Wild moon Exchange

Sour Cream Apple Muffins

If there is just one recipe of ours to try, be sure it is this one.

Batter:                                                             Topping:
3/4 teaspoon baking soda, 1 cup sour cream, 1/4 cup butter, 1 cup sugar, 1 egg, 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 2 cups apples chopped finely


1/4 cup soft butter, 3/4 cup brown sugar


Preheat the oven to 350F. Oil or line the muffin tins. Stir the baking soda into the sour cream in a small bowl and let sit for about 10 minutes. Rub the topping ingredients together with fingers in a separate bowl until crumbly. In a large bowl cream the butter until soft and slightly fluffy. Add the sugar and mix well. Add the egg and mix well. Add the sour cream mixture and beat well. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Add the dry to the wet gradually, mixing well. Beat for about 2 extra minutes. Fold in the chopped apples. Scoop into muffin tins just below the top of the pan. Sprinkle with the topping. Bake for 20-30 minutes or until a toothpick comes out clean. Let sit in pan for 10 minutes before removing (if not using liners). Makes about 15 muffins. Enjoy warm or cool with tea and good views.

Black Locust Flower Fritters

Ingredients: 1 ½ cup flour, 1 ½ cup milk, 1 Tbsp. sugar, 1/8 tsp. nutmeg, pinch of salt, fresh black locust flowers*, oil for frying, powdered sugar for dusting 

*Do not wash the flowers to preserve pollen and flavor. They are best when picked in the morning. Avoid roadsides and low hanging flowers. Do not eat the leaves or bark, that part is poisonous. Eat the flowers only. 

Mix flour, milk, sugar, nutmeg, and salt in a bowl with a whisk. Let sit for 30 minutes. 

Heat oil in pan on medium heat. If the oil smokes it is too hot. (I use coconut oil for frying). Gently dip the flowers in the batter and fry lightly until golden brown on both sides. It should only take a minute. You may leave the flowers on the stem for ease, just pull off to eat. 

Dust with powdered sugar and enjoy. :)

Blueberry Lemon Crepes

Crepes make any day brighter. Try this easy crepe recipe with many fillings like lemon curd, strawberries and basil, cream cheese filling, and even as dinner crepes!

Ingredients: For the berry sauce- 2 cups blueberries, 1 Tbsp. fresh lemon juice, 1 Tbsp. sugar, lemon zest. For the batter- 1 cup flour, 2 eggs, 1 tsp. oil, pinch salt. Powdered sugar for dusting and fresh cream to top.

Place the batter ingredients in a blender and mix well. Warm a lightly oiled skillet on low-mediuim heat. Place the berry sauce ingredients in a pot and warm on low heat to simmer then remove from heat. While berries heat, pour the crepe batter in the warmed and oiled pan in a thin layer and cook through. Do one crepe at a time. Top with sauce, powdered sugar, and fresh cream. Yum!

Spicebush Rosehip Oatmeal Cookies

​These are so good and the base recipe is super versatile! See variations below.


1 cup softened butter, 1 cup sugar, 1 cup brown sugar, 1 tsp. vanilla, 1 Tbsp. spicebush tea*, 2 cups flour, 1tsp. baking soda, 1 tsp. salt, 2 tsp. ground spicebush leaves (optional), 1 tsp. cinnamon, 1/2 tsp. cardamom, 1/2 tsp. nutmeg, 3 cups oats, 1/2 cup dried chopped and strained rosehips**

*To prepare the spicebush tea chop twigs and steep in boiling water for 10-15 minutes. 

**To prepare the rosehips run them through a grinder then use a fine mesh strainer to shake out the hairs which can aggravate the stomach. Leaving the seeds in is fine, they contain essential fatty acids and antioxidants. 

Preheat the oven to 375 degrees and cream the butter and sugars. Add the egg, vanilla, and tea and mix well. Add the dry ingredients then stir in the rosehips. Roll into about 1" balls and bake for 8-10 minutes.
Enjoy the spicy aroma!

Variations: Instead of spicebush and rosehips try craisins or chopped apples, or add the spicebush too!

Rosemary Honeysuckle Biscuits with Honeysuckle + Wild Rose Butter

Biscuits: Sift 2 cups flour, 2 Tbsp. baking powder, 1 tsp. salt in a large bowl.

Cut in 5 Tbsp. cold butter.
Add 1 tsp. chopped rosemary.
Stir in ¼ cup honeysuckle syrup and ¾ cups milk with a fork until it all holds together.
Lay out on floured surface and pat down. Fold and pat, fold and pat.
Cover and let rest for 30 minutes.

Preheat oven to 425.
Fold and pat dough until about ½ inch thick. Cut out biscuits with a floured biscuit cutter or jar. 
Bake for 12-14 minutes.

Butter: Whip ½ cup butter, add ¼ cup honeysuckle syrup and whip.
Fold in 1 Tbsp rose petals.
Serve on warm biscuits.

Apple Cinnamon Rolls

It is almost fall time and I am craving the smell of cooking apples and cinnamon, which got me thinking… why not apple cinnamon rolls?!?! These are my new favorite apple thing. Gooey in the middle and so so so good!

Dough: ¾ c. warm milk, 1 pkg. active dry yeast, ¼ c. sugar, ½ tsp. salt, 1 whole egg, 1 egg yolk (did you know you can freeze egg whites for later use as meringue or for recipes that call for just whites? It’s good to know, but I usually just give the dogs a treat.), ¼ c. melted butter, 3 c. flour plus more for rolling and kneading

Filling: ¾ c. brown sugar, 1 ½ Tbsp. cinnamon, ¼ tsp. cloves, 1 ½ c. chopped apples into small pieces, ¼ c. melted butter

Icing: 1 cup powdered sugar, 1 tsp. vanilla, milk

Directions: Whisk together the warm milk and yeast and let sit a couple minutes. Add the sugar, salt, egg and yolk, melted butter, and vanilla and mix well. Stir in the flour with a spoon. Knead the dough on a floured surface well for 5-10 minutes. The dough should be sticky when finished. Let rise in a large oiled bowl covered with a warm damp cloth for 1 hour or until at least double in size. Take the risen dough and roll it out into a rectangle on a floured surface. brush the melted butter on to the rectangle leaving the top long side away from you unbuttered an inch from the edge. Mix the brown sugar, cinnamon, and cloves in a bowl. Spread the mixture over the buttered surface and pat down. Add the chopped apples and pat down, being careful not to overlap apples. If there are leftover apples, save them aside for later. Begin rolling the long side closest to you neatly and continue all the way to the top, ending with the non-buttered and sugared section forming the long edge and seal. Cut into 2 inch pieces (a serrated knife works best) and place in an oiled cake pan or baking dish. Top the rolls with any leftover apples. Cover with a damp, warm towel and let rise for 30 minutes. Preheat the oven to 350. Bake for 18-20 minutes or until just barely golden brown (this will keep them gooey in the center). To make the icing place vanilla and powdered sugar in a bowl and add milk 1 Tbsp. at a time while mixing with a fork until it reaches a desired consistency. Top with the icing and enjoy while still warm!

Pumpkin Cannoli Fried Sweet Rolls

​These are so good they are deadly.
What do you do with all that leftover roll dough and pureed pumpkin from the holidays? Make them into dessert, of course! I used a sweet yeast roll dough here, but really any dough will do! For a less sweet dough, simply dust with more powdered sugar. ;)

Dough Ingredients*: 
1 cup warm water, 3/4 Tbsp. yeast, 2 Tbsp. sugar, 2  Tbsp. lard (butter or shortening work fine also), 1/2 tsp. salt, 2 1/2 cups flour
*This dough is not only great fried (duh), but also wonderful baked into rolls for the holidays! Simply Double the recipe and make both!

Filling Ingredients:
1/2 cup pureed pumpkin, 3/4 cup ricotta, 1/2 tsp. cinnamon, 1/2 tsp. ginger, pinch clove, 1/2 cup sifted powdered sugar

Other ingredients: 
Cooking oil for frying (lard works great), melted semisweet chocolate for drizzle, extra powdered sugar for dusting

To make the dough dissolve the yeast and sugar in the water until foamy. Add the lard and salt and 1 cup of the flour. Stir in the rest of the flour with a spoon 1/2 cup at a time. Cover with a warm damp towel and let rise in a warm draft-free place for 45 minutes. Punch down, toss, let rise again for 45 more minutes. At this point you can preheat the oven for rolls (350 then bake until golden) and warm the oil for frying. To fry the dough heat about 1 inch of oil in a pan. The oil is ready when a bit of dough dropped in sizzles and floats to the top. Roll the dough into balls and fry until golden on one side then flip and fry the other, it happens quickly so stay close. When done, place on a towel to cool and drain excess oil.
To make the filling beat all the ingredients together in a bowl. Now break open the dough balls and pull out the middle (the dogs love this part). Fill the balls with the filing. Drizzle with melted chocolate and dust with powdered sugar. Enjoy! 

Yield: 12 dough balls

Strawberry Lime Basil Icebox Cake

So good. So easy!

Ingredients: 1 pint heavy cream, Juice of 1 lime and zest of ½ a lime, 2 Tbsp. sugar, 1 tsp. vanilla, 1 pkg crushed graham crackers, 1 lb strawberries sliced, 1-2 Tbsp. chopped basil

Whip the cream, lime juice, sugar, and vanilla until stiff. Spread a thin layer of whipped cream on the bottom of a cake pan. Add a layer of graham crackers. Next, layer sliced strawberries then sprinkle basil lightly. Add another layer of whipped cream then graham then strawberries and basil. Finish with whipped cream. Top with lime zest and remaining basil and strawberries. Store in the refrigerator overnight and serve cold. Enjoy! 

Easy Peasy Peach Cobbler

Filling ingredients: 4-5 large peaches cut into chunks (I leave the peel on, but peel them if that is your thing), 1/2 cup sugar, 1/2 tsp. cinnamon, 1/4 tsp. cardamom, 1 Tbsp. flour

Crust ingredients: 2 Tbsp. butter, 1 cup flour, 1/2 cup sugar, 1 Tbsp. baking powder, pinch salt, 1 cup milk

For the filling: combine all ingredients but the flour in a medium sauce pan over low heat. Bring to a light boil. Sift flour over the pot and stir. Turn to low heat.

For the dough: In a 9″ pie pan melt the butter. In a medium bowl, sift together the dry ingredients. Stir in the milk until the dry ingredients are covered. 

Assembly: Pour the batter into the pie pan, not stirring it into the butter, but spreading evenly. Pour the filling onto the the dough not stirring. Bake at 375 for about 30 minutes or until golden brown. Enjoy with fresh cream or ice cream! 

Wild Honeysuckle + Homegrown Strawberry Shortcake

For this recipe you will need honeysuckle syrup, which can be found in the condiments + sides tab. This is one of my all time favorite treats. Just the perfect sweet and oh so fresh and light. Mine is topped with a honeysuckle cream, while whipped cream is always welcome, too. 

Ingredients: 1 pint fresh strawberries, 2 Tbsp. sugar, 2 cups flour, 2 ½ tsp. baking powder, pinch salt, ¼ cup + 1 Tbsp. honeysuckle syrup, ½ cup room temperature butter, 1 cup heavy cream, ¼ tsp. vanilla extract

Slice the strawberries and smash a bit with a fork to release the juices. Sprinkle with sugar and set aside.

Preheat oven to 450.

Sift flour, baking powder, and salt in a medium bowl. Rub in butter. Stir in ½ cup cream, ¼ cup honeysuckle syrup, and vanilla. Knead on a floured surface and roll out to ½ inch thick. Cut with jars or biscuit cutter into circles. Place on baking sheet and bake for 10 minutes or until golden brown. 

Mix remaining cream with remaining syrup to pour over the cakes. Top cakes with strawberries and cream mixture and serve.

Baked Goods + Desserts + Sweet Treats

Farmer’s Apple Cake

A deliciously moist, dark, and hearty cake recipe adapted from a 1951 recipe in the Home Demonstration Club Cookbook. The original recipe calls for dried apples which are soaked overnight. I used fresh chopped apples and it turned out wonderful! Suggested serving is warm with vanilla ice cream or whipped cream. I enjoyed it plain with coffee. I also used milk in place of buttermilk and measured and prepared it a bit more delicately. Here is how I prepared this old-time recipe:

Ingredients: ½ cup softened butter, ¾ cup sugar, 2 eggs, 2 cups flour, 1 Tbsp. baking soda, ½ tsp. salt, 2 tsp. cinnamon, 1 tsp. nutmeg, ½ tsp. ginger, ½ cup milk, ¾ cup molasses, 2 Tbsp. water, 5 cups chopped apples

Place apples, molasses, and water in a sauce pan and simmer on low for an hour. Cream butter and sugar in a large bowl. Beat in eggs one at a time thoroughly. Sift the dry ingredients together in a small bowl. Strain the apple/molasses mixture and reserve ½ cup juice. Add alternately the sifted dry, the molasses liquid, and the milk to the butter, sugar, cream mixture. Stir in the apples. Pour in a large greased cake pan. Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Enjoy!

Rosemary Shortbread

Yummmmm! Shortbread is one of my favorite things in the whole world! I have many recipes and have tried many variations and this recipe from my mom is by far the simplest and ranks up there with the most delicious, too! My favorite herb to add to this cookie is rosemary. So good!

Ingredients: 1 ½ c. butter, 1 pkg. cream cheese, ½ c. sugar plus extra for sprinkling, 2 Tbsp. chopped fresh rosemary and more for garnish (Yep, that’s it)!

Mix all the ingredients well, roll into a log about 2″ in diameter and freeze for about 20 minutes. Preheat the oven to 400 and cut dough into 1/2″ thick cookies. Sprinkle with sugar and garnish with rosemary leaves. Bake for 10 minutes. Eat them all in one sitting. :)

Granita al Limone (Lemon Italian Ice)

My favorite refreshing summer treat!

Ingredients: 1 cup sugar, 3 cups water, juice of 6 lemons, zest of one lemon*, pinch salt

*Use organic lemons when using the peel to avoid consuming wax and chemicals. Wash thoroughly.

Combine 2 cups of the water and the sugar in a pot over low to medium heat. Stir and warm until the sugar is dissolved. Add the pinch of salt. Remove from heat and add the remaining water. Let cool to room temperature. Place a metal cake pan in the freezer and juice and zest lemons. Once the sugar water has cooled, add the lemon juice and zest to the sugar water, stir, then pour into the pan. Place it in the freezer for and hour. After an hour stir in the sides to the middle of the pan. Repeat this ever 30 minutes for 2-3 hours. Once it is the desired consistency, serve and enjoy! Yummmm! 

Ginger Snaps

​My favorite cookie! It is not very often that I come across a recipre that I 1: try without altering, and 2: keep making over and over and over again unaltered! This amazing recipe came from Taste of Home magazine, and it is sooooooo good. The perfect holiday cookie.

3/4 cup shortening, 1 cup plus 2 Tbsp sugar divided, 1 large egg, 1/4 cup molasses, 2 cups flour, 2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp salt

Preheat the oven to 350*F. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In a separate bowl combine the dry ingredients. Add to the wet gradually and mix well. Shape Tbsp size balls out of dough and dip one side in remaining sugar. Place sugar side up on a baking sheet two inches apart. Here is where the instructions say to bake for 12 -15 minutes, but I like a slightly chewy center so I bake for 10-11 minutes. Let them sit a minute if you can before digging in! Makes about 3 dozen. It seems like a lot, but it really isn't! Enjoy!!!

Apple Nutmeg Cream Cake

I adapted this recipe from a nutmeg loaf recipe dating back to about 1850. I added the apples and topping and made it a bit more modern-kitchen and measurement friendly. It is sooooo good!

Cake ingredients: 1 c. light brown sugar, 1/2 c. soft butter, 2 eggs, 1/2 c. sour cream or plain yogurt, 2 c. flour, 1 tsp. baking soda, 1 tsp. nutmeg, 1/2 tsp. cinnamon, 1 apple-grated

Topping ingredients: 1/2 c. butter, 1/4 c. brown sugar, 2 c. chopped apples

Preheat oven to 350. In a 10″ cast iron pan melt butter and brown sugar for filling. Add the chopped apples and let cook on low. (You can use a sauce pan then transfer the topping to a cake pan for baking). Cream butter and light brown sugar. Add in the eggs and mix well. Add sour cream or yogurt and mix well. Sift together the dry ingredients and add to batter mixing as you go. Stir in the grated apple. Spoon batter onto the topping mixture evenly. Bake for 40-55 minutes or until a toothpick comes out clean. Draw a knife around the pan and place a plate onto to flip the cake, lifting it out of the cake pan. Serve warm, with chai or coffee of course, and enjoy!

Lemon Rosemary Stars

These little cuties are delicious! We enjoy them plain or iced. So so good and a perfect addition to your holiday cookie tray.


1/2 cup butter, 1/2 cup sugar plus more for sprinkling, 1 egg, 1 tsp. vanilla extract, 1 3/4 cups flour, 2 Tbsp. minced fresh rosemary, zest of one lemon, 1/2 tsp. salt

Preheat the oven to 350*F. In a large bowl cream the butter and sugar. Add the egg and vanilla and beat well. In a separate bowl mix flour, salt, rosemary, and lemon zest. Gradually mix dry into the butter mixture. Roll out dough on a lightly floured surface to about 1/4 inch. Cut out shapes desired (the smaller the less bake time). We like stars that are about 1 1/2 inches across. Place on an ungreased cookie sheet and sprinkle with sugar. Bake until the bottom is slightly golden brown. Ours bake for 6-7 minutes. Let cool and enjoy or top with icing!

Icing: Beat 1/2 cup butter and 1/2 cup shortening. Add 3-4 cups powdered sugar sifting into creamed mixture gradually. Add about 2 Tbsp. lemon juice to desired consistency. Top with lemon zest for extra sparkly stars!

Apple Dowdy

This recipe was adapted from a 1927 recipe found in the Rural New Yorker. I have done the apples a bit differently, as they only suggested baking them plain or “sprinkling the apples with dots of butter, and a little cinnamon or nutmeg.” I used my own biscuit recipe as well. Suggested serving is the “bottom side up, with cream and sugar or maple syrup.”

Apples: I used a 10″ cast-iron pan for this recipe. Any baking dish will do. You can simply sauté the apples in a pan separately then add to the baking dish for baking. 

5-6 apples sliced, ½ cup brown sugar, 2 Tbsp. butter, 1 Tbsp. cinnamon, ½ tsp. nutmeg, ½ tsp. salt (unless using salted butter)

Melt butter in sauce pan or skillet. Add the apples and spices and cook on low-medium until tender. In the mean time, make biscuits.

Biscuits: 2 cups flour, 2 tsp. baking powder, ½ tsp. salt, 5 Tbsp. cold butter (I put my butter in the freezer abut 30 minutes prior), ¾ cup milk

Sift the flour, baking powder and salt together in large bowl. Cut in butter. Stir in milk until the dough is soft and not sticky. Pat out on floured surface. Fold and flatten again, and a couple more times. Shape into the form of your skillet or baking dish. Let rest until apples are tender. 

Preheat oven to 425. Top the tender apples with the biscuit dough and bake for 10-12 minutes, or until golden brown. Serve and enjoy!

Lavender Lemon Lilac Scones 

2 ¾ c flour, 1/3 c sugar, ¾ tsp salt, 1 Tbsp baking powder, 2 Tbsp lavender flowers, 1 Tbsp lilac flowers, 1 tsp lemon zest

Mix the dry together in a large bowl.
Cut in ½ c cold butter.
In a separate bowl whisk 2 eggs, 2 tsp vanilla, 2/3 c cream.
Add the wet to the dry ingredients and stir until all dry is mixed in.
Place dough on lightly floured surface and divide into two even sections. Form each section into a ball and then flatten slightly. Cut each dough circle into six pieces. Place on a lightly oiled baking sheet and chill for 30 minutes.

Preheat oven to 425. Bake for 15 minutes or until golden brown.
While baking make glaze with 1 c powdered sugar, 1 Tbsp lemon juice, water to consistency (start with 1 Tbsp), and whisk together.
When finished baking, drizzle glaze over scones and serve warm.

Puff Pancake

1 egg to 1/4c. flour to 1/4c. milk (for a 12in skillet I used 4 eggs and one cup of each flour and milk)
1Tbsp. sugar per egg
cardamom and nutmeg to taste
Butter for the pan, powdered sugar and lemon wedges for garnish

Preheat oven to 425. Butter your cast-iron skillet. In a blender combine eggs, flour, milk, sugar, and spices. Pour into skillet and cook 13-17 minutes. Top with powdered sugar and lemon.

Old fashioned sourdough bread

1 cup sourdough starter (see condiments + sides tab for recipe)
2 cups water
1 tsp. salt
3.5-4.5 cups flour
(optional) 1 egg + 1 Tbsp. milk

Whisk starter, water, and salt in a bowl. Add 3.5 cups flour and stir. Lay out on a heavily floured surface and knead for five minutes adding more flour as needed to avoid sticking. You want the dough to be firm and not sticky, but still stretchy. Oil a large bowl with olive oil. place the dough in the bowl overnight covered with a warm damp tea towel. In the morning preheat the oven to 400 degrees F. Punch down dough and form into a roll and place in oiled loaf pan. Slit top of loaf for venting. Bake for 30 minutes. After 30 minutes (optional) whisk together an egg and 1 Tbsp. milk and wash the top of the loaf. Bake another 10-20 minutes or until golden brown. Enjoy!