~Recipes~

[Neamhain Riona]

~ Recipes~


I have decided to organize this topic better. All the recipes will be posted here, and I'll be posting the page number here in the first topic post. I hope this helps everyone a lot better.

~Recipes~

Moon Ritual Cakes: Page 1
Bread of the Dead: Page 1
BlackBerry Wine: Page 1
Meade: Page 1
All Purpose Holiday Cookies: Page 1
Harvest Bread: Page 1
Sweet Potato Crecents: page 1
Banana Coca soy milk smoothie: page 1
Garlic-herbed roasted sweet potatoes : page 1
Thai chicken Tenders: page 1

 

[Neamhain Riona]

Moon Ritual Cakes

These little cookies are great for the ritual Cakes and Ale.

1 cup shortening OR 1/2 cup shortening and 1/2 cup butter
1/3 cup sugar
2/3 cup ground blanched almonds
1-2/3 cup flour
1/4 teaspoon salt
1 cup confectioner's sugar
1 teaspoon cinnamon

Mix together shortening, sugar, and almonds. Sift together flour and salt, then stir into almond mixture until a soft dough forms. Chill dough for at least 1 hour. Preheat oven to 325 degrees F.

Break off pieces of chilled dough and roll pencil thin. Cut rolled dough in two 1/2 inch lengths and form each into a crescent shape with your fingers. Bake on an ungreased cookie sheet until set, but not brown, about 14-16 minutes. Mix together confectioner's sugar and cinnamon. Cool cookies on pan, and while they are slightly warm carefully dip each in cinnamon mixture.

Makes approximately 5 dozen crescent Moons.

For vegan quests, use a natural sugar substitute in place of the refined sugar.  

[Neamhain Riona]

Bread of the Dead

A delicious way to celebrate Samhain. Substitute this bread for your ritual cakes in October. Also makes a great treat for your Samhain/Halloween parties.

2 envelopes yeast
1/2 cup lukewarm water
4 cups flour
1 cup sugar, plus extra
2 teaspoons salt
3 beaten eggs, divided
2 tablespoons melted shortening OR butter, cooled
2 tablespoons fresh orange zest

Dissolve yeast in water. In a bowl, sift together flour, 1 cup sugar, and salt. Stir 2 beaten eggs, shortening, and zest into yeast. Add yeast mixture to flour and stir. Turn dough out onto floured board and knead for 10 minutes. Cover dough and allow to rise for 1 hour.

Grease a large cookie sheet. Punch down risen dough. Using a sharp knife (athame for those of you who use yours to cook with), cut off 1/3 of dough. Form remaining dough into a skull shape on cookie sheet. Cut eyes, nose, and mouth. Form "crossbones" from reserved dough. Let rise 1 hour.

Bake for 30 minutes at 350 degrees F. Remove from oven and "glue" crossbones to skull with some of the remaining beaten egg. Brush leftover egg over entire loaf, sprinkle with sugar, and bake for 10-20 minutes more until loaf is golden and sounds hollow when tapped.

 

[Neamhain Riona]

Blackberry Wine

(As with any alcoholic beverage, the making of wine is a lengthy and tedious process. This recipe makes enough for two or three bottles)


4 lbs fresh blackberries
3 1/2 cups suger
3 1/4 cups hot water

Set the berries in a large bowl for about four weeks, stirring occasionlly. (The berries will smell and may begin to mold.) With a morter and pestle or blender, crush the berries into a very smooth pulp. Stir in the sugar, then the water, poor into casks for fermentation. Let the wine age at least eight months. Air the wine every few days to alow gasses to escape. The longer it is kept, the better it will be. This wine has a gentle port-like flavor when finished, and should be immediatly dedicated to a deity.

 

[Neamhain Riona]

Meade

1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 allspice
1 package of brewer's yeast



Hear all ingredients together over medium heat in a large stockpot. As the honey melts, an oily crust forms on the top. Some say to leave this crust on, for it adds to the flavor of the meade; others will tell you to skim it off. I perfer to leave it on. When it is well blended, remove from the heat, stirring occasionally as it cools. Stir in one package of Brewer's yeast and pour the meade into a wooden cask or some other receptical where it can ferment. You can drink the meade as is without the fermenting process, but it will not hve alchoholic content. Link this, it will taste like a sweet honey-lemon tea. The meade needs to ferment for a period of at least six months. Durring that time the cask must be aired daily to allow any build up of gasses to escape. At least once a month it should be poured into a fresh cas. t the end of the six months you should have a drinkable meade.

 

[Neamhain Riona]

All-Purpose Holiday Cookies

2 c. all-purpose flour
1/4 tsp. nutmeg
1/8 tsp. allspice
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. vanilla
1 egg, beaten
1/3 c. veg. oil
1/4 c. milk



Preheat oven to 400F. Mix all dry ingredients and the oil together in a large mixing bowl. Beat remaining ingredients until light and fluffy. Add to the mixing bowl and stir together. Allow mixture to chill for at least two hours-overnight is best. Divite mix into four sections for easyer handling. Roll out dough to about 1/8th inch thick. Cut with cookie buter and place cookies on an ungreased cookie sheet. Bake for 7-8 minutes until light gold.

 

[Neamhain Riona]

Harvest Bread

2 eggs
1/2 cup butter
1 cup pumpkin, cooked and mashed
1 t baking soda
1 t cinnamon
1/4 t allspice
1/4 t ground ginger
1/4 t ground cloves
1/4 t nutmeg
1 cup suger
1 1/2 cups flour
3/4 cup chopped walnuts (optional)


Combine eggs, butter, pumpkin, baking soda, cinnamon, spices, suger, and flour. Mix well, fold in walnuts and pour into a loaf pan. Bake at 375 F for 40-50 minutes.

 

[Neamhain Riona]

Sweet Potato Crescent

2 pk. active dry yeast
1 c. warm water
1 can (15oz) sweet potatoes(or pumpkin) drained and mashed
1/2 c. sugar
1/2 c shortening
1 egg
1 1/2 t. salt
3 cups flour
1/4 c butter, melted


In a large mixing bowl, dissolve yeast in water; let stand for five minutes. Beat in the sweet potato(or pumpkin), sugar, shortening, egg, salt and flour. Add more flour as needed to create a stiff dough. Turn onto a floured surface and knead until smooth and elastic, about six to eight minutes. Place into greased bowl, turning once ot grease the top, Cover and let dough rise until doubled. Punch dough down; divide into thirds. Roll each portion into twelve inch circles. Cut each into wedges. Brush with butter. Roll up wedges from wide end, and place painted end down, two inches onto a greased cookie sheet. Cover and let rise until doubled, about forty five minutes. Back at 375 degrees for 13 to 15 minutes, or until golden brown. Remove from pan and cool.

 

[Neamhain Riona]

Banana-Cocoa Soy Smoothie


Ingredients

1 banana
1/2 cup silken tofu
1/2 cup soy milk
2 tablespoons unsweetened cocoa powder
1 tablespoon honey
Instructions

Slice banana and freeze until firm. Blend tofu, soy milk, cocoa and honey in a blender until smooth. With the motor running, add the banana slices through the hole in the lid

 

[Neamhain Riona]

Garlic-herbed roasted sweet potatoes

Needs:

2 pounds of sweet potatoes ( or yams)
1/2 cup of hellmann's mayo
1/2 to 1 tbsp garlic and herb seasoning
3 Tbsp chopped fresh parsley

Cut the sweet potatoes into 1- to 1 1/2 inch thick pieces. But you can slice them into wedges.

Stir the mayo, seasoning in bowl. Coat the potatoes in the stuff
Place in a boiler pan. Lightly grease the pan and bake for 40-45 minutes. Turning over every 20. sprinkle with parsley

 

[Neamhain Riona]

Thai Chicken Tenders

PREP TIME 5 Min
COOK TIME 6 Min
READY IN 11 Min




INGREDIENTS
2 tablespoons sesame oil
1 pound boneless, skinless chicken sliced into strips
2 teaspoons minced ginger
1/2 cup hoisin sauce
1/2 cup Peter Pan® Creamy Peanut Butter
1 teaspoon McCormick® cayenne pepper
1/2 cup scallions, choppe


DIRECTIONS
Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. Reduce heat to low and add ginger, Hoisin sauce, Peter Pan peanut butter and McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with scallions. Serve immediately.

 

[Neamhain Riona]

Easy Garlic and Rosemary Chicken

INGREDIENTS
2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts

Broccoli cheese soup

3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese


DIRECTIONS
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.


Irish Banana's

INGREDIENTS
1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup Irish whiskey
4 large bananas, peeled and halved lengthwise

DIRECTIONS
Melt the butter in a skillet over medium heat. Stir in the brown sugar and whiskey. Bring to a boil and cook until sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup. Serve immediately with vanilla ice cream.