Tuesday, October 21, 2008

Tuesday Try A New Taste - Samhain Breads

* Witch Bread & Spell *
Author Unknown

The Recipe Ingredients:

  • 3/4 cups flour
  • 1/2 teas. baking soda
  • 1 1/2 teas. baking powder
  • 1 Tablespoon sugar
  • 1 Tablespoon salt
  • 3/4 cup yellow corn meal
  • 2 beaten eggs
  • 1 cup buttermilk
  • 3 teas. melted shortening

Mix first five ingredients, add cornmeal. Combine eggs and buttermilk, then stir into dry ingredients. Stir shortening into mixture. Then pour into a heated greased pan, skillet, or mold. Bake at 425 degrees for 20 - 25minutes.

The Spell:

This spell is best worked during the waxing moon, or during the full moon, or during a Sabbat. Cast a circle in your kitchen, or around a campfire if cooking outdoors. If possible, build your fire elements altar on your stove, and your water elements altar at the sink. Call the elements. On you main altar, triple, and then mix the ingredients of the recipe. Any rhyme you feel comfortable with, or chant can be used.

When mixing the sugar and salt, use this procedure: Measure the sugar by sight (no measuring spoon) onto your left palm and add to the mixing bowl counter clockwise. Then, measure the salt by sight into your right hand palm, and add clockwise. Meditate on the duality of life: the sweet, the bitter, your personal joy and sadness. When all the ingredients are together, put your hands over the bowl, and inhale deeply. Here is where you focus your spell on the bread itself. Imagine a bright white light enveloping you and your circle. Say chants at this time over the bread. I ask for healing, but spells can also be done for scrying, for love, for power, or whatever. Put the bread into the oven, and meditate on the cauldron.

At this point in the spell until the bread comes out of the oven, I work on personal healing work (forgiveness, insight etc) I make a list of things that have made me angry lately. I acknowledge my anger, trying to open those feelings, and finally let them go. (If I can.) I write the names of people I forgive for different things, and lastly I work to forgive myself for not being perfect. I write down specifics, things I screwed up, mistakes, and betrayals. Then, when bread comes out of the over, I say more chants of Thanksgiving to the Goddess, and open the circle.

* Pumpkin Bread in a Jar *
by Ann Austin


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups pumpkin
  • 2/3 cup water
  • 3 1/2 cups sifted flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon of cinnamon
  • 1 teaspoon of ground cloves
  • 1 1/2 teaspoons of allspice
  • 1 1/2 cups pecans or nuts of choice
  • 8 wide mouth canning jars (pint size)

Wash jars, lids and rings. Dry rings and then let jars air dry. Take lids and put them in a pan with water and place on stove. (Once the bread starts to bake you will turn the heat on to sterilize the lids.) Read directions that came with lids. Mix the ingredients listed above and pour about one cup of batter into a jar that has been sprayed with Pam on the inside. Wipe off any batter that has dripped or is around the mouth of the jar. Place jars on a cookie sheet and bake at 325 degrees for 45 to 55 minutes. When baking is finished be sure the bread does not stick up above the top of the jar. (If so, cut it off.) Place the lid and ring on each jar. Let the jar seal, you will hear a pop sound. When you hear this, place each jar upside down and wait for it to cool. Bread will come loose from sides and bottom. Turn jars right side up and tighten rings, but not too tight. Then cut circles of fabric and tie over the lid of the jars with ribbon or yarn. You can add the recipe if you like, on a ribbon. Happy baking!

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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