lumicero/recipes-ing2inst huggingface dataset:
Title: Double Chocolate Layer Cake
Ingredients:
- 3 brewed coffee
- 1 1/2 sugar
- 3 all-purpose flour
- 2 1/2 baking soda
- 1 1/2 baking powder
- 2 salt
- 3/4 eggs
- 1 1/4 buttermilk
- 3 vanilla
- 3/4 heavy cream
- 1 1/2 sugar
- 3/4 light corn syrup
- 1 unsalted butter
- 1
- 2
- 1/4
Instructions:
1. Make cake layers: Preheat oven to 300°F and grease pans.
2. Line bottoms with rounds of wax paper and grease paper.
3. Finely chop chocolate and in a bowl combine with hot coffee.
4. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
5. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
6. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
7. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
8. Add sugar mixture and beat on medium speed until just combined well.
9. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
10. Cool layers completely in pans on racks.
11. Run a thin knife around edges of pans and invert layers onto racks.
12. Carefully remove waxed paper.
13. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
14. Make frosting: Finely chop chocolate.
15. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
16. Remove pan from heat and add chocolate, whisking until chocolate is melted.
17. Cut butter into pieces and add to frosting, whisking until smooth.
18. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
19. Spread frosting between cake layers and over top and sides.
20. Cake keeps, covered and chilled, 3 days.
21. Bring cake to room temperature before serving.
Title: My Mom's Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 2 sugar
- 1 1/2 eggs
- 4 carrots
- 3 butter
- 1/2 powdered sugar
- 1 cream cheese
- 8 vanilla
- 2 walnuts
- 1
Instructions:
1. For the Cake:.
2. Sift together Flour, Cinnamon, Baking Soda, Salt, and Sugar.
3. In a seperate bowl whisk eggs. In several additions, add Eggs and Oil to Dry ingredient Mixture.
4. When batter is smooth, stir in Carrots.
5. Bake at 300 degrees for 1 - 1 1/2 hours.
6. For the Frosting:.
7. Cream softened Butter with powdered sugar.
8. Add Cream Cheese and Vanilla and mix until smooth, scraping down sides and bottom of bowl several times.
9. Mix in Walnuts.
Title: Graham Cracker Pudding
Ingredients:
- 2 graham cracker crumbs
- 1 mini marshmallows
- 1 walnuts
- 1/2 confectioners' sugar
- 1 coconut
- 1/2 crushed pineapple
- 1 vanilla
- 1/2
Instructions:
1. In large mixing bowl, mix graham cracker crumbs, marshmallows, walnuts, confectioners sugar, coconut, pineapple, vanilla and reserved pineapple juice thoroughly.
2. Line 9x5" dish with waxed paper and pack mixture into tray. Freeze until firm. Slice with warm knife. Whip cream and top each serving.
Title: Orange Creamsicle Cake
Ingredients:
- 1 eggs
- 1 water
- 3 orange gelatin
- 1 boiling water
- 1/3 cold water
- 2 milk
- 1 vanilla extract
- 1 vanilla instant pudding mix
- 1/2
- 1
Instructions:
1. In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil.
2. Beat on medium speed for 2 minutes.
3. Pour into an ungreased 13-in. X 9-in. X 2-in. baking pan.
4. Bake at 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean.
5. Using a meat fork, poke holes in top of cake.
6. Cool in pan on a wire rack for 30 minutes.
7. Meanwhile, in a bowl, dissolve one package of gelatin in boiling water.
8. Stir in cold water.
9. Pour over top of cake.
10. Cover and refrigerate for 2 hours.
11. In a mixing bowl, combine 1/2 cup milk, vanilla, pudding mix and remaining gelatin; Beat on low for 2 minutes.
12. Let stand for 5 minutes; fold in whipped topping.
13. Frost cake.
14. Refrigerate leftovers. servings.
Title: Fresh Rhubarb Pie
Ingredients:
- 4 rhubarb
- 1 1/3 white sugar
- 6 all-purpose flour
- 1 butter
- 9
Instructions:
1. Preheat oven to 450*F.
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350*F., and continue baking for 40 to 45 minutes. Serve warm or cold, with a scoop of vanilla ice cream.
4. My Note: My 10-year-old grandson was determined to make this by himself, never having done anything like this before. This was the best pie! (and not just because I'm his Grpa). So simple -- so easy! I thought for sure that it would turn out too sweet because it seemed like a lot of sugar. But it was perfect! You still get that tart zip of the rhubarb that I love! I also added some cinnamon to the sugar mixture.just because I love that flavor. Make sure to put some of the sugar mixture on the bottom like the recipe states. This forms a layer under the rhubarb while baking, so that the crust doesn't get soggy. My D/W, late dad said that this pie tastes almost identical to the one his Mom used to make. That alone will make me use this recipe over and over again! Update 1/05 Don't bother with the butter; you don't need it at all. And do NOT----mix up the flour/sugar mixture with the fruit before adding the fruit to the pie shell. The reason you want copious amounts of sugar both on the bottom and on the top of the fruit (rather than mixed amongst it) is that while baking, the bubbling-hot sugar carmelizes in contact with the bottom and top crusts, a process which makes the crusts rather crispy in the final product. If you mix the sugar up with the fruit, you don't get that crispy crust, and the large amount of water in the rhubarb will definitely make the bottom crust sodden. Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts of the pie too sweet and other parts too tart. Update: I won $100 for 1st prize in a rhubarb pie baking contest with this recipe. The only thing I did different, since I used green rhubarb, was tint the sugar with 2 drops of red food coloring before adding the flour. I also sprinkled a little sugar on top the crust. I used Pie Crust I from this site. Update 5/20/07: I won the rhubarb pie contest and the $100 prize again yesterday with this recipe. Since I made a 10 inch pie, I used 5 cups rhubarb, 1 2/3 cups sugar, 7 1/2 T flour, and 1 T butter. I added 3 drops red food color to the sugar. This pie is definitely a winner!
Title: Coconut Cupcakes
Ingredients:
- 24 milk
- 1 sugar
- 1/2 Cool Whip
- 2 coconut flakes
- 1
Instructions:
1. Prepare cupcakes according to any box recipe and then bake in the oven for the instructed time. When the cupcakes come out of the oven, immediately poke small wholes in the tops of each one (while they are still inside of the pan).
2. In a saucepan over medium heat, dissolve the sugar into the milk. Once the sugar is dissolved remove the mixture from the heat. With a large spoon, pour small amounts of the liquid over each cupcake until all of the liquid is gone. The cupcakes will soak it up slowly, so it is best to complete the process patiently, over and over until all of the liquid is absorbed.
3. Place the cupcakes in the fridge overnight for maximum results.
4. After the cupcakes have set in the fridge, take them out and place them on a platter or serving dish. They will be sticky and so will the pan so have everything you need out. Place large dollops of the cool whip on top of each cupcake, until all of them are frosted. Then sprinkle coconut on top of each cupcake. Serve.
Title: Poppy Seed Cake
Ingredients:
- 1 instant butterscotch pudding mix
- 1 eggs
- 1 1/2 cream sherry
- 4 poppy seeds
- 1 powdered sugar
- 2
Instructions:
1. Grease 10" Tube pan.
2. Mix all ingredients together.
3. Bake at 375 degrees for 55-60 minutes.
4. Dust with some powdered sugar.
Title: Strawberry Jewels (Canning)
Ingredients:
- 5 strawberries
- 5 sugar
- 1/4 fresh lemon juice
Instructions:
1. In large shallow bowl sprinkle half strawberries with 1 cup of sugar. Add remaining strawberries and sprinkle with another cup of sugar. Cover and let stand overnight at room temperature.
2. Transfer mixture to a colander set over a preserving pan and let juices drain. Stir remaining 3 cups of sugar into pan and cook over low heat, stirring, until dissolved.
3. Bring syrup to a boil and add reserved strawberries and lemon juice. Boil 5 minutes. Transfer berries to colander with a slotted spoon and set over a bowl.
4. Boil syrup 5 minutes, or until reduced slightly. Add strawberry juices accumulated in bowl, boiling mixture until the amount added is reduced.
5. Add berries to the syrup and boil 5 minutes, or until jellying point is reached. Remove pan from heat and allow jam to cool 10 minutes.
6. Spoon into warm sterilized jars and seal. (I boiled them for 10 minutes).
Title: Apple Streusel Cake
Ingredients:
- 1/4 all-purpose flour
- 1/2 brown sugar
- 1 ground cinnamon
- 1/3 walnuts
- 1/4 butter
- 1 1/2 margarine
- 2 granny smith apples
- 1 all-purpose flour
- 1 brown sugar
- 2 ground cinnamon
- 1/2 baking powder
- 1/2 salt
- 3/4 butter
- 1 milk
- 1 vanilla extract
- egg
Instructions:
1. Preheat oven to 350F; Grease a 9" x 13" pan.
2. Slice the apples and set aside.
3. To make the streusel topping, combine 1/4 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and chopped walnuts.
4. Cut in the butter until it resembles coarse crumbs; set aside.
5. In a large bowl, combine 2 cups flour, 1 cup brown sugar, 1 teaspoon ground cinnamon, baking powder, and salt.
6. Cut in the butter until it resembles coarse crumbs.
7. Add the milk, vanilla extract and egg, mixing until just combined.
8. Stir in half the apple slices by hand, and spread batter into prepared pan.
9. Top with remaining apple slices, then sprinkle the streusel topping over the apples.
10. Bake at 350F for 30 minutes, or until done.
11. Store any leftovers in the refrigerator.
Title: Orange Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 1 orange zest
- 1/3 white vinegar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Whisk together: flour, sugar, baking soda and salt. (Dry Mixture).
3. Mix in mixing bowl: orange juice, oil, orange zest, vinegar and vanilla. (Wet Mixture).
4. Combine "wet" mixture to the "dry" mixture.
5. Put in 8x8 greased pan.
6. Bake @ 350 for 30-35 minutes.
Title: Easy Chocolate Pavlova
Ingredients:
- 4 eggs
- 1/2 vanilla extract
- 1/4 cream of tartar
- 1 salt
- 1 sugar
- 2 cornstarch
- 1/2 sugar
- 1 1/2 milk
- 2 vanilla extract
- 1/2
Instructions:
1. TO MAKE MERINGUE: Preheat oven to 250°F Line two baking sheets with foil. Trace eight 3 1/2 inch circles on foil. Place bowl of egg whites in warm eater for 3 minutes; remove . Add vanilla, crem of tartar, salt nad 1/4 cup sugar. Beat on electric mixer until soft peaks form. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until sugar is completely dissolved and meringue is very stiff.
2. Spoon merfingue over circles; spread with a spoon, building a rim. Bake about 1 1/4 hours or until meringues are crisp but not browned and can be removed from foiled. Turn the oven off and leave the meringues in the oven, with the door closed, 4 hours or overnight. (may be made ahead. Wrap tightly in foil and freeze.).
3. TO MAKE FILLING: In a medium saucepan, combine cornstarch and 1/2 cup sugar. Stir in milk and chocolate. Bring to boil over medium heat, stirring constantly; boil 1/2 minute. Beat half the mixture into the yolks. Return to saucepan. Cook and stir over low heat for 1 minute, without boiling. Stir in vanilla. Transfer mixture to a bowl. Place a sheet of plastic film directly over filling and refrigerate until cold. (May be made a day ahead). Spoon into meringue shells. Place a sheet of foil on top. Refrigerate 3-24 hours. Garnish with fruit before serving.
Title: Cream Cheese Crescents
Ingredients:
- 3 all-purpose flour
- 1 butter
- 1/2 cream cheese
- 1/2 lemon, rind of
- 1/2 orange, rind of
- 1 powdered sugar
- egg
Instructions:
1. For dough:
2. Thoroughly mix flour, butter, cream cheese, orange and lemon rinds.
3. Pinch off small pieces of dough, stack in bowl and refrigerate overnight.
4. Assembly:
5. In small bowl, beat egg and set aside.
6. Roll out dough balls into 3" circles on board liberally sprinkled with powdered sugar.
7. Fill with approximately 1/2 teaspoon of your choice filling.
8. Roll up and curve into crescent shape.
9. Place seam sides down on greased cookie sheet.
10. Brush with beaten egg.
11. Bake at 350 degrees F. for 20-25 minutes, however check at 15 minutes since some ovens bake somewhat faster.
12. Makes about 80 crescents.
Title: Pumpkin Pie Dessert Squares
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 3 pumpkin pie filling
- 2 eggs
- 2/3 milk
- 1 sugar
- 1/4 cinnamon
- 1 butter
- 1/4 margarine
Instructions:
1. Grease bottom only of a 13 x 7 inch pan.
2. Reserve 1 cup cake mix for topping.
3. Combine remaining cake mix, butter,& egg.
4. Press into pan.
5. Prepare filling by combining all ingredients until smooth.
6. Pour over crust.
7. For topping: combine all ingrediants.
8. Sprinkle over filling.
9. Bake at 350 for 45 to 50 minutes.
10. until knife inserted near center comes out clean.
11. If desired serve with whipped topping!
Title: Decadent Chocolate Orange Cake
Ingredients:
- 1/2 butter
- 3 1/2 dark chocolate
- 1/2 sugar
- 7/8 eggs
- 4
Instructions:
1. Preheat the oven to 350°F.
2. Line bottom and sides of a 91/2 inch springform with baking paper.
3. Melt butter in a saucepan, add orange juice.
4. Take the pan away from the heat and add the chocolate pieces.
5. Let the chocolate melt in the warm butter/orange.
6. Transfer batter into a large bowl.
7. Add sugar and eggs and whip until all is combined.
8. Pour batter into prepared form.
9. Bake, in the middle of the oven, for about 45 minutes.
10. Let cool and keep in the refridgerator but serve on room temperature.
Title: Strawberry Shortcakes
Ingredients:
- 1 flour
- 2 sugar
- 1 1/2 baking powder
- 2 butter
- 1/2 buttermilk
- 1 1/2 low-fat milk
- 3/4 strawberries
Instructions:
1. Preheat your oven to 425.
2. Put paper cupcake molds into your cupcake pan.
3. Mix together your flour, sugar, and powder well.
4. Add your soft butter.stir.add your buttermilk (or milk).
5. Pour into 6 paper cups.
6. Let them cook for 10 minutes, until a toothpick comes out clean.
7. Pull out half your berries, and chop them (these are the garnished ones).
8. The other half should be pureed in the blender with a drizzle of water.
9. Whip your whipping creme until it forms peaks.
10. Take your shortcake, remove the rapper, cut in half, add a dollop of creme. Put on top, but some strawberries cut up around the shortcake, and drizzle some strawberry puree on and around your shortcake.
11. Bon appetite.
Title: Hardees Mushroom and Swiss Burger
Ingredients:
- 1 Worcestershire sauce
- 1 processed swiss cheese
- 1 Accent seasoning
- 4 ground pepper
- 4
- 1/2
- 1/4
Instructions:
1. Mix the first three ingredients together, put on low heat and let simmer.
2. Mix the Accent, Lawry's and pepper together and put in a shaker.
3. Season the patties with this and fry or grill until done-dont press on the patties-you must resist this impulse!
4. Put patty onto a bun, then the swiss, then the sauce and you're done.
Title: Easy 7-Up No-Funnel Cake
Ingredients:
- 1 1/3 sweetened flaked coconut
- 1 granulated sugar
- 1/3 - 1/2
- 1/4
Instructions:
1. Heat a couple inches of oil in a large pan or pot to about 375. I don't use a thermometer; I just stick the end of a wooden spoon into the oil to test if it's ready. If it's hot enough, the little bubbles will form rapidly around the spoon.
2. Combine the pancake mix, 7 Up, and coconut and mix thoroughly. Let sit for a minute or two.
3. Spoon by one ladle-full at a time into the hot oil. The batter will spread out into a pancake shape. Fry until golden brown and crispy on the bottom, about 3 minutes, then flip and cook the other side the same.
4. Remove with a slotted spoon onto a wire rack to drain and cool, dust with the granulated sugar while hot.
Title: Oreo Cake!
Ingredients:
- 1/2 cocoa powder
- 7 unsalted butter
- 14 all-purpose flour
- 1 baking powder
- 1 salt
- 3/4 granulated sugar
- 1 3/4 eggs
- 4 vanilla extract
- 1 3/4 confectioners' sugar
- 4 1/2 unsalted butter
- 12 milk
- 3 1/2 vanilla extract
- 1 1/2 kosher salt
- 1
Instructions:
1. Have all the ingredients at room temperature.
2. Preheat an oven to 350°F Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess.
3. To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly.
4. In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside.
5. In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes.
6. Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.
7. Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 teaspoons at a time, until it is creamy but still holds peaks.
8. Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Cut into slices and serve. Serves 12 to 16.
Title: Peanut Butter Crunch Cookies
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1/2 light brown sugar
- 1 egg
- 3/4 pure vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 peanuts
- 2
- 1/2
Instructions:
1. Heat oven to 375 degrees (F).
2. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl.
3. Lower to medium speed and add the egg, peanut butter, and vanilla.
4. Sift together the flour, baking soda, and salt.
5. Add to the butter mixture on low speed.
6. Beat until incorporated.
7. Fold in the rice cereal and peanuts.
8. Form the dough into approximately 1 1/2-inch balls.
9. Place on parchment-or foil-lined baking sheets, 2 inches apart.
10. Gently press the cookies with the back of a fork to create classic hatch marks.
11. Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired.
12. Bake until golden brown, about 12 minutes.
13. Let cool on sheets for 5 minutes, then transfer to wire racks.
Title: Kahlua Almond Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 2 Kahlua
- 1 eggs
- 3 flour
- 1/2 baking powder
- 2 1/4
- 1 1/2
Instructions:
1. In a large mixing bowl, mix sugar and melted butter.
2. Add Kahlua and anise extract.
3. Beat in the eggs and stir in the nuts.
4. Sift dry ingredients together in separate bowl.
5. Gently stir dry ingredients into sugar mixture until well blended.
6. Cover and chill about three hours.
7. Preheat oven to 375 F.
8. Shape dough into three loaves 2 inches wide and 1/2-inch thick.
9. Place loaves well spaced on greased cookie sheet.
10. Bake 20 minutes or until brown.
11. Cool 5 minutes, cut in diagonal slices 1/2-inch thick.
12. Arrange slices on cut sides.
13. Bake 8 minutes each side at 375F until lightly browned. Cool on wire racks.
Title: Chestnut Souffle from Ticino
Ingredients:
- 250 dried chestnuts
- 300 milk
- 85 sugar
- 10 butter
- 50 sugar
- 50 butter
- 3
- 4
Instructions:
1. Soak the chestnuts for 12 hours in cold water and drain (dried chestnuts are used because they have a stronger flavour than fresh ones).
2. Cook with the milk for 20 minutes on a very low heat and then make a puree.
3. Mix together with the softened butter, sugar, vanilla sugar and the grappa.
4. (brandy, if you don't have grappa).
5. Add the egg yolks one by one, mixing well.
6. Leave to cool then fold in the beaten egg whites.
7. Put the mixture into a buttered and sugared souffle dish and bake at 180-190 oC for about 40 minutes.
8. Dust with icing sugar and serve immediately, with a little whipped cream, if desired.
Title: Raspberry Red Velvet Poke Cake
Ingredients:
- 1/2 butter
- 1 1/2 Splenda granular
- 2 eggs
- 1 vanilla
- 1 buttermilk
- 2 cake flour
- 2 1/2 cocoa powder
- 1/3 salt
- 1/2 baking soda
- 1 1/2 white vinegar
- 1 frozen raspberries
- 1
Instructions:
1. preheat oven to 350 degrees.grease and flour 2 9 inch pan , 3 8 inch pans or a sheet pan.
2. Cream butter and sugar in a large bowl.Add eggs and vanilla,.
3. beating well.Stir together buttermilk and food coloring.
4. mix flour,cocoa and salt.
5. Add dry ingredients alternately to butter mixture with buttermilk mixture,mixing well between additions.in a seperate bowl,mix together baking soda and vinegar.Add to batter. Pour into prepared pan(s).Bake 30-35 minutes until a knife inserted into the middle comes out clean.
6. Cool completely in pan,on wire rack.
7. make a glaze from the jelly.
8. if layering,poke holes in the cake,and pour 1/3 the raspberries and glaze over the bottom layer,repeat on the top,with the remainder.
Title: Besan (Chickpea Flour) Pastry
Ingredients:
- 1 1/2 besan flour
- 1 salt
- 1/4 olive oil
- 1/2 cold water
Instructions:
1. Whizz the flour and salt together in a food processor.
2. With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
3. Add just enough water to form a malleable, slightly sticky dough.
4. Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
5. To bake a bind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil. Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling of your choice.