French Vanilla Coffee Creamer

This is not a recipe that is original to me but rather to >this< person.

Ingredients:

• 14 oz sweetened condensed milk
• 1 3/4 milk or cream
• 2 teaspoons vanilla extract (OR vanilla coffee syrup)

Directions: 

1. Add all ingredients to jar 
2. Shake well
3. Add to coffee
4. Enjoy!

Note:
This takes literally five minutes to make and is completely, 100% worth it.
You can put this into any jar you want, glass, plastic, plaster, anything.
The original site says it will keep up to 10 days, but haven't tested this out yet.

Honey/Cinnamon Cold Remedy

This is a fairly old remedy and has been past down through families more often than not.
*My Papa/Husband found it on the internet a year ago and we cannot, for the life of us find the site again.

Ingredients:

• 1 teaspoon honey (raw/organic honey is best*)
• 1/4 teaspoon cinnamon

Directions:

1. Mix.
2. Take this amount every few hours as soon as you feel a cold or other illness coming on.
   >The effects are usually immediate.
   >You can try mixing it into a small bowl full and spoon it into hot drinks or dip fruit into it all day long.

*Raw/organic honey is usually the absolute best when cooking anything that is beneficial to your health. Usually honey is stripped of essential pollen. You see honey without pollen is like eating an orange for it's dose of vitamin c (the most eating an orange will do when you're sick is fight off scurvy). For more information I'd advise googling the subject and/or clicking >here<.

Apple Sweets

>no picture yet< 

a Kitchen Witch's Cookbook

written by Patricia Telesco

found on Page 155

Persians believed the quince (apple) to be a kind of poison antidote, while the Greeks saw apples as an emblem of love. The Romans found other uses for apples, such as perfumes, hair dye and honeyed-wine syrup. 

Ingredients:

• 2 1/2 cups peeled apples, sliced
• 2/3 cup sugar
• 1/3 cup finely chopped almonds
• 1 teaspoon grated lemon rind
• 1/2 teaspoon cinnamon
• Powdered sugar (no specified amount)

Directions:

1. Steam apples until soft, about 30 minutes.
2. Cool.
3. Puree in a food processor or blender.
4. Pour into medium saucepan.
5. Stir in the sugar.
6. Simmer over low heat until thickened, about 45 minutes.
7. Remove from heat.
8. Mix in the almonds, lemon rind and cinnamon.
9. Pour onto buttered cookie sheet.
10. Spread to 1/2-inch thickness.
11. Chill.
12. Cut into any shape which enhances your spiritual goals and sprinkle with powdered sugar.
13. Store separated by wax paper.

Kinship Cookies

>no picture yet<

a Kitchen Witch's Cookbook

written by Patricia Telesco
found on Page 159

Small cookies similar to these were prepared by the early Pagans in Germany; the cookies were often shaped like animals. Very likely these treats are the roots of our modern animal crackers!

Ingredients:

• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 4 eggs
• 2 cups sugar
• 2 teaspoons grated lemon rind
• 2 tablespoons grated orange rind
• 1/2 cup anise seed (optional)

Directions:

1. Combine the flour, salt and baking powder in a small bowl.
2. Beat the eggs until fluffy in a medium-sized bowl.
3. Continue beating and slowly add the sugar.
   >When mixed properly, this batter is pale and thick.
   >Add a little milk if the batter is too dry.
4. Stir in the lemon and orange rind.
5. Mix in the dry ingredients a little at a time until the dough is smooth.
6. Cover and chill for 1 hour.
7. Roll 1/3-inch thick on a flat, sugared surface. 
8. Cut into desired shapes.
9. Place on greased cookie sheets.
10. Sprinkle with anise seeds (optional).
11. Cover, refrigerate for 24 hours.
12. preheat the oven to 325 degrees F.
13. Bake until lightly browned on the edges, about 20 minutes.
14. Cool.
15. Plate in an airtight container, store for 10 days before eating.

Variation;
Author: None

Glowy: Anise seeds are optional as is chilling it for 24 hours and also storing it for 10 days before eating. I chilled it, baked it and ate it. These are meant to be hard cookies but I think they're better when they are moist. 

Candied Citrus Rinds

a Kitchen Witch's Cookbook
written by Patricia Telesco
found on Page 156

The word "candy" derives from an Arabic term, quandt. In Persia, flower waters may have been added to this recipe. By the time Queen Elizabeth I occupied the throne, candied citrus rinds were considered a wonderful and rather expensive treat.

Ingredients:

• Rind from 3 large oranges
• Rind from 1 large grapefruit
• 2 cups honey
• 1 1/2 teaspoons ginger
• 1/2 teaspoon cinnamon
• Sugar (no specified amount)

Directions:

1. Scrape out the inside of the fruit rind to remove as much of the white pitch as possible.
2. Slice the rind into narrow, even sized strips.
3. Bring to a boil in a large pan of water.
4. Simmer for 5 minutes and drain.
5. Repeat the boiling procedure 4 more times to remove the bitterness from the fruit rind.
6. Combine the honey, ginger, cinnamon and 1 cup water in a medium-sized saucepan. 
7. Stir until the honey is dissolved.
8. The heavy feeling at the bottom of the pan will disappear.
9. Add the rinds; cook over low heat until the syrup is absorbed and the peels are soft
   >about 60 minutes
10. Spread on waxed paper.
11. Dust with sugar.
12. Cover with cheesecloth.
13. Let sit until dried.
14. Store in an airtight jar.
15. These will keep indefinitely.

Candied citrus rinds make a nice garnish and refresh the breath.

Variation;

Author: If you enjoy a sweet-tart flavor, lemon and lime also work very well in this recipe.Any combination of citrus peels will work.

Glowy: I did not use the ginger or cinnamon but rather decided to go a bit plain and they turned out wonderfully. 

Crescent Cakes

Wicca; a Guide for the Solitary Practitioner
written by Scott Cunningham

found on Page 161

Ingredients:

• 1 cup finely ground almonds
• 1 1/4 cups flour
• 1/2 cup confectioner's sugar
• 2 drops almond extract
• 1/2 cup butter, softened
• 1 egg yolk

Directions:

1. Combine almonds, flour, sugar and extract until thoroughly mixed.
2. With the hands, work in butter and egg yolk until well blended.
3. Chill dough (I did for 30 minutes to an hour)
4. Preheat oven to 325 degrees F.
5. Pinch off pieces of dough about the size of walnuts and shape into crescents.
6. Place on greased sheets and bake for about 20 minutes.
7. Serve during the simple feast, especially at esbats.

It's ritually related to Venus and has a long magical history.