MABON , FALL EQUINOX FOOD RECIPES
RECIPES FOR MABON, THE WITCHES THANKSGIVING
Mabon, Fall Equinox Food Recipes
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Turkey Meatballs in Cranberry Sauce
1 lb ground turkey
½ cup chopped onions
¼ cup instant rice or instant brown rice
¼ cup unseasoned breadcrumbs
1 egg
1 teaspoon salt
½ teaspoon poultry seasoning
1 (16ounce)can whole berry cranberry sauce
½ cup water
Mix all ingredients except cranberry sauce and water. Form into 45 meatballs. Spray large skillet with non-stick cooking spray.Cook meatballs, covered, for 8 - 10 minutes turning occasionally until meatballs are done and no longer pink in the middle. Add cranberry sauce and water to skillet.Cover and cook on medium-low for 3 to 4 minutes.
1 Fillet of beef (5-6 lb) trimmed
5 Garlic cloves, slivered
1 teaspoon Salt
1 teaspoon Freshly ground pepper
Tabasco sauce
1 cup Soy sauce
½ cup Olive oil
1 cup Port wine
2 teaspoons Thyme
1 bunch Watercress
To prepare the fillet, make slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least ½ hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425 degrees F. Place the fillet on a rack in a roasting pan. Roast for 30-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120~ for very rare, 125~ for rare, 130~ for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10~. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress.
Broccoli Casserole
2 eggs, lightly beaten
1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
½ cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli, thawed
¼ cup dry bread crumbs
In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-½ qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings.
8 - 10 tablespoons olive oil
2 yellow onions, chopped
3 large or 4 small zucchini, sliced into ¼-inch thick slices
1 large eggplant, sliced into chunks the same size as the zucchini slices
5 large tomatoes, chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
Salt and freshly-ground black pepper, to taste
Tomato paste, to taste (optional)
1. Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute, until fragrant and softened. Add zucchini and eggplant and saute about 2 minutes, until lightly browned. Add more olive oil as needed if the pan looks dry. Add tomatoes, peppers, and garlic, stirring to combine. Cover, reduce heat to low, and simmer about 20 minutes, until veggies are cooked through.
2. Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using, and stir well.
3. Serve hot, or allow to cool and add a little olive oil before serving. Serves 6.
Garlic Roasted Potatoes & Greens
2 pounds Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced lengthwise
1/3 cup Extra-Virgin Olive Oil
3 Tablespoons Wine Vinegar
Salt
Pepper
4 cups Watercress Sprigs, rinsed
2 Tablespoons Chives, chopped
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 ¼ hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.
2 acorn squash, washed and cut in halves
½ stick of butter
½ cup of crushed Ritz crackers
¼ cup chopped walnuts
¼ cup brown sugar
Wash and cut acorn squash in half from stem to bottom Scoop out the seeds and rub the inside and cut parts with butter Put the acorn squash on a cookie sheet Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done
Acorn Squash and Apple Soup - Makes 5 servings.
1 medium acorn squash
1 Tbsp. canola oil
1 medium onion, chopped
1 leek (white part only) rinsed well and chopped
1 tart apple (such as Granny Smith), peeled, cored and chopped
3 cups fat-free, reduced sodium chicken broth
Salt and freshly ground black pepper, to taste
3 Tbsp. minced fresh mint leaves, as garnish
Milk or additional broth to thin soup (optional)
Preheat oven to 375 degrees. Cut acorn squash in half length-wise, remove seeds and pulp. Set on a rimmed baking sheet. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and allow to cool.
While the squash is cooling, in a large, heavy pan heat the canola oil over medium-high heat. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent. Add the apple and cook over medium heat for 1 minute.
Scrape out the squash pulp and combine with the apple mixture. Reduce heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth to the pan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and set the soup aside to cool slightly.
In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat just before serving. Add milk or additional broth to thin soup, as desired. Season to taste with salt and pepper. Garnish each serving with mint and serve.
Crockpot Cream of Tomato Soup
2 tablespoons olive oil
1 large chopped onion
3 crushed garlic cloves
2 minced carrots
2 pounds peeled and diced tomatoes (reserve and add all juices)
4 cups chicken or vegetable stock or broth
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon lemon juice
Salt
Pepper
2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, chervil, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano,
marjoram, thyme, cumin, curry powder, nutmeg)
1 cup heavy cream
Combine the oil, onion, garlic, and carrot in the crockpot. Cook on high, stirring frequently, until the onion softens. (This can also be done in a skillet.) Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving.
3 ½ pounds Frying Chicken, cut into 8 pieces
1 pound Beef Shanks, cut into 1" pieces
6 cups Chicken broth
3 slices Thick cut Bacon
1 Tablespoon Dried leaf Thyme
1 Bay leaf
¾ cup Pearl Barley
1 ½ cups Chopped Leek, white only
Salt and Pepper to taste
2 Tablespoons Chopped parsley
Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 ½ cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.
1 tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 large eggplant, cubed
1 small acorn squash, peeled, cubed
1 large zucchini, peeled and cubed
1 tsp. salt
black pepper to taste
1 sprig fresh thyme
3 large tomatoes, diced
1 ½ cups of water
1 cup dried lentils
Give thanks for the earth’s bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove.
Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add
eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread.
Beef & Barley Vegetable Soup
3 pounds Soup Meat
2 Tablespoons Fat
2 quarts Water
1 ½ Tablespoons Salt
¼ Tablespoon Pepper
2 Tablespoons Minced Parsley
½ cup Barley
1 cup Carrots, cubed
¼ cup Onion, chopped
½ cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas
Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.
Rosemary Grilled Chicken
2 broiler chickens (3 lbs ea. split) – backbones removed
¼ cup vegetable oil
8 tablespoons butter, melted
½ cup dry white wine or 1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
½ clove garlic, optional
1 teaspoon salt
freshly ground black pepper - to taste
Prepare the grill by placing an oiled rack 4-6 inches over medium-hot coals. Combine the oil, butter, wine or lemon juice, rosemary garlic (if desired) and salt. Brush the chicken halves inside and out with ¼ cup of the seasoned butter Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a total of 30 to 40 minutes in all. Sprinkle well with pepper.
8 small red potatoes, scrubbed & quartered
8 cloves garlic, peeled
3 tbsp olive oil
½ tsp freshly ground pepper
1/3 cup minced fresh rosemary or 2 tbsp dried
½ cup chopped green onions
Preheat oven to 200C (400F). Place potatoes and garlic in a single layer in a baking dish. Drizzle with olive oil and toss potatoes to coat evenly. Sprinkle with salt, pepper and rosemary and toss again. Roast for 30 minutes or until potatoes are crisp on the outside and tender inside. Sprinkle with green onion and serve. Serves 8
Rosemary Herb Butter
2 to 3 cloves garlic, minced
1 tablespoon fresh rosemary leaves, removed from the stem
½ teaspoon orange or lemon zest
1 tablespoon orange or lemon juice
¼ teaspoon crushed red chile pepper
1 stick butter, softened
Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 ½ inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer.
2/3 cup milk
2 eggs
3 cups bread flour
1 ½ teaspoons salt
2 ½ tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 ½ tablespoons margarine
2 teaspoons active dry yeast
Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.
Wild Rice with Apples and Walnuts
1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
½ t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
This recipe calls for lots of chopping and grating.
1C. tart apples, diced fine
1 C. celery chopped fine
1 C. mild cheddar, grated fine
2 Pkg (8 oz each) cream cheese
1 Tbsp. mayonnaise
1 Tbsp. sugar
½ tsp. cinnamon or apple pie seasoning
1 C. chopped walnuts or pecans
Prepare all ingredients as listed. Place all ingredients in a medium size bowl. Mix to with a wooden spoon. Refrigerate for several hours before serving. Serve with crackers.
Dough:
2 cups flour
4 Tsp. baking powder
¾ cup milk
½ Tsp. salt
1/3 cup shortening
1 egg
Combine the above ingredients as you would for biscuits and set aside for later.
Fillings:
6 apples sliced
1 Tsp. cinnamon
3 Tsp. sugar or honey
1 Tsp. nutmeg
Combine in baking dish.
Syrup:
1 cup water
1 Tsp. butter
1 cup sugar or ½ cup sugar and ½ cup honey.
Bring syrup to a boil. Drop the biscuit mixture on top of the fruit. Pour hot syrup over all and bake at 375 degrees for about 40 minutes. Serve warm. Vanilla ice cream makes a lovely addition.
2 cups flour
1 cup (packed) dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. ground ginger
¼ tsp. salt
2 eggs, lightly beaten
½ cup sour cream
½ cup vegetable oil
2 cups grated carrots (about 2 large)
¼ cup golden raisins
¼ cup coarsely chopped walnuts
2 tbl grated fresh ginger.
Bake 425 degrees.
Fresh ginger has a sharp refreshing taste while dried ground ginger is sweeter. This recipe call for both fresh and dried ginger.
In a large bowl, stir together the flour, baking powder, baking soda, ground ginger and salt. In a
small bowl combine eggs, sour cream, oil and mix until blended. Pour into dry ingredients and stir till just blended. Add the carrots, raisins, walnuts, and fresh ginger, and stir just until combined. Do not over mix. Divide the batter evenly among prepared muffin tin cups and bake between 15 to 20 minutes. The tops of the muffins are golden brown and when a tooth pick is inserted in the center of muffins comes out clean and dry.
3 eggs
½ cup sugar
½ cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
¼ tsp. salt
½ tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the
grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins.
Share the Wealth Applesauce
24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)
Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 ½ cups. (Pour into resealable jars, decorate to give as Harvest gifts.)
Caramel-Pecan Pumpkin Pie
1 recipe Pastry for Single-Crust Pie
2 slightly beaten eggs
1 15-ounce can pumpkin
¼ cup half-and-half, light cream, or milk
¾ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
½ teaspoon vanilla
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tablespoons butter, softened
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie.
Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.
2 cups sugar
1 teaspoon salt
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan.
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
Icing:
1 stick margarine
¼ cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
Pumpkin Oatmeal Cookies
5 dozen cookies
1 cup canned pumpkin
1 cup sugar
1 ¾ cups rolled oats
1 egg, beaten
1 ½ cups flour
¾ cup shortening
1 cup raisins or chopped nuts
½ cup teaspoon baking soda
¼ teaspoon nutmeg
¾ teaspoon cinnamon
1 teaspoon salt
Preheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking Soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until Mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop Teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or Until done.
2 cups flour
½ cup sugar
3 teaspoon pumpkin pie spice
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup canned pumpkin
½ cup vegetable oil
1 chopped peeled apple
In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full. For a streusel topping combine ¼ cup sugar, 2 tablespoon flour and ½ teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350° for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins.
½ stick unsalted butter
½ cup sugar
1 large egg
½ cup canned pumpkin
¼ cup non-fat, plain yogurt
¼ cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Apple Ginger Quick Bread
Source: Old Farmer’s Almanac
Yield: 1 loaf or 6 mini bundt cakes
A pleasant change of pace, especially attractive if baked in mini
bundt pans. This bread freezes well, too.
2 cups whole-wheat pastry flour or all-purpose white flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
2 large eggs, beaten
½ cup brown sugar
½ cup vegetable oil
3 medium-size tart apples, peeled and cut into ½-inch cubes
½ cup raisins and/or ½ cup unsalted mixed nuts (optional)
Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini bundt pans.
Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Spread into the prepared pan(s). Bake the loaf pan for 80 minutes, the mini bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans.
1 ½ C. Applesauce (chunky is especially good)
1 C. Sugar
½ C. Shortening
1 C. Raisins
2 C. Flour
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1 C. chopped Nuts.
Combine applesauce, sugar, raisins and shortening in a saucepan. Cook over low heat, stirring frequently until the mixture comes to a boil. Allow to cool. Combine dry ingredients and nuts. Stir everything together until well blended. (Mixture will be very thick.) Pour into a greased and
floured 9" x 12" pan. Bake at 350 for 30 minutes, or until a pick inserted in the cake comes out clean. Allow to cool completely, then cover with plastic wrap.
Honey Whole Wheat Bread for Mabon
9 cups whole-wheat flour
4 teaspoons salt
2 pkg. active dry yeast
1 ½ cups milk
1 ½ cups water
6 tablespoons butter
½ cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased
loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.
Honey Corn Muffins
½ Cup unsifted, unbleached all-purpose flour
½ Cup fine whole wheat pastry flour
1 Cup stone ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup plain nonfat yogurt or buttermilk
1/3 cup honey
¼ cup corn oil
makes 12
Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with vegetable spray. Combine flours, cornmeal, baking powder, baking soda and salt until well blended. In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil until well blended. Add in the dry ingredients and beat until the
mixture is moist.(Don’t over beat or your muffins will be tough ) Pour in the muffin tin and bake for 15-20 minutes.(Just until they are firm). Serve with Honey Butter.
CARROT HONEY CAKE
4 eggs
1 ½ cups honey
1 cup oil
2 cups flour
2 tsp. baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)
powdered sugar
Beat eggs. Add honey and oil and mix well. Add dry ingredients. Stir in carrots and nuts if used. Grease and flour a 9 inch by 13 inch pan. Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes. (This recipe can be made into cupcakes using the paper cupcake liners.) Bake at 350F for 25 minutes. Cool. Just before serving, sprinkle liberally with sifted powdered sugar. YIELD: 3 ½ dozen cupcakes
Cool Apple Nog
1 can (12 oz.) frozen apple juice concentrate (undiluted)
2 eggs
¼ teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
dash of ground nutmeg
½ cup milk
10 ice cubes (crushed)
In a blender, whirl all ingredients until smooth. Garnish each serving with fresh mint sprigs. Makes 4 servings.
Mabon Wine Moon Cider
4 cups apple cider ½ tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes.
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