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Archive for the ‘Food’ Category

Any Pie Left?
 
 
 
 
photo supplied by Vox Sciurorum
 
 

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Here’s a delicious recipe for making a nut pie, using buttermilk. It has a very rich custard taste to it… try it for the holidays!
Ocean’s Buttermilk Nut Pie
2 cups sugar
1/2 cup butter, softened to room temperature
3 eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1 9-inch unbaked pie crust ~ make your own, use […]

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Apple Salad with Autumn Cider Dressing
Apple Salad
Autumn Cider Dressing, (below)
1 tart firm apple, cored and cut into 1/2 inches chunks
(I like Granny Smith, but use whatever apple you prefer)
3 cups (more or less) Romaine lettuce, washed, trimmed, torn into bite-sized pieces
1 cup arugula, washed & torn into bite-sized pieces
(you can use watercress or fresh […]

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At this time of the year, the apple orchards are often filled with fruit, and people start thinking about apple pies. Here’s my own version, which combines the flavor of apples with that of cheddar cheese. Yummy!

Ocean’s Cheesy Apple Pie
For the crust:
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter-flavored shortening (Crisco)
1/2 cup […]

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While I don’t claim to be a gourmet cook by any means, I do enjoy cooking and both collecting and sharing recipes.
I’ve shared a number of recipes here at the Crossroads over the past few months, many of which were linked up with celebrations of the Sabbats. Indeed, a big part of celebrating those holy […]

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This is a good recipe for using those blackberries you might find during your country walk!
 

Lazy Woman’s Cobbler
1 cup flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla
1 and 3/4 cup sugar
2 tablespoons shortening
1 egg
3 cups fruit (I prefer blackberries)
Sift together flour, 3/4 cups sugar and baking powder. Blend in
shortening, milk, egg and vanilla. […]

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Reprinted from the Illinois Times newspaper, written by Kim O’Donnel
I won’t deny that Christmas held a certain cachet for me as a kid, with the oft-unbearable anticipation of Santa’s arrival and gift-delivery service, but none of it held a candle to Mother Nature’s gift of summertime, not then or now.
Visions of sugarplum fairies? Not for […]

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Beer Bread
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 ounce) can or bottle of beer (your favorite brand)
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, whole […]

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Although she might not remember, this bread was actually presented by Crystal Dolphin - frequent visitor, commentator, and guest blogger at the Crossroads - as her offering at a Lughnasadh ritual I led five years ago, back in 2002.
Rye & Indian Bread
2 cups all-purpose flour
3/4 cup cornmeal
1 package active dry yeast
1 cup milk
1/4 […]

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Rose and Berry Wine
Ingredients:

two or three handfuls of rose petals
3 bottles of white wine
1 cup of red wine
2 pints of fresh berries; use blueberries, blackberries, strawberries
1 cup of sugar
Collect the flowers that are partly open and separate the petals. Gather only from plants that are away from roads and make sure they haven’t […]

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