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Thursday, August 13, 2009
Mmm. Moon Cakes, festive and delicious for any occasion especially Esbats and Sabbats. Here is my favorite Moon Cake recipe, along with a non-alcoholic mead, try it, you'll love it!
My favorite recipes are from Scott Cunningham's Wicca: A Guide for the Solitary Practitioner.
1 cup finely ground almonds
1 1/4 cups flour
2 drops almond extract
1/2 cup butter, softened
1 egg yolk
Combine almonds, flour, sugar, and almond extract until thoroughly mixed. With the hands, work in butter and egg yolk until well blended. Chill dough. Preheat oven to 325 degrees Fahrenheit. Pinch off pieces of dough about the size of walnuts and shape into crescent moons. Place on greased (or no stick) backing sheets and back for about 20 minutes.
Soft Mead (Non-Alcoholic)
1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg
Boil together all the ingredients in a nonmetallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises, add the following: