lumicero/recipes-ing2inst huggingface dataset:
Title: Kawaii Cupcakes
Ingredients:
- 125 butter
- 3/4 caster sugar
- 2 eggs
- 1 vanilla essence
- 1 1/4 self-raising flour
- 2/3 milk
- 185 butter
- 2 1/4 milk
- 2
- 1
Instructions:
1. Preheat oven to 200•C. Paper-line 12 x 1/3 muffin cups.
2. In a medium bowl, mix sugar and egg whites together until smooth. In another bowl (a large one), beat butter and egg whites until light and fluffy.
3. Transfer sugar and egg white mixture into a butter mix, then mix until combined. Add in vanilla and beat well. Add in the milk, beat for about a minute until smooth.
4. Finally, add in sifted flour afterwards, then stir the batter until thick!
5. Using an ice-cream scoop-spoon, scoop the batter into prepared muffin cups. Bake for 25 to 30 minutes or until a tester inserted into the centre of one of the cupcakes comes out clean. Cool in a wire rack for about 10 minutes.
6. Using an electric mixer (and to make icing), beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Beat in pink food colouring, if using, until combined. (If the icing starts to get runny, thicken it with a little more icing sugar!).
7. Spread/pipe the cupcakes with icing, then optionally decorated with anything you want!
Title: Cake
Ingredients:
- 1 vanilla extract
- 2/3 eggs
- 3 cinnamon
- 1 nutmeg
- 1 baking soda
- 3 brown sugar
- 1 1/4 white flour
- 1 whole wheat flour
- 1 1/2 carrots
- 3 1/2 walnuts
- 100
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Beat eggs, mix in oil, nutmeg, cinnamon, vanilla, brown sugar and baking soda.
3. Add flour and mix - batter should be thick and smooth.
4. Add walnuts and then grated carrots. Carrots will bring the mixture back to a consistency you can pour into a greased 10 inch round pan.
5. Cook 45 minutes or until inserted skewer comes out clean.
6. Ice with cream cheese icing.
Title: Raisin Roll-ups
Ingredients:
- 1 sugar
- 1/2 - 3/4 raisins
- 1 - 1 1/2 butter
- 1/2 cinnamon
Instructions:
1. Preheat oven to 375F.
2. Roll out biscuits individually to an elongated round.
3. Brush each with melted butter.
4. Sprinkle 1- 2 tablespoons sugar onto each biscuit.
5. Sprinkle over cinnamon to taste.
6. Sprinkle over 1- 2 tablespoons raisins onto each biscuit.
7. Drizzle 1 tsp melted butter onto each biscuit.
8. Roll biscuits up and then cut through the centre in equal halves.
9. Place 4 rolls per row into a well greased baking pan (smooth-cut edge facing up.) There should be a little space between each as they do spread when baking.
10. Bake for 25 mins.
11. Remove from pan immediately.
12. Can be served with chilled evaporated milk as a dessert.
Title: Special K Crust
Ingredients:
- 3 cinnamon
- 1/2 fructose
- 2 butter
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Place the cereal in a plastic bag and seal. Use a rolling pin to crush the cereal into crumbs, turning and shaking the bag frequently to make a consistent crumb. You will have 1 1/2 cups of crumbs.
3. Pour crumbs into a medium bowl stir in cinnamon and fructose. Pour in melted butter and stir with a fork until well blended and evenly distributed.
4. Press the crumb mixture into pie dish. It will not stick as well as a traditional graham cracker crust, just press gently. It will firm up after baking.
5. Bake for 5 to 7 minutes, until set. Cool slightly, then fill as desired.
Title: Cherry Torte
Ingredients:
- 6 cream of tartar
- 3/4 granulated sugar
- 2 walnuts
- 1 vanilla
- 2 sugar
- 2 vanilla
- 1 cherry pie filling
- 4
- 1
- 2
Instructions:
1. Beat egg whites and cream of tartar until stiff peaks form.
2. Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
3. Pour into a greased 9x13 baking dish.
4. Bake at 350 degrees for about 25 minutes.
5. Let crust cool completely.
6. Beat whipping cream until it thickens.
7. Add sugar and, if using, vanilla.
8. Beat well.
9. Cover crust with whipped cream mixture.
10. Add cherry pie filling on top of whipped cream mixture.
11. Refrigerate 2-3 hours.
12. Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.
Title: Finnish Trifle
Ingredients:
- 200 heavy cream
- 200
- 100
- 200
Instructions:
1. Whip the cream until light.
2. Moisten the cookie crumbs with the juice.
3. Place the ingredients in layers. (crumbs,jam, and whipped cream) in dessert dishes.
4. Cover the dishes and place in the refrigerator for two hours before serving.
5. This is a great dessert.
Title: Baked Banana Pie
Ingredients:
- 4 eggs
- 1 evaporated milk
- 3/4 sugar
- 2/3 flour
- 1/4 nutmeg
- 1/4 cream of tartar
- 1/4 vanilla
- 1 salt
- 1 2/3 bananas
Instructions:
1. .Beat eggs, sugar, milk, flour, cream of tartar, nutmeg, vanilla and salt until smooth.
2. Stir in bananas. Blend well and pour into a buttered 9-inch glass pie dish.
3. Sprinkle with nutmeg and bake in a 350° oven for 30 to 40 minutes or until.
4. inserted knife comes out clean.
5. Pie may be served chilled with whipped topping or at room temperature.
Title: Bread Crumb Pecan Balls
Ingredients:
- 2 brown sugar
- 1 pecans
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat the egg whites until stiff.
3. Add the sugar and the extract and mix well.
4. Mix the nuts and breadcrumbs together and fold them into the eggs/sugar mixture.
5. Shape into balls and place on a sprayed cookie sheet.
6. Bake for about 20 minutes.
Title: Coconut Balls (Coquitos)
Ingredients:
- 1 coconut in heavy syrup
- 2 brown sugar
- 1 vanilla extract
- 1/2 white sugar
Instructions:
1. Drain syrup from coconut. Reserve syrup.
2. Mix coconut, brown sugar, and vanilla in a medium size saucepan.
3. Cook over medium heat for a few minutes then allow to cool.
4. Make small balls on buttered cookie sheet and set aside.
5. Mix coconut syrup and white sugar in small saucepan and cook over medium heat.
6. Stir frequently until it becomes dark brown.
7. Pour over balls and allow to cool.
Title: Cocoa Raisin Cuffins
Ingredients:
- 1/4 butter
- 1/4 unsweetened applesauce
- 3/4 flour
- 1 1/4 sugar
- 1 baking soda
- 3/4 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/4 egg
- 1 raisins
- 1/2
Instructions:
1. Blend butter and cocoa.
2. Add applesauce.
3. Combine dry ingredients and add cocoa/butter mixture, egg and raisins.
4. Bake in greased muffin tins at 350 for 20 minutes.
Title: Peanut Butter Silk Cake
Ingredients:
- 1 water
- 1 1/4 creamy peanut butter
- 1/2 eggs
- 1/3 butter
- 3 margarine
- 1/4 brown sugar
- 1/4 creamy peanut butter
- 1 peanuts
- 1/2
- 1
Instructions:
1. Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
2. Make cake mix as directed on package, using water, 1/2 cup peanut butter, the oil and eggs. Pour into pans.
3. Bake 32 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely,
4. about 1 hour.
5. Melt butter in 2-quart saucepan over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
6. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form; set aside. Beat 1/2 cup peanut butter and the brown sugar mixture in another medium bowl
7. on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
8. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press
9. chopped peanuts onto frosting on side of cake. Store covered in the refrigerator.
Title: Peach Delight Cake
Ingredients:
- 1 eggs
- 1 peach yogurt
- 1/3
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
2. Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
3. Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans. Cool 10 minutes in pan, then remove to wire rack and cool completely.
4. Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches. Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix. Cover with the second cake layer and frost top with remaining whipped topping mix. Refrigerate about 2 hours before serving.
Title: Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 margarine
- 1
Instructions:
1. In greased 9x13" pan, dump pineapple.
2. Spoon pie filling on top.
3. Dump dry cake mix on top and spread evenly.
4. Sprinkle nuts on top.
5. Slice margarine and place evenly on top.
6. Bake at 350 deg for 1 hour.
7. Cool and eat.
Title: Apple-Pumpkin Pie
Ingredients:
- 1 brown sugar
- 1/3 cornstarch
- 1 cinnamon
- 1/2 salt
- 1/4 water
- 1/3 butter
- 2 margarine
- 3 apples
- 1 egg
- 1/3 white sugar
- 3/4 canned pumpkin
- 1/4 salt
- 1/2 cinnamon
- 1/4 ginger powder
- 1/8 clove
- 3/4 evaporated milk
Instructions:
1. In a 2-quart saucepan, combine the brown sugar, cornstarch, 1/2 tsp cinnamon and 1/4 tsp salt; stir in water and butter.
2. Cook over medium heat, stirring constantly, until the mixture comes to a light boil.
3. Carefully add in the apple slices; cook for another 4 minutes.
4. Remove from heat; set aside.
5. In a bowl, combine the egg, white sugar, pumpkin, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves and the evaporated milk; beat until well blended using an electric mixer on low speed (if desired, depending on taste, more spices ay be added).
6. Pour the apple mixture into the unbaked pie shell, and then spoon an even layer of the pumpkin mixture over the apple mixture.
7. Bake in a 375 degree oven (on a cookie sheet to prevent any spills), for 40 minutes, or until the filling is set around the edge.
8. Cool on a wire rack-- DELICIOUS!
Title: Chocolate & Raspberry Moelleux by Pierre Hermé
Ingredients:
- 125 raspberries
- 100 plain flour
- 30 butter
- 70 eggs
- 200 sugar
- 250 fresh raspberry
- 4 mascarpone cheese
- 220
- 12
- 1
Instructions:
1. For the Ganache:
2. Place the chocolate in bowl over a pan of hot water. Allow to melt slowly without stirring too often - don't allow any water to get into the chocolate bowl.
3. Liquidise the raspberries in a small blender. Push the raspberries through a sieve to extract 100g of juice. Heat the raspberry juice in a small saucepan and add the cream.
4. Mix the chocolate with the raspberry juice and cream and whip slowly, without adding any air, to gently combine the ingredients.
5. Slowly pour the raspberry chocolate ganache through a funnel into an icecube bag. When all the ganache is finished, seal the bag & massage to spread the ganache evenly throughout the ice cube pockets. Place in the freezer.
6. For the Chocolate Batter:
7. While the ganache is firming in the freezer, prepare the chocolate batter by creaming the butter & sugar until light, fluffy & creamy coloured.
8. Melt the chocolate using the same method as for the ganache & add to the butter cream. Lightly beat the eggs & mix into the chocolate buttercream.
9. Gently add the flour to the bowl.
10. Once the ganache cubes are solid, heat the oven to 170°C.
11. Using a pastry bag, fill each hole of 12 muffin pan, to 1/3 of it's capacity with chocolate batter. (or use two 6 holed muffin pans).
12. Carefully place one teaspoon of raspberry preserve in the center of the third-filled pans. Place a frozen ganache cube on each & cover with the remaining batter. Take care that the cubes are completely covered.
13. Bake in the oven for 12-14 minutes.
14. Once cooked, remove from the oven and allow to cool for 10 minutes before unmolding. It is easier to unmold the moelleux onto a sheet of aluminium foil.
15. Cut the foil around the moelleux and carefully lay them on individual serving plates. When done, remove the foil by sliding it carefully from under the moelleux.
16. Serve immediately with a few fresh raspberries & a quenelle of mascarpone or whipped cream.
Title: Clover Krispies
Ingredients:
- 3 butter
- 4 large marshmallows
- 1/4
- 6
- 4
Instructions:
1. In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal; mix well. With buttered hands, press mixture into a greased foil-lined 13x9x2-inch pan. Cool completely on a wire rack.
2. Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use). In a microwave, melt candy coating.
3. Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set.
Title: Lemon Balm Cake
Ingredients:
- 250 butter
- 250 sugar
- 4 eggs
- 1/2 all-purpose flour
- 130 potato starch
- 120 baking powder
- 1 lemon balm
- 100
Instructions:
1. Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Add lemon juice, stir to combine.
5. In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
6. Add chopped lemon balm, stir to combine.
7. Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
8. Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.
Title: Raspberry Almond Shortbread Thumbprints
Ingredients:
- 2/3 sugar
- 1 butter
- 1/2 flour
- 2 powdered sugar
- 1/2 water
- 1
- 1 1/2
- 2 -3
Instructions:
1. Heat oven to 350°F
2. In large mixer bowl combine sugar, butter, and almond extract.
3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
4. Reduce speed to low; add flour.
5. Continue beating until well mixed (1 to 2 minutes).
6. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
7. With thumb, make indentation in center of each cookie (edges may crack slightly).
8. Fill each indentation with about ¼ t. jam.
9. Bake for 14 to 18 minutes or until edges are lightly browned.
10. Let stand 1 minute; remove from cookie sheet.
11. Glaze:
12. In small bowl stir together powdered sugar and 1½ t. almond extract.
13. Gradually stir in enough water for a thin glaze.
14. Drizzle over cooled cookies.
15. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
Title: Blueberry Peach Cobbler
Ingredients:
- 1 fresh blueberries
- 2 all-purpose flour
- 1 sugar
- 2 ground nutmeg
- 1/2 vanilla extract
- 1/4 unsalted butter
- 1/2 egg
- 3
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Roll pastry to fit a 2-quart oval baking dish.
3. In a large bowl, combine peaches and blueberries.
4. Mix in flour, sugar, nutmeg, vanilla and butter cubes.
5. Pour into the baking dish and cover with pastry.
6. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down.
7. With a paring knife, cut 3 slices on top of the pastry to vent.
8. Brush on egg wash and dust with sugar.
9. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.
Title: Mango Ice Cream, a Favorite of Jacqueline Kennedy Onassis
Ingredients:
- 8 heavy cream
- 1 1/2 sugar
- 7 mangoes
- 3 limes
- 1 ginger
Instructions:
1. You will need 6-8 very ripe mangoes, peeled and pitted and pureed to make 4 cups total.
2. Scald the cream and then remove from heat.
3. Stir in the sugar until it dissolves [you can use superfine sugar].
4. Then, stir in the mango puree and the strained lime juice.
5. Let cool in the refrigerator.
6. Freeze in an ice cream machine, according to the manufacturer's directions.
7. When the ice cream is ready, store it in a container in the freezer.
8. You can serve this with julienned strips of mango over the top of each serving and/or a bit of freshly-grated ginger [microplane graters and zesters are the best for grating ginger].
9. NOTE: This should be served the same day it is made so that it doesn't get too hard. You can scoop it out into the serving bowls a little ahead of time and leave in the refrigerator so the consistency can be gooey but firm. Chefs for the Royal Family shape the ice cream with 2 spoons into oval shapes.
10. You can also add more egg yolks and good-quality vanilla or bourbon vanilla to taste.
Title: Harvest Pear Crisp
Ingredients:
- 6 Anjou pears
- 1 bartlett pears
- 1/3 fresh lemon juice
- 1 Splenda granular
- 1 1/2 cornstarch
- 1/3 ground cinnamon
- 1/2 whole wheat flour
- 1/2 brown Sugar Twin
- 3 salt
- 1/3 unsalted butter
- 1/4 oats
- pecans
Instructions:
1. Pre-heat oven to 375.
2. Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
3. Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
4. Add cornstarch mixture to pear mixture; toss well to coat.
5. Lightly spoon flour into a dry measuring cup.
6. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
7. Pulse 2 times or until combined.
8. Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
9. Add oats and pecans, pulse 2 times.
10. Sprinkle flour mixture evenly over pear mixture.
11. Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
12. Cool 20 minutes on a wire rack.
13. Serve warm or at room temperature.
Title: Rustic Chocolate-Cinnamon Bread Pudding (Low Fat, Low(Er)sugar)
Ingredients:
- 4 ground cinnamon
- 1/4 nonfat milk
- 2
- 3/4
- 2
- 6 -8
- 2
Instructions:
1. Preheat oven to 350°F.
2. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended.
3. Add egg whites and cinnamon; mix well.
4. Gradually add milk, mixing until well blended.
5. Place bread cubes in 8-inch square glass baking dish.
6. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
7. Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.
Title: Apple Delight Cake
Ingredients:
- 4 apples
- 2 flour
- 2 eggs
- 1/2 vanilla
- 2 baking soda
- 2 raisins
- 1 salt
- 1/4 sugar
- 1 1/2 cinnamon
- 2 cream cheese
- 1 confectioners' sugar
- 1 1/2 salt
- 1/4 vanilla
- 2
Instructions:
1. Mix all ckae ingredients well by hand.
2. Bake in a 9x13 inch greased and floured pan at 350 degree oven for 1 hour.
3. Topping:
4. Mix well, topping ingredients and spread on cake.
Title: Molasses Ginger Cookies
Ingredients:
- 1 1/2 shortening
- 2 sugar
- 1/2 molasses
- 2 eggs
- 1/2 salt
- 4 baking soda
- 1 lemon zest
- 2 cinnamon
- 1 1/2 cloves
- 2 ginger
- 4 flour
- 1/2
Instructions:
1. Cream shortening and sugar.
2. Add eggs.
3. Stir in the remaining ingredients except the coarse sugar.
4. Using a 1" scoop, form the dough into balls and then roll each ball in the coarse sugar.
5. Bake at 350 degrees on a parchment lined baking sheet for approximately 12 minutes or until set and just starts to brown.
6. Cool on a wire rack.
Title: Salted Peanut Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 buttermilk
- 1 salted peanuts
- 1/2 all-purpose flour
- 1 milk
- 1 butter
- 1 confectioners' sugar
- 1 vanilla extract
Instructions:
1. In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with buttermilk. Set aside 3/4 cup peanuts for topping. Stir remaining peanuts into batter. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. Meanwhile, for the frosting, combine the flour and the milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely. In a bowl, cream the butter and confectioners' sugar until fluffy. Add the cooled flour mixture and the vanilla; beat until fluffy, about 4 minutes. Spread over the cake; sprinkle with the reserved peanuts.
Title: End-Of-The-Rainbow Cake
Ingredients:
- 3/4 butter flavor shortening
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 1/4 flour
- 2 1/3 baking powder
- 3 salt
- 1
Instructions:
1. In a mixing bowl, cream shortening and sugar until fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. combine flour, baking powder and salt; add to creamed mixture alternately with milk.
5. Pour into two greased and floured 8-in round baking pans.
6. Bake at 350 for 30-35 mins or until toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. Frost between layers and top and sides of cake.
9. Decorate with chocolate coins if desired.
Title: Grand Prize Double Chocolate Chip Cookies
Ingredients:
- 1 3/4 flour
- 1/4 baking soda
- 1 butter
- 1 vanilla extract
- 1 granulated sugar
- 1/2 dark brown sugar
- 1 egg
- 1/3 milk
- 2 pecans
- 1/2
- 12
Instructions:
1. Combine flour& baking soda; set aside.
2. Cream butter, add vanilla& sugars and beat until fluffy.
3. Beat in egg.
4. At low speed of electric mixer, beat in cocoa then milk.
5. Add dry ingredients and beat on low until blended.
6. Stir in nuts and chocolate chips.
7. Drop by rounded teaspoonfuls onto nonstick cookie sheets.
8. Bake at 350 degrees for 12 to 14 minutes.
9. Remove from oven and cool 3 minutes on cookie sheet before removing to rack to cool completely.
Title: Cranberry Nut Muffins
Ingredients:
- 3/4 Miracle Whip
- 1 1/4 eggs
- 2 fresh cranberries
- 2 frozen cranberries
- 2 flour
- 3/4 sugar
- 1/2 baking powder
- 2 baking soda
- 1
Instructions:
1. Combine Miracle Whip, orange juice, eggs and cranberries.
2. In a separate bowl, combine remaining ingredients.
3. Stir wet mixture into dry ingredients. Fill greased muffin cups. Bake at 350F for 20-25 minutes. Let stand for 10 minutes. Remove from pan.