Liminal Landscapes
Yule Recipes
A portal for dimensional living
WASSAIL-  A TRADITIONAL
YULETIDE CIDER DRIN
K

Apple cider has long been used as a libation to the
Earth Goddess and deity in general. The blending of
these ingredients: apple for love and long health,
orange and cinnamon for love and wisdom and
nutmeg for fidelity creates a truly magickal treat to
warm spirits on a cold evening.

1 gallon apple cider
1 orange  
1 apple  
3 cinnamon sticks
1/8 tsp. nutmeg

1 large pot or kettle

Pour the cider into a large kettle. Peel the orange
and add the juice to the cider in the kettle. Discard
pulp but tear the orange peel into 1 inch strips and
add to the mixture. Core apple and cut into 1/4 inch
slices and add to kettle. Break the cinnamon sticks
in half and add. Add nutmeg. Warm over low heat for
2 hours. Do not bring to a boil.
Wassail

or

4 litres apple cider or juice (fresh milled organic is
excellent!)
1 orange, chopped
1 lime, chopped
1 lemon, chopped
4 cinnamon sticks or 1 t. ground cinnamon
1 inch-square piece of fresh ginger or 1/4 t. ground
ginger
1 t. cloves, allspice and/or star anise

Heat all and simmer on low for an hour, then serve
to cold, caroling folks.
Brandy or Rum can be added

MULLED WINE

4 cups apple cider
1 bottle red wine
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise

Combine the cider, wine, honey, cinnamon sticks,
zest, juice, cloves and star anise in a large
saucepan, bring to a boil and simmer over low heat
for 10 minutes.

HOT SPICED CIDER

1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Cinnamon sticks


place all ingredients except rum in a medium pot and
slowly bring to a simmer over low heat. Simmer for
10 minutes. Remove from the heat and add the rum.
Discard the apple. Ladle into mugs serve
immediately.

ASPARAGUS TART

1 sheet frozen puff pastry
2 cups Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Preheat oven to 400 degrees.
Roll the puff pastry into a 16-by-10-inch rectangle
and lightly score pastry dough 1 inch in from the
edges to mark a rectangle. Using a fork, pierce
dough inside the markings at 1/2-inch intervals. Bake
until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with
Gruyere. Trim the bottoms of the asparagus spears
to fit crosswise inside the tart shell; arrange in a
single layer over Gruyere, alternating ends and tips.
Brush with oil, and season with salt and pepper.
Bake until spears are tender, 20 to 25 minutes.

JAM TARTS

1 cup butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla
3-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Blackberry, raspberry, or strawberry jam

Preheat oven to 350 degrees

In a large bowl, cream the butter and the sugars.
Add the eggs, milk, and vanilla; mix till smooth. Stir
together the flour, baking powder, baking soda, salt,
and nutmeg; stir into the creamed mixture. Cover
and chill.

On a floured surface, roll the dough to an 1/8-inch
thickness. Use a cookie cutter to cut the dough into
1-1/2-inch rounds. Place 1 teaspoon of jam each on
half the rounds; use the remaining rounds to top the
jam-topped rounds. Lightly seal the edges with a
fork. With a sharp knife, cut shallow crisscross slits
in the tops of the cookies, to allow the steam to
vent during baking.

Bake until golden brown, 10-15 minutes.

BUTTERMILK POUND CAKE

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees F (165 degrees C).
Grease one 9 or 10 inch tube pan. Mix together the
flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the
eggs, one at time, beating well after each addition.
Stir in the lemon and the vanilla extracts. Gently mix
in flour mixture alternately with the buttermilk. Pour
batter into the prepared pan.

Bake in preheated oven for 90 minutes. Do not open
oven door until after one hour. When cake begins to
pull away from the side of the pan it is done. Let
cool in pan for 10 minutes, then turn out onto a wire
rack and cool completely.

Wonderful serve with whipped cream and berries.

MAGIC BARS

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

HEAT oven to 350°F. Coat 13 x 9-inch baking pan
with no-stick cooking spray.
COMBINE graham cracker crumbs and butter in small
bowl. Press into bottom of prepared pan. Pour
sweetened condensed milk evenly over crumb
mixture. Layer evenly with chocolate chips, coconut
and nuts. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned.
Loosen from sides of pan while still warm; cool on
wire rack. Cut into bars or diamonds.

CHOCOLATE GINGER COOKIES

A delightful combination of chocolate, molasses and
ginger sure to spicy up any celebration

12 ounces semisweet chocolate chips
2 1/4 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 tablespoon cocoa powder
3/4 cup butter
1 egg
3/4 cup dark brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup sugar

stir together flour, baking soda, spices and cocoa.
Set aside.

In mixing bowl cream butter and brown sugar; beat
until combined.
Add egg and molasses; beat until combined.

Slowly beat flour mixture into butter mixture.
Mix in chocolate pieces
Chill for 2 hours or more.

Heat oven to 325 degrees F. Roll dough into 1 1/2
inch balls;
Roll in granulated sugar.
Bake until the surfaces crack slightly, 10 to 12
minutes.
For more holiday recipes click on the holiday below

Imbolc       Ostara/ Vernal Equinox         Beltaine

Litha/Summer Solstice         Lammas        Mabon/Fall Equinox

Samhain/Halloween        Yule/Winter Solstice
A good way to celebrate for the kitchen witch is through feast, food and blessings. The kitchen offers an array of
magical elements. Employ the energies of Earth, Air, Fire and Water to stir up a festive dish, toss in some spices, light
a candle and toast to good health and happiness or prosperity in the coming year.

We hope you enjoy this collection of sure-fire recipes, many of which are old family favorites that have been handed
down through generations.
AMAZING APPLE CAKE

2 medium apples, peeled and sliced
1 teaspoon ground cinnamon
1/3 cup brown sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup of sugar
1/2 cup of unsalted butter at room temperature
2 egg, beaten
1 cup whole milk


Preheat the oven to 375°F. Grease a 9-inch square baking
dish with or pie pan with a 4-cup capacity.

In small bowl, mix brown sugar with the cinnamon, set
aside.
In a medium bowl, mix together the flour, baking
powder, and salt.
Using an electric mixer, beat the butter with the
remaining 1/4 cup sugar. Beat in the egg until blended.
Add the flour mixture in three additions, alternating with
the milk, beating after each addition until just combined.
Pour about 1/3 of the batter into the bottom of the
baking dish. Press the apple slices into the batter so they
just cover the batter (you may have to overlap
some slices). Sprinkle the apples with the cinnamon-sugar
mixture, reserving a teaspoon or two to sprinkle on top.
Spread the rest of the batter over the apples.
Sprinkle the remaining cinnamon-sugar on top.

Bake the cake for 35 minutes or until it is golden brown
and apples start to bubble at the edges.

HARVEST SQUASH ROLLS

1 cup cooked acorn or butternut squash, mashed
1 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
1 cup warm milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water
4 1/2 cups flour

Mix until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about
1hour. Punch dough down. Turn onto a floured surface;
divide into 24 pieces. Shape each into a ball.
Place 2 in. a part on greased baking sheets.
Cover and let rise in a warm place until doubled, about
45minutes.
Bake at 400 degrees for 15-18 minutes or until golden.


MARBLED CREAM CHEESE BROWNIES


1 1/2 cups unsalted butter, cut into pieces
12 ounces fine-quality bittersweet chocolate chopped
6 large eggs
1 1/4 cups cake flour
18 tablespoons unsweetened cocoa powder
3 cups sugar
1/2 teaspoon salt

(for a shortcut 1 package of brownie mix that does not
include a syrup pouch can be substituted)

In another bowl mix together:
8 ounce package Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla


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.

Top with Cream Cheese mixture. Take a knife and cut
through batter several times for marbled effect.

Bake 35 to 40 minutes or until cream cheese mixture is
lightly browned. Cool; cut into squares.

.

SWEET POTATO SCONES

1 cup water
1 piloncillo cone (8 oz)
3/4 cup butter (1/4 cup to melt with 1/2 cup (1 stick) kept
cold)
1/4 teaspoon of salt
1 teaspoon cinnamon
1/4 teaspoon cloves
2 large sweet potatoes, peeled, cut into 1-inch slices
3 cups of all-purpose flour
1 tablespoon of baking powder
1/4 teaspoon kosher salt
For glaze: 1 cup powder sugar
1 tablespoon maple syrup
1 teaspoon vanilla
a drizzle of milk until consistency is reached.

For sweet potatoes:
In a sauce pan add water and piloncillo cone. Heat over
low heat until piloncillo dissolves.
Chop 1/4 cup of butter into pieces. Add to sauce pan and
stir.
Add salt and spices and stir.
Add sweet potatoes slices.
Stir and cover.
Cook over low heat until potatoes are tender.
Remove from heat to cool. (This is important because
warm potatoes when added to the scone dough will melt
the cold butter and make the scones tough)
When sweet potato mixture is cool, beat it until smooth
and set aside.
In a mixing bowl add flour, baking powder and salt and stir.
Cut in one stick of cold butter and work into dough until
crumbly. (This is the secret between tough scones and
light flaky scones)
Add sweet potato mixture and blend until mix. Add more
flour if it is too sticky or a little milk if too dry.
Roll into a disk and flatten into 1/2 inch thickness and cut
into triangles. Move to oiled baking sheet and bake at 425
for 15 minutes. Let cool and drizzle with glaze


RUSSIAN TEA CAKES

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth.
Combine the 6 tablespoons confectioners' sugar and flour;
stir into the butter mixture until just blended. Mix in the
chopped walnuts. Roll dough into 1 inch balls, and place
them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll
in remaining confectioners' sugar. I also like to roll mine in
the sugar a second time.

YULE LOG CAKE

1/4 cup sugar
6 large eggs, separated
1/2 teaspoon vanilla extract
4 ounces bittersweet or semisweet chocolate, chopped in
3/4 teaspoon cream of tartar

Preheat oven to 350 degrees
spray and line a 17 x 12 inch with parchment paper and
then butter and flour the parchment paper.
Separate cold eggs then cover and bring to room as you
melt the chocolate. Remove from heat and cool.
In the bowl place the egg yolks, 1/4 cup of sugar and beat
until light and fluffy. Beat in the vanilla extract. Scrape
down sides of  bowl. Add the melted chocolate and beat
only to combine.
In a clean mixing bowl, whisk attachment egg whites until
foamy. Add the cream of tartar and beat at medium-high
speed until soft peaks form. Gradually beat in the
remaining 2 tablespoons sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg
yolk mixture using a rubber spatula or whisk. Fold in the
remaining whites just until incorporated. Then spread the
batter evenly into the prepared pan. Bake 15 - 17 minutes.

Chocolate Whipped Cream:
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoon granulated white sugar
2 tablespoons unsweetened cocoa powder

In a large mixing bowl place the whipping cream, vanilla
extract, sugar, and cocoa powder and stir to combine.
Cover with plastic wrap and place the bowl and wire whisk
in the refrigerator for one hour. Then beat the mixture until
stiff peaks form. Once the cake has cooled, spread onto
cake and gently roll, peeling off the parchment paper as
you go. Set seam side down.


BANANA BREAD

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to
350°F (175°C). With a wooden spoon, mix butter into the
mashed bananas in a large mixing bowl. Mix in the sugar,
egg, and vanilla. Sprinkle the baking soda and salt over
the mixture and mix in. Add the flour last, mix. Pour
mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour.
Cool on a rack. Remove from pan and slice to serve
Magic Bars