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July / Lammas 2002


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The Kitchen Witch's Cupboard

Yummy Recipes from LilithsCat

Cauldron Cookies

3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tablespoon lemon juice 2 teaspoons grated lemon rind
2 cups flour
1 cup finely chopped pecans

Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and rind, and then beat by hand or with an electric mixer until the mixture is well blended.

The next step is to stir in the flour and pecans. Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight. When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets.

Bake in a 375-degree preheated oven for approximately eight minutes. Remove from the oven and place on wire racks until completely cool. This recipe yields about 36 cookies.

Herbal Lemon Cookies
1 cup Butter or margarine
2 cups Sugar, divided
2 large Eggs
1 teaspoon Vanilla extract
2 1/2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1/3 cup Lemon Grass / Lemon Balm / Lemon Basil - chopped
Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat well.
Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar.
Bake at 350 degrees for 8 to 10 minutes or until barely browned.
Cool slightly, then remove to a rack
Warm Glow Applesauce
8 med apples, cored, pared, and cubed
2 tbs. lemon juice
1/4 cup sugar
5 or 6 drops red food coloring
1/4 cup water
Put apples, sugar, water, lemon juice, and food coloring in blender; cover and blend until smooth. Heat in sauce pan on low to serve warm, or chill.
Makes 4 1cup servings.

Ice Cream in a Bag
Large and small plastic bags, that you are SURE WON'T LEAK!!!
Ice, Vanilla extract
Milk, sugar, salt
kids, and a large empty space, preferably outside.
warm day, patience, and a really good sense of humor, napkins & spoons
1. Place Ice and a little salt - in the large bag ( I think the salt is to melt the ice a little? Not sure)
2. 1 cup milk in the small bag - this depends on how much you want - its  APPROXIMATE - you'll need to experiment with the amounts) with a drop of vanilla and sugar - Place in the small bag - MAKE SURE IT'S SEALED tightly, OR YOU'LL have a disaster on your hands.
3. Put the small bag into the large bag and have the kids toss them back and forth until the milk starts to solidify. This will probably take SEVERAL minutes.... just have them keep throwing the backs back and forth to each other. I would recommend you do this outside, in a large space.
Maiden Wakes Muffins
2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup honey
2 cups vegetable oil, for frying
 Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired. NOTE: This is a variation of the southwestern U.S. fry bread recipe


Beauty Recipes from MoonSongstress

Deep Lemon Perfume

by MoonSongstress

This is delicious and

the lemongrass makes it good for divination.



Essential oils

Cedarwood - 6 drops
Lavender - 30 drops
Rosemary - 20 drops
Cypress - 30 drops
Lemongrass - 30 drops

Alcohol base - Vodka


Add the essential oils drop by drop into a small measuring jug.

When all the essential oil is in the jug measure its total volume.

Take the total volume of essential oil to be "1 part".

Add 4 parts vodka.

This means that the perfume will be 20% essential oil

and 80% vodka which is a light, wearable concentration.



Shake well before each use -

the essential oil sits on top of the vodka

so it all needs to be mixed together.




Gentlest Skin Cream by MoonSongstress


This is a very gentle and nourishing cream

with a pale blue/green colour from the chamomile.

It is good for elbows and other very dry areas of the body.

I find it so gentle that I can use it around my eyes.



1 ounce beeswax (28 grams)
16 tbsps grapeseed oil (240ml)
8 tbsps rosewater (120ml)


Essentials Oils:

40 drops lavender
40 drops german chamomile

(I use chamomile essential oil diluted to 5% in coconut oil)



Place the beeswax and grapeseed oil in a small, heavy bottomed pan.

Heat very gently until the beeswax is just melted and no longer than that.

Add the essential oils.

Taking an electric hand whisk, add the rosewater slowly

while beating the mixture for about 30 seconds.

Bottle and cap immediately as it begins to set as soon as it begins to cool down.

Copyright 2002 MoonSongstress