Beltane Marigold Custard
- 2 cups milk
- 1 cup unsprayed marigold petals
- 1/4 tsp. salt
- 3 Tbsp. sugar
- 1 to 2-inch piece vanilla bean
- 3 egg yolks, slightly beaten
- 1/8 tsp. allspice
- 1/8 tsp. nutmeg
- 1/2 tsp. rose water
- whipped cream

Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose and cool. Top with whipped cream, garnish with fresh marigold petals.

Lughnasadh Corn Bread/Cake
This bread cooks well in an old cast iron skillet, but any baking pan will do. To prepare the pan, heat oven to 400 degrees, add a half stick butter or margarine to the pan, place in the oven to melt and get hot while you prepare batter.

- 2 or 3 boxes Jiffy corn muffin mix
- Eggs, (two eggs for each box)
- 1/2 cup brown sugar (light or dark)
- 1/4 cup molasses or honey
- 1 tablespoon vanilla

Mix all ingredients until well blended. Take HOT pan or skillet from the oven and pour batter into pan. Should be a little bit of a sizzle. Put back in the oven until golden brown and knife inserted in middle is clean, about 35 minutes. Let stand 15 minutes, then invert on flat plate. You should have a nice golden bread/cake. Homemade applesauce or butter is good on this bread or just regular butter. It is also wonderful with fresh berries and whipped cream (heavy cream is best).

Apple Scones
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, chilled
- 1 apple - peeled, cored and shredded
- 1/2 cup milk
- 2 tablespoons milk
- 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon

Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead gently 8-10 tomes. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges. Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve with warm butter.

Whole Wheat Bread for Lughnasadh
- 2 cups milk (warm)
- 2 pkg. of dry baking yeast
- 1 tsp. salt
- 1/2 cup honey
- 1/4 cup brown sugar
- 3 tbs. softened butter
- 2 cups unbleached white flour
- 1 cup rye flour
- 2 cups stone-ground whole wheat flour
- 1 whole egg
- 1 tbs. water

Mix warm milk, yeast, salt, honey, and brown sugar. Cover and set aside in a warm place until it has doubled (1/2 hour). After, add butter, unbleached flour, stir until bubbly. (You can add wheat sprouts now if you want to symbolize the idea of the dying/resurrecting God of Grain). Now, mix in rye and wheat flours. With floured hands, turn the mix out onto a floured board and knead in more unbleached flour until it is elastic and doesn't stick to fingers (almost done). Place in a greased bowl, turning to grease dough. Cover, and set aside to double again (1/2 hour). Punch it down and split it in half. Make 2 round balls, place on greased cookie sheet. Cover. Set aside for half hour or doubled. Now, when almost finished rising inscribe a pentagram on top of the loaves and say something like, "I invoke the beloved spirit of grain, be present in this sacred loaf." Beat the whole egg and add 1 tablespoon of water. Brush this on top of loaves. Bake on 300 degrees for an hour or until they sound hollow when thumped.

Go Back to the Recipes Index