The Temple of Nine Wells - ATC

Recipe Swap Page

"Sacred Sweets"

A Name Graciously Lent by Christinea


We've established this page, as per a Temple member suggestion, as a way for folks to swap recipes for scrumpious and succulant dishes, snacks, tid-bits and tasties.

To submit a recipe, send an e-mail to sacredsweets@tnw-salem.org. Please include in the e-mail your name, the name of your dish, and of course the recipe itself. If possible, specify whether amounts are by volume or by weight for those of us (like your webmaster) for whom baking is a mysterious arte!

Recipes recieved will be posted on this page toot sweet!


Recipes


Yellowman
Traditional food sold at the Lammas Fair in Ballycastle for the last 350 years

1 stick butter
1 lbs. brown sugar
1 lbs light corn syrup
1 tsp vinegar
1 tsp baking soda
Combine butter, sugar, syrup and vinegar in a medium sized saucepan, boil without stiring until a drop hardens in cold water. Remove from heat and stir in the baking soda, which will foam up. Pour into greased pie tin and let cool. Break into chunks and store in an airtight tin.
Recipe contributed by Willow


Sausage and Cheese Finger Food

This is a recipe for a sausage and cheese finger food, submitted by ATC's founder, Pete Pathfinder Davis, who resides at the mother church HQ in Index, Washington. I have been known to make a meal of these treats when I'm too tired (or lazy) to cook myself dinner!

This recipe is so simple it can easily be committed to memory.

I prefer sharp cheddar and mild sausage, since the spicier sausage blends can overpower the cheddar flavor. The onions are optional, but worth the trouble for the extra flavor.

1 pound of grated sharp cheddar cheese
1 pound of mild sausage meat (fresh ground is best)
2 cups Bisquick baking mix
1/2 yellow onion, finely chopped

Add the Bisquick and the chopped onion to a bowl (or industrial strength mixer, like a Kitchen Aid) and mix together, slowly adding first the shredded cheese, and then the ground sausage meat, in small clumps, slowly enough to allow the sausage to be broken up and mixed into the rest. Best not to mix it too much or else it becomes too uniform and somewhat dry and pasty. A mottled appearance is mixed well enough. Once this is mixed fairly uniformly, roll into small (3/4" diameter) balls in your hands and place on a baking sheet. (If you use parchment paper to line the cookie sheet, the sausage balls will slide right off when cooked.)

Bake them at 325 F in a preheated oven for 17 to 20 minutes. When using parchment paper liners, 17 minutes is usually always enough.

Take from oven and allow to cool for 5 minutes before attempting to take from the sheet. Without paper, they will stick.

If you don't have an industrial strength mixer, the whole bunch of ingredients may be squeezed by hand to mix before forming the balls.

Once they have cooled enough to handle, eat!