Beltane: Beltane - May Day Recipes

By Gordon Ireland

Beltane - May Day Recipes

1/2 gallon water

1 1/2 cups raw honey

1/4 cup lemon juice

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Heat all ingredients together over medium heat in a large pot. As the honey melts, an oily crust forms at the top. DO NOT REMOVE. When it is well blended, remove from the heat, stirring occasionally as it cools. This is the non-alcoholic version. (McCoy page 136)

3 cups real mashed potatoes

2 cups dry oats

2 tablespoons butter

1/2 teaspoon cornstarch

1/2 teaspoon baking powder

1/8 teaspoon salt

Pinch of pepper

Pinch rosemary

Soak oats in warm water for 15 minutes until soft and swollen. Mix them with all other ingredients in a large bowl. Knead until mixture is like thick dough. Make patties, fry in hot oil until brown. Serve immediately. (McCoy page 137)

1 cup milk

1 cup cream

1/2 cup butter

3 tablespoons cornstarch

1 1/2 cups sugar

1 1/4 teaspoons vanilla

Ground nutmeg

Prepared pie crust, already cooked

Melt butter in pan over medium heat. In separate bowl add milk to cornstarch, making sure it is fully dissolved. Add this and all other ingredients to pan, except vanilla and nutmeg. Stir until mixture becomes thick. Remove from heat and stir in vanilla. Pour mixture into pie crust and sprinkle with nutmeg. Serve chilled. (McCoy page 134)

6 ounces Oatmeal (preferably fine)

2 ounces flour

1-teaspoon Salt

10 fluid ounces warm water

Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees) until crisp. These cakes are eaten buttered, with a glass of milk, for supper, but are also terrific with wine and cheese.

1/2 cup Shortening

1 cup Oats or quick-cooking oats

1 cup All-purpose flour

1/2 teaspoon Baking soda

1/4 teaspoon Salt

2 - 3 Tablespoons Cold Water

Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 Tablespoon at a time, until it forms stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds or squares. Place on un-greased cookie sheet and bake at 375 until they just start to brown - 12 to 15 minutes. Bake on a hot griddle or frying pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn color. Put on a wire rack to cool. They are delicious served with cheese.

1 1/2 cups All-purpose flour -- unbleached, enriched

1 1/2 cups Whole wheat flour -- stone-ground

1/4 teaspoon Kosher salt

1/2 teaspoon Baking soda

1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

SAND TARTS (OLD GERMAN STYLE)

2 1/2 cups Sugar

2 cups Butter

2 each Egg, well beaten

1 each Egg white

4 cups Flour

Pecans

Cinnamon

Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.

Author's Biography: Gordon Ireland is active in the Michigan Pagan community and runs several Pagan websites. For more information please visit his website http://www.earthspirits.theshoppe.com