Ostara Crafts and Recipes
Symbols of this holiday (Ostara/Eostre/Spring Equinox) include the Goddess, the egg, rabbits, lambs, green grass, the Sun, and spring blooming flowers. Our ancestors looked for these early signs of spring and offered them to the Goddess or thanked her for their blessings of continued life.
During the long, cold winter much indoor crafting was done and most of the items made were of a utilitarian nature. Things like baskets were woven from collected and dried materials (if you have the notion this would be a nice time to weave a basket for your altar) and clothing for the coming year was made. In more recent times, folk would create wonderful new garments for springtime...embellished with magic symbols and beautiful spring embroidery!
Perhaps you would like to create a special spring ritual garment and work some magical embroidery on it..perhaps a ring of flowers embroidered around the neck of a garment...or maybe elemental symbols stitched to the sleeves, front and back of a shirt?
If you do create a ritual garment, save it until the Equinox and then wear it in good health...it was considered bad luck to wear it before then!
Eggs are a worldwide symbol of spring and have been used in many different traditions in fertility rituals and as offerings or magical gifts. They are a symbol of new life and represent the continuous cycle. You may wish to color eggs or place some magic symbols on them... speak to your young ones and discuss the meanings of different colors and symbols based on your traditions. Talk to them about what this holiday means to you and maybe have them create some of their own symbology.
You can use non-toxic paints and dyes to embellish your eggs, or you may wish to try some natural dyes. The natural dyes take much longer to work, but are worth the effort IMO. Now I don't like to advocate wasting food but these are fun to do especially with children or anyone who hasn't tried it before.
You can use the peelings from carrots (rather than the whole carrot)
and leftover bits from red cabbage...the onion skins and carrot tops would normally be thrown out anyways...I don't know who would have leftover raspberries, but I threw them onto the chart anyhow :-) The natural dyes need to be simmered until the water is colored and then remove the vegetable matter and add some white vinegar to stabilize the dye.
Yellow...carrots and turmeric Orange...yellow onion skins and paprika Reds...red onion skins, cayenne, raspberries Green....carrot tops Blue...red cabbage Symbols you can use to decorate your eggs include runes, astrological symbols, elemental symbols, the Theban alphabet, zodiac/planetary symbols, Ogham writing, Native American pictographs, lunar & solar symbols, stars, pentacles, Egyptian hieroglyphs, God/Goddess symbols, the triscale and more!
Green Grass basket. You can make a wonderful basket for your eggs (using a basket you actually made or one you purchased) by placing a plastic liner in the basket, filling it with soil and planting grass seed.
If you don't want to buy grass seed, try some chive seeds! They may take a bit longer to germinate but then you can eat them ;-)
Eostre Wall hanging. This can be a simple decoration made on cardboard base or a more elaborate piece embroidered onto cloth or woven, the finished wall hanging is up to your own creativity and skill.
Simply envision what the Goddess represents to you and then begin your work....adding symbols of the holiday and working your own positive energy into the piece.
A simple idea to work with a group is to begin with cardboard circles (recycle the cardboard from frozen pizzas or cut them from boxes). The circle is nice to work with because it represents no beginning or end and you won't get stuck trying to fill in corners ;-)
Now begin collaging items you have collected or found in magazines...
perhaps a photo of a lovely woman to represent the goddess, pics of rabbits, lambs, eggs, flowers....don't forget to add some Eostre grass and perhaps a solar image to represent the growing strength of the Sun.
Have some fun and let loose...it's all about growth and joy!
Egg Decorating Boil a handful of the desired herbs or flowers until the water is well colored. Place the water in a heat-resistant glass cup, mug, or other non-metal container. Stir in a teaspoon of vinegar and a pinch of salt, then place a hard boiled egg gently into the mixture.
Getting the color to "take" requires a good bit longer than with the commercial dye kits, but most pagans feel it is worth the effort to have this connection with the old ways. However, the dyes do tend to be less stable, so protect the eggs from being scratched.
Desired Color Herbs Yellow carrots, turmeric, fenugreek, white grape juice Orange Onion skins, paprika Red Red onion skins, madder root, cayenne Red-violet Purple grape juice, red raspberries Green carrot tops, bracken Blue blueberries, red cabbage, black raspberries Blue-violet blackberries, beet juice, mulberries Pink heather Once you've colored your eggs and allowed them to dry, decorate them with spiritual or magickal symbols and symbols of things you'd like to bring into your life. You can also use symbols of animals or of the elements. If you have a power animal or a familiar, create an egg for that creature. The possibilities are endless.
Posset (alcoholic punch)
1 qt. whole milk
1 tsp.grated lemon rind
1/2 cup sugar
5-6 ground almonds
2 egg whites
1/2 cup dark rum
1 cup brandy In a saucepan warm milk, lemon rind, and sugar. Just before milk mixture begins to boil, add almonds and remove from burner.
Beat well and gently blend in egg whites. Add rum and brandy and stir until frothy.
Serve in a charged cauldron.
Harm None Paper Bouquets Materials:
Autumn colored tissue paper, scissors, crayons, and pipe cleaners.
For each flower cut eight 3-1/2 in.squares. With side of crayon color down 2 opposite sides on each square. Lay on flat surface with colored sides at top and bottom. Start folding from the top, like a paper fan. Each pleat should be approx 1/2in wide.
For the stems, bend a pipe cleaner 1-1/2in. from one end to form a hook. Place the pleated squares in a stack, and place the stack in the hook. Twist the hook around the stem.
To open flower to full bloom, twist the petals a half-turn near the stem.
Beaded Bookmarks Cut a length of ribbon one and half times the length of the book. Tie a knot about 2 inches from the end, slide a bead down to the knot, and tie another knot after the bead.
For the bottom portion, tie a knot about four inches from bottom, attach decorative beads, buttons, crystals or stones, and tie another knot. You can also attach a tassel. To prevent fraying, dip ends of ribbon in melted wax.
BeanBag Dolls Materials:
That one glove in the bottom of the closet or drawer that lost its mate over the summer. A small ball, some dried grain, yarn, and a needle and thread, and 2 buttons.
Tuck the ring finger up inside the palm of the glove and stitch the hole closed. Fill the glove up to the stretch cuff with rice, beans, popcorn, etc, and tie it off with a piece of yarn.
For the doll's head, place a small ball (ping-pong) in the cuff and sew the glove closed. For hair, wrap the yarn around your hand several times, tie the loops together at one end with a strand of yarn, and cut the other end. Stitch the tied end to the top of the doll's head.
Finish the doll by stitching on some button eyes. (Explain to children that although we all look different on the outside, we are all the same inside. Tell how the God/dess made each of us with love and care.)
Rose Petal Clay
1/3 Cup Non Self Rising Flour
1 Tsp. Salt
2 Tbs. Water
3 Cups Fresh Rose Petals Blend the flour and salt thoroughlly, slowly adding water to make a stiff dough. Cut the rose petals into tiny pieces Slowly add as many rose petals into your dough as possible, without making it crumbly.
Begin forming the clay into the desired shapes or use a cookie cutter to make flat designs. Allow the finished pieces to dry in a warm place, out of direct sunlight to preserve the scent. Try to turn the shapes daily for even drying.
This clay is excellent for making sachets. Also, this is an excellent clay for making beads. Simply shape small amounts of dough into beads. Push round toothpicks through the center of each to make holes. If you would like designs on your beads, scratch them on with a toothpick.Allow to dry a few days, remove toothpicks (a little twist) before dough gets too hard.
***
EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
================================
Crown Roast of Lamb with Rosemary
Serves 5
Ingredients
1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons fresh oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil
Fresh parsley (for garnish)
Instructions
Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt, and black pepper in small bowl. Place crown roast of lamb on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.
================================
+)(+Ostara Bread Braid+)(+
INGREDIENTS:
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs
1 egg
1 tsp. water
DIRECTIONS:
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the
bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl,
cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (to avoid tearing the dough, braid from the middle out
to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.
Use natural dyes such as beets, carrots & coffee when coloring the eggs
Happy Ostra !
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
from: www.moonsmuses.com newsletter
===========================================
Spring Greens with Herb Vinaigrette
10-12 cups mixed spring greens
Assorted snipped herbs: chives, cilantro, dill, thyme, oregano etc.
3-4 ounces feta cheese
1/2 cup walnuts
sugar to sprinkle
Dressing:
1 cup olive oil
1/2 cup balsamic vinegar
1 clove garlic, chopped
3 tablespoons fresh chopped thyme, basil or oregano
Fresh ground pepper
Prepare greens and place in a large salad bowl. Chop walnuts and
toast by stirring in a medium-hot skillet for a few minutes. Sprinkle
with sugar and toast just a tiny bit longer. Set aside to cool. Make
the dressing by combining the ingredients in a blender until it is
creamy. Toss the greens with the nuts. Sprinkle over the feta cheese.
Serve with the dressing on the side.
=========================================
SWEET FLAG SOUP
1/4 cup sweet flag roots, scraped or peeled and cubed
1/2 cup water
3 tablespoons butter
6 sweet flag florets, washed
2 tablespoons honey
4 cups milk
Salt and pepper to taste
In a pan, simmer roots in water about 10 minutes, or until the water
evaporates. Then add butter and florets to the cooked roots and slowly
simmer until florets are tender. Add honey and milk; simmer for another 10 minutes
and serve.
Recipe courtesy of Jim Long.
===========================================
Welsh Rabbit
Don’t worry, we’re not roasting the Eostre Bunny!
Actually, the Easter Bunny has his origins in the
festival of the Goddess Eostre, when it is said that
her totem, the Moon Hare, would lay eggs for good
children to eat. The Celts did not see a man’s face,
but rather the image of a rabbit, when they gazed at
the Full Moon.
1 ½ cups shredded cheddar cheese
¾ cup milk
1 tsp dry mustard
1 tsp Worcestershire sauce
Dash cayenne pepper
1 beaten egg
4 slices toast or 4 poached eggs
Combine cheese, milk, mustard, Worcestershire sauce,
and cayenne in a medium saucepan. Cook over low heat,
stirring constantly, until cheese melts. Slowly stir
about half of the hot cheese mixture into the beaten
egg. Return the cheese and egg mixture to the pan.
Cook and stir over low heat until mixture thickens and
begins to bubble. Serve at once over toast or poached
eggs. If desired, you may place the slices under the
broiler until cheese is bubbling and brown.
Variation: To make Beer Rabbit, substitute ¾ cup ale
or lager for the milk. Top each serving with several
slices of crispy bacon.
From “Celtic Folklore Cooking” by Joanne Asala
copyright 1998
============================================
Honey Cakes
1 ½ cups cornmeal
½ cup flour
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk
¼ cup vegetable oil
2 eggs
2 tablespoons butter, melted
2 tablespoons honey
Dash of cinnamon (optional)
Preheat the oven to 425 F. Combine the
cornmeal, flour, sugar, baking powder, baking soda,
and salt in a medium-sized bowl. In a small bowl,
beat the buttermilk, oil, and eggs. Add the
buttermilk mixture to the dry ingredients; mix
thoroughly. Pour the batter into a greased 8 x 8 x 2
– inch baking dish. Bake for 25 minutes. While the
cornbread bakes, blend the butter, honey, and
cinnamon. Baste the top of the bread with the butter
mixture during the final 5 minutes of baking. Serve
hot or cold. Yield: 12 good-sized pieces.
From “A Kitchen Witch’s Cookbook” by Patricia Telesco
copyright 1994
========================================
Green Man Salad and Green Dressing
Zucchini
Greens
Cucumbers
Watercress
Toss all ingredients in a salad bowl. Dress with lemon and honey or Green Dressing: 1 cup mayonnaise, 14 cup pesto, a pinch of watercress, poppy seeds, and a dash of vinegar.
==========================================
Calendula Butter
8 Tbsps (1 stick) butter, at room temperature
1/2 cup calendula petals
Blend together in a small bowl. Use right away or cover and refrigerate for up to 1 week.
====================================
Spinach (or Broccoli) Quiche
1 9-in pie crust, unbaked
3 eggs, beaten
8 oz pkg of Swiss cheese slices
1/2 tsp salt
2 Tbsp flour
dash pepper
1 cup milk
dash nutmeg
1 small onion, sliced and lightly sauted
10 oz pkg frozen chopped spinach or broccoli, cooked and drained
Cut cheese into strips and toss with flour. In your pie crust, alternate layers of onion, spinach or broccoli and cheese, ending a layer of cheese layer. Mix the milk, eggs, and spices. Pour into crust. Bake at 350 degrees for one hour or until toothpick comes out clean.
Disclaimer:
No one involved in this page or
its contents may be held responsible for any adverse reactions
arising from following any of the instructions/recipes on this list.
It is the reader's personal responsibility to exercise all precautions
and use his or her own discretion if following
any instructions or advice from this list.
Do not use anything you are allergic to!!
****
Braided Easter Bread
Source: Unknown
Ingredients:
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs
1 egg
1 tsp. water
Directions:
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until asoft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.
Roast Leg Of Lamb
Source: Unknown
5 pounds leg of lamb
2 cloves garlic, sliced
1/3 cup olive oil
1 teaspoon salt, coarse or Kosher
1/2 teaspoon black pepper, freshly ground
1 teaspoon rosemary
1/2 teaspoon thyme
Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally.
Ostara Egg Hunt Pie
http://www.mysticmooncoven.org/ost2003.htm
1 Ready-made Graham Cracker Crust
8 oz. package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla (or your favorite flavor) pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
Directions
1. In large bowl beat Cream Cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours
For young Children use Holiday marshmallow Candies or other soft Candies!
********************
Candied Flowers
This recipe is from Edain McCoy's "Ostara"
Ingredients:
Petals from any edible flower (These flowers may be safely eaten and are suggested for this recipe: Pansy, violet, rose, nasturtium, gladiola, carnation, dianthus, calendula, squash blossom, lilac, marigold, dandelion, peach blossom, plum blossom, orange blossom, hibiscus, geranium, bachelor button, snapdragon, jasmine, gardenia, and angelica.)
Several well-beaten egg whites
Vanilla extract
Bowl of granulated sugar
Directions
1. Mix a few drops of vanilla into the egg whites.
2. Dip a paintbrush in the egg whites and coat the petals.
3. Dip petals into sugar until coated, then spread on wax paper to dry.
4. Use to decorate cakes, cookies or anything else you like.
Note: You cannot use flowers bought at a florist for this recipe!! Many commercially-bought flowers contain pesticides and it is not worth it to ingest poison. Please obtain all flowers from organic retailers or from home-grown sources.
During the long, cold winter much indoor crafting was done and most of the items made were of a utilitarian nature. Things like baskets were woven from collected and dried materials (if you have the notion this would be a nice time to weave a basket for your altar) and clothing for the coming year was made. In more recent times, folk would create wonderful new garments for springtime...embellished with magic symbols and beautiful spring embroidery!
Perhaps you would like to create a special spring ritual garment and work some magical embroidery on it..perhaps a ring of flowers embroidered around the neck of a garment...or maybe elemental symbols stitched to the sleeves, front and back of a shirt?
If you do create a ritual garment, save it until the Equinox and then wear it in good health...it was considered bad luck to wear it before then!
Eggs are a worldwide symbol of spring and have been used in many different traditions in fertility rituals and as offerings or magical gifts. They are a symbol of new life and represent the continuous cycle. You may wish to color eggs or place some magic symbols on them... speak to your young ones and discuss the meanings of different colors and symbols based on your traditions. Talk to them about what this holiday means to you and maybe have them create some of their own symbology.
You can use non-toxic paints and dyes to embellish your eggs, or you may wish to try some natural dyes. The natural dyes take much longer to work, but are worth the effort IMO. Now I don't like to advocate wasting food but these are fun to do especially with children or anyone who hasn't tried it before.
You can use the peelings from carrots (rather than the whole carrot)
and leftover bits from red cabbage...the onion skins and carrot tops would normally be thrown out anyways...I don't know who would have leftover raspberries, but I threw them onto the chart anyhow :-) The natural dyes need to be simmered until the water is colored and then remove the vegetable matter and add some white vinegar to stabilize the dye.
Yellow...carrots and turmeric Orange...yellow onion skins and paprika Reds...red onion skins, cayenne, raspberries Green....carrot tops Blue...red cabbage Symbols you can use to decorate your eggs include runes, astrological symbols, elemental symbols, the Theban alphabet, zodiac/planetary symbols, Ogham writing, Native American pictographs, lunar & solar symbols, stars, pentacles, Egyptian hieroglyphs, God/Goddess symbols, the triscale and more!
Green Grass basket. You can make a wonderful basket for your eggs (using a basket you actually made or one you purchased) by placing a plastic liner in the basket, filling it with soil and planting grass seed.
If you don't want to buy grass seed, try some chive seeds! They may take a bit longer to germinate but then you can eat them ;-)
Eostre Wall hanging. This can be a simple decoration made on cardboard base or a more elaborate piece embroidered onto cloth or woven, the finished wall hanging is up to your own creativity and skill.
Simply envision what the Goddess represents to you and then begin your work....adding symbols of the holiday and working your own positive energy into the piece.
A simple idea to work with a group is to begin with cardboard circles (recycle the cardboard from frozen pizzas or cut them from boxes). The circle is nice to work with because it represents no beginning or end and you won't get stuck trying to fill in corners ;-)
Now begin collaging items you have collected or found in magazines...
perhaps a photo of a lovely woman to represent the goddess, pics of rabbits, lambs, eggs, flowers....don't forget to add some Eostre grass and perhaps a solar image to represent the growing strength of the Sun.
Have some fun and let loose...it's all about growth and joy!
Egg Decorating Boil a handful of the desired herbs or flowers until the water is well colored. Place the water in a heat-resistant glass cup, mug, or other non-metal container. Stir in a teaspoon of vinegar and a pinch of salt, then place a hard boiled egg gently into the mixture.
Getting the color to "take" requires a good bit longer than with the commercial dye kits, but most pagans feel it is worth the effort to have this connection with the old ways. However, the dyes do tend to be less stable, so protect the eggs from being scratched.
Desired Color Herbs Yellow carrots, turmeric, fenugreek, white grape juice Orange Onion skins, paprika Red Red onion skins, madder root, cayenne Red-violet Purple grape juice, red raspberries Green carrot tops, bracken Blue blueberries, red cabbage, black raspberries Blue-violet blackberries, beet juice, mulberries Pink heather Once you've colored your eggs and allowed them to dry, decorate them with spiritual or magickal symbols and symbols of things you'd like to bring into your life. You can also use symbols of animals or of the elements. If you have a power animal or a familiar, create an egg for that creature. The possibilities are endless.
Posset (alcoholic punch)
1 qt. whole milk
1 tsp.grated lemon rind
1/2 cup sugar
5-6 ground almonds
2 egg whites
1/2 cup dark rum
1 cup brandy In a saucepan warm milk, lemon rind, and sugar. Just before milk mixture begins to boil, add almonds and remove from burner.
Beat well and gently blend in egg whites. Add rum and brandy and stir until frothy.
Serve in a charged cauldron.
Harm None Paper Bouquets Materials:
Autumn colored tissue paper, scissors, crayons, and pipe cleaners.
For each flower cut eight 3-1/2 in.squares. With side of crayon color down 2 opposite sides on each square. Lay on flat surface with colored sides at top and bottom. Start folding from the top, like a paper fan. Each pleat should be approx 1/2in wide.
For the stems, bend a pipe cleaner 1-1/2in. from one end to form a hook. Place the pleated squares in a stack, and place the stack in the hook. Twist the hook around the stem.
To open flower to full bloom, twist the petals a half-turn near the stem.
Beaded Bookmarks Cut a length of ribbon one and half times the length of the book. Tie a knot about 2 inches from the end, slide a bead down to the knot, and tie another knot after the bead.
For the bottom portion, tie a knot about four inches from bottom, attach decorative beads, buttons, crystals or stones, and tie another knot. You can also attach a tassel. To prevent fraying, dip ends of ribbon in melted wax.
BeanBag Dolls Materials:
That one glove in the bottom of the closet or drawer that lost its mate over the summer. A small ball, some dried grain, yarn, and a needle and thread, and 2 buttons.
Tuck the ring finger up inside the palm of the glove and stitch the hole closed. Fill the glove up to the stretch cuff with rice, beans, popcorn, etc, and tie it off with a piece of yarn.
For the doll's head, place a small ball (ping-pong) in the cuff and sew the glove closed. For hair, wrap the yarn around your hand several times, tie the loops together at one end with a strand of yarn, and cut the other end. Stitch the tied end to the top of the doll's head.
Finish the doll by stitching on some button eyes. (Explain to children that although we all look different on the outside, we are all the same inside. Tell how the God/dess made each of us with love and care.)
Rose Petal Clay
1/3 Cup Non Self Rising Flour
1 Tsp. Salt
2 Tbs. Water
3 Cups Fresh Rose Petals Blend the flour and salt thoroughlly, slowly adding water to make a stiff dough. Cut the rose petals into tiny pieces Slowly add as many rose petals into your dough as possible, without making it crumbly.
Begin forming the clay into the desired shapes or use a cookie cutter to make flat designs. Allow the finished pieces to dry in a warm place, out of direct sunlight to preserve the scent. Try to turn the shapes daily for even drying.
This clay is excellent for making sachets. Also, this is an excellent clay for making beads. Simply shape small amounts of dough into beads. Push round toothpicks through the center of each to make holes. If you would like designs on your beads, scratch them on with a toothpick.Allow to dry a few days, remove toothpicks (a little twist) before dough gets too hard.
***
EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and
send at once to the table. This is also nice if you put a
tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
================================
Crown Roast of Lamb with Rosemary
Serves 5
Ingredients
1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons fresh oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil
Fresh parsley (for garnish)
Instructions
Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt, and black pepper in small bowl. Place crown roast of lamb on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.
================================
+)(+Ostara Bread Braid+)(+
INGREDIENTS:
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs
1 egg
1 tsp. water
DIRECTIONS:
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the
bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl,
cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (to avoid tearing the dough, braid from the middle out
to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.
Use natural dyes such as beets, carrots & coffee when coloring the eggs
Happy Ostra !
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
from: www.moonsmuses.com newsletter
===========================================
Spring Greens with Herb Vinaigrette
10-12 cups mixed spring greens
Assorted snipped herbs: chives, cilantro, dill, thyme, oregano etc.
3-4 ounces feta cheese
1/2 cup walnuts
sugar to sprinkle
Dressing:
1 cup olive oil
1/2 cup balsamic vinegar
1 clove garlic, chopped
3 tablespoons fresh chopped thyme, basil or oregano
Fresh ground pepper
Prepare greens and place in a large salad bowl. Chop walnuts and
toast by stirring in a medium-hot skillet for a few minutes. Sprinkle
with sugar and toast just a tiny bit longer. Set aside to cool. Make
the dressing by combining the ingredients in a blender until it is
creamy. Toss the greens with the nuts. Sprinkle over the feta cheese.
Serve with the dressing on the side.
=========================================
SWEET FLAG SOUP
1/4 cup sweet flag roots, scraped or peeled and cubed
1/2 cup water
3 tablespoons butter
6 sweet flag florets, washed
2 tablespoons honey
4 cups milk
Salt and pepper to taste
In a pan, simmer roots in water about 10 minutes, or until the water
evaporates. Then add butter and florets to the cooked roots and slowly
simmer until florets are tender. Add honey and milk; simmer for another 10 minutes
and serve.
Recipe courtesy of Jim Long.
===========================================
Welsh Rabbit
Don’t worry, we’re not roasting the Eostre Bunny!
Actually, the Easter Bunny has his origins in the
festival of the Goddess Eostre, when it is said that
her totem, the Moon Hare, would lay eggs for good
children to eat. The Celts did not see a man’s face,
but rather the image of a rabbit, when they gazed at
the Full Moon.
1 ½ cups shredded cheddar cheese
¾ cup milk
1 tsp dry mustard
1 tsp Worcestershire sauce
Dash cayenne pepper
1 beaten egg
4 slices toast or 4 poached eggs
Combine cheese, milk, mustard, Worcestershire sauce,
and cayenne in a medium saucepan. Cook over low heat,
stirring constantly, until cheese melts. Slowly stir
about half of the hot cheese mixture into the beaten
egg. Return the cheese and egg mixture to the pan.
Cook and stir over low heat until mixture thickens and
begins to bubble. Serve at once over toast or poached
eggs. If desired, you may place the slices under the
broiler until cheese is bubbling and brown.
Variation: To make Beer Rabbit, substitute ¾ cup ale
or lager for the milk. Top each serving with several
slices of crispy bacon.
From “Celtic Folklore Cooking” by Joanne Asala
copyright 1998
============================================
Honey Cakes
1 ½ cups cornmeal
½ cup flour
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk
¼ cup vegetable oil
2 eggs
2 tablespoons butter, melted
2 tablespoons honey
Dash of cinnamon (optional)
Preheat the oven to 425 F. Combine the
cornmeal, flour, sugar, baking powder, baking soda,
and salt in a medium-sized bowl. In a small bowl,
beat the buttermilk, oil, and eggs. Add the
buttermilk mixture to the dry ingredients; mix
thoroughly. Pour the batter into a greased 8 x 8 x 2
– inch baking dish. Bake for 25 minutes. While the
cornbread bakes, blend the butter, honey, and
cinnamon. Baste the top of the bread with the butter
mixture during the final 5 minutes of baking. Serve
hot or cold. Yield: 12 good-sized pieces.
From “A Kitchen Witch’s Cookbook” by Patricia Telesco
copyright 1994
========================================
Green Man Salad and Green Dressing
Zucchini
Greens
Cucumbers
Watercress
Toss all ingredients in a salad bowl. Dress with lemon and honey or Green Dressing: 1 cup mayonnaise, 14 cup pesto, a pinch of watercress, poppy seeds, and a dash of vinegar.
==========================================
Calendula Butter
8 Tbsps (1 stick) butter, at room temperature
1/2 cup calendula petals
Blend together in a small bowl. Use right away or cover and refrigerate for up to 1 week.
====================================
Spinach (or Broccoli) Quiche
1 9-in pie crust, unbaked
3 eggs, beaten
8 oz pkg of Swiss cheese slices
1/2 tsp salt
2 Tbsp flour
dash pepper
1 cup milk
dash nutmeg
1 small onion, sliced and lightly sauted
10 oz pkg frozen chopped spinach or broccoli, cooked and drained
Cut cheese into strips and toss with flour. In your pie crust, alternate layers of onion, spinach or broccoli and cheese, ending a layer of cheese layer. Mix the milk, eggs, and spices. Pour into crust. Bake at 350 degrees for one hour or until toothpick comes out clean.
Disclaimer:
No one involved in this page or
its contents may be held responsible for any adverse reactions
arising from following any of the instructions/recipes on this list.
It is the reader's personal responsibility to exercise all precautions
and use his or her own discretion if following
any instructions or advice from this list.
Do not use anything you are allergic to!!
****
Braided Easter Bread
Source: Unknown
Ingredients:
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs
1 egg
1 tsp. water
Directions:
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until asoft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.
Roast Leg Of Lamb
Source: Unknown
5 pounds leg of lamb
2 cloves garlic, sliced
1/3 cup olive oil
1 teaspoon salt, coarse or Kosher
1/2 teaspoon black pepper, freshly ground
1 teaspoon rosemary
1/2 teaspoon thyme
Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally.
Ostara Egg Hunt Pie
http://www.mysticmooncoven.org/ost2003.htm
1 Ready-made Graham Cracker Crust
8 oz. package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla (or your favorite flavor) pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
Directions
1. In large bowl beat Cream Cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours
For young Children use Holiday marshmallow Candies or other soft Candies!
********************
Candied Flowers
This recipe is from Edain McCoy's "Ostara"
Ingredients:
Petals from any edible flower (These flowers may be safely eaten and are suggested for this recipe: Pansy, violet, rose, nasturtium, gladiola, carnation, dianthus, calendula, squash blossom, lilac, marigold, dandelion, peach blossom, plum blossom, orange blossom, hibiscus, geranium, bachelor button, snapdragon, jasmine, gardenia, and angelica.)
Several well-beaten egg whites
Vanilla extract
Bowl of granulated sugar
Directions
1. Mix a few drops of vanilla into the egg whites.
2. Dip a paintbrush in the egg whites and coat the petals.
3. Dip petals into sugar until coated, then spread on wax paper to dry.
4. Use to decorate cakes, cookies or anything else you like.
Note: You cannot use flowers bought at a florist for this recipe!! Many commercially-bought flowers contain pesticides and it is not worth it to ingest poison. Please obtain all flowers from organic retailers or from home-grown sources.
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