Gold and Brown Leaves with Butterflies

Gold Leaves
1 c cornmeal
1 c whole wheat flour
1/4 c red quinoa
3 t baking powder
1/4 c sugar or raw sugar
1 t salt
2 eggs or egg replacer
1 c milk or soy or rice milk
1/4 oil

Brown Leaves
1 c blue corn meal
1/2 c whole wheat flour
1/4 c acorn flour www.zionmarket.com
1/4 t salt
1 1/2 t baking powder
2 T sugar or raw sugar
1 egg or egg substitute
1 c milk or soy or rice milk
1/4 c oil

For both these recipes, mix ingredients, spray cookie sheet with oil, place leaf cookie cutters on pan, fill half way with bread mixture, very slowly lift cookie cutters, correcting edges as cutter is lifted, make marks for the veins of the leaves and cook in preheated oven at 425 degrees for 15-25 minutes, depending on the size of the leaves.
Serve with choice of butter or butter substitute, wild berry spread, hazelnut butter, etc.

Butterfly Cookies
1 1/2 c whole whole wheat pastry flour
1/4 t salt
1/4 c sugar or raw sugar
1/2 t baking powder
1/2 t grated lemon rind
1/2 t crushed dry raspberries
1/2 t vanilla
1/4 t cinnamon
1/4 c oil
1/4 c milk, soy milk or rice milk

Mix ingredients, roll out on floured board and cut with mini butterfly cookie cutters. Bake in preheated 425 degree oven for 5-7 minutes.

Wintery Lake Cuyamaca

Mountain Cookies

MOUNTAIN COOKIES
Commercial gingerbread and ice cream with walnuts were used to try out the new mountain cookie cutters found online, with hopefully a recipe including local ingredients to follow.

SUNSHINE golden beets

SUNSHINE
Here is the photo for the golden beet SUNSHINE, mentioned as a garnish for MEADOWLAND.
After cooking the golden beets, peeling and cutting out the small suns, they can be used cold as a salad ingredient or hot, mixed with other vegetables.

First Mountain Dinner-Compliments

Small bowls with spoons can be filled and used to sprinkle chia seed, elderberry berries and flowers, edible flowers, finely chopped walnuts, almonds and pine nuts as well as other herbs and seeds, on completed dishes. Many of these additions, which can serve as a welcome change from salt and pepper, can be found in local natural food stores or organic markets www.obpeoplesfood.coop.

First Mountain Dinner - Dessert

WALNUT CHOCOLATE, MIXED RAISIN AND BERRY DESSERT

Surprisingly enough, this dessert starts out with acorn base which is just a mixture of acorn flour and water that is boiled until gelatinous. It has a very mild, somewhat nutty flavor and as such takes well to flavorful additions.

Acorn base
Mix 3 T of acorn flour (available at some Korean markets) with 1/4 c water. Drop into 3 cups of boiling water. Mix thoroughly and continue stirring for about 8 to 10 minutes. When a little bit is dropped into cold water and it floats, it is finished. Mixture will turn dark.

Presentation
Pour mixture into 8 small bowls or ramekins, about 1/2 inch thick. To see which mixture you or your guests prefer, Mix 1/2 of bowls with shredded dark chocolate and walnuts, the other 1/2 with raisins and dried or fresh berries. Refrigerate. Serve with whipped cream, ice cream, soy ice cream or rice ice cream and a sprig of mint(not pictured).

First Mountain Dinner- Bread

PINE CONES, RASPBERRY LEAVES AND BARK

Corn meal/acorn bread
1/3 c oil
1/3c sugar (or raw sugar-vegan)
l beaten egg (or egg replacer-vegan)
1 1/4 milk (or soy or rice milk-vegan)
1/3 c acorn flour
2/3 c flour
1 c cornmeal
1/2 T salt
3 t baking powder
Stir and spread on a cookie sheet, about 1/4 in thick. Bake at 35 for about 12 minutes. Cool.

Presentation
With knife, cut out pine cone shapes and add pine nuts. Cut strips for bark and spread with hazelnut butter and dust with chopped walnuts. For raspberry leaves, after cutting out leaf shapes, dust them with dried raspberry leaves. Serve with wild berry spread.