Your Online Wicca and Magickal Education Source

Deserts

Cookies, Cakes and Pies oh my!!

Replies to This Discussion

Permalink Reply by Lexxie on October 2, 2009 at 8:26am

http://www.geocities.com/Athens/Parthenon/7039/AshlinCC.html

The above web address has some great recipes for Samhain--or anytime. Try the rememberance cookie recipe, it's unlike anything you've ever tasted. Note on the cookies--they really spread out on the cookie sheet, so leave lots of room for them.

Permalink Reply by jezebel on June 26, 2010 at 12:57am

the above site is no longer available,which is a real bummer! I would love the recipe for the remembrence cookies. if anyone out there has it , would u please share it?. thanx and blessed be.

Permalink Reply by Lexxie on November 22, 2010 at 10:53am

I am so very sorry for not posting this sooner! My time to spend on line is very limited. Anyway, this is an awesome cookie recipe. Every time I make them my family gobbles them up so fast, they never make it from the cooling rack to the cookie jar! They are a wonderful fit in any Samhain season/celebration/gathering. But I think you will enjoy them so much that you will be wanting to make them a whole lot more than once a year! This recipe is currently posted on http://www.moonsmuses.com/samhaintraditions/html, (that's not a link, just an address) along with some other recipes and such, if you are interested.

Enjoy.

Lexxie

Remembrance Cookies

These cookies can be made on Samhain Eve. They can be shaped like people (use a gingerbread man cookie cutter to achieve this easily) and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire or by window next to a black candle as an offering. This can be a solemn ritual, but it need not be.

Ingredients for the cookies:

1 1/2 cups powdered sugar
1 cup butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 cups all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped fresh rosemary (substitute dry)

Please note: Small - t - = TEASPOON, big -T- = TABLESPOON

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an un-greased cookie sheet. Repeat rolling and cutting with second portion of dough. Bake for 5-7 minutes. You can also punch a hole in top of each cookie with a wooden skewer (BEFORE baking) and thread black ribbon through, these can be hung for decorations, or top gifts.

~ Barbara Morris

Permalink Reply by Christa St. Peter on September 10, 2011 at 6:16am

Here is a good recipe for pie crust, which uses all butter. For more flakiness, lard can be substituted for some of the butter.

Makes one 9-inch double crust

2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons coarse salt
2 1/4 sticks (18 tablespoons or 9 ounces) cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water, plus more if needed

Mix flour and salt.

Cut butter into flour until it resembles small peas.

Add ice water, a little at a time, until dough holds together.

Divide into two equal portions, shape into disks, wrap with plastic wrap.

Chill at least one hour.

Permalink Reply by Lori M on September 14, 2011 at 1:09pm

Thank you!!! This recipe made a wonderful pie crust. It is going in my keeper box. :)

Do you use this recipe for both savory and fruit pies? I used it for a quiche so I know it is great for savories! If I added herbs to it for other savories like meat or vegetable quiches or even cheese to it would I need to add more liquid? What do you think?

Permalink Reply by Christa St. Peter on September 17, 2011 at 12:46pm

Try putting the herbs and/or cheese in with the dry ingredients - then you can add liquid as needed. The amount of liquid in the recipe is only a range. Add enough liquid to make the dough stick together. The amount of liquid required can depend on anything from added goodies to the humidity in the air.

When you made the quiche, did you bake the crust by itself a little bit before you added the filling and baked the whole thing? Just asking because I think I usually bake the crust part-way first, but I haven't tried just putting the filling in a raw crust.

Permalink Reply by Lori M on November 6, 2011 at 4:01pm

I pre-baked it for a few minutes first. I usually try to do that. To me the crust doesn't 'crisp' up enough if it's filled raw. :o)

I used the crust recipe for my son's birthday. He prefers pie over cake. This year he wanted a lemon meringue and deep dish caramel apple with crumble top. They turned out incredible!! The apple filling was way too sweet for me, but the teenagers devoured it! The crusts, were light, crispy and perfect. Thank you again for the crust recipes!

Permalink Reply by Nia Mitchell on October 24, 2011 at 8:26pm