BREWS

Brews, also known as potions, may be as prosaic as herb tea, or as mystical as rainbow infusion. They stem from early magical, ritual, and medicinal preparations, and are as affective today as they were thousands of years ago.
In herb magic, brews are little more than herbal infusions or teas. They needn't be prepared over an open fire in a forest clearing; your own stove or backyard will do nicely.

The type of water used in brewing is of some importance. Well, spring and distilled waters are preferred over that which pours from your kitchen sink. You can buy these bottled or collect them from the source, so long as it's unpolluted and free running. Rain water is ideal for use except when gathered in smoggy areas. Tap water can be used as a last resort, but consider buying the bottled variety in the future. Sea water and mineral water aren't recommend due to their high mineral content.

Brewing
The Heating
Fire, gas flame or stove coils will do for the heat source. If you're the old fashioned kind, try making a brew in the fireplace or even outdoors over a blaze.

The Vessels
It's best if the water and herbs don't come into direct contact with metal while brewing, however there are a few exceptions, Cauldron brewing, which is little practiced today, and Herbal products prepared with double boilers may also require metal pots. But in general, avoid metal.
Clear glass jars work well for Solar Infusions. Simply place the jar with the water and herbs, in direct sunlight, preferably outdoors, and leave it for most of the day. Some brews included here are made with glass jars of various colors.


The Brew
Not every brew included here is made in the following manner; Use specific instructions where given.
For a basic brew: gather, grind and mix the herbs. For brews to be drank, use a separate culinary mortar and pestle for grinding.
Empower the herbs with your magical purpose.
Heat about two cups of water to boiling, place about one handful of mixed, empowered herbs in a teapot or some other heat proof source. Pour the water over the herbs. Cover with a lid. Let the herbs brew for about thirteen minutes. Strain through cheesecloth or a bamboo strainer, and use as directed.
Brews should be used as quickly as possible.

The Recipes

Aphrodisia: A Passion Drink     
1 Pinch Rosemary
2 Pinches Thyme
2 tsp. Black Tea
1 Pinch Coriander
3 Fresh Mint Leaves
5 Fresh Rosebud Petals
5 Fresh Lemon Tree Leaves
3 Pinches Nutmeg
3 Pieces Orange Peel

Place ingredients into teapot. Boil three cups of water and add to the pot. Sweeten with Honey. Serve Hot.

                                                                

Aphrodisia #2
5 Parts Rose
1 Part Clove
1 Part Nutmeg
1 Part Lavender
1 Part Ginger

Make in the usual way, preferably in an earthen pot. Add this to tea, or serve alone to increase the passions.


Cauldron of Cerridwen Brew

1 Part Bay
1 Part Tabacco
1 Part Damiana
1 Part Mormon Tea
1 Part Broom

Boil Water in a cauldron over an open fire. Place all ingredients into the cauldron. Sit before it and entrance yourself by watching the flames. Smell it's mystic scent and receive wisdom.

Clairvoyance Brew
3 Parts Rose Petals
1 Part Cinnamon
1 Part Nutmeg
1 Part Bay
1 Part Mugwort

Place in teapot, fill with boiling water, let steep, covered for a few minutes. Remove cover, sniff steam for a few moments, visualize the mystic sent opening your psychic awareness, then lie down and prophesize. If you wish, drink a bit of the brew as well, and let the steam continue to rise as you stretch your psychic awareness.


Dream Tea
2 Parts Rose Petals
1 Part Mugwort
1 Part Peppermint
1 Part Jasmine Flowers
1 / 2 Part Cinnamon

Mix, add one teaspoon to a cup. Pour boiling water over this and let it steep, covered, for a few minutes. Drink before going to bed to promote psychic dreams.


Exorcism Brew
3 Parts Rosemary
1 Part Bay
1 Pinch *Cayenne*

Mix, add one teaspoon mixture to a cup, pour boiling water over the herbs and let steep for nine minutes, covered. Drink a few teaspoons a day, or add to bath.
(Cayenne is a strong herb, Use with caution)

Isis Healing Brew
1 Part Rosemary
1 Part Sage
1 Part Thyme
1 Part Cinnamon

Half fill a bottle with fresh water. Add the ground empowered herbs to it and let this sit in the sun all day. If by sunset the water has been colored by the herbs it is ready for use. If not, store in refrigerator overnight and steep in the sun the following day. Strain, Anoint the body or add to bath water while visualizing yourself as being in perfect health.


Kernunnos Protection Brew
1 Part Pine Needles
1 Part Caraway
1 Part Bay
1 Part Basil
1 Part Anise

In a red glass bottle, half filled with water, steep the herbs in the sun for a day. Strain and add to bath water, or anoint your body for personal protection. Also anoint protective amulets and talismans.


Love Wine
3 Tsp. Cinnamon
3 Tsp. Ginger
1 one inch piece vanilla bean
2 Cups Red Wine
2 Tsp. Rhubarb Juice (optional)

Score the vanilla bean along its length. Add herbs to red wine with the vanilla bean. Add 2 Tsp. Rhubarb juice( if available) let sit for three days and serve.


Money Brew
3 Parts Sassafras
1 Part Allspice
1 Part Clove
1 Part Dill
1 Part Vetivert
1 Part Calamus

Half fill a green glass bottle with fresh water, add about a handful or so of a mix of the empowered herbs, cap tightly and leave in the sunlight one full day. At dusk sniff the water, if the scent is strong, strain and add to baths, wash hands, anoint money charms and so on. If it isn't strong enough, chill overnight and return to the sun the following day.


Moon Brew
Set a silver container filled with water out on the night of the full moon, just as it rises. Allow the water to soak up lunar rays all night, just before dawn, rise and retrieve the water. Place in an earthen jug and cork tightly. Never expose to the rays of the sun.
Add to the bath for love, anoint money to increase wealth, touch to the brow to promote psychic awareness, place in a bath to attune with spiritual planes, or prior to lunar rituals.

Samhain Recipes
 
Pumpkin Muffins
1 c Unbleached Flour, Sifted
2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 T Milk
Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper lined 2 ½ inch muffin pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

Pumpkin Marble Cheesecake
Servings: 10

1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9 inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.


Remembrance Cookies
These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritual, but it need not be.

Ingredients for the cookies:

1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.


Colcannon
(Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. Colcannon is a mashed potato, cabbage, and onion dish still served in Ireland on All Saint's Day. It was an old Irish tradition to hide in it a ring for a bride, a button for a bachelor, an thimble for a spinster, and a coin for wealth, or any other item which local custom decreed in keeping with idea of the New Year as a time for divination.)

4 cups mashed potatoes
2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarines as they will not add the needed body and flavour)
1/2 cup evaporated milk or cream
3/4 cup onion, chopped very find and sautéed
1/4 teaspoon salt
1/8 teaspoon white pepper
Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable.). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in a thimble, button, ring, and coin. Stir well and serve.

Howling Jack: Honey Pumpkin Mead
by Aurora

This mead is the color of a ripe peach and smells like autumn leaves - perfect for a Harvest party or Sabbat.

1 sound, hard rind pumpkin (approx. 2 quart capacity)
Paraffin wax
1 1/2 quarts of water
4 lbs. honey
2 each oranges and lemons
1 pkt. wine yeast
1 tea bag (black tea)

Prepare yeast starter.
Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises.
Remove from heat; stir in sliced citrus fruits, including skins.
Cool to room temperature; pitch yeast.
Allow to sit over night.
Prepare pumpkin by cutting off the top with a sharp knife. The top must "mate" with the bottom so cut carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with water.
Pour the must into the pumpkin, leaving an inch of air space between the liquid and the rim of the opening. Replace the top.
Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water.
Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam.
Set the pumpkin in the middle of a shallow dishpan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot.
Allow to sit for two months, then siphon off and bottle.
Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow.


Bird's Nest Pudding
by Siannan

The name of this pudding (really more like a pie) comes from the serving appearance the apples are nestled in a bowl created by the crust.

5 Granny Smith apples, cored and peeled and sliced thinly
1 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
3 Tbsp. brown sugar
1/2 tsp. salt
1/2 cup milk
2 cups flour (I use a half and half mixture of wheat and white flours--all wheat yields a tough crust)
1/2 cup heavy cream
1 Tbsp. baking powder
1 tsp butter
1/2 cup sugar (for topping)
Preheat oven to 400 degrees and grease a deep pie dish (lightly grease the rim of the dish as well). Toss apple slices with cinnamon and nutmeg and arrange in the dish. Blend together the egg, sugar, salt, milk, flour, cream, and baking powder until it begins to form a dough. Do not over mix! Shape the dough into a crust and mould it over the top of the pie dish to cover. Bake at for 25 minutes. To serve, invert the dish over a platter. Dot the apples with butter and sprinkle with the remaining sugar. Serve with heavy cream sprinkled with nutmeg. Just the thing for contemplating a warm fire or a cosy night of music!
Cranberry-Pumpkin Cookies
From CookieRecipe.Com

Makes soft, cake  like cookies.

Ingredients:

1/2 cup butter or margarine, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup pureed cooked pumpkin
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon grated orange peel
1/2 cup chopped nuts
Directions:  

Preheat oven to 375 degrees F. Grease cookie sheets.  
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin.  
Sift together the flour, baking powder, baking soda, salt and cinnamon and add to mixture. Mix until until well blended.  
Cut the cranberries in half and stir into mixture. Add orange peel and nuts.  
Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Makes 3 dozen cookies.
Bread of the Dead
Serve with milk or hot chocolate, and offer some to your departed ancestors, so they may breathe in its essence and be nourished, before you gobble it up yourself!

2 cups flour
2 teaspoons baking powder
2 Tablespoons sugar
1/4 t. salt
1 egg
2/3 cup milk
1/4 cup vegetable oil
10 drops anise extract
Mix all of the above until smooth. Heat the oven to 400 degrees and grease a cookie sheet. With clean hands, mould the dough into a round shape with a knob on the top (which will be a skull) or into smaller round shapes, animals, faces or angels. Place dough on cookie sheet.

1/4 cup brown sugar
1 T. flour
1 t. ground cinnamon
1 T. melted butter
Mix together brown sugar, flour, and cinnamon and melted butter for the topping. Sprinkle topping on dough and bake for 20 to 25 minutes. When cool, decorate the skull shaped knobs, animals or faces with icing sugar to make eyes, nose and mouth.

Curried Pumpkin Stew
Contributed by White WinterWolf

You will need the following ingredients ;

1 quart (litre) chicken stock
2 cans pumpkin
1 pint (1/2 litre) whipping cream
1 cup sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
Bring chicken stock to a boil, reduce to a simmer.

Add pumpkin, stir well .

Add whipping cream and sugar. Bring to a good simmer.

Add spices, serve hot!

Enjoy!

Pumpkin Cookies
from Auramooth's Wiccan Page

1/2 cup butter
1 1/2 cup sugar
Cream butter and sugar together, then add egg and blend well.

1 egg
1 cup cooked pumpkin
1 teaspoon vanilla
Blend in pumpkin and vanilla.


2 1/2 cups flour
1 t. baking powder
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 t. cinnamon
Blend together dry ingredients: flour, powder, soda, salt and spices, and add to pumpkin mixture.


1/2 c. walnuts
1 cup chocolate chips
Stir in nuts and chips, and drop by spoonfuls onto baking sheet.

Bake at 350 degrees for fifteen minutes, cool and eat!


Pumpkin Soup
from Auramooth's Wiccan Page

4 pounds of peeled pumpkin, chopped
2 onions, chopped
2 apples, chopped
2 cups chicken or vegetable stock
1 teaspoon nutmeg or 3 t. curry powder
1 t. salt
2 cups water
Place pumpkin, apples, onion, stock, nutmeg and salt in the water in a heavy saucepan and bring to the boil. Cover and simmer 40 minutes until pumpkin is tender. Puree in a blender or processor.


2 1/2 cups milk
freshly ground pepper
Return to pan and add milk and pepper.


Garnish with cilantro if curry is used.
Spirited Cheese Stuffed Apples

1 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine

Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2 to 3 hours.

Cut apples into 8 wedges.

Hallowed Stuffed Mushrooms

2 6oz cans of broiled mushroom crowns
1 tbs. finely chopped onion
1 tsp. vegetable oil
1/4 cup smoked cheese spread
1 tbs. catsup
1/4 cup finely chopped turnip*
1 tsp. minced garlic
Fine soft bread crumbs

Drain the cans of broiled mushroom crowns. Hollow out and chop up enough of the pieces to make 3 tbs. In a sauce pan, combine the mushroom pieces, onion, turnip, and garlic. Add the vegetable oil and cook slowly over a low heat. Stir in the cheese spread and catsup. Stuff the slightly cooled mixture into the mushroom crowns and place on a greased cookie sheet. Sprinkle tops with the fine soft bread crumbs. Bake at 425 degrees for 6 to 8 minutes.


American Traditional Pumpkin Pie

3 eggs 1/2 cup sugar
1/4 cup packed brown sugar
2 cups pumpkin mush
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1 12oz can evaporated milk
1 pie shell

Preheat oven to 450 degrees. In a large non metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
Makes 6 to 8 servings.

Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor. Makes about 4 cups.


Apple Sauce Loaf

1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts

Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and add applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered sugar and 1 tbsp. water and pour on cake while still warm.

Apple Bread

1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts

In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour, soda and salt. Add to mixture and alternate with liquid. Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.

Apple Muffins

2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple*
1 egg
3/4 cup milk
1/4 cup vegetable oil

Preheat the oven to 400 degrees. Grease 12 muffin tins. Combine dry ingredients in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not over mix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15 to 18 minutes or until golden brown.

Dried apples can usually be found in airtight pouches near the raisins in the supermarket.


Apple Spread

1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans

Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables.

Golden Herb Rolls

2/3 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
4 cups all purpose flour, divided
1/3 cup granulated sugar
1 package quick rising yeast
2 teaspoons dried savoury leaves, crushed
1 teaspoon salt
3/4 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tablespoons sesame seeds

Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120 F. to 130 F. Combine 3 cups flour, sugar, yeast, savoury, salt, thyme and dill in large mixer bowl. Add milk mixture and pumpkin; beat for 2 minutes. Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft free place for 10 minutes or until doubled. Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft free place for 30 to 40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.

Savoury Samhain Butters
Autumn Butter

1/4 cup firmly packed brown sugar
1 tsp pumpkin pie spice
1/4 cup whipping cream
1 cup butter, softened

Mix all ingredients until well blended. Spread onto your favourite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes.

Cinnamon Butter

2 sticks butter
1/2 cup brown sugar
1 tsp cinnamon

Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator.

Pumpkin Pie Spice Butter

4 tbsp. (1/2 stick) unsalted butter, softened
4 tbsp. canned pumpkin puree
1 tsp brown sugar
1 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp freshly grated or dried nutmeg
1/8 tsp salt

Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks.

1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.

Raspberry Butter

1 cup raspberries
2 tablespoons water
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons powdered sugar
1 teaspoon blackberry liqueur
1/4 teaspoon lemon juice

Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving.
Walnut Crescent Cookies

1 cup softened butter
2 teaspoons butter
1/4 teaspoon salt
1 cup chopped Walnuts
1 3/4 cups flour
1/2 cup powdered sugar

Cream the butter. add sugar, vanilla and salt, beating until light.
Stir the walnuts into the flour, to coat well. Blend the flour-nut
mixture into the butter mixture until thoroughly mixed.
Wrap dough in waxed paper and chill overnight.
When ready to bake, preheat the oven to 300 degrees (F).
Divide dough into 8 parts. (Keep the dough you are not working on
in the refrigerator) Shape one section into a long roll. Cut the
roll into 2" pieces. Shape each piece into a crescent (half moon).
Place on an ungreased cookie sheet. Bake for 18 to 20 minutes.
Cool on rack. Sift powdered sugar over the baked cookies, or brush
each one with a little lemon juice and roll in the powdered sugar.
Repeat until all the dough is baked. Store in an airtight container.

Spicy Pumpkin Fudge
By Nola

1 cup almonds
3 cups white sugar
1 cup butter or margarine
1 (5.33 ounce) can or 2/3 cup evaporated milk
1/2 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 (12 ounce) package butterscotch chips
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract

Butter a 9x13 inch pan and set aside.

Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.

In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.

Remove from heat. Stir in butterscotch chips. When chips are melted, add
Marshmallow cream, nuts, and vanilla. Mix until well blended.

Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an airtight container.

Makes 3 dozen squares

Stuffed Pumpkin
By Nola

1 medium size pie pumpkin (about 6-8 pounds )
2 Tablespoons soy sauce
3 Tablespoons lemon juice
1 medium large eggplant
Salt to taste
1 cup basmati rice
3 1/4 cups vegetable broth
1 medium onion, chopped
3 cloves garlic, minced
2 to 3 small carrots, sliced
1 to 2 small zucchinis, quartered and sliced
1 1/4 cups cooked kidney beans (canned are okay)
1/2 cups walnuts, chopped
1/2 cup pumpkin seeds
1 teaspoon basil
1/2 teaspoon each oregano and thyme
2 Tablespoons olive oil
6 scallions, sliced
Freshly ground pepper

Preheat oven to 400 degrees.

Cut a circle out of the top of the pumpkin (leaving the stem intact). Scrape out all the seeds and loose pulp. Wash the inside. Make a marinade with 1 tablespoon each of the lemon juice and soy sauce. Rub on the inside of the pumpkin. Bake the pumpkin for 30 minutes at 400 degrees and cover with aluminium foil to keep it moist.

Wash the eggplant and slice it crosswise with 1/2 inch thickness. Sprinkle
the slices with salt on both sides and allow them to sit for 20 to 30
minutes as the excess water seeps out. Rinse and pat dry with a paper towel.

Cook the rice, chopped onion, & garlic in 3 cups of the broth over medium
heat for 30 minutes.

While the rice is cooking, prepare and combine the carrots, zucchinis,
cooked kidney beans, walnuts, pumpkin seeds, and herbs
for the stuffing.

Cut the eggplant into 1/2 inch cubes. Heat the olive oil in a large skillet.
Sauté the eggplant for about 10 minutes. Turn down to low and add the
scallions, black pepper, and 1 tablespoon of the soy sauce. Cover, and
Steam for 1 minute.

Add the cooked rice and eggplant to the stuffing mixture. Add the remaining
1/4 cup of vegetable broth and 2 tablespoons of lemon juice. Salt and pepper
to taste. Stuff the pumpkin and replace the lid. Bake in the preheated oven
(400 degrees) for 1 hour, or until the pumpkin is soft to the touch.

Then enjoy
 

Donated by Gypsy Silent Rain