Covenstead Bread
Recipe by Gerina Dunwich
3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
Bring the water to a boil in a saucepan. Add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture. Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour. Turn out on a wire rack to cool. (This recipe yields one loaf of bread.)
Covenstead Bread improves if allowed to stand for a day, and it is an ideal bread to serve during Lammas and Autumn Equinox Sabbats as well as at all coven meetings.
(This “Covenstead Bread” recipe is from “The Wicca Spellbook: A Witch’s Collection of Wiccan Spells, Potions and Recipes” by Gerina Dunwich, p. 169, a Citadel Press Book, Carol Publishing Group, 1994)
Salem Witch Pudding
Recipe by Gerina Dunwich
4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites.
Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)
(This “Salem Witch Pudding” recipe is from “The Wicca Spellbook: A Witch’s Collection of Wiccan Spells, Potions and Recipes” by Gerina Dunwich, p. 173, a Citadel Press Book, Carol Publishing Group, 1994)
Recipe by Edain McCoy
This recipe makes two pies.
2 deep-dish unbaked pie shells
6 beaten eggs
1/2 cup butter, melted (The real thing is best. If you use margarine, add 1/8 teaspoon salt to the recipe.)
2 cups brown sugar, packed
1-3/4 cups corn syrup
2-1/4 teaspoons vanilla
2-1/2 cups chopped pecans
Preheat oven to 350 degrees F. Slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into the two pie shells. As this mixture will not “rise” like some pies, you can fill the shells higher than usual, but not so high that they boil over and leave a sticky, burned mess in your oven. Cover the pie with the pecans. Bake for about an hour.
(This “Texas-Style Pecan Pie” recipe is from “The Sabbats: A New Approach to Living the Old Ways” by Edain McCoy, Llewellyn Publications, 1994)
Recipe by Edain McCoy
2 & 1/2 pounds fresh Blackberries
3 cups Sugar
2 cups Hot Water
Let the berries set out in a large bowl for about four weeks, stirring them occasionally. The berries will get a rank smell and may begin to mold.
With mortar and pestle, crush the berries into as smooth a pulp as possible. Stir in the sugar and then the water.
Pour the wine into casks to ferment for eight to ten months. The longer it is kept the better it will be. The wine will have to be aired every few days to allow building gases to escape. This wine has a gentle port-like flavor when finished.
(This ‘Blackberry Wine’ recipe is from “Witta: An Irish Pagan Tradition” by Edain McCoy, Llewellyn Publications, 1994)
Recipe by Scott Cunningham
2 parts Frankincense
1 part Sandalwood
1 part Cypress
1 part Juniper
1 part Pine
1/2 part Oakmoss (or a few drops Oakmoss bouquet)
1 pinch pulverized Oak leaf
Burn during Wiccan ceremonies on Mabon (the Autumnal Equinox, circa September 21st), or at that time to attune with the change of the seasons.
(This ‘Mabon Incense’ recipe is from “The Complete Book of Incense, Oils & Brews” by Scott Cunningham, Llewellyn Publications, 1989)
Recipe by Gerina Dunwich
45 drops Honeysuckle Oil
1 cup Oak Moss
6 small Acorns
2 cups dried Oak Leaves
2 cups dried Honeysuckle
1 cup dried Passionflower
1 cup dried Rosebuds and Petals
1/2 cup dried Pine Needles
1 tablespoon Sage
Mix the honeysuckle oil with the oak moss and then add the remaining ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass container.
(This ‘Autumn Equinox Ritual Potpourri’ recipe is from “The Wicca Spellbook: A Witch’s Collection of Wiccan Spells, Potions and Recipes” by Gerina Dunwich, a Citadel Press Book, Carol Publishing Group, 1994)