Post by estatigua (Tiggy) on Feb 8, 2007 5:05:53 GMT -5
Recipes for Esbats
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Fall Moon Cakes
(Cakes to be eaten at full Moons in the fall)
Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This nonfilled version is crunchy and sweet, and a little more familiar to American kids' palates.
1 cup butter
2/3 cup sugar
1 egg
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
Vanilla frosting
Grated coconut (optional)
Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies.
Moon Cakes
2 cups sifted flour - not self rising
3 teasthingys baking powder
1 teasthingy salt
2 teasthingys sugar
¼ cup shortening
½ cup milk
1 slightly beaten egg
Sift together flour, baking powder, salt and sugar. Cut in shortning until mixture is crumbly. Stir in milk and egg to form a soft dough. Round dough on a lightly floured cloth-covered board. Knead lightly about 30 seconds. Roll or pat out until dough is even ly spread aobut ¼ “ thick. Cut into moon shapes. Place on ungreased baking sheet. Bake at 450F for 10-12 minutes or until golden brown.
Moon Cookies
1 cup shortening or ½ cup shortening and ½ cup butter
1/3 cup sugar
2/3 cup ground blanched almonds
1 2/3 cup flour
¼ teasthingy salt
1 cup confectioner’s sugar
1 teasthingy cinnamon
Mix shortening, sugar, and almonds. Sift together flour and salt, then stir into almond mixture. Chill dough for at least one hour. Break off pieces and roll pencil thin. Cut in 2 ½ inch lengths and form dough into crescent shapes with fingers. Bake on an ungreased cookie sheet until set, but not brown. Set oven on 325F for about 14-16 min. Cool on pan, and while slightly warm, carefully dip each into a mixture of confectioner’s sugar and cinnamon. Makes 5 dozen.
Tiessennau Mel (Welsh Honey Cakes)
4 oz Honey
1 teasthingy Cinnamon
4 oz Brown sugar
Egg
1/2 LB Flour
1/2 teasthingy Bicarbonate of soda
4 oz Butter or margarine
Caster sugar
A little milk
Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly.
Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven (425 degrees)
Non-Alcoholic Beverages
For those pagans who wish to not use the customary alcoholic ritual drinks, such as wine, ale, or mead, try one of these replacement drinks.
Esbats: lemonade, apricot nectar, mango nectar, pear nectar, papaya nectar, peach nectar, jasmine tea, peppermint tea, rosebud tea, milk.
