
Soul Cakes
Ingredients
150g butter
150g caster sugar
560g plain flour, sifted
3 egg yolks
generous pinch of saffron
1 tbsp mixed spice
1 tsp allspice
3 tbsp currants
2 tsp milk
Method:
Crush the saffron in a pestle and mortar, add the milk and grind to combine. Sift together the flour and remaining spices into a bowl.
Crush the saffron in a pestle and mortar, add the milk and grind to combine. Sift together the flour and remaining spices into a bowl.
Turn
the dough out onto a lightly-floured surface and shape into flat cakes
about 5 or 6cm in diameter.
Transfer to a well-buttered baking tray and
place in an oven pre-heated to 180°C and bake for about 20 to 25
minutes, or until lightly golden. Allow to cool on the tray for 10
minutes then transfer to a wire rack to cool completely.
Barmbrack
The Traditional Bread of Halloween and Samhain
The Traditional Bread of Halloween and Samhain

Barmbrack is a traditional Celtic bread served during Samhain with tea, and is the center of a divinatory ritual for the coming year. To make a traditional Barmbrack, trinkets and charms are always added into the mixture. Naturally, your own charms and meanings can and should be utilized as a part of your Samhain traditions. Each charm should be wrapped carefully in parchment or wax paper and placed equally through the bread before its final rise. Remember, when choosing to add charms to your Barmbrack, be certain to warn your guests before consuming!
•1cup of Orange Spice tea, prepared
•4 cups white flour
•3/4 teaspoon ground cinnamon
•1/4 teaspoon nutmeg
•1/4 tsp Allspice
•Pinch of salt
•1/2 stick butter
•1 package of yeast
•1/2 cup brown sugar
•1 tsp white sugar
•1 1/4 cups luke-warm milk
•1 egg, beaten
•1 cup raisins
•1 cup dried fruit
•3/4 teaspoon ground cinnamon
•1/4 teaspoon nutmeg
•1/4 tsp Allspice
•Pinch of salt
•1/2 stick butter
•1 package of yeast
•1/2 cup brown sugar
•1 tsp white sugar
•1 1/4 cups luke-warm milk
•1 egg, beaten
•1 cup raisins
•1 cup dried fruit
The evening before, soak the raisins and dried fruit in the brown sugar and tea. Drain before using.
Preheat oven to 350 degrees.
1. Sift flour, spices and salt into a bowl. Rub in the butter.
2. Add the yeast to the teaspoon of sugar and 1 teaspoon of the warm milk.
3.
Pour the rest of the warm milk and the egg into the yeast mixture and
combine with the dry ingredients and the sugar. Beat well and knead
until the batter is stiff but elastic.
4.
Fold in the prepared fruit. Cover the bowl with a damp cloth and leave
in a warm place until the dough has doubled. Knead again for another 2
or 3 minutes and divide between two greased 1 1b loaf pans.
5.
Wrap the charms in greaseproof paper and then hide them in the dough.
Be sure they are well distributed. Cover again and let rise until the
dough comes up to the top of the pan (30 minutes to an hour).
6. Bake at 350 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.
Keeps about one week in a sealed container, but do note: Stale Barmbrack is still delicious when toasted and buttered!
Remembrance Cookies

These
cookies can be made on Hallow's Eve. They can be shaped like people and
the herb rosemary is added to the dough as a symbol of remembrance.
Some of the cookies are eaten while telling stories or attributes of
special ancestors, reminding us that we still have access to their
strengths--or perhaps a predisposition to their weaknesses. The rest of
the cookies are left outside by a bonfire as an offering. This can be a
solemn ritul, but it need not be.
Ingredients for the cookies:
1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary
Heat
oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla,
almond extract, and rosemary until creamy. In a separate bowl, sift
flour, baking soda, and cream of tartar. Fold flour mixture into sugar
mixture. Beat until dough forms and refrigerate for three hours. Divide
dough into halves. Roll out one portion to 3/16 of an inch on a floured
surface. Cut out with gingerbread women or men cutters and place on an
ungreased cookie sheet. Repeat rolling and cutting with second portion.
Bake for 5-7 minutes.
Yummy these all sound very good. I think my Grandma made a bread very similar to the one you posted. I also liked reading about the meaning of the recipes.
ReplyDeleteTherese
That bread sounds a bit like Stollen .. minus the charms baked into it :)
ReplyDeleteI loved reading the meaning behind the food :)Thanks for sharing :)