Throwback Thursday: Lughnasadh

 

Lughnasadh/Lammas Recipes

Garlic Lughnasadh Nut Bread

12 oz. malted brown flour

5 oz. white flour

1 tsp. salt

1 tsp. sugar

1 tbsp. olive oil

1 tbsp. chopped nuts and sunflower seeds

1 packet yeast (7g)

1 1/4 cups warm water

 Sesame or poppy seeds

1 egg, 1/2 tsp. salt, and 2 oz. milk beaten together lightly

1 small chopped clove garlic (or to taste)

Before you begin, bless the flour by holding your palms above it and drawing a pentagram of Earth across it. Then, bless the flour, wheat and bread in the same way. Mix all of the ingredients together with the warm water and place onto a clean surface. Knead the dough for atleast 10 minutes then form into the shape of a man. Brush on a little of the egg and milk.

Keep the shape simple and thinner than you want the finished bread to be as it will grow while baking. Now, cover with cling/plastic wrap and allow it to rise in a warm, draft-free area until it doubles in size.

Prior to cooking, re-apply more of the egg and milk mixture and sprinkle with the sesame or poppy seeds. Bake at 450 degrees F. in a pre-heated oven for approximately 30 minutes, or until golden brown.

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Beef Barley Soup

2 quarts water
Beef, chopped
1/2 cup celery tops
1 tbsp. salt
1/2 cup uncooked barley
3 cups coarsely chopped cabbage (optional)
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly sliced onions
1 can 12 oz. tomato paste

Combine water and celery tops. Bring to a boil and cover lightly. Simmer for 2 hours and then stir in barley and chopped meat. Cook for 30 minutes. Add remaining ingredients and simmer for 30 more minutes or until veggies are tender.

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This last recipe is one which I used to make many years ago as a teenager. It is very easy to make and it is still definitely one of my favs ... I hope you all enjoy!

Peanut Butter 'n' Jelly Cake

(Total time: Preparation 15 min., Bake 35 min. & cooling. Makes 12 servings)

1/2 cup softened butter

1/4 cup peanut butter (Reduced-fat peanut butter not recommended for this recipe)

1 1/2 cups sugar

2 eggs

1 tsp. vanilla extract

2 cups all-purpose flour

3 tsp. baking powder

1 tsp. salt

1 cup milk

Frosting

1/4 cup softened butter

1/2 cup plus tbsp. peanut butter

1 3/4 tbsp. vanilla extract

3 cups confectioners' sugar

4 to 6 tbsp. milk

3/4 cup grape jelly

In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add the peanut butter mixture alternately with milk, beating well after each additon. 

Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve speading consistency. 

Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting.