Hearthkeeper December, 2008

Merry Meet and Blessed Yule and Litha… I have been remiss in remembering that these pages may not only be seen in the Northern Hemisphere.. so as of the next issue I will be adding information for the opposing Sabbat so that those of you in the Southern Hemisphere will not feel abandoned. Sometimes you do not always remember that WWW really is The WORLD WIDE web..

I have decided that this will be a cookie column…

I will try to include as many yummy mixes as I can

COOKIES IN A JAR (10 recipes)

Layer ingredients as listed in a quart jar, attach directions shown below.

CRUNCHY TOFFEE COOKIES

2/3 cup toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

CHOCOLATE LOVER’S COOKIES

1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

HUSTLE-BUSTLE BUTTERSCOTCH-OATMEAL COOKIES

1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

OUTRAGEOUS OATMEAL-RAISIN COOKIES

1/3 cup raisins
1/3 cup chopped walnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

WONDERFUL WHITE CHOCOLATE-MACADAMIA NUT COOKIES
1/2 cup chopped macadamia nuts
1/2 cup white chocolate or vanilla milk chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

CHUNKY CHOCOLATE COOKIES

1 cup chocolate chunks
1/2 cup packed dark brown sugar
1 cup biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix

HOLIDAY HAZELNUT COOKIES

1 cup chopped hazelnuts, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

CRAZY FOR CRAISINS COOKIES

2/3 cup sweetened dried cranberries (Craisins)
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

CHOCOLATE-COVERED RAISIN COOKIES

1/2 cup old-fashioned oats
2/3 cup chocolate-covered raisins
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

CHEWY COCONUT-ALMOND COOKIES

1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: “Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 1! 0 to 12 minutes or until cookies are light golden brown.

Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

“To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8×8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Makes 16 bar cookies.”

Top of the Stove Cookies

2 cups Sugar

1/2 cup Milk
1/2 cup (1 cube) Margarine
6 tbsp. Baking Cocoa powder
1/2 tsp. Vanilla
1/2 cup Chunky Peanut Butter
3 1/2 to 4 cups Quick Oats

Add all ingredients to a large sauce pan, except for the Vanilla, Peanut Butter, and Oats. Bring to a boil. When melted turn to med. heat and add the Vanilla and Peanut Butter. Remove from heat and add Oats. Be careful not to add too many and make the mixture too dry. But you don’t want it runny either.
Drop by tbsp. on waxed paper or aluminum foil. Let cool and set before eating.
Makes about 2 dozen.

Peanut Butter Cup Cookies in a Jar
Makes about 30

3/4 cup white sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candies (eg. Reese’s) cut into 1/2 inch pieces

Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a 1 quart “wide mouth” canning jar.
Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.

Attach these directions to jar:

Reese’s Peanut Butter Cup Cookies

1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands to throughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen cookies.

Chocolate Covered Raisin Cookies in a Jar

Makes about 30
3/4 cup white sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.

Attach instructions to the jar:
Chocolate Covered Raisin Cookies

1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla.
3. Mix until completly blended. You may need to finish mixing with your hands.
4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen

Gingerbread Cookies in a Jar

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter  Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.

Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2″ apart. Bake 10 to 15 minutes. Decorate with icing.

Snickerdoodles in a Jar
by AllHomemadeCookies.com

This old-time favorite can be a warming gift to grandparents and elderly neighbors who still enjoy baking.  Why not bake them up a batch of these delicious cookies to go along with your mix in a jar gift, they’ll be delighted! In a large bowl, combine the following ingredients:

2 3/4 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tarter
1 1/2 c. sugar

Place the mixture in a pretty jar or airtight container and include the following gift tag:

Snickerdoodles

1 package Snickerdoodle Mix
1 c. butter, softened
2 eggs
1/2 c. sugar
1 T. cinnamon

Preheat oven to 355 degrees.  In a large mixing bowl on low speed, cream together butter and eggs until smooth, adding one egg at a time.  Add the snickerdoodle mix and continue to beat mixture until a dough is formed.  Combine the sugar and cinnamon in a small bowl.  Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture.  Arrange on ungreased cookie sheets 2 inches apart and bake for 16-18 minutes.  Cool on wire racks.

Candy Coated Chocolates Gift Jar Cookie Mix

This cookie jar makes a colorful homemade gift for any
occasion. You can use regular sized candies instead of the
mini’s if you like. Prep Time: approx. 15 Minutes. Cook

Time: approx. 12 Minutes.

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup mini candy-coated chocolate pieces
1/2 cup raisins
3/4 cup packed brown sugar
1-1/4 cups quick cooking oats

1 In a medium bowl, stir together the flour, baking soda, salt and
cinnamon. In a 1 quart glass jar, layer the ingredients in the
following order: Flour mixture, walnuts, 1/2 cup of the mini candy
coated chocolates, oats, remaining candies, and brown sugar. pack
down well after each addition and attach a tag with the instructions.

2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

3 In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4
teaspoon of vanilla until light and fluffy. Stir int he contents of
the jar until well blended. Roll dough into 1 inch balls and place
them 2 inches apart onto the prepared cookie sheets.

4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to
cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.

Makes 4 dozen ( 48 servings).

The above can be put together as gifts to give at any time of year.. of just put together so you always have a cookie mix available

Alabama Chocolate-Pecan Jumbo Christmas Fudge

Yield: 8 Servings

Ingredients

1 1/4 c  chocolate wafer crumbs

1/3 c  butter; melted

1/2 c  butter; softened

3/4 c  sugar, brown

3    egg

12 oz semisweet chocolate morsels;

- melted

2 ts coffee, instant

1 ts vanilla extract

1/2 c  flour

1 c  pecans; coarsely chopped

1    whipped cream, sweetened

1    chocolate syrup

1    maraschino cherries with

-stems

1    mint sprigs

Instructions

Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly

press on bottom and sides of a 9-inch tart pan or pieplate. Bake at

350F for 6 to 8 minutes.

Cream 1/2 cup softened butter; gradually add brown sugar with

the electric mixer at medium speed until blended. Add the eggs, one

at a time, beating after each addition. Stir in the melted chocolate,

instant coffee granules, vanilla extract, flour and chopped pecans.

Pour into the prepared crust. Bake at 375F for 25 minutes. Remove

from oven and cool completely on a rack.

Before serving, pipe sweetened whipped cream on each piece and

drizzle with chocolate syrup. Garnish with cherries and/or mint if

desired.

Espresso Thumbprint Cookies (Cookie Exchange Quantity)

Make your mark with coffee-flavored cookies. The shape is classic.

1 cup packed brown sugar

3/4 cup shortening

3/4 cup butter or margarine, softened

1/4 cup baking cocoa

1 tablespoon instant espresso coffee (dry)

1 teaspoon vanilla

2 egg yolks

2 1/4 cups Gold Medal® all-purpose flour

1/2 teaspoon salt

1/2 cup whipping (heavy) cream

2 tablespoons instant espresso coffee (dry)

1 bag (11 1/2 oz) milk chocolate chips (2 cups)

1 tablespoon coffee-flavored liqueur, if desired

About 1/3 cup crushed peppermint candies, if desired

1.  Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter,

cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric

mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.

2.  Shape dough into 1-inch balls. Place about 2 inches apart on ungreased

cookie sheet. Press thumb into center of each cookie to make indentation, but

do not press all the way to the cookie sheet.

3.  Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations

with end of wooden spoon if necessary. Immediately remove from cookie

sheet to wire rack. Cool completely, about 30 minutes.

4.  Meanwwhile, in 1-quart saucepan, heat whipping cream and 2

tablespoons dry espresso over medium heat, stirring occasionally, until

steaming and espresso is dissolved. Remove from heat; stir in chocolate

chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.

5.  Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top

each cookie with 1/4 teaspoon crushed candies.

Thick Sugar Cookies

2 cups margarine or butter

2 1/4 cups sugar

3 eggs

1 1/2 tsp. vanilla

6 cups flour

3/4 tsp. salt

4 Tbsp. milk

Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degress Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

Peanut Butter Blossoms (Cookie Exchange Quantity)

Watch for smiles and plenty of hugs when you pass a tray of favorite

chocolate and peanut butter cookies.

1/2 cup granulated sugar

1 cup packed brown sugar

1 cup creamy peanut butter

1 cup butter or margarine, softened

2 eggs

3 cups Gold Medal® all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

Additional granulated sugar (about 2 tablespoons)

About 7 dozen Hershey®’s Kisses® milk chocolates

1.  Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the

brown sugar, peanut butter, butter and eggs with electric mixer on medium

speed, or mix with spoon. Stir in flour, baking soda and baking powder.

2.  Shape dough into 1-inch balls; roll in additional granulated sugar. Place

about 2 inches apart on ungreased cookie sheet.

3.  Bake 8 to 10 minutes or until edges are light brown. Immediately press 1

chocolate candy in center of each cookie. Remove from cookie sheet to wire

rack.

Coconut Chews

Ingredients

3/4 cup butter

1 1/2 cups flour

1 cup brown sugar, packed

3/4 cup confectioners sugar

2 eggs

1/2 tsp. salt

2 Tbs. flour

1/2 tsp. baking powder

1/2 tsp. vanilla

1/2 cup chopped walnuts

1/2 cup flaked coconut

General Info:

Preheat oven to 350 degrees

Instructions:

Mix together butter and confectioners sugar until smooth.

Stir in 1 1/2 cups flour. Press this mixture into an ungreased oblong baking pan (13X9X2). Flatten evenly.

Bake for 12-15 minutes until golden.

In the meantime, combine remaining ingreadients; mix well.

Spread over baked crust in pan, and bake for 20 minutes.

Cool and cut into bars.

I know that this is a large list.. but it is actually been pared down some.. please feel free to share and have a cookie for me..

Merry Cooking and Blessed Eating

The Hearthkeeper

Tags: cookies, cooking, Crafts, home, Recipes

• Recipes

Hearthkeeper November, 2008

Sharing for the Upcoming Holidays

Merry Meet and Blessed Autumn to you all… As there are no major Sabbats or other holidays this month I am just going to send out some recipes for general interests…

With Yule right around the corner you may want to start thinking of some healthy more natural gifts to give the ones you love… so look at some of these recipes and see if you would like to make them for your friends and Families…

Charming Lavender Tea Gift
You will need:
1/3 teaspoon dried lavender flowers
4 teaspoons orange pekoe tea
New or vintage tea cup and saucer
small plastic bag, or plastic wrap
Tea Ball
Ribbon

Mix the herbs and tea then place in a piece of plastic wrap or a small bag and tie tightly with a ribbon. Place in the clean dry tea cup, with the tea ball (they are very inexpensive and can be found in most store kitchen sections) Include a note that this should steep for five minutes in boiled water. Wrap in tissue paper and place in a gift bag for a great gift for teachers and co-workers.

Here are some Bath Tea’s… not to drink but to soak in… Such a relaxing way to pass some time…

Herbal

• WiseWoman Traditions

Tea Baths

You can make a variety of the herbal tea bath bags, all you need are:

Thread & Needle

Coffee Filters

Herbs of choice

Mix the herbs as according to your preference, place a handful in the center of a coffee filter, carefully flatten and fold the edges of the coffee filter over so that it is rectangular shaped, now fold the top down and the bottom up and sew the flaps shut so that the herbs wont fall out when placed in the bath.

Calming Tea Bath

Equal parts of

Chamomile

Hops

Passion Flower

Stimulating Tea Bath

Equal parts of

Peppermint

Eucalyptus

Lavender

Stress-Relief Bath Tea

1.5 cup Epsom salt

1cup sea SALT

1cup lavender

1cup camomila

30 drops lavender EO

(Or you can add chamomile EO as well if you wish)

Mix in large bowl. Makes about 14 ¼ cup baths- you can put them in jars with small muslin bags (look in the dollar store or big lots, etc.  Or, several toiletries suppliers carry large iron-close tea bags- those are nice when you don’t want to dump out a muslin bag after every bath…

Stress-Relief Bath Tea 2

Spearmint

Peppermint

Rosemary

Sage

Lemon Verbena

Thyme

Lavender Buds

Calendula Petals

Lavender

Crushed & mixed all in plastic bag then added stress relief EO to boost scent (let sit overnight) WOW they looked and smelled GREAT! Packaged in small cello bags .5 oz per bag rolled top and taped it closed to keep freshness in…Then put an oval take on bag with small piece of tape saying Stress Relief Bath Tea….folded over muslin bag with GG ribbon tied into loose knot and small tag tucked under ribbon…..tag said

To Use Bath Tea Bag

For a relaxing bath fill bag half full with herbal mix. Let bag hang under hot running water, soak and enjoy your herbal bath. Simply throw herbs away after use and rinse bag and reuse.

Then put this in back of the herbal tea bag hiding folded taped end…the oval label was on other side…slid into another bag of same size tied with gold twist tie….

And here are a few Bath Salts…

Bath Salts

Granny’s Cold Oil Bath Salts

Combine equal parts Lavender, Wintergreen, and Rosemary oils to make about a quarter of an ounce. Stir this into a handful of kosher salt and add to a bath that is as warm as you can take it.  Be sure there is no draft in the room.  If there is a shower curtain you can draw around the tub, and then pull it tight shut to keep the scent and heat in.  Immerse yourself in the water up to your chin and just relax and breathe.  In about 10 minutes you will suddenly feel quite warm.  At this point, hop out, dry off, bundle up so you don’t get chilled and pack yourself off to bed.

HOMEMADE BATH SALTS

Bath salts are so easy to make and there are SO many variations once you start making them yourself.

The basic recipe is as follows:

You will need:

1 cup Epsom salts

5 or more drops of essential oil

Mix together and keep in a covered jar. Allow the salts to sit for a few hours or overnight. Add about 1/2 cup to running bath water.

VARIATIONS:

Add 1 cup baking soda which is a skin soother. Add 2-3 Tsp. honey for a moisturizing. Add 1/4-1/2 cup of a

Healing salt such as Dead Sea salts Squeeze in 3-4 caplets of Vitamin E oil to moisturize. Add 2 cups of baking soda, and 1 cup of citric acid for fizzies.

You can use any type of essential oil that is soothing. Nice choices are lavender, rose, and calendula or patchouli oils

Now I cannot end this without some great recipes for food.. and with it being Thanksgiving time in North America I will include something for this great holiday..

Thanksgiving Turkey

20 lb Young Turkey

Sausage Stuffing (recipe to follow)

Bread Stuffing (recipe to follow)

¼ stick softened butter

Poultry seasoning

Rinse Turkey inside and out with cold water.. pulling off any pin feathers or yucky bits.

Mix Poultry seasoning and Butter and place under the skin of the turkey breast

Stuff inside with stuffing of your choice (I use sausage stuffing inside the large cavity)

Stuff neck skin with bread stuffing (if desired)

Cook 20-25 minutes a pound or until the Turkey leg moves without resistance (or pulls out of the cooked meat)

Sausage Stuffing

1 lb Jones (or other) breakfast sausage roll

2 large loaves white bread broken into small pieces

3 large pinches dried Thyme

1/2 to 1 cup water

salt and pepper to taste

Cook sausage in large skillet … Browning and breaking into small bits

Add thyme and finish browning

When browned drain off 1/2 the oil (all if you wish)

Add 1/2 cup water simmer gently 2 minutes

Pour over broken bread

Mix thoroughly

Add more water if stuffing seems too dry( want a very sticky stuffing)

Place into Turkey cavity and cook until turkey is done(4-5 hours )

Bread Stuffing

1 large onion cut in half and sliced very thin

2 stalks of celery washed and sliced very thin

1 stick of butter or margarine ( I use butter)

3 large pinched of poultry seasoning

1 cup chicken stock

2 bags of white bread broken into small bits

Sautee onion and celery in butter until translucent

Add poultry seasoning and water and soft simmer for 5 minutes

Pour over broken bread (adding more chicken stock if too dry… more bread if too wet)

Place into turkey cavity and cook 4-5 hours

Place extra stuffing in a baking dish with chicken neck and butt flap( tail piece) and cook separately for additional stuffing (or eat as you go along with your day..LOL)

Acorn squash

2 medium acorn squash

½ tsp cinnamon

½ stick butter

2-4 tbs   brown sugar

Cut squash in half

Place cut side down in a microwaveable dish with ¼ cup water

Microwave 20 minutes or until fork tender

Place cut side up in baking dish place ¼ of the butter into each half

Place 1 tbs brown sugar in each half

Sprinkle with cinnamon

Bake in a 350 degree oven until everything is melty and bubbly

Serve as a half or scoop out and place all the “meat” into a bowl

Yukon Gold & Sweet Potato Mash

1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup low-fat milk
2 tablespoons butter
1 teaspoon brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

1: Place potatoes and sweet potatoes in a large saucepan and add
enough water to cover. Bring to a boil over high heat and cook until
very tender when pierced with a fork, 20 to 25 minutes.

2: Drain the potatoes, and then mash them in the pot to the desired
consistency. Place milk and butter in a small bowl and microwave on
High until the butter is mostly melted and the milk is warm, 30 to 40
seconds. (Alternatively, place in a small saucepan and heat over
medium until the milk is warm.) Stir the milk mixture, sugar, salt and
pepper into the mashed potatoes until combined.

Apple Crisp

5 medium tart apples, peeled, cored, and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
whipped cream or vanilla ice cream

Arrange sliced apples in a buttered 8-inch square baking dish. In a bowl, combine the sugars, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 30 minutes, until apples are tender and top is nicely browned. Serve warm or cooled with ice cream or whipped cream.

So here I end this, I could go on and on.. as I love to share recipes almost as much as I love to make then and eat them(or use them) So until Yule….

Merry Cooking and Blessed Eating

The Hearthkeeper

Tags: cookiing, Crafts, hearth, home, house, kitchen, Recipes

• Recipes

ShyOwl October, 2008

Are you Ready?

There is a notable chill in the air. In the distance you can smell warn sage mixed with an apply smell. A deeper breath reveals the faint smell of sulfur and you know that you are getting closer. As you make your way carefully down the secluded path, winding through the woods, deeper and farther away from prying eyes, you hear the faint but rhythmic tapping on a drum and you know now that it is close. It seems like such a forbidden act, sneaking off without telling anyone of where you are going. So exciting as you get closer and now you can see the flicker of the fire through the trees and feel the magickal energy already beginning to rise.
If I ask anyone that frequents Pagan Pages what the smell of sulfur means to them, I would bet that a fair amount of us would all say the same thing. It evokes the memories and magickal feelings of ritual. Nothing says its Samhain like the thoughts of all of your best witchy friends gathered together to bring forth the blessings of the Mother. This is a time to give thanks for a bountiful harvest, another witchy year survived, and another year of being mostly free to be who we are without fear. I know that there are still some spaces where it isn’t’ okay to express yourself openly but no worries, the 2012 energy shift will correct that situation.
Many of us, whether we are Solitary or work within a Coven, will perform some kind of spell work during our ritual time. Fumbling around in the ambient glow of candles while very fabulous to set a mood, can be a little distracting. I have found over the course of time that there is a way to get all of your herbs together ahead of time. This saves not only time, but allows you to prepare your spell mixture at the right moon phase. In this way, if say Equinox, or Samhain is falling at a moon time that is not so conclusive to prosperity, your herbs will have the benefit of the full moon energy by preparing everything ahead of time. Now, don’t complain at yourself that that is silly because a High Holiday creates full moon like energy, I know that, but the little extra boost is still beneficial.
Cauldron Spirits are an alcohol based mixture that burn in your cauldron or any other fire safe container. Be wise with this, as you would anything else you were going to burn. Keep it away from all flammable objects, keep it away from children, and please burn in a well ventilated area. Do not ingest this ever! If you do by mistake please call your doctor immediately. Prepare them at the moon time that suits your working purpose and when finished, store them in a cool, dry cupboard. Of course there are many combinations of herbs that can be used to suit the needs that I am going to address so by all means, feel free to substitute. I am a firm believer in following the intuition given you by your guides.

Items needed:

Base Mixture

*Half pint mason jar
*Isopropyl Alcohol
*Distilled Water
*Mortar and Pestle

Prosperity
*Dried Patchouli
*Cloves
*Mint

Protection

*White Sage

*Boneset

*Cloves

Psychic Visioning

*White Sage

*Star Anise*Frankincense Resin

Directions:

To create the base mixture, you will mix one part distilled water for every 2 parts of alcohol that you use for a more intense flame, and half and half for a lower flame. I heat the water up. By using warm water, when you get everything in the mason jar, it will help to seal it a bit. This isn’t an air tight perfect seal but since we are NOT INGESTING this EVER it doesn’t need to be perfect. Fill your jar 2/3rds full.

For the herbal mixtures, you will treat this as you would any herbal spell mixture. I use about a tablespoon of each, but you can use more or less as needed. I have found that if you have too much in your Cauldron Spirits, it will not burn right.
As you add each one to your mortar, focus on your intention. If you are working towards prosperity, then see yourself in the position you desire, once all are in, continue focusing on your goal as you grind the herbs or resins together. Next you will simply add this into your jar. Screw on the lid and give it a little shake. I have been known to add a stone to the jar but, if you do this, be sure to keep your stone out of the fire. Don’t put your best clear quartz in there as the colorations of the herbs and with some stones, the alcohol, will discolor them.
Store away until ready for use. If you are not a “pyro“, then use a long match to light.

Have a Blessed Samhain!

Tags: crafting, Crafts

• Crafts

Adrianne Compton October, 2008

God’s Eye

An oldie but goodie!! I think I’ve seen these made at nearly every school I attended in life.

So lets get started First off your gonna need a few things!

Items Needed:

*2 sticks (Chop sticks, dowling rods cut to size, popcicle sticks, just to name a few)

*string, ribbon, or yarn ( I like the kind that changes color to create a neat pattern)

*Hot Glue gun or tacky glue (Kids get your parents help with the hot glue gun)

Optional Items:

Small charms or old jewelry

Tassels

Step 1: using the glue gun cross your stick in the middle using the glue dab a bit so that when it drys you have an even cross.

Step 2: When you have your dried cross, make an X by wrapping your string across the middle of the cross.

Step 3: Wrap the yarn around one stem, then move to the next, stem and wrap the string around it once, move to the next, wrap, and repeat this for the rest of the Eye.

Step 4: now that we are getting to the end it’s time to think about where to stop.  A good  place is to make sure you have at least a centimeter from the end. Make your final wrap, then using the tail (or end) of your string tuck it under the wrap string.

wrap the tail under the opposite string (the one you just wrapped) but hold the middle of the tail up over the stem to make a loop for hanging.

Step 5: Keeping the loop, wrap the rest of the tail around the stem a few times then, pull the tail through the loop and finally tie the loop and tail in a knot a couple of times. Snip the excess and maybe use a dab of glue to secure the loose end.

With all the yarn, string, ribbons, and even rope. You can make a lot of texture and colored Gods Eyes for a theme or holiday!

Use black and orange for Samhain and decorate the four points with tassels to match and hang up.  A neat idea is to make the center black and the outer orange…or in the reverse, for a fun candy look use white yellow and orange to look like candy corn! Even for fun, have a black center with green on the outside and call it a Witches Eye!

For Yule make several red, greens, whites, and gold small ones using toothpicks (Be sure not to wrap to tightly otherwise the toothpicks might snap.) You can use them to adorn packages or your yule tree or even a Door wreath.  Also, a little glue will go along way in helping with these tiny pieces. Be sure to use small knitting thread or cross-stitching thread.

For Ostara use the pastel colors for your middle and decorate the four points with small colored eggs or bunny figures.

For Beltane glue small flowers to the center when completed or on the stems maybe even place it in the center of a flower wreath.

While wrapping the Gods eye center pause and string a charm or trinket and continue wrapping that way when displayed you have a unique Gods Eye for your home.

Feel free to E-mail me your finished design, I like to see what other people have done with an idea to make it all their own.

Heres a couple I made using fluffy yarn!

Hope you have fun with this small project!

Blessed Be

Tags: crafting, Crafts

• Crafts

Administrator April, 2006

All the pictures are made with the program
Vue 5 Esprit, from e-on software.

I realy love this program. It´s easy to get started
with and make lovely landscapes. And there is
a lot of stuff out on the net for free, like objects
and other things.

The pentagram is the first object I managed to
make myself and I´m rather pleased with it.
Hope you like the pictures as much as I do.
Just remember I am only a beginner working with this
Program.

***

crafters bio:

Greatings to All
I am IsisMoonTree, a swedish solitary Witch. This path has been mine for about 5-6 years now and I love it. So much to learn and some very lovely people have become my close friends all over the world. I thank the Goddess and God for bringing me on this path. My name comes from a great love of and connection to Isis – the Egyptian Mother Goddess, a strong connection to the Moon and Tree for nature and for describing who and how I am – firmly standing and bending in the winds of life but not breaking, reaching for the sky and a desire to learn all there is…

The pictures you see here are just an example of my work. I love photography and use my camera almost every day. Besides this I also make dresses in “medeval style”, wands, cross stitch patterns and other “Witchy” stuff…

I hope I give you some joy and inspiration.
May You All be Blessed
IsisMoonTree

Made by/Design by IsisMoonTree, Copyrighted Seschen Royal2005

thewitch@bostream.nu

http://spaces.msn.com/members/isismoontree-gladohaxan/

Tags: computer art, computer imaging, Crafts, graphics, photoshop

• Crafts