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Cooking School

 Weekend Classes-

November 7-9, 2014

2015 Schedule 

January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

 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

Our  November weekend class is NOW on a special 50% OFF sale until November 5, midnight.  Only 4 places left.

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Register NOW!

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

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


New Mexican Pralines

Pralines make a wonderful dessert following Mexican food. They are great for buffets when individually wrapped in colorful tissue paper and tied with jumbo yarn. For holidays and parties, I’ve often tied them to a pinon tree encircling the patio or to a branch of a cedar I used for the center piece.

Yield: 4 dozen

1 cup firmly packed brown sugar
2 cups granulated sugar
3 Tablespoons light corn syrup
¼ teaspoon salt
1 cup light cream
4 Tablespoons butter
2 teaspoons maple flavoring
1 ½ cups shelled pecan halves

1. Butter a heavy 3-quart saucepan on the inside

2. Combine sugars, syrup, salt cream and butter in the saucepan and stir until well blended.

3. Cook slowly over medium heat until candy reaches the medium firm-ball stage (246F) Remove from heat.

4. Let candy stand undisturbed for a few minutes. Then add flavoring and pecans and beat a few whips until creamy.

5. Drop by spoonfuls onto wax paper. If candy begins to harden, add a few drops of light cream; place over the lowest heat of the range and stir until creamy; it should drop smoothly from spoon.

 
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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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