Fairy Cakes with Cream Icing

Actual fairy cakes are about the size of raspberries [All L. B. side notes appear in [ ]. My granddaughter and I collected larger sized acorn tops (these are used a dishes by Fae Folk) and then bake about 8 fairy size cakes in those. Baking time varies so check them after about 5-7 minutes to see if they are done]. Since it is hard to find baking pans that small, you can bake them in a muffin tin.

INGREDIENTS

500 mL flour 2 cups

10mL Baking Powder 2 teaspoons

5mL Salt 1 teaspoon

175 mL [stick] Butter 3/4 cup

375mL White Sugar 1 1/2 cups

3 Eggs 3

5mL Vanilla 1 teaspoon

325 ml Milk 1/13 cup [L.B. Side Note: I found Whole Milk works the best but 2% or Skim will work also]

  1. Grease the muffin tin with a bit of butter [. B. Side Note: You can use muffin liners also]
  2. Sift together the flour, baking powder, and salt.
  3. Cream together the butter and sugar, then add the effs and vanilla. Beat until light and fluffy.
  4. Add a few spoonfuls of dry ingredients then some milk to the cream mixture. Keep alternating ingredients until well mixed.
  5. Fill the muffin cups [and acorn tops if using them] three-quarters full. Bake at 180 degrees C (350 degrees F) for 20-25 minutes. [May take longer depending on your oven]
  6. Let cool before frosting with your favorite icing. [For me it was a light cream cheese frosting made with almond extract instead of vallia]

Copyright 1999 Penelope Larkspur The Secret Life of Fairies

W.Q.W – My Magickal Healing Chest-rub Recipe By The Silver Sage Witch

Time for my Magickal Healing Chest-rub Recipe!

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June Crop – Cantaloupe Recipe

CANTALOUPE

Packed with vitamins, the popular and refreshing melon is as versatile as it is inviting. You can even the seeds for a crunchy snack.

TANGY SALAD

Toss 1 shallot (sliced) with 2 tablespoons each white vinegar and olive oil and 1/4 teaspoon salt. Cut 1 small cantaloupe and 1 seedless cucumber in pieces. Arrange on platter; spoon dressing on top.

REFRESHING SLUSHIE

Simmer 1/4 cup water and 2 tablespoons of sugar. Remove from heat; stir in 2 sprigs of basil. Cool, then strain. In batches, puree one 6-pound cantaloupe (cut up) and syrup. Pour into a metal pan; freeze 8 hours. With fork scrape into flakes.

SWEET  + SALTY

Thread bite size cantaloupe pieces, thinly sliced salami or prosciutto (fold into quarters) and fresh basil leaves onto skewers.

These recipes come from Good Housekeeping Magazine June 2020 Issue Contents Page.

Three Sisters Chili (For Mabon)

3 cups (128 g) beans (pinto, kidney, navy, garbanzo, etc.) precooked or canned (drain and rinse)

Olive oil

1 red onion, sliced

2 clove garlic, chopped

1 cups celery, chopped

2 cups butternut or acron squash, cooked, cooled, and cubed

1 cup corn

1 cup tomato paste

2 teaspoons cumin

2 Tablespoons chili powder

1 Tablespoon oregano

Place beans in a large Dutch oven. In a frying pan with olive oil, cook red onion, garlic, and celery until tender. Add to Dutch oven. Add squash, corn, and tomato paste. Stir in enough water to cover. Add seasonings and salt and pepper to taste. Bring to a boil, then cook uncovered for about 2 hours on low heat, stirring occasionally, and adding more water if needed to keep from sticking to bottom. This chili is even better the second day. For an authentic touch, serve corn bread or corn fritters.

Copyright by Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 107

Naniamo Eggs (For Ostara)

FIRST LAYER

2 cups (128 g) Oreo cookie crumbs

1/2 (64 g) chopped pecans

1/2 (64 g) cup brown sugar

1/2 cup (64 g) melted butter

Combine ingredients, then mold into egg-sized balls. Place balls on cookie sheet with wax paper. Refrigeate for 1 hour

SECOND LAYER

2 cups (128 g) icing (powder sugar) sugar

1 cup (128 g) custard powder (or a package of instant banana or lemon pudding)

1/2 cup (64 g) softened buttter

Dribble milk into this mixture to make a thick icing. Mold this around the eggs. Refrigerate for 1 hour.

THIRD LAYER

Melt 8 squares of semisweet chocolate in a double boiler. Using 2 spoons, quickly dip the eggs into the chocolate to cover. Refrigerate until hard.

Copyright Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 49