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 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

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


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


October 6, Balloon Brunch menus, 11 AM.  Full Participation Class. Register Now.

October 8, Tamale Roll Full Participation Class, 11 AM.  Register Now.

Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

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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

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As rich as this mousse tastes, it is surprisingly easy to make. High quality chocolate is a must; bittersweet chocolate is preferred. The unexpected heat of this dessert comes from the spicy, red-hot cinnamon schnapps.

Yield: 4 servings

½ cup sugar, divided

4 ounces high-quality bittersweet baking chocolate

2 Tablespoons unsalted butter, cut into small bits

1 Tablespoon red-hot schnapps, or to taste

3 egg whites

  1. 1. In a liquid measuring cup, combine ¼ cup water and ¼ cup of the sugar. Microwave for 1 minute on full power to dissolve the sugar, or, on a conventional range, bring to a boil in a small saucepan and cook until dissolved. Set aside.

  1. 2. In a heavy saucepan, or a double boiler over medium-low heat, combine chocolate and butter, whisking continuously until melted and of a creamy texture. Whisk or mix in the schnapps and 2 tablespoons of the sugar mixture. Taste and add the remaining sugar mixture, if desired. Set aside for later use in another recipe or drink.

  1. 3. Place the egg whites in a mixing bowl. Using clean beaters for the electric mixer, beat until foamy. Sprinkle the remaining ¼ cup sugar evenly over the top. Beat on high speed to create a soft meringue. Fold the meringue into the chocolate mixture. Serve warm or chilled in footed martini glasses, compotes or wineglasses.

PER SERVING: Calories 330, Protein 5 g, Carbohydrates 43 g, Fiber 2 g, Fat 15 g, Saturated Fat 9 g, Cholesterol 17 mg, Sodium 44 mg.

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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 • Site Map My Account


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