Recipes for the festival of the dead
Used for offerings, magic or just plain feasting.
Common food item's: Rosemary, Turkey, Apples, Thyme, Cape goosebarries, Sage, Cilantro, Carrots, Parsley, Coriander, Chicken, peppermint, Beetroot, Chillies and peppers, Cranberries, Grapes, Pears, Duck, Plums, Pumpkins, Goose, Winter Squash, Raspberries, Spinach, Strawberries, Sweet potatoes, Salt, Turnips, Tomatoes, Cinnamon, Deer, Possum
Left for the Spirits as a offering
Soul Cake
1 stick of butter, softened
½ teaspoon Rosemary
1/2 teaspoon sage
Pitch of salt
1 1/2 C flour
Cream salt and butter in a bowl and use a sifter to add flower and mix until it's smooth. Add rosmary and sage. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees
Fairy Cakes
left in gardens or thicket's for elemental spirits.- 2/3 cup flour
- 1/2 teaspoon of poppy seeds
- 1/8 teaspoon of ground cinnamon
- 1/8 teaspoon of nutmeg
- 1/8 teaspoon of salt
- 2 tablespoons of fine brown sugar
- 1/2 Cups of sweet Muscato wine
- 1 large egg
- Honey
Sunflower or Canola oil for frying
Mix together flour, poppy, cinnamon, sugar and salt and in a separate larger bowl Mix the egg and Muscato wine together. Stir dry ingredients into the mixed egg and Muscato let stand for 1/2 hour.
Combine nutmeg and honey in a small bowl then heat some oil in a frying pan (1/2 inch in the bottom) until it's hot. Drop the batter into the oil one generous spoonful each time and fry until gold. Place on paper towels to drain and then drizzle honey mix on.
Great Aunt Gladys Amazing Pumpkin bread
3 1/3 cups flour
3 cups sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Pinch powdered Cloves
1 1/2 Teaspoons Salt
2 Teaspoons Baking powder
4 Eggs
1 cup Vegetable oil
2/3 cup Water (Moon water or Solar water)
1 15 oz Can of Pumpkin
Or you can roast or boil fresh pumpkin 15 oz
1 cup walnuts or Pecans (optional)
Beat eggs and pumpkin then add oil and water In another bowl. Mix dry ingredients, flour, sugar, salt and spices.gradually add wet ingredients to the dry ingredients.Mix and pour into greased loaf pans (pound cake size)Preheated oven at 350 for 1 hour.
Yields 2 -3 breads
Witch cakes
(Definitely not for human consumption) but is a old throw back to the story of Tituba, the slave in Salem Massachusetts that preformed the practice of making a cake out of the afflicted's Urine to feed to a dog which in turn would point out the witch who afflicts them.
1 cup sifted rye flour
1/4 tsp cream of tartar
1/4 tsp saltPinch
Few drops of the afflicted's Urine (optional)
1 cup unsalted butter, room temperature, plus more for greasing 2 sticks
5 large eggs separated and at room temperature
Preheat oven to 325°F. Butter a 9x5 inch loaf pan and line the bottom with parchment. Sift flour before measuring, then sift together into a bowl with cream of tartar and salt then Set aside.
In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and glossy. Add egg yolks one at a time, waiting until completely incorporated before adding the next. Turn mixer to the lowest speed and slowly add flour mixing until just incorporated. (Add the optional drops of urine.) Transfer batter to a bowl and clean mixer bowl thoroughly. Whip egg whites on high until they hold stiff but shiny peaks. Working with about 1/4 of the egg whites at a time, fold into batter until no streaks remain. Fill prepared loaf pan and bake for about 60 minutes, or until a skewer inserted into the center comes out clean.
Remembrance Cookies
Cookies that are left for your ancestors Sometimes shaped as people.
1 1/2 c. powdered sugar
1 c. butter (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
Simple Shortbread Soul Cakes
Left for the Spirits as a offering
1 stick of butter, softened
4 Tbs sugar
1 1/2 C flour
Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees
3 1/3 cups flour
3 cups sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Pinch powdered Cloves
1 1/2 Teaspoons Salt
2 Teaspoons Baking powder
4 Eggs
1 cup Vegetable oil
2/3 cup Water (Moon water or Solar water)
1 15 oz Can of Pumpkin
Or you can roast or boil fresh pumpkin 15 oz
1 cup walnuts or Pecans (optional)
Beat eggs and pumpkin then add oil and water In another bowl. Mix dry ingredients, flour, sugar, salt and spices.gradually add wet ingredients to the dry ingredients.Mix and pour into greased loaf pans (pound cake size)Preheated oven at 350 for 1 hour.
Yields 2 -3 breads
1 cup sifted rye flour
1/4 tsp cream of tartar
1/4 tsp saltPinch
Few drops of the afflicted's Urine (optional)
1 cup unsalted butter, room temperature, plus more for greasing 2 sticks
5 large eggs separated and at room temperature
Preheat oven to 325°F. Butter a 9x5 inch loaf pan and line the bottom with parchment. Sift flour before measuring, then sift together into a bowl with cream of tartar and salt then Set aside.
In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and glossy. Add egg yolks one at a time, waiting until completely incorporated before adding the next. Turn mixer to the lowest speed and slowly add flour mixing until just incorporated. (Add the optional drops of urine.) Transfer batter to a bowl and clean mixer bowl thoroughly. Whip egg whites on high until they hold stiff but shiny peaks. Working with about 1/4 of the egg whites at a time, fold into batter until no streaks remain. Fill prepared loaf pan and bake for about 60 minutes, or until a skewer inserted into the center comes out clean.
Cookies that are left for your ancestors Sometimes shaped as people.
1 1/2 c. powdered sugar
1 c. butter (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
Left for the Spirits as a offering
1 stick of butter, softened
4 Tbs sugar
1 1/2 C flour
Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees
Witch cakes
(Definitely not for human consumption) but is a old throw back to the story of Tituba, the slave in Salem Massachusetts that preformed the practice of making a cake out of the afflicted's Urine to feed to a dog which in turn would point out the witch who afflicts them.1 cup sifted rye flour
1/4 tsp cream of tartar
1/4 tsp saltPinch
Few drops of the afflicted's Urine (optional)
1 cup unsalted butter, room temperature, plus more for greasing 2 sticks
5 large eggs separated and at room temperature
Preheat oven to 325°F. Butter a 9x5 inch loaf pan and line the bottom with parchment. Sift flour before measuring, then sift together into a bowl with cream of tartar and salt then Set aside.
In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and glossy. Add egg yolks one at a time, waiting until completely incorporated before adding the next. Turn mixer to the lowest speed and slowly add flour mixing until just incorporated. (Add the optional drops of urine.) Transfer batter to a bowl and clean mixer bowl thoroughly. Whip egg whites on high until they hold stiff but shiny peaks. Working with about 1/4 of the egg whites at a time, fold into batter until no streaks remain. Fill prepared loaf pan and bake for about 60 minutes, or until a skewer inserted into the center comes out clean.
Remembrance Cookies
Cookies that are left for your ancestors Sometimes shaped as people.
1 1/2 c. powdered sugar
1 c. butter (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.
Simple Shortbread Soul Cakes
Left for the Spirits as a offering
1 stick of butter, softened
4 Tbs sugar
1 1/2 C flour
Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees
