Yule Log Cake

One of many types of recipes for a Yule Log treat, this one comes from the Betty Crocker website:



box Betty Crocker™ SuperMoist™ devil’s food cake mix
cup water
cup vegetable oil
tablespoon powdered sugar

Rich Chocolate Frosting

cup whipping cream
cup semisweet chocolate chips (6 oz)
tablespoon corn syrup
teaspoon vanilla


container Betty Crocker™ Whipped vanilla frosting


For the directions on how to make it please click on this link: http://www.bettycrocker.com/recipes/yule-log-cake/e28d9b7f-1fe1-46b9-94f2-b1045cbfa1a5

Fire Cider

Here is another item on my To Do list today!  The nice thing about Fire Cider is you can change it and add things that you feel drawn to do so.  This is really good to have on hand as we go into the winter months.  It takes a month…from full moon to full moon to make so you may want to get it started now…..

You can read the rest of the article at the following link:


©11142016 Wolf Woman Ways









Full Moon Oil

The other day I made up a list of all the items I would like to make today during the Super Full Moon.  Here is one I would like to share:


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 anoint candles or yourself for full moon rituals or just when you feel like you need the moons energy.

©11142016 Wolf Woman Ways

Grounding Massage Oil

The Cosmic Cookie Trail led me to this recipe for making a Grounding Massage Oil.  I may play around with it to make it with herbs instead of essential oils.  A project for another day!


Hemp and Roots Grounding Massage Oil

©09282016 Wolf Woman Ways

Use Natural Dyes to Color Your Ostara Eggs

Ostara is a time of fertility and rebirth, and few things symbolize this as well as the egg. By coloring them with bright pinks, blues and yellows, we’re welcoming the colors of spring back into our lives, and saying farewell to winter. However, a lot of commercially available egg-dying products are made from chemicals. They may not be toxic, but on the other hand, you might not have a clue what the ingredients are. Why not try using natural sources to get a variety of shades, and REALLY celebrate the colors of the season? It’s fun, and allows you to tap into your creative juices while you’re welcoming spring.

First of all, plan on only doing about 3 – 4 eggs at a time. You’ll need them to have room to bob around in the pan, and not be piled on top of one another. Before starting, poke a small hole with a pin or needle in the end of each egg. This will help keep them from cracking while they boil. You’ll really want to have at least a dozen eggs, just because it’s a lot of fun to experiment with different colors.

Start your water boiling. Use enough to cover about an inch over the tops of the eggs, but don’t put them in the pan yet. Add 2 tsp of white vinegar, and bring the water to a boil. Once it’s boiling, add 3 – 4 eggs using a slotted spoon (helpful hint: do NOT let your kids drop them in the water. Trust me on this one). Next, add your coloring material. Here’s where it gets really fun!

To color your eggs, add one of the following items. You’ll have to experiment a little to see how much to add, but try different amounts to get different shades of each color. Once you’ve added your coloring, allow to simmer for 20 minutes.

  • Red/pink: paprika
  • Purple: concentrated grape juice (Welch’s works nicely, about half a can)
  • Yellow: Skins (only) of a half dozen yellow onions
  • Gold: Curry powder or tumeric
  • Beige: coffee grounds
  • Light green: frozen chopped spinach (1/3 to 1/2 package)
  • Blue: 1 Cup frozen blueberries (with juice)

After they’ve boiled, carefully remove the eggs from the pot with your slotted spoon and place them on a paper towel to dry. If you’d like them darker, you can allow them to sit over night in the pot of dye, but the vinegar can weaken the eggs’ shells. When the eggs have dried completely, dab a little bit of vegetable oil on a paper towel and “polish” the eggs to give them some shine.

Keep your eggs refrigerated until it’s time to hide them, eat them, or show them off to your friends. Remember to never eat eggs that have been sitting at room temperature for more than two hours.


  1. If your kids are more into the coloring than the eating of Ostara eggs, consider brushing your colored eggs with a thin layer of glue, and then sprinkling some glitter on top.
  2. Eggs can take on the flavor of whatever you use to dye them, so unless you enjoy coffee-flavored eggs, put some thought into using dyed eggs in recipes.
  3. Use a wax crayon to make designs and sigils on the eggs before dying — the waxed area will appear as white once you’ve finished.      Article by Patti Wigimgton on About.com http://paganwiccan.about.com/od/ostaracrafts/ht/NaturalEggDyes.htm?utm_content=20160315&utm_medium=email&utm_source=exp_nl&utm_campaign=list_paganwiccan&utm_term=list_paganwiccan

Legends and Folklore of Bread

When Lammas, or Lughnasadh, rolls around, many modern Pagans celebrate the harvest of the grain crops. This is nothing new – for our ancestors, the grain harvest was a cause for great celebration. A successful harvest meant families would be able to bake and store bread through the winter – and that could mean the difference between life and death for many. The word “Lammas” comes from the Old English phrase hlaf-maesse, which translates to “loaf mass.” Today, it’s not uncommon to find a celebration of bread at a Pagan festival during the Lammas season. There are a number of different ways that bread itself can be incorporated into a ritual or magical setting. Let’s look at some of the magical folklore surrounding bread in different cultures and societies.

Bread and the Divine

Grain has held a place of importance in civilization back nearly to the beginning of time. Grain became associated with the cycle of death and rebirth. The Sumerian god Tammuz was slain and his lover Ishtar grieved so heartily that nature stopped producing. Ishtar mourned Tammuz, and followed him to the Underworld to bring him back, similar to the story of Demeter and Persephone.

In Greek legend, the grain god was Adonis. Two goddesses, Aphrodite and Persephone, battled for his love. To end the fighting, Zeus ordered Adonis to spend six months with Persephone in the Underworld, and the rest with Aphrodite.

Spirits of the Grain…

To read the rest of this article by Patty Wigington click on this link: http://paganwiccan.about.com/od/LammasFolklore/a/Legends-And-Folklore-Of-Bread.htm

Imbolc Food and Feasting

Baked Custard

The word “Imbolc” comes in part from the phrase “ewe’s milk,” so dairy products have become a big part of February celebrations. If you have eggs as well, then you’ve got the makings of custard, the perfect dairy dessert. Baked CustardMore »

Make Your Own Butter

Imbolc is a Sabbat associated with dairy products, so why not make some homemade cream butter? It’s delicious, it’s easy, and it will give your kids (or your friends) something to do while you put together the rest of your Imbolc meal!Make Your Own Butter More »

For more recipes click on this link: http://paganwiccan.about.com/od/imbolccooking/tp/Imbolc-Food-and-Feasting.htm

Kyphi Incense

I hosted a Drumming Circle at my house and we got to talking that we would like to learn how to make incense.  My friend Stephanie and I decided to get together to make Kyphi Incense.  It was used by the Priests and Priestesses in ancient Egyptian times.  They would have added one ingredient a day over several weeks.

I found this blog post that goes into greater detail about it at this link:


I decided to use the recipe on the blog post and we started it on a Full Moon, and then combined the wet and dry together at the New Moon, and then after two more weeks at the next Full Moon I put the incense into air tight containers.

This is the recipe we used (we used 1 T as a part)

Kyphi (Kemet) Incense

The dry ingredients:

3 parts frankincense resin

2 parts myrrh resin

2 parts gum Arabic

1 part dragons blood resin

½ part copal resin

½ part galangal root

½ part cinnamon

½ part cedar wood

½ part orris root

The wet ingredients:

1 part juniper berries

3 C of raisins

1 C of chopped dates

½ C of honey

¼ C of red wine

-couple drops of lotus oil

Mix well and keep in an air tight container for two weeks, stirring occasionally.  Then combine them together and roll them into pea sized balls of up to an inch in diameter.  Then roll them in powdered benzoin and left to air dry on wax paper for two more weeks.  Then wrap individually in cheese cloth and store them in a large airtight container. The longer the cure, the better they burn and smell.

We used the following spell as we were grinding and mixing the ingredients together and then used it again when we combined the wet and dry together:

Kyphi Incense Spell

“I ask that Isis lend her power,

As the herbs blend together,

And when they are touched by Fire,

They will open the starlit veil of night,

So I may see with inner sight,

Embraced by the protection of the Lord and Lady,

By magic’s art, revealed to me,

That which I need to see.” by Wolf Woman Ways

I gave some of the containers of the incense to my friends as a gift for Yule.  We were able to burn some in a fire for the Winter Solstice.  I really liked the smell!  The various scents blended together well.  As we sat around the fire I would get a whiff of frankincense, and the next moment I would smell the raisins!  It was as if each note (whether high, middle or low) took their turn letting their presence be known.

© 2016 Wolf Woman Ways


Harvest Sabbat Soup

I was reading this blog (Strangers and Pilgrims on Earth) and misread it initially as Harvest Sabbat Soup!  Then I got to thinking that it would be a good soup to take to any Harvest rituals you are attending.  I liked the idea that the recipe has been handed down from her great-grandmother and that brings in the Ancestor connection as well.  Enjoy! Here is her recipe:

Harvest Soup

“To begin, you will need to soak 2 cups of butter beans (or your favorite white bean) in a generous amount of water the night before. The next day, drain the beans and add them to a * 16 quart stock pot (stainless steel is preferred because of the acidity in the tomatoes we will be using). Fill the pot ¾ of the way full with water, add a few generous tablespoons of salt and let them gently boil for 1-1/2 to 2 hours, until beans are completely cooked and soft.

* Since this is grandmother’s recipe, a large stock pot is required (though you could always cut the recipe in half to accommodate a smaller pot).

While the bean broth is simmering, take about 6 very large or 8 regular size (peeled) potatoes and cook them separately in a pot. I usually fill up my 4 quart stock pot with potato chunks and that amount works wonderful each time. Once the potatoes are soft, turn off the stove and mash them with the water into a thick potato water (see picture to the right). When this is done, add this potato water to your large bean broth pot. Bring the large stock pot back to a boil and add the following vegetables.

Now remember, this is very flexible. What I have found that also works is to replace like-colored vegetables to accommodate what you have on hand (you can also call this the “clean out your crisper” soup):

~ 1 large cabbage, chopped, I use the food processor attachment to do this {or approx. 16 loose cups of chopped swiss chard or a blend of chopped swiss chard, cabbage and spinach} You could also add in a few cups of sauerkraut for a different dimension of flavor.

~ 4 large carrots, grated {approx. 4 cups and I wouldn’t substitute the carrots as their sweetness plays an important role in the soup}

~ 1 very large or 2 small bell peppers, chopped {approx. 1 cup} {or a few peeled, shredded beets, or zucchini, yes anything really!}

~ 1 small bunch of broccoli, chopped fine (or 1 small bag of shredded broccoli stumps or a few cups of diced squash or 1 bunch of chopped spinach, or a few cups of diced green beans}

~ 1 bunch of green onions, chopped {or garlic chives, or a few tbsp. of dried chives}

~ 1 sweet onion, chopped

~ 3 stalks celery, chopped (or a few cups of shredded zucchini works as it seems we never have celery or a bunch of chopped spinach, or diced green beans}

~ Optional ~ 1 large rutabaga, chopped

If you don’t have something, just leave it out and add your abundant vegetable in its place to get the desired consistency. It comes out tasty every time as long as the bean and potato base is prepared along with the tomato sauce (which is added below).

Once the vegetables are added to the pot, bring it all back to a boil while adding the rest of these ingredients:

~ 2-3 bay leaves {you will remove these in the end when you serve the soup}
~ lots of fresh dill, to taste {or about 1 – 2 tbsp. if dry}
~ 1 quart of home canned tomatoes {or store-bough tomato sauce or tomato puree}
~ 1 small can tomato paste {or add in additional tomato sauce, this is flexible}
~ 1 cube of butter {highly recommended}
~ sprinkle of Braggs seasoning mix {or Mrs. Dash original flavor or your favorite herbal mix}
~ seasoned salt and salt {to taste}
Let this all cook together for about 1/2 hour. Then taste it to see what it needs. Usually it needs more salt, sometimes more dill, sometimes more spices. You can add your own variations. When the vegetables are tender and the flavor is good, then it is ready to enjoy {or freeze for the future in family sized portions}! I noticed that it tastes even better the next day once the flavors have blended together.Homemaking Hint: Stir the soup as you serve it and dip your ladle into the bottom in order to get the right ratio. If this isn’t done properly, you will be left with beans at the bottom of your pot and none in your bowls.”

© 2015 Wolf Woman Ways