The Moon goes through four different phases every month.
The full (Mother) Moon-this lasts from one night before until one night after the date the Full Moon is shown on a regular calendar. A full Moon is used to bring things
to you. A good time for spells for your income to increase, protection for yourself, someone else or your home, etc. It is also the time to consecrate a Ritual tool. To
hold a Handfasting, marriage or Wiccianing.
Next comes the Waning Moon. This period lasts from the second night after the full Moon until one night before the New Moon. During this period it is a time to send
things away from you such as a build up of negativity around you or to charm an object to help you control a bad habit.
Then come the New (Crone) Moon. This phase is from one night before until one night after the date the New Moon appears on a regular calendar. This is the time
when being able to banish or send away bad habits, negaitive energy, do a house cleansing, etc.
Lastly is the Waxing Moon. This is a time of new begginings and to bring good things to you. Use it to start a new project or job or getting to know someone better,
etc. It is also a good time for a marriage or Handfasting. To charm an object to carry with you for protection.
While I have only listed a very few things that work out better if done during the correct Moon phase. They are meant as a guideline to get you thinking about what
else you may do during the correct phase.
Remember every time you do a spell or charm an object what energy you send out comes back to you three times as strong-The Law of Three.
This is a great recipe to make for May’s full Moon.
A little Fairy Lore: Remember to set a couple out for the Fae Folk as they wander about the next few nights. You can ring a bell to call the Fae and the will see what you have left them and bless your gardens accordingly. I would suggest a little warm milk with the tarts to help them wash it down. Do not be discouraged if you see the solid food and drink still there in the morning the Fae take the essence and flavor of the food with them to share with those at home and/or use at a later time.
Recipe from: http://www.joyofbaking.com/printpages/ButterTartsprint.html
Pie Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 – 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm the dough.
Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 – 20 minutes or until the pastry has nicely browned and the filling is puffed and set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
Makes 12 – 4 inch tarts.
Scan for Demonstration Video
|Pie Crust Pastry:
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (15 grams) granulated white sugar
1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 – 60 ml) ice water
Butter Tart Filling:
1/3 cup (70 grams) unsalted butter, softened
1 cup (210 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup (60 ml) light cream (half-and-half)
1/2 cup (120 ml) raisins or chopped nuts (pecans or walnuts)