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Imbolc recipes usually have milk featuring in them, since this Sabbat is a celebration of the lactating animals. It is also a time of blessing seeds for spring planting. This is the season to prepare for growth and renewal.

Apple/Raisin Compote

6 Golden Delicious apples, peeled, cored, and chunked
3/4 cup sugar
1 tablespoon lemon juice
2 tablespoons butter
1/2 cup raisins
2 tablespoons brandy, optional

Mix sugar and lemon juice together, then sprinkle on the bottom of a heavy saucepan. Arrange the apple chunks on top of the sugar. Cover pan and cook (do not stir) over medium heat until sugar begins to caramelize, about 3 minutes. Stir thoroughly. Add butter and cook over low heat until apples soften and begin to appear translucent. Stir in raisins and brandy. Cook for about 2 minutes more. Remove from heat and allow to cool before serving.

Potato Carrot Soup

1/2 med. onion, chopped
1/2 cup butter OR non-hydrogenated margarine
4 cups water
2 chicken OR veggie bouillon cubes (or 2 tsp. granules)
1 bay leaf
1/2 tsp. celery salt
4 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
2 cups milk

Sauté the onions in butter until onions are clear but not brown. Add water, bouillon, bay leaf, celery salt, potatoes, and carrots to the pot. Simmer until potatoes and carrots are tender. Combine water and flour; add to pot. Add milk. Simmer for 10 minutes. Don't let it boil, or it will curdle. Remove bay leaf.

Honey Cake

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

Preheat oven to 350ºF. Grease and flour a 9 x 13 baking pan. Combine all ingredients well, pour into pan, and bake for 35 minutes, or until toothpick comes out clean.

Lemon Bread

6 tablespoons butter or non-hydrogenated margarine, softened
1 cup light brown sugar, packed
2 eggs, beaten
1/4 cup sour cream, lemon yogurt, or plain yogurt
1 tablespoon grated lemon zest
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt

For icing: 1/3 cup confectioner’s sugar (superfine sugar)
Juice of 1 lemon

Preheat oven to 350ºF. Grease an 8 1/2-inch loaf pan. Cream butter and brown sugar. Beat in eggs and mix well. Add sour cream and zest; beat until smooth. In separate bowl combine the flour, baking powder, and salt. Add dry ingredients to the wet; mix well. Pour the batter into loaf pan and bake for about 45 minutes. Remove bread from oven and poke holes in the top with a toothpick.
Dissolve confectioner’s sugar in the lemon juice then pour onto the loaf while it is still warm. Cool for about 10-15 minutes before placing on a rack to finish cooling.

Hot Spiced Wine 1

3 cups wine of choice
1 stick cinnamon
6 whole cloves
Rind of half a lemon
2 to 4 Tbs. sugar
Cardamom pod (optional)

Break cinnamon sticks into three or four pieces. Remove rind from lemon in large pieces or one long piece, In saucepot over medium-low heat, combine wine, spices and 2 Tbs. sugar. Heat 1/2 to 1 hour, but do not allow to boil. Taste and adjust sugar. Serve.

Hot Spiced Wine 2

1 Bottle of red wine
2 oranges
2-3 tablespoons of sugar (to taste)
3-4 whole cloves
2-3 sticks of cinnamon

Add the wine to a pot and heat gently on the stove. Peel and slice one orange into slices and add them, along with the juice of the second orange. Add several whole sticks of cinnamon and the cloves. Bring the pot to a boil for a few seconds, and then turn the heat back down so it is barely simmering. Add the sugar (to taste) and serve in mugs.

***

Ostara is the Vernal Equinox, or otherwise called Spring. The day and night are in balance on this day, and the daylight will begin increasing.

Ostara Quiche

3 8-inch flour tortillas
Nonstick cooking spray
1/2 cup shredded reduced-fat Swiss, cheddar, or mozzarella cheese
1 cup broccoli flowerets
1/2 of a small red sweet pepper, cut into thin strips (1/2 cup)
1/2 cup onion, diced
2 green onions, sliced
1 8-ounce carton refrigerated or frozen egg product, thawed (about 1 cup)
3/4 cup evaporated fat-free milk
1/4 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
Thin strips red sweet pepper (optional)

Coat three 6- to 7-inch individual round baking dishes or pans* with nonstick cooking spray. Carefully press tortillas into dishes or pans. Sprinkle with cheese. In a small covered saucepan cook the broccoli, the 1/2 cup sweet pepper strips, and the green onions in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes or pans. In a medium mixing bowl stir together egg product, evaporated milk, thyme, salt, and black pepper. Pour over vegetables in baking dishes or pans. Place on a baking sheet. Bake in a 375 degree F. oven for 25 to 30 minutes or until puffed and a knife inserted near center of each comes out clean. Let stand for 5 minutes before serving. Garnish with additional strips of sweet pepper, if desired. Makes 6 servings. *Note: Or, coat six 6-ounce custard cups with nonstick cooking spray. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with points toward center. Tortillas do not have to cover cups completely. Continue as above.

Orange Pudding Cake

2 large eggs, separated
1/3 cup orange juice concentrate, thawed
3/4 cup granulated sugar
1 teaspoon vanilla
2 tablespoons butter, room temperature
dash salt
2 teaspoons finely grated orange zest
1/4 cup all-purpose flour
3/4 cup milk

Orange Sauce

1/2 cup granulated sugar
1 tablespoon cornstarch
dash salt
3/4 cup boiling water
1/3 cup orange juice concentrate, thawed
1 tablespoon butter

Butter six 5- to 6-ounce ramekins. Heat oven to 350°. In a small glass or metal bowl, beat egg whites just until soft peaks form. In another bowl, beat egg yolks, 1/3 cup orange juice concentrate, sugar, vanilla, butter, and salt until smooth and well blended. Top these delicious little cakes with the orange sauce or a bit of whipped cream and orange zest for garnish.

Milk Punch

1 cup sugar
1 cup dark rum
1/2 cup brandy
2 tablespoons vanilla extract
1/2 gallon whole milk
Grated nutmeg

Dissolve sugar in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk; freeze until very cold or even slushy, about 4 to 8 hours. Pour into glasses, grate nutmeg over each glass, if desired, and serve.

***

Beltane is the time when the Earth is being warmed by the sun and life bursts forth from the ground.

May Wine

1 bottle of white wine
1/2 cup strawberries, sliced
12 sprigs of fresh woodruff

Pour wine into a 1/2 gallon wide mouth glass jar. Add the sliced strawberries and woodruff, and let sit for a couple of hours in the fridge. Strain and serve.

Fruit Salad with Strawberry Dressing

1 pint basket fresh strawberries, stemmed and halved, divided
1 tsp firmly chopped fresh mint or 1/2 tsp dried mint
1/2 tsp honey
1/2 cup fat free sour cream
- lettuce leaves
1/2 cup fresh blueberries
1/2 cup fresh peaches
1/2 cup fresh orange sections
1/2 cup fresh raspberries

To make strawberry dressing, in container of electric blender, puree enough of the strawberries (about 1/2 cup) to make 1/4 cup puree; reserve remaining strawberries.
In bowl stir puree, mint and honey into sour cream to blend.
To make the salad, line individual salad plates with lettuce. Arrange reserved strawberries and other fruits on the lettuce. Top with strawberry dressing.

Herb Roasted Veggies

3 potatoes, scrubbed and cut into bite-size chunks
2 medium parsnips, peeled, cut into 1/2-inch pieces
1 medium red onion, cut into 1-inch wedges
1 cup ready-to-eat baby cut carrots
2 tbsp. of olive oil
2 teaspoons Italian seasoning
1/2 teaspoon coarse salt

Heat oven to 425°F. Oil large casserole dish with 1 tbsp. olive oil. Arrange vegetables in single layer in pan. Drizzle with remaining olive oil. Sprinkle with Italian seasoning and salt. Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

***

Litha is also called MidSummer Solstice, as well as Lughnassadh. It is the longest day of the year.

Veggie Lasagna

lasagna noodles
1 (10 oz.) pkg. frozen chopped broccoli
1 (14 1/2 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 c. chopped celery
1 c. chopped onion
1 c. chopped green or sweet red pepper
1 1/2 tsp. dried basil, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 c. low fat ricotta or cottage cheese
1/4 c. grated Parmesan cheese
1 c. shredded part skim Mozzarella cheese

Cook noodles and broccoli separately according to the package directions; drain well, set aside.
For sauce, cut up canned tomatoes. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic. Bring to boiling; reduce heat. Simmer, uncovered 20 to 25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves.
Meanwhile, in a bowl stir together egg, Ricotta cheese, Parmesan cheese, and 1/4 teaspoon pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13"x9"x2" baking dish. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered in a 350 degree oven for 25 minutes. Sprinkle with Mozzarella. Bake 5 minutes more or until heated through. Let stand 10 minutes before serving.

Peach Shortcake

3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup light brown sugar, firmly packed
3/4 cup butter
1/2 cup coarsely chopped pecans
1 egg
3/4 cup milk
8 to 10 medium peaches, about 2 pounds peaches
1 1/2 cups sugar
1 cup heavy cream
1/2 teaspoon almond or vanilla extract

Sift flour, baking powder, salt and cinnamon into a mixing bowl. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork until blended.Turn two round cake pans upside-down and grease bottoms. Spread half the dough on each bottom to within about 1/2-inch of edge. Bake at 450° for about 20 minutes, or until golden. Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with flavoring until stiff. Place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.

***

Lammas is the time of the first harvest.

Squash Soup

1 medium butternut squash, about 1 1/2 to 2 pounds
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
12 cups veggie stock <
2 1/2 cups chopped onions
1 cup wild rice
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves or 1 tsp. dried parsley
Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely.
Peel and seed the squash. In a blender, puree the squash with 2 cups of the veggie stock. Puree until smooth and set aside. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. . Add the remaining 2 cups onions and corn. Season with salt and pepper. Sauté for 3 minutes.
Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and season with salt and pepper. Stir in the parsley and serve.

Corn Fritters

3 eggs, beaten
2 cups corn (whole kernel or creamed, your choice)
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying

Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.
Serve with maple syrup.

Berry Pie

5 cups Fresh Berries of choice
1 cup Water
3/4 cup Sugar
3 tablespoon Cornstarch
1 Whole 9" Baked Pastry Shell
Whipped Cream; Sweetened
Berries; For Garnish

Wash and drain berries. Crush 1 cup of berries, combine with water and cook 2 minutes. Drain juice and reserve. Discard pulp. Add water if necessary to make 1 1/4 cups juice. In a saucepan combine sugar and cornstarch. Stir in berry juice, and cook over medium heat until thickened and clear. Spoon about 1/4 cup of berry glaze evenly over bottom and sides of the baked pastry shell. Arrange half the berries on the glaze on the bottom of the pastry. Spoon half the glaze over the berries. Spread remaining berries on top of glaze and spoon remaining glaze over the berries. Chill 4 hours. Just before serving garnish with sweetened whipped cream and few choice whole berries.

***

Mabon is the Autumn Equinox, also called Autumn. This is the second harvest. The night and day are once again in balance on this day, and the night time will begin increasing.

Veggie Pot Pie

1 tablespoon butter
1 tablespoon canola oil
1 cup chopped onion
1 cup thinly sliced celery
1 1/2 cups small broccoli florets
1 cup diced red bell pepper
1 cup frozen green beans, thawed
1/2 cup unbleached all-purpose flour
1 cup milk
2 cups vegetable broth
2 tablespoons chopped fresh parsley
1 teaspoon tamari or reduced sodium soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
Salt and freshly ground black pepper

BISCUIT TOPPING:
1 3/4 cups whole-wheat pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter
3/4 cup buttermilk
2 teaspoons honey

Preheat the oven to 400 degrees F. In a medium skillet over medium-high heat, melt the butter the oil. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the celery, broccoli, bell pepper, and green beans and cook, stirring often, until the vegetables are tender, about 10 minutes. Reduce the heat to low. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes.
In glass measuring cup, combine the milk and broth. Slowly add to the vegetable mixture while whisking constantly. The sauce will start to thicken. Add the parsley, tamari, thyme, and sage. Season to taste with salt and pepper. Cook, stirring constantly, until thickened. Remove from the heat, transfer to a 2quart casserole, and set aside.
Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse meal. In a measuring cup, combine the buttermilk and honey. Add to the flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead lightly in the bowl for 3 to 5 minutes, until the dough is no longer sticky. Turn the dough out onto a lightly floured surface. Roll out into a shape to cover the casserole dish. Lay the biscuit topping lightly over the filling. Do not seal the edges. Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling.

Garlic Bread

1 c. butter
2 cloves garlic, minced
1 loaf French bread, sliced
Parmesan cheese

Melt butter in small fry pan. Add minced garlic and simmer 2 to 3 minutes. Dip sliced French bread in butter on both sides and place on broiler pan. Sprinkle with Parmesan cheese. Broil until bread is light golden brown and turn, then broil again.

***

Samhain is the third and final harvest. It represents the end of summer, and is considered by many Pagans as the New Year. Samhain is the time to honor the God and Goddess as well as the dead.

Apple Pie

2 crust pastry for 9in pie
2lbs apples, peeled and sliced thin
2 tbsp lemon juice
1/2 cup maple syrup
cinnamon to taste
nutmeg to taste
ginger to taste, optional
cardamom to taste, optional
2 tbsp cornstarch

Preheat oven to 425*. Toss apples with spices, lemon juice, maple syrup and cornstarch pour into a 9in pie plate lined with bottom layer of crust. Dotting the apples with a few TB of butter before covering with top crust. Finish off crust as desired, be sure to poke steam vents in top and bake in a 425* oven for 15min then turn down oven to 350* and bake an additional 30-35min or until done.

Harvest Bread

1/3 C. diced carrots, cooked and pureed
1/3 C. canned pumpkin or diced banana squash, cooked and pureed
1/3 C. unsweetened applesauce
1 T. honey
1 T. butter or margarine
1 C. bread flour
1 C. whole-wheat flour
1 t. salt
1/4 t. ground allspice
2 t. active dry yeast

Place all ingredients in bread pan, select light crust setting and press start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.



Mulled Cider

1/2 cup brown sugar
dash salt
2 quarts apple cider OR apple juice
1 teaspoon whole allspice
1 teaspoon whole cloves
1 three-inch stick cinnamon
dash nutmeg

Combine sugar, salt, and cider. Tie spices in cheese cloth. Add to cider. Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices.

***

Yule is also known as the Winter Solstice. It is the longest night of the year.

Wassail

1 gallon apple cider or juice
1 orange, peeled and chopped
1 lime, peeled and chopped
1 lemon, peeled and chopped
4 cinnamon sticks or 1 t. ground cinnamon
1 inch-square piece of fresh ginger or 1/4 tsp. ground ginger
1 tsp. cloves or allspice

Mix ingredients and simmer in an enamel pot (like certain types of crock-pots or slow-cookers with the removable dish) on low for at least an hour. Strain and serve.

Gingerbread

3 cups flour
1/2 cup brown sugar, packed
1/2 cup butter
3 eggs
4 tbs milk
1/2 cup light molasses
2 tbs dark molasses
2 tbs ground ginger
2 tsp ground cinnamon
1/4 tsp salt
2 tsp baking soda

Preheat oven to 375F. Combine all the dry ingredients (except baking soda) in a large mixing bowl. Add 3 tbsp of milk into a large saucepan along with the molasses (both) and butter. Melt together over low heat. Add beaten eggs and flour mixture to the melted ingredients. Dissolve baking soda in remaining 1 tbsp of milk, then add to the batter. Pour batter into a greased 10-inch baking pan. Bake for approximately 45-50 minutes, or until a toothpick stuck in the middle comes out clean.

Apple Stuffing Recipe

6 cups fresh cornbread cubes
1 Tbsp olive oil
1 onion, diced finely
1 cup chopped celery
2 medium Granny Smith Apples, peeled and diced
1/2 cup chopped walnuts
1/2 cup minced fresh parsley
1 tsp. dried ground sage
1 tsp. dried thyme
1-1/2 veggie broth
1 tsp salt
1/2 tsp. pepper

Preheat oven to 350 degrees. Spread cornbread cubes on a cookie sheet and toast in oven for 8-10 minutes until lightly browned. Remove from oven and pour into a large mixing bowl.
Heat olive oil in a large skillet over medium high heat. Add onion and celery to skillet, stirring until onion is translucent, about 8 minutes. Add apples to skillet and cook another 5 minutes. Remove from heat and pour over cornbread cubes. Add remaining ingredients to mixing bowl, tossing well.
Spoon into a 9 x 13" baking pan coated with cooking spray. Bake, covered with foil, for 20 minutes. Remove foil and bake 10 more minutes or until browned on top.


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