Recipes for Samhain/Holloween

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Recipes for Samhain /Holloween

 

 

PUMPKIN-CIDER BREAD from Libby, Belmar, NJ

Ingredients:

2 cups of canned pumpkin

2 cups of flour, and then enough to keep the consistency just right

2 tblspns dry yeast in 1/2 cup of 110 degree water

1 tblspn salt

2 tblspns vegetable oil

1/3 to 1/2 cup molasses

2 cups of fresh cider

Directions:

Start with two cups of flour, then slowly sift in more after wet ingredients are added. After the flour and salt are combined, mix in the rest of the ingredients from wettest to most solid (cider, then yeast mix, and so on). Once mixed, pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise until it’s doubled in size in a warm place. (Generally, this takes from half an hour to an hour). Punch down the doubled dough. Roll the dough out into a long, thin, relatively narrow strip and roll from one end. Place in a greased pan (probably circular in this case), and let rise until doubled again. Baking bread is not for the impatient! Finally, put it in a preheated oven at about 400 degrees F for about 50-60 minutes. If it looks like it’s browning too quickly turn the temp down a notch or two. You’ll know it’s done when tyou can poke it with a fork and then fork comes out clean. If the fork has some dough on it, let it bake a little longer.

 

 

Pumpkin and Wild Rice Soup for Samhain

 

2 cups cooked wild rice

2 tablespoons butter or margarine

1 cup chopped onion

4 cups chicken broth

1 can (16-ounces) pumpkin

1/8 teaspoon white pepper

1 cup heavy cream

Chives or parsley for garnish

Cook wild rice according to package directions. Melt butter in large saucepan. Add onion and cook until light brown. Stir in broth and pumpkin. Cook 10 to 15 minutes, stirring occasionally. Add wild rice and pepper; cook 10 minutes longer. Stir in cream; heat to boiling. Serve garnished with chives or parsley.

Makes 8 servings

Apple Fritters

 

5 ounces Flour

5 fluid ounces Water

1/4 teaspoon Salt

2 each Eggs (separated)

1 tablespoon Melted butter

2 each Large cooking apples

4 ounces Sugar

Lemon juice

Oil for deep frying

Make batter at least an hour before required, using following method. Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff but not dry. Fold into batter mix.

Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into batter and deep fry in very hot oil (175-180C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice.

 

Apple Sauce Loaf

1/2 c. shortening1 c. sugar2 eggs1 3/4 c. flour1 tsp. salt1 tsp. baking powder1/2 tsp. soda1/2 tsp. cinnamon1/2 tsp. nutmeg1 c. applesauce1/2 c. nuts

Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and add applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered sugar and 1 tbsp. water and pour on cake while still warm.

Apple Bread

1/2 c. margarine3/4 c. sugar2 eggs1 tsp. vanilla2 c. flour1 tsp. soda1/2 tsp. salt1/3 c. sour milk or orange juice1 c. chopped cooking apples (no need to peel)1/3 c. chopped walnuts

In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour, soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.

Apple Muffins

2 cups self rising flour1/2 cup sugar1/4 cup brown sugar1 teaspoon cinnamon1/4 teaspoon nutmeg1 cup chopped dried apple*1 egg3/4 cup milk1/4 cup vegetable oil

Preheat the oven to 400 degrees. Grease 12 muffin tins. Combine dry ingredients in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not overmix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.

* Dried apples can usually be found in airtight pouches near the raisins in the supermarket.

Apple Spread

1 8 oz. pkg. cream cheese, softened1 c. grated cheddar cheese1/4 c. mayonnaisedash of sugar1 c. chopped apple with peel1/2 c. chopped celery1/2 c. chopped pecans

Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables.

Golden Herb Rolls

2/3 cup milk1/2 cup (1 stick) butter or margarine1/4 cup water4 cups all-purpose flour, divided1/3 cup granulated sugar1 package quick-rising yeast2 teaspoons dried savory leaves, crushed1 teaspoon salt3/4 teaspoon dried thyme leaves, crushed1/2 teaspoon dried dill weed, crushed1 cup canned pumpkin4 eggs, divided2 tablespoons sesame seeds

Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120º F. to 130º F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.

Morning Glory Muffins

1 1/4 cup sugar2 1/4 cup flour1 tablespoon cinnamon2 teaspoons baking soda1/2 teaspoon salt1/2 cup shredded coconut3/4 cup raisins4 large grated carrots (2 cups)1 apple, shredded8 ounces crushed pineapple, drained1/2 cup pecans or walnuts3 eggs1 cup vegetable oil1 teaspoon vanilla

Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours. Freezes well.

Pumpkin Muffins

3/4 cup natural bran3/4 cup whole wheat flour3/4 cup granulated sugar1 1/2 tsp cinnamon1 tsp baking powder1 tsp baking soda1/2 tsp salt1 cup raisins1 cup mashed or canned cooked pumpkin2 eggs (unbeaten)1/2 cup vegetable oil1/2 cup plain yogurt or buttermilk

In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt; stir just combined.

Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree F oven for 25 minutes or until firm to the touch. Makes 12 muffins.

Pumpkin Pie Muffins

2 cups flour3/4 cups packed brown sugar1 1/2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon cloves1/8 teaspoon nutmeg3/4 cup canned pumpkin1/2 cup butter, melted and cooled1/4 cup buttermilk2 eggs, lightly beaten3 tablespoons molasses1 teaspoon vanilla3/4 cup coarsely chopped pecans or walnuts3/4 cup chopped dates (optional)

Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together first 9 ingredients. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates.

Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Rye Bread

1 packet yeast1 tablespoon sugar1/4 cup warm water1 quart warm water3 cups rye flour2 tablespoons salt3 tablespoons caraway seeds1 tablespoon melted shortening9 cups all purpose flour

Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes. Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.

Jack-o-Lantern Cheese Ball

2 c. shredded cheddar cheese4 oz. package cream cheese, softened1/4 c. solid pack pumpkin1/2 c. pineapple preserves1/4 tsp. ground allspice1/4 tsp. ground nutmeg1 pretzel rod, broken in half

Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs

Assorted crackers

Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.

Ultimate Caramel Apples

1 cup water1 cup sugar1/2 cup heavy cream10-inch square piece of styrofoam6 popsicle sticks or small wooden dowels6 Red Delicious or Golden Delicious apples3 ounces white chocolate3 ounces semi-sweet chocolate, finely chopped1/4 cup chopped nuts

In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.

Savory Samhaim Butters

Autumn Butter

1/4 cup firmly packed brown sugar1 tsp pumpkin pie spice1/4 cup whipping cream1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.

Cinnamon Butter

2 sticks butter1/2 cup brown sugar1 tsp cinnamon

Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.

Pumpkin Pie Spice Butter

4 tbsp (1/2 stick) unsalted butter, softened4 tbsp canned pumpkin puree1 tsp brown sugar1 tsp cinnamon1/8 tsp ground cloves1/8 tsp ground ginger1/8 tsp freshly grated or dried nutmeg1/8 tsp salt

Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.

* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.

Raspberry Butter

1 cup raspberries2 tablespoons water1 tablespoon sugar1/2 cup butter, at room temperature2 tablespoons powdered sugar1 teaspoon blackberry liqueur1/4 teaspoon lemon juice

Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.

 

Yum! I can’t wait to try these out! Here is a small summary of the properties of the seasonings used in your wonderful recipes.

Cinnamon : Attracts Prosperity, Love, Lust and Protection. It also helps to reduce stomach acid and relieve menstrual cramps, and helps heal from colds and flu.

Nutmeg : Attracts Prosperity, Luck and Psychic Awareness.

Ginger : Attracts Prosperity, Love, Lust & Heightens Magickal Powers. Also relieved Headaches and is an anti-inflammatory.

Vanilla : Invokes Memory, Heightens Magickal Powers, and Attracts Love & Lust.

It’s no surprise that the foods served in the harvest season should draw wealth into your life. You may wish to empower the food with your intent to draw prosperity in the coming months while you are preparing any of these recipes. Or you could empower them to serve as aphrodisiacs if you wish!