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.
This Grilling Gift Boxis on special for $35.00 until July 13, midnight, 2016.
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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.
Crunchy, gooey, and wonderful! The spicy crystallized ginger really adds to the flavor. You can substitute other fruits for the peaches-try apricots, any kind of berry, plums, or rhubarb. If you don’t mind the calories, top the crisp with whipped cream or ice cream.
Yield: 4 to 6 servings
About 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
1 cup all-purpose flour
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ cup finely diced crystallized ginger
½ unsalted butter
2 cups fresh or frozen unsweetened sliced peaches or other fruit (thaw frozen fruit just until mushy, and then pull apart with a fork)
Preheat oven to 375° F. Butter an 8-inch square baking dish. In a medium bowl, combine brown sugar, flour, cinnamon, nutmeg, and ginger. Cut in butter until mixture resembles coarse crumbs. Spread fruit in buttered baking dish, and then sprinkle with crumb mixture. Bake, uncovered, for 35 to 40 minutes, or until fruit is soft and crumb topping is brown.