Friday, January 9, 2009

more recipes for Imbolc

Sunflower Crepes, Honey Cake, Small Mead: Honey Drink for Imbolc

Sunflower CrepesIngredients:

  • 1 Package Frozen Chopped Broccoli
  • 1 Cup Cheddar Cheese (Shredded)
  • Dough for 6 Crepes (Uncooked)
  • 1/2 Teaspoon White Pepper
  • 3 Tablespoons Mayonnaise
  • 1/2 Cup Milk
  • 6 Eggs

Directions:Separate and place crepe dough in extra large muffin tins and set aside. In a medium bowl, mix milk, eggs and mayonnaise. Add broccoli, pepper, and cheese to the mixture and pour into crepes. Bake in an oven preheated to 350 degrees F for 15 minutes. Remove from oven and cover the crepes with foil. Bake another 10 to 15.

Honey CakeIngredients:

  • 1 Orange (Juice and Rind)
  • 3 Teaspoons Baking Powder
  • 1 Lemon (Juice and Rind)
  • 1 Cup Granulated Sugar
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Cloves
  • 1/2 Teaspoon Nutmeg
  • 1 Cup Black Coffee
  • 1 Cup Brown Sugar
  • 1 Teaspoon Soda
  • 5 Cups Flour
  • 1 Cup Honey
  • 1/2 Cup Oil
  • 4 Eggs

Directions:Boil coffee, honey, brown sugar, and granulated sugar and then allow to cool. In a separate bowl, combine eggs, oil and lemon juice & rind. In a third container, combine dry ingredients. Add coffee mixture to egg mixture first and then dry ingredient mixture until all are well blended. Pour mixture into a greased/floured 9" x 12" pan and bake in an oven preheated to 350 degrees F about an hour and 10 minutes.

Small Mead: Honey Drink Ingredients:

  • 1 Tablespoon Peeled, Sliced Fresh Ginger
  • 1/2 Tablespoon Orange Zest (Yellow Only)
  • 1/2 Teaspoon Yeast
  • 11 Pints Water
  • 1 Pint Honey

Directions:Dissolve the honey in the water in a large pot and bring to a boil. Let it boil for about 2 1/2 hours and then add ginger, and orange zest. Allow mixture to boil with the new ingredients for about 2 minutes and remove from heat. Allow to cool to just above room temperature and add yeast. Cover and let sit 24-36 hours. Use 2 Liter Plastic Soda Bottles to bottle mead. Do not use glass in case bottle bursts. Injury could result. Refrigerate after 4 days. Do not drink until mead has fermented at least a week. A month is best.

Maiden Wakes Muffins

  • 2 cups flour
  • 2 Carrots, grated
  • 1/2 cup raisins
  • 1 green apple, peeled, cored, grated
  • 1 cup sugar
  • 1/2 cup almonds, sliced
  • 2 tsp. baking soda
  • 3 eggs
  • 2 tsp. cinnamon
  • 2/3 cup vegetable oil
  • 1/2 tsp. salt
  • 2tsp.vanilla

Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.

Returning Sun Spice Bread

  • 1 1/4 cup flour
  • 1/8 cup poppyseeds
  • 2 tsp. baking powder
  • 3/4 cup raisins, plain or golden
  • 1/2 tsp. baking soda
  • 1/2 cup butter/margarine
  • 1/2 tsp. ground ginger
  • 3/4 cup Karo golden corn syrup
  • 1/2 cup light brown sugar
  • 4 tbs. milk1 large egg, beaten
  • 1 tsp. mixed spices****Equal parts of cinnamon, nutmeg, and allspice.

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.

Bride's Brunch

  • 2 [9-inch] pie shells
  • 3 tbs. green onions/chives, finely chopped
  • 1/2 pound Canadian style bacon/ thin sliced ham
  • 1/2 tsp. salt
  • 8 eggs
  • 1/4 tsp. pepper
  • 1 tbs. milk

Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.

No comments:

Post a Comment