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Apricot, Gruyere and Walnut Soufflés
1/3 cup (75 mL) finely chopped, toasted walnuts melted butter for greasing ramekins 4 large eggs, separated 1/4 tsp (1 mL) cream of tartar 3 tbsp (45 mL) butter 1/4 cup (50 mL) Robin Hood® All Purpose Flour 2/3 cup (150 mL) milk 1/4 tsp (1 mL)...
