ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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.
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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.
1 cup unsalted butter, melted ½ cup powdered sugar 2 cups unbleached, all-purpose flour Lemon Filling: 2 cups sugar 4 Tablespoons unbleached, all-purpose flour ½ teaspoon baking powder 4 eggs 6 Tablespoons fresh lemon juice ½ teaspoon fresh lemon rind
13. Preheat the oven to 350F. Mix together butter, powdered sugar and flour until well blended. Press mixture into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes.
14. Sift together sugar, flour and baking powder into a mixing bowl. Add eggs, lemon juice and lemon rind. Beat by hand or with electric mixer until well blended. Pour mixture over crust and bake for 25 minutes.
15. Allow bars to cool, then dust with powdered sugar and cut into squares. Keep bars covered until serving time.