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Post by saintfelicity on Jan 27, 2015 21:15:49 GMT -6
Thread for compiling simple recipes with traditional offering ingredients! And maybe also not-so-traditional ingredients. And also not-so-traditional ways of preparing them. Anyway - Two that I've tried and love: Roasted Maple ApplesInstead of just the maple syrup, I highly recommend mixing a tablespoon of maple syrup with a tablespoon of honey and adding cinnamon. This is super delicious with vanilla ice cream! Pecans are great, too. Apple ChipsTakes a decent chunk of time for the apples to bake, but otherwise, ridiculously easy. Also makes your house smell incredible! Two I have on deck to try: Roasted Acorn Squash with Granny Smith ApplesSweet Potato & Apple Hash |
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Post by brimstonne on Jan 27, 2015 21:50:51 GMT -6
OH HELLS YES SO EXCITED FOR THIS THREAD BECAUSE IVE GOT SO MANY RECIPES BUT ILL HAVE TO FIGURE OUT HOW MUCH A HANDFUL AND EHH IS
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Post by TheModernSouthernPolytheist on Jan 28, 2015 0:21:06 GMT -6
Fun!!! Ok, so, I've made this a couple times now, so I thought I'd share here. I've reblogged it on tumblr a couple times, so it's there, too, but whatever. It's supposedly based on a Scottish recipe, but I've made it more Southern altered it a bit. Ingredients: - Five cups old fashioned oats (NOT quick oats, they absorb differently. Avoid steel-cut as well)
- 1 cup flour (or gluten free alternative. I usually just use whole wheat stone ground flour)
- 1 tsp salt
- 1/2 tsp baking soda
- 1 stick butter (can sub coconut oil but watch for quick browning)
- milk or water, whichever you prefer (I usually use 1% cow milk cause that's what I usually have)
- OPTIONAL: ~1 cup sugar. I'm a Southern boy and we add sugar to almost everything, so what can I say. It still doesn't make em super sweet, but adds a little sweetness. If you want em sweeter, add more or use brown sugar, but note that brown sugar is considerably sweeter than white sugar, so don't add too much unless you want candy cake, lol.
- OPTIONAL: Fresh berries. I like to drop em right into the batter/dough/paste and then mash em in with everything and it lets you alter the recipe to be a little more seasonally appropriate or give a little variety. And I usually reserve a few to go on top as well.
- OPTIONAL: Honey. I like to just drizzle a little on top for a finished look, along with a few fresh berries, and for a little more sweetness.
Preheat the oven to 325 F. Mix up the dry ingredients, then put the butter in and squish it up with your fingers until you get a crumbly dough. Add water or milk a little at a time until the dough is just sticky enough to hold together in a ball. Press into a greased baking pan and flatten into desired thickness. The recipe I found says to divide the dough between two glass pie pans and then cut them into wedges since this makes them pretty thin, and pre-cutting reduces the chance of them falling apart when cutting them after baking. Bake for fifteen to twenty minutes. Note: That baking method works great, but I'm also really big on presentation and I have a bunch of fun pans, so I like to make these in a mini bundt pan I have. This recipe yields about 6 and they're perfect. I even add a few berries to the hole in the center for a little extra flair. Because these cakes are considerably more dense, it does take closer to half an hour in the oven. Just keep the thickness of whatever you're baking them in mind and adjust the time accordingly. |
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wickedlittlecritta
Full Member
A tempest in a teacup
Posts: 169
Pronouns: she/her
Religion: Gaelic polytheist
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Post by wickedlittlecritta on Jan 28, 2015 17:01:07 GMT -6
So these are not at all traditional, but Maggie Stiefvater's November Cakes are TO DIE FOR. A little complicated, but totally worth it. I'll have to go and raid my mom's recipes for other good stuff. |
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seamu5
Junior Member
Posts: 55 
Pronouns: Barbarian
Religion: Gaelic Polytheism
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Post by seamu5 on Jan 31, 2015 23:51:36 GMT -6
Homemade Butter
It's super easy and quick.
Ingredients and things:
2 cups (1 quart) heavy whipping cream
1/4th tea spoon salt
Food Possessor/Blender
All you need to do is just dump in the cream and salt and blend it till it becomes butter, which is about 10-15 mins.
Put the butter into a bowl and use either a spoon or your hands to kneed out the buttermilk and moister into another bowl.
You can use the left over buttermilk for offerings or for buttermilk recipes.
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Ciar Lionheart
Junior Member
And I love you like a mountain.
Posts: 89
Pronouns: Ey/Em or He/Him
Religion: Irish Polytheist
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Post by Ciar Lionheart on Feb 1, 2015 3:59:15 GMT -6
So I was gonna make this yesterday so that it would be ready for Imbolc but I neglected to look at the recipe properly and didn't schedule my time like a sensible person, so instead I'm making it today and it'll be ready for tomorrow as a belated offering (and also delicious bread). So: this is a no-knead bread recipe that does not require a breadmaker. It's legit the most delicious bread I've ever had. It's also super fucking simple. Here it is copied from my dad's recipe book. About fifteen to twenty-one hours (really!) before you want the bread coming out of the oven (call this T-21 hours), combine - 3 cups unbleached white flour
- 1/4 tsp instant yeast
- 1 tsp salt
- 1 and 5⁄8 cups water
in a large bowl and stir until blended. The dough will be shaggy and sticky looking. Cover the bowl with plastic wrap and let it rest at warm room temperature. At T-3 hours (after the dough has risen for twelve to eighteen hours) lightly flour a work surface, place the dough on it, sprinkle with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap. At T-2 and 3⁄4 hours (fifteen minutes later) generously coat a cotton towel with flour, wheat bran or cornmeal then put the dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel. At T-1 and 1⁄4 hours (an hour and a half later) turn your oven on at 450°F and put a 6- to 8-quart heavy covered pot with its lid (cast iron, enamel, Pyrex or ceramic) in to pre-heat. At T-45 minutes (half an hour later) the dough should be more than double in size and will not readily spring back when poked with a finger. Carefully remove the pot from oven. Slide your hand under towel and turn dough over into the pot, seam side up; it may look like a mess, but that is O.K. Shake the pot once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake. At T-15 minutes (half an hour later) remove the lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. |
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