ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials 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.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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.
These moist cookies spice up well. Banana and apple juice pair to reduce the need for much fat in these cookies. Do remember, they need to be kept in a tightly closed container and should be refrigerated or frozen if keeping longer than five days.
Nonstick oil spray
¾ cup mashed banana (3 small bananas)
¼ cup vegetable oil
1, 12 ounce can apple juice concentrate
2 teaspoons vanilla extract
3 cups whole wheat or all-purpose flour
1 ¼ cups oatmeal, any kind
1 teaspoon ground hot chile or to taste
1 teaspoon baking soda
Preheat the oven to 375F. Spray 2 baking sheets with nonstick oil spray; set aside. In a mixing bowl or food processor, combine the banana, oil, juice, and vanilla
In another bowl, combine the flour, oatmeal, chile, and baking soda. Add to the banana mixture and combine until well blended.
Drop by spoonsful onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, until firm when pressed with a finger. Transfer to cooling racks.