Recipes

MESQUITE CORNBREAD
from Native Peoples Magazine

3/4 C. each of cornmeal and flour
3/8 C. mesquite meal
2 tsp. Baking powder
1/2 tsp. Each baking soda and salt
1 C. yogurt
1 egg
3 Tbs. Honey
3 Tbs. Oil

Combine dry ingredients in medium sized bowl. Combine the wet ingredients and stir into the dry ingredients just until combined. Spread into greased 8 inch by 8 inch pan. Bake 20 - 25 minutes at 350 degrees. For a unique Southwestern kick, add 1 tablespoon chipotle (dried, smoked jalapeno) flakes and 3/4 cup fresh or frozen corn kernels.

OATMEAL COOKIES
from Promez

2 c whole wheat flour
1 c sugar
3/8 c mesquite meal
2 eggs
1 c oats
1 c margarine or butter
2 t baking soda
1/2 cup chopped nuts
2 t baking powder

Preheat oven to 400 degrees F. Blend first five dry ingredients (flour, meal, oats, soda and baking powder ) in medium bowl. Blend margarine ( or butter ) and sugar, add eggs. Combine all ingredients until well blended. Drop on un-greased cookie sheet. Bake by rounded teaspoons for 25 minutes or until lightly browned.

MESQUITE PANCAKES
from Martha Darancou Aguirre of Rancho la Inmaculada

3/4C Mesquite flour
1C Flour (enriched, bleached, buckwheat)
1tsp Baking powder
1/2 tsp Salt
1 Tb Sugar
1 tsp Vanilla
2 Eggs
1 to 2 C Milk

Mix dry ingredients first. Add vanilla and eggs. Mix. Add milk until desired thickness is acquired. (The thinner the mix, the thinner the pancakes, the thicker the mix, the thicker the pancakes.) Spoon onto a hot griddle and flip when just beginning to bubble. Serve with butter and honey or better yet, prickly pear syrup. Makes 12 - 18 pancakes.

MESQUITE ZUCCHINI BREAD
from Martha Darancou Aguirre of Rancho la Inmaculada

1 C Mesquite meal (Sonoran)
1 C All purpose flour
1 tsp Ground cinnamon
1/2 tsp Baking soda
1/4 tsp Salt
1/4 tsp Ground nutmeg
1C Sugar
1C Finely shredded unpeeled zucchini
1/4C Chopped walnuts
3 eggs
1 C Corn Oil

Mix flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In another bowl, mix sugar, zucchini, oil, egg and lemon peel. Mix well. Add flour mixture and stir until combined. Stir in nuts. Pour into greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pan. Cool thoroughly before wrapping.