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 Weekend Classes-

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

 August 22-26, 2016*

*NOW ON HALF PRICE SPECIAL UNTIL AUGUST  1, MIDNIGHT!

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

NEWS, NEWS, NEWS 

Pre-order my next 2 cookbooksfrom any of the 3 sources and you will get an autographed nameplate and really help our rating!


Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Amazon

Barnes and Noble

Indiebound

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 2, 2016.

ORDER NOW:

Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

 
 

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.

Grilling Gift Box


 

This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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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