When life has let you down and no one seems to care; have a cup of tea and wait for things to come your way.
1 tablespoon skullcap leaves and flowers 1 tablespoon passionflower 1 teaspoon lavender flowers and leaves 1 teaspoon chamomile flowers 1 tablespoon lemon grassCombine all and steep in 2 cups of boiled water, covered, 15 minutes. Strain and surrender.
This is a soothing tea to enjoy when the mind can’t slow down.
2 tablespoons hops 2 tablespoons chamomile flowers 2 tablespoons lemon balm or spearmint leaves (peppermint is too stimulating) 1 teaspoon chopped lavender leavesSteep in 2 cups of boiled water, covered. Strain after 10 – 15 minutes and drink 1/2 – 1 cup to relax.
Native Americans of the Midwest used this tonic to alleviate bronchial coughs and congestion.
2 tablespoons pleurisy root 1 tablespoon mullein root 2 tablespoons elecampane root 1 tablespoon cramp bark 1 teaspoon licorice root or ginger 2 tablespoons osha root, optional; take only if there is congestion or a productive cough 2 tablespoons yucca, dried and split, optional; take only if there is wheezingSimmer in 2 cups of water, covered for 15 minutes. Strain when cool and drink half a cup daily to facilitate the lungs or drink half a cup three times daily to alleviate congestion. For wheezing, add dried and split yucca, and add half a cup to coffee or drink alone up to 3 times daily.
by Annie B. Bond
By making your own dog bones you are providing your pet with wholesome food and are assured that you are not feeding them animal byproducts of unknown origin. Keep your eyes out for dog bone cookie cutters; they are frequently
sold in kitchen supply stores.
(Adapted from Rodale’s Book of Practical Formulas)
Combine dry ingredients in a bowl. Mix to blend. Add the liquid ingredients.
Stir, adding more milk if necessary to make a ball that can be kneaded and rolled out on a cutting board. Roll out dough, and cut out dog bone shapes using a cookie cutter or knife. Place on a well-greased baking pan, and bake at 350 F for 25-35 minutes, or until browned.
Money Simmering Potpourri
Got a wish you want to come true? This is the mixture for you.
You will need:
Combine all the ingredients together. Empower each of them as you add them to the mixture. Put them in a pan and place on the stove. Bring to a boil and let boil for 3 minutes. After the mixture has boiled, it is ready to be added to cold wash water. You can bless the mixture as you add it to the wash:
My wishes will come to me, to take care of myself and my family. With harm to none and good will to all, Mother of mine, hear my call. Bring these desired goals to me, so that me and mine will blessed be.Combine all ingredients, empowering them one by one by stating aloud the specific function of each. Bless the ingredients on your altar. Put the mixture in a dark area for a week. Take it out once a day, shake the mixture, bless it and then put it back. It would be best, if at all possible, to bless this mixture under the Full Moon. After a week, you can add the mixture to a bucket of warm water.
The mixture smells fantastic, so be prepared for a very pleasant cleaning experience.
Ingredients Needed:
3 tablespoons chamomile flowers
1 tablespoon oatmeal
1 tablespoon hops
1 tablespoon comfrey leaf
2 tablespoons Calendula
1 tablespoon comfrey root
Place the ingredient in the filter cup of the coffee maker and add a full pot of water. While the mixture brews, draw a warm bath. Pour the infusion into the bath water and chant:
Herbs into the water flow,
Soothe me now from head to toe.
Dissolve all stress and ease all tension,
Wash away woes an all dissension.
Cleanse me well with all your strength,
So I may now relax at length.
Soak in the tub for at least thirty minutes.
On the first night of the waxing moon, gather the following items:
A square of black cloth a little larger than your hand
1 tablespoon of curry
1 tablespoon of dill
1 tablespoon of vervain
1 tablespoon powdered ginger
1 consecrated black candle
Paper and black ink pen
1 black string, knotted nine times
On paper, write the full name and birth date (if known) of the person who has cursed you. Place the paper in the center of the bag. One at a time, add the herbs, covering the slip of paper. Next, take the lit candle and drip 5 – 10 drops of wax over the paper and herbs.
Visualize the person who has cursed you and say their name aloud three times while tying the bag shut with the knotted string. The final step is to bury the bag someplace on the property of the person who cursed you. The bag must remain there undisturbed until the next waxing moon. At that time, dig up the bag and burn the contents. This will weaken that person’s power (usually until the night of the full moon) and the curse.
This lotion is good for oil skin and will give a tingly feeling after it is applied.
½ cup aloe gel (100%)
1 tablespoon witch hazel
1-½ teaspoons cornstarch
3-4 drop peppermint essential oil
Mix the aloe, witch hazel and cornstarch in microwave safe bowl. Microwave on High, stirring every 20 seconds.
When the mixture returns to a clear like gel instead of opaque, you are done. The cornstarch will turn a clear aloe gel to an almost white cream color. Stir until the gel has cooled a bit. Let mixture rest until quite cool. Add peppermint drops and stir well. Store in a glass jar with a well-fitting lid.
Money Drawing Powder (1)
[If you dont have a tool for this, Mix in a bowl, jar, Etc]
Herbal Gifts from the Kitchen
Little Cooking Wreaths – can go right into soup pot, or hang in the kitchen to be plucked from and used
Twist chive stalks into a 4-5″ circle, forming a wreath base. Twist in sprigs of thyme, parsley, oregano, marjoram and basil seed heads,to fill out wreath. Add a short sprig of rosemary or sage. Let dry thoroughly –wreath will shrink slightly. Thread 3 or 4 dried chilies on sewing thread and tie around wreath top. If wreath is to hang,
cover thread by embellishing with a bow of kitchen twine or narrow ribbon. Present your gift in a bow-tied plastic bag to preserve flavor and minimize shattering.
Herb & Spice Blends – To present your gift, pack blends into small labeled jars with lids, attached to an herbal cookbook.
For Beef: mix 1 tablespoon coarsely ground black pepper, 1 tablespoon red pepper flakes, 2 1/2 tablespoons garlic powder, 1 tablespoon dried minced onion.
For Fish: mix 2 tablespoons dried dillweed, 2 tablespoons crumbled bay leaves, 2 tablespoons freeze-dried chives.
For Fruit Pies, Spice Cakes & Cookies: mix 2 tablespoons, 1
tablespoon ground nutmeg, 1 tablespoons ground mace, 1 tablespoon ground allspice, 2 teaspoons ground cloves, 2 teaspoons ground cardamon.
For Vegetables: mix 2 tablespoons dried oregano, 2 tablespoons dried basil.
For Poultry: mix 2 tablespoons curry powder, 2 tablespoons paprika, 2 tablespoons dried lemon rind.
For Tomato Sauce: mix 2 tablespoons crumbled basil, 2 tablespoons dried minced onions, 1 tablespoon red pepper flakes, 1 tablespoon crumbled dried oregano.
For Lamb: mix 1 1/2 tablespoons dried marjoram, 1 tablespoon crumbled dried rosemary, 1 tablespoon white pepper, 2 tablespoons garlic powder.
Good Bread Herbs include your favorite white or wheat bread recipe with this blend presented in a decorated muslin bag.
Blend together 2 tablespoons dried crumbled sage, 1 tablespoon dried rosemary, 1 tablespoon dill seed, 4 teaspoons caraway seed. On gift tag: Will flavor 2 average loaves.
Citrus Spice Simmering Potpourri
Layer following ingredients in a gallon jar and add oils to
corresponding ingredients. Shake well and age 1 day before using:
Directions for Use on gift tag: Add 1/2 cup mixture to a small saucepan filled with 3 cups of water and bring to boil. Reduce heat, simmer for 15-20 minutes. Mixture may be reused several times, after adding water to it.
1 cup 1″ cinnamon sticks 1 cup whole allspice
1 cup star anise 1 cup coriander seed
2 cups dried orange peel 1/2 cup cloves
1/2 cup crushed nutmeg 10 drops cinnamon oil
10 drops allspice oil 20 drops sweet orange oil
Lemon-y Footsoak a great treat at day’s end or for pampering someone special! Present gift with instructions for use on gift tag, tied onto a pretty jar or a plastic bag tied with a simple bow…
Crush and place in a jar, or tie in a bouquet and place in plastic bag, for presentation: 5 sprigs of fresh lemon balm or10 sprigs dried lemon balm. (Rosemary may be substituted.)Recommended Instruction Tag to read: Bring 8 cups water to boil,combine with contents in large pan or bowl, and let steep until water is warm and comfortable. Soak feet 10-20 minutes.
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
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
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.
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.
SACHET FOR THE EXPECTANT WITCH
Blood/Harvest Moon Dream Bath
Put the 1 tablespoon of cinnamon and 4 tablespoons of parsley in the filter cup of the coffee maker. Add five cups of water and let brew. Draw a warm bath and add one cup of the tea. As you pour it into the bath, chant:
Money come from far and near. Money come to me! Appear!Completely immerse yourself in the water five times, then soak in the bath water for eight minutes. Concentrate on the improvement of your finances. Let your body dry naturally.
Take this bath on five consecutive days for best results. Use one cup of tea for each bath. Store the tea in a jar with a screw-on lid, and keep it in the refrigerator between baths.
H A R V E S T R E C I P E S
SAGE DRESSING WITH AMISH APPLE SAUSAGE
I make this every year for our Thanksgiving celebration, and it is delicious!
This makes enough for a 9 to 11 pound turkey. Look for a fine Amish style
sausage at gourmet or natural food groceries.
2 to 3 medium links Amish apple sausage, casings removed (see below)
2 T. butter or bacon grease
1/2 cup chopped onion
2 large cloves minced garlic
3/4 cups chopped celery
3/4 of a bag of good quality herb bread cubes for stuffing
1 cup cubed cornbread
1 1/2 to 2 cups chicken or vegetable stock/broth
1 Tablespoon dried rubbed sage (or less, depending on how much you enjoy sage)
salt and pepper to taste
1/2 cup dried cranberries
If you can find it, use a fine, pre-mixed sausage with apples added to it (Amish
style). Otherwise, use 2 cups of fine sausage and add 1/2 cup sautéed, finely
chopped apples to it. Sauté onion, garlic and celery in butter or grease until
softened over medium heat. Add crumbled sausage and cook until browned. Season
with salt and pepper and sage, and add cranberries. Add all undrained to the
bread cubes. Mix together, and add stock to soften, making sure it does not
become soggy: some cubes should still have dry spots. Stuff into the cavities
of a turkey ready to cook. Bake in the bird. After the meat is thoroughly
cooked, remove stuffing straightaway and refrigerate separately.
CORNBREAD
This is a hearty bread, not too cake-like, and good for use in stuffings or to
eat with chili.
1 cup cornmeal…Mix dry ingredients together; add egg, butter, half n’ half and
milk, and blend well with a mixer. Pour into a greased bread sized pan and
bake. Serve with butter and honey.
1 cup flour
3/4 Tablespoon baking powder
3/4 teaspoon salt
1 heaping T. sugar
1 large egg
6 T. melted butter
1/2 c. half and half (half milk and half cream)
3/4 cup milk
WILD RICE WITH APPLES AND WALNUTS
1 cup wild rice
2 cups water
1 Tablespoon vegetable oil…Cook rice and oil in water for 50 minutes.
1 cup walnuts…combine nuts, celery, onions, raisins, drained apple and lemon
rind and set aside.
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
3 T. lemon juice…whisk together juice, salt and pepper, garlic and oil and add
to cooked rice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Add fruit mixture to the rice (to which has been added oil, spices and
juice) and mix well. May be served cold or heated.
GREEN CHILE, from my sister Erin, enough to cover 4 burritos or so
1 cup mild, diced green chilis
4 cups peeled, chopped tomatoes and juice
1 T. butter
2 Tablespoons olive oil
1 clove garlic, chopped
1 T. flour
salt to taste, optional: fresh cilantro, ground cumin
1/2 cup minced onion Saute garlic and onion in butter until softened, then
add chilis to soften. Add a bit more butter or water if its too dry, and then
set aside. Cook the flour in the oil to make a paste, whisk in a bit of juice
from the tomatoes, and then add rest of tomatoes. Salt, season and simmer on low
heat for 20 minutes, and serve with beans, rice and warm tortillas, or other
Mexican food.
SWEET POTATO CASSEROLE
I make this every Thanksgiving: its delicious, and not over sweet
3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg…mix juice, eggs, sugar and spices and blend thoroughly with
potatoes using an electric mixer. Spread into a greased 9″X13″ pan.
1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans…mix together flour, brown sugar, cinnamon, butter and
nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees
for 30 minutes.
Witches Of The Craft® 
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