Thursday, July 7, 2011

Cooking for Lughnassadh: Willows Harvest Soup

For an all out of the garden soup we suggest this one from Willow.

To get her recipe just go to The Sacred Oak blog by clicking here.

Tuesday, July 5, 2011

Cooking for Lughnassadh: Chocolate Chip Scones

2/3 cup Heavy whipping cream
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1/4 cup coco powder
1/2 cup sugar
2 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsalted butter
1/3 cup chocolate chips
For tops
1 large egg
1 tablespoon heavy cream

Preheat oven 375 degrees and place rack in the center
  1. In a small bowl whisk cream, egg and vanilla
  2. In a large bowl whisk flour, coco, sugar, baking powder, salt.
  3. Using two knives or pastry cutter cut in butter into the flour mix until crumbly.
  4. Stir in chaco chips add cream and egg. Dough will be sticky.
  5. Transfer onto a floured surface and kneed a few times.
  6. Shape into 2 8 inch circles and cut into 6 wedges. (cut each circle in hale then each side 3 triangles)
  7. Transfer onto a lined cookie tray brush with egg and cream wash bake for 20 minutes, do not over bake! they will be soft. 
We found this recipe in an old recipe box with no clue as to who originally wrote it. Please enjoy :)

Monday, July 4, 2011

Cooking for Lughnassadh

We will be doing a number of traditional dishes for you to see. We will update as often as possible. We decided to start with the up coming Sabbath. We will start with the most traditional recipes and work our way to those that need special requirements. Many of these recipes are found in books and online and we will post where we found them. Along with the recipes we do we will add our notes for easy preparations.

The First one is a Scotts Shortbread.
From the website Wicca 101 Red Deer and Elenya Make sure to check out there other recipes.

3/4 cup butter, softened
1/4 cup granulated sugar
2 cups white flour
1/2 teaspoon salt
Mix butter and sugar until well blended. Work in the flour and salt. If the dough is too dry, add 1 to 2 Tablespoons (30 ml). more butter. Roll 1/2 inch thick on a slightly floured board. Cut into rectangles approx. 3/4 inch by 2 inch. Prick each rectangle twice with the tines of a fork. Bake at 350 degrees for 18-20 minutes. Makes 30 cookies.

We used our Fall leaves cookie cutters and baked as directed checking at 18 minutes. We discovered we needed to add an extra 5 minutes. 
Below is a bigger batch recipe.

Scottish Short bread
1lb unsalted butter
5 cups all purpose flour
1 cup sugar

Preheat ove to 350 degres
Cream butter and sugar with hand mixer.
add flour a little at a time then switch to a wooden spoon and mix in more flour. Keep adding the flour and switch to using your hands to finish mixing the dough.
Press into jelly roll pan using a fork poke holes all the way to the bottom and that the pricks are close together make sure to do prick holes all over.
Bake for 10 minutes, reduce heat to 300 and continue to bake for 40 minutes.
Wait 2 minuted before cutting into finger length bars. Let cool completely in the pan.
Bag up into cellophane bags and give as a gift or eat at your next Witchy Tea Party.