Hearthkeeper September, 2009

Merry meet and Blessings all

Mabon, the Autumn Equinox, September 21, is coming up, no longer will the day
rule the night. The time for the second harvest is upon us. The fields are becoming very full and soon there will be a hint of yellow in the green leaves. The geese in our neck of the woods are going south. The fruits and vegetables at the farmers market are no longer the sweet, small offerings of summer but are now full, ripen gifts of Fall..

This is a wonderful time of year for food ; The feast is upon us. It is a
time for bread and baked goods. Wine, ale, and cider are the drinks of choice.

Here are some recipes that you can share for Mabon and all year.

Mabon Moon Cider

4 cups apple cider
1/2 tsp. whole cloves
4 cups grape juice
additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice.
Add cinnamon, allspice and cloves.
Bring just to boiling. Lower heat and simmer for 5 minutes.
Serve with ladle from a cauldron. Makes 8 cups.

ACORNS (cookies)
(Yield: 3 dozen)

1 cup butter or margarine, melted
¾ cup firmly packed brown sugar
1½ cups chopped pecans
1 teaspoons vanilla extract
2½ cups self-rising flour
1 cup semisweet chocolate morsels
Finely chopped pecans

Preheat oven to 350°F. In a large mixing bowl, cream butter and brown sugar
until lightly and fluffy.  Beat in pecans and vanilla until blended.  Stir
in flour until blended. Shape dough into 1-inch balls. Place on UNGREASED
cookie sheets; flatten slightly, pinching at one end to form a point. Bake
10 to 12 minutes or until lightly browned around the edges.  Remove from cookie sheets; cool completely on a wire rack. In the top of a double boiler over simmering water, melt chocolate morsels, stirring until smooth.  Remove from heat; keep double boiler over water.  Dip large ends of cooled cookies into melted chocolate; roll in chopped pecans.  Cool to set chocolate.

CRESCENTS
(Yield: 4 dozen)

2 cups self-rising flour
1 cup butter or margarine, softened
1 cup ground almonds (hazel nuts or pecans work well too)
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
Confectioners’ sugar

In a large mixing bowl, combine flour, butter, ground almonds, sugar,
vanilla and almond extracts; knead until well blended and mixture holds
together. Shape into a ball; refrigerate, covered, for 1 hour. Preheat oven
to 375°F. Form the dough into 1-inch balls; form each ball into a
3-inch-long roll. Place 2-inches apart, on UNGREASED cookie sheets; curve
to make crescents. Bake 10 to 12 minutes, until set but not brown. Remove
from cookie sheets; place on a large piece of aluminum foil. Dust
generously with confectioners’ sugar, turn and dust again to coat both
sides. Cool.

ALMOND COOKIES
(Yield: 4 dozen)

2¾ cups self-rising flour
1 cup sugar
1 cup butter or margarine
1 egg, lightly beaten
2 tablespoons milk
1 teaspoon almond extract
Sugar
Almond halves

Preheat oven to 325°F.  Spray cookie sheets with non-stick vegetable spray.
In a large mixing bowl, combine flour and sugar; cut in butter until mixture
resembles coarse crumbs. In a small bowl, combine egg, milk, and almond
extract.  Add to flour mixture, blending well.  Shape the dough, 1 teaspoon
at a time, into balls.  Roll in sugar.  Place on prepared cookie sheets.
Press an almond half onto each cookie. Bake 16 to 18 minutes or until
delicately browned. Remove from cookie sheets; cool on a wire rack.

Apple upside down cake

This is a great cake to make for a special occasion or to top off a family dinner or holiday meal.
Ingredients:

* 3 large golden delicious apples
* 2/3 cup light brown sugar, packed
* 1 scant teaspoon ground cinnamon
* 4 tablespoons melted butter
* .
* Cake
* 1 3/4 cup all-purpose flour, stirred before measuring
* 1/4 teaspoon salt
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1/2 cup butter, room temperature
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2/3 cup milk

Preparation:

Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.

Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.

Potato Leek Soup

3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
4 lbs Yukon Gold potatoes, thinly sliced
3 1/2 cups chicken broth (or enough to barely cover potatoes)**
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

*Make sure to remember to clean leeks thoroughly and slice only the white and light green part of the leeks.

**This can easily become a vegetarian soup by simply using vegetable broth instead of chicken broth.
Savory Sweet Potato and Ginger Pancakes

Serving Size : 6
Categories : Florida Dept of Agriculture Side Dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds sweet potatoes — peeled and diced
1/4 cup yellow onion — chopped
1 tablespoon fresh ginger — minced
3 eggs
3/4 cup milk
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup green onions — sliced
Peanut oil — as needed for frying

Place a small amount of the sweet potatoes in a food processor and pulse
until the potato pieces are about the size of dried rice; repeat procedure
with remaining potatoes until they are similar in size. Add the yellow
onions to the last batch of potatoes to be processed. Combined remaining
ingredients and add to processed potatoes in a large bowl; mix thoroughly
and spoon potato batter into a skillet and fry with 1/8-inch of oil over
medium heat; brown both sides and serve hot.

Per Serving (excluding unknown items): 180 Calories; 4g Fat (18.0% calories
from fat); 6g Protein; 31g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol;
410mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat.
Source:
“The Florida Department of Agriculture”
(Internet Address):
“http://www.fl-ag.com”

Pasta with Fresh Tomato Ragout
Serving Size : 6
The Florida Tomato Committee

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh Florida tomatoes
12 ounces medium pasta shells (about 4 1/2 cups)
2 tablespoons olive oil
1/4 cup thinly sliced garlic
1 teaspoon salt
3/4 teaspoon dried oregano — crushed
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 slices lean bacon — cut into 1/2-inch pieces
10 ounces fresh mushrooms — quartered (about 3 cups)
1 cup frozen peas

Use tomatoes held at room temperature until fully ripe. Core and coarsely
dice (makes about 5 cups); set aside. Bring a large covered pot of water to

a boil. Add pasta; cook until barely tender, about 10 minutes; drain. Place
in a serving bowl; cover to keep warm. Meanwhile in a large nonstick
skillet, stir together olive oil, garlic, salt, oregano and black and red
peppers. Cook and stir over medium-high heat, until garlic just begins to
turn golden, about 2 minutes. Add bacon; cook and stir until lightly cooked,
but not crisp, about 3 minutes. Add mushrooms; cook and stir until mushrooms
are lightly browned and tender, about 5 minutes. Stir in reserved tomatoes;
increase heat to high and cook until tomatoes start to release their juices
and start to boil, stirring occasionally. Reduce heat to medium and simmer,
uncovered, until tomatoes are cooked down and saucy, but still chunky, about
8 minutes. Stir in peas. Spoon tomato sauce over pasta; toss until combined.

Source:
“The Florida Tomato Committee”
Yield: “5 1/2 cups”
Herb tips
There are quite a few ways you can preserve your herbs for use over the rest of the year. One method I found works well for herbs you will use most in wet foods is to chop them up and place them by the teaspoon full into ice trays. Place enough water over them to fill the cover each ice cube compartment(slowly so you do not send them pouring into another compartment.

You can also dry herbs by laying on clean screens until dry.
If using this method, turn the herbs during the first few days.
You can also dry in a very low temperature in the oven on cookie sheets.
Watch carefully and turn often.
You may want to invest in a food dehydrator if you plan on large scale herb gardening..

Herb Salts: this is a great gift idea as well as a tasty seasoning.
In a 250 degree oven spread a layer of free running salt on a cookie sheet.
Sprinkle the chopped fresh herbs on top of the salt, and bake for 10-20 minutes,
stirring and checking often. When they are dry enough to crumble,
then let cool and crumble the herbs into the salt, stir and place in
a jar.
You can use this as a seasoning salt; especially good with vegetables!
Herbs that work well are chives, oregano, thyme, lemon balm or lemon thyme, parsley rosemary or basil.

You can also puree the herb and place into 4 ounce jars. Then store them in the freezer. Take out one at a time . Usually good for a week or 2

Puree
4 tablespoons olive oil
8 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator.

Each time you use it stir and then top with a thin layer of oil. It
will keep one year by doing this. This is good on grilled chicken or
fish, stirred into soups or mixed with sun dried tomatoes and
broiled on bread.

Zesty Herb Blend

3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried tarragon
1 tablespoon dried lemon peel
1 tablespoon whole oregano

Place all items in a small jar and seal. Shake until well blended.
This is great for adding to meat and vegetables.

Fine Herb Butter

1 cup butter
2 tablespoons parsley
2 tablespoons chives
1 tablespoon tarragon

Mince herbs and mix all with room temperature butter by hand or
mixer. Chill for at least 3 hours before serving. Wonderful with
vegetables, eggs, fish or bread.

Julia Childs Spices Fines Mix

1 teaspoon ground bay leaf
1 teaspoon ground clove
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon dried savory
1 tablespoon ground white pepper

Combine all ingredients.

Author: Julia Childs
Well another month has flown on by , as if on butterfly wings. Samhain is fast approaching and food becomes comfort. Look for some fun Samhain and Halloween foods next month.

Merry Cooking and Blessed Eating
The Hearthkeeper

Tags: cooking, herbs, Recipes

• Recipes

Administrator August, 2009

Barbecued Shrimp # 1

2 lb. large shrimp, 20-25 count per lb.
French bread
green onions for garnish

Marinade:

1/2 C. margarine, melted
4 T. olive oil
3 T. lemon juice
3 T. Worcestershire sauce
6 thin slices of a medium white or yellow onion
3 cloves garlic, minced
1 T. Pickapeppa pepper sauce
1 tsp. Tabasco garlic pepper sauce
1/4 tsp. red pepper
1/2 tsp. black pepper
1/4 tsp. salt

Wash, peel and devein shrimp. Mix together marinade ingredients and
pour marinade over shrimp, cover and refrigerate for 1 hour. Place shrimp
and marinade in a greased 9 X 13 pan. Bake 350 degrees, turning shrimp
often for about 10-15 minutes or until shrimp are starting to lose
translucency. Raise oven temperature to broil and broil to achieve
desired reddish, bronze color. Remove from oven, garnish with green
onions and serve immediately with slices of hot French bread for
dipping into the sauce. Makes 4-6 servings.

Barbecued Shrimp # 2

1 lb. shrimp
3 sticks butter or margarine, melted
2 cloves garlic, minced
hot sauce, to taste
paprika
salt and pepper
1 lime or lemon, sliced
dash of oregano
1 T. chili sauce
1 C. white wine

Take heads off shrimp and, with a very sharp knife, slice them down the
back and remove black line. Leave shell and tail on. Marinate shrimp
for 1 hour or more in the sauce made from the remaining ingredients. Broil
shrimp over charcoal fire turning and basting often. If preferred, bake
in a 300 degrees F. oven, basting shrimp often with sauce. Baking time
about 30 minutes. Do not overcook. Makes 2-4 servings.

Barbecued Shrimp #3

1/4 C. olive oil
2 T. margarine
1/4 C. Worcestershire sauce
3 T. lemon juice
1 T. minced garlic
1 T. paprika
2 bay leaves
1 tsp. dried rosemary leaves
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 T. hot pepper sauce
salt and pepper, to taste
2 lb. unpeeled large shrimp
1/4 C. white wine

In a large, heavy skillet, combine the olive oil, margarine,
Worcestershire sauce, lemon juice, garlic, paprika, bay leaves,
rosemary, oregano, basil, hot sauce, salt and pepper. Cook over medium
heat until the sauce begins to boil. Add shrimp and cook for about 5
minutes. Add wine and cook until the shrimp are done, another 5-7
minutes. Serve shrimp with the sauce. Makes 4-6 servings.

Barbecued Sugar-Spice Salmon with Cocoa

Ingredients:

1/4 cup sugar

1 teaspoon dry mustard

Dash cinnamon

1 tablespoon paprika

1 teaspoon cocoa

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons freshly ground pepper

1 1/2 tablespoons coarse salt

4 (6-ounce) salmon fillets

3 tablespoons oil

Directions

1. Heat a grill on medium-high heat.

2. Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt.

3. Dip the salmon in the oil and tap off any excess oil.

4. Dip the fillets in the spice mixture to coat both sides and around the edges.

5. Pat the spice mixture in place; you’ll have some leftover.

6. Grill the salmon until it just begins to flake, about 4 minutes a side for 1-inch fillets, or until it’s done as desired.

Barbecued Tandoori Chicken
INGREDIENTS
3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice

FOR MARINADE
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

METHOD
Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

TO ROAST IN THE OVEN:
Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

TO GRILL OUTDOORS:
Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.

BBQ Pork Wraps

1 lb. boneless pork chops or loin, cut into strips
1 medium onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 cup of BBQ sauce
4 flour tortillas (10″) or 8 (6 inch)

Heat 2 teaspoons oil in nonstick skillet on medium-high heat. Add
pork; cook and stir until browned. Stir in onion and peppers; cook
and stir until pork is cooked through and peppers are crisp-tender.

Stir in bbq sauce into pork mixture. Reduce heat; cook until
thoroughly heated. Divide mixture equally among tortillas; roll up.

Tags: barbeque, bbq, cooking, Recipes

• Recipes

Administrator July, 2009

Noodle Kugel

serves buffet

oven temp–350 degrees

baking time: 1 hour 10 minutes

1 (16 ounces) package very thin noodles

1 (16 oz) carton small curd cottage cheese

10 eggs –separated

1 pint sour cream

1 cup butter or margarine–softened

2 tablespoons vanilla extract

1 (8 oz) package cream cheese softened

1 1/4 cups sugar

1/2 cup raisins

topping:

4 teaspoons of melted butter or melted margarine

1/4 cup graham cracker crumbs

1/2 teaspoon cinnamon

Cook noodles in boiling water over low heat for 1 hour; drain. Whip egg yolks and beat in remaining ingredients, except egg whites and raisins. Fold in stiffly beaten whites and noodles. Add raisins. Mix until well blended. Pour into greased large deep casserole dish. Mix topping ingredients until crumbly. Sprinkle topping over noodle mixture. Bake at 350 degrees for 1 hour and 10 minutes or until inserted toothpick comes out dry. Cut into squares..

Bourbon Franks

serves:8

baking time–2 hours

3/4 cup bourbon

1 (16 oz) package cocktail or bite-size franks

1/2 cup brown sugar

1/2 cup chili sauce

Combine all ingredients in a saucepan in order listed. Simmer over low heat for 2 hours, stirring occasionally. Serve hot in a fondue pot or chafing dish.

Teriyaki Meatballs

serves 6 to 8

1 tablespoon soy sauce

dash garlic powder

1 tablespoon water

dash ginger

2 teaspoons sugar

1/2 pound ground beef

1/2 teaspoon dehydrated onion

1/2 cup bread crumbs

Combine first 6 ingredients in a small mixing bowl. Allow to stand for 10 minutes. Combine ground beef and bread crumbs. Work together until well blended. Add soy sauce mixture. Roll into 3/4 inch balls. Deep fry at 350 degrees for 10 minutes.

Herb-Cottage Cheese Dip

serves 8-10

cup cottage cheese

tablespoons grated onion

1/2 cup sour cream

1/2 teaspoons Worcestershire

1 cup mayonnaise

1/4 teaspoon hot pepper sauce

2 tablespoons chopped chives

salt to taste

1 tablespoon chopped parsley

pepper to taste

2 cloves garlic, minced

Combine cottage cheese and sour cream in a small mixing bowl. Beat until smooth and creamy. Add remaining ingredients. Mix until well blended. Cover bowl. Refrigerate several hours or overnight. Serve with raw veggies.

Hot artichoke dip

serves 20

oven temp—-325 degrees

baking time–15 minutes

2 (14 oz) can artichoke hearts in water

1 cup mayonnaise

1 cup grated parmesan cheese

Chop artichoke hearts. Combine with mayonnaise and parmesan. Mix until well blended. Pour into a lightly buttered 1 1/2 quart casserole dish. Bake at 325 degrees for 15 minutes. Serve warm with garlic rounds and crackers.

Asparagus Rolls

serves 25

oven temp: 350 degrees

baking time: 10-15 minutes

1 (8 oz) package cream cheese softened

boiled ham-sliced thin (optional)

1 (4 oz) package blue cheese softened

1 (14 oz) can asparagus spears

1 loaf thin sliced melba bread

1/2 cup butter

Combine the cream cheese and blue cheese. Mix until well blended. Spread on bread forming a heavy rim at the edges. If using ham, place ham on top of cheese. Place asparagus on top. Roll and press. Slice in 4 one-inch pieces. Dip in melted butter. Place on an ungreased 15×10×1 inch baking sheet. Bake at 350 degrees for 10-15 minutes

Tags: cooking, Recipes

• Recipes

Hearthkeeper May, 2009

The recipes I am sharing today are good for any time of the years.. But spring and fall are particularly potent as we are either planting the herbs to make these.. or final harvest and drying of these herbs.. so I hope that you enjoy these as much as I have and will..

But remember not only the flavorful properties but the magickal as well

Basic blends

For Beef:

Mix 3 tablespoon coarsely ground black pepper, 3 tablespoon
red pepper flakes, 7 ½ tablespoons garlic powder, 3 tablespoon
dried minced onion. Store in airtight container

For Fish:

Mix 6 tablespoons dried dill weed, 6 tablespoons crumbled
bay leaves, 6 tablespoons freeze-dried chives; Mix and store airtight.

For Fruit Pies, Spice Cakes & Cookies:

Mix 2 tablespoons, 1tablespoon ground nutmeg, 1 tablespoons ground mace, 1 tablespoon ground allspice, 2 teaspoons ground cloves, 2 teaspoons ground
cardamom. Mix as you need.

For Vegetables:

Mix 6 tablespoons dried oregano, 6 tablespoons dried basil.

For Poultry:

Mix 6 tablespoons curry powder, 6 tablespoons paprika, and 4
tablespoons dried lemon rind. Mix and store airtight; Sprinkle on to taste

For Tomato Sauce:

Mix 6 tablespoons crumbled basil; 6 tablespoons dried minced onions,

3 tablespoon red pepper flakes, 3 tablespoon crumbled dried oregano.

Mix and store air tight; add by the teaspoon..

Until you reach the desired taste starting at 2-3 tsp.

For Lamb:

Mix 4 ½ tablespoons dried marjoram, 3 tablespoon crumbled
dried rosemary, 3 tablespoon white pepper, 6 tablespoons garlic
powder. Mix and store airtight; Sprinkle on to taste

For Bread. This will season 2 average loaves.

Blend together 2 tablespoons dried crumbled sage, 1 tablespoon dried
rosemary, 1 tablespoon dill seed, 4 teaspoons caraway seed. Add to bread dough when mixing..
Some recipes I have used and recreated from the web.

Almost “BAM” Essence Seasoning Mix

2 1/2 TB paprika
2 TB salt
2 TB garlic powder
1 TB black pepper
1 TB onion powder
1 TB cayenne pepper
1 TB dried Oregano
1 TB dried thyme

Combine all ingredients and store airtight
Use on fish, meat before baking, braising or grilling

Citrus Herb Blend Mix

1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary ground
1 teaspoon dried sage ground
1 1/2 teaspoons orange zest dried, coarse ground
1 1/2 teaspoons lemon zest dried, coarse ground
1 teaspoon fennel seeds coarsely ground

Combine all ingredients and store airtight.

Rustic Rub Mix

8 tablespoons paprika
1 ½ tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/3 tablespoons dried oregano
2 1/3 tablespoons dried thyme

Combine all ingredients and store airtight.. Works great on Grilled Beef or chicken.
Garlic & Herb Seasoning Mix

2 tablespoons marjoram
2 tablespoons oregano
2 tablespoons rosemary
2 tablespoons basil
2 tablespoons parsley flakes
1 tablespoon onion powder
1 tablespoon thyme
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon black pepper

Combine all ingredients and store airtight. Works with veggies as well as Meats, salad, and Texas toast..
Multi use Herb Seasoning Blend

1 tbsp. dried thyme
1 tbsp. dried oregano
2 tsp rubbed sage
1 tsp. dried rosemary
1 tsp. dried marjoram
1 tsp. dried basil
1 tsp. dried parsley flakes
Combine spices and store airtight.
Place into a spice jar or bottle to make a great gift.
Italian Seasoning Mix #2

2 Tablespoons dried basil
2 Tablespoons dried marjoram
2 Tablespoons dried oregano
2 Tablespoons dried thyme
2 Tablespoons dried rosemary
2 Tablespoons dried savory
1 Teaspoon red pepper flakes

Combine spices and store airtight. Place in spice jar or bottle to make a nice gift.
(I have not tried this one yet as I have not needed Italian spices recently)
Taco Seasoning

I found this recipe on www.southernfood.about.com.
INGREDIENTS:

* 1/4 cup instant minced onion
* 3 tablespoons chili powder
* 2 tablespoons ground cumin
* 1 teaspoon salt
* 2 teaspoons crushed red pepper, to taste
* 1 tablespoon cornstarch
* 1/4 teaspoon garlic powder
* 2 teaspoons oregano, crushed

PREPARATION:

Combine all ingredients and store in an airtight container. Use generously to season meat or poultry, or use in recipes.
Makes about 2/3 cup Taco Seasoning Blend.

My Montréal steak seasoning

4 tablespoons salt

1 tablespoon black pepper

1 tablespoon dehydrated onion

1/2 tablespoon dehydrated garlic

1/2 tablespoon crushed red pepper

1/2 tablespoon dried thyme

1/2 tablespoon dried rosemary

1/2 tablespoon dried fennel

Mix together and store air tight.

Add 2 tsp paprika and 1 tsp more garlic to make chicken seasoning

This is a great Meat marinade

Magic Steak

This dip will produce the most incredible grilled steak you have ever had in your life. It makes 2 quarts, but it lasts forever in the refrigerator.

1 (20 ounce) bottle good-quality soy sauce
1 (10 ounce) bottle Worcestershire sauce
1 (10 ounce) bottle A-1 Steak Sauce
1 (10 ounce) bottle Heinz 57 Sauce
1 pound light brown sugar
2 teaspoons granulated garlic or garlic powder
2 teaspoons onion powder
1 teaspoon freshly-ground pepper
1 teaspoon salt
2 teaspoon fresh lemon juice
1/3 cup prepared mustard
2 teaspoon Tabasco sauce

Mix all ingredients in a large glass or stainless steel bowl. Whisk until well blended; Store in tightly sealed jars in the refrigerator.

To use, pour a small amount of the dip in a nonporous baking dish and dip the steaks in it, coating both sides well. Marinate for about 30 minutes before cooking, turning often. Grill or broil to desired degree of doneness.

Here is another

Nana’s Marinade

1 cup Worcestershire sauce
½ cup soy sauce
1 c water
2 tsp granulated Garlic
2 tsp Granulated Onion
2 tsp ground black pepper

Mix together store in airtight container in the fridge

Pour ½ c into a resealable plastic bag; add meat marinade for 30 minutes or more..

Grill to taste

And as you all know I could go on and on.. There are many in my recipe box as well as on the web.. or you could just wing it and see what YOU end up with.. One of the “quickies” I do is for “sticky Chicken” I take premade mixes.. like McCormick’s rotisserie chicken seasoning, Garlic and herb seasoning mix and Montréal chicken mix. I mix them all together and use that all summer on my grilled food when I want a dry rub not a wet marinade.

But I will stop for now.. letting you know to think about your herbs, not only as you plant but as you harvest; Adding you energy and good intentions before they every see your plate. You can dry much of your own herbs to use in these recipes or you can purchase them at the store (but buying bulk will save you money)

Enjoy until next month.

Merry Cooking and Blessed Eating
The Hearthkeeper

Tags: Recipes

• Recipes

Amy Jung March, 2009

Crafty Natural Dyed Eggs and Herb Salad with Champagne Dressing

Crafty Natural Dyed Eggs

With Ostara just around the corner, everyone in my house is preparing for the coming spring.  Our yearly routine, after cleaning and clearing is the preparation for the celebration at Ostara.  I decided for this month’s column I’d add my families method of creating Ostara eggs and the herb salad that we serve with lamb.  I always use herb and vegetable dyes for eggs, as I am not about to eat or serve boiled eggs coated in chemicals.  Doing the herb dyes takes quite a lot longer than it does with the variety you buy in the local store. I personally don’t mind the extra time it takes, as I know they’re safe to eat, without any mysterious additives.  I hope you’ll all forgive me for adding some veggies to the dye list, as sadly the eggs can’t be done with herbs alone.  This method requires a bit of preparation and a lot of experimentation, but it’s all great fun.  You’ll need a pan big enough to allow the eggs to roll around in the boiling herb/veggie and water mix.  I always add my herbs first, then the eggs, cover them with enough water to leave about 2 ½ inches above them so they can roll around well.  For each quart of water you add, add about a teaspoon of white vinegar (the vinegar makes the color more bold).  Allow the eggs to come to a rolling boil, then reduce the heat and simmer for 30 minutes.   Remove the eggs, and allow them to sit in an egg carton long enough to dry, then decorate with glued-on dried herbs, markers, or similar things.

How to get the color: (Of the list below, you can add a single item or any combination you wish, it’s all experimentation to get the result you desire).

Purple:  crushed violets, purple pansy, geranium, grape juice (frozen concentrate seems to work well), blueberries or blackberries

Yellow: Chamomile tea, goldenrod, dandelion tops, daffodil blossoms, orange or lemon peels, carrot tops (yes I mean the green part), green tea, celery seed, cumin

Red: Hibiscus flowers (I use the tea), red onion skin (you’ll need a good quantity of these, ask in the produce department if they’ll save them for you), pomegranate juice, cranberries, raspberries, fresh beets (cut up, sometimes this produces a more pink color)

Blue: Red Cabbage leaves, liquid grape juice

Green: Spinach leaves (these may take a bit longer than 30 minutes, use your own judgment on the color)

Brown/Tan: I use discarded coffee grounds (about 3 pots worth), black walnut shells and black tea (used tea bags)

Herb Salad with Champagne Dressing
Herb Salad

4 cups baby spinach leaves

1-cup fresh mint leaves

¼ cup fresh parsley

¼ cup fresh basil leaves

Goat cheese (to your personal flavor)

Champagne Dressing for Herb Salad

1 cup of extra virgin olive oil (the best quality mild flavored oil you can get)

¼ cup champagne vinegar

½ cup champagne

A dash of sea salt (to taste)

A dash of freshly ground pepper (to taste)

½ teaspoon of white sugar

Blend all of the above in a blender, refrigerate for at least 30 minutes before serving.

Tags: cooking, Crafts, crafty, dying, eggs, Ostara, Recipes, salad

• Crafts

Hearthkeeper February, 2009

Soups, Stoups, Stews and Casseroles…

Merry Meet  and welcome …

Grab a cuppa tea and lets look for some filling easy recipes. This time of year you are either looking for a nice think warming soup or stoup(really thick soup… like a cross between a stew and a soup.. a stoup.) or a quick and filling meal for when you are running around your yard and garden.. so lets look at some that I have here…

Some of you may have farmers markets and farm stands now(in the summery south) or have a good place to get the staple veggies… so have a blast.. set the stuff in a crock pot and run out and play. Whether in the snow or in the summer sun.. have a blast and know that a great filling meal awaits you at home.

Best Ever Vegetable Beef Soup

1 lb ground beef

2 cups chopped onions

1 cup chopped celery

1 cup thinly sliced carrots

6 cups water

3 tbsps beef bouillon powder

1 ½ – 2 lbs finely chopped tomatoes, fresh or canned

8 oz tomato sauce

½ cup pasta stars or alphabets

2 bay leaves

2 tsp chili powder

2 tsp basil

1 tsp salt

dash pepper

2 pounds green beans, steamed and drained

Brown ground beef in a large heavy saucepan.  Drain off excess fat.

Add onion, celery and carrot.  Cook, stirring for 5 minutes.  Add all

remaining ingredients, except green beans.  Bring to a boil, then

reduce heat.  Cover and simmer for 50 minutes.  Add green beans

and cook until beans are heated through and pasta and vegetables

are tender.  Remove and discard bay leaves.

Serves 6-8.

Tortellini soup

3- 10 oz cans of chicken broth

1/2 lb sweet Italian sausage (here you can remove from casing and cook up crumbled…or like I do brown up small meatball shapes. or slice into coins)

1 handful of fresh spinach or escarole julienned

1 large can diced tomatoes

1 package tortellini (plain or tri colored)

1/8 tsp oregano(or more to taste)

Red pepper flakes to taste

1. Bring broth to a boil

2. Add tortellini…boiling until cooked

3. Add spinach, sausage, diced tomatoes

4. Add oregano and red pepper

5. Bring to a boil and heat thru…

6. You can add other veggies to this….

7. garnish with  parmesan cheese

Spicy Chicken Soup

Ingredients:

2 teaspoons olive oil

3 cups chopped onions

2 cloves minced garlic

5 cups chicken stock

1 cup water

1 pound bone-in chicken breasts

2 chopped celery stalks

1/2 cup chopped  fresh parsley

1 can diced Italian style tomatoes (16 ounces), undrained

2 bay leaves

1 tsp. crushed dried oregano

1 tsp. crushed dried thyme

1/2 tsp. crushed dried rosemary

dash of cayenne pepper

1/4 teaspoon black pepper

1/2 cup brown rice

Using a large soup pot add oil, onion, garlic, and 3 tablespoons of chicken stock.

Stir over a medium heat until the onions are transparent.

Add the remaining chicken stock, water, chicken, celery, parsley, tomatoes, bay leaves, oregano, thyme, rosemary, cayenne, and black pepper.

Mix well.

Bring soup to a boil, then lower heat and simmer for one hour till chicken is cooked. Remove chicken from soup and separate from the ones.

Remove bay leaves. Skim fat from the surface.

Bring soup back to a boil and add rice.

Reduce heat and simmer for another 45 minutes until rice is tender.

Return chicken meat to the soup and heat for several minutes.

Serves 6 to 8.

Notes: You can use white rice and it will take less time–20 minutes or so.

Summer Vegetable Casserole

1/3 cup uncooked rice

4 small summer squash, sliced

2 medium onions, sliced

1 bell pepper, sliced

4 medium tomatoes, cut in sections

salt and pepper to taste

2 tablespoons butter, slices thin

Preheat oven to 325 degrees.

In a 1 1/2 quart baking dish, arrange vegetables in layers. Between layers of vegetables make 2 layers of rice. Make sure when layering everything that the rice does not end up as a top layer; a tomato layer would be best. Salt and pepper to taste and place butter slices over the top. Bake cover for 1 1/2 hours.

Chicken Tortilla Soup

Vegetable or corn oil, for drizzling, plus 2 tablespoons — 2 turns

of the pot in a slow stream

3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted

1 red bell pepper, split and seeded

1 pound chicken breast tenders

1 teaspoon poultry seasoning, 1/3 palm full

1 teaspoon cumin, 1/3 palm full

Salt and pepper

1 small to medium zucchini, small dice

1 medium yellow skinned onion, chopped

3 cloves garlic, chopped

1 to 2 chipotle in adobo peppers (medium to hot heat level),

chopped — available in small cans in Mexican and Spanish food

section of market

1 can stewed tomatoes, 28 ounces

1 can tomato sauce, 8 ounces

3 cups chicken stock, available in re-sealable paper containers on

soup aisle

4 cups blue corn tortilla chips, broken up into large pieces

1 cup shredded cheddar or pepper Jack cheese

1/2 cup sour cream

Heat a grill pan to high and a soup pot to medium high.

Drizzle oil on corn and place on grill.

Add red pepper to grill with corn.

Char vegetables 10 minutes, total, turning occasionally.

Remove to cool, 5 minutes.

Remove charred skin from the pepper.

While vegetables cook, dice chicken.

Add 2 tablespoons oil to hot soup pot.

Add chicken to pot.

Season with poultry seasoning, cumin, salt and pepper.

Lightly brown chicken on each side.

Add zucchini, onions and garlic and chipotle peppers.

Cook vegetables with chicken

5 to 7 minutes to soften.

Add tomatoes, tomato sauce and stock.

Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup.

Chop grilled red pepper and stir into soup.

Add chips to soup in handfuls and fold in.

Serve soup immediately with scatter of shredded cheese and a dollop of

sour cream.

Top with any or all of the suggested garnishes.

Beef Barley Soup

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1      lg            parsnip diced

1/4  cup           chopped parsley

3      pound         beef shin-(or more)

1 3/4  quart         water.

2                    carrots diced

1      16 ounce can  peeled tomatoes – crush

2      stalks        celery diced

2                    onions chopped

salt and pepper to taste

2      cloves        garlic crushed

1      cup           pearl barley

1                    white turnip diced

Place all ingredients, except barley, in a large pot.

Bring to a boil.

Lower to simmer and cook 2 1/2 hours.

Add barley and cook until tender,

Check package of barley for approximate timing.

The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish.

Serve a crusty bread also.

Makes a great one dish meal.

French Market Soup

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

Assorted dried beans and peas

Ham Hock

1      can           tomatoes — (28 oz.)

2                    Onions — chopped

4      stalks        celery — chopped

2      cloves        garlic — minced

Salt and pepper to taste

Bay leaves

Thyme

Basil

1      pound         sausage — sliced

2                 boneless Chicken breast

1/2  cup           red wine

1/2  cup           chopped parsley

Wash beans, cover with water and soak overnight.

Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and

Basil and simmer 2 1/2 to 3 hours.

Add tomatoes, onion, celery, salt, pepper and simmer 1 1/2 hours.

Add sausage, chicken and simmer 30 to 40 minutes.

Before serving add wine and parsley.

NOTE:  If refrigerated for at least a day before serving the flavor is enhanced.

Brunswick Stew #1

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1      pound         chicken

3      quarts        water

1      large         onion

1/2  pound         ham — lean, in small piece

2      pints         tomatoes

1      pint          lima beans

4      large        white potatoes — diced

1      pint          corn off the cob

1      tablespoon    salt

¼   teaspoon      pepper

1    teaspoon                red pepper

3      ounces        butter

Cut up a pound of Chicken and put it in a large pan with three quarts of

water, one large onion, one half pound of lean ham cut into small pieces

and simmer gently for two hours.  Add three pints of tomatoes, one pint of

lima beans, four large Irish potatoes diced, one pint of grated corn, one

tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper.

Cover and simmer gently for one more hour stirring frequently to prevent

scorching.  Add three ounces of butter and serve hot. Note: —– This

makes a lot of stew.  You will probably want to half or even quarter it,

if want to try it before serving it to a group.

Citrus Seafood Stew

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

8      ounces        red snapper fillets — skinless

4      ounces        medium shrimp — peeled and deveined

4      ounces        small bay scallops

14 1/2  ounces        stewed tomatoes — canned

14 1/2  ounces        chicken broth — canned

1/2  cup           long-grain rice

2      teaspoons     chili powder

2      cloves        garlic — minced

3/4  cup           frozen orange juice concentrate

2      cups          frozen pepper stir-fry vegetables

Thaw fish and shrimp, if frozen.  Rinse fish and shrimp.  Cut fish into

1-inch pieces.  Set aside.

In a large saucepan combine undrained tomatoes and chicken broth.  Bring

to boiling.  Add uncooked rice, chilli powder, and garlic.  Return to

boiling; reduce heat.  Cover and simmer about 20 minutes or until rice is

tender, stirring occasionally.

Add fish, shrimp, concentrate, and frozen pepper mixture.  Return to

boiling; reduce heat.  Cover and simmer gently for  3 to 5 minutes or

until fish flakes easily and shrimp turn pink.  Garnish with Florida

orange slices and sprigs of fresh oregano, if desired.

Irish Stew

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1      pound         lean mutton pieces

1      pound         carrots

1      pound         onions

1      pound         potatoes

salt & pepper

1      pinch         thyme

Place mutton with thyme in sauce pan and add cold water to cover.  Bring

slowly to the boil and simmer for one hour.  Add onions, potatoes,

carrots, and peeled and roughly chopped.  Season.  Continue cooking until

vegetables are tender.  Adjust seasoning.  May be served alone or with

cooked green cabbage or salad.

Spicy Kale And Chick-Pea Stew

1 ½   cups          chickpeas — dried

10      cups          water

2      large         onions — chopped coarse

3      large         garlic cloves — minced

¼   cup           olive oil

2                    green bell peppers — chopped coarse

1 ½   pounds        kale — stems removed, leave

2      cans          plum tomatoes — chopped, undrained

6      ounce         tomato paste

2 ½   tablespoon    chile powder

1      teaspoon      dried thyme

1      teaspoon      dried oregano

1      teaspoon      dried hot red pepper flakes

1      teaspoon      ground cumin

1      teaspoon      sugar

1                    bay leaf

steamed couscous or rice as an accompaniment

Chickpeas should be soaked overnight in enough water to cover them by 4

inches, drained, and rinsed.  In a large saucepan simmer the chickpeas in

the water, covered partially, for 1 1/2 hours, or until they are tender.

In a heavy kettle cook the onions and the garlic in the oil over moderate

heat, stirring occasionally, until the vegetables are golden, add the bell

peppers, and cook the mixture, stirring, for 10 minutes.  Add the

chick-peas with the cooking liquid, the kale, the tomatoes with the juice,

the tomato paste, the chili powder, the thyme, the oregano, the red pepper

flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a

boil, and simmer the stew, stirring occasionally, for 1 hour.  Discard the

bay leaf, season the stew with salt, and serve the stew on the couscous or

rice.  Makes about 14 cups, serving 8 to 10.

Spicy, Tomato-Based Vegetable Stew

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

2                    onions — chopped

2      cloves        garlic

1/2                hot chili pepper

3      pounds        carrots — in chunks

3      pounds        turnips — in chunks

3      pounds        parsnips — in chunks (proportionate to other root veggies)

2      pounds        mushrooms — quartered

3      pints         chicken stock

6      ounce         tomato paste

Saute the following in ‘enough’ vegetable oil adding the ingredients in

the order specified: 2        onions (chopped) 2+       cloves garlic 1/2

hot chilli pepper  (don’t go overboard!) 3-4 lbs  carrots, turnips,

parsnips in chunks (proportion according to taste) 1-2 lbs  mushrooms

(quartered) Once the veg are done, add enough of the following stock to

cover them with a little room to spare: 3 pts    chicken/chicken flavor

stock 1 small  can of tomato paste Season with oregano, basil, and

whatever you feel like. The important thing with this recipe is to taste

regularly and go with your gut as to what is best. Serve the ‘sauce’ over

a bed of couscous.

Note: To this you can add anything from meatballs to spicy sausages to …

nothing.  It freezes really well, so I make it in very large batches.

Winter Vegetable Stew/Pie

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

—–stock—–

1/2  cup           dried vegetable soup mix

3      cup           slightly aged chopped white mushrooms

3      cup           water

—–stew—–

1/2                rutabaga — halved then thinly s

1      cup           white mushrooms — slightly aged, halve

6      small         shitake — coarsely chopped

1      tablespoon    olive oil

salt and pepper to taste

5                    garlic cloves — finely chopped

1/2  cup           dry sherry

1     medium        yellow onion — cut into large piece

1      medium        carrot — peeled, 1/2″ slices

2      medium        russet potatoes — in 1/2 of 1/2″ slice

1      medium        fennel bulb — quartered, in 1/2″ s

2      tablespoon    fresh thyme — chopped or 2 tsp dri

2      tablespoon    fresh marjoram — chopped or 2 tsp dri

2      tablespoon    fresh parsley — chopped or 2 tsp dri

This began last night as an effort to make the Winter Vegetable Pie recipe

in the _Fields of Greens_ cookbook just acquired (and thanks to those who

sent advice on the book last month).  As usual, however, we varied a great

deal, so the result is greatly different from the book’s–but was

wonderful. We realized that the recipe started with “Mushroom stock,”

which would take 3 hours to make.  Since it was already 7 in the evening,

that was out.  The celery root we thought was in the vegetable bin was a

rutabaga; we had six shitake to use up.  So we improvised: Stock:  Gently

simmer, until reduced to about 2 cups liquid.

Heat 1 tablespoon of the olive oil in a large skillet; add the mushrooms,

pinch of salt, 2 or 3 grinds of pepper.  Sear the mushrooms over high heat

until golden.  Add half the garlic and deglaze the pan with half the

sherry.  When the pan is almost dry, transfer the mushrooms to a bowl.

Heat the remaining tablespoon of olive oil in stew pot and add the onion,

pinch of salt, 2 grinds of pepper; saute until onion is transparent.  Add

the remaining garlic, rutabaga, carrot, potatoes, and fennel, saute for 5

minutes.  Add the mushrooms, herbs, and the reduced stock.  Cover and

simmer until vegetables are soft and flavors melded, about 30 minutes over

medium/medium low heat.  Serve over grain, pasta, or polenta (we used a

mixed spiral spinach pasta and basmati rice left over from previous

meals), with crusty bread, bread sticks, or pretzels. The _Fields of

Greens_ book takes its mixture, pours it into a 9 inch round baking dish,

then covers it with a white pastry cover, with an egg wash on it (there

goes the vegan listing!), then bakes in 375 degree oven for 40 minutes.

Our variation worked well; we ate at about 8:45 (which is fairly normal

for us), a rich and warming stew with the temperature outside at -5, wind

chill -37.  We’ll try some different root vegetables next time, and

perhaps add tofu slices as well.

So there you go.. have a great time.. enjoy your season and make the most out of your life..

Merry Cooking and Blessed Eating

Tags: casserole, cooking, Recipes, soups, stews

• Recipes

IndigoRainbow February, 2009

We come to that time of year when many lonely souls come to us and ask us to do our magik and a spell to bring love into their lives. Most only need a ‘charm’ or ‘crutch’ in order to help their own self esteems and to bring them out of their shells. There have been times I have been so caught up with helping others bring love into their lives that I have forgotten and neglected my own. Forgotten to even do the little things for those I love.

This month in The Witch’s Cupboard, I want to explore a few of the herbs that have historically been used for love. I want to share ideas to help, enhance, and nurture the loves in our lives, not help others to find it. This column is geared to make our Valentine’s and February a little more special for the ones we love.

There are many, many herbs that have been used throughout time to bring love, enhance sexuality, and woo others. I could write a book on the oddities and spells alone. We are going to go to the cupboard and pull out just a few that are common which can strengthen your love and also bring lasting health benefits. So come into the kitchen, open your cupboard, turn on the stove, and bake some magik with love.

We begin with a very common yet under rated herb, Cinnamon (Cinnamomum verum, synonym C. zeylanicum).  In Chinese Herbology, it is said Cinnamon are twigs and bark from large tropical trees that warm the body, invigorate the circulation, goes to all 12 channels (meridians) of the body, and harmonizes the energy of the upper and lower body. Cinnamon also reduces allergy reactions. The herb is usually cooked together with other herbs to make tea that regulates the circulation of blood. Cinnamon has also been used for appetite loss, bronchitis, colds, cough, fever, indigestion and other digestive problems, sore throat, diarrhea, and some cancerous tumors. Eastern herbal remedies suggest Cinnamon for heart problems, dental pain, and urinary problems. For those you who use and enjoy medical and therapeutic grade essential oils, cinnamon oil can be used as a sexual stimulate, beneficial for colds, coughs, flu, rheumatism, and circulation. I have also heard it can aid in controlling sugar and certain types of diabetes. But in our magical world, Cinnamon is highly recommended as purification incense prior to sacred work, and increases focus and concentration, while enabling a peaceful mindset for ritual work or divination. With our theme for Valentine’s, Cinnamon is known as an aphrodisiac. When used in spells of sexuality and passion it deepens any meditations on love.

Another common herb in our cupboards is Ginger. Since ancient times, Ginger has been used to help treat arthritis, colic, diarrhea, and heart conditions.  Ginger may decrease joint pain from arthritis, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. Ginger is mostly known for its properties to help treat upset stomach and nausea. It is also believed to help the common cold, flu-like symptoms, headaches, and even painful menstrual periods. Magically Ginger is known as a powerful herb/spice. Ginger essential oil is useful in sexuality; love; courage; and money. Eating Ginger before performing spells will lend them power, since you have been “heated up” by the Ginger; this is especially true of love spells.

Since we are in our kitchens and at our cupboards, Something simple that can be done using the herbs/spices above to bring a smile to your loved ones faces is to bake cookies. You can make these simple recipes by adding your own special magical spells that are dear to you while you prepare the dough.

Snickerdoodle Cookie Recipe

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees.  In a mixing bowl, beat the butter on medium speed for 30 seconds.  Add the 1 cup sugar, baking soda, and cream of tartar.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until well blended.  Beat in as much flour as you can with the mixer, and stir in remaining flour.  Cover with plastic wrap and chill for 1 hour.

Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon.  Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.  Place balls of dough 2 inches apart on an ungreased cookie sheet.  Bake for 10 to 11 minutes or until edges are beautifully golden.  Transfer cookies to a wire rack to cool.

Soft Ginger Cookies
Ingredients

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon water
* 1/4 cup molasses
* 2 tablespoons white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. 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. Store in an airtight container.

Next month’s edition of the Witch’s Cupboard will fall upon the Ostara/Spring Equinox rituals and will introduce you to preparing growing your own herbs for the coming Spring/Summer seasons. One I would like to follow along with is lavender because of the many health benefits of its oil. Until next time, happy baking to a healthier you.

Blessed Be,

Namaste Iammu,

Indigo Rainbow

Disclaimer:

Please note that we are not advocating that people stop using their normal medication, but would like to make people aware that some alternative therapies can be very effective to help treat problems and create a healthier, younger and more vital you. Also, it is not recommended to use most herbal supplements during pregnancy, or during breast feeding, or for small children. But then again, although these warnings must be provided, we must ask if the warnings come from experiences using herbs or from a medical community which is afraid we will cure ourselves.

Tags: herbs, love, magic, magick, Recipes, spells

• Articles

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

Hearthkeeper October, 2008

Merry Meet .

Blessings of the season to you all, it is my favorite time of year. Samhain, the witches New Year, Halloween, it means so many different things to different people. For Wiccans, Witches and Pagans .. it is one of the most involved Sabbats we have.. We celebrate the death of the year.. we also celebrate and respect our dead, our ancestors. For many of us the veil between the worlds is so much thinner now.. and we have a much easier time talking to and connecting with our ancestors. Many of us have a Dumb Supper. A meal that we prepare with much respect and caring, and then we invite our beloved ancestor to come and join our meal. We then eat in a respectful silence.. to allow the Dead to talk to us and enjoy their time with us.  In this article I will include a short Dumb supper ritual as well as some recipes to use. I will also be sending some fun Halloweeny foods you can share with your friends while they party.

Here are some correspondences for Samhain

Oct. 31st – Samhain (All Hallow’s Eve)

Altar Decorations: Pumpkins, gourds, seasonal fruits and flowers, a statue of the Triple Goddess in her Crone phase, broom, acorns.

Herbs: dittany, flax, heather, mandrake, mullein, oak leaves, sage and straw, mugwort.

Spices: Thyme, rosemary, salt, pepper,  poultry seasoning

Incense: sage, apple, mint, nutmeg

Gods & Goddess’: The Crone, Hecate (fertility, moon-magic, protectress of all Witches), Morrigan (Celtic Goddess of death), Cernunnos (Celtic fertility God) and Osiris (Egyptian God who represents death and rebirth).

Colors: Black, Orange, Red, White

Gemstones: onyx, obsidian, hematite

Food: Apples, Pumpkin pie, nuts, cranberry(scones or muffins), ale, cider, mugwort tea, mead and meat

Tree: Birch, oak, alder and walnut

Lore: Pronounced “Sow-inn”, meaning ‘summer’s end’, it is the beginning and the end of the Celtic year. The Celebration starts on the eve of October 31 and continues through November 1st. On the 31st, animals would have be chosen from the herds to be slaughtered, and thanks given for their sacrifice. The meat was preserved and any late harvests would be completed. It is also the time of the hunt, when meat is sought for the coming year.
Samhain is the fold between the new and old, the time between life and rebirth. Samhain is the time to honor those who have passed and to acknowledge their return.. The veil that divides the earthly world from the otherworld is thinnest at this time and those who have died in the year past can make the journey most easily now. The time when spirits can cross between and humans are able to see them. New spirits join the otherworld while ones who have already passed through may return to communicate. All those who have passed are honored with gifts and communications of love and thanks. At this time we sacrifice of ourselves and that which comes from deep introspection of what has transpired in the year past. We give thanks to those who have passed for all the inner aspects of ourselves, and for their knowledge passed down, and for everything that they have given and sacrificed for us.
November 1st would bring great feasting and joy, for a new year and a new cycle. At the first of the new year each person is given mead and a toast is made. Often children are only given a spoonful. The toast is Bliadhna mhath ur dhuit “A good New Year to you.” The response is Mar sin duit fhein is moran diu “The same to you, and many of them.” “First-footing” is treated very seriously. The very first person to enter the house on New Year’s Day should be a dark-haired man bearing gifts of a piece of coal or peat, and/or salt and bread. Many households will not allow anyone to enter the house until the appropriate first-footer has come.

This is the time to protect the house with good luck.

Dumb Supper… What you are going for here is a Feast of remembrance, a very special Meal of honor. You should pick a meal that was important to the person you are inviting to join you.. I usually make an elaborate Roast pork dinner. With acorn squash, Rutabagas, Mashed potatoes, either Corn or mixed vegetables, Gravy and a dessert. Apple juice, mead or wine goes with the meal as well. You should make sure to include your cooking into your Ritual.. as the preparation of this meal is as important as the eating.

To Start you need to ritually sweep your home. If you have a front and back door… sweep from the front to the back with the intention of removing all the past years negativity and anything else you may want removed from the home(not your husband or kids though). When you get to the back door…. Open it wide.. and very strongly and meaningfully sweep all the dust and dirt and negativity right out the door( you can go back after with a dust pan and clean it up and remove it to a bin.)

Next you should cleanse your home. You can do with simply. Take a bowl of water and a ½ tsp of salt. Mix them together and either use your finger..or a spray bottle from the dollar store(one you would spray the plants with) go around the house the same way you swept.. and with the intent to clean the home of all negativity. Then you can bless you home.. with simple incense stick.. walk the same way you swept and cleanse.. and bless your home .
If you cast circle for your rituals, you should cast a circle around your entire home. Remembering to leave it open to the spirits you are inviting to dinner. You will be moving all around the house.. so it makes it easier than having to cut in and out of your circle to move about. You need not go outside to cast.. just see your circle as all around you house while you cast it.

Quarter calls are up to you. I do not use them for the Dumb Supper..but you can if you choose.. once you start it is YOUR ritual. And you can do it whatever way works for you.

Keep in your thoughts and in your heart those that you have invited. While you are cooking you may even feel the need to talk to them.. Remember all the good time you had in the past cooking this same meal. Incorporate your welcome to them and your love of them and your need to talk to them into the meal.

While the meal is cooking you may want to shower and prepare yourself. Make this as elaborate as you would if you were inviting a live person to your house for a holiday meal. Get dressed up. Set the table in all it’s holiday finery. Decorate in the colors of the season. Make sure to set a place for the one you have invited as well as put a small portion on the plate for them as well. You will probably not want to include small children or children who may have trouble staying silent, or ones that may test YOUR ability to stay silent. Maybe make this a meal you have very late in the night (often this will be a midnight meal)

Once your meal is cooked.. start the time of silence. Everything you will say now will be said in your heart and your mind. Lay the table with all the foods you have cooked. And allow each person to serve him/herself. Meditate and reflect on the person you have invited. Smile, cry, ..this is a time to bring all the good that you every had with this person. With each bite, honor and respect your ancestors and ask them to pass on to you  all the wisdom and the learning that they have acquired during their lives as well as what they feel they need to share of what the have learned since they have died. Spend as much time as you need with you guest. When the meal is done..clear all the plates except the guest. Take a moment to savor the evening then out loud(your voice may be crackly) Thank your guest for coming and invite them to watch over you and guide you in the future. The remind them that there place is not here and that they need to move on home before the veil starts to thicken, thus making it harder for them to get home.
Take your guests plate outside and scrap it either onto a ritual dish or even onto the  ground. Thank Deity for the blessing of the food and the ability to visit with you beloved guest at this time.

Roast Pork

1 pork roast( as big or small as you need for your meal)

½ tsp Rosemary

½  tsp Garlic powder

½ Onion powder

Three strings to tie it with one for each phase of deity

Wash roast with water

Sprinkle generously with spices (to taste)

Place in oven and cook for the required time(usually 20- 30 min per pound)

Acorn squash

Cut 1 acorn squash in ½ place cut side down  in a microwave safe dish

Add ¼ cup water

Place in microwave for 25 minutes on high

When fork tender remove and turn over

place 1 tbp butter and 2 tbs brown sugar ¼ tsp cinnamon inside

place in the oven with your roast for 15 min

Mashed potatoes

5 lb bag Yukon gold potatoes

½ tsp salt

½ stick butter

Light cream

Peel and boil potatoes with salt in large pot of water

When fork tender

Drain and place back in the pan

Add butter and start to mash( I use an electric mixer as I dislike lumpy mashed potatoes)

Add light cream as you go to get the consistency you desire (I like mine smooth and kind of loose)

Salt and pepper to taste

I used mixed Veggies because of the harvest theme.. with corn, peas, carrots, lima beans  and string beans.,.. you cover all the bases…I steam them in a microwave safe bowl in the microwave for 5-9 minutes.. sometimes with season salt to pep them up a bit.. Mrs Dash or Montreal chicken seasoning also work very very well

Remembrance cookies

These cookies are made on Samhain. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths–or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritual, but it need not be.
Ingredients for the cookies:
1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

Now for the fun recipes to share with your Non pagan friends

Bat Cupcakes

Ingredients:
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies, halved
24 milk chocolate kisses
Red decorating icing

Directions:
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting.
Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing. Yield: 2 dozen.

Yummy Mummy with Veggie Dip

Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
3 pieces string cheese
2 cups (16 ounces) sour cream
1 envelope fiesta ranch dip mix
1 pitted ripe olive
Assorted crackers and fresh vegetables

Directions:
Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from the top. Let rise in a warm place for 20 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.
Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.
Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell, Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).

Here’s an easy main dish that doubles as a Halloween table centerpiece.

Chili-Filled Coffin

Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix
2/3 cup milk
2 eggs
1/4 teaspoon black paste food coloring
1 medium sweet red pepper, sliced
1 Serrano pepper, seeded and finely chopped
1/3 cup chopped onion
1 tablespoon vegetable oil
2 cans (15 ounces each) fat-free vegetarian chili
1 tablespoon process cheese sauce
1 tablespoon ketchup

Directions:
In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
In a large skillet, sauté peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl.
Place cheese sauce in a heavy-duty reseal-able plastic bag; cut a small hole in a corner of bag. Write “RIP” with cheese sauce, and then repeat with ketchup. Serve immediately. Yield: 6 servings.

Bloodshot Eyeballs

Keep your eyes peeled for fun with these deviled eggs full of flavor and crowd appeal. They make the perfect appetizer for a kids’ party. Serve within two hours of making for the best ‘vein’ effect,

Ingredients:
6 eggs
3 cups hot water
2 tablespoons red food coloring
1 tablespoon white vinegar
1/3 cup mayonnaise
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
2 teaspoons Dijon mustard
12 sliced ripe olives
1 teaspoon ketchup

Directions:
Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.
Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.
To level egg white halves, cut a small slice from the bottom of each; place on a serving platter, pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared. Yield: 1 dozen.

And with that I will stop.. as I could probably fill page after page with Great information and good, fun recipes… I Look forward to sharing some great stuff with you next month for thanksgiving .

Blessed eating

Tags: cooking, hearth, Recipes, samhain

• Recipes