Category: Edibles Magickal/NonMagickal

Cocoa Snowballs

Cocoa Snowballs
3 eggs
1 1/2 cup sugar
1/2 cup powdered cocoa
3/4 cup milk
1/4 cup butter
1 tsp vanilla
pinch of salt
1 1/2 cups flour
1/2 tsp baking soda
2 containers of white frosting
2 3/4 cups flaked coconut
 
Beat eggs well, gradually beat 1/2 cup sugar into the eggs and set aside. Combine remaining sugar, cocoa,
milk and butter in a pan and cook on low heat until sugar is dissolved and butter is melted. Remove from heat
and add vanilla and salt. Pour egg mixture into that.
 
In a bowl, put remaining dry ingredients and slowly add the cocoa mixture, beating all the while…. fill 30 ,
2 1/2″ muffin cups about 1/2 full and bake 20-25 mins at 325 degrees. Cool completely and frost bottom,
top and sides. Then roll them in the coconut. Let them stand at room temperature until the frosting is firm,
then serve or store in a container.
 
Submitted By Ahreinya Hazelle

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.

Eggnog French Toast

Eggnog French Toast

2 c eggnog
1 egg, slightly beaten
1/2 tsp cinnamon
6 Croissants
3 tbsps butter

In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well. Slice the croissants lengthwise. Melt one

tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat
with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter
as needed. Remove to a serving platter. Serve at once with warm maple syrup. Yield: 6 servings.
 
Submitted By Dana

Rum Balls

Rum Balls

 

(This recipe is an old Pillsbury recipe. Actually it’s not that old, I came across it when I was food editor at a newspaper.

It’s become a family favorite. My kids hated them when they were little, but as they grew older and acquired a taste

for “spirits” these kind of grew on them. My husband, whose drink of choice is Rum and Coke, still hates them).

 

2 cups crushed vanilla wafers

1 cup powdered sugar

½ cup finely chopped candied red or green cherries (I omit these)

½ cup finely chopped walnuts or pecans

¼ cup rum

3 tablespoons corn syrup

2 tablespoons butter, melted

¼ cup powdered sugar

 

Combine crushed vanilla wafers, 1 cup powdered sugar, cherries and pecans. Add rum, corn syrup and butter; blend

well.* Shape mixture into 1-inch balls; roll in ¼ cup powdered sugar. Cover tightly and let stand at least 24 hours to

allow flavors to blend. *I mix all the ingredients in a food processor.

 

Submitted By Phyll

Lila’s Yule Log

Lila’s Yule Log

Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs

3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water

Filling:
½ pint whipped cream
2 tablespoons icing (confectioners’) sugar
1 teaspoon vanilla

Icing:
1/3 cup butter
2 cups icing (confectioners’) sugar
1/4 cup cocoa
2 tablespoons milk
½ teaspoon vanilla

Directions:
Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper.
Mix flour, soda, and salt together.
Beat eggs in a small mixer bowl at high speed, until thick and light – about 5 minutes.
Gradually add the sugar, and beat until thick.
Melt the chocolate and water together, and add to the egg mixture.
Fold in the dry ingredients, and mix gently but thoroughly.
Spread in prepared pan, and bake for 15 – 17 minutes, until the cake springs back when lightly touched.
Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar.
Remove waxed paper, and trim of any crisp edges of the cake.
Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.

Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff.
Unroll the cake when cool, and spread the top with the whip cream.
Re-roll, without the towel.
Cut a thin slice off of each end of the roll, to make them even.

Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water

Filling:
½ pint whipped cream
2 tablespoons icing (confectioners’) sugar
1 teaspoon vanilla

Icing:
1/3 cup butter
2 cups icing (confectioners’) sugar
1/4 cup cocoa
2 tablespoons milk
½ teaspoon vanilla

Directions:

Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper.

Mix flour, soda, and salt together.

Beat eggs in a small mixer bowl at high speed, until thick and light – about 5 minutes.

Gradually add the sugar, and beat until thick.

Melt the chocolate and water together, and add to the egg mixture.

Fold in the dry ingredients, and mix gently but thoroughly.
Spread in prepared pan, and bake for 15 – 17 minutes, until the cake springs back when lightly touched.
Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar.

Remove waxed paper, and trim of any crisp edges of the cake.

Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.
Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff.

Unroll the cake when cool, and spread the top with the whip cream.
Re-roll, without the towel.

Cut a thin slice off of each end of the roll, to make them even.

Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency.

Use the centres of the ends you sliced off the cake to make bumps on the log : Use a little of the icing to affix the bump to the side of the cake – one on each side.

Ice the entire cake with the icing, including the ends and the bumps.
Run a fork along the icing so that it resembles tree bark.

Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves.
Store in refrigerator.

Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency.
Use the centres of the ends you sliced off the cake to make bumps on the log : Use a little of the icing to affix the bump to the side of the cake – one on each side.
Ice the entire cake with the icing, including the ends and the bumps.
Run a fork along the icing so that it resembles tree bark.
Sprinkle with icing sugar, and decorate with holly or other yule decorations.
Store in refrigerator.

Nessa’s Welsh Cookies

Nessa’s Welsh Cookies
(Wonderful for Santa’s Deputy Ritual)

4 c. flour
½ c. shortening
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 c. currants
½ c. milk
2 eggs

1) Mix flour and dry ingredients.2) Add currants. 3) Cut in shortening as for pie [I use a fork for this] 4) Add eggs and milk. 5) Roll out on floured surface. 5) cut circular shape out [I use a glass]. 6) Fry on griddle at low heat til a light brown appears on each side.
Makes about 5 dozen.

Rolled Oat Yule Cookies

Rolled Oat Yule Cookies

I make these cookies all year long, although during the Yule season I add either red and green M&M’s or dried cranberries to the batter.

Ingredients:

1 cup butter
1 cup packed brown sugar
1/4 cup water
1 tsp vanilla extract
3 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup M&M’s or dried cranberries
In a large mixing bowl, mix butter and brown sugar. Mix in water and vanilla. In a separate bowl, combine the oats, flour, salt, baking soda, and M&M’s or cranberries.
Mix the dry ingredients into the butter/sugar mixture.
Shape the cookie dough into two long logs, cookie size in diameter.
Wrap the logs in wax paper, parchment, or plastic wrap. Chill for 2 hours.
Preheat oven to 375 F.
Unwrap cookie logs and slice into ½ inch thick cookies.
Place 2 inches apart on cookie sheet and bake for about 12 minutes.

PIERNIKI (Polish Spice Cookies)

PIERNIKI (Polish Spice Cookies)

1-1 ½ c. honey
Pinch of black pepper
½ tsp. nutmeg
½ tsp. allspice
1 c. sugar
4-5 c. flour
½ tsp. cinnamon
½ tsp. cloves
4 eggs
1 tsp. soda dissolved in water

Heat honey until it boils, then allow it to cool until lukewarm. Sift the flour with the spices.

Beat the eggs with the sugar until thick. Add the soda, then the honey and the flour. Mix well. Roll out the dough on a lightly floured board to 1/4 inch thickness. Cut cookies in whatever shapes you like. Bake them on buttered sheets in a 350 degree oven for about 10-15 minutes, or until just lightly browned.

The pierniki may be decorated with a thin glaze made of confectioners’ sugar, water, almond or vanilla extract and a drop of food coloring.

Pumpkin-Praline Pie

Pumpkin-Praline Pie

1 3/4 Cups (397 grams) Cooked and Mashed Pumpkin (about 1 medium pumpkin) or
1 (16 ounce [450 gram]) Can of Pumpkin
1/2 Teaspoon Salt
1 1/2 Cups (360 milliliters) Evaporated Milk
2/3 Cup (151 grams) Packed Brown Sugar
2 Tablespoons Sugar
1 1/4 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Grated Nutmeg
2 Large Eggs
9 Inch (23 centimeters) Frozen Piecrust
Whipped Cream

With a sharp knife, cut a circular top out of the pumpkin. Scoop out the seeds and scrape the inside of the pumpkin clean. Cut the pumpkin into pieces and peel it like a potato, using either a peeler or a knife. Boil the pieces like you would potatoes for mashing. When soft, drain and mash the pumpkin.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Beat the pumpkin, salt, milk, brown sugar, sugar, and spices together until smooth, using the low speed on a hand mixer or using a wire whisk. Beat the eggs separately, then add them to the mixture. If you can’t get the mixture to blend smoothly by whisk or mixer, pour the ingredients into a blender and puree’ for 30 seconds. Pour the mixture into the piecrust. Bake for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Bake for 35 minutes longer.

Topping

1/3 Cup (76 grams) Packed Brown Sugar
1/3 Cup (76 grams) Chopped Pecans
1 Tablespoon (1/8 stick/15 grams) Butter or Margarine, at Room Temperature

To make the topping, mix the ingredients together. Sprinkle over the pie, leaving a circle in the center bare. Bake for another 10 minutes until a knife inserted into the center of the pie comes out clean. In order to avoid spilling, bake this pie by placing the pie pan on a preheated baking sheet. Refrigerate for 4 hours, until chilled. Garnish the center of the pie with a mound of whipped cream. Refrigerate any leftovers immediately after serving.

Baked Butternut Squash

Baked Butternut Squash

1 Medium Butternut or Acorn Squash
2 Tablespoons (1/4 stick/30 gramd) Butter or Margarine, at Room Temperature
1/2 Cup (120 milliliters) Freshly Squeezed Orange Juice (or juice from concentrate)
Dash of Ground Cinnamon

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cut the squash in half, and scoop out the seeds, scraping clean. Place the squash in a shallow baking dish. Dot each half with butter or margarine. Drizzle the orange juice and sprinkle the cinnamon over the squash. Bake, uncovered, for 30 to 45 minutes, or until you can easily put a fork in the squash. Slice each half into 3 equal portions and serve warm.

Apple Scones

Apple Scones

1 Medium-Sized Apple
2 Cups (280 grams) Flour
3 Teaspoons Baking Powder
2 Tablespoons Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
6 Tablespoons Vegetable Shortening
1/2 Cup (112 grams) Raisins
1/4 Cup (60 milliliters) Apple Juice

Peel, core, and mince the apple. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Mix the flour, sugar, baking powder, cinnamon, and salt. With a pastry blender, cut in the shortening. Stir in the apples and raisins. Add the apple juice to stiffen the dough.

Turn the dough out onto a floured surface. Roll the dough to about 1/2 inch (1.25 centimeter) thickness. Cut into triangles or into shapes with cookie cutter. Bake on an ungreased baking sheet for 10 minutes or until light brown.

Hot Ginger Tea

Hot Ginger Tea

1 Large Knob Fresh Ginger, Sliced
1 Stick Cinnamon
Several Lemon Slices
Several Whole Cloves, Inserted into the Lemon Slices
4 Cups (1 liter) Water
3/4 Cup (170 grams) Firmly Packed Brown Sugar or Honey (180 milliliters)

In a saucepan, combine the ginger, cinnamon, lemon slices with cloves, and water. Bring to a boil. Decrease heat and simmer for 15 to 20 minutes. Sweeten with brown sugar or honey, to taste. Strain and serve hot.

Hot Cranberry Wassail

Hot Cranberry Wassail
­ 2 1/2 qts. cranberry juice
1 qt. grape juice
2 cups water
1/2 cup sugar
1/2 cup rum
1/4 cup orange liqueur
orange slices

Heat juices, water and sugar to boil. Remove from heat. Stir in rum and liqueur and garnish with oranges. Serve hot to keep friends and relatives warm this holiday!

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.