Are you running out of time to select very special gifts for your loved ones and associates? Our cooking class gift certificates, which are good for 13 months are just the ticket. We have classes for almost everyone--from Southwestern cooking, to baking to outdoor grilling. And....our happy, fun loving attendees of all ages, both men and women, often tell me that the classes are some of the best fun they ever had. And, they have the yummy pleasure of eating what they just made with new friends. As an aside, many people have told me they have met their new best friends at my classes.
We offer, day classes, (schedule to be announced) private classes, weekend and week long classes. And a Culinary Tour To Oaxaca every June. Please call us for a specially made Gift Certificate at 505-243-2622.
Our Gift Boxes are special. They contain our always fresh chilies,....herbs, spices and ingredients plus an autographed cookbook or recipes. The Chili Lovers gift and the Holiday Cooking Kit are on sale.
Here's my favorite Stollen recipe, which I make every other year. The recipe makes two loaves. One for the year at hand and one for the next year, which is frozen. I have made this recipe for many years to be enjoyed with fresh fruit and champagne for opening gifts. Here it is--
STOLLEN
The best of all stollens—I worked on this recipe for years and feel it is well worth the extra effort. For years I’ve been making a recipe every other year for serving on Christmas morning with champagne.
Temperature: 325 F
Baking time: 1 hour
Yield: 2 large loaves
¾ cup unsalted butter
½ cup sugar
1 teaspoon salt
½ teaspoon nutmeg
1/2 teaspoon mace (if you do not have mace, substitute more nutmeg)
Grated rind of 1 lemon
Grated rind of ½ orange
2 eggs
¼ cup dark rum, brandy or sherry
1 cup milk 1 package active dry yeast
¼ cup warm water
6 cups all-purpose flour, approximately
1 cup raisins
1 cup currants (if unavailable, substitute more raisins)
¼ pound each candied orange peel, lemon peel, and citron
1 slice candied pineapple
1 cup toasted almonds1 ½ pound candied whole red and green cherries
¼ cup melted butter
Powdered sugar
10. Place loaves on a greased baking sheet; brush with butter and let rise until doubled.
11. Preheat oven to 325F during last 10 minutes of rising. Bake for 1 hour, brush several times with melted butter as the loaves are baking. When baked, dust generously with powdered sugar just before serving. Serve warm.
Reprinted with permission from Jane Butel’s Freezer Cookbook
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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048 • Office: 505-243-2622 • info@janebutelcooking.com | Jane Butel Home Page
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