Brigid Roasted Root Vegetables

Brigid Roasted Root Vegetables 1/2 lb parsnips 1/2 lb potatoes 1/2 lb carrots 1 onion diced 1 head celery cut into bite size pieces 2 tsp rosemary 2 tsp thyme 2 tsp sage 2 tsp parsley 3 tsp salt 2 tsp ground pepper ¼ vegetable oil Boil potatoes, carrots, and parsnips in salted water until … Continue reading Brigid Roasted Root Vegetables

Slow-Cooker Vegetable Curry

Slow-Cooker Vegetable Curry Ingredients 4 medium carrots, sliced 2 medium potatoes, cut into 1/2-inch cubes 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained 8 ounces fresh green beans, cut into 1-inch pieces 1 cup coarsely chopped onion 3 cloves garlic, minced 2 tablespoons quick-cooking tapioca 2 teaspoons curry powder 1 teaspoon ground coriander … Continue reading Slow-Cooker Vegetable Curry

Drinks for Imbolc

Divinely Spiced Wine Ingredients: 4 cups (1 liter) red grape juice 1 1/2 quart (1.5 liter) bottle of jug red wine 2-3 sticks cinnamon 1/2 tablespoon whole cloves 1/2 tablespoon allspice 1 teaspoon ground cardamom 3/4 cup (170 grams) firmly packed brown sugar Instructions: In a large saucepan, combine juice and wine. Add spices … Continue reading Drinks for Imbolc

Poppy Seed Cake with Lemon Glaze

Poppy Seed Cake with Lemon Glaze Ingredients 3/4 cup butter 4 eggs 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1-1/2 cups granulated sugar 1/4 cup poppy seeds (about 1 oz.) 1 8-oz. carton dairy sour cream 1 recipe Lemon Glaze Directions 1. Let butter and eggs stand 30 minutes. Preheat … Continue reading Poppy Seed Cake with Lemon Glaze

Imbolc/Candlemas Dessert Recipes

BAKED CUSTARD WITH GINGER 3 Tablespoons Brown Sugar 3/4 teaspoon Finely Grated Fresh Ginger 3 large Eggs, lightly beaten 2 1/2 cups Milk 1/3 cup Granulated Sugar 1 teaspoon Vanilla Extract 1/4 teaspoon Cinnamon 1/4 teaspoon Salt 1/4 teaspoon Nutmeg Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard … Continue reading Imbolc/Candlemas Dessert Recipes