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Cooking School

 Weekend classes-

May 16-18, 2014

July 18-20, 2014

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 April 27-May 2, 2014

 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

cruise ship
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 Special Culinary Cruise with Jane Butel, November 8 to 15, 2014 to West Coast of Mexico with Classes, Tours and Wine Tasting. First 8 to sign up will be seated at Jane Butel's VIP table.

MUST REGISTER BEFORE MAY 31, 2014! 

 

 

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 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
.

 

 

 


SWIRLED RASPBERRY CHOCOLATE PARFAITS

 

This simple yet luscious do-ahead dessert is just right for a brunch. The layers of chocolate ice cream and whipped cream, infused with sweet-tart raspberry jam, cool the palate and round out a good meal. You can make parfaits ahead of time and keep them in the freezer. Place them in the refrigerator just before you sit down to eat, so they will soften a bit.

Yield: 4 parfaits

1 pint rich chocolate fudge ice cream, softened

4 Tablespoons seedless red raspberry jam

½ cup heavy (whipping) cream

2 Tablespoons vanilla sugar, or 2 Tablespoons granulated sugar

¼ teaspoon vanilla extract

1. Divide one third of the chocolate ice cream into four parfait glasses. Top each portion with about 1 teaspoon of the jam, swirling the jam down into the ice cream. Repeat twice more, to create layered parfaits

2. Place the cream in a small bowl and whip it to soft peaks, adding the vanilla sugar toward the end of the whipping. Spoon a dollop of whipped cream on top of the ice cream in each glass, and place them in the freezer until ready to serve. (Cover them only after they are frozen solid.) If the parfaits are frozen solid, let them soften in the refrigerator for 30 minutes before serving.

 
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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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