Tuesday, April 21, 2009

Tuesday Try A New Taste – Beltane Sweet Treats!

Hot Pentacle Cakes
From : (
link now defunct


  • 1 c. whole milk
  • 1 cube butter, melted
  • 3 c. all-purpose flour
  • 1/3 c. raw sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fennel seeds
  • 1/3 c. pine nuts
  • 1/2 c. raisins
  • 1 small can crushed pineapple, very well-drained
  • 3/4 c. chopped Turkish "dried" apricots (these are the very soft ones)

Preheat oven to 375. Beat milk and butter together with fork. Mix dry ingredients, add the milk and butter mix and the fruits and fennel seeds. Drop in about 1/4 cup “globs” onto a greased baking sheet, leaving some room to spread, smoothing the tops as best you can (a wet hand works). Bake ‘til done, about 25 minutes (you may want to reduce the oven to 325 about halfway through). Cool and serve plain as "Soul Cakes" or decorate by piping pentacles on the buns with yellow frosting. (You could also bake this as a cake, in a star-shaped pan; in my experience, those tend to burn a little on the points, but if you're *very* careful about oven temperature......)


Strawberry Crisp
from: : (
Link now defunct


  • 1 c Uncooked Oatmeal
  • 1 c All purpose Flour
  • 1 c Brown Sugar
  • 1/4 c Chopped Walnuts
  • 1/2 c Butter or margarine
  • 1/2 c Sugar
  • 3 c Sliced fresh or frozen Strawberry

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F for 45 minutes. Serve warm or cold with whipped cream or topping.


Jam Filled Lemon Tarts
link now defunct :(


  • 1-3 oz package softened cream cheese
  • 1/2 cup butter, softened
  • 2 Tbsp sugar
  • 1/2 tsp grated lemon peel
  • 1 cup flour
  • Tasty jam: rhubarb ginger, apricot, cherry, etc.

Beat cream cheese and butter until smooth. Add sugar and lemon. Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon 1/4" of jam into center of disc. Gather edges into three equally spaced corners - like a tricorn hat - and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes.

Faery Sugar


  • 3 cups fine white sugar
  • 1 Tbsp Vanilla extract (the good stuff, not  the imitation)
  • 1/8 tsp red food coloring
  • Glass container

Lay sugar on wax paper & sprinkle on the Vanilla. Stir into the sugar till all mixed in. Next sprinkle on the red food coloring and incorporate in till sugar turns Faery pink. Save in glass container, you have labeled 'Faery Sugar' You can now use this special treat in Faery cookies, cakes and offerings to the Fae. You can even eat some yourself!

~ Barbara Morris 2001

Candied Violets


  • An egg white
  • Violet flowers and leaves
  • Fine or crystal Sugar
  • Small paint Brushes

Wash the violets and leaves, and let dry. Separate the egg. Put yolk away for other use. Dip small brush in egg whites and paint petals front and back. Sprinkle sugar on the violets covering them completely. Put the violets on waxed paper to dry. You can do the leaves in the same manner. Use as garnish on ice cream, cakes and offering to the wee ones.

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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