Samhain Recipies

I meant to post these the day before Samhain but got sidetracked and with getting married and everything yesterday I just completely forgot. Here are some great Recipes for Samhain

This is from the book Halloween by Silver Ravenwolf
Witches' Brew

1 gallon apple cider (love)
1 orange (love)
1 apple (love)
3 cinnamon sticks (love & psychic powers)
1/8 teaspoon nutmeg (fidelity)1 handful rose petals (love)
1 big pot

Pour apple cider into a large pot or kettle. Peel orange and squeeze its juice into the cider, discarding the pulp. Tear the orange peel into 1 inch strips, and add to the mixture. Core apple and cut into 1/4 inch slices, add to the mixture. Break the cinnamon sticks in half, add to the mixture. Add nutmeg. Warm over low heat for 2 hours. DO NOT BRING TO A BOIL. Stir often saying:

From the moon to the vine
From the vine to the fruit
From the fruit to this brew
May the Lady send her blessings
May the Lord grant your desires

Serve warm and sprinkle with rose petals.NOTE: Make this a family or group affair. When we make this brew, we all take turns stirring and saying the verse above. The whole family gets involved, making it extra special!

The following recipes are from the book: Cooking By Moonlight, A Witch's Guide to Culinary Magic by Karri Ann Allrich

Pumpkin Moon Bread

Honor all the autum moons with this richly delicous bread infused with grounding aromatic spices. Why witches love pumpkin recipes is probably no mystery. This magical recipe invites love and cultivates both inner fire and spiritual protection

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons cinnamon1 teaspoon pumpkin pie spice
1 1/2 cups light brown sugar2 large eggs, beaten
2/3 cup canola or vegetable oil
1/4 cup orange juice
1 cup pumpkin puree (canned is fine)
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Grease a 9-inch loaf pan. Sift together the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. In a separate bowl combine the brown sugar, eggs, oil, orange juice, pumpkin and vanilla; beat until blended. Add the dry ingredients, and beat until the batter is smooth. Pour the batter into the greased loaf pan, and bake for 50 minutes or until a toothpick inserted into the center emerges clean. Allow the loaf to cool in the pan for 10 minutes before carefully turning it out onto a rack to cool completely.

Moonlit Kitchen Tip
Lining the bottom of the loaf pan with butter parchment paper makes it easier to ease the loaf from the pan.Makes 1 9-inch loaf.

NOTE: Great for breakfeast with fresh fruit, or toasted and topped with cream cheese, yum!

Pumpkin Cheesecake
A creamy, delightful cheesecake with a hint of pumpkin flavor.
8 onces Neufchatel or cream cheese softened
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can pumpkin puree
2 large eggs, lightly beaten
2 teaspoons pumpkin pie spice, cinnamon or allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine sea salt
1 teaspon pure vanilla extract
1 prepared graham cracker piecrust

Garnish
Whipped Cream
Freshly grated nutmeg

Preheat the oven to 350 degrees.In a large mixing bowl beat the cheese with and electric mixer at medium speed, until smooth and fluffy. Gradually beat in the sweetened condensed milk until smooth. Add the pumpkin puree, eggs, pumpkin pie spice, nutmeg, sea salt, and vanilla, beat until smooth. Pour the mixture into the prepared piecrust and bake for 50-55 minutes, or until the center is set. Cool the cheesecake in the pan on a wire rack.When the cheesecake is cooled, lightly cover and refridgerate for 2 hours.

Garnish chilled wedges with a dollop of whipped cream and a pinch of freshly grated nutmeg.