By Cheryl Cermak and Audrey Lopez
“Wheel of the Year”
By Teresa Moorey and Jane Brideson
Baked Alaska
(seasonal)
You will need:
-1 round sponge cake
-1 block ice cream, as deeply frozen as possible
-120-180g (4-6oz) fresh or canned fruit
-4-5 egg whites
-25-60g (1-2oz) sugar per egg white, depending how sweet you like it
Method:
1- Place the sponge cake on an ovenproof dish and soak it with a little fruit syrup.
2- Now whisk the egg whites until really stiff and dry and fold in the sugar carefully.
3- Take the ice cream out of the freezer and place it on top of the sponge cake. Top the ice cream with the fruit.
4- Now spread the margarine mix over the top, being very careful to cover all of the ice cream.
5- Place in a very hot, preheated ovenabout 445 degerees F., gass mark 8 for just three minutes, until golden brown.
Serve.
–Submitted by: Cheryl Cermak
Smores Pizza
by Goeff Boller
1- Get a frozen cheese pizza
2- Cook for about 2 min- or until done
3- Take Golden Grahams, minimarshmallows & chocolate chips-Add to
taste.
4- Cook for 2 more minutes
5- Enjoy!
Wassail (a drink)
“Llewellyns Witches Datebook”
—You will need:
-3 cinnamon sticks
-6 cloves
-2 pieces of crystalized ginger
-4 cardamom pods
-2 oranges, sliced
-2 apples, peeled and sliced
-1 lemon, sliced
-1/3 cup raisins
-1 quart wine or white grape juice
-1/2 gallon of apple juice
Tie the cinnamon, cloves, ginger, and cardamom into a piece of cheese cloth. Place the spice bag, oranges, apples, lemon, and raisins in a large pan with the wine. Cover and simmer on low heat for one hour. Remove spice bag and fruit. Add cider, stir and heat mixture on medium heat. Serve hot. Makes enough to fill a large punch bowl.
-Submitted by: Audrey Lopez
Yule Potpourri
By D.J. Conway
-4 ounces peppermint leaves
-1 ounce powdered benzoin gum
-1/2 teaspoon cinnamon
-2 ounces rose petals
-1 teaspoon vanilla
Stir together in any container, place inside a pouch or potpourri bowl, and let sit out to enjoy the fragrance!
-Submitted by: Audrey Lopez