Recipes:
Kemetic Cakes
Easy beer Bread
Wesir-ific sugar cookies & frosting
Brownie muffins
Flower Pot Challah Bread
Flower Pot Bread
Many of hese recipes can be used in your Offering
and Prayer Pots, or on their own.
Kemetic Cakes:
Ingredients:
1 1/2 C. Stone ground flour (wheat flour and white flour do make palatable
substitutes)
1/2 Tsp. Salt
1 Tsp. Baking powder
4 Tbs. Butter
1 C. honey
Caraway seeds (you will also need a floured surface a wooden spoon and
a greased baking sheet)
Preheat the oven to 355° F. In a bowl, sift the dry ingredients together,
with clean hands (or a fork if you prefer). Cut Butter into small squares
and then add to the dry mixture. Rub the butter and dry mixture in between
your fingers until the mixture looks like very fine bread crumbs. Add
half of the honey, and mix well with a wooden spoon. Add milk and mix
well again.
On a floured surface roll the dough into long snakes, and then roll them
into spirals (sort of like a cinnamon bun). Glaze them with Honey, and
sprinkle with caraway seeds. Bake 20 minutes, cooking times may differ
depending on your elevation. Cakes will have a light golden brown color,
and a toothpick will come out clean if the cake is done. I have served
this to Wesir, children and adults with excellent results! raisins, and
dates make a good substitute for the caraway seeds.
(Recipe and picture From "Step into Ancient Egypt"
By Philip Steele IBSN 1-85967-525-5, Transcribed by Djedetmiwesir)
-Easy Beer Bread:
This is a great quick easy bread recipe anyone can do! I got it from Wosret who shared it with me (thanks!)
Ingredients:
3 cups self rising flour*
3 tablespoons of sugar
1 Can (12 ounces) of warm beerMix all ingredients together in a bowl and
pour into a greased pan. Bake on 400 degrees Farenheight for 40 minutes.
* If you don't have Self rising flour on hand, add 1 Tablespoon of Baking Powder and 1 1/2 teaspoons salt, to an All-purpose flour.
Wesir-ific Sugar Cookies
Ingredients
• 2 cups flour
• 4 teaspoons baking powder
• 1/2 cup shortening
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla
Preparation:
Add shortening and sugar to mixing bowl and cream. Add eggs, vanilla and
dry ingredients and mix well. Chill in refrigerator for 1 hour. Preheat
oven to 375F. Roll out dough to 1/8-inch thickness.
In antiquity Wesir shaped bread/cookies were given out during the Wesir
mysteries. I've never found a wesir shaped cookie cutter, but have had
sucess with these suggested cookied cutters.
• Gingerbread cookies cutters can be made into small Wesir's with
frosting
• Christmas Trees are Pines and Connifers- Very Sacred trees to Wesir.
• a Star cookie cutter can be used to make a five pointed Egyptian
star/adoration glyph
• a round cookie cutter can be used to make a Duat glyph
• a Candy Cane cane be decorated to resemble a crook. Bake 6-8 minutes
• Triangle cookie cutters make pyramids (and were traditional in
Ancient Egypt)
• Doughnut shapes were also traditional in Ancient Egypt.
Bake 6-8 minutes, let cool.
Frosting:
2lbs Confectioner's sugar
1 tsp Vanilla or other flavored extract
1/2 lb of butter or margarine, softened\
3-4 tablespoons of milk.
Combine ingredients in a bowl, beating at low speed until blended. You
may add more milk by the tablespoon to thin the frosting to desired consistancy.
Seperate, and mix with food coloring in desired colors and amounts.
Brownie Muffins (this is my very own creation!)
Ingredients:
1/2 Cup Shortening
1/2 Cup Sugar
1 Cup Brown sugar firmly packed
2 Eggs, well beaten
1 Cup Evaporated Milk
2 3/4 Cups Flour
1 Teaspoon Baking soda
1/2 Teaspoon Salt
1 1/2 Teaspoons Vanilla Extract
1/3 cup Unsweetened chocolate baking powder
1 (6 oz) Package Peanut butter chips (chocolate works too)
Cream shortening and sugars together until fluffy; Beat in eggs, mixing
well until blended. Add Milk alternately with dry ingredients. Blend in
vanilla. Fold in Peanut butter chips.
Fill Muffin cups 2/3 of the way full. Bake for 15 Minutes in an oven preheated
to 375 Degrees Farenheight. Muffins are done when sides pull away from
the pan, and a toothpick comes out clean.
Frosting (optional)
1/4 Cup Butter or margarine
1/2 Cup Creamy Peanut butter
1 1/2 Cups Confectioners sugar
1/3 Cup Milk
Flower Pot Challah Bread
Follow the safety instructions found on the Prayer pots
instruction page: yield: 2 loaves.
INGREDIENTS:
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup margarine
6 cups all-purpose flour
2 tablespoons active dry yeast
1/2 cup white sugar
2 teaspoons salt
3 eggs
1 tablespoon vegetable oil
DIRECTIONS:
Scrub the pots in hot soapy water and rinse well. Let them dry overnight.
Oil the inside of the pots with vegetable oil, including the rim, until
the pot will not absorb any more. Set the pots in a cold oven. Heat the
oven to 400 degrees then turn off the heat and leave the pots in the oven
to cool. When completely cool, oil them again, and heat them again, using
the same process. The pots are now ready for use. Be sure to grease them
well before each use, especially around the rim.
In a small bowl, melt butter in the warm water.
In a separate bowl, mix 4 cups flour, yeast, sugar, and salt. Add eggs
and melted butter mixture to form dough. Knead for 5 to 10 minutes, slowly
adding more flour. Watch for blisters on the dough, and do not knead too
much. Oil top of the bread. Let it rest in a warm place for 2 to 3 hours.
Push dough down, and let it rise again. Don't let the bread rise too high,
or the bread will be tough.
Shape the dough and put it into 2 clean, greased terracotta flower pots.
Let loaves rise for 30 minutes more.
Bake in a preheated 350 degree F (175 degree C) oven for 35 minutes.
Flower Pot Bread
Use new, lead-free pots and grease well with oil or lard and bake them in the oven empty before use. Pots are available at Oakhurst Garden Centre. This recipe will be enough for 8, 4" pots
Ingredients
1½ lb Strong white Bread Flour
1 teaspoon salt
1 oz Margerine
1 package yeast
In a food mixer using the dough hook, mix all the above ingredients until all the lard is rubbed in. Add approx ¾ warm water (1 part boiling to 2 parts cold). Mix for 5 minutes. Roll out in to a sausage and cut into 8 equal sized pieces. Place in well oiled 3" terracotta pots, and leave to rise in a warm place. Bake in oven for 10mins at 230ºc. Serve in the pot. For a variation try adding cheese, tomato, onion, top with poppy, sesame or sunflower seeds