lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon-Coconut Cake
Ingredients:
- 2 sugar
- 1 unflavored gelatin
- 1/4 water
- 4 lemon juice
- 4 lemon peel
- 1/4 heavy cream
- 2 flaked coconut
- 10
- 1
- 3 1/2
Instructions:
1. In a large saucepan combine pudding, sugarm gelatin and mix well.
2. Stir in yolks and water; mix well.
3. Cook over meduim heat, constantly stirring until mixture comes to a boil.
4. Remove from heat.
5. Stir in lemon peel and juice.
6. Set pan in bowl of ice to cool, about 15 minutes, stirring occasionally.
7. Meanwhile, cut angel cake into 1 1/2 inch cubes (about 6 cups).
8. Lightly butter inside of a 10-inch tube pan or Bundt pan.
9. When pudding mixture is completely cool, but not set, fold in whipped cream and coconut until well combined.
10. Put into prepared pan and smooth the top with a spatula.
11. Refrigerate covered several hours or overnight until set.
12. Turn onto plate.
13. Optional: Top with additional whipped cream using a pastry tube with a star tip; sprinkle with more coconut. Press very thin lemon slices into sides at intervals.
Title: Brazo De Mercedes - Creme-filled Log Cake
Ingredients:
- 5 milk
- 1 sugar
- 2 unsalted butter
- 1 vanilla extract
- 8 cashew nuts
- 1/4 sugar
- 10 vanilla extract
- 1
Instructions:
1. In a saucepan, simmer milk over low heat until reduced to 2 cups.
2. Add sugar, butter and vanilla extract; stirring constantly.
3. Remove from heat.
4. Beat egg yolks in mixing bowl.
5. To egg yolks, gradually add milk mixture by spoonfuls, beating constantly.
6. Stir well to avoid curdling.
7. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste.
8. Set aside to cool to warm (remaining at spreading consistency).
9. Preheat oven to 400°F.
10. Beat egg whites until stiff.
11. Gradually add 1 cup sugar, beating continuously.
12. Stir in vanilla.
13. Line a large cookie sheet with parchment paper greased with butter and spread meringue on top.
14. Bake until lightly browned and set.
15. Spread filling evenly on top of meringue and roll into a log.
16. Brush with butter and brown again in oven.
17. Remove to rack and cool.
Title: Creamy Raisin Rice Pudding
Ingredients:
- 1 raisins
- 1/4 milk
- 2 butter
- 1 1/3 margarine
- 2 1/4 sugar
- 1/4 cornstarch
- 1 vanilla extract
- 1/4 nutmeg
- 1 cinnamon
- 1/4 water
- salt
Instructions:
1. Combine rice, water and salt in 3-quart saucepan.
2. Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
3. Combine sugar and cornstarch.
4. Add milk, sugar mixture and raisins to rice.
5. Heat to boiling; boil 1 minute, stirring constantly.
6. Remove from heat. Stir in butter and vanilla.
7. Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
8. Stir into remaining mixture in saucepan.
9. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
10. Serve warm or chilled. Garnish with cinnamon and nutmeg.
Title: Marshmallow Popcorn Balls
Ingredients:
- 5 margarine
- 3/4 water
- 1/4 powdered sugar
- 2 miniature marshmallow
- 1
Instructions:
1. Put popped corn in large container.
2. Mix rest of ingredients in saucepan and stir over low heat only until mixture boils.
3. Pour over popcorn and shape into balls.
Title: Chocolate Mousse
Ingredients:
- 14 sweetened condensed milk
- 4 instant chocolate pudding mix
- 1 cold water
- 1 heavy whipping cream
Instructions:
1. Combine sweetened condensed milk, pudding and water.
2. Beat until mixed well.
3. Chill about 15 minutes and then gently fold in the whipped cream.
4. Spoon into 6 individual serving dishes and chill. Garnish with more whipped cream to serve.
Title: Pumpkin or Applesauce Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 2 pumpkin
- 2 applesauce
- 4 eggs
- 2 flour
- 2 baking powder
- 1 baking soda
- 2 salt
- 1 cinnamon
- 1 clove
- chocolate chips
Instructions:
1. Cream first three ingredients.
2. Sift together all but chocolate chips and add to shortening mix.
3. Add chocolate chips and mix well.
4. Drop by tablespoonfuls on greased cookie sheet.
5. Bake at 350 for 9-11 minute
6. They may seem undone, but when you flip them over and they're browned on the bottoms, they should be done. And also when they set up they'll get firmer. You DON"T want to overdo these, or they'll be dry and you'll be digging out the chocolate chips to eat lol.
Title: Strawberries in Orange Butterscotch Sauce
Ingredients:
- 1 fresh strawberries
- 3 dark brown sugar
- 1/4 butter
- 1 orange
- 1 -2 brandy
- 1/4
- 3
Instructions:
1. Hull strawberries, and if large, slice in half.
2. Melt butter in a medium sized pan, add brown sugar and cook until sugar is just starting to melt.
3. Add the orange juice and rind, and cook stirring until sugar has dissolved.
4. Stir in the cream.
5. Add the strawberries and warm through gently.
6. (Take care not to overheat strawberries as they can otherwise become acidic in taste.) Warm brandy separately, light, and pour over strawberries.
7. Serve over vanilla icecream or crepes.
Title: Blackberry Trifle
Ingredients:
- 12 french-style ladyfinger cookies
- 4 fresh blackberries
- 1 sugar
- 1/3 flour
- 1/3 prepared vanilla pudding
- 3
- 6
- 8
- 4
- 1/2
Instructions:
1. Mix flour and sugar and stir gently through berries.
2. Warm slightly.
3. Arrange bottom halves of ladyfingers in single layer in bottom of a 9x9-inch pan.
4. Spread with blackberry mixture.
5. Place second layer of ladyfingers on top.
6. Mix orange juice and brandy extract.
7. Pour over ladyfingers.
8. Hand-crush macaroons and sprinkle over top.
9. Cover with pudding.
10. Allow to chill and set for 1 hour.
11. Spread whipped topping over pudding.
12. Decorate with toasted almonds.
Title: Triple Gingerbread Cake
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 2 baking powder
- 3/4 baking soda
- 3/4 salt
- 16 unsalted butter
- 2 ground ginger
- 2 ground cinnamon
- 1 ground allspice
- 1/4 black pepper
- 4 eggs
- 1 1/2 sugar
- 4 fresh ginger
- 3/4 molasses
- 3/4 dark molasses
- 1 3/4 stout beer
- 3 confectioners' sugar
- 1 ginger ale
- ground ginger
Instructions:
1. FOR THE CAKE: Adjust the oven rack to the middle position and heat the oven to 375 degrees. Grease and flour a 12-cup nonstick Bundt pan. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
2. Melt the butter in a saucepan over medium heat until bubbling. Stir in the ground ginger, cinnamon, allspice,, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
3. Whisk the eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in the melted butter mixture, molasses, and beer until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain.
4. Pour the batter into the prepared Bundt pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 20 minutes, then turn it out onto a wire rack set inside a rimmed baking sheet; let cool completely.
5. FOR THE GLAZE: Whisk the ingredients in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set for 15 minutes. Place cake on a pretty cake plate. Serve!
6. (You can store this cake at room temperature, covered in plastic wrap, for up to 2 days.).
Title: French Crepes Suzette
Ingredients:
- 4 eggs
- 3 all-purpose flour
- 3 milk
- 1 salt
- 1 water
- 2 butter
- 2 orange zest
- 1 granulated sugar
- 1 vanilla bean
- 1 orange zest
- 5 lemon zest
- 1/4 butter
Instructions:
1. (Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
2. To make the vanilla sugar:
3. In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
4. To make the crepes:
5. Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
6. Heat in a frying pan or crepe pan with 2 tablespoons of butter.
7. Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
8. After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
9. Fold the crepe in half, and fold again to form a triangle.
10. Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
11. To make the sauce, melt the butter in a large frying pan.
12. When it begins to bubble, pour in 3 ounces of the blended liqueurs.
13. When the mixture is warm, carefully flame the liqueurs.
14. When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
15. Plunge the folded crepes/pancakes into the warm sauce.
16. Turn them, and add the remaining 2 ounces of blended liqueurs.
17. When the fire dies down again, they are ready to serve.
18. Garnish with thin strips of orange zest.
19. Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.
Title: Macadamia Butter Cookies With Dried Cranberries
Ingredients:
- 2/3 granulated sugar
- 1/2 light brown sugar
- 1/2 vanilla extract
- 1 egg
- 1 all-purpose flour
- 1 1/4 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 1/8 dried sweetened cranberries
- 1/2 granulated sugar
- 1
Instructions:
1. Preheat oven to 375°F.
2. Process nuts in a food processor until it forms a smooth buttery paste (2-3 minutes). Combine macadamia butter, granulated sugar, brown sugar, beat with a mixer at medium speed. Add vanilla and egg; beat well.
3. Combine flour, baking soda, salt and nutmeg; stir with a whisk. Beat slowly at low speed until just combined (mixture will be very thick).
4. Stir in cranberries.
5. Chill dough for 10 minutes.
6. Divide chilled dough into 30 equal portion, roll into a ball. Press each ball into sugar; place each ball, sugar side up, on baking sheet.
7. Gently press each cookie with fork, forming a criss-cross pattern.
8. Bake cookies for 9-12 minutes. Remove from pan and cool on a wire rack.
Title: Fried Lemon Pies
Ingredients:
- 1 powdered sugar
- 1
Instructions:
1. Place 1 inch of oil in a heavy frying pan, heat over medium heat until hot (about 350° if using a thermometer.).
2. On lightly floured surface, roll out pie crust, making sure any cracks are sealed. Cut into sixths. Place 2 tablespoons of filling on 3 of your pie crust sections. Place the remaining pie crusts on top of the filled sections and seal well with a fork. Carefully place pies in hot oil using a slotted spoon. Fry for one minute, then turn over for another 30-45 seconds. Remove from oil to drain on racks or paper towel covered plate. Let cool for at lease 5 minutes before eating. Dust with powdered sugar and enjoy.
3. Repeat with remaining pie crust.
Title: Heavenly Chocolate Raspberry Bundt Cake
Ingredients:
- 1 butter
- 2 eggs
- 2 sugar
- 1 milk
- 1 water
- 1 vanilla
- 3 flour
- 3/4 baking powder
- 2 salt
- 1/4 cream cheese
- 12 sugar
- 1/3 chocolate chips
- 1 vanilla
- 1 fresh raspberries
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Grease a bundt or tube pan.
3. Make filling by creaming together, cream cheese with sugar and vanilla.
4. Mix in chocolate chips and set aside.
5. For cake, sift together the flour, cocoa, baking powder and salt.
6. Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
7. Beat in melted butter, then milk, water and vanilla.
8. Gradually add in the flour mixture and mix well.
9. Spread half the batter into the prepared pan.
10. Drop spoonfuls of the cream cheese filling evenly over the batter.
11. Sprinkle raspberries over the top.
12. Cover with remaining batter.
13. Bake at 375 degrees for about 1 1/4 hours.
Title: Cherry Angel Food (Low Fat )
Ingredients:
- 16 cherry pie filling
- 1
Instructions:
1. Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand.
2. Pour into ungreased pan or cupcake tins.
3. Follow baking directions on the box.
Title: Ridiculously Easy Chocolate Mousse
Ingredients:
- 1 vanilla
- 1 sugar
- 1/4 sweetened condensed chocolate milk
- 7
Instructions:
1. In a deep mixing bowl mix the sugar, vanilla and chocolate sweetened condensed milk.
2. Add in the unwhipped whipping cream and beat until stiff.
3. Chill for a minimum of 1 hour before serving.
Title: Lemon Mint Cream Puffs
Ingredients:
- 1/2 unsalted butter
- 1 water
- 1 all-purpose flour
- 1/4 eggs
- 4 cream cheese
- 12 powdered sugar
- 1/2 unsalted butter
- 1/4 white chocolate chips
- 1 lemon juice
- 1 heavy cream
- 1 lemon zest
- 1 heavy cream
- 1 corn syrup
- 3 white chocolate chips
- 2 unsalted butter
- 1/4 mint sprig
- 2
Instructions:
1. Preheat oven to 400°F
2. In a medium saucepan, combine ½ cup Plugrá butter and water. Bring to a boil over medium-high heat. Add flour and extract at once; stir vigorously with a wooden spoon until mixture pulls from sides of pan and forms into a ball, approximately 2 minutes. Remove from heat and let cool for 10 minutes.
3. Add one egg at a time into dough; beating with each addition until the egg is completely incorporated. Let dough sit for a few minutes.
4. Grease baking sheet with Plugrá butter.
5. Drop ¼ cup dough onto a greased baking sheet, about 3 inches apart making 12 cream puffs per sheet.
6. Bake for 25-30 minutes or until the puffs are golden and crisp.
7. Remove from oven; and let cool for 5 minutes. Split puffs in half horizontally and remove any soft dough from inside.
8. In a microwave safe container, melt white chocolate chips in microwave for 30-45 seconds or until melted.
9. With an electric mixer, beat cream cheese, powered sugar, Plugrá butter, melted white chocolate, and lemon juice, until combined and smooth.
10. In a separate mixing bowl whisk the heavy cream. To form stiff peaks.
11. Gently fold in the whipped cream and lemon zest into cream cheese mixture.
12. In a small saucepan combine cream and corn syrup over medium heat and simmer until the corn syrup and cream are well combined.
13. Add white chocolate and mint extract; stir over heat until chocolate is melted. Remove from heat and whisk in the Plugrá butter until the sauce is smooth.
14. Fill bottom halves evenly with cream cheese mixture, top and drizzle with white chocolate sauce. Garnish with fresh mint.
Title: Old-Fashioned Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 granulated sugar
- 1 brown sugar
- 1 vanilla extract
- 1 3/4 egg
- granulated sugar
Instructions:
1. PREHEAT oven to 375°F
2. COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
3. DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
4. BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
5. PAN COOKIE VARIATION:
6. PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.
Title: Broiled Strawberries and Cream
Ingredients:
- 4 strawberries
- 1 kirsch
- 1 heavy cream
- 2 powdered sugar
- 1/4 - 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 400*F.
2. Divide berries between 6 individual baking dishes. Sprinkle each with 1/2 tsp kirsch. Place dishes on a cookie sheet.
3. Whip cream until it forms soft mounds. Beat in egg yolks and 1/4 to 1/2 cup powdered sugar, depending on sweetness of berries. Add vanilla and continue beating for 1 minute. Pour over berries, proportionately.
4. Bake in oven 3 minutes. Run under a broiler for a brief minut to brown the cream, keeping a close watch. Serve immediately.
Title: Hong Kong Style Egg Roll (Swiss Roll)
Ingredients:
- 3 sugar
- 2 cake flour
- 3 cornstarch
- 2 milk
- 2 baking powder
- 4 sugar
- 1/4
- 3
- 7
Instructions:
1. Heat oven to 375°F.
2. Beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour, cornstarch and baking powder.
3. Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until you see soft peaks.
4. Spoon half of the egg white batter into pale yellow cake batter. Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter.
5. Pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides.
6. Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top.
7. Dust a clean towel with sugar. Once the cake is removed from the oven, place the cake with the parchment paper on another tray.
8. Cover the cake with the towel and put another tray on top of the cake.
9. When it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool.
10. When it is cooled completely, spread filling evenly on the inside and roll the cake tightly.
11. Chill in the refrigerator for 15 minutes.
Title: Valentine Berries and Cream
Ingredients:
- 8 shortening
- 1 cream cheese
- 2 butter
- 1/4 confectioners' sugar
- 1 1/2 milk
- 1/3 vanilla extract
- 2 heavy whipping cream
- 1 fresh strawberries
- 2 1/2
- 1 1/2
- 1
Instructions:
1. Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 inches up the sides.
2. Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
3. In a large mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Add 1 drop of red food coloring if you want a pink tint to the top.
4. Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.
Title: Jamaican Mystery Cake
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 3 bananas
- 3/4 walnuts
- 1 butter
- 1 sugar
- 3 eggs
- 2 instant coffee
- 1/4 banana
- 1 Grand Marnier
- 2 walnuts
- 1/2
Instructions:
1. For cake: Preheat oven to 350 degrees.
2. Cream butter and sugar in mixing bowl.
3. Add eggs one at a time, beating well after each addition.
4. Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
5. Fold in mashed banana and walnuts.
6. Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
7. Let cool in pan 5 mins, invert on cake rack to cool.
8. For icing: In small bowl cream butter and sugar at medium speed.
9. Using high speed add eggs one at at time, beating well after each addtion.
10. Blend in dissolved instant coffee mixture.
11. To assemble: Slice cake in half lengthwise.
12. Place bottom layer cut side up on cake platter.
13. Slice banana and arrange evenly over cake.
14. Sprinkle with Grand Marnier.
15. Spread one-half of icing over bananas.
16. Add top layer and frost top only with remaining icing.
17. Garnish with walnuts.
18. Refrigerate.
Title: Peanut Butter Fudge Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 peanut butter
- 3 sugar
- 3 eggs
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 1 1/2 baking soda
- 3/4 salt
- 1 1/2 cold water
- 1/4 butter
- 1/4 margarine
- 1 peanut butter
- 1/2 vanilla extract
- 2 1/2 salt
- 5 -6 icing sugar
- milk
Instructions:
1. To make cake: Generously grease and flour a 12-cup bundt pan.
2. Cream the margarine with the peanut butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the chocolate and vanilla.
5. Sift together the flour, soda and salt; add to the creamed mixture alternately with the water, mixing well after each addition.
6. Pour into the prepared pan.
7. Bake at 350°F for 1 hour and 10 minutes.
8. Cool 5 minutes.
9. Remove from the pan.
10. Cool thoroughly.
11. Top with Peanut Butter Glaze.
12. Garnish with chopped nuts if desired.
13. To make peanut butter glaze: Cream the butter with the peanut butter, vanilla and salt.
14. Add the sugar alternately with the milk, beating until light and creamy.
Title: Maple-Walnut Graham Crackers
Ingredients:
- 3/4 walnuts
- 1 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1 dark brown sugar
- 1 baking soda
- 3/4 salt
- 7 unsalted butter
- 1/3 maple syrup
- 5 vanilla extract
- 1 sugar
- 1
Instructions:
1. Pulse walnuts in food processor until finely ground; you should have 1/2 cup. Add flours, brown sugar, baking soda and salt, and pulse to combine. Add butter and pulse in 1-second bursts until it resembles wet sand, 8-10 pulses.
2. Whisk together maple syrup, milk, vanilla extract, and maple extract (if using) in small bowl. Add to food processor and pulse just until dough comes together, 3-5 pulses. It will be very soft and sticky. Scoop dough onto a large sheet of plastic wrap. Pat it into a 1-inch thick rectangle. Wrap tightly in plastic and chill in the refrigerator for at least two hours, or up to overnight.
3. Preheat oven to 350°F Line two baking sheets with parchment paper. Dough will remain soft and fairly sticky, so flour board and rolling pin generously. Divide dough in half; return one piece to refrigerator. Roll into a 12x8 sheet; trim the edges neatly with a pizza cutter, then cut into 12 4x2 rectangles. Transfer rectangles to lined sheet pan. Using tines of a fork, poke 5 rows of holes down the center of each cracker, then turn fork over and crimp the edges of each cracker. Place pan in refrigerator while preparing the remaining piece of dough. When second pan is ready, keep both in refrigerator for 30 minutes.
4. Sprinkle crackers with granulated sugar, if using, then bake in preheated oven until edges are lightly browned and crackers are firm to the touch, about 15 minutes. Spin each sheet 180° and swap racks halfway through. Cool on pan 2-3 minutes, then transfer to a rack until completely cooled. Store in airtight container for up to one week.