Making homemade cranberry sauce. This one contains cranberries, apricots, raisins, orange zest, apple vinegar and lots of Christmasy spices. Tastes amazing with roasts!!! Yummy #instafood #foodie
Not exactly traditional BUT, still perfect for a Yule feast or potluck.
Oatmeal Craisins Chocolate Chunk Cookies
Wassail from Inn at the Crossroads
Description from the Inn:
“It tastes of autumn, crisp winds, and the Wolfswood. The alcohol combination manages to disappear completely into the cider (danger! danger!), although the ale gives just the slightest fizz. It starts out subtle, then builds almost instantly to a spiced cider explosion.”
1 gallon apple cider
1 bottle ale (clovey, spiced ales are best)
1.5 cups dry sherry
1/2 cup brandy
1/2 cup maple syrup
2 shots whiskey
3 cinnamon sticks
1 tsp. cardamom
1 apple, cut into rounds
Combine all ingredients, float the apple slices in it, and warm gently. When it’s steaming, it’s ready to serve.
Note: I haven’t tried this recipe but I am putting it in notes for fall festivities. It certainly sounds like the kind of Wassail that might promote a lively crowd. :)
(Source: , via christowitch)
White Chocolate Bones
2 bars white chocolate
36 pretzel sticks
2 cups marshmallows
Melt chocolate in microwave safe bowl. For each bone, press marshmallows onto both ends of a pretzel stick.
Dip each pretzel into the melted chocolate to coat it. Lift it out with a fork, letting the excess drip back into the bowl. Place the bone onto a sheet of waxed paper to set at room temperature.
Roasted Acorn Squash
1 acorn squash
2 tablespoons butter, softened
brown sugar, to taste
kosher salt, to taste
cayenne pepper, to taste
Preheat oven to 400 degrees. Wash and dry squash, then cut in half lengthwise (with the ribs). Scrape seeds and pulp from squash halves with a spoon. Smear one tablespoon of butter over the orange flesh of each half, then sprinkle with remaining ingredients. Place in a baking dish with cut sides up and bake at 400 degrees for 45 minutes to one hour, or until soft. The butter and seasonings will pool in each baked half, making a delicious sauce.
- Three cups fresh blackberries
- Five apples, chopped into thin strips and then cut in half
- Half a cup of brown sugar
- Three table spoons of butter
- One table spoon of melted butter
- A splash of olive oil (vegetable oil is a better substitute, but olive oil was all I had on hand)
- Pie Crusts
- A drizzle of honey
Chop your apples as instructed and put them in a large pan or stewing pot with the splash of oil, half a cup of brown sugar, and three table spoons of butter. Cover with a lid and stir semi-regularly.
Once the apples have all gone soft, drop in your three cups of blackberries, stirring them in. There should be a fair amount of juice at the bottom of your pan, so try to stir the blackberries down into that juice a little. It will help them cook a little faster and will infuse them with the flavors at the bottom of the pan.
Once the blackberries are tender and hot to the touch, take the pan off the burner, and pour the juice out. (Note- I collected this juice in a cup and tried it when it cooled down, it’s actually really delicious and makes a wonderful drink. I suggest you save it and drink it/use it for another recipe, but that’s entirely up to you.)
Spread your lower pie crust (either home made or store bought, whichever works) into your pie plate and pour in your apples and blackberries. Smooth them out so they all fit, then drizzle a small amount of honey over the top, just to make a couple lines across the surface, both horizontally and vertically.
Put your top pie crust on, cut venting holes in the top, trim the edges, and press the edges of the pie together to create a seal. At this point I decided to make a little leaf out of the leftover dough and put it on top of the pie, so if you’re feeling crafty, give it a try.
Melt one table spoon of butter and brush it over the surface of the pie. This will crisp up the crust and surface.
Bake until edges just start to turn golden and the surface of the pie is crisp.
(Hope you all have a wonderful Mabon!)
I hope you all have a wonderful day. Today I spent most of the day relaxing and reflecting. Tonight I’m going to bake some honey bread for Mabon, give the first part of the loaf for the Lord and Lady and the rest share with my friends here.
Here’s the recipe:
Mabon Honey Bread
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
· 2 C. warm water
· 1 Tbs. active dry yeast
· 1/3 C. honey
· 3 C. whole wheat flour
· 1 tsp. salt
· 1/4 C. vegetable oil
· 2 Tbs. butter
· 4 C. all purpose baking flour
Dissolve the yeast in the warm water. Add honey and mix well.
Stir in the whole wheat flour, salt, vegetable oil, and butter and mix until a stiff dough has formed. Gradually work the all-purpose flour into the mix, one cup at a time.
Turn the dough onto a lightly floured countertop, and knead for about fifteen minutes. When it reaches the point where it’s sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it’s doubled in size — usually about 45 minutes.
Punch the dough down and cut in half, so you can make two loaves of bread. Place each half in a greased loaf pan, and allow to rise. Once the dough has risen an inch or two above the top of the loaf pan, pop them in the oven. Bake at 375 for half an hour, or until golden brown at the top.
When you remove the loaves from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them.
(This was pretty much me winging it using whatever I found in my kitchen, but it turned out pretty good and its a huge pot so it will last me awhile.)
If using dried black beans (like I did) follow directions on bag for soaking. Brown ground turkey. Drain. Add onions and cook together until onions are soft. Add in all other ingredients. Do not drain any of the canned items. Cook ingredients together on low for at least 2 hours. This can also be done in a large crock pot. It’s pretty simple, if you have made chili before then you know how it goes.
The green can be substituted with other colours to represent the other elements.
- 1 cup cold butter, cubed
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp cold water
- 1 tsp vanilla
-Green food colouring
Mix the ingredients together
Knead with your hands
Cover in saran wrap
Put in fridge for 1 hour
Take out of fridge
Roll out with rolling pin
Cut whatever shape you want
Bake 325 for 15 minutes
- adapted from a recipe from the Post Punk Kitchen.
1/3 cup oil
3/4 cup sugar
1/4 cup Lyle’s Golden Syrup (or light corn syrup)
1/4 cup plain soymilk
2 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
(Source: , via ewige-blumenkraft-deactivated20)