Witchy Recipes

1 Tbsp shortening
2 eggs
2 egg whites
1 Cup sugar
1/2 Cup canola oil or other vegetable oil
1 teaspoon rose water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
2 1/4 Cups all purpose flour
1 Cup buttermilk
8 rose scented geranium leaves Heat oven to 350 F. Generously grease a 8x12 inch pan with shortening and dust with flour. Lightly pound rose geranium leaves between sheets of wax paper and arrange in the bottom of the pan.
In a bowl with an electric mixer or a food processor beat together egg whites and sugar. Continue beating until the sugar dissolves. Beat in the oil, salt, vanilla extract and rose water. Combine the flour, baking powder and baking soda. Add the flour mixture alternately with the buttermilk to the egg and oil mixture. Mix only until no flour is visible.
Pour the batter into the prepared pan. Bake for 30 minutes, or until the cake is golden brown on the top and firm to the touch.Cool for 20 minutes. Turn out of pan. Allow to cool completely on wire rack. Peel off leaves when the cake is completely cool. Decorate according to liking.*original author unknown*

Mix 1/2 pound of crab, 6 scallions (cut up), 6 ounces of mozzarella cheese,
6 ounces of cheddar cheese, and just enough mayonnaise to make it stick. Add
a dash of salt and cayenne pepper.
Remove buttermilk flake biscuits from refrigerated tube. Tear flakes apart.
Slather the mixture on top of each, then cook per the biscuit directions.
Best when still warm. Number of servings depends on the size of biscuits and
the thickness of the topping.
From Gifts for the Goddess on an Autumn Afternoon
C2000 by Lorna Tedder and Aislinn Bailey