Gypsy's Recipe Page
Below you'll find a
list of Gypsy's Recipes. Some you'll recognize as previous posts on
Gypsy's Welcome page. We figured this would be a good place to store them and
share them with our Friends. If you have a favorite Recipe that you would like to share,
drop us a line with it and we'll get to work adding it here.
Hot Cross Buns
For Ostara/Spring Equinox
1¼ cups of warm water
Preheat the oven 375°F.
Add the warm water to a medium sized bowl and stir in the brown sugar
until dissolved. Sprinkle the yeast granules over the top and put aside.
Melt the butter and set aside. In a large bowl or electric mixer sift
the flour, milk powder and spices and then add the dried fruits. When
the yeast mix is frothy add to the flour and fruit and pour in the
melted butter. Mix to combine and knead by hand until smooth or for
about 8 minutes using a mixer with dough hook. Cover and set aside to
double in size or microwave for 10 to 15 seconds on high (this is a
shortcut method to activate the dough). Cut and shape 15 buns and place
in a warm greased baking tin. Lightly beat the egg and thinly coat the
tops of the buns with the egg wash using a pastry brush. Place the buns
in a warm place to continue rising for around 40 minutes.
Mix 5 tablespoons of flour with around one tablespoon of water to make a firm dough.
Roll into thin strips and place across the buns to form the crosses.
Brush the strips with a little more egg wash.
Bake for 20 minutes. (Makes 15)
Imbolc Ritual Cake
13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppy seeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees.
Mix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan.
Stir in the remaining ingredients, except the powdered sugar.
Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean,
and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.
Magickal Pumpkin Bread
1-3/4 cups all purpose flour
1 teaspoon vanilla (love & mental prowess)
(symbolizing fertility & money)
1/2 cup vegetable oil
1-1/2 cups sugar (love & passion)
2 large eggs (fertility)
3/4 teaspoon salt (protection)
1/3 cup water (cleansing)
1 teaspoon baking soda
1 cup fresh pumpkin (abundance)
1/2 teaspoon cinnamon
1/2 cup chopped walnuts (health & wishes)
(spirituality & protection )
1/2 teaspoon nutmeg (luck & health)
oven to 350 degrees. Combine all dry ingredients
(except walnuts and powdered sugar).
Mix well. In another bowl, combine pumpkin, water, eggs, vanilla and oil.
Add dry ingredients to pumpkin mixture and beat thoroughly.
Stir in nuts and pour batter into a greased loaf pan.
Bake for 75-80 minutes.
Cool 15 minutes before removing from pan. Sprinkle with powdered sugar.
4 Inch Stick Cinnamon (Break In Pieces)
1 Teaspoon Allspice (Whole)
1 Teaspoon Whole Cloves
1/3 Cup Brown Sugar (Tamped Down)
7 Cups Apple Cider
1 To 1 & 1/2 Cups Rum
1 Cup Butter
Tie spices in a 4 to 6 inch square of double thickness cheesecloth. (100% cotton)
In a crock pot or slow cooker, combine all ingredients except butter.
Cover and cook on low setting 7 to 8 hours or on high setting 3 to 4 hours.
Discard spice bag. Ladle hot punch into cups and float about 1/2 teaspoon butter
atop each serving.
Makes 10 - 6 oz. servings.
Yule Log Cake
Make the chocolate
cake batter of your choice.
Pour into a greased and floured 15x10x1 inch jelly roll pan.
Bake in a 375 degree oven for 12-15 minutes.
Loosen edges around cake,
then carefully dump out onto a cloth lightly
sprinkled with powdered sugar.
Roll up cloth and cake together starting at the short end.
Cool on a wire rack, unroll, and spread frosting, jam, or jelly.
Roll up. Frost with chocolate icing.
Use knife to make lines to look like bark.
Feel free to use a toothpick to make any
Pagan designs on it that you want.
Oatmeal-Chocolate Chip Cookies
(Courtesy of some big Dept Store)
|2 cups butter|
|4 cups flour|
|2 tsp. baking soda|
|2 cups sugar|
|5 cups blended oatmeal**|
|24 oz. chocolate chips|
|2 cups brown sugar|
|1 tsp. salt|
|1 8oz. Hershey Bar (grated)|
|2 tsp. baking powder|
|3 cups chopped nuts (your choice)|
|2 tsp. vanilla|
|**measure oatmeal then blend in blender to a fine powder|
Cream the butter and both sugars. Add eggs and vanilla: mix together with flour,
oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey Bar and nuts.
Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes approx. `112 cookies. Recipe may be cut in half
Spicy Vegetarian Chili Recipe
|3 Medium Onions||2 28 oz. cans of Tomatoes|
|6 Stalks of Celery||3 15 oz. cans of Red Kidney Beans|
|2 Green Peppers||1 15 oz. can of Great Northern Beans|
|4 Cloves of Garlic||1 Cup of Beer or Water|
|2 tbsp. of Olive Oil||1 cup of Raisins|
|1 tbsp. of Chili Powder||1 cup of Cashews|
|1 tbsp. of Parsley||1/4 cup of Vinegar|
|2 tsp. of salt||1 1/2 tsp. of Oregano|
|2 Bay Leaves||1/2 tsp. of Pepper|
|1 1/2 tsp. of Basil||2 Cups Cheddar Cheese Grated for Top|
Sauté Vegetables in
Oil. Add all canned ingredients with Juice.
Add all Spices.
Bring to a Boil. Simmer for 1 Hour.
You may split this Recipe in half and freeze.
It makes a lot, but it is good.
Corned Beef and
A traditional favorite
3 lb. to 5 lb. Corned Beef Brisket
6-8 red potatoes, quartered
3 medium carrots, cut into 2 inch pieces
1 medium head cabbage, cut into 6-8 wedges
Place meat in an 8-quart Dutch oven and put in enough water to cover meat.
Bring to a boil. Reduce heat to low, cover and simmer 2 hours or until brisket is almost tender.
Add red potatoes, and carrots. Continue to simmer for 20 minutes. Add cabbage, return to boil.
Reduce heat, cover and simmer for 10-15 minutes longer or until vegetables are fork tender.
Remove corned beef and slice thin and diagonally against the grain.
Serve with mustard or horseradish sauce.
Serves 6 to 8
1/2 pt Whipping Cream
2 to 3T prepared horseradish
until it peaks.
Fold in horseradish.
Serves 6 to 8.
|For the Honey Cakes||For the Topping|
|1 lb (4 cups) sifted flour|
|1/4 lb (1/2 cup) butter||1/2 lb (1 cup) thick heather honey|
|2 Tbsp caster sugar||3 Tbsp ground almonds|
|2 Tbsp honey||
|2 egg yolks||1 cup melted heather honey|
|1 1/2 tsp. baking powder|
|1/2 pt. (1 cup) milk|
|1 egg white|
Rub the butter into the flour, and gently heat the sugar and honey until
is well mixed, then stir in the baking powder. Add this to the flour
mixture, alternately with the egg yolks beaten with the milk. Mix very well,
and finally add the salt and mix again. Roll out on a floured board very
lightly and cut into rounds or shapes. Put on a greased baking sheet and
bake in a moderate oven (350 degrees F) for about 20 minutes. Remove to a
rack, paint the tops with lightly beaten egg white, and spread over the
thick honey mixed with the ground almonds. Put in a very cool oven for no
longer than 5 minutes to set. Eat either hot or cold. An alternative method
is to serve these light little cakes hot from the oven with warm, melted
heather honey poured over. Makes approx 24 cakes.
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