lumicero/recipes-ing2inst huggingface dataset:
Title: Mile High Strawberry Pie With Pecan Crumb Crust
Ingredients:
- 1/3 butter
- 3/4 pecans
- 1 flour
- 1/3 brown sugar
- 10 frozen sweetened strawberries
- 2 lemon juice
- 1
- 12
Instructions:
1. Preheat oven to 350. Mix melted butter, pecans, flour and brown sugar in medium bowl with fork until thoroughly mixed. Will be crumbly.
2. Place crumb mixture onto 10x15x1" cookie sheet, carefully spreading without packing to cover pan. Bake 10-15 minutes, stirring periodically to brown crumbs and avoid burning.
3. Remove crumbs from oven when lightly browned and set on cooling rack to cool, stirring periodically so that crumbs do not compact.
4. Next, place egg whites, partially frozen berries and lemon juice in large mixing bowl, beating with electric mixture at high speed for 15 minutes, until filling is a pink 'cloud'.
5. Fold whipped topping into strawberry mixture, carefully folding to not 'flatten' cloud.
6. Spread 3/4 of crumb mixture into 9x13 pan. Fill with strawberry mixture. Sprinkle remaining crumbs over top. Cover and freeze at least 4 hours, preferably day before serving. Cook time is minimum freezing time.
7. Note: Can replace frozen strawberries with 2 Cups sliced fresh strawberries, macerated with 1 Cup sugar. I prefer to use frozen strawberries that are set on counter while crumbs are prepared and baked. I have also substituted Whipped Cream for frozen topping. Place in cold bowl 1 cup heavy cream, and while beating add 2 tablespoons confectioners sugar, 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Fold into strawberry cloud in step 5.
8. 2nd Note: Can use two 10" deep dish pie plates instead of 9x13" pan. Makes a great dessert to take to church suppers or dessert for a meal taken to sick friend.
Title: Roasted Peach Crumble
Ingredients:
- 1 rolled oats
- 1/2 brown sugar
- 1/2 flour
- 1/2 butter
- 1/2 cinnamon
- 1 sea salt
- 1 butter
- 2 maple syrup
- 8 vanilla ice cream
- 1/4
Instructions:
1. Crumble: Heat oven to 350, Line baking sheet with parchment.
2. In a large bowl, combine oats, almonds, brown sugar, flour, melted butter, cinnamon and salt. Rub with your fingers until mixture resembles coarse crumbs. Spread in an even layer on a baking sheet. Bake for 10 minutes or until golden brown. Set aside. This can be made up in advance.
3. Roasted Peaches: Preheat oven to 500. Line baking sheet with parchment paper. Melt butter and maple syrup and drizzle over the peaches. Roast peaches for 5 - 8 minutes or until nicely caramelized. Peaches can be done ahead of time and gently re-heated before serving.
4. To serve: Divide roasted peaches among plates, cut side up. Top with a scoop of vanilla ice cream. Scatter crumble over top. Drizzle with a touch of vinegar.
Title: Mississippi Fudge Cake
Ingredients:
- 4 eggs
- 1 1/2 butter
- 2 margarine
- 1 1/2 sugar
- 2/3 flour
- 1 salt
- 1 pecans
- 2 vanilla
- 1 miniature marshmallow
- 6 -8 powdered sugar
- 1 milk
- powdered instant coffee
Instructions:
1. CAKE:
2. Melt 2 sticks butter and 1/3 cup cocoa together. In large bowl, beat together eggs, 2 cups sugar, flour and salt. Add butter/cocoa mixture to bowl, add nuts and vanilla. Bake in greased 9x13 pan about 40 minutes at 350°F Remove from oven and cover with miniature marshmallows while cake is still hot. Let cool before adding icing.
3. ICING:.
4. Sift 1/3 cup cocoa, coffee and powdered sugar. Add 1 stick melted butter, milk and 1 teaspoons vanilla - beat well and spread over cake.
Title: Jacqueline Kennedy Onassis' Poached Red Plums
Ingredients:
- 1 sugar
- 2 water
- 2 oranges
- 1 1/2 red plums
Instructions:
1. In a saucepan large enough to hold all the plums after being submerged in syrup, stir the sugar into 2 cups of water and bring to a boil.
2. Lower the heat, add the zest, and simmer for 5 minutes.
3. Prick each plum twice with the tines of a fork, then place them carefully in the syrup.
4. Cover and let simmer to poach for 5 minutes.
5. Let the plums cool in the syrup, then slip off the skins.
6. Return the skinned plums to the syrup and let them steep until you are ready to serve.
7. Serve at room temperature or chilled.
8. Enjoy!
Title: Cherry Cake
Ingredients:
- 2 1/4 flour
- 3 baking powder
- 16 maraschino cherries
- 1/2 walnuts
- 3 shortening
- 1/2 sugar
- 1 1/3 cherry juice
- 1/4 milk
- 2/3 confectioners' sugar
- 1 shortening
- 2/3 maraschino cherry
- 1 vanilla
- milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9 x 13 pan.
3. Cream shortening and sugar.
4. Add cherry juice and milk and mix well.
5. Add flour and baking powder and mix well.
6. Add cherries and nuts and mix well.
7. Fold in egg whites last.
8. Bake for 45 minutes or so.
9. Cool and frost.
Title: Cappuccino Mousse
Ingredients:
- 1/2 unflavored gelatin
- 1/4 nonfat milk
- 1 1/2 instant coffee granules
- 1/4 sugar
- 1/3
- 2
- 1/2
Instructions:
1. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add cocoa and coffee; stir until dissolved. Transfer to a small mixing bowl; refrigerate until mixture begins to thicken.
2. Beat until light and fluffy. Combine yogurt and sugar; beat into gelatin mixture. Fold in whipping topping. Divide between two dessert dishes. Refrigerate until firm.
Title: Passion Fruit Souffle Shells
Ingredients:
- 6 passion fruit
- 100 milk
- 1 egg
- 40 plain flour
- 2 icing sugar
- 50
Instructions:
1. Preheat the oven to 200 degrees centigrade.
2. Halve the passion fruit lengthways and scoop the flesh and seeds into a bowl.
3. Cut a small slice of the bottom of the passion fruit shells and sit them side by side on a baking dish.
4. Gently warm the milk, but don't allow to boil.
5. Meanwhile, using a hand whisk, beat the egg yolk with about half the sugar until pale and light.
6. Whisk in the flour and then the milk, over a low heat, beating until smooth.
7. Cook gently for 2 minutes until thickened, then remove from the heat.
8. Stir in 2 Tbs of the passion fruit pulp and seeds.
9. Whisk the white until it forms soft peaks, then add the remaining suagr and whisk until fairly stiff.
10. Gently fold into the custard and then divide between the passion fruit shells.
11. Bake for 8 minutes until risen and golden.
12. Meanwhile, pass the remaining passion fruit pulp and seeds through a sieve into a small bowl.
13. Discard the seeds and reserve the juice.
14. Pour the juice into a small pan and heat gently for 2-3 minutes, stirring until slightly thickened.
15. Place 3 souffle shells on each of 4 serving plates and drizzle around the passion fruit juice.
16. Dust with icing sugar and serve immediately, as they will start to sink as soon as they come out of the oven.
Title: Cranberry Pudding Cake:
Ingredients:
- 1 1/2 fresh cranberries
- 1 1/3 water
- 1 sugar
- 2 cornstarch
- 1 butter
- 1/4 nutmeg
- 1 1/4 all-purpose flour
- 2 baking powder
- 1/2 sugar
- 1/4 shortening
- 1/2 milk
- 1/2 dates
- 1/2 raisins
- 1/2 walnuts
- 2 sugar
- ice cream
Instructions:
1. HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
2. COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
3. SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
4. BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
5. Margo Oliver’s Most Treasured Recipes.
Title: Chocolate Scotcheroos
Ingredients:
- 1 sugar
- 1 white corn syrup
- 1 peanut butter
- 6 chocolate chips
- 6
Instructions:
1. Mix sugar and white syrup and bring mixture to a boil.
2. Blend in peanut butter.
3. Blend in rice crispies.
4. Spread into 13" by 9" buttered pan.
5. Melt chocolate chips and butterscotch chips over a double boiler or in microwave.
6. Spread melted mixture over ingredients in pan.
7. Let cool until chocolate has hardened.
Title: Gingerbread Cake
Ingredients:
- 1/2 butter
- 1/3 coconut oil
- 1 sugar
- 3/4 honey
- 1 molasses
- 2 1/3 water
- 1 egg
- 1 all-purpose flour
- 1 wheat flour
- 3/4 baking soda
- 1 ground ginger
- 2 ground cinnamon
- 1/2 salt
- powdered sugar
- orange zest
Instructions:
1. In a large mixing bowl, cream butter and sugar. Add the molasses, water and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture and beat until combined. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a bowl, combine the sauce ingredients. Serve with cake.
Title: Dark Chocolate Madeleines
Ingredients:
- 3 bittersweet chocolate
- 1/3 all-purpose flour
- 1/2 double-acting baking powder
- 1 salt
- 5 unsalted butter
- 1/4 egg
- 1 milk
- 1 vanilla
- 2
Instructions:
1. Position rack at center of oven and preheat to 375 degrees F.
2. Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess.
3. In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes.
4. In a small bowl, stir together the flour, baking powder, and salt.
5. In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy.
6. Add the egg yolk and continue mixing for 20-30 seconds, until light.
7. Beat in the melted chocolate.
8. Reduce the speed to low and mix in the milk and vanilla.
9. Add the flour mixture and mix just until smooth.
10. In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed.
11. Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold.
12. Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture.
13. Cool the madeleines in the pan on a wire rack for 10 minutes.
14. Unmold the madeleines by inverting the pan onto a work surface and gently tapping.
15. Serve them warm, or cool completely and store in an airtight container.
Title: Lemon Sage Cookies
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1/4 ground ginger
- 1 lemon peel
- 1 lemon juice
- 2 2/3 all-purpose flour
- 2 fresh sage
Instructions:
1. preheat oven to 350*.
2. in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice.
3. beat until combined, scraping sides of bowl as needed during mixing.
4. beat or stir in flour, then stir in lemon peel and sage.
5. TO PREPARE MODLED COOKIES:.
6. Lightly grease cookie sheets, set aside.
7. lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour.
8. evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife.
9. unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release.
10. using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used.
11. STAMPED COOKIES:.
12. shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36.
13. bake in a preheated oven for 10-12 minutes or until edges are golden.
14. cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely.
15. TO STORE:.
16. place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.
Title: Pumpkin Pie Squares
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1/2 oatmeal
- 1/2 butter
- 2 canned pumpkin
- 13 1/2 evaporated milk
- 1/2 salt
- 1/2 ginger
- 1/2 cinnamon
- 1/4 clove
- 2 eggs
- 3/4 white sugar
- 2 butter
- 1/2 pecans
- 1/2 brown sugar
Instructions:
1. Mix together the crust ingredients and press in a lightly greased 9"x13"pan. Bake for 15 minutes in 350 degree oven.
2. In a large bowl, combine the filling ingredients, and beat well with a mixer.
3. Pour onto hot crust and bake for 20 more minutes.
4. Stir together the topping ingredients, and sprinkle on top of filling.
5. Bake for 20 more minutes.
6. Let cool, and cut into squares. Serve with whipped cream.
Title: Chocolate Chiffon Cake
Ingredients:
- 1 sugar
- 1 cake flour
- 3/4 baking powder
- 2 baking soda
- 1 salt
- 1/4 canola oil
- 4 water
- 1/2 vanilla
- 1/2 Kahlua
- 1 sugar
- 6
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Lightly grease a 10" bundt pan.
3. Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
4. In a separate bowl, mix the yolks, oil, water and vanilla.
5. Mix the wet ingredients into the dry ingredients.
6. In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
7. Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
8. Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
9. Immediately remove from the oven and let cool, then turn out onto a plate.
10. Notes: This cake needs no icing.
11. I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.
Title: Cookies 'N' Creme Filled Chocolate Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 sour cream
- 2 eggs
- 1 vanilla extract
- 2 flour
- 2/3 baking soda
- 2 salt
- 1 water
- 3/4 cream cheese
- 8 sugar
- 1/2 egg
- 1 flour
- 2 vanilla extract
- 1 salt
- 1/8 butter
- 21 powdered sugar
- 1/4 hot water
- 2 vanilla extract
- 2 -3
- 1
Instructions:
1. MAKE THE FILLING FIRST: In a small bowl, beat the cream cheese, sugar, egg, flour, vanilla, and salt until smooth and well blended.
2. Microwave the Nuggets on HIGH power for 30 seconds; stir.
3. If necessary, microwave on HIGH in 10 second intervals, stirring after each heating, until melted.
4. Blend into the cream cheese mixture; set aside.
5. MAKE THE CAKE:Preheat oven to 350*F.
6. Grease and flour a 12" fluted tube pan.
7. Cream together the butter and sugar.
8. Add the sour cream, egg, and vanilla; blend well.
9. Combine the flour, cocoa powder, baking soda, and salt.
10. Add alternately to the butter mixture with the water; blend well.
11. Pour and spread batter into the prepared pan.
12. Drop the filling by teaspoonfuls onto the batter, forming a large circle that is within 1/2" from each edge.
13. DO NOT MIX INTO THE BATTER.
14. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
15. Cool in pan 20 minutes; loosen cake from edges of pan, and invert onto a wire rack and cool completely.
16. MAKE THE GLAZE: (if desired) Melt the butter in a medium saucepan; remove pan from heat.
17. Gradually stir in the powdered sugar, 2-3 Tbsp.
18. hot water, and the vanilla; beat with a wire whisk until smooth and slightly thickened.
19. Pour glaze over cake, letting it drip down the sides.
20. Cover, refrigerate several hours or until thoroughly chilled.
21. Allow to stand at room temperature about 20 minutes before serving.
22. Store, covered, in the refrigerator.
23. Pour and spread batter evenly.
Title: Peach Blueberry Pie
Ingredients:
- 2 lemon
- 10 blueberries
- 1 sugar
- 2 cornstarch
- 3/4 - 1 flour
- 1/3 cinnamon
- 1/8 butter
- 1/2 egg
- 2 water
- 1
- 2
Instructions:
1. Allow crusts to come to room temperature for easy handling. Follow box directions for a double crust pie. Line bottom crust in deep 9" - 10 "pie plate.
2. Fill a pot with water deep enough to cover peaches. Bring water to a boil. Place rinsed peaches into the boiling water for no more than 1 minute and drain immediately; then place peaches in bowl of ice water to cool. Drain. The skins will peel off easily. Slice peaches into 8-10 wedges per peach. Sprinkle peaches with lemon juice.
3. In a large bowl, mix together the sugar, cornstarch, flour, and cinnamon. Add to peaches and blueberries. Mix well and allow to rest for 5 minutes. Then, pour into bottom crust.
4. Dot with diced butter.
5. 5 Place second crust on Top, Crimp edges and make 5 slashes in top crust to keep juices from spilling.
6. Brush water and egg mixture on top crust and edges. Sprinkle sugar on top. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 45 minutes longer. Cool. Serve with vanilla ice cream.
Title: Lazytown Frosting
Ingredients:
- 1 butter
- 2 powdered sugar
- 2
- 5
Instructions:
1. Stir everything together until smooth.
2. Smear over cooled down cake or muffins.
Title: Waaay Better Than the Rest Fruit Dip
Ingredients:
- 1 cream cheese
- 1 crushed pineapple
- 1 sweetened flaked coconut
- 1 maraschino cherry juice
- 2
Instructions:
1. Beat softened cream cheese. Mix with whipped topping and cherry juice.
2. Stir in coconut and pineapple.
3. Serve with fresh fruit.
Title: Pineapple Cake With Cream Cheese Frosting
Ingredients:
- 20 eggs
- 2 water
- 1 vanilla
- 2 sugar
- 1 3/4 baking soda
- 2 flour
- 2 butter
- 1/4 cream cheese
- 1 butter
- 1/2 vanilla
- 1 powdered sugar
- 2
Instructions:
1. In one bowl, pour can of pineapple WITH the juice (do not drain).
2. Add eggs, water, vanilla, set aside. In a separate bowl, mix sugar, baking soda,& flour.
3. Combine wet and dry ingredients.
4. Pour batter into a 9x13-inch inch greased and floured pan (or; use two round cake pans).
5. Bake at 350°F for 25 minutes, then check with toothpick every 6 minutes or so. The toothpick should be dry when removed from the cake. This cake bakes to a dark brown color, so don't be alarmed!
6. While it's baking, combine cream cheese, vanilla, and powdered sugar with an electric mixer,set in fridge. You can wait until your cake is completely cool to frost, or, let the frosting become a glaze for your warm cake.
Title: Lithuanian Coffee Cake
Ingredients:
- 1/4 dark brown sugar
- 2 granulated sugar
- 1 cinnamon
- 1 ground coffee
- 1/4 walnuts
- 1/4 raisins
- 8 butter
- 1 granulated sugar
- 2 eggs
- 1 brewed coffee
- 1 vanilla extract
- 1 low-fat sour cream
- 2 unbleached flour
- 1 baking soda
- 1 baking powder
- 4 butter
- 4 margarine
- 2 soy margarine
- 1 confectioners' sugar
- vanilla extract
Instructions:
1. Prepare the filling by combining the filling ingredients in a small bowl.
2. Stir to combine well.
3. Set aside.
4. Preheat the oven to 350 degrees.
5. For the cake, cream the butter and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds.
6. Scrape down the sides with a rubber spatula.
7. Add the eggs and beat for 30 seconds.
8. Scrape down the sides of the bowl.
9. Add the coffee, vanilla extract, and sour cream.
10. Beat on low speed for 30 seconds, until well creamed.
11. Scrape down the sides of the bowl.
12. In a separate mixing bowl, sift together the flour, baking soda, and baking powder.
13. Pour the creamed mixture over the top of the flour mixture, scraping the bowl well.
14. Mix on low speed for 45 seconds just to combine, stopping to scrape down the sides of the bowl.
15. Prepare a 10-cup bundt pan, either by thoroughly spraying with nonstick cooking spray or greasing with shortening and flouring the pan.
16. Pour in half the batter.
17. Sprinkle half the filling evenly over the top of the batter.
18. Pour the remaining batter evenly over the filling.
19. Use a rubber spatula to scrape the batter from the bowl and smooth the batter.
20. Sprinkle the remaining filling evenly over the batter.
21. Bake in the center of the oven for 50 to 55 minutes, until a cake tester inserted in the center comes out clean.
22. Remove the cake from the oven and let it cool in the pan for 5 minutes; then turn it out onto a plate.
23. Serve warm or cooled to room temperature, drizzled with a glaze, frosted with Buttercream Frosting or sprinkled with powdered sugar.
24. Buttercream Frosting:
25. MAKES ENOUGH TO FROST A LARGE BUNDT CAKE.
26. Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy.
27. Scrape down the sides of the bowl with a rubber spatula as needed.
28. Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.
29. Beat in the vanilla extract.
Title: Pumpkin and Cornmeal Cake
Ingredients:
- 1/2 unsalted butter
- 1 granulated sugar
- 1 orange zest
- 1 egg
- 2 eggs
- 8 -12 canned solid-pack pumpkin
- 1 vanilla
- 6 3/4 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 cornmeal
- 1/2 powdered sugar
- 1/2 granulated sugar
- yogurt
- vanilla ice cream
Instructions:
1. Position oven rack in middle of oven, preheat to 350 degrees.
2. Butter a 9-inch bundt pan.
3. With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
4. One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
5. Beat in pumpkin and vanilla.
6. Sift together flour, baking powder and salt, stir in cornmeal.
7. Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
8. Do not overwork batter.
9. In a clean bowl, whip egg whites to soft peaks.
10. Gently fold whites into batter with spatula until there are no longer any white streaks.
11. Scrape batter into pan, smooth surface.
12. Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
13. Let cool for 20 minutes and then invert cake onto a rack to cool completely.
14. Dust with powdered sugar if you like.
15. For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
16. Boil without stirring for 2 minutes.
17. Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.