Cunningham's Encyclopedia of Wicca in the Kitchen - Scott Cunningham 1990

Desserts
Scott’s favorite recipes

Prosperous Banana Fritters

1 cup sifted all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1⁄4 cup sugar

1 egg, beaten

1⁄3 cup milk

2 tablespoons melted butter

3 firm bananas

1⁄4 cup cornstarch

Cooking oil

1⁄2 cup whipped cream

Heat 21 inches of oil in a deep frying skillet to 350°F (177°C). In a large bowl, sift together the flour, baking powder, salt, and sugar. Combine egg, milk, and butter in a separate bowl and then add to flour mixture. Mix together until a stiff, smooth batter forms. (If necessary, for dipping consistency add additional milk, sparingly.) Peel and cut each banana into 4 pieces crosswise. Roll each piece in cornstarch. With tongs, dip into fritter batter and coat all sides. Lower bananas gently into cooking oil to avoid splattering. Fry until golden brown, turning often. Serve with whipped cream.

Yield: 3 servings.

Magical uses: Prosperity.

Pineapple is a symbol of hospitality. It is also a powerful protectant. Combined with rum, its powers are doubled. The following recipes are quite refreshing and are for adults only. Because fresh pineapple can be difficult to prepare, I have included two versions of the recipe. Enjoy!

Tipsy Pineapple

1 fresh whole pineapple

Light rum

Select a pineapple that can stand up by itself. Slice off the top of the pineapple. Using a long, sharp, flexible knife, cut down and around the fruit inside the shell, about 1⁄4 inch from the sides. Try to bend the knife when you reach the bottom. If everything goes right, you should be able to lift out the entire inside of the pineapple, leaving the shell intact (you may have to tug a bit). Place the inside pineapple fruit on cutting board. Cut spears from the juicy fruit, removing the woody core. Return the spears to the pineapple. Pour enough of the rum over the fruit to cover. Replace the top of the pineapple. Place in the refrigerator overnight. Serve the next day, chilled, as a refreshing money attractant.

Yield: 4 servings.

Variation: If you do not wish to cut a fresh pineapple, drain 2 cans pineapple chunks. Place the chunks in a bowl. Pour rum over the fruit to cover. Tightly cover the bowl and refrigerate overnight.

Magical uses: Protection, luck, and money.

Flaming Love

1 whole pineapple (or 2 cans pineapple rings packed in juice)

1⁄2 cup butter

1⁄2 cup brown sugar

1⁄4 cup light rum

Preheat oven to 350°F (177°C). If using a fresh pineapple, peel, core, and cut into half-inch rings. Place a single layer of pineapple rings in a shallow baking pan. Dot tops with butter and sprinkle with brown sugar. Place under the broiler until sugar and butter turn a light brown. Gently heat the rum in a small saucepan during the broiling. Remove the pineapple rings from the broiler when done and transfer them to a chaffing dish (or other heat-proof container.) Pour the heated rum over the top and ignite. Serve immediately.

Yield: 4 to 6 servings.

Magical uses: Protection, luck, and money.

Groundhog Day Cake

Candlemas (Groundhog Day) was in antiquity a time of praying for sun and a speedy end to winter. Today in the United States, Groundhog Day is a time for a popular form of “weather prediction.” The following cake celebrates this holiday.

11⁄2 cups water

1 cup quick oats, uncooked

1 cup semisweet chocolate chips (6 ounces packaged)

11⁄2 cups flour

11⁄2 teaspoons baking soda

1 teaspoon salt

11⁄2 cups butter, softened

1 cup quick oats, uncooked

1 cup brown sugar, firmly packed

1⁄4 cup granulated sugar

2 eggs

Frosting (your choice of flavor)

Preheat oven to 350°F (177°C). Heat the water in a medium-sized saucepan until boiling. Add the oats and stir. Cover, remove from heat, and let stand for stand 20 minutes. Melt chips over hot, not boiling, water in a double boiler. Stir and set aside. In a small bowl combine the flour, baking soda, and salt and set aside. In a large bowl, cream the butter, brown sugar, and granulated sugar. Beat in eggs, one at a time. Blend the oats and melted chocolate into the creamed mixture. Add flour mixture, blending just until mixed. Pour the batter into a greased and floured 13 x 9 x 11⁄2 inch pan. Bake for 35—40 minutes. Remove cake from oven. Let stand for 5 to 10 minutes, then turn out cake onto a flat surface or serving tray. Cool completely and frost top and sides with frosting of your choice.

Magical uses: Festival foods—Candlemas/Groundhog Day.