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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.