablespoons milk

Powdered sugar, to sprinkle on top

Prep Time: 30 minutes

Total Time: 55 minutes

Preheat oven to 350°F. Cut the butter into the flour with a pastry blender or a large fork. Blend in the sugar, nutmeg, ginger, cinnamon, dried marigold blossoms and allspice; beat eggs, vinegar, and milk together. Mix with the flour mixture until stiff dough is formed. Knead thoroughly and roll out 1/4-inch thick. Cut into 3-inch rounds (or form into shape of people), and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.  Sprinkle lightly with powdered sugar while still warm.

Honeyed Milk

8 oz skim milk

1 tsp honey

Directions

In a small sauce pan heat milk till just warm

Pour honey into milk and stir

Place milk mixture back on the heat till warm again; pour into mug and enjoy. Make sure to sit aside a small mug to go soul cakes for the dead.

Tags: cooking, food, soul cakes

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Hearthkeeper October, 2010

Samhain is a time to honor our ancestors. The veil between here and Summerland is at it’s thinnest and we can commune and communicate with our loved ones who have moved on to the next phase of their lives.  It has become traditional to have a “dumb” supper. This is a meal that is eaten in silence by candle light. Each food can be as simple or as gourmet as you wish it to be. I like mostly simple made with foods from my garden or local farms. I will add the correspondences before the recipes.

Symbols: Third Harvest, wisdom of the Crone, death of the God, reflection on our place in the Wheel of the Year, reincarnation, the dark mysteries, Rebirth after Death.

Foods: Beef, Pork, Poultry, Colcannon, Bonfire Toffee,  anything with Apples, Doughnuts, Roasted Ear Corn, Popcorn, Caramel Corn, Pumpkin Pie, Pumpkin Bread, Roasted Pumpkin Seeds, King Cake, Pomegranates, Sweet Potatoes, Squash, Beets, Turnips, Nuts, Gingerbread, Cider, Mulled Wines, Mead, Late Autumn Fruits.

Plants & herbs: Angelica, Burdock, Catnip, Pennyroyal, Rosemary, Rue, Sunflower, Sage, Thyme, Wild Ginseng, Tarragon, Mugwort, Calendula, Chrysanthemum, Cosmos and Marigold.

HOT SPICED PUNCH

1 large can of unsweetened pineapple juice

1 quart of cranberry juice cocktail

1 cup brown sugar

3 – 2″ sticks of cinnamon

1 Tablespoon of whole cloves
Put the cloves in a cloth bag. Boil in 2 cups of water. Let cool. Pour clove water and juices into large container. Mix well. Pour into large kettle and bring to a boil. Serve hot in cups or mugs.

Pumpkin Soup

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 carrots, peeled and chopped
2 celery stalks, chopped
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/2 teaspoon curry powder
Sea salt
pepper, freshly ground
1 can (1 pound) pumpkin, or 2 cups fresh, peeled, and cubed
2 Yukon Gold (or yellow) potato, peeled and cubed
5 cups Chicken broth( or vegetable)
2-3 tablespoons dry sherry
1/2 cup half-and-half or soy cream (optional)

In a heavy soup pot, heat the olive oil over medium heat and sauté the
Onion for about 5 minutes, until softened. Add in the chopped carrots
and celery and stir in the spices. Lower the heat and gently cook for
About 10 minutes, being careful not to overbrown the onions.

Add in the pumpkin, potato, and vegetable broth and stir. Add in the dry
Sherry, stir, and bring to a slow simmer, cooking the soup for about
25-35 minutes, until the vegetables are tender. Remove from heat.

Carefully ladle the soup into a blender. Cover and puree the soup until
It is smooth and creamy. Return the puree to the soup pot and adjust the
Seasoning to your taste. Stir in the half-and-half, if desired, and
Blend until smooth. Serve at once in a festive bowls with a basket of
Warm bread  or croutons.

Serves 4-6

Wild Thyme Pasta Salad
Ingredients:
1 package spiral pasta
1 jar artichoke hearts

Lightly sautéed (or steamed) mushrooms, onion, broccoli, zucchini, carrots and

peppers(I use frozen broccoli stir fry veggies) cooled
Sliced tomatoes
Wild Thyme dressing( see below) you can use robusto Italian dressing in a pinch
Boil pasta. Let cool then add sliced tomatoes, mushrooms & artichoke hearts.
Mix well & add the seasoning. Let sit in the refrigerator for a few hours, Serve chilled.

Wild Thyme Dressing

1/2 c olive oil

1/8 c vinegar

½ tsp wild thyme

¼ tsp rosemary

¼ minced garlic

1/8 c roasted red pepper

Salt/ pepper to taste

Place in blender and blend until smooth. Place in jar and refrigerate until needed.

Quick and Simple fruit compote

INGREDIENTS:
4 apples, peeled, cored, chopped into chunks
1/2 cup pineapple with juice
1/4 tsp. Cinnamon
1 tbs. Brown sugar

DIRECTIONS:
Place the apples in a food processor or blender and process
For 1 minute. If you don’t have either of these appliances,
Then just chop the apples by hand, very small. Place the
Apples, pineapple and juice, brown sugar, and cinnamon in a
Saucepan and stir to combine the ingredients. Cook on medium
Low for 20-30 minutes, stirring occasionally. Remove from the
Heat and let the sauce cool for 15 minutes. Store the sauce
In a jar in the refrigerator.

Yield: 2 cups of Apple Sauce

Remembrance roast

1 chicken or pork loin roast

1 small Onion, chopped

1 cloves Garlic, minced

1 Tablespoon Fresh parsley, chopped

1/2 Bay leaf, crushed

1/2 teaspoon Celery seeds

1/2 teaspoon Dry thyme

1 teaspoon chicken bouillon

Garlic powder

salt & pepper to taste

Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 20 minutes PER pound. Until roast reaches 160 degrees.

Cheesy Rosemary Biscuits

Old fashioned biscuits are a treat at any season.

2 cups unbleached, all purpose flour
1 cup grated Parmesan cheese or cheddar
2 1/2tsp. baking powder
1/4 tsp. sea salt
1 tsp. fresh rosemary, minced
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 .
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
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.

Makes about 15 to 18 biscuits.

Garlic String beans

1-2 pounds fresh string beans

2 cloves garlic

Butter or olive oil

Salt and pepper to taste

Sautee green beans with garlic in the butter/oil until cooked crisp tender

Pumpkin Bread

2/3 cup Shortening

1 teaspoon Nutmeg

2 2/3 cups Sugar

1 teaspoon Cinnamon

4 large Eggs

2 teaspoons Baking soda

1 teaspoon Vanilla

1/2 teaspoon Baking powder

3 1/3 cups Flour

2/3 cup Water

1 can Pumpkin

1 1/2 teaspoons Salt

Mix all the above ingredients together, pour into 2 loaf pans. Bake at 350~F for 50 – 60 minutes. You can add dates and nuts if you like.

Quick Apple Spice Cake

This is the fastest quickest cake recipe for those pagans that have not got enough time

to really cook!

You will need the following:

1 spice cake mix

1 small package of vanilla pudding

1 can apple pie filling

2 eggs

1 1/2 cup milk

1 container of caramel apple dip (optional)

you will also need a microwave safe pan or Bundt type pan.

Mix all of the ingredients together except for the dip, they do not have to be mixed until
the mix is smooth. Pour into your pan and cook on 70% for 16 – 18 minutes or until done
(dry on top and pulling away from the sides). Let it cool slightly and pour the caramel
apple dip over the top and Enjoy!

Until next month
Merry Cooking and Blessed Eating
The Hearthkeeper

PS. If there is anything you would like to see here.. Please email me at  thehearthkeeper@gmail.com

Tags: holiday, Recipes, sabbat, samhain

• Recipes