The date of this sabbat varies from December 20 to December 23 depending on the year in the Gregorian calendar. The winter solstice is celebrated at this time in the northern hemisphere but it is now time to celebrate the summer solstice (Litha) in the southern hemisphere due to the seasonal differences.
Yule, (pronounced EWE-elle) is when the dark half of the year relinquishes to the light half. Starting the next morning at sunrise, the sun climbs just a little higher and stays a little longer in the sky each day. Known as Solstice Night, or the longest night of the year, the sun’s “rebirth” was celebrated with much joy. On this night, our ancestors celebrated the rebirth of the Oak King, the Sun King, the Giver of Life that warmed the frozen Earth. From this day forward, the days would become longer.
Bonfires were lit in the fields, and crops and trees were “wassailed” with toasts of spiced cider. Children were escorted from house to house with gifts of clove spiked apples and oranges which were laid in baskets of evergreen boughs and wheat stalks dusted with flour. The apples and oranges represented the sun. The boughs were symbolic of immortality (evergreens were sacred to the Celts because they did not “die” thereby representing the eternal aspect of the Divine). The wheat stalks portrayed the harvest, and the flour was accomplishment of triumph, light, and life. Holly and ivy not only decorated the outside, but also the inside of homes, in hopes Nature Sprites would come and join the celebration. A sprig of Holly was kept near the door all year long as a constant invitation for good fortune to visit tthe residents. Mistletoe was also hung as decoration. It represented the seed of the Divine, and at Midwinter, the Druids would travel deep into the forest to harvest it.
The ceremonial Yule log was the highlight of the Solstice festival. In accordance to tradition, the log must either have been harvested from the householder’s land, or given as a gift… it must never have been bought. Once dragged into the house and placed in the fireplace it was decorated in seasonal greenery, doused with cider or ale, and dusted with flour before set ablaze by a piece of last years log, (held onto for just this purpose). The log would burn throughout the night, then smolder for 12 days after before being ceremonially put out. Ash is the traditional wood of the Yule log. It is the sacred world tree of the Teutons, known as Yggdrasil. An herb of the Sun, Ash brings light into the hearth at the Solstice.
A different type of Yule log, and perhaps one more suitable for modern practitioners would be the type that is used as a base to hold three candles. Find a smaller branch of oak or pine, and flatten one side so it sets upright. Drill three holes in the top side to hold red, green, and white (season), green, gold, and black (the Sun God), or white, red, and black (the Great Goddess). Continue to decorate with greenery, red and gold bows, rosebuds, cloves, and dust with flour.
Many customs created around Yule are identified with Christmas today. If you decorate your home with a Yule tree, holly or candles, you are following some of these old traditions. The Yule log, (usually made from a piece of wood saved from the previous year) is burned in the fire to symbolize the Newborn Sun/Son.
Deities of Yule: All Newborn Gods, Sun Gods, Mother Goddesses, and Triple Goddesses. The best known would be the Dagda, and Brighid, the daughter of the Dagda. Brighid taught the smiths the arts of fire tending and the secrets of metal work. Brighid’s flame, like the flame of the new light, pierces the darkness of the spirit and mind, while the Dagda’s cauldron assures that Nature will always provide for all the children.
Symbolism of Yule:
Rebirth of the Sun, The longest night of the year, The Winter Solstice, Introspect, Planning for the Future.
Symbols of Yule:
Yule log, or small Yule log with 3 candles, evergreen boughs or wreaths, holly, mistletoe hung in doorways, gold pillar candles, baskets of clove studded fruit, a simmering pot of wassail, poinsettias, christmas cactus.
Herbs of Yule:
Bayberry, blessed thistle, evergreen, frankincense holly, laurel, mistletoe, oak, pine, sage, yellow cedar.
Foods of Yule:
Cookies and caraway cakes soaked in cider, fruits, nuts, pork dishes, turkey, eggnog, ginger tea, spiced cider, wassail, or lamb’s wool (ale, sugar, nutmeg, roasted apples).
Incense of Yule:
Pine, cedar, bayberry, cinnamon.
Colors of Yule:
Red, green, gold, white, silver, yellow, orange.
Stones of Yule:
Rubies, bloodstones, garnets, emeralds, diamonds.
Activities of Yule:
Caroling, wassailing the trees, burning the Yule log, decorating the Yule tree, exchanging of presents, kissing under the mistletoe, honoring Kriss Kringle the Germanic Pagan God of Yule
Spellworkings of Yule:
Peace, harmony, love, and increased happiness.
Deities of Yule:
Goddesses-Brighid, Isis, Demeter, Gaea, Diana, The Great Mother. Gods-Apollo, Ra, Odin, Lugh, The Oak King, The Horned One, The Green Man, The Divine Child, Mabon.
The winter solstice is a time of reflection, during the darkest and longest night of the year. Why not take a moment to offer up a prayer on Yule? Try a different devotional each day, for the next twelve days, to give you food for thought during the holiday season — or simply incorporate the ones that resonate with you into your seasonal rituals!
Before you hold your Yule ritual, you may want to set up an altar to celebrate the season. Yule is the time of year when Pagans around the world celebrate the Winter Solstice. Try some or even all of these ideas — obviously, space may be a limiting factor for some, but use what calls to you most.
Ritual to Welcome Back the Sun
The ancients knew that the winter solstice was the longest night of the year—and that meant that the sun was beginning its long journey back towards earth. It was a time of celebration, and for rejoicing in the knowledge that soon, the warm days of spring would return, and the dormant earth would come back to life. On this one day, the sun stands still in the sky, and everyone on earth knows that change is coming. Perform this ritual to celebrate the return of the sun.
Yule Cleansing Ritual
About a month before Yule rolls in, start thinking about all the clutter you’ve accumulated over the past year. You’re not obligated to keep things you don’t like, don’t need, or don’t use, and the less physical clutter you have laying around, the easier it is to function on an emotional and spiritual level. After all, who can focus when they’re constantly having to step over piles of unused junk? Do this ritual to help clear out your physical space in the weeks before Yule arrives.
If you’re one of those people who feels bad about getting rid of stuff, donate it to a charity if it’s still clean and in usable condition. Many organizations do coat and clothing drives this time of year; look for one in your area. If you haven’t worn it, used it, played with it, listened to it or eaten it in the past year, pitch it.
Before you start decorating for Yule, you’ll want to get things organized. If you’re not organized yet, now’s your chance to get there. Each member of the family should be responsible for their own belongings. Sort your belongings so they’re in a place you can find them later, in a way that makes sense to you AND your family members.
If your home has a common area like a family room or kitchen that tends to attract clutter, get a basket for each person who lives there. Throw all their stuff in their basket — the next time they go to their room, they can take all their stuff with them to put it away.
Do you get magazine subscriptions? Newspapers? Create a place that’s a permanent home for them — a basket in the bathroom, a drawer in the kitchen, wherever people read. Then get into the habit of only keeping the last two issues of each. Recycle the old ones as new ones come in. Remember, the floor is not a storage place. If you can’t get something put away, get rid of it.
Clean your windows. You’d be amazed what a good window washing can do for your house, to say nothing of the way you feel. Mix a cup of vinegar with a gallon of warm water and spray down your windows, inside and out. Wipe them off with old newspapers. If you can’t stand the smell of vinegar, toss some lemon verbena or lemon balm in the mixture. If you have curtains, take them down and launder them. Throw a bit of dried herb, such as sage or rosemary, into a cloth baggie and add them to the rinse cycle.
If your windows have mini-blinds, dust them and wipe them down. If it’s warm enough outside, take them outdoors and spray them with your garden hose. Let them dry completely before hanging them back in. While you’re cleaning the windows, do your mirrors too, using the same mixture as above. As you see your reflection in the mirror, visualize cleaning away negative energy from your life.
If you have carpets and rugs, sprinkle them with baking soda and give them a good hearty vacuuming. Make sure you move the furniture around and clean beneath each piece — it’s time to get all the yuck out of your house, and dust bunnies are notorious for getting in the corners under the couch. If you have an extender on your vacuum cleaner, use it to suck up cobwebs and dust from the ceiling fans, baseboards, and other hard-to-reach spots.
Use a broom to sweep out any little bits of dirt and grime — it’s also a symbolic way of sweeping negative energy out of your home. If you’ve got a filter on your home’s heating system, now’s a good time to replace it with a new, fresh one. Do you have hardwood floors instead of carpet? Use an environmentally-friendly cleaner to get rid of dirt and grime. Clean baseboards and other woodwork.
Get your bathroom clean. It’s a place in our house we try not to think about unless we’re using it, but there are few things more impressive than a clean bathroom. Scrub toilets, wipe down countertops, and spray out your bathtub.
Once you’ve got the physical stuff done, now it’s time to focus on the fun part. Smudge your home with one of the following:
- Sage
- Sweetgrass
- Pine needles
- Mistletoe
To do a smudging, start at your front door with your incense or smudge stick in a censer or bowl. Move the incense around each door and window, and go through each room, following along the lines of the walls. If you have multiple levels, continue up and down stairs as needed. Some people like to add a small incantation to the process, like this one:
Yule is here, and I smudge this place,
Fresh and clean, in time and space.
Sage and sweetgrass, burning free,
as the sun returns, so it shall be.
Once you’ve completed the smudging, sit back and enjoy the positive energy that comes with having a clean physical space.
Hold a Family Yule Log Ceremony
A holiday celebration that began in Norway, on the night of the winter solstice it was common to hoist a giant log onto the hearth to celebrate the return of the sun each year. If your family enjoys ritual, you can welcome back the sun at Yule with this simple winter ceremony. The first thing you’ll need is a Yule Log. If you make it a week or two in advance, you can enjoy it as a centerpiece prior to burning it in the ceremony. You’ll also need a fire, so if you can do this ritual outside, that’s even better. This rite is one the whole family can do together.
If your family uses a holiday tree during the Yule season —and many Pagan families do—you might want to consider a blessing ritual for the tree, both at the time you cut it down and again before you’ve decorated it. Although many families use fake holiday trees, a cut one from a tree farm is actually more environmentally friendly, so if you’ve never considered a live tree, maybe this is a good year to start a new tradition in your house.
Yule is the time of the Winter Solstice, and for many Pagans, it’s a time to say goodbye to the old, and welcome the new. As the sun returns to the earth, life begins once more. This ritual can be performed by a solitary practitioner, either male or female. It’s also easily adaptable to a small group of people.
As the sun returns to the earth, life begins once more—it’s a time to bid the Crone farewell, and invite the Maiden back into our lives. This ritual can be performed by a group of four or more—clearly, it’s designed for at least four women, but if you don’t have that many, don’t sweat it—improvise, or allow one woman to speak all the roles. Likewise, If you have an all-male group, you could revise this rite so that it focuses on the battle of the Oak King and the Holly King, rather than the Crone and the Maiden. If you have a mixed group, make adaptations as necessary.
First, set up a Yule tree near the north side of your altar. Decorate it with lights and symbols of the season. If there’s no room for a tree, use a Yule Log instead. Cover the altar with a winter-themed altar cloth if possible, and in the center, three white candles in individual candleholders. The oldest female present should take on the role of High Priestess (HPs) to lead the ceremony.
Of the other women present, one represents the aspect of the Maiden, another the Mother, and a third the Crone. If you’re really into ceremony and symbolism, have the Maiden wear a white robe and stand in the east. The Mother can wear a red robe and stand to the south, while the Crone dresses in a black robe and veil, and takes her place to the west of the altar. Each holds one of the three white candles.
If you normally cast a circle, do so now. The HPs says:
It is the season of the Crone, the time of the winter goddess.
Tonight we celebrate the festival of the winter solstice,
the rebirth of the Sun, and the return of light to the Earth.
As the Wheel of the Year turns once more,
we honor the eternal cycle of birth, life, death and rebirth.
The Maiden then takes her candle and holds it while the HPs lights it for her. She then turns to the Mother and lights the Mother’s candle. Finally, the Mother lights the candle held by the Crone. The High Priestess then says:
O Crone, the Wheel has turned once more.
It is time for the Maiden to claim what is now hers.
As you lie down for the winter, she is born once again.
The Crone removes her veil and hands it to the Mother, who places it on the Maiden’s head. The Crone says:
The days will now get longer, now the Sun has returned.
My season has ended, yet the season of the Maiden begins.
Listen to the wisdom of those who have come before you,
and yet be wise enough to make your own way.
The Maiden then says:
Thank you for the wisdom of your years,
and for seeing the season through to its end.
You have stepped aside that the new season may begin,
and for this we give you honor.
At this time, the High Priestess should invite anyone who wishes to make an offering to the Goddess to come do so— offerings can be placed on the altar, or if you’re outdoors, in a fire. The HPs concludes the rite by saying:
We make these offerings tonight,
to show our love to you, O Goddess.
Please accept our gifts, and know that
we are entering this new season with joy in our hearts.
Everyone present should take a few moments to meditate upon the time of the season. Although winter is here, life lies dormant beneath the soil. What new things will you bring to fruition for yourself when the planting season returns? How will you change yourself, and maintain your spirit throughout the cold months? When everyone is ready, either end the rite, or continue on with additional rituals, such as Cakes and Ale or Drawing Down the Moon.
Yule Food Recipesby Raven and Crone |
Yuletide Slaw 4 cups Red Cabbage, shredded 1/4 cup Lemon Juice 1/2 teaspoon Black Pepper, coarse ground 1 teaspoon Salt 1/2 cup Green Onions, chopped 2 teaspoons Sugar 1/4 cup Salad Oil 2 tablespoons Parsley 1 Green Bell Pepper, chopped Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings. Cucumber Raspberry Salad Dressing: 1/2 C. light, fruity olive oil 3 T. raspberry vinegar 3 T. creme fraiche salt and pepper Whisk the oil into vinegar. Add salt and pepper to taste. Whisk in the creme fraiche. Taste for balance of flavors 4 cucumbers peeled and thinly sliced 3 T. fresh chopped chives 1/2 pint fresh raspberries Arrange the cucumber slices on individual plates in a slightly overlapping pattern. Drizzle with the dressing and sprinkle with the chives. Top with a few of the berries. CREAM CHEESE BALL 2 (8 oz.) cream cheese 9 oz. crushed pineapple, drained Seasoned salt 2 tbsp. onion, chopped 2 tbsp. green pepper 1 c. nuts, crushed Mix and refrigerate overnight. Form into ball. Roll in crushed nuts. Bite-Size Crustless Quiches Ingredients 1 tablespoon butter or margarine 1/2 cup finely chopped red bell pepper 1/4 cup chopped green onion (white and green parts) 3 large eggs 2 tablespoons milk 2 ounces Cheddar cheese, coarsely grated (1/2 cup) 1/4 teaspoon salt 1/8 teaspoon ground black pepper Makes 18 bite-size quiches. Preparation time: 10 minutes. Cooking time: 20 minutes. Step 1: Preheat the oven to 425°F. Grease one tray of 24 mini muffin-pan cups (1 3/4- x 1-inch).In a small saucepan, melt butter over moderate heat. Add bell pepper and onion; saute until soft, about 5 minutes. Remove the pan from the heat and let the mixture cool slightly. Step 2: In a medium-size bowl, combine eggs, milk, cheese, salt, and pepper. Stir in the bell pepper and onions. Spoon about 1 tablespoon of the mixture into each muffin cup. (The mixture will fill 18 to 22 cups.) Step 3: Bake until the centers are set, 8 to 10 minutes. Let the quiches cool for 1 minute. Using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on a platter and serve. Surprise Cocktail Meatballs Ingredients 12 ounces lean ground beef 1/2 cup fresh bread crumbs (1 slice) 1/4 cup finely chopped yellow onion 1/4 cup shredded carrot 2 tablespoons minced parsley 2 tablespoons low-fat (1% milkfat) milk 1/2 teaspoon dried marjoram leaves 1/4 teaspoon salt 1/8 teaspoon ground sage 1/8 teaspoon black pepper 1 large egg white (lightly beaten) 18 water chestnut halves, pecan halves, pineapple tidbits, and/or small sweet green pepper squares For the Sauce 1/2 cup apple juice 1/3 cup firmly packed dark brown sugar 1/4 cup red wine vinegar or cider vinegar 4 teaspoons cornstarch 1 tablespoon lower-sodium soy sauce 1/4 teaspoon garlic powder Makes 18 meatballs. Preparation time: 20 minutes. Cooking time: 23 minutes. Step 1: Preheat the oven to 350°. To prepare the meatballs, in a large bowl, mix the beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage, pepper, and egg white. Divide into 18 pieces (tip, below). Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well. Step 2: Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, vinegar, cornstarch, soy sauce, and garlic powder. Bring to a boil and cook for 2 minutes or until thickened, stirring often. Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through. Place in a small chafing dish or shallow serving dish. Use cocktail forks or toothpicks to serve.Stuffing Meatballs:Pat the meat mixture into a 6- x 3-inch rectangle. Then, with a knife, cut the meat into 18 1-inch squares. Separate the squares and flatten each square slightly.Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn’t poke out during baking Chinese Egg Rolls INGREDIENTS * 4 teaspoons vegetable oil * 3 eggs, beaten * 1 medium head cabbage, finely shredded * 1/2 carrot, julienned * 1 (8 ounce) can shredded bamboo shoots * 1 cup dried, shredded wood ear mushroom, rehydrated * 1 pound Chinese barbequed or roasted pork, cut into matchsticks * 2 green onions, thinly sliced * 2 1/2 teaspoons soy sauce * 1 teaspoon salt * 1 teaspoon sugar * 1/2 teaspoon monosodium glutamate (MSG) * 1 (14 ounce) package egg roll wrappers * 1 egg white, beaten * 4 cups oil for frying, or as needed DIRECTIONS 1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips. 2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour. 3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. 4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C). 5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels. Italian Butter serve with warm french bread INGREDIENTS 1 tablespoon crushed red pepper flakes 1 tablespoon ground black pepper 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon garlic powder 1 tablespoon minced garlic 1 teaspoon salt 1/4 cup extra virgin olive oil DIRECTIONS 1. Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt. 2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container. ACORN SQUASH AND SWEET POTATO SOUP 1 large Onion, chopped (1 cup) 1 Tablespoon Vegetable oil 1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups) 1 small Acorn Squash, seeded and cubed 13 3/4 ounces Chicken Broth 4 Tablespoons Milk 1/2 teaspoon Salt 1/4 teaspoon White Pepper 1/4 cup Sour Cream 2 Tablespoons Sliced Almonds; toasted Ground Nutmeg Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg. Scalloped Apples 6 Granny Smith Apples, peeled and sliced 1/4 cup Butter 1/4 cup granulated Sugar 1/4 cup light Brown Sugar 1 tsp. Cinnamon 1/4 tsp. Nutmeg 1/8 tsp. ground Cloves 1/8 tsp. ground Ginger 1 tsp. vanilla Place apples in a nonstick saucepan with butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 15 – 20 minutes over low-medium heat. Chicken Breast Amaretto 1/4 cup sweet butter 1/3 cup chopped onions 1/3 cup chopped celery 4 cups of Italian flavor stuffing mix 1 can water chestnuts 2 tsp. poultry seasoning 1 can chicken broth 1/2 cup Amaretto liquor 4 chicken breasts, boneless Glaze: 1-1/2 cups light brown sugar 1/2 cup honey 1/2 cup orange juice 1/3 cup amaretto liquor Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture, heat oven at 350º. Baste from time to time with glaze sauce. Bake for one hour or until chicken breasts are tender Glaze sauce: combine and heat ingredients slowly in small saucepan. Rack of Lamb with Herb Crust 1/8 C fresh parsley 1/8 C fresh oregano 1/8 C fresh rosemary 1/8 C fresh thyme 1/2 C fresh breadcrumbs 1 1/2 T garlic, minced 1/4 C + 2 T olive oil 1 T Dijon mustard salt & pepper to taste 1 rack of lamb (about 2-2 ½ lbs.) Serves 2 Pre-heat oven to 450° F.In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don’t turn it to mush! Set aside. In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones. Irish Coffee Muffins ingredients: 1 egg, beaten. 2 cups of flour. ½ cup of sugar. ½ cup of melted butter. ½ cup of heavy cream, unwhipped. ¼ cup of coffee liqueur. ¼ cup of Irish whiskey. 1 tablespoon of baking powder. ½ teaspoon of salt. Instructions for Irish Coffee Muffins: Preheat your oven to 400°F (205°C).Sift together the flour, baking powder, salt and sugar. Stir in the remaining ingredients, until moistened. Fill paper-lined muffin tins full. Bake in your oven for 20 minutes. Cinnamon Muffins ingredients: 2 medium eggs. 3 cups of flour 1 cup of milk. 1 cup of sugar. 5 tablespoons of butter. 5 tablespoons of shortening. 3 teaspoons of baking powder. 1 teaspoon of salt. 1/2 teaspoon of nutmeg. Topping: 1 cup of melted butter. 1 cup of sugar blended with 1 tablespoon of cinnamon. Instructions for Cinnamon Muffins: Grease 12 three-inch muffin pan cups.Cream together the butter, the shortening and the sugar. Beat in the eggs, salt, nutmeg and bakingpowder. Stir in the flour and milk alternately until mixture is just combined. Fill muffin cups to the top. Bake at 350F oven for about twenty minutes. Allow to cool for a few minutes. With each muffin, dip in the melted butter. Roll each muffin in the cinnamon sugar blend. Brandied Fruit Cake 3 cups of sifted flour 1 teaspoon of salt 1 teaspoon of baking soda 1 teaspoon of nutmeg 1 teaspoon of cinnamon 3/4 cup of shortening 1/2 cup of honey 1/2 cup of brown sugar, firmly packed 2 eggs 1/2 cup of brandy 1 pound of candied fruit, diced 1 cup of whole glace cherries 1 cup of light raisins 1 cup of broken walnuts Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in brandy, fruits and nuts. Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tube pan. Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits. Fruit Cake Glaze 2 tablespoons of brown sugar 1 tablespoon of light corn syrup 2 tablespoons of water Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using. Fried Honeycakes 1/2 cup sweet White Wine 2 tablespoons Sugar 1 Egg 1 cup Honey 2/3 cup Flour 1/8 teaspoon Nutmeg 1/8 teaspoon CinnamonOil for frying 1/8 teaspoon Salt Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.) Chocolate-Almond Bites Ingredients 2 cups all-purpose flour 1/2 cup unsweetened cocoa 2 sticks (8 ounces) unsalted butter, at room temperature 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup toasted almonds, finely chopped sifted confectioners sugar Makes 48 to 60 bites. Preparation time: 20 minutes. Cooking time: between 20 and 25 minutes. Step 1: Preheat oven to 350°F. Grease a baking sheet. Step 2: Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds. Step 3: Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack.Step 4: While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days. Egg Nog Cookies 2 ½ cups flour 1 tsp. baking powder ½ tsp. ground cinnamon ½ tsp. ground nutmeg 1 ½ cups sugar ½ cups salted butter, softened ½ cup eggnog 1 tsp. pure vanilla extract 2 large egg yolks 1 tbsp. ground nutmeg Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon, and ½ tsp. nutmeg. Mix with wire whisk and set aside. Cream sugar and butter with electric mixer. Add eggnog, vanilla, and egg yolks; beat at medium speed until smooth. Add flour mixture and bat at low speed until combined; do not over mix. Drop by rounded teaspoonfuls onto un-greased baking sheet 1 inch apart. Sprinkle lightly with 1 tbsp. nutmeg. Bake for 23/25 minutes or until bottoms turn lightbrown. Transfer cookies to a cool, flat surface. Makes about 3 dozen Yule Amaretti (Almond Cookies) 3/4 C blanched almonds, finely ground in a food processor 3/4 C sugar 2 large egg whites 1/2 tsp almond extract Combine all ingredients in a bowl and mix to form a thick sticky dough. Drop about 1/2 teaspoon per cookie on a baking sheet lined with parchment paper. Bake in a preheated 350 degree oven for about 15 minutes, until lightly browned around the edges. Remove from oven and allow to cool for 5 minutes before lifting with a knife or spatula. Makes about 3 dozen. Christmas Stars Ingredients: 1 cup shortening 2/3 cup sugar 2 eggs 1/2 tsp. salt 1 tip vanilla 1 tsp. almond flavoring 2 3/4 cup flour Frosting: 1 1/2 cup powdered sugar 2 tbsp milk 1 tsp vanilla food coloring Cream together the shortening and sugar. Beat in the eggs,salt and flavorings. Stir in the flour until smoothly blended. Chill in the fridge for about an hour. Roll out on a floured surface to a thickness of about 1/4 inch.Cut with your favorite cookie cutters. Bake on an ungreased cookie sheets until lightly browned around the edges, about 8-10 minutes. Let it cool down. Frosting: Mix the powdered sugar, milk, and vanilla together thoroughly.Divide and color each portion. Frost the cookies. SPICED CHOCOLATE PRETZELS 1/2 cup slivered almonds 1/3 cup semisweet chocolate pieces 1 1/2 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 eggs 1 cup packed brown sugar 2 tablespoons finely chopped candied orange or lemon peel confectioners’ sugar Preheat oven to 350°F.Process almonds and chocolate in a blender or food processor on until finely chopped. Combine with 1 1/2 cups flour, baking powder, cinnamon and cloves. In a large bowl, beat eggs and sugar with electric mixer until pale and fluffy. Stir in flour mixture until well blended. Mix orange peel and the two tablespoons of flour; work into dough with hands. Divided into 30 equal pieces. On lightly floured surface, roll each piece into a 9 inch rope. Bend into a pretzel shape. Place 1 inch apart on greased cookie sheet. Bake 10 minutes or until firm to the touch. Cool on wire rack. Sprinkle tops with sifted confectioners’ sugar. Makes 30. White Chocolate Gorp INGREDIENTS 2 pounds white chocolate 6 cups crispy rice cereal squares, e.g., Rice Chex TM 3 cups toasted oat cereal 2 cups thin pretzel sticks 2 cups cashews 1 (12 ounce) package mini candy-coated chocolate pieces DIRECTIONS 1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination! 2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool. Rum Balls 2 cups crushed vanilla wafers 1 cup powdered sugar ½ cup finely chopped candied red or green cherries (I omit these) ½ cup finely chopped walnuts or pecans ¼ cup rum 3 tablespoons corn syrup 2 tablespoons butter, melted ¼ cup powdered sugar Combine crushed vanilla wafers, 1 cup powdered sugar, cherries and pecans. Add rum, corn syrup and butter; blend well.* Shape mixture into 1-inch balls; roll in ¼ cup powdered sugar. Cover tightly and let stand at least 24 hours to allow flavors to blend. YULE LOG COOKIES 1/2 cup Brown sugar, firmly packed 3 Tablespoons Butter or margarine, softened 1 Egg 1 cup All-purpose flour 1/2 teaspoon Baking powder 1/2 teaspoon Ground cardamom 1/4 teaspoon Baking soda 1/4 teaspoon Ground cinnamon 1/4 teaspoon Ground cloves 1/4 teaspoon Ground allspice 1/4 teaspoon Ground nutmeg Red and green decorator icing Preheat oven to 375 degrees.In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines.Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries. Apple Dumplings 2 cups Flour 4 teaspoons Baking powder 1 teaspoon Salt 4 Tablespoons Shortening 1 cup Milk 6 ApplesSugar 1 teaspoon Cinnamon Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes). Eggnog Bread Pudding By Annora Kirin step one 8 cups Hawaiian bread cubed with crusts on step two 8 extra-large eggs 1 cup sugar step three 2 cups whipping cream 3 cups dairy eggnog 2 oz brandy 1/2 tsp nutmeg 1/2 cup butter — melted step four 3/4 cup raisins soaked in brandy until soft.Place cubed bread in a large flat baking pan and toast in a preheated 350 degree F oven turning until golden brown on all sides. Do not let it get too brown or burn. Remove from oven and set aside. In a small bowl combine the raisins and brandy and set aside. In a large bowl, using an egg beater, cream the eggs and sugar together. Add the cream, eggnog, nutmeg and butter and beat until well mixed. Add the bread cubes, raisin and brandy mixture and mix with a spoon until allthe bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally. Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has been sprayed with a non stick substance. Bake in a preheated 350 degree F oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce if desired. Yield: 10 servings. NOTES: Hawaiian bread is a soft sweetened bread that can be found in most larger markets. If not available use an egg bread. Use a commercial brand of eggnog found in most markets during the holidays.This can be served hot but the flavors come out best when cooled. Bread and Butter Pudding Ingredients 1oz butter, plus extra for greasing 8 thin slices bread 2oz raisins 2 tsp cinnamon powder 12fl oz whole milk 2fl oz heavy cream 2 eggs 1oz granulated sugar nutmeg, grated, to taste Method 1. Grease a 2 pint pie dish with butter. 2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles. 3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of raisins. Sprinkle with a little cinnamon, then repeat the layers of bread and raisens, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. 4. Gently warm the milk in a pan over a low heat to scalding point. Don’t let it boil. 5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. 6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. 7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. 8. Preheat the oven to 355F. 9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.Preparation time less than 30 mins, Cooking time 30 mins to 1 hour Walnut Maple Pie Ingredients 1 store-bought or homemade pie crust 2 large egg whites 1 large egg 1 cup maple-flavored syrup or pure maple syrup 1/2 cup firmly packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon butter or margarine (melted) 1 1/2 teaspoons vanilla 1/2 cup chopped walnuts Makes 8 servings. Preparation time: 15 minutes. Cooking time: 55 minutes .Cooling time: 1 hour. Step 1: Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°. Step 2: Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts. Step 3: Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator. Eggnog French Toast 2c eggnog 1 egg, slightly beaten 1/2tsp cinnamon 6 Croissants 3 tbl butter In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and placein the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup. 6 servings. Christmas Krupnik 1 cup honey 1 cup water 6 cloves 1 cinnamon stick 2-inch vanilla bean dash of freshly grated nutmeg 3 inch piece of lemon peel, zest (yellow part) only 1 inch piece of orange peel, zest (orange part) only 2 cups vodka Heat the honey, water and spices in a saucepan and bring to a boil. Watch pot carefully so it does not boil over. Cover, turn off the heat and allow to steep for at least 20 minutes to half an hour. Add the vodka and serve hot. This recipe may be made in advance and reheated. It keeps very well if strained and decanted. from: about.com/sabbats/yule Cranberry Punch Ingredients 2 cups cranberry juice 2 cups pineapple juice 1 cup orange juice 3/4 cup triple sec (optional) 1 pint strawberries, hulled and sliced (freeze these and use instead of ice cubes) 1 lime, thinly sliced 4 cups ginger ale, or Champagne, chilled Lime sherbet – added at the very end to float Makes about 1 1/2 quarts. Total time: 20 minutes, plus chilling time. Step 1: In a large glass container, combine ingredients and chill thoroughly. Step 2: Just before serving, slowly stir in the ginger ale or the substitutions. Pour into a punch bowl and add the frozen strawberries or the ice cubes. Step 3: If you decided to add the lime sherbet – add this now – and as it melts the punch will take on even more of a rich flavor. Spiced Holiday Tea Ingredients: 2 cups water 3 tea bags (unflavored black tea) 4 star anise 1 3-inch-long cinnamon stick 1 cup passion fruit nectar 3 tablespoons honey 2 tablespoons lemon juice Directions 1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through. 2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings. Spiced Cider INGREDIENTS 6 cups apple cider 1/4 cup real maple syrup 2 cinnamon sticks 6 whole cloves 6 whole allspice berries 1 orange peel, cut into strips 1 lemon peel, cut into strips DIRECTIONS 1. Pour the apple cider and maple syrup into a large stainless steel saucepan. 2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. 3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. 4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. EGGNOGG INGREDIENTS 4 cups milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon 12 egg yolks 1 1/2 cups sugar 2 1/2 cups light rum 4 cups light cream 2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg DIRECTIONS 1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. 2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. 3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. Winter Punch 2 3/4 cups apple juice 1 1/4 cups orange juice 1 tablespoon lemon juice 2 tablespoons honey 2 teaspoons ground cinnamon In a saucepan, combine apple juice and orange juice. Heat over medium heat until steaming hot, but not boiling. Remove from heat and sir in lemon juice, honey and cinnamon. Serve hot. Cranberry Punch Ingredients 2 cups cranberry juice 2 cups pineapple juice 1 cup orange juice 3/4 cup triple sec (optional) 1 pint strawberries, hulled and sliced 1 lime, thinly sliced 4 cups ginger ale, chilled Makes about 1 1/2 quarts. Total time: 20 minutes, plus chilling time. Step 1: In a large glass container, combine ingredients and chill thoroughly. Step 2: Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes. Wassail 3 Cinnamon sticks 6 Cloves 4 Cardamon pods 2 Oranges, sliced 1 Lemon, sliced 1/3 cup Raisins 1 quart Wine (or white Grape juice) 2 Apples, peeled & sliced 1/2 gallon Apple juice 2 pieces crystalized Ginger Tie cinnamon, cloves, ginger, and cardamon into a piece of cheesecloth. Place spice bag, oranges, apples, lemon, and raisins in a large pan with the wine. Cover and simmer for 1 hour. Remove spice bag and fruit, add cider. Stir and heat mixture. Serve hot. Soft Mead 1 quart Water, preferably Spring Water 1 cup Honey 1 sliced Lemon 1/2 tsp. Nutmeg Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising “scum” with a wooden spoon. When no more rises add the following: pinch Salt juice of 1/2 Lemon Strain and cool. Heavenly Hot Chocolate 1 vanilla bean, split lengthwise 2/3 cup sugar 1/2 cup unsweetened cocoa powder 1/2 cup water Pinch of sal t3 cups whole milk 1 1/2 cups half and half 1 teaspoon vanilla extract 1 cup chilled whipping cream Using tip of small knife, scrape seeds from vanilla bean into processor; reserve bean. Add sugar to processor and blend 10 seconds. Transfer 3 tablespoons vanilla sugar to small bowl and reserve. Transfer remaining vanilla sugar from processor to heavy metal sauce-pan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to simmer. Remove from heat; Whisk in vanilla extract. Discard vanilla bean. Beat cream and reserved 3 tablespoons vanilla sugar in medium bowl until medium-firm peaks form. Divide hot chocolateamong 6 mugs; top with whipped cream and serve |
Learning Wicca and the Tradition of the Craft 