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Wrap each cone with parchment paper, using straight pins to secure.
Wrap jute string and raffia around cone in a spiral pattern until desired look is achieved. Let dry.
With a table knife, remove parchment paper from the cone. Carefully separate the parchment paper from the jute and raffia.
Glazing and Decorating. Spread Confectioners’ Sugar Glaze over cookies; let dry. Pipe…
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To carve a standing rib roast, place meat on a cutting board with large side down and rib bones…
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