Mayhaw Squares

Families used to go on outings to collect mayhaws and create stockpiles of the jelly to last throughout the year, but the tradition has declined with the increasing urbanization of the South and the destruction of the mayhaw's native habitat. Mayhaws are members of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the spring and are desirable as ornamentals as well as for wildlife cover and forage. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. . Many communities associate themselves with the fruit because of its reputation as a celebrated delicacy of Southern U.S. cuisine. For example, Colquitt, Georgia, is considered the Mayhaw capital of the world, and El Dorado, Arkansas,Marion, Louisiana and Starks, Louisiana; all celebrate a mayhaw festival each May. From the Louisiana Mayhaw Association.

• Ready In: 40 mins
• Yields: 24 squares

Ingredients

• 1⁄2 cup butter (not spread or tub product) or 1⁄2 cup margarine (not spread or tub product)
• 1  cup brown sugar, tightly packed
• 1  cup  mayhaw, pulp of
• 1  teaspoon baking powder
• 1 3⁄4 cups flour
• 1  cup sugar
• 2  eggs
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda

Directions

1. Preheat oven to 350F and lightly grease a 13 x 9" cake pan.
2. Cream margarine and sugars together until light; add eggs and pulp.
3. Beat well.
4. Sift dry ingredients together and add to batter; mix until smooth.
5. Pour into prepared baking pan.
6. Bake for 25 minutes or until golden brown.
7. Cut into squares and serve.