Online Book of Shadows
Recipes & Creations

Recipes, Candles, Oils & Incense, Cords & Knotwork, Herbs, Crystals & Stones

Crescent Cookies (sugared)

---

1 cup walnuts - finely chopped

1-1/4 cup flout - sifted

1/2 cup confectioner's (powdered) sugar

2 - 5 drops vanilla extract

1/2 cup softened butter

1 egg yolk

1 dash cinnamon, sugar and ginger powder

Blend all the ingredients with a wooden spoon and then spoon out small balls of thick dough. Roll the balls into small crescents and place on a non-stick or buttered cookie sheet. Bake these cookies at 375 degrees Fahrenheit until brown (about 15 minutes).

Popovers (perfect for Mabon)

---

1/2 cup sifted flour

1/4 tsp. salt

1/2 cup milk

1 egg

1 tbs. melted butter (cooled after melting)

Sift the dry ingredients together completely. Mix in the remaining ingredients. With a wire wisk or fork, mix the ingredients together until smooth ... do NOT over mix or make the mixture too frothy; mix it until it is JUST smooth. Pour batter into a buttered muffin tin, between halfway and three-quarters of the way deep. Put it into a preheated (425 degree Fahrenheit) oven for 30 - 35 minutes. Serve with butter.

An Herbal Chicken Soup for Healing (it also tastes great)

---

29 oz. Chicken Stock

2 Chicken thighs, diced (optional)

1 small onion, minced

4 cloved garlic, crushed

1 tbs. olive oil (fresh is best) (or 1 tbs. butter)

1/2 small cucumber, finely diced

2 roma tomatoes, finely diced

1/4 - 1/2 tsp rosemary

1/4 - 1/2 tsp allspice

1/4 - 1/2 tsp ground sage

1/4 cup barley

salt and white pepper to taste

Cook the garlic, onion and chicken in the bottom of the pot you plan on making the soup in with the olive oil. Cook until the onions turn just translucent and the chicken whitens.

Add the cucumber, tomatos, rosemary, allspice and sage along with -what you consider to be- good amounts of salt and pepper. Cook for a few more minute until the aroma of the spices is released. Add the chicken stock and bring to a boil.

Reduce to a simmer and add the barley. Cook covered for about an hour. Add salt and pepper to taste.