Listening to our podcast I'm sure you heard what we are planning to eat as part of our Imbolc celebration. As mentioned, we are including a few recipes for you to try:
(This recipe is a favorite in our house. Easy and delicious!)
1 1/2 c sugar
1 can pumpkin
1/2 c oil
1/4 c water
Combine above five ingredients until smooth. Then add:
1 2/3 c flour
1/4 tsp baking powder
3/4 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
Mix until blended. Fill muffin tins and bake at 350 degrees for 25 minutes or until toothpick comes out clean.
Makes 12 muffins.
Potato Cheddar Soup
4 c diced potatoes
1/2 c died onion
1 c diced celery
2 tsp Better then Bouillon chicken paste
2 c milk
2 tbsp flour
2 tbsp butter
1/3 lb Velveeta Cheese (or 1 1/2 c shredded cheddar)
Combine potatoes, onion, celery, chicken paste and add enough water to cover well. Cook until tender. Melt butter then mix in flour until it becomes a paste. Add the milk to the butter/flour mixture and stir until smooth. Add cheese and stir until melted. Add milk/cheese mixture with the potatoes and let simmer for 45 minutes. Stir as needed.
Fry Bread (for dipping into soup)
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1/4 cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup warm water
Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
Cover bowl with warm damp towel and let dough rise for 1 hour.
Create 6-8 dough balls and flatten them into rounds. Heat vegetable oil in a deep-fryer or large saucepan. Gently place rounds, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
1 gallon apple cider
1/2 c brown sugar (but it is okay to not include this)
2 tbsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp cardamom
Put together in a pot with the cider, heat. Stir occasionally.
ADDITIONAL RECIPES FOR RITUAL (NOT FOR CONSUMPTION)
Car found some great ideas for crafts on Thoughtco.com, which we discussed on the podcast.
Included are Imbolc Oil:
This oil blend combines Ginger, Clove, and Rosemary, representing the elements of fire, with Cypress, associated with the astrological sign of Aquarius. To make Imbolc Oil, use 1/8 Cup base oil of your choice. Add the following:
3 drops Ginger
2 drops Clove
1 drop Rosemary (you can, alternatively, use a sprig of fresh rosemary instead)
1 drop Cypress
As you blend the oils, visualize what the Imbolc season means to you, and take in the aroma of the oils. Know that this oil is sacred and magical. Label, date, and store in a cool, dark place.
and Imbolc Incense:
As you mix and blend your incense, focus on the intent of your work. This particular recipe is one which evokes the scents of a chilly winter night, with a hint of spring florals. Use it during a ritual, if you like, or as a smudging incense to purify a sacred space. You can also toss some into your fire just to make the house smell like the Imbolc season.
2 parts cedar
2 parts frankincense
1 part pine resin
1 part cinnamon
1 part orange peel
1/2 part rose petals
Add your ingredients to your mixing bowl one at a time. Measure carefully, and if the leaves or blossoms need to be crushed, use your mortar and pestle to do so. As you blend the herbs together, state your intent. You may find it helpful to charge your incense with an incantation or chant as you blend it. Store your incense in a tightly sealed jar. Make sure you label it with its name and date. Use within three months, so that it remains charged and fresh.
Learn more about how to make a Brighid's Doll, Brighid's Cross, a Priapic (aka "Dick") Wand and more on our FAVORITE resource: CRAFTS FOR IMBOLC SABBAT on THOUGHTCO
For those interested, here is what our family altar looks like: