4 cups fresh Blackberries
3/4 cups Sugar
3 Tablespoons Flour
1 1/2 cups Water
1 Tablespoons fresh Lemon Juice
2 Tablespoons melted Butter

1 3/4 cups All-purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Shortening
6 Tablespoons Heavy Whipping cream
6 Tablespoons Buttermilk

Preheat oven to 350 degrees
Place fresh berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour this mixture over berries; bake at 350 degrees for 15 minutes while preparing the pastry. Increase oven temperature to 425 degrees

Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4″ thickness on a lightly floured surface. Cut dough to fit baking dish. Place the pastry over hot berries; then brush with melted butter. Cut a few vents in the top of pastry with knife. Bake at 425 degrees for 20 to 30 minutes, or until pastry is golden brown. Serve cobbler warm with vanilla ice cream

Servings: 8

Lughnasadh Sabbat Cakes
by Gerena Dunwich

1 1/2 cups rolled oats
1 1/2 cups flour
4 tablespoons sugar
5 tablespoons dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, chilled & cut into 1/2 inch bits
2 tablespoon vanilla extract
4-6 tablespoons cold water

Combine oats, flour, sugar, brown sugar, baking soda, and salt in a deep mixing bowl and stir until well mixed. Drop in butter bits and stir the oat and flour mixture together with the butter until it looks like flakes of coarse meal. Pour the vanilla extract and 4 tablespoons of cold water over the mixture. Toss together lightly, then gather the dough into a ball. (Add up to 2 more tablespoons of cold water drop by drop if the dough begins to crumble.) Wrap the dough in wax paper and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. On a lightly floured surface, roll the chilled dough out into a rough rectangle about 1/8 of an inch thick. With a stick and a sharp knife, cut the dough into 2 inch triangles. Arrange the sabbat cakes about an inch apart on a large buttered baking sheet and bake in a preheated 350 degree oven for 20 minutes until they are golden brown and firm. Cool on wire racks before serving.

This recipe makes 40 cakes  2 inch in size.

Sunday Pudding

By Anna Franklin in Lammas

In the 19th century The Sunday before Lughnasadh once was known as Bilberry Sunday in many parts of Ireland. This traditional recipe combines the Bread, which is traditional at Lughnasadh with the berries traditionally picked then.

6 cups of some kind of berry. Traditionally it would have been bilberries, blackberries, blueberries, cranberries, raspberries, red or black currants.
1 cup sugar
loaf of good white bread that is a day or two old.

1. Wash the berries and place them in a bowl. Cover them with the sugar and leave them in the refrigerator overnight
2. The next day, pour the berries and sugar into a medium saucepan and bring to a boil. Simmer for 3 minutes or so. It should produce quite a bit of juice. Set aside to cool a bit.
3. Cut the bread into 1/4 inch slices and remove the crust. Line the bottom and sides of a 2-quart bowl with the crust less bread making sure there are no gaps.
4. Pour in half of the fruit and juice
5. Cover the entire top with crust less bread, cut to fit.
6. Pour in the rest of the fruit and juice
7. Cover the top with crust less bread.
8. Place a plate on top of the pudding and weight it down with a couple cans of food.
9. Place it in the refrigerator for at least one night, preferably two.
10. Run a thin, flexible knife around the pudding, Place a plate over the top of the bowl and flip it over onto the plate. Remove the bowl.
11. Serve with lots of fresh cream (preferably not whipped cream, but if you must use it, do).
12. This is a very rich dessert with intense flavor and should serve about 8 people.

Corn Bread Sticks
You can find a cast-iron mold shaped like little ears of corn in kitchen supply shops.

1 cup flour
1/2 cup corn meal
1/4 cup of sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 eggs
1 cup milk
1/4 cup shortening

Sift dry ingredients together, add eggs, milk, and shortening, and beat until smooth. Pour into molds and bake 425 for 20-25 minutes or until golden.


2 cups young, fresh corn
3 eggs
1/2 cup sugar
1 cup milk
1/2 stick butter, melted
1 teaspoon salt

Melt butter into 12 X 12 glass baking dish. Beat eggs and other ingredients. Mix thoroughly and pour into dish. Preheat oven to 250 degrees. Bake for 1 hour, or until firm. A small pan of water in the bottom of the oven prevent drying. Serves 4 – 6

Corn Fritters

From Hearth & Home Witchery

1 C. sifted all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 C. milk
1 teaspoon vegetable oil
2 cups cooked corn
Vegetable oil in heavy saucepan or deep-fryer

Heat 3-4 inches of oil to 375. Mix remaining ingredients except for corn with rotary beater or mixer until smooth. Stir in corn. Drop by rounded spoonfuls into hot oil. Cook until light golden brown (do not overcook or allow the oil to become too hot.) Drain on paper towels. Serves 6-8 adults 

Calendula Cornmeal Crisps

From Hearth & Home Witchery

Best to use a little whole-wheat flour for nutrition and body, but you could use all unbleached flour for a more delicate cookie. Also try almonds or pistachios in place of pecans, or cherries or chopped dried apricots in place of the cranberries.

1 cup sugar
1/2 cup fresh or dried calendula petals
1 cup pecans
3/4 cup dried cranberries
1 cup unbleached white flour
1/3 cup whole-wheat flour
1/3 cup plus 1 tablespoon stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
Scant 1/2 teaspoon freshly ground nutmeg
12 tablespoons softened, unsalted butter cut into 12 pieces
1 extra-large egg
1 teaspoon pure vanilla extract

In a food processor, combine sugar and calendula; pulse until calendula starts to break down into smaller pieces. Transfer calendula sugar to a shallow bowl. Pulse (or chop with a knife) pecans and cranberries until coarsely chopped; transfer to a large bowl and set aside. In another bowl, combine flours, cornmeal, baking powder, salt and nutmeg. Toss to mix.

Preheat oven to 350 degrees. Measure 3/4 cup of the calendula sugar and put it in food processor with butter. Process until creamy and blended, about 1 minute, stopping to scrape sides if necessary. Add egg and pulse for about 1 minute; add vanilla and pulse to blend. Add dry ingredients and process until just blended; do not over mix.

Transfer dough to bowl with nuts and fruit; stir to distribute nuts and fruit evenly. Using a spoon or your fingers, scoop about 1 tablespoon of dough and roll it into a ball about 1 inch in diameter or slightly bigger. Roll balls in remaining calendula sugar and place on baking sheets, spacing balls about 2 inches apart. Using a flat-bottomed glass, gently press balls to about 1/4-inch thickness. (Dip bottom of glass into sugar occasionally to prevent ticking.)

Bake cookies about 14 minutes, until their edges are lightly browned. If baking two sheets at once, switch places halfway through baking time. Remove cookies from sheets immediately and cool on racks. (If the cookies cool on the pans, they will harden and break when removed.) Store in a tightly covered tin. Makes 4 dozen cookies.

Summer Veggie Goulash for Lammas

1 lb of hamburger
3-5 lbs of potatoes, diced 
3-4 ears of corn for fresh kernels
2-3 green bell peppers, diced
1 medium onion, diced
2 lbs of green beans, diced
1-2 cans of tomato sauce
1/2 c. Heinz Ketchup 
Garlic Salt
Fresh or dried herbs: I like rosemary, thyme, dill and/or basil

How to cut fresh kernels:
Stand ear of corn on it’s end. While holding the ear at a diagonal, use a sharp, un-serrated knife to cut down the edge of the corn, freeing the corn from the ear. The kernels will fall to the bottom 
(so do this on a cutting board). Turn the corn a bit and repeat. Free all the kernels from the corn before starting this recipe.

In a large pot, brown the hamburger. As it browns, sprinkle with garlic salt and pepper. You can add other spices at this stage. Once the meat is cooked, drain it and remove the hamburger. In the same pot, saute the onion in a bit of oil. After the onion has cooked for a bit, add the green peppers and saute both until they are about 3/4 cooked. Add the hamburger back as well as the potatoes, corn, and green beans. Give this all a nice good stir and add the cans of tomato sauce and ketchup. Add water until the veggies and meat are just submerged. Add the rest of the herbs and boil on medium-high, stirring occasionally. Once the potatoes are soft, it is done.

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