Mabon/ Autumn Equinox Recipies

Hello there. In this Hub I am bringing you a few recipes That you could use for your Mabon celebration. I hope you enjoy these and find them useful and most of all delicious.

3 eggs

1 cup sugar

1/2 cup vegetable oil

1/2 tsp vanilla

1 cup grated carrots

1 cup grated apples

1 cup whole wheat flower

1 cup all-purpose flower

1 Tbs baking powder

2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

Before you begin to prepare your ingredients you should preheat your oven to 375 degrees. Lightly grease a muffin tin or you could line it with paper liners. Set that aside and prepare for mixing. In a large bowl combine the eggs, sugar, oil, and the tasty vanilla until it is combined well. Stir in the grated carrots and apples. In a separate bowl sift the flower, baking powder, salt, nutmeg, and cinnamon together. Then you need to blend the dry ingredients into the apple mixture until it is just combined. Spoon the batter into the muffin tins and bake for 25 minutes.

6 cups of sliced peeled, and cored apples

2/3 cup flour

1 1/3 oatmeal

1 cup brown sugar

1/2 tsp salt

1 tsp cinnamon

2/3 cup melted butter

1/2 cup walnuts (optional)

Preheat the oven to 375 degrees. Spread the apples evenly on the bottom of an oblong glass baking dish. In a bowl you want to mix together the remaining ingredients until everything is nice and moist. Spread this mixture evenly over the top of the apples. Bake this in an oven for aproximately 30 minutes. The time for this may vary depending on your oven. You want the top to be crisp when eaten and the apples to be soft.

This is best with vanilla ice cream.

1 butter nut squash

1/2 cup butter

1/2 tsp ground ginger

3 tbs flour

1 tsp cinnamon

2 cups chicken broth

salt and pepper

Cube and boil the squash until it is smash-able. Then combine the squash with 4 tbs of the butter. mix in the cinnamon and ground ginger. Set this aside. Melt the remaining butter over medium heat. Add the flour and cook for about 3 minutes, stirring constantly. Add the chicken broth and cook until it thickens. Add the squash mixture and cook until it boils on the edges, stirring often. Salt and pepper to taste.

This dish is great with some toast to dip in the soup.