Talking To Spirit
Lady Skye Fyre's Channeled Psychic Readings
Talking About Food
These are recipes that I've channeled. They come from all different sources -- Seth did one; Elvis another. But, if the guide didn't mention his or her name, I didn't write it down. Many times I just figure it's Seth who is talking to me only to find out later it was Babe Ruth or somebody like that. Generally I still sort of freeze up if I realize I'm talking to "Somebody in the News"...so, I've tended to not ask for names. In any case, I enjoyed channeling these recipes and I especially am enjoying sharing them with you, Dear Reader.
For your convenience each recipe has its own printer friendly version which will open in a new window if you are so inclined to have a copy.
Seth's No Fail - No Fall Lemon Mango Cake - 2/28/93 Mix 2 cups flour
1½ cups sugar
3 tsp baking powder
1 tsp salt
½ cup Crisco
1 cup milk
1½ tsp vanilla
Mix for half a minute on low and then 3 minutes on high with your electric mixer (or by hand about 150 strokes). Add the juice of one lemon and rind and one peeled chopped mango. Add more water if too thick. Bake at 350° F in a 9x13 inch pan for 45 minutes or 2 round layers for 30 to 35 minutes. Grease and flour the pans before you put the batter in. Frost with icing.
Icing: 1 stick butter (softened) and 1 box confectioners sugar. Juice of one lemon and water for desired consistency. Sprinkle top of iced cake with lemon rind.
This particular recipe deserves a bit of comment. It was the first time I'd ever channeled a recipe. Somebody in my husband's office had given us some mangos and our neighbor Phil had given us a number of lemons. Being the untutored cook I was I'd actually never eaten a mango and had not done much more with lemons than make lemonade.
So, there I am talking to Seth. Remember that I started channeling on February 12, 1993. This recipe was channeled 16 days later. Still in the early days of channeling and still a raw novice at it, I asked Seth via the Ouija board, "Do you know anything about cooking?" He responded in the affirmative going on to explain that he'd once applied for a position as head pastry chef with Louis the Fourteenth in France. Blew me away. I'd never heard anything about that from what Jane Roberts had to channel. But, stranger things have happened. Anyway, whether it's true or not (always….always keep a cautionary eye on the information you channel in the early novice days…it just ain't always true) the recipe turned out well and it really didn't fall. The actual channeling process of getting the recipe was pretty intense, too. Picture me in the kitchen trying to talk to Seth via the Ouija Board. I still couldn't "hear" well in those days…it was mostly coming via the board and what verbal info I got was very much like you were sticking your fingers in and out of your ears a lot…it just didn't all get to me. In any case, the recipe turned out well and if you happen to try it I'm sure you'll be happy with the results.
1½ cups flour
½ cup sugar
2 tsp baking powder
½ tsp salt
2 beaten eggs
1 cup milk
3 tbs melted butter
¾ cup blue berries
Sift the dry ingredients together. Mix together the beaten eggs, the milk and the melted butter. Pour wet into dry and mix up. Fold in the blue berries. Fry in your frying pan. Enjoy - Makes a dozen 4 inch pancakes.
1 cup of long grain rice
1 can cream of chicken soup
1 can milk
1½ cans water
Half a chopped onion
Some chopped parsley
5 or 6 boneless pork chops
Mix the rice, the soup, the liquids, the onion, herbs and bouillon in a 13" by 9" baking dish. Lay the pork chops on top and place the peaches around them. Drizzle a little bit of olive oil on the top of the pork chops and bake in a 350° oven for 45 minutes. Enjoy and Happy Valentine's Day.
Now, I have to say that I'm just pleased as punch to be here today. These potatoes are heavenly and I want to say that just about anybody can make them.
What you want to do is to peel up a mess of potatoes. Put them in a pot and cover them with water. Let them set about 3 minutes or so while you clean up the mess you made and then pour out the water.
Put more water into the pan and add some parsley and garlic. Maybe you ought to put in some parsnips too. Add a dash of salt toward the beginning of cooking, but be careful you don't add too much at the end.
Cook them up until you can put a fork into the parsnip. The potatoes will have been done before that. Let it all set a moment or two and then drain the water off. You can save the water for watering flowers or for making bread later in the week.
Get you your favorite masher (I don't hold with electric mixers, but if that's what you want to use, why, you just go ahead and use it.) Mash up the potatoes and add butter and sweet cream off the top of your milk. If you don't have that, then just use milk. Don't use Cremora. That's terrible.
Dust them off with some parsley for garnishment. And, enjoy.
Three eggs broken will make an excellent omelet. To this you might add some fresh seafood and other ingredients, stirring to bring the egg batter to a frothy top. Melt a bit of butter and oil into a pan. Allow the two ingredients to meld with each other until the salts in the butter float out and the sediment remains at the bottom of the pan. Into this heated oily mix spoon in your egg mixture slowly. Don't pour it all in at once, but as the bottom layer cooks and solidifies you can spoon more in. Into some of the layers grate some cheese and without having made any other improvements in your recipe you can, at the last, taste a bit of the corner to see if it needs seasoning of salt and pepper.
One of the first things I ever did after I first learned how to channel and was let loose upon the world of Spirit was to ask Colonel Harland Sanders just what was involved with the 11 secret herbs and spice mixture that went into making the world famous Kentucky Fried Chicken. He told me. And, I wrote it down. And, I actually don't remember what I did with that list, because it just didn't look right. I was still a little in awe of the folks in Spirit I talked to…at least, I was more polite than I am now, and it took me a little bit before I said to him, "Uh, excuse me Colonel, but this doesn't look right." I already knew I didn't have a clue about what the secret mixture was, but I would bet dollars to donuts it didn't include cinnamon. He said, "What can I say? I always wanted to try that one out."
Cook up a mess of green beans. They'll only take about 10 minutes to cook once you've cut them nice and put them into your pot. Cover and don't peek. Once they're done either toss them into a bowl of cold water or run water from the tap over them. Either way you want them to stop cooking. Save a bit of the water they cooked in.
Pour over them a little vinegar - about 2 or 3 tablespoons. Doesn't matter what kind you use, though your channel is partial to Maruken Goumet Vinegar. Now, add a little oil. Just about 2 or 3 tablespoons, same as you did the vinegar. Pour a little of your green bean stock in too until it's dressed real nice. Mince up some onion real fine and toss that in. Hard boil up 2 eggs and add them too. You can dice the egg or you can slice them into rings. If you've got a couple of strips of bacon, that tastes good too. Just crumble it up pretty fine. Season first with salt and pepper and then as the mood strikes you with other spices, seasonings or herbs. These might include parsley, cheveril, dill or Beaumont. If you've used an ordinary vinegar you might be inclined to sprinkle in a little sugar. Taste to see if the salad suits you. The longer it sets around before your dinner the better it will be. My mama used to make it for us for after church on Sundays.
This isn't a channeled recipe, but one that my husband, Dennis, and I enjoy frequently. I copied it from a recipe my mother had. It originally came from my Greatgrandmother Neddie who was born in 1865. The point of putting it into this collection is that every time I make these corn fritters I think of her. It brings me just a little bit closer to her spirit. I hope you have a favorite recipe you make from time to time that has come to you from a loved one who has since passed on.
½ cup flour
1 cup corn pulp (use creamed corn)
½ tsp salt
1/3 cup milk
½ tsp baking powder
Beat the egg. Add corn and the milk. Sift flour, salt and baking powder together. Add to corn mixture. Fry as griddle cakes.
Notes: I generally toss in a handful of frozen corn kernels in addition to the creamed corn. I don't sift anything ever. I will, though, mix the salt and baking powder in with the flour a bit before I mix it into the egg, milk and corn mixture. We serve this for breakfast on the weekend with butter and maple syrup. Sometimes I'll put a bit more flour in to have thicker, sturdier pancakes and sometimes I'll use the recipe as it is for thin, delicate ones.
You can use your microwave for a part of this recipe unless you've already got a baked potato handy. But, a hot baked potato is what you want. Peel it. Unless you want bits of the skin in your muffins which is also permissible. But, for this recipe peel it. Dice it up and toss in a half a teaspoon of salt and 3 rounded tablespoons of sour cream. If you tend to like sour cream a lot you could always put in an extra tablespoon of the stuff. Sprinkle in whatever pepper you'd be inclined to be putting on your baked potato. That's pepper to taste. Either cut up a quarter of a cup of butter and put it on the hot potato or melt it and add to the potato. Add a little bit of chopped parsley. Slice off two nice slices of onion and dice them up fine. Add that to the potato too. Beat an egg up in a cup of milk and add that to the potato and mix it all up nice. It should be real lumpy. We want lumps this time.
Measure out 2 cups of all purpose flour and dump in a good sized tablespoon of baking powder. Before you go putting it in, though, have a look on the bottom of the can to make sure the danged stuff didn't expire 2 years ago.
Put the liquids into the flour and mix it all up quickly. Load it into baking cups in your muffin tin and bake them at 400 degrees F for 20 minutes. Enjoy.
Note from Pauline: I let these go 22 minutes in the oven because they were so full in the muffin cups even before I put them into the oven. Interestingly, I ran out of the paper cups and had to put oil and then smeared a bit of flour into the last cup. That was the best muffin of all. Dennis was very leery of this recipe, especially when he heard I was channeling it, but he said they were good muffins once he’d had one. I thought they were very good and they went real fine with a bowl of that chicken soup I had made earlier.
Talking to Spirit - Lentils and Potatoes
Channeled 8/27/06 (Serves 6)
1 cup dry lentils
1 large potato
1 large rib celery
1 medium onion
1 cube chicken bouillion
1 Tbsp butter
2 1/2 cup water
Chop celery and onion in rough chunks. Begin sautéing in butter. Add rinsed lentils, chicken bouillion cube and water. Add spices and herbs: parsley, thyme, chervil and 1 bay leaf. Bring to a boil and allow to cook about 10 minutes.
Add in med sized cubes of potatoes and allow to cook another 10 minutes with a lid on the pot. Stir occasionally. When done lentils should still be firm to the touch, though you could add more water and cook longer if you want them to be softer.
2½ cups flour
½ teaspoon salt
1½ teaspoons baking powder
4 TBS butter
1 cup milk
½ cup brown sugar
½ cup white sugar
Zest from one lemon
Juice of half of that lemon
2 TBS butter
2 TBS flour
2 TBS brown sugar
½ cup nuts
Mix together the flour, salt and baking powder. Cut in 4 tablespoons butter. Mix, in a separate bowl, the eggs, milk, ½ cup brown and ½ cup white sugar. Mix the liquid ingredients into the dry. Grate the zest into the batter and add the juice from half the lemon. Mix.
Grease and flour a 9 inch square pan. Spoon in the batter.
For the topping rub together the 2 tablespoons of butter, flour and brown sugar and sprinkle that over the top of the coffee cake. Sprinkle ½ cup of nuts over the top.
When I was making this cake I thought I was done at this point, but one of the guides said to me, "Now for the fun part. Poke your finger into the cake and twirl in a few random places."
I was nervous about how long to bake it. We set the oven at 400 degrees Fahrenheit and I let it go 35 minutes total. That was actually too long because the crust on the outside was way too dark. So, the next time I do this I'll probably let it go for 30 minutes.
It was delicious with butter on it and even better once it was cooled to have with cream cheese spread on.
Talking to Spirit - Coconut Muffins
Collaboration on 3/30/2007 (1 Dozen Muffins)
2 cups flour
½ teaspoon salt
1 TBS baking powder
½ cup sugar
1/3 cup butter, melted
1 small can (5.6 oz) Coconut Milk
Enough milk in combination with coconut milk to make 1 cup
½ cup coconut
½ cup dried cherries
½ cup pecan pieces
Mix the first 4 dry ingredients together in one bowl and mix the wet ingredients together in another bowl.
Add the wet ingredients to the dry ingredients and mix together with a spoon briefly.
Fold in coconut, cherries and nuts
Bake in paper muffin cups for 20 minutes in a 400 degree oven.
Talking to Spirit - Peanut Butter & Honey
4/29/2007 - Makes enough for one sandwich
This is really simple. I couldn't believe how simple. Anyway, all you have to do is mix equal parts of honey and peanut butter together. The honey I was using had crystallized and was pretty grainy and noway could you pour or spread it. The peanut butter had been in the icebox and was also hard.
The guides said to spoon out the peanut butter first and then add about the same amount of honey. So, there they sat...clumped together in this little dish. That's when they said I should put it in the microwave. It went in on high power and it took two turns around on the carousel which timed out to 20 seconds.
I thought I'd died and gone to Heaven this stuff was so good.