Sweet Success Moon Potion

Sweet Success Moon Potion

(Wolf Moon)
You will need a vanilla tea bag, three drops of lemon juice and a teaspoon of honey.
Begin by brewing the vanilla tea and letting it steep for a few minutes. Add the three drops of lemon juice while saying  the following:
One drop, two drops, and one more, makes three     May sourness never get the best of me.
Add the teaspoon of honey while saying:
With this spoonful of honey,
I bring sweet success to me.
As you drink the cup of tea, review in your mind all of the successes that you hope to have in the coming year. Envision  each of your magickal patterns as coming to fruition and being highly successful. Taste the sweetness of the honey and let it be a prequel to the sweet  success to come. Repeat to yourself:
Sweet success, come to me
By the Lady, blessed be!
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Halloween Charm Bag For Drawing Money

Halloween Charm Bag For Drawing Money

from “HALLOWEEN, spells, customs and recipes”
by Silver Ravenwolf

You could make a bunch of these to use as Witchy Party favors at your Samhain party…. Write the instructions and ingredients to the charm but provide each guest with the orange bag. Okay here we go….. you will need (per charm):

7 pumpkin seeds 1/4 teaspoon dried, ground pumpkin rind 1/4 teaspoon dried mint 1/4 teaspoon of cinnamon 1 silver coin 1 small orange flannel bag with 17 in. red ribbon black felt pen

On a new moon before Halloween, mix the herbal ingredients together Hum:

“East and west, and south and north Prosperity, I bring thee forth.”

Draw a dollar sign on each side of the pumpkin seeds.. Add the pumpkin seeds to the mixture. Pour into the orange bag. Hold the coin in your hands until it gets warm. Humming the same chant all through this. On the following Thursday, hold the bag in your hands and repeat the chant until the bag becomes warm. Add 7 knots to the ribbon around the bag – two are for money, three for abundance, four for stability, five for protection, six for luck, and the seventh know to seal the spell. Put away until Samhain.

On Samhain, hold the bag in your hands over the need fire until the bag warms in your hands. Repeat the chant as you do this. Keep on your person or in your purse etc. Good for one full year. You can rework the spell on a new moon to keep the bag at its peak This makes a very nice gift for the certain someone.

—RavenandCrone

Pagan Craftiness of the Day for Nov. 5th – Make Your Own Silver Cleaner

Pagan Craftiness of the Day

 

SILVER CLEANER

 

For silver cutlery, lay a sheet of aluminum foil in a pan, cover with a few
inches of water, and add a teaspoon of salt and a teaspoon of bicarbonate of
soda. Bring to the boil, drop in the cutlery, simmer for five minutes, then
remove and rinse.

For silver jewelry, shred aluminum foil until you have enough to half-fill a
jar. Add a teaspoon of salt and fill with water. Drop in Jewelry, cover the jar
and leave for five minutes, then remove and rinse the jewelry.

Nobody Loves Me Tonic

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 grass

Combine all and steep in 2 cups of boiled water, covered, 15 minutes. Strain and surrender.

Money Simmering Potpourri

Money Simmering Potpourri

 
If money is a problem rather than a pleasure, when you’re faced with unexpected financial obligations, when the money you earn doesn’t seem to come in fast enough, brew up one of these and set money-attracting energies into motion.
 
2 cinnamon sticks, broken into pieces
4 tablespoons whole cardamom seeds
2 tablespoons whole cloves
1 teaspoon ground nutmeg (or two whole nutmegs)
1 teaspoon ground ginger
 
With your fingers, mix these ingredients in a small bowl, while visualizing increased prosperity. As you mix them, say these or similar words:
 
Money simmer in the air;
money simmer everywhere!
 
To use, simmer according to the instructions above.
 
Spell Crafts
Creating Magical Objects
Scott Cunningham
& David Harrington
ISBN 0-87542-185-7

Water Magick – Wishy Washy

Wishy Washy

Got a wish you want to come true? This is the mixture for you.

You will need:

  • 1 tablespoon sage
  • 1 tablespoon vanilla
  • 1 tablespoon sandalwood

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.

Water Magick – Fast Money Wash

Fast Money Wash

  • 1 teaspoon cinnamon
  • 5 cloves
  • 1 tablespoon orange zest
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 3 drops pine essential oil

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.

Tranquillity Tea

Tranquillity Tea

You Will Need:

2 tablespoons nettle

1 1/2 teaspoons St. John’s Wort

4 1/2 teaspoons oat straw

1 1/2 teaspoons skullcap

4 1/2 teaspoons chamomile flowers

1 1/2 teaspoon passion-flower

Combine the ingredients throughly and place three tablespoons of the mixture in the filter cup of the coffee maker. Add a full pot of water. As the tea brews and drips into the pot, chant:

Herbs, mix your energies

And flow now into harmony

To soothe and calm and bring new peace

With every sip I take of thee.

Drink the tea hot or over ice. Sweeten with honey.

Water Magick – Kiss Me Potion

Kiss Me Potion

1/2 teaspoon vanilla extract

1/2 teaspoon honey

1 teaspoon instant coffee

Mix all the ingredients together while charging with intent. State aloud that this potion will draw romantic, loving and sexual energies of a positive and desirable nature to you. You may want to gently heat the extract and honey first, so the coffee crystals fully dissolve. Dab this potion on your lips and pulse points every few hours, to attract romance. This potion is very versatile and flexible. Mix a spoonful into a warm beverage and serve to the one you want to kiss you.

Connect to Earth Powder (for grounding)

Connect to Earth Powder

(For Grounding) 

1 teaspoon dirt from your yard or a favored plant

3 drops of patchouli oil

1 teaspoon barley, wheat, corn meal or rye 

Combine the ingredient in a mortar and grind to a fine powder. Sprinkle it about your meditation area to connect with earth while meditating. If you have trouble grounding after ritual or spell work, keep a bit in a covered box and smell it or touch it when you need help grounding.

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.

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.

SACHET FOR THE EXPECTANT WITCH

SACHET FOR THE EXPECTANT WITCH

To be used in the bath or as a dream pillow to soothe away the discomforts of pregnancy.
1/2 tablespoon lemon balm 1 teaspoon lemon verbena 3 tablespoons lavender
2 tablespoons rose petals 1 teaspoon mugwort 7 drops of pure jasmine oil
Mix together all of the ingredients in your cauldron or a wooden bowl.
Cut a three-inch square piece of light blue cloth (a natural fiber always works best).
Place some of the herbal mixture in the center and tie up the loose ends with some
matching yarn. While doing this, visualize the discomforts being soothed away.
When you’re ready, either toss it into a warm bath or hide it in the batting of your favorite
pillow (or, if you want it to stay your favorite pillow for very long, put it in your pillowcase)
and you’ve got a special dream pillow. Pleasant dreams!

Rekindling the Fires: How We Gather and Celebrate for Yule

Rekindling the Fires: How We Gather and Celebrate for Yule

by Catherine Harper

I am a person much concerned with the rituals of hearth and home, and in general I am more likely to mark the turnings of the year in my kitchen or garden, or alone in the woods, than I am in larger gatherings. But even this preference aside, Yule seems to me a holiday that focuses around these intimate spaces. In the face of the darkest time of the year, who we share our table with is especially important. If sunlight brightens the whole community, away from the sun one can pick those who are each of our chosen families by candlelight. Winter, to me, breeds a love of small spaces.

Reaching for this sense of family and continuity is a challenge for the many of us who are first-generation pagans. I know that I want to be able to reach back to my own memories of being a child and find something there that I can bring forward to give to the children in my life. But this can be almost an archaeological challenge, finding amid so much past the right pieces, bringing them to the surface, cleaning them and restoring them to some kind of meaning.

I have a vague fondness still for stockings, but no context from which to hang them, and the woman who knitted the stockings I once loved is dead and gone. That memory I can love and yet watch recede into the distance.

I remember the candles on a tree in the yard of one of my dearest childhood friends that, starting with the youngest child, we would each light in turn on the eve of the winter solstice, singing carols into the night.

I love and remember the smell of a fresh fir tree brought inside, but equally I remember being seven and in tears faced with that same tree two weeks later that had died and dried and lost its needles. And mixed in with my childhood memories of yearning for lights and magic are my adult wishes for fewer malls, a different sort of family and a clear line of demarcation drawn between what I do and what is so nationally celebrated as Christmas.

Out of these conflicting needs has come our own synthesis. I don’t pretend that the answers that our dialog with the past has produced extend to anything beyond our own threshold. We don’t bring in a tree, though that ritual is as pagan as it comes. We do exchange presents and stay up all night and party and play and keep a light going through all the long hours of darkness. At midnight, everyone gathers in front of the fire and feeds it with tokens of things they are glad to have seen the last of, accompanied by explanations and applause. (A ritual that started more or less by accident but has grown and continued until it has developed such momentum I suspect I will never see the end of it.) We make candles. We eat soup, bread and little sandwiches, and trays of cakes, cookies and fruit tarts.

In the last several years, these gatherings have begun to set fruit. When they started, we were college students and young adults, mostly. Now, we are overrun by children, competing among each other to dip candles thicker than their own wrists, gorging on sweets, playing tournament mancala, helping grind flour, swimming laps in the hot tub and staying up far past their accustomed bedtimes.

My senses of past and present are becoming satisfied. Bit by bit, out of the flotsam from our childhoods, from the chance occurrences that recurred and became tradition, from literature, from history, from the stories we have imagined for ourselves, we are building something solid, something that returns and carries us along with it, something that we will pass on.

(To people who will doubtless prune it into a shape they find pleasing. There is no point in being too attached to any particular notions for the future….)

Meanwhile, for me Yule will smell like fir and beeswax and taste like cinnamon. In this land of evergreens, it is natural to bring in a little greenery when so much else has died away. In a time of darkness, of course we make a fuss over light and warmth. And when there is so little in season for the table but we need the extra nourishment to stave away the cold, our celebratory food is rich with saved eggs and butter, and spiced to overcome the monotony of the winter stores. And in 15 years, or 20, if the gods be kind, a nephew, or niece, or godson (or child?) will call me from another city where they have gone to work or to school and say “That cake, you remember? You used to make it on longest night? Do you still have the recipe?”

Gingerbread

This is simply the best gingerbread in the world. The recipe is not original with me, but it has changed more than a bit in my keeping and may in yours as well.

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/2 cup molasses
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 3/4 very hot water
  • 1 1/4 cup flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Preheat oven to 350 degrees Fahrenheit. Butter and flour your baking pan. (I use a 9-inch round pan, but a pair of loaf pans also works well.)

Cream together the butter and sugar. Add the molasses. (It is very efficient if you pour the hot water in the same measuring cup you just poured the molasses out of — it will dissolve the molasses residue and save you time.) Add spices. Alternately, add a bit of the hot water and a bit of the flour until both are thoroughly blended. Beat in the egg, and then quickly whisk in the baking powder and soda. Now quickly, before you lose any rise from your leavening, pour the batter into your pan and pop it in the oven. Cook for about half an hour, or until the middle is firm.

Moldable Shortbread

When I was young, I found a variant on this recipe and used it to make cookies in the shapes of fruit, stippling little balls of orange-colored dough to give them the texture of citrus peel, piercing them with a clove to make a blossom end, painting a blush on the surface of peaches and so forth, rather in the manner of marzipan. But the dough can be made into almost any form, as long as it is mostly flat. You can think of it as an edible, cookable play-dough. Don’t be timid with the food color — bright colors make it much more fun.

  • 1 part sugar
  • 2 parts butter
  • Flavoring to taste
  • 5 parts flour
  • Food coloring

Cream together the butter and sugar, add flavoring if desired and then blend in flour. (If your one part is equal to half a cup, you can use &fraq12; to 1 teaspoon vanilla extract, or a bit less almond extract, a bit more Grand Marnier, a teaspoon of citrus zest, a couple of tablespoons of minced candied ginger or whatever suits your fancy.)

Divide the dough into sections and add a different color of food coloring to each one, mixing it in first with a fork and then with your fingers. Form each color into a ball, wrap with plastic and refrigerate for at least an hour.

When it is chilled, form it into whatever shapes you — or your children — like. Bake at 325 for 20 to 30 minutes. If the dough becomes hot and sticky while it is being worked, just stick the cookies into the refrigerator to chill before you bake them. As long as they are cold when they hit the oven, the texture will be fine.

Tonic for the Elderly

Drink this tonic daily and feel young again.

  • 1   tablespoon hawthorn berries to enhance the cardiovascular system and regulate blood pressure

  • 1   2 1/2 to 3 year-old echinacea root to enhance immunity

  • 1 teaspoon parsley root to support kidney function

  • 1   teaspoon licorice root, optional (not recommended for hypertension), ginger root may be substituted

  • 1   dandelion root to enhance bowel function

  • 1   tablespoon gotu kola leaves (fresh is best) or 1 tablespoon basil leaves or flowers.

Simmer hawthorn, echinacea, parsley, licorice, and dandelion in 2 cups of water for 30 minutes, covered.l Remove from heat and add gotu kola or basil. Steep, covered, for 10 more minutes. Strain and sip one cup daily.