Tuesday, October 23, 2012

Imbolc Recipes

Herbs of Imbolc:
Angelica, Basil, Bay Laurel, Blackberry, Celandine, Coltsfoot, Heather, Iris, Myrrh, Tansy, Violets, and all white or yellow flowers.

Foods of Imbolc:
Pumpkin seeds, Sunflower seeds, Poppyseed Cakes, muffins, scones, and breads, all dairy products, Peppers, Onions, Garlic, Raisins, Spiced Wines and Herbal Teas.

Incense of Imbolc:
Basil, Bay, Wisteria, Cinnamon, Violet, Vanilla, Myrrh.

Activities of Imbolc:
Candle Lighting, Stone Gatherings, Snow Hiking and Searching for Signs of Spring, Making of Brideo'gas and Bride's Beds, Making Priapic Wands, Decorating Ploughs, Feasting, and Bon Fires maybe lit.


Imbolc Pine Nut Cookies with Rosemary

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.


Imbolc Pistachio cake

One 18-1/4 ounce yellow cake mix
4 eggs
1 cup club soda
2 boxes (3.4 ounce) instant pistachio pudding, divided
1/4 cup vegetable oil
1 pound white pistachio nuts in the shell, shelled and crushed*
1-1/2 cups milk
1 envelope (1-1/2 ounce) envelope of powdered whipping cream

Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and
1/2 cup of the nuts. Mix well and bake in a greased and floured bundt* or
tube cake pan for 45 minutes at 325 degrees F. Cake is done when a long
toothpick comes out clean. Cool in pan on a rack for 10 minutes. Completely
cool on rack. When cool, place cake on serving plate and completely cover
with the below icing. Keep cake in the refrigerator.
Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant
pistachio pudding. Mix on low to combine and then on high for 4 minutes.
Fold in nuts and spread on cooled cake.
For a lightly greased 9 x 13 pan, bake for 30-40 minutes. Cool in pan and
then ice.
* 1 cup walnuts, pecans or shelled pistachios, chopped and lightly toasted
may be substituted for the pistachios in the shells


Easy Pepper Jack Chicken in a crock pot

4 to 6 chicken breast halves, boneless, without skin
1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa

Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
Serves 4 to 6.


Milk an Honey rice Pudding

3 eggs beaten gently
1c milk
½ c sweetened condensed milk
1/3 c honey
1 tsp vanilla
1 c cooked rice Sauce:
Equal Parts Sweetened Condensed Milk and Honey Cinnamon

In a mixing bowl combine eggs, milk, condensed milk, honey
and vanilla. Beat gently by hand until honey is dissolved. Stir in
rice. Pour into a 1.5 quart baking dish. Place the baking dish into a
larger baking dish and put 1 inch of hot water into the outer dish.
Bake for 45-60 minutes or until a knife inserted into the center comes
out clean. Remove immediately from the hot water bath. Set aside while
you make the sauce. In a glass bowl mix equal parts condensed milk and
honey. Heat in the microwave in 10 second intervals and stir until well
mixed. Stir in cinnamon to taste. Drizzle over individual servings of
warm pudding.

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