Bailey's Irish Cream Truffles

1/4 cup Bailey's Irish Cream
1 Tablespoon Butter
12 oz semisweet chocolate pieces
2 egg yolks
1/4 cup Heavy Cream

Melt chocolate pieces, Bailey's and heavy cream together over very low heat. Whisk in yolks, one at a time, as you do this the mixture will thicken. Next whisk in the butter once it is all blended then put it in the refrigerator for several hours, or overnight until firm. Once it becomes firm you can take it out and make with a teaspoon make the mixture into small balls. Roll the balls in powdered sugar or cocoa and serve

Baked Custard With Ginger 

3 Tablespoons Brown Sugar
3/4 teaspoon Finely Grated Fresh Ginger
3 large Eggs, lightly beaten
2 1/2 cups Milk
1/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 teaspoon Nutmeg

Mix the brown sugar with the ginger, butter 6 custard cups or ramekins and divide evenly into the bottoms. Next in a medium mixing bowl, blend the eggs with milk, sugar, vanilla and seasonings. Pour the mixture evenly into prepared custard cups. Place the prepared cups in a large pan, and fill with hot water until the water comes
halfway up sides of cups (a hot water bath or bain-marie). Place in the oven and bake at 350 F. for 35 to 40 minutes, or until knife inserted near edge comes out clean. Remove cups from bain-marie. Run the knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate.

Serve warm or cover, chill and serve cold.

Blessed Bride's Cake

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

Mix all the ingredients together until they are wet. Do not over mix.
Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving.

1 quart milk
4 large eggs
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla

Scald milk in heavy pan - do not boil. Beat eggs thoroughly, add salt and sugar. Beat a little of the hot milk into the egg mixture, stir constantly while adding. Pour egg mixture into hot milk, stir well. Slowly bring to a low boil continue until mixture coats a wooden spoon. Remove from heat and beat until it cools. Add the vanilla and chill well before serving.

Candlemas Crescent Cakes 
The Wicca Spellbook A Witch's Collection Of Wiccan Spells,Potions,and Recipes by: Gerina Dunwich 

1¼ cups flour
¾ cup sugar
1 cup finely ground almonds
3 drops almond extract
½ cup butter or margarine, softened
1 Tbsp honey
1 egg yolk

In a large mixing bowl, combine the first four ingredients. Add the butter, honey, egg yolk and mix together well. Cover with aluminum foil or plastic wrap, and then chill for 1½ to 2 hours in the refrigerator. When ready, pinch off pieces of the dough (about the size of plums) and shape them into crescents. Place the crescents on a well-greased cookie sheet and bake in a 350-degree preheated oven for
approximately 20 minutes.

The recipe yields about one dozen crescent cakes.

Cannariculi (Honey Cookies) 

4 cups Flour
1 cup Marsala Wine
2 Large Eggs
4 teaspoons Sugar
1 pinch Salt
Oil for deep frying
Honey

Place flour in mixing bowl, be sure to make a well in the flour. Add in the wine, eggs, sugar, and salt. Mix until thoroughly blended. Next knead the dough vigorously until it becomes smooth and glossy. If using a processor, continue mixing for at least 1 minute after ingredients are combined. Roll the dough to a 1/8" thickness or less.
Cut dough into 2" squares. Starting with 1 corner, roll each square of dough loosely on the diagonal to form a pastry roll about the thickness of a pencil. Next you will want to heat oil for deep frying. Fry pastries by batches in hot oil until golden brown, becareful not to crowd the pan. Use a slotted spoon to remove fried pastries from oil. Drain on paper towels and transfer to serving platter. Drizzle honey over top or dip Cannariculi into honey.

Makes 4 to 5 dozen

Dublin Sunday Corned Beef and Cabbage 

5 pounds Corned beef brisket
1 large Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 teaspoon Dried Thyme
1 small Bunch Parsley
1 head Cabbage (about 2 lbs) cut in quarters

Horseradish Sauce:
1/2 pint Whipping Cream
2 - 3 Tablespoons prepared horseradish

Put beef in a large pot and cover with cold water. Next everything but the cabbage to the pot, (Do not cover the pot) bring to a boil. Reduce heat so it simmers and cook for about 3 hours. As it simmers you will notice the fat rising to the top, be sure to skim it away as it rises. After 3 hours remove the thyme, parsley and onion from the pot and
add in the cabbage. Simmer for another 20 minutes until cabbage is soft. After the 20 minutes remove the meat and cut into pieces.

Place the meat on the center of a large platter.
Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.

Imbolc Ritual Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a forkin an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients,except the powdered sugar. Bake 35-40 minutes or until toothpick inserted incenter of cake comes out clean, and the top is golden brown. Remove fromoven and cool. Sprinkle with powdered sugar. Makes 8 servings.

Irish Scones
Source: Granny's Kitchen, St. Patrick's Rock, Cashel, County Tipperary, Ireland.

16 ounces Self-Rising Flour
4 ounces Margarine
3 ounces Sugar
Milk
2 Eggs
5 ounces Raisins or currants
1 teaspoon Baking Powder

With your fingers mix the flour and margarine together until the mixture becomes fine; add in sugar, raisins and baking powder. Next beat the eggs and add in just enough milk to make mixture into a sticky dough (not too wet). Lift out the dough and place it on a floured board, flatten it out to 1-1/2" in thickness and cut out scones with a
biscuit cutter. Place 6 scones on a greased baking sheet and brush the tops with just enough beaten egg to cover the tops.

Bake 15 minutes in preheated 400F oven.

Irish Soda Bread

1 1/2 cups All-purpose flour -- unbleached, enriched
1 1/2 cups Whole wheat flour -- stone-ground
1/4 teaspoon Kosher salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and if you have one place a baking stone
on the rack.

Preheat the oven to 375.
Next in a mixing bowl, combine the all of the dry ingredients together. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to blend in the milk evenly. It may be easier to mix with your hands instead of with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
Place in the preheated oven and bake for 50-55 minutes. Once it is well browned and a skewer inserted in the center comes out dry remove from the oven and the baking pan.

Place on a wire rack to cool

Liebkuchen (Honey Cakes) 

1 cup margarine 
1 cup sugar 
1 egg 
1 cup honey 
1 cup sour milk* (see below) 
2 Tablespoons vinegar 
6 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon mace
1 Tablespoon ground cinnamon

To make aour milk, add 1 Tablespoon vinegar to 1 cup of milk and let stand for 10 minutes.

Prepare sour milk and mix dry ingredients. Set both aside. Cream the margarine and sugar, then add the egg, beat until light. Add the honey, sour milk and vinegar. Mix thoroughly. Place in the fridge and chill for one hour. After 1 hour roll out the mixture to 1/4" thickness. Cut into 2"x3" rectangles and place on buttered cookie sheets.
Bake at 375° for 6 minutes.

Frost with plain vanilla frosting.

Mulligatawny Soup

3 Tablespoons Butter
1 Tablespoon Vegetable Oil
1 large Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 Tablespoons Curry powder
2 Tablespoons All-purpose flour
5 cups Chicken stock
2 Tablespoons Long grain white rice
 2 Tomatoes; peeled & chopped
8 ounces Chicken; cooked & diced
1 small Apple; cooked, peeled, cored & diced
Salt to taste
Fresh celery leaves 

Heat butter and oil in a saucepan. Add in onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock, bring to a oil; add in the rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes.

Garnish with celery leaves and carrot strip, if desired, and serve hot.

Noodle Kuchen

7 eggs
1 cup sugar
16 ounces cottage cheese
2 cups sour cream
2 cups milk
2 teaspoons vanilla
1 cup golden raisins
1/2 cup butter
1 pound broad egg noodles, cooked

Topping:

1/4 cup crushed cornflakes
2 teaspoons cinnamon
1/4 cup sugar
sour cream to garnish

Mix the eggs and sugar. Add in cottage cheese, sour cream, milk, vanilla, and raisins. In separate bowl, add the butter to warm noodles, stirring until melted. Combine noodles with cottage cheese mixture.
Pour into 9 x 13 glass pan. Refrigerate overnight. Preheat oven to 350. To make topping, combine cornflakes, cinnamon, and sugar. Sprinkle over top of kugel. Bake 1 hour. Let dish set for about 5 minutes before serving. Cut into squares and garnish with sour cream.

Pannekoeken (German Pancake)

2 Tablespoons butter
6 eggs
1 cup flour
1/2 teaspoons salt
2 Tablespoons sugar
1 cup milk

Preheat oven to 400 degrees. Place butter in oven pancake pan. Heat for 2 minutes or until butter melts. Spread evenly in pan. Next In large bowl, beat the eggs slightly, Stir in the flour, sugar and salt. Gradually add milk, and beat until smooth. Pour into pan. Bake at 400 F, after 15 minutes reduce temperature to 325 degrees. Bake for 40 - 45
minutes or until it turns a deep golden brown. Remove from oven and immediately slide pancake onto a serving plate. Fill with fresh fruit and top with confectioners sugar.

Serves 6.

Rose Hip Wine

3 pounds of rose hips
3 pounds of sugar
1 gallon boiling water

Wash the rose hips and cut them in half. Put them in large bowl and pour boiling water on them. Stir well with wooden spoon. Cover bowl and leave for two weeks. Strain off liquid into another bowl and add three pounds of sugar. Stir until dissolved. Cover bowl and leave for 5 days, stirring daily. Bottle, remembering to cork loosely at first, and
store in a cool, dark place. Push in corks when wine has finished fermenting.

It will be ready to drink in 6 months.

Salem Witch Pudding 

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

In and electric mixer or large mixing bowl, beat 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 soufflé dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes.

(recipe makes 6 servings)