Monday, October 20, 2008

Lovely Samhain spreads

Trefoil, Johnswort, vervain, dill
Hinders witches of their will.
William Shakespeare

Happy Samhain, and Halloween everyone! I have some great fall recipes to share with you. I’ve also included a list below of the magickal and healing properties of some of the seasoning that are called for in these recipes!

Magical sparkling moon beams


Savory Samhaim Butters

Autumn Butter

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

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.

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.

Vegan Samhain Recipes

1 small cooking pumpkin
1/2 cup cashews
1 tablespoon grated fresh ginger (or to taste)
salt to taste
Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if it’s too thick. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors.


2 cups of canned pumpkin
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast in 1/2 cup of 110 degree water
1 tblspn salt
2 tblspns vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider
Start with two cups of flour, then slowly sift in more after wet ingredients are added. After the flour and salt are combined, mix in the rest of the ingredients from wettest to most solid (cider, then yeast mix, and so on). Once mixed, pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise until it’s doubled in size in a warm place. (Generally, this takes from half an hour to an hour). Punch down the doubled dough. Roll the dough out into a long, thin, relatively narrow strip and roll from one end. Place in a greased pan (probably circular in this case), and let rise until doubled again. Baking bread is not for the impatient! Finally, put it in a preheated oven at about 400 degrees F for about 50-60 minutes. If it looks like it’s browning too quickly turn the temp down a notch or two. You’ll know it’s done when tyou can poke it with a fork and then fork comes out clean. If the fork has some dough on it, let it bake a little longer.


Ingredients:Filling –
1 1/2 packages silken tofu
1 15 oz. canned pumpkin
2/3 cup barley malt syrup
1 tsp. vanilla
1 tbsp. pumpkin pie spicePie Crust –
1 1/2 cups sifted unbleached flour
about 6-7 tbsp. non-hydrogenated margarine
about 2 tbsp. cold water
pinch of sea salt
Pre-heat oven to 350 degrees F. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" unbaked deep dish pie shell. Bake for about one hour. Filling will be soft, but will firm up as it chills. Chill overnight and serve.

Ingredients:Filling –
1 cup canned pumpkin
1 cup sugar
1 1/4 cup. flaked coconut, lightly packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
walnuts or pecans, finely chopped
Mix the first five ingredients well in a large saucepan. Cook over medium high, stirring constantly for 15-20 minutes. It is done when it is very thick and leaves side of pan, forming a ball in the center as you stir. Turn onto a greased baking sheet. Cover loosely with foil or plastic wrap. Let cool completely. Lightly grease your hands and shape candy into balls. Roll the balls in nuts. Cover, store in refrigerator.
This recipe makes about 2 1/2 dozen. Vary by stirring 1 cup crushed granola into cooked candy before cooling and shaping.

Cinnamon : Attracts Prosperity, Love, Lust and Protection. It also helps to reduce stomach acid and relieve menstrual cramps, and helps heal from colds and flu.
Nutmeg : Attracts Prosperity, Luck and Psychic Awareness.
Ginger : Attracts Prosperity, Love, Lust & Heightens Magickal Powers. Also relieved Headaches and is an anti-inflammatory.
Vanilla : Invokes Memory, Heightens Magickal Powers, and Attracts Love & Lust.

All Hallows Eve's pudding
1.4kg / 3 pounds cooking apples, peeled and de-seeded
120g/ 3/4cup soft brown sugar
3 Eggs, fresh
200g/1 cup caster sugar
1 tbsp fresh rosemary, finely chopped
200g /1 cup salted Butter, softened
220g/ 1 ¼ cups ground almonds
To decorate
2 tbsp icing sugar, for dusting

3 fresh rosemary sprigs
1. Put the apple and brown sugar in a saucepan and cook over a low heat until soft.

2. In a large bowl, beat the eggs with the caster sugar and rosemary. Mix in the softened butter and ground almonds until you create a smooth paste.

3. Set the oven to 160C/gas 5/( 375 degrees.) Fill six ramekins (small oval 7 oz ceramic bowls) half way up with the softened apple and then spread the rosemary mixture over the top of each one. Bake for about 40-50 minutes until golden brown.
Check regularly so it will not burn.. Oven temps vary!!

4. Once ready, dust with the icing sugar and decorate with fresh rosemary sprigs.