THE MAGICKAL KITCHEN (PART8 LAMMAS)

[estatigua (Tiggy)]

WHENEVER YOU ARE COOKING FOR A SABBAT OR A FULL MOON (ESBAT) IT IS A GOOD IDEA TO FOLLOW THE RITUAL I PLACED AT THE BEGINNING OF THE YULE SECTION OF MAGICKAL KITCHEN.

[estatigua (Tiggy)]

Lammas Recipes

Corn Bread with Honey

1 1/2 cups cornmeal
1/2 cup flour
2 tsp sugar
2 tsp baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tbsp. butter, melted
2 tbsp. honey
Dash of cinnamon

Preheat oven to 425. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in medium sized bowl. In small bowl, beat the buttermilk, oil, and eggs. Add the buttermilk mixture to the dry ingredients; mix thoroughly. Pour the batter into a greased 8x8x2 inch baking dish. Bake for 25 minutes. While the cornbread bakes, blend the butter, honey, and cinnamon. Baste the top of the bread with the butter mixture during the final 5 minutes of baking. Serve hot or cold.

Corn Bread

2 eggs
2 cups buttermilk
3 tbsp shortening melted
1 1/2 tsp salt
2 1/2 cups cornmeal
1 tsp baking powder
1/2 tsp baking soda

Beat eggs, add buttermilk and melted shortening mix well
mix dry ingredients add to egg mixture
beat until smooth pour into greased pan\bake at 375 about 25 minutes serve hot

Corn Chowder
from: A Kitchen Witch's Cookbook by Patricia Telesco

2 medium potatoes, diced
1/2 small zucchini, diced
2 stalks celery, chopped
2 carrots, sliced
1 large onion, minced
2 tbsp. butter
1-2 cloves garlic, minced
1 (16 oz) can creamed corn
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. pepper

Sauce the potatoes, zucchini, celery, carrots, and onion in the butter in a medium sized saucepan until tender. Mix in the creamed corn, onion powder, garlic powder, and pepper. Simmer for 15 minutes. Serve with bread.

Stuffed Mushrooms

2 tablesthingys butter, divided
1/4 teasthingy dried thyme
2 tablesthingys diced green pepper
Salt
Pepper
1/4 cup chopped mushroom stems
2 tablesthingys chopped onion
1/2 lb. large mushrooms, stems removed
3/4 cup bread crumbs
2 tablesthingys cooked, crumbled bacon
12 small slices cheese (optional)
Preheat oven to 350 degrees F. Melt 1 tablesthingy of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Sthingy the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablesthingy of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.

Yield: About 1 dozen.


Noodles in Faery Butter

4 hard-boiled egg yolks
2 tablesthingys orange flower water (optional)
1/2 cup sugar
1/2 cup sweet butter, softened
1 lb. noodles (any kind), cooked
1 teasthingy dried thyme
1 teasthingy dried sweet basil
1 orange, sliced (garnish)
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices.

Yield: 8 Servings


LAMMAS WHOLE GRAIN RITUAL BREAD*

In a large mixing bowl combine:
2 C Warm Milk
2 Packages of dry baking yeast
1 teasthingy Salt
1/2 C Honey
1/4 C Dark Brown Sugar

Cover the bowl and set aside in a warm place until it has doubled (about ½ hour)

Add to the mixture:
3 Tablesthingys softened Butter
2 C Unbleached Flour

Stir Until Bubbly. This is also the time to add a bit of sprouted wheat to the dough to express resurrection.

Now mix in:
1 C Rye flour
2 C Stone-Ground Whole Wheat flour

Flour your hands and gradually knead in more unbleached white flour until the dough becomes smooth and doesn't stick to your fingers.
Place the ball of dough in an greased bowl, turning so the ball is greased as well, then cover with a clean cloth and set in a warm place to rise until it is doubled. (about 1 hour)

Punch the doubled dough down and divide it in half. Shape into 2 round slightly flattened balls and place on greased cookie sheets. Cover these and return to a warm place to rise until doubled. (This truly is an all day activity!)

When the final rising is just about done, incise a pentagram or other sacred symbol (such as a sun or moon) on the loaves and bless them:
“I invoke thee beloved Spirit of the Grain,
Be present in this Sacred Loaf”

Beat an egg and a teasthingy of water together and brush over the loaves. Bake in a 300 degree oven for about an hour, or until they sound hollow when tapped.


*LAMMAS OATMEAL-APPLE BREAD*
This quick bread is wonderful for "tea gatherings"!

1 C Wheat Flour
1/2 teasthingy baking soda
2 teasthingys Salt
1 teasthingy Nutmeg
1/2 C Brown Sugar
1 C Butter
1/2 C Nuts (if you are not a nut person these are optional)
3 Medium Apples (chopped)
1 C Raisins
1 teasthingy Cinnamon
1 teasthingy Ginger
1 1/2 C Rolled Oats
1 Egg
1 1/2 teasthingys vanilla or orange extract

Mix above ingredients together, then place in a greased 9 inch cake pan.
Bake at 350 dgrees for 30 minutes, until it begins to move away from the sides of the pan.

This bread may be shaped for ritual as well, and the fruits and nuts may be changed for different seasons.


Super-Easy Caramel Corn
12 cups popped popcorn
1 1/2 cups packed brown sugar
12 Tablesthingys butter/margarine
6 Tablesthingys light corn syrup (a little more than 1/3 cup)
1/2 teasthingy baking soda
1/2 teasthingy vanilla (or to taste, we never measure vanilla)
1/2 teasthingy salt

Put popcorn into a 17x12x2-inch baking pan.

In a 1 1/2 quart saucepan combine sugar, butter/ margarine, corn syrup, and salt. Cook and stir over medium heat until mixture boils, then quit stirring and let cook for 5 more minutes. Remove from heat.
Stir in baking soda and vanilla.
Pour over popcorn; stir gently to coat.
Bake in 300 degree oven for 15 minutes, stir, then bake 5-10 minutes more.
Remove corn to large bowl; cool.
EAT!


Lammas Berry Soup
A cool treat for a hot day

8 oz strawberries
8 oz raspberries
8 oz blackberries
8 oz blueberries
4 tablesthingys sugar (more or less)
4 cups apple juice
Crushed ice
6 cups water
3 oz tapioca or sago

Bring water to boil and add sago/tapioca. Boil uncovered 7 minutes. Turn off heat, cover and leave for 10 minutes more. Rinse with cold water, strain and cool. Remove stems from berries, wash and drain. Save a few of each type
berry, then puree then rest with sugar. Stir in apple juice, then add 1 cup tapioca/sago mixture. Cover and chill for at least 1 hour. Ladle into soup plates and serve with crushed ice (or ice cubes) and top with remaining whole berries.

APRICOT WINE

1 pound Dried Apricots
4 quarts Warm Water
6 1/2 cups Sugar
2 1/4 cups Brown Sugar
1 1/2 cups Raisins
1 Tablesthingy Ginger, minced
2 each Lemons, thinly sliced
2 each Oranges, thinly sliced
1/2 cup Yeast

Wash the apricots in several batches of water and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle.



IRISH BUTTERMILK BANNOCK

4 cups All purpose/bread flour
3 teasthingys Baking powder
1 teasthingy Salt to taste
3/4 teasthingy Baking soda
1 cup Raisins
2 Eggs
1 1/2 cups Buttermilk

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.
Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.



BLACKBERRY COBBLER

4 cups fresh Blackberries
3/4 cups Sugar
3 Tablesthingys Flour
1 1/2 cups Water
1 Tablesthingys fresh Lemon Juice

2 Tablesthingys melted Butter

Pastry:
1 3/4 cups All-purpose Flour
2 Tablesthingys Sugar
2 teasthingys Baking Powder
1 teasthingy Salt
1/4 cup Shortening
6 Tablesthingys Heavy Whipping cream
6 Tablesthingys Buttermilk

Preheat oven to 350 degrees Place fresh berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour this mixture over berries; bake at 350 degrees for 15 minutes while preparing the pastry. Increase oven temperature to 425 degrees.

Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Place the pastry over hot berries; then brush with melted butter. Cut a few vents in the top of pastry with knife. Bake at 425 degrees for 20 to 30 minutes, or until pastry is golden brown. Serve cobbler warm with vanilla ice cream Servings: 8



CORN PUDDING

2 cups young, fresh corn
3 eggs
1/2 cup sugar
1 cup milk
1/2 stick butter, melted
1 teasthingy salt

Melt butter into 12 X 12 glass baking dish. Beat eggs and other ingredients. Mix thoroughly and pour into dish. Preheat oven to 250 degrees. Bake for 1 hour, or until firm. A small pan of water in the bottom of the oven prevent drying. Serves 4 - 6



GAME HENS WITH ROSEMARY AND GARLIC



3 Cornish Game Hens, halved
3/4 cup Olive oil
4 Garlic cloves, crushed
3 Tablesthingys Dry sherry
1 Tablesthingy Fine chopped fresh rosemary
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste

Split each bird in half. Set aside.
Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often. Broil in oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your liking

[ladyjay]

Thank you. These are fantastic.