First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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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.
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.