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| Mabon Recipes |
COOKBOOK
MABON PUMPKIN PECAN BREAD
With the Fall Equinox just around the corner, it's time to give thanks for the final harvest and the
fruits of our mother. The pumpkin, orange and round, represents the solar nature of the equinox,
the death of the God as harbinger of the coming winter. Pecans, cinnamon, nutmeg, ginger and
cloves are magickally linked to bounty and prosperity.
INGREDIENTS:
2/3 cup butter, at room temperature
1 3/4 cups sugar
4 eggs
2 cups (one 15-16 oz. can) pumpkin puree
2/3 cup milk
3 1/2 cups flour
2 tsp. cinnamon
1/2 tsp nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees. Grease and lightly flour two 9 1/2 x 5 1/2 inch loaf pans.
In a large bowl, cream the butter and sugar until smooth; add the eggs and beat until light. Blend
in the pumpkin and milk. In another bowl, combine the flour and spices, baking powder and soda,
salt and pecans. Add the dry ingredients to the pumpkin mixture and stir just until the flour is
moistened. Turn into the prepared pans and bake for about one hour or until they test done.
Cool 5 minutes in pans, then turn out onto racks to finish cooling.
SECOND HARVEST PORK STUFFED SQUASH
INGREDIENTS:
2 medium acorn squash
1/2 cup water
1/2 cup butter
2 medium onions, chopped
2 stalks celery, chopped
3/4 pound pork (boneless ribs or tenderloins) cut into chunks
1/2 tsp fresh marjoram
1/2 tsp fresh thyme
2 cups cubed rye bread
salt and pepper to taste
DIRECTIONS:
Heat oven to 375 degrees F. Place squash in a baking pan and pour water in the bottom of the pan.
Cook 20 minutes, turn and cook 20 minutes more. Remove squash, cut in half and remove insides.
Return to pan and cook another 20 minutes, or until fork tender.
Meanwhile, in a skillet, melt butter until sizzling. Add all remaining ingredients except for the
bread. Cook over medium heat, stirring occasionally until meat is well browned, about 15-20
minutes. Stir in rye bread until well coated. Spoon mixture into squash shells and bake another 10
minutes, until heated through.
Serve as a main course, each 1/2 squash is a full serving.
QUICK HARVEST SOUP
INGREDIENTS:
1 quart chicken stock, fat skimmed off top
1/2 lb. potatoes, peeled and sliced
1/2 lb. carrots, peeled and sliced
1 onion, sliced
1 clove garlic, crushed
1 cup fresh harvested corn kernels (can sub frozen)
5 radishes washed and sliced thinly
2 celery ribs, thinly sliced
2 tsp. olive oil
salt and pepper
1/2 cup of your favorite croutons
DIRECTIONS:
Combine first 3 ingredients in a heavy saucepan over medium high heat. Season with salt and
pepper to taste. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15
minutes or until potatoes are tender. Meanwhile, in another small frying pan combine olive oil with
onion, radishes, celery and garlic. Cook over medium-high heat until onion is tender but not soggy.
Add to the potato mixture, along with the corn about 10 minutes into the cooking time. Remove
from heat. Serve soup with rye bread.
RYE BREAD
INGREDIENTS:
1 packet yeast
1 tablespoon sugar
1/4 cup warm water
1 quart warm water
3 cups rye flour
2 tablespoons salt
3 tablespoons caraway seeds
1 tablespoon melted shortening
9 cups all purpose flour
DIRECTIONS:
Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the
quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast
mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's
surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead
on floured board for about 10 minutes. Place in a greased bowl
and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes.
Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural
look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.
SWEET POTATO CASSEROLE
INGREDIENTS:
3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 T. melted butter
2 T. sugar
1-1/2 t. cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer.
Spread into a greased 9"x 13" pan. Cover with the following topping recipe.
SWEET POTATO CASSEROLE TOPPING
INGREDIENTS:
1/2 cup flour
1/4 cup plus 2 T. brown sugar
1/2 t. cinnamon
1/4 cup chopped butter
1/2 cup chopped pecans
DIRECTIONS:
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet
potatoes and bake at 350 degrees for 30 minutes.
With the Fall Equinox just around the corner, it's time to give thanks for the final harvest and the
fruits of our mother. The pumpkin, orange and round, represents the solar nature of the equinox,
the death of the God as harbinger of the coming winter. Pecans, cinnamon, nutmeg, ginger and
cloves are magickally linked to bounty and prosperity.
INGREDIENTS:
2/3 cup butter, at room temperature
1 3/4 cups sugar
4 eggs
2 cups (one 15-16 oz. can) pumpkin puree
2/3 cup milk
3 1/2 cups flour
2 tsp. cinnamon
1/2 tsp nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees. Grease and lightly flour two 9 1/2 x 5 1/2 inch loaf pans.
In a large bowl, cream the butter and sugar until smooth; add the eggs and beat until light. Blend
in the pumpkin and milk. In another bowl, combine the flour and spices, baking powder and soda,
salt and pecans. Add the dry ingredients to the pumpkin mixture and stir just until the flour is
moistened. Turn into the prepared pans and bake for about one hour or until they test done.
Cool 5 minutes in pans, then turn out onto racks to finish cooling.
SECOND HARVEST PORK STUFFED SQUASH
INGREDIENTS:
2 medium acorn squash
1/2 cup water
1/2 cup butter
2 medium onions, chopped
2 stalks celery, chopped
3/4 pound pork (boneless ribs or tenderloins) cut into chunks
1/2 tsp fresh marjoram
1/2 tsp fresh thyme
2 cups cubed rye bread
salt and pepper to taste
DIRECTIONS:
Heat oven to 375 degrees F. Place squash in a baking pan and pour water in the bottom of the pan.
Cook 20 minutes, turn and cook 20 minutes more. Remove squash, cut in half and remove insides.
Return to pan and cook another 20 minutes, or until fork tender.
Meanwhile, in a skillet, melt butter until sizzling. Add all remaining ingredients except for the
bread. Cook over medium heat, stirring occasionally until meat is well browned, about 15-20
minutes. Stir in rye bread until well coated. Spoon mixture into squash shells and bake another 10
minutes, until heated through.
Serve as a main course, each 1/2 squash is a full serving.
QUICK HARVEST SOUP
INGREDIENTS:
1 quart chicken stock, fat skimmed off top
1/2 lb. potatoes, peeled and sliced
1/2 lb. carrots, peeled and sliced
1 onion, sliced
1 clove garlic, crushed
1 cup fresh harvested corn kernels (can sub frozen)
5 radishes washed and sliced thinly
2 celery ribs, thinly sliced
2 tsp. olive oil
salt and pepper
1/2 cup of your favorite croutons
DIRECTIONS:
Combine first 3 ingredients in a heavy saucepan over medium high heat. Season with salt and
pepper to taste. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15
minutes or until potatoes are tender. Meanwhile, in another small frying pan combine olive oil with
onion, radishes, celery and garlic. Cook over medium-high heat until onion is tender but not soggy.
Add to the potato mixture, along with the corn about 10 minutes into the cooking time. Remove
from heat. Serve soup with rye bread.
RYE BREAD
INGREDIENTS:
1 packet yeast
1 tablespoon sugar
1/4 cup warm water
1 quart warm water
3 cups rye flour
2 tablespoons salt
3 tablespoons caraway seeds
1 tablespoon melted shortening
9 cups all purpose flour
DIRECTIONS:
Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the
quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast
mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's
surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead
on floured board for about 10 minutes. Place in a greased bowl
and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes.
Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural
look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.
SWEET POTATO CASSEROLE
INGREDIENTS:
3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 T. melted butter
2 T. sugar
1-1/2 t. cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer.
Spread into a greased 9"x 13" pan. Cover with the following topping recipe.
SWEET POTATO CASSEROLE TOPPING
INGREDIENTS:
1/2 cup flour
1/4 cup plus 2 T. brown sugar
1/2 t. cinnamon
1/4 cup chopped butter
1/2 cup chopped pecans
DIRECTIONS:
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet
potatoes and bake at 350 degrees for 30 minutes.
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