HearthBeats: Recipes from a Kitchen Witch

November 1st, 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

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 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



Passion Flower

Stimulating Tea Bath

Equal parts of




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





Lemon Verbena


Lavender Buds

Calendula Petals


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.


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.


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


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

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

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

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

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

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

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

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,

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

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

Samhain- and the “veil” thins

In this issue I will share my Coven’s favorite Samhain recipes.  We will bake with pumpkin and make a wonderful cocoa.

Samhain, the Witch’s New Year.  It is the third and final Harvest Festival.  It is a time for contemplation, looking back as well as looking forward.  Perfect timing for all kinds of divination.  It’s a special time to remember and honor our recently departed loved ones and to look farther back and honor our ancestors.  The veil that separates the world of the living with that of the dead is at it’s thinnest this won’t happen again until Beltane.  This is why divination is especially clear and why the possibility of communicating with the other side is easier.  Please enjoy them and if you have any of your own you’d like to share please email them to me.  That is unless you all want to see the same recipes for Samhain next year.  Please send any of your Thanksgiving and Yule recipes now as I will start working on those issues soon and not just those, send any Sabbat and or holiday recipes you are willing to share for any time of the year.  I like being a bit ahead of  the game.  You can email me at [email protected]

With that I give your Samhain.

Till next month,
Carpe Noctum,
Dea, of The Descendants of the Flame

I would like to share with you a recipe for Samhain Cocoa that has been in my family for many generations.  It is warm and rich and as you close your eyes and smell it’s spicy goodness let your mind drift to those who gave so much so that we might walk our paths without fear.

Samhain Cocoa

¼ C. cocoa powder
¼ tsp. cinnamon
¼ C. sugar
1 tsp. pure vanilla
1/3 C. hot water
Dash of sea salt
4 C. milk

Magical attributes
Cocoa- love, passion, power, wisdom
cinnamon- protection and love
vanilla – love and wellness

In a saucepan bring to a boil cocoa, salt, sugar and water.  Stir constantly for 2 minutes.  Add milk and stir till well heated but do not boil.  Remove from heat and add cinnamon and vanilla.  Beat with a whisk.

This is one of the most anticipated meal of the year.  Meal in a pumpkin.  Not only is it beautiful it is delicious.

Meal in a pumpkin

Medium sized pumpkin (4lbs)
1 tsp. sea salt
1 ½ lbs. lean ground beef
1 tsp. seasoned salt
¾ C. bell pepper, chopped
½ tsp. pepper
1/3 C. celery, chopped
¼ C. soy sauce
1 C. onion, chopped
1 can cream of chicken soup
2 T. brown sugar
2 C. rice, cooked

Magical attributes
Pumpkin- fertility and plenty
Sea salt- spice of life, purifying
rice- prosperity

Using a knife cut a lid in the pumpkin, scoop out seeds and excess membrane.  In a large skillet combine ground beef, green peppers, celery, and onion.  Cook until beef is browned, then drain.  Add remaining ingredients, mix well.  Place mixture into pumpkin, put lid on pumpkin and place on a foil lined cookie sheet.  Bake at 350 degrees F. for about 2 ½ hours.  To serve, scoop out part of the baked pumpkin along with the meat/rice mixture.

This recipe has been circulated around the web for many years.  I don’t know the source.  I am sharing them with you because I think they will add to your Samhain celebration.

Rosemary Remembrance Cookies

1 1/2 C. powdered sugar
1 C. unsalted butter, softened
1 lrg. egg
2 tsp. pure vanilla
1 tsp. almond extract
2 1/2 C. all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 1/2 T. chopped rosemary

Magical attributes
rosemary- protection and remembrance
vanilla- wellness and love
almond- prosperity

Heat oven 375 degrees F. 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 Samhain cookie cutters. and place on an un-greased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

My Witchlings have been making these cookies for 13 years.  They are very tasty and wonderful.  Witchlings love to make these pumpkin seeds after making Jack-o-lanterns.

Neeko and David’s Pumpkin Seeds

2 C. pumpkin seeds, washed and towel dried
2 tsp. oil
1tsp. Sea salt

Magical attributes
Pumpkin- fertility and plenty
Sea salt- spice of life, purifying

Add oil to towel dried seeds, mix to coat.  Spread out on a cookie sheet and sprinkle with sea salt.  Bake at 250 degrees F. stirring to turn seeds from time to time.  Bake until crisp and slightly brown.

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