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.
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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.
This flavorful frosting is a basic for decorating cookies or even frosting a cake. Make several bowls of the frosting and tint various colors. Use a frosting gun for decorating as well as red hots, colored sugar and even chile flakes such as caribe. (If you do not have a frosting gun, use a small plastic bag such as a sandwich bag, fill to desired level, then take a tiny snip off one corner and use for decorating.)
Yield: about 2 ½ cups, enough for above recipe of cookies or 1, 2 layer 9 inch cake
1 box (1 pound) confectioners’ sugar
1 cup butter (2 sticks)
½ teaspoon salt
1 teaspoon or more freshly grated lemon or orange rind
1 teaspoon Mexican vanilla
2 to 3 Tablespoons milk
1. Combine the sugar, butter and salt together using an electric mixer on lowest speed. Add rind, vanilla and milk as needed to make a thick frosting.