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Cooking School

 Weekend classes-

May 16-18, 2014

July 18-20, 2014

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 April 27-May 2, 2014

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

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, News

cruise ship
Register NOW!!   
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www.cruisingwithjanebutel.com

 Special Culinary Cruise with Jane Butel, November 8 to 15, 2014 to West Coast of Mexico with Classes, Tours and Wine Tasting. First 8 to sign up will be seated at Jane Butel's VIP table.

MUST REGISTER BEFORE MAY 31, 2014! 

 

 

Blog Updates

Recent video recipe:
POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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

 

Our Gift boxes are a great present for most anyone anytime.

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
$12.95


NOW ON KINDLE FIRE
for $2.99

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Adobe Bars

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 until serving time. These can be served cool or slightly warmed.

 
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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

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