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Cooking School

 Weekend Classes-

November 7-9, 2014

2015 Schedule 

January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

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

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

NEWS, NEWS, NEWS

Our  November weekend class is NOW on a special 50% OFF sale until November 5, midnight.  Only 4 places left.

Hurry!!   

Register NOW!

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 and ingredients 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.

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
.

 

 

 


BLUE CORN PINON NUT PANCAKES


You’ll love these unique Blue Corn Pancakes. For a special treat, fold in 1 or 2 Tablespoons of toasted Pinon Nuts to your pancake batter. Serve with maple syrup, blueberries, fruited yogurt, toasted pinon nuts or New Mexican honey.

Yield: 8-10 pancakes

2 cups PECOS VALLEY SPICE CO. Blue Corn Pancake Mix or your favorite basic pancake recipe, substituting half Pecos Valley Spice Blue Corn Flour for half of the flour

1-1/2 cups milk

1 egg

2 Tablespoons oil

1. Beat eggs, oil and milk in a large bowl. Shake dry mix in package, then measure and add to liquid mixture and stir until lumps are just gone.

2. Let batter rest for 5 minutes. Batter puffs up after mixing, creating a fluffy like texture.

3. Fry on a hot lightly oiled griddle on medium high heat. The cornmeal in the flour makes the pancakes harder to turn. Smaller ones are easier to turn. Serve hot with New Mexico honey or your favorite maple syrup.

 

 
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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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