The Mystical Cauldron
Yule Edition - December 2006
Yule Musings | Yule Crafts |
Yule Poem | Yule Recipes |
It seems like every year at some point I go through a period where I feel the
need to review my life and re-prioritize the things that are vying for my attention. Earlier this year,
I did just that when I realized that I was not able to give my best to everything that required my attention.
So I set aside this newsletter. I justified the decision by telling myself that my husband, my coven, and
my job were all much more important than this newsletter and besides "nobody reads it anyway". Well, just
last week, I received a lovely email from someone I have never met who inquired about the newsletter and
where it had gone. The letter went on to say that the Sabbat newsletter was informative and inspiring and
the words, recipes and brush-ups would be sorely missed.
That letter touched me greatly and provided with a revelation of my own. We all go through life so focused on where we are going that we sometimes we don't we consider our impact
on others. And so it was with me. I was so concerned about my failure to do everything well and take care of
of everyone I know and love that I forgot something very important.
Every one of us makes a difference in this world. Sometimes we know what impact we are making and
sometimes we do not. The secret is to never stop living our life to its fullest and never stop trying to
make a difference. We were all given gifts by the God and Goddess when we were born. Those gifts were hope,
joy, faith, laughter, unconditional love, and the ability to learn. Each of us is given another gift every
morning and that gift is opportunity. The opportunity to make a difference, whether it be a difference
within ourselves or in the world around us. Yule is a time when we are reminded of love and miracles and a time when we consciously give gifts to
each other. But let us not forget that we are surrounded by love every moment of our lives, miracles
happen every day and sometimes the best gift we can give is our time and energy. May your Yule and your
life be full of miracles and truly blessed.
Snow People Ornaments
You will need:
large craft sticks (Popsicle sticks)
small twigs
Black craft foam
white and black acrylic craft paint
orange toothpicks
colorful felt or fabric remnants
Ribbon or string
Assorted items for decorating (chenille sticks, shiny pom-poms, buttons, sequins, glitter, etc.)
Hot glue gun
Scissors
Instructions:
1. Paint the craft sticks white and let dry completely.
2. Break twigs into pieces about 3 inches long.
3. Cut strips of colorful felt (or fabric) to make scarves, fringe the ends with scissors.
4. Cut the end off of an orange toothpick, about 1 inch long.
5. Cut a hat out of black craft foam.
6. Using the handle end of a paintbrush (or the left-over piece of toothpick), dip the end into black paint, then dot on an eye, repeat for the other eye. Repeat this process for the mouth. Or, use a round-tip marker.
7. Glue the orange toothpick nose in place.
8. Tie the felt scarf around the snowman's neck, or simply fold over to look like it's blowing in the wind, and then glue it in place.
9. Glue on hat. If you want your snow-person to have ear muffs, cut a piece of chenille stick to fit around top of head, then glue in place. Glue on pom-poms for the muffs.
10. Glue buttons or sequins in a line below the scarf.
11. Cut a piece of ribbon or string 8-10 inches long for the hanger. Fold in half and glue the open ends together on the back of the snowman's head.
12. Lastly, glue on the stick arms and let your snowman dry in a safe place where he won't get bumped.
Beaded Garland
This is a great way to use up odds and ends of beads. All look great on the garland, so bring out a good variety of colors and styles.
You will need:
An assortment of beads (made of plastic, wood, glass, shell, etc.)
Cording
Scissors
Tacky glue
Instructions:
1. Cut the Cording about 4 inches longer than you want your garland to be.
2. String on the first bead and tie a knot around it to keep the other beads from sliding off and place a drop of glue on the knot to hold it.
3. String on the rest of your beads in any order or combination you like. When you get to the end, knot the string around the last bead and place a drop of glue on the knot to hold it.
4. Let the glue dry.
5. Place the garland on your tree and enjoy!
Chocolate Chip Cookies In A Jar
This idea works well for any kind of baked item whether it is cookies, muffins, brownies, cake or whatever.
You will need:
2 1/2 cups all purpose unbleached flour
3/4 cup white sugar
3/4 cup packed brown sugar
1/2 tsp. baking soda
1 cup chocolate chips
Instructions:
1. Combine flour and baking soda - stir well.
2. Place flour mixture in a clean mason jar. Pack it down tightly with a wooden spoon or mallet so everything will fit in the jar.
3. Add brown sugar and pack down.
4. Add white sugar and pack down.
5. Finally, add chocolate chips.
6. Put the lid on the jar and tie a ribbon around the lid. You can place a colorful piece of fabric between the lid and the canning jar ring if you like. Add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.
7. Don’t forget to print the following instructions on the back of the gift card or on a separate label and tape the card to the jar:
Whip 1 cup of butter until light and fluffy.
Add 2 eggs and 1 tsp. vanilla and beat until mixed.
Stir in the ingredients from this jar until well combined.
Drop 1 Tbl of dough on a greased cookie sheet.
Bake for 8 to 10 minutes at 350 degrees F.
Share with a friend.
Candy Cane Bath Salts In A Jar
You will need:
1 dozen (12-ounce) canning jars with lid and rings
2 4-pound cartons Epsom Salts (approximately 16 cups)
4 pounds sea salt or Kosher salt (approximately 6 cups)
1/2 teaspoon glycerin, divided
12 to 15 drops peppermint essential oil
12 to 15 drops red food color
2 pieces cardstock (for tags)
Instructions:
1. Wash, rinse and dry canning jars.
2. Empty one carton Epsom Salts into large mixing bowl or batter bowl. Add 3 cups sea salt, stir well. Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well.
3. In second large mixing bowl, empty one carton Epsom Salts, and add 3 cups sea salt. Stir well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and food color. Stir until completely blended. Color should be even.
4. You can use a heavy-duty stand mixer to mix bath salts easily. Set mixer to lowest setting and mix until color is even--but don't try this with hand mixers or smaller stand mixers it will kill them!!
5. Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures.
6. You can cut your card stock into circles and place between the lid and the canning jar ring, or cut gift tags into interesting shapes and attach to jars with ribbon, or tape the tag to gift jars.
This recipe makes 12 12-ounce gift jars, plus a bonus of 3 to 4 cups extra bath salts. Package them in small plastic zipper craft bags for easy stocking stuffers!
Falling, floating flakes of white
Peaceful on this Yule night
Form a mantle on the ground
A blanket of white, enveloping sound
A magickal night, this Yule will be
Engendering peace and harmony
Filling mankind with joy and mirth
As we await the Sun God's birth
His rebirth proclaims and reminds us
Their divinity is nestled inside us.
Look within for there you'll find
The Lady and the Lord, in kind.
His legacy of hope and love
Encompass all we've ever dreamed of
Their gifts are always within our reach
And that is what He comes to teach.
Pressed Herb & Spice Turkey Breasts You need a couple of bricks covered in foil to press these breasts
3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3 palm fulls
1 tablespoon ground cumin, a palm full
1 tablespoon smoked sweet paprika, a palm full
1 tablespoon coriander, a palm full
4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems
1/2 cup basil leaves
1 cup loosely packed flat-leaf parsley, 4 handfuls
1 cup shelled natural pistachios
Extra-virgin olive oil, for generous drizzling
2 boneless halved turkey breasts, about 3 pounds each
1 stick butter, divided
1 fresh or dried bay leaf
Directions...
1. Preheat oven to 450 degrees F.
2. Preheat a 14-inch skillet or medium roasting pan over medium heat.
3. Mix grill seasoning, cumin, paprika and coriander together.
4. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste.
5. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand.
6. Drizzle extra-virgin olive oil generously over the breasts to coat the skin.
7. Loosen skin of the breasts with a small sharp knife.
8. Divide the herb and nut paste between the flesh and skin on each breast.
9. Use your hands to move the paste around under the skin to evenly distribute the mixture.
10. Sprinkle the spice mixture over the oil coated skin.
11. Set the coated breasts into the large skillet or roasting pan. Wash hands.
12. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil.
13. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 - 170 degrees F.
14. Let turkey rest to distribute juices then slice and serve.
Recipe courtesy Rachael Ray
Sesame and Sage Roasted Potatoes 4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage
4 tablespoons of sunflower oil
1 finely chopped onion
4 tablespoons of sesame seeds
4 lbs potatoes (I like Yukon Gold but any sort will do) Peeled, if you like and cut to desired size
salt to taste
Directions...
1. Par boil the potatoes until just soft Remove from heat and drain.
2. Place in baking tray and drizzle the oil all over them.
3. Sprinkle on crushed sage and sesame seeds.
4. Roast at 350 for about 30-40 minutes. The potatoes should be nicely crispy.
5. You might want to baste with a little more oil half way through for extra crispiness!
Sautéed Wild Mushrooms with Spinach 2 teaspoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
3 tablespoons dry sherry wine
1 1/2 tablespoons reduced-sodium soy sauce
2 (10-ounce) bags fresh spinach
Directions...
1. Heat oil in a large skillet over medium heat.
2. Add shallots and garlic and sauté 1 minute.
3. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender.
4. Add sherry and soy sauce and bring to a simmer.
5. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
Copyright, 2006, Robin Miller, All rights reserved. Recipe from “Quick Fix meals with Robin Miller”
Fried Asparagus Bundles 1 pound fresh thin Asapragus spears
1 bunch green onions, cut into strips
2 tablespoons House Seasoning,
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
2 cups all-purpose flour
1 cup buttermilk
Oil, for frying
Directions...
1. Blanch green onion strips to soften just a bit (to make them pliable).
2. Bundle about 5 asparagus stalks beans by tying in the center with a green onion strip.
3. Combine house seasoning and flour.
4. Dip bundles in buttermilk and roll into flour mixture.
5. In a deep frying pan or Dutch oven, fry in hot oil until golden brown.
6. Drain on paper towels.
Recipe courtesy Paula Deen - “Paula’s Home Cooking”
Pumpkin Gingerbread Trifle 2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Directions...
1. Bake the gingerbread according to the package directions; cool completely.
2. Meanwhile, prepare the pudding and set aside to cool.
3. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
4. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl (even a punch bowl will work).
5. Pour 1/2 of the pudding mixture over the gingerbread and spread evenly.
6. Add a layer of whipped topping, spreading evenly.
7. Repeat with the remaining gingerbread, pudding, and whipped topping.
8. Sprinkle of the top with crushed gingersnaps, if desired.
9. Refrigerate overnight.
Recipe courtesy Paula Deen - “Paula’s Home Cooking”
Tea Nog
6 tea bags (Chai tea is perfect, if you like it)
2 eggs
14 oz condensed milk, sweetened
1 quart milk
1 tsp vanilla
1/4 tsp salt
Ground nutmeg
Whipped cream
Directions...
1. In one cup of boiling water, brew all 6 tea bags and steep for 5 minutes.
2. Remove bags and let tea cool.
3. Add beaten eggs, milks, vanilla and salt.
4. Mix well and serve topped with whipped cream and a dusting of nutmeg.
A tea-lover's alternative to traditional holiday egg nog.
Yule Bread 2 ¾ Cups all purpose flour
1/3 Cup sugar
1 tsp salt
1 pkg active dry yeast (1/4 oz)
1 Cup milk
½ Cup butter
1 egg
½ Cup golden raisins
½ Cup chopped candies red and green cherries
½ Cup chopped pecans
Vanilla Glaze
Combine 1 cup sifted powdered sugar
4 to 5 teaspoons light cream or half-and-half
1/2 teaspoon vanilla in small bowl
Stir until smooth.
Directions...
1. Combine 1-1/2 cups flour, sugar, salt and yeast in large bowl.
2. Heat milk and butter over medium heat until very warm (120° to 130°F).
3. Gradually stir into flour mixture.
4. Add egg. Mix with electric mixer at low speed 1 minute. Beat at high speed 3 minutes, scraping side of bowl frequently.
5. Toss raisins, cherries and pecans with 1/4 cup flour in small bowl and stir into yeast mixture.
6. Stir in enough of remaining 1 cup flour to make a soft dough.
7. Turn out onto lightly floured surface. Knead about 10 minutes or until smooth and elastic.
8. Place in greased bowl; turn to grease top of dough. Cover with towel. Let rise in warm, draft-free place about 1 hour or until doubled in size.
9. Punch down dough. Divide in half. Roll out each half on lightly floured surface to form 8-inch circle. Fold in half; press only folded edge firmly.
10. Place on ungreased baking sheet. Cover with towel. Let rise in warm, draft-free place about 30 minutes or until doubled in bulk.
11. Preheat oven to 375°F. Bake loaves 20 to 25 minutes until golden brown.
12. Remove from baking sheet and cool completely on wire rack.
13. Drizzle with Vanilla Glaze, if desired.
14. Store in airtight container.
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