airwolf

~*~ Elder Airwolf LoP Ministry Founder/Owner~*~

Administrator | Last logged in at

Merry Meet Legionnaires~
I am sixth generation Native Blackfoot and Scottish Celt. My Grandmother was one of my mentors her being a shaman, and my other mentor was my Druid Celtic Aunt. I was raised pagan and my education started at the age
of seven and formally after my first moon lodge ritual at 12. I am also trained as a voodoo priestess.
I am a retired MSW, Psychotherapist/Hypnotherapist, and a Dr of Ministries. I provide individual and family counseling.

Yule Centerpiece

Birch Log Centerpiece

Flickering candlelight is such a nostalgic part of the holiday season. Happily, the ways to incorporate it into your living space are nearly limitless! Make a birch log candleholder using a power drill with a 1-1/2 inch bit. Before drilling, mark the depth of your tea light candles on the bit using tape. Next, holding the log steady, apply firm and constant pressure with the drill as you make the holes. Once you’ve hit the edge of the tape indicating the correct depth, reverse drill, brush off the dust, and insert your candles. 

BLYSSFUL SATURN'S DAY PAGANS!

Today is "EVERYTHING YULE!"

At Samhain we honour, celebrate and welcome the descent into, and return of, the dark - the beginning of the New Year, acknowledging that all beginnings emerge from darkness. At the Winter Solstice we reach the depth of that darkness with the longest night of the year. Darkness has reached its peak.

"Now we start to wonder: will this continue? Will the Earth grow darker and colder as the Sun disappears into the south until only darkness is left? But at Yule a wonderful thing happens. The Sun stops its decline and for a few days it rises in about the same place. This is the crucial time, the cusp between events. The Sun stands still, and everyone waits for the turning.

In our heads we know the light will return. But in the darkness of Winter, can we be sure? do our hearts believe what our heads tell us? Will the light keep its promises? We all have moments of darkness, when we don't know how much deeper we will go before the light starts to return (or even if it will). The world has moments too; it understands us, and lives as we do.

The Sun does start north again and the light comes back. In the world, in our lives, the light comes back. This is indeed something worth celebrating, and it has been celebrated throughout the Northern Hemisphere in remarkably similar ways." (quote from The Pagan Family by Ceisiwr Serith)

The Festival of Rebirth and The Return of the Sun

With the end of the longest night the dark is defeated with the Return of the Sun, the return of light, hope and promise. The Goddess gives birth to the Sun/Sun God. The Sun begins to wax and the days grow longer. All that is hidden will begin to emerge. This is the Sun's birthday! And it really is time to celebrate!
 

The Oak King and The Holly King

 

The Holly King rules over the  dark part of the year from Midsummer to Yule, he is God of the Waning Year. At Yule he surrenders his life to the young light Oak King, God of the Waxing Year and his twin, who rules over the light part of the year from Yule to Midsummer. Both rule for half of the year, both fight for the favour and love of the Goddess and both surrender their life force for the well-being of the land. In truth, they are one.

 Traditions of Yule

Yule, or Winter Solstice traditions are many and generous, and are shared not only with Christianity with the birthday of the Christ Child, but with many pre-Christian Pagan traditions and indeed more recent ones. It is difficult sometimes to identify their sources, but they are all very familiar in our Western culture even if we don't recognise the symbology behind them.

The Evergreen

Evergreens represent everlasting life and were traditionally hung around doorways and windows. Each has a symbolism of its own.

Mistletoe

Greatly revered by the Druids, this is the healer and protector. It is carefully cut to ensure it never touches the earth. It's magical properties are believed to be connected to the fact that it lives between the worlds, between sky/heaven and earth. The white berries of mistletoe represent the fertile white semen of the life-giving male. Which is where kissing under the mistletoe comes from!

Holly

Another evergreen of protection, holly's spiky bristles are believed to repel unwanted spirits. Newborn babies used to be sprinkled with 'holly water', water in which holly had been soaked, especially potent if left under a full moon overnight. Holly is sacred to Holle, the Germanic underworld goddess, and symbolizes everlasting life, goodwill and potent life energy. Its red berries represent feminine blood. Together, mistletoe and holly represent the Sacred Marriage at this time of year with the re-birth of the Sun/Son.

Ivy

Evergreen symbol of immortality and resurrection, growing in a spiral reminding us of reincarnation and rebirth. Sacred to Osiris, where His death and resurrection was a central theme in Egyptian religion. Sacred also to Dionysys, god of vegetation, blossoming and the Return of Spring.

Yew

Tree of regeneration and rebirth as no other - it sends up new trees from its roots and grows to a very great age. It is deeply connected with the spirit realms and the ancestors. Often used as the central 'world tree' in ritual spaces and was often planted in graveyards. Very poisonous.

Pine

Its branches bring healing and joy to the home, burning it will purify.

The Kissing Bough
At Yuletide it has often been customary to make a decoration using two hoops, one thrust through the other, and bound with evergreens, holly and ivy, and rosy cheeked apples specially reserved for the occasion. Inside, dolls are hung, male and female, with other brightly coloured baubles. At the bottom of the decoration a bunch of mistletoe is carefully tied, and the whole tableau is suspended in the middle of the room, the centre of attention. Every berry on the mistletoe bears the promise of a kiss, and for every kiss given or taken a berry is removed. When all the berries are gone, the kissing has to stop! (Hedingham Fair)

 

 

 

The Wreath

It was traditional to make wreaths from evergreen - the Wheel of Life as evergreen. These were hung on doors or laid horizontally and decorated with candles - later becoming the Christian Advent Wreath

 

The Yule Tree

Introduced into modern times apparently by the German Prince Albert in Victorian times and we love it. In ancient Rome, pine trees were an essential part of Goddess groves. On the eve of the Midwinter Solstice, Roman priests would cut down a pine tree, decorate it and carry it ceremonially to the temple celebrations. People decked their homes with boughs of evergreen trees and bushes in pots. Pines and firs were cherished as a symbol of rebirth and life in the depth of winter. It was the festival of Saturnalia. Pagan families would bring a live tree into the home so the wood spirits would have a place to keep warm in the cold winter months - food and treats were hung on the branches for the spirits to eat.

Candles

This is the festival of light out of darkness and the tradition of lighting candles is ever popular. Red, green and the gold of the Returning Sun are the colours of Yule. Deck your home and altar with evergreens and candles.
 

Gift Giving 
This is THE Birthday of the Sun/Son! From ancient times the giving and exchanging of gifts has been a vibrant tradition of this festival.

Buttermilk Bread Charm for Yule.
You will need:

3 mugs of strong white flour
500 ml of Buttermilk (available from the supermarket)
I teaspoonful of bicarbonate of soda
Yule ribbon in red & green or gold
4 dessertspoons of honey
3 dessertspoons of golden syrup
4 dessertspoons of mixed peel
3/4 cup of mixed dried fruit
3 pieces of ginger, roughly chopped (the type you get in syrup)
chopped walnuts and rich brown sugar for sprinkling

Place the flours in a large bowl. Make a well in the centre. Sieve in the blended salt and soda and pour in the buttermilk. Mix well all the remaining ingredients with a wooden spoon until the dough feels springy. You can add some of the preserved ginger syrup for extra stickyness and zing) If it feels too sloppy just add a little more flour. Turn it onto a board and cover with a fine dusting of flour. Pat it with your hands until you have a round shape. Take a sharp knife and score lightly into eight sections, one for each festival. Brush with milk and sprinkle with nuts and sugar.

Place onto a greased baking tray and pop your buttermilk bread into a moderate oven for about 20-25 minutes. Keep an eye on it. When the bread is ready it will change colour and it will sound hollow when you tap the bottom. Cool completely on a wire rack. When it is cool, tie it with Yule ribbon.

Take time to concentrate on the bread you have created and turn the loaf three times saying "From the fields and through the stones, into fire, Yule Bread, as the Wheel turns may all be fed. Goddess Bless."

Now take your bread and share it with your family and friends and pass on the generous blessings of this festival of Rebirth! Eat it fresh, as soon as it is made if you can.

Recipe donated by the Counter Enchantress. Adapted by the Boss Lady with permission.

The Counter Enchantress is discovering that you can add almost anything appropriate to this simple bread recipe and it STILL WORKS beautifully. You can decide for yourself what the appropriate additions are for a particular festival, and just do it. There is much kitchen magic in working with one recipe through the Wheel of the Year just changing it a little as the wheel turns.....

Yuletide Charm

You need: 
One wooden spoon
Thin red and green, or gold ribbon

Take the spoon in your right hand and say 'Brightest blessings on this Yuletide Fare, give Love and Peace in equal share'. Tie the ribbon in a bow around the neck of the spoon and say 'with Yuletide Warmth my Hearth be blessed, That lifts the Heart of Kin and Guest'.

Take your charm and place it in a suitable place in your kitchen. This charm can be extended in many ways, for example by tying a pouch of cinnamon together with the ribbon. Brilliant small gift - and you can do it yourself!


The Spirit of Yule

Above all, Yuletide is a Celebration of the Return of the Light, the promise fulfilled of Light birthing out of Darkness. 
It is a time to share Love and Celebrate with our community of Family and Friends.
And the Wheel Turns...
Enjoy. xxx

 

EVERYTHING YULE

 

At the moment of solstice light a large (either pillar ot tall floor) candle. I use red as it is the Holly King's time. This should burn itself out towards dawn (hopefully).

"As the long shadows fall
In the dark of Winter's thrall
Let flame to wick alight
And illume the longest night."

At dusk - light the three candles of the Yule Log. Different Trads use different coloured candles. Some use Black, Red and White. I Use Red for the Holly King, White for the Goddess, and Green for the Oak King.

From now until dawn, the candles must be kept burning, light each replacement from it's predecessor - don't fall asleep -have company in to keep you awake. Have a party - that's what I do. Sing, eat, tell stories...be creative...

"Watch we all 'til morn
When the Light shall be reborn
And in creeping measure, day
Replaces night's cold sway."

At dawn, you may extinguish the Yule Log candles. Greet the fledging Sun ... outdoors if possible, as He rises on the first Winter morning.

"As God is of the Goddess born
Upon this first of Winter's morns
Let Time's great Wheel turn
And the candle bright flame burn
With the first Great Light ascending
Let the long, dark night be ending."


A Meditation for the Longest Night
from Willowsong

You may want to read this onto a tape for yourself, leaving pauses where appropriate...

Take a moment to make yourself very comfortable as you lie or sit on the floor. Take a quick scan through your body and see if there is tension in any of your muscles. If there is, breathe into the area and let it relax a little if it will. The floor is supporting your weight, there is no need for your muscles to work at all, now. Take another quick scan of your body, checking your joints: if any are uncomfortable, make any adjustments necessary to let them rest comfortably. Feel the floor supporting your weight, and let your body relax into the floor just a little more. Note your breathing, note your heartbeat, and note the blood flowing out to your fingers and toes. Reassure yourself that these processes will continue as you let your awareness journey out of your body for a short while.

Now, let your awareness float up above your body. See it laying on the floor, and see the silver cord which connects you to it. Now let yourself float up through the roof, so you are above the house looking down on it. Float up higher, seeing all the flickering lights that people put up to celebrate this sacred time. Let the lights fall away below you, so that you float above the Earth. And as you go higher, you see the sun behind it. Pay your respects to the sun; this is His celebration.

And as you float up through the atmosphere and into the vacuum of space, look around at the stars as they shine all around you. Take a moment to enjoy their beauty. And as you look around, one star seems to pull you toward it. This is your special star. You move toward it, and almost instantly find yourself close to it. Fly around this star, which is one manifestation of the infinite light of your soul. Feel its warmth. Enjoy the beauty of its flames. Blend with it and feel the magnificence of all that you are.

And as you, the star, float in the heavens, you look below you, and see an exquisite blue/green jewel lit by another star with a bright gold light. And this small planet, so lovely in the expanse of space, seems to pull you toward it. You know that you have visited it before. And you know that if you return, you will have another opportunity to live in manifest reality. While it is glorious and wonderful to shine radiant in space, there is something very special about this planet that makes you choose to answer its calling.

You travel toward the planet at great speed. As you approach, you are drawn to a hole in its surface, and find yourself travelling through a passage in the surface layer of the planet. This slows you down, gently, easily, so that you come to rest deep within the rock of the planet.

You find yourself in a small sac within the bedrock of the earth. You can move enough to be comfortable, but not enough to go anywhere. It is dark, so there is very little to see or visualise. You are deep enough that the rock is exactly body temperature. And all you hear is a steady heartbeat, the heartbeat of mother Earth.

You become aware of the energy that is all around you. The energy of her living flesh.

Here, within the womb of the Mother, there is nothing for you to do, nothing to see. There is only darkness and peace. And Her heartbeat, reminding you of Her love. All your needs are met. There are no demands placed upon you. In fact, all that is expected of you is that you receive the Mother's nurturance. And without any effort on your part, you grow.

Feel what it is like to have nothing to do but receive. If it is difficult to do this, tell yourself that for the purpose of this exercise, you will open to the possibility that you can be at peace with nothing to do. And allow yourself to enjoy it.

Listen to the heartbeat of the Mother. Hear it through her flesh as you heard the heartbeat of your own mother within her womb. And whatever your experience may have been within the womb of your own mother, be aware that here, within the womb of She who is the mother of all, you can heal those experiences. For the Goddess loves all of Her children, and loves you as one of them. She has birthed so many that there is no fear for her in bearing you within her womb. She is filled with joy and excitement knowing that your soul is about to become manifest once again.

Hear her heartbeat, feel the flow of her infinite love. To whatever extent you can allow it, open to this love. Feel what it is like to receive unconditional love.

This might be difficult. No need to feel anxious. Simply tell yourself that for the purpose of this exercise, you will try to open to her love a little more that you have allowed yourself before. Then open and let it in.

This is your time to feel all the nurturing that the Mother has to offer. Hear her heartbeat, and feel her love.

And now, as you rest within the womb of the Goddess, loved, protected, and cherished, let yourself realise that at this time before birth, before any choices and decisions are made, you rest in a moment of unlimited potential. You are not yet a healer, or a scholar or a builder or a teacher. You are as yet unborn, and you still have the option to become any or all of these things. Indeed, in every moment you live, there is infinite potential, but take this time as you wait within the womb of the Mother, to let yourself open to the idea that your potential is unlimited. For indeed it is.

And take a moment to dream. If you weren't as involved as you are with the tasks of day to day life, what would you like to be? What would you like to do? Let your dreams be big, as big as the soul you are. As big as the star that you are. As big as your present Mother, She Who Is All, could dream for you.

If you are having trouble comprehending the limitlessness of your potential, ask Her to send you some of the dreams She may have for you. This is not a time to worry about details of how they will come to be, but a time to comprehend how large your soul and your potential truly are.

The next step is to realise that while you rest here within the womb of the Goddess, she is sending you nurturance, she is sending you all you need. All you need to do to receive her gifts She sends you is to open to them.

If your dreams for what you would like to be when you are reborn would be served by having great courage, open to it now, for she is sending it to you. Receive it.

If your dreams for what you would like to be when you are reborn would be helped by having deep trust, then open now, for she is sending it to you. Receive it.

If your dreams for what you would like to be when you are reborn would be served by having great compassion, open now, for she for she certainly has an infinite supply of that, and she would be overjoyed to feel you receive it.

Whatever gifts would help you accomplish your dreams, perhaps clarity, insight, communication, decisiveness, strength of will, intuition, forgiveness, or wisdom. All of these are carried to you now on the heartbeat of the Mother. What you receive is limited only by your willingness to receive. For indeed, all of these gifts are in limitless supply within your soul. You can manifest them if you are willing and able.

And the time is drawing near when you are about to be reborn. Choose now what and how much you would like to be.

But do it now. For her heartbeat is speeding.

You hear her breathing deepen and speed up.

And your own breathing deepens and quickens in response.

Long deep, full breath. In and out and in again. And let your breathing become circular, so that there is no pause between breathing in and breathing out. No pause between breathing out and breathing in. Deep, full breaths, filling completely and emptying completely.

And you feel yourself propelled up through the earth, along your cord of light, passing out through the bedrock as easily as you descended.

Keep breathing. Fill your lungs to their base and beyond with the gifts She offers.

And without a pause, breathe out, emptying so that you can receive more. In and out without pause.

In and out without pause. In and out and in again.

And you are propelled through the soil, past the rocks and roots.

And keep breathing as She breathes in birthing you. Letting the air circle in and out. In and out and in again.

And you come through the floor. And with a final great breath, you return to your body.

You feel your limbs as they rest on the floor. You feel your heart beat. You feel the muscles of your chest expand as you take in great breaths of air.

And now let your breathing return to normal, letting it regulate itself. Feel your limbs as they tingle. Feel new life tingle through your whole body. Feel the Mother here in this room, her arms open to welcome you.

You may feel vulnerable and want to curl up in your blanket, hugging your pillow. Do this if you wish. You may feel full of energy and ready to tackle life with new vigour. Sit up, stretch, and see life with new eyes. You may want to hug someone. If they want it too, take time to do this. Welcome each other into the world.

Take whatever time you need, and when you feel complete, enjoy a very special "cakes and ale" to celebrate this sacred rebirth.



 

HARK THE MERRY PAGANS SING
-"Sunblade"
(Tune: "Hark the Herald Angels Sing")

Hark the Merry Pagans sing,
Glory to the Holly King!
Peace on Earth and mercy mild,
God and Goddess reconciled,
Hear us now as we proclaim,
We have risen from the flames,
Our ancient Craft now we reclaim,
In the God and Goddess' names
Hark the Merry Pagans sing,
Glory to the Holly King!

Herne by highest love adored,
Herne the ever-reborn Lord,
At all times behold Him come,
Offspring of the Holy One,
Veiled in flesh, the Godhead see,
Hail Incarnate Deity!
Ancient Craft now we reclaim,
in the God and Goddess' names
Hark the Merry Pagans sing,
Glory to the Holly King!

 
YE CHILDREN ALL OF MOTHER EARTH
-Ellen Reed
( Tune: "It Came Upon A Midnight Clear")

Ye children all of Mother Earth
join hands and circle around
To celebrate the Solstice night
When our lost Lord is found.
Rejoice, the year's begun again
The Sun blesses skies above
So share the season one and all
In everlasting Love!

 
OH, COME, ALL YE FAITHFUL!
-Ellen Reed

Oh, come all ye faithful
Gather round the Yule Fire
Oh, come ye, oh, come ye,
To call the Sun!
Fires within us
Call the Fire above us
O, come, let us invoke Him!
O, come, let us invoke Him!
O, come, let us invoke Him!
Our Lord, the Sun!

Yea, Lord, we greet Thee!
Born again at Yuletide!
Yule fires and candle flames
Are lit once more for You!
Come to thy children
Calling for thy blessing!
O, come let us invoke Him (x3)
Our Lord, the Sun!

 
SILENT NIGHT
-Ellen Reed

Silent night, Solstice Night
All is calm, all is bright
Nature slumbers in forest and glen
Till in Springtime She wakens again
Sleeping spirits grow strong!
Sleeping spirits grow strong!
Silent night, Solstice night
Silver moon shining bright
Snowfall blankets the slumbering Earth
Yule fires welcome the Sun's rebirth
Hark, the Light is reborn!
Hark, the Light is reborn!

Silent night, Solstice night
Quiet rest till the Light
Turning ever the rolling Wheel
Brings the Winter to comfort and heal
Rest your spirit in peace!
Rest your spirit in peace!

 
GLORY TO THE NEW BORN KING
-Ellen Reed (1st verse)

Brothers, sisters, come to sing
Glory to the new-born King!
Gardens peaceful, forests wild
Celebrate the Winter Child!
Now the time of glowing starts!
Joyful hands and joyful hearts!
Cheer the Yule log as it burns!
For once again the Sun returns!
Brothers, sisters, come and sing!
Glory to the new-born King!
Brothers, sisters, singing come
Glory to the newborn Sun
Through the wind and dark of night
Celebrate the coming light.
Suns glad rays through fear's cold burns
Life through death the Wheel now turns
Gather round the Yule log and tree
Celebrate Life's mystery
Brothers, sisters, singing come
Glory to the new-born Sun.

 
DANCING IN A WICCAN WONDERLAND
-"Alexander & Aarcher"

Pagans sing, are you listenin',
Altar's set,candles glisten,
It's a Magickal night, we're having tonight,
Dancing in a Wiccan Wonderland

Blades held high, censer smoking,
God and Goddess, we're invoking,
Through Elements Five, we celebrate life,
Dancing in a Wiccan Wonderland

Queen of Heaven, is in Her place,
Triple Goddess, now the Crone Face,
Above and Below, She's the Goddess we know,
Dancing in a Wiccan Wonderland

Now the God, is the Provider,
Supplying game, for our fire.
Above and Below, He's the Horned ne we Know,
Dancing in a Wiccan Wonderland

In a Circle we can light a Yule Fire,
And await the rising of the Sun,
It's the Great Wheel turning for the new year,
loaded with abundance and great fun.

Later on, by the fire,
Cone of Power, gettin' higher
It's a Magickal Night we're having tonight,
Dancing in a Wiccan Wonderland

 
SHARE THE LIGHT
(The First Noel)

CHORUS:
Share the light, share the light!
Share the light, share the Light!
All paths are one on this holy night!

On this Winter holiday, let us stop and recall
That this season is holy to one and to all.
Unto some a Son is born, unto us comes a Sun,
And we know, if they don't that all paths are one.
Be it Chanukah or Yule,
Christmas time or Solstice night,
All celebrate the eternal light.
Lighted tree or burning log,
Or eight candle flames.
All gods are one god, whatever their names.

 
MOON OF SILVER
(We Three Kings)

CHORUS:
Oh, Moon of Silver, Sun of Gold,
Gentle Lady, Lord so bold!
Guide us ever, failing never,
Lead us in the ways of old.

Maiden, Mother, Ancient Crone,
Queen of Heaven on your throne,
Praise we sing Thee, Love we bring Thee,
For all that you have shown.

Lord of Darkness, Lord of Light,
Gentle Brother, King of Might,
Praise we sing thee, Love we bring Thee
On this Solstice night.

 
JOY TO THE WORLD

Joy to the world! The Lord is come!
Let Earth receive her king!
Let every heart prepare him room
And Heaven and Nature sing, etc.

Welcome our King who brings us life.
Our Lady gives him birth!
His living light returneth to warm the seeds within us
And wake the sleeping earth, etc.

Light we the fires to greet our Lord,
Our Light! Our Life! Our King!
Let every voice be lifted to sing his holy praises,
As Heaven and Nature sing, etc.

CHRISTMAS TIME IS PAGAN!
(Gloria in Excelsius Deo)

CHORUS:
Glorious!
Christmas time is pagan!
Glorious!
Christmas time is pagan!

Christmas time is here again,
Decorations everywhere.
Christmas carols ringing out,
Gentle pagans, we don't care.

Modern folks all celebrate
What they learned in Sunday School.
In December, they don't know
They are celebrating Yule!

Let them have their Christmas trees,
Decked in red and green and blue.
We rejoice at every one!
Christmas trees are pagan, too.

Bowls of bubbly Christmas cheer,
Fill your cup and quench your thirst.
They think the tradition's theirs.
Wassail bowls were pagan, first.

Every door and window bears
Wreaths of holly, wreaths of pine.
Circles represent the Sun.
Every wreath is yours and mine.

Christmas lights on Christmas trees,
Candle flames burn higher and higher,
Let us cheer along, my friends,
As they light their Yuletide fire.
There's a possibility
That this song is yours and mine
'Cause the tune was known to all
Back in A.D. one-two-nine.

 
GOD REST YE MERRY, PAGANFOLK
(God Rest Ye Merry, Gentlemen)

God rest ye merry, paganfolk,
Let nothing you dismay.
Remember that the Sun returns
Upon this Solstice day.
The growing dark is ending now
And Spring is on its way.
Oh, tidings of comfort and joy,
Comfort and joy!
Oh, tidings of comfort and joy.

The Goddess rest ye merry, too,
And keep you safe from harm.
Remember that we live within
The circle of Her arms,
And may Her love give years to come
A very special charm.
Oh, tidings of comfort and joy,
Comfort and joy!
Oh, tidings of comfort and joy!

OH, HOLY DAWN
(Oh, Holy Night)
Willowsong

Oh, holy dawn, the clouds are brightly shining. 
It is the morn of the Sun king's rebirth.

Long lay the world in barren coldness pining 
Til He appeared to awaken the Earth.

A thrill of hope, the weary world rejoices. 
For yonder breaks a new and glorious morn.

Gather round the fires! Raise your joyful voices! 
Oh dawn Divine, when the Sun King is reborn.

Oh dawn Divine. 
Oh dawn, oh dawn Divine....

A HOLLY JOLLY YULETIDE 
Adapted by Susan M. Shaw 
[Tune: A Holly, Jolly Christmas]

Have a holly jolly Yuletide 
It's the best time of the year 
I don't know if there'll be snow 
But have a cup of cheer

Have a holly jolly Yuletide 
And when you walk down the street 
Say hello to friends you know 
And ev'ryone you meet

Oh, ho, the mistletoe 
Hung where you can see 
Somebody waits for you 
Kiss her once for me

Have a holly jolly Yuletide 
And in case you didn't hear 
Oh, by golly have a holly jolly Yuletide 
This year!

CAROL OF THE BELLS 
Words by Hilda Marshall

Hark! How the bells, sweet silver bells 
All seem to say, "Throw cares away." 
Yuletide is here, bringing good cheer 
To young and old, meek and the bold 
Ding, dong, ding, dong, that is their song, 
With joyful ring, all caroling 
One seems to hear words of good cheer 
From everywhere, filling the air 
O, how they pound, raising the sound 
O'er hill and dale, telling their tale

Gaily they ring, while people sing 
Songs of good cheer, Yuletide is here! 
Merry, merry, merry, merry Yuletide! 
Merry, merry, merry, merry Yuletide!

On, on they send, on without end 
Their joyful tone to every home 
Hark! How the bells, sweet silver bells 
All seem to say, "Throw cares away." 
Yuletide is here, bringing good cheer 
To young and old, meek and the bold 
Ding, dong, ding, dong, that is their song 
With joyful ring, all caroling. 
One seems to hear words of good cheer 
From everywhere, filling the air 
O, how they pound, raising the sound 
O'er hill and dale, telling their tale

Gaily they ring, while people sing 
Songs of good cheer, Yuletide is here! 
Merry, merry, merry, merry Yuletide! 
Merry, merry, merry, merry Yuletide!

On, on they send, on without end 
Their joyful tone to every home.

HAVE YOURSELF A MERRY LITTLE YULETIDE 
Words by Hilda Marshall 
[Tune: Have Yourself a Merry Little Christmas]

Have yourself a merry little Yuletide 
Let your heart be light 
From now on our troubles will be out of sight

Have yourself a merry little Yuletide 
Make the Sabbat gay 
From now on our troubles will be miles away

Chorus: 
Here we are as in olden days 
Happy golden days of yore 
Faithful friends who are dear to us 
Gather near to us once more CThrough the years we all will be together 
If the Fates allow 
Hang a shining star upon the highest bough 
And have yourself a merry little Yuletide now.

OUR LADY GREENSLEEVES 
[Tune: Greensleeves]

Midwinter moon is shining bright 
The yuletide log is burning. 
The people gather 'round tonight 
The Sabbat wheel is turning.

Joy! Mirth! The Sun's rebirth! 
Now as of old we greet Thee. 
Gladdening is the song we sing 
Of praises to the Lady.

'Twas at the feast of bright Beltane 
When we all were a-Maying, 
Sweet minstrel Queen in Her gown of green 
Spring roundelay was playing.

And though now roped in snow 
Her wintry garb deceives, for 
Bedipped with holly and mistletoe 
She is still Our Lady Greensleeves.

So drink ye wassail everyone 
Good Pagans all made merry 
With wine as red as the reborn Sun, 
As red as holly-berry.

Dancing, come join the ring, 
As Her Yuletide spell she weaves. 
Fair Queen, the evergreen, 
Sweet lovely Lady Greensleeves.

THE HOLLY AND THE IVY

Oh the Holly and the ivy when they are both full grown 
In wintertime when all is dead they bear the living crown

Chorus: 
Oh the rising of the sun and the running of the deer 
The days are short, the night is long, the turning of the year

Oh the ivy is the maiden, the holly is her love 
As they entwine at Yuletide the Lady smiles above

The Holly blooms in glory when the solstice day is near 
We burn the yule log to make the new-born Sun appear

'Tis at Yule when the Mother gives birth to the coming Spring 
In the midst of winter cold; the new-born Sun, Holly King

Throughout the land she wanders with the new day-lit god 
And in the Spring sweet love is made where'ere Her foot has trod

She is in all our loving, in all we love and fear, 
How wondrous is the way in which our Lady doth appear

Praise the Queen of Air and Earth, of Fire and Water 
All poetry's our Lady's art, all music sings to her

All in the holy Circle, hand to hand we pass the blade 
To invoke the Lady's power unsheathed by the Ivy Maid

Now Blessed be the Earth at rest beneath our feet 
As we have hope of rest one day, our Lady for to greet

Out of Darkness shall come dawning, out of Winter shall come Spring 
Out of the toil of striving comes the peace our Lady brings

The Thirteen Days of Yule 
Willowsong

On the thirteenth day of Yule, 
With my light I send to thee:

A rich and loving Community, 
Deep inner Wisdom, 
Clarity of Vision, 
Freeflowing Abundance, 
Ways to be of Service, 
A deep sense of Peace, 
The Protection of the Light, 
Honest self knowledge, 
Radiant Health, 
Freedom to be all you are, 
Glowing inner Beauty, 
Joy overflowing, 
And a great healthy dollop of Love!


Danish Gingerbread

1 cup butter
2/3 cup brown sugar
1/3 cup light corn syrup
2/3 cup honey
1 teasp grated lemon rind
1 teasp vanilla extract
1 teasp ground ginger
1/2 teasp ground cloves
1 teasp ground cinnamon
1 teasp salt
1 teasp baking soda
4 1/2 cups flour

Cream butter and sugar. Add syrup, honey, lemon rind & vanilla, spices, salt & soda. Add enough flour to make soft dough. Chill until firm enough to roll.

Set oven to 350 degrees. Grease & flour baking sheets.

On floured cloth roll dough 1/8 inch thick, cut shapes with cookie cutters. Bake 8 min or until puffed and dry. Cool on a rack and decorate with colored icing.

ICING
1 1/2 cup sifted confectioners sugar
1 egg white
1 teasp lemon juice
a few drops of vanilla extract.. various food colorings (collect flavored extracts and food colorings and get creative)

BEAT everything but the colors and extracts until the icing peaks. If necessary add more sugar and egg white. Divide into separate bowls for each of the different colors and extracts...have fun!

YULE BREAD

1 cup milk 
2/3 cup granulated sugar 
2 tsp salt 
1/3 cup butter 
1 tsp sugar 
1/2 cup lukewarm (100F) water 
1 tbsp dry yeast 
1 beaten egg 
1 1/2 tsp cinnamon 
1/2tsp nutmeg 
1/4 tsp mace 
6 cups flour 
2/3 cup blanched raisins 
2/3 cup fruit cake fruit 
Red and green candied cherries to decorate

Scald milk. Pour into a large bowl and add sugar, salt, and butter. Stir until butter melted. Cool to lukewarm.

Meanwhile, dissolve 1 tsp sugar in 1/2 cup lukewarm (100F) water and sprinkle dry yeast over top. Allow to stand for 10 minutes.

When yeast is a fluffy layer on top of the water, stir briskly with a fork to mix. Add to lukewarm milk mixture, and add egg, cinnamon, nutmeg and mace.

Stir in 2 1/2 cups flour and beat vigorously for five minutes. This mixing allows gluten formation, which gives the bread a springy texture.

Add raisins and fruit cake fruit

Work in another 2- 2 1/2 cups flour.

Turn dough onto a floured surface and kneed 9 minutes. Add up to another cup of flour if the dough gets sticky. Sing appropriate chants or carols while kneeding, and meditate on the returning of the light.

Shape into a smooth ball and place in a buttered bowl. Rotate dough in bowl to grease surface. Cover with a damp tea towel. Allow to rise until dough is doubled in volume (1 1/2 to 2 hours)

Punch dough down and divide into three equal parts. Roll each into a long snake about 1" in diameter. Take the three rolls, and braid them together. Form the braid into a wreath. Cover the ends with red and green cherries to decorate.

Lay on a greased cookie sheet. Brush top of wreathe with melted butter. Allow to rise under the damp tea towel for another 45 minutes.

Bake at 350 degrees for 25-30 minutes. Bread will sound hollow when tapped when cooked. Brush top with melted butter. Place on cake racks to cool.

Put the wreathe into the oven to warm while you go out to watch the sunrise on Yule morning. Your house will smell wonderful and you will have a hearty breakfast when you return home.

Pumpkin Bread (makes 1 loaf)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 cup packed brown sugar
1/3 cup shortening
2 eggs
1 cup canned pumpkin
1/4 cup milk

optional:
1/2 cup coarsely chopped walnuts
1/2 cup raisins

In a mixing bowl, stir together flour, baking powder, salt, ginger, baking soda, and cloves; set aside. In a large mixing bowl, beat together brown sugar and shortening until well combined; beat in eggs. Add pumpkin and milk; mix well. Add flour mixture to the sugar-pumpkin mixture, mixing well. Add walnuts and raisins, if desired. (Lunah’s note -- personally, I add chocolate chips instead ... :) ).

Turn batter into a greased 9x5x3-inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes, or until a wooden pick inserted in near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool on a wire rack.

Pecan Pie Bars

Cookie crust:

Preheat oven to 350 degrees. Spray 15x10x1in. pan with no-stick cooking spray. In a large bowl with mixer at medium speed, beat 2 1/2 cups flour, 1 cup cold butter or margarine,cut into pieces, 1/2 cup sugar, and 1/2 teaspoon salt until mixture resembles fine crumbs. Press firmly into prepared pan. Bake 20-30 minutes or until golden brown. Top with filling and finish baking as directed.

Topping mixture:

4 eggs 1 1/2 cups Karo corn syrup (light or dark) 1 1/2 cups sugar 3 tablespoons butter or margarine, melted 1 1/2 teaspoons vanilla 2 1/2 cups pecan halves or coarsely chopped pecans

Preheat oven to 350 degrees. Prepare and bake cookie crust. Meanwhile, in a large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well-blended. Stir in pecans. Immediately pour over hot crust; spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely. Cut into 2 x 2 1/2 inch bars. Makes about 48 bars.

Trust me, these things are easier than they might sound, and are worth the effort!! They also freeze well. Yummmm!



Shortbread Moons

1 pound butter 
1 cup powdered sugar 
1/3 cup yellow sugar 
4 cups flour 
5 oz semi-sweet baker's chocolate

Cream butter until very light. Add sugar and beat until light and fluffy. Gradually stir in flour, kneading in the last of it when the dough gets dry.

Separate into four equal parts and roll into long snakes about an inch in diameter. Make them as round as you can by rolling them in waxed paper. Chill for at least one hour.

Cut rolls into slices about 1/4 inch thick and place on ungreased cookie sheet. Bake at 300 degrees for 22-25 minutes...until bottom edges are golden. Remove from sheets onto cooling racks and allow to cool completely.

Melt chocolate in a bowl over boiling water. Dip cookies edge-first into the chocolate. Try to make different moon phases by covering different fractions of the moon's surface. Leave a few full moons without chocolate, of course...and really enjoy the new moons!


 

Yule Foods

Yule Food Recipes   by Raven and Crone

Yuletide Slaw

4 cups Red Cabbage, shredded 
1/4 cup Lemon Juice 
1/2 teaspoon Black Pepper, coarse ground 
1 teaspoon Salt 
1/2 cup Green Onions, chopped 
2 teaspoons Sugar 
1/4 cup Salad Oil 
2 tablespoons Parsley 
1 Green Bell Pepper, chopped 

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.

Cucumber Raspberry Salad
Dressing:
1/2 C. light, fruity olive oil
3 T. raspberry vinegar
3 T. creme fraiche
salt and pepper
Whisk the oil into vinegar. Add salt and pepper to taste. Whisk in the creme fraiche. Taste for balance of flavors.
4 cucumbers peeled and thinly sliced
3 T. fresh chopped chives
1/2 pint fresh raspberries
Arrange the cucumber slices on individual plates in a slightly overlapping pattern. Drizzle with the dressing and sprinkle with the chives. Top with a few of the berries.

CREAM CHEESE BALL 
2 (8 oz.) cream cheese
9 oz. crushed pineapple, drained
Seasoned salt
2 tbsp. onion, chopped
2 tbsp. green pepper
1 c. nuts, crushed
Mix and refrigerate overnight. Form into ball. Roll in crushed nuts.

Bite-Size Crustless Quiches
Ingredients
1 tablespoon butter or margarine
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (white and green parts)
3 large eggs
2 tablespoons milk
2 ounces Cheddar cheese, coarsely grated (1/2 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Makes 18 bite-size quiches.
Preparation time: 10 minutes.
Cooking time: 20 minutes.
Step 1: Preheat the oven to 425°F. Grease one tray of 24 mini muffin-pan cups (1 3/4- x 1-inch).

In a small saucepan, melt butter over moderate heat. Add bell pepper and onion; saute until soft, about 5 minutes. Remove the pan from the heat and let the mixture cool slightly.
Step 2: In a medium-size bowl, combine eggs, milk, cheese, salt, and pepper. Stir in the bell pepper and onions. Spoon about 1 tablespoon of the mixture into each muffin cup. (The mixture will fill 18 to 22 cups.)

Step 3: Bake until the centers are set, 8 to 10 minutes. Let the quiches cool for 1 minute. Using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on a platter and serve.

Surprise Cocktail Meatballs
Ingredients
12 ounces lean ground beef
1/2 cup fresh bread crumbs (1 slice)
1/4 cup finely chopped yellow onion
1/4 cup shredded carrot
2 tablespoons minced parsley
2 tablespoons low-fat (1% milkfat) milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon ground sage
1/8 teaspoon black pepper
1 large egg white (lightly beaten)
18 water chestnut halves, pecan halves, pineapple tidbits, and/or small sweet green pepper squares
For the Sauce
1/2 cup apple juice
1/3 cup firmly packed dark brown sugar
1/4 cup red wine vinegar or cider vinegar
4 teaspoons cornstarch
1 tablespoon lower-sodium soy sauce
1/4 teaspoon garlic powder

Makes 18 meatballs.
Preparation time: 20 minutes.
Cooking time: 23 minutes.
Step 1: Preheat the oven to 350°. To prepare the meatballs, in a large bowl, mix the beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage, pepper, and egg white. Divide into 18 pieces (tip, below). Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well.
Step 2: Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, vinegar, cornstarch, soy sauce, and garlic powder. Bring to a boil and cook for 2 minutes or until thickened, stirring often. Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through. Place in a small chafing dish or shallow serving dish. Use cocktail forks or toothpicks to serve.
Stuffing Meatballs:
Pat the meat mixture into a 6- x 3-inch rectangle. Then, with a knife, cut the meat into 18 1-inch squares. Separate the squares and flatten each square slightly.Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn't poke out during baking.

Chinese Egg Rolls
INGREDIENTS
    * 4 teaspoons vegetable oil
    * 3 eggs, beaten
    * 1 medium head cabbage, finely shredded
    * 1/2 carrot, julienned
    * 1 (8 ounce) can shredded bamboo shoots
    * 1 cup dried, shredded wood ear mushroom, rehydrated
    * 1 pound Chinese barbequed or roasted pork, cut into matchsticks
    * 2 green onions, thinly sliced
    * 2 1/2 teaspoons soy sauce
    * 1 teaspoon salt
    * 1 teaspoon sugar
    * 1/2 teaspoon monosodium glutamate (MSG)
    * 1 (14 ounce) package egg roll wrappers
    * 1 egg white, beaten
    * 4 cups oil for frying, or as needed
DIRECTIONS
   1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
   2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
   3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
   4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
   5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Italian Butter
serve with warm french bread
INGREDIENTS
 1 tablespoon crushed red pepper flakes
 1 tablespoon ground black pepper
 1 tablespoon dried oregano
 1 tablespoon dried rosemary
 1 tablespoon dried basil
 1 tablespoon dried parsley
 1 tablespoon garlic powder
 1 tablespoon minced garlic
 1 teaspoon salt
 1/4 cup extra virgin olive oil

DIRECTIONS
   1. Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
   2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.

ACORN SQUASH AND SWEET POTATO SOUP
1 large Onion, chopped (1 cup)
1 Tablespoon Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream
2 Tablespoons Sliced Almonds; toasted
Ground Nutmeg
Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.

 

Scalloped Apples

6 Granny Smith Apples, peeled and sliced 
1/4 cup Butter 
1/4 cup granulated Sugar 
1/4 cup light Brown Sugar 
1 tsp. Cinnamon 
1/4 tsp. Nutmeg 
1/8 tsp. ground Cloves 
1/8 tsp. ground Ginger 
1 tsp. vanilla 

Place apples in a nonstick saucepan with butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 15 - 20 minutes over low-medium heat.

Chicken Breast Amaretto
1/4 cup sweet butter
1/3 cup chopped onions
1/3 cup chopped celery
4 cups of Italian flavor stuffing mix
1 can water chestnuts
2 tsp. poultry seasoning
1 can chicken broth
1/2 cup Amaretto liquor
4 chicken breasts, boneless
Glaze:
1-1/2 cups light brown sugar
1/2 cup honey
1/2 cup orange juice
1/3 cup amaretto liquor
Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture, heat oven at 350º. Baste from time to time with glaze sauce. Bake for one hour or until chicken breasts are tender Glaze sauce: combine and heat ingredients slowly in small saucepan.
 
Rack of Lamb with Herb Crust
1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
1/2 C fresh breadcrumbs
1 1/2 T garlic, minced
1/4 C + 2 T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2-2 ½ lbs.)
Serves 2
Pre-heat oven to 450° F.
In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don't turn it to mush! Set aside. In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones.

Irish Coffee Muffins 
ingredients:
1 egg, beaten.
2 cups of flour.
½ cup of sugar.
½ cup of melted butter.
½ cup of heavy cream, unwhipped.
¼ cup of coffee liqueur.
¼ cup of Irish whiskey.
1 tablespoon of baking powder.
½ teaspoon of salt.
Instructions for Irish Coffee Muffins:
Preheat your oven to 400°F (205°C).
Sift together the flour, baking powder, salt and sugar. Stir in the remaining ingredients, until moistened. Fill paper-lined muffin tins full. Bake in your oven for 20 minutes. 

Cinnamon Muffins 
ingredients:
2 medium eggs.
3 cups of flour.
1 cup of milk.
1 cup of sugar.
5 tablespoons of butter.
5 tablespoons of shortening.
3 teaspoons of baking powder.
1 teaspoon of salt.
1/2 teaspoon of nutmeg.
Topping:
1 cup of melted butter.
1 cup of sugar blended with 1 tablespoon of cinnamon.
Instructions for Cinnamon Muffins:
Grease 12 three-inch muffin pan cups.
Cream together the butter, the shortening and the sugar. Beat in the eggs, salt, nutmeg and bakingpowder. Stir in the flour and milk alternately until mixture is just combined. Fill muffin cups to the top. Bake at 350F oven for about twenty minutes. Allow to cool for a few minutes. With each muffin, dip in the melted butter. Roll each muffin in the cinnamon sugar blend.

Brandied Fruit Cake
3 cups of sifted flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
3/4 cup of shortening
1/2 cup of honey
1/2 cup of brown sugar, firmly packed
2 eggs
1/2 cup of brandy
1 pound of candied fruit, diced
1 cup of whole glace cherries
1 cup of light raisins
1 cup of broken walnuts
Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in brandy, fruits and nuts. Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tubepan. Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.
Fruit Cake Glaze
2 tablespoons of brown sugar
1 tablespoon of light corn syrup
2 tablespoons of water
Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using.

Fried Honeycakes

1/2 cup sweet White Wine 
2 tablespoons Sugar 
1 Egg 
1 cup Honey 
2/3 cup Flour 
1/8 teaspoon Nutmeg 
1/8 teaspoon Cinnamon 
Oil for frying 
1/8 teaspoon Salt 

Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.)


Chocolate-Almond Bites
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup toasted almonds, finely chopped
sifted confectioners sugar
Makes 48 to 60 bites.
Preparation time: 20 minutes.
Cooking time: between 20 and 25 minutes.
Step 1: Preheat oven to 350°F. Grease a baking sheet.
Step 2: Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds.
Step 3: Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack.
Step 4: While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days.

Egg Nog Cookies

2 ½ cups flour
1 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 ½ cups sugar
½ cups salted butter, softened
½ cup eggnog
1 tsp. pure vanilla extract
2 large egg yolks
1 tbsp. ground nutmeg

Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon, and ½ tsp. nutmeg. Mix with wire whisk and set aside. Cream sugar and butter with electric mixer. Add eggnog, vanilla, and egg yolks; beat at medium speed until smooth. Add flour mixture and bat at low speed until combined; do not over mix. Drop by rounded teaspoonfuls onto un-greased baking sheet 1 inch apart. Sprinkle lightly with 1 tbsp. nutmeg. Bake for 23/25 minutes or until bottoms turn light
brown. Transfer cookies to a cool, flat surface. Makes about 3 dozen

Yule Amaretti (Almond Cookies) 
 
3/4 C blanched almonds, finely ground in a food processor 
3/4 C sugar 
2 large egg whites 
1/2 tsp almond extract

Combine all ingredients in a bowl and mix to form a thick sticky dough.  Drop about 1/2 teaspoon per cookie on a baking sheet lined with parchment paper.  Bake in a preheated 350 degree oven for about 15 minutes, until lightly browned around the edges.  Remove from oven and allow to cool for 5 minutes before lifting with a knife or spatula.  Makes about 3 dozen.

Christmas Stars

Ingredients:
1 cup shortening 
2/3 cup sugar 
2 eggs 
1/2 tsp. salt 
1 tip vanilla 
1 tsp. almond flavoring 
2 3/4 cup flour 
Frosting:
1 1/2 cup powdered sugar 
2 tbsp milk 
1 tip vanilla 
food coloring

Cream together the shortening and sugar. Beat in the eggs, 
salt and flavorings. Stir in the flour until smoothly blended.
 Chill in the fridge for about an hour.   
Roll out on a floured surface to a thickness of about 1/4 inch. 
Cut with your favorite cookie cutters. Bake on an ungreased 
cookie sheets until lightly browned around the edges, about 
8-10 minutes. Let it cool down. 
  
Frosting: Mix the powdered sugar, milk, and vanilla together thoroughly.
Divide and color each portion. Frost the cookies.

SPICED CHOCOLATE PRETZELS
1/2 cup slivered almonds
1/3 cup semisweet chocolate pieces
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 eggs
1 cup packed brown sugar
2 tablespoons finely chopped candied orange or lemon peel
confectioners' sugar
Preheat oven to 350°F. 
Process almonds and chocolate in a blender or food processor on until finely chopped. Combine with1 1/2 cups flour, baking powder, cinnamon and cloves. In a large bowl, beat eggs and sugar with electric mixer until pale and fluffy. Stir in flour mixture until well blended. Mix orange peel and the two tablespoons of flour; work into dough with hands. Divided into 30 equal pieces. On lightly floured surface, roll each piece into a 9 inch rope. Bend into a pretzel shape. Place 1 inch apart on greased cookie sheet. Bake 10 minutes or until firm to the touch. Cool on wire rack. Sprinkle tops with sifted confectioners' sugar. Makes 30.

White Chocolate Gorp
INGREDIENTS
 2 pounds white chocolate
 6 cups crispy rice cereal squares, e.g., Rice Chex TM
 3 cups toasted oat cereal
 2 cups thin pretzel sticks
 2 cups cashews
 1 (12 ounce) package mini candy-coated chocolate pieces
DIRECTIONS
   1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
   2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.

Rum Balls 
2 cups crushed vanilla wafers
1 cup powdered sugar
½ cup finely chopped candied red or green cherries (I omit these)
½ cup finely chopped walnuts or pecans
¼ cup rum
3 tablespoons corn syrup
2 tablespoons butter, melted
¼ cup powdered sugar
Combine crushed vanilla wafers, 1 cup powdered sugar, cherries and pecans. Add rum, corn syrup and butter; blend well.* Shape mixture into 1-inch balls; roll in ¼ cup powdered sugar. Cover tightly and let stand at least 24 hours to allow flavors to blend. 

YULE LOG COOKIES

1/2 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing
Preheat oven to 375 degrees. 
In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines.
Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.

Apple Dumplings
 
2 cups Flour
4 teaspoons Baking powder
1 teaspoon Salt
4 Tablespoons Shortening
1 cup Milk
6 Apples
Sugar
1 teaspoon Cinnamon
Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes).

Eggnog Bread Pudding By Annora Kirin

step one
8 cups Hawaiian bread cubed with crusts on

step two
8 extra-large eggs
1 cup sugar

step three
2 cups whipping cream
3 cups dairy eggnog
2 oz brandy
1/2 tsp nutmeg
1/2 cup butter -- melted

step four
3/4 cup raisins soaked in brandy until soft.

Place cubed bread in a large flat baking pan and toast in a preheated 350 degree F oven turning until golden brown on all sides. Do not let it get too brown or burn. Remove from oven and set aside. In a small bowl combine the raisins and brandy and set aside. In a large bowl, using an egg beater, cream the eggs and sugar together. Add the cream, eggnog, nutmeg and butter and beat until well mixed. Add the bread cubes, raisin and brandy mixture and mix with a spoon until all
the bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally.

Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has been sprayed with a non stick substance. Bake in a preheated 350 degree F oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce if desired.

Yield: 10 servings.

NOTES: Hawaiian bread is a soft sweetened bread that can be found 
inmost larger markets. If not available use an egg bread. Use a 
commercial brand of eggnog found in most markets during the holidays. 
This can be served hot but the flavors come out best when cooled.

Bread and Butter Pudding
Ingredients
1oz butter, plus extra for greasing
8 thin slices bread
2oz raisens
2 tsp cinnamon powder
12fl oz whole milk
2fl oz heavy cream
2 eggs
1oz granulated sugar
nutmeg, grated, to taste
Method
1. Grease a 2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of raisens. Sprinkle with a little cinnamon, then repeat the layers of bread and raisens, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 355F.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Preparation time less than 30 mins, Cooking time 30 mins to 1 hour

Walnut Maple Pie
Ingredients
1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts
Makes 8 servings.
Preparation time: 15 minutes.
Cooking time: 55 minutes.
Cooling time: 1 hour.
Step 1: Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°.
Step 2: Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.
Step 3: Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator.

Eggnog French Toast
2c eggnog
1 egg, slightly beaten
1/2tsp cinnamon
6 Croissants
3 tbsps butter
In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place
in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup. 6 servings.

Christmas Krupnik

1 cup honey 
1 cup water 
6 cloves 
1 cinnamon stick
2-inch vanilla bean 
dash of freshly grated nutmeg 
3 inch piece of lemon peel, zest (yellow part) only 
1 inch piece of orange peel, zest (orange part) only 
2 cups vodka

Heat the honey, water and spices in a saucepan and bring to a boil. Watch pot carefully so it does not boil over. Cover, turn off the heat and allow to steep for at least 20 minutes to half an hour. Add the vodka and serve hot. This recipe may be made in advance and reheated. It keeps very well if strained and decanted.  from: about.com/sabbats/yule

Cranberry Punch
Ingredients
2 cups cranberry juice
2 cups pineapple juice
1 cup orange juice
3/4 cup triple sec (optional)
1 pint strawberries, hulled and sliced (freeze these and use instead of ice cubes)
1 lime, thinly sliced
4 cups ginger ale, or Champagne, chilled
Lime sherbet - added at the very end to float 
Makes about 1 1/2 quarts.
Total time: 20 minutes, plus chilling time.

Step 1: In a large glass container, combine ingredients and chill thoroughly.
Step 2: Just before serving, slowly stir in the ginger ale or the substitutions. Pour into a punch bowland add the frozen strawberries or the ice cubes.
Step 3: If you decided to add the lime sherbet - add this now - and as it melts the punch will take on even more of a rich flavor.
 

Spiced Holiday Tea
 
Ingredients: 
2  cups water 
3  tea bags (unflavored black tea) 
4  star anise 
1  3-inch-long cinnamon stick 
1  cup passion fruit nectar 
3  tablespoons honey 
2  tablespoons lemon juice 
 
Directions 
 
1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.  
2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.  

Spiced Cider
INGREDIENTS
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
DIRECTIONS
1. Pour the apple cider and maple syrup into a large stainless steel saucepan. 2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. 3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

EGGNOGG
INGREDIENTS
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
DIRECTIONS
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Winter Punch

2 3/4 cups apple juice 
1 1/4 cups orange juice 
1 tablespoon lemon juice 
2 tablespoons honey 
2 teaspoons ground cinnamon 

In a saucepan, combine apple juice and orange juice. Heat over medium 
heat until steaming hot, but not boiling. Remove from heat and sir in 
lemon juice, honey and cinnamon. Serve hot. 

Cranberry Punch 
Ingredients 
2 cups cranberry juice 
2 cups pineapple juice 
1 cup orange juice 
3/4 cup triple sec (optional) 
1 pint strawberries, hulled and sliced 
1 lime, thinly sliced 
4 cups ginger ale, chilled 
Makes about 1 1/2 quarts. 
Total time: 20 minutes, plus chilling time. 
Step 1: In a large glass container, combine ingredients and chill thoroughly. 
Step 2: Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.

Wassail

3 Cinnamon sticks 
6 Cloves 
4 Cardamon pods 
2 Oranges, sliced 
1 Lemon, sliced 
1/3 cup Raisins 
1 quart Wine (or white Grape juice) 
2 Apples, peeled & sliced 
1/2 gallon Apple juice 
2 pieces crystalized Ginger 

Tie cinnamon, cloves, ginger, and cardamon into a piece of cheesecloth. Place spice bag, oranges, apples, lemon, and raisins in a large pan with the wine. Cover and simmer for 1 hour. Remove spice bag and fruit, add cider. Stir and heat mixture. Serve hot.

Soft Mead

1 quart Water, preferably Spring Water 
1 cup Honey 
1 sliced Lemon 
1/2 tsp. Nutmeg 

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following: pinch Salt juice of 1/2 Lemon Strain and cool.

Heavenly Hot Chocolate This is the best Hot Cocoa you will ever have and Raven and Crone is glad to share it with you!

1 vanilla bean, split lengthwise 
2/3 cup sugar 
1/2 cup unsweetened cocoa powder
1/2 cup water
Pinch of salt
3 cups whole milk
1 1/2 cups half and half
1 teaspoon vanilla extract
1 cup chilled whipping cream

Using tip of small knife, scrape seeds from vanilla bean into processor; reserve bean. Add sugar to processor and blend 10 seconds. Transfer 3 tablespoons vanilla sugar to small bowl and reserve. Transfer remaining vanilla sugar from processor to heavy metal sauce-pan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to simmer. Remove from heat; Whisk in vanilla extract. Discard vanilla bean. Beat cream and reserved 3 tablespoons vanilla sugar in medium bowl until medium-firm peaks form. Divide hot chocolate
among 6 mugs; top with whipped cream and serve

 

We try to credit all artciles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful information!
 

 

This article was published on 11/03/2008. This article was last modified on 12/20/2012.

Teen Witch Recipes


Yule Celebration Teen Recipes 

Morning Julegroed
4 cups milk
A couple of almonds, finely chopped
1 rounded teaspoon of butter/margarine
1/4 cup sugar
1 cup washed white rice
A pinch of cinnamon powder
1/2 cup thick cream 

In a large saucepan, heat the milk until boiling. Add butter/margarine, then add the rice and turn down the heat. Cover with lid, and let rice simmer slowly for about one hour or until the milk is absorbed. Transfer to a non-metal bowl and fold in the cream and almonds. Serve in small bowls with sugar and cinnamon sprinkled on top.

Sun Up Egg Squares
1 pound pork sausage, cooked & drained
1 1/4 cups bisquick
4 ounces mushrooms, sliced
12 eggs
1/2 cup sliced green onions
1 cup milk
2 medium tomatoes, chopped
1 1/2 teaspoon salt
2 cups Mozzarella cheese, shredded
1/2 teaspoon each; pepper, oregano 

Layer the sausage, mushrooms, onions, tomatoes, and cheese in a well greased 13"x9"x2" baking dish. Beat together the remaining ingredients in a non-metal bowl and pour over sausage mixture. Bake, covered, in a 350 degree oven until golden brown and set (about 30 minutes). Cut into 12 3-inch squares. Serves 12, can be halved.

Shortest Day Ham Loaf
1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk


Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water 

Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly. Makes 10-12 servings.

Yuletide Slaw
4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped 

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.

Festive Ham Balls
3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese 

Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.

Brighter Day Cheese Ball
3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley 

Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4" ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.

Hot Spiced Wassail (non-alcoholic)
4 cups cranberry juice
6 cinnamon sticks
5 cups apple cider
1 orange, studded with whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar 

Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings.

Solstice Surprise Salad
1 large unpeeled cucumber
1 15 1/2 ounce can whole chestnuts
4 ounces cheddar cheese
3 tablespoons French dressing 

Wash and dry cucumber. Cut into quarters, lengthwise, then thinly slice into a non-metal bowl. Grate cheddar cheese and add to cucumber. Break up the chestnuts into fairly large pieces and add. Toss well to mix, adding the French dressing. Chill for one hour before serving. Makes 6 servings.

Roasted Lamb Feast For A (Sun) King
1-3 pound shank leg of lamb
2 teaspoons olive or canola oil
1/8 teaspoon each, salt and pepper
4 large sweet potatoes, peeled, cubed
8 cloves garlic
6 parsnips, cut into 1" pieces
2 large sprigs fresh rosemary
1 lemon, sliced 

With a sharp knife, trim all fat and cartilage from the lamb. Season with the salt and pepper. Make 1" deep slits all over the leg of lamb. Use most of the garlic and all of the rosemary by pushing 1/2 garlic cloves and a few rosemary leaves into each slit. In a large roasting pan, combine oil with the sweet potatoes, the parsnips (turnips may be substituted), and the rest of the garlic. Move the vegetables to the side of the pan, and place the leg of lamb in the center. Move the vegetables around the lamb, surrounding it. Roast the lamb and vegetables for 1 1/2 to 2 hours. Turn the vegetables occasionally so that they cook evenly. Remove from the oven, and with a slotted spoon, transfer the vegetables to a serving dish. Keep warm. Place the lamb on a carving platter and cover with foil. Allow to stand for 5-10 minutes. Slice the roasted lamb and serve with warm vegetables. Makes 6 servings.

The Best For Last Bars
1/4 pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounces bittersweet chocolate
3 1/2 cups sugar
7 ounce jar marshmallow creme
1 heaping tablespoon of instant coffee
1 teaspoon vanilla 

In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9" x13" pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings. 

Teen Witch Recipes


Yule Celebration Teen Recipes 

Morning Julegroed
4 cups milk
A couple of almonds, finely chopped
1 rounded teaspoon of butter/margarine
1/4 cup sugar
1 cup washed white rice
A pinch of cinnamon powder
1/2 cup thick cream 

In a large saucepan, heat the milk until boiling. Add butter/margarine, then add the rice and turn down the heat. Cover with lid, and let rice simmer slowly for about one hour or until the milk is absorbed. Transfer to a non-metal bowl and fold in the cream and almonds. Serve in small bowls with sugar and cinnamon sprinkled on top.

Sun Up Egg Squares
1 pound pork sausage, cooked & drained
1 1/4 cups bisquick
4 ounces mushrooms, sliced
12 eggs
1/2 cup sliced green onions
1 cup milk
2 medium tomatoes, chopped
1 1/2 teaspoon salt
2 cups Mozzarella cheese, shredded
1/2 teaspoon each; pepper, oregano 

Layer the sausage, mushrooms, onions, tomatoes, and cheese in a well greased 13"x9"x2" baking dish. Beat together the remaining ingredients in a non-metal bowl and pour over sausage mixture. Bake, covered, in a 350 degree oven until golden brown and set (about 30 minutes). Cut into 12 3-inch squares. Serves 12, can be halved.

Shortest Day Ham Loaf
1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk


Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water 

Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly. Makes 10-12 servings.

Yuletide Slaw
4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped 

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.

Festive Ham Balls
3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese 

Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.

Brighter Day Cheese Ball
3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley 

Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4" ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.

Hot Spiced Wassail (non-alcoholic)
4 cups cranberry juice
6 cinnamon sticks
5 cups apple cider
1 orange, studded with whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar 

Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings.

Solstice Surprise Salad
1 large unpeeled cucumber
1 15 1/2 ounce can whole chestnuts
4 ounces cheddar cheese
3 tablespoons French dressing 

Wash and dry cucumber. Cut into quarters, lengthwise, then thinly slice into a non-metal bowl. Grate cheddar cheese and add to cucumber. Break up the chestnuts into fairly large pieces and add. Toss well to mix, adding the French dressing. Chill for one hour before serving. Makes 6 servings.

Roasted Lamb Feast For A (Sun) King
1-3 pound shank leg of lamb
2 teaspoons olive or canola oil
1/8 teaspoon each, salt and pepper
4 large sweet potatoes, peeled, cubed
8 cloves garlic
6 parsnips, cut into 1" pieces
2 large sprigs fresh rosemary
1 lemon, sliced 

With a sharp knife, trim all fat and cartilage from the lamb. Season with the salt and pepper. Make 1" deep slits all over the leg of lamb. Use most of the garlic and all of the rosemary by pushing 1/2 garlic cloves and a few rosemary leaves into each slit. In a large roasting pan, combine oil with the sweet potatoes, the parsnips (turnips may be substituted), and the rest of the garlic. Move the vegetables to the side of the pan, and place the leg of lamb in the center. Move the vegetables around the lamb, surrounding it. Roast the lamb and vegetables for 1 1/2 to 2 hours. Turn the vegetables occasionally so that they cook evenly. Remove from the oven, and with a slotted spoon, transfer the vegetables to a serving dish. Keep warm. Place the lamb on a carving platter and cover with foil. Allow to stand for 5-10 minutes. Slice the roasted lamb and serve with warm vegetables. Makes 6 servings.

The Best For Last Bars
1/4 pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounces bittersweet chocolate
3 1/2 cups sugar
7 ounce jar marshmallow creme
1 heaping tablespoon of instant coffee
1 teaspoon vanilla 

In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9" x13" pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings. 

Yule Recipes

 

Yule (Dec 21-23)

Food and drink of Yule: Cookies and caraway cakes soaked in cider, fruits, nuts, pork dishes, turkey, eggnog, ginger tea, spiced cider, wassail, or lamb's wool (ale, sugar, nutmeg, roasted apples), apples, mulled wine, beans, and oranges

Yuletide Pork Pie
(This is a lovely contribution sent to me by a reader that was their grandmother's recipe. Enjoy!)

2 1/2 lbs. ground pork
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp. ground black pepper
2 bay leaves
1 tsp. dried savory
1/2 tsp. dried rosemary
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon 
Salt, to taste
1/2 cup old-fashioned rolled oats Pastry for two double crust, 9 in. pies
1 egg, beaten, for glaze

In a large, heavy frying pan combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaves, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hrs, stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 mins. Remove bay leaves and allow to cool (refrigerating will speed this up). Meanwhile, line two 9 in. pie pans with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg. Place top crusts on the pies and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Bake them in preheated 425°F oven for 15 mins., then reduce heat to 375°F and bake another 25 mins. or until crust is golden. Let cool 15-20 mins, then serve.
Celtic Yule Cakes

2-3 Tablespoons Boiling Water 
1/2 Teaspoon Vanilla Extract 
3/4 Teaspoon Baking Powder 
2 Cups Powdered Sugar 
2/3 Cup White Sugar 
Grated Orange Zest 
1 1/3 Cup Sultanas 
1 Tablespoon Milk 
1 1/4 Cup Flour 
1/2 Cup Butter 
2 Eggs (Beaten) 

Beat eggs, butter, vanilla, orange zest and sugar together. Add flour and baking powder. When well mixed add the tablespoon of milk and sultanas. Pour into a well floured/greased cup cake tin and bake in an oven preheated to 375 degrees F for 20 to 25 minutes. In a small bowl blend boiling water and powdered sugar to make the icing. Lace over celtic cakes in the form of a five-pointed star before serving.
Fried Honeycakes

1/2 cup sweet White Wine 
2 tablespoons Sugar 
1 Egg 
1 cup Honey 
2/3 cup Flour 
1/8 teaspoon Nutmeg 
1/8 teaspoon Cinnamon 
Oil for frying 
1/8 teaspoon Salt 

Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.)

Icicle Cookies

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup sugar
3/4 cup softened butter
2 ounces white chocolate, melted
1 egg
1 teaspoon vanilla
Coarse white decorating sugar, colored sugars and decorations

Combine flour and salt in a bowl. Then beat the sugar and butter together in another bowl, until it's fluffy. Beat in the white chocolate, egg, and vanilla, then finally the flour mix little by little. When it's blended well, shape it into a disc and refrigerate it for 30 minutes, wrapped in plastic wrap.

Preheat the oven to 350º F. Grease your cookie sheets. Take a heaping tablespoonful of dough, make it into a ten-inch rope, and fold in half. Then twist it around so it looks like an icicle, leaving a big loop at the top if you want there to be room to loop a ribbon through to hang for decorations. (Otherwise it can be a smaller loop--it will still look like an icicle.) Taper the end. Make more ropes and repeat, and before placing on the sheets, roll in the sugars. Place 1 inch apart. Bake 8 to 10 minutes (but don't let get brown!), cool on the sheets 1 minute, and then cool on racks. Hang if desired!

Yields: 2 ½ dozen
Lemon Poppy-seed Melts

1/2 cup butter, softened
1/2 cup granulated sugar
1 tablespoon poppy seed
1/8 teaspoon baking soda
1 egg yolk
1 tablespoon milk
2 teaspoons finely shredded lemon peel
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sifted powdered sugar

Beat butter until fluffy, about 30 seconds on medium if using an electric mixer. Add the sugar, poppy seed, and baking soda; mix together. Beat in egg yolk, milk, lemon, and vanilla. Beat in flour. Divide the dough in half, shape each into a 9-inch roll. Wrap in plastic or wax. Chill for 4 to 24 hours.

Cut dough into 1/2-inch slices. Bake at 375º F for 7-9 minutes, 1 inch apart. Sift powdered sugar and put in a plastic bag. When cookies are done and are still warm, put them in the bag and shake gently to coat. When the cookies are cooled (on a wire rack), give them another shake in the bag for a second coat. 

Yield: 36 cookies

Pork Roast with Rosemary and Garlic

4 lb pork roast 
2 cloves garlic, chopped 
Rosemary, dried 
Olive oil 

Preheat oven to 325F. Place the roast in a pan, then rub the meat first with olive oil and then the chopped garlic and rosemary. Pierce the pork with a knife and stick in some pieces of garlic and rosemary.

Snickerdoodle Pinwheels

1/3 cup sugar
1 tablespoon ground cinnamon
1/2 cup butter, softened
1 3-ounce package of cream cheese, softened
1 cup sugar
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 tablespoon melted butter

Mix the cinnamon and sugar in a small bowl and set aside. In a large mixing bowl, beat the butter and cream cheese until thoroughly whipped; about 30 seconds on medium if using an electric mixer. Add 1 cup sugar and the baking powder. Beat in the egg and vanilla. Beat in the flour last. Divide the dough in half. Roll one half between two sheets of wax paper into a 12x8 rectangle. Remove the top wax paper and brush dough with melted butter. Then sprinkle 2 tablespoons of cinnamon/sugar mix on top, dusting evenly. Roll the dough up like a jelly roll, removing wax paper. Seal the edges, then repeat with the other half. Chill the rolls for 4 hours wrapped externally in wax paper. After chilled, cut into 1/4-inch slices and bake at 375º F for 8-10 minutes, 1 inch apart. Cool on the sheet for 1 minute, then transfer to wire rack. 

NOTE: Make sure that the rolls have as few cracks as possible, because cracks will become permanent after baking, and they spoil the swirl effect if you are going for a pretty and festive cookie.

Yield: 60 cookies

Sun King Soup

3 Tbs butter (use real butter, not margarine)
1 small onion, diced
2 1/2 C. tomatoes, diced
1 C. vegetable broth
3/4 Orange juice, no pulp
A few sprigs rosemary
Paprika

Saute the onion in the butter over low heat. Chop tomatoes and add to the onions. Allow to cook until tomatoes become soft, just a few minutes. Add broth, and allow the whole thing to simmer over low heat for 30 minutes.

Transfer the entire mixture into a blender and puree, adding the orange juice. Return to stovetop, add rosemary, and simmer for about 5 - 10 more minutes. Add paprika to taste. Serve in warm bowls with a nice loaf of soft bread, or as part of a larger feast.

Sunshine Sugar cookies with Orange frosting

1 cup white sugar 
1 cup packed brown sugar 
1 cup shortening 
2 eggs 
1 cup milk 
1 tablespoon distilled white vinegar 
1 teaspoon baking soda 
3 teaspoons baking powder 
1 teaspoon salt 
1 teaspoon vanilla extract 
4 cups all-purpose flour 
1 teaspoon ground nutmeg 

Combine milk with vinegar to make sour milk. Let stand for 5 minutes. In a large mixing bowl, combine sugars, shortening, eggs, and vanilla. Add flour, soda, baking powder, salt, and nutmeg. Stir in sour milk and mix well. NOTE: Dough will be very sticky and hard to handle so be sure to refrigerate either several hours or overnight. Roll on well floured board to 1/2 inch thickness. Cut with cookie cutters to desired shapes-a sun shape or large round circles are best to signify the sun with large cutters working best. Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes or until lightly brown on bottom. Frost with frosting (recipe below) and decorate. 

Frosting: 
3 egg whites 
4 cups sifted confectioners' sugar 
1 teaspoon orange extract 
1 Tablespoon of orange rind 
1 Tablespoon of Orange Juice 

Beat egg whites in clean, large bowl with mixer at high speed until very foamy Gradually add sugar, rind, orange juice and extract. Beat at high speed until thickened. Spread over cooled cookies or put in a pastry bag with a piping tip attached and pipe onto cookies.

Wassail

(traditional with ceremony)

Heat a large container of ale or beer, about 3 or 4 pints. Add: 
1/2 cup sugar 
1/4 cup mixed spice (cinnamon sticks and whole cloves are also excellent) 
2 or 3 small sweet apples, cut up 
1 1/4 cup pineapple juice 
1 1/4 cup orange juice 
the juice of 2 lemons 
Place over a slow flame; then, before it begins to boil, take off the heat and whip up some cream. Let this float on top of the brew like foam. 
Put in a suitably large bowl (the more ornate the better) 
Now go out to a tree or trees with a few friends (these don't have to be apple trees, since all can benefit from a well-intentioned blessing, but it is traditional to wassail fruit-bearing trees) Wet the roots liberally with the brew. Pass the rest around and when everyone is thoroughly warmed up sing a wassailing song, for example: 

Here's to thee, old apple tree 
Whence thou may'st bud and whence tho may'st blow 
And whence thou may'st bear apples enow. 
Hats full, caps full, bushel, bushel sacks full, And my pockets full too!

Lift your glasses to the tree and shout "Huzzah!" as loud as you can.

(Nonalcoholic recipe)

8 cups apple juice or cider 
2 cups cranberry juice 
3/4 cup sugar 
1 tsp allspice 
2 cinnamon sticks 
1 orange 
whole cloves 

Turn the crockpot on high and pour in the apple and cranberry juices. Stir in the sugar and allspace, then add cinnamon sticks. Stud the orange with the cloves... about 25 or 30 cloves should do the trick.. and toss it in. Cover the pot and cook on high for 1 hour. Change the setting to low and allow to simmer for 3 more hours, then serve
Winter Solstice Soup

2 tablespoons margarine
2 onions, chopped
2 carrots, shredded
2 potatoes, peeled and cubed
3 cups water
1 teaspoon salt
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1 bay leaf
2 cups milk
salt and pepper to taste


In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste. 

Yule Log

6 egg whites, room temperature (appx 1 hr)
3/4 cup sugar
6 egg yolks
1/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 dash salt
confectioners' sugar

Filling:
1 1/2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon vanilla extract

Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly. Preheat oven to 375. In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted. Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted. 
With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes. At low speed, beat in cocoa, vanilla, salt, just until smooth. With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show). 
Spread evenly in pan. Bake 15 minutes, just until surface springs back when gently pressed with fingertip. Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel. Turn cake out on sugar; lift off pan; peel paper off cake. Roll up cake jelly-roll-fashion, starting with the short end towel and all. Cool completely on rack, seam side down. 

FILLING: Combine ingredients in medium bowl. Beat with electric mixer until thick; chill. 

TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll. Place, seam side down, on plate. Cover loosely with foil. Chill at least 1 hour before serving.
TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries. 
NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.
Yule Moon Cookies

1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup flour
1 1/2 cup grated almonds (blanched)
1 tsp. vanilla

Icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 Tbsp. water

    Cream together butter and sugar until fluffy and light.  Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly.  Place dough in bowl.  Cover and chill thoroughly.  When the dough is well chilled; or the next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter.  Place 1/2" apart on un-greased baking sheet.  Bake in preheated 375° oven for 8-10 minutes.

    Icing:  While cookies bake, combine confectioner's sugar, vanilla and water.  Spread over the tops of cookies while still warm, but not too hot, as icing will melt.  Thin with additional drops of water if glaze is too thick.  Allow cookies to cool.  

 Yield: 10 dozen cookies
Yule Log 2

5 eggs, separated into yolks and whites
1 cup sugar, divided into two 1/2 cup amounts
1/2 cup cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar

Filling
4 egg whites
2 cups icing sugar
1/4 cup baking cocoa (powdered cocoa)
1/4 teaspoon vanilla extract

Icing
1 1/2 cups icing sugar
2 egg whites
3 tablespoons melted butter
1 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup cocoa powder

Separate the 5 yolks from whites, obviously into two separate bowls. Place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more. Grease a baking pan, then line the pan with parchment paper. Finally, grease the parchment paper. I use Crisco (a vegetable shortening) as the grease, but you could use butter, margarine or even (yuck) animal lard. This recipe presumes a 15 inch by 10 inch by 1/2 inch deep pan, but you can use a pan that is larger in any dimension(s), and just crimp the parchment paper at the proper dimensions. 
In a large mixing bowl, beat the egg yolks on high until they are light and fluffy. Gradually add 1/2 cup sugar, beating for a few minutes, until thick and lemon-colored.4 In a dry bowl, combine the 1/2 cup cake flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4 teaspoon salt with a whisk. Slowly add the flour mixture to the egg yolk mixture and blend on medium, until well mixed. Beat egg whites (in a separate clean bowl) on medium until foamy. Add the 1/2 teaspoon of cream of tartar. Continue to beat until soft peaks form.
Then, slowly add the remaining 1/2 cup of sugar, beating on high until stiff peaks form. Slowly and gently fold the egg whites into the chocolate flour mixture, until no streaks remain. Gently spread the batter evenly in the prepared pan.
Bake in the preheated oven at 350° for about 12 minutes or until cake springs back (do not over bake; certainly not more than 15 minutes. It is better to under bake rather than over bake!). Cool the cake for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar (or another piece of parchment paper, dusted with the powdered sugar). Peel off parchment paper. Roll the cake up in the towel or paper, starting with a short side. Then let it cool on a wire rack. The cake portion is now done! 

If you need to take a break, put the cake in a sealed container or plastic bag.

MAKING THE FILLING. Alternatives: [1] If you are in a hurry or want a white filling, you could instead just use a topping like "Cool Whip"; but it would need to be served within hours, before the Cool Whip melted and went flat. [2] Another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy, then beating in 1/2 cup powdered sugar. Obviously, this requires the cake to be kept refrigerated, except when serving it. [3] For a white, vanilla buttercream filling, see the "white buttercream filling recipe" at the bottom of this page; [4] For a chocolate buttercream filling, see the "chocolate buttercream filling recipe" at the bottom of this page; [5] For a mocha (coffee) filling, add 1 tablespoon of instant coffee granules to any of these above.
Whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form. Add the 1 and a half cups of powdered (icing or confectioner's sugar) to the mixer. Then add 1/4 teaspoon vanilla extract and 1/4 cup powdered baking cocoa. Whip briefly, but to a uniform color.
Unroll the cake! If you want to make two shorter cakes, simply cut the cake in half before unrolling it. The advantage of this is, you can make one with chocolate filling, the other with a white filling, or mocha, etc.Spread it about at least 1/4 inch thick, up to a maximum of 1/2 inch thick.
Gently and loosely roll the cake, not squeezing! You don't want to squeeze out the filling. Again, the chocolate filling is on the left, the white buttercream (or whipped cream) is on the right. Now, while the white icing looks better, the chocolate tastes much better -- in my opinion.

MAKING THE ICING / FROSTING: Alternatives: If you are in a hurry, you can use a pre-made, store-bought can of chocolate frosting / icing, instead. In a mixing bowl add 1.5 cups confectioners' sugar (also called powdered sugar and in the UK, icing sugar) , 2 egg whites, 3 tablespoons melted butter, 1 teaspoon lemon juice & 1/4 teaspoon vanilla, then whip it up in your electric mixer.
Add the cocoa, and mix with the mixer until uniform.21 Gently slurp the icing on the cake (top and ends). I use a pastry blending knife to make the lines in the icing to look like a log! I just drag the front of it across the log. Of course, you can buy special decorating tools for this, also. You can also dust it with powdered sugar, to simulate snow!


More recipes for all Sabbat's
http://recipes.swankivy.com/precipes.html

~In the Stars for December 12th, 2014

Current Moon Phase for Friday, Dec. 12th – Waning Gibbous

Gibbous Moon
(waning /60% of illumination)
This is a tremendous time of transmutation. All of the prior elements are coming together for a final burst of creative output. You have seen a clear view of your own needs and the posture of significant others. Now the accumulation of that input is leading to a deep, core change within you. In this phase, you will naturally be inclined to seek higher guidance so that you can emerge from this transformation successfully. The Gibbous Moon favors sharing what you have learned (and are learning) with others.

Friday 12th December 2014
Moon 22° Leo conjunct Jupiter 22° Leo
Moon enters Virgo 3:20pm UK - 4:20pm Europe - 10:50pm India
[Saturday 2:20am Sydney, Australia] - 10:20am USA EST
Moon 2° Virgo trines Venus 2° Capricorn
Moon 5° Virgo opposes Neptune 5° Pisces

 Moon enters Virgo
Straight-Talking Direct and Confident - Business & Work Related
Whilst you might think that Sun in Sagittarius is all about having "fun" - as you'll see during Saturn in Sagittarius from 22nd December 2014 and until 2017 - that Sagittarian energies give the impression of being happy-go-lucky superficial - but they're much deeper than that - as they work to OPEN everyone with HOPE for a better future - creating the scenic vision of the future full of optimism. With the destined real blessings that it's not just "hot" air and all "talk" - because Sagittarian energies actually CREATE something from nothing. That's something you'll be totally surprised and shocked what actually happens during Moon in Virgo - especially on Saturday and Sunday.
 
When you have a business plan or just a personal ambitious life-plan - most people hesitate going forward when they have bad feelings or if something isn't working out. However, when things go smoothly - especially when the positive energy is generated by so many people working together - helping each other - it DOES DO something that creates confidence to proceed - it is an invisible energy that comes from nowhere - and it's a SIGN that you've got "it" - you've got the magical energy you're looking for - for success.
 
As I've explained the past few years - there's been too many negative aspects that has blocked the desires to EXPAND, GROW or become OPTIMISTIC. Everytime you tried to look for success - it got blown-out. However, that's all changed and during Moon in Virgo - especially for all the down-to-earth people - [Earth & Water signs OR anyone with planets in Earth & Water signs] you're going to be on good form - full of confidence to make good decisions - and surprisingly - you'll get immediate results.
 
Many people dislike working with Virgo's because they always SAY "NO" and find fault with things - but when you find a Virgo - who uses their gifts wisely to find the faults and then FIX the problem - then you couldn't want a better person in your life.
As humans - many of us - HATE fixing things - as it means finding the faults, working it out, fixing it and then putting it back together again - and in this modern-throw-away world - it's always tempting to find the easy way. However, there are times when the energy is given to FIX the problem - to find the solution - to work "it" out - and then to get it done.
 
Astrologically due to Saturn approaching the end of it's transit in Scorpio - this week and next week will be busy "karmic" weeks - as you'll be driven to complete at least ONE specific important facet in your life. And because it's Saturn related - hence destined - you can't throw-it-away - you MUST fix it. Moon in Virgo - will fixate you on whatever "it" is - and ensure you FIX it.
 
Even though Moon 5° Virgo opposes Neptune 5° Pisces on Friday AND Moon in Virgo squares Sun in Sagittarius on Sunday - it won't be a BAD or problematic square / opposition - because "life" wants to HELP you - by showing you the problem and then helping you FIX the problem. "Life" wants you to see what it is - and then sort it out - and after you do - you'll feel so much happier and relieved. The reason you'll become successful is that you'll be in a good mood - and the good mood will help you see that "life" is helping you - especially as it shows you the problem and FIXES it too. Moon in Virgo is not just about fixing "things" but also about fixing RELATIONSHIPS too!

Be Blessed! 
~Elder Airwolf~
 

~Daily Fortunes for Friday December 12th, 2014~

Today's Tarot~The Hierophant

Traditionally known as the Hierophant, this card refers to a Master and the learning of practical lessons from the study of Natural Law. This energy of this card points to some agent or resource that can reveal the secrets of life, the cycles of the moon and tides, the links between human beings and the heavens.
Because monasteries were the only places a person could learn to read and write in the middle ages, a Hierophant was one to whom a student would petition for entry. He was the one to set the curriculum for the neophyte’s course of study.

Often pictured with the right hand raised in blessing, the Hierophant is linked with the ancient lineage of Melchezidek, initiator of the Hebrew priestly tradition, the one who passes on the teachings. All shamans of any tradition draw upon this archetype.

Today's Witches Rune~The Moon

Meaning: Differently from the Sun, the Moon has more subtle powers. While it can represent changes too – after all, the moon changes it face a bit every day – these are usually much slower and long-term than the ones represented by the Sun. It’s feminine and passive.

As the rules of the nighttime, the Moon often symbolizes a transition time, in which things are not yet defined or very clear. It may represents lack of information and bad timing – any action done under the influence of the Moon may not go as expected because of that. Just like the moon influences the tides of our planet, it also influences our inner water – our emotions – causing a bit of emotional instability. This often inspires us to act without pondering.

The Moon works with undercurrents, it shows hidden developments or things done in the shadows. All secrets are protected by the Moon, and it its most negative manifestation this rune can stand for lies, deceit and even self-sabotage.

The Moon is also associated with the female cycles, thus it may represent pregnancy, family, roots and ancestors. When the Moon appears, there’s a strong need to go back to your roots in order to find comfort and understanding. It often symbolizes that you have to find yourself a safe place to wait, like a newborn in the womb… You have to be patient.

In relationship readings, the Moon can represent a strong sexual attraction (specially with the Romance rune), secret affairs, hidden and contained impulses and secrets. Although it adds strength to the attraction, it does not add speed, so the Moon can often represent that almost unbearable tension that builds between two people during a long period of time. It can also represent a certain instability in the relationship, with moments of closeness and moments of separation.

Viking Rune~Mannaz

Now is the time for you to explore your inner self and those of others. Your intelligence and creativity are very well honed at the moment. Cooperation from and with others should be very easy to attain.
mannaz : man, humankind
Phonetic equivalent: m

DIVINATORY MEANINGS:
significator, self, family, community, relationships, social concerns
MAGICAL USES:
to represent a specific person or group of people; to establish social relationships
ASSOCIATED MYTHS & DEITIES:
Ask and Embla, Midgard
ANALYSIS:
In its broadest sense, mannaz represents all of humanity, and therefore the entire realm of Midgard. In more practical terms, though, it is those with whom we have personal connections, from our immediate circle of family and friends to the wider community around us, reminding us of our nature as social animals. It also represents our connection with the Gods and with nature, through the two Norse myths of the creation of humans; the first where they sprang from Ymir’s body, and the second in which they were created from two logs by a river. It takes the raw energy of ehwaz and controls it through our social conscience, reminding us of those we affect with our deeds both magical and mundane.The rune itself resembles gebo with its joining of masculine and feminine elements, but is much more complete. It is the entire web of human relationships, with the self at the centre, which mirrors the web of fate explored through raiðo. But while that web was more or less fixed, this one is mutable and alive. Past and present, male and female, self and other – all opposites are joined here and made whole. Mannaz is our home, and speaks for all those whose lives we touch when we use the gifts we have been given through the runes.


Today's Horoscopes~

Our need for efficiency is so strong today that we can lose sight of the big picture. Although concentrating on the specifics becomes more critical once the Moon enters detail-oriented Virgo at 10:18 am EST, her opposition to nebulous Neptune makes it tricky. The Moon’s trine to sweet Venus smooths over the rough spots and offers satisfaction. We may even feel dreamier now that rational Mercury forms a magical quintile with irrational Neptune.

Aries Horoscope
(Mar 21 – Apr 19)
You can see large patterns in complex systems, enabling you to wow everyone with your original thinking. You may be inspired when you arrive at a brilliant solution to a problem at work today, but even the best ideas won’t have lasting impact unless you bring them down to earth. Nevertheless, micromanaging your progress only slows you down. Practicing a bit of emotional detachment frees you to accomplish more than you ever dreamed possible. You might be pleasantly surprised by what you can get done when you don’t worry so much about the results.

Taurus Horoscope
(Apr 20 – May 20)
You will have time to enjoy yourself today if you make sure that you keep your goals relatively simple. No matter how straightforward your tasks seem, completing them requires more effort than you think. Instead of leaving an unpleasant task for another day, pace yourself so you don’t burn out before the job is finished. Get the hardest chores out of the way first so your day grows easier as it unfolds. Taking pride in your work raises the day’s vibrations to a joyful level.

Gemini Horoscope
(May 21 – Jun 20)
It’s not easy for anyone to pin you down today. You aren’t likely to share too many details of your inner process because you could be fearful that someone will expect more than you can deliver now. However, your worries are probably unfounded. Rather, it’s your tendency to avoid making commitments that motivates your friends to want more information. Nevertheless, it isn’t wise to hide your feelings; you’re better off saying what’s on your mind, even if it’s not what others want to hear. The truth will set you free.

Cancer Horoscope
(Jun 21 – Jul 22)
You have so much on your plate today that you may jump through hoops to confirm your schedule with others to prevent anything from going wrong. Unfortunately, your advanced planning could end up having the opposite effect. Your attention to detail can’t compensate for overbooking your day. A lack of flexibility becomes an open invitation for a missed appointment. Leave enough time between commitments so your calendar won’t topple like a fragile house of cards.

Leo Horoscope
(Jul 23 – Aug 22)
You may be tempted to start a new project today, but it’s more productive to build on work you already have in progress. Even if you’re bored with what you’re doing now, don’t fall into the trap of believing that you can have more fun if you were only participating in an entirely different game. Changing your current strategy won’t necessarily make you any happier; when it comes down to it, you only have to change your attitude. A positive approach makes you a better team player when it counts the most.

Virgo Horoscope
(Aug 23 – Sep 22)
It’s natural to focus on each individual component of a job today, but you might become so involved with what you’re doing that you lose track of your overall goals. Balancing your narrow concentration with global thinking may be a familiar trouble spot, but now you’re aware of the problems that can arise when going to either extreme. Keeping both perspectives in your current awareness allows you to accomplish more than you expect.

Libra Horoscope
(Sep 23 – Oct 22)
You might not want to continue on your current path because you’re searching for a new adventure. Making changes within the confines of your fantasies is easy, but it’s much more difficult to do it in the real world. Dreaming about your ideal future helps you feel better in the present moment, but you have to return to reality sooner or later. Thankfully, a small modification to your daily routine may be all that’s needed to alter your direction.

Scorpio Horoscope
(Oct 23 – Nov 21)
Your friends might believe they are supporting you, but you may not be happy with the way they show it today. You prefer one-hundred-percent honesty, yet you really don’t like anyone telling you what to do. If you already have a plan in place, you want others to offer friendly advice now rather than criticize you. Nevertheless, you may be wiser to accept that they mean well and be thankful for their concern. Count yourself lucky to have people in your corner who really care.

Sagittarius Horoscope
(Nov 22 – Dec 21)
You can talk circles around others today but your silver tongue doesn’t make executing your plan any less complicated. Although you might believe you know the best route to your destination, you can’t tell whether or not you’re making progress unless you set measurable milestones along the way. Don’t wait until the end to see if you’re successful. Instead, break your project down into small manageable tasks and step through them one at a time. Yard by yard it’s hard; inch by inch it’s a cinch.

Capricorn Horoscope
(Dec 22 – Jan 19)
It’s crucial to balance your personal ambitions with what’s already on your calendar for today. However, you might have to cooperate with others, even if they don’t possess the same level of clarity that you do. Although you intuitively know what’s right, it’s challenging to explain your choices to anyone else. Don’t waste your energy trying to justify your behavior now; just go ahead and do whatever is necessary. You can always share your logic after the fact if you are so inclined.

Aquarius Horoscope
(Jan 20 – Feb 18)
You feel driven to convince others to work on a pet project with you today. Even if you don’t have to involve anyone else in your decision-making process, you can still gain great benefit from enlisting the approval of your friends or colleagues. Keep your expectations to a minimum or you’ll feel discouraged if your goals aren’t fully supported by your peers. Share your plans and then listen carefully to the feedback you receive before heading off on your own.

Pisces Horoscope
(Feb 19 – Mar 20)
Choosing how much effort to put toward garnering support for your long-term goals is a delicate matter today. You can sound desperate if you’re overly insistent, making others less eager to help you. However, it could be just as problematic if you’re so cocky that you appear totally self-sufficient. Remember, your positive outlook works in your favor now if you’re clear about your intentions right from the start.

~The Norns~

The three sisters who are called the Norns, or goddesses of fate, are not part of either of the divine families ( although they do seem to have some affinity with the Vanir ).

They formed a separate group and are considered to be subject to nothing save the dictates of necessity ( occasionally personified as their mother, Wyrd ). These goddesses represent time itself and are therefore thought of as women of differing ages. Urd, the Norn of the past, is thought of being very old and decrepit, always looking backwards to the way things were. The young and vibrant Verdandi, Norn of the present, looked fearlessly ahead, while Skuld, the mysterious Norn of the Future, is depicted as veiled, holding a scroll that had not yet been opened. Two of the Norns, Urd and Verdandi, are said to be more kindly than their sister Skuld, who often undid their work, angrily scattering the almost finished patterns before they had come to fruition.
The Norns dwell at the roots of the great world tree, Yggdrasil, and it is part of their job to sprinkle it with water drawn from the well of fate to ensure that it developed as destiny demanded. Principally, though, the Norns wove the web of Wyrd that set out the fates of gods and humans. Legend has it that they whose designs so awesome in scope that if one of them stood on a mountaintop in the farthest east and another waded far into the ocean in the farthest west, the full extent of their pattern could still never be fully seen.
The concept of three prophetic “witches” survived the pagan period in Europe and entered folklore both as the three good fairies who bestowed gifts on Sleeping Beauty and, in a more sinister guise, as the three “weird sisters” of Shakespeare’s play Macbeth.

“Thence come three maidens who much do know;
Three from the hall beneath the tree;
One they names was, the second is,
These two fashioned a third, named Shall be.
They established law,
They selected lives
For the children of time,
And the fates of men.”
“The Voluspa”

LOGI THE SPIRIT OF FIRE

One of the most heard tales of the adventures of the Norse gods is the one when Thor and Loki go into Utgard and enter different contests with Utgardens-Loki, trying to win against many family members and friends of Utgard-Loki, in a series of random contests. In this story, Logi the fire spirit appears, entering the food contest against Loki and winning. No one knew who he was, but he devoured the meal, the bones, the plates and even the table. Later he was revealed as Logi the old god of fire.

 

One of Logi’s names is Halogi, meaning “High-Logi”, it seems that this spirit is very tall. Logi’s wife is Glut (glow) and she bore him two daughters so called Einmyria and Eisa, translating to “Ashes” and “Embers”. Logi, of course, lives in Muspelheim, the realm of fire.

 

As it is seen many times in both norse mythology and celtic, there are many deities that come in three, a magical triplicity, such as Odin and his two brothers Vili and Vé, with Logi we also see this magical triplicity with his own brothers and himself, Kari the eldest, Logi and Aegir the youngest, Wind, Fire and Water (sea). These deities are really old, older than Odin. It is possible that there three deities might be linked to the myth of creation, a myth that predates the Aesir and the Vanir.

 

Logi and his two brothers make the triplicity of the primal elements working in earth, as the sea (water) itself interacts with the earth, and of course the fire and wind that help shaping worlds. These deities no doubt were once linked to the magical quadriplicity of the natural elements of fire, air, earth and water, in a time before the creation of the myth of Odin, in a time before we humans gave an anthropomorphic shape to the spirits.

source:

https://arithharger.wordpress.com/2014/04/08/logi-the-spirit-of-fire/

ADVICES AND ETHICS IN SHAMANISM

In today’s society, we are all used to hear about the ten commandments of the religions of abrahamic based beliefs, when Moses came down the hill telling about them to everyone.

Well in cultures much older then these tales, in times when there was no religion, when people had the same spiritual path, the shamanism, things were diferent, and i might say, better. There wasn’t such things as commandments, rules, forced obligations and fear that the believers have if they dont keep in line, because the ten commandments only tell of what each person can’t do, but it doesn’t talk about what we must do as individuals, nor what we can do for others and for the community, for the world, how we can make this world a better place, its always about saving the soul and gives that prespective, that nothing else matters, only ourselves, to save our neck and have eternal and beautiful life in an other place, that is a bit unfair and selfish dont you think? Because we share our lifes and this world with others, not just humans but also plants and animals. So what i will talk about, is the Advices and Ethics in Shamanism, in a time long before the religions appeared, in old times, even older than the pagan religions.

In shamanism in of every culture, expecially in the American Indians’ culture and in the Northern peoples of Europe throughout Scandinavia till the cold lands of Siberia, there are somethings you may follow to become a better person, things you learn, advices you should take, for a better conduct in this world. It is belived, in shamanism, that humanity doesn’t have the need to be forced to do something or belive in a oppressive entity, there is no need to mistreat people in order to instill goodness in each person. Also in shamanism, there is a relevance to the personal inner growth of each individual, that is a living being that has a unique personality and a mind of his own, with his own thoughts, also he must respect others and mother nature which is part of our existence.

The advices are:

Praying to the gods and spirits, they are always listening and always eager to help those in need and those with an open heart and mind, open enough to have the sensibility to become a better individual by learning and teaching the following Advices:

Being tolerant to those who have not figured out which way to go and what path to take, because ignorance, conceit, anger, greed, jealousy, are the typical evidence of those who are lost, so we must pray for them, so they may find their way soon. We must try to find out who we are, by ourselves, not by what others may think we are, no one can choose our path, its up to us to make our own road, other may walk beside us, but no one can walk for us. Treat your guests in your house, with honor, give them your best food and your best bed and respect them, also never take with you what it isn’t yours to take, whatever taht may be, if it wasn’t given to you, it isn’t yours by right. Respect all things in this earth, people, animals, plants, respect the thoughts amd wishes of others, never interrupt or mock another when he is talking, you will have your time to talk, allow each person to have their right to express themselves, dont talk ill of others, bad thoughts gives sickness of mind, be optimistic.Nature isn’t something just for us or our pessonal needs, nature is a part of us, never forget that the children are the seeds of our future, and we must irrigate and nourish them with wisdom, puting love in their hearts. Always be truthful and honest in every situation, honesty is always a test to those who want to belive in our words, keep balanced, be strong and healthy, strong and healthy of mind, body and spirit, be true and faithful to yourselve, if you can’t do that, you can’t help others, respect other’s religious believes, dont force your believes into others, if they want to learn, they will come to you.

As you can see, this was the advices in the ancient cultures of shamanism, long before a time when the oppressive religions came, with thoughts completely different, only turned to a selfish thought.

 

Goddess Voluspa

“Voluspa’s themes are foresight, history, perspective, divination and time. Her symbols are stories and storybooks.  This Nordic Goddess was born before all things, with the knowledge of all time within Her. When asked to tell a tale to the gods, She recounted history, including the gods’ downfall. To commemorate this, wise women and seers in the northern climes are sill sometimes called Voluspa.  Voluspa teaches us the value of farsightedness and of remembering our history. We cannot know where we’re going if we don’t remember where we came from.

An old festival in Iceland known as the Islendingadagurinn [Icelandic Festival of Manitoba] preserves Voluspa’s energy by recounting local heritage and custom in a public forum including theater, singing, writing and costumes. For our adaptation, I suggest taking out or working on a family tree, or perhaps a personal journal. Read over the chronicles of people from your ethnic background and honor their lives in some appropriate manner (perhaps by lighting a candle). Voluspa lives in these moments and at any time that we give ourselves to commemorating the past.

Alternatively, get out some good storybooks and read! Turn off the TV for a while and enrich you imagination with the words of bards who keep Voluspa’s power alive in the world. Especially read to children so they can learn of this Goddess’s wonders.”

 “[Voluspa’s] name, or the similar word volva, was used of wise women in Scandinavia.  The most famous seer in Norse legend was the one for whom the poem Völuspá is named.  Born before this world began, Voluspa was asked to tell the history of the world.  Once started, She did not stop, even though the gods did not wish to hear of their own death at Ragnarok, the doom of the gods” 

“The poem [Völuspá] starts with the völva requesting silence from ‘the sons of Heimdallr‘ (human beings) and asking Odin whether he wants Her to recite ancient lore. She says She remembers giants born in antiquity who reared Her.

She then goes on to relate a creation myth; the world was empty until the sons of Burr lifted the earth out of the sea. The Æsir then established order in the cosmos by finding places for the sun, the moon and the stars, thereby starting the cycle of day and night. A golden age ensued where the Æsir had plenty of gold and happily constructed temples and made tools. But then three mighty giant maidens came from Jötunheimr and the golden age came to an end. The Æsir then created the dwarves, of whom Mótsognir and Durinn are the mightiest.

At this point ten of the poem’s stanzas are over and six stanzas ensue which contain names of dwarves. This section, sometimes called ‘Dvergatal’ (‘Catalogue of Dwarves’), is usually considered an interpolation and sometimes omitted by editors and translators.

After the ‘Dvergatal’, the creation of the first man and woman are recounted and Yggdrasill, the world-tree, is described. The seer recalls the events that led to the first ever war, and what occurred in the struggle between the Æsir and Vanir.

The seeress then reveals to Odin that She knows some of his own secrets, of what he sacrificed of himself in pursuit of knowledge. She tells him She knows where his eye is hidden and how he gave it up in exchange for knowledge. She asks him in several refrains if he understands, or if he would like to hear more.

The seeress goes on to describe the slaying of Baldr, best and fairest of the gods and the enmity of Loki, and of others. Then She prophesies the destruction of the gods where fire and flood overwhelm heaven and earth as the gods fight their final battles with their enemies. This is the ‘fate of the gods’ – Ragnarök. She describes the summons to battle, the deaths of many of the gods and how Odin, himself, is slain.

Finally a beautiful reborn world will rise from the ashes of death and destruction where Baldr will live again in a new world where the earth sprouts abundance without sowing seed. A final stanza describes the sudden appearance of Nidhogg the dragon, bearing corpses in his wings, before the seeress emerges from Her trance.

Versions differ, for example Baldr’s return is present in Codex Regius, but absent in others.” [2]

 

 

 

 

Sources:

Monaghan, Patricia. The New Book of Goddesses and Heroines, “Voluspa”.

Wikipedia, “Völuspá“.

Aromatherapy Oils

Angelica * Anise * Basil * Benzoin * Chamomile * Clary Sage * Clove * Cypress * Cinnamon * Eucalyptus * Fennel * Geranium * Ginger * Grapefruit * Helichrysum * Hyssop * Juniper * Lavender * Lemon * Lemongrass * Mint * Myrrh * Orange * Oregano * Pine * Rose * Rosemary * Sage * Sandalwood * Sweet Marjoram * Tea Tree * Thyme * Vetiver * Yarrow * Ylang-Ylang *

>Aromatherapy is a branch of herbal based medicine that makes therapeutic use of essential oils for health and well being. Aromatherapy is a rapidly growing, increasingly recognized holistic healing practice. Unfortunately the term aromatherapy has been so overused and trivialized that it is misconstrued as being simply the use of pleasantly scented products. While aromatherapy is generally dismissed as a serious option for healing here in the US, European countries such as France and England hold aromatherapy in much higher regard, using it as a natural medical therapy in hospitals and clinics. Aromatherapy is quite economical. Although the oils seem costly at first glance, they are so concentrated that only a few drops are needed to make an aromatherapy blend.

Incorporation of aromatherapy into your medical care routine may help you lessen your dependence and dosage of costly pharmaceutical drugs. Personally as an arthritis sufferer, I have been able to cut down on pain medication to the point where the savings from that alone, pays for my monthly supply of essential oils. And I feel better too, and how do you put a price tag on that?

What are Essential oils?
Volatile plant oils extracted by steam distillation from flowers, leaves, roots, seeds and bark. Highly concentrated, fragrant oil, rich in chemical compounds of the mother plant. Volatile means the oils will evaporate and become airborne upon contact with air or heat.

Aromatherapy and Emotions: One of the reasons aromatherapy works so well is that it works on both the emotional level and the physical level at the same time. Applying the oils to the pulse points so that the scent surrounds and comforts throughout the day is useful to balance emotions and reduce stress. Veins are close to the surface in these areas and warm the oil. Herbal oils like chamomile and lavender calm the mind and relax the physical body as well. Rosemary and peppermint lift and energize our emotions, while increasing circulation. The antibacterial power of lemon kills germs, while it's fresh citrus scent clears the mind. This dual action of essential oils is what sets them apart from chemical fragrances concocted in a lab that may fool the nose, but not the mind/body/spirit. And, by the way, once you experience the real thing those fake scents won't be able to fool you again.

Aromatherapy Bath & Body :Don't be fooled by synthetics! Mainstream commercial aromatherapy products often contain inferior essential oils, or synthetic chemical fragrances that, while they may smell pleasantly, have no health benefits at all. In fact many are toxic. You can get the best value by buying quality, pure essential oils, and vegetable, nut and fruit oils. By following simple directions for use, make your own personal care, and home care products. You can get the best value by buying quality, pure essential oils, and adding them to basic bulk ingredients like baking soda and vinegar following simple directions. These homemade concoctions clean just as well as chemical products, with none of the unpleasant and dangerous toxins. Because aromatherapy oils are so easy to use, they are a great way to explore the use of natural plant based health. It is as simple as you want it to be.

Aromatherapy oils can be used in many convenient ways to enhance your home and health. Essential oils are extracted by steam distillation from the flowers, leaves, roots, seeds and bark of many medicinal herbs . These highly concentrated, fragrant oils are rich in chemical compounds of the mother plant and form the basis of aromatherapy.

Be Blessed!
~Elder Airwolf~ 

The Nine Worlds: Niflheim

 

Niflheim literally means "The Home of Mists". In the norse mythology and cosmology this realm is depicted as being very cold, covered by snow, frost and ice. Niflheim is one of the two worlds that collided in the beginning of time, thus creating all the other worlds and life itself. Niflheim collided with Muspelheim - frost and fire.

As I have mentioned before, we speak of worlds not as actually seperate worlds but realms, nine realms of the norse cosmology, so vast that led people to believe (spirit-workers and shamans of old) that the nine realms were actually worlds because of the vastness of the landscape and the different types of weather, flora and fauna that exist in each of the nine realms.

Niflheim is a very ancient world/realm, and its glaciers and mountains were solidified long ago, duo to its famous river, the River Elivagar (Icy Waves). This great river crystallized all things into frost, this everything turned into ice and remained as such. When muspelheim collided with Niflheim, the ice of Niflheim began to melt away in the southernmost areas. It was when the first being was created/came to life, the great frost giant Ymir, born of ice and fire unified.

Unlike the other realms of the norse cosmology, its very hard to be aware of the seasonal changes in Niflheim, it seems to be always winter, similar to the artic regions of out own world. The days are long and the nights longer still at Winter, it seems that night never ends.

More than half of Niflheim is covered by snow and ice, and it will never melt. The weather is often cloudy and shrouded in mist on the low land. The sky is covered most of the time, so it is easy to get lost in here, the stars or the position of the sun and moon are of no avail, and everything in the landscape looks exactly the same thousands of miles in every direction. Closer to Svartalfheim the landscape turns more mountainous and the ice starts to melt by the shore, creating a sea of icebergs and snow-covered islands till it reaches the southern shores of Svartalfheim.

The most important geographical feature in Niflheim, is probably the sacred well named Hvergelmir. Hvergelmir is the largest well sacred well, and hot-spring of turbulent waters from which many rivers flow.

About the fauna and flore of Niflheim, those only exist in the northernmost parts near Svartalfheim. A few plants dotted the soils of the islands and the tundras. In the water there are seals and other cold-water mammals. There are also a few mammoths roaming in the tundras and a dire wolves to the north-east.

Sunna Goddess of the Sun

 

 

Sunna s (Sol) is the Sun personified in Norse mythology. She is described as the sister of the personified moon, Manni, the daughter of Mundilfari and is foretold to be killed by a monstrous wolf during the events of Ragnarok. She was a human who rose to the rank of Goddess due to the Gods. Sunna has blonde hair with golden curls that looked like rays of sunshine. Sunna like the ‘sun’ was always kind and generous to her people brining light wherever she went.

 

Rudolf Simek stated that Nordic Bronze Age archaeological finds, such as rock carvings and the Trundholm Sun chariot, provide evidence of the Sun having been viewed as a life giving heavenly body to the Bronze Age Scandinavians and that the Sun likely received an amount of respect.

 

The Sun is approximately 4.5 billion years old. As the largest object in the sky, the Sun is the source of light, heat, and life. It can also be a symbol of destructive power. Since earliest times, people in all parts of the world have observed the position of the Sun and its rising and setting throughout the year. Many cultures have created solar calendars to govern such things as the planting of crops and the timing of religious festivals. They have also given the Sun a major place in their mythologies, often as a deity.

 

When the world was created from the body of the dead giant Ymir by the triad Gods of Odin, Vili and Ve – the Sun, Moon and Stars were made from the gathered sparks that shot forth from Muspellsheim, the Land of Fire. Sunna drives the chariot of the Sun across the sky every day. Pulled by the horses Allsvinn and Arvak, the Sun chariot is pursued by the wolf Skoll. It is said that sometimes he comes so close that he is able to take a bite out of the Sun, causing an eclipse.

 

On Midsummer Eve, Sunna’s strength begins to decline, and those who honor her gather to celebrate this passage. For the Pagan religions of Northern Europe, this is the Sabbat of Midsummer. Songs are sung, poems are read, libations and toasts fill the air. In honor of the strength of light and warmth that are Sunna’s blessing, fire is a central part of the celebration at this Sabbat.

Despite the wolf Skoll catching and killing Sunna, not all is lost. Like the other Gods at the end of Ragnarok, light still shines on the Earth. Before her death, she gives birth to a daughter as beautiful as her mother and she shall ride her mother’s road. The daughter survives with the Sun to aid and guide humanity after the destruction of the world as we know it. She heals the world, knitting together the fragmented pieces of life after the chaos of Ragnarok.