Brede's Braid Bread
from "Candlemas" by Amber K & Azrael Arynn K

4 1/2 cups white flour
1 tbsp. salt
2 tbsp sugar
2 packages of dry yeast
1/4 cup butter, softened or melted
2 eggs, slightly beaten
2 1/4 cups very warm, not hot, water
2 tbsp. molasses
1 1/4 cups whole wheat flour
1 1/4 cups yellow cornmeal

In large bowl, combine 2 1/4 cups of the flour, salt, sugar, and yeast. Add butter, eggs, and water and beat by hand or with mixer until all ingredients are combined. Then add another cup of white flour. Beat at high speed for 2 minutes. Divide equally into three bowls. In the first bowl, add and beat in 2 tbsp. molasses and 1 1/4 cups of wheat flour. In second bowl add in 1 1/4 cups yellow cornmeal. In third bowl add in the remaining 1 1/4 cups of white flour. Knead each batter on slightly floured board about 5 minutes. Dough should be smooth and elastic, bouncing back when poked. Grease all three bowls, place doughs in them, cover with damp cloths and let rise in a warm place until doubled, about an hour. Punch down. On lightly floured board, divide each dough in half, roll each half into a rope about 15 inches long. Braid together the white, corn, and wheat rope. Tuck the ends under and repeat with three remaining ropes. Place in greased 9x4 inch loaf plans. Cover with damp cloth over waxed paper, let rise again until doubled, about an hour. Heat oven to 350. Bake 25-30 minutes, until cornmeal braid is light brown on top. Baste with 2 tbsp. melted butter. Return to oven 10 more minutes. Loaf should be hollow when tapped. Let cool for 30 minutes.


Luscious Lemon Pie
from: A Kitchen Witch's Cookbook by Patricia Telesco

Filling:
3 egg yolks
1 cup sugar, divided
6 tbsp. cornstarch
1/4 tsp. salt
2 cups water
2 tbsp. butter
2 tsp. grated lemon rind
5 tbsp. lemon juice

Crust
9 inch pie shell

Meringue :
6 egg whites
Dash of salt
1/4 tsp. vanilla

Preheat the oven to 325. Combine the egg yolks and 1/2 cup sugar in a small bowl. In a double broiler, mix 1/2 cup of the sugar, cornstarch, salt, and water. Cook over boiling water until thick, stir constantly. Cover. Bring mixture to a boil. Boil 1 minute. Stir occasionally. Spoon a little of the hot mixture into the egg yolk, stir quickly. Beat the egg yolks into the hot mixture. Cook 2 minutes, stir constantly. Remove the pain from the water, stir in the butter, lemon rind, and juice. Pour into pie shell. Beat the egg whites and salt until foamy. Add the vanilla. Beat in the remaining sugar 1 tbsp. at a time, continue beating until stiff and shiny. Cover pie with meringue. Make sure there are no gaps and the edges are sealed with the meringue. Bake until browned, about 15 minutes.



Imbolc Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

You can do this in one pan! Pre-heat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an un-greased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean, and the top is golden brown. Remove from oven & cool. Sprinkle with powdered sugar.