Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.
Crescent Cakes from Scott Cunningham's "Wicca: A guide for the Solitary Practitioner"
1 cup firmly ground almonds
1 1/4 cups flour
1/2 cup confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk
Combine almonds, flour, sugar and extract until thoroughly mixed. with the hands, work in butter and egg yolk until well-blended. Chill dough. Preheat oven to 325 degrees F. Pinch off pieces of dough about the size of walnuts and shape into crescents. Place on greased sheets and bake for about 20 minutes. Serve during Simple Feast, especially at Esbats.
1 cup powdered sugar
1 cup butter -- softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 to 4 drops red food coloring
2 1/2 cups all Purpose or Unbleached Flour
1/2 teaspoon salt
1/2 cup maraschino cherries -- drained and chopped
48 milk chocolate candy drops or pieces
Heat oven to 350 degrees. In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in cherries. If necessary for easier handling, cover dough with plastic wrap; refrigerate 1 hour.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 10 to 12 minutes or until edges are light golden brown. Immediately top each cookie with candy; press down firmly. Remove from cookie sheets.
1/2 cup butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs
Frosting:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, softened
1/3 teaspoon peppermint extract
2 to 3 drops green food color
Drizzle:
1/2 cup real semi-sweet chocolate chips, melted
Oven at 350 degrees.
Melt 1/2 cup butter and 2 squares chocolate in 2-quarter saucepan over very low heat, stirring constantly. Be careful not to burn the chocolate mixture. Stir constantly until smooth. Remove pan from heat. stir in all remaining brownie ingredients until well mixed.
Spread batter into greased 8 or 9-inch square baking pan. Bake for 30 to 35 minutes or until brown begins to pull away from sides of pan. Cool completely.
Combine all frosting ingredients in small mixer bowl. Beat at medium speed with electric mixer until creamy. Spread over cooled brownie bars. Drizzle with melted chocolate chips. Cool completely, cut into bars. Store in refrigerator, tightly covered.
3 (8-oz. blocks) cream cheese, softened
1/3 cup sugar
2/3 cup chocolate malted milk powder
1/4 cup milk
2 teaspoons vanilla
3 eggs
Oven 325 degrees.
For the crust, in a large mixing bowl, mix graham cracker crumbs, sugar and butter. Press mixture onto the bottom of an 8-inch springform pan. Bake crust in oven for 6 minutes, then cool.
Beat cream cheese, sugar, vanilla together in a large mixing bowl for about 5 minutes.
Mix malted milk powder and milk, stir and pour into cream cheese, sugar and vanilla mixture. Mix well.
Add eggs, one at a time. Mix well after each egg.
Bake cheesecake at 325 for 50 to 60 minutes. Remove from oven, let cool for a few hours. Remove from pan. Garnish with freshly whipped cream, crushed malted milk balls and drizzle cheesecake with 1 cup melted semi-sweet chocolate chips.
Variation: Add 1 cup semi-sweet chocolate morsels to batter.
Cover cheesecake tightly, refrigerate at least 24 hours.
Heat oven to 350 degrees. Cut squash in half and scoop out seeds. Place cut side down in a baking dish, and add about 1/4 inch of water to the bottom of the dish to keep the squash from drying out. Bake 30 minutes.
Combine apples, honey, and lemon juice. Remove any remaining water from squash pan and turn squash cut side up. Stuff squash halves with apple mixture. Sprinkle with cinnamon and nutmeg. Bake for an additional 30 minutes.
Serves 4 (or cut each piece of squash in half to serve 8).
1-3/4 cup sugar
1-1/2 cup vegetable oil
4 eggs
2-1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups shredded carrotsi (5 to 6 medium)
1-1/2 cups chopped walnuts
Cream Cheese Frosting
One 8-ounce package cream cheese, softened
5 cups powdered sugar
1/2 cup butter or margarine, softened
1 teaspoon vanillai
Heat oven to 300 degrees. In mixer bowl, combine sugar, oil, and eggs; beat at medium speed for 2 minutes. Stir together flour, salt, baking soda, and cinnamon. Add to oil-sugar-egg mixture; beat 2 minutes more. Stir shredded carrotsi and walnuts into batter; mix well. Pour batter into greased and floured 15 x 10 x 1-inch pan or three 9-inch round cake pans. Bake for 1 hour and 10 minutes or until cake springs back when lightly touched with finger. Cool cake completely.
For frosting, combine all ingredients and beat until light and fluffy. Spread between layers and on top and sides of cake.
1 6-ounce package semisweet chocolate pieces
3 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup sugar
1-1/4 cups crushed vanilla wafer cookies
1 cup finely chopped pecans
In a double boiler, melt the chocolate pieces, stirring constantly. Remove pan from the heat. Blend in the corn syrup and bourbon; stir in the sugar, vanilla wafers, and pecans until well blended. Allow to cool slightly. Pat about 1 teaspoon of the mixture into a ball with your hands. Roll each ball in the remaining sugar and place on a cookie sheet. Cover and chill several hours.
Makes about 30 one-inch candies.
To store, put in a wide-mouthed jar with a tight-fitting lid.
