Witchin’ in the Kitchen at the Bubbling Cauldron

This is sweet and decadent but healthy using honey instead if sugar!  I replaced the flour with whole white wheat flour for a denser, healthier version.  This recipe would be ideal for Samhuinn feasting-dark bits of chocolate and dates and oats.

Chocolate Date Bars

1-1/4 hot water
8 oz. chopped pitted dates
1-1/4 teaspoon baking soda
3/4 cup honey
1/4 cup soft butter
2 eggs
1-1/4 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup rolled oats
12 oz. mini chocolate pieces
1 cup chopped nuts

Simmer water, dates and one teaspoon soda together in saucepan for 10 minutes. Set aside to cool.
In large mixing bowl, cream honey with butter until fluffy. Add eggs, one at a time, beating well after
each addition. Sift together flour, salt and 1/4 teaspoon soda. Blend into creamed mixture.
Stir in dates and liquid, vanilla, rolled oats and one half chocolate pieces.
Spread batter into greased 9x13-inch baking pan. Sprinkle remaining chocolate pieces and nuts over top.
Bake at 350°F 35 minutes. Cool before cutting into bars.

Dessert Variation: Serve warm, cut into squares. Top with soft vanilla ice cream or honey sweetened whipped
cream.

Makes 24 servings

Note: Honey should not be fed to infants under one year of age.  Honey is a safe and wholesome food for children and adults.

SOURCE: honey.com 

5 cups fresh or frozen blueberries
4 tablespoons granulated sugar
1/2 cup oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 cup butter
1/4 cup chopped nuts

Thaw fruit if frozen.  Do not drain.  In a 2 quart square baking dish place
fruit.  Stir in granulated sugar. For topping,  In a medium bowl combine
brown sugar, oats, flour, and cinnamon.  Cut in butter till mixture
resembles coarse crumbs. Stir in nuts and sprinkle topping over fruit.
Bake in 375 degree oven for 30 to 35 minutes, (40 minutes for thawed fruit)
or until golden brown.   Serve warm with ice cream if desired.  Yield 6
servings.

2 cups whole-wheat flour
1 3/4 cups unbleached flour
1/4 cup brown sugar or sucanat
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter
1 3/4 cups low-fat buttermilk
1 1/2 cups fresh blueberries

Combine first five ingredients in large bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened; stir in blueberries.
Turn onto floured surface and gently knead 10 times.
Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate.
Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.

source: unknown

Serves 6

2 tablespoons fresh Parmesan cheese, grated
3oz/85g butter
6 rashers of smoked back bacon, trimmed of most of its fat and diced quite finely
1 large clove of garlic, skinned and very finely chopped (optional)
3oz/85g self-raising flour
1 1/4 pints/710ml milk
8oz/225g Lancashire cheese or Cheddar, crumbled
salt and freshly ground black pepper
a grating of nutmeg
8 large eggs, separated
tomatoes, each skinned, cut in half and seeds removed, then cut in neat strips or chopped

Butter two same-sized soufflé dishes or similar ovenproof dishes, and dust them out with grated Parmesan cheese. Melt the butter in a saucepan and add the diced bacon and the finely chopped garlic. Cook, stirring, for several minutes till the bacon is cooked through. Stir in the flour, then gradually add the milk, stirring continuously till the sauce boils.

Take the pan off the heat and stir in the crumbled cheese, the salt, pepper and nutmeg. Beat in the yolks, one by one. Whisk the whites till they are very stiff and, with a large metal spoon, fold them and the chopped tomatoes quickly and thoroughly through the sauce.

Divide the soufflé mixture between the two prepared dishes and either cover them with clingfilm and bake later, or bake them straight away, in a hot oven, 425F/220C/Gas Mark 7, for 30 to 35 minutes. Serve immediately.