Lammas Recipies

July 31, 2006

LAMMAS RECIPESTraditional Foods First Harvest Fruit, Apples, Grains, Breads, Berries, Potatoes Irish Fairy CakesIngredients:5 oz. Flour4 oz. Sugar2 eggs4 oz. Butter1 tsp. Baking powder (if normal flour is used)Dash of milkSet oven to 350°F. Using a food processor, mix all the ingredients except the milk. If the mixture has a floury crumbly texture, add some milk so that it is creamy, yet still relatively thick. It should slowly roll off a spoon.Place cupcake cases in the appropriate tray and spoon the mixture in. There should be enough for twelve cakes. Place in the oven for about 20-30 minutes, or until golden brown.Variation: When the cakes are cooked, slice off the top and cut it in half.Take a spoon full of freshly whipped cream and place it on top of the cake. Then stick the two halves of the top of the cake in the cream so that they stand up, and look like birds wings.A great symbol of the element air!And they taste really good too!Nyx Wolfwalker Sun BreadFirst of all, make a good-size batch of your favourite bread dough, or check in a cookbook to find a good recipe for bread. Rye bread is especially suited for sculpting. Then, after it has risen once, take two-thirds of the dough and form it into a round, flattened disc at least one inch thick, and set it on either a greased or cornmeal covered cookie sheet.Form a sort of flattened ball with the remaining third and centre it on top of the larger disc. Work the edges of the smaller ball into the dough of the larger disc to seal the two together. With either a knife or a pair of scissors, cut the surrounding ring of the disc into segments and mould them into the rays of your Sun.Mould the smaller ball of dough into a Sun face, using small amounts of dough from the eye sockets or the mouth to form eyeballs, teeth, etc. Allow the dough to rise again and then bake. Baking time for the bread should be about that of a normal loaf, but keep a close eye on it anyway. Baking time can vary drastically depending on the thickness of the shape you are trying to make.A good rule of thumb is to wait until the loaf is a light golden brown, then glaze it and give it another five minutes in the oven. To glaze bread, you simply brush on either a mixture of egg whites and a little water or some other glaze, and allow it to bake into the bread during the last few minutes of baking. This gives your finished bread a harder, glossy crust. Corn Tortillas2 parts corn flour (masa harina)1 part waterSalt and lime juice to taste Combine all ingredients until stiff dough forms.Form dough into balls, then roll balls out into 6 inch disks with rolling pin.Fry lightly in oil until bubbly.Turn over and cook other side for one minute. Serve hot. Lammas Raisin BreadMakes 4 loavesYou need: 2 cups rolled oats, 5 cups water, 1/3 cup honey, 1 Tb salt 2/3 cup wheat germ, 2 pckg (2 Tbs) dry yeast, 6 cups whole wheat flour,1 cup raisins, 2 cups white flourCook the oats in 4 cups boiling water until they are just soft (5-10 min). Stir in honey, salt, and wheat germ. Allow to cool to lukewarm. Dissolve yeast in 1 c warm water and stir into oats with 3 c of the whole wheat flour. Beat this sponge w/wooden spoon for a few minutes. Cover bowl with tea towel. Let rise in warm, draft-free place for 1 hour or until doubled volume. Stir down sponge. Stir in raisins & remaining 3 c ww flour. Sprinkle 1 c white flour over a flat wooden or marble surface and turn the dough out onto it. Sprinkle the second cup of white flour on top of the dough and carefully begin kneading. Knead for about 10 min or until smooth and elastic. Form into ball. Put in large, buttered bowl. Turn so it is evenly buttered. Cover with tea towel and put the dough away to rise for another hour or until doubled in volume. Punch down. Cut into 4 even parts. Form each into a loaf and place in 4 buttered medium-size pans. Cover with tea towels. Let rise for about 1/2 hour. Bake in preheated oven at 400° F [200° C] for 15 min, then turn heat down to 350°F [175° C] and bake for another 30-40 min. Enjoy! Whole Wheat BreadIngredients:2 pkg active dry yeast1/2 cup lukewarm water 1/4 cup honey3 Tbsp shortening1 Tbsp grated lemon peel2 1/4 cup water3 1/4-4 1/4 c unbleached all-purpose flour1 Tbsp salt2 cups unsifted whole wheat flourvegetable oil to grease pansIn 1/2 cup of lukewarm water, dissolve yeast. Combine honey, shortening and lemon peel. Add dissolved yeast and remainder of water.Combine 2 cups unbleaches flour and salt, stirring well to blend.Add yeast to mixture. Add 1 cup whole wheat flour.Beat until thick and elastic.Stir in remainning cup whole wheat flourGradually stir in just enough remaining unbleached flour to make a soft dough that leaves the sides of the bowl Turn onto floured board; round up into a ball. Knead 5 to ten minutes or until dough is smooth and elastic.Cover and let rise until doubled. Punch down, and shape into 2 loaves. Place into 9x5 inch loaf pans. Let rise until doubled. Bake at 400°F for 30-40 minutes or until done.Remove from pans immediately. Brush top crust with shortening after baking if you want a soft crustMakes 2 loaves.- Dessert Pizza1 package (20 oz.) refrigerated cookie dough, any flavor.3 cups thawed Whipped Topping 2 cups assorted fruit: such as sliced bananas, kiwi, sliced strawberries halved grapes or cherriesHeat oven to 350Press dough evenly into a 12 inch pizza pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack.Place cookie crust on serving plate.Spread whipped topping on cookie crust.Garnish with fruit.Serve immediately or refrigerate until ready to serve.Makes 12 servings.You may also substitute assorted candies or chopped candy bars.Drizzle with desert topping if desiredMixed Fruit Cream Cheese PiePrep Time: 15 minutes Chill Time: 30 minutes 8 ounces reduced fat cream cheese, softened. 4 ounces whipped topping.1/2 cup raspeberry or strawberry preserves. 1 Ready Crust graham cracker pie crust.3 cups assorted seasonal fresh fruit such as sliced strawberries, blueberries, raspberries, peaches, nectarines or kiwi. 1/3 cup currant jelly (optional).1 tbs almond flavored liquer or 1/4 tsp almond extract (both optional). Beat cream cheese and preserves with electric mixer on medium speed, until smooth.Fold in whipped topping with electric mixer on low speed.Spread evenly over bottom of crust.Arrange fruit attractively over filling. If you want to make a glaze:Heat jelly in a small saucepan or in microwave until melted.Stir in almond flavoring.Brush glaze over fruit.Chill for 30 minutes and serve immediately.Potato Soup2 oz butter/margarine1 clove garlic, crushed2 medium onions, peeledSalt & pepper (to taste) 3 large potatoes, peeled1 sprig thyme, bay leaf, and bunch parsley2 pints milkChopped chives to garnish Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives. Makes 6 servings.

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