Category Archives: Mabon
NOT MY RECIPE NOR MY IDEA. IT’S GENIUS THO! GO HERE; http://www.endlesssimmer.com/2011/09/14/dirty-pirate-popsicles/ AND READ THE POST BY THE AUTHOR OF THIS FANTASTIC SOUNDING TREAT
Dirty Pirate Popsicles
Dirty Pirate Popsicles
- 2 1/2 cups Coke
- 1/3 cup Captain Morgan Spiced Rum
- 1/3 cup Kahlua
- Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
- Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.
- 8 Servings
- Prep/Total Time: 5 min
- 2 cups nonfat dry milk powder
- 1/2 cup fat-free powdered nondairy creamer
- 1/2 cup baking cocoa
- Sugar substitute equivalent to 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- In a bowl, combine all of the ingredients; mix well. Store in an airtight container in a cool dry place for up to six months. Yield: 2-3/4 cups (about 8 servings).
- To prepare hot cocoa: Dissolve 1/3 cup mix in 1 cup boiling water; stir well. Yield: 1 serving.
Editor’s Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: One serving (1 cup prepared hot cocoa) equals 101 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 94 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchange:1 fat-free milk.
Prep: 25 min. + standing Bake: 15 min. + cooling
- 1/3 cup finely chopped unpeeled apple
- 1/3 cup evaporated milk
- 1/3 cup sugar
- 1/3 cup chopped walnuts
- 1/2 cup butter, softened
- 1/4 cup confectioners’ sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 package (14 ounces) caramels
- 2/3 cup evaporated milk
- 1 cup chopped walnuts
- In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
- Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
- Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
- In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set. Yield: about 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 31 mg cholesterol, 157 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.
I found this picture on foodgawker. It is fo a recipe called Kai Murukku which I am not interested in making, but have attached a link in case you are. I liked the photo and thought I could try to arrange the dough for those homemade cheese crackers like this to serve. Ive never seen such a design.
Now that Mabon has passed I have to celebrate Thanksgiving with the rest of my family. I have my own solitary things that I do for each of my holidays but I have to participate in theirs as well. SO that being said, I am thinking about preparing Mabon dishes for their Thanksgiving. Should be easy to do. Fruits, grains, nuts, squashes, and meat (mutton is the traditional fare but I choose chicken beef or turkey. whichever I can come up with the best recipe for.)
Here are a few that are good:
Apples in Red Wine
A typical dessert to serve for Mabon, this dish includes both apples and wine, both traditional foods associated with the festivities.
- 4 large Granny Smith Apples, peeled, cored and sliced
- 2 cups of red wine
- 2 whole cloves
- 2/3 cup of brown sugar
- 1 cinnamon stick
- ½ teaspoon of vanilla
- 1 tablespoon of cornstarch
In a saucepan, place the cloves, sugar, cinnamon, vanilla and wine, bringing to a boil. Add the apple slices and then reduce heat to a simmer for 1 hour. The apples should be nearly translucent when done. After the hour, remove the apples from the pan and place in a separate bowl. To the sauce pan, add the cornstarch. Continue to simmer the sauce until it thickens, about 3 minutes. Pour the sauce over the apples and serve. It is delicious topped with whipped cream or ice cream.
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon saltIn an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites.Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)
(This “Salem Witch Pudding” recipe is from “The Wicca Spellbook: A Witch’s Collection of Wiccan Spells, Potions and Recipes” by Gerina Dunwich, p. 173, a Citadel Press Book, Carol Publishing Group, 1994)
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.
Sweet Potato Casserole
3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9″x13″ pan.
1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes.