Imbolc Recipes
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Blessed Bride's Cake

Ingredients:
1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp baking powder

Instructions:
Mix all the ingredients together until they are wet. Do not over mix. Pour into
a greased and floured 9 x 9 x 2 inch square baking pan. Bake at 350 degrees
for 20-30 minutes, or until a knife inserted in the middle of the cake comes
out clean. Allow to cool before serving.

Boiled Custard

Ingredients:
1 quart milk
4 large eggs
1/4 tsp salt
3/4 cup sugar
1 tsp vanilla

Instructions:
Scald milk in a heavy pan, make sure not to boil. Thoroughly beat eggs, adding
salt and sugar. Beat a little of the hot milk into the egg mixture, stirring
constantly. Pour egg mixture into hot milk, stirring well. Slowly bring just to a
boil until mixture coats a wooden spoon. Remove from heat and beat until cool.
Add vanilla and chill well.

Candlemas Crescent Cakes

Ingredients:
1-1/4 cups flour
3/4 cup sugar
1 cup finely ground almonds
3 drops almond extract
1/2 cup butter or margarine, softened
1 tbsp honey
1 egg yolk

Instructions:
In a large mixing bowl, combine the first four ingredients. Add the rest of
the ingredients and mix together well. Cover securely and chill for 1-1/2 to 2
hours in the refrigerator. When ready, pinch off pieces of the dough about
the size of a plum and shape into crescents. Place the crescents on a
well-greased cookie sheet and bake at 350 degrees for approximately 20
minutes. Yields about one dozen crescent cakes.

Curried Lamb

Ingredients:
1 pound boneless lamb, cut into 3/4 inch cubes
1 tbsp cooking oil
1 cup chopped onion
3 to 4 tsp curry powder
2 garlic cloves
2 medium apples, peeled, cored and thinly sliced
1 tsp instant chicken bouillon granules
2 tbsp all-purpose flour
2 cups hot cooked rice

Instructions:
In a large saucepan brown half of the meat in hot oil. Remove meat. Brown
remaining meat with onion, curry powder and garlic until onion is tender.
Return all meat to the pan. Stir in apples, bouillon granules and 3/4 cup water.
Cover; simmer for 30 to 40 minutes or until tender. Stir 1/4 cup cold water
into flour; stir into saucepan. Cook and stir until thickened and bubbly. Cook
and stir 1 minute more. Season to taste. Serve over rice. If desired, serve
with chutney, sliced green onions, raisins, shredded coconut or chopped
peanuts. Serves 4.

Microwave Instructions:
Omit cooking oil. In a 2-quart microwave safe casserole bowl, combine lamb,
onion, curry powder and garlic, cover and cook at 100% power (high) for 5
minutes. Stir in apples, bouillon granules and 3/4 cup water. Cook, covered on
50% power (medium) for 15 minutes stirring every 5 minutes. Stir 1/4 cup cold
water into flour; stir into casserole. Cook on high 3 to 5 minutes or until
thickened and bubbly, stirring every minute. Cook 30 seconds more. Continue
as above.

Imbolc Feast Lamb Stew

Ingredients:
2-1/2 pounds lamb neck chops-with fat left on
1 tbsp lamb fat
4 medium onions
1 tbsp butter or margarine
4 medium carrots
2-1/2 cups water
4 medium potatoes
1 tbsp parsley, chopped
1 tsp each salt and pepper
1 tbsp chives, chopped

Instructions:
Shred some of the excess fat from the lamb chops and cook it down in a large
pot or Dutch-oven. Peel the onions, carrots and potatoes. Cut the onions and
carrots into quarters and put all the vegetables aside.
Cut the meat into pieces and trim away the rest of the fat.
The bones need not be removed.
Place the meat in the hot fat and brown. Repeat with the onions and carrots,
Add water, salt and pepper carefully.
Put whole potatoes on top. Cover pot and simmer gently until meat is cooked,
approximately 2 hours. Remove from heat, pour off the cooking liquid in
another sauce pan, allow to cool for a few minutes, skim off grease and
reheat. Add butter, chives and parsley to the reheated liquid in the sauce pan.
Pour heated liquid back over the stew. Serve hot. 4-6 servings.

Imbolc Ritual Cake

Ingredients:
1-3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbsp poppy seeds
1 tbsp grated lemon peel
1 tsp baking soda
2 tbsp lemon juice
1/2 tsp salt
Powdered sugar

Instructions:
This is all done in one pan so clean up is a breeze! Preheat oven to 350
degrees. Mix flour, sugar, poppy seeds, baking soda and salt with a fork in an
ungreased 9 x 9 x 2 inch baking pan. Stir in the remaining ingredients except
the powdered sugar. Bake 35-40 minutes or until a toothpick inserted in the
center comes out clean and the top is golden brown. Remove from the oven and
cool. Sprinkle with powdered sugar. Makes 8 servings.

Magickal Cream Puffs

Ingredients for the puffs:
1 cup water
1/2 cup butter or margarine
1-1/4 cups flour
4 eggs

Instructions:
Bring water and butter to a boil in a saucepan. Lower heat and add flour. Stir
on low heat until batter forms a ball shape. Remove from the heat, put onto an
ungreased baking sheet by spoonfuls. Bake for 30 minutes until golden brown
at 375 degrees.

Ingredients for the filling:
1/2 cup sugar
2 tbsp cornstarch (ruled by the Sun; brings health and wealth)
1/4 tsp salt
2 cups milk
2 egg yolks
2 tbsp butter or margarine
2 tsp vanilla extract
Powdered sugar

Instructions:
In a saucepan, slowly bring sugar, cornstarch and salt to a boil, stirring
constantly until thick. Add milk and egg yolks and boil for 1 minute. Remove
from heat and add butter and vanilla. Let cool. Fill puffs with cream filling and
sprinkle with powdered sugar.

Maiden Wakes Muffins

Ingredients:
2 cups flour
2 carrots, grated
1/2 cup raisins
1 green apple, peeled, cored and grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp baking soda
3 eggs
2 tsp cinnamon
2/3 cup vegetable oil
1/2 tsp salt
2 tsp vanilla

Instructions:
Soak raisins in hot water in a covered bowl for 30 minutes. Drain thoroughly.
Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda,
cinnamon and salt. Stir in carrots, raisins, apple and almonds. In a separate
bowl, beat eggs, oil and vanilla until well blended. Stir egg mixture into the
flour mixture until just wet. Grease muffin pan with a little butter or use
cupcake/muffin cups. Divide the batter into the cups and bake for 20-22
minutes or until golden brown. Cool for 5 minutes before removing from pan.
Makes 8 s
ervings.

Roasted Garlic with Fresh Thyme and Goat's Cheese

Ingredients:
4 plump heads of garlic
3/4 cup defatted reduced-sodium chicken stock
8-10 sprigs fresh thyme
Salt and freshly ground black pepper to taste
4 oz log creamy goat cheese, cut into 4 portions
4 slightly toasted sourdough or peasant bread

Instructions:
Preheat oven to 400 degrees. With a sharp knife, cut off and discard the
upper third of each garlic head, exposing the cloves leaving the skin intact
below the cut. Set the garlic heads, cut-side up, in a small baking dish or
grating dish just large enough to hold them. Pour chicken stock over the
garlic, add thyme springs and season lightly with salt and pepper. Cover the
dish tightly with heavy-duty foil and bake for 1 hour or until each clove is soft
to the touch and the skin resembles lightly browned parchment. Serve the
garlic with the cooking juices spooned over and pass goat cheese and bread
separately. To eat, break off a piece of bread and spread with a small amount
of cheese then scoop out the garlic puree from one of the cloves with the tip
of a knife and spread on top. Eat and enjoy!

Winter's Light Creamed Cabbage

Ingredients:
1 lb pre-cooked ham, 1 inch cubed or shredded
1 heaping tsp flour
1 firm white cabbage
1/2 tsp each salt and pepper
1 cup cream
grated nutmeg

Instructions:
Cut cabbage in half, then into four if head is small, six if large. Plunge into a
pot of boiling water and cook for 5 minutes. Drain and run under cold tap
water. Drain again. Slice across the grain in 1/4 inch strips. Melt a little
butter/margarine in a sauce pan and add shredded cabbage. Toss well, and
keep stirring all the time. Add sale, pepper and a dash of grated nutmeg. Next
add flour and mix well. Add cream, still stirring and let it come to a boil. Add
the ham and lower the heat. Cover and let the mixture simmer for about 30
minutes. Serve hot. Makes 6-8 servings.

Spiced Milk with Honey

Ingredients:
1 quart milk
1 tbsp honey
4 cardamom pods
4 whole cloves
1 cinnamon stick
4 whole allspice or spice bush berries
1/4 tsp shavings of fresh nutmeg
1 bay leaf

Instructions:
Tie up all the spices in a cheesecloth square, or strain out before serving.
Combine spices, milk and honey in a saucepan. Heat gently for 20 minutes, do
not boil. Serve hot.

Do You Like Scones? Well You Will Love What
Follows!

Orange Poppy Seed Scones

Ingredients:
2-1/4 cups flour
1/2 cup sugar
1/4 cup poppy seeds
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup orange juice
1 large egg
1 tsp orange peel

Instructions:
Preheat oven to 375 degrees. Mix all dry ingredients together. Cut butter into
flour mixture until it resembles cornmeal. Beat the egg slightly into the orange
juice; add liquid mixture to dry mix and gently shape dough into a ball. Cut the
ball in half, and pat each half out on a floured surface into a circle about 1/2
thick and 8 inches around. Cut into wedges and place on a baking sheet. Bake
15 to 20 minutes or until golden brown.

Herb Scones

Ingredients:
9 oz self-raising flour
2 tsp dried chives
1/2 tsp dried dill
1/4 tsp dried thyme
6 tbsp nutritional yeast flakes
A pinch of celery salt or ordinary table salt
1-1/2 oz Soya margarine
4-1/2 oz Soya milk

Instructions:
Sift the flour into a bowl. Add the herbs, salt and nutritional yeast and mix
well. Add the margarine in small dollops and mix again. Cut the margarine in the
flour until the mixture looks like fine bread crumbs. Add most of the milk and
mix with a wooden spoon. Add more milk if needed to form a soft non-sticky
dough. Roll the dough out to 3/4 inch thick. Either cut into circles, squares or
triangles. Re-roll the scraps and repeat. Place on a baking sheet and cook in a
preheated oven for 10 minutes at 450 degrees until risen and golden. Makes 8.

Irish Herb Scones
from A Passion for Vegetables

Ingredients:
1/2 lb Mealy potatoes
4 tbsp flour
1/4 tsp salt
4 tbsp oil
2 tbsp chopped parsley
1/2 tsp dried dill
1/4 tsp savory
1/4 tsp marjoram
1/2 tsp powdered sage
Oil for frying

Instructions:
Boil or bake the potatoes then pass through a food mill. Mix the flour, salt, oil
and herbs with the potatoes. On a floured board, roll the dough to a thickness
of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on
both sides until light golden.

Savory Cheese Scones

Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1-1/2 cups grated cheddar cheese
3 tbsp Parmesan cheese
1/3 cup butter
1/3 cup milk
2 eggs

Instructions:
Preheat oven to 400 degrees. Combine all dry ingredients, stir in cheeses and
toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently
knead to form a stiff dough. Cut dough ball into halves and pat each half into
an 8 inch diameter, 1/2 inch thick circle. Cut into wedges, place wedges on a
baking sheet and bake 15-17 minutes or until lightly browned.

Apple Scones

Ingredients:
2 cups flour
3 tsp baking powder
3 tbsp sugar
1/2 tsp cinnamon
1/2 tsp salt
6 tbsp shortening
1/2 cup apples, peeled and chopped fine
1/2 cup raisins
4 tbsp cold apple juice or water

Instructions:
Preheat oven to 400 degrees. Mix together dry ingredients. Cut in shortening.
Stir in apples and raisins. Add enough juice to make a stiff dough. On a
floured surface, roll dough about 1/2 inch thick. Cut into triangles and place on
a baking sheet. Bake for 10 minutes or until light brown. Makes 18.

Cape Cod Cranberry Scones
from Cleveland Plain Dealer

Ingredients:
2-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter or margarine
1 cup cranberries, coarsely chipped
2 tsp grated orange peel
2/3 cup sugar
1/2 cup buttermilk or sour milk

Instructions:
Preheat oven to 400 degrees. In a mixing bowl, combine flour, baking powder
and baking soda; cut in butter. Stir in cranberries, orange peel and sugar. Stir
in buttermilk just until ingredients are moistened. Working on a floured
surface, shape dough into tow 8 inch circles, 1/2 inch thick. Cut each circle
into eight wedges and place on ungreased baking sheet. Bake for 12-15
minutes or until lightly browned.

Cardamom and Pine Nut Scones

Ingredients:
1-1/2 cups flour
1/2 cut oat flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cardamom
1/4 cup pine nuts, ground
4 tbsp butter
2 eggs, lightly beaten
1/2 cup cream

Instructions:
Place dry ingredients in a bowl and stir into mix. Add the pine nuts and butter,
cut into the flour mixture. Stir in the eggs and add just enough cream to make
a stiff dough. Put the dough on a floured board and pat it out into a circle
about 1/2 inch thick. Cut into wedges and place on a baking sheet. Bake at 400
degrees for 15 minutes or until browned. Sprinkle with additional cardamom
and serve with plum jam.
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This site was established in 2005 and is created with Yahoo! Sitebuilder (2.6-J). Content and Publication is the sole responsibility of Odess Moondragon HP, the self proclaimed Witch of Witchita! Copyright 2005 to infinity.
Everything on this site has been taken from the internet, books, magazines, my imagination and inspiration from the Goddess. If you are owner of any content and can prove copyright, contact me and I will remove it from
my site, but you have to have proof of ownership. All information contained within this site is purely for fun and amusement and any rituals or spells you decide to try are at your own risk for the outcome. By entering this site
you are agreeing that I will not be held responsible for any magickal backlashes you create in your practice of magick. E-mail me at
odess@witchita-witch.com with any comments, critiques, suggestions, etc. I would love
to hear from you!
Last updated 2-1-2014.
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Odess Moondragon HP )O(