Monday, Jul. 14, 2003 6:04 pm
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I have talked about it before, and I thought today I would add a recipe/spell/blessing page to my diary. This will mostly be random... I may add some semblence of order later, but seeing as how I am a highly disorganized witch it will probably end up being a jumble of my favorite recipes, whether they be oils, incense, teas, soap-making (of which I am becoming very fond), and (of course) food related concoctions.
Today I tried my (incompetent) hand at soap. I have done so once in the past, with dire consequences. But I thought I would try again as a homeschool project with the witchling.
Basic Soap:
Basic ingriedients tend to be quite caustic, so it is easier to use ready-made soap. I use (and most recipes call for) a pure, unscented castille soap. But this method may be used with other kinds of unscented soap.
Add 2 tbsps of warmed glycerine to about 1 cubed cup (4 oz.) of base soap and place in heatproof non-metallic container.
Add about a 1/4 cup of hot water.
Add 1 tbsp of oil. I use almond because its very light and good for your skin.
When its cooled down, mix. if the soap floats, you have to much water, add more soap.
Leave for about ten minutes. The soap should now be soft and mushy. If it isn't put the bowl into a pot of boiling water and heat.
When ingriedients are blended, add any dry ingriedients. I used:
2 tbsps of lavender flowers, and a pinch of rose petals.
When the mix is cooled, add essential oils. You have to wait until it's cooled because the heat makes the scent evaporate. I used:
10 drops of lavender
6 drops rosemary
6 drops lemon
Blend.
Divide into seperate parts, squeeze out as much water as possible and mold into the shape you like best.
Wrap in cheesecloth or unbleached muslin, and keep in a dry place until hardened.
4 cups flour
1 cup salt
1 teaspoon alum (in spice section of grocery store)
1 1/2 cups water
food coloring (optional)
Mix all ingredients in a large mixing bowl.
If it is too dry, add a tablespoon of water. Work into dough with your hands.
If you want to color the dough, divide into parts, and add food coloring to each section and knead.
Roll out dough with a rolling pin on a slightly floured surface.
Cut dough into squares or rectangles.
Use a toothpick to carve the rune into the tile.
Place the rune tiles gently onto an ungreased cookie sheet.
Bake for 30 minutes in 250 degree oven. Turn and bake another 1 1/2Hours until hard and dry.
Let cool completely. Sand lightly with fine sandpaper. Spray with
Clear shellac or acrylic spray.
2 cans of artichokes, chopped up
1/2 tsp. dill
1 c mayo
1 c parmesan cheese
8 oz grated mozzarella cheese
8 oz sour cream
1 4 oz can of chopped green chilies(optional, I don't put these in cause I am allergic)
a pinch of garlic powder
Mix all ingredients together, bake uncovered at 350* for either 30 minutes, or 15 minutes in microwave and under the broiler until brown.
I use either Carr's Croissant Crackers or Keebler Townhouse Crackers. Any buttery-type cracker will do nicely.
The table round contains the Earth
and thus becomes the Mother.
We share her bounty in this hour
and bless and love each other.
So Mote it Be
In the still of the night
while the world around me sleeps
may the angels smile upon me
and the Lady bring me peace.
Blessings upon...........
I know you will care for them a
and bring them what they need.
Instill in me, great harmony
in thought and word and deed.
So Mote it Be.
*These were found in "The Ultimate Book of Shadows" by Silver Ravenwolf... We like them, they are good for children to use, and I am trying to get my witchling into the habit of using them daily.
8 ounces cream cheese
1/2 cup sugar -- divided
1/2 teaspoon vanilla (or almond) extract
1/2 cup pecans -- optional
4 eggs
2 cups milk
1 teaspoon cinnamon (I use about a tablespoon or more!)
2 tablespoons melted butter
Cut bread into 1 inch cubes. Place half of the bread cubes in a greased 9 x 13 baking pan. Melt cream cheese(carefully!) in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese. Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.
Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes. Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook.
Bake at 350 for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings. The French toast casserole is not very sweet. It is meant to be eaten with syrup just like regular French toast.
The cinnamon-rich flavors of old-fashioned apple crisp meet the convenience of a slow cooker.
6 medium-size crisp tart apples (Granny Smith or Braeburn), peeled if desired, cut into 1/2-inch-thick slices (about 6 cups)
1 teaspoon ground cinnamon
1/2 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup Gold Medal® all-purpose flour
1/2 cup cold butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup toffee bits
Ice cream, if desired
Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker.
In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.
Cover; cook on Low heat setting 4 to 6 hours. Serve apple crisp with ice cream.
If you'd like the apple slices to retain their shape and have a slightly firm texture, use the low end of the cook time range.
This is off the allrecipes website:
A yummy twist to an old favorite, the frybread makes the difference. I make everything but the frybread in advance, and just heat it up before serving. Leftover frybread can be used as dessert—coat it with cinnamon and sugar, and drizzle with honey.
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Yields: 4 servings
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15.5 ounce) can pinto beans, with liquid
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/2 cup picante sauce
FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed
DIRECTIONS
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
Things you can only learn from movies and television...
If I see one more little winky...
Currently Reading: Kitchen Witchery, by Marilyn F. Daniel
Listening To: black t-shirt and jeans
To Do List: Dinner was ready... My hubby is cooking... Awww!