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Ingredients:
- 1 small butternut squash (about 2 to 2 1/2 lbs)
- 2 tart apples
- 1/2 cup brown sugar, firmly packed
- 4 tablespoons butter, cold
- 1 tablespoon flour
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preparation:
Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.
Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.
Halloween Pumpkin Muffins
by Gerina Dunwich
4 cups Flour
3 cups Sugar
1-3/4 teasthingys Baking Soda
1 teasthingy Salt
1/2 teasthingy Baking Powder
1 tablesthingy Ground Cloves
1 tablesthingy Cinnamon
1 tablesthingy Nutmeg
1/2 tablesthingy Ginger
1-1/2 cups Raisins
1/2 cup Walnuts (chopped)
4 Eggs
2-1/2 cups Mashed Cooked Pumpkin
1 cup Vegetable Oil
1 cup Water
In a large mixing bowl, combine the first eleven ingredients, and then make a "well" in the middle of the mixture. In a separate bowl, beat the eggs lightly and then add the pumpkin, vegetable oil, and water. Mix together well. Add the egg mixture to the dry ingredients and stir just until moistened. (Do not overstir!)
Sthingy into paper-lined muffin pans, filling about two-thirds full. Bake for 20 minutes in a preheated 375-degree oven and then immediately remove the muffins from the pans to prevent them from scorching and drying out. (This recipe yields about 3 1/2 dozen muffins.)
(The above "Halloween Pumpkin Muffins" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, page 171, Citadel Press, Carol Publishing Group Edition, 1995.)
Cauldron Cookies
Recipe by Gerina Dunwich
3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tablesthingy lemon juice
2 teasthingys grated lemon rind
2 cups flour
1 cup finely chopped pecans
Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and rind, and then beat by hand or with an electric mixer until the mixture is well blended. The next step is to stir in the flour and pecans.
Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.
When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets. Bake in a 375-degree preheated oven for approximately eight minutes. Remove from the oven and place on wire racks until completely cool.
This recipe yields about 36 cookies which can be served at any of the eight Sabbats, as well as at Esbats and all other Witchy get-togethers.
(The above "Cauldron Cookies" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, page 167, Citadel Press, Carol Publishing Group Edition, 1995.)
Granny McCoy’s Pumpkin Pie
by Edain McCoy
This recipe makes two nine-inch pies.
3 cups Cooked Pumpkin (canned is fine)
1-1/4 cups Evaporated Milk
2-1/2 cups Granulated Sugar
1/2 heaping teasthingy Ground Nutmeg
1/2 scant teasthingy Salt
1/4 rounded teasthingy Allspice
1/2 rounded teasthingy Cinnamon
4 well-beaten Eggs
Preheat oven to 375 degrees Fahrenheit. Mix all ingredients thoroughly and pour into two deep, unbaked pie shells. Bake for about 50 minutes, or until a knife comes out of the center clean.
(The above "Granny McCoy's Pumpkin Pie" recipe is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 32, Llewellyn Publications, 1994.)
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Recipes by Crimsonwolf
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Hallowmas Cakes​
Dough must be chilled several hours or overnight
1/2 cup vegetable oil
4 sq (4 oz) unsweetened chocolate, melted
2 cups granulated sugar
4 Eggs
2 tsp vanilla
2 cups pastry flour
2 tsp baking powder
1 cup confectioner's sugar ​​
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight.
Heat oven to 350 degrees (175C) Roll about a Tbsp of dough into a ball. Drop balls into confectioners sugar and roll around until coated. Place about 2 in apart on a greased baking sheet. Bake 10 - 12 min. They will be a little soft but should not be mushy. Edges should be firm. Do not overbake These burn easily.
Peanut Brittle
1 1/2 teaspoons baking soda 1 teaspoon water 1 teaspoon vanilla 1 1/2 cups sugar 1 cup water 1 cup light corn syrup 3 tablespoons butter or margarine 1 pound shelled unroasted peanuts
1 Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
2 Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
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4 Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
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