This is a repost from last year but I wanted to repost this for Imbolc

Imbolc Ritual Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9″x9″x2″ baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.

Imbolc Ritual Cake

13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppy seeds, baking soda, and salt with a fork in an ungreased 9″x9″x2″ baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.

Imbolc Lore
(February 2nd)

Imbolc, (pronounced “IM-bulk” or “EM-bowlk”), also called Oimealg, (”IM-mol’g), by the Druids, is the festival of the lactating sheep. It is derived from the Gaelic word “oimelc” which means “ewes milk”. Herd animals have either given birth to the first offspring of the year or their wombs are swollen and the milk of life is flowing into their teats and udders. It is the time of Blessing of the seeds and consecration of agricultural tools. It marks the center point of the dark half of the year. It is the festival of the Maiden, for from this day to March 21st, it is her season to prepare for growth and renewal. Brighid’s snake emerges from the womb of the Earth Mother to test the weather, (the origin of Ground Hog Day), and in many places the first Crocus flowers began to spring forth from the frozen earth.

The Maiden is honored, as the Bride, on this Sabbat. Straw Brideo’gas (corn dollies) are created from oat or wheat straw and placed in baskets with white flower bedding. Young girls then carry the Brideo’gas door to door, and gifts are bestowed upon the image from each household. Afterwards at the traditional feast, the older women make special acorn wands for the dollies to hold, and in the morning the ashes in the hearth are examined to see if the magic wands left marks as a good omen. Brighid’s Crosses are fashioned from wheat stalks and exchanged as symbols of protection and prosperity in the coming year. Home hearth fires are put out and re-lit, and a besom is place by the front door to symbolize sweeping out the old and welcoming the new. Candles are lit and placed in each room of the house to honor the re-birth of the Sun.

Another traditional symbol of Imbolc is the plough. In some areas, this is the first day of ploughing in preparation of the first planting of crops. A decorated plough is dragged from door to door, with costumed children following asking for food, drinks, or money. Should they be refused, the household is paid back by having its front garden ploughed up. In other areas, the plough is decorated and then Whiskey, the “water of life” is poured over it. Pieces of cheese and bread are left by the plough and in the newly turned furrows as offerings to the nature spirits. It is considered taboo to cut or pick plants during this time.

Various other names for this Greater Sabbat are Imbolgc Brigantia (Caledonni), Imbolic (Celtic), Disting (Teutonic, Feb 14th), Lupercus (Strega), St. Bridget’s Day (Christian), Candlemas, Candlelaria (Mexican), the Snowdrop Festival. The Festival of Lights, or the Feast of the Virgin. All Virgin and Maiden Goddesses are honored at this time.

Deities of Imbolc:
All Virgin/Maiden Goddesses, Brighid, Aradia, Athena, Inanna, Gaia, and Februa, and Gods of Love and Fertility, Aengus Og, Eros, and Februus.

Symbolism of Imbolc:
Purity, Growth and Re-Newal, The Re-Union of the Goddess and the God, Fertility, and dispensing of the old and making way for the new.

Symbols of Imbolc:
Brideo’gas, Besoms, White Flowers, Candle Wheels, Brighid’s Crosses, Priapic Wands (acorn-tipped), and Ploughs.

Herbs of Imbolc:
Angelica, Basil, Bay Laurel, Blackberry, Celandine, Coltsfoot, Heather, Iris, Myrrh, Tansy, Violets, and all white or yellow flowers.

Foods of Imbolc:
Pumpkin seeds, Sunflower seeds, Poppyseed Cakes, muffins, scones, and breads, all dairy products, Peppers, Onions, Garlic, Raisins, Spiced Wines and Herbal Teas.

Incense of Imbolc:
Basil, Bay, Wisteria, Cinnamon, Violet, Vanilla, Myrrh.

Colors of Imbolc:
White, Pink, Red, Yellow, lt. Green, Brown.

Stones of Imbolc:
Amethyst, Bloodstone, Garnet, Ruby, Onyx, Turquoise.

Activities of Imbolc:
Candle Lighting, Stone Gatherings, Snow Hiking and Searching for Signs of Spring, Making of Brideo’gas and Bride’s Beds, Making Priapic Wands, Decorating Ploughs, Feasting, and Bon Fires maybe lit.

—Adapted by Akasha Ap Emrys for all her friends and those of like mind
Copyright © 1997-99 Akasha, Herne and The Celtic Connection www.wicca.com. All rights reserved

Found this onw on wicca.com and just had to share it. It looks yummy

Returning Sun Spice Bread

1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**

**Equal parts of cinnamon, nutmeg, and allspice.

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings

The following recipes are from the book: Cooking By Moonlight, A Witch’s Guide to Culinary Magic by Karri Ann Allrich.

Sweet and tender carrots infused with the inspiring scent of oranges. A hint of sunshine admist the dark of winter – just when we need it most.

1 lb organic carrots, scrubbed, ends trimmed, halved lengthwise, and cut into 3 inch pieces
1 medium red onion, peeled, thinly sliced
Sea salt and freshly ground pepper
1 teaspoon dried cumin or ginger (we use ginger)
1 tablespoon of orange zest
3 tablespoons olive oil
2 tablespoons honey or real maple syrup
2/3 cup orange juice (fresh squeezed is nice if you have it)

Preheat the oven to 425′ degrees.

Combine the carrots, onions, sea salt, pepper, ginger or cumin, orange zest and olive oil in a large bowl, and toss to mix.

Cut two large pieces of aluminum foil to make a double thick layer. Center the carrots in the middle of the foil. Cut a piece of foil for the top, match it up and seal 3 sides of the foil by folding up the edges and pinching tightly.

Whisk the honey and orange juice together and carefully pour the juice into the open end, then fold the foil and seal it tightly. Bake the carrots for about 40 to 50 minutes, until tender. Check for tenderness by carefully unsealing one end and testing a carrot with a fork. (Use caution when opening the foil packet. Steam will escape!)

Serves 4.

Yes I realize Imbolc is still a few weeks away but it’s coming quicker then we think. Hard to believe that it felt like just yesterday was Yule. The wheel goes by so fast. I can’t wait to try this one!!

Potato Leek Soup

4 cups peeled & coarsely chopped potatoes (about 4-5 medium potatoes)
3 cups thinly sliced leeks (@4 leeks; use the white and light green parts)
2 qts. chicken stock (to make vegetarian, substitute with veggie stock)
1 t. salt, black pepper (to taste)
1/2 c. heavy cream (or half and half, or whole milk, all work fine, it just affects the richness of flavor.)
3 T. finely cut fresh chives

Simmer potatoes, leeks, stock, salt, partially covered saucepan for 40-50 minutes or until vegetables are tender. Transfer in small batches to a blender and blend until desired consistency (smooth) is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve topped with fresh chives.

Serving Suggestion
Serve in a crusty bread bowl.

Serves 4.