Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Whisk together the mesquite flour, all-purpose flour, and cinnamon; set aside.
Beat the butter and sugar with an electric mixer in a bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until golden, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
Mesquite Flour:
Gather mature beans, thoroughly dry them in a low oven (140\u00b0 to 150\u00b0).
Grind in a blender the whole bean!
Sift flour to remove unground parts.
Store in a tight container and refrigerate if possible because it is very appealing to insects.
Turn on the waffle iron and let it heat up.
Whisk all the dry ingredients in a large bowl.
Whisk the wet ingredients in a medium bowl.
Add the wet ingredients to the dry ingredients.
Whisk until just combined.
Spray the waffle iron with oil. I used coconut oil because it doesn't go rancid when heated up.
Using your 1/3 cup measure pour the batter on to each of the waffle spaces and let it cook.
My waffle iron has an indicator switch that tells me when it's done, but some don't so usually when the steam stops the waffles ...
Lightly sprinkle some brown rice flour on one of the ziploc
Rinse off beef strips; marinate in Mesquite Marinade for 30 min or more.
Julienne peppers and onions.
Add oil to pan and heat.
Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened.
Remove from heat; serve in warm tortillas with toppings.
Combine dry ingredients.
Add oil and water and mix until dough forms a ball and cleans the sides of the bowl.
(Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather).
Lightly grease a cookie sheet or flat pan.
Form the dough into a half-sphere loaf on the pan.
Bake for 30 minutes at 350 degrees.
ver medium hot coals with mesquite wood chips [you can use
Place mesquite chips in water and let
dded McCormic's Grill Mates Mesquite Mix, this is where you
ushrooms, and 1 tablespoon of mesquite seasoning; cook and stir until
water bath.
Spread mesquite chips on rack of gas
Sift flours together, and store in an airtight container in the refrigerator.
Use to replace gluten-containing flours in most recipes. If you're using it to make cakes, add 1 teaspoons xanthan or guar gum per cup of flour mix. For breads or pizza, add 2 teaspoons xanthan or guar gum per cup of flour. For cookies, latkes and other recipes, use no xanthan or guar gum or just add 1 teaspoons per cup of flour mix.
f butter. Stir in the flour, and cook the mixture over
o 350\u00b0F Grease and flour two 9 inch baking pans
he consistency of whole wheat flour.
If the texture of
ight container.
When converting recipes, substitute equal measurements, and add
Combine oil and Mrs. Dash Mesquite Grilling Blend in a large mixing bowl. Add vegetables and toss. Preheat barbecue grill to medium heat. Place vegetables in a grill basket on barbecue grill (or hot skillet). Cook vegetables, turning 2-3 times until vegetables are tender and cooked through, about 15 minutes. Remove and place on a large platter, serve.
One-half bushel mesquite beans at stage of maturity where there is a slight amount of red color on pods.
Wash and break them into small pieces; add 2 cups lemon juice and 3 to 4 quarts water and cook for 1 hour over low.
Take 5 cups of the mixture, place in large kettle and bring to a boil.
Add one box or one bottle of pectin jelling agent.
Stir in well and bring to a good boil.
Add 7 1/2 cups sugar and cook 5 minutes.
Pour into glasses.
Green or red food coloring may be added or the jelly may be left its natural color.
ours or overnight.
Sprinkle mesquite chips over the bottom of
n a large casserole. Pour mesquite marinade over all the breasts