ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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.
Resembling adobe blocks, New Mexico’s most traditional home building material, these cookies are made from a rich combination of layers of butter-scotch, chocolate, marshmallow, and pecans. These bars are good travelers, so are terrific for picnics. Ice cream goes especially well with them.
Oven Temperature: 350F Baking Time: 15-20 minutes
Yield: 5 dozen
½ pound sweet butter 2 cups white sugar 6 eggs 3 cups flour 2 teaspoons baking powder ½ teaspoon salt 2 cups chopped pecans 1 cup semisweet chocolate morsels 2 cups miniature marshmallows 3 cups light brown sugar
16. Preheat the oven to 350F. Beat the butter with an electric mixer until it becomes fluffy, then add the white sugar, 2 whole eggs, and 4 egg yolks. Reserve the 4 egg whites for later.
17. Add the flour, 1 cup at a time, along with the baking powder and salt, beating first on low speed until the dry ingredients are incorporated, then on medium speed to combine well.
18. Butter two 9x9-inch baking pans, then smooth half the batter in each, creating a uniform layer.
19. Dividing each between the two pans, evenly sprinkle the pecans, chocolate pieces, and marshmallows over the batter.
20. Using a small mixer bowl, beat the 4 egg whites until stiff, then sprinkle on the brown sugar a small amount at a time and carefully fold it in until well combined, being sure not to break down the egg whites. Spread over the top of each pan, dividing the meringue evenly.
21. Place in the preheated oven and bake until an inserted toothpick comes out clean, approximately 15 to 20 minutes. Cool for about 30 minutes, then carefully cut into rectangular bars. Store covered until serving time. These can be served cool or slightly warmed.