Page 30 of Must Love Libraries and Libations (Moonshine Hollow #2)
Dear Cozy Friend,
I’m so glad you’ve wandered into my cozy corner of the internet. As a special gift to you, please enjoy these recipes inspired by the pages of Must Love Libraries and Libations. I hope each one brings a bit of magic to your day.
LAVENDER LEMONADE
Ingredients:
1 cup granulated sugar
1 cup water
1⒈／⒉ tablespoons dried culinary lavender
1 cup fresh lemon juice (about 6 to 8 lemons)
5 cups cold water
Fresh lavender sprigs and lemon slices for garnish
Instructions:
Make lavender simple syrup: In a small saucepan, combine sugar and 1 cup water. Bring to a boil, stirring until sugar dissolves.
Remove from heat and add lavender. Steep for 15 minutes.
Strain out lavender, pressing on lavender buds to extract liquid. Discard lavender. Let syrup cool completely.
In a large pitcher, combine ? cup lavender syrup (reserve rest in an airtight container), lemon juice, and 5 cups cold water. Stir well.
Taste and adjust sweetness with reserved syrup if needed.
Chill at least 1 hour before serving.
Serve over ice, garnished with fresh lavender sprigs and lemon slices.
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THE SURLY DRAGON’S SAVORY BASIL, TOMATO & GOAT CHEESE GALETTE
Yield: 1 galette (serves 4–6)
Ingredients:
2 cups (240g) all-purpose flour
? cup (170g) cold unsalted butter , cut into small cubes
1 teaspoon salt
⒈／⒋ cup (60ml) ice-cold water
1 teaspoon apple cider vinegar
1 tablespoon finely chopped fresh basil (optional, for dough)
3-4 medium ripe tomatoes (about 500g), sliced ⒈／⒋" thick
4 oz (113g) goat cheese , crumbled
2 tablespoons (30g) ricotta cheese
1 large egg yolk
⒈／⒋ cup loosely packed fresh basil , torn or chopped
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
1 egg
1 tablespoon milk or cream
Instructions:
In a large bowl, whisk together flour, salt, and optional basil (if using). Cut in cold butter with pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.
Stir together vinegar and ice water. Drizzle into flour mixture one tablespoon at a time, mixing with a fork until dough just comes together.
Form dough into a disk, wrap in plastic wrap, and chill at least 1 hour. During chilling time, prepare filling: arrange tomato slices on paper towels, lightly salt, and let sit 15 minutes, then blot dry.
In a bowl, combine goat cheese, ricotta, and egg yolk. Stir until smooth and season with salt and pepper.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Roll dough into a 12-inch circle on floured surface. If dough cracks, let it warm up for 5 minutes. Transfer to prepared baking sheet.
Spread cheese mixture in center, leaving a 2-inch border. Arrange tomato slices over cheese.
Drizzle tomatoes with olive oil, scatter basil, and season with pepper and optional red pepper flakes.
Fold dough edges up and over filling, pleating as needed to form rustic edge.
Whisk egg and milk together. Brush over exposed crust.
Bake 35-40 minutes until crust is golden brown and tomatoes are bubbling.
Cool on baking sheet for 10 minutes before slicing.
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THE LOAF AND CAULDRON’S ROASTED CORN & CHEDDAR CHEESE SOUP
Serves: 4–6
Ingredients:
3⒈／⒉ cups corn kernels (from 4 fresh ears or 1lb frozen)
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
1⒈／⒉ cups vegetable or chicken broth
3 cups whole milk
1 cup heavy cream
2⒈／⒉ cups (about 10oz) shredded sharp cheddar cheese
3 tablespoons cornstarch
⒈／⒋ teaspoon smoked paprika (optional)
Pinch of cayenne (optional)
Additional salt and pepper, to taste
Reserved roasted corn (optional garnish)
Extra cheddar (optional garnish)
Chopped chives or green onions (optional garnish)
Instructions:
Preheat oven to 425°F. Toss corn with olive oil, salt, and pepper. Spread on baking sheet in single layer.
Roast corn 20-25 minutes, stirring once, until golden and lightly charred. Reserve ⒈／⒉ cup for garnish if desired. Set aside. While corn roasts, start soup base.
In a large soup pot, melt butter over medium heat. Add onion and cook 5-6 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
Pour in broth, milk, and cream. Stir to combine.
In a small bowl, whisk cornstarch with 3 tablespoons cold water until smooth. Stir into pot.
Bring to gentle simmer (small bubbles around edges) and cook 5-7 minutes, stirring occasionally, until soup starts to thicken.
Add roasted corn, paprika, and cayenne. Reduce heat to low. Add cheddar cheese gradually, stirring constantly, until fully melted and smooth.
Continue stirring on low heat until soup is thick and creamy. Do not boil or cheese may separate.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and garnish with reserved corn, extra cheddar, or chives if desired.
Storage: Refrigerate up to 3 days. Reheat gently over low heat, stirring frequently.
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GRANIKS’S GROGNUTS (ORCISH ALE DONUTS)
Yield: About 12 to 15 donuts
Ingredients:
2 cups all-purpose flour
⒈／⒋ cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
⒈／⒉ teaspoon nutmeg
⒈／⒉ teaspoon salt
1 large egg
? cup beer (a brown ale or stout works great)
2 tablespoons melted butter
1 teaspoon vanilla extract
Oil for deep frying
For the Cinnamon-Sugar Coating:
⒈／⒉ cup granulated sugar
1 tablespoon cinnamon
Pinch of nutmeg
Instructions:
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together egg, beer, melted butter, and vanilla until combined.
Pour wet ingredients into dry ingredients. Stir just until combined. Don’t overmix. The batter will be thick and slightly lumpy.
Cover and let rest for 30 minutes. This allows the beer to activate and creates a lighter texture.
Heat oil to 365—375°F (185—190°C) in a heavy pot or deep fryer.
Mix cinnamon-sugar coating in a shallow bowl and set aside.
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into hot oil. Don’t overcrowd.
Fry for 2 to 3 minutes, turning once, until golden brown on all sides.
Remove with a slotted spoon and drain briefly on paper towels.
While still warm, roll in cinnamon-sugar mixture.
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THE SCONERY’S MOOD-SOOTHING BLUEBERRY MUFFINS
Yield: 12 muffins
Ingredients:
For the Crumb Topping:
⒈／⒉ cup all-purpose flour
? cup granulated sugar
4 tablespoons cold butter, cubed
⒈／⒉ teaspoon cinnamon
Pinch of salt
For the Muffins:
2 cups all-purpose flour
⒉／⒊ cup granulated sugar
2 teaspoons baking powder
⒈／⒉ teaspoon salt
? cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
Zest of 1 large lemon
? cup whole milk
1⒈／⒉ cups fresh blueberries (tossed in 1 tablespoon flour)
Instructions:
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
Make the crumb topping: In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter with a fork until mixture resembles coarse crumbs. Refrigerate until ready to use.
Make the muffins: In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, then vanilla and lemon zest. Whisk in milk.
Fold dry ingredients into wet ingredients just until combined. Do not overmix.
Gently fold in flour-dusted blueberries.
Divide batter evenly among muffin cups (fill about ⒉／⒊ full). Sprinkle crumb topping generously over each.
Bake 5 minutes at 400°F, then reduce to 375°F and bake 13 to 17 minutes more until golden and a toothpick inserted comes out with just a few moist crumbs.
Cool in pan 5 minutes, then transfer to wire rack.
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DWARVEN GOLDEN BEAN CREAM PIE
Yield: One 9-inch pie (8 servings)
Note: A premade graham cracker pie crust works just as well in a pinch and eliminates steps!
Ingredients:
1⒈／⒉ cups (150g) graham cracker crumbs
1/3 cup (70g) packed brown sugar
6 tablespoons (85g) unsalted butter, melted
⒈／⒉ teaspoon ground cinnamon
⒈／⒋ teaspoon salt
1 (3.4 oz) box instant vanilla pudding mix
1 (3.4 oz) box instant butterscotch pudding mix
2 3/4 cups cold whole milk
⒈／⒉ cup heavy cream
2 teaspoons vanilla extract
1⒈／⒉ cups heavy cream, cold
⒈／⒋ cup powdered sugar
2 teaspoons vanilla extract
Gold sanding sugar (optional, for garnish)
2 tablespoons softened butterscotch chips (optional)
⒈／⒉ cup cream soda (optional, for reduction)
Instructions:
Preheat oven to 350°F. Lightly grease a 9-inch pie dish. Mix graham cracker crumbs, brown sugar, melted butter, cinnamon, and salt in a bowl until evenly combined.
Press mixture firmly into bottom and up sides of pie dish using bottom of measuring cup for even layer. Bake 10-12 minutes until golden and set. Cool completely.
In a large bowl, whisk together both pudding mixes, whole milk, heavy cream, and vanilla extract until smooth and thickened (about 2 minutes).
Let pudding sit 5 minutes to finish thickening. Stir in butterscotch chips if using.
Pour filling into cooled crust. Cover with plastic wrap pressed directly onto surface. Refrigerate 2-4 hours until set.
Just before serving, use cold bowl with chilled beaters. Whip remaining heavy cream, powdered sugar, and remaining vanilla extract on medium speed until soft peaks form.
Increase to high speed and beat until stiff peaks form. Don't overwhip.
Spread or pipe whipped cream over chilled pie. Sprinkle with gold sanding sugar if desired.
Serve chilled. Store covered in refrigerator up to 3 days.
Optional cream soda reduction: Boil ⒈／⒉ cup cream soda down to 2 tablespoons, cool completely, and fold into whipped topping in step 6.
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THE SCONERY’S SPICE CUPCAKES WITH APPLE FROSTING
Yield: 24 cupcakes
Ingredients:
2⒈／⒉ cups (300g) all-purpose flour
1⒈／⒉ teaspoons baking powder
⒈／⒉ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
⒈／⒉ teaspoon ground nutmeg
⒈／⒋ teaspoon ground cloves
? cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
⒈／⒉ cup (100g) packed brown sugar
3 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
⒈／⒉ cup (120g) unsweetened applesauce
2 teaspoons vanilla extract
⒈／⒉ cup (113g) unsalted butter, softened
8 oz (226g) cream cheese, softened
3 to 3⒈／⒉ cups (360-420g) powdered sugar, sifted
⒈／⒋ cup (60g) apple butter
1 teaspoon vanilla extract
⒈／⒉ teaspoon ground cinnamon
Pinch of salt
Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon lemon juice to 1 cup milk, stir, and let sit 5 minutes until slightly curdled before using.
Instructions:
Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large mixing bowl, cream first ? cup butter, granulated sugar, and brown sugar with mixer on medium-high speed until light and fluffy (4-5 minutes).
Beat in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together buttermilk, applesauce, and first 2 teaspoons vanilla extract.
With mixer on low, alternate adding dry ingredients and wet mixture to creamed butter, starting and ending with dry ingredients. Mix just until combined. Don't overmix.
Divide batter evenly among cupcake liners, filling each about ⒉／⒊ full. Bake 18-22 minutes until toothpick inserted in center comes out clean.
Cool in pans 5 minutes, then transfer to wire rack to cool completely.
For frosting, beat remaining ⒈／⒉ cup softened butter and cream cheese on medium speed until light and creamy (3-4 minutes).
Gradually beat in powdered sugar, 1 cup at a time. Add apple butter, remaining 1 teaspoon vanilla extract, remaining ⒈／⒉ teaspoon cinnamon, and salt.
Beat on medium-high until fluffy and smooth (2-3 minutes). Chill slightly if too soft to pipe.
Frost cooled cupcakes with piping bag or knife. Store in refrigerator up to 5 days if not serving same day. Bring to room temperature 30 minutes before serving.
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THE SCONERY’S GLUTEN-FREE SPICE CUPCAKES WITH APPLE FROSTING
Yield : 24 cupcakes
Ingredients
2⒈／⒉ cups (300g) gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon xanthan gum ( only if your flour blend doesn't contain it )
1⒈／⒉ teaspoons baking powder
⒈／⒉ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
⒈／⒉ teaspoon ground nutmeg
⒈／⒋ teaspoon ground cloves
? cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
⒈／⒉ cup (100g) packed brown sugar
3 large eggs, room temperature
1 cup (240ml) buttermilk, room temperature
⒈／⒉ cup (120g) unsweetened applesauce
2 teaspoons vanilla extract
⒈／⒉ cup (113g) unsalted butter, softened
8 oz (226g) cream cheese, softened
3 to 3⒈／⒉ cups (360-420g) powdered sugar, sifted
⒈／⒋ cup (60g) apple butter
1 teaspoon vanilla extract
⒈／⒉ teaspoon ground cinnamon
Pinch of salt
Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon lemon juice to 1 cup milk, stir, and let sit 5 minutes until slightly curdled before using.
Instructions:
Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners.
In a medium bowl, whisk together flour blend, xanthan gum (if needed), baking powder, baking soda, salt, 2 teaspoons cinnamon, ginger, nutmeg, and cloves.
In a large bowl, cream first ? cup butter, granulated sugar, and brown sugar until light and fluffy (4-5 minutes).
Beat in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together buttermilk, applesauce, and first 2 teaspoons vanilla extract.
With mixer on low, alternate adding dry ingredients and wet mixture to creamed butter, starting and ending with dry ingredients. Mix just until combined.
Divide batter evenly among cupcake liners, filling each about ⒉／⒊ full. Bake 18-22 minutes until toothpick inserted in center comes out clean.
Cool in pans 5 minutes, then transfer to wire rack to cool completely.
For frosting, beat remaining ⒈／⒉ cup softened butter and cream cheese until light and fluffy (3-4 minutes).
Gradually beat in powdered sugar, 1 cup at a time. Add apple butter, remaining 1 teaspoon vanilla extract, remaining ⒈／⒉ teaspoon cinnamon, and salt.
Beat until smooth and creamy (2-3 minutes).
Frost cooled cupcakes with piping bag or knife. Store in refrigerator up to 5 days if not serving same day. Bring to room temperature 30 minutes before serving.
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