For something different one could prepare a little something that corresponds with the time of year and particular Esbat-which sign it is in, etc..
Hot Buttered Rum
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1 cup vanilla ice cream, softened
6 jiggers of rum, or to taste
In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon. Beat in the softened ice cream. Pour the ice cream into a freezer-proof container, seal, and freeze. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs. Add 1 jigger of rum and 1/2 cup boiling water to each. Stir well and serve. Some people like to add an extra dollop of whipped cream, but this is not necessary.
Variations: Place 2 jiggers dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter and stir with a cinnamon stick.
8 cups cider
1/2 cup brown sugar
pinch of ground nutmeg
6 inches of stick cinnamon
1 teaspoon whole allspice
1 teaspoon plus 8 whole cloves
8 orange wedges, rind attached
In a large saucepan, combine cider, brown sugar, and nutmeg. Place cinnamon, allspice, and 1 teaspoon of whole cloves in cheesecloth and tie with string. Add spice bag to cider mixture; bring to boiling. Reduce heat, cover, and simmer for another five to ten minutes. Remove spice bag and discard. Serve cider in mugs with a clove-studded orange wedge in each. You may also reserve the cinnamon sticks for a decorative touch.
1-2 pounds fresh heather (upper stalks and flowering heads)
1 gallon water
4 cups sugar
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 cup lemon juice(optional)
In a large soup pot, boil the heather in a gallon of water until you have a heavily colored tea. You may need to add more plant material if the color is weak; you should not be able to see through the liquid if poured into a clear glass. Remove the mixture from the heat and strain. Discard plant material. When mixture has cooled slightly, add sugar, nutmeg, allspice, and lemon juice. Pour the mixture into casks and allow to ferment about 6 months.
heat oven 375*. Beat first 6 ingredients in a small mixing bowl at medium speed until well blended. Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded measuring tablespoons of cheese mixture. Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles starting at short ends. Place on greased cookie sheet; brush with combined egg and water. Sprinkle with poppy seeds if desired. Bake 12-15 m. until golden brown. Serve immediately.
In a large bowl, combine cheeses, egg, parsley and the spices. Mix until well blended.
Unfold filo and cut lengthwise into 6 or 7 strips 2-3in wide. Cover strips with plastic wrap & tope with a damp towel to prevent drying.
Brush 1 filo strip with melted butter. top with a second strip of filo and brush with butter. Place about 1 1/2 tsp of cheese mixture on short end of strip, off to one corner.
Fold 1 corner over to opposite edge covering filling and making a triangle. Continue folding as you would a flag. Place on parchment or foil lined baking sheet. Brush with butter and cover with plastic wrap. Freeze for longer storage longer than 8hrs.
Arrange triangles 1in apart and bake in a 350* oven until puffy and golden, 10-15min. Cool 5-10min before serving
Yields: about 80 triangles
16 ounces cream cheese -- softened
1 package ranch-style dressing mix -- .4 ounces
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced stuffed olives
4 flour tortillas -- 10" size
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2" pieces.
Source: "Taste of Home, Dec/Jan 1997"
2 ripe avocados, peeled & pitted
Juice of 1 lemon
Scant 1/2 tsp salt
1 large tomato, seeded & diced
1 cup canned black beans, rinsed and drained
1 cup cooked corn kernels ( canned, fresh or frozen
1/2 tsp minced garlic
1 tbsp chopped green onion
1 tsp bottled jalapeno peppers, chopped (optional)
Mash the avocados in a bowl. Add the lemon juice and salt, then mix in the remaining ingredients. Serve with corn chips. Make about 3 1/2 cups .
Note : the original recipes called for 1 tsp of garlic and 2 tbsp of jalapeno peppers.
1/2 cup shortening/lard/butter or bacon fat
1 cup regular oats or quick-cooking oats
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 to 3 tbsp cold water**
Cut shortening into oats, flour, baking soda and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8 inch thick on lightly on wire floured surface. Cut into 2 1/2 inch rounds or squares. Place on ungreased cookie sheet. Bake in oven at 375 degrees F until oatcakes start to brown, 12 to 15 minutes. Cool rack. Serve plain or with honey, butter, jam or cheese at breakfast or as a snack. Oatcake cookies may be prepared as directed above except add 1/3 cup sugar with the flour.
Chicken Crescent Rolls
1 chicken, cooked and deboned
1 8-oz block of cream cheese
1/2 c. melted butter
1 c. chopped mushrooms
3 cans crescent dinner rolls
1 pkg. Pepperidge Farm herb seasoning mix
1 can cream of mushroom soup
Cut chicken into bite-size pieces. Mix softened cream cheese with 1/4c. melted butter.
Fold in chicken(and mushrooms). Unroll crescent rolls and place 1/4 cup of mixture on each square.
Fold over into a triangle and seal edges. Melt remaining 1/4c. butter(may need more); dip each roll
in melted butter and roll in Pepperidge Farm mix or bread crumbs. Place on cookie sheet sprayed with pam.
Bake at 350 degrees for 20-25 minutes. Mix soup and enough chicken broth to thin(about 1/2 a soup can) and heat.
Serve over chicken rolls.
1 cup shortening or 1/2 cup shortening and 1/2 cup butter
1/3 cup sugar
2/3 ground blanched almonds
1 2/3 cups flour
1 cup confectioner's sugar
1 teaspoon cinnamon
Mix together shortening, sugar, and almonds. Sift together flour and salt, then stir into almond mixture. Chill dough for at least one hour. Break off pieces and roll pencil thin. Cut in 2 1/2 inch lengths and form dough into crescent shapes with fingers. Bake on an ungreased cookie sheet until set, but not brown. Set oven on 325 degrees for about 14 to 16 minutes. Cool on a pan, and while slightly warm, carefully dip each in a mixture of confectioner's sugar and cinnamon.
1 cup of almonds
1 to 1 1/4 cup of flour
1/2 cup of sugar
2 drops of almond extract
1/2 cup of margarine
1 egg yolk
Combine almonds, sugar, flour and almond extract until mixed. Blend the egg yolk and margarine.
Shape the cookies into a crescent, place on a greased baking tray and cook at 325*/Gas 3 for 20 minutes.