Some Sabbat Recipes...

topic posted Wed, October 3, 2007 - 12:01 PM by  MacMorrighan
Hey guys, here are some Sabbat appropriate recipes I have collected over the years. I initially e-mailed 'em over to a friend of mine, this evening, when I thought you might enjoy them as well... Lemme' know what you think!

Take Care,


Braided Almond Coffee Cake:

* 1 loaf [1 pound] frozen bread dough, thawed
* Filling Recipe: 1 package [8 ounces] cream cheese, softened; 1/4 Cup sugar; 1 egg; 1/2 teaspoon almond extract [you can probably substitute pure vanilla extract]; 3/4 Cup vanilla or white chips; 1 Tble milk.
* Glaze Recipe: 1 Cup confectioners [icing] sugar; 1/4 teaspoon almond [or pure vanilla] extract; 1-2 Tablespoons milk; 1/2 Cup slivered almonds, toasted.

1.) Roll dough into 15-inch X 9-inch rectangle on a lightly floured surface. Transfer to lightly greased baking sheet.
2.) Combine ingredients for filling [except chips!] until smooth. Mixture will be soft!
3.) Spread mixture down center of rectangle; sprinkle with chips.
4.) On each long side of the rectangle cut 1-inch wide strips about 1/2-inch from the filling.
5.) Starting at one end, fold over alternating strips of dough at an angle across filling. Seal ends.
6.) Cover and let rise in a warm place until doubled--about 1 hour.
7.) Brush with milk. Bake at 350-degrees for 20-30 minutes, or until golden brown. Cool on a wire wrack.

Glaze: add powdered sugar, extract, and enough milk into a bowl to achieve desired consistency. Drizzle over finished coffee cake. Sprinkle with almonds.

Brighid Cakes: Many of these recipes were given to me by my friend, and British High Priestess [as well as Pagan author], Anna Franklin:

* 1 lb. plain flour
* 4 oz margarine
* 4oz sugar
* 2 oz chopped peel
* ¾ pint milk
* Pinch of salt
* 1 tsp. bicarbonate of soda [aka. baking soda]
* 1 tsp. cream of tartar
* 4 oz sultanas

Method: Sieve the flour and salt, cream of tartar and bicarbonate of soda into a bowl. Rub in the margarine, then add the sugar, peel and sultana. Add the milk and knead into a dough. Place in a greased 7" tin and bake in a hot oven at 200oC/400oF/gas mark 6 for 60 minutes. Turn the oven down to 180oC/350oF/gas mark 4 and bake for another 30 minutes. Turn out and cut into smaller pieces to serve.

Pinwheel Cookies: I don't have a recipe on hand, but these may be dedicated to any hearth-deity or at the Feast of Imbolc during the calends of February. If you are unfamiliar with them, they are squares of rolled dough with a spoonful of filling; the edges are notched and gently folded onto the filling to make a "pinwheel". Many recipes, apaprently, call for coconut, but I don't care for that, so I might have to experiment ti make my own filling. The association with Indo-European hearth-goddesses, is due to the fact that it forms a natural swastica, from the Sanskrit (and I-E) root, svasti, meaning "well being"--their iconoclastic symbol.


Festival Buscuits: From Anna Franklin's Hearth Witch [Lear Books, 2004]:

* 4 ounces butter
* 3 ounces brown sugar
* 1 egg, seperated
* 7 ounces plain flour
* 1 teaspoon mixed spice [not to be confused with ground allspice; I think it's called "Pudding Spince" in the US, though I've never seen it anywhere.]
* 2 ounces currents
* 1/2 ounce candied peel
* 2 Tblespoons milk
* White granulated sugar for sprinkling

Method: Cream butter and brown sugar; add egg yolk, then gradually the sifted flour and spice. Add the fruit and peel, and finally the milk. Use your hands to pull it together into a soft dough. Rol it out on a lightly floured surface until 1/4-inch thick. Cut out with pastry cutters, and place on a baking sheet and brush with the egg white to glaze. Bake at 200 C./ 400 F./ gas mark 6 for 10 minutes until brown.

Hot Cross Buns: The equal-armed cross is often associated with the blessings of the sun for prosperity; albeit these are traditionally eaten on Good Friday, cakes marked in this way are probably pre-Christian:

* 1 ½ lb. plain flour
* Pinch salt
* 2 tsp. mixed spice
* 2 oz butter
* ½ oz fresh yeast or 1 sachet dried yeast
* ½ pint warm water
* 1 oz caster sugar
* 2 oz currants
* 2 oz mixed peel
* 1 egg, beaten

For the crosses:
* 3 oz plain flour
* 4 tbs. water

For the glaze:
* 2 tbs. caster sugar [known as "super fine sugar" in the US, and usually sold in a box.]
* 1 tbs. milk

Method: Sift the flour, salt and spice into a bowl. Stir the started yeast into a well made in the flour mixture. Add the dry ingredients and the egg. Knead well on a floured board. Return to the bowl and cover with a clean cloth and leave in a warm place to rise for around an hour. Knead lightly again. Divide into 16 pieces and roll each piece into a ball. Flatten with your hand. Place on a baking tray and cover with a cloth and leave to prove for 30 minutes.

To make the crosses mix the flour and water to make a paste. Place in a piping bag and pipe a cross onto each of the risen buns. Bake the buns at 220oC/425oF/gas mark 7 for 15 to 20 minutes. Meanwhile make the glaze by dissolving the sugar in the milk. Bring to the boil and remove from the heat. Brush the buns with the glaze as soon as they come out of the oven.

Ostara Cake: I made this one year and it is really heavy and somewhat "rich"; it comes from a past issue of a local, Iowan, Pagan newsletter that is relatively defunct.

* Crust: 2 sleeves of graham crackers; 1/2 Cup [1 stick] butter or margerine, melted; 1/2 Cup granulated sugar
* Cake: 2 3/4 Cup flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1 Cup sugar; 3/4 Cup honey; 1/2 Cup [1 stick] butter, melted; 1 1/2 teaspoons pure vanilla extract; 2 eggs; 1 1/4 Cups milk.
* Filling: 1 can of fruit filling [your choice!]

1.) Combine graham cracker crumbs with sugar and butter. Blend until thoroughly moistened. Spread evenly into your baking dish [roughly 13- X 9-inches].
2.) Evenly spread the pie filling over crust.
3.) In a clean bowl combine the dry ingredients [save for sugar]; in another bowl combine the moist ingredients [save foir milk], including sugar, though beating 1 minute after each egg. To this bowl of moist ingredients gradually add the dry ingredients alternating with the milk, combining after each addition. Pour completed batter over fruit filling.
4.) Bake at 375-degree over until a tooth pick comes out clearn. Now, it's been a really long time since I've made this, so I forget how long it took for this really heavy batter to cook through and bake. ware!

Painted Cookies: I found this recipe a while back on a message board and it looks like tns of fun! Of course, because it can be a bit like "stained glass" it'll also be appropriate for Yule! It's a basic sugar cookie recipe. Cream together the following:

* 3/4 cup shortening
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla

To this mixture add the following remaining ingredients:
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1 tsp. salt

1.) Refrigerate dough for 1-2 hours.
2.) Roll out half the dough on a floured surface. Leave remainder in refrigerator. Use holiday cookie cutters to cut out cookies.
3.) Create the paint for the cookies by mixing about 2 tablespoons of evaporated milk with food coloring. Use reds, greens, yellows, etc... and mix with evaporated milk to make the "paint" for the cookies. [Some similar recipes use egg whites instead of evaporated milk.] Use small paint brushes to paint the cookies. [Instead of the following glaze you could also simply dust the cookies with granulated sugar.]
4.) Bake cookies on lightly greased cookie sheet for 8-9 minutes at 350-degrees.
5.) Mix powdered sugar and water to make a thin glaze. Brush the glaze over the cookies while they are still warm. Remove the cookies from the cookie sheet before they cool, or they will stick.


Beltane Buscuits: Another recipe from Anna.

* 6 oz margarine
* 10 oz plain flour
* 2 oz cornflour
* 6 oz sugar
* 1 level tsp. baking powder
* 2 egg whites
* 1 egg yolk
* Food colouring

Method: Stir all the ingredients [except the egg yolk and food colouring] together to form a soft dough. Knead lightly and roll out to 1/8 inch. Cut out shapes such as green men, leaves, flowers, maypoles, phalluses etc. and put the biscuits onto a baking sheet which has been sprinkled with flour. Beat the egg yolk and divide it into as many separate pots as the number of colours you want to use and add a little food colouring to each. Paint the resulting pigments onto the biscuits with a small brush. Bake for 10-15 minutes at 180oC/350oF/gas mark 4. [Hmmm...I wonder if there are especial British, European and Irish cookie cutter, or biscuit-cutters, detailing local folk-traditions, such as may poles, hobby horses and green men, etc.?!]

Canolli: a natural phalic-shaped treat, well...anthropomorphically, anyway. The "traditional" flavourings" are rose extract, or narolli extract. So, if using rose extract they would be appropriate for Beltane; but if nerolli [orange blossom] extract they would be appropriate to Lughnasadh! After each is "filled" dip the ends into chocolate chips! Mmmm.... I had some of these just this past weekend! However, most American diets would probably prefer pure vanilla extract. The first recipe I have found for it comes from Ciao Italia on our local PBS station:

Phallic Cookies: I found this recipe a while back on someone's blog; it looks like a really interesting recipe worth fooling around with. I've never seen a recipe adding colour [so it seems] directly to the dough, as well as the powdered sugar! She calls them Schwang Yum:

* 1 cup butter
* 1 cup icing sugar
* 1 egg
* flavoring dependant on mood, do you want pepperminty peini or vanilla ones or even almond...whatever you add that in to taste.
* 2 1/2 cups of flour
* 1 tsp baking powder
* 1 tsp salt
* 1 tsp red food coloring or enough to make them the color you favor.

"Once the dough is made you can make the penis' (peini?) in the size you want. I found just making a long tube of dough allows you to wind up for the testicles and then you can get artsy about the shaft etc. it should make about 4.5 dozen. You can use silver cake decorating beads for piercings and toasted coconut for hair..get creative! I can see doing a realllly pierced up one and giveing prizes to the one that can correctly name each kind:-)"


Golden Coins: Yet another from Anna's personal repertoire. This is appropriate due to orange being a fruit aligned with the sun:

* 1 orange
* 6 oz plain flour
* 4 oz butter
* 2 oz sugar
* 12 oz icing sugar

1.) Heat the oven to 170oC/325oF/gas mark 3. Brush a baking sheet with oil. Grate the rind from the orange and place it in a bowl with the flour. Rub in the butter, add the sugar and knead into a smooth dough. Roll out to 1/8" thick. Cut into circles or squares. Place the biscuits on a baking sheet and prick them gently. Bake in the centre of the oven for 30 minutes.
2.) Meanwhile, squeeze out the orange juice and place three tablespoons of juice in a bowl. Add the icing sugar and beat it until smooth. Use to ice the biscuits once they are cold. If required a little food colouring can be added to the icing.


Lugh's Shields: Still more from Anna's archives. Lugh is an Irish Celtic God of "All-Arts", from smitchcraft to Druidry, and is sometimes associated with the sun, light, as well as legal proceedings. Some lovely shield-shaped cookie cutters are commercially available:

* 1 lb. icing sugar
* ¼ lb. cornflour
* Evaporated milk
* ½-1 tsp. orange flavouring

Method: Sift together the cornflour and sugar. Stir in the flavouring. Thoroughly mix in enough evaporated milk to form a stiff but workable paste and knead until well combined. Turn out onto work top dusted with icing sugar and roll out to 1/8" thick. Cut into shield shapes and leave to dry out thoroughly. Decorate shields with silver balls, chocolate etc. Keep in a refrigerator.


Coll Cakes: Even more from Anna..."Coll" is the Irish-Gaelic term for "hazelnut", which is often associated with the Otherworld entrences at sacred wells and the Salmon of Knowledge in the Irish tradition. I've tried these, and they are lovely, if you enjoy lemon and a strong nutty flavour:

* 6 oz ground hazel nuts
* ½ cup of honey
* 1 oz flour
* 1 tbs. grated lemon peel
* 1 beaten egg
* 1 tbs. lemon juice

Method: Blend the honey and ground nuts into a paste. Mix in the flour and lemon peel. Blend the lemon juice and egg together and add to the mixture. Drop small amounts onto a greased baking tray and bake at 180oC/350oF/gas mark 4 for 20 minutes.


Irish Barm Brack: This is traditionally served at Halloween in Ireland; a divinatory pudding, which I cannot recall, is also commonly sold throughout Ireland during October filled with nick-nacks each representing another plausible "future". Brack or brac is a Celtic word for "bread":

* 1 lb. mixed dried fruit
* ½ pint cold, black tea
* 12 oz self raising flour
* 6 oz brown sugar
* ½ tsp. Mixed spice
* 2 eggs

Method: Soak the fruit overnight in the tea. Sieve the flour, add the sugar, spice, tea and fruit and then the beaten eggs, stirring well to mix. Turn into a well greased loaf tin and bake in a moderate oven at 180oC/350oF/gas mark 4 for 1 - 1 ½ hours.


Decorated Buscuits: A final treat from Anna:

* 4 oz margarine
* 3 oz butter
* 2 oz icing sugar
* 5 oz plain flour
* 4 oz self raising flour
* 1 tbs. cornflour

Method: Cream together the butter and margarine, fold in the icing sugar, then the flours and cornflour. Knead lightly to make a smooth dough. Wrap in cling film and chill in the fridge for half and hour. Roll out the dough on a floured board to ¼ inch thick. Bake at 180oC/350oF/gas mark 4 for 15 minutes. Transfer to a cooling rack. In Germany these biscuits are traditionally cut into tile shapes and decorated and hung on the tree. Before baking, extra dough can be cut out or piped onto the biscuits to make raised patterns and a hole for hanging can be made with a clean drinking straw. After cooling the biscuits can be iced with royal icing and painted with food colourings, threaded on ribbons and hung on the tree.

Stained Glass Cookies: This recipe was taken from CDKitchen.Com; there are about 5 other variants worth exploring, just search for "Stained Glass Cookies". I always think that honey yields a much more moist product.:

* 1/2 cup BLUE BONNET Margarine, Softened
* 1/2 cup Sugar
* 1/2 cup Honey
* 1 Egg
* 1 teaspoon Vanilla extract
* 3 cups All-purpose flour
* 1 teaspoon DAVIS Baking Powder
* 1/2 teaspoon Baking soda
* 1/2 teaspoon Salt
* 5 packages LIFE SAVERS Fancy Fruits [Mmmm...a pineapple candy might taste yummy with a brown sugar cookie in this recipe!]

1.) In large bowl with electric mixer at medium speed, beat margarine, sugar, honey, egg and vanilla extract until thoroughly blended. Blend in flour, baking powder, baking soda and salt. Cover; chill at least 2 hours.
2.) On lightly floured surface, roll out dough to 1/4" thickness. Cut dough with cookie cutters into desired shapes. Trace smaller version of cookie shape on dough leaving a 1/2" to 3/4" border of dough. Cut out and remove dough from center of cookies. Place cookie outlines on baking sheets lined with foil.
3.) Crush each color of candy separately between two layers of waxed paper with mallet. Spoon crushed candy inside centers of cookies.
4.) Bake at 350'F. for 6-8 minutes or until candy is melted and cookie is lightly browned. Cool cookies completely before removing from foil.

Tragrant Ornaments: I saw these on an ep. of Martha Stewart Living [when it was cool before we were forced to share her with an audience!]. Thankfully I printed it off before it was pulled from her site; but it says:

"During the Middle Ages, sugar was the stuff of sculptures—a plentiful resource that was commonly mixed with water and gum tragacanth, then molded into elaborate figures of fruit, flowers, and animals. But by the sixteenth century, as sugar became increasingly scarce, only a select group of wealthy hosts continued the tradition, commissioning sugar-paste statues for ornate displays designed to impress discerning party guests. Fortunately, by the eighteenth century, sugar was again in abundance and, as such, was used as the sweet medium for a variety of creations, from simple flowers to intricate figurines to the artful Christmas decorations known as tragrant ornaments.

"[This] gum paste is easy to make, calling for only four basic ingredients: confectioners' sugar, glucose, tragacanth, and water. In fact, you can choose to omit the glucose completely, but it does make the dough more malleable. According to Bobbie, the dough can be prepared well ahead of time and stored, refrigerated in an airtight plastic bag, for at least a few weeks. As long as the ornaments are decorated with a food-coloring mixture, they are technically edible, although it's doubtful they would taste very good, so they're probably better left on the tree. After you've shaped the dough using molds and added wires for hanging, it's time to decorate the ornaments using food coloring—a great opportunity for curious children to learn about the history of sugar and to express their creativity."

* Medium bowl
* 2 cups confectioners' sugar
* 1 teaspoon glucose
* 6 teaspoons water
* 3 teaspoons gum tragacanth
* Plastic airtight container
* Damp cloth or paper towel
* Decorative molds
* Pounce pouch
* Cornstarch, for molds
* French rolling pin or standard dowel
* Pastry cutter or paring knife
* 1 1/2-inch pieces of fine wire
* Gum arabic
* Stainless-steel splatter screen
* Food coloring
* Egg yolk (optional)
* Artist's palette (optional)

1.) In a medium bowl, mix confectioners' sugar, glucose, water, and gum tragacanth using your hands to achieve a texture that resembles that of clay or porcelain. (The dough should be heavier and denser than cookie dough because it contains no butter or shortening.) Place the dough into the container, and cover it with a damp cloth or paper towel (it's important to keep the dough moist).
2.) Using a pounce pouch, add a little cornstarch to the molds. When you're ready to work with the dough, roll a small section out onto a mold using a French rolling pin or a standard dowel. Remove the dough from the mold almost immediately, then trim any excess from the edges of the ornament with a pastry cutter or paring knife.
3.) Fold the wire pieces in half. With the points first, stick the wire into the top of the ornament, to create a small loop. Add a touch of gum arabic mixed with a little water to make it more stable. Let it dry for at least 24 hours on a fine, stainless-steel spatter screen placed on top of a drying rack. The ornament should dry in a place where there is ample air circulation.
4.) Paint the ornaments with food coloring; for extra shine, you can add a bit of egg yolk to the paint using an artist's palette. Let the ornaments dry, and hang them on your tree. After the holidays, store them in a cardboard box with tissue paper, and be sure to keep them away from moisture so they don't get moldy.

YIELD: Makes about 24 small ornaments
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