The Mystical Cauldron

Yule Poem

Winter Solstice

© Angelus Webweaver 2003

In the midst of winter's cold and snow
Hope is reborn with its warming glow
As darkness begins to loosen it grip
And daylight grows longer bit by bit.
And we, who follow the Goddess and God,
Rejoice today and give a nod
To the Lady of love and hope and joy
And the Lord of Light, her newborn boy.
Who comes to us this sacred night
And blesses us with inner light.
Even those of differing faiths
Can come together on this day
And know within their heart of hearts
That they aren't so different or far apart.

The winter had come to the Earth; the cold harsh winds blew against the trees and mountains. The sky's were gray. This was the time where all of nature slept. This was the time the Goddess was deep with in the Underworld; nature was taking a break from the hard work that it had gone through. Planting and caring for seed, and yielding a harvest will take a lot out of you. The Mother needed a rest.
Not only to take a break, but to care for herself. You see the Great Mother was pregnant. She was very full with child and after caring for her earthly children she needed to care for the child that grew with in her, the child of promise.
All through the winter months she rubbed her belly and covered it in a thick layer of snow and ice, to protect her child. To shelter him and keep him warm. She would whisper to him as she rocked. "You my son, my lover will soon be born. You will warm the earth and aid the crops to grow. You will protect my children from the harshness of the dark realms that we all will face, you will guide them. In love you will shine brightly and bring forth innocence and strength to those who have none.
You will teach my children to break free from themselves and run wild and free upon my grass. You will connect them back to me. For as I support you now, you will support us in your time".
As she sat and rocked her yet unborn child she still thought of her earth bound children. What can I send them to remind them that the cold winter months are only for a short season, and that we will return.
The longer she sat the more she thought. Finally she got up and walked to the stove. The movement caused her to labor. As she began to give birth she placed a drop of blood in he pot.
"This is for the remembrance of life, even in the darkest shadows".
Once the child of promise was born she took a lock of his pure white hair and added it to the pot.
"This is for the purity that my sun will bring to the land".
She reached in and mixed the blood and hair. Making it swirl.
But she knew all people where not the same. So she added flavors to the mix.
She whispered to her new born king and told him. "You will be many things to many people. So we will add many flavors. Some bitter and some sweet, but all meaningful to different parts of our children's lives".
She then reached in and pulled out the mix and bent it on one end.
"May they also remember that we will all need help in our life. Through the bitter-sweet moments and the experiences we will need something to lean on. May the shape remind them that a cane is not a crutch, but a symbol of experience, wisdom, and our ability to support them".
So we were sent the candy cane. A symbol and candy rich in symbolism for many faiths and belief structures. However you see it, may it bring you all of these blessings and more.

Yule Crafts

Spicy Ornaments

Please note that these decorations are NOT edible. They are strictly for decoration (and they smell yummy too). There are actually 2 different recipes that can be used for this craft. I have included both here, but the instructions are primarily the same.

Ingredients

1/2-3/4 cup applesauce

1-cup cinnamon

1 1/2 teaspoons ground cloves or allspice

1/16 inch thick decorative cord

1/3-inch wide ribbon in assorted colors, cut into 6 inch lengths

Directions.

In a small bowl, combine 1/2-cup applesauce, cinnamon and cloves; mash with a fork until well blended.

Preheat oven to its lowest setting (120-140 degrees F).

Gather dough into a ball, kneading with your hands until smooth and elastic. Add more applesauce, 1 teaspoon at a time, if the mixture is too crumbly.

On a work surface sprinkled with cinnamon and using a rolling pin dusted with cinnamon, roll out dough to a 1/4-inch thickness.

Using a cookie cutter, cut out shapes from dough. Using a toothpick, make a small hole at the top of each cutout, if desired; gently transfer cutouts to an ungreased baking sheet.

Continue cutting shapes with remaining dough. Reroll scraps to make additional cutouts, adding more applesauce to moisten, if necessary.

Bake cutouts for 1 hour 30 minutes; turn off oven.

Leave cutouts in oven for 6 hours or overnight to dry completely.

Tie loops of cord through holes in cutouts for hanging, if desired.

Make a bow with a length of ribbon; tie to the cord to decorate, if desired.

TIPS - If you want to make larger shapes, roll dough thicker to prevent warping.

These ornaments will keep their aroma for years. To rejuvenate the scent simply spritz them with warm water.

Alternate Ingredients.

1 Cup Applesauce

1 ounce ground Cinnamon

1 ounce ground Nutmeg

1 ounce ground Cloves

1 ounce ground Ginger

Mix all dry ingredients together and then follow direction listed above.

Candy Cane Reindeer

Craft glue

Scissors

1-6" wrapped candy cane

8 inches of ribbon

2 wiggle eyes (approx. 5 mm)

1 small red pompom (for nose)

2 (18") colored pipe cleaners

Directions:

1. Glue eyes on rounded face of the wrapped candy cane.

2. Glue red pompom on the face for a nose.

3. Tie ribbon into a bow on the straight part of the candy cane.

4. Cut one of the pipe cleaners in half.

5. Use the full pipe cleaner and wrap it around the crook of the candy cane (both sides equal) to make the beginning part of the antlers.

6. Use 1 of the cut pipe cleaner pieces to wrap around the left antler and repeat it on the right side.

7. Manipulate the pipe cleaners to look like antlers.

Tips: Use metallic colored pipe cleaners in gold or silver for a glitzy reindeer.

Pine Cone Firestarters

Medium sized pine cones

Paraffin or candle stubs

Candle wicking

Red & green crayons

Waxed paper

Old Miffin Tin

Directions.

1. Make sure pine cones are dry & fully opened. Open partially closed cones by baking them 30 minutes in a 200 degree oven.

2. Melt paraffin or candle stubs in a large tin can set inside a pan of water (a makeshift double boiler). Do not place can directly on the heat, as paraffin has a tendency to catch fire under such conditions.

3. Dip each pinecone in paraffin to coat completely. Set aside on waxed paper to cool. You may repeat this step 2 or three times, if desired.

4. Melt a small amount of paraffin in small can, following the above melting procedure. Tint the wax red or green by melting a crayon into it.

5. Pour the melted paraffin 1/2" deep into muffin cups.

6. Insert a wick (1 1/2" long) so it comes out on the side. Just before paraffin hardens, press a pinecone into the top.

7. Allow to harden completely.

8. Dip bottom of muffin tins into hot water to loosen, & remove fire starters.

9. Set aside to dry on waxed paper.

To use, place a fire starter under kindling & light the wick.

Winter Suet Mix for The Birds

1 cup crunchy peanut butter

1 cup shortening

1 cup flour

3 cups cornmeal

1 cup cracked corn

You can also add black oil sunflower seeds and/or mixed seed if you like (You can be sure the birds will like it!)

Mesh net

Directions.

1. Melt shortening and peanut butter together in large pot.

2. Stir in all dry ingredients.

3. Mold into balls and let sit overnight in a cool location.

4. Place hardened balls into mesh net, tie shut and hang outdoors for the hungry birdies.

Recipes for Yule Feast

Bring Back The Light Cheese Ball

 

3 tablespoons finely chopped pecans

1/4 teaspoon red hot pepper sauce

1 pkg. (8-oz) Neufchatel cream cheese

1/4 teaspoon minced garlic

3 green onions w/tops, finely chopped

1 cup shredded sharp cheddar cheese

1 teaspoon Dijon mustard

1/4 cup minced parsley

Directions.

1. Preheat the oven to 350.

2. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once.

3. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes.

4. Stir in the cheddar cheese.

5. Wrap in plastic wrap and shape into approx. 4" ball, refrigerate for 15 minutes.

6. After, on a sheet of waxed paper, toss the pecans and parsley.

7. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely.

8. Rewrap the cheese ball and place in refrigerator until time to serve.

9. Serve with crackers or fresh vegetables.

Cocoa Snowballs

3 eggs

1 1/2 cup sugar

1/2 cup powdered cocoa

3/4 cup milk

1/4 cup butter

1 tsp vanilla

pinch of salt

1 1/2 cups flour

1/2 tsp baking soda

2 containers of white frosting

2 3/4 cups flaked coconut

Directions.

1. Preheat oven to 325 degrees

2. Beat eggs, gradually beat 1/2 cup sugar into the eggs and set aside.

3. Combine remaining sugar, cocoa, milk and butter in a pan and cook on low heat until sugar is dissolved and butter is melted.

4. Remove from heat and add vanilla and salt.

5. Pour egg mixture into that and stir to combine.

6. In a bowl, put remaining dry ingredients and slowly add the cocoa mixture, beating all the while.

7. Fill 30 - 2 1/2" muffin cups about 1/2 full and bake 20-25 mins at 325 degrees.

8. Cool completely and frost bottom, top and sides. Then roll them in the coconut.

9. Let them stand at room temperature until the frosting is firm, then serve or store in a container.

Gingerbread Cake

 

 

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup vegetable shortening

1/2 cup sugar

1 large egg, beaten

1 cup mild molasses mixed with 1 cup hot water

Lightly sweetened whipped cream (to serve)

Directions.

Preheat oven to 350°F.

1. Sift together flour, baking soda, spices, and salt.

2. Beat together shortening, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes.

3. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth.

4. Pour batter into a greased 9-by-2-inch square metal baking pan and smooth top.

5. Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack.

Hot Buttered Rum

It may seem like this recipe takes too long to bother with, but believe me... it's worth the wait. (And it's even yummy without the rum!)

2 cups firmly packed brown sugar

1/2 cup butter or margarine

1 pinch salt

3 sticks cinnamon

6 whole cloves

1/2 teaspoon ground nutmeg

2 cups rum (light, dark, or spiced... whichever your preference)

Heavy cream -- whipped

Ground nutmeg -- for topping

Directions.

1. Put brown sugar, butter, salt, cinnamon, cloves into crockpot.

2. Add 2 quarts hot water. Stir well.

3. Cover pot and cook on LOW for 5 hours.

4. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.

I usually leave the rum out and let each individual add rum to their mug (if they want it) before the hot mixture is added. This is a VERY popular recipe at my house... with AND without the rum.

Beef Stew

2 pounds boneless beef chuck, cut into 1-inch cubes

1 tablespoon Emeril's Essence (recipe available at www.foodtv.com)

1/2 cup all-purpose flour

1/4 cup vegetable oil

2 cups chopped yellow onions

2 Carrots, peeled and cut into 1-inch pieces

˝ C. chopped Celery

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon and 2 teaspoons chopped garlic

2 tablespoons tomato paste

2 bay leaves

8 ounces button mushrooms, wiped clean and quartered

4 cups beef stock (you can use canned consommé, if you prefer

1 pound russet potatoes peeled and cut into 1-inch cubes

Directions.

1. Heat the vegetable oil in a large skillet, over medium heat.

2. Season the beef with 'Essence', salt and pepper.

3. Toss the beef with the flour.

4. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally.

5. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes.

6. Season the mixture with salt and pepper.

7. Deglaze the pan with the stock, scraping the browned particles away from the pan.

8. Add the potatoes, carrots, bay leaves and tomato paste.

9. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally.

10. Add the remaining 2 teaspoons of minced garlic and the mushrooms, simmer for another 15-30 minutes. Reseason the stew if necessary.

Table of Contents

What Yule Means To Me

Yule Poem

Yule Crafts

Yule Recipes

Back to the Grove