lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Cake Mix Cookies- Perfect Lemon Cookie
Ingredients:
- 1 eggs
- 2 powdered sugar
- 1/2 lemon juice
- 3/4 lemon juice
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
3. Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread…a melon baller works great for this step).
4. Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
5. Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies will be soft/chewy.
6. While lemon cookies are cooling, mix together the powdered sugar & lemon juice in a small bowl, add more powdered sugar for a stiffer glaze. Lightly brush or drizzle glaze onto warm cookies on the cooling rack.
Title: Kulolo (Hawaiian Pudding)
Ingredients:
- 3 fresh coconut
- 1 coconut milk
- 1 brown sugar
- 1
- 3/4
Instructions:
1. Preheat oven to 400 F degrees.
2. Grease and line a loaf pan with foil.
3. Mix all the ingredients together in a bowl.
4. Spread the mixture in the pan.
5. Cover with foil and bake 2 hours. Remove foil during last half hour of baking to allow the pudding to brown.
Title: Blueberry Cobbler With Peaches and Raspberries
Ingredients:
- 2 flour
- 1/2 salt
- 1/4 ground nutmeg
- 3 sugar
- 3/4 butter
- 4 cream cheese
- 2 fresh blueberries
- 6 frozen blueberries
- 7 fresh raspberries
- 2 frozen raspberries
- 1/3 quick-cooking tapioca
- 1 1/4 sugar
- vanilla ice cream
Instructions:
1. Combine first 3 ingredients in processor; add 3 tblsps sugar and process until blended.
2. Add butter and cream cheese and process until mixture resembles coarse meal.
3. Add egg yolks; process just until moist clumps form.
4. Gather dough into a ball; flatten into a rectangle.
5. Wrap in plastic and chill 30 minutes.
6. Butter 13 x 9 x 2 inch glass baking dish.
7. Combine peaches, blueberries, raspberries, tapioca and 1 ¼ cups sugar in large bowl; toss to coat.
8. Let stand 45 minutes, tossing occasionally.
9. Preheat oven to 400F.
10. Transfer fruit to prepared dish.
11. Roll out dough on lightly floured surface to 14 x 10 inch rectangle.
12. Using cookie cutters, cut out a few decorative shapes in dough.
13. Transfer dough rectangle to top of fruit.
14. Tuck edges of dough between fruit and sides of dish.
15. Arrange cutouts around edge of cobbler.
16. Place on baking sheet.
17. Bake until crust is deep golden, fruit is tender and juices are bubbling and thick, about 1 hour.
18. Cool slightly before serving with vanilla ice cream.
Title: Chocolate Chip Butter Cookies
Ingredients:
- 1 butter
- 2 margarine
- 1/2 powdered sugar
- 2 salt
- 4 1/2 vanilla extract
- 1 flour
Instructions:
1. Preheat oven to 350°.
2. Cream the butter and powdered sugar.
3. Add salt, vanilla extract and the flour; mix well.
4. Stir in chocolate chips.
5. Pinch off pieces of dough and roll into 1-inch balls; flatten with fork on baking sheet.
6. Bake 15 minutes.
7. Sprinkle with powdered sugar while cookies are hot.
Title: Banana Split Dessert Crepes
Ingredients:
- 2 banana
- 2 vanilla ice cream
- 1/2 maraschino cherries
- 2
Instructions:
1. To each crepe, equally spread the strawberry preserves across the middle. Place 1 segment of the half of banana (flat side down) on top of the preserves. Spread the ice cream equally over each banana followed with the pineapple topping.
2. Fold each end over, then roll up 'crepe fashion' leaving ends open. Turn upside-down onto serving dish (so that the loose end is on the bottom).
3. Drizzle chocolate syrup over the crepes and top with a heaping scoop of whipped topping, top each with a cherry, and serve.
Title: Chocolate and Hazelnut Biscotti
Ingredients:
- 2 all-purpose flour
- 1/2 cocoa powder
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 6 butter
- 1 sugar
- 2 eggs
- 1 hazelnuts
- 1 bittersweet chocolate
- 6
Instructions:
1. Preheat your oven to 375°F
2. Line two baking trays with parchment paper and set aside.
3. Sift together flour, cocoa powder, baking powder, baking soda and salt into a large bowl and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter for 2 minutes.
5. Add sugar and beat on medium speed until light and fluffy.
6. Add 2 eggs, one at a time and beat until incorporated.
7. Add flour mixture gradually and mix until combined.
8. Add the chopped hazelnuts and chocolate and mix with a wooden spoon.
9. Flour your hands (the dough is quite sticky) and turn out dough onto a lightly floured surface.
10. Cut in half and shape each piece into a 12 inch log.
11. Place them onto the baking trays and flatten them slightly.
12. Lightly beat the egg white and brush the logs.
13. Sprinkle generously with sugar.
14. Bake the logs, rotating trays half way through for 25 minutes.
15. Transfer the logs onto a cutting board and let cool for 20-30 minutes.
16. Reduce the oven temperature to 300°F Cut the logs crosswise to half an inch thick slices.
17. Place on a wire rack and bake for 30 minutes.
Title: Tiramitwist
Ingredients:
- 1/2 mascarpone cheese
- 1/2 creamy peanut butter
- 1/3 powdered sugar
- 1/2 vanilla
- 8 coffee
- 1/2 stout beer
- 1/2 ladyfingers
- 24 cocoa powder
- 2
Instructions:
1. Mix together the mascarpone, peanut butter, powdered sugar, and vanilla until creamy and smooth.
2. Gently fold the whipped topping into the cheese mixture until well incorporated.
3. Combine the coffee and stout in a small bowl.
4. Quickly dip lady fingers (one at a time) into the coffee/beer mixture. Gently squeeze out excess liquid if needed. Lay half of the lady fingers in an 8x8 casserole.
5. Top the lady fingers with half the cheese mixture. Dust with 1 teaspoon of cocoa powder.
6. Repeat using the rest of the dipped lady fingers, the cheese mixture, and finishing off dusting the top with the last teaspoon of cocoa powder.
7. Place in the fridge to chill at least two hours.
Title: ChocoFlan (From Kraft)
Ingredients:
- 1/2 evaporated milk
- 1 Philadelphia Cream Cheese
- 1 eggs
- 7 vanilla
- 1 sugar
- 1 water
- 1 sour cream
- 1/3 Cool Whip Topping
- 1/2
- 1
Instructions:
1. HEAT oven to 375ºF.
2. POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
3. BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
4. BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
Title: Roast Pear With Cinnamon Yogurt
Ingredients:
- 1 bosc pear
- 1/4 olive oil flavored cooking spray
- 1/2 cinnamon
Instructions:
1. Preheat oven to 425 degrees.
2. Quarter the pear lengthwise and coat with olive oil spray and bake until tender, about 20 minutes.
3. Whisk together the yogurt, nectar, and cinnamon and top the pear with the mixture.
Title: Berries With Honey Sour Cream Sauce
Ingredients:
- 1 fresh strawberries
- 1 fresh raspberry
- 1 fresh blueberries
- 1 fresh blackberries
- 1 low-fat sour cream
- 1/4 honey
Instructions:
1. Gently combine berries in large bowl.
2. Combine sour cream and honey in small bowl, and serve with berries.
Title: Kisses Magical Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1 sugar
- 2 vanilla extract
- 1/4 all-purpose flour
- 48 powdered sugar
Instructions:
1. Heat oven to 350°F Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
2. Bake 8 to 10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.
Title: Fresh Strawberries With Lemon Curd
Ingredients:
- 1/3 fresh lemon juice
- 2 butter
- 3 1/2 sugar
- 2 strawberry
- 1/2 sugar
- 1 1/2 water
- 1 1/2 strawberries
- 3
Instructions:
1. In a small saucepan, combine lemon juice, butter and sugar. Bring to a boil, stirring constantly. Remove from heat. Cool.
2. Place beaten egg yolks in a small bowl. Spoon 2 tablespoons lemon juice mixture into egg yolks, mix well then add back to remaining lemon juice mixture. Return to heat and slowly bring to a boil over medium heat, stirring constantly. Once mixture is boiling, remove from heat and cool.
3. In a blender, combine 1/2 cup diced strawberries, sugar and water. Puree until smooth to form sauce.
4. Place 2 tablespoons strawberry sauce on each plate. Top with 1/2 cup sliced strawberries and 1 1/2 tablespoons lemon curd.
Title: Fried Camembert
Ingredients:
- 4 camembert cheese
- 3 flour
- 1 cayenne pepper
- 2 eggs
- 2 sweet apples
- 4
Instructions:
1. Mix the cayenne pepper and the flour, then roll each Camembert portion in flour, then in egg and then in breadcrumbs.
2. Heat the oil in a deep fryer to 350 degrees Fahrenheit or until a bread cube browns in 60 seconds.
3. Fry the portions of Camembert for 30 seconds or until golden brown.
4. Drain on kitchen paper.
5. Garnish with apple wedges and serve immediately.
Title: Kathy's Carrot Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 2 flour
- 2 baking soda
- 2 cinnamon
- 3 salt
- 1 carrots
- 3 walnuts
- 1 cream cheese
- 3 powdered sugar
- 2 butter
- 1/4 vanilla
- 1
Instructions:
1. In large bowl beat the eggs, oil and sugar.
2. Add flour, baking soda, cinnamon,salt and mix well.
3. Add grated carrots and walnuts, mix well, pour into a 13x9x2 inch pan that has been greased and floured.
4. Bake at 350 degrees for approx.
5. 50 minutes.
6. Do not over bake.
7. Cool completely.
8. Frost.
9. Cream Cheese Frosting: In small bowl: cream cheese, powdered sugar, butter and vanilla.
10. Beat until smooth, frost.
Title: Simple Strawberry Mousse
Ingredients:
- 1 frozen strawberries
- 1 sour cream
- 1 sugar
Instructions:
1. Mix three ingredients in freezer-proof large mixing bowl. Cover with plastic wrap and partially freeze. (about 45 minutes to an hour).
2. Remove from freezer and beat with electric mixer until smooth; about 1 minute. (There will be chunks of strawberries).
3. Pour into individual dishes or paper cups if desired. Return to freezer until firm and ready to serve! Will be "soft serve" consistency in about 3 hours. If you prefer it firmer and more like ice cream, freeze for at least 10-12 hours. Garnished with fresh strawberries if desired.
Title: Bourbon Fruitcake
Ingredients:
- 2 raisins
- 1 currants
- 3 Bourbon
- 1 butter
- 1/2 brown sugar
- 1 eggs
- 1 walnuts
- 6 flour
- 1/2 nutmeg
- 3 ground cloves
- 2 baking soda
- 1 salt
- 1 brandy
- 1/2
- 3/4
- 1/2
Instructions:
1. In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
2. Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
3. Beat in the eggs, on at a time.
4. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
5. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
6. Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
7. When the cake is cool enough to handle. Remove from the pan and cool on the rack.
8. Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
9. Slice and serve. This cake will keep for months in the refrigerator.
Title: Matcha Green Tea Frosting/Icing
Ingredients:
- 1/2 butter
- 3 -4 confectioners' sugar
- 25 milk
Instructions:
1. Leave the butter out to soften for at least 4-6 hours. It must be very soft and squishy in order for this to work.
2. Put the butter in the bottom of a bowl, with about 2 cups of confetctioners sugar. Mix with an electric beater.
3. Add the matcha powder, and beat again.
4. Add more confectioners sugar and a little milk (dairy or otherwise) to loosen up the frosting a little bit and make it spreadable.
5. Note that refridgerating it will cause it to set!
Title: Tusenbladstårta (Thousand Leaves Torte)
Ingredients:
- 6 granulated sugar
- 1 applesauce
- 1 lemon juice
- 3/4 butter
- 2 margarine
- 1 all-purpose flour
- 1 salt
- 3 -4 ground cinnamon
- 1/4 cold water
- 1 granulated sugar
- 1/4 cornstarch
- 1 salt
- 1 milk
- 1 egg
- 1/2 vanilla extract
Instructions:
1. Cinnamon Pastry:.
2. Cut butter into flour, salt and cinnamon until particles are size of small peas.
3. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary.
4. Gather pastry into a ball and set aside.
5. Custard-Cream Filling:.
6. Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually.
7. Cook over medium heat, stirring constantly, until mixture thickens and boils.
8. Boil and stir 1 minute.
9. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan.
10. Boil and stir 1 minute.
11. Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled.
12. Beat whipping cream in chilled bowl until stiff; fold into cooled mixture.
13. Preparing The Torte:.
14. Divide pastry into 6 equal parts.
15. Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets.
16. Preheat oven to 425 degrees F.
17. Prick circles with fork; sprinkle each with 1 tablespoon sugar.
18. Bake until light golden brown, 12 to 15 minutes.
19. Cool on wire racks.
20. Mix applesauce and lemon juice.
21. Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling.
22. Spread top layer with remaining filling. Garnish with almonds.
23. Refrigerate at least 2 hours before serving.
Title: Apple Crumble
Ingredients:
- 1/2 self raising flour
- 40 butter
- 3 sugar
- 1 salt
- 1 apple
- 75 custard
- 2 vanilla ice cream
- 200
Instructions:
1. Pre-heat the oven to 350°F (180°C, Gas Mark 4).
2. Place 1/2 cup of self raising flour into a bowl.
3. Place 40g of butter into the same bowl.
4. Add 3tbsp of sugar and a pinch of salt to the bowl.
5. Mix the ingredients together until they are dry and crumbly.
6. Peel and core an apple, and then slice it into roughly 1/2cm (1/3 inch) slices.
7. Lay out your apple slices in a random pattern on the bottom of a dish.
8. Sprinkle the flour mixture over the apples, making sure that they are all covered, but do not pat the flour mixture down.
9. Place the crumble on the middle shelf of the oven.
10. Bake the crumble for 30 minutes.
11. Let the crumble cool down for approximately 5 minutes.
12. Serve with either custard, ice cream or cream.
Title: Festive Chocolate Cream Pudding - Microwave
Ingredients:
- 50 soft brown sugar
- 6 cornflour
- 3 plain flour
- 2 cocoa powder
- 500 milk
- 1 butter
- 3
- 25
Instructions:
1. Sift together the brown sugar, cornflour, plain flour and cocoa powder, and then whisk together with the milk in a large bowl.
2. Microwave at 100% (High) for 7 - 71/2 minutes, until thick, whisking every 2 minutes.
3. Lightly beat the egg yolks, and mix in 6 tbls of the hot custard. Blend thoroughly, then stir the yolk mixture into the remaining custard.
4. Microwave on High for another 1 - 2 minutes, or until thick. Beat in the butter, then cover with cling film and cool.
5. Whisk the egg white until stiff, and fold into the custard. Pour into individual glasses. You might like to top it with a swirl of whipped cream!
Title: Pistachio Souffles With Soft Chocolate Centers
Ingredients:
- 1 3/4 heavy cream
- 4 dark chocolate
- 1 dark chocolate
- 3 unsalted butter
- 1 3/4 milk
- 1/2 vanilla bean
- 1/4 granulated sugar
- 1/4 all-purpose flour
- 4 cornstarch
- 2 milk
- 2 vanilla beans
- 4 heavy cream
- 1/4
- 2
- 7
- 8
- 1
Instructions:
1. Prepare ganache: Place cream in a heavy-bottomed saucepan and bring to a boil. Place chocolate in a medium bowl. Pour cream over chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
2. Prepare the molds: Butter six 1-cup aluminum dariole molds; coat with grated chocolate. Refrigerate until ready to use.
3. Prepare creme patissiere: Combine milk, vanilla bean, and seeds in a medium saucepan and bring to a boil. Remove vanilla bean and discard. Whisk in pistachio paste.
4. In a large bowl, whisk together granulated sugar, egg yolks, flour, and cornstarch. Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly. Slowly whisk the egg mixture into the remaining milk mixture. Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup creme patissiere in a medium bowl, whisk until completely cooled, and set aside. Reserve remaining creme patissiere for another use.
5. Preheat oven to 350°. Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Continue beating while slowly adding superfine sugar. Beat until shiny stiff peaks form.
6. Fold one quarter of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about three-quarters full. Place 1 cube of frozen ganache in the center and continue filling molds with batter until completely full. Bake until souffles rise, 6 to 8 minutes.
7. Using an immersion blender, froth creme anglaise. Divide creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.
8. ***Creme Anglaise***.
9. Prepare an ice-water bath; set aside.
10. Combine milk, vanilla seeds, and cream in a medium heavy-bottomed saucepan; bring to a boil over medium-high heat.
11. In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk. When thoroughly combined, transfer the mixture back to the saucepan. Cook, stirring until mixture coats the back of a spoon, 3 to 6 minutes.
12. Strain mixture through a fine sieve into a medium bowl set over the ice-water bath. Continue stirring mixture until cooled. Creme anglaise may be stored in a covered container in the refrigerator for up to 4 days.
Title: Chinese Almond Cookies
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 sugar
- 1 1/2 eggs
- 1/4 water
- 1
- 2
- 1
- 30
- 1
Instructions:
1. Sift flour and baking powder.
2. Blend lard, sugar and 1/4 cup almonds in a food processor until it has a coarse meal texture.
3. Add extract, eggs and 1 tablespoon water.
4. Add flour mixture.
5. Wrap and refrigerate overnight.
6. Form 1-1/2 inch balls; press down; add almond half to indentation.
7. Dip fingers in egg yolk and dip on top of cookies.
8. Bake cookies on a floured cookie sheet 5 minutes at 375F and 8 to 10 minutes at 300°F to make sure dough is stiff.
9. You may need to add a little more flour.
Title: Passionate Dark Sienna Cookie
Ingredients:
- 1 1/2 flour
- 1 1/2 oats
- 1/3 molasses
- 3/4 butter
- 1/4 sugar
- 1 egg
- 1 cinnamon
- 1/4 ginger powder
- salt
Instructions:
1. Bake at 350 degrees, 12-15 minutes, about three dozen cookies.
2. To begin this healthy cookie recipe blend the dry ingredient, blend the wet ingredient . . . combine wet and dry ingredient.
3. Take a full teaspoon of dough, roll into a ball in palm of hand. If the dough will not form a ball add two more tablespoons of molasses.
4. Place on aluminum foil or parchment paper about one and a half inch apart, flatten slightly, sprinkle top of cookie with water (for a cracked finished effect) then sprinkle top with a hint of sugar.
5. Bake at 350° for 12-15 minutes. Cool.
6. The finished cookie is round and flattened when baked. The molasses makes the cookie a passionate dark sienna color and keeps the cookie soft. . . . very nice with pinot noir wine.
Title: Seriously Rich Chocolate Cake
Ingredients:
- 3 1/2 unsalted butter
- 5 butter
- 6 dark chocolate
- 5 eggs
- 1 kirsch
- 1 Cointreau liqueur
- 3 salt
- sugar
- cocoa powder
- creme fraiche
Instructions:
1. Preheat oven to 340º.
2. Grease a 9in springform cake pan and line the base with greaseproof paper or baking parchment.
3. Dust the sides with a little flour.
4. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water.
5. Heat until melted, then remove the bowl from the pan and stir until smooth.
6. Leave for about 5 minutes to cool slightly.
7. Stir in the egg yolks, ground almonds, and the liqueur, if using.
8. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form.
9. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form.
10. Stir 2 tablespoons of the whites into the
11. chocolate mixture, then carefully fold in the remainder until no traces of white are left.
12. Spoon the mixture into the prepared pan and bake for 30-35 minutes until well risen and just firm to the touch.
13. Cool in pan(don't worry if the cake sinks and cracks slightly - it will still be fine).
14. You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place.
15. It also freezes well for up to one month.
16. To serve, remove the cake from the pan and peel away the lining paper.
17. Sift cocoa powder liberally over the top and cut into slices.
18. Serve with crème fraîche.
19. Enjoy!
Title: Healthyish Blueberry Dump Cake
Ingredients:
- 1 blueberries
- 1 buttermilk
- 3/4 cinnamon
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 X 13 pan.
3. Rinse blueberries and let drain in a colander.
4. Dump blueberries into pan, dump sugar over them, sprinkle some cinnamon over top, dump cake mix over blueberries-sugar mixture.
5. Shake pan to evenly distribute.
6. Pour buttermilk over cake mix- tipping pan to evenly distribute.
7. Sprinkle cinnamon and a teaspoon of sugar over top.Do not stir.
8. Bake in oven until top is light brown and blueberries start top poke through.
9. Should look solid and cakey- not wet.
10. Oven time could be between 20-35 minutes.