Posts Tagged With: Dough

Aleuromancy

Aleuromancy


An ancient divinatory practice which utilized flour. Sentences were written on pieces of paper, each of which was rolled up in a little ball of flour The balls of flour were thoroughly mixed up nine times and then divided amongst the curious, who anxiously waited to learn their fate. The custom lingered in remote areas into the nineteenth century.


Apollo, who supposedly presided over this divination form, was surnamed Aleuromantis.

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Recipe For Bread of the Dead

Bread of the Dead

Serve with milk or hot chocolate, and offer some to your departed ancestors, so they may breathe in its essence and be nourished, before you gobble it up yourself!
2 cups flour
2 teaspoons baking powder
2 Tablespoons sugar
1/4 t. salt
1 egg
2/3 cup milk
1/4 cup vegetable oil
10 drops anise extract
Mix all of the above until smooth. Heat the oven to 400 degrees and grease a cookie sheet. With clean hands, mold the dough into a round shape with a knob on the top (which will be a skull) or into smaller round shapes, animals, faces or angels. Place dough on cookie sheet.
1/4 cup brown sugar
1 T. flour
1 t. ground cinnamon
1 T. melted butter
Mix together brown sugar, flour, cinnamon and melted butter for the topping. Sprinkle topping on dough and bake for 20 to 25 minutes. When cool, decorate the skull shaped knobs, animals or faces with icing sugar to make eyes, nose and mouth.

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Recipe For Remembrance Cookies

Recipe For Remembrance Cookies

These cookies can be made on Hallow’s 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 ritul, 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.

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Lammas Bread

Lammas Bread

2 cups warm milk

2 packages dry yeast

1 tsp salt

1/2 cup honey

1/4 cup brown sugar

Mix together in a large bowl, cover and set in a warm place until doubled (about 30 minutes).

Add the following:

 

3 Tbs softened butter

2 cups unbleached white flour

Stir until bubbly.

Mix in the following:

1 cup rye flour

2 cups whole wheat flour

With floured hands, turn the dough onto a floured surface and gradually knead in more white flour until the dough is smooth and elastic.

Place the dough in a large greased bowl, turning once so that the dough is greased, cover with a cloth and set in a warm place until it doubles in size (about 1 hour).

Punch the dough down and divide in two. Shape into balls, flattened at the top and place on a cookie sheet. Cover and set in a warm place until doubled. (about 1 hour) When the final rising is almost complete, use your athame and carve a pentagram in the centre of the loaf as you recite a blessing of thanks to the Grain Goddess.

For variety, once the bread has been separated in two, shape the dough into figures symbolizing the God and Goddess of the Grain.

Cover and allow to rise until doubled.

Beat together:

1 egg

1 Tbs water

Brush the loaves and bake in a preheated oven at 300 degrees for 1 hour.

Share this blessing of the Goddess during your Lammas Feast.

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Calendar of the Sun for Friday, February 17th

Calendar of the Sun
17 Solmonath

Fornacalia: Day of the Ovens

Color: Brown
Element: Fire
Altar: This ritual should be performed in the kitchen, with the altar built on top of the stove or inside the oven. Set a brown cloth with a red candle and many loaves of bread on wooden trays.
Offerings: Give some of the loaves of bread to those who have need of it.
Daily Meal: Everything baked – breads, cakes, pies, casseroles.

Invocation to Fornax

Goddess of the Oven
Lady of Fire Enclosed,
Sacred Baker of our food,
We all started as dough,
Raw and soft and unformed,
And we were patted into shape
By those who raised us,
Yet we could not bring ourselves
Fully grown to the table
Until we had endured
The hardening flame.
Be kind to us, Lady!
As we go through life
Let us not be scorched
Or spared the fire
But bring us gently through
To be our final selves.

Chant: Baker of the Loaf of Earth
We endure your fire

(One of the loaves is broken and handed around and shared, some more are set aside to eat later, and then the rest are taken to some deserving place and donated.)

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To Stop An Angry/Violent Person from Entering Your Home

A Spell to Prevent An Angry/Violent Person from Entering Your Home or Attacking You or a Loved One

If there is someone you fear, be it an ex-partner, a relative who visits only to cause trouble; a neighbor whose complaints become menacing or someone who lives with you whose rages are unbearable, you can supplement very necessary official support with a spell. No one should live in fear of another, but bullies, physical and mental, often succeed by making the victim feel to blame. As well as restraining the bully, this spell may provide you with the sense of power to seek help.

Items You Will Need:

Some red dough (childrens’ play dough or ordinary dough with food coloring added); a freezer bag with a tag that ties.

Best Time To Perform Spell:

An hour or so before you know or fear the anger will erupt.

The Spell:

  • Make a very small dough figure.
  • Place the figure in the freezer bag and tie the bag tight, as you do so saying:

“So are you bound from rage and anger, from causing danger and harming me/(name victim). I freeze your violence in immobility. So must it be until  am free of you.

  • Put the bag in the coldest part of the freezer or freezer compartment of a fridge, as you do so repeating the words.
  • Throw away the rest of the dough.
  • When the angry person appear again in your life, repeat the spell, throwing away the frozen figure from the previous spell in a bin outside your home or down a garbage chute. 
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Shortest Day Ham Loaf

Shortest Day Ham Loaf

1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk

Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water

Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly.

Makes 10-12 servings.
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Yule Stollen

Yule Stollen
 
1 1/2 c Milk; scald/cool to lukewarm
3 1/2 Yeast; dry/envelopes
3/4 cup Water; lukewarm
3 cups Flour; sifted
1/2 cup Eggs; yolks/lightly beaten
3/4 cup Sugar
2 teaspoons Salt
1 cup Flour
1/2 cup Butter; softened
Flour; 10-11 cups, as needed
5 cups currants
1 1/2 c Almonds; chopped or slivered
1 cup Citron; chopped
1/2 Lemon; rind only/grated
2 teaspoons Rum
 
Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm water and add 1/4 cup of the
cooled milk and 3 cups sifted flour. Cover the sponge with a cloth and let it ripen until bubbles appear on the
surface and it is about to drop in the center. Pour the remaining milk over the sponge. Add the egg yolks, sugar
and salt and beat until the ingredients are well blended. Add 1 cup flour and beat well. Blend in the butter.
Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added. Some flours
absorb more liquid than others. Knead in the currants, almonds, and citron, along with the lemon rind which
should be mixed with the rum. Knead the dough until the fruits and nuts are dispersed well through it and it is
smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes.
 
Punch it down and let stand for 20 minutes. Divide the dough in half and knead the pieces until smooth. Let them
stand for 10 minutes longer. Place one ball of dough on a lightly floured board, and with a rolling pin, press down
the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6
inches long and 3 1/2″ wide.
 
The center rolled part should be 1/8″ thick and 4 inches long. Both ends should remain untouched, resembling
rather thick lips. Place this rolled out piece of dough on a buttered baking sheet and brush the center part with
melted butter. Fold one lip toward the other and on the top of it. Press the fingertips down near and below the
lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should
resemble a waning moon.
 
Repeat the process with the second piece of dough. Let the Stollen rise, covered in a warm place until they double
in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake
them. Cool them on racks. Brush them with butter and cover with vanilla sugar.
Categories: Daily Posts, Edibles Magickal/NonMagickal, The Sabbats | Tags: , , , , , , , | Leave a comment

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