lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Drop Wafers
Ingredients:
- 1/4 unsalted butter
- 1 sugar
- 1 egg
- 2 lemons, zest of
- 2/3 all-purpose flour
- 1/4 baking soda
- 1 salt
- 2 sugar
- 1/3
Instructions:
1. Preheat oven to 350F degrees. Line baking sheet with Silpat sheet if possible. Alternately, a good wipe of cooking oil sothe cookies will release.
2. Using an electric mixer, cream butter and 1 cup sugar for 3 to 5 minutes, scraping down the sides of the bowl periodically. Your butter will be light and only a wee bit fluffy but the sugar should be fairly disolved. Add the egg and contine to beat until combined and the batter is somewhat fluffy. Add the finely grated zest of two lemons. (I love my microplane for this.) If you choose, add one or two drops of yellow food coloring.
3. Quickly mix together the flour, baking soda and saltin a separate bowl or on a sheet of waxed paper. Add the dry ingredients to the wet and mix on medium speed for 20 seconds until they are just mixed together. Fold in the crushed lemon drops until distributed in the dough.
4. Wrap the prepared dough in waxed paper and place in freezer for 30 minutes until firm.
5. Place the remaining 1/3 cup of sugar in a smal, shallow bowl.
6. Remove dough from freezer. Pinch off about a tablespoon and roll into a half inch ball. Roll ball in sugar until it is completely covered.
7. Place cookies on sheets, spacing about 2 to 2 1/2 inches apart. (They do spread quite a bit.) Before baking, lightly press and flatten the balls with the bottom of a glass so that the cookies are about 1/4 inch thick.
8. Bake cookies until they are lightly golden, 9-10 minutes.
9. After they comeout of the oven, allowthem to coolabout 2 minutes before transfering to wire rack to cool. Slide the spatula under the cookie carefully torelease any candy bits that may cause the cookie to stick to the sheet.
Title: Strawberry Cream Cake
Ingredients:
- 1 strawberry gelatin
- 3 milk
- 1/2 strawberries
- 1/2 sweetened condensed milk
- 3/4
- 4
- 2
- 4
- 14
- 12
Instructions:
1. Mix cake mix, 3/4 package strawberry gelatin (the other 1/4 will be saved for later) add coconut and nuts.
2. Add oil, milk, egg yolks and 1 cup strawberries to other ingredients. Mix with hand mixer for 2 minutes.
3. Beat the egg whites until frothy and fold into cake batter.
4. Pour mixture into pan (spray or grease and flour first). Cook in preheated over at 350°F to 30-45 minutes.
5. Let cool for 30 minutes. Poke holes all over the cake with a straw.
6. Mix sweetened condensed milk and the rest of the strawberry gelatin. Pour mixture over cake.
7. Refridgerate over night.
8. Smooth whipped topping over the top of the cake and then slice the rest of your strawberries and place decoratively on top of whipped topping.
Title: Chocolate Midnight Cake
Ingredients:
- 1 water
- 1 mayonnaise
- 1 eggs
- 3 vanilla extract
- 2
Instructions:
1. Heat oven to 350°.
2. Grease and flour 2- 9 inch round cake pans.
3. Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute.
4. Scrape down the sides of the bowl, and mix on medium speed for 2 minutes.
5. Divide batter evenly between the 2 pans.
6. Bake the cakes until they spring back when lightly pressed, about 28-32 minutes.
7. Remove from oven and cool on racks for 10 minutes.
8. Run a knife around the edge of each cake and invert on to cooling rack.
9. Cool completely and frost as desired.
Title: Fresh Pineapple With Rum Sauce
Ingredients:
- 2 half-and-half
- 1/3 light brown sugar
- 6 light rum
- 1/4 pineapple
- 2 mint sprig
Instructions:
1. Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
2. Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
3. Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.
Title: Lollipop Cookies --Super Cute and Easy Too--
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 granulated sugar
- 1 egg
- 2 pure vanilla extract
- 24 sugar
Instructions:
1. Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
2. In large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until combined. Add flour mixture; mix just until combined (do not overmix).
3. Place sprinkles/sanding sugar in shallow dishes. Roll dough into balls, usin 1 1/2 tablespoons for each. Roll in desired sprinkles, pressing lightly to coat. Insert wooden stick in center of each ball, place on baking sheet about 1 1/2 inches apart, with wooden sticks lying horizontally. Lighlty press down on each ball with the bottom of a glass to flatten slightly.
4. Bake until edges are golden brown and crisp, about 20-25 minutes. Transfer to wire rack to cool completely.
Title: Raw Carrot Cake
Ingredients:
- 1 pitted dates
- 1/4 pineapple
- 2 unsweetened dried shredded coconut
- 1 walnuts
- 1/2 pecans
- 1 fresh ginger
- 1 cinnamon
- 1/4 nutmeg
- 1/8 allspice
- 1/8 ground cloves
- 1 sea salt
- 1/4 carrot
- 1 raisins
- 1/4 coconut cream
- 1 maple syrup
- 1 coconut
- 3
- 1/2
Instructions:
1. In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.
2. Add the shredded carrot and coconut water, and pulse 5 times.
3. Remove the blade from the food processor, and add the raisins.
4. Use a wooden spoon to stir the ingredients together. The batter will be sticky, but don't worry. It will firm up a bit in the fridge.
5. Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl.
6. Place the parchment paper onto your counter, pencil/pen side down.
7. Scoop half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick.
8. Do this with the other circle and remaining batter.
9. Place the two halves into the fridge to firm for at least 30 minutes.
10. To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this.
11. Place in the fridge to firm for at least 20 minutes.
12. Ice one of the cake layers with half of the icing.
13. Top with the other cake layer, and top with the remaining icing.
14. Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve!
15. Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.
Title: Dried Peach Rice Pudding
Ingredients:
- 1/2 white rice
- 1/2 sugar
- 1 milk
- 4 ginger
- 1/4 salt
- 1/4
Instructions:
1. Combine all ingredients in 2 quart casserole.
2. Bake, uncovered, in a 325 degree F. oven for 2 1/2 hours, or until rice is tender. Stir occasionally as it cooks.
3. Cool. Pudding thickens and becomes creamy as it cools.
Title: Snickerdoodles (The Best)
Ingredients:
- 1 1/2 sugar
- 1/2 margarine
- 1 butter
- 2 vanilla
- 2 3/4 eggs
- 1 all-purpose flour
- 1/2 cream of tartar
- 1/4 baking soda
- 2 salt
- 2 sugar
- cinnamon
Instructions:
1. Heat the oven to 400°F.
2. Next, in a large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy.
3. Add vanilla and eggs and blend well.
4. Add flour, cream of tartar, baking soda, and salt, and mix well.
5. Mix 2 Tbsp sugar and 2 tsp cinnamon in small bowl.
6. Shape the dough into balls (approx 1-inch or whatever your preference) and roll in the cinnamon-sugar mixture.
7. Place 2 inches apart on ungreased cookie sheet.
8. Bake at 400°F for 7 to 9 minutes or until set.
9. Immediately remove from cookie sheets and cool completely.
Title: Blackberry Cobbler
Ingredients:
- 1 self-rising flour
- 1 sugar
- 1 milk
- 1/4 butter
- 1 blackberry
Instructions:
1. Preheat oven to 350 degrees F. Have ready a 9-inch square baking pan.
2. Mix the flour, sugar, milk and butter in a prepared baking dish. Gently stir in blackberries.
3. Bake in preheated oven for 45 minutes.
Title: Pumpkin Spice Bars
Ingredients:
- 1 solid-pack pumpkin
- 15 egg substitute
- 1/2 water
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat cake mix with water, pumpkin and egg substitute for 3 minutes.
3. Pour batter in a 11 x 17 x 3/4 inch pan jelly roll pan that has been sprayed with Pam.
4. Bake for 23 minutes.
Title: Apple, Banana Casserole With Almonds
Ingredients:
- 4 apples
- 1/2 bananas
- 2 eggs
- 2 vanilla extract
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 8x8 or other casserole dish.
3. Wash, peel, core and thinly slice apples.
4. Layer in dish and sprinkle with almonds.
5. Peel banana and break into pieces into a medium bowl.
6. Add eggs, vanilla, cinnamon, and cream and beat well.
7. Pour over the apple slices.
8. Bake 30 minutes.
9. Serve hot, this is great served with a couple of scoops of vanilla ice cream.
10. Enjoy.
Title: Jelly Pinwheels
Ingredients:
- 1 walnuts
- 3 sugar
- 2
- 1/2
Instructions:
1. Unroll crust. Spread the jam almost to the edges. Sprinkle walnuts over jam. Rollup like a jellyroll.
2. Cut into 1/2 inch thick pieces using a serated knife. If you have truble cutting, use a little flour on the knife.
3. Onto a lightly oiled cookie sheet, place slices leaving about 1/2 inch between each.
4. Dunk a glass into the sugar and press slices til almost flat. Don't worry about cracks forming.
5. Bake 10-12 minutes in a 375 degree oven. Turn the tray when done halfway.
Title: Raspberry Lemon Pudding Cake
Ingredients:
- 1 fresh lemon juice
- 2 cornstarch
- 12 fresh raspberries
- 1 sugar
- 3 eggs
- 1 buttermilk
- 1 lemon peel
- 1/2 vanilla extract
- 1 salt
- 1/2 flour
- 1/2 baking powder
Instructions:
1. Preheat oven to 350°F.
2. Lightly oil six ovenproof custard cups or six 8 oz ramekins.
3. Place the cups in a 2 inch deep baking pan.
4. Begin to heat water to add to the pan just before baking.
5. In a bowl, combine the lemon juice with the cornstarch.
6. Add the raspberries and 1/2 cup of the sugar and toss lightly.
7. In a separate bowl, with an electric mixer or whisk, beat the egg whites till stiff; set aside.
8. In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup sugar.
9. Beat in the lemon peel, vanilla, salt, flour and baking powder.
10. Gently stir in the raspberry mixture, then fold in the beaten egg whites.
11. Spoon the batter evenly into the prepared cups.
12. Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups.
13. Bake until puffed, firm on top and golden, 40-50 minutes.
14. Refrigerate and serve chilled.
Title: Tropical Cream Cake
Ingredients:
- 10 1/4 eggs
- 3 water
- 1/3 powdered sugar
- 1 1/3 crushed pineapple
- 1/2 Cool Whip
- 12
- 1
- 12
Instructions:
1. Preheat oven to 350F, grease or spray baking pan. I used a half sheet pan, but a 13 x 9 pan will do nicely.
2. Mix cake according to directions on the box.
3. Pour cake mixture into pan and bake for appropriate time. (If you do use a half sheet pan, make sure you cut the time down to about 20 minutes.) Cake is done when it springs back to the touch or leaves a clean toothpick.
4. While cake is baking, make topping for cake: Cream together: cream cheese, pineapple and sugar. Adjust sugar to taste. Gently fold in Cool Whip. Refrigerate topping mixture until cake is thoroughly cool.
5. Ice cake with topping mixture. Enjoy!
Title: Chocolate Cake
Ingredients:
- 4 eggs
- 250 extra finely granulated sugar
- 200 caster sugar
- 225 all-purpose flour
- 1 margarine
- 40 bicarbonate of soda
- 140 cocoa powder
- warm water
Instructions:
1. Beat butter and margarine till creamy. Add in the eggs one at a time, beat well after each addition.
2. Sift flour and bicarbonate of soda. Add to the egg mixture alternate with the mixture of cocoa. Mix well until all incorporated.
3. Pour the mixture in the in the 8 x 8in square baking tin, that have been greased and top with baking paper.
4. Bake in the oven of 170degrees Celcius for 50 minutes.
Title: Chocolate Snack Cake
Ingredients:
- 1 2/3 flour
- 1 brown sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 1/3 vanilla
- 1
- 1/2
Instructions:
1. Heat oven to 350.
2. Mix flour, brown sugar, cocoa, baking soda, and salt in bowl with fork.
3. Stir in water, oil, vinegar, and vanilla completely.
4. Pour into ungreased square pan, 8x8x2 inches.
5. Bake until wooden pick inserted comes out clean, 25-40 minutes.
6. If desired, dust with powdered sugar. Cake can be mixed in pan if desired.
Title: Oatmeal Cookie Apple Crisp
Ingredients:
- 4 -5 baking apples
- 1 lemon juice
- 2 granulated sugar
- 1 all-purpose flour
- 1 ground cinnamon
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease 8-in square baking pan with nonstick cooking spray.
3. Combine apple slices, lemon juice, sugar, flour and cinnamon in large bowl.
4. Pour mixture into prepared baking pan.
5. Crumble bar of dough on top of the apples.
6. Bake 40-45 minutes or until apples are tender and crumble topping is crisp.
7. Serve warm or at room temperature Makes 8, 1/2 cup servings.
Title: Spiced Peach & Apple Crisp
Ingredients:
- 1 butter
- 1 1/2 apples
- 2 orange zest
- 1 brown sugar
- 3 cinnamon
- 1/2 nutmeg
- 1/4 flour
- 1/2 brown sugar
- 1/4 butter
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Place tablespoon of butter in an 8x8 baking dish and place in oven while preheating to melt butter; take out and wipe it around the dish thoroughly; set aside.
3. Toss together the peaches, apples, orange zest, 3 tablespoons of brown sugar,and the cinnamon and nutmeg; layer mixture in the buttered dish.
4. Combine flour, 1/4 cup brown sugar and 1/4 cup butter until mixture looks crumbly.
5. Sprinkle on top of the fruit mixture and bake uncovered at 375 degrees F for about 30 minutes or until fruit is tender and topping is browned a bit.
Title: The Baker's Basket
Ingredients:
- 1 dried cranberries
- 1 dates
- 1 dark raisin
- 1/3 nutmeg
- 1/3 ground ginger
- 1/3 cinnamon
- 1/3 allspice
- 1 golden raisin
- 1 white chocolate chips
- 1
Instructions:
1. Put the dried fruits and baking chips each into separate containers. Then place the spices separately into little sachets.
2. In a small wicker basket, place the containers at the bottom and the satchets at the top. Include your favourite baked goods for the holidays and year round.
Title: Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1 2/3 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 2 cinnamon
- 2 sugar
Instructions:
1. Preheat oven to 400°F.
2. Mix shorting, sugar, and eggs in large bowl. Combine flour, salt, and cream of tarter together in a separate bowl.
3. Stir in flour mix. Shape dough by rounded teaspoonfuls into balls.
4. Mix cinnamon and sugar.
5. Roll balls in cinnamon sugar.
6. Place on cookie sheet about 2 inches apart. Flatten if desired with fork.
7. Bake until set, about 10-12 minutes.
8. *Cream of Tarter can be left out if you don’t have it or can’t find it.
Title: Ginger Rose Custard
Ingredients:
- 4 salt
- 1 granulated sugar
- 1/3 heavy cream
- 2 rose water
- 6 sweet sherry
- 1/2
- 2
Instructions:
1. In a large bowl, beat the egg yolks with an electric mixer; add a pinch of salt and continue beating until yolks are a pale-lemon color.
2. In a medium saucepan over medium heat, warm the ginger slices and heavy cream. Do not boil.
3. With a slotted spoon, remove the ginger slices; add the rosewater.
4. Pour the flavored cream over the egg yolks and mix well.
5. Over a double boiler, cook the custard mix, stirring constantly, until it thickens and coats the back of a spoon.
6. Add the sherry and cool the custard over an ice-water bath.
7. Pour the custard into serving dishes.
Title: Awesome Sour Cream Sugar Cookies With Homemade Icing
Ingredients:
- 3 1/2 flour
- 1/2 butter
- 1 baking soda
- 1 sugar
- 1/2 sour cream
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1 powdered sugar
- 1/2 butter
- 1 evaporated milk
- 0.5
Instructions:
1. Sift together flour, baking soda, and salt in bowl and set aside.
2. Cream butter sugar, egg and vanilla. Beat 2 minutes.
3. Add sour cream and beat well.
4. Add dry ingredient mix (flour, baking soda, and salt) and blend well.
5. Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
6. Cut into desired shapes with cookie cutters.
7. Bake on greased cookie sheet at 325°F for 12 minutes.
8. Allow cookies to cool completely before decorating.
9. Pour bag of confectioner sugar into bowl.
10. Whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
11. Slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. Will not take the entire mixture.
12. Pour icing into smaller bowls and use food coloring to make icing into different colors.
13. Decorate with icing as desired.
14. Use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. Re-heat the mixture in the microwave before adding to the icing. Add to the icing a few drops at a time until the icing becomes spreadable again. You may have to add more food coloring to freshen up the color.
15. Use sprinkles, candy, and a lot of imagination to decorate cookies.
16. Lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.
Title: Sinful Creme Brulee
Ingredients:
- 2 half-and-half
- 1 sugar
- 6 salt
- 3/4 vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 300. Have ready a flame-proof 1 quart shallow baking dish and a roasting pan that can accomodate the baking dish. Boil a kettle of water for the water bath.
2. Heat the cream and half and half in a saucepan over medium heat until hot. Remove from heat.
3. Whisk yolks, 1/2 cup of sugar and salt in a medium bowl. Showly add the cream mixture, whisking constantly until smooth and well blended. Add vanilla. Pour the mix through a fine strainer that's set over a bowl. This will catch any tiny chunks not blended.
4. Pour the custard into the baking dish and skim any foam from the top. Transfer to the roasting pan, place in the oven and pour enough boiling water into pan to reach halfway up the sides of the baking dish. Bake for 25 - 30 minutes or until the custard is set around edges but still slightly jiggly in the center. CAREFUL not to over bake - the custard will set further as it cools. Remove baking dish from the water bath and let cool completly on a wire rack.
5. Refrigerat the creme brulee, loosely covered with plastic wrap at least 4 hours or for a full 24 hours it must be thoroughly chilled and set .
6. After the refrigeration time, preheat the broiler. Have the reoasting pan ready. and fill a bowl with ice water. Gently blot the surface of the custard with a paper towel to remove any condensation. Sift the remaining 1/4 cup sugar evenly over the custard. Place the baking dish in the roasting pan and carefully pour enough ice water into the pan to halfway up the sides of the baking dish.
7. THIS IS WHERE YOU DO NOT MOVE FROM THE STOVE. Broil custard about 3 inches from heat for 2 - 3 minutes until sugar has melted and turned dark gold in color. Slowly rotate the dish so the sugar caramelizes evenly. Remove from broiler and cool the custard in the ice water for 5 minutes.
8. Remove the baking dish from the baking pan. Serve immediately or refrigerate uncovered no more than 1 hour or the topping will be soggy.
Title: Arizona Lemon Bundt Cake
Ingredients:
- 1 1/2 granulated sugar
- 1/2 butter
- 3 eggs
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1/4 poppy seed
- 2 lemon peel
- 2 lemon juice
- 2 confectioners' sugar
- 1/4 butter
- 2 lemon peel
- 1/4 lemon juice
Instructions:
1. Preheat oven to 325°.
2. Grease and flour a Bundt cake pan or tube pan.
3. Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
4. Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.
5. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
6. Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
7. Immediately poke holes in top of cake with a long tined fork. Pour about two-thirds of the Lemon Glaze over the top.
8. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.
Title: Lavender Stirred Custard With Non Dairy, Eggless Options
Ingredients:
- 2 1/2 plain soymilk
- 1/4 sugar
- 1/2 cornstarch
- 1/4 salt
- 1/8 egg
- 1 vanilla
- 1/2
Instructions:
1. If omitting the egg: Mix the cornstarch with 1/4 cup of water or soy milk.
2. In small pan over med heat steam the milk but do not boil. Turn off heat and stir in lavender, allow to steep for 20 minutes.
3. Use a fine mesh strainer set over bowl strain the lavender out. Discard.
4. Return milk to saucepan and bring to steaming again. Turn off heat.
5. In small bowl, whisk together sugar, cornstarch and salt. In sep bowl whisk egg and pour into cornstarch mixture whisking thoroughly. Slowly add 1/3 cup hot milk to this mix. whisk constantly. Add back inot hot milk in pan whisk constantly.
6. Over med heat, cook custard, stirring constantly until mix thickens and begins to bubble. About 3 minutes. Stir in vanilla. Pour into custard cups. Set aside to cool. Refrigerate if serving more than 2 hours later.
Title: John Hadamuscin's Bohemian Butter Cookies
Ingredients:
- 1 sugar
- 2 butter
- 4 eggs
- 1 vanilla extract
- 4 flour
Instructions:
1. In a large mixing bowl, cream the butter and sugar together until light and smooth.
2. Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites.
3. Beat in vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
4. Preheat oven to 350 degrees F. Grease baking sheets.
5. On a lilghtly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Lightly beat reserved egg whites. Using a pastry brush, glaze the surfaces of the cookies with egg whites. Decorate each with a sprinkling of colored sugar.
6. Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.
7. Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.