Recipes

· 1 cup blue cornmeal

· 1 teaspoon salt

· 1 teaspoon sugar

· ¼ teaspoon Juniper Ash

· 1 full cup of boiling water

· 1 beaten egg

· ½ cup milk

· 2 tablespoons butter, melted

· ½ cup flour

· 2 teaspoons baking powder

· ½ cup pine nuts, toasted (optional)

Step 1 

In a medium bowl, mix the blue cornmeal, salt, sugar and Juniper Ash. Stir in the boiling water until all the ingredients are wet. Cover, and let stand for a few minutes.

Step 2: 

In a small bowl, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.

Step 3: 

Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter 

for each pancake. When the entire surface of the pancakes is covered with bubbles, flip them over, and cook the other side until golden. 

Step 4: 

Serve immediately with maple syrup or fruit preserves.

 ·1¼ cups flour 

· ½ cup blue cornmeal

· ¼ teaspoon Juniper Ash

· 1 stick unsalted butter (room temp)

· ¼ cup maple syrup

· ½ cup brown sugar

· 1 teaspoon vanilla extract

· ½ tbsp baking soda

· Pinch of salt

· 1 egg

Dipping Glaze (optional):

· ½ tbsp orange juice

· ½ cup powdered sugar

Step 1:  

Preheat oven to 350°. Add butter, brown sugar, and maple syrup into a mixer. Mix until combined and smooth. Add in the vanilla extract and egg, mix again for about 30 seconds, until combined.

Step 2: 

Gently sift in the flour, baking soda and salt. Mix using the stir setting until it forms a dough. Add in the blue cornmeal and Juniper Ash, then mix until smooth.

Step 3: 

Scoop approx. 2 tablespoons of cookie dough on a lined cookie sheet 2 - 3 inches apart - about 12 cookies. Bake for 11 minutes and remove from the oven. Rest cookies on the cookie sheet for about 10 minutes

Optional Dipping Glaze:

Dipping glaze. In a small mixing bowl, add orange juice and sift powdered sugar stirring frequently until smooth. Dip cookies (cooled) into the glaze and place on the cooling rack to set.  

· 2 cups of boiling water 

· 1 cup of cold water

· 1 cup blue cornmeal

· 1 teaspoon Juniper Ash

Optional toppings include: 

· Dash of soy milk

· Dash of salt

· Butter, to taste

· Sugar-free honey, to taste

· Fruits, nuts, to taste

Step 1: 

Boil 2 cups of water, add the Juniper Ash. 

Step 2: 

In a separate bowl whisk together the blue cornmeal with 1 cup of cold water, mixing thoroughly to prevent lumps.

Step 3: 

With the water and Juniper Ash boiling, 

turn the heat down to medium-low and whisk the blue cornmeal mixture, stirring constantly for 3 minutes. The blue corn mush will bubble and thicken. 

Step 4: 

Cook for an additional 8-10 minutes 

stirring occasionally. 

· 1¼ cups blue cornmeal

· 1 cup all-purpose flour

· ¼ cup vegetable oil

· 2 teaspoons baking powder

· 1 teaspoon sugar

· 1 teaspoon salt

· ½ teaspoon baking soda

· 1½ cups buttermilk

· 2 eggs

· ½ teaspoon Juniper Ash

Step 1: 

Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.

Step 2: 

Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.

· ¼ cup butter (1/2 stick)

· 1 cup milk

· 1 large egg

· 1¼ cups blue cornmeal

· 1 cup all-purpose flour

· ½ cup granulated sugar

· 1 tablespoon baking powder

· ½ teaspoon salt

· ½ teaspoon Juniper Ash

Step 1: 

Heat oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

Step 2: 

In a 1-quart saucepan, heat the butter over low heat until melted.

Step 3: 

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder, salt, and Juniper Ash all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Step 4: 

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.