Samhain recipes

Samhain is knocking our doors and since it is my favorite Holiday, what better way to start this new blog with Samhain recipes!

A great recipe coming from the ''Ye Olde Witches Brew Magazine'', the Barmbrack.

Barmbrack is a traditional Celtic bread served during Samhain with tea, and is the center of a divinatory ritual for the coming year.

To make a traditional Barmbrack, trinkets and charms are always added into the mixture. Naturally, your own charms and meanings can and should be utilized as a part of your Samhain traditions. Each charm should be wrapped carefully in parchment or wax paper and placed equally through the bread before its final rise.

Remember, when choosing to add charms to your Barmbrack, be certain to warn your guests before consuming!

What you will need:

•1cup of Orange Spice tea, prepared
 •4 cups white flour
•3/4 teaspoon ground cinnamon
•1/4 teaspoon nutmeg
•1/4 tsp Allspice
•Pinch of salt
•1/2 stick butter
•1 package of yeast
•1/2 cup brown sugar
•1 tsp white sugar
•1 1/4 cups luke-warm milk
•1 egg, beaten •1 cup raisins
•1 cup dried fruit

The evening before, soak the raisins and dried fruit in the brown sugar and tea. Drain before using. Preheat oven to 350 degrees.

1. Sift flour, spices and salt into a bowl. Rub in the butter.
2. Add the yeast to the teaspoon of sugar and 1 teaspoon of the warm milk.
3. Pour the rest of the warm milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well and knead until the batter is stiff but elastic.
4. Fold in the prepared fruit. Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled. Knead again for another 2 or 3 minutes and divide between two greased 1 1b loaf pans.
5. Wrap the charms in greaseproof paper and then hide them in the dough. Be sure they are well distributed. Cover again and let rise until the dough comes up to the top of the pan (30 minutes to an hour).
6. Bake at 350 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.

Keeps about one week in a sealed container, but do note: Stale Barmbrack is still delicious when toasted and buttered!

Apple Scones

For 3 dozen scones

Ingredients:
1 medium-sized apple
2 cups (280 grams) flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt 6 tablespoons vegetable shortening
1/2 cup (112 grams) raisins
1/4 cup (60 milliliters) apple juice

Steps:
1- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2- Peel, core, and mince the apple. Mix the flour, sugar, baking powder, cinnamon, and salt.
3-With a pastry blender, cut in the shortening. Stir in the apples and raisins. Add the apple juice to stiffen the dough.
4- Turn the dough out onto a floured surface. Roll the dough to about 1/2 inch (1.25 centimeters) thick.
5-Cut into triangles. Bake on an ungreased baking sheet for 10 minutes, until light brown.

Maple-Pumpkin pie

Approx 12 servings.

Ingredients:

35 Nilla Vanilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar, divided
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 cup thawed Cool Whip Whipped Topping
3 Tbsp. chopped walnuts
1/4 cup maple syrup

How to make it:

1-HEAT oven to 350°F.
2- MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate.
3-BEAT cream cheese, 1/4 cup sugar and 1 egg with mixer until blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; carefully pour over cream cheese layer. (Crust will be full.)
4-BAKE 1 hour to 1 hour 5 min. or until centre is set. Cool completely. Serve topped with remaining ingredients.