Lammas Recipes
Liminal Landscapes
A portal for dimensional living
Lammas is the first of three Pagan harvest festivals,( Lughnasadh, Mabon and Samhain.) marking
the midsummer and beginning of the harvest season.

We give thanks for the first grains as we honor the spirit of the grain god, being mindful of both
thanks for the harvest and reverence for the sacrifice being made. This is a time of death and rebirth
as the cycle of the harvest has come full circle.

The focus this month is on corn, grains and bread.
BASIC BREAD
(this takes about 3 hours)

1 cup warm water
3 tbsp of olive oil
1 1/2 tsp sugar
1 1/2 tsp salt
2 1/2 cups bread flour
1 1/2 tsp yeast (or 1 packet if you bought it this
way)

you vary this recipe by adding any fruits,
vegetables, or extra fiber in an amount that is less
than 1/4 cup. Try flax seed/oatmeal, whole-grain
flour, add garlic and Parmesan cheese to make
garlic bread…Or try 1/2 tsp of seasoning like garlic,
pepper, basil, Parmesan

DELICIOUS SWEET ROLLS
Makes 8 large rolls

Ingredients:

Dough:
4 ¾ cups Flour;
2/3 cup Flour (held separate)
1 cup warm water
1 packet Instant Yeast
1 large egg + 1 yolk (save the remaining egg white)
½ cup Sugar
1 tsp Salt
1/8 tsp Nutmeg
½ cup Sour Cream

Filling:
1 ½  cup Brown Sugar
3 T sugar
3 tbsp softened butter
6 oz. chopped walnuts or Pecans
½ tsp ground cinnamon
1/8 tsp nutmeg

Icing:
8 oz softened cream cheese
½ cup Sugar
1/3 cup Heavy Cream

In a large mixing bowl, sift together 4 ¾ cups flour
with the nutmeg. Add sugar, salt, and yeast.  Mix
in the egg, egg yolk and water.

Kneed for 6 minutes or until dough turns into a
smooth ball. Work in sour cream and additional 2/3
cups flour, and knead until is slightly wet and
sticky.

Place in buttered bowl, cover and set in a warm
spot until dough has doubled in size.

When dough has doubled in size, punch down, and
roll out onto a lightly floured surface Evenly
distribute the filling, leaving approximately 1” at
the top without filling; brush this edge with
remaining egg white. Using a large, sharp knife,
gently trim the ends of the log and discard, then
cut into buttered pan

Preheat oven to 325; Cover rolls with and allow
them to rise until again, this time until they
almost touch.

Bake for 35 to 40 minutes, until just golden on top.

While rolls are baking, prepare the icing by
creaming together (room temperature) cream
cheese and sugar.  Add in 1/3 cup heavy cream and
mix on medium speed for 2 to 3 minutes.  Spread
on tops of rolls immediately after removing from
oven.

ASPARAGUS, POTATO, AND ONION FRITTATA

2 potatoes, shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch
pieces
1 cup diced ham
6 eggs
1 tablespoon milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil
Preheat an oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium
heat; cook and stir the shredded potato and onion
in the hot oil until the potatoes begin to brown,
about 5 minutes.. Season with salt and pepper.
Add the asparagus and ham and continue cooking
until the asparagus is tender, another 5 to 7
minutes; transfer to the prepared baking dish.
Whisk the eggs and milk together in a small bowl;
pour evenly over the dish. Scatter the mozzarella
and white Cheddar cheeses over the top of the
potato mixture.
Bake in the preheated oven until set in the middle,
20 to 25 minutes. Garnish with the basil to serve.
YEAST CORN BREAD

4 1/2 teaspoons yeast (or 1 packet if you bought
it this way)
1-1/4 cups warm water (110° to 115°), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour

In a large bowl, dissolve yeast in 1/4 cup warm
water. Add the cornmeal, milk powder, butter,
sugar, salt, 1-1/4 cups flour and remaining
water. Beat until smooth. Stir in enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a bowl
coated with cooking spray, turning once to coat
top. Cover and let rise in a warm place until
doubled, about 1 hour.
Punch dough down; shape into a man. Coat
baking sheet with cooking spray. Cover and let
rise until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden
brown. Remove from sheet to a wire rack to cool.

EASY CORN MUFFINS

1/4 cup butter, softened
1/8 cup sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups biscuit baking mix
1/4 cup yellow cornmeal
2/3 cup milk

Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper muffin
liners.
In a large bowl, cream together the butter and
sugar until light and fluffy. Stir in the eggs one
at a time, beating well with each addition, then
stir in the vanilla.
In a separate bowl, stir together baking mix and
cornmeal. Blend this mixture into the butter/egg
mixture, alternately with the milk; stir just until
combined. Spoon batter into prepared muffin
cups.

Bake in preheated oven for 20 to 30 minutes,
until golden.

BUTTERMILK POUND CAKE

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees F (165 degrees C).
Grease one 9 or 10 inch tube pan. Mix together
the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in
the eggs, one at time, beating well after each
addition. Stir in the lemon and the vanilla
extracts. Gently mix in flour mixture alternately
with the buttermilk. Pour batter into the
prepared pan.
done. Let cool in pan for 10 minutes, then turn
done. Let cool in pan for 10 minutes, then turn
out onto a wire rack and cool completely.
out onto a wire rack and cool completely.


BEST RHUBARB PIE EVER

This is an easy 2-step pie that is deliciously
sweet and tart, This summer dish has the perfect
combination of flavors and is a wonderful touch
to any entertaining,

1 double pie crust
2 cups fresh rhubarb, chopped small
15 ounces can of sour cherries, drained
1 1/4 cups sugar
3 tablespoons minute tapioca
1/2 teaspoon vanilla (optional)

The night before:
Wash rhubarb stalks discarding leaves and
discolored spots. Chop into bite size pieces.
Drain cherries and combine with rhubarb and
sugar cover and let mixture set out overnight

Next day:
add tapioca and vanilla to the rhubarb mixture.
Blend all ingredients and allow mixture to remain
at room temperature for an hour. Pour
ingredients into the prepared pie crust. Add top
crust in a decorative lattice

Preheat oven to 400º F
Bake for 45 minutes or until pie filling is
bubbling. Removed from oven and cool.

Imbolc       Ostara/ Vernal Equinox         Beltaine

Litha/Summer Solstice         Lammas        Mabon/Fall Equinox

Samhain/Halloween        Yule/Winter Solstice
because the greatest secrets are always hidden in the most unlikely
~Roald Dahl