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3 tbsp olive oil
Prepare produce: peel and chop: onion, turnip,
butternut squash, apples, carrots and sweet
potato. You will use one cup of each for this soup.
5 cups of chicken stock
1/8 cup of maple syrup
1 small whole-grain baguette
3 oz goat cheese
1/4 cup chopped fresh chives
Heat oil in a large saucepan add onion and sauté
until translucent. Add apple, turnip, squash, carrot,
and sweet potato; season with salt, then sauté 5
minutes. Add stock, bring to a boil and simmer,
stirring occasionally, about 30 minutes or until
vegetables are tender. Add syrup, then cayenne
pepper to taste. Cool slightly. Puree with a
handheld mixer, food processor or blender.
Serve with slices of baguette toast and topped
with goat cheese sprinkle with chives.
Roasted Butternut Squash in Brown Butter and
2 lbs butternut squash, peeled and seeded (about
1 large one)
2 tablespoons olive oil
3 tablespoons salted butter
1/4 teaspoon ground nutmeg or fresh nutmeg,
Preheat oven to 375 degrees.
Cut peeled and seeded squash into 1-inch cubes.
Spray a baking sheet or dish with nonstick cooking
Place squash on baking dish and drizzle with olive
Toss to coat and arrange in a single layer.
Bake for 45 minutes, or until very tender and
beginning to brown, stirring occasionally.
Transfer to serving dish or bowl.
Melt butter in small saucepan over medium-low
heat, until butter turns a nut-colored brown, about
4 minutes only-- don't burn it!
Pour over squash, toss to coat, and sprinkle with
nutmeg. Serve hot.
Ginger, Carrot and Parsnip Soup
8 oz (1/2 lb) of peeled chopped carrots
8 oz (1/2 lb) of peeled chopped parsnips
1 onion chopped
1 oz. peeled chopped fresh ginger
3 cloves peeled fresh garlic
1 tbsp. honey
4 cups of chicken stock
salt and pepper to taste
Heat soup pot and coat with non-stick spray
Saute chopped carrots , parsnips, ginger and onions
Drizzle with honey and toss to coat and add
Bring to a boil, reduce heat and simmer for 1-1 and
a 1/2 hours/
Puree with hand blender or food processor until
Add salt and pepper to taste.
Easy Corn Muffins
1/4 cup butter, softened
1/8 cup sugar
1 tablespoon vanilla extract
1 1/2 cups biscuit baking mix
1/4 cup yellow cornmeal
2/3 cup milk
Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper muffin
In a large bowl, cream together the butter and
sugar until light and fluffy. Stir in the eggs one at
a time, beating well with each addition, then stir in
In a separate bowl, stir together baking mix and
cornmeal. Blend this mixture into the butter/egg
mixture, alternately with the milk; stir just until
combined. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes, until
The pomegranate symbolizes the fertility of the
goddess and is representative of Persephone,
daughter of Demeter.
This delicious sorbet is easy to make. You can
squeeze the fruit juices yourself or buy prepared.
2 Cups. pomegranate juice
1/3 Cup. orange juice
1/3 Cup. cranberry juice
1/2 Tsp. lemon juice
1/3 Cup. sugar
Fresh pomegranate seeds
Chilled White Peaches Poached In White Wine
4-5 large white donut peaches
2 cups of white wine
1 1/2 cups of water
1/2 cup of sugar
one cinnamon stick
Add wine, water, sugar and cinnamon stick to a
medium saucepan, stir and bring all to a simmer.
Add white donut peaches and cook for
approximately 15-20 minutes until they become
With a wooden spoon, transfer peaches to a bowl
and allow them to cool.
Once they are cool enough to handle, peel off the
Pour wine poaching liquid through a sieve and cool
for approximately 15 minutes. Serve wine over
Mabon marks the Second Harvest of the Celtic/Pagan year(Sept 22) This it the end of the grain
harvest (which begun at Lughnasadh).
Also known as: Feast of Avalon, Cornucopia, Wine Harvest, the Fall Equinox, Harvest Home, the
Autumnal (or Autumn) Equinox, Festival of Dionysus, Alban Elfed (Caledonii, Druidic), Winter Finding
(Teutonic), or Equinozio di Autunno (Strega).
At Mabon we give thanks to the Harvest Deities and honor the Aging Deities as we turn our eyes to
the dying sun, acknowledging the growing nights and coming cold.
Mabon is a time of remembrance. A time to honor our ancestors and align with the Natural energies
for protection, balance and harmony, wealth, prosperity and security.
Spiced Apple Cider
Apple Cider has long been used as a libation to
the Earth Goddess and deity in general.
For this simple cider use:
1 gallon apple cider
3 cinnamon sticks
1/8 tsp. nutmeg
Pour the apple cider into a large kettle. Peel
orange and squeeze its juices into the cider,
discarding the pulp. Tear the orange peel into 1
inch strips and add to the mixture. Core apple
and cut into 1/4 inch slices and add. Break the
cinnamon sticks in half and add. Add nutmeg.
Warm over low heat for 2 hours. Do not bring to
Fresh Blackberry Pie
1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
4 cups fresh blackberries, divided
3 tablespoons butter
Pastry for double-crust pie (9 inches)
In a large saucepan, combine the sugar,
tapioca and salt. Add 1 cup blackberries; toss
to coat. Let stand for 15 minutes. Cook and stir
over medium heat until mixture begins to boil.
Remove from the heat and stir in remaining
Put a crust into a 9-in. pie pan and trim so that
the pastry is even with edge. Pour in the hot
berry filling and dot with butter.
Top with remaining crust pastry and trim, seal
and flute the edges. Cut slits in top and bake
at 400° for 35-40 minutes or until crust is
Blackberry Wine Cake
1 box white cake mix
1 cup blackberry wine
1 cup oil
1 small box sparkling wild berry jello
1 cup powdered sugar
3-4 tablespoons blackberry wine
Mix all ingredients together.
Place in Pam-sprayed bundt pan.
Bake at 350° for 40-45 minutes.
Glaze cake while still hot. For added flavor and
moistness pour some wine over cake before
Garnish with blackberries that have been
soaked in wine and rolled in powdered sugar.
2 1/2 c. sugar
2 c. ripe figs, mashed
3/4 c. peanut oil
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 c. buttermilk
1 c. chopped pecans
Beat eggs, add sugar and beat well. Add fig
puree and oil. Sift together flour, soda, salt and
cinnamon. Add the fig mixture alternately with
the buttermilk. Beat well. Fold in pecans. Bake
at 350 degrees for 1 hour in greased and
floured loaf pans.
Makes 3 loaves.
7-UP Pound Cake
3 sticks of butter (margarine will not do)
3 cups sugar
3 cups flour
2 teaspoons lemon extract
3/4 cup 7-Up
Cream butter and sugar for 20 minutes. Add the
eggs, one at a time. Gradually add the flour
and beat well, then add lemon extract and
7-Up. Bake 1 1/4 hours at 325 degrees in a well
oiled Bundt pan. Cool 8 to 10 minutes, then
dust with powdered sugar and serve with
whipped cream and fresh berries.
Double Chocolate Chip Cookies
3/4 cup margarine, softened
1 tsp vanilla
3/4 cup brown sugar
1/2 cup sugar
1/4 cup cocoa
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup pecans
1 cup semi-sweet chocolate chips
Preheat over to 350F.
Cream butter, egg and vanilla. Add brown and
white sugars, mix well.
Add cocoa, flour, baking soda, baking powder
and salt. Combine well (you will have to get
your hands dirty to mix it up good).
Mix in the nuts and chocolate chips.
Roll into balls, about the size of walnuts. Place
2" apart on greased cookie sheet and bake