W E A R E T H E W E A V E R S W E A R E T H E W E B
2 pounds peeled or scrubbed, chopped carrots
4 cups chicken stock
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds
Choose one:
1 cup milk
1 cup yogurt or buttermilk plus a little honey
1/2 pint heavy cream
3/4 cup sour cream
Seasoning choices:
-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon
-1 teaspoon each of thyme, marjoram and basil
-1 teaspoon grated ginger
Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.
Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.
Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).
Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving. Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.
Place cider into sauce pan, bringing to a boil and then add other
ingredients. Stir until sugar is dissolved. Serve immediately.
www.crystal-forest.com
Sacred Cinnamon Spirals
author unknown
These make a nice festive sweet for just about any holiday.
1/4 cup sugar
1 1/2 cups warm water
1 tbsp dry active yeast (for the breath and life of the goddess)
1 lg egg (for female energy and fertility)
1/4 cup cooking oil
1/2 tsp salt (i like to purify and bless the salt and the water)
4 1/2 cups flour
filling:
1/2 cup butter
1 cup brown sugar
1 tbsp cinnamon (for male energy)
1 cup chopped walnuts (for wisdom)
icing:
2 1/2 cups icing sugar
4 tbsp water
1 tsp vanilla
Mix together sugar and water. Sprinkle yeast over top and let sit ten min. Stir to dissolve, (always stirring clockwise).
Add egg, oil and salt to yeast mix.
Add enough flour to mix until dough pulls away from sides of bowl.
Knead dough on floured surface for 8-10 min. and then divide dough in half and roll out to rectangle shape about 1/4 inch in thickness.
In a separate bowl mix together butter, cinnamon and sugar for the filling and spread it over the dough. Next sprinkle with walnuts.
Roll each rectangle up from long side into a log and cut into 2 inch pieces. Place the pieces cut side down, clockwise side up on a greased pan or pie plate about 3/4 of an inch apart. Cover and let rise till doubled in bulk (a little prayer for the yeast to rise is always a nice touch).
Bake in 375 degree oven for 8-10 min. Mix icing ingredients together at this time. When spirals are golden brown spoon icing over them while they are still warm (note: you may wish to experiment with the consistency of your icing-the proportions above make a very thick one).
Sun's Up Cobbler
1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg
Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.
Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.
www.crystal-forest .com
Fairy Butter
Source Unknown
In a medium sized bowl combine the yolks of 2 hard boiled eggs, 1 cup white sugar, 2 tablespoons orange juice and 2 sticks unsalted butter. Blend until well mixed and place small mounds on the bread plates. Serve with hot muffins for breakfast or brunch.
Holiday Wassail
From The Best Slow Cooker Cookbook Ever
Although this isn't a traditional wassail because it doesn't contain ale or wine, it's a terrific recipe. Using the slow cooker makes it hassle-free and easy on the hostess. You can spike it with rum or brandy, if you wish. Makes about 24 (1/2-cup) servings
6 cups apple juice
1 (32-ounce) container cranberry raspberry juice cocktail or cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
1 cup packed brown sugar
2 cups water
4 (2 1/2- to 3-inch) cinnamon sticks
1 orange, cut into 4 horizontal slices
1 teaspoon whole cloves
1 tablespoon Angostura bitters
2 cups rum (optional)
In a 6-quart electric slow cooker, combine the apple juice, cranberry raspberry juice, undiluted orange juice concentrate, undiluted lemonade, sugar, water, cinnamon sticks, orange slices studded with the cloves, and bitters.
Cover and cook on the low heat setting 6 to 7 hours. just before serving, stir in the rum, if desired. Remove and discard the cinnamon sticks and orange slices with cloves. Serve hot in mugs or heatproofpunch cups. Refrigerate any leftovers and reheat in a microwave oven or serve chilled.
