Estas no solo son recetas de cocina sino tambien algunas formas de preparar aceites, inciensos, pociones y bebidas, espero que te sirvan.

Cakes

 Preheat oven to 350F/180C. In a large bowl mix the honey, butter, brown sugar, white wine and vanilla. Add flour, baking soda, salt and oatmeal and cinnamon. Mix well, adding some water if necessary to make rollable dough. Cut into small crescent shaped cakes, and bake until light brown, about 15min.
 

Oatcakes
4 oz. finely ground oatmeal
1/8 tsp. baking soda
1 tsp. melted butter
hot water
oatmeal for rolling out
 Mix all ingredients together. Stir in the melted butter and enough hot water to make a stiff paste. Roll out onto a large board covered with oatmeal. Cut into six wedges. Heat a cast iron frying pan and cook the cakes until they begin to curl at the edges. Turn over and cook the other side. Serve with honey.
 

Tinker's Cakes
1/2 lb. flour
1/4 lb. butter
3 oz. sugar 1 medium apple (peeled & grated)
1 tbs. milk

 Rub the butter into the flour and then stir in sugar. Add the apple and the milk. Mix into a firm dough. Turn onto a floured board and roll out to about 1/4" thickness. Cut into small rounds and bake on a greased cast iron pan or griddle for about 3 minutes on each side. Makes about 16 cakes.
 

Mead
3 lbs. honey
1 tbs. lemon juice
1 pkg yeast
1 1/2 cp. orange juice (room temperature)
Spring water
 Boil water with honey for 10 - 20 minutes, using 2 honey jars' worth of water for every 1 jar of honey used. Skim any foam off the surface. Let cool, and then pour into a 2 gal. glass container. Add lemon juice and enough water to make the mixture equal to a gallon, set aside. Combine yeast and orange juice in a small container, then cover and shake vigorously. Allow to sit undisturbed for 1 to 3 hours, until frothy. Add to honey-water. Cover with cheesecloth and allow it to ferment. After fermentation has subsided, siphon the mead into a wide-mouthed 1 gal. container, making sure not to pick up any of the sediments which have accumulated along the bottom of the container or any "skin" on the surface. Use an air-tight lid, or cover with a plate that fits over the jar opening, and weight it down with several handfuls of dried beans, this will create an airlock. Allow to ferment for 3 months. Siphon off and return to an airlocked container. Siphon again in another 6 months, and return to the airlocked container. After another 3 more months, siphon into bottles through cheesecloth and place in dark, cool area for at least 6 more months before opening.
 

Blackberry Wine
1 gal. blackberries
1 gal. spring water, lukewarm
5 lbs. sugar
2 slices toast
1 pkg yeast
 In a very large wide-mouthed container, crush the berries and add water. Mix in half of the sugar and stir until dissolved. Float toast on top and sprinkle with yeast. Cover container with cheesecloth and let stand for 5 days. Add remaining sugar and leave for another 2 days. Stir well. Let the mixture sit undisturbed for 3 more weeks. Strain through cheesecloth to remove seeds from wine. Bottle and serve when desired.
 

Dandelion Beer
1/2 lbs. fresh dandelion flowers
1 lemon (juice & rind, no pith)
1/2 oz ginger root
1 oz dry yeast 1 lb. raw sugar
1 gal. spring water
1 oz cream of tartar

 Wash and clean dandelions carefully. Crush ginger and boil it with dandelions and rind of lemon, in water for about 10 min. Strain off liquid into large ceramic/glass jar with sugar and cream of tartar, stir until dissolved. When liquid is lukewarm, add lemon juice and yeast. Cover jar and leave in a warm place for two to three days. (until liquid looks clear) siphon off into bottles and leave for 2-3 weeks before drinking.
 

Ritual Tea
 (Mix in eqaul parts)
 Almond
 Anise
 Blackberry Leaves
 Chamomile
 Dandelion
 Hemp
 Mugwort
 Peach Leaves
 Rose Petals
 
 

Sabbat Incense (winter variety)
3 parts Myrrh
2 parts Cedar
1 part Laurier d' Apollon
1 part Van-Van
1 part Deer’s Tongue
1/2 part Gort
1/2 part Fir
1/2 part St. John’s Wort

Temple Oil
In a base of Olive Oil place the following:
2 parts Rose
2 parts Lotus
1 part Myrrh
 

Protection Oil
In a base of Olive Oil place the following:
1 part Orange Mint
2 parts Dragon's Blood
1 part Herbygrass
1 part Clove
1 part Olibanum
a piece of High John root
1 Star Anise

Four Thieves Vinegar
1 gal. Apple Cider Vinegar
A Handful Each:
Wormwod
Sage
Lavendar
Rue
Rosemary
Mint
1 oz. Camphor Gum (powdered)
3 cloves garlic
 Before beginning, make sure that you have adequate ventilation, turn on fan, open windows, or just plain use a portable stove outside your house. Place ingredients in a large jar with a tightly fitting lid. In a non-metallic pot, place jar and water. Bring water to a slow boil, and turn off heat immeadiately. (do not overheat jar or it may explode). When cooled, shake contents and set in a cool space for three days, shaking daily. Strain out herbs and transfer to bottles which have tightly fitting corks or lids. (a tight seal is VERY important)
 

Magickal Condenser Fluid
 In a non-metal pot, place one part each of the following; Orris, Tobacco, Eyebright, Mugwort, Lemon Verbena, and Dittany of Crete with enough purified water to cover them by I inch. Bring to slow boil, boil for five minutes, then turn down heat, and simmer for 50 minutes more. Turn off heat and add 13 drops gold tincture. While cooling stir in; 1 powdered pearl, a bit of spiderweb, a pinch of salt, and 1 drop of blood. Allow to cool completely. Filter the liquid through three layers of purified linen and add a few drops tincture of Benzoin ( a preservative) and store in a cool dry dark place. Shake before use.
 

Recipe for Gold Tincture
 Take a small piece of gold and hold it with a pair of pliers over an open flame until red-hot. Drop it into a bowl of purified water carefully, (as steam will rise during the process of rapid cooling) Repeat another 12 times. This technique causes gold molecules to combine with the water. Let cool and add a few drops tincture of Benzoin. Pour into a dark glass tincture bottle with a tight stopper.