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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

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

NEWS, NEWS, NEWS 

Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.

 com/articles/learn-to-love-southwest-cooking-with-jane-butel-of-corrales

 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, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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

 

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a preview of the book
.

 

 

 


White Chocolate and Hot Milk Chocolate Fudge

You can make this favorite basic fudge with any kind of chocolate—from white to bittersweet. Then flavor with vanilla, or liquer—even peppermint and you can layer the two types of fudge for extra fun.

Yield: approximately 2 ¼ pounds

1 teaspoon butter
1 jar marshmallow cream ( 5 to 10 ounce)
1 ½ cups sugar
2/3 cup evaporated milk
¼ cup butter or margarine
¼ teaspoon salt
12 oz. (2 cups) chocolate morsels—white, semi sweet or bittersweet
1 teaspoon vanilla
½ cup chopped walnuts or other favorite nut, optional
Caribe chile, optional for garnish

1. Butter an 8 inch square pan. In a heavy 5 quart pot; combine the marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, stirring constantly. Boil 5 minutes over moderate heat, stirring constantly.

2. Remove from heat and add the desired chocolate bits and stir until melted. Add the vanilla and the nuts. Beat until thick and well mixed. Pour into a buttered 8 inch square pan. Cool until firm, about 2 hours or more. Keep covered.

 
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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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