Woll Cookware - The Cook's Cook A Community of Cooks, Food Writers & Recipe Testers Mon, 01 Apr 2019 13:54:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.1 Crêpes Suzette https://thecookscook.com/recipes/crepes-suzette/ https://thecookscook.com/recipes/crepes-suzette/#comments Mon, 01 Apr 2019 13:54:09 +0000 https://thecookscook.wpengine.com/?post_type=recipe&p=13732 This classic French recipe — delicate crêpes with a luscious sauce made of butter, fresh orange, and orange liqueur — is surprisingly easy to assemble. The crêpes may be made ahead of time and refrigerated for several days, or frozen for up to two months. The piquant sauce is easily prepared right before serving, and the […]

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]]> This classic French recipe — delicate crêpes with a luscious sauce made of butter, fresh orange, and orange liqueur — is surprisingly easy to assemble. The crêpes may be made ahead of time and refrigerated for several days, or frozen for up to two months. The piquant sauce is easily prepared right before serving, and the dish presented and “flamed” right in its pan for dramatic presentation.

For the most tender, delicate texture, look for Italian-style 00 flour for the cake batter. For the sauce, be sure to use freshly squeezed orange juice for flavor that is simply sublime.

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]]> https://thecookscook.com/recipes/crepes-suzette/feed/ 1 Walnut Lace Cookies https://thecookscook.com/recipes/walnut-lace-cookies/ https://thecookscook.com/recipes/walnut-lace-cookies/#respond Mon, 01 Apr 2019 13:25:08 +0000 https://thecookscook.wpengine.com/?post_type=recipe&p=13741 The batter for these marvelous crunchy cookies is made in one small nonstick pan and may be cooled and refrigerated overnight. A great task for kids, the cooled batter can be rolled into small balls. Place the balls well-spaced on a cookie sheet and they will bake into flat cookies that will crisp as they […]

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]]> The batter for these marvelous crunchy cookies is made in one small nonstick pan and may be cooled and refrigerated overnight.

A great task for kids, the cooled batter can be rolled into small balls. Place the balls well-spaced on a cookie sheet and they will bake into flat cookies that will crisp as they cool. The finished cookies may be served plain, or edged with melted chocolate and sprinkles or nonpareils, or sandwiched together with a jam filling before edging with dark or white chocolate.

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