Witchin’ in the Kitchen at the Bubbling Cauldron

for purification

When the Moon is full, completely peel nine lemons using your hands alone. As you finish peeling each one, place the peels in a bucket or a large bowl of water.

Next, gently squeeze the peels into the water, expressing their oils until the sharp, clean fragrance of lemon hangs heavily in the air. Visulize the lemons’ powers cleansing your home of negativity.

Next, visualizing, scrub the floors, doorknobs and windows with lemon water. Pour a little of the remaining water down each drain. Repeat this ritual each Full Moon.

SOURCE: unknown

1/4 to 1/2 pound cream cheese, at room temperature
1/3 cup fruit sweetener
1 teaspoon vanilla extract
1 teaspoon almond or peach extract
2 cups heavy cream

Yield: Frosting and filling for an 8-inch cake

Use an electric mixer on medium-high speed to whip the cream cheese until smooth. Reduce the speed and stir in the sweetener and the extracts until the mixture is smooth and well blended. With the mixer on low speed, add half of the cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff. Use immediately for the best decorating texture.

Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer.

1 cup Amaranth Flour
1/2 cup Whole Wheat Pastry Flour
2 tsp Baking Powder
1 tsp Vanilla
1/2 cup Milk
1/4 cup Safflower Oil
1/4 cup Honey
1/2 cup Raisins (Unsulfured)
1/2 cup chopped Almonds (Whole Shelled)

Preheat oven to 350°F. Grease muffin tins or line with paper liners, set aside.

In a medium bowl, mix together the amaranth flour, pastry flour and the baking powder.

In a large bowl, beat together the egg, milk, oil and honey. While stirring with a wooden spoon, gradually pour the flour mixture into the liquid mixture. Stir just until the mixtures are blended. Fold in the raisins and the almonds. Fill each muffin tins 3/4 full.

Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Yield: 12 muffins

http://www.bobsredmill.com/recipe/detail.php?rid=202

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons coarsely ground black pepper
8 tablespoons cold butter, cut into 1/4-inch cubes
1/3 cup fresh chives
1/2 cup grated cheddar
1/3 cup roasted, peeled, and diced small red bell pepper
1/3 cup roasted, peeled, and diced small yellow bell pepper
1 to 1 1/4 cups buttermilk
1 egg, beaten

Preheat oven to 500 degrees F.
In a food processor, blend flour, baking powder, baking soda, salt, and pepper briefly (about 3 pulses). Add butter and process to a “mealy” consistency. Add herbs, cheese, and roasted red peppers, processing briefly to combine. Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten. If needed, add more buttermilk, up to 1/4 cup.

Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into wedges, brush top of each wedge with egg wash. Place on a cookie sheet and bake for approximately 15 to 20 minutes. Place on rack and let cool to room temperature.

source unknown

1/2 c Butter (1 stick)
2 Eggs
1 1/8 c Sugar
3 c Flour, divided
3 ts Baking powder
1/2 ts Salt
1 Pinch baking soda
1 c Milk
1 t Vanilla
2 c Blackberries

Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or use liners. In a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the creamed butter and egg mixture. Sprinkle reserved flour over berries and gently fold berries into the mixture. Fill each muffin cup ¾ full and sprinkle tops with sugar if desired. Bake 15-20 minutes, until done.

This is a family favorite. I’ve subbed soy bacon bits instead of bacon.

Broccoli Salad

2 handfuls of broccoli flowerets
2 cups of red grapes, cut in half (raisins might be used too)
1 onion, chopped
1 handful sliced almonds
2 slices of bacon, cooked and crumbled

Combine in a large serving bowl and toss with dressing

Dressing

1 cup mayonaise
1/3 cup sugar (I sub honey)
1 Tblsp poppy seeds
1 Tblsp balsamic vinegar

Mix well and pour over salad, toss to combine. Chill overnight for best flavor.

So this is what I made with the first of the rhubarb. I’d have included a photo but the jar is already in the freezer to save for autumn. This recipe is delicious and a big hit with the family. I subbed dried currants for the fruit listed.

Spiced Rhubarb Chutney

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Combine first 8 ingredients in heavy large Dutch oven.
Bring to simmer over low heat, stirring until sugar dissolves.
Add rhubarb, onion and dried cherries;
increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.
(Can be made 1 day ahead. Cover and chill.
Bring to room temperature before using.)

3 c blueberries
2 c sliced rhubarb

Topping:
1/2 c rolled oats
1/2 c flax meal (or use flour)
1/2 c turbinado sugar (or use brown sugar)
1/2 ts Ground cinnamon
1/4 c Butter

Preheat the oven to 350F. Place the fruit in a square 2-quart baking dish.

TOPPING: Combine the oats, flax meal, turbinado sugar and cinnamon in a medium bowl.
Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.

Makes 6 servings.

1 1/2 tablespoons olive oil
medium onion, finely chopped
2 cups thinly sliced trimmed rhubarb (about 12 oz.)
1/2 cup peeled and seeded fresh or canned tomatoes, finely chopped
1/4 cup honey
1 teaspoon sugar
1/4 teaspoon salt
a generous pinch of ground allspice
1/2 teaspoon lemon juice
fresh ground pepper

Heat the olive oil in a heavey saucepan over low heat. Add the onion and stew gently, stirring occasionally, until softened but not brown,about 7 minutes.
Stir in the rhubarb, tomatoes, honey, sugar, salt, and allspice. Simmer uncovered, stirring occasionally, until it has melted down to a thick puree, about 20 minutes.
Add the lemon juice and salt and pepper to taste. The sauce
should have a nice balance between sweet and sour, if not adjust seasonings. Serve hot, over chicken or fish.

managed to find a sweet recipe in my files as well

Rhubarb Sauce

Good served warm over ice cream or cold in a compote.

2 cups chopped rhubarb, fresh or frozen
1/2 cup sugar
1/4 cup orange juice or water
1 tsp grated orange peel (opt)

Combine all ingredients in a 2-qt saucepan.
Cook over medium heat 15-20 minutes, stirring frequently until rhubarb is soft and sauce is slightly thickened.

SOURCE: unknown

I scored a few pounds of rhubarb today, what to do what to do…Strawberry season has passed around here so I’m looking more toward savouries.

Rhubarb Chutney

1 lb Rhubarb
2 t Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) seeds and veins removed
1 t Paprika
1 tb Black mustard seeds
1/4 c Currants
1 c Light brown sugar
1 1/2 c Light vinegar

Wash Rhubarb and slice into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar.

Makes 1 Cup

SOURCE: unknown

1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp sucanat
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

Wash the greens in a sink filled with cold water.
Drain greens and wash a second time.
Drain greens and remove any heavy stems.
Tear leaves into bite-sized pieces. Set aside.

In a 3 qt saucepan, cook bacon until lightly browned.
Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown.
Stir in garlic.
Add water to the hot pan, stirring to loosen any particles from bottom of pan.
Stir in sucanat and red pepper.
Continue cooking until mixture boils. Add greens, reduce heat.
Cover and simmer for 30 minutes. Stir in vinegar.
Continue cooking additional 20 to 25 minutes or until desired tenderness.

Serves 4.

This is the French version of the Italian focaccia bread, it is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk),
or the slits can be cut to form a lattice, making the bread easy to pull apart.

Fougasse

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
4 cups all-purpose flour
1/2 tablespoon dried basil
1/2 tablespoon ground savory
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
2 tablespoons sea salt
4 tablespoons olive oil
2 tablespoons cornmeal

Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes. Makes 2 flat loaves.

SOURCE: unknown

1 cup rolled oats
1 cup sugar (I use sucanat)
1 cup flour (I use a naturally white whole wheat flour)
1 cup shredded coconut
1/2 cup raisins
1 tsp cinnamon
1 tbsp baking soda
1 tsp salt
2 tbsp molasses
1/2 cup unsalted butter, melted
2 tbsp boiling water
(my addition: 1 tsp vanilla)

Preheat oven to 350 degrees and prepare 3 cookie sheets.

Mix the oats, sugar, flour, coconut, raisins, cinnamon, baking soda and salt in a large bowl.

Combine butter, molasses and water and pour into the dry ingredients, stir until well-mixed.

Drop teaspoon-sized amounts of dough onto the cookie sheets and bake, one sheet at a time, for 12-15 minutes.

Allow cookies to cool for 2-3 minutes on the cookie sheet before removing, them completely cool on a wire rack.

From Disney’s Pooh’s Heffalump Movie.

Garlic Scapes are the flower buds on a garlic plant. The usually appear about one month before the garlic bulb is ready to harvest, if you wait and allow them to curl you will effectively stop the plant from flowering further, by picking them early the plant tends to put forth more flower buds. This bud provides a delicate garlic flavor making it ideal for salads. These may be frozen for later use in cooking.

I’m saving mine for pesto!

Also known as Garlic Whistles, a delicious recipe for Spicy Tuna with Garden Whistles Sandwich can be found here