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Faery Recipes
APRIL VICTORIA'S LAVENDER FAIRY COOKIES
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1 tbsp. finely chopped lavender flower
1-1/2 cups flour
2 tsp. baking powder
Directions:
Preheat oven to 375 F.
Cream butter and sugar.
Beat in eggs and vanilla.
Stir in the dry ingredients until well blended.
Drop by half-teaspoons on ungreased baking sheet.
Bake 8-10 minutes, and cool slightly on baking sheet before transferring to tiny plates.
http://www2.jbc.edu/herbgarden/frame2.htm
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BANSHEE (cocktail)
Yield: 1 servings
Ingredients:
1/2 oz Creme de banana
1/2 oz Creme de cacao
2 oz sweet cream
Crushed ice
Directions:
Combine liquid ingredients with crushed ice in a mixing glass.
Shake and strain into cocktail glass.
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BASIC PANCAKES WITH FAIRY DUST
makes 12
Ingredients:
1-1/2 cup whole wheat flour
1/4 teaspoon salt
3 teaspoons baking powder
1 tablespoon cold-pressed vegetable oil
1-3/4 cup soy milk
Directions:
Combine dry ingredients into a mixing bowl
Combine oil land soy milk and whip for 1 minute.
Pour into dry mixture and mix until thoroughly combines. Don't worry about the lumps.
Preheat a lightly oiled griddle or large skillet.
When a few drops of water sprinkled on the griddle bead up and roll off, the griddle is ready.
Pour 1/4 cup of batter at a time onto the griddle.
Cook at medium high heat until the pancakes begin to bubble, about 3 minutes, and the bottoms are lightly browned.
If the pancakes bubble up before the bottoms are browned, raise the heat slightly.
Turn with a spatula and cook until the second side is lightly browned.
Serve at once with natural maple syrup, natural fruit syrup or Fairy Dust.
FAIRY DUST
Ingredients:
1/4 cup grated dried coconut
1/4 cup date sugar
Directions:
Mix the coconut and date sugar in a mortar and pestle and grind into a fine powder.
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CHOCOLATE PIXIES
Ingredients:
1/4 cup margarine or butter.
4 oz Unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 tsp. baking powder
1/2 tsp. salt
3 eggs
Directions:
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth.
Remove from heat; cool slightly.
Lightly spoon flour into a measuring cup; level off.
Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well.
Cover; refrigerate at least 1 hour for easier handling.
Heat oven to 300 degrees.
Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily).
Place 2 inches apart on ungreased cookie sheets.
Bake at 300 degrees for 15 - 18 minutes or until edges are set.
Remove from the cookie sheets immediately.
4 dozen cookies.
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DEWDROP FAIRY DRIED FRUIT WITH FUDGE FONDUE
Ingredients:
1 jar fat-free fudge
assorted dried fruit: apple, apricots, pears, and pineapples
6-inch wooden kebab sticks
Instructions:
Cut apples into wedges and remaining fruits into chunks.
Assemble decoratively around a plate.
Heat fudge sauce slightly.
Then place fudge in a bowl in the center of the fruit tray.
Serve with wooden kabob sticks.
http://thriveonline.oxygen.com/seasonal/holiday/nutrition/fudge_fondue.html
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FAIRY AMBROSIA
recipe for 1 serving
Ingredients:
1-1/2 cups milk
1/8 tsp.vanilla extract
1 tsp. honey
sprinkle of cinnamon
1 lemon slice
Directions:
Warm the milk, but don't boil.
Pour into a mug and stir in the honey and vanilla.
Squeeze a few drops of the lemon slice into the mixture or just drop the whole thing in.
Sprinkle the cinnamon on top and enjoy.
http://members.tripod.com/~Moon_Circle/bos/recipe04.html
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FAIRY BELLE COCKTAIL
Glass: Cocktail Glass
Ingredients:
3/4 oz. Apricot Brandy
1-1/2 oz. Gin
1 tsp. Grenadine
1 Egg White
Directions:
Shake all ingredients with ice, strain into a cocktail glass, and serve.
http://www.itac.cc/drink/745.html
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FAIRY BREAD
Ingredients:
Slices of bread
softened butter or margarine
colored sprinkles
Knife
Directions:
Spread the bread with butter.
Shake on the colored sprinkles.
Cut the bread into triangles.
http://www.birthdaycelebrations.net/fairybread.htm
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FAIRY BUTTER
Ingredients:
2 hard boiled eggs yolks
1 cup white sugar
2 tablespoons orange juice
2 sticks unsalted butter
Directions:
In a medium sized bowl combine the hard boiled egg yolks, white sugar, orange juice and unsalted butter.
Blend until well mixed and place small mounds on the bread plates.
Serve with hot muffins for breakfast or brunch.
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FAIRY CAKES
Makes: 12
Ingredients:
6 tbls. margarine
6 tbls. white sugar
3/4 cup self-rising flour
2 medium eggs
Milk
salt
Directions:
Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
Place the eggs in a separate bowl, and beat well.
Add the beaten egg a little at a time to margarine and sugar, mix together well.
Sift the flour into the mixture, add the salt and fold well.
Add enough milk to make mixture into a soft dropping consistency.
Spoon into greaseproof muffin pan and bake in a pre-heated oven at 325°F for 20-25 minutes.
When golden brown, remove from oven and place on wire tray to cool. Do not remove from muffin pan until cool.
Can be served plain, or topped with icing or chocolate.
http://www.swv.ie/recipes/eng17.htm
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FAIRY CAKES 2
1 stick softened butter
1/2 cup sifted confectioners sugar
2 well-beaten eggs
1/4 cup milk
3/4 cup flour
3/4 cup cornflour
2 tsp baking powder
vanilla
Directions:
Beat together softened butter and sifted confectioners sugar in a warmed bowl.
Add well-beaten eggs and milk.
Sift together flour, cornflour and baking powder and stir them gradually into the egg mixture.
Flavor with vanilla and bake in muffin pan in a hot oven for 10 minutes.
Ice with pink icing and dip in colored sprinkles.
http://recipes.alastra.com/cookies/fairy-cakes02.html
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FAIRY COOKIES
Ingredients:
1 cup powdered sugar
1 cup white sugar
1 cup margarine
1 cup vegetable oil
2 eggs; beaten
1 teaspoon vanilla or almond flavoring
4-1/2 cups flour plus 2 tablespoons
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Directions:
Mix all ingredients.
Chill dough and roll into balls.
Press down with fork or glass.
Nuts or fruits may be added before chilling dough.
Bake at 370 degrees F for 12 minutes.
Should be light brown.
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FAIRY COOKIES 2
Ingredients:
1 cup butter
5 tbsp. powdered sugar
2 cups flour
2 tsp. vanilla
1-1/2 cup chopped nuts
Directions:
Cream butter and sugar.
Work flour, vannila and nuts into creamed mixture; form into balls.
Bake in 350 degrees F oven for 30 minutes.
Roll cookies into powdered sugar as soon as they are removed from oven.
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FAIRY COOKIES 3
Ingredients:
1 cup Crisco
2 cups white sugar
2 eggs, beaten
1/2 cup milk
3-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Directions:
Mix as you would any cookies dough.
Add 2 tablespoons more milk if making drop cookies.
Substitute 1/4 cup cocoa for flour to make chocolate cookies.
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FAIRY DESSERT - Ladies Union Cookbook - 1903
Soften slices of dry bread (from which the crusts have been cut) in milk.
Put a little honey on each slice, then dip in beaten egg and fry in a little butter.
Serve hot with cream.
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FAIRY DRINK
Ingredients:
2 cups of Strawberries (Fresh)
2 cups of Vanilla Ice Cream
2 cups of Sparkling Water
1 cup of Pineapple (Diced)
Instructions:
Blend until smooth.
Serve chilled in rocks glasses.
Serves 4.
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FAIRY FOOD
Ingredients:
30 large marshmallows
1/2 cup milk
1 amall can crushed pineapple
1 8 oz. whipping cream, whipped
1 tsp. lemon juice
1/2 cup chopped nuts
1/2 box vanilla wafers
Directions:
Combine marshmallows and milk in a microwave safe bowl.
Microwave until all the marshmallows are melted - watch carefully - then let cool.
Blend in pineapple (do not drain), whipped cream, lemon juice and nuts.
Crush vanilla wafers and sprinkle in a 9 x 12 square buttered pyrex dish.
Reserve some crumbs to sprinkle on top.
Pour in filling.
Garnish with extra wafer crumbs.
Chill thoroughly and serve.
http://www.50plusfriends.com/cookbook/cookies/fairyfood.html
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FAIRY FOOD 2
Ingredients:
1 cup sugar
1 cup light corn syrup
1 tablespoon vinegar
1-1/2 tablespoons baking soda
1 package (12 ounces) semisweet or milk chocolate 1 piece, melted
Directions:
Grease 13-by-9-inch pan; set aside.
Combine sugar, syrup and vinegar in 3-quart saucepan.
Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
At this point, mixture will become foamy and will rise.
If you continue to cook any longer after this point, candy will become hard.
Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
Baking soda must be stirred rapidly into mixture as it is added.
Immediately pour mixture into prepared pan.
If candy is left in saucepan for even a short time, it will stick.
It is not necessary to spread candy over bottom of pan.
Cool, then break into small pieces.
Dip each piece into melted chocolate.
Store in refrigerator.
Makes about 1 pound candy.
Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.
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FAIRY GINGERBREAD
Yield: 16 servings
Ingredients:
1 cup Sugar
1/2 cup Butter
2 Eggs
1 cup Milk
1 cup Molasses
2-1/2 cups Flour
1/2 tsp. Soda
1 tbls. Ginger
Directions:
Preheat oven to 350 degrees. Grease a shallow pan.
Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly.
Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan.
Bake 45 minutes.
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FAIRY GODMOTHER RICE
Ingredients:
1/2 cup butter
5 ounces thin egg noodles
2 cups uncooked instant rice
2 (1 ounce) packages dry onion soup mix
4 cups vegetable broth
1 (5 ounce) can water chestnuts, drained and sliced
soy sauce to taste
Directions:
Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
Melt butter in a large skillet over medium heat. Brown noodles in the butter.
In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
Makes 6 servings
http://sidedish.allrecipes.com/AZ/FiryGdmthrRic.asp
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FAIRY PIE
Ingredients:
1/2 cup butter
1/2 cup sugar
4 eggs
1/2 cp sifted flour
4 tbsp milk
1 tsp baking powder
2 tbsp flour
4 egg whites
3/4 cup granulated sugar
1 tsp vanilla
walnut meats
1 cup well-drained pineapple
1 cup whipped cream
Directions:
Cream together butter, sugar and eggs.
Beat until light and fluffy
Add sifted flour alternately with milk
Add baking powder mixed with 2 Tbsp flour
Pour into 2 well greased and floured 10" cake pans.
For meringue, beat egg whites until stiff.
Add granulated sugar slowly.
Add vanilla and beat again.
Pile on top of unbaked layers and sprinkle tops with walnut meats.
Bake at 350 degrees F for 25 to 45 minutes.
Allow to cool in pans.
When cool place first layer meringue side down on serving plate.
Cover with pineapple in whipped cream (other fruits may be used)
Place over this the second layer, meringue side up.
Cut and serve.
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FAIRY RING MUSHROOM PASTA SAUCE
Ingredients:
1 cup dried Marasmius oreades (Fairy Ring Mushroom) or equivalent quantity fresh mushrooms
1-1/2 cup peeled and diced tomatoes (use 1 can peeled and diced tomatoes unless you have vine-ripened fresh tomatoes)
1/2 teaspoon Herbs d'Provence
1/4 cup chopped Italian parsley
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/4 teaspoon hot sauce (adjust for your taste and the hotness of your sauce)
salt and pepper to taste
1/2 lb. good quality pasta (farfalle, fusilli, penne, rigitoni, etc.)
Directions:
Soak the dried mushrooms in hot water until soft.
Drain, reserving liquid.
Heat the butter and olive oil in a sauté pan.
Add mushrooms and Herbs d'Provence.
Cook slowly for 15 minutes.
Add reserved soaking liquid and reduce over high heat until about 3/4 of the liquid is gone.
Add tomatoes and parsley and cook for 3-4 minutes.
Cook the pasta in boiling salted water until done but still firm to the bite.
The mushroom sauce over the pasta serves 4 as a starter course or side course, 2 as a main course.
http://www.mykoweb.com/recipes/FairyRing.html
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FAIRY RING MUSHROOM RISOTTO
Ingredients:
1 cup dried Marasmius oreades (Fairy Ring Mushroom) or equivalent quantity fresh mushrooms
1-1/2 cups Arborio rice
5 cups stock (chicken or vegetable, or preferably a combination of both; include the soaking liquid from the mushrooms)
2 tablespoons chopped shallots
3 tablespoons butter
3 tablespoons extra virgin olive oil
2/3 cup grated Parmesan cheese
1/4 cup balsamic vinegar
Directions:
Soak the mushrooms until soft in hot water.
Drain and use the soaking liquid as part of the stock.
Sauté the mushrooms slowly in half the butter and olive oil for 10 minutes and set aside.
Bring the stock to a simmer while the mushrooms cook.
In a heavy 2-1/2 quart sauce pan, sauté the shallots in the remaining butter and olive oil until soft and lightly colored.
Add the rice and stir until well coated by the oil.
Cook for about 1 minute.
Add 1/2 cup simmering stock and continuously stir the mixture over medium heat.
When the rice dries out add another ½ cup stock and continue to stir.
You will repeat this process until the rice is cooked.
This will take about 30 minutes.
Risotto cooked too quickly will not cook evenly and risotto cooked too slowly will be gluey.
Good risotto is creamy but still firm to the bite (al dente).
About 10 minutes before the risotto is done, add the reserved mushrooms.
About 5 minutes before the rice is done, add the Parmesan cheese and balsamic vinegar.
If you run out of stock before the rice is done, you may use hot water.
Serve immediately.
Serves 4-6 as a side dish, 2-3 as a main course.
http://www.mykoweb.com/recipes/FairyRing.html
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FAERY SUGAR
Ingredients:
3 cups fine white sugar
1 tablespoon vanilla extract
1/8 teaspoon red food coloring
Glass container
Directions:
Lay sugar on wax paper & sprinkle on the vanilla; stir into the sugar till all mixed in.
Next sprinkle on the red food coloring and also incorporate in till sugar turns "Faery pink".
Save in glass container, you have labeled "Faery Sugar"; you can now use this special treat for Faery cookies and cakes.
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FAIRY TALE PUNCH
Ingredients:
1 cup diced apples
1 cup diced peach
1 cup strawberries
3 cup fruit juice (your choice)
1 banana diced
1 tray of ice cubes
Directions:
Place all ingredients into a blender and mix.
Serve or chill for 1 hour to make a slush.
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GREEN FAIRY (cocktail)
Ingredients:
1 oz. Absinthe
1 oz. water
Juice of 1 lemon juice (fresh)
2 tsp. egg white
Dash of Angostura Bitters
Instructions:
Shake thoroughly with ice and strain into cocktail glass.
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NOODLES IN FAIRY BUTTER
Serving Size : 1
Ingredients:
4 hard-cooked egg yolks
1/2 cup sugar
1/2 cup sweet butter -- softened
1 Tsp. dried thyme -- *
1 Tsp. dried sweet basil -- *
2 Tbls. orange flower water
1 pound noodles -- cooked
1 orange -- sliced
Directions:
Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat them with a golden-yellow color. Garnish with orange slices.
* whenever possible, use fresh rather than dried herbs
NOTES : Since April Fool's Day is coming up I looked through a book I have that lists various dishes for different festivals throughout the year. It's called A Kitchen Witch's Cookbook.
This is a recipe from the England, in the 1700s. The notes indicate "This is a sweet side dish which, with its bright color and scent, inspires thoughts of spring frolic, abundant buttercups, and pranks by the Fey. People of the Middle Ages loved sweetened or spiced butter, especially honey or sage butter.
http://www.recipesource.com/main-dishes/pasta/noodles-fairy-butter1.html
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PIXIE STIX (cocktail)
Ingredients:
2 oz Southern Comfort
1 oz Amaretto
Ice
Fill with Sweet and sour mix
1 splash Sprite
1 tbls Grenadine
Maraschino cherry
Mixing instructions:
Pour Southern Comfort and Amaretto over ice in a highball glass.
Fill with sweet and sour mix and top off with a splash of Sprite.
Float grenadine on top.
Garnish with maraschino cherries.
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PIXIE STIX
Ingredients:
4 oz confectioners sugar
1 teaspoon bicarbonate of soda
3/4 teaspoon tartaric acid or citric acid
Directions:
Sift all together twice.
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