Recipes

Kitchen Witchery

“It is better to return a borrowed pot with a little something you last cooked in it”

Here, you'll find various recipes, from breads and cookies, to incense and oils. Every recipe here has been tried and has passed either my or my families taste bud or olfactory test. The recipes are in this order: breads, cookies/candies, main dishes, desserts, drinks, teas, then oils and incense. As always, feel free to

if you have any questions or if you'd like to add a recipe (I'll add it after I test it out on a few people and they like it :) )

1/2 cups flour
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 heaping teaspoon allspice
3/4teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon ground ginger
4 eggs, beaten
1 1/4 cup granulated sugar
1/2 cup oil
1 cup raw honey

Preheat oven to 350ºF. Grease and flour a 9 x 13 baking pan. Combine all ingredients. Mix well, pour into pan, and bake for 45 minutes. Serve unfrosted. as it will be sweet enough as it is

2 1/4 cup white flour + 1 cup + 1 1/4 cup (Keep separate)
1 tablespoon salt
2 tablespoons sugar
2 packages dry yeast
1/4 cup butter, softened
2 eggs, beaten
2 1/4 cup warm water
2 tablespoons molasses
1 1/4 cup whole wheat flour
1 1/4 cup yellow corn meal

Combine 2 1/4 cups flour, salt, sugar, yeast, and mix. Add 1/4 cup butter, eggs, warm water, and mix. Add 1 cup flour. Knead. Divide into 3 bowls. Add 2 tablespoons molasses and the whole wheat flour to first bowl. Add yellow cornmeal to second bowl. Add 1 1/4 cup white flour to third bowl. Knead each on appropriately floured board for 10 minutes. Dough should bounce back when poked. Grease bowls, cover, and let rise in a warm spot for about 1 hour. Punch down. Then divide portions in half and make 2 braided loaves. Cover with damp cloth over wax paper, let rise for 1 hour in loaf pans. Then bake for 25-30 minutes at 350ºF. Baste with butter and then cook 10 more minutes. Let cool for at least half an hour before cutting.

1c. Finely ground almond
1 1/4c. Flour
1/2 c. powdered Sugar
1/2tsp Almond extract1/2c. Soft Butter
1 Egg Yolk.

Combine Almond, Flour and Sugar. With hands work in Butter and Extract. Chill dough for one hour. Then Shape walnut sized pieces into crescents and bake for 20 Min. at 325. Let cool completely and dust with powdered sugar.

2c. Warm Milk
1/2tsp. Baking Soda
1 1/2c Instant Oatmeal
1tbsp Grated orange Peel
1 Egg
1 tsp. Chopped Almond

Pour Milk over Oatmeal, and let stand for 10 min. Beat in rest of ingredients and cook as you would pancakes. Serve with Honey or Powered Sugar

1 1/2lbs Scallops
1c. Milk
1tsp. Butter
1 1/2tsp. Flour
1/2lb Sliced Mushrooms
1/4c. cooking Wine
3c. cold mashed potatoes

Simmer scallops in milk for 15 minutes, strain but reserve milk. Melt butter in saucepan, Over medium heat add flour and slowly add reserved milk. be sure there is no lumps. add Mushrooms, Wine and Scallops. Cook for a few minutes then place mixture in oven- Proof pan and cover in mashed potatoes. Dot the top with a little butter and bake at 350º for 20 to 30 minutes or until potatoes are light brown.

3lbs lamb, pork or beef
2lbs potatoes
1lb onions
1/2Tbls Parsley and Thyme
Dash of Cinnamon
Salt and Pepper to taste
2c. Water

cut meat into bite-sized pieces, peel and slice potatoes and onions. Then layer half the potatoes, meat, onions, herbs in large pot. Season and then repeat until all ingredients are used. pour the water over mixture then cover with foil, then lid. simmer gently for 2 hours, shake the pot occasionally to prevent sticking. Add water or broth if it seems to dry but not too much, it is supposed to be very thick.

4c. boiled potatoes slightly mashed
4c. Cabbage
1 medium onion
2 cloves of Garlic
1 Tbls. Chives
1c. Cooked Ham
4 slices cooked bacon (reserve Drippings)

Crumble bacon, and then mix everything (except the bacon drippings) into the potatoes. heat bacon drippings and put some of the potato mixture into in a large flat cake brown over medium heat. repeat with rest of mixture.

2c. Milk
1c dried Marigold Petals
1/4tsp Salt
3tbsp Sugar
1 2inch vanilla Bean(2tsp vanilla extract)
3 beaten Egg Yolks
1/8tsp Allspice
1/8tsp Nutmeg
1/2tsp Rose Water
Whipped Cream to taste

With a Mortar and Pestle crush petals. Mix in Salt, Sugar, and Other Spices. Combine petal mixture, Vanilla, and Milk. Scald the milk, then remove the bean and add Egg yolks, and other dry ingredients. Cook on low until mixture coats spoon Add Rose Water and Cool. Top with Whipped cream and Fresh Petals

Crust:
1/2c. Soft Butter
1/4c. Sugar
1/4tsp. Vanilla Extract
1c. Flour
Filling:
1/2tsp. Vanilla Extract
1/4c. Sugar
1 egg
1 8oz. package of Cream Cheese
Topping:
4c. Thinly sliced Apples
1/2tsp. Ground Cinnamon
2/3c. Sugar
1/2c. Crushed Walnuts (optional)

Blend crust ingredients into soft dough then spread in a 9" pie pan. Whip Filling ingredients until smooth and pour into pie pan. then, for the topping, mix the cinnamon and sugar together, then, with your hands mix the apples, sugar mixture and walnuts. Place in the pan over the cream cheese mixture. to keep the apples moist dot the top with a little butter. then Bake at 400º for 15 minutes, then at 350º for another 30 minutes or until the apples are soft.

Blend all ingredients together until smooth, refrigerate. Serve spread on toast, scones, English muffins or biscuits.

2/3c. Uncooked Oatmeal (instant is ok)
1/3c. Slivered Almonds
1 1/4c. Whipping Cream
2 Tbls. Honey
5 Tbls. Irish Whiskey
Dash of lemon juice
Raspberries for garnish

On cookie sheet toast oatmeal and almonds at 300º for 5 to 10 minutes or until oats are light brown (be sure to stir frequently) Whip the cream and stir in honey and whiskey. Gently fold in oats and almonds. then stir in lemon juice. top with raspberries and serve either chilled or room temp. an easier variation would be to replace the whipping cream with a medium tub of cool whip (don't add honey), and use pre-toasted oats and almonds.

4 parts cinnamon
4 parts allspice
2 parts nutmeg
2 parts lemon peel
2 parts clove
1 part bay
2 parts chamomile
50 parts black tea

Hot Buttered Rum
(Wonderful for fall and Winter Sabbats Especially Samhain and Yule )

1/2c. Soft Butter
1/2c. Brown Sugar
1/4c. Powdered Sugar
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Allspice
1c. Vanilla Ice Cream
6 shots of Dark Rum (or rum to taste)

In bowl, mix butter, sugars and spices until smooth. Mix in Ice cream. Freeze mixture. when ready to serve, mix 1/3 of ice cream with rum and 6oz of boiling water.

1c. Orange or Vanilla Frozen Yogurt
1/4c. Tangerine Juice
1/4c. Ice
1tsp. Honey
1/4c. Pineapple Juice.

4 eggs
5c. Scottish ale
1/4c. Honey
2 Tbls. Butter
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Allspice

Beat eggs with 1 1/2 cup ale until frothy. heat remaining ale but DO NOT BOIL. While beating the egg mixture, pour hot ale over it. Add honey, butter, and spice. Heat over medium heat until warm once again do not boil mixture, because not only will you end up with a mess, the drink will be flat and not as tasty.

6c. Apple Wine
2tsp. Whole Allspice
10 cinnamon sticks
1/2c. Brown Sugar
2tsp Whole Cloves

Place ingredients in a large pot over med. Heat. Heat to a low boil, cover and simmer for 20 min. Strain and serve in punch bowl.

1 (12-ounce) can frozen piña colada mix
4 1/2 cups cold water
2 whole peaches, chopped
1/4 teaspoon cinnamon
1/4 teaspoon anise extract
1/4 teaspoon peppermint extract
Rose petals and bay leaves for garnish

Place juice, water, peaches, cinnamon, and extracts in blender; mix until smooth. Garnish, or serve with ice with rose petals and bay leaves inside

place in 6 to 8 oz of boiling water and let steep for 3-4 minutes. sweeten with sugar or honey. (for severe headaches use feverfew instead of willow

place in 6 to 8 oz of boiling water and let steep for 3-4 minutes. sweeten with sugar or honey.

(recipe sound familiar?? Every one of these herbs are known for their memory enhancing abilities) place in 6 to 8 oz of boiling water and let steep for 3-4 minutes. sweeten with sugar or honey.

4 parts frankincense powder or resin
2 parts Myrrh powder or resin
2 parts Benzoin oil
1 part SandalWood powder, resin or oil
1/2 part-Cinnamon powder
1 /4 part Rose powder, or oil
1 /4 part Vervain powder
1 /4 part Rosemary powder
1 /4 part Bay powder

3- parts Frankincense Powder or Resin
2 parts- Myrrh Powder or Resin
1 part- Cinnamon Powder

3 part- frankincense Powder
2 part- SandalWood Powder
1 part- benzion Oil or Powder
1 part- cinnamon powder

Use this blend for the Spring and Summer Sabbats, or spell work during these times.

3 part- frankincense
2 part- myrrh
1 part- rosemary
1 part- cedar
1 part- Juniper

Use this blend for the Autumn and winter Sabbats, or spell work during these times.

2 part- Sandalwood
2 part-Frankincense
1/2 Part- Gardenia
1/4 part- Rose Petals
A few drops Amber oil