The Wiccan and Halloween
Many people perceive Halloween to be the day that witches are the most powerful and go riding their broomsticks looking for children to cook in their cauldrons. For many years Halloween has been the scariest day of the year.
In actuality, Halloween, or October 31st, is the day before Samhain (November 1), which marks the end of the final harvest. Samhain is the celebration of the eternal cycle of reincarnation. It is the night when the old god dies and the old crone mourns him until he is reborn again.
This day lies exactly between the Autumn Equinox and the Winter Solstice when the wall between the world of the living and of the dead is at its thinnest and the ancestors are invited to the feast.
Almost all Wiccan traditions consider this as the end of the old year. Some donít celebrate until the Yule, so the time between Samhain and Yule is considered as a time that doesnít exist in this dimension. It is also considered to be the most magical and can be a dangerous time.
Some will leave a plate of milk and cakes made especially for Samhain out or set a place at their table for their ancestors and politely invite them to join. This is not a sťance, but an invitation that the dead may refuse if they so choose.
As you can see, Halloween is not a holiday for Wiccans or witches, but rather the eve of one of their most sacred times of the year. It is a time of celebration and not one of fear!
The following is a recipe for cookies.
These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside as an offering. This can be a solemn ritual, but it need not be.
Ingredients for the cookies:
Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes!