Tuesday Try A New Taste – Yule/Christmas Feast!

Well, the big day is almost upon us! For today’s post, I am going to give you a full Yule/Christmas meal, complete with appetizers, salad, main course, dessert, after dinner drinks, before dinner drinks, witchlet drinks *grin* and of course, what would a Christmas dinner be without fudge..?

Appetizers

* Holiday Cheese Balls *
Posted by Susie

Ingredients:

• 1-8 oz pkg cream cheese
• 2 green onions (chopped)
• 1 pkg Carl Buddig beef (chopped)
• assorted crackers

Directions:

Combine all 3 ingredients together and form a mixture into a ball. Let set overnight in the fridge. Serve with a variety of crackers.

Dawtch’s Cheese Ball
by Me :)

Ingredients:

• One lg. container of Cream cheese with chives & onions (yes, I cheat…lol)
• One pound of deli shaved Honey Ham
• Ritz, Townhouse or Club – I prefer the Ritz in Holiday shapes for this particular situation…or whatever kind you like. You can use several different kinds for a pretty presentation :)

Directions:

Empty the cream cheese into a medium sized mixing bowl. Mash & mix until softened (I use a wooden utensil for this, but is personal preference, really). Take the ham out of the bag and place on a cutting board. If it was well shaved by the deli, all you need to do is pile it up, and make thin slices, each direction,  to get the perfect size pieces. Once the cheese is softened a bit, add the ham to it and mix well – this can take some serious energy to complete…When it is mixed well, form into a ball shape, and place in the center of a plate, or one of those serving dish thingys, and surround with crackers. I always try to let it sit out for about an hour or so to make it soft enough to serve. Always a big hit!

Salad

* Yule Salad *
Recipe by Joanna L. Davis (aka Althaea)
from Storm Wing’s Wicca Page

Ingredients:

• 1/2 bag fresh cranberries
• 3 lg stalks celery
• 3-4 large carrots
• 1 large orange
• 1 can crushed pineapples
• 1 cup chopped pecans (or walnuts, your preference)
• 1 large (or 2 small) box raspberry, or raspberry-cranberry Jell-O
• 1/2 cup sugar
• 1/4 cup water

Open can of pineapples and drain, saving the juice. Put aside. Mix the saved juice from the pineapples and 1 cup of cold water together. Prepare Jell-O according to directions, but where the directions call for 2 cups cold water, use the 1 cup cold water/pineapple juice mixture. Before you add the cold mixture to the hot, add the sugar to the hot Jell-O mixture, and dissolve, then add cold water/pineapple juice mixture, combine well and refrigerate. Be sure to put into a large salad or mixing bowl. Shred the carrots finely - put aside. Finely chop celery with a knife or food processor. (I only like the flavor of celery, not the texture, so I use the blender to chop it up very fine). Chop or crush walnuts. Grate orange peel with fine grater (a cheese grater will do). Peel orange and clean as much of the pith (the white stuff) away as possible, and section by hand. In a blender put the cranberries, one handful at a time into the water and chop finely. Add the orange sections and chop more coarsely (using the pulse button on your blender). Add to the Jell-O mixture. Add all other ingredients to the Jell-O mixture and mix well. Refrigerate over night.

Topping for salad:

You may top with whipped cream or Cool Whip, but I love this topping the best, it is a nice accent to the sweetness of the salad.

Ingredients:

• 1 cup sour cream
• 1 cup real mayonnaise

Blend well and place by the tablespoonful on top of the jelled salad. Enjoy!! Happy Yule!

Breads

* Sweet Bread for Yule Rituals *
From Talmira Lowe

Ingredients:

• 1 ½ oz Active Dry Yeast
• ½ cup Sugar
• 1 cup milk
• 3 eggs, well beaten
• 2 ½ lbs. (10 cups) flour (I use unbleached flour)
• 1 pint milk
• ½ tsp salt
• ½ lb. Butter or margarine
• ½ pt sour cream
• 1/4 lb shortening
• 1 tsp vanilla

Soften yeast in lukewarm water. In large bowl, place flour, butter and shortening; mix with hands. Add sugar, milk, salt and sour cream; continue mixing. Add softened yeast; mix. Add eggs and vanilla; mix well. Knead well for 10 minutes. Roll into a long roll and cut in 6 equal parts. Roll each part thin; brush with melted butter and fill with desired filling. Roll as a jelly roll; place on greased cookie sheet. Let rise in a warm place for 2-3 hours. Bare at 350 degrees for 30 minutes. When done, brush with melted butter.

Fillings:

*Nut Filling

Ingredients:

• 1 lb ground nuts (I prefer walnuts for this)
• 1 ½ cups sugar
• 1 cup white raisins
• 2 tsp. Cinnamon
• warm milk

Add enough milk to make a spreading consistency. Combine ingredients and spread on dough.

*Poppy Seed filling:

Ingredients:

• ½ lb ground poppy seeds
• ½ cup scalded milk
• 3/4 cup sugar
• 1 tbs melted butter

Combine all ingredients well. Spread on dough.

This bread is also great with prepared plume butter, apricot butter, apple butter try many different filling you will love them.

Main Course Choices

*Chicken Wreath*
Posted by Susie

Ingredients:

• 2-8 oz cans Pillsbury crescent rolls
• 5 oz can chicken drained
• 2/3 can cream chicken soup
• 4 oz Monterey jack cheese
• 1 onion
• 1 red pepper
• 3/4 cup sm broccoli cuts
• 1/4 cup water chestnuts

Directions:
Pre-heat oven to 350 degrees. Chop all veggies very tiny or use food processor. Flake chicken up small as well. Combine all but the dough in a bowl. Arrange crescent triangles in a pan so the bases are overlapping a little and the points are pointing out. Scoop filling onto widest part of each triangle. Fold each point of dough over filling and tuck under the base at the center. Filling will not be completely covered. Bake 25-30 minutes or until golden brown. Cut with pizza cutter and serve.

 

* Brazos Turkey Chili *
Posted by Susie

Ingredients:

• 4 red chili peppers
• 4 green chili peppers
• 1 onion
• 6 garlic cloves
• 2 tblsp cumin seeds
• 3 tblsp chili powder
• 1 tblsp coriander
• 1 tblsp cinnamon
• 1 tblsp pepper
• 2 lb ground turkey
• 3 tblsp oil
• 4 cups tomatoes
• 2 cups chicken broth
• 1 cup beer
• 7 oz jalapeno
• 1/4 cup baking cocoa
• 1 tblsp green onions
• 2 tblsp cilantro
• 1/4 cup sour cream

Directions:
Lightly toast red and green chili peppers on a griddle. Cover with boiling water and let sit 15 mins. Drain and blend in a food processor, adding just enough soaking liquid, to make a paste; set aside. In a lg. skillet, sauté chopped onion, crushed garlic cloves, and cumin seeds over medium heat for about 10 mins. Add the chili peppers paste, chili powder, coriander, cinnamon, and pepper, sauté for 5 mins., set aside. In a large kettle brown ground turkey in oil, add chopped tomatoes, chicken broth, beer, and chopped jalapenos. Add the vegetable mixture and bring to a boil, reduce the heat, and simmer uncovered for 30-45 mins. Just before serving, stir in unsweetened baking cocoa. Garnish with chopped green onions, cilantro, and sour cream

 

Dessert

* Granny's Dark Christmas Cake *
From Sam

Ingredients:

• 6 eggs
• 1 lb softened butter (room temp not melted)
• 1 lb flour ( all purpose sifted)
• 1 lb sugar (white)
• 2 lbs currants
• 2 lbs raisins
• 1/2 lb of cherries (candied)
• 1/2 lb of mixed peel or dried candied fruit
• 1/2 lbs of nuts (any kind - optional)
• 2 tbsp. baking powder
• 1/2 tsp allspice
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp lemon extract
• 1/2 tsp clove (ground)

Choose one or other: 1 10-12 oz bottle of maraschino cherries (juice and all) *or* 1 med can of crushed pineapple (juice and all) Choose one or other: Booze of any kind 4 oz in cake and the remaining 8 oz for marinade (Brandy or Dark Rum are very nice) *or* 4 oz of orange or pineapple or apple juice.

This recipe makes a small 3 tiered wedding cake or 2 medium fruitcakes in 8x8x 4 inch pans. Preheat oven to 250 degrees. Place a small tin of water in the bottom of the oven. Line the cake pans with oiled brown paper or parchment paper. In a very large bowl mix all the dry ingredients. In a separate bowl beat the eggs into the softened butter until creamy. Add the egg mixture to the dry ingredients along with all the fruit, fruit juices, and 4 oz of liqueur. Mix well. You may need a spare pair of arms to mix the batter as it is heavy and stiff and very tiring to mix well. Spoon into pans and bake. Bake until wooden skewer stuck into middle comes out clean.

Approximate Cooking times
For a 3 tiered cake: Small tins approx. 2 hours
Medium tins approx 3 hours
Large tin approx 4 hours
2 8x8 squares treat - 2 hours and test for doneness.

To Marinade
Let cake cool in pans. Lift out. Place on plate with a rim and peel off the paper. Prick all over with skewer on both sides and pour 4 oz of liquor over the cake. Turn cake over and repeat with the remaining 4 oz. Use pieces of cheesecloth to soak up all the remaining liquor and wrap each cake. Then wrap each package in foil and store in back of fridge or in cake tins in cold storage. Turn them over every 2 or three weeks. Add more booze or fruit juice to moisten cheese cloth if it feels dry. Eat anytime after 2 months. Keeps well for 4-6 months refrigerated. May be iced with almond paste or steamed and served with hard sauce like Xmas pudding.
* Hard Sauce Recipe

Note: for a perfect sauce beat long and hard until it is fluffy and smooth. This takes time.

Ingredients:

• 1/3 cup of butter (Let stand at room temp until soft but not melted)
• 1 cup of sifted icing sugar (powdered or confectioner’s sugar
• 1/2 tsp vanilla

Cream butter thoroughly Gradually beat in sugar Beat until as light as whipped cream. Beat in vanilla. Chill or serve at room temperature.

Variations on Hard Sauce:
For richer sauces beat 1/4 cup heavy cream or whipping cream and add to the Hard Sauce once made. For Brandy or Wine Flavored Sauce flavor with 1 tsp brandy or 1-3 tsp sherry instead of vanilla.
For Lemon Flavored Hard Sauce add 1/3 tsp lemon extract or 1 tsp lemon juice and 1 tbsp grated lemon rind instead of vanilla.
For Mocha Hard Sauce flavor with 2 tbsp strong coffee and 2 tsp dry cocoa instead of vanilla.
For Orange Hard Sauce use 2 tbsp orange juice and 2 tbsp grated orange rind instead of vanilla.

Beverages

* Christmas Cappuccino *
by Yvonne Womack, found at Pastry Wiz

 

Ingredients:

• 1 1/2 c Espresso beans
• 3 c Boiling water
• 2 tbs Sugar
• 1 Vanilla bean, split
• 4 c Milk
• 4 oz. bittersweet chocolate chopped
• Whipped cream - optional

In a coffee mill, finely grind the beans. In a coffee maker, brew the espresso with the boiling water. Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes. Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat. Divide the hot espresso into 4 cups. In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth. Sprinkle the reserved cinnamon sugar on top. Serve immediately with a dollop of whipped cream, if desired.

* Colonial Hot Buttered Rum *

found at Recipe Source

Ingredients:

To serve 2:

• 2 tablespoons brown sugar                  
• 4 teaspoons butter – softened
• 1 cinnamon stick
• 1 whole clove
• 1 dash ground cinnamon
• 1 dash ground nutmeg
• 1 1/2 cups warm water
• 1/2 cup rum

To Serve 15:

• 2 cups brown sugar
• 1/2 cup butter
• 1 pinch of salt
• 3 cinnamon sticks
• 6 whole cloves
• 1/2 tsp nutmeg
• 2 cups rum

For both:

• heavy cream, whipped
• nutmeg

For 2 servings: In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, or cinnamon stick, broken in half to make 2, if desired. Or top with heavy cream, sprinkled with nutmeg

For 15 servings: Put all ingredients, except rum, cream and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on low for 5 hours. Add rum; stir to blend. Serve from pit in warm mugs with a scoop of whipped cream & a dusting of nutmeg.

* Wassail Bowl With Baked Apples *
Posted by Kriss

Ingredients:

• 3 large cooking apples cored
• 1 gallon of Cider, apple
• 6 whole cloves
• 6 whole allspice
• 2 tsp of ground nutmeg
• 16 ounce can of frozen orange juice concentrate
• 16 ounce can of frozen lemonade concentrate.
• 1 cup of brown sugar, packed sugar
• short cinnamon sticks

Preheat oven to 350' Cut apples in half crosswise and place cut size down, in a 13"x9" baking dish (see ya cut them crosswise, you have our Mothers Pentagram!). Bake 25 minutes or until the apples are fork tender. Meanwhile, in covered 6 quart saucepot, over low heat, simmer 2 cups of cider, cloves, allspice, and nutmeg 10 minutes. Add remaining apple cider, undiluted lemonade and orange juice concentrates and brown sugar. Heat until hot, but no boiling, stirring occasionally. Pour hot cider into a heated large punch bowl (always heat the punch bowls or they can crack when you pour hot liquid in them. Just put it in the oven on warm, not directly on the oven rack, but on a kitchen towel that is on a cookie tray.) Float apples, skin side up, and sprinkle tops with a little sugar. To serve, ladle about 1/2 cup of the hot punch in a punch cup and add a short cinnamon stick to each serving.

* Hot Chocolate A La Jena *
Posted by Jena

Need:

• Hot chocolate mix - any kind
• Milk (has to be milk or a milk -soy thingy)
• Wallymart's Sam's Choice Mint Cups (the ones covered in chocolate that are waaaaayyyy hip-spreading when you eat the whole bag in one sitting)

Heat your milk to scalding, add two or three of the mint cups, stir until they are melted in, and add your hot chocolate mix to it. If you put whipped cream on top it is even nummier!

* Spiced Pumpkin Fudge *
Posted by Nem

Ingredients:

• 3/4 c. butter
• 3 c. sugar
• 2/3 c. evaporated milk
• 1/2 c. canned pumpkin
• 1 t. pumpkin pie spice
• 2 c. butterscotch baking chips
• 7 oz. jar marshmallow cream
• 1 c. chopped toasted almonds or desired nuts
• 1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer (about 4 minutes at a roiling boil). Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.
Makes about 3 pounds.

* Bailey's Irish Cream Fudge *
Unknown source

• 24 ounces milk chocolate chips
• 12 ounces semisweet chocolate chips
• 14 ounces marshmallow cream2 teaspoons vanilla
• 2/3 cup Bailey's Irish Cream liqueur
• 2 cups chopped nuts
• 4 1/2 cups sugar
• 12 ounce can evaporated milk
• 1/2 pound butter

Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil. In a very large heavy bowl, place all the chocolate chips, marshmallow cream, vanilla, Bailey's Irish Cream and nuts. In a heavy saucepan, combine the sugar, evaporated milk and butter over medium heat and bring to a boil. Cook slowly, stirring constantly for 11 minutes. Pour the hot milk mixture over the chocolate chip mixture, stirring by hand. The hot milk will melt the chocolate chips and marshmallow cream. Continue to stir until everything is well blended. Pour mixture into the prepared pan and chill until set. Turn out onto a large cutting board and peel off the foil. Cut into small squares.

Store refrigerated.

Yield: about 5 pounds of fudge

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.

Monday Make A - Several Samhain/Halloween Crafts

* Goblin lights *
from: Source no longer available

This is a neat idea for your decorations.

Here's what you'll need:

• 5 or 6 glow sticks
• Helium balloons (preferably in a dark color) as many as you have glow sticks
• Ball of string
• Bricks to weight the balloons

Tie the balloon on a really long piece of string, about 5 feet under the balloon tie on a glow stick then let the balloon carry the stick high in to the air (DO NOT LET GO OF THE STRING). When you think it is high enough, tie the string to a brick. The Lights float in the breeze and will glow for about 3 hours. The kids really love them and ask what they are...and you tell them they are Goblin Lights!

* GLOWING LAWN MAGGOTS *
From LadyQuenn

Ingredients:

• Rice
• Woolite Laundry Liquid
• Paper Towels
• Black Light Bulb that fits your porch.
  

Cook rice. Lay cooked rice out on towels to dry in a thin layer (you get chunkier maggots this way <ewwww>). When rice is dry, put rice in a bowl a bit at a time, pour a little woolite laundry soap over the rice and mix. Be gentle so you don't squash or smush the rice. Spread the rice out on a towel in a thin layer and dry again. On the night of your party, sprinkle the rice maggots around on the lawn or on the porch. Put the black light bulb in your porch light and turn the light on. The rice maggots will now glow under the black light. You could also take old stuffed animals, rip holes in them and put the maggots on them...plus I am sure that if you use yourimagination, you can think of other gross things to do with the woolite maggots....

* Turnip Jack O' Lantern *
Source unknown

Ever get tired of those bright orange pumpkins and want something different to carve for Samhain? If you do, then you should consider the turnip! Why the turnip? The turnip is associated with Jack o' the  hadows, or Death Itself. This association is through the legends of Jack O'Lantern. In this legend a man named Jack can neither be let into heaven or hell so instead hollows out a turnip or gourd and makes a lantern out of it. From that day on he wanders the face of the world carrying his lantern, trying to find somewhere he can stay. The turnip is also associated with two Pagan Sabbats: Lughnassadh/Lammas and of course, Samhain.

Materials:

• A large turnip (you could also use a rutabaga if you want). Try to find one with the proper skull shape - (slightly tapered toward the chin) & the larger the better.
• One sharp knife and teaspoon.
• Newspaper
• Container for the turnip shavings.
• Candle
• Sturdy wire - about 12 inches
  

Instructions:

Cut the top off the turnip - not too far down. Using the knife carve out a hole into the top of the turnip. Once there is enough room use the teaspoon to hollow out the turnip so that the turnip is  translucent - that is, when you hold it up to the light you can see it glow. Using a sharp knife carve  a Celtic face into the turnip shell. Flatten out the inside of the base making a slight depression to hold the candle. Light candle and drip wax into depression in the center. Stick candle upright in the wax. Pierce a hole in each side of the top of the turnip. Insert the wire for a handle. Use the resulting grated turnip for dinner! Very Healthy Actually......You can even squeeze it and make turnip juice! Now you are ready to bring the Celtic Spirit to your celebrations and hauntings. A line of people with lit turnip heads walking up a field at night is quite scary! Once they are carved and lit up with a candle carved turnips glow with an eerie yellow-ivory, in fact, you might say skull-like quality! When they are suspended they look just like skulls floating in the night! Their shape is much more skull-like than any pumpkin could ever be!

 

* DRYER HOSE PUMPKINS *

These pumpkins are made out of plastic clothes dryer hose. They turn out real cute.

Supplies needed:

• Dryer hose
• Orange spray paint
• Green felt
• Fake fall leaves
• Tacky Glue
• Green spray paint
• Cone shaped Styrofoam
• Small wiggly eyes
• Small black pompoms
• Green pipe cleaners
  

Cut off section of dryer vent and make into a circle gluing the two ends together. (So you have a nice size pumpkin). Spray paint the dryer vent orange (let dry). Spray paint the Styrofoam green for the stem (let dry). Curl the green pipe cleaner around your finger. Put a little glue on the pipe cleaner and place on top in center hole of pumpkin. Place glue on Styrofoam stem and press down into center on top of pumpkin. Cut two green leaves out of felt and place on top of pumpkin. Glue additional fake fall leaves to the bottom of the pumpkin (it then looks like it's sitting in a pile of leaves.) Glue wiggly eyes to the black pompoms and glue on green leaf on top of pumpkin. That's it! You now have a real neat looking centerpiece. With the ruffled dryer vent it really looks like a pumpkin.

 

* HALLOWEEN LITTLE PEOPLE GHOSTS *

Materials needed:

• One empty 2 lt.. bottle
• two pieces of PVC pipe in 12 to 13 inch lengths masking tape.
• one 6" Styrofoam ball
• Pair of toddler shoes
• Pair of toddler pants
• Square of white fabric roughly 24" x 24"
• Black felt for eyes
• Small plastic pumpkin basket with handle
  

Holding the two liter bottle upside down, securely tape the PVC pipe to form legs. Wrap the tape around several times. Pull the pants of the legs and body securing with rubber bands at the "waist". Hot glue the inside of the shoes and insert the PVC pipe. Hot glue the Styrofoam head to the flat side of the upside down bottle. Hold in place until glue dries. The doll should be able to stand. If not, adjust the tape. Drape the square white cloth over the "head". Cut eyes from black felt and glue on. Sew the plastic pumpkin basket to the front of the "ghost".

 

 

* LEAFY IRON-ONS *
Taken from the Magickal Crafts Newsletter by ScryeWulf

Tis the season to pick up some kewl leaves outside! Colorful fall leaves are abundant at this time of the year in the Midwest and other areas. But for this project your leaves do not have to be pretty colors...they just need to be interesting shapes, and leaves with thick veining or interesting edges work best.

You will need:

• kewl leaves
• cheap white printer/typing paper
• fabric crayons (regular crayons may also work, I'm not sure)
• scissors
• iron
• something you'd like to transfer your leaf iron-on to (t-shirt, tote bag, etc.)

How to do it:

Put your leaf on a hard surface, veined side up, and place a sheet of paper on top of it. Choose three different colors of crayons, be creative! Peel some of the wrap off the crayons and hold them sort of sideways, now scribble patches of color on the paper over your leaf. Let some of the colors blend....if you begin with your darkest color and end with your lightest, the effect is nice (this is backwards from most art instruction :-). As you scribble on the color, the leaf vein patterns and edges should begin to show on your paper. Use quite a bit of color and don't worry about scribbling outside the edge of the leaf. Now cut the leaf shape out of the paper (don't get too worried about exact cutting, it's not important.) Place your leaf print crayon side down on top of your t-shirt, tote bag, etc., and place another piece of paper on top of it to protect your iron from the wax in the crayons (it's a good idea to use an old iron for craft projects like this, but if you only have one iron just be careful not to damage it). Press with the iron (pressing is stationary, not moving the iron back and forth) for about 30 seconds, then lift an edge to check your transfer. If it is not done continue pressing for 20 seconds more. Not all of the crayon will transfer, but the effect is really kewl! You can use this transfer idea to make an altar cloth for Samhain...or perhaps a ritual scarf? or a portable altar? This technique can also be used to make a stationary & envelopes set, wrapping paper, and more!...it's not just limited to transfer onto fabric :-)

 

* Pumpkin Pie Playdough *
Idea provided by Lennis G.

Ingredients:

• 5 1/2 cups flour
• 2 cups salt
• 8 teaspoons cream of tartar
• 3/4 cup oil
• 1 container (1 1/12 ounces) pumpkin pie spice
• orange food coloring (2 parts yellow, 1 part red)
• 4 cups water
  

Mix all of the ingredients together. Cook and stir over medium heat until all lumps disappear. Knead the dough on a floured surface until it is smooth. Store in an airtight container. This smells really good....so remind little ones that it is not for eating!

 

* Monster Slime *
(From Spooky Party Ideas by Nancy Blakey

Monster Slime, known commercially as Gak, makes a terrific party favor. It is easy to make, simple to clean up (warm water and a sponge is all it takes) and, best of all, will keep the kids entertained.

What You Will Need:

• 1/4 cup borax dissolved in 1 quart of water (Borax is available at your grocer in the laundry detergent section.)
• 1 cup Elmer's Glue (It contains polyvinyl acetate which reacts with the borax)
• 1 cup water
• Orange and/or green food coloring
• Large jar with lid to mix the glue and water
• Paper cups
• Popsicle sticks to stir
• Zipper-type sandwich bags
  

Pour the glue, water and a few drops of the food coloring together in the jar, replace the lid, and shake hard. You now have two jars of solution: a Borax solution and a glue solution. To make the Monster Slime, pour 2 tablespoons of Borax solution into a paper cup. Stir in 6 tablespoons of glue solution with a Popsicle stick. Watch! The mixture suddenly becomes thick and slimy. Stir hard, then pour off any extra liquid. Knead the Slime with your hands. It is ready to play with! When finished, the kids can take it home in a zipper-type plastic bag.

 

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.

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

Ingredients:

• 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.

Tuesday Try A New Taste - Samhain Main Courses

* Pumpkin Stew *
Submitted by Cathryn Gross;
AllRecipes

"This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Use a 10 to 12 pound pumpkin; be sure not to overbake!"

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 3 tablespoons vegetable oil, divided
• 1 cup water
• 3 large potatoes, peeled and cubed
• 4 carrots, sliced
• 1 large green bell pepper, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 2 tablespoons beef bouillon granules
• 1 sugar pumpkin
  

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approx. 2 hours. Dissolve the bouillon into the beef mixture. Stir in the tomatoes. Preheat oven to 325 degrees F (165 degrees C). Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil. Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving. Makes 8 - 10 servings.

* Monster Meatloaf *
From rita casares

Ingredients

• 1 C Mushrooms, coarsely chopped
• 1/4 med Onion, chopped
• 10 oz Frozen chopped spinach, thawed, drained
• 1/2 C Shredded mozzarella cheese
• 1/4 C Grated Parmesan cheese
• 1 lb. Ground turkey breast
• 3/4 C Old fashioned oatmeal, uncooked
• 1/2 C Skim milk
• 1 Egg, lightly beaten
• 1 tsp. Italian herb
• 3 C (3/4 L) Spaghetti Sauce
• 2 Pimento stuffed olives (for eyeballs)
• Few Corn kernels (teeth)
  

Preheat oven to 375F. Sauté mushrooms and onion in a heavy nonstick skillet over medium low heat 4-5 minutes, or until onion is tender. Remove from heat (drain off any excess oil) and stir in spinach, 1/4 cup mozzarella cheese and Parmesan cheese. Combine turkey and next 4 ingredients in a bowl. Season with salt and pepper to taste. Mix lightly but thoroughly. To form the monster corpse, in an ungreased baking pan, sculpt 2/3 of meat mixture into a body. Make a deep indentation down center of torso and fill with spinach mixture. Top with remaining meat mixture, sealing edges to completely cover filling. Make eyes on the monster by using the olives. Use corn to make teeth and a pimento from an olive to make a tongue. Pour spaghetti sauce around body and bake 45-50 minutes or until cooked through. Sprinkle torso with remaining 1/4 cup mozzarella cheese and return to oven 1-2 minutes or until cheese is melted. After baking, you may stick a knife into the monster's torso for effect if you like. Let stand 5 minutes before slicing.

* Samhain Meat Pie *
Author Unknown

Ingredients:

• 1 bay leaf
• 10 bacon slices
• 1 pound wild mushrooms, sliced thickly (or domestic mushrooms)
• 2 leeks chopped into 1 inch pieces (or onions)
• 3 carrots chopped into 1 inch pieces
• 1 rabbit or squirrel or chicken, cut into serving portions
• 3 TBS chopped parsley
• 3 sliced potatoes (peeled or not, your option)
• 1 TBS red wine vinegar
• 2 cloves garlic (optional)
  

Place the bay leaf into the bottom of a Dutch oven or cauldron. (You will need a lid.) Place half the bacon over the leaf and cover with half of the mushrooms, leeks and carrots. Place the meat pieces atop the vegetables and then cover with the rest of the mushrooms, leeks and carrots. Season to taste, adding half of the chopped parsley, and one of the crushed garlic cloves. (Extra water or broth can be added if thought necessary, just not too much.) Place the potatoes on top of everything else. Add a bit more salt and pepper, the rest of the garlic and parsley. Place the rest of the bacon over this and pour the red wine vinegar over them. Place a tight lid on the pot and cook in the oven at 325 degrees (F) for two hours (2 hr). Do not check inside too often as it will dry out the meat. Be sure to discard the bay leaf.

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.

Thursday This is Your Spell - Halloween Prosperity

* Pumpkin Prosperity Spell *
from "HALLOWEEN, Spells, Customs and Recipes" by Silver Ravenwolf

If you need to harvest a little money this Samhain season, try this spell.
You will need:

• 1 small (not miniature)-sized pumpkin
• The amount of money you need, written on a piece of plain white paper in
• green ink (if you don't know how much you need, give a rough figure, but
  don't make the request outrageous - the universe works to our needs, not
  necessarily on our wants)
• 1 bag fresh dirt
• 7 dimes
• 7 pumpkin seeds from this pumpkin
• 7 ounces of rain water or water from a stream (no tap or bottled water)
• Pencil
• Lodestone, Optional
  

Cut the top off the pumpkin in a scallop design (to aid the flow of money to you). Clean out the pumpkin. (Save the seed for other magical work.) Remember to keep 7 seeds for this spell. Place the pumpkin in the refrigerator until Halloween Eve. One-half hour before Halloween Eve (not after), bring out the pumpkin, the piece of paper with the dollar amount you need written on it, the dirt, dimes, seed, and the water. Place the paper in the bottom of the pumpkin. Pour in the dirt. With the end of the pencil, make seven holes in the dirt in a circular pattern (keep the holes at least one inch apart). Hold the first dime in your hand and think about the amount of money you need. (Important, do not think negative thoughts about the money you need, no matter how desperate you are.) Keep the dime in your hand until it grows warm and you feel good inside. With the pencil, push the first dime in the hole that coincides with 12 o'clock. Follow the same procedure going clockwise, with the other six dimes. (if you happen to have a lodestone hanging around, bury it in the middle of the dirt.) Now, starting at the 12 o'clock and going clockwise, pour 1 ounce of water into each hole. When you are finished, hold your hands over the pumpkin and say:

"One dime for beginnings
One dime for drawing
One dime for growth
One dime for stability
One dime for banishing negativity
One dime for luck
One dime to seal the spell.
So mote it be!"

Bury the pumpkin on your property the following night one half hour before midnight (no later).

* LOVE APPLE SPELL LIGHTS *
from "HALLOWEEN, Spells, Customs and Recipes" by Silver Ravenwolf

(you can tailor the apple spell for prosperity, protection or spiritual prayer--or you can simply use the apple candles to decorate the table at your next Halloween Party)

You will need:

• 
  1 fresh apple as large and as glossy as you can find
• An apple corer
• 1 white taper candle
  

At 15 minutes before midnight on Halloween Eve hold the apple in your hands and ask Spirit to bless the fruit. Hum to yourself thinking of bringing love into your life (but not a specific person. you know the drill) Continue to hum until the apple gets warm in your hands. Insert the apple corer into the stem of the apple and take out the core. Make sure not to make the hole bigger that the circumference of the candle. Hold the candle in your hands and hum again, thinking of bringing love toward you until, like the apple, the candle gets warm in your hands. Put the candle in the apple and say: 

"Great Mother Goddess
Sweet, divine
Bring love to this heart of mine.."

Allow the candle to burn until it goes out but keep a watchful eye on it to make sure accidents don't happen (personal note... I like to keep mine in the sink or tub when I have to let them burn out.)

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.

Tuesday Try a New Taste - Sweet Spreads

* Honey-Pumpkin Butter *
from Recipes from a Kitchen Garden, Vol Two,
by Renee Shepherd & Fran Raboff

Ingredients:

• 2 cups cooked pumpkin, pureed
• 1/2 cup honey
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/4 teaspoon salt
  

Mix all ingredients thoroughly. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick (like stiff apple butter). When it is thick enough for you, ladle into jars and refrigerate.
Makes about 1 1/2 cups.

* Crockpot Apple Butter *
From Real Food for Real People

Ingredients:

• 6 pounds Apples, peeled -- chopped fine
• 4 1/2 cups Sugar
• 1 tablespoon Cinnamon
• 1/4 teaspoon Cloves -- ground
• 1/4 teaspoon Salt
  

Place apples in crock pot. Combine sugar, cinnamon, cloves and salt, then add to apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook for 9 - 10 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a
wire whisk until smooth. Spoon into freezer containers, leaving 1/2 inch head space. Cover, label and refrigerate up to 2 weeks or freeze up to 6 months.
Serving Size: 48;

* PUMPKIN PIE SPICE BUTTER *
From Season of the Witch

Ingredients:

• 4 tablespoons (1/2 stick) unsalted butter, softened
• 4 tablespoons canned pumpkin puree
• 1 teaspoon brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon freshly grated or dried nutmeg
• 1/8 teaspoon salt

Combine butter with pumpkin, sugar and spices and mix well. Keep tightly covered in the refrigerator up to three weeks. * 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.
Yield: 9 servings;
Serving Size: 1 tablespoon

 

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.

Wednesday What Herb Is This - Pumpkin

PUMPKIN

Pumpkins aren't technically herbs, but this did seem the most appropriate location for this information. Samhain/Halloween is fast approaching, and what would this holiday be without pumpkins..? Besides a lot more dark...

The origin of Halloween dates back at least 3,000 years to the Celtic celebration of Samhain (pronounced "sow-ain"). The festival was held starting at sundown on October 31st and lasted until sundown on November 1st. It was similar to the modern practice of the New Years celebration. On this magical night, glowing jack-o-lanterns, carved from turnips or gourds, were set on porches and in windows to welcome deceased loved ones, but also to act as protection against malevolent spirits. Burning lumps of coal were used inside as a source of light, later to be replaced by candles.

Samhain was not the name of a "Lord of the Dead", no historical evidence has ever been found to back this up, it was simply the name of the festival and meant "Summer's End". It was believed that the souls of the dead were closest to this world now,  and this was the best time to contact them to say good bye or ask for assistance. It was also a celebration of the harvest. It is still treated as such today by those who practice Wicca or other nature based religions. It has absolutely nothing to do with Satan, who was a creation of the Christian church. When European settlers, particularly the Irish, arrived in America they found the native pumpkin to be larger, easier to carve and seemed the perfect choice for jack-o-lanterns. Halloween didn't really catch on big in this country until the late 1800's and has been celebrated in many ways ever since!

Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C. References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion."

Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. The native Americans would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the natives and pumpkin soon became a staple in their diets.

As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire. 

A treatment made from Pumpkin is a good vermicide, which has long been a popular remedy for tapeworm. An infusion of the seeds, prepared by pouring a pint of boiling water on 1 OZ. of seeds, has been used in treating urinary complaints. The 'meat' of the Pumpkin can be used cut up in soups and also makes excellent pies, either alone or mixed with other fruit, and their pulp is also utilized as a basis by jam manufacturers, as it takes the flavor of any fruit juice mixed with it, and adds bulk without imparting any flavor of its own.

The Pumpkin is sacred to the Moon. The Pumpkin is also associated with vampires.... The Islamic gypsies of Bosnia (Kosovo-Metohija region) believe that pumpkins, if kept too long in the house, can become "vampires". These vampire vegetables might show a bit of blood, roll around the house and stables, make a noise described as 'brrr, brrr, brrr', and just generally annoy the living.

Pumpkins can be used to represent the spirit in magic, plus they can be used in any moon magic. Pumpkin seeds can be used for divination. At the time of year that Samhain occurs, Pumpkins are commonly used in many magical spells and rituals. They can be used to decorate the altar to represent the harvest, the spirit and the moon. When carved, the Pumpkin becomes a Jack O'Lantern which is the modern offspring of an ancient custom of lighting candles in the windows to help guide the spirits of the recently departed along their way. 

Sources: 

The Pumpkin Patch

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.

Tuesday Try A New Taste - Pumpkin Roll

* Pumpkin Roll *
by Tammy Elliot

This Recipe is SOOOO great!! My old downstairs neighbor used to make it every Halloween and tease me about giving me the recipe. He never did, so I went and found it.

INGREDIENTS:

• 3 eggs
• 1 cup granulated/white sugar
• 2/3 cup solid pack pumpkin puree
• 1 tsp lemon juice
• 3/4 cup all purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 cup chopped pecans (optional)
• 1 cup confectioners/powdered sugar
• 1/2 tsp vanilla extract
• 4 TB butter
• 8 ounces cream cheese
  

PREHEAT OVEN TO 350 (175 CEL) grease and flour a jellyroll pan (large cookie sheet with sides). In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press in lightly (if desired). Bake for 12 to 15 minutes, or until in springs back when touched. Loosen edges with a knife.
Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let it cool for about 20 minutes.

To make filling: mix powdered sugar, vanilla, butter or margarine, and cream cheese until smooth. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push
aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing dust with powdered sugar. Serve chilled.

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.

Monday Make A - Pumpkins and Ristras and Wreaths

* Pumpkins and Ristras and Wreaths, Oh My! *
by Lisa McAfee

This came out of my "stuffs" but as usual, I searched for a linkback to it and found one !

Back East, you always know when autumn has arrived. The tree leaves turn into a myriad of crimson and gold colors and the air is crisper and cleaner smelling. The Southwest region of the United States also has it's own unique characteristics that reveal Fall is indeed here. September and October offer up a bounty of pumpkins, Chile peppers, and gourds from the desert landscape. There are many projects you can do using these materials to make your home ready for the upcoming holidays. So pour yourself a glass of hot apple cider and get started with these few ideas.

1. Make an autumnal table setting. Gather any colorful leaves you can find. Admittedly, these may be hard to find if you are in the lower desert. Take a day trip to the mountains and go on a nature walk. However, you may just want to go to Hobby Lobby and buy some. Using a long, pretty basket, arrange the leaves inside and then place two or three pine cones in also. Take several mini pumpkins, cut off the top and scoop out the insides with a melon ball scooper. Place tea candle in each pumpkin. Or you could just make hole in pumpkin big enough to place white or colored taper candles in them. You can also do this with apples, acorn squashes and various sizes of gourds. Place a pretty table cloth or table runner underneath the basket.

2. You can choose to put these decorations in a hanging basket and hang on your porch. The candles will look pretty while hanging. Mold long branches of leaves to drape down for an extra visual touch.

3. Using the same materials as above, you can make an autumnal wreath. Just hot glue leaves, ribbons, etc. to a wreath from your favorite craft store.

4. Place sunflowers in a pretty jar or vase and add oak and aspen leaves for a pretty flower bouquet.

5. Chile ristra's are pretty and easy to make. Buy long green chiles and let ripen in a dark place until they turn rich red, or buy them already red. There are many places on the Internet where you can buy them. One place in New Mexico, you can go to Hatch and pick your own from the fields. Sun dry on vented wooden racks where air can circulate. Be sure to do this outside to avoid the skins turning black inside the pods. Also, I would not use metal for drying. You can also dry chiles in the oven by stretching cheesecloth over the rack and secure with toothpicks. Keep oven on low temperature. 150 degrees is ideal. Do not close the oven door all the way if your stove is electric. However, if your stove is gas, then make sure it is closed tightly to avoid moisture escaping from the chiles.
To string the chiles wrap cotton thread around the stems of the pods in bunches of three or four and then loop underneath a chile and pull tightly.
Continue doing this, then tie each bunch to twine spacing each group about five inches apart if possible. Tie raffia straw at the top of the ristra for a more decorative look, and spray shellac on the ristra to preserve it (unless you plan to use the dried chiles to make enchilada sauce.)
You can make wreaths by tying the pods to a round hoop, and tying long strands of raffia into a bow at the top. Experiment with smaller chile peppers if you want smaller wreaths or ristras.
Making your own enchilada sauce is a fun project and is easy to make. Place dried chile pods in hot water after removing all seeds and stems and let soak for an hour. Peel the skin and place pulp in a sieve and mash. Next, simmer the pulp of the chiles with water, salt and fresh honey to taste. Freeze in plastic freezer bags until needed or can the sauce in pretty canning jars and put a label on the front, along with a square of bright material (just enough to cover the lid) cut with pinking shears and tie on with raffia or ribbon. Makes a great gift.

6. Lastly, go out into a field or the desert and find different shapes of gourds. Arrange them together for a table setting or for mantle  / counter decorations.
These are just a few fun projects you can make for the fall holiday season no matter what part of the country you live.

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.

Tuesday Try A New Taste - Pumpkin or Squash Ravioli

Pumpkin or Squash Ravioli (source unknown)

2" X 2" prepared wonton skins
5 cups cooked pumpkin or squash
freshly grated romano cheese
2 eggs
2 cups light cream
fresh ground pepper

Wonton skins are very easy to work with and can be found in the deli section of Asian markets. Mix the cooked pumpkin or squash with 3 Tbs butter and several handfuls of fresh sage and the romano cheese. Saut`e for 5 min. Place the wonton skins on a plate or tray. Stir the eggs in a small bowl to make the sealing batter. Place a small spoonful of the pumpkin or squash mixture into the center of each wonton skin. Brush two of the edges of the skin with the egg batter. Fold the wonton over and pinch together so it forms a sealed triangular pocket. Boil these ravioli under 5 minutes then drain. Create the sauce by melting the remaining butter in a pan and adding the cream. You can also add sage to the sauce. Pour over ravioli and sprinkle with cheese.

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.

Tuesday Try A New Taste - Pumpkin Rolls

* Pumpkin Rolls * by Tammy Elliot

This is a recipe that's been in my collection for years, but I do like to look for links to give credit where credit is due, so, in that spirit, when I searched "Pumpkin Rolls by Tammy Elliot" I found this recipe is also posted at AllRecipes - so there's your link :)

Ingredients:

• 3 eggs
• 1 cup granulated/white sugar
• 2/3 cup solid pack pumpkin puree
• 1 tsp lemon juice
• 3/4 cup all purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 cup chopped pecans (optional)
• 1 cup confectioners/powdered sugar
• 1/2 tsp vanilla extract
• 4 TB butter
• 8 ounces cream cheese

Directions:

Preheat oven to 350 degrees. Grease and flour a jellyroll pan (large cookie sheet with sides)

In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press in lightly (if desired)

Bake for 12 to 15 minutes. Or until in springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let it cool for about 20 minutes.

To make filling:

Mix powdered sugar, vanilla, butter or margarine, and cream cheese until smooth.

Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dish towel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing dust with powdered sugar. Serve chilled.
Love and Light surround you!!

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.