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Samhain Recipes

Pumpkin Muffins

1 c Unbleached Flour, Sifted

2 t Baking Powder

1/4 t Salt

1/4 t Ground Cinnamon

1/4 c Vegetable Shortening

2/3 c Sugar

1 ea Large Egg

1/2 c Canned, Mashed Pumpkin

2 T Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

Pumpkin Marble Cheesecake

Servings: 10

1 1/2 c Gingersnap Crumbs

1/2 c Finely Chopped Pecans

1/3 c Margarine, Melted

16 oz Cream Cheese, Softened

3/4 c Sugar

1 t Vanilla

3 ea Eggs

1 c Canned Pumpkin

3/4 t Cinnamon

1/4 t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch spring-form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Remembrance Cookies

These cookies can be made on Hallows Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritual, but it need not be. Ingredients for the cookies:

1 1/2 c. powdered sugar

1 c. butter or margarine (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.

Honey Pumpkin Mead

This mead is the color of a ripe peach and smells like autumn leaves - perfect for a Harvest party or Sabbat.

1 sound, hard-rind pumpkin (approx. 2 quart capacity)

Paraffin wax

1 1/2 quarts of water

4 lbs. honey

2 each oranges and lemons

1 pkt. wine yeast

1 tea bag (black tea)

Prepare yeast starter.

Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises.

Remove from heat; stir in sliced citrus fruits, including skins.

Cool to room temperature; pitch yeast.

Allow to sit over night.

Prepare pumpkin by cutting off the top with a sharp knife. The top must "mate" with the bottom so cut carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with water.

Pour the must into the pumpkin, leaving an inch of air space between the liquid and the rim of the opening. Replace the top.

Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water.

Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam.

Set the pumpkin in the middle of a shallow dishpan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot.

Allow to sit for two months, then siphon off and bottle.

Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow.

Bird's Nest Pudding

The name of this pudding (really more like a pie) comes from the serving appearance--the apples are nestled in a bowl created by the crust.

5 Granny Smith apples, cored and peeled and sliced thinly

1 tsp. cinnamon

1/4 tsp. nutmeg

1 egg

3 Tbsp. brown sugar

1/2 tsp. salt

1/2 cup milk

2 cups flour (I use a half and half mixture of wheat and white flours--all wheat yields a tough crust)

1/2 cup heavy cream

1 Tbsp. baking powder

1 tsp butter

1/2 cup sugar (for topping)

Preheat oven to 400 degrees and grease a deep pie dish (lightly grease the rim of the dish as well). Toss apple slices with cinnamon and nutmeg and arrange in the dish. Blend together the egg, sugar, salt, milk, flour, cream, and baking powder until it begins to form a dough. Do not over mix! Shape the dough into a crust and mold it over the top of the pie dish to cover. Bake at for 25 minutes. To serve, invert the dish over a platter. Dot the apples with butter and sprinkle with the remaining sugar. Serve with heavy cream sprinkled with nutmeg
Pumpkin Soup

4 pounds of peeled pumpkin, chopped
2 onions, chopped
2 apples, chopped
2 cups chicken or vegetable stock
1 teaspoon nutmeg or 3 t. curry powder
1 t. salt
2 cups water

Place pumpkin, apples, onion, stock, nutmeg and salt in the water in a heavy saucepan and bring to the boil. Cover and simmer 40 minutes until pumpkin is tender. Puree in a blender or processor. 2 1/2 cups milk
freshly ground pepper Return to pan and add milk and pepper. garnish with cilantro if curry is used.