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Baking Together, Not Apart on the 12 days of Yule

French Silk Pie 
First, you'll want to bake the pie crust.
You'll need:
  • 1/2 c shortening
  • 1 1/2 c flour (or gf 1:1 flour mixture with xanthum gum)
  • 4 T water
  • 1/4 tsp xanthum gum (if not in flour mixture)
*Preheat Oven to 400 degrees*
1. Mix shortening and flour then add water until ball forms (sometimes it takes more than 4 T of water, but add more water slowly so it doesn't become too moist.
2. Press into a round pie pan and flatten with bottom end of a fork, then curl the sides with the rounded end of the fork
3. Bake at 400 degrees for 12-15 minutes
Pie crust will need to cool prior to adding the toppings.
Next, we need to make the toppings. You will need:
  • 1 pie crust (above)
  • 3 oz unsweetened baker's chocolate
  • 1 c softened butter
  • 1 c sugar
  • 1/2 tsp vanilla
  • 8oz whipped cream
  • 1/2 c chocolate chips
  1. Melt chocolate over stovetop on low heat, stirring constantly
  2. Beat butter in a mixing bowl until fluffy
  3. Gradually add in and beat sugar
  4. Add melted chocolate and vanilla, still beating until fluffy after each addition, and well-mixed
  5. Pour on top of cooled pie crust and refrigerate for 2 hours
  6. Garnish with whipped cream and sprinkle chocolate chips on top
  7. Enjoy!
Scalloped Potatoes
These quick and easy scalloped potatoes are a great side to any Yule Dish.
You will need:
  • 2 T butter
  • 2 T flour *or GF 1:1 equivalent
  • 1 t salt
  • 2 c milk
  • 6 c diced or sliced potatoes
  • optional: you can add a few cloves of garlic, some minced rosemary, or other herbs to taste
*Pre-heat oven to 350 degrees*
  1. Combine all ingredients except potatoes in a large saucepan over medium heat and stir until mixture thickens
  2. Transfer to baking dish
  3. Add potatoes
  4. bake at 350 degrees for 1 hour
Roasted Rosemary & Garlic Potatoes by Raven Phoenix
1 1/2 lbs. thin skinned potatoes
1/8 cup olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary leaves, minced
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
Preheat the oven to 400ºF.
Wash your potatoes well, then cut them into 3/4-inch cubes.
Place the potatoes in a large bowl and add the olive oil, minced garlic,rosemary, salt, and freshly cracked pepper .
Toss the potatoes until they are evenly coated in oil and spices.
Spread the potatoes out over a baking sheet so that they are in a single layer.
Put the potatoes to the oven and roast for 15 minutes, then stir and roast for an additional 15 minutes.
After 30 minutes total roasting time, stir once again and if additional browning is desired, roast for an additional 5-10 minutes.
Yule Mead by Karl the Drum Guy
It starts with this kind of jug. From here you'll need a 16 oz container of fruit cake mix a small funnel. 3 lb of honey. Two packages of fleshman's bread yeast . And one gallon of distilled water. Some hardware to look for is an airlock or a small balloon with pinholes poked in it that you can slip over the top of the bottle to act as a temporary airlock.
Step one place fruitcake mix into gallon jug.
mead jug.jpg
Step two mix yeast with one cup of warm water and place off to the side.
Step three place 3 lb of honey in a large bowl add one quart of distilled water and stir till thinned. This step is done to help liquefy the honey and make it easier to pour into the jug.
Step four add already activated yeast to jug.
Step 5 add more of the distilled water up to the transition of the curved edge of the bottle to where it becomes the neck. You'll need this extra space for the yeast and gas expansion.
Step 6 place cap on bottle and shake vigorously to mix ingredients together.
Step seven remove cap and replace with airlock or balloon with small holes.
Now for the hard part put it in a dark cool place and forget about it for 60 days. Once 60 days has passed and all of the ingredients have settled to the bottom you'll be ready for bottling.
You'll use a siphon to remove the Mead and leave the dregs in the bottle this is known as racking.
Now comes the second hard part you can drink it at this point which will be passable. If you wait one year it will be good Mead if you wait two years it will be the best Mead you ever drank.
Enjoy this warm or cold and have a happy Yule.
Yule Roast in the Crock-Pot by Opal Luna

Yule Roast in the Crock Pot 

Busy days call for clever magick. Leave this Brew to Stew all day and enjoy 

You will need: 

3lb chuck roast 

1lb jar of sauerkraut 

1 can of Progresso French onion soup 

Place all three in the crock pot  

Leave on low for 8-10 hours. 

That’s it! 

Serve over potatoes 

It’s gluten free ��

Strega Soup by Opal Luna

I feel connected to my father's side of the family whenever I cook. Trips to Aunt Bessie's house held promise of plump meatballs and tons of treats. Bessie being the oldest of nine learned to cook at her mother's side. I never had the honor of meeting my Nona Paglia in life but count it as a visit whenever I make soup.


My father used to tell me about the wonderful soup she made. She began with cans of baked beans. This might seem strange but at the time cans were three for a nickel and stretched dinner for this family of 11. I have created my own version of which I think she would approve.


It can be made vegetarian or gluten free with ease. Feel free to throw in whatever left over meats or veggies you may have in true Strega Nona style. Blessed Be.


You will need:


Olive oil (1/4 cup)

Chopped onions, celery, and carrots (1 cup each)

Rosemary, thyme, basil, and oregano (1 tsp each)

Minced garlic (1 Tbs)

Baked beans

(1 15oz. Can)

Chicken or vegetable broth (4 cups)

Cooked ditalini or other small pasta

(1 cup)

Shredded Parmesan to taste


Cook onions, celery, carrots, and herbs in olive oil in a Dutch oven or deep pot until tender.

As you move everything around to keep from burning think adding positive thoughts when stirring deosil and banishing negativity when stirring widdershins. Think about the properties of the herbs and vegetables you are using. You will be manifesting these attributes in your family when they eat this soup. You may want to chat...


Widdershins and deosil
Banish the stress and add my will

Everyone who eats my food

Will proper to the greatest good


Add garlic, beans and broth and simmer for at least 30 minutes.

Add cooked pasta before serving.

Top with shredded parmesan.


As with most Italian foods this tastes even better the next day.

Rice Pudding by Raven Phoenix

According to "Rice resonates with the energy of the earth element and the sun. It is feminine in nature. Rice can be used in spells for: blessing, money, prosperity, fertility, protection, rain, wealth, security and to find treasure.". Adding various food colorings and flavor extracts, fruits, nuts, and spices to correlate with your intentions makes this rice pudding recipe a very versatile and adaptable kitchen witch spell/ recipe." Welcome to the Witchipedia - The Witchipedia

Rice Pudding

  • 4 fluid cups of whole milk

  • 1 1/4 dry cups of uncooked medium grain rice ( Not instant )

  • 1 jumbo(2 medium) egg

  • 1/4 +1/8 dry cup white sugar

  • 1 1/2 teaspoons vanilla extract

  • Optional : ground cinnamon or nutmeg to garnish

* Mix milk and rice in a lot and boiling thick. Remove from heat.

* In a separate bowl mix together : sugar, egg and vanilla.

* Stir sugar mixture into rice mixture

*Serve ( warm or chill in refrigerator until cold) with whipped cream and an optional sprinkle of cinnamon or nutmeg

Yuletide Spice Cookies by Raven Phoenix

  • 2 1/4 Cup Flour ( or GF 1to1Flour )

  • 3/4 Teaspoon Ground Cinnamon

  • 1/2 Teaspoon Ground Ginger

  • 1/4 Teaspoon Each :

  • Ground Allspice

  • Ground Nutmeg

  • Ground Clove

  • Ground Black Pepper

  • Baking Soda

  • Salt

  • 1/2 Cup Butter

  • 3/4 Cup Brown Sugar 1

  • 1/4 Cup Unsulphured Molasses

  • 1Jumbo Egg

  • 1Teaspoon Vanilla Extract -

  • 1/2 Cup Confectioner Sugar Set Aside For Last

* Preheat Oven to 350° *


  1. In a bowl mix together all dry ingredients EXCEPT: brown sugar and confectioner sugar.

  2. In a separate bowl cream together the butter, brown sugar,and molasses until fluffy.

  3. Add egg and vanilla extract to the creamed butter mixture.

  4. Then Integrate the dry ingredients into the butter mixture .( I usually do this using a third of dry mixture at a time).

  5. Chill dough approximately 3 hours.

  6. Roll chilled dough into walnut sized balls and place spaced enough apart on a stick free cookie sheet to allow some spread and growth.

  7. Bake 15 minutes

  8. When just cool enough to handle , roll cookies in confectioner sugar.


Norse-a-roos by birch

This was one of the first recipes I adapted for gluten free eating after becoming celiac, and it remains a perennial favorite in my "neck of the woods."

This is a dessert that goes by many names, and these were nicknamed "norsearoos" because I am of the Germanic and Norse descent, not the Scottish but they are more commonly known as Scotcharoos. 


  • 1/2 c Karo Syrup

  • 1/2 c sugar

  • 1 1/3 c peanut butter

  • 1 1/3 c gluten free cereal (try to find one with roughly the size and shape of Rice Krispies or Chex. If doing a gluten version, either of those would work)

For Topping:

  • 1 1/2 c chocolate chips

  • 1 1/2 c butterscotch chips

  1. Mix Karo Syrup and sugar in a large (2qt) saucepan over medium heat, stirring constantly for four minutes

  2. Add peanut butter and stir until smooth and consistently mixed

  3. Add gf cereal and mix well until cereal is fully coated 

  4. Remove from heat and spread in a 9x13" cake pan

  5. In a smaller saucepan, pour chocolate and butterscotch chips and stir over medium heat until melted

  6. Remove from heat and pour on top of the cereal-peanut butter mixture

  7. Refrigerate until set

  8. Enjoy!