Archive for the ‘Cooking with Herbs & Spices’ Category
Scripture Cake… it’s like a puzzle, you have to look up each verse to find the ingredients. So grab a bible and look the clues up…the cake is delicious! ( goes great with a cup of tea from Funky Kaarma)
1 cup 1 Samuel 25:18
1 cup Isaiah 34:4
1 cup Numbers 17:23
1 cup Exodus 15:27
1 1/2 cup Leviticus 2:5
pinch of Leviticus 2:13
1 tsp Exodus 30:23
dash Song of Solomon 4:10
1 tsp Amos 4:5
3 Isaiah 10:14
1cup Jeremiah 6:20
1/2 cup Numbers 11:8
1 tbsp Judges 14:18
Preheat oven to 325 degrees.
In medium sized bowl comgbine Samuel 25:18, Isaiah 34:4, Numbers 17:23 and Exodus 15:27. Set aside.
In large bowl beat Isaiah 10:14 until light.
Gradually add Jeremiah 6:20 and continue to beat for 5 minutes.
Add Numbers 11:8 and Judges 14:18 and continue to beat for 5 more minutes.
Add Leviticus 2:5, Leviticus 2:13, Exodus 30:23, Song of Solomon 4:10 and Amos 4:5 a little at a time. Stir unti well blended.
Fold in mixture of Samuel, Isaiah, Numbers and Exodus.
Grease and dust with Leviticus 2:5 a large loaf pan and pour mixture into it.
Bake for 1 1/2 hours or until done.
Happy Mabon! Well happy almost Mabon. The summer is all but gone and the equinox is upon us. While this might go down as the year of the great orange candle shortage, we still have plenty of supplies for your Mabon altar.
Red candles work well as apples ripen on the trees and are a fruit of autumn. Purple candles match the blooms and berries of Woody nightshade, (commonly mistaken for belladonna) which is growing and thriving in the wild at this time of year.
Brown candles are traditional for fall as they represent the Earth getting ready to hibernate for the winter; also, pecans are almost ready for harvest.
For Mabon Anastasia wants to share this recipe with you. She feels that Apple Bread is overdone so she ‘s sharing a recipe for Pumpkin Bread.
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 cup apple sauce
2/3 cup water
1/2 tsp vanilla
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup raisins (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, apple sauce, vanilla, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Mix in raisins. Pour into the prepared pans.
3. Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
This freezes well too. So if you don’t want to share after you’ve made it, save the spare loaf or loaves.
Cranberries can be substituted for raisins. And speaking of cranberries, a cup of the delicious Cranberry Tea from the Funky Karma Tea Room goes well with this bread. We have Cinnamon, Ginger, Nutmeg and Cloves in the Herb & Spice Room.
All of these are related to the Autumn Harvest. We also have Mabon Oil nd Mabon Incense. Stop in and see up for your ritual supplies, and have a Happy Mabon.
Today I brought in the first of this years garden produce . The first 2 bunches of organic Apple mint…perfect in Iced Tea!
Today I have just mixed up a new batch of Herbs de Provence, a traditional aromatic blend of vigorous, and resinous herbs that typically grow on hillsides throughout the Provence region of France. It has taken me several years to perfect the blend but now I am satisfied that I have arrived at the best formula. This much-loved blend of Mediterranean Herbs usually combines the subtle flavors of Thyme, the pungent aroma of Savory, the fresh scent of Rosemary , the anise-like flavor from Fennel, the clean scent of Lavender and sometimes Basil, White Pepper, Orange Peel, Marjoram, Mint or Bay Leaves. The trick in blending this formula is to let each flavor come out without overpowering the others. As it is a best seller in the shop I think we have arrived at exactly the right proportions!
I have used Lavender, Mint, Thyme, Rosemary and Basil from my garden, and Savory, Marjoram, White Pepper, Orange peel and Bay Leaves from an organic herb supplier: with all the right amounts of each, blended together these herbs are ready to flavor your fish, meats, olives, potatoes, stews, soups, sauces and vegetables.
Here are some interesting ways to use this herb blend.
A quick and easy salad dressing:
1 or 2 Tablespoons of Herbs de Provence
6 Tablespoons white wine vinegar
6 Tablespoons of olive oil
1 garlic clove crushed
1/4 teaspoon of salt.
Mix together in a jar, then shake, or whisk together in a bowl until well blended.
On meat, rub a light coating of olive oil then liberally coat with the Herbs de Provence, roast your favorite way. If roasting pork add a bit of sage.
Use 2 tablespoons of Herbs de Provence in stir fried rice mixed with vegetables of your choice for a new taste.
Place 2 tablespoons of Herbs de Provence in the center of a doubled square of cheesecloth, tie the ends up with string and place in the cooking liquid of the dish being prepared. Remove and discard before serving.
Experiment with this herb blend, it will not let you down!