SACRED HAVEN COVEN

Tie Dyed Eggs

Eggs

Food coloring

Shaving cream containers

Tongs

Stirrers

Paper towels

 

Pour shaving cream into containers. Add drops of first food coloring, mixing well with stirrer until combined. Add a few drops of second color; drag stirrer through cream to add swirls and create designs; work over whole container, or focus on specific areas.

Submerge your eggs in the colored cream and let sit for 20 minutes or longer if you want. Remove The eggs from dye with tongs, and gently wipe clean with a paper towel.

 

 

Blessings, Cheyenne

 

 

 

Hot Cross Buns

The Anglo-Saxons originally made these sacramental cakes to honour the spring goddess, Eostre. The early Christian church tried to ban the little cakes with no success, so they cut a cross on top of each bun and called them Hot Cross Buns. They are considered very lucky when eaten on Good Friday. Householders tucked a piece of a Hot Cross Bun in the rafters of their homes and barns to protect them from fire, mice, and other pests. Sailors brought a bun on board to keep themselves safe from shipwreck. A piece of the bun crumbled into milk will cure stomach ailments

Maidens of the village were given hot crossed buns. The cross on the bun was (and is) a Celtic symbol of fertility.  

Hot cross buns, hot cross buns
One a penny, two a penny
Hot cross buns

If you have no daughters, give them to your sons,
One a penny, two a penny
Hot cross buns


Ingredients
1/2 cup(125 mL)  granulated sugar
1/4 cup(50 mL) warm water
1 pkg (15ml)active dry yeast
3-1/2  cups(875 mL) all purpose flour
2 tbsp(25 mL)  cinnamon
1 1tsp tsp(5 mL) (5 mL) nutmeg
1/2 tsp(2 mL)  salt
1/4  tsp(1 mL) ground cloves
3/4 cup(175 mL) milk, warmed
1/4 cup(50 mL)  melted butter
1 egg
1 egg yolk
1/2 1 cup(125 mL) dried currants
1/4  cup(50 mL) chopped candied peel, mixed
Glaze
2 tbsp(25 mL)  granulated sugar
2 bsp(25 mL)  water
Icing
1/2 cup(125 mL) icing sugar
2 tsp(10 mL) water


Preparation:
In small bowl, dissolve 1 tbsp (15 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make well in centre. Whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. With wooden spoon, stir until soft dough forms.

Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; turn out onto lightly floured surface. Knead in currants and peel. Shape into 12-inch (30 cm) log; with serrated knife, cut into 9 pieces, Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place 2 inches (5 cm) apart on greased baking sheet. Cover and let rise until doubled in bulk, about 35 minutes. Bake in centre of 400ºF (200ºC) oven for about 15 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until dissolved; brush over buns. Let cool in pan.

Icing: Stir icing sugar with water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.

Ostara Cookies

Ingredients
1  cup(250 mL) (250 mL) butter, softened
1-1/2  cups(375 mL) icing sugar
1 1egg
1-1/2  tsp(7 mL) (vanilla
2-3/4  cups(675 mL) all-purpose flour
1  tsp(5 mL) baking soda
1  tsp(5 mL)  cream of tartar
1 pinch pinchsalt
Icing Paint:
2cups (500 mL)  icing sugar
1/4 cup cup(50 mL)  lemon juice
Paste food coloring


Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking soda, cream of tartar and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) egg-shaped cookie cutter cut out shapes, re-rolling scraps. Place on waxed paper-lined baking sheets; freeze just until firm, about 15 minutes.

Transfer to parchment paper-lined or greased rimless baking sheets, arranging about 1 inch (2.5 cm) apart. Bake in centre of 375°F (190°C) oven until firm and golden on edges, about 8 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Icing Paint: In small bowl, mix sugar with lemon juice until smooth. Divide and tint as desired. Using small offset spatula, spread 1 mL) onto each cookie. Let dry on rack.

 

Classic Stuffed Eggs

Ingredients
12 eggs
Classic Stuffing:
1/4 cup (50 mL) mayonnaise
3  tbsp(45 mL)  sour cream
1/4 tsp(1 mL) (1 mL) dry mustard
1/4  tsp(1 mL) (1 mL) salt
1/4  tsp(1 mL) (1 mL) pepper
Garnish:
1/4  tsp(1 mL)  paprika


Preparation:
Arrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and run cold water over eggs until cooled. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Gently tap eggs on counter to crack shells all over; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside.

Classic Stuffing: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Using pastry bag fitted with 1-inch (2.5 cm) star tip or using spoon, squeeze egg mixture into whites.

Garnish: Sprinkle with paprika.

Submitted by: Raven

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