Recipes For Ostara

3 lb Stew beef
2 qt Water
1 tsp Pepper
1 tsp Salt
1 cup Ground acorn meal

In a pot add the beef and cover beef with water, bring to boil.
Turn down heat and Simmer until done; add salt and pepper when simmering. Remove cooked beef from pot and on a flat stone chop until it is cut into shreads.

Continue cooking broth, once it starts to boil add acorn meal mixed together. Add the Meat back into the mixture simmer until the broth bubbles and turns creamy white with yellow flecks. Next place into bowls and enjoy

8 Tbsps butter, at room temperature
1/2 cup calendula petals

Blend the butter and petals together in a small bowl. Use right away or cover and refrigerate to keep longer. It will last up to one week when refrigerated.

1 Liter dandelion petals
1 Liter water
3 slices lemon - 1-2 cm thick
1/4 vanilla bean, cut in half
1 kg sugar

makes about 1 liter

Remember to Pick the dandelions in full sunshine. Take only the dandelion petals and put them in a pot with the water, add the lemon slices and vanilla bean. Simmer for 30 minutes.

Next let the mixture sit by the side of the stove for 6 hours.
Strain to the petals from the juice. Put the juice back into the pot and bring to a simmer. Slowly add the sugar continue simmering until you reach the desired thickness It will take about 4 hours to acheive this
It is best served on toast or muffins

1 Zucchini
Greens
2 Cucumbers
Watercress

Toss all ingredients in a salad bowl. Dress with lemon and honey or
Green Dressing: 1 cup mayonnaise, 1\4 cup pesto, a pinch of watercress, poppy seeds, and a dash of vinegar.

Ingredients:

1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Frosting (See recipes following instructions)

Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees F. Divide dough into halves. Roll each half 1/8 inch thick. Cut with egg-shaped cutter made by bending and shaping round cookie cutter. Bake as directed and decorate with Icing

Easy Creamy Icing

Mix 1 cup powdered sugar, 1/2 teaspoon vanilla and 1/4 teaspoon salt. Beat in 1 to 2 tablespoons half and half until smooth and of spreading consistency. Add food coloring to color as desired. Or try the next recipe!

Easy Cream Cheese Frosting

Mix 1 cup cream cheese, 1/2 teaspoon vanilla, 1/4 teaspoon salt, and 3/4 cup powdered sugar. Blend powdered sugar and cream cheese well until lumps are gone. Add vanilla and salt, blend again for one minute. Color with food dye if desired.

3 cups flour
¾ cup sugar
1 cup evaporated milk
¼ cup melted butter
¼ tsp. salt
1 large egg, well beaten
1 tsp. cinnamon
1/8 tsp.allspice(optional)
¾ cup raisins1 package
(1 oz.) dry yeast

Combine all ingredients except eggs and yeast and mix well. Dissolve
the yeast in a ¼ cup hot water. Add yeast and eggs to the rest and
mix well. Cover with a cloth and allow the dough to rise in a warm
spot until it has nearly doubled. This will take about an hour.

Preheat oven to 400 degrees F. Shape the dough into round balls about 3 inches across and place them on a lightly greased cookie sheet or jellyroll pan. After five minutes, remove buns and cut into the dough about ¾ of an inch down, slicing equilateral crosses into the tops. Return to oven. Allow to bake for another fifteen to twenty minutes. Remove the buns from the oven and drizzle on the frosting.

Frosting

2 cups confectioners' sugar
1 tbsp. Milk
2 cups orange juice

Mix all ingredients and drizzle onto hot cross buns.

2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 1/2 cups Grated cheddar cheese
3 Tablespoons Parmesan cheese
1/3 cup Butter
1/3 cup Milk
2 Eggs

Preheat oven to 400 degrees F. 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" diameter, 1/2" thick circle.
Cut into wedges, place wedges on a baking sheet and bake 15 to 17
minutes, until lightly browned.

8 eggs, hard-boiled
2 cups mayonnaise
1/8 cup sugar
1/2 cup vinegar
fresh thyme or basil
watercress

Peel eggs and slice lengthwise, end to end. Scoop out egg yolks and
mash or blend in a blender. Add mayonaise, sugar, and vinegar. Whip
until creamy. Refill egg whites with mixture, using a pastery bag or
carefully placing mixture in with a teaspoon. Garnish with fresh
thyme or basil, if desired, and put watercress underneath on the
dish.

1Tbsp raspberry vinegar
1Tbsp minced Shallot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp chicken stock, vegetable for vegetarians
1 1/2 tsp virgin olive oil
1/2 lb mixed greens washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)

Combine vinegar, shallot, mustard and some pepper in a small bowl. Let stand 5 minutes Whisk in stock then oil. Toss greens with dressings, top with violets and strawberries and serve immediately.