|A portal for dimensional living
May Day celebrations go back to early agricultural societies. Beltane, celebrated on May 1, is a day to
welcome spring as we celebrate nature renewing herself. This is one of the fire festivals honoring fertility. A
day of flowers, bonfires and general merrymaking as the trickster gods come out to revel. Like on Samhain
the veil between the worlds grows thin at Beltane making this a time to connect with the spirits of Nature
and the Fae. Offerings of honey, milk and flowers are sure to please them making it possible to win the
blessings of gentle abundance for the season.
Enjoy this is a collection of sure-fire recipes, many of which are old family favorites that have been handed
down through generations.
SCOTTISH OAT CAKES
1/2 c Shortening
1 c Oats or quick-cooking oats
1 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 To 3 tbsp cold water
Cut butter into next four ingredients until mixture
resembles fine crumbs. Add water, 1 tbsp at a time,
until it forms a stiff dough. Roll until 1/8 inch thick
on lightly floured surface. Cut into 2. inch rounds or
squares. Place on ungreased cookie sheet and bake
at 375 until they just start to brown - 12 to 15 mins.
1 cup butter
1 cup sugar
1 cup honey
1 cup buttermilk
6 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon mace
1 Tablespoon ground cinnamon
Mix dry ingredients. In separate bowl cream butter
and sugar, add egg, beat until light. Add honey and
buttermilk. Mix thoroughly.
Chill one hour.
Roll out to 1/4" thickness.
Cut into 2"x3" rectangles and place on buttered
Bake at 375 for 6 minutes. Frost with vanilla frosting.
COOL SUMMER TEA SANDWICHES
A traditional tea sandwich that is always a favorite!
1/2 seedless cucumber, peeled and very thinly sliced
(about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely chopped watercress leaves
16 slices best-quality white bread
Salt to taste1/2 cup alfalfa sprouts
Place cucumber slices between layers of paper towels
to remove excess moisture.
In a small bowl, combine butter and watercress;
spread on one side of each slice of bread. Lay
cucumber slices onto the buttered side of 8 slices of
bread. Sprinkle with salt. Cover each with 1
tablespoon alfalfa sprouts and top with the
remaining slices of bread, buttered side down.
(You can substitute mayonnaise mixed with lemon
juice for a lighter alternative)
Carefully cut the crusts from each sandwich with a
sharp knife. Cut the sandwiches in half diagonally
and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
1 bottle of white wine
½ cup of strawberries sliced
12 sprigs of fresh woodruff
Pour wine into wide mouthed jar. Add strawberries
and woodruff; allow to steep for at least an hour.
Strain and chill before serving.
DANDELION FLOWER JELLY
1qt Dandelion blossoms (without stems)
2Tbsp lemon juice
5½ cups sugar
In the early morning, pick blossoms. Remove and
discard the stems. Wash the flowers well and then
boil the blossoms in the water for 3 minutes. Drain
off 3 cups of the liquid and discard the blossoms.
Add pectin, lemon juice, add sugar. Boil for 3
minutes, then skim off the foam on top. Put in jars
and seal. Taste resembles honey.
*From The Dandelion Celebration by Peter Gail
LEMON OLIVE-OIL CAKE
3/4 cup olive oil (extra-virgin if desired), plus
additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving
1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
*You will also need a springform pan and parchment
paper for this recipe
Heat oven to 350°F. Grease springform pan with
some oil, then line bottom of pan with oiled
Finely grate enough lemon zest to measure 1 1/2
teaspoons and whisk together with flour. Halve
lemon, then squeeze and reserve 1 1/2 tablespoons
fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large
bowl with an electric mixer at high speed until thick
and pale, about 3 minutes. Reduce speed to medium
and add olive oil (3/4 cup) and reserved lemon juice,
beating until just combined (mixture may appear
separated). Using a wooden spoon, stir in flour
mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon
salt in another large bowl with cleaned beaters at
medium-high speed until foamy, then add 1/4 cup
sugar a little at a time, beating, and continue to
beat until egg whites just hold soft peaks, about 3
Fold one third of the egg whites into yolk mixture to
lighten, then fold in remaining whites gently but
Transfer batter to springform pan and gently rap
against work surface once or twice to release any air
bubbles. Sprinkle top evenly with remaining 1 1/2
tablespoons sugar. Bake until puffed and golden
about 45 minutes.
MARBLED CREAM CHEESE BROWNIES
1 1/2 cups unsalted butter, cut into pieces
12 ounces fine-quality bittersweet chocolate (not
6 large eggs
1 1/4 cups cake flour (not self-rising)
18 tablespoons unsweetened cocoa powder (not
3 cups sugar
or 1 (21.5 ounce) package brownie mix that does not
include a syrup pouch
(8 ounce) package PHILADELPHIA Cream Cheese,
1/3 cup sugar
1/2 teaspoon vanilla
1/2 cup BAKER'S Semi-Sweet Chocolate Chunks
Preheat oven to 350 degrees F.
Melt butter with chocolate in a large metal bowl set
over a saucepan of barely simmering water, stirring
until smooth. Remove bowl from pan and whisk in
eggs, 1 at a time. Sift together flour and cocoa
powder in a separate bowl and stir into batter with
sugar and salt.
Spread into greased 13x9-inch baking pan.
Beat cream cheese with electric mixer on medium
speed until smooth. Add sugar, mixing until well
blended. Add egg and vanilla; mix just until blended.
Pour cream cheese mixture over brownie batter; cut
through batter with knife several times for marble
effect. Sprinkle with chocolate chunks.
Bake 35 to 40 minutes or until cream cheese mixture
is lightly browned. Cool; cut into squares.