These are real cooking recipes. I found them on WITCHY WISDOM, and they are just too cute not to try, especially if you have children as I do .....


1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1 tbsp. finely chopped lavender flower
1-1/2 cups flour
2 tsp. baking powder

Preheat oven to 375 F.
Cream butter and sugar.
Beat in eggs and vanilla.
Stir in the dry ingredients until well blended.
Drop by half-teaspoons on ungreased baking sheet.
Bake 8-10 minutes, and cool slightly on baking sheet before transferring to tiny plates.
BANSHEE (cocktail)

Yield: 1 servings
1/2 oz Creme de banana
1/2 oz Creme de cacao
2 oz sweet cream
Crushed ice

Combine liquid ingredients with crushed ice in a mixing glass.
Shake and strain into cocktail glass.

makes 12
1-1/2 cup whole wheat flour
1/4 teaspoon salt
3 teaspoons baking powder
1 tablespoon cold-pressed vegetable oil
1-3/4 cup soy milk

Combine dry ingredients into a mixing bowl
Combine oil land soy milk and whip for 1 minute.
Pour into dry mixture and mix until thoroughly combines. Don't worry about the lumps.
Preheat a lightly oiled griddle or large skillet.
When a few drops of water sprinkled on the griddle bead up and roll off, the griddle is ready.
Pour 1/4 cup of batter at a time onto the griddle.
Cook at medium high heat until the pancakes begin to bubble, about 3 minutes, and the bottoms are lightly browned.
If the pancakes bubble up before the bottoms are browned, raise the heat slightly.
Turn with a spatula and cook until the second side is lightly browned.
Serve at once with natural maple syrup, natural fruit syrup or Fairy Dust.


1/4 cup grated dried coconut
1/4 cup date sugar

Mix the coconut and date sugar in a mortar and pestle and grind into a fine powder.

1/4 cup margarine or butter.
4 oz Unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 tsp. baking powder
1/2 tsp. salt
3 eggs

In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth.
Remove from heat; cool slightly.
Lightly spoon flour into a measuring cup; level off.
Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well.
Cover; refrigerate at least 1 hour for easier handling.
Heat oven to 300 degrees.
Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily).
Place 2 inches apart on ungreased cookie sheets.
Bake at 300 degrees for 15 - 18 minutes or until edges are set.
Remove from the cookie sheets immediately.
4 dozen cookies.

Makes: 12
6 tbls. margarine
6 tbls. white sugar
3/4 cup self-rising flour
2 medium eggs

Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
Place the eggs in a separate bowl, and beat well.
Add the beaten egg a little at a time to margarine and sugar, mix together well.
Sift the flour into the mixture, add the salt and fold well.
Add enough milk to make mixture into a soft dropping consistency
Spoon into greaseproof muffin pan and bake in a pre-heated oven at 325°F for 20-25 minutes.
When golden brown, remove from oven and place on wire tray to cool. Do not remove from muffin pan until cool.
Can be served plain, or topped with icing or chocolate.


1 stick softened butter
1/2 cup sifted confectioners sugar
2 well-beaten eggs
1/4 cup milk
3/4 cup flour
3/4 cup cornflour
2 tsp baking powder

Beat together softened butter and sifted confectioners sugar in a warmed bowl.
Add well-beaten eggs and milk.
Sift together flour, cornflour and baking powder and stir them gradually into the egg mixture.
Flavor with vanilla and bake in muffin pan in a hot oven for 10 minutes.
Ice with pink icing and dip in colored sprinkles.

Fried Faery Honeycakes~
From Wisteria's Faery Recipes
These cakes are not unlike those made on the night before Beltane by women
around the turn of the century. These cakes were left in the garden to please
Faery visitors.
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 the oil in a frying pan
until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time;
fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.
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