This is my online Grimoire, complete with my spells, the spells of others, and masterposts. Feel free to use this as your own Grimoire, or take bits and pieces from it.
“An’ it harm none, do what thou wilt.”
In
a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg,
celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add
enough remaining flour to form a soft dough. Turn onto a floured
surface and knead until smooth and elastic; about 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down; let rest 10
minutes.
Divide
dough into 24 pieces. For each bunny, roll one piece of dough into a
20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in.
pieces and one 1-in. piece. Coil 10-in. piece for body; place on a
greased baking sheet. Coil 5-in. piece for head; place next to body.
Form ears from the 2-in. pieces and tail from the 1-in. piece; add to
bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in.
apart on the baking sheet. Cover and let rise until doubled, about 25
minutes.
Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks.Yield: 2 dozen.
Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add honey, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Transfer 2 ½ cups batter to a 2-qt. bowl, and stir in matcha until blended.
Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 ½ inches); top with 1 scoop of matcha batter. Repeat procedure around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
During last 10 minutes of baking, prepare Honeysuckle glaze. Remove cake from oven, and gradually spoon 1 cup hot Honeysuckle glaze over cake in pan, allowing glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan on a wire rack (about 1 hour and 30 minutes).
Remove cake from pan; spoon reserved glaze over cake.
Bring all ingredients and 3 Tbsp. water to a boil in a 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes.
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