Recipes of Esbats (Moons)

Full Moon Oil
From Myrriah's Home Page

1 1/2 drams Sandalwood oil
1 dram Lemon oil
1/2 dram Rose oil
Mix well and bottle.

Fall Moon Cakes
(Cakes to be eaten at full Moons in the fall)

Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This nonfilled version is crunchy and sweet, and a little more familiar to American kids' palates.

1 cup butter
2/3 cup sugar
1 egg
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
Vanilla frosting
Grated coconut (optional)
Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies.

Full Moon Ritual Incense
2 parts Sandalwood
2 parts Frankincense
1/2 part Gardenia petals
1/4 part Rose petals
a few drops Ambergris oil
Burn during Esbats or simply at the time of the Full Moon to attune with the Goddess.

(Another) Full Moon Oil
13 drops of sandalwood essential oil
9 drops of vanilla essential oil or extract
3 drops of jasmine essential oil
1 drop of rose essential oil
Mix prior to a full moon. Charge in a clear container or vial in the light of the full moon. Use to annoint candles or yourself for full moon rituals or just when you feel like you need the moon's energy.

Tiessennau Mel (Welsh Honey Cakes)
4 oz Honey
1 teasthingy Cinnamon
4 oz Brown sugar
1/2 LB Flour
1/2 teasthingy Bicarbonate of soda
4 oz Butter or margarine
Caster sugar
A little milk
Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly.

Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven (425 degrees)

Non-Alcoholic Beverages

For those pagans who wish to not use the customary alcoholic ritual drinks, such as wine, ale, or mead, try one of these replacement drinks.

Esbats: lemonade, apricot nectar, mango nectar, pear nectar, papaya nectar, peach nectar, jasmine tea, peppermint tea, rosebud tea, milk.