News And Events Title for Left

Cooking School

 Weekend Classes-

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

The next class is our Taco-Mania class set for 6 PM.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Bessie Lee's Favorite Fruitcake

I got this recipe from Bessie Lee, who was one of my very favorite home economics teachers. She headed the home economics education department at the U.S. Indian School in Albuquerque, New Mexico, and taught for years—a fascinating lady with a quick wit and lots and lots of great homemaking ideas…and recipes. This was her traditional Christmas fruitcake of which she made vast amounts for presents.

Yield: 16 to 17 pounds

5 ½ pounds chopped, mixed candied fruit
1 pound chopped, pitted dates
2 pounds pecan halves
1 pound black walnuts (optional: another pound of pecans may be used)
1 pound flour
1 pound butter
1 pound sugar
1 dozen eggs
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons cinnamon
1 cup sherry wine or pickled peach juice
½ pint plum jelly or any light-colored jelly
Apricot brandy, as desired.

1. Place all the fruit, dates, and nuts in a large bowl. Add all the flour and mix well.

2. Cream the butter and sugar until very fluffy using medium-high speed of the electric mixer. (Make sure you use a very large mixing bowl.)

3. Separate the eggs. Beat the yolks until fluffy and lemon colored and add to the creamed mixture. Beat the whites until soft peaks form and set aside.

4. Add the spices, wine, and jelly to the butter and sugar mixture and mix until very well blended.

5. Fold in the beaten egg whites. Add the fruit-nut mixture and stir until well mixed.

6. Butter the cake pans and line the bottoms with waxed paper. Any size pans may be used. Fill about 2/3 full.

7. Place foil over the top of the cake pans and steam cakes for 1 hour for the 1-pound size (a small loaf pan or coffee can, for example). If large pans are used, allow about ½ hour for each additional pound (for example, you would steam a 3-pound cake for 2 hours.)*

8. After steaming, remove foil and bake in a 300F oven until an inserted toothpick comes out clean. (One-pound cakes require about 1 hour of baking time.)

9. When done, cool 10 minutes on a wire rack, then remove from baking pans. Sprinkle or brush with apricot brandy—the amount you use will depend on your personal taste. Wrap or seal in airtight wrap until Christmas.

*To steam the cakes, use a large roaster or canner and place about ½ to ¾ inch water in bottom of pan. Place a metal trivet such as a wire cooling rack in the bottom and arrange cakes on it. Making sure the bottoms of the cakes are not touching the water. Place the lid on the pan. Use medium heat on the surface unit or place in the oven at about 350F making sure you adjust the temperature to maintain about a medium boil. Add water as needed.

Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
About Jane
Featured Recipes
10 Favorite Recipes Sign up

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


Powered by Full Partner