Summer Recipes for Magical Entertaining.

Check out these easy to make, and sure to impress recipes featuring all the best Summer has to offer.

Wanda’s Dandelion Wine.

Dandelion! This happy, vibrant yellow little flower of summer, is an amazing little gift, right under our nose! In addition to helping you get your buzz on, dandelion wine is actually a medicinal drink. Dandelions are great for digestive health, as they help clean the kidneys and liver, and the flowers contain vitamins A, B, C and D, as well as a large amount of potassium. Click on the link below to get the full recipe.

Zucchini Walnut Bread

What do you do when the bounty of the goddess sends too much? You make zucchini bread!


  • 4 eggs

  • 1 1/2 cups brown sugar

  • 3/4 cup vegetable oil

  • 3 cups unsifted unbleached flour

  • 1 1/2 teaspoons baking soda

  • 3/4 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon (scant) nutmeg

  • 1/2 teaspoon ginger

  • 1/2 teaspoon salt

  • 2 cups grated zucchini, unpeeled

  • 1 cup coarsely chopped walnuts

  • 1 teaspoon vanilla


Beat eggs. Gradually beat in sugar, then oil combine dry ingredients. Add egg mixture alternately with zucchini. Stir in walnuts, vanilla. Turn into greased and floured 9-inch tube pan. Bake at 350 degrees Fahrenheit, for 50 minutes. Let stand 10 minutes; turn out, cool.

Charlotte Fae’s Strawberry Rose Cake.

In honor of this months Full Strawberry Moon, is this delicious Strawberry Charlotte mouse cake with a hint of rose, made with pink Rose de Remis champagne cookies. An easy to make dessert, that’s big on presentation for your Midsummer table.

Spinach & Artichoke Stuffed Portobello Mushrooms

  • 1 (8 ounce) package cream cheese, softened

  • ¼ cup mayonnaise

  • ¼ cup grated Parmesan cheese

  • ¼ cup grated Romano cheese

  • 1 clove garlic, peeled and minced

  • ½ teaspoon dried basil

  • ¼ teaspoon garlic salt

  • salt and pepper to taste

  • 1 (14 ounce) can artichoke hearts, drained and chopped

  • ½ cup frozen chopped spinach, thawed and drained

  • ¼ cup shredded mozzarella cheese

1. Use a damp paper towel to gently wipe any dirt or debris from the portobello. A damp paper towel should easily clean your mushrooms without the loss of flavor that occurs when mushrooms are cleaned in running water.

2. Remove the mushroom stem. You can use a sharp knife to cut it out or just give them a twist with your fingers.

3. Use a spoon to gently scrape away the dark brown gills found underneath the mushroom cap. The gills are edible but they can hold bits of dirt (blech) and their dark, dull color will turn everything in your dish a dark, dull brown.

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