This craft is a wonderful opportunity to spend time with your family while creating a lasting and tangible representation of the abundance of this time of year.

For the Salt Dough you will need:

1 C all-purpose flour

1/4 C salt

2 TBL Cream of Tartar

1 C Water

1 TBL Vegetable Oil

2 Tsp food coloring (optional)

1. Mix flour, salt, and cream of tartar in a saucepan.

2. Add water, food coloring (if using) and oil.

3. Stir mixture over medium heat for 3-5 minutes.

4. When it forms a ball, remove from heat and roll onto a floured surface.

5. Work until the ball is smooth, pliable, but not sticky. The dough should be slightly sticky but easy to shape.

6. Store in a plastic bag or airtight container at room temperature.

You can color your dough in several ways.

1. You can add food coloring while you cook the dough…

2. You can work small amounts of paint into the dough until desired color is achieved. You may have to work in a little flour when adding paint to keep the dough from being too sticky.

3. You can leave the dough uncolored and just paint the final molded pieces.

Instructions:

Create the following pieces: 1 cornucopia, 2 pumpkins, 2 crookneck squash, 2 bunches of grapes, 2 apples, 2 ears of corn, 5 carrots and 2 loaves of bread.

Cornucopia: Using brown clay, mold a cone shape about 4 1/2-inches long and 2 1/4- inches in diameter at wide end. Mark lines 1/2-inch apart along sides from wide end to narrow end. Press in the wide end so the cone is slightly caved (see fig. 1) Roll 2 - 1/4 x 8 - inch snakes. Twist snakes together and attach around wide edge. Cut off excess. Bend slightly so the cone is C-shaped.

Pumpkin: Using orange clay, form a 1 1/4-inch ball. Mark 8 lines with a butter knife from center top to center bottom of ball. Using the bottom end of the knife, press a dent in the center top of the ball. Make a ½-inch cone shape with green clay. Stick the point of cone in the indent at the top of the pumpkin (stem). Roll a small snake with brown clay. Twist the snake slightly and stick one end into the indent with the stem.

Crookneck squash: Using yellow clay, roll out a 1 1/4-inch oval making one end narrow and one end fat. Bend the narrow end slightly.

Grapes: Using green clay, roll a 1-inch narrow snake. Twist into a spiral. Using purple clay roll approximately 20 3/16-inch balls. Shape balls into a triangle and stick the green spiral into the fat end of triangle.

Apple: Using red clay, roll a ¾-inch ball. Using bottom end of butter knife, press a dent in the top of apple. Using brown roll a 5/16-inch triangle and stick the point into the dent in the apple. Using green form a small leaf and stick one end of the leaf into the dent in the apple.

Corn: Using yellow clay, roll a 1 1/2 x 3/8-inch oval. Using a butter knife, mark lines lengthwise and widthwise in checkerboard fashion. Using green clay, shape 5-6 leaves of various lengths. Layer leaves around one end of the corn. Press bottom of leaves together to form a point.

Carrot: Using orange clay, roll a 1 1/4-inch snake. Make one end into a point. Poke the other end with the tong of a fork to create a dent. Using green clay, create 3-4 very small snakes. Pinch these snakes at one end and poke the pinched end into the dent in the carrot.

Bread: Using tan clay, roll a 2 1/2-inch oval. Make slanted slits across the top of the bread.

Finishing: Bake figures in a 200 ° oven for 1/2-hour for every 1/4-inch thickness. Bake pieces until they are completely hard. Let cool.

Paint decoupage finish on each piece. Let dry.

Arrange pieces and glue together with a glue gun.

Acorn Wreath

copyright 1999 Dorothy LaFara

You should use a wreath hanger for this wreath because it is very heavy.

2-3 Cups of Acorns

Wicker wreath

Hot glue gun

Glue sticks

Newspaper

Flowers, ribbons or other decoration
How To Make It

1. First, spread the newspaper on a flat surface. Lay your wreath down flat. Heat your glue gun.

2. Next, starting in the middle of the wreath begin gluing the bottom of the acorn. Place the glued part of the acorn in the middle of the wreath and stand the acorn straight up.

3. Make 1 row in a straight line going all the way around the wreath. Repeat the process from top to bottom with the wreath still laying flat.

4. Then decorate with flowers, bows, or even holiday ornaments. Be sure not to leave any open spaces except in the back. The back of the wreath shouldn't have any acorns on it so when you lay it down it is flat.

Pressed Leaf Placemat

Press the leaves ahead of time and then pull this project out to do sometime when there is "nothing to do".

2 Sheets of clear Con-Tact paper, placemat size

Scissors

Leaves

Waxed paper

Large book, Dictionary, or Encyclopedia

Construction Paper (optional)
How To Make It

1. Gather some fall leaves.

2. Place each of the leaves between 2 pieces of waxed paper.

3. Place the leaves inside a large book to flatten them.

4. After the leaves are flattened, take them out of the book and remove the waxed paper. This may take about a week.

5.Peel the back off of one of the sheets of clear Con-Tact paper. Place sticky side up on your work area.

6. Arrange your leaves on the Con-Tact paper in any way desired. (I suggest trying the arrangement out prior to putting the leaves on the sticky part.

7. Peel the backing off of the other sheet of Con-Tact paper and carefully place on top of the leaves.

8. You can trim around the edges or use decorative scissors to give it a different look.

If you have troubles with trying to work 2 sheets of Con-Tact paper then adhere the first sheet of Con-Tact paper to a piece of construction paper cut slightly smaller than the Con-Tact. Next place the leaves on the construction paper and cover with the 2nd sheet of Con-Tact paper. Trim if necessary.

Stained 'Glass' Window

Black construction paper

Wax paper

Crayons or crayon pieces in fall colors

Glue

Scissors

String or Yarn

Small suction cups

Iron (requires adult supervision)
How To Make It

1. Cut black construction paper into 5x5 squares.

2. With two pieces of construction paper together, trace a leaf on the top square and then cut out the leaf with the two pieces together. The squares will be solid around the edges with a leaf pattern cut out of the center.

3. Next shave crayons, keeping the colors separated from each other for now.

4. Place crayon shavings on top of one piece of waxed paper. You can use just one color or mix several to simulate fall leaf colors.

5. Place a second piece of waxed paper over the crayon shavings.

6. Melt the crayon shavings between the two pieces of wax paper using a warm iron.

7. Cut down the wax paper to fit between the two squares of construction paper.

8. To assemble the window, place one square of construction paper on the table and glue your wax paper glass to that square. Then place the second square over the first square making sure your leaf pattern matches up and glue the two squares together.

9. Poke a hole in the top of your window and tie a piece of string or yarn to it.

10. Hang it in the window and Enjoy!!

Mabon Poem

Thankfulness

© Angel Shultz 2004

The ripened grains, the squash and corn
And all the fruits that fill the Horn
Are only part of what was sown
before the Sun's full strength had grown
He shined His face upon my life
A simple priestess, woman, and wife.
And with His light from up above
He watched me grow in light and love.
The Sun is waning now, it seems,
But all the gifts He's given me.
Will stay with me, as did the Sun
And I'll take each new day as it comes.
Goddess, may I always see
The blessings that you've given me.
My friends, my family, and my faith
Have seen me through some trying days.
We've had joyous times as well it's true
And for these blessings, I thank you.

Mabon Recipes

Harvest Coffee Cider

Ingredients

1/4 cup ground coffee, any variety

1/4 teaspoon ground cinnamon

1/4 cup firmly packed brown sugar or honey

1 cup apple juice

3 cups cold water

Directions

1. Place coffee and cinnamon in brew basket of coffee maker.

2. Place sugar and apple juice in carafe of coffee maker.

3. Add water to coffee maker; brew.

4. When brewing is complete, stir until well mixed. Serve without milk.

Pumpkin Peanut Soup

Ingredients

2 tablespoons butter

1 1/4 cups chopped onion

1/4 cup chopped shallots

2 cloves garlic

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

3 cups chicken broth

1 (15 ounce) can Pumpkin

1 1/2 cups milk

1/2 cup creamy peanut butter

Directions

1. MELT butter in large saucepan over medium-high heat.

2. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender.

3. Stir in marjoram and thyme; cook for 1 minute.

4. Stir in broth and pumpkin; bring to a boil.

5. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes.

6. Remove from heat; stir in milk and peanut butter.

7. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth.

8. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

Autumn Spice Ham Steak

Ingredients

1 1/2 tablespoons butter

1 (2 pound) ham steak

1 red apple, cored and thinly sliced

1 green apple, cored and thinly sliced

1/2 cup maple flavored pancake syrup

1 teaspoon ground cinnamon

Directions

1. Melt the butter in a large skillet over medium-high heat.

2. Fry the ham on both sides in the butter until browned.

3. Lay the sliced apple over the ham.

4. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.

5. Sprinkle with cinnamon, and serve immediately.

Corn & Zucchini Medley

Ingredients

4 slices bacon

2 cups chopped zucchini

1 1/2 cups fresh corn kernels

1 small onion, chopped

1 pinch pepper

1/4 cup shredded Monterey Jack cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.

2. Heat the bacon drippings in the skillet over medium heat.

3. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper.

4. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Rosemary Braid Bread

Ingredients

2-2 1/2 cups all-purpose flour

1 package active dry yeast

2- 3 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

3/4 cup milk

2 tablespoons sugar

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 cup wheat bran

1 egg yolk

1 tablespoon water

Directions

1. In a large mixing bowl combine 1 cup of the all-purpose flour, the yeast, and fresh or dried rosemary; set aside.

2. In a medium saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120° to 130°) and butter or margarine is almost melted.

3. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.

4. Using a wooden spoon, stir in the wheat bran and as much of the remaining flour as you can.

5.Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 to 1 1/4 hours)

6. Punch dough down. Turn out onto a lightly floured surface. Divide into 3 equal portions. Roll each portion into a ball. Cover and let rest for 10 minutes.

7. Roll each ball into an evenly thick rope about 14 inches long. Line up the ropes, 1 inch apart, on a greased large baking sheet. Starting in the middle, braid by bringing left rope underneath center rope; lay it down. Then bring right rope under new center rope; lay it down. Repeat to end.

8. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the rope loosely so the bread has room to expand.) Press rope ends together, and turn under, pinching to seal. Let rise in a warm place till almost double (30-45 minutes).

9. Mix egg yolk and water; brush onto the braid. Bake in a preheated 375 degree oven for 30-35 minutes, or till bread is golden brown and sounds hollow when tapped.

10. If necessary, cover braid loosely with foil the last 10-15 minutes of baking to prevent overbrowning. Remove from baking sheet; cool on a rack. Makes 1 loaf (12 servings)

Creamy Pear Pie

Ingredients

1/3 cup white sugar

2 tablespoons all-purpose flour

4 cups peeled and sliced pears

1 cup sour cream

½ teaspoon vanilla extract

½ teaspoon lemon extract

½ teaspoon almond extract

1 (9 inch) unbaked pie shell

TOPPING:

1/4 cup all-purpose flour

2 tablespoons brown sugar

½ C Whole Pecan halves

2 tablespoons butter or margarine, melted

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat.

3. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.

4. In a small bowl, mix together 1/4 cup flour and brown sugar.

5. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.

6. Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C).

7. Bake for an additional 45 minutes, or until pears are tender.

Table of Contents

Mabon Thoughts	Mabon Activities
Mabon Poem	Recipes for the Mabon Feast

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