lumicero/recipes-ing2inst huggingface dataset:
Title: Tropical Bread Pudding With Grilled Bananas & Rum Anglaise
Ingredients:
- 1 unsalted butter
- 1 cinnamon
- 8 nutmeg
- 8 vanilla ice cream
- 1/2 bananas
- 4 orange, juice of
- 1/2 brown sugar
- 1 rum
- 3 flaked coconut
- 1
- 8
Instructions:
1. Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle each with one teaspoon cinnamon and nutmeg.
2. Lightly brown the buttered sides in a large skillet while preparing other sides the same way.
3. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
4. Peel bananas and set aside.
5. In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies.
6. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender.
7. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
8. Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
9. Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.
Title: Moist White Wine Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 ground nutmeg
- 1 white wine
- 3/4 eggs
- 3/4
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour one 10 inch bundt pan.
3. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs.
4. Beat with an electric mixer for 5 minutes.
5. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack.
7. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
8. Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust.
Title: Martinique Coconut Flans With Rum
Ingredients:
- 1 sugar
- 3 water
- 4 eggs
- 1 unsweetened coconut milk
- 1 sweetened condensed milk
- 1/2 rum
- 1 1/2 pure vanilla extract
- 1 cinnamon
- 1/4 boiling water
- mint sprig
Instructions:
1. Preheat the oven to 300°. Set eight 1/2-cup ramekins in a roasting pan.
2. In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves.
3. Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat.
4. In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon.
5. Pour the custard into the ramekins. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins.
6. Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.
7. When cool, run a thin knife around each flan. Invert each ramekin onto a dessert plate; let the caramel drizzle onto the plate. Garnish with mint and serve.
Title: Strawberries With Mascarpone Cream
Ingredients:
- 2 strawberries
- 1/2 mascarpone cheese
- 1/4 sugar
- 2 heavy cream
- 2
Instructions:
1. Marinate berries in the orange juice for 3o minutes.
2. Soften cheese, beat in sugar and cream.
3. Place berries in individual dishes and top with a dollop of the cream mixture.
Title: Praline Turtle Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 14 sweetened condensed milk
- 1 pecans
- 2 all-purpose flour
- 3/4 granulated sugar
- 2 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 eggs
- 2 sour cream
- 1 canola oil
- 1/2 vanilla extract
- 1 white vinegar
- 1 hot water
- 1
Instructions:
1. To make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.
2. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and the hot water and mix with a wooden spoon until the batter is smooth.
3. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
4. Assemble the cake: Place the first cake layer on a cake plate with the caramel side up. Place the second cake layer on top of that with the caramel side up as well.
5. ** originally the recipe called for 1/2 cup fudge sauce and 1/2 cup chocolate chips, melted - Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.
Title: Spiced Baked Custard
Ingredients:
- 3 eggs
- 1 1/2 low-fat milk
- 1/3 sugar substitute
- 1 1/2 vanilla
- 1/2 ground allspice
Instructions:
1. Preheat oven to 325.
2. In a small bowl combine eggs, milk, sugar substitute, and vanilla. Beat until combined.
3. Place 4 6 ounce custard cups in a 2 quart square baking dish.
4. Divide egg mixture among custard cups, then sprinkle with allspice.
5. Fill baking dish around custard cups with water to a a depth of 1".
6. Bake for 30-45 minutes, or until a knife inserted near the center of each cup comes out clean.
7. Remove cups from water.
8. Cool slightly on a rack before serving.
Title: Strawberry Cheescake Pie Trifle
Ingredients:
- 2 strawberries
- 1 graham cracker crumbs
- 3
- 1/2
Instructions:
1. Using trifle dish or glass bowl layer as follows:
2. 1/3 of the short cake pieces.
3. 1 cup cheesecake filling.
4. 1/3 of the strawberry slices.
5. 1 cup whipped cream.
6. drizzle of strawberry glaze.
7. sprinkle of graham cracker crumbs.
8. Repeat until all of the ingredients have been used.
9. Refrigerate until needed.
Title: Ginger Custard
Ingredients:
- 3 half-and-half
- 10 fresh ginger
- 3/4 crystallized ginger
- 3 eggs
- 2 sugar
- 1/4 ground ginger
- 3/4 heavy cream
- 1
Instructions:
1. Heat the half and half in a heavy saucepan over medium low heat just to the boiling point. Add fresh ginger slices and remove from the heat. Cover the pan and set aside for about 30 minutes.
2. Divide 1/2 cup of the crystallized ginger among eight 1/2 cup ramekins, just covering the bottoms.
3. Preheat oven to 300*F.
4. Whisk the whole eggs, egg yolks, sugar, and ground ginger together in a large bowl.
5. Heat the half and half just to a boil again. Slowly strain it into the egg mixture(discard the fresh ginger); combine thoroughly. Next, whisk the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard just coats the back of the spoon. Be careful not to allow the mixture to actually boil.
6. Divide the custard among the ginger lined ramekins, and set them in a baking dish. Pour hot water into the dish until it reaches two thirds of the way up the sides of the ramekins. Place the dish in the oven, and bake until a knife inserted in the center on one of the custards comes out clean, about 30 minutes.
7. Serve the custard warm or chilled,with a dab of whipped cream on top, sprinkled with the remaining 1/4 cup crystallized. Enjoy!
Title: Teisen Lap With Welsh Whisky Sauce
Ingredients:
- 300 sultanas
- 385 unsalted butter
- 385 caster sugar
- 6 eggs
- 385 self-raising flour
- 3 mixed spice
- 1 lemon
- 1 orange
- 85 butter
- 85
- 200
- 1 -2
Instructions:
1. Preheat the oven to 160C/140C fan. Grease and line a large rectangular baking tin.
2. Cover the sultanas in freshly-brewed tea and set aside to plump while you prepare the pudding batter.
3. Using a wooden spoon, cream the butter and sugar until pale and fluffy.
4. Slowly pour in the eggs and continue whisking, adding 1 tablespoon of the flour to prevent splitting.
5. Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest.
6. Transfer the mixture to the prepared baking tin and bake for about 40 minutes or until a sharp knife inserted into the middle comes out clean. While the cake is baking, prepare the sauce.
7. For the whisky sauce: put the butter and sugar into a small, heavy-based saucepan over a medium-high heat and stir until the butter is melted. Boil for 5 minutes, until the sugar is dissolved.
8. Pour in the cream, bring back to the boil, then stir in whisky, to taste.
9. To serve, cut the warm cake into wedges and accompany with a dollop of whipped cream and the whisky sauce.
Title: Chocolate Fix
Ingredients:
- 3 water
- 2 1/2 chocolate chips
- 1 baking powder
- 1/2
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350 deg.
2. Spray 24 muffin tins with cooking spray.
3. Place cereal in bowl and pour water over.
4. Let sit for 5 minutes, stirring occasionally.
5. Add remaining mixture and mix well with spoon.
6. Fill tins with about 1/4 cup of mixture.
7. Bake 16-20 minutes.
8. Don't overbake!
Title: Grilled Banana Dessert
Ingredients:
- 4 bananas
- 8 strawberries
- 1/4 sugar
- 2 ground cinnamon
- 1/2 vanilla ice cream
- 1/2 walnuts
Instructions:
1. Leaving skin on, wash bananas thoroughly.
2. Cut in half crosswise and then again lengthwise, ending up with four pieces from each banana.
3. Cut strawberries in half to make two pieces from each.
4. Whisk together orange juice, sugar and cinnamon in a large bowl.
5. Add bananas and strawberries and toss gently to coat.
6. Let marinate for at least 15 minutes or up to 3 hours.
7. Grill bananas and strawberries cut-side down over medium-low heat about 2 or 3 minutes.
8. Remove strawberries and set aside.
9. Turn bananas over and continue cooking skin side down about 5 more minutes or until the skin pulls away from the banana.
10. Remove skins from bananas and place 4 pieces into each serving bowl.
11. Top with ice cream, then sauce, then whipped cream.
12. Place 4 pieces of grilled strawberry on top.
13. Garnish with chopped nuts.
Title: Nectarine-Blackberry Crisp
Ingredients:
- 1 all-purpose flour
- 6 golden brown sugar
- 1 lemon peel
- 1/2 salt
- 1/2 unsalted butter
- 1 vanilla extract
- 2 eggs
- 1 sour cream
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 all-purpose flour
- 3 blackberries
- 4 nectarines
- 1/4 sugar
Instructions:
1. Topping: Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend. Add melted butter and vanilla; stir until evenly moistened but crumbly. Can be made 4 hours ahead. Let stand at room temperature.
2. Filling: Whisk eggs in large bowl to blend. Whisk in sour cream and vanilla. Add 1 tablespoons flour; whisk to blend.
3. Preheat oven to 375 degrees. Butter 8x10" oval ceramic dish. Place berries and nectarines in large bowl. Sprinkle remaining 1/2 cup flour and sugar over; toss to coat. Transfer to prepared dish. Pour egg mixture enevly over fruit. Using fingers, crumble topping over fruit, distributing evenly.
4. Bake crisp until custard is set and topping is golden brown; about 55 minutes. Let cool at least 10 minutes and up to 1 hour before serving.
5. Scoop crisp into bowls. Serve with vanilla ice cream.
Title: Tunnel of Penuch Cake
Ingredients:
- 1 3/4 unsalted butter
- 1 light brown sugar
- 3/4 granulated sugar
- 6 eggs
- 1 vanilla extract
- 2 confectioners' sugar
- 2 1/4 all-purpose flour
- 1/8 salt
- 2 pecans
- 3/4
Instructions:
1. Adjust oven rack to lower postion and preheat oven to 350 degrees Fahrenheit.
2. Grease and flour bundt pan very thoroughly.
3. Beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla.
6. Gradually add the confectioners sugar untill thoroughly blended.
7. Using a wooden spoon, stir in flour, salt and pecans untill well blended.
8. Spoon batter into greased and floured pan.
9. Fill pan until batter reaches 1 inch from top.
10. Spread batter evenly.
11. Bake until top is set and edges are beginning to pull away from the sides of the pan, 45-50 minutes.
12. Cool upright in pan on wire rach for 1 1/2 hours.
13. Using a sharp knife, gently loosen the sides of the cake from the pan.
14. Invert on serving plate.
15. Cool at least 2 hours.
16. Once cooled, spoon butterscotch sauce on top of cake, allowing some to run down the sides.
17. If desired, sprinkle chocolate shavings on top.
18. Store tightly covered.
Title: Hidden Treasure Baked Apple
Ingredients:
- 1 apple
- 1
Instructions:
1. Core the baking apple so that the candy bar will fit inside.
2. Put the candy bar in the hole.
3. Wrap with aluminum foil, and grill or bake until tender.
Title: Tiramisu
Ingredients:
- 1 1/2 water
- 1/2 sugar
- 1/2 Kahlua
- 3 water
- 2 cream cheese
- 5 mascarpone cheese
- 2 ladyfingers
- 8 bittersweet chocolate
- 2
- 1
- 3/4
Instructions:
1. Bring 1 1/2 cups water to a boil, and remove from heat. Add coffee; cover and let stand for 10 minutes. Strain through a cheesecloth-lined sieve into a medium bowl; discard solids. Cover and refrigerate until needed.
2. Combine 1/4 cup sugar, egg yolks, and 1 tablespoons Kahlua in the top of a double boiler, stirring well with a whisk. Cook over simmering water, whisking constantly, until thick and candy thermometer registers 160 degrees ( about 9 minutes). Remove from heat; refrigerate 10 minutes.
3. Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form. Combine the remaining 1/4 cup sugar and 2 tablespoons water in a small saucepan and bring to a boil. Cook, without stirring, until the candy thermometer registers 250 degrees. With mixer on low speed, carefully pour hot syrup over egg whites. Gradually increase speed to high; beat for 2 minutes or until stiff peaks form (do not overmix).
4. Combine egg yolk mixture, cream cheese, and mascarpone cheese in a large bowl, and beat with a mixer at medium speed until smooth. Gently stir one-fourth of egg white mixture into cream cheese mixture; gently fold remaining egg white mixture into cream cheese mixture.
5. Add remaining 1 tbs. Kahlua to coffee. Quickly dip 12 ladyfingers into coffee mixture; arrange in the bottom of an 11 x 7 inch baking dish. Spread half of cream cheese mixture over ladyfingers. Sprinkle with half of chocolate. Repeat procedure with the remaining ladyfingers, coffee mixture, and cream cheese mixture. Sprinkle with remaining chocolate. Cover and chill at least 2 hours.
Title: Eggnog Flan
Ingredients:
- 6 sugar
- 1/2 eggs
- 7 salt
- 1/4 sugar
- 1
Instructions:
1. Preheat oven to 425.
2. Put 1 cup of sugar in a 9" round 31/2 " deep pan and place in oven.
3. Allow sugar to melt and turn light brown. As soon as sugar is melted and golden remove pan from oven.
4. Reduce oven temperature to 350.
5. Tilt and turn pan to coat the bottom and sides with the caramelized sugar.
6. Allow pan to cool at room temperature.
7. Heat eggnog to a boil and turn stove off.
8. Add the 1/2 cup of sugar and the salt and let this mixture cool.
9. In a separate bowl whisk eggs well.
10. To temper the eggs and prevent them from cooking if the eggnog is too hot, add a total of 1 cup of eggnog to the eggs, 1/4 cup at a time, mixing well after each addition.
11. Add tempered eggs to eggnog mixture and stir together well.
12. Pour the entire mixture through a metal strainer and into the caramelized pan.
13. Place pan in a larger pan filled with water about 1" up the sides of the flan pan. Place in oven.
14. Bake for 1 hour. Never let it bake more than 1 hour or the flan texture will be tough.
15. Remove from the oven and let it cool completely to room temperature.
16. Cover and place in the refrigerator until completely chilled. It can be chilled overnight and served the next day.
17. To serve, run a knife around the edge of the pan. Place a serving plate with an elevated rim over the pan. There will be a lot of liquid from the caramelized sugar so be sure to use a serving dish that will hold the liquid and the flan. Invert pan with the plate over it and allow the flan to go onto the plate. Remove the pan.
18. Cut flan into wedges, as you would for a pie, and spoon some of the caramelized sugar liquid over each serving.
Title: Petticoat Tails (Shortbread-Type Cookies)
Ingredients:
- 2 butter
- 2 confectioners' sugar
- 2 vanilla
- 4 1/2 all-purpose flour
- 1/2 salt
Instructions:
1. Cream butter and sugar thoroughly. Add vanilla. Stir in flour and salt.
2. Mold in rolls about 2 inches across. Wrap in waxed paper, then plastic wrap tightly. Chill several hours or overnight (or until needed straight out of the frig).
3. Heat oven to 400 degrees. Cut slices about 1/4 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Title: Sugar and Spice Cookies
Ingredients:
- 3/4 Crisco shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 3/4 ground cloves
- 3/4 ground ginger
- 1 cinnamon
- sugar
Instructions:
1. Cream Crisco, sugar, egg, and molasses till fluffy.
2. Add flour, baking soda, baking powder, salt, and spices.
3. Form into small balls using a teaspoon.
4. Roll into sugar.
5. Place on ungreased cookies sheets.
6. Bake at 350° for 10-12 minutes. Watch carefully towards end so they do not burn.
Title: Grandma Lillie's Soda Cracker Pie
Ingredients:
- 3 sugar
- 1 baking powder
- 12 vanilla
- 1/4 black walnut
- 1 Cool Whip
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Beat 3 eggs white until stiff. Slowly add 1 C white sugar while continuing to beat.
3. Fold/Stir in the crushed crackers and baking powder.
4. Fold in the walnuts and vanilla.
5. Put in a buttered pie plate and bake at 325 for 30 minutes. At 3500 feet, I bake for about 36 minutes.
6. Cool.
7. Put layers of sliced peaches on the cooled meringue, then top with Cool Whip or whipped cream.
8. Can be served immediately, or prepared up to 24 hours in advance. Store in the refrigerator.
Title: Russian Tea Cakes
Ingredients:
- 6 butter
- 1/2 white sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 1 confectioners' sugar
- 1
- 1/3
Instructions:
1. Cream the butter and sugar together. Add the yolk, cream and vanilla. Beat well. Add the nuts, flour and baking powder.
2. Chill the dough for about 1 hour.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Mold dough into little round balls. Place on ungreased cookie sheets and bake for 12 minutes.
5. As you take the balls off of the cookies sheet, drop them into a bowl of confectioner's sugar. Roll them around until they are completely covered.
6. Remove and cool on a rack.
Title: Girl Scout Cookies: Tagalongs
Ingredients:
- 1 butter
- 1/2 sugar
- 2 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 2 milk
- 1 1/2 creamy peanut butter
- 3/4 confectioners' sugar
- 1/2 salt
- 8 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
3. Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
4. Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
5. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie.
6. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
7. In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
8. Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
9. Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
10. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
11. Makes about 3-dozen.
12. *You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.
Title: Mom's Applesauce Cake
Ingredients:
- 1/2 shortening
- 2 sugar
- 1 egg
- 1 1/2 unsweetened applesauce
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 1/2 salt
- 3/4 cinnamon
- 1/2 clove
- 1/2 allspice
- 1/2 water
- 1/2 walnuts
- 1 raisins
Instructions:
1. Grease and flour a tube pan, add waxed paper to bottom. Preheat oven to 350.
2. Cream shortening and sugar until fluffy.
3. Stir in egg then add applesauce.
4. Sift flour and spices together, stir into mixture, alternating with water. After blending, add nuts and raisins.
5. Pour batter into pan and bake about 1 hour. Let cool and remove. Can also use a 13 x 9 in pan but only bake for 45 minutes.
Title: Pecan Pie Cobbler
Ingredients:
- 2 light corn syrup
- 2 1/2 brown sugar
- 2 1/2 butter
- 1/2 vanilla
- 4 1/2 eggs
- 6 pecans
- 2 pecan halves
- 2
Instructions:
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.