lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry-Rhubarb Angel Food Cake
Ingredients:
- 1 rhubarb
- 2 1/2 sugar
- 1/2 orange
- 1 strawberries
- 2 1/2 ricotta cheese
- 1 sugar
- 1 mint leaf
- 1/4
Instructions:
1. Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
2. Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
3. Set aside 1/2 cup sliced strawberries.
4. Stir remaining strawberries into rhubarb mixture.
5. Stir in a few drops red food color for eye appeal.
6. Cool.
7. Mixture will begin to thicken slightly.
8. Slice cake horizontally to make 3 layers.
9. Spoon 1/2 the filling on bottom cake layer.
10. Add second layer cake and spoon on remaining filling.
11. Place top layer on cake.
12. Chill cream well, whip until stiff.
13. Set aside.
14. Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
15. Beat until fluffy.
16. Fold whipped cream into whipped ricotta cheese.
17. Frost the sides and top of cake with whip cream mixture.
18. Garnish with remaining strawberry slices and mint leaves.
19. Refrigerate until ready to serve.
20. Cake is best if served same day.
Title: Hungarian Flourless Hazelnut Cake
Ingredients:
- 340 hazelnuts
- 9 baking powder
- 6 white sugar
- 125 heavy whipping cream
- 6 hazelnuts
- 475
- 15
Instructions:
1. Preheat the oven to 325°F (165°C). Grease and flour a 9 inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
2. In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
3. In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
4. Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
5. When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Title: Fantasy Cake
Ingredients:
- 1 cake flour
- 1/2 confectioners' sugar
- 1 1/2 baking powder
- 1/2 salt
- 4 eggs
- 1/4 water
- 1/4 vanilla
- 2 cream of tartar
- 1/2 sugar
- 1/4 powdered sugar
- 1/4 hot water
- 1 unflavored gelatin
- 1/4 pineapple slice
- 3 mini marshmallows
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Sift the first 4 dry ingredients together 3 times and set aside.
3. Combine egg yolks, oil, pineapple juice, water and vanilla.
4. Beat until smooth.
5. Put dry mixture in a deep bowl and pour in the liquid ingredients.
6. Blend well and set aside.
7. Beat egg whites until foamy.
8. Add cream of tartar and beat until soft peaks from when beaters are lifted.
9. Gradually add sugar white beating continuously.
10. Whip until stiff but not dry.
11. Fold the batter in the egg whites.
12. Pour batter into a greased 9<U+0094> round baking pan.
13. Bake for 20 minutes and cool.
14. ICING: Beat cream over some cracked ice until light and fluffy.
15. Gradually add powdered sugar while beating.
16. Dissolve gelatin in hot water until clear.
17. Gradually pour into the whipped cream.
18. Beat vigorously until well blended.
19. Flavor with strawberry jelly and frost the prepared cake.
20. Garnish with pineapple slices and marshmallows, if desired.
Title: Coconut Cookies With Strawberry Frosting
Ingredients:
- 1/3 margarine
- 1/2 brown sugar
- 1/2 vanilla
- 1 egg
- 2 all-purpose flour
- 1/2 unsweetened coconut
- 2 baking powder
- 1/4 baking soda
- 1/4 milk
- 2 margarine
- 3/4 icing sugar
- 2 milk
- 1
Instructions:
1. Cream butter, brown sugar and vanilla in large bowl until light and creamy. Add egg and beat well.
2. Combine next 5 ingredients in bowl and add to butter mixture.
3. Mix well. NOTE: If dough is not sticking together add more milk.
4. With rolling pin, roll out into large rectangle and cut with glass cup or cookie cutter.
5. Bake on ungreased cookie sheets at 375° for 7 to 10 minutes.
6. Let cool before icing.
7. For icing: Add all ingredients together adding more milk to get easy spreading consistency.
Title: Chocolate Goody Bars
Ingredients:
- 1/3 butter
- 1/4 brown sugar
- 1 flour
- 1 milk
- 1 vanilla
- 1 salted peanuts
- 1 butter
- 2 milk
- 1/3 powdered sugar
- 1 1/2
Instructions:
1. For the base- Cream butter and brown sugar together.
2. Blend in flour, milk, and vanilla.
3. Press evenly into an 8x8 baking pan.
4. Bake at 375ø for 15 to 20 minutes or until light golden brown.
5. For the topping- Melt 2 tbsp butter in a medium saucepan.
6. Add milk and chocolate, mixing over low heat until chocolate has melted. DO NOT BOIL.
7. When chocolate is melted remvoe from stove and stir in powdered sugar until smooth.
8. Stir in peanuts.
9. Spread across the cookie base.
10. Chill until set. Cut into 16 bars.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1 powdered sugar
- 8 cream cheese
- 4 butter
- 1/2 vanilla
Instructions:
1. Beat eggs on high for 5 minutes.
2. Gradually beat in sugar, pumpkin, and lemon juice.
3. Mix the rest of the regular ingredients.
4. Spread on greased 15 by 9 inch cookie sheet and top with nuts.
5. Bake at 350 for 15 minutes.
6. Turn out on towel that has been sprinkled with powdered sugar.
7. Start at narrow end and roll cake and towel together.
8. Let cool for an hour.
9. FILLING: Mix all of ingredients together.
10. Unroll cake part and spread filling evenly over.
11. Roll back up without the towel.
Title: Apple Crescent Treats
Ingredients:
- 2 granny smith apples
- 1 sugar
- 1/2 butter
- 1/2
- 3
Instructions:
1. Preheat oven to 350°.
2. Spray a round cake pan with cooking spray.
3. Peel, core, and quarter the apples.
4. Wrap each apple quarter in a crescent roll.
5. Place the apple crescents into the sprayed cake pan.
6. In a saucepan, melt butter, and add orange juice and sugar.
7. Heat to a slow boil, stirring continuously, until sugar is completely melted.
8. Pour the sauce over the apple crescents.
9. Bake at 350° until browned for 15-20 minutes.
Title: I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix
Ingredients:
- 3 potato starch
- 1 tapioca flour
- 1/2 guar gum
- 1 1/4 xanthan gum
Instructions:
1. Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
2. Store in airtight container or ziploc bag in refrigerator.
Title: Orange Creamsicle Salad
Ingredients:
- 1 tapioca pudding
- 1 instant vanilla pudding
- 1 water
- 2 1/4 Cool Whip
- 1 mandarin oranges
- 2
Instructions:
1. Combine pudding mixes, Jello and water, stirring well.
2. Cook over medium heat while stirring constantly until mixture comes to a boil.
3. Cool to room temperature.
4. Stir in Cool Whip and oranges.
5. Chill well.
6. NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
7. It is not a mistake.
Title: Small Batch Chocolate Chip Cookies
Ingredients:
- 1 brown sugar
- 3/4 sugar
- 1 margarine
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 3/4 salt
- 3/4 baking soda
- 12 chocolate chips
- 1/2
Instructions:
1. Cream sugars and margarine; blend in eggs and vanilla.
2. Add flour, salt and soda.
3. Stir in chocolate chips and nuts.
4. Drop in scoops onto baking sheets.
5. Bake at 350° for 10-12 minutes.
Title: 1-2-3-4 Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 self-rising flour
- 4 eggs
- 1 milk
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 3 (9-inch) cake pans,.
3. Using an electric mixer, cream butter until fluffy.
4. Add sugar and continue to cream well for 6 to 8 minutes.
5. Add eggs, 1 at a time, beating well after each addition.
6. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
7. Add vanilla and continue to beat until just mixed.
8. Divide batter equally among prepared pans.
9. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
10. Do this several times to release air bubbles and assure you of a more level cake.
11. Bake for 25 to 30 minutes or until done.
12. Cool in pans 5 to 10 minutes.
13. Invert cakes onto cooling racks.
14. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Title: Crown Jewel Dessert
Ingredients:
- 1 lime Jell-O gelatin
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 3 water
- 1 1/2 strawberry Jell-O gelatin dessert
- 1 water
- 1/2 Cool Whip Topping
- 1
Instructions:
1. Prepare lime,orange and 1 box of strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each.
2. Pour each into separate 8-in square pans and let set up.
3. Cut into 1/2-in.
4. cubes: measure 1 1/2 cups of each.
5. Stir 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved.
6. stir in 1/2 cup cold water.
7. refrigerate 45 minutes or until slightly thicken (consistency of unbeaten egg whites).
8. Stir in 1/2 of the cool whip.
9. Gently stir in measured gelatin cubes.
10. Pour into 9x5-inch pan.
11. Refrigerate 4 hours or until firm.
12. Unmold.
13. Garnish with remaining cool whip and geatin cubes.
Title: Easy Sweet Apple Dessert (Ww Core)
Ingredients:
- 1 apple
- 2 water
- 1/2 cinnamon
- 1/8 nutmeg
Instructions:
1. Cut apple into small slices or pieces.
2. Mix all ingredients.
3. Microwave until desired consistency.
Title: Nana's Apple Dumplings With Nutmeg Milk
Ingredients:
- 2 water
- 1 1/2 sugar
- 1/4 cinnamon
- 1/4 nutmeg
- 8 butter
- 1/4 flour
- 2 baking powder
- 2 salt
- 1 shortening
- 3/4 milk
- 1/2 apples
- 6 butter
- 6 sugar
- 1 cinnamon
- 3 sugar
- 2 nutmeg
- 1/2
- 1/4 - 1/2
Instructions:
1. Mix syrup; boil 5 minutes. Remove from heat and add butter.
2. Sift dry ingredients and cut in shortening until coarse crumbs. Add milk, all at once and stir until just moistened. Divide into 6 pieces and roll to 1/4" circle, each.
3. Preheat oven to 375 degrees.
4. Place a cored apple on each circle. Fill core with cinnamon sugar mix. Place pat of butter on top. Fold pastry up over apple and pinch to seal. Place in 9 x 13 pan 1" apart.
5. Pour syrup over dumplings and sprinkle with cinnamon sugar.
6. Bake at 375 for 35-40 minutes.
Title: Individual Tiramisu Trifles
Ingredients:
- 1 brewed coffee
- 3 marsala wine
- 1 reduced-fat cream cheese
- 1/2 fat free cream cheese
- 3/4 sugar
- 30 ladyfingers
- 1
Instructions:
1. Combine coffee and wine; set aside.
2. Place cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add sugar, beating until well blended.
3. Cut each ladyfinger crosswise into 3 pieces.
4. Arrange 5 ladyfinger pieces into each of 9 wineglasses or small bowls; drizzle each serving with about 1 tablespoon coffee mixture.
5. Spoon about 1 1/2 tablespoons cheese mixture into each glass. Repeat layers once; sprinkle evenly with cocoa. Cover and chill at least 1 hour.
Title: Maria Puck's Holiday Spice Gingerbread Cookies
Ingredients:
- 1 unsalted butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 1/4 kosher salt
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1/2 ground cloves
- 1 ground ginger
- 1 egg
- 1/4 blackstrap molasses
- 1 fresh ginger
- 2 3/4 all-purpose flour
- 1 baking soda
- 2 eggs
- 1 fresh lemon juice
- 1/2 lemon zest
- 3 confectioners' sugar
Instructions:
1. Creaming butter and sugar: In a heavy-duty stand mixer at medium speed, beat the butter, both sugars, and the salt until blended and light, scraping down the bowl occasionally.
2. Beating in spices, egg & molasses: Gradually beat in the cinnamon, allspice, cloves, ground ginger, egg, molasses, and fresh ginger.
3. Beating in flour & baking soda: Sift the flour and baking soda onto a large sheet of parchment paper. With the mixer at low speed, gradually pour the flour mixture into the creamed mixture and continue beating just until fully incorporated and smooth, stopping once or twice to scrape down the bowl and the beater.
4. Chilling the dough: Empty half the dough from the mixing bowl onto a sheet of plastic wrap and pat it into a flat rectangle about 1 inch thick. Wrap up securely. Repeat with the second half. Chill in the refrigerator until cold and firm, at least 2 hours and up to 1 day.
5. Making the icing: Put the egg whites in a medium bowl, reserving the yolks for another use. Add the lemon juice and zest and whisk until blended. Gradually whisk in powdered sugar, 1/4 to 1/2 cup at a time, until the icing is smooth and thick but still fluid. Cover and refrigerate until needed.
6. Shaping the cookies: Position a rack in the center of the oven and preheat to 350°F. With a sharp knife, cut a rectangle of dough into 1-inch cubes. Roll each cube between your palms to form even balls, placing them 2 inches apart on a parchment-lined baking sheet; or use a 1-inch-diameter scoop to form the balls.
7. Baking the cookies: Bake the cookies, one sheet at a time, until nicely puffed on top, well browned on the bottom, and firm to the touch, 15 to 20 minutes. Leave on the baking sheets to cool briefly before decorating.
8. Decorating the cookies: Fill a disposable plastic pastry-decorating bag or a sealable plastic sandwich bag with the icing and snip off a corner. Gently squeeze the bag to pipe the icing over the warm cookies in any design you like. Leave the cookies on the sheets to cool completely before serving.
Title: Low Fat Skinny Cow Chocolate Cake & Sauce
Ingredients:
- 1 flour
- 1/2 icing sugar
- 1 baking powder
- 5 eggs
- 2 milk
- 3 water
- 1 icing sugar
- 1/2
- 3
- 1
Instructions:
1. Blend flour, 1/2 cup hot chocolate powder and icing sugar together.
2. Beat in the eggs. Add the milk and water (you might need a little extra milk if the mixture is too thick, should be the consistency of an average cake mix.
3. Pour into a tray and bake in the oven on 5 for 15-20 minutes, until you can put a fork into the cake and feel it is firm.
4. In another bowl, or jug, mix 1/2 cup of icing sugar with 3 tablespoons of hot chocolate powder, add a few teaspoons of warm water and stir to make a very light icing syrup, add a drop of peppermint flavouring for that extra kick.
5. Serve both together and enjoy a low in saturated fat dessert, or late night snack.
Title: No Yeast Pizza Dough Freezer Friendly
Ingredients:
- 1/2 salt
- 2 baking powder
- 1 Splenda sugar substitute
- 1/4 powdered milk
- 2 flour
- 1 olive oil
- 1 garlic powder
- 1 onion powder
- 1 basil
- 3/4 water
Instructions:
1. Preheat oven to 450 Fahrenheit.
2. Mix the dry ingredients together in a large bowl. Add the oil and enough water to combine everything. Stir first than mix by hand if necessary, it doesn’t have to be perfect.
3. The less mixing the better, you don’t want to work the gluten in the flour or it will be hard to shape the dough.
4. I use a cookie sheet with edges but any pan will do. I also use parchment paper to line the pan, but flour or cornmeal work also. By flattening the dough on the parchment lined cookie sheet I don’t have to add extra flour or try to move the crust.
5. Flatten dough to desired shape, working from the middle out. I use a rectangular shape to fill a small cookie sheet or jelly roll pan. Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
6. Add sauce then toppings, leaving some room around the edge for a crust. Bake for 10-12 minutes.
7. What Other Variations Can I Try?.
8. Add more herbs to the crust.
9. Use different flours, half white half wheat is a favorite at my house.
10. Use a variety of toppings.
11. How Can I Make This Healthier?.
12. Use wheat flour, it is much more nutritious than white all purpose. Half white, half wheat is a great way to start.
13. Add more veggies to the sauce and toppings.
14. Consider a low fat cheese.
15. How to Freeze.
16. I highly recommend shaping this no yeast pizza dough before freezing. That way you don’t have to let it thaw. A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven. Cover it in tin foil for freezer storage.
17. Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions. Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
18. Wrap well. I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag. Store for up to 3 months. For longer storage wrap separately and seal well. Label with the date.
19. Add toppings before or after freezing.
20. Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
21. How to Thaw.
22. Thawing this no yeast pizza dough is optional, it can be cooked from frozen. I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit. In the 10 minutes it takes the oven to warm up the double is mostly thawed.
23. Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more. Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.
Title: Decorator's Icing - Chocolate
Ingredients:
- 1 powdered sugar
- 3/4 cocoa powder
- 1 pure vanilla extract
- 1/2 butter
- 1/3 evaporated milk
Instructions:
1. In large mixing bowl combine ingredients and blend until smooth.
2. When icing your cake, make your first layer of icing extremely thin (cake will show through), let set for a few minutes then do your main layer of icing. You can flatten your frosting on top using plain white paper and with gentle pressure - smooth the paper with the palm of your hand. This will give you a nice smooth surface to decorate onto.
Title: Rum Cake
Ingredients:
- 1 pecans
- 1 water
- 1/2 dark rum
- 1/3 butter
- 1/2 water
- 1/4 granulated sugar
- 1/4 rum
- 1
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour 12-cup (standard size) bundt pan.
3. Sprinkle nuts over the bottom of the pan.
4. Mix all cake ingredients in mixing bowl.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool.
8. Invert on serving dish.
9. For the glaze: melt butter in saucepan.
10. Stir in water and sugar; boil for 5 minutes, stirring constantly.
11. Remove from heat and stir in rum.
12. Spoon and brush glaze evenly over top and sides of cake.
13. Allow cake to absorb glaze.
14. Repeat until glaze is used up.
15. Optional frosting: Mix powdered sugar with water (consistency is up to cook); then garnish cherries.
16. Or just sprinkle with powdered sugar and then garnish with cherries.
Title: Peanut Pinwheel Cookies
Ingredients:
- 1 pitted dates
- 1/4 granulated sugar
- 1 salt
- 2/3 water
- 2 creamy peanut butter
- 1/2 unsalted butter
- 1 light brown sugar
- 1/2 creamy peanut butter
- 1 egg
- 2 milk
- 1 1/4 all-purpose flour
- 1/4 baking soda
- 1 salt
Instructions:
1. To make filling:
2. In a sauce pan over moderate heat, combine dates, granulated sugar, salt and water. Simmer until mixture is well combined and thick. Remove from heat and stir in peanut butter. Set aside to cool.
3. To make cookie dough:
4. Cream together butter, brown sugar and peanut butter. Beat in egg and milk.
5. In a separate bowl, sift together the flour, baking soda and salt. Stir into batter. Chill dough briefly to make rolling easier.
6. Between two sheets of waxed paper, roll out the dough to a 15 x 8-inch rectangle. Remove top sheet of waxed paper. Spread date filling evenly over dough leaving a one inch border on one long side. Carefully roll dough into a long cylinder. Wrap in waxed paper and chill for about 3 hours. (Dough may be made several days ahead.)
7. Preheat oven to 375°F
8. Remove waxed paper and cut dough into 1/2-inch thick slices. Put on cookie sheets and bake for about 10 minutes or until lightly browned. Remove from oven and let rest on sheets for 5 minutes until firm enough to remove to cooling racks. Enjoy!
9. Makes 3 dozen cookies.
Title: Coffee Ricotta Creams
Ingredients:
- 4 raisins
- 3 rum
- 50 strong black coffee
- 6 ricotta cheese
- 250 dark chocolate
- 142 icing sugar
- 50
Instructions:
1. In small bowl, mix together raisins, rum, sugar and 4 tablespoons of the coffee. Stir well and leave to sit for 1 hour.
2. Lightly beat ricotta to soften. Gradually beat in raisin mixture.
3. Whip the cream into soft peaks and fold into the ricotta with half of the chocolate.
4. Spoon into four glasses or serving dishes, drizzle over the remaining coffee and sprinkle with remaining chocolate.
5. Chill at least one hour and up to 4 hours. Dust lightly with icing sugar before serving.
Title: Kouign Amann (Breton Caramelized Cake)
Ingredients:
- 1 dried yeast
- 3/4 water
- 2 all-purpose flour
- 1/2 sea salt
- 1 sugar
- 1/2 salted butter
- 2 -3 salted butter
Instructions:
1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then let stand for 10 minutes until foamy. Gradually stir the flour and salt. The dough should be soft, but not too sticky.
2. Lightly dust your countertop with flour and transfer the dough onto it. Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn't stick to your hands.
3. Brush a medium bowl with melted butter, put the dough ball into the bowl. Cover, and let rest in a warm place for 1 hour. Meanwhile, line a dinner plate with plastic wrap and set aside.
4. On a lightly floured countertop, roll the dough into a rectangle about 12" x 18" with the shorter sides to your left and right. The dough may be sticky and difficult to handle. Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary.
5. Distribute the butter in the center of the dough and sprinkle with ¼ cup (50 gr) of sugar. Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter). You should have what resembles a 3-level pastry. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into thirds, as before.
6. Place on the plastic wrap-covered dinner plate and chill for 1 hour. (At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.).
7. Once chilled, remove dough from refrigerator. Ease it away from the plastic onto the sugar-covered countertop. Top the dough with ¼ cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time. Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.
8. Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter. Remove dough from refrigerator. Roll dough into a circle about the size of the baking pan. It will be sticky; dusting the top with a sprinkle of sugar will help.
9. Once rolled, lift the dough and coax it into the pan. (It will want to break. If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan. If it does break, just piece it back together in the pan.) Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter.
10. Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from the pan onto a cooling rack.