Benvenuti Nelle Pagine Gianuzz

The following links are available from this page:

Home
Up

EL ENCANTO HOTEL "TWILL COOKIES"

recipe from Chef Mark Kropczynski



28 OZ. SUGAR
7 OZ. ALL PURPOSE FLOUR
4 0Z. FRESH SQUEEZED ORANGE JUICE
5 OZ. LIGHT CORN SYRUP
10 OZ SWEET BUTTER


IN LARGE BOWL, MIX FLOUR AND SUGAR TOGETHER. IN MICROWAVE SAFE BOWL OR IN SAUCEPAN, SLOWLY ADD CORN SYRUP AND ORANGE JUICE TO HEAT THEM ALL UP. ADD BUTTER AND MIX IT ALL TOGETHER. THE BUTTER DOESN'T NEED TO BE MELTED.

IN KITCHENAID MIXER WORK BOWL, POUR IN FLUIDS AND SLOWLY ADD FLOUR/SUGAR MIXTURE AND MIX TOGETHER UNTIL IT FORMS A PASTE. THIS MIXTURE CAN BE STORED IN WALK-IN FOR A FEW DAYS AND BAKED AS NEEDED.

SPREAD A SPOONFUL (ABOUT 1 TBSP.) ONTO A SILPAT (a non-stick silicone baking sheet). IT IS GOING TO SPREAD A LOT WHEN IT BAKES. BAKE AT 325* TO 350* UNTIL GOLDEN (ABOUT 7 - 10 MIN.). COOL SLIGHTLY AND REMOVE FROM SILPAT WITH A SPATULA AND DRAPE OVER A BOUILLON BOWL THAT IS TURNED UPSIDE DOWN OR USE A CUP, MUG OR ANY SMALL ROUND BOWL TO SHAPE IT AND FLUTE THE EDGES.

STORE IN AN AIRTIGHT (TUPPERWARE TYPE) CONTAINER UNTIL READY TO USE. MAY BE CRISPED IN OVEN FOR 1 MIN. IF THEY GET MOIST. USE TO SERVE ICE CREAM OR SORBET WITH BERRIES AND A TOUCH OF WHIPPED CREAM.

Chef Mark Kropczynski
El Encanto Hotel
Santa Barbara, CA 93103

Copyright © 2002 by Provenzano Collesano.
Revised: Monday November 19, 2007.

• This is a work in progress.