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Buckland's Complete Book of Witchcraft
Raymond Buckland
copyright 1975,1977,1987
Lesson Twelve: The Power of the Written Word
starts on page 185
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HOMEMADE WINE AND ALE; HOMECOOKED BREAD
It's simpler to just go to the store and buy the necessary edibles for
the next coven meeting, but it can be a lot more fun making them. Below
are some simple recipes for wine, beer, beard and even cakes for the
cakes and ale rite.
 

BREAD AND CAKES

ACORN BREAD- Need: 2 cups milk, 2 TB oil or nutter, 2 tsp salt, 2 TB dry
yeast, 4 2/3 cups acorn flour (see below), 1/3 cup honey, 1/3 cup
luke-warm water.
Best acorns to use: white, burr and chestnut oaks. Collect in the fall
when ripe.
To make acorn flour: remove shells. Boil the acorns whole for at least
two hours, changing the water each time it becomes light brown in color.
***NOTE: This is VERY imporatant! If it takes longer than an hour to
boil out all the light brown coloring from the water then keep going
until the water stays clear. I tried this reciepe and the acorn flour
(according to reciepe) made me deathly ill for 24 hours. However
altering it in this way prevented any illness. *** After this boiling 
the acorns shold be dark brown in color. Roast in 350o oven for one
hour. Chop them finely, then grind in a flour or food grinder. Dry them
again in the oven for another half hour. Put through the grinder again
at least twice.
Scald the milk. Stir in the oil or butter, honey and salt. Pour into a
large bowl and let cool to luke warm. Meanwhile dissolve yeast in the
lukewarn water. When the milk mixture is lukewarm, add yeast. Gradually
stir in the acorn flour. Cover the bowl with a towel and let rise for
two hours in a warm place. Knead for ten minutes. Roll out like thick
pastry. Roll up in the manner of a jelly roll. Shape into two loaves and
place in greased bread pans. Let rise, covered, for another two hours.
Bake for forty minutes in an oven preheated to 375o. Remove from the
oven and brush the tops of the loaves with oil or melted butter.

INDIAN HOMINY BREAD- Need: 2 cups cooked grits, 2 beaten eggs, 2 TB
melted butter, 2 tsp salt, 1/2 cup milk.
Add milk, butter and eggs to warm grits. Pour in greased pan. Bake at
375o for thirty minutes. Serve hot. (NOTE: thin cakes of this mixture
may also be fried on a hot girdle).

INDIAN PUMPKIN BREAD- Need: 1 cup cornmeal, 1/2 cup pumpkin (cooked),
water enough to moisten mixture.
Mix the ingredients and work until the dough is easy to handle. Form
into flat cakes. Cakes may be baked in a greased pan ( as biscuits) or
fried quickly over an open fire.

IRISH OATCAKES- Need: 3 cups oatmeal, 1 stick butter, 1/2 tsp salt, 1/3
cup water, 1/2 tsp baking soda.
Preheat oven to 350o. Mix together 2 cups oatmeal with the salt and
baking soda. Melt the butter and add the water. Stir the butter and
water mixture into the oat mixture and blend until you have a dough.
Sprinkle your work surface with the remaining oatmeal and turn the dough
onto it. Flatten the dough with your hands and roll with rolling pin
until about 1/4 inch thick. Use a very small cookie cutter or cut into
small squares and place on an ungreased cookie sheet. Bake in oven for
about twenty minutes, then lower the heat to 300o and toast until light
brown.

SCOTH OATCAKES- (My personal favorite) NEED: 1/4 cup butter or
margarine, 1 cup oat flour, 1/4 cup bran, 1 egg, 1 cup milk, 1/4 tsp
salt, 1/2 tsp baking powder, 1/2 tsp cream of tartar. (A sweeter version
can be made by also adding 1/4 tsp vanilla, 1/2 tsp cinnamon, 6tsp
sugar.)
Cut the butter into the oat flour and bran. Add the remaining
ingredients and mix throughly. Preheat ovento 425o. Drop the better, by
well-rounded tablespoonsful, onto a greased cookie sheet (or for neater
cakes, drop into greased muffin pans). Bake 12 to 15 minutes or until
lightly browned. Serve with butter (and jelly, if desired).

CORN BREAD- Need: 2 cups white meal(coarse ground), 1 cup flour, milk, 1
TB sugar, 4 tsps baking powder, 1 egg, 1 tsp salt.
Combine all dry ingredients, then adds egg and enough sweet milk to make
thin batter. Pour in hot, well greased, bread pans. Bake in a hot oven
until brown.

ACORN COOKIES- Need: 1/2 cup oil, 1/2 cup honey, 2 beaten eggs, 2 cups
acorn flour (see acorn bread above), 1/2 tsp almond extract, cup dried
chopped acorns.
Blend the oil and honey; beat in the eggs. Add the almond extract, acorn
flour and the chopped acorns. Drop this batter by teaspoonsful onto a
lightly oiled cookie sheet or shallow baking pan. Bake in a 375o oven
for fifteen minutes.

***Note: All of the above is as it appears in Buckland's Complete Book
of Witchcraft except for the note in asteriks.***