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It’s no surprise that the foods served in the harvest season should draw wealth into your life. You may wish to empower the food with your intent to draw prosperity in the coming months while you are preparing any of these recipes.
Enjoy Bee
Colcannon used to be --and still is-- eaten in Ireland on Halloween night, and is one of the most traditional Halloween recipes there is. Colcannon is wonderfully flavorful, incredibly filling, and oh-so warming on a cool Autumn night. To make it even more traditional, make a well in the center and fill it with real butter. Dip each bite of colcannon in the butter before eating. As far as traditional Halloween recipes go, this one isn't great for your heart, perhaps, but it's to tasty to resist.
If you want to really have a traditional Samhain party, put a plate of buttered colcannon out on the stoop for the fairies and ghosts that hang around on All Hallows Eve. Recipe serves 6 to 8.
Colcannon used to be --and still is-- eaten in Ireland on Halloween night, and is one of the most traditional Halloween recipes there is. Colcannon is wonderfully flavorful, incredibly filling, and oh-so warming on a cool Autumn night. To make it even more traditional, make a well in the center and fill it with real butter. Dip each bite of colcannon in the butter before eating. As far as traditional Halloween recipes go, this one isn't great for your heart, perhaps, but it's to tasty to resist.
If you want to really have a traditional Samhain party, put a plate of buttered colcannon out on the stoop for the fairies and ghosts that hang around on All Hallows Eve. Recipe serves 6 to 8.
Ingredients:
1 lb. of cabbage or kale, cooked
1 lb. potatoes, cubed and boiled until tender
2 leeks, cleaned well and chopped, or green onions
1 C. whole milk or light cream
1/2 C. butter, melted
salt and pepper, to taste
pinch of ground mace (optional)
Instructions:
1. Boil kale or cabbage in lightly salted water until tender. Chop.
2. Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.
3. Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.
4. Return potatoes to pot over a low flame.
5. Add milk with leeks.
6. Beat in cooked kale or cabbage until green and fluffy.
7. Remove from heat and serve. Make a well in the middle of each portion and divide butter evenly among servings, filling each well.
8. Dip each bite of colcannon in butter before eating.
2. Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.
3. Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.
4. Return potatoes to pot over a low flame.
5. Add milk with leeks.
6. Beat in cooked kale or cabbage until green and fluffy.
7. Remove from heat and serve. Make a well in the middle of each portion and divide butter evenly among servings, filling each well.
8. Dip each bite of colcannon in butter before eating.
The word "Boxty" makes me think of some magical creature you might come across in the Harry Potter books-- which, of course, makes them a perfect addition to any Halloween menu! And though they eat these today in Ireland all the time, boxty potato pancakes have been one of the most traditional Halloween recipes made during centuries.
These pancakes are creamy, rich, and just wonderful. I think they're best when cooked with onion and served savory, but you can also serve them plain with sugar or powdered sugar. Makes 8-10 pancakes.
Ingredients:
1 C. raw, grated potato
1 C. cooked mashed potato's (leftover is fine)
1 onion, minced fine (optional -- for savory boxty pancakes)
1 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 C. buttermilk
2 tbsp. butter
Instructions:
1. In a med. mixing bowl, combine the grated potato, onion (if using), and buttermilk (this keeps the potato from discoloring).
2. In a large mixing bowl, sift together flour, salt, and baking powder.
3. Add grated potato mixture, egg, and mashed potato.
4. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary.
5. Melt butter in a heavy skillet or on a griddle.
6. Over medium heat, drop large spoonfuls of boxty batter into skillet, making approximately 6" pancakes.
7. Brown well on both sides.
Mulled Wine might not be one of the most traditional Halloween recipes you'll ever come across, but it's one of the most fun to make and drink. It's autumn-y, it's warming, it's spicy, and it's, well, intoxicating. A great addition to your Halloween potato feast.
Want to get your traditional Halloween menu prepared ahead of time? Make your mulled wine in a crock pot and keep it on low until the guests arrive. Serves 4.
2. In a large mixing bowl, sift together flour, salt, and baking powder.
3. Add grated potato mixture, egg, and mashed potato.
4. Mix well. Batter should be about the texture of thick pancake batter. Add additional flour or buttermilk if necessary.
5. Melt butter in a heavy skillet or on a griddle.
6. Over medium heat, drop large spoonfuls of boxty batter into skillet, making approximately 6" pancakes.
7. Brown well on both sides.
Mulled Wine might not be one of the most traditional Halloween recipes you'll ever come across, but it's one of the most fun to make and drink. It's autumn-y, it's warming, it's spicy, and it's, well, intoxicating. A great addition to your Halloween potato feast.
Want to get your traditional Halloween menu prepared ahead of time? Make your mulled wine in a crock pot and keep it on low until the guests arrive. Serves 4.
Ingredients:
1/2 C. water
1/2 C. granulated sugar
2 cloves
2 cinnamon sticks
1 orange, peel and juice
1 bottle (750 mL) dry red wine
Instructions:
1. in a pot (or crock pot) combine the water, sugar, cinnamon, cloves, and orange juice.
2. Simmer 2-3 minutes.
3. Add the orange peel and wine.
4. Let sit warming over low heat at least 30 minutes before serving.
5. Don't allow it to boil or you'll cook the alcohol away.
6. Serve in warm mugs, garnished with a cinnamon stick and orange slice, if desired.
Barmbrack is one of those traditional Halloween recipes that's both a dessert and a Halloween game. Traditionally, a ring is baked into the cake, and the person who finds the ring in their slice of barmbrack is guaranteed to be married before the year is out. A pretty funny concept if some of the people eating it are, say, five years old. To make a more modern, kid-friendly version of the barmbrack Halloween game, bake several food friendly (and difficult-to-choke-on) items into your barmbrack. Those who find the items in the barmbrack get a prize. Be sure to warn your guest to eat with care to avoid a Halloween trip to the hospital!
This fluffy fruit bread is generally baked in a round cake pan. An 8 or 9 inch pan works well, but you can also use a loaf pan for a bread-shaped barmbrack.
This turns out best if you leave time to soak the fruit overnight, but don't worry if you can't-- a few hours is fine.
2. Simmer 2-3 minutes.
3. Add the orange peel and wine.
4. Let sit warming over low heat at least 30 minutes before serving.
5. Don't allow it to boil or you'll cook the alcohol away.
6. Serve in warm mugs, garnished with a cinnamon stick and orange slice, if desired.
Barmbrack is one of those traditional Halloween recipes that's both a dessert and a Halloween game. Traditionally, a ring is baked into the cake, and the person who finds the ring in their slice of barmbrack is guaranteed to be married before the year is out. A pretty funny concept if some of the people eating it are, say, five years old. To make a more modern, kid-friendly version of the barmbrack Halloween game, bake several food friendly (and difficult-to-choke-on) items into your barmbrack. Those who find the items in the barmbrack get a prize. Be sure to warn your guest to eat with care to avoid a Halloween trip to the hospital!
This fluffy fruit bread is generally baked in a round cake pan. An 8 or 9 inch pan works well, but you can also use a loaf pan for a bread-shaped barmbrack.
This turns out best if you leave time to soak the fruit overnight, but don't worry if you can't-- a few hours is fine.
Ingredients:
2 C. strong, hot black tea
3 1/2 C. mixed dried fruits (raisins, cranberries, dry dates, candied orange peel, etc.)
1 C. milk
2 tsp. active dry yeast
1 tsp. granulated sugar
3 C. bread flour
1 tsp. salt
1/4 C. brown sugar, packed
1/3 C. butter
1 lg. egg, beaten
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. allspice
Instructions:
1. Soak dried fruits in tea overnight, or a few hours.
2. Heat milk until warm. Sprinkle yeast and teaspoon granulated sugar over top and stir. Let sit in a warm place about 15 minutes, until foamy.
3. Stir together the flour, salt, spices, and brown sugar in a large bowl.
4. Make a well in the center of the flour mixture, and add egg, yeast mixture, and butter. Mix well with a wooden spoon.
5. Drain fruit well, then add to dough. This should produce a smooth dough. If it's too gooey, add more flour.
6. Knead dough on a floured board about 5-10 minutes. Dough should be smooth, but just a little sticky.
7. Place dough in your greased cake or loaf pan, cover with a cloth, and let rise in a warm place for 45-60 minutes, until doubled.
8. Preheat oven to 350 degrees F. Bake barmbrack 30 minutes.
8. Remove bread from the pan, flip it upside down, return it to the pan, and bake 20 minutes more.
9. Bread is done cooking it sounds hollow when tapped on the sides.
10. Cool on a rack before serving.
11. Sprinkle with powdered sugar or serve with butter and jam.
12. Enjoy once of the tastiest and most traditional Halloween recipes around!
STUFFED CABBAGE
2. Heat milk until warm. Sprinkle yeast and teaspoon granulated sugar over top and stir. Let sit in a warm place about 15 minutes, until foamy.
3. Stir together the flour, salt, spices, and brown sugar in a large bowl.
4. Make a well in the center of the flour mixture, and add egg, yeast mixture, and butter. Mix well with a wooden spoon.
5. Drain fruit well, then add to dough. This should produce a smooth dough. If it's too gooey, add more flour.
6. Knead dough on a floured board about 5-10 minutes. Dough should be smooth, but just a little sticky.
7. Place dough in your greased cake or loaf pan, cover with a cloth, and let rise in a warm place for 45-60 minutes, until doubled.
8. Preheat oven to 350 degrees F. Bake barmbrack 30 minutes.
8. Remove bread from the pan, flip it upside down, return it to the pan, and bake 20 minutes more.
9. Bread is done cooking it sounds hollow when tapped on the sides.
10. Cool on a rack before serving.
11. Sprinkle with powdered sugar or serve with butter and jam.
12. Enjoy once of the tastiest and most traditional Halloween recipes around!
STUFFED CABBAGE
1 Large head of cabbage
1 Tablespoon Margarine
2 Medium onions, sliced
1 Pound Lean ground beef
4 Tablespoons Grated onions
3 Tablespoons Uncooked rice
1 teaspoon Salt
1/8 Teaspoon Pepper
8 Ounces Can tomato sauce
1 Cup Water
1/4 Cup Seedless raisins
3 Tablespoons Honey (or brown sugar)
1 Tablespoon Lemon juice
( you can take the beef out if you are vegan)
( you can take the beef out if you are vegan)
Trim off thick parts of 18 cabbage leaves. Blanch in boiling Water. Melt margarine in deep heavy saucepan, Add onions and lightly brown, mix together beef, grated onions, uncooked rice, 3 Tablespoons water, 1 1/2 teaspoons salt and pepper. Place some meat on each cabbage leaf, tuck in sides and roll cabbage. Add tomato sauce, 1 cup water and 1 1/2 teaspoons salt to sliced onions. Place cabbage rolls in saucepan, cover and cook slowly for 1 1/2 hours. Add raisins, honey or brown sugar and lemon juice. Cook uncovered 30 minutes. Serve in soup bowl.
Pumpkin Marble Cheesecake
Servings: 10
1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Remembrance Cookies
Remembrance Cookies
These cookies can be made on Hallows Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritual, but it need not be.
Ingredients for the cookies:
1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
Legendary Oven Hash
Legendary Oven Hash
1 cup coarsely ground beef
1 cup coarsely ground potatoes
1/4 cup coarsely ground onion
1/4 cup snipped fresh parsley
2 tsp. Worcestershire sauce
1- 6oz can evaporated milk
1/4 cup fine dry bread crumbs
1 tbs. butter/margarine melted
In frying pan, combine and cook beef, potatoes, onion, parsley, and Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a 1 qt casserole dish. Mix bread crumbs with melted butter/margarine and sprinkle on top. Bake in oven at 350 degrees for 30 minutes. Makes 4 servings.
Spirited Cheese Stuffed Apples
1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Cheddar Cheese
1 tablespoon dry white wine
Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours. Cut apples into 8 wedges.
Bewitching Apple Pancakes
2 cups sifted all-purpose flour
Bewitching Apple Pancakes
2 cups sifted all-purpose flour
2 tbs. sugar4 tsp. baking powder
1tsp. salt
2 well beaten egg yolks
2 cups milk
2 tbs. butter/margarine, melted
1 cup finely chopped apple, peeled and cored
2 stiffly beaten egg whites.
In a large non-metal bowl, sift together all the dry ingredients. In a smaller bowl, combine the milk and egg yolks. Pour mixture into the dry ingredients and stir well. Stir in the butter/margarine and apple. Fold in the egg whites. Let the batter set up for a few minutes. Cook on a hot griddle or in a large frying pan, using 1/3 cup of batter per pancake. Use a spatula or spoon to spread batter evenly. Remove from heat, dot with butter, sprinkle with powdered sugar, and roll up into log. Top with slightly heated applesauce and a dash of cinnamon. Makes 12 pancakes.
Apple Spread
1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans
Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables
Golden Herb Rolls
2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all-purpose flour, divided
1/3 cup granulated sugar
1 package quick-rising yeast
2 teaspoons dried savory leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds
Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.
Morning Glory Muffins
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours. Freezes well.
Jack-o-Lantern Cheese Ball
2 c. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 c. solid pack pumpkin
1/2 c. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half
Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.
Assorted crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.
Ultimate Caramel Apples
1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of Styrofoam
6 Popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate,
1/4 cup finely chopped chopped nuts
In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover Styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert Popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of Popsicle sticks into Styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.
