The Ultimate Vampire Resource and Directory

My witchy cookies
03:04 Oct 15 2012
Times Read: 433




Pumpkin Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg



1/2 teaspoon salt

1 1/4 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Glaze (recipe follows)

PREHEAT oven to 350° F. Grease baking sheets.



COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.



BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.



FOR GLAZE:

COMBINE 2 1/2cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

witch berry trifle
23:49 Oct 09 2012
Times Read: 442

Angelic Berry Trifle

Serves: 6



INGREDIENTS

8 ounces blueberries

6 ounces strawberries, sliced

8 ounces red raspberries

4 ounces blackberries

1/2 cup water

1/2 cup sugar

2 teaspoons cornstarch

Lemon juice, to preserve freshness of fruit

Store-bought angel food cake, sliced 1/2-inch thick



For Lemon Custard

1 cup cold water

1 package (8-serving) instant lemon pudding

16 ounces whipped cream topping



INSTRUCTIONS 1.Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve.

2.Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.

3.In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping.

4.To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.

My witchs apple jar poison!! LOL
23:42 Oct 09 2012
Times Read: 443

Apple Pie in a Jar

Serves 8

Prep time: 30 minutes

Bake time: 45 minutes



INGREDIENTS

8 short, .25 L (half-pint) glass canning jars*

4 pre-packaged pie crusts, uncooked

1,750 mL (7 cups) (15-20 whole) apples, peeled and thinly sliced

30 mL (2 tablespoons) lemon juice

175 mL (3/4 cup) white sugar

50 mL (1/4 cup) brown sugar

50 mL (1/4 cup) all-purpose flour

5 mL (1 teaspoon) ground cinnamon

5 mL (1/4 teaspoon) ground nutmeg



*Find glass canning jars right in your grocery store. The short, .25 L (half-pint) versions work best for this recipe—and though they are pre-treated to resist heat, placing them in a cold oven will allow them to heat up gradually. That means no broken glass!



DIRECTIONS 1.Lay out pie crusts on a clean surface. Use the lid of your jar as a cookie cutter to create 8 circles. Insert a dough circle into the base of each jar, pressing into place with your fingertips.

2.Cut the remaining pie crusts into long strips, approximately 10 cm (4") wide. Press the dough into the inside of each jar, so the inside is completely covered.

3.In a large mixing bowl, toss the apple slices in lemon juice.

4.In a separate medium-size bowl, combine the white sugar, brown sugar, flour, cinnamon and nutmeg. Pour the dry ingredients over the apples, then toss to coat.

5.Divide the apple filling equally among your jars, filling each about 2/3 full.

6.Finish each jar with the topping of your choice (see our options below).

7.Place your jars on a baking sheet and set inside a cold oven. Begin heating your oven to 190ºC (375ºF) and let bake for 45-60 minutes, until topping is golden brown and bubbling.

My Brew
23:05 Oct 09 2012
Times Read: 446

CINNAMON APPLE TEA

1 1/2 cups boiling water

6 Cinnamon Apple tea bags

3 tablespoons sugar

1 1/2 cups cold water

1 cup grape juice

2 teaspoons lemon juice

Club soda, chilled



In teapot, pour boiling water over teabags; cover and steep 5 minutes. Remove bags; stir in sugar and cool. In pitcher, combine tea, cold water and juices. Serve in ice-filled glasses with a splash of soda. Garnish with lemon slices.



ENGLISH ROSE TEA

1/2 cup dried Red Rose petals

2 tablespoons dried Lemon Balm

1 tablespoon dried Rosemary or fresh



Mix well. Use 1 teaspoon for each cup.serve in comforting Mug !! or antique cup ~

My witchs brew
23:03 Oct 09 2012
Times Read: 448

SAGE TEA

1/2 oz fresh sage leaves

1 oz fine sugar,or to taste

1/4 oz grated lemon rind

Juice from one lemon

1 quart water, boiling



Keep water at a simmer, and add the rest of the ingredients. Steep for 30 minutes. Strain out the herbs and serve iced. In a Pretty Glass

My witchs Brew
23:01 Oct 09 2012
Times Read: 449

STRAWBERRY ICED TEA

1 pint fresh strawberries

1/2 cup granulated sugar

5 cups boiling water

5 tea bags-green or black tea

1 can (12 ounces) frozen lemonade concentrate, thawed

1 quart sparkling water, or seltzer

Ice



Clean and trim the strawberries. Place them in a bowl with the sugar-mix to coat and set aside.

Steep the tea bags with the boiling water for 5 minutes. Remove tea bags and cool.

Stir the cooled tea into the strawberry mixture. Add the lemonade. Place in a large pitcher and chill.

Before serving stir in the seltzer and pour over ice cubes in pretty glasses.