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Our 4 Secret Family Recipes for breakfast/brunch/or dinner:

 Simply Crepes

In blender, combine the following ingredients:

  • 3 eggs
    1 tablespoon water
    1 tablespoon oil 
    2 cups of milk
    1 pinch of salt
    1 tablespoon vanilla extract
    1 cup all-purpose flour  (add last by pouring flour slowly into blender)

 

Directions:  

Blend above ingredients for about 2 minutes. For best results, cook with our Calphalon's Nonstick 8 inch fry pan on Medium heat. (Grease pan lightly with a teaspoon of butter per each crepe, if desired- careful not to burn butter). Using wrist-  pourcrepe batter slowly, fill into pan, tilting the pan in a circular motion this will help keep crepes thin, unlike thickness of a pancake. Once the edges of crepe batter start to brown lightly, flip crepe once and repeat. Remove each crepe from pan. 

If desired, sprinkle with confectioners sugar.

For breakfast/brunch, you may also fill crepes with fresh cut fruit of your choice (such as strawberries, blueberries, and or bananas) and/or sour cream.

Or just enjoy crepes topped with your favorite syrup. Perhaps try wrapping leftover food using crepes for a little new taste and look.

For dinner, try being creative and make our crepe recipe wrapped around your own combination of meals such as chicken/broccoli.

Using Calphalon makes cooking more enjoyable and cleanup a snap.

 

Lemon Bars Deluxe

  • 2 1/4 Cups Allpurpose flour
  • 1/2 Cup confectioners sugar
  • 1 Cup Margarine
  • 4 Eggs
  • 2 Cups Granulated sugar
  • 1/3 Cup Lemon juice
  • 1/2 Teaspoon Backing Powder

Directions:

Sift together 2 cups flour and 1/2 cup confectioners sugar. Cut in 1 cup of margarine till mixture clumps together. Press in 13x9x2 Calphalon Backing pan. Bake in oven at 350 degrees for 20-25 minutes, or till lightly brown.
Beat together 4 beaten eggs, 2 cups granulated sugar and 1/3 cup of lemon juice. Sift together 1/4 cup flour and 1/2 teaspoon of baking powder. Stir into egg mixture. Pour over baked crust. Bake in oven at 350 degrees for 25 minutes or longer. Lightly sprinkle confectioners sugar on top. Cool and cut bars. (makes approx. 15 bars)
  
  
Breakfast Casserole

  • 2 pkgs. (12 oz. each) sausage links
  • 9 eggs
  • 3 cups milk
  • 1- 1/2 tsp. ground mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 pkgs. (20 oz. each) refrigerated shredded hash browns
  • 2 cups (8 oz. ) shredded cheddar cheese
  • 1/2 cup diced sweet red pepper
  • 1/3 cup thinly sliced green onions
  • 2 cups salsa (optional)
Directions:

Place sausage on a 15- in. x 10- in. x 1-in. baking pan. 
Bake at 375 degrees for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4 in. coins. 
In a large bowl, combine the eggs, milk, mustard, salt and pepper. 
Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into a greased 13-in. x 9 in. x 2 in. baking dish.
Cover and refrigerate overnight.
 
Remove from the refrigerator 30 minutes before baking. 
Bake, uncovered, at 350 degrees for 65-70 minutes or until set and golden brown.
Let stand 10 minutes before serving.  Serve with salsa if desired.  Serves 12-15.
 
 
Scalloped Potatoes
  • 4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 2 cups scalded milk
  • 1/2 cup shredded Cheddar cheese
Directions:

In a buttered 2- quart baking dish, place a layer of about 1/3 of the potatoes.  In a cup or small bowl, combine flour with
salt and pepper. Sprinkle about half of the flour mixture over the potatos; repeat with another layer of potatoes and the
flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes.  Cover and bake
at 375 degrees for 45 minutes.  Uncover; sprinkle cheese over the top.  Return to the oven and bake, uncovered, for an
additional 15 minutes, or until scalloped potatoes are tender and cheese has melted.
 Scalloped potatoes serves 6 to 8.