Course/Dish - Breads
Adapted from The Tuesday Magazine Soul Food Cookbook
Courtesy of Amy Crowell
One of the easiest ways to incorporate mesquite meal into your menu is by baking. Mesquite meal is sweet and perfect for pancakes, cookies, cakes and quick breads.
This moist gingerbread is adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. This version uses Steen’s Pure Cane Syrup and is delicious all by itself or dressed up with poached pears or apples, whipped cream or lemon curd. Steen's Pure Cane Syrup was first produced by a cane grower in Abbeville, Louisiana in 1910. Steen's is the only U.S. cane syrup still manufactured today and is recognized by Slow Food USA's Ark of Taste as an endangered regional food product.
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