Tried & true recipes

Some of the ingredients listed are linked to my online shop on Etsy  Please feel free to use and share! 🙂



Noreen’s Cream Scones (My Mom’s recipe)

2 cups all purpose flour (I used unbleached)
4 tsp baking powder
1 tsp salt
3 tbsp sugar
2 tbsp butter
1 cup table cream (18%)
Mix dry ingredients, add butter, stir in cream, and knead

Roll into a pie shape, (on floured surface)

Bake on non-stick pan

10-12 minutes at 450 degrees

Nasturtium Vinegar

Nasturtium vinegar can easily be produced by filling a glass jar with white wine vinegar (or rice wine vinegar if you prefer), and nasturtium flowers.

Leave the filled jar in a warm place out of the sun, like a closet or kitchen cupboard, for several weeks until the vinegar has absorbed the all of the colour from the flowers. Strain the vinegar and bottle.

It’s particularly nice on salads, or to flavour soups & sauces.


Lemon Cardamom Cake

Easy to make and yummy to eat.


  • 3/4 cup shortening
  • 1 & 1/2 cup sugar
  • 3 eggs
  • grated rind of 1 lemon
  • 3 cups pastry flour
  • 3/4 tsp salt
  • 4 tsp baking powder
  • 1/2 cup lemon juice (freshly squeezed if you can!)
  • 3/4 cup of milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp finely ground cardamom pods
  1. Preheat oven to 350, grease a 9″ round pan. (You’ll likely have more batter than you need, so make some cupcakes, too. I used an pie pan to create a more decorative edge, purchased on Etsy.)
  2.  Cream shortening thoroughly until light and fluffy – add vanilla extract & grated lemon
  3. Add sugar gradually, mixing well after each addition
  4. Add eggs, one at a time, mix in milk. Beat until mixture is smooth
  5. Sift flour, measure, mix.
  6. Sift baking powder, salt, and cardamom
  7. Add all dry ingredients, & mix until smooth
  8. Pour batter into prepared pans
  9. Bake at 350 for about 30 minutes (up to 45 for square pan) Stick a toothpick in. If it’s clean, the cake is ready
  10. Let cool on rack

In addition to that, I slathered on some store bought whip cream, then added some blueberries and raspberries. It gave it a nice colour!

Sift some confectioners sugar on top to suit you.




Honey Lavender Cookies

lavender shortbread cookies Wall Flower StudioIngredients:

  • 1/4 cup of our lavender sugar
  • 1 heaping tbsp. of our honey
  • 1 stick of butter (1/2 c.) at room temp. or slightly melted
  • 1 1/2 tsp. of our lavender buds – roughly chopped. Don’t pulverize them.
  • 1 large egg yolk
  • 1 tsp. of our organic Vanilla extract
  • 1 c. plus 2 tbsp. all purpose flour
  • 1/4 tsp. our lavender salt


  • Combine the sugar, honey, and butter.  Mix them together really well.  Add the lavender, egg yolk and vanilla.  Mix everything together again—making sure it’s all combined.
  • Add the flour and the salt to the wet ingredients.  Stir everything together until it’s all combined.  You don’t want to over-stir though.  The dough will be sticky and a little wet.
  • Dump the dough onto a piece of parchment paper.  Form the dough into a log about 1 1/2 inches in diameter.  Freeze for about a half hour.
  • Preheat your oven to 350 degrees F.
  • Remove dough from the freezer, slice, and bake at 350 F for 7 to 8 minutes.  You’ll know they’re done when the sides start turning a little brown.
  • These cookies are moderately soft, fragrant, and buttery.  They’re fabulous!

tea-siclesHomemade Iced Tea Pops


  • Herbal, chai or green tea
  • Stevia, fruit or maple syrup, honey, cane sugar or agave syrup to sweeten
  • Lavender, mint, sage, berries, sliced  fruit, edible herbs, or flowers such as borage.

How to:

  •  Brew a fresh pot of tea and sweeten to taste.
  • Place in the fridge to cool.
  • Freeze the tea in a freezer mold tray until it’s about half frozen.
  • Add fresh berries, edible flowers or mint leaves. Stir it gently with a toothpick to distribute your additions evenly.
  • Allow to completely freeze – Serve and enjoy!
  • Alternatively, pour brewed herbal/fruit/chai tea in regular ice cube trays. Freeze & add to lemonade, ginger ale and other cold drinks!

Haliburton Highlands Honey Garlic & Mint Vinaigrette

Makes about 1-1/2 cups

herbal vinaigrette wfs1/4 cup our basil herbal vinegar
2 tablespoons of Ginger Mint honey, warmed
1 tablespoon freshly ground black pepper
1 teaspoon of our Haliburton Highlands Garlic BBQ rub
1 cup of olive oil
1/4 cup finely sliced fresh mint leaves
1 cup of olive oil
1/4 cup finely sliced parsley
½ teaspoon of poppy seeds

Combine everything in a jar. Cover with a tight fitting lid and shake vigorously until well combined and creamy. Refrigerate up to a week.

Easy Herbal Vinaigrette 

Blend all of the ingredients in a bowl and combine with a whisk. Alternatively, add ingredients in a mason jar.

wfs herbal vinaigretteShake well! Keeps up to a week in the fridge.

  • 1 1/4 cups olive oil
  • 1 tbsp herbal vinegar
  • 1 tbsp dijon mustard
  • 1 tsp our lavender sugar
  • 1 tsp chopped thyme
  • 1 tsp chopped parsley
  • 1 tsp chopped basil
  • Sea salt and pepper to suit.

Side Car Cocktail – Serves 2

  • sidecar cocktail4 oz (120 ml) Cognac
  • 2 oz (60 ml) Cointreau
  • 1 1/2 oz (45 ml) fresh lemon juice
  • 2 dashes of lemon bitters
  • lemon peel garnish

Shake the Cognac, Cointreau, lemon juice and bitters with ice in a shaker. Pour into your cocktail glasses. Garnish each glass with a sprig or two of lemon. Bottoms up!

Champagne Cocktail

An interpretation of this classic cocktail from my favourite movie:  “An Affair to Remember”

champagne cocktail glassIngredients:

  • 2 dashes of bitters
  • 1 sugar cube
  • chilled pink champagne
  • 1 twist lemon peel
  • Place one lump of sugar with a dash or two of bitters in the chilled champagne flute.  Fill with chilled champagne. Add the twist of lemon peel and serve.

Serve in Champagne Flute glass. Cheers!

Lavender Simple Syrup Recipe

• Add ½ cup water and ¼ cup lavender in a sauce pan.
• Bring to boil, then let it simmer for 3 minutes. Remove from heat and allow the mixture to sit for 20 minutes.
• Strain out lavender flowers and discard them.
• In a clean saucepan, add ½ cup of sugar and 3 Tablespoons water.
• Bring mixture to a boil, stirring in sugar so it dissolves.
• Let simmer for 3-4 minutes, then stir in lavender liquid.
• Stir well until the mixture is combined, then remove pot from heat and transfer to a storage container.

It really is that easy! – Drizzle it over ice cream or cake, add it to your favourite cocktail (especially gin), or dip edible flowers in it for an impressive garnish on that next dinner party!

Lavender Shortbread – Makes 30 cookies


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon dried or fresh lavender
  • 6 ounces unsalted butter, softened
  • 2 tablespoons honey
  • 1/2 cup Wall Flower Studio’s lavender sugar


  1. Combine flour, salt, baking powder, and lavender in a medium bowl.

  2. Using an electric mixer, cream the butter, honey, and sugar in a large bowl. Add the dry ingredients and mix until just combined.

  3. Spoon dough out onto a large rectangle of parchment paper and roll in the paper to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.

  4. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Cut the log of dough into 1/2-inch slices. Place the slices on sheet, spacing them about 2 inches apart, and bake 8 minutes, or until light golden brown.


    Singapore Sling

    The recipe for this cocktail was created originally at the Long Bar in the Raffles Hotel, Singapore.

Method: Prepare in a shaker
Glass: Highball

1 oz Gin
1⁄2 oz Cointreau
1⁄2 oz Benedictine
1⁄2 oz Cherry Brandy
1 dash Bitters
5 oz Pineapple Juice
1 dash Lime Juice
1⁄2 oz Grenadine
1. Put all the ingredients into a shaker with ice.
2. Shake until a frost forms on the outside.
3. Strain over ice into a tall glass.


Elderberry Syrup


× Elderberries (& elderberry flowers, optional)
× Ginger
× Echinacea Root (optional)
× Cardamom× Cloves × Cinnamon Bark × Star Anise

🙌  recipe! (Feel free to share)

  1. Place elderberries, water, herbs & spices in sauce pan.
  2. Bring to a boil, then reduce to simmer for 45 minutes.
  3. Remove from heat and let the mixture steep for an hour.
  4. Using cheesecloth, (or a very fine mesh sieve), strain the mixture.
  5. Transfer your batch in to a jar and stir in 1 cup of honey, (or maple syrup if you so desire).
  6. Keep it in the fridge, sealed for up to 3-4 weeks.

Alternatively, I offer the whole kit & kaboodle, (minus the honey) -> HERE in my Etsy Shop.

Information on this website is for educational purposes only and is not meant to diagnose or prescribe. Please consult your health care professional before taking any supplements to avoid contraindications and interactions.

Contact Karen with any questions or comments below. Thank you!