The Witch's Library - Your Source for Pagan Information

Miscellaneous Recipes

Any recipes that don’t fit on the other pages end up here.

Miscellaneous Recipes

Fairy Sugar

3 cups fine white sugar
1 tablespoon Vanilla extract
1/8 teaspoon red food coloring
Glass container

Spread the sugar on wax paper and sprinkle the Vanilla extract over it; stir well. Next sprinkle on the red food coloring and stir until the sugar turns pink. Store in a glass container.

Fragrant Oils

Cold pressed olive oil
freshly picked flowers or petals

Pour the oil over the flowers in a jar. Keep the jar tightly closed in room temperature on a sunny spot for 2 - 3 weeks. Shake every day. Strain and bottle.

Flower Vinegar

6 tbsp of Lavender flowers
1⁄2 l (~1.06 pints) of water
1 l (~2.1 pints) of apple cider vinegar

Put the flowers in the vinegar and let it sit in the bottle for 2 weeks, add the water. Don't forget to dilute it with 8 parts of water if you're going to use it on the skin.

Essence Vinegar

1⁄2 tsp of essence or oil made from a fragrant plant
1⁄2 l (~1.06 pints) of apple cider vinegar
1⁄2 l (~1.06 pints) of water

Rose Hip Syrup

Rose hips can be eaten raw or made into good tea or syrup. They can be taken during the cold and flu season as a preventative. They contain a lot of vitamin C and have diuretic properties. The seeds contain vitamin E. Serve this syrup on ice cream or pudding.

4 cups of crushed dried rose hips
4 tbsp of sugar
1 tbsp of honey

Boil 5 cups of water, add the hips and take it off the heat. Let it sit for 20 minutes and strain, keep the liquid. Boil the strained hips again in 2 cups of water. Take it off the heat and let it sit for 10 minutes.

Strain and mix with the first water. Boil it until it's reduced to half the volume; add sugar and boil for another 5 minutes. Take it off the heat. Add honey while the syrup cools. Keep in jars in the fridge. Keeps for 3 months. Use with moderation, a tablespoon on cold winter nights.

Honey Comb

Make a caramel using 100 g of sugar and 4 tbsp light syrup. Add 1 1⁄2 tsp of baking soda. Pour onto a baking tray and let it set.

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