lumicero/recipes-ing2inst huggingface dataset:
Title: Original Nestle Toll House® Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. SLICE AND BAKE COOKIE VARIATION:
6. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
7. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
8. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Title: Blueberry Angel Food Cake
Ingredients:
- 1 light cream cheese
- 8 Cool Whip Free
- 1 blueberries
- 16 fresh blueberries
- 2 cornstarch
- 1/2 Splenda granular
Instructions:
1. Combine cake cubes, cream cheese and cool whip and spread into a 9 x 11 pan.
2. In a saucepan mix the blueberries, cornstarch and splenda.
3. Cook until thickened.
4. Cool and spread over top of the cake mixture.
5. Chill.
6. Top with more Cool Whip when serving, if desired.
Title: Almond Paste
Ingredients:
- 2 3/4 sugar
- 3 1/4 icing sugar
- 2 1/2 eggs
- 4 lemon juice
- 2 vanilla extract
- 2 1/2
Instructions:
1. Mix sugars.
2. Add almonds.
3. Mix eggs, lemon juice and vanilla.
4. Mix together.
5. Knead til pliable.
6. Divide in 3.
7. Wrap each in tinfoil.
8. Let stand overnight.
9. Roll out 1 ball to 1/2 inch thick and cover cakes.
10. Let stand overnight covered with a tea towel.
11. Ice cakes if desired.
Title: caramel cookie cups
Ingredients:
- 1/2 cream cheese
- 1 oleo
- 2 1/4 flour
- 1 evaporated milk
- 1/2 oleo
- 1/2 sugar
- 1/2 vanilla
- 2/3 canned milk
- 1
- 2/3
Instructions:
1. Mix first 3 ingredients.
2. Roll in balls and form little crusts in tart pans.
3. Bake 350 degrees for 15 mins.
4. 'Then mix caramel filling until smooth over low heat.
5. Fill cups with filling.
6. Cream first four ingredients for icing.
7. Add milk a little at a time.
8. Mix until smooth.
9. Put on top and sprinkle with nuts (optional).
Title: Aunt Gail's Cream Cheese Pound Cake
Ingredients:
- 3 cream cheese
- 1 1/2 butter
- 6 eggs
- 3 sugar
- 3 all-purpose flour
Instructions:
1. With electric mixer:
2. Cream together cream cheese and butter.
3. Add eggs one at a time until well blended.
4. Alternate adding sugar and flour until well blended.
5. Pour into tube or bundt pan.
6. Bake at 375 for 1.5 hours or until pick is clean.
Title: Rhubarb Streusal Cake
Ingredients:
- 1/2 plain flour
- 2 sugar
- 1/3 butter
- 100 rhubarb
- 750 caster sugar
- 2 ground ginger
- 2 butter
- 200 caster sugar
- 3/4 eggs
- 3 baking powder
- 2
Instructions:
1. preheat oven to 190 c.
2. grease and line 24cm springform pan with baking paper.
3. combine coconut, half the flour and 1/3 C sugar in med size bowl. using fingertips rub in 100g butter to make coarse crumbs.
4. combine rhubarb, 3T sugar and ginger in a bowl.
5. using electric beater mix 200g butter and 3/4 C sugar in a bowl till light and creamy. add eggs one by one beating well between each addition until combined.
6. fold in remaining flour and the baking powder till just combined.
7. spoon batter into prepared pan and smooth the surface.
8. next add the rhubarb mixture evenly over batter.
9. sprinkle with the coconut mixture.
10. bake 1 hr, cool in pan 15 mins and cut into wedges to serve.
Title: Persian Spiced Baklava Rolls With Orange Blossom Syrup
Ingredients:
- 1 1/2 unsalted pistachio nuts
- 1/2 white sugar
- 1/8 cardamom
- 1/4 phyllo dough
- 16 sweet butter
- 1 sugar
- 1/2 water
- 1/2 lemon juice
- 1/2 - 1
Instructions:
1. Preheat oven to 325 or a little lower if your oven runs hot.
2. Combine all the filling ingredients, mix well.
3. Butter a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
4. Remove the phyllo from the package and lay it flat on your counter. Cover the phyllo with wax paper or plastic wrap and place a slightly damp cloth over top.
5. Remove one sheet of phyllo and place flat on clean, dry counter top, butter as evenly as possible repeat with 3 more sheets of phyllo so there are 4 sheets buttered on top of one another as evenly as possible.
6. Place a few large spoonfuls of the mixture along the bottom of the top sheet of phyllo and fold the phyllo on the same end over the mixture. Then butter the edge of the sheet and continue to roll the phyllo as tightly and evenly as possible. Once you get to the end of the sheet, you need to butter the edge as well before closing it. It should now basically be a long thick cigar shape.
7. Cut off the uneven ends slightly angled like a slash (but don’t throw them away, just throw it into your remaining mixture).
8. Cut the roll into 2 inch pieces (slightly angled like a slash). Butter the ends of each before placing on the buttered baking sheet.
9. Repeat this same procedure until you have finished using all of the phyllo and mixture.
10. Once you have finished rolling the phyllo and placing the rolls, buttered on each end, on your pan, butter the top of each roll. Bake in the preheated oven for 25-30 minutes (this really depends on your oven; keep in mind that the baklava has to bake slowly at a low heat until GOLDEN BROWN).
11. Prepare the syrup noting that either the syrup should be hot and the baklava cool or visa versa when pouring it over top. (I leave the baklava to cool overnight on the counter and make the hot syrup to pour over the cooled baklava in the morning.).
12. Mix sugar and water and bring to the boil.
13. Add lemon juice and boil for 7 more minutes.
14. Remove from heat and add orange blossom water, stir.
15. Pour over cooled baklava.
16. Allow the baklava to sit for about 20 minutes. Then turn over the individual rolls to allow both sides to soak in the liquid.
17. Leave the whole day or over night before serving.
18. Enjoy!
Title: Morish Chocolate Cake
Ingredients:
- 8 self-raising flour
- 3 baking powder
- 2 margarine
- 8 caster sugar
- 8 eggs
- 4 milk
- 10 dark chocolate
- 4
Instructions:
1. Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
2. Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
3. Test with a skewer – when it comes out of the cake clean, the cake is done.
4. Cool on a wire rack, and finish with icing of your choice.
Title: Strawberry Dippity Dip
Ingredients:
- 1/4 - 1/2 honey
- 1 vanilla instant pudding mix
- 8 sour cream
- 1/2 vanilla yogurt
Instructions:
1. Mix all the ingredients together in a medium bowl. Chill 6 hours and up to overnight before serving.
2. Serve with whole strawberries and/or other fruit. This is also good on cookies, pretzels, etc. Enjoy!
Title: Pecan and Chocolate Pie
Ingredients:
- 1/2 butter
- 4 eggs
- 1 white corn syrup
- 1 white sugar
- 1 vanilla
- 1 pecans
- 1/2 chocolate chips
Instructions:
1. Cream butter.
2. Add sugar, eggs, syrup and vanilla.
3. Mix well.
4. Stir in chocolate bits and nuts.
5. Pour into pie shell.
6. Bake for 50 minutes@ 375 degrees.
Title: Chocolate Whipped Cream Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 Cool Whip
- 1/2 white sugar
- 1 cocoa powder
- 1/3
- 1/4
Instructions:
1. In large mixing bowl, blend cake mix, water, eggs and oil.
2. Blend for 3 minutes at medium speed.
3. In greased and floured pans; either 2 round (9") or 1 (13 x 9), bake per cake package directed times.
4. Cool completely.
5. Remove the cake from the round pans, I leave the 13 x 9 cake in the pan.
6. Place Cool Whip in a chilled mixing bowl.
7. Gradually add the sugar and cocoa.
8. Frost cake with chocolate cream mixture.
9. Refrigerate 24 hours before serving.
10. Time does not reflect frig time.
Title: Zan's Date & Nut Torte
Ingredients:
- 200 pitted dates
- 200 dark chocolate
- 200 caster sugar
- 4
- 1/3
Instructions:
1. Preheat oven to 180degC (350degF) and cut circle of baking paper to fit bottom of 8" springform tin, lightly grease or spray sides of tin - quantities for 10" below.
2. Break chocolate into bits, put into blender or food processor, with almonds, this will be very noisy.
3. Blend until almonds are ground, but not too finely, you might still have some chunks of chocolate, but that's OK.
4. Chop dates into smallish pieces.
5. Beat egg whites in large bowl until they start to stiffen; add castor sugar gradually as you continue whipping.
6. Quickly fold dates, chocolate and nuts into egg whites, spoon mixture into tin and bake for 45 (8 inches) 50 mins (10 inches) in middle of oven - top should have a solid but not rock hard crust.
7. Turn oven off, leave cake in there for about an hour with door slightly open to cool.
8. Turn cake out; put in very cool place or in fridge overnight (best made the night before, or at least quite few hours before).
9. For a 10" springform tin, quantities are 250g almonds, 250g dates, 250g chocolate, 6 egg whites, 1/2 cup sugar.
Title: Scottish Dumpling Cake
Ingredients:
- 2 sugar
- 1 flour
- 1/2 nutmeg
- 1/2 allspice
- 1 cinnamon
- 1 baking soda
- 1 salt
- 1/2 raisins
- 1/2 egg
- 1 1/2 milk
- 1
- 1 1/2
Instructions:
1. Grease an empty 2 lb. coffee can and set aside.
2. Mix dry ingredients together.
3. Beat together Crisco and egg; add to dry ingredients. Then add milk and mix well. Add raisins.
4. Put into well greased coffee can. Cover with wax paper and tie with string. Cover with foil and tie again.
5. Place in pan of simmering water (deep enough to cover can 3/4 of the way to the top).
6. Simmer for 3 1/2 hours, replacing water as necessary.
7. Cool 15 minutes. Run a knife down sides of can to slide cake onto plate.
Title: Pumpkin Pie Biscotti
Ingredients:
- 3 1/2 flour
- 1 1/2 brown sugar
- 2 baking powder
- 1/2 salt
- 2 pumpkin pie spice
- 1/2 canned pumpkin
- 2 eggs
- 1 vanilla extract
- 2 butter
- 1 1/4
Instructions:
1. Preheat oven to 350*F.
2. Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
3. In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
4. Slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moistened after stirring.).
5. Melt the butter in a large skillet over medium heat; add macadamia nuts.
6. Cook, stirring constantly, until nuts are browned; remove from heat and cool completely.
7. Knead or gently stir cooled nuts into the dough.
8. Place dough on a lightly floured surface and divide into 4 portions.
9. Lightly flour hands and shape each portion into a 1x15" log.
10. Place logs 3" apart on lightly greased cookie sheets.
11. Bake for 23 minutes; cool for 15 minutes.
12. Reduce oven temperature to 300*F. Cut each log diagonally into 1/2" slices using a serrated knife.
13. Place slices on ungreased cookie sheets; bake for 15 minutes, turning once.
14. Cool completely on wire racks.
Title: Deep-Fried Custard Slices (Spain)
Ingredients:
- 2 milk
- 1 lemon, zest of
- 4 sugar
- 1 vanilla bean
- 5 butter
- 1 1/3 flour
- 4 eggs
- 2 sugar
- 6 cinnamon
- 2 nutmeg
- 1/2
- 1/4
Instructions:
1. Put milk, lemon zest, 4 tbsp sugar & vanilla bean in a saucepan & bring to a slow boil. Remove pan from heat source, allow milk mixture to cool & remove vanilla bean.
2. Melt butter in a 2nd saucepand till foaming & add flour. Cook till the flour foams & turns pale golden, stirring continuously.
3. Slowly add the warm milk, still stirring. Cook the sauce on low-heat for 5 min till it thickens.
4. Remove pan from the heat source. Slowly add some of the mixture to the beaten egg yolks & whisk quickly to avoid cooking them. Then add the egg yolks to the milk/flour mixture & beat vigorously till well-combined.
5. Butter (or spray w/PAM) a rectangular or square dish. Pour the custard into the dish & leave to set in the refrigerator for at least 4 hours. (See note in Step 7).
6. Combine 2 tbsp sugar w/cinnamon & nutmeg & set aside.
7. Cut the cold custard into triangles or squares (A square dish can be cut easily into 9 portions & a rectangular dish can be cut into 8 portions)
8. Beat 2 eggs lightly & dip the pieces of custard in the beaten eggs, then in the breadcrumbs.
9. Heat the oil in a lrg skillet or saucepan & fry the custard slices in batches till golden brown.
10. Drain custard slices briefly on paper towels & arrange on a serving platter. Using a sml tea-strainer or other dusting container, sprinkle sugar/cinnamon/nutmeg mixture atop the custard slices. Serve lukewarm or cold as desired (Fresh fruit would provide color & be esp nice to serve w/this).
11. NOTE: The # of servings was not given & depends largely on how you cut the custard, so I estimated the yield. Nearly all the time is cooking or chilling time, but I allowed 15 min for prep time. Times DO NOT include time for the milk mix to cool & custard to chill till cold, so plan ahead & try to forgive me if I'm a bit off w/my estimates. :-).
Title: Spicy Zucchini Cakettes (Vegan Friendly)
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1 carob powder
- 1/2 white sugar
- 2 ground cinnamon
- 2 ground ginger
- 1 ground cloves
- 1/2 ground cardamom
- 1/2 ground nutmeg
- 3/4 salt
- 2 zucchini
- 1/2 banana
- 10 dates
- 1/4 brown sugar
- 1/4 real maple syrup
- 1 water
- 1/4
Instructions:
1. preheat overn to 350F and grease pans.
2. mix dry and wet ingredients in seperate bowls.
3. Then add the dry mix into the wet and combine together.
4. Spoon out one inch sized balls onto greased cookie sheet ( give them a little room to spread ).
5. Bake on 350 for about 10min or until endges and bottom are golden.
Title: Strawberry Mousse Cake
Ingredients:
- 3 eggs
- 1 cream of tartar
- 1/2 granulated sugar
- 1/4 lemon, rind of
- 1 vanilla
- 1/2 all-purpose flour
- 1 salt
- 1.5 unflavored gelatin
- 1/4 water
- 2 strawberries
- 1/3 granulated sugar
- 2 lemon juice
- 1/2 plain yogurt
- 1/2 water
- 3 granulated sugar
- 3 kirsch liqueur
- 2 strawberries
- 2 granulated sugar
- 1 1/2
- 2
Instructions:
1. CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
2. In a large bowl beat whites and cream of tartar to soft peaks.
3. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
4. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
5. Scrape yolks over whites, add lemon rind and vanilla and fold together.
6. Sift flour and salt over batter, folding in gently but thoroughly.
7. Transfer to prepared pan.
8. Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
9. Let cool in pan on wire rack.
10. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
11. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
12. Rinse, hull and puree berries.
13. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
14. Remove from heat.
15. Warm softened gelatin over low heat until clear and syrupy.
16. Stir into strawberry mixture.
17. Transfer to a large bowl and chill to consistency of raw egg white.
18. Whisk in the yogurt.
19. Whip cream until form; fold into mousse and return to fridge.
20. SYRUP: In a small saucepan bring water and sugar to a boil.
21. Remove from heat, cool and stir in liqueur.
22. ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
23. Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
24. Drizzle half the syrup evenly over the cut side of each of the 2 halves.
25. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
26. Set remaining layer, cut side over mousse, pressing gently.
27. Cover and chill thoroughly, overnight if possible.
28. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
29. CREAM FROSTING AND GARNISH: Rinse and hull berries.
30. Slice thinly.
31. Whip cream until it's stiff and firm.
32. Sweeten with sugar and spread evenly over top and sides of cake.
33. Arrange berry slices in circle around the top and bottom edges of the cake.
34. Refrigerate until serving time, which should be within the following hour or two.
Title: Sweet Curd Cake With Raisins
Ingredients:
- 500 semolina
- 3 white sugar
- 3 baking powder
- 3 -4 vanilla extract
- 1 raisins
- 1
- 1/2
Instructions:
1. Preheat oven to 190C.
2. In the bowl add curd and press it with the fork to get rid of large crumbs.
3. Add egg whites and mix together with the curd.
4. Add semolina, white sugar, baking powder, vannila extract and mix well to form a smooth mixture. You can also leave it crumbled for the texture
5. Stir in the raisins.
6. Place the mixture in the square or rounded baking tray covered with parchment paper and bake till the top forms golden brown.
Title: Orange and Peanut Sweet Potatoes
Ingredients:
- 1 sweet potato
- 1/8 cornstarch
- 1 honey
- 3/4 peanuts
- 2
- 1
Instructions:
1. Peel and slice sweet potato crosswise into 1/2-inch thick slices.
2. Place in a 10-ounce casserole.
3. Sprinkle lightly with salt.
4. Sprinkle with 1 T orange juice.
5. Micro-cook, covered, on 100% power for 4 to 6 minutes or till potato is tender.
6. Let stand, covered, while preparing sauce.
7. For sauce, in a 1-cup measure stir together 1/4 c orange juice, cornstarch, and shredded orange peel.
8. Stir in honey or maple (or maple flavored) syrup.
9. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring every 15 seconds.
10. Stir together sauce and potato slices.
11. Sprinkle with peanuts.
Title: Green Tea Mousse
Ingredients:
- 1 1/2 sugar
- sugar substitute
Instructions:
1. Whip the cream until bubbles start to form.
2. Add in green tea powder.
3. Add in sugar or sugar substitute.
4. A beautiful green will appear, and enjoy!
Title: Blueberry/Peach Crisp
Ingredients:
- 10 blueberries
- 1 rolled oats
- 1/4 pitted dates
- 1/2 cinnamon
- 1/2
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 350. Place blueberries in the bottom of a square 8 inch baking pan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water. Drizzle ¼ cup apple juice over fruit.
2. Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running for a minute and dates are blended with oats and almonds, add apple juice, and mix well.
3. Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool.
4. Healthy Cooking Tips:.
5. Make sure the topping is well ground, and mixed while still ending with a coarse texture. It will have a tendency to be in clumps after processing it. When you place it over the fruit mixture crumple it with your hands into an even layer. Otherwise it will be in big clumps and will not look or taste as good.
Title: Eggnog Rum Bundt Cake
Ingredients:
- 3 unsifted flour
- 1 baking powder
- 1/8 baking soda
- 1 salt
- 3/4 nutmeg
- 1 ground nutmeg
- 2 1/4 unsalted butter
- 4 eggs
- 2 pure vanilla extract
- 3/4 dark rum
- 1 unsalted butter
- 3 granulated sugar
- 5 dark rum
- 1/2 pure vanilla extract
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
3. Set aside.
4. To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
5. Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
6. Add superfine sugar in three additions, beating 1 minute after each portion is added.
7. Add eggs one at a time, beating about 45 seconds after each is added.
8. Blend in vanilla extract.
9. On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
10. Scrape down the sides of the bowl often.
11. Add rum and beat 30 seconds.
12. (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
13. Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
14. Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
15. To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
16. Set over low heat and stir until the sugar dissolves.
17. Bring to a boil, reduce heat and simmer 2 minutes.
18. Remove from heat and stir in vanilla.
19. Place rack with warm cake on a sheet of wax paper.
20. Spoon glaze over cake in layers, using all of glaze.
21. Cool completely before wrapping.
Title: Apple Berry Cobbler
Ingredients:
- 1 flour
- 1/2 wheat germ
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 margarine
- 1 1/2 sugar
- 1 milk
- 1 3/4 egg
- 2 cooking apples
- 1 fresh cranberries
- 1 frozen cranberries
- 1/2 brown sugar
- 2 vanilla
- 1/4 cinnamon
- cornstarch
- water
Instructions:
1. Combine first 4 ingredients,set aside.
2. Beat butter at medium speed until creamy.
3. Gradually add sugar,beat well.
4. Add milk and egg,beating well.
5. Stir in flour mixture,set aside.
6. Combine apples and next 4 ingredients in large bowl.
7. Combine cornstarch and water.
8. Add to apples,stir well.
9. Spoon fruit mixture into lightly greased 11x7x1 1/2 inch baking dish.
10. Drop batter by spoonfuls over fruit.
11. Bake at 350 degrees,for 45-60 minutes or until golden.
12. Serve with Vanilla Bean Hard Sauce (another Recipezaar recipe) or ice cream.