Friday, February 1, 2008


Kentucky Kitchen Witch Imbolc Brunch
For our Imbolc celebration our little Circle is having a brunch on Saturday, February 2, 2008, including bacon and potato quiche, lemon raspberry muffins, salad and mimosas! We are going to make fairy houses to celebrate the coming of spring. I will add a tutorial and pictures of our houses when they are finished!
Close the circle:

Call to Brigid
In unison:

"Amid the darkness the Lady is stirring,
Gently awakening from frozen dreams,
All the world has awaited this moment
The return of the Maiden,
And Her promise of oncoming Spring."

Circle closer:

"Hail Lady Brigid, Goddess of creativity and heralder of the Spring.
We ask that you enter our circle and join us as we honor and thank you
For the gifts you bestow."

The eternal flame within
Red candle is lit by Circle closer. Each person sets a white candle in front of them and passes the red candle lighting their white candle. The red candle is extinguished.

In unison:

"Blessed Brigid of the golden flame, listen as we call your name
I invoke your spirit to burn in me, as I will, so mote it be."

Look into the flame of your candle and visualize Brigid's power of inspiration and transformation flowing through you and making your goal a reality. Allow the white candle to burn throughout your celebration.

Open the Circle.
Lemon Raspberry Muffins
1/2 cup plain yogurt
3 Tbls. vegetable oil
1 Tbls. lemon juice
2 egg whites
1/2 t. lemon extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 t. baking powder
1/4 t. salt
1 t. grated lemon zest
1 cup frozen raspberries
2 Tbls. sugar for decoration
  • Preheat oven to 400 degrees. Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and lemon extract.
  • In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Gently stir in raspberries.
  • Spoon batter evenly into the muffin cups.
  • Sprinkle with remaining sugar.
  • Bake for 15 to 17 minutes or until the top springs back when lightly touched. Cool muffins on wire rack and enjoy.

1 comment:

Lady Rose said...

Love your recipes and your blog! :)