THE MAGICKAL KITCHEN (PART6 BELTANE)

[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)]

May Day Maple Hearth Bread

1 envelope active dry yeast
1/3 cup real maple syrup
1/4 cups warm water
3 cups flour
3 tbsp. packed brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup coarsely ground hazelnuts
1/4 cup shortening
Dissolve the yeast and maple syrup in the water. Mix 1 1/2 cups of the flour with the brown sugar, baking powder, salt, and hazelnuts. Cut in shortening using a fork. Add the yeast mixture and stir. Slowly add the remaining flour until the dough is easy to handle. Turn onto a lightly floured surface; knead for 1 minute. Cover. Let rise 15 minutes. Form into a round or oval; place on a greased cookie sheet. Let rise for 30 minutes in warm spot. Preheat oven to 350. Slice the image of a heart or other appropriate symbol on top of the bread. Bake for 30 minutes. The bread is done if the loaf sounds hollow when tapped. If desired, the loaf can be brushed with a little syrup and butter during the last 5 minutes of baking.

Beltane Spiral Goddess


1 tbsp. dry yeast (one packet
1/4 cup warm water
pinch of sugar
8 tbsp. butter, softened
2/3 cup brown sugar
3 eggs
1 cup milk at room temperature
1 tbsp orange zest, minced or grated
pinch of salt
4 1/2 - 5 1/2 cup flour
1 cup raisins
Glaze:
2 tbsp. melted butter
1/2 cup powdered sugar
2 tbsp. honey
1 egg white

Combine yeast and water, sprinkle with the pinch of sugar and let it set until foamy. Cream together the butter and sugar, then add the eggs, milk, orange peel, yeast mixture, and salt. Mix in the first 3 cups of flour 1 cup at a time, first with a whisk, then with a wooden sthingy. Add flour 1/2 cup at a time until mixture is too stiff to beat. Turn out onto a flat surface dusted with flour and knead, adding flour until dough is silky and barely dry. Continue kneading for a few minutes. Put dough in lightly oiled bowl, turn the dough over, and cover with a damp cloth. Let rise in a warm place until 80 percent doubled in size. Punch down and divide the loaf into two parts, one about 60 percent of the dough and the other 40 percent. Roll the larger part into a long coil about 2 inches in diameter. On a lightly oiled cookie sheet, wind the long coil into a spiral. From the second piece of dough, pinch off a piece about as big as a ping pong ball and set aside. Roll the rest out into a coil the same width as the first piece and form the rest of the Goddess. Use the remaining piece as her head. Cover with a clean cloth and set in a warm place. Let rise until almost doubled; this bread has egg in it and will rise even more in the oven. Bake for about 45 minutes in a preheated 350 oven or until it tests done. When the loaf is still warm, glaze over it and sprinkle with powdered sugar.

May Wreath Cake
from "Beltane" by Raven Grimassi

3/4 cup unbleached all purpose flour
1 tsp. sea salt
3/4 cup sugar
1 tsp. cinnamon
2 tbsp. baking powder
1/2 tsp. baking soda
3 tbsp. olive oil
6 tbsp. vegetable oil
3 lemons
3 eggs
4 tbsp. rum
3 tbsp. milk
1 1/2 tbsp. vanilla
1/2 tsp. lemon extract

Preheat oven to 375. In a large bowl, mix the flour, salt, sugar, cinnamon, baking powder, and baking soda. Add the oils and mix with a wooden sthingy or with a paddle of an electric mixer until crumbly. Grate the zest of the lemons directly over the mixture. Beat the eggs, rum, milk, and vanilla and lemon extracts together. Add this to the dry ingredients and stir until completely blended. Shape the dough into a ball. Set it on a round baking pan, lined with parchment paper, and using your hands, make a hole in the center. Gradually stretch dough from center, increasing the size of the hole to about 6 inches wide. The hole will close up somewhat during baking. Makes one round cake. Bake at 375 for about 45 minutes.

Cinnamon Dessert Rolls (Prosperity)
from: A Kitchen Witch's Cookbook by Patricia Telesco

Rolls:
1/4 cup warm water
3 tbsp. plus 1/4 cup sugar
2 envelopes active dry yeast
1 1/4 cups milk, scalded
1 tsp. salt
2 tbsp. butter, softened
2 tsp cinnamon
3/4 cups raisins
4 cups flour
3 tbsp. butter

Icing:
2 cups powdered sugar
1 tbsp. evaporated milk
1 tbsp butter, melted


Dissolve the yeast and 1 tbsp. of the sugar in warm water. Let sit for 5 minutes. Mix the yeast, milk, melted butter, salt, egg, and 2 tbsp. of the sugar in large bowl. Mix in the flour a little at a time. Cover the bowl with a warm, wet towel. Let sit for 15 minutes. Turn the dough onto a flat, floured surface, knead 10 minutes. Roll into a 15x9 inch rectangle. Spread with softened butter. Mix the cinnamon and 1/4 cup of the sugar, sprinkle evenly onto the dough. Scatter raisins evenly. Roll up lengthwise. Cut into 12 slices. Place in a greased 9x9 inch pan.Cover. Let rise in a warm place 20 minutes. Place in a cold oven. Set heat to 400. Bake until golden brown, 20-30 minutes. Brush the tops with butter when removed from oven. Mix the powdered sugar, evaporated milk, and butter. Drizzle over the top.

Chicken Bread-Pie
from: A Kitchen Witch's Cookbook by Patricia Telesco

4 slices toast
1/3 cup butter
1/3 cup flour
1/3 cup milk
2 cups chicken broth
2 tbsp. dill
salt
pepper
3 cups cooked, diced chicken
5 oz. frozen peas, thawed
5 oz. frozen broccoli, thawed
1 onion, chopped
2 hard boiled eggs, peeled and thinly sliced
4 slices bread

Preheat oven to 400. Grease an 8x8 inch pan. Lay the toast on the bottom of the pan. Melt the butter in a medium sized saucepan. Mix in the flour to form a paste. Add the milk a little at a time, stir until smooth. Stir in the broth, dill, salt, and pepper. Mix in the chicken, peas, broccoli, and onion. Lay half the egg slices on the toast. Pour on the creamed chicken. Top with the remaining egg slices. Cover with the bread slices. Bake until hot, about 20 minutes.

[ladyjay]

Great post. Thank you.