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Ocotillo Blossom/Mesquite Honey Syrup
Ingredients: 2 cups fresh ocotillo blossoms 2 cups water 1/2 tsp.lemon juice 1-1/4 cup mesquite honey 1/2 cinnamon stick Makes 3/4 of a pint 1) Rinse, drain and tightly fill 1 cup with blossoms. 2) Place blossoms, water, lemon juice, and cinnamon in a pot and bring to a boil, stirring occasionally. Remove from heat and let the blossoms steep 15 minutes until the blossoms have lost their color. 3) Strain blossoms from the broth and discard the blossoms. 4) Add mesquite honey and stir to combine. 5) Bring the mixture to a boil and simmer for 15 min. or until the mixture is reduced by about half. Remove from heat, skim off any foam and allow to cool. 6) Pour into a sterilized jelly jar. 7) Refrigerate. |
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Palo Verde Blossom Jelly
Ingredients:
1 cup palo verde blossoms tightly packed
4 cups water
¼ cup lemon juice
4 cups sugar
1 box Sure-Jell
Makes 5 half-pints.
1) Gather 2 cups of loosely packed blossoms. Rinse, drain and tightly fill 1 cup.
2) Place blossoms and water in a 6 qt. pot and bring to a boil. Simmer and cook for 25 minutes.
3) Strain blossoms from the broth and discard the blossoms.
4) Add lemon juice and pectin to the broth, stirring well to combine.
5) Bring the mixture to a boil stirring often.
6) Add sugar and stir to combine. Bring to a hard boil for 3-4 minutes or until temperature reaches 220°
7) Stir and skim off foam.
8) Pour into sterilized jelly jars. Wipe the edges of the jars with a clean, damp cloth. Seal immediately with clean, hot lids.
9) Place jars in a hot water bath for 15 minutes.
10) Remove and place jars on a clean towel. Cool and listen for the “pop” indicating that the jars are properly sealed. If all do not seal within 24 hours, refrigerate those unsealed and use within 3-4 weeks.
Mesquite Peanut Butter Balls
1 cup mesquite flour
1-1/3 cups crunchy peanut butter
1/2 teaspoon cinnamon
1/3 cup diced dried cherries
1/3 cup diced dates
1/4 cup cocoa powder
Mix flour and cinnamon. Mix in peanut butter, cherries and dates.
Use a 1-1/2-inch greased cookie scoop to gather mixture. Roll into balls and roll in cocoa powder. Place on a plate covered in wax paper and refrigerate for 1 hour.
1 cup mesquite flour
1-1/3 cups crunchy peanut butter
1/2 teaspoon cinnamon
1/3 cup diced dried cherries
1/3 cup diced dates
1/4 cup cocoa powder
Mix flour and cinnamon. Mix in peanut butter, cherries and dates.
Use a 1-1/2-inch greased cookie scoop to gather mixture. Roll into balls and roll in cocoa powder. Place on a plate covered in wax paper and refrigerate for 1 hour.
Palo Verde Bean Hummus
1-1/2 cups shelled palo verde beans
¼ cup diced onion
½ cup tightly packed cilantro
1 small clove garlic diced
1 tblsp. Miso
1 tsp. kosher salt
1 tsp. red chili paste
¼ tsp black pepper
5 tblsp. olive oil
Place all ingredients except the olive oil in a blender and puree.
Add olive oil and blend well.
Serve with chips or crackers as a dip or spread on sandwiches and burgers to add a bit of zesty flavor.
1-1/2 cups shelled palo verde beans
¼ cup diced onion
½ cup tightly packed cilantro
1 small clove garlic diced
1 tblsp. Miso
1 tsp. kosher salt
1 tsp. red chili paste
¼ tsp black pepper
5 tblsp. olive oil
Place all ingredients except the olive oil in a blender and puree.
Add olive oil and blend well.
Serve with chips or crackers as a dip or spread on sandwiches and burgers to add a bit of zesty flavor.
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Saguaro Cheesecake
Crust 1-1/2 cups mesquite granola or graham crackers ground fine 1/3 cup sugar 1/3 cup butter softened Blend ingredients and press into an 8” pie tin. Set aside. Cheesecake 16 oz. dairy cream cheese 2/3 cup sugar 2 tbl. corn starch 1 tbl. lemon juice 1 tsp. vanilla 3 tbl. almond milk Beat together cream cheese and sugar until smooth. Add milk, cornstarch, lemon juice and vanilla. Beat on low until well blended and beat on high until smooth and creamy. Add filling to pie crust and spread evenly. Bake at 350° for 35-40 minutes. Cool and refrigerate overnight. Cut into desired serving size and drizzle prickly pear or saguaro syrup over the top. Add a sprig of mint for color. |
Saguaro Smoothie
1 cup saguaro pulp
1/2 cup peach yogurt
1/4 cup almond or coconut milk
1/3 cup chopped dates or figs
1 banana or 1/4 cup of blueberries
1 tbls. honey
Blend ingredients in a blender or food processor and enjoy!
For a refreshing slushee, freeze for 1 hour.
Nopale (prickly pear pad) French Fries
2 prickly pear pads (picked in the spring when new pads are bright green and needles are rubbery)
1 egg
1/4 cup mesquite flour
1/4 cup cornmeal
salt and pepper to taste
1/2 cup oil
Cut pads into 1/2" strips. Beat egg in small bowl until frothy. In a separate bowl, mix flour and cornmeal with salt and pepper. Heat oil in a small sauce pan. Dip cactus strips in the egg and then roll them in the flour mix until well coated. Place them in the hot oil, turning to brown on both sides until the coating is crisp, about 2 minutes. Use tongs to lift the strips onto a paper towel. Serve with your favorite sauce or prickly pear salsa.
Quick Prickly Pear Salsa
1/2 cup of your favorite salsa
1/2 can black beans
1/2 cup canned nopalitos (available in the Hispanic food section of major grocery stores)
1 tablespoon fresh chopped cilantro
1 tablespoon fresh lime juice or 1 table spoon lime juice concentrate plus 1 tablespoon water
dash cayenne pepper
Combine ingedients and serve. Chill if desired.
2 prickly pear pads (picked in the spring when new pads are bright green and needles are rubbery)
1 egg
1/4 cup mesquite flour
1/4 cup cornmeal
salt and pepper to taste
1/2 cup oil
Cut pads into 1/2" strips. Beat egg in small bowl until frothy. In a separate bowl, mix flour and cornmeal with salt and pepper. Heat oil in a small sauce pan. Dip cactus strips in the egg and then roll them in the flour mix until well coated. Place them in the hot oil, turning to brown on both sides until the coating is crisp, about 2 minutes. Use tongs to lift the strips onto a paper towel. Serve with your favorite sauce or prickly pear salsa.
Quick Prickly Pear Salsa
1/2 cup of your favorite salsa
1/2 can black beans
1/2 cup canned nopalitos (available in the Hispanic food section of major grocery stores)
1 tablespoon fresh chopped cilantro
1 tablespoon fresh lime juice or 1 table spoon lime juice concentrate plus 1 tablespoon water
dash cayenne pepper
Combine ingedients and serve. Chill if desired.
Prickly/Jalapeno Jelly
1 pkg. Sure-Jel or 1/3 cup fruit pectin
2-1/2 cups prickly pear juice
3-1/2 cups sugar
3 tbsp. lemon or lime juice
1 jalapeno pepper w/seeds removed
Cut pepper into 1/4" pieces and lightly sautee'. Combine pectin, juice and peppers in a stainless steel pan and bring to a fast boil. Add lemon juice and sugar and bring to a hard boil and boil to 220 degrees. Remove from heat and skim off foam. Pour into sterilized jars, wiping off rims with a sterile cloth. Seal and process in a hot water bath for 15 minutes. Makes 2 pints.
1 pkg. Sure-Jel or 1/3 cup fruit pectin
2-1/2 cups prickly pear juice
3-1/2 cups sugar
3 tbsp. lemon or lime juice
1 jalapeno pepper w/seeds removed
Cut pepper into 1/4" pieces and lightly sautee'. Combine pectin, juice and peppers in a stainless steel pan and bring to a fast boil. Add lemon juice and sugar and bring to a hard boil and boil to 220 degrees. Remove from heat and skim off foam. Pour into sterilized jars, wiping off rims with a sterile cloth. Seal and process in a hot water bath for 15 minutes. Makes 2 pints.
Prickly Pear Spice Cookies
1/2 cup butter (1 stick)
1-3/4 cups raw cane sugar
1/2 cup prickly pear syrup
6 large egg whites
3-1/2 cups unbleached flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground ginger
1 cup finely chopped walnuts
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or oil lightly.
In a mixing bowl, cream butter until soft. Add sugar and syrup and mix well. Beat in egg whites and blend until creamy.
Combine dry ingredients in a separate bowl. Gradually add to creamed mixture and blend well.
Fold in nuts.
Place dough on cookie sheets using a cookie scoop or heaping teaspoon. Swirl prickly pear syrup on top to of cookie dough to add a bit of color if desired.
Bake for 12-13 minutes. Do not over bake.
Makes approximately 3 dozen cookies.
1/2 cup butter (1 stick)
1-3/4 cups raw cane sugar
1/2 cup prickly pear syrup
6 large egg whites
3-1/2 cups unbleached flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground ginger
1 cup finely chopped walnuts
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or oil lightly.
In a mixing bowl, cream butter until soft. Add sugar and syrup and mix well. Beat in egg whites and blend until creamy.
Combine dry ingredients in a separate bowl. Gradually add to creamed mixture and blend well.
Fold in nuts.
Place dough on cookie sheets using a cookie scoop or heaping teaspoon. Swirl prickly pear syrup on top to of cookie dough to add a bit of color if desired.
Bake for 12-13 minutes. Do not over bake.
Makes approximately 3 dozen cookies.
Prickly Pear Margarita
(serves 4)
6 oz. Tequila
4 oz. Triple Sec
4 oz. Lime Juice
2 oz. Prickly Pear Syrup
1 oz. Orange Juice
Directions: Mix ingredients and pour over ice into 4 glasses.
Wet rim of glass and dip in margarita salt. Repeat recipe as needed!
Prickly Pear Brownies
2 oz. unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
8 tablespoons flour
4 tablespoons prickly pear flour
1/2 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts
Heat oven to 350 degrees. Heat chocolate and shotening in a saucepan over low heat, stirring constantly until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a greased 8x8x2 inch pan. Bake 30 minutes. Cool and cut into squares.
2 oz. unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
8 tablespoons flour
4 tablespoons prickly pear flour
1/2 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts
Heat oven to 350 degrees. Heat chocolate and shotening in a saucepan over low heat, stirring constantly until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a greased 8x8x2 inch pan. Bake 30 minutes. Cool and cut into squares.
Prickly Pear Muffins
4 cups all-purpose flour
1/2 cup sugar
6 teaspoons baking powder
1 tsp. salt
1/2 cup plus 1/2 tsp. vegetable oil
2 eggs, slightly beaten
2 cups milk
1/2 cup prickly pear jelly
1/4 cup raw brown sugar
1/4 cup milk
Preheat oven to 400 degrees.
Whisk flour, cane sugar, baking powder, and salt together. Mix oil, egg and milk together and mix with dry ingredients.
Stir until moist. Lightly oil muffin tin and half fill each cup.
Place 1/2 teaspoon of jelly in the center of each muffin.
Cover jelly with remaining batter so cups are two-thirds full. Brush tops with milk and sprinkle with brown sugar.
Bake 20 minutes until tops are light brown.
Makes 12 muffins.
4 cups all-purpose flour
1/2 cup sugar
6 teaspoons baking powder
1 tsp. salt
1/2 cup plus 1/2 tsp. vegetable oil
2 eggs, slightly beaten
2 cups milk
1/2 cup prickly pear jelly
1/4 cup raw brown sugar
1/4 cup milk
Preheat oven to 400 degrees.
Whisk flour, cane sugar, baking powder, and salt together. Mix oil, egg and milk together and mix with dry ingredients.
Stir until moist. Lightly oil muffin tin and half fill each cup.
Place 1/2 teaspoon of jelly in the center of each muffin.
Cover jelly with remaining batter so cups are two-thirds full. Brush tops with milk and sprinkle with brown sugar.
Bake 20 minutes until tops are light brown.
Makes 12 muffins.
Desert Bean Chocolate Chip Cookies
1-3/4 cups wheat flour
1/2 cup foothill palo verde bean or mesquite flour
1 tsp. baking soda
1/8 tsp. baking powder
1 tsp. salt
1 cup (2 sticks) softened butter
3/4 cups sugar
3/4 cups packed brown sugar
1 tsp. vanilla
2 large eggs
2 tsp. milk
2 cups chocolate chip morsels
1/2 cup chopped walnuts (optional)
Combine flour, baking soda, baking powder and salt. Set aside.
Beat butter, sugar and vanilla until creamy. Add eggs and milk and beat well. Gradually fold in flour mixture. Stir in morsels and nuts. Drop by rounded teaspoon or cookie scoop onto parchment covered baking sheet.
Bake at 375° for 9-10 minutes. Place on a wire rack to cool.
Makes 3-1/2 dozen cookies.
1-3/4 cups wheat flour
1/2 cup foothill palo verde bean or mesquite flour
1 tsp. baking soda
1/8 tsp. baking powder
1 tsp. salt
1 cup (2 sticks) softened butter
3/4 cups sugar
3/4 cups packed brown sugar
1 tsp. vanilla
2 large eggs
2 tsp. milk
2 cups chocolate chip morsels
1/2 cup chopped walnuts (optional)
Combine flour, baking soda, baking powder and salt. Set aside.
Beat butter, sugar and vanilla until creamy. Add eggs and milk and beat well. Gradually fold in flour mixture. Stir in morsels and nuts. Drop by rounded teaspoon or cookie scoop onto parchment covered baking sheet.
Bake at 375° for 9-10 minutes. Place on a wire rack to cool.
Makes 3-1/2 dozen cookies.
Mesquite Apple Walnut Bread
1/3 cup brown sugar
1 tsp. cinnamon
2/3 cup granulated sugar
1/2 cup butter, softened
2 eggs
1-1/2 tsp. vanilla
1 cup flour
1/2 cup mesquite flour
1-3/4 tsp. baking powder1/2 cup milk
1 large Granny Smith apple, peeled and chopped.
1/2 cup chopped walnuts
Grease bottom and sides of a 9x5” loaf pan.
Mix brown sugar and cinnamon together and set aside.
Beat sugar and butter together until creamy.
Beat in eggs and stir in vanilla
Mix together flour, mesquite flour and baking powder. Add to sugar mixture and stir until blended. Add milk and blend well. Stir in walnuts.
Pour half the batter into the baking pan, add half the apples then half the cinnamon mixture. Push apples into the batter.
Pour in the remaining batter followed by the remaining apples and cinnamon mixture. Push apples into the batter.
Bake at 350 degrees for 50-60 minutes until a toothpick inserted into the center comes out clean.
1/3 cup brown sugar
1 tsp. cinnamon
2/3 cup granulated sugar
1/2 cup butter, softened
2 eggs
1-1/2 tsp. vanilla
1 cup flour
1/2 cup mesquite flour
1-3/4 tsp. baking powder1/2 cup milk
1 large Granny Smith apple, peeled and chopped.
1/2 cup chopped walnuts
Grease bottom and sides of a 9x5” loaf pan.
Mix brown sugar and cinnamon together and set aside.
Beat sugar and butter together until creamy.
Beat in eggs and stir in vanilla
Mix together flour, mesquite flour and baking powder. Add to sugar mixture and stir until blended. Add milk and blend well. Stir in walnuts.
Pour half the batter into the baking pan, add half the apples then half the cinnamon mixture. Push apples into the batter.
Pour in the remaining batter followed by the remaining apples and cinnamon mixture. Push apples into the batter.
Bake at 350 degrees for 50-60 minutes until a toothpick inserted into the center comes out clean.
Mesquite Granola
3 cups oats
3-1/2 cups chopped dates
1 cup mesquite flour
1/2 cup each of slivered almonds, pepitas and coarsely chopped pecans and walnuts 3 tbls. coconut oil
1/2 cup crunchy peanut butter
1/2 cup honey
1/4 cup barrel cactus seeds (optional)
Place oats and nuts on a cookie sheet and bake in oven for 20 minutes at 350 °.
Remove from oven and cool.
Heat coconut oil, peanut butter and honey in a small sauce pan.
Blend coconut mixture and dates in a heavy duty blender and blend well.
Place oat mixture, mesquite flour and cactus seeds in a large bowl and add date mixture.
It works best to do this by hand to ensure that the mixture is thoroughly moist.
Press mixture firmly into a 9” x 13” pan and bake for 15 minutes. Remove from oven and
cool. Break into small pieces and store in an airtight jar.
3 cups oats
3-1/2 cups chopped dates
1 cup mesquite flour
1/2 cup each of slivered almonds, pepitas and coarsely chopped pecans and walnuts 3 tbls. coconut oil
1/2 cup crunchy peanut butter
1/2 cup honey
1/4 cup barrel cactus seeds (optional)
Place oats and nuts on a cookie sheet and bake in oven for 20 minutes at 350 °.
Remove from oven and cool.
Heat coconut oil, peanut butter and honey in a small sauce pan.
Blend coconut mixture and dates in a heavy duty blender and blend well.
Place oat mixture, mesquite flour and cactus seeds in a large bowl and add date mixture.
It works best to do this by hand to ensure that the mixture is thoroughly moist.
Press mixture firmly into a 9” x 13” pan and bake for 15 minutes. Remove from oven and
cool. Break into small pieces and store in an airtight jar.
Mesquite Flour Tortillas
Makes 12 tortillas.
2-1/2 cups masa harina
2/3 cups mesquite flour
2 tsp salt
1-1/4 plus 2 tbls water
1 tbls cooking oil
In a large bowl, mix the masa, mesquite flour, salt, water and oil together.
Make balls using 1/4 cup of the mixture and press each ball in a tortilla press. (Cast iron presses work best.)
Cover both sides of the press with saran wrap.
Cook tortillas on a very hot, non-stick pan or griddle until thoroughly cooked, about 30 seconds each side. Fill with your favorite filling.
Makes 12 tortillas.
2-1/2 cups masa harina
2/3 cups mesquite flour
2 tsp salt
1-1/4 plus 2 tbls water
1 tbls cooking oil
In a large bowl, mix the masa, mesquite flour, salt, water and oil together.
Make balls using 1/4 cup of the mixture and press each ball in a tortilla press. (Cast iron presses work best.)
Cover both sides of the press with saran wrap.
Cook tortillas on a very hot, non-stick pan or griddle until thoroughly cooked, about 30 seconds each side. Fill with your favorite filling.
Mesquite Bean Butter
4 qts ripe (brown mesquite beans)
water
1 cup sugar
1/3 cup lemon juice
4 tsp. powdered pectin
1 tablespoon cinnamon
Break beans into about 2 inch pieces. Cook beans in a vegetable steamer about 40 minutes or until the pods pull apart easily.
Put cooked beans in a heavy duty blender 3 cups at a time. Add 2-3 cups of water, one cup at a time, and pulse until the mixture has a slurry consistency. Strain the mixture through a coarse strainer to remove rough fiber and beans. Add water if needed to make 8 cups of pulp.
Place pulp, sugar, lemon juice and pectin in a stainless steel kettle and bring to a rolling boil over high heat. Boil hard until a small amount dropped in a bowl of water forms a soft ball (about 234-240° F.)
Remove from heat, add cinnamon, and stir well.
Pour into hot sterilized jars.
Seal jars and place in a boiling hot water bath for 15 min.
Makes 2-1/2 pints
4 qts ripe (brown mesquite beans)
water
1 cup sugar
1/3 cup lemon juice
4 tsp. powdered pectin
1 tablespoon cinnamon
Break beans into about 2 inch pieces. Cook beans in a vegetable steamer about 40 minutes or until the pods pull apart easily.
Put cooked beans in a heavy duty blender 3 cups at a time. Add 2-3 cups of water, one cup at a time, and pulse until the mixture has a slurry consistency. Strain the mixture through a coarse strainer to remove rough fiber and beans. Add water if needed to make 8 cups of pulp.
Place pulp, sugar, lemon juice and pectin in a stainless steel kettle and bring to a rolling boil over high heat. Boil hard until a small amount dropped in a bowl of water forms a soft ball (about 234-240° F.)
Remove from heat, add cinnamon, and stir well.
Pour into hot sterilized jars.
Seal jars and place in a boiling hot water bath for 15 min.
Makes 2-1/2 pints
Mesquite Cornbread
3/4 cup cornmeal
3/4 cup flour
6 tbls. mesquite flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Greek yogurt
1 egg
3 tbls. honey
3 tbls. oil
Combine dry ingredients in a bowl.
Whisk to blend.
Combine wet ingredients in a bowl and blend well.
Stir in the dry ingredients.
Spread mixture in a greased 8x8x2 inch pan.
Bake 25 minutes at 350 degrees.
3/4 cup cornmeal
3/4 cup flour
6 tbls. mesquite flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Greek yogurt
1 egg
3 tbls. honey
3 tbls. oil
Combine dry ingredients in a bowl.
Whisk to blend.
Combine wet ingredients in a bowl and blend well.
Stir in the dry ingredients.
Spread mixture in a greased 8x8x2 inch pan.
Bake 25 minutes at 350 degrees.
Saguaro Walnut Bread
1/2 cup sugar
1/2 cup unsalted butter
1 tsp. vanilla
1-1/2 cup spelt or flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
2 eggs
3/4 tsp. vegetable oil
1/4 cup peach yogurt
1 cup saguaro pulp (fresh or frozen)
1/2 cup chopped walnuts (optional)
Grease bottom and sides of a 9x5” loaf pan.
Beat together sugar, butter, oil and vanilla until creamy.
Beat in eggs one at a time. Add baking soda, cream of tartar and beat well. Blend in flour, yogurt, saguaro and walnuts. Pour into loaf pan and bake at 350 degrees for 40-45 minutes until a toothpick inserted into the center comes out clean.
1/2 cup sugar
1/2 cup unsalted butter
1 tsp. vanilla
1-1/2 cup spelt or flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
2 eggs
3/4 tsp. vegetable oil
1/4 cup peach yogurt
1 cup saguaro pulp (fresh or frozen)
1/2 cup chopped walnuts (optional)
Grease bottom and sides of a 9x5” loaf pan.
Beat together sugar, butter, oil and vanilla until creamy.
Beat in eggs one at a time. Add baking soda, cream of tartar and beat well. Blend in flour, yogurt, saguaro and walnuts. Pour into loaf pan and bake at 350 degrees for 40-45 minutes until a toothpick inserted into the center comes out clean.
Saguaro Ice Cream
1-3/4 cups slightly softened vanilla ice cream
1 cup fresh or frozen saguaro fruit pulp
2 tablespoons frozen orange juice concentrate
Combine all ingredients in a large bowl. Beat with an electric mixer until well blended. Pour into a loaf pan and freeze.
Saguaro Leather
Puree saguaro flesh and pulp in a blender until smooth. Spread a thin layer of the mixture evenly on a parchment covered cookie sheet and bake at 200 degrees until the mixture is pliable. Store in an airtight container. Add a silica gel pack to the container to reduce moisture.
Saguaro Leather
Puree saguaro flesh and pulp in a blender until smooth. Spread a thin layer of the mixture evenly on a parchment covered cookie sheet and bake at 200 degrees until the mixture is pliable. Store in an airtight container. Add a silica gel pack to the container to reduce moisture.
Saguaro Bread
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla
1/4 teaspoon baking soda
2 eggs
1/4 teaspoon cream of tartar
1-1/2 cups flour
1/4 cup peach yogurt
1 cup fresh or frozen saguaro cactus pulp
Heat oven to 350 degrees. Lightly grease the sides and bottom of a 5"x9" loaf pan.
Beat together sugar, oil, and vanilla. Add eggs and beat well. Add baking soda and cream of tartar and beat well. Blend in flour, yogurt and fruit. Do not overbeat.
Pour into loaf pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla
1/4 teaspoon baking soda
2 eggs
1/4 teaspoon cream of tartar
1-1/2 cups flour
1/4 cup peach yogurt
1 cup fresh or frozen saguaro cactus pulp
Heat oven to 350 degrees. Lightly grease the sides and bottom of a 5"x9" loaf pan.
Beat together sugar, oil, and vanilla. Add eggs and beat well. Add baking soda and cream of tartar and beat well. Blend in flour, yogurt and fruit. Do not overbeat.
Pour into loaf pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
Saguaro/Strawberry Ice Cream
1 envelope unflavored Knox gelatin
1/2 cup cold water
2-3/4 Tbsp. lemon juice
1/2 cup sugar
1/16 tsp. salt
1/2 cup boiling water
1 cup pureed saguaro fruit
1 cup pureed strawberries
1 cup heavy whipping cream
Add gelatin to 1/2 cup water and let stand for 5 minutes.
Add gelatin mixture, lemon juice, sugar and salt to boiling water.
Stir until gelatin is dissolved.
Pour into a bowl and refrigerate 25-30 minutes until gelatin begins to thicken.
Stir in fruit. Fold in whipping cream. Chill until set.
Top with sliced strawberries or drizzled chocolate if desired. Serves 6.
1 envelope unflavored Knox gelatin
1/2 cup cold water
2-3/4 Tbsp. lemon juice
1/2 cup sugar
1/16 tsp. salt
1/2 cup boiling water
1 cup pureed saguaro fruit
1 cup pureed strawberries
1 cup heavy whipping cream
Add gelatin to 1/2 cup water and let stand for 5 minutes.
Add gelatin mixture, lemon juice, sugar and salt to boiling water.
Stir until gelatin is dissolved.
Pour into a bowl and refrigerate 25-30 minutes until gelatin begins to thicken.
Stir in fruit. Fold in whipping cream. Chill until set.
Top with sliced strawberries or drizzled chocolate if desired. Serves 6.
Mesquite Catkin Pancakes
(Makes 4 six-inch cakes)
½ cup flour
½ cup pan roasted Mesquite catkins
½ tsp. salt
1 tsp baking powder
1 egg
¼ cup honey
1/8 cup cooking oil
½ cup milk
Remove catkins from stems and sautee without oil until golden brown. Cool.
Blend together dry ingredients in a bowl.
Add egg, honey, oil and milk. Mix thoroughly. If batter is thick, add a bit more milk.
Cook on a hot griddle. Sprinkle with powdered sugar and top with fruit if desired.
(Makes 4 six-inch cakes)
½ cup flour
½ cup pan roasted Mesquite catkins
½ tsp. salt
1 tsp baking powder
1 egg
¼ cup honey
1/8 cup cooking oil
½ cup milk
Remove catkins from stems and sautee without oil until golden brown. Cool.
Blend together dry ingredients in a bowl.
Add egg, honey, oil and milk. Mix thoroughly. If batter is thick, add a bit more milk.
Cook on a hot griddle. Sprinkle with powdered sugar and top with fruit if desired.
Cholla Flower Tea
Red and yellow flowering cholla buds make a colorful and delicious herbal-like tea.
Using sturdy tongs, snip flowering bud from the plant and gently pull flower petals loose with tweezers. Dry petals at room temperature on a cookie sheet for 2-3 days until completely dry. Store in an airtight container and brew as desired.
(All cactus and bean tree flowers can be dried to make a flavorful tea.)
Red and yellow flowering cholla buds make a colorful and delicious herbal-like tea.
Using sturdy tongs, snip flowering bud from the plant and gently pull flower petals loose with tweezers. Dry petals at room temperature on a cookie sheet for 2-3 days until completely dry. Store in an airtight container and brew as desired.
(All cactus and bean tree flowers can be dried to make a flavorful tea.)
Pickled Cholla Buds
1 lb. cholla buds
1-1/2 cup apple cider vinegar
1 cup water
1 tablespoon pickling salt
20 peppercorns
¼ teaspoon yellow mustard seeds
2 garlic cloves
2 bay leaves
Remove spines from buds. Cover with water and boil for 20 minutes. Place on a cookie sheet and bake at 200 degrees for 30 minutes to partially dry. This will remove the gumminess.
Combine vinegar, water and salt in a stainless steel pot and bring to a boil.
Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 4 half-pint jars that have been properly sterilized.
Pack buds in the jars and pour brine over them. Remove air bubbles with a wooden toothpick.
Wipe rims, apply lids and process in boiling water for 10 minutes.
Remove jars and cool. Refrigerate any jars that do not seal (pop).
Makes 2 pints.
1 lb. cholla buds
1-1/2 cup apple cider vinegar
1 cup water
1 tablespoon pickling salt
20 peppercorns
¼ teaspoon yellow mustard seeds
2 garlic cloves
2 bay leaves
Remove spines from buds. Cover with water and boil for 20 minutes. Place on a cookie sheet and bake at 200 degrees for 30 minutes to partially dry. This will remove the gumminess.
Combine vinegar, water and salt in a stainless steel pot and bring to a boil.
Divide the peppercorns, mustard seeds, garlic cloves and bay leaves between 4 half-pint jars that have been properly sterilized.
Pack buds in the jars and pour brine over them. Remove air bubbles with a wooden toothpick.
Wipe rims, apply lids and process in boiling water for 10 minutes.
Remove jars and cool. Refrigerate any jars that do not seal (pop).
Makes 2 pints.
Barrel Cactus Seed Chips
1 tablespoon barrel cactus seeds
1 teaspoon yellow mustard seeds
1 teaspoon whole cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
Three 10-inch soft burritos or 4-5 corn tortillas
2 tablespoons olive oil
Combine seeds, cumin, salt and pepper and grind in a coffee grinder. Cut burritos or tortillas into wedges or strips and place on a parchment covered cookie sheet. Brush with oil and sprinkle on seed mixture. Place seed mixture in a salt or pepper shaker for more even distribution. Bake at 350 degrees until crisp, about 8 minutes. Cool and eat or store in an airtight container. Chips are delicious with prickly pear salsa recipe below.
1 tablespoon barrel cactus seeds
1 teaspoon yellow mustard seeds
1 teaspoon whole cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
Three 10-inch soft burritos or 4-5 corn tortillas
2 tablespoons olive oil
Combine seeds, cumin, salt and pepper and grind in a coffee grinder. Cut burritos or tortillas into wedges or strips and place on a parchment covered cookie sheet. Brush with oil and sprinkle on seed mixture. Place seed mixture in a salt or pepper shaker for more even distribution. Bake at 350 degrees until crisp, about 8 minutes. Cool and eat or store in an airtight container. Chips are delicious with prickly pear salsa recipe below.
Barrel Cactus Seed/Lemon Cake
1 cup flax seed meal
2 tsp. alum-free baking powder
pinch of salt
2 tbls. toasted barrel cactus seed
1 tsp. lemon juice
1 tsp. lemon zest
2 tbls. honey
1 tbls. olive oil
4 eggs.
Mix dry ingredients. Add wet ingredients and mix well. Pour into a glass loaf pan and microwave for 4 minutes. Loosen cake with a knife and place on a cake rack immediately. When cake cools, drizzle it with prickly pear syrup or a light lemon frosting. This cake is gluten free.
1 cup flax seed meal
2 tsp. alum-free baking powder
pinch of salt
2 tbls. toasted barrel cactus seed
1 tsp. lemon juice
1 tsp. lemon zest
2 tbls. honey
1 tbls. olive oil
4 eggs.
Mix dry ingredients. Add wet ingredients and mix well. Pour into a glass loaf pan and microwave for 4 minutes. Loosen cake with a knife and place on a cake rack immediately. When cake cools, drizzle it with prickly pear syrup or a light lemon frosting. This cake is gluten free.
Barrel Cactus Preserves
2 cups barrel cactus fruits
2 cups sugar
1/2 cup water
1/4 cup mesquite honey (or other honey substitute)
Makes 1-1/2 cups.
Slice both ends from each fruit and scrape out the seeds with a teaspoon. (Save the seeds for salad topping.) Rinse the fruit and dice.
Place fruit in a covered saucepan, cover with water, and simmer for 15 minutes.
Combine sugar, water and honey in another saucepan and simmer for 7 minutes.
Drain the fruit, add to syrup, and cook over low heat, stirring occasionally, for 15 minutes.
Refrigerate or place in sterilized jars and seal.
Makes 2 pints.
2 cups barrel cactus fruits
2 cups sugar
1/2 cup water
1/4 cup mesquite honey (or other honey substitute)
Makes 1-1/2 cups.
Slice both ends from each fruit and scrape out the seeds with a teaspoon. (Save the seeds for salad topping.) Rinse the fruit and dice.
Place fruit in a covered saucepan, cover with water, and simmer for 15 minutes.
Combine sugar, water and honey in another saucepan and simmer for 7 minutes.
Drain the fruit, add to syrup, and cook over low heat, stirring occasionally, for 15 minutes.
Refrigerate or place in sterilized jars and seal.
Makes 2 pints.
Barrel Cactus Candy
3-5 fruits
1 tablespoon bakers sugar
2 tablespoons raw sugar
Cinnamon, if desired
Slice fruit into 1/4" strips. Place in a pan, cover with water and add sugar. Bring to a boil and simmer for 45 minutes. Drain well. Coat with raw sugar and cook 5-7 minutes in an airless fryer or bake at 200 degrees for 1 hour. Store in an airtight container.
3-5 fruits
1 tablespoon bakers sugar
2 tablespoons raw sugar
Cinnamon, if desired
Slice fruit into 1/4" strips. Place in a pan, cover with water and add sugar. Bring to a boil and simmer for 45 minutes. Drain well. Coat with raw sugar and cook 5-7 minutes in an airless fryer or bake at 200 degrees for 1 hour. Store in an airtight container.
Pickled Palo Verde Beans
20 ounces apple cider vinegar
3 cloves diced garlic
1 cup blanched* palo verde beans
1 lemon, sliced and seeded
1/2 teaspoon coriander seeds
1/2 teaspoon salt
1/4 teaspoon ground pepper
In a stainless steel pot, bring vinegar to a slow boil. Add garlic, salt, pepper and seeds. Simmer for 10-15 minutes. Remove from heat and cool.
Layer lemons and beans in half-pint jars until it reaches 1/2 inch below the jar rim. Pour vinegar mixture into jars. Slide a knife along the inside edge to remove any air bubbles. Clean and seal jars. Process in a hot water bath for 15 minutes or refrigerate for 3-4 weeks before serving.
(Blanching: add a teaspoon of baking soda to boiling water and add beans for 90 seconds. Drain the seeds and place them in a large bowl filled with ice water.)
Makes four 8 oz. jars.
20 ounces apple cider vinegar
3 cloves diced garlic
1 cup blanched* palo verde beans
1 lemon, sliced and seeded
1/2 teaspoon coriander seeds
1/2 teaspoon salt
1/4 teaspoon ground pepper
In a stainless steel pot, bring vinegar to a slow boil. Add garlic, salt, pepper and seeds. Simmer for 10-15 minutes. Remove from heat and cool.
Layer lemons and beans in half-pint jars until it reaches 1/2 inch below the jar rim. Pour vinegar mixture into jars. Slide a knife along the inside edge to remove any air bubbles. Clean and seal jars. Process in a hot water bath for 15 minutes or refrigerate for 3-4 weeks before serving.
(Blanching: add a teaspoon of baking soda to boiling water and add beans for 90 seconds. Drain the seeds and place them in a large bowl filled with ice water.)
Makes four 8 oz. jars.