This document provides recipes that incorporate various tequilas. The first recipe is for a Maple Tequila Pound Cake that uses De La Tierre Maple Tequila Liqueur. Other recipes include an Avion Espresso Cake, Diva Tequila Chocolate Citrus Truffles, a Mestizo Mezcal Holiday Ham, Cranberry and Orange Diva Tequila Scones, and more. All recipes pair tequilas with various ingredients for cakes, desserts, main dishes, and more.

1. Test Kitchen
Recipe Calendar
2016

2. 1cup butter, softened
1C sugar
1C Splenda
1 1/4C all purpose flour
1C whole wheat flour
2 tsp baking powder
1/2t salt
1⁄4C De La Tierre Maple Tequila Liqueur
1T maple extract
5 eggs
1C walnut pieces
Directions:
In mixer bowl cream butter & sweeteners. Mix in tequila, extract & eggs. Add all other
ingredients, mix until fluffy. Turn into greased 10 inch cake pan and sprinkle with walnuts.
Bake in 300-degree oven 55 minutes, until knife inserted into center comes out clean. While
hot, drizzle with 1/4C maple syrup mixed with 2T Maple Tequila. Cover hot cake with
aluminum foil until syrup is absorbed. Serve warm or refrigerate and serve cool.
De La Tierre Maple Tequila Pound Cake

3. Avion Espresso Cake
Devil’s Food Cake Mix
prepared as on box
Add:
2T Extra Dark Cocoa
Powder
2T Instant Coffee Crystals
Bake as instructed. When
cake is finished, remove
from oven and use a fork to
poke holes throughout.
Pour 1/2C Avion Espresso
evenly over cake.
Microwave ready-made
frosting 30 seconds and
pour over warm cake. Let
set in refrigerator 2-3
hours or overnight.

4. Diva Tequila Chocolate Citrus Truffles
Place 1/4C butter in small pot & cook on high to melt. Zest & juice 1
orange into pot. Place white chocolate in separate bowl & microwave
for 30 seconds. Add 2Tbsp heavy cream to butter & scald. Pour over
chocolate. Let sit 5-10 minutes to soften then whisk thoroughly. Add
1/4C Diva Tequila & whisk again. Set bowl in refrigerator to cool,
whisking every 15min. When it has the consistency of fudge, remove
from refrigerator. Scoop 1Tbsp of filling at a time, roll into ball &
place on wax paper lined plate. Repeat with all filling. Freeze until
solid. When solid, place 8 ounces milk/dark chocolate in microwave
safe bowl and cook in 15 second intervals, stirring well, until melted.
Remove centers from freezer and dip in melted chocolate to cover
completely. Place on wax paper lined plate. Garnish with a sprinkle of
colored salt, twist of orange, dusting of cocoa/sugar, or white
chocolate. Place in freezer for 10 minutes or until set. Remove from
freezer and store at room temperature in airtight container. Serve/eat
within a few days for best flavor.

5. Mestizo Mezcal Holiday Ham
6 1/2 pounds ham, semi-boneless and smoked
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
pinch of ground cloves
1C Mestizo Mezcal Reposado or Anejo
Spray crock pot with cooking spray. Place
boneless or bone-in ham inside, fat side down.
In a separate bowl, mix together the brown
sugar, cinnamon, ground clove, Mezcal. Brush
mixture on top of the ham until you’ve used it
all. Place lid on slow cooker and cook on high
for 4 hours or low for 8 hours. Carefully
remove ham from crock pot, slice, and serve.
Pour sauce from slow cooker in a bowl to be
ladled on top of ham if desired.

6. Soak 1C Craisins in ¼ Cup Diva Tequila Overnight, mixing often.
3 Cups Flour
2 Tbsp Baking Powder
1/2 tsp Salt
1 Cup Splenda
½ Cup Butter
2 Tbsp Vegetable Oil (we used Coconut)
1.5 Cups Milk (Half & Half or light cream for a really rich scone)
Zest of 1 Orange
1 Cup Flour for kneading
1 Beaten Egg to glaze
Mix Flour, Baking Powder, Salt & Splenda thoroughly in a large
mixing bowl. Add Craisin mixture & Orange Zest. Mix
thoroughly. Add Vegetable Oil and Milk. Stir until mixed but
don’t over mix. Sprinkle countertop with flour and roll dough (it
should be sticky) onto floured surface. Fold over/knead for about
a minute and pat down (no need to roll) to about 1" thickness. Cut
with a biscuit/cookie cutter and place on greased baking
sheet. Brush tops with egg wash. Bake at 400 for 25 Minutes
Cranberry & Orange Diva Tequila Scones

7. Hornitos Lime Shot Chicken
4lbs Chicken Breast Tenders or sliced Chicken Breasts
½ Cup Hornitos Lime Shot
2Tbsp Fajita seasoning or 1 Capful of your favorite Mrs Dash
Place all ingredients in a Ziploc bag, seal and massage to mix. Place the bag in a bowl &
marinate in refrigerator 6hrs-3 days. Grill until done.

8. Avalanche Habanero Refried Beans
1Pkg Red Beans, soaked overnight & drained
Add:
1 Bottle Spruce Creek Avalanche Habanero Blood Mary Mix
1 Onion, chopped
1T Minced Garlic
Cook in a crock pot on high for 6-8 hours and overnight on low, stirring often

9. Embajador Tequila Shrimp Ceviche
1 lb. large shrimp, peeled & deveined
¼ cup lime juice
2 Tbsp Embajador Tequila Silver
2 Roma tomatoes, seeded & diced
1 Avocado, diced
1 Jalapeno, seeded & diced
2 Tbsp minced cilantro
¼ tsp salt
Fill a large bowl with ice water. Bring a pot
of water to boil & add shrimp. Cook for 1
minute, drain, then plunge shrimp into ice
water. Cut shrimp into small pieces & place
into Ziploc bag. Add lime juice and tequila.
Zip closed & refrigerate for 30 minutes
before adding tomatoes, avocado, jalapeno,
cilantro and salt. Stir gently to combine.

10. Spruce Creek Chunky Gazpacho
3 cups spicy V8 juice
4 tomatoes, diced
3 cucumbers, diced
1 onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jicama, diced
2 cloves crushed garlic
Juice of 1 lime
2 jalepenos, seeded and diced
1 bottle Spruce Creek Bloody Mary Mix
Add all chopped vegetables, garlic, and lime juice to a large bowl. Mix thoroughly. Add
Spicy V8 & Spruce Creek Bloody Mary Mix until liquid rises to the top layer of vegetables.
Stir well. Chill for at least 2hrs.

11. Diva & JLP Craft Margarita Cupcakes
Mix all and bake as directed
1 box dry white cake mix
2.30 oz dry sugar free strawberry Jello mix
¾ cup JLP Craft Margarita (any flavor)
⅓ cup coconut oil
½ cup Diva Tequila
3 eggs
Tequila Cream Cheese Frosting
Mix all with electric mixer:
8 oz cream cheese, softened
½ cup butter, softened
2½ cups powdered sugar
2 tbsp Diva Tequila
1 Tbsp lime juice
zest from 1 lime

12. Crock Pot Hornitos Chicken Tacos
4lbs Chicken Breast Tenders or Chicken
Breasts
½ Cup Hornitos Lime Shot
1pkg McCormick Gourmet Smoked
Paprika Chicken Taco Recipe & Seasoning
Mix
Place all ingredients in a crock pot and
mix thoroughly. Cook covered on low for
8-12 hours. Pull pieces apart with two
forks to shred the meat. It should just fall
apart. Mix again to be sure it all gets
covered with seasoning and keep on warm
setting until ready to eat. If you aren’t
entertaining and just can’t eat this much,
tuck half of it away in an airtight
container in the freezer. It keeps well.

13. Combine the following ingredients in a large mixing bowl:
1 Cup nonfat dry milk powder
1.5 cups Sugar/Splenda
2 teaspoons Saigon Cinnamon
1 teaspoon Salt
1 teaspoon Ginger
1/2 teaspoon Ground Cloves
1/4 Cup De La Tierre Maple Cinnamon Liqueur
2 Cups water
4 Eggs
1 (28 ounce) can pumpkin (about 2 cups)
Spray an 11″x7″ glass baking dish with non-stick spray. Pour mixture into baking dish.
Bake 15 min at 425 and then 50 min longer at 350. Cool to room temperature, then cover and
place in refrigerator to set overnight. Serving suggestion: We cut it into squares and served
it with Vanilla Cool Whip and a glass of De La Tierre Maple Liqueur Tequila on the side.
De La Tierre Maple Liqueur Tequila Pumpkin Pie

14. Peligroso Cinnamon Apple Crisp
Ingredients:
2 Cans Light Apple Pie Filling
1/2 C Cranberries (dried or fresh)
1/4 C Peligroso Cinnamon Tequila
1T + 1t Saigon Cinnamon
1 C Oats
1 C Whole Wheat Flour
1/2 C Butter
1t Baking Soda
1 C Sugar/Splenda
Empty 2 Cans Light Apple Pie Filling (made with Splenda) into a crock pot. Mix in 1/2 cup
cranberries (I used Low Sugar Craisins, but you could easily use fresh), 1/4 cup Peligroso
Cinnamon Tequila and 1 teaspoon Saigon Cinnamon. Top with a mixture of 1 cup oats, 1
cup whole wheat flour,1/2 cup butter, 1 Tablespoon Saigon Cinnamon, 1 teaspoon baking
soda and 1 cup Splenda. Cover and cook on high until the syrup bubbles up from below,
then leave on warm for about an hour. Serves eight.