Guest oneshot Report post Posted June 24, 2013 I love mesquite cookies, so this weekend I made a few dozen along with blackberry cobbler made with mesquite flour... The beans are about prime right now in GV... Sorry no photos, laptops should NOT be worked on with large screwdrivers and a small hammer... Share this post Link to post Share on other sites
rossislider Report post Posted June 24, 2013 Never had these. How are they made? Share this post Link to post Share on other sites
CouesWhitetail Report post Posted June 24, 2013 A friend of mine makes some mesquite flour cookies that I love! Post up your recipe..... Share this post Link to post Share on other sites
Guest oneshot Report post Posted June 24, 2013 Gather mesquite pods, late june to early july, tan and the ones that rattle from trees, dry at low temp in oven if they aren't all rattling. Put a small handfull of pods in to blender and pulse on high for 20-30 seconds, you just want the outer part of the pods, seeds and chaff are bitter, sift through a wire sifter.. Pre-heat oven to 375.... Mix 1 1/2 cup of all-purpose flour, 1/2 cup of mesquite flour, 2tsp baking powder, 1/2 tsp salt and set aside... Beat 2 eggs with a spoon, add 3/4 cups of sugar and mix well.. add 2/3 cups of olive oil, 2 tsp of vanilla, . Then mix wet ingredients into dry... Drop by rounded spoon(use two spoons to do this) about 2inches apart, wet a folded paper-towel and make a mix of sugar and cinnimon on a plate. Press a glass to wet towel dip in sugar/cinni mix and press cookie to size... Bake for 7mins, make sure you only put one cookie sheet at a time into oven, and don't burn the cookies, cool on wire rack... ENJOY... You can add a little more sugar or honey for sweeter cookies... A heaping spoonfull of mayonaise for moister cookies... Share this post Link to post Share on other sites
Guest oneshot Report post Posted June 24, 2013 I picked some of the beans off the ground today, after checking for black mold spots and beatle holes, the landscaper guys have been raking them up every few days, so this takes away the drying in the oven step... Share this post Link to post Share on other sites
My Rights As An American Report post Posted June 26, 2013 I have always wanted to pick a bunch at peak time, grind them up and save the flour for throughout the year! I think I may try that this year! I usually wait until later in the year when the beans are really dry on the tree, but I guess I am waiting too long? Share this post Link to post Share on other sites
Guest oneshot Report post Posted June 26, 2013 Late June to early July is prime time for making the flour, they will get beatles and ants into the pods of collected to late... You can make the flour, seal in bags and place in freezer for up to 6months... Share this post Link to post Share on other sites
My Rights As An American Report post Posted June 26, 2013 Excellent, thanks! Need to make a trip out to the desert before the rains come!!! Share this post Link to post Share on other sites
muledeerarea33? Report post Posted June 27, 2013 Questions.... You remove the seeds and grind the rest? What are you using to grind and does it come out like a meal or a flour? I've been curious about native plant species for awhile, just to lazy to get into it. I read today a company in Tucson will mill the whole bean for $2 a pound. I'd like to make jack rabbit burgers with mesquite flour buns lol. Share this post Link to post Share on other sites
My Rights As An American Report post Posted June 27, 2013 Unless they are using something like a hammermill, it would be difficult to grind the bean itself based on how hard it is. I used a coffee grinder one time and sifted out the results, but that took a long time and ended up killing the grinder. (killed another grinder on jerky trying to make jerky chaw!) The beans and quite a bit of the stringy part of the pod were removed. The grind was fun but hard work for a little flour. Share this post Link to post Share on other sites
muledeerarea33? Report post Posted June 27, 2013 The website said their using a hammer mill. Share this post Link to post Share on other sites
Guest oneshot Report post Posted June 27, 2013 A kitchen blender works good, you do have a lot of unground pods, seeds, chaff for alittle mesq flour but it's worth it... The outer tan pods is the part you want for mesq flour... The hammer mill gets the seeds and chaff ground into the flour, but that's the bitter tasting part, so I think the blender is the way to go, just put 10-15 pods at a time into the blender and the job goes quick... Share this post Link to post Share on other sites
southernxpress Report post Posted June 27, 2013 I purposely planted a Mesquite tree for the very reason of being able to cook with the pods. I am still working on the landscaping around my house... but I wanted to do as many edible plants as possible. The mesquite seemed to fit the bill just right... I planted the tree on the west side of my house and is now working to give me some shade in the summer and since it is a desert species and established now, I don't have to worry about watering it anymore. (in case times ever get rough it will take care of itself and still give me the shade and food among other things.) I just planted the tree last year and in the last week or so I have been pulling the ripe pods off of the tree and have been saving them to make flour. I use to dislike the Mesquite... I can appreciate it more so now... there is a difference in the taste of the pods too depending on which type of mesquite tree they come from as well. Plus when I trim the tree I have great wood for bbq'ing too! Win Win! Share this post Link to post Share on other sites
Guest oneshot Report post Posted June 27, 2013 Nice SouthernXpress, the velvet mesquite is alittle sweeter then the others and there is a difference from tree to tree.. Share this post Link to post Share on other sites
rossislider Report post Posted July 8, 2013 I tried your Mesquite Sugar Cookie recipe tonight. While not my favorite cookie recipe thy weren't bad at all. Very earthy and nutty in flavor. I think I would like your updated recipe with the brown sugar more. Thanks for the recipe! Share this post Link to post Share on other sites
