• 1 loaf frozen bread dough (thawed)
• 1/2 cup mixed candied fruit
• 1/4
• cup raisins
• 1/4 cup chopped almonds
• 1/4 cup chopped walnuts
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

• 1 cup confectionary sugar
• 1 tablespoon butter
• 1/4 teaspoon vanilla extract
• 4 teaspoons water
• 12 candied cherries

Heat oven to 350*F. Grease a 9-inch round cake pan.  Let dough rise until doubled, then roll out to a 14x7-inch rectangle.  Sprinkle half of the dough with fruit and nuts, and fold the other half over the fruit.  Roll out again, shape into a round ball, and place in greased pan.  Brush the top with butter, sprinkle with sugar and cinnamon.  Cover and let rise until doubled (1 to 1 1/2 hours). Bake 30-45 minutes.  Beat icing ingredients together.  Frost cake.  Place candied cherries on top of icing.

Ann Moura

• 3 leeks
• 2 tablespoons olive oil
• 4 1/2 pounds unpeeled potatoes
• 6 cups chicken broth
• 1/2 pound smoked ham (optional)
• Salt and Pepper to taste

Wash the potatoes thoroughly, cube them, and set aside.  Clean and dice the leeks.  Heat olive oil in a large pot.  Saute leeks for about two minutes (if they start to brown, they're done).  Dump the potatoes on top of the leeks and cover witht he chicken broth.  Cover and simmer for about 30 minutes or until potatoes are tender.  Then take potato masher and mash about half of the potatoes in the pot.  These will thicken the soup and give it flavor.  Dice the smoked ham and add it.  Simmer for abut five minutes until ham is warmed through.  Add salt and pepper to taste (it won't need much salt)  and serve with french bread or oyster crackers on the side.  Garnish with green onion, a sprig of parsley, or a dollop of sour cream.  This soup freezes well and is almost better the second time it's heated!

Breid Fozsong

• 4 cups pastry flour
• 2 cups sugar
• 1/2 cup vegetable shortening
• 1 tube almond paste
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 5 eggs, slightly beaten

• 1 cup confectionary sugar
• 1/4 teaspoon almost extract
• 1 tablespoon soft butter
• 4 teaspoons water

Preheat oven to 375*F.  Combine bun ingredients in large bowl until a medium-soft dough forms.  Add a little flour as needed for consistency.  With your hands, shape biscuit-size balls.  Slightly flatten the balls when you place them on an ungreased cookie sheet.  Bake until golden brown, 15-20 minutes.  Cool.  Beat icing
ingredients together until smooth.  Frost buns with large cross (+) with icing.  Great for an Ostara breakfast.

Ann Moura

• 1/4 cup stone-ground mustard
• 2 tablespoons brown sugar
• 3 tablespoons water
• 1/4 cup plus 1 tablespoon raspberry wine vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon pepper
• 4 (4-ounce) skinned and boned chicken breast halves
• 1/4 cup oil-free salad dressing
• 6 cups mixed salad greens
• 1/4 cup fresh raspberries, or frozen, thawed

Combine mustard, brown sugar, 1 tablespoon raspberry vinegar, olive oil, garlic, and pepper.  Place chicken in a shallow dish, and spread with mustard mixture.  Refrigerate for 2 hours.  Place chicken on a baking sheet coated with cooking spray.  Broil 6 inches from heat, 5 minutes each side.   Cut chicken into thin strips and set aside.  Combine salad dressing and 1/4 cup raspberry wine vinegar; pour over salad greens, toss gently.  Place salad greens on each plate; top each chicken strips, and sprinkle with raspberries.  Yield:  4 servings.

Breid Foxsong

• 1/4 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon each cinnamon and salt
• 1/2 teaspoon nutmeg
• 1/2 cup each milk and water
• 1/3 cup poppy seeds
• 2 tablespoons rose or orange flower water
• 1/2 cup golden raisins, dredged in flower water

Heat oven to 350*F.  Grease and flour two 9x5-inch loaf pans.  Cream butter and sugar.  Add eggs one at a time, beating well after each addition.  In a separate bowl, mix together all dry ingredients except raisins and poppyseeds.  In a measuring cup, mix milk, water, and flavoring.  Add dry mixture and liquids alternately to creamed mixture, beting well after each addition.  Add poppy seeds and blend thoroughly, then add the raisins and stir them in gently by hand.  Pour batter into prepared pans and bake about 1 hour 10 minutes.

Breid Foxsong

• 3 1/4 cups flour, divided
• 1 teaspoon salt
• 1 tablespoon vinegar
• 1 egg, well beaten
• 1 1/4 cups shortening
• 4 tablespoons water
• 1/2 teaspoon grated orange peel
• 3 cups red rhubarb stalks, chopped
• 1 1/2 cups sugar

Preheat oven to 425*F.  Sift 3 cups flour and salt into large bowl.  Cut shortening into flour until coarse crumbs form.  Combine egg, vinegar, and water in small bowl.  Drizzle over flour.  Mix dough lightly until it forms a ball, then divide in half.  Roll out both halves on floured surface.  Fit one half into 8-inch pie pan.  Reserve second half for top of pie.  For filling, mix 1/4 flour, sugar, and orange peel.  Put half of rhubarb into pie shell.  Sprinkle with half of sugar mixture.  Repeat.  Dot with butter.  Cover with reserved crust, slicing vents.  Sprinkle with sugar.
Squeeze edges together to seal top and bottom.  Cover edge with foil strip.  Bake 35 minutes, remove foil, bake 15 minutes or until juice bubbles through crust openings.

Ann Moura

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