Holiday Recipes

This are the recipes I use to prepare food (actually pastries) for Sabbats and Esbats. Every recipe was prepared by me at least once. If you aren’t familiar with the units I use (grams, millilitres and °C), you can convert to cups and °F at Online Cooking Converter.

Holyday Biscuits

600 g of flour
10 g of baking powder
300 g of powdered sugar
5 g of vanilla
350 g of butter
4 egg yolks
1 dl of sour cream or milk

Mingle all ingredients into smooth dough. Then, put the dough to rest for about a half an hour. Thereafter, roll it with a rolling-pin. Cut the biscuits out and stamp a pentacle on each of them. Afterwards, put them on a baking tray and bake the biscuits in oven, at 200 °C, until they get yellowish colour. When they get cool, sprinkle them with powdered sugar.

Vanilla Crescents

350 g of flour
210 g of butter
110 g of powdered sugar
10 g of vanilla sugar
110 g of firmly ground almonds

Mingle flour, butter and powdered sugar. Then, add ground almonds and vanilla sugar. Next, take some dough in the size of a walnut, shape it into a crescent, and put it onto a baking tray. Bake the crescents for about 10 minutes at 200 °C. Roll them in powdered sugar, when they are still warm.

Simple Holyday Cakes

170 g of butter
400 g of brown sugar
2 eggs
15 ml (1 tablespoon) of lemon juice
2 teaspoons of grated lemon rind
220 g of flour
160 g of ground walnuts (optional)

Cream the butter in a large mixing bowl. Gradually, add the brown sugar and mix well. Add eggs, lemon juice and lemon rind. Mix until well-blended. Then, add flour and walnuts. Cover the bowl and refrigerate overnight. When chilled, shape dough into 2 cm balls and place them about 7 cm apart on greased cookie sheet. Bake at 190 °C for 8 minutes. Allow to cool before serving.

Herbed “Crescent Moon” Rolls

A Recipe by Tenaé

7 g of active dry yeast
175 ml of warm water (45 °C)
95 g of white sugar
5 g (1 teaspoon) of salt
2 eggs
400 g of flour
125 g of butter
1 tablespoon of dried herbs

Dissolve the yeast in warm water. Stir in sugar, salt, eggs, butter, herbs and 200 g of flour. Beat until smooth. Mix in the remaining flour. Scrape dough from side of the bowl. Knead the dough, then cover it and let rise in a warm place until doubled (about 1–1½ hour). Punch down the dough. Divide in half. Roll each half into a 30 cm circle. Spread with melted butter. Cut into 10 to 15 wedges. Roll up the wedges starting with the wide end. Place rolls with the point under on a greased baking sheet. Cover and let rise until doubled (about an hour). Bake at 205 °C for 12–15 minutes, until golden brown.

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