Lammas Loaves

Ingredients: 1 1/2 cups warm water
1/2oz. Active dry yeast
3 t. Honey
2 1/2 cups bread flour
1/2 cup cracked wheat
1 tsp. Salt
2 cups whole wheat flour
2 t. Butter, melted
Additional melted butter for topping

In large bowl, mix warm water, dry yeast, and 1 tablespoon honey. Wait a minute, then stir in 2 1/2 cups bread flour. Let sit a half-hour or until foamy.
In small bowl, soak cracked wheat in 1 cup cold water for 5 minutes. To bread-flour mixture, add salt, whole wheat flour, 2 tablespoons honey, and melted butter. Drain cracked wheat and stir it in. Turn onto floured surface and knead w/ whole wheat flour until barely elastic (10 minutes).
Coat a large bowl w/ cooking spray. Place dough in bowl; turn once to coat. Cover w/ damp towel; let rise until doubled. Punch down and divide into two greased loaf pans. Allow to rise just over top of pans. Bake at 350 degrees F for 25 minutes. With pastry brush and melted butter, paint crust w/ magical symbols (sun, runes, ogham, etc) as desired.

Midsummer Roasted Peppers

Ingredients: 2 red bell peppers
2 yellow peppers
Light olive oil

Set oven to "broil" and turn it on. Rinse and dry peppers. Cut into quarters, removing seeds and stems. Line baking pan w/ aluminum foil. Brush foil w/ olive oil. Arrange pepper quarters, alternating colors, skin-side up on the foil. Brush pepper skin w/ olive oil. Place in oven and cook until skins are black and wrinkled (usually about 5 to 10 minutes).
Remove from oven. Use tongs to fold foil over peppers and seal. Allow to sit 20 minutes, then open foil. When peppers are cool enough to handle safely, use fingers to peel away the blackened skins, keaving behind tender, roasted peppers. Arrange peppers in "sunburst" pattern and serve.

Romantic Beltane Fruit Salad

Ingredients: 1 pint strawberries
1 pint sweet cherries
1 bunch red seedless grapes
1 t. Lemon juice
1 t. Lemon balm
1/4 cup rose hip tea
1/4 cup sugar (approx.)

Rinse and drain all the fruit. Hull the strawberries and slice them lengthwise into heart shapes. Cut sweet cherries in half and remove pits. Cut red seedless grapes in half lengthwise. Combine fruit in large bowl. Add lemon juice and toss fruit to coat. Add lemon balm and rose hip tea. Taste for sweetness, then gradually add sugar by sprinkling it over fruit until desired flavor is reached.

Ostara Rabbit w/ Baby Vegetables

Ingredients: 3-4 lb. Rabbit (or chicken), cut into pieces
Salt
Pepper
1 lb. Baby potatoes
1 lb. Baby carrots
1/2 cup green onions, diced
1 tsp. Sweet marjoram, dried
1/2 tsp. Sweet basil, dried
1/2 tsp. Thyme, dried
1 can chicken broth (14.5oz)

Rinse the rabbit pieces and pat dry. Lightly sprinkle each piece w/ salt and pepper. Wash the baby potatoes and baby carrots. Add the diced green onions and mix gently. Put about half the vegetables into a slow cooker. Add the rabbit pieces and cover w/ the remaining vegetables. Combine sweet marjoram, sweet basil, and thyme; sprinkle herbs over vegetables and meat. Pour in chicken broth; cover slow cooker.
Cook on low for 4 to 6 hours, as temperatures vary. When done, vegetables should be tender and easy to pierce w/ a fork, but not mushy. Meat should separate easily from bone and its juices should run clear.

Imbolc Drinking Chocolate

Ingredients: 1oz. Gourmet milk chocolate, grated
1oz. Gourmet dark chocolate, grated
1/4 tsp. Vanilla extract
3/4 cup milk
1/4 cup heavy cream
Optional toppings: whipped cream, cinnamon, cocoa powder

In small saucepan, combine milk chocolate, dark chocolate, vanilla extract, and milk. Cook over low heat (do not boil) and stir gently until milk warms and chocolate completely melts. Add heavy cream and cook another 1 to 2 minutes until warm. Pour into mug. Top w/ youur choice of whipped cream, cinnamon, and/or cocoa powder.