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Herbal and Oil Correspondances
Colour Correspondances
Fruits Nuts and Vegetables
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Samhain
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Lughnassadh
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Incense 2
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Deities
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Runes
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Candle Magick
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Auras
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Palmistry 2
Palmistry 3
Palmistry 4
Astral Projection
Grounding and Centering
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Invocations
Herb Oil And Crystal Combos
Sabbat Correspondances
Sabbat Correspondances 2
Herbs By Use
Herbs By Use2
Herbs By Use3
Charms 2
Spells and Charms
Tree Correspondances
Rituals
Rituals 2
Numerology
Timing Correspondances
Spell Record Sheet
Animals and Familiars
Animals And Familiars 2
Tarot
Tarot 2
Tarot 3
Fae Garden
Kitchen Witchery
Kitchen Witchery 2
Recipes of Samhain
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Recipes of Imbolc
Recipes of Ostara
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Recipes of Litha
Recipes of Lughnassadh
Recipes of Mabon
Recipes of Esbats
Crystals 2
Crystals 3
Types Of Wicca
Fae Dictionary
Fae Dictionary 2
Fae Dictionary 3
Divination 2
Divination 3
Herbal Remedies
Witch Supplies
Spells
Deities 2
Deities 3
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| Fall Sabbat Incense 3 parts Frankincense 2 parts Myrrh 1 part Rosemary 1 part Cedar 1 part Juniper Burn during fall and winter Sabbat rituals. Stuffed Acorn Squash 2 acorn squash, washed and cut in halves 1/2 stick of butter 1/2 cup of crushed Ritz crackers 1/4 cup chopped walnuts 1/4 cup brown sugar Wash and cut acorn squash in half from stem to bottom Scoup out the seeds and rub the inside and cut parts with butter Put the acorn squash on a cookie sheet Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done. Mabon Incense 2 Parts Frankincense 1 Part Sandalwood 1 Part Cypress 1 Part Juniper 1 Part Pine 1/2 Part Oakmoss (or few drops of Oakmoss Bouquet) 1 Pinch Pulverized oak leaf Burn during Mabon rituals. Fresh Apple Pound Cake 2 cups sugar 1 teaspoon salt 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract 3 large eggs 3 cups firm apples, diced 3 cups plain flour 1 cup pecans or walnuts, chopped 1 teaspoon baking soda Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing: 1 stick margarine 1/4 cup evaporated milk 1 cup light brown sugar 1 teaspoon vanilla Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake. Wild Rice with Apples and Walnuts 1 cup wild rice 2 cups water 1 Tablespoon vegetable oil Cook rice and oil in water for 50 minutes. 1 cup walnuts 1 rib of celery, chopped 4 chopped scallions 1 cup raisins 1 red apple, peeled and chopped, set aside in lemon water 2 teaspoons grated lemon rind Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. 3 T. lemon juice 2 garlic cloves, minced 1/2 t. salt 1/3 cup olive oil pepper, to taste Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. Sweet Potato Casserole 3 pounds sweet potatoes, peeled and steamed until completely soft 3/4 cup orange juice 2 eggs, beaten 2 Tablespoons melted butter 2 T. sugar 1 1/2 Teaspoons cinnamon 1/2 t. nutmeg Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan. 1/2 cup flour 1/4 c plus 2 T. brown sugar 1/2 t. cinnamon 1/4 c. chopped butter 1/2 c. chopped pecans Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes. |
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