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RECIPES FROM MOONSHINE HOLLOW
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 Scones and Secrets.
I hope each one brings a bit of magic to your day.
ROSALYN’S SECRET RECIPE: ROSE-AND-STRAWBERRY SCONES
These enchanting scones combine fresh strawberries with the delicate floral notes of rose, creating a treat as magical as Rosalyn Hartwood’s touch in The Sconery.
This is Rosalyn’s secret recipe, so keep it safe!
Ingredients:
2⒈／⒉ cups all-purpose flour
? cup granulated sugar
2⒈／⒉ teaspoons baking powder
⒈／⒉ teaspoon salt
⒈／⒉ cup unsalted butter, chilled and cubed
? cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon rose extract
1 cup fresh strawberries, diced
2 tablespoons edible rose petals (plus extra for garnish)
For the glaze:
1 cup powdered sugar
2–3 tablespoons milk
⒈／⒋ teaspoon rose extract
Instructions:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and rose extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Be careful not to overmix.
Gently fold in the diced strawberries and rose petals.
The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick circle.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Bake for 15–18 minutes or until the scones are golden brown.
Remove from the oven and let cool slightly on a wire rack.
While the scones are cooling, make the glaze by whisking together the powdered sugar, milk, and rose extract until smooth.
Adjust the consistency with more milk or powdered sugar as needed.
Drizzle the glaze over the scones, then garnish with additional edible rose petals for a magical touch.
Serve warm or at room temperature with a cup of floral tea, like jasmine or chamomile, for a truly enchanting experience.
ROSALYN’S FORGET ME SCONES (BLUEBERRY & CHAMOMILE)
Ingredients:
2 cups all-purpose flour
? cup granulated sugar
1 tablespoon baking powder
⒈／⒉ teaspoon salt
2 tablespoons culinary-grade dried chamomile flowers
8 tablespoons (1 stick) cold unsalted butter, cubed
1 cup fresh blueberries
⒈／⒉ cup heavy cream, plus more for brushing
1 large egg
2 teaspoons vanilla extract
2 tablespoons blue butterfly pea flower powder (for color) or blue food coloring (optional)
Coarse sugar for sprinkling (optional)
Instructions:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and chamomile flowers.
Add the cold cubed butter to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
Gently fold in the blueberries, being careful not to crush them.
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and blue butterfly pea flower powder or food coloring.
Pour the wet ingredients over the dry ingredients and stir gently with a fork until just combined.
The dough will be shaggy and somewhat sticky.
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
Pat into a circle about 1-inch thick.
Cut the circle into 8 wedges and transfer to the prepared baking sheet, leaving about 2 inches between each scone.
Brush the tops with additional heavy cream and sprinkle with coarse sugar if desired.
Bake for 18–22 minutes, or until the scones are golden brown with a hint of blue and a toothpick inserted into the center comes out clean.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
For maximum enchantment, serve warm with a cup of chamomile tea while contemplating happier days ahead.
ROSALYN’S CROWD PLEASER SCONES (ORANGE & HONEY)
Ingredients:
2 cups all-purpose flour
⒈／⒋ cup granulated sugar
1 tablespoon baking powder
⒈／⒉ teaspoon salt
⒈／⒋ teaspoon baking soda
Zest of 2 medium oranges
8 tablespoons (1 stick) cold unsalted butter, cubed
⒈／⒉ cup buttermilk
1 large egg
⒈／⒋ cup honey, plus more for glaze
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice
1 tablespoon honey
⒈／⒉ teaspoon orange zest
Instructions:
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and orange zest.
Add the cold cubed butter to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
In a separate bowl, whisk together the buttermilk, egg, honey, and vanilla extract until well combined.
Pour the wet ingredients over the dry ingredients and stir gently with a fork until just combined.
Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
Pat into a circle about 1-inch thick.
Cut the circle into 8 wedges and transfer to the prepared baking sheet, leaving about 2 inches between each scone.
Bake for 15–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
While the scones are baking, prepare the glaze by whisking together the powdered sugar, orange juice, honey, and orange zest until smooth.
Allow the scones to cool for 5 minutes on the baking sheet, then transfer to a wire rack placed over a piece of parchment paper (to catch drips).
While the scones are still warm, drizzle the glaze over the top, allowing it to run down the sides.
For maximum cheer, serve warm with a cup of your favorite tea and watch as smiles appear with each bite.
THE MOONLIT CHALICE’S BLOOMBERRY* TARTS
Ingredients:
For the Tart Shells:
1⒈／⒉ cups all-purpose flour
⒈／⒉ cup powdered sugar
⒈／⒋ teaspoon salt
⒈／⒉ cup (1 stick) cold unsalted butter, cubed
1 large egg yolk
2 tablespoons ice water
1 teaspoon vanilla extract
For the Creamy Filling:
8 ounces cream cheese, softened
? cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons heavy cream
For the Bloomberry Topping:
3 cups fresh bloomberries*
⒈／⒉ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
⒈／⒋ cup water
1 tablespoon butter
*Note: Since bloomberries are exclusive to Moonshine Hollow and unavailable in our world, fresh raspberries make an excellent substitute.
Their bright flavor and vibrant color perfectly mimic the magical bloomberries from Elder Thornberry's vineyard. For an extra magical touch, you can add a drop of pink food coloring to enhance the distinctive bloomberry glow!
Instructions:
Prepare the tart shells: In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Add egg yolk, ice water, and vanilla, then pulse just until dough comes together.
Press the dough into 6 individual 4-inch tart pans with removable bottoms (or one 9-inch tart pan). Prick the bottoms with a fork. Refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Line the chilled tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5–10 minutes until golden. Cool completely.
Make the creamy filling: Beat cream cheese, sugar, vanilla, and lemon zest until smooth and fluffy. Add heavy cream and beat until well incorporated. Refrigerate until ready to use.
Prepare the bloomberry topping: In a saucepan, combine 2 cups of raspberries, sugar, cornstarch, lemon juice, and water. Bring to a simmer over medium heat, stirring frequently until thickened, about 5–7 minutes. Remove from heat and stir in butter. Let cool completely.
Assemble the tarts: Spread the cream cheese filling evenly into cooled tart shells. Top with the cooked bloomberry mixture, then arrange the remaining fresh raspberries on top in a decorative pattern.
Refrigerate the tarts for at least 2 hours before serving to allow the filling to set properly.
For an extra touch of Moonshine Hollow magic, dust with a little edible shimmer before serving to mimic the famous glow of bloomberries in the moonlight.
ROSALYN’S FARMER’S PIE
Ingredients
For the filling:
1 tablespoon olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
2 cups frozen mixed vegetables (like peas, carrots, corn, and green beans)
1 (15 oz) can lentils, drained and rinsed (or 1⒈／⒉ cups cooked brown lentils)
1 tablespoon tomato paste
⒈／⒉ cup vegetable broth or water
1 teaspoon dried thyme
⒈／⒉ teaspoon smoked paprika (optional)
Salt and pepper, to taste
For the topping:
2 cups instant mashed potatoes, prepared according to package instructions
2 tablespoons butter or plant-based butter
⒈／⒋ cup milk or non-dairy milk
Salt and pepper to taste
Optional: ⒈／⒉ cup shredded cheddar or plant-based cheese
Instructions
Preheat oven to 375°F (190°C).
Make the filling: In a large skillet, heat olive oil over medium heat. Sauté onion until soft, about 4–5 minutes. Add garlic and cook for 1 minute more. Stir in frozen vegetables, lentils, tomato paste, broth, thyme, paprika, salt, and pepper. Simmer for 5–7 minutes until warmed through and slightly thickened. Spread the mixture evenly in a greased 8x8" baking dish.
Prepare the mashed potatoes: Make the mashed potatoes according to the package, adding butter and milk until creamy. Season with salt and pepper.
Assemble: Spoon mashed potatoes over the vegetable filling. Use the back of a spoon or fork to spread evenly and create decorative ridges. Sprinkle cheese over the top if using.
Bake for 20–25 minutes or until golden and bubbly. Broil for the last 2–3 minutes for a browned top, if desired.
Cool slightly and serve warm.
ROSALYN’S CREAMY BUTTERNUT SQUASH SOUP
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (20–24 oz) bag frozen butternut squash
4 cups vegetable broth
⒈／⒉ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
⒈／⒉ cup heavy whipping cream
Instructions
Sauté Aromatics: In a large pot, melt the butter and olive oil over medium heat. Add diced onion and cook until soft, about 5–7 minutes. Add the garlic and cook for 1 more minute.
Simmer the Squash: Add the frozen butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the squash is completely tender.
Blend Smooth: Use an immersion blender (or regular blender in batches) to puree the soup until smooth and creamy.
Add Cream & Seasoning : Stir in the nutmeg, salt, and pepper. Add the heavy cream and warm through gently for 5 more minutes—do not boil.
Serve Warm: Ladle into bowls and enjoy with warm bread or a scone on the side.
THE SURLY DRAGON’S LEMON SMASH COCKTAIL
Ingredients
2 oz gin (botanical gin works best)
⒈／⒉ cup cold lemonade (store-bought or homemade)
4–5 fresh mint leaves (fresh basil also works)
Ice
Lemon slice and mint sprig for garnish
Instructions
In a cocktail shaker or sturdy glass, gently muddle the mint leaves to release their aroma—a light press, not a full crush.
Add the gin and lemonade. Fill with ice and shake or stir briskly until well chilled.
Strain into a glass filled with ice.
Add a lemon slice and a mint sprig for a bright, inviting finish.
I hope these recipes brought a little Moonshine Hollow magic into your kitchen.