Category Archives: Food Recipes

crock pot apple cider

Crock Pot Apple Cider

Ingredients
• 10 gala apples, or fuji apples, cored and cubed
• 4 granny smith apples, cored and cubed
• 3 cinnamon sticks
• 1 piece of ginger, thumb sized, peeled and sliced
• 2 teaspoons whole clove (optional)
• 1 pinch kosher salt
• 8 cups water
• 1 cup brown sugar (I used xylitol due to my family’s sugar sensitivities)
• 1 Orange sliced (optional)

Preparation
1. Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) crock pot. Pour the water over the apples.

2. Cover and cook on high for at least 12 hours, or overnight (up to 24 hours). I cook mine for 24 hours.

3. Remove the solids from the cider. Place them in a cheese cloth, pressing the pulp extracting as much liquid as possible.

4. Whisk in the brown sugar (or your choice of sugar supplement) until dissolved. Add in slices of oranges for about an hour (you don’t want them in there for too long because it will taste like the peel).

5. Serve hot, or store in the refrigerator to serve later.

Pie Crust

This is the crust recipe I was trained on and use personally today (when I am not lazy and buy it in the freezer aisle)

Steps…

1) In a medium bowl with fork, lightly stir together flour and salt.

2) With a pastry blender (or 2 knives used scissor like fashion) cut in shortening until mixture resembles coarse crumbs.

3) Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

4) Using your hands, shape pastry into ball.

5) Divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.

6) On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8- inch-thick circle, 2 inches larger all around than pie plate.

7) Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as your recipe directs.

8) Roll out smaller ball as you did for the bottom crust. Center over filling in the bottom crust.

9) With knife cut a few slashes or design in the center of circle.

10) Fold over hanging crust under; pinch a high edge; make a decorative edge. Bake pie as recipe directs.

Foods for Beltane

Foods that have been found to be traditionally used for Beltane are: Dairy foods, honey, lemonade, light cakes, May wine (made with white wine, lemon slices, and woodruff milk), oats, sweets

*Some of this information was taken from Llewellyn’s Sabbat Essentials Beltane*

*Image and an amazing recipe found here: https://www.theprairiehomestead.com/honey-lemonade-recipe*