Moon Bite Meltaways

These are perfect for ”cakes & Ale” after a well worked spell!

1 cup softened Butter (no margarine)
½ cup sugar
1 teaspoon vanilla extract
2 cups flour
¾ cup (3 oz) ground Almonds, toasted
1 cup powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon

In mixing bowl, cream butter, sugar & vanilla. Gradually add flour & mix well. Stir in almonds. Shape into Crescents by rolling between hands until each piece is about 2-3 inches long. Place 2” apart on ungreased cookie sheet. Bake at 300* for 18-20 minutes or until bottoms are lightly browned. Cool on paper towels. Combine powdered sugar, nutmeg & cinnamon and sprinkle thoroughly over crescents. Makes about 5 dozen.

Medieval Potato Bake

Yummy!

6 cups potatoes, sliced thin

1 ½ cups sliced or chopped cooked Ham

4 Green Onions, minced

6 Tablespoons Butter or Margarine

3 cups Milk

¼ cup Flour

¼ tsp Pepper

½ tsp Thyme

1 tsp Salt

1 tsp Parsley

Melt 4 tablespoons of the butter in saucepan or cauldron. Stir in flour, parsley, salt, thyme, & pepper until smooth. Gradually add milk stirring constantly. Cook and stir for 2-3 minutes continuing to stir. In separate dish combine ham, potatoes, and onion.

In a baking dish (approx. 2 ½ quartz) place half of the ham mixture. Cover with half the sauce. Repeat with remaining ingredients making equal layers.

Cover and bake at 375* for 70 minutes. Remove from oven and dot with remaining butter. Bake uncovered another 15-20 minutes until tender.

The wonderful smell of autumn is here. From simmering cinnamon to the
addictive aroma of fresh baked apple pie, nothing could be finer than Fall. To help
you celebrate the tastes of this marvelous time of year, try some of these
seasonal breads, muffins and loaves. Don’t forget the flavored butters to add
that final touch.

Apple Sauce Loaf

1/2 c. Shortening
1 c. Sugar
2 eggs
1 3/4 c. Flour
1 tsp. Salt
1 tsp. Baking powder
1/2 tsp. Soda
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 c. Applesauce
1/2 c. Nuts
Cream together shortening and sugar. Add eggs and mix well. Sift together
dry ingredients and gradually add to mixture. Stir until well mixed and add
applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 c. Powdered sugar
and 1 tbsp. Water and pour on cake while still warm.

Apple Bread

1/2 c. Margarine
3/4 c. Sugar
2 eggs
1 tsp. Vanilla
2 c. Flour
1 tsp. Soda
1/2 tsp. Salt
1/3 c. Sour milk or orange juice
1 c. Chopped cooking apples (no need to peel)
1/3 c. Chopped walnuts
In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour,
soda and salt. Add to mixture and alternate with liquid. Add apples and
walnuts. Turn into greased 9×5 loaf pan. Bake for about 1 hour at 350.

Morning Glory Muffins
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift together the sugars, flours, cinnamon, baking soda and salt into a
large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl
whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the
dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined
with muffin papers. Fill to brim of each cup. Bake in preheated 350? Oven for
35 minutes. Toothpick inserted into the middle of muffin will come out clean
when muffins are done. Cool muffins in pan for 10 minutes then turn out on
rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours.
Freezes well.

Golden Herb Rolls

2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds

Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk,
butter and water in small saucepan; heat until butter is melted. If necessary,
cool to 120º F. To 130º F. Combine 3 cups flour, sugar, yeast, savory, salt,
thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2
minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm,
draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups,
filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to
40 minutes or until doubled. Beat remaining egg and brush on top of rolls;
sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden
and sound hollow when tapped. Remove from pans; serve warm or cool on wire
rack.

Pumpkin Muffins

3/4 cup natural bran
3/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup mashed or canned cooked pumpkin
2 eggs (unbeaten)
1/2 cup vegetable oil
1/2 cup plain yogurt or buttermilk
In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda,
salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt; stir just
combined.
Spoon batter into paper-lined or non-stick muffin tins. Bake in 400 degree F
oven for 25 minutes or until firm to the touch. Makes 12 muffins.

Pumpkin Pie Muffins

2 cups flour
3/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tablespoons molasses
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped dates (optional)
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl,
stir together 9 ingredients. In another bowl, stir together pumpkin, butter,
buttermilk, eggs, molasses and vanilla until blended. Make a well in center of
dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans
and dates.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a
cake tester inserted in center of one muffin comes out clean. Remove to wire
rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Apple Muffin Mix

A great morning starter. Tuck this mix into a wooden apple basket lined with
a coordinating napkin. Dried apples can usually be found in airtight pouches
near the raisins in the supermarket.
2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple
In a large mixing bowl, combine all the ingredients. Place the mix into an
airtight container.

APPLE MUFFINS:

1 package Apple Muffin Mix
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat the oven to 400 degrees. Grease 12 muffin tins. Place the Apple
Muffin Mix in a large bowl and add the egg, milk and oil. Stir the ingredients
until they are just blended. Do not over-mix. Spoon the batter into greased
muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.

Autumn Butter

1/4 cup firmly packed brown sugar
1 tsp pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened
Mix all ingredients until well blended. Spread onto your favorite muffins,
quick bread, sweet crackers, or drop a dollop onto morning pancakes.

Pumpkin Pie Spice Butter

4 tbsp (1/2 stick) unsalted butter, softened
4 tbsp canned pumpkin puree
1 tsp brown sugar
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp freshly grated or dried nutmeg
1/8 tsp salt
Combine all ingredients and mix well. Keep tightly covered in the
refrigerator up to three weeks.
* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger
and nutmeg.

Cinnamon Butter

2 sticks butter
1/2 cup brown sugar
1 tsp cinnamon
Combine all ingredients and mix well. Serve over sweet bread, muffins, or
morning waffles. Store tightly covered in the refrigerator.
Raspberry Butter
1 cup raspberries
2 tablespoons water
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
1/4 teaspoon lemon juice
Boil raspberries, water and sugar in a small saucepan over medium heat until
syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove
seeds. Cool. Process with remaining ingredients until smooth and well mixed.
Can be prepared one day ahead. Cover and chill. Bring to room temperature
and stir before serving.

Apple Spread

1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Mix together the cream cheese and cheddar cheese until well blended. Add
remaining ingredients and mix well. Serve with crackers or fresh vegetables.

Jack-O-Lantern Cheese Ball

2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half

Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth.
Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape
mixture into a round pumpkin; place on serving plate. Using knife, score
vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small
triangles for the eyes. Small triangle of red pepper for nose. Slice olives
slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve
with crackers.

Crescent Moon Cookies ~~ Makes 36 cookies.

This is just a basic sugar cookie recipe, so it’s not that difficult to make. But what makes them special is shaping them into a moon shape in honor of the Goddess. When the cookies are finished, you may use them for your Cakes and Ale ritual, give them as gifts on the Sabbats to your friends and family, or just eat them all by yourself! Here we go….

Ingredients
1/3 cup butter or margarine, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
A pinch of salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
Colored frosting (optional)

Directions
Preheat the oven to 325 degrees.
In a large bowl, beat butter and shortening thoroughly with an electric mixer.
Add sugar, baking powder and a pinch of salt and mix until well combined.
Add in egg, vanilla then as much flour as you can with the electric mixer. (Stir the rest in with a spoon.)
Cover and chill for at least 1 hour;
Split the dough in 1/2 and roll one half at a time. Cut out moon shapes with a cookie cutter, or just shape them by hand.
Bake on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned (don’t over cook).
Cool the cookies, and frost.