Blackberry Wine
Recipe From "Witta: An Irish Pagan Tradition" by Edain McCoy

2 & 1/2 pounds fresh Blackberries
3 cups Sugar
2 cups Hot Water

Let the berries set out in a large bowl for about four weeks, stirring them occasionally. The berries will get a rank smell and may begin to mold. With mortar and pestle, crush the berries into as smooth a pulp as possible. Stir in the sugar and then the water. Pour the wine into casks to ferment for eight to ten months. The longer it is kept the better it will be. The wine will have to be aired every few days to allow building gases to escape. This wine has a gentle port-like flavor when finished.

Cinnamon Apple Butter (--N-Turkey) Sandwiches

9 to 10 apples, peeled and cored
1 cup apple cider
2 tsp. apple pie spice
(or 1/2 tsp. each nutmeg and allspice and 1tsp. cinnamon)

Cut the apples into 1-inch chunks. (Don't worry about making them perfectly sized.) Place in a large, nonreactive saucepan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat, until the apples are soft. Cool the mixture, divide it into two batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch pan. Bake in a 300-degree oven for 2 to 3 hours, until thick and deep brown. Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to two months in your refrigerator.

Makes 1 1/2 cups.

Covenstead Bread
Recipe From "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes"by
Gerina Dunwich

3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice

Bring the water to a boil in a saucepan. Add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat. Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture. Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour. Turn out on a wire rack to cool. (This recipe yields one loaf of bread.)

Covenstead Bread improves if allowed to stand for a day, and it is an ideal bread to serve during Lammas and Autumn Equinox Sabbats as well as at all coven meetings.

Fresh Apple Pound Cake

2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda

Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan, Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.

Icing:
1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla

Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.

Harvest Morning Muffins

3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.

Makes 12 muffins.

Lunch Crumble

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice

Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of theequivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.

Makes 6 servings.

Mabon Caramel Apples

1 package Kraft* Caramels
6 red or green apples, destemmed
6 popsicle sticks

Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens.

Makes 6 servings.

Salem Witch Pudding
Recipe From "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes"

4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites.

Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes.

(This recipe yields 6 servings.)

Sea Turtle Wisdom Bread

2 tsp. active dry yeast
1 cup warm water
2 tsp. sugar or honey
3/4 tsp. salt
2 tsp. vegetable oil
2 1/2 to 3 cups all-purpose flour
Raisins
1 egg
Water
Green food coloring

Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold in flour, as it becomes harder to stir, turn the dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand until it springs back when you poke it lightly with a finger. Form into ball and place in lightly greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise for 30 minutes. (Shouldn't spring back, now)

After the dough has risen once, punch it down and form balls for the shell (6in. diameter), head (3in.) , and legs (2in.), and assemble on a greased cookie sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise for 30 more minutes. Preheat oven to 375 degrees. Brush lightlywith egg wash ( 1 egg whisked with 1 tbs. water and couple drops green food coloring) and bake for 25 minutes or until golden brown. Makes 2 turtles

Stuffed Acorn Squash

2 acorn squash, washed and cut in halves
1/2 stick of butter
1/2 cup of crushed Ritz crackers
1/4 cup chopped walnuts
1/4 cup brown sugar

Wash and cut acorn squash in half from stem to bottom Scoup out the seeds and rub the inside and cut parts with butter. Put the acorn squash on a cookie sheet. Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done.

Sweet Potato Casserole

3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons 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"x13" pan.

1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans

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

Texas-Style Pecan Pie
Recipe From "The Sabbats: A New Approach to Living the Old Ways" by Edain McCoy

This recipe makes two pies.

2 deep-dish unbaked pie shells
6 beaten eggs
1/2 cup butter, melted - (The real thing is best. If you use margarine,
add 1/8 teaspoon salt to the recipe.)
2 cups brown sugar, packed
1-3/4 cups corn syrup
2-1/4 teaspoons vanilla
2-1/2 cups chopped pecans

Preheat oven to 350 degrees F. Slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into the two pie shells. As this mixture will not "rise" like some pies, you can fill the shells higher than usual, but not so high that they boil over and leave a sticky, burned mess in your oven. Cover the pie with the pecans. Bake for about an hour.

Wild Rice with Apples and Walnuts

1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.

1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.

3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.

Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.