Corn Cake

This is a recipe that I picked up while working in the low income medical clinic. The social worker that was the pregnancy councilor, made it for one of our potluck lunches. Of course we all loved it, and had to have the recipe. Here it is, just as she told us:

Corn Cake

2 boxes of Jiffy corn muffin mix
2 cans of corn (1 - if you'd like less)
2 cans of cream of corn
1 stick butter or margarine, melted

Pre-heat the oven as it states on the box. Mix as directed on the box. Then add the remaining ingredients. Bake as directed, or until a knife inserted comes out clean.

Pizza Pasta Salad

This one is a favorite in our home. It's great when it's hot and fresh out of the pan, and it's great when it's been chilled overnight. I'm not really sure where it falls in terms of ritual foods or Sabbat gathers, but everyone loves it.


Pizza Pasta Salad

3 cups penne pasta, cooked and drained
1/2 of a package of pepperoni, cut into quarters
1/2 cup of shredded mozzarella cheese
3 to 4 tbs of grated parmesan cheese
1/2 cup of zesty Italian salad dressing
4 to 5 tbs of mayo or whipped salad dressing
salt & pepper to taste

Toss all ingredients in a large bowl. Serve hot or chilled overnight.

ETA: I have adjusted how I make this recipe. I now add black olives, diced, fresh mozarella cheese (instead of shredded) and green onions.

recipe adapted from Kraft Foods.com

Blessed Be and Enjoy!

MissTonia's Honey-cinnamon Spread

This recipe is something that I discovered about 3 or 4 years ago. I was searching for something to put on my morning bagel, and upon inspecting the ingredients in my cupboards and fridge, this is what I came up with. I hope you enjoy it.


Miss Tonia's Honey-cinnamon Spread

1 8 oz package of cream cheese ( I find that any brand works well)
2 tbs of honey
1/4 tsp cinnamon

Bring the cream cheese to room temperature. Mix all ingredients until smooth. Place in a bowl with a tight sealing lid and chill.

Blessed Be and Enjoy!

Full Moon Cornbread

The next of my favorite recipes I found in The Witch's Datebook, but I can't remember from what year. It's the Full Moon Cornbread. Now, I haven't made this in a long while, not since I moved, something that I'll have to rectify. I always made this for the full moon each month, and served it with a tasty soup or stew. Remembering to always say a small portion for an after dark offering ritual. For my offerings, I always keep a bottle of a, relatively, inexpensive wine in the fridge. Below is the recipe, with my personal notes in parenthesis.

Full Moon Cornbread

1 cup cornmeal ( I prefer white corn meal)
1 cup all purpose flour
1 tbs baking powder
1/2 tsp salt
1/2 cup sugar (decrease or omit as desired)
1 cup milk
1 egg
1/4 cup vegetable or olive oil

Preheat oven to 425 degrees. Grease a 9" round cake pan ( an 8" pan is too small). Combine dry ingredients in one medium mixing bowl. In another, combine the milk, egg and oil. Add the liquids to the dry ingredients. Mix quickly and pour into pan. Bake 20 to 25 minutes.

Blessed Be and Enjoy!

Almond Crescent Cookies

I thought I'd start off with one of my favorite recipes. I can't remember where I found it, but it was in the pages of my first Book of Shadows, that was loaned to someone more than 15 years ago. And, this is amazing, the person who borrowed it, returned it to my about two years ago. At every ritual gathering we used to have, and still occasionally do, everyone wants me to make these. So, with no further ado:

Almond Crescent Cookies

1 cup firmly ground almonds
1 1/4 cup flour
1/2 cup powdered sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk

Combine almonds, flour, sugar and extract until throughly mixed. With hands, work in butter and egg yolk until well blended. Chill dough for at least 2 hours. Preheat oven to 325 degress. Pinch off pieces of dough the size of walnuts and shape into crescents. Place in a greased cookie sheet and bake for about 20 minutes.

Blessed Be and Enjoy!