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A WITCH'S BREW

Come into the kitchen and share and learn of recipes, tinctures, brews and lotions, infusions, teas and more

Location: in the kitchen
Members: 27
Latest Activity: May 4

Discussion Forum

Witch's Butterscotch Brew

Started by G.O.L DARK RAVEN ONE S.O.L. Last reply by Shadowdancer Oct 3, 2013. 1 Reply

Serves: 4What You'll Need:4 cups (1 quart)  milk1 cup (6 ounces) butterscotch …Continue

Dogie treats you can make at home.

Started by G.O.L DARK RAVEN ONE S.O.L. Last reply by Shadowdancer Jul 21, 2013. 1 Reply

Stop giving your dogs crap from China that is killing our dogs!! Here is a Pumpkin Recipe that is healthy for them :) Cleo’s Pumpkin Dog Biscuits2 eggs1/2 cup canned pumpkin2 tablespoons dry milk1/4 teaspoon sea salt2 1/2 cups brown rice flour *1…Continue

How to do Tea Leaf Reading

Started by Shadowdancer. Last reply by Shadowdancer Jul 14, 2013. 2 Replies

Continue

How To Make Your Own Non-Toxic Sunscreen

Started by G.O.L DARK RAVEN ONE S.O.L. Last reply by Shadowdancer Jul 14, 2013. 1 Reply

While the sun will not cause cancer, it is not in your best interest …Continue

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Comment by Shadowdancer on September 22, 2015 at 8:33pm

hello and MM Pagan Priestess, thank you for joining the group

Comment by Yahni on May 16, 2014 at 10:29pm

Comment by Shadowdancer on April 25, 2014 at 9:26pm

fr om a very special friend of mine who shared and so I pass on to you - something to listen to as you concoct your tinctures, brews, lotions and teas. Have a great Friday.

Comment by Shadowdancer on September 27, 2013 at 6:23pm

Halloween Witchy Cup Cakes
Here’s a recipe I found at Parents.com with a few tweaks I added.

Ingredients
12 plain white or chocolate cupcakes, removed from paper liners (buy them from the store or make them using Duncan Hines cake mix–super easy!)
1 1/2 cups milk chocolate frosting (canned is fine)
chocolate cones
Orange nonpareils or colored sugar crystals
1 16 ounce can cream cheese frosting, divided
Neon-green food coloring (if you can’t find neon green, get as close as you can by mixing yellow with green)
Milk chocolate chips
Green tube icing
Red tube icing

No Bake Spooky Eyeballs
It’s made with peanut butter so beware if your child has a peanut allergy.

Ingredients
1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
1 (1-pound) package confectioners’ sugar (C & H powdered sugar is great!) 1 teaspoon vanilla extract 2 cups semisweet chocolate chips ( about 2 cups) 2 tablespoons Crisco vegetable shortening About 3 ounces of miniature M&Ms Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this). Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.) Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

Comment by Shadowdancer on September 25, 2013 at 11:52pm

Candy Corn Drink

Ingredients1 4-serving-size packagelemon-flavor gelatin
1 cup boiling water
2 cups mango nectar
3 1/2 cups orange carbonated beverage, chilled
1 cup whipping cream
2 tablespoons honey
Candy corn (optional)

Directions
1. In a large bowl combine gelatin and the boiling water, stirring until gelatin is dissolved. Stir in the mango nectar. Pour mixture into a tall, clear 2-quart pitcher. Cover and chill about 2 hours or until thickened but not set. Gently pour* orange carbonated beverage over gelatin layer in pitcher.

2. In a large bowl combine whipping cream and honey. Beat with an electric mixer or large whisk just until stiff peaks form (tips stand straight). Spoon over mixtures in pitcher. If desired, add candy. Before serving, stir to muddle.

From the Test Kitchen*Test Kitchen Tip: •To ensure that the carbonated beverage stays on top of the gelatin mixture, hold a wooden spoon above the gelatin layer and pour the carbonated beverage over the back of the spoon.

Nutrition Facts (Candy Corn Drink) Servings Per Recipe 8,
cal. (kcal) 244,
Fat, total (g) 11,
chol. (mg) 41,
sat. fat (g) 7,
carb. (g) 36,
Monosaturated fat (g) 3,
sugar (g) 35,
pro. (g) 2,
vit. A (IU) 875,
vit. C (mg) 9,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 4,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 89,
Potassium (mg) 43,
calcium (mg) 40,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

Comment by Yahni on July 25, 2013 at 9:02am

Comment by Shadowdancer on July 17, 2013 at 5:52am
Comment by Shadowdancer on July 8, 2013 at 7:31pm

hi Yahni, I like your pics.

Comment by Yahni on July 8, 2013 at 2:43am

Comment by Yahni on June 21, 2013 at 7:57am

 

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