January 24, 2011

Recipes for Imbolc Foods

Returning Sun Spice Bread by Akasha of the Celtic Connection

1 1/4 c. flour
1/8 c. poppy seeds
2 tsp. baking powder
3/4 c. raisins, plain or golden (optional)
1/2 tsp. baking soda
1/2 c. butter/margarine
1/2 tsp. ground ginger
3/4 c. Karo golden corn syrup
1/2 c. light brown sugar
4 T. milk
1 large egg, beaten
1 tsp. mixed spices**

**Equal parts of cinnamon, nutmeg, and allspice.

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.

Irish Lamb Stew

2 T. butter
2 1/2 to 3 lbs. lamb stewing meat or neck slices
2 c. water
2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1 T. dried parsley
1 large onion, chopped
3 medium potatoes, peeled and chopped
1 17 oz. can green peas, drained
1 5 1/3 oz. can evaporated milk
1/2 c. cornstarch
2 T. bottled browning sauce

Brown lamb in butter until no longer pink. Stire in water, salt, pepper, parsley, onion, and potatoes. Cook until meat is tender. Stir in peas. Blend together milk, cornstarch and browning sauce in small bowl. Add to stew and continue cooking until sauce is thickened.

Light Creamed Cabbage by Akasha of the Celtic Connection

1 lb. pre-cooked ham, 1" cubed or shredded
1 heaping tsp. flour
1 firm white cabbage
1/2 tsp. each salt & pepper
1 c. cream
grated nutmeg

Cut cabbage in half, then into four (small head) or six (large head) pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under cold tap water. Drain again. Slice across the grain in 1/4 inch strips. Melt a little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper, and a dash of grated nutmeg. Next add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Add the cubed or shredded ham, and lower the heat. Cover the sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8 servings.

Pineapple Vanilla Pudding Cake

1 pkg. vanilla cake mix
1 20 oz. can crushed pineapple, undrained
3/4 c. sugar
1 6 oz. pkg. vanilla instant pudding
1 12 oz. container Cool Whip
1 bag shredded coconut
crushed walnuts for garnish

Bake cake as directed using a 9x13 inch pan. Mix undrained pineapple with sugar. While cake is warm, punch holes into it and pour pineapple mixture over the top. Spread evenly. Mix pudding according to directions. Refrigerate until set. Spread over pineapple. Spoon on Cool Whip and sprinkle with coconut. Garnish with nuts.

Milk and Honey Biscuits

2 1/4 c. Bisquick
1/3 c. milk
1/3 c. honey

Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick spray or line with parchment paper. In a bowl, combine all ingredients. Drop by Tablespoon onto baking sheet, 2 inches apart. Bake for 10-12 minutes until golden. Serve warm with butter.
Inspired by her Native American roots and Bradbury lineage, Polly Taskey is a writer and grandmother in the northern USA.  She shares her wisdom and pagan interests through Pagan by Design and The Moonlit Grove.


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