autumn recipes

Apple and Rowanberry Tart

– pastry for a 9-inch, 2-crust pie

– 4 cooking apples, cored and sliced

– 1 cup rowanberries

– 1 cup sugar

– 3 cloves

– 1 egg, beaten

– superfine sugar

– whipped cream and brown sugar to serve

Combine apples, rowanberries, and sugar. Pour mixture into a 9-inch pie crust, add cloves, and sprinkle with additional sugar. Place top crust over pie; seal and flute edges. Cut a small slash in the center to allow steam to escape and brush with beaten egg. Cover edge of pie with foil. Bake for 20 minutes at 475 degrees F. Remove foil and bake for another 45 minutes at 350 degrees F. Serve hot with whipped cream and soft brown sugar.

(Note: This recipe didn’t make it very clear, but I’m assuming the “additional sugar” you sprinkle over the pie mixture is the superfine sugar.)

Recipe Source: “Celtic Folklore Cooking” by Joanna Asala


Blackberry-Sage Thumbprint Cookies

– 2 cups all-purpose flour

– ⅔ cup yellow cornmeal

– 1 ½ teaspoon sage, chopped

– ¼ teaspoon baking powder

– 1 cup butter, softened

– 1 cup packed brown sugar

– 2 egg yolks

– 2 teaspoons finely shredded lemon peel

– 1 ½ teaspoon vanilla

– ¾ cup blackberry preserves

Preheat oven to 350 degrees F. In a bowl, combine flour, cornmeal, sage and baking powder. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture. 

Shape dough into ¾-inch balls, then place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into center of each ball. Fill centers of each ball with about ¼ teaspoon blackberry preserves. 

Bake 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely. 

Makes about 60 cookies.

Recipe Source: “It’s About Thyme” by Tulsa Herb Society


Sour Cream Pear Pie

For pie:

– 1 unbaked (9-inch) pie shell

– 1 cup sour cream

– 1 egg

– ¾ cup sugar

– 1 teaspoon vanilla

– ¼ teaspoon salt

– 2 tablespoons flour

– 4 cups peeled, diced ripe pears

For Pecan Streusel Topping:

– ¼ cup flour

– ¼ cup brown sugar

– 1 teaspoon cinnamon

– ¼ cup softened butter, cut into small pieces

– ⅓ cup finely chopped pecans

Preheat oven to 375 degrees F. In a large bowl, blend the sour cream, egg, sugar, vanilla, salt and flour until smooth. Add the diced pears, blending well. Pour into pie shell. Bake for 40 minutes. While baking, prepare the topping. In medium bowl, combine flour, brown sugar and cinnamon. Cut butter into this mixture, then add pecans.

Sprinkle pie with Pecan Streusel Topping and bake another 10 minutes. Cool slightly and serve.

Recipe Source: “It’s About Thyme” by Tulsa Herb Society


Blackberry Pie

– pastry for a 9-inch, 2-crust pie

– 1 quart fresh blackberries

– 1 tablespoon lemon juice

– ¼ cup brown sugar

– ½ cup sugar

– 2 tablespoons flour

– ¼ teaspoon nutmeg

Mix all ingredients in a large bowl. Pour into pie shell; cover with top crust. Cut a few vents in the top crust to allow steam to escape. Bake at 350 degrees F. for 60 minutes. 

Recipe Source: “Autumn Equinox: The Enchantment of Mabon” by Ellen Dugan


Applesauce Cookies

– ¼ cup butter or margarine, softened

– 1 cup brown sugar, firmly packed

– 1 egg

– ⅔ cup applesauce

– 2 ½ cups baking mix (Bisquick)

– ¼ cup flour

– 2 teaspoons allspice

– 1 cup raisins (optional)

Preheat oven to 375 degrees F. Cream butter, sugar, and egg; stir in remaining dry ingredients. Drop by rounded spoonfuls onto greased cookie sheet. Bake 10 to 12 minutes or until light brown. These cookies puff up when they bake and are soft and chewy. 

Recipe Source: “Autumn Equinox: The Enchantment of Mabon” by Ellen Dugan


Pumpkin Chip Muffins

– 1 ½ cups flour

– 1 cup sugar

– 1 teaspoon baking soda

– 1 teaspoon cinnamon

– ½ teaspoon cloves

– ¼ teaspoon allspice

– ¼ teaspoon salt

– 2 eggs, beaten

– 1 cup canned pumpkin

– ½ cup butter, melted

– 1 cup chocolate chips

Mix flour, sugar, baking soda, cinnamon, cloves, allspice, and salt, and set aside.

Beat eggs in a large bowl. Stir in pumpkin and melted butter. Slowly add the flour mixture. Fold in chocolate chips. Spoon into muffin pan. Bake at 350 degrees F. for 20 to 25 minutes.

Makes 12 muffins.

Recipe Source: “It’s About Thyme” by Tulsa Herb Society


Hawthorn Berry Tea

– 1 handful fresh or dry hawthorn berries per serving

– 1 cup water per serving

Boil the water. Put the berries in a teapot and cover with the boiling water. Steep, covered, for at least 10 minutes, then strain and serve with sweetener, if desired.

Recipe Source: “Treat Yourself Natural” by Sof McVeigh


Mulled Cider

– 8 cups apple cider

– ½ 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

– cheesecloth 

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 5 to 10 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.

Recipe Source: “Celtic Folklore Cooking” by Joanna Asala


Oven Caramel Corn

– 1 cup unpopped popcorn

– 2 cups brown sugar

– 2 sticks butter

– ½ cups white corn syrup

– 1 teaspoon salt

– 1 teaspoon butter flavoring

– ½ teaspoon baking soda

Pop the corn. Place in a large bowl. In a large saucepan, mix together the sugar, butter, corn syrup, salt and butter flavoring. Boil gently for 2 minutes. Remove from heat and add baking soda. Mixture will foam. Pour the syrup mixture over the popped corn. Mix well and divide between two greased cookie sheets. Bake 1 hour at 250 degrees F., stirring 2 or 3 times. Cool and store in an airtight container. 

Recipe Source: “It’s About Thyme” by Tulsa Herb Society


Three Sisters Harvest Stew

– 2 tablespoons olive oil

– 1 large onion, chopped

– 3 to 4 garlic cloves, chopped

– 1 large carrot, cut into 1-inch pieces

– ¾ cup butternut squash, cubed

– 1 can beans, drained

– 1 cup dried giant white corn, soaked overnight in cold water and then simmered in boiling water until tender (about 2 hours), OR 1 cup fresh or frozen corn kernels

– 1 teaspoon crumbled dried sage

– sea salt

– 1 dried chipotle pepper (optional)

– water or vegetable broth, as needed

– ¼ cup chopped fresh parsley 

In a large stew pot, heat the olive oil. Add the chopped onion and stir to coat with the oil. Saute until golden, then add the garlic, carrot pieces, squash, beans, corn, sage, sea salt to taste, and the chipotle pepper, if desired.

Simmer the stew, adding the water or vegetable broth as needed, until the squash is tender, then add the parsley and stir thoroughly. Serve piping hot. 

Recipe Source: “Witch in the Kitchen: Magical Cooking for All Seasons” by Cait Johnson


Gypsy Soup

– 2 tablespoons olive oil

– 2 large onions, chopped

– 2 cloves garlic, minced

– ½ cup chopped carrots

– ½ cup chopped celery 

– 2 cups peeled and chopped sweet potatoes

– 3 cups vegetable broth (or other flavor)

– 1 bay leaf

– 2 teaspoons paprika

– 1 teaspoon turmeric

– 2 teaspoons curry

– 1 teaspoon dried basil

– 1 dash cinnamon 

– cayenne pepper, to taste

– 1 cup chopped tomatoes (fresh or canned)

– ¾ cup chopped red or green peppers

– 1 ½ cups cooked chickpeas

– 1 tablespoon soy sauce or tamari

Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes. 

Add broth, bay leaf, and spices; bring to a boil, reduce heat and simmer (covered) for 15 minutes.

Add tomatoes, peppers and chickpeas; simmer at least 10 minutes more. Stir in soy sauce and serve with rice or good, crusty bread.

Recipe Source: Several years ago I came across a website/blog by a pagan witch named Raven Emrys. I can no longer find that site, but I know I copied this recipe from it way back when it existed.


Wytches’ Cake

For sponge cake:

– 8 oz. self-rising flour, or all-purpose flour plus 2 teaspoons baking powder, sifted

– 8 oz. unsalted butter, softened

– 8 oz. caster (superfine) sugar

– 4 large eggs

– 1 teaspoon vanilla extract

– grated rind of a lemon

– 3 to 4 tablespoons milk

– 1 pinch salt

– 2×9-inch round baking tins

– redcurrant jelly, or any red jam (for cake filling)

For chocolate icing:

– 5 fl.oz. double cream

– 1 oz. unsalted butter

– 6 oz. good quality dark chocolate

You will also need:

– powdered sugar

– template of a witch (Draw a witch on a broomstick on paper, cut her out, and use to create a silhouette when dusting the cake with sugar)

Preheat oven to 350 degrees F.

Cream the butter and sugar together. Mix in the lemon peel, pinch of salt and vanilla extract. Add 1 egg at a time with a little flour to prevent curdling. Fold in the rest of the flour. Mix in the milk as you need it and stir well. Pour the batter into the 2 baking tins and bake for approximately 25 minutes. Leave to cool for a few minutes in the tins, then turn onto a wire rack to cool completely.

While they are finishing to cool, prepare the chocolate icing. Place a heat-proof bowl over a saucepan with simmering water. Melt the chocolate in the bowl, and add in butter to combine. Take off the heat and gently stir in the cream.

When cakes are completely cooled, spread the jam or jelly on one of the cakes and place the other cake on top. Cover with the chocolate icing.

Just before serving, place the template over the cake and dust lightly with powdered sugar to create a silhouette of a witch flying across the moon. 

Recipe Source: I’m not 100% sure, but I want to think this recipe came from Raven Emrys as well.


Hazelnut Crescent Cookies

– 1 cup margarine or butter

– ½ cup sugar 

– 1 teaspoon vanilla

– 2 cups all-purpose flour

– ½ cup ground hazelnuts

– sifted powdered sugar

In a large mixing bowl, beat the margarine or butter, sugar, and vanilla with an electric mixer on medium speed till light and fluffy. Add the flour and nuts. Beat till well combined. 

Using about 2 teaspoons of dough for each cookie, shape into crescents, tapering ends. Place crescents 1 inch apart onto ungreased cookie sheets.

Bake in a 325 degree F. oven for 12 to 15 minutes, or until bottoms of crescents are lightly browned. Remove cookies and cool on wire racks. Sprinkle with powdered sugar. Makes about 60. 

Recipe Source: Unknown


Pumpkin Stew

– 2 pounds beef stew meat, cut into 1-inch cubes

– 3 tablespoons vegetable oil, divided

– 1 cup water

– 3 large potatoes, peeled (if desired) and cut into 1-inch cubes

– 4 medium carrots, sliced

– 1 large green pepper, cut into ½-inch pieces

– 4 garlic cloves, minced

– 1 medium onion, chopped

– 2 teaspoons salt

– ½ teaspoon pepper

– 2 tablespoon beef bouillon granules

– 1 can (14 ½-ounces) diced tomatoes, undrained

– 1 pumpkin (10 to 12 pounds)

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin and dry off; cut a 6 to 8-inch circle around the stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow, sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. 

Bake at 325 degrees F. for 2 hours or just until the pumpkin is tender (do not overbake). 

Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Recipe Source: Unknown


Cornbread with Honey

– 1 ½ cups cornmeal

– ½ cup flour

– 2 teaspoons sugar

– 2 teaspoons baking powder

– ½ teaspoon baking soda

– 1 teaspoon salt

– 1 ½ cups buttermilk

– ¼ cup vegetable oil

– 2 eggs

– 2 tablespoons butter, melted

– 2 tablespoons honey

– dash of cinnamon (optional)

Preheat the oven to 425 degrees F. Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl. In a small bowl, beat the buttermilk, oil, and eggs. Add the buttermilk mixture to the dry ingredients; mix thoroughly. Pour the batter into a greased 8x8x2-inch baking dish. Bake for 25 minutes.

While the cornbread bakes, blend the butter, honey, and cinnamon. Baste the top of the bread with the butter mixture during the final 5 minutes of baking. Serve hot or cold.

Makes about 12 good-sized pieces.

(Note: You can add ¼ teaspoon ginger and 1 teaspoon vanilla into the bread for extra flavor.)

Recipe Source: “A Kitchen Witch’s Cookbook” by Patricia Telesco


Thanksgiving Custard (Baked in Pumpkin)

– 1 medium pie pumpkin

– 6 eggs

– 2 cups heavy whipping cream

– ½ cup packed brown sugar

– 1 tablespoon molasses

– ½ teaspoon ground nutmeg

– ½ teaspoon ground cinnamon

– ¼ teaspoon ground ginger

– 1 tablespoon butter

Preheat oven to 350 degrees F. Cut lid off pumpkin, set aside, and remove seeds. Combine eggs, cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into pumpkin shell and top with butter. Replace lid on pumpkin and place in baking pan. Bake 1 to 1 ½ hours until mixture has set like a custard. Allow to cool and serve right from the pumpkin, scraping some of the meat from pumpkin wall with each serving.

Makes about 4 to 6 servings.

Recipe Source: “It’s About Thyme” by Tulsa Herb Society


Shoepeg Corn Casserole

– 1 can shoepeg (white) corn

– ½ cup shredded cheddar cheese

– 1 (15-oz.) can French-style green beans

– 1 can cream of mushroom soup

– ½ cup sour cream

– 1 tablespoon dried minced onions

– pinch of salt

– nonstick cooking spray

Lightly coat an 8 ½ x 4 ½-inch casserole dish with nonstick spray. Combine corn, cheese, beans, soup, sour cream, onions, and salt. Place casserole in the baking dish and bake in a 350 degree F. oven for 35 minutes. Makes 6 to 8 servings.

Recipe Source: “Autumn Equinox: The Enchantment of Mabon” by Ellen Dugan


Vegetable and Bean Soup

– 16 ounces pinto beans

– 14 cups water (more if needed)

– 3 or 4 medium-sized potatoes (cleaned well) and chopped

– 2 or 3 large carrots, chopped

– 1 large stalk celery, sliced

– ½ to 1 cup chopped onion

– 1 can corn, drained

– ⅛ teaspoon garlic powder

– 2 teaspoons paprika

– 2 teaspoons curry powder

– 1 teaspoon dried basil leaves

– 1 dash cinnamon

– pepper to taste

– 1 or 2 bay leaves

– 1 teaspoon salt

– 3 chicken bouillon cubes

– 1 tablespoon soy sauce

Place beans in Dutch oven, or large soup pot, and cover with 6 cups water. Let sit overnight. Drain and discard liquid. 

OR (for quick-soak method) Place beans in Dutch oven, add 6 cups water and bring to a boil. Boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 4 hours or until beans are softened. Drain and discard liquid.

Return beans to pot. Add garlic powder, paprika, curry powder, basil leaves, cinnamon, pepper, bay leaves, and 8 cups water. Bring to a boil and add in 3 bouillon cubes. Reduce heat, cover, and simmer for 1 hour or until beans are tender. 

Add potatoes, carrots, celery, onion, and salt; cover and simmer 30 minutes, stirring occasionally. Add corn, cover, and simmer for 10 minutes longer. Discard bay leaves, stir in soy sauce and serve. 

Recipe Source: Myself. I created this soup years back by basically doing a combination of the “Gypsy Soup” recipe with a variation of the vegetables and using pinto beans. It’s kind of a spicy, earthy bean and vegetable soup. Rinse those beans off well when draining so you don’t get more “earth” than you want!


Demeter’s Soothing Oat-Bread Soup

– 2 tablespoons olive oil

– 1 medium onion, chopped

– 2 to 3 garlic cloves, chopped

– 1 quart vegetable broth

– ⅓ cup crumbled dried seaweed (kelp, kombu, wakame, or dulse)

– 2 to 3 cups stale oat-based bread, torn into pieces (use homemade or farmer’s market bread; if oat bread is unavailable, use wheat bread and add ½ cup rolled oats to the broth)

– 1 cup chopped greens (kale, collards, Swiss chard, or spinach)

– 1 teaspoon crumbled dried rosemary

– sea salt or tamari

In a large soup kettle, heat the olive oil. Add the chopped onion and garlic and saute until golden. Add the broth and seaweed and bring to a boil. When the broth is boiling, add the torn pieces of bread (and oats, if you are using wheat bread).

Turn down the heat to low and simmer, stirring often, until the bread has broken down. The mixture will begin to resemble thick soup instead of broth with bits of bread in it. If too thick, thin the mixture with a little extra broth. 

Add the greens and rosemary. Continue cooking until the greens are just wilted. Add the sea salt or tamari to taste and serve hot.

(Note: You can find a recipe for homemade Oat Bread here on my main Cookbook page.)

Recipe Source: “Witch in the Kitchen: Magical Cooking for All Seasons” by Cait Johnson


Cailleach (Kale-Leek) Soup

– 2 tablespoons butter or olive oil

– 3 leeks, white parts only, washed well to remove grit and sliced into ½-inch rounds

– 1 garlic clove, chopped

– 8 cups vegetable broth 

– 2 cups coarsely-chopped kale

In a large soup pot, heat the butter or olive oil. Add the leeks and the chopped garlic. When the leeks and garlic are golden, add the vegetable broth and bring to a boil. Turn down the heat and simmer, covered, until the leeks are tender, about 15 minutes. Then add the chopped kale. 

Stir the soup with an old wooden spoon for a few minutes. Allow the soup to simmer until the kale is tender. Serve hot.

Recipe Source: “Witch in the Kitchen: Magical Cooking for All Seasons” by Cait Johnson

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