lumicero/recipes-ing2inst huggingface dataset:
Title: Cheesecake-Filled Pumpkin Cupcakes
Ingredients:
- 1 cream cheese
- 1/2 sugar
- 2 eggs
- 2 pure vanilla extract
- 1 1/2 flour
- 2 pumpkin pie spice
- 1 1/2 baking powder
- 3/4 salt
- 1 canned pumpkin puree
- 1 granulated sugar
- 1/2 brown sugar
- 1 water
- 2 unsalted butter
- 1 1/2
Instructions:
1. Place a rack in the lower third of the oven and preheat to 350 degrees.
2. Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
3. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
4. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
5. 4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
6. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
7. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.
Title: Grandma Patton's Date Filled Cookies
Ingredients:
- 2 dates
- 3/4 sugar
- 3/4 water
- 1/2 margarine
- 1 brown sugar
- 2 eggs
- 2 flour
- 3 1/2 salt
- 1/2 baking soda
- 1 baking powder
- 1/2 cinnamon
- 1/8 milk
- 1/2 vanilla
- 1
Instructions:
1. Filling:
2. Add first three ingredients to a pot.
3. Cook filling until thick, then add nuts & cool.
4. Cookie:
5. Cream margarine and sugar. Mix in eggs.
6. Mix dry ingredients together separately. Mix liquid ingredients together separately.
7. To margarine mixture, alternate adding dry and liquid mixtures.
8. Drop by teaspoonfulls then flour your spoon and make a small well. Put a dab of filling on each. Then cover with a dab of dough.
9. Bake until just done.
Title: Chocolate Maple Cookies
Ingredients:
- 1 1/4 shortening
- 1 1/2 brown sugar
- 5 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 1/2 baking soda
- 3/4 salt
- 1/2 butter
- 2 confectioners' sugar
- 1 milk
- 1 1/2
- 1/4
Instructions:
1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking soda and salt; gradually add to the creamed mixture. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
2. For frosting, melt chocolate and butter in a microwave or heavy saucepan. Add sugar and milk; mix well. Frost cooled cookies.
Title: Chocolate Peanut Butter Sandwich Cookies
Ingredients:
- 1/2 peanut butter
- 1 shortening
- 1
Instructions:
1. Spread peanut butter on half the crackers.
2. Top with the rest of the crackers.
3. Chill.
4. Melt chocolate and shortning in double boiler.
5. Dip sandwiches, and put on wax paper to harden.
Title: Frozen Peanut Butter Pie Low Carb
Ingredients:
- 4 cream cheese
- 1/2 crunchy peanut butter
- 3/4 heavy cream
- 8
Instructions:
1. Blend together cream cheese & peanut butter.
2. In another bowl, whip the cream to soft peaks & slowly add the Truvia.
3. Fold the whipped cream mixture into the peanut butter mixture.
4. Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.
Title: Caramelized Apples
Ingredients:
- 3 butter
- 5 apples
- 1 granulated sugar
- 2 granulated sugar
- 1/2 ground cinnamon
- 1/4 lemon zest
- 1/3 apple cider
- 1/2 cornstarch
Instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the apples to the pan and sprinkle with 1 tablespoon sugar.
3. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
4. Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
5. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
6. Transfer the apples from the skillet to a serving bowl with a slotted spoon.
7. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
8. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
9. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
10. Pour the finished sauce over the warm apples and serve immediately.
Title: Seedless Grapes in Sour Cream
Ingredients:
- 2 seedless grapes
- 2 sour cream
- 4 -6 dark brown sugar
- 1 ground cinnamon
- 2 -4 Grand Marnier
Instructions:
1. Stem, rinse, and let grapes dry.
2. Blend sour cream, cinnamon, sugar, and liqueur to taste.
3. Pour mixture over grapes. Decorate with a sprinkling of brown sugar over top.
4. Chill in refrigerator several hours or overnight.
Title: Coventry Godcakes
Ingredients:
- 8 puff pastry
- 4 rum
- 2 caster sugar
- 1
Instructions:
1. Set ovent o 425*F or Mark 7.
2. roll out the pastry thinly on a lightly floured surface anc cut into 4 inch squares, then cut each square in half on the diagonal to make two triangles.
3. Mix the mincemeat with the rum, if desired, and place spoonfuls on half of the triangles.
4. Cover each one with another triangle, moisten the edges with a little water and press down firmly to seal. Beat the egg white lightly.
5. Cut three slits in each cake with a very sharp knife, then brush with egg white.
6. Sprinkle with caster sugar and place on a greased baking sheet. Bake for 15 minutes or until well risen and golden.
7. Cool on a wire rack and eat as fresh as possible.
Title: Swirled Shortbread
Ingredients:
- 2 all-purpose flour
- 1/2 sugar
- 1/2 sweet unsalted butter
- 1 pure vanilla extract
- 1 salt
- 4 all-purpose flour
- 1 1/2 powdered sugar
- 1/2 salt
- 2 sweet unsalted butter
- 1/8 vanilla
- 12 instant coffee crystals
- 1
- 2
Instructions:
1. Add 2 Tablespoons coffee crystals (if using them) to 1 teaspoon vanilla, and set aside.
2. For Vanilla Shortbread: In large bowl, whisk together flour, sugar and salt.
3. With pastry cutter, cut butter into dry ingredients until evenly distributed and the size of small crumbs.
4. Stir in vanilla and mix dough, shaping with hands until it comes together to form a ball.
5. Transfer dough to lightly floured work surface, and roll until 1/4 inch thick.
6. Cover rolled dough with plastic wrap and set aside.
7. For Chocolate Shortbread: In ceramic or glass bowl covered with plastic wrap, heat chocolate in microwave on high for 30 second intervals, stirring after each interval, until smooth.
8. Let cool to lukewarm.
9. In bowl, whisk together flour, sugar, cocoa and salt.
10. Place butter in another bowl, and beat with electric mixer on medium speed until light and fluffy.
11. Add melted chocolate and beat until smooth.
12. Beat in vanilla (and instant coffee, if using).
13. Add dry ingredients to butter mixture and combine until dough forms.
14. Gather dough into a disk and flatten slightly.
15. On lightly floured surface, roll out dough until 1/4 inch thick.
16. Remove plastic wrap from vanilla dough, place chocolate dough on top of vanilla.
17. Using hands gently but firmly, roll both into a log.
18. Wrap log in plastic wrap, and chill for about 1 hour or until firm.
19. Preheat oven to 325°F.
20. Line cookie sheets with baking parchment.
21. Using a sharp knife, cut chilled dough into slices about 1/2 inch thick.
22. Arrange on prepared cookie sheets, leaving about 1 inch space between each.
23. Bake cookies at 325°F for about 20 minutes, or until golden around the edges.
Title: Texas Brown Sugar Pound Cake
Ingredients:
- 1 butter
- 1/2 Crisco shortening
- 2 brown sugar
- 1 granulated sugar
- 6 eggs
- 3 flour
- 1 baking powder
- 1 evaporated milk
- 2 vanilla extract
- 2 pecans
Instructions:
1. Beat butter and shortening with electric mixer until creamy.
2. Gradually add brown sugar and granulated sugar, beating until light and fluffy.
3. Add eggs, one at a time, beating just until the yellow yolk disappears.
4. Sift together flour and baking powder.
5. Add alternately with the evaporated milk, beginning and ending with the flour mixture.
6. Beat batter at low speed just until blended after each addition.
7. Stir in vanilla and pecans.
8. Pour batter into greased and floured 12-cup tube or Bundt pan.
9. Place pan in cold oven.
10. Set oven to 300 degrees Fahrenheit.
11. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until toothpick inserted into middle comes out clean.
12. Cool 10 to 15 minutes.
13. Remove from pan and cool completely on wire rack.
Title: Cucidati (Italian Fig Cookies)
Ingredients:
- 4 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 sugar
- 1 vegetable shortening
- 1 egg
- 1 pure vanilla extract
- 1/2 milk
- 1 dried fig
- 1 dried dates
- 3/4 raisins
- 1/4 honey
- 1/2 cinnamon
- 1/4 orange marmalade
- 1/2 walnuts
- 2 confectioners' sugar
- water
- milk
Instructions:
1. For cookie dough, sift flour, baking powder, and salt into a large bowl.
2. Add sugar and stir well.
3. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
4. In a bowl, beat egg, vanilla and milk together.
5. Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.
6. (The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!) Divide the dough into four pieces and wrap each piece with plastic wrap.
7. Refrigerate dough for 45 minutes.
8. To make the filling, grind figs, dates and raisins in a food processor until coarse.
9. (If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.
10. Add remaining filling ingredients and mix well.
11. (Mixture will be thick) Set aside mixture.
12. Preheat oven to 375°F.
13. Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
14. On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
15. Cut dough into 2X3-inch rectangles.
16. Spoon about 1 teaspoon of filling onto each rectangle.
17. Carefully fold the long edges over to meet in the center and pinch to seal seam.
18. Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
19. Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
20. Bake for about 12-15 minutes, or until cookies are golden in color.
21. Remove from oven and transfer cookies to a wire rack to cool.
22. For icing, place confectioner's sugar in a bowl.
23. Add just a little water or milk, until you get a smooth consistency- but not runny!
24. Ice the tops of each cookie and sprinkle with colored sprinkle.
25. Let icing dry completely before stacking!
26. Store in air-tight containers up to 2 weeks.
Title: Caramel Shortcake
Ingredients:
- 140 pitted dates
- 55 water
- 4 almond butter
- 1 -2 coconut milk
- 1 maple syrup
- 1 vanilla extract
- 6 coconut oil
- 2 maple syrup
- 5 almond butter
- 3
- 6
- 2
Instructions:
1. Start by making the base, add the almonds and coconut flour to a food processor and blitz until the almonds are finely chopped and well combined with the flour, then add in the dates and almond butter. Blitz again until combined.
2. Add in 1 tablespoon of water and blitz. The mixture should be a sticky but not wet dough, if you need to add in another tablespoon do that now and blitz again.
3. Line a baking tray with parchment paper and spread the dough out evenly. Freeze for 30 minutes.
4. To make the caramel add all the ingredients to a saucepan, bring to the boil then leave on the heat for 15-20 minutes, stirring continuously until you have reached a thick consistency. Be careful not to leave it too long as the caramel will burn. Leave to cool slightly while the base is still setting in the freezer.
5. Remove the base once it has been in the freezer for 30 minutes and add the caramel layer on top, then place back in the freezer for a further 30 minutes.
6. After the caramel layer has been in the freezer for 30 minutes, start making the chocolate topping. Add all the ingredients to a saucepan and melt, stirring continuously until the mixture is well combined, then spread on top of the caramel layer. Place back in the freezer for 1 hour, then remove and slice into small bites to serve.
Title: Forevermama's Heirloom Brownies
Ingredients:
- 1/2 butter
- 2 eggs
- 2 sugar
- 1 baking powder
- 1/2 salt
- 1/4 walnuts
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees fahrenheit. Butter an 8 x8 x 2" pan.
2. Melt butter and chocolate together over a double-boiler.
3. In a medium bowl, beat eggs well. Add sugar gradually and beat thoroughly until incorporated. Add chocolate mixture and beat well.
4. In a separate bowl, mix sifted flour, baking powder and salt. Add nuts (if using). Stir into chocolate mixture and add vanilla. Mix well.
5. Place in buttered pan and bake for about 25 minutes. Cut into squares while still warm. Makes 9 squares.
6. NOTE: If you want to make it in a 9 x 13" pan, triple the recipe. This I normally do when making it for parties or to feed 3 hungry nephews.
7. Note that the chocolate squares noted in ingredients above are 1 ounce for each square, therefore the total is 2 ounces.
Title: Old-Fashioned Rice Pudding
Ingredients:
- 1 1/2 milk
- 1 salt
- 5 sugar
- 1 butter
- 1 vanilla
- 5 eggs
- 1/4 brandy
- 2 cooked long-grain rice
- 1 fresh lemon juice
- cinnamon
Instructions:
1. Mix all ingredients except the rice and lemon juice and cinnamon.
2. Mix them well and then add the rice and lemon juice.
3. Sprinkle a bit of cinnamon on top.
4. Place in a 8 X 10-inch baking dish and bake at 325 degrees for 50 minutes, or until it is lightly brown and the custard is set.
5. Test with a table knife.
6. Stick it in the center of the dish, and if it comes out clean the dish is baked.
7. This can be served with maple syrup as was done in earlier times or milk will be enjoyed also.
Title: Peach and Cherry Crisp
Ingredients:
- 1 dark sweet cherries
- 1 cornstarch
- 1 lemon juice
- 1/2 butter
- 6 quick-cooking oats
- 1 1/2 honey
- 2
Instructions:
1. Drain peaches, reserving syrup. Drain cherries and set aside.
2. In 2-quart saucepan over medium-high heat, heat cornstarch, lemon juice and reserved peach syrup to boiling. Reduce heat to medium-low and add drained peaches and cherries. Cover and simmer 5 minutes or until heated through, stirring mixture occasionally.
3. Spoon peach-cherry mixture into 6-dessert bowl.
4. With paper towels, wipe saucepan clean. In same saucepan over medium heat, heat butter, then add uncooked oats and cook until lightly browned (about 4 minutes), stirring occasionally.
5. Add honey to oat mixture and toss until oats are well coated.
6. To serve, sprinkle warm oat-honey mixture over peach-cherry mixture in dessert bowls.
Title: Marshmallow Log
Ingredients:
- 2 sweetened flaked coconut
- 2 miniature marshmallows
- 2 graham crackers
- 1 sweetened condensed milk
- 1 walnuts
- 10
Instructions:
1. Sprinkle coconut evenly on a sheet of waxed paper.
2. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries.
3. Shape into a log.
4. Place on waxed paper and roll in coconut.
5. Wrap with waxed paper and refrigerate until firm.
Title: Lollipop Flower Pots
Ingredients:
- 1
- 36
- 1
- 36
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
3. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
4. Place 1 caramel in center of each muffin cup.
5. Bake 10 to 11 minutes or until edges are lightly browned.
6. Cool cookies in pan on wire racks.
7. Remove to wire racks; cool completely.
8. Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
9. Flatten gummy fruit slices slightly; press into leaf shapes.
10. Push each lollipop stick through 1 or 2 leaves as desired.
11. Push 1 lollipop with leaves into each cookie cup.
Title: La Duni Brownies
Ingredients:
- 1 1/2 butter
- 8 granulated sugar
- 3 eggs
- 6 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 salt
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9 x 13 pan and an 8 x 8 pan. Or, you can line them with foil and spray the foil with cooking spray.
3. In a saucepan over low heat, melt the butter and chocolate until smooth. Set aside to cool slightly.
4. Whisk in sugar gradually. Add eggs, one at a time, stirring after each addition. Stir in vanilla just until blended.
5. Slowly add in the flour and the salt. Mix until fully incorporated.
6. Stir in the chocolate chips.
7. Spread batter evenly in the pans.
8. Bake for 30 minutes, or until toothpick inserted in center comes out clean.
9. Place pans on rack to cool. Then, cut into squares.
Title: Chocolate Raspberry Cheesecake Squares
Ingredients:
- 1 egg
- 18 butter
- 1/2 margarine
- 1 cream cheese
- 2 eggs
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. First layer: Beat ee, chocolate cake mix and softened butter until blended and crumbly.
3. Pat into a 9 x 13 pan.
4. Second Layer. Heat raspberry preserves until warm.
5. Spoon over chocolate layer.
6. Third Layer:
7. Beat cream cheese, eggs, confectioners sugar and cocoa together untill smooth and well blended.
8. Spoon over preserve layer,.
9. Bake at 350 degrees until firm 35-45 minutes.
10. Watch carefully so cake does not burn.
11. Cool and cut into 15 pieces.
12. Serve topped with whipped cream.
Title: Golden Castle Pudding
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1/2 vanilla
- 2 eggs
- 1 water
- 4 golden syrup
- 8 honey
- creme fraiche
- custard
Instructions:
1. Preheat oven to 350 degrees.
2. Cut circles of parchment paper to fit the bottom of 4 (5 oz) ramekins.
3. Spray the ramekins with non-stick cooking spray and place the circles in the bottom.
4. Mix together the flour, baking powder and salt; set aside.
5. Cream the butter and sugar until pale and creamy; stir in vanilla.
6. Gradually beat in beaten eggs, alternating with 1 tablespoon of flour; beating well after each addition.
7. When the mixture is smooth, add any remaining flour and fold in gently.
8. Add a tablespoon of water and mix to form soft dough that will drop easily off a spoon.
9. Divide the mixture among the 4 ramekins, place on baking sheet and bake in a preheated oven for 25 minutes or until firm and golden brown.
10. Allow the puddings to stand for 5 minutes; run a sharp knife around sides and turn out on dessert plate, discarding paper.
11. Heat the syrup or honey and pour over the puddings; garnish with a couple of tablespoons crème fraiche or ready-made custard.
Title: Purim Hamantaschen (Stuffed Pastry Dough With Filling)
Ingredients:
- 2 unbleached flour
- 1 baking powder
- 1 salt
- 1/2 sugar
- 8 butter
- 2 eggs
- 1 lemon peel
- 1 active dry yeast
- 1/4 water
- 1/2 sugar
- 4 -5 unbleached flour
- 1/2 milk
- 1 salt
- 2 eggs
- 8 butter
- 1 margarine
- 1/2 poppy seed
- 1/2 honey
- 1 milk
- 2 lemon juice
- 1/2 lemon peel
- 1 raisins
- 1 prune
- 1/2 lemon juice
- 3/4 honey
- 1/2 walnuts
- 1 prune butter
- 1 lemon juice
- 1 lemon peel
- 1 honey
- 1 walnuts
- egg
Instructions:
1. COOKIE DOUGH:
2. Sift the flour, baking powder, salt, and sugar in a large bowl.
3. Work in butter using a pastry blender or two forks, one held in each hand.
4. Add the eggs, mixing in with the pastry blender.
5. Add the lemon peel.
6. Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
7. YEAST DOUGH:
8. Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
9. Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
10. Beat in the eggs, one at a time.
11. Add the butter and enough flour to produce a dough that is moist and pliable.
12. Knead for 5 minutes.
13. Form the dough into a ball and place in a large greased bowl.
14. Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
15. MOHN FILLING:
16. Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
17. Stir in lemon juice, lemon peel, and raisins.
18. Set aside to cool.
19. PRUNE FILLING.
20. Cover the prunes with 1 cup water in a small saucepan.
21. Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
22. Add the lemon juice and honey, and simmer slowly for about 10 minutes.
23. Stir in the nuts (if using) and let the filling cool.
24. LEKVAR FILLING:
25. Combine all ingredients.
26. NOTE:
27. All fillings can be made in advance and stored (covered) in the refrigerator.
28. ASSEMBLY:
29. Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
30. Divide whichever dough you choose into portions you can easily roll out.
31. On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
32. Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
33. Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
34. When the cookies are done, they will look appealingly brown. Taste one if in doubt!
Title: Crock Pot Creme Brulee
Ingredients:
- 5 sugar
- 6 heavy cream
- 2 real vanilla
- 1/2 sugar
Instructions:
1. In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
2. Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
3. Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.