Beltane Recipes

Beltane Cream Pie | Farls

Beltane Cream Pie

1 cup whole milk
1 cup rich cream
1/2 cup butter (NOT margarine)
3 tablespoons cornstarch
1 1/2 cups sugar
1 1/4 teaspoons vanilla
1 1/4 teaspoons ground nutmeg
1 prepared pie crust, baked

Melt the butter in a wide pan over medium heat. In a separate bowl slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended, add this and all of the other ingredients, except the vanilla, to the cooking pan. Stir constantly over medium heat until the mixture becomes thick. Remove from heat and stir in the vanilla. Pour the mixture into the waiting pie shell and sprinkle with nutmeg. The pie may be eaten while it is still warm, as long as it has cooled enough to set. Or the pie may be chilled and eaten later.

Makes 1 nine-inch pie


3 cups real mashed potatoes
2 cups dry oats
2 tablespoons margarine or butter
1/2 teaspoon corn starch
1/2 teaspoon baking powder
1/8 teaspoon salt
Pinch of pepper
Pinch of rosemary (optional)

Soak the oats in warm water for 15 to 20 minutes until soft and slightly swollen. Mix them with all the other ingredients in a large mixing bowl. Knead until the mixture is like a thick dough. If it seems too thin or moist, add a teaspoon or two of flour. When it is thoroughly mixed, form small sections into round patties. Fry the patties in hot vegetable oil in a small skillet until lightly brown. Serve immediately.

SOURCE: The Wiccan Garden, as taken from The Sabbats: A New Approach to Living the Old Ways by Edain McCoy and Wicca: A Guide for the Solitary Practitioner by Scott Cunningham