The Witch's Library - Your Source for Pagan Information

Other Recipes

Food | Drink | Baking | Waters | Other
Incense | Ink | Oils | Potions | Powders | Soap | Witch Bottles

Recipes that don’t belong in the other categories end up here

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.

Bearberry Jelly

2 quarts whole Bearberries
3 ounces liquid pectin
Granulated Sugar
Sterilized hot jelly jars

Wash the berries thoroughly and put in a medium-sized saucepan. Cook on medium heat, stirring constantly until tender - about 5 minutes. Strain in a strainer, then measure by cupfuls and return to the saucepan. Add an equal amount of sugar in cupfuls to the saucepan and mix well. Bring to a boil, stirring constantly, and add pectin. Continue stirring for one minute and remove from heat. Pour mixture into sterilized hot jelly jars and seal. Store in a cool, dark place and use as needed.

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.

Other Recipes

Intuitive Readings

If you're looking for guidance, leave your email and I'll send you information about my intuitive readings.

Intuitive Readings

The information is on its way

Pin It on Pinterest

Share This