Herb Scented Flatbread

Makes 3

This flatbread doesn’t contain yeast, so it’s quick and simple to
make.

1 cup plus 3 tablespoons all-purpose flour1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspooon finely chopped fresh sage
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh flat-leaf parsley
2 1/2 tablespoons vegetable shortening
3 tablespoons milk
1/2 teaspoon coarse salt , for sprinkling
1 tablespoon extra-virgin olive oil, for brushing

1. In the bowl of a food processor, combine the flour, baking
powder, salt, sage, chives, and parsley; process for 5 seconds to
combine. Add vegetable shortening and process until well combined,
about 15 seconds. Add milk and 2 tablespoons water, and process
until the dough comes together, about 7 seconds.
2. Transfer dough to a lightly-flowered surface and knead for about
1 minute, forming it into a ball. Cover with plastic wrap and let
stand for 30 minutes.
3. Heat the over to 200° with a baking sheet set on the rack. Heat a
medium cast-iron skillet over medium-high heat until very hot.
Meanwhile, cut the dough into 3 equal pieces and form each piece
into a ball. On a lightly floured surface, roll one of the pieces of
dough out into a very thin circle (it should be less than 1/16 inch
thick and about 6 1/2 inches in diameter). Using a fork, prick the
dough 7 or 8 times. Lightly brush one side of the dough with olive
oil and sprinkle it lightly with salt.
4. Transfer round of dough, with the oiled side down, to the hot
skillet and reduce heat to medium; cook until surface is covered
with golden to dark-brown speckles, about 1 to 2 minutes on each
side. If the flatbread begins to burn, lower the heat and continue
to cook.
5. Remove bread from skillet and transfer to the baking sheet in the
oven. Repeat the rolling and cooking process with the remaining 2
pieces of dough.
6. Cut the bread into wedges with a pizza wheel or sharp knife, and
serve warm.

Kitchen Ritual for Lammas

Most of us simply don’t have the time to bake regularly the way our
great-grandmothers and great-great-grandmothers did. But if you do
just a little planning in advance, most of us can usually carve out
the time to bake bread once a year, beginning on this day. By
slowing down and savoring each step of the process, we rediscover
the blessings of bread with our hands, our hearts, and our starved
spirits.

When your loaves are done, you may want to bless them by singing a
song over them, or saying a prayer, or wafting a smudge stick or
incense wand over them – or by simply touching them with your hands.
Now tear off a piece of your bread and place it in your mouth. Close
your eyes as you taste it. It is amazing how different we feel about
food when we cook it with the conscious intention of honoring its
sacredness.

You can save a tiny bit of your special, sacred bread to place at
your kitchen altar. Or wrap a piece in cloth and tuck it away until
next year, when you can burn it outdoors or compost it, giving it
back to the earth with thanks before you taste the first piece of
your new bread. When we actively participate in simple, cyclical
rituals like this one, year after year, we feel a sense of
connection that goes a long way toward healing our spirit-wounds.

You may also want to make or buy a small wheat figure (or corn
dolly) today. These harvest blessings were traditional in many
cultures to honor the spirit of the wheat and bring luck and
protection to the home. Craft shops also sell lovely sheaves of
wheat or barley, which are easy to soak and braid. Tie your braid
with a green ribbon and hang it over your oven. Or gather some dried
grasses and do the same.

Witch in the Kitchen by Cait Johnson

Beltane Recipes for the Kids

Fairy Kisses
These little cookies are perfect for Beltane – they’re so pure in color,
airy and sweet.

3 egg whites 1 cup sugar
1 cup shredded coconut
6 Tablespoons flour 1 tsp vanilla extract
1/4 teaspoon salt
Preheat oven to 325 F.

Beat the egg whites into soft mounds, then gradually add the sugar and
continue beating til stiff peaks form. Add the coconut, flour, vanilla and
salt; fold these in til well blended.
Drop by teaspoonfuls onto a greased cookie sheet about 1 inch apart. Bake
10 to 12 minutes (don’t let them brown) Leave them on the cookie sheet to
cool.
(makes about 3 dozen Kisses)

serve your Fairy Kisses with :
Elsie’s Light and Airy Strawberry Pudding

Put 1 cup of smashed strawberry pulp, 1 egg white and 1/4 cup of powdered
sugar in a bowl and beat it with a mixer for 10 to 15 minutes until it’s
stiff. Pile it into pretty glass serving dishes and chill.
Just before serving, top each portion with a good dollop of whipped cream
and a teaspoon of strawberry preserves.

Note:
Strawberries are in season right now where Elsie lives, but you can
also use frozen strawberries.
(makes 4 servings)

Beltane Blueberry/Lavendar Crisp

Filling:
3 C Blueberries
1 C Cranberries
1/2 t Lavendar Flowers
3/4 C Sugar

Topping:
1 1/2 C Crushed Oatmeal Graham Crackers
1/2 C Brown Sugar
1/2 C Melted Butter
1/2 C Sliced Almonds

Combine filling ingredients and put in an 8X8 pan. Combine topping
ingredients and sprinkle over top. Bake at 350 deg. F for 20-25
minutes until berries are bubbly.

Ostara Tea

What you need:
150g black Ceylon or English breakfast tea
15g shredded dried lemon peel
10g shredded dried orange peel
9g jasmine flowers

Instructions:
Remember to use boiling water and use a strainer in the pot for only 5
minutes then remove completely. Add honey for a sweet warm drink when
you need a fruitful cup of cheer!