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Celtic Yule Cakes

by Sojournstar Media (follow)
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YULE is the longest night of the year and it is one of the Solstices. Starting the next morning at sunrise, the sun climbs just a little higher and stays a little longer in the sky each day. The returning of the Sun God was celebrated as the ancestors awaited the rebirth of the Oak King, the Sun King, the Giver of Life that warmed the frozen Earth and made her to bear forth from seeds protected through the fall and winter in her womb.



Celtic Yule Cakes



2-3 Tablespoons Boiling Water
1/2 Teaspoon Vanilla Extract
3/4 Teaspoon Baking Powder
2 Cups Powdered Sugar
2/3 Cup White Sugar
Grated Orange Zest
1 1/3 Cup Sultanas
1 Tablespoon Milk
1 1/4 Cup Flour
1/2 Cup Butter
2 Eggs (Beaten)

Beat eggs, butter, vanilla, orange zest and sugar together. Add flour and baking powder. When well mixed add the tablespoon of milk and sultanas. Pour into a well floured/greased cup cake tin and bake in an oven preheated to 375 degrees F for 20 to 25 minutes. In a small bowl blend boiling water and powdered sugar to make the icing. Lace over celtic cakes in the form of a five-pointed star before serving.


Fried Honeycakes



1/2 cup sweet White Wine
2 tablespoons Sugar
1 Egg
1 cup Honey
2/3 cup Flour
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon
Oil for frying
1/8 teaspoon Salt

Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.)


Icicle Cookies



2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup sugar
3/4 cup softened butter
2 ounces white chocolate, melted
1 egg
1 teaspoon vanilla
Coarse white decorating sugar, colored sugars and decorations

Combine flour and salt in a bowl. Then beat the sugar and butter together in another bowl, until it's fluffy. Beat in the white chocolate, egg, and vanilla, then finally the flour mix little by little. When it's blended well, shape it into a disc and refrigerate it for 30 minutes, wrapped in plastic wrap.

Preheat the oven to 350º F. Grease your cookie sheets. Take a heaping tablespoonful of dough, make it into a ten-inch rope, and fold in half. Then twist it around so it looks like an icicle, leaving a big loop at the top if you want there to be room to loop a ribbon through to hang for decorations. (Otherwise it can be a smaller loop--it will still look like an icicle.) Taper the end. Make more ropes and repeat, and before placing on the sheets, roll in the sugars. Place 1 inch apart. Bake 8 to 10 minutes (but don't let get brown!), cool on the sheets 1 minute, and then cool on racks. Hang if desired!

Yields: 2 ½ dozen

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