• 1 cup flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 slightly beaten eggs
• 1 cup milk
• 1/4 cup shortening

Preheat oven to 425*F.  Sift flour, cornmeal, sugar, salt and baking powder in large bowl.  Blend in eggs, milk, and shortening.  Beat the combined mixture as you chant:

                        The Earth Mother grants us the grain,
                        The Horned God goes to dark domain.
                        By giving life into Her grain,
                        The God dies, then is born again.

Pour mixture into greased corn cob molds for cornbread sticks, or into greased or lined cupcake pan.  Mixture can also be baked in a square pan, then sliced when cooled.  Bake 20-35 minutes until top no longer indents when touched.

Ann Moura

• 4 firm apples (late McIntoshes are ideal)
• 1 1/4 teaspoon powdered cinnamon
• 1/2 teaspoon allspice
• 1/8 teaspoon grated nutmeg
• 1/2 cup brown sugar
• 3 tablespoons butter (grate if cold)
• Juice of 1/2 medium lemon
• 3/4 cup golden raisins
• 1/4 cup dried pitted prunes
• 3/4 cup  chopped walnuts (or other nuts)

Preheat oven to 44*F.  Butter a deep baking dish that has a lid. Core the apples, but do not peel them.  Arrange them in the dish. Cut apples to fit, if necessary.  Combine all remaining ingredients in bowl.  Mix well (this is where the grated butter comes in handy). Stuff this mixture into the holes and spaces in and between the apples.  Bake covered for about 30 minutes.  Serve hot with vanilla ice cream (Spoon extra sauce over ice cream).

Breid Foxsong

• 1 small (roughly 12-inch) pumpkin or 29 ouce canned
• Salt and pepper to taste
• 3 tablespoons maple syrup or honey
• 1/2 teaspoon ground allspice
• 4 cups beef or chicken broth
• Thinly-sliced green onions, chopped hazelnuts, and roasted pumpkin
• and sunflower seeds

For fresh pumpkin, preheat oven to 350*F.  Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top, and scoop out seeds.  Discard fibers, clean seeds, and toss with oil and salt to taste.  Spread on a baking sheet and return to oven 15-20 minutes, until crisp and
golden.  Reserve for garnish.  Scrape pumpkin flesh from shell and mash.  Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup, and allspice.  Gradually stir in enough broth to make soup thin or think consistency, as desired.  Simmer over medium heat about 5 minutes, until hot.  Garnish with onions, hazelnuts,and pumpkin seeds.

Breid Foxsong

• 1 cup uncooked quick oats
• 1 1/2 cups confectionary sugar, divided
• 2 tablespoons cocoa
• 1/4 cup cream (or whole milk)
• 1 cup butter (or margarine)

Use a fork to combine the oats and 1 1/4 cups sugar in a bowl.  In separate large bowl mix together cream, cocoa, and butter.  Stir oats/sugar into large bowl mixture.  Shape into 30 balls.  Roll into remaining confectionary sugar to coat balls.  Place on wax papter lined tray and refrigerate at least 30 minutes.  Enjoy the snow balls of the Winter Crone, then store leftovers covered in the refrigerator.  These are very rich, so only eat a few at a time.

Ann Moura

Toss in large bowl and let sit for 1-3 hours:  3/4 cup each cognac and finecut citron, 1/2 cup each candied lemon peel and orange peel, 1 cup raisins, and 2 cups currents.  In another large bowl mix 1 cup flour, 1/2 cup finely chopped walnuts, 2 teaspoons cinnamon, 1 teaspoon baking soda, 3/4 teaspoon mace, 1/2 teaspoon each nutmeg and salt, and 1/4 teaspoon ground cloves.  Add to flour mixture, blending with fingers, 1 cup packed brown sugar and 2 cups(1/2 lb) finely-diced suet (no meat).  Then add marinated fruit.

In a medium bowl combine 3 beaten eggs, 1 cup dark corn syrup, and 1/2 teaspoon vanila extract.  Add 4 dices slices of soft bread and stir into batter.  Spoon batter into greased pudding mold with lid. Place on rack in pressure cooker with 3-4 cups water, cover cooker with safety valve open, steam 15 minutes, close valve, and cook 1 hour at 15 pounds pressure.  RElease steam all at once, remove mold,
cool, and unmold onto place.

Ann Moura

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