lumicero/recipes-ing2inst huggingface dataset:
Title: Shhh Secret Secret Cookies
Ingredients:
- 2 butter
- 680 chocolate chips
- 4 flour
- 2 brown sugar
- 2 bicarbonate of soda
- 1 salt
- 2 sugar
- 500 chocolate
- 5 blended oatmeal
- 2 vanilla extract
Instructions:
1. Blend oatmeal in a blender or processor to a fine powder.
2. Cream butter, and both sugars.
3. Add eggs, vanilla.
4. Mix with flour, oat meal, salt, baking powder, and bicarb.
5. Add chocolate chips.
6. Roll into balls and place 2 inches apart on baking paper lined tray.
7. Bake 10 minutes at 375 degrees (180 C).
Title: Buttercream Frosting
Ingredients:
- 2 unsalted butter
- 1 salt
- 1 vanilla
- 2 icing sugar
- 4 -6 heavy cream
Instructions:
1. In a large mixing bowl, cream butter until fluffy. Slowly add in icing sugar and continue creaming until well blended.
2. Add salt, vanilla and 3 tbsp cream. Blend on low until moistened. Add an additional 1-3 tbsp cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
3. 1/4 recipe to frost 12 cupcakes - 1/2 c unsalted butter, pinch of salt, 3/4 tsp vanilla, 1/4 lb icing sugar, 1-1.5 tbsp cream.
Title: Simple Berry Cheesecake Trifle Recipe {No Cook Summer FAVORITE!}
Ingredients:
- 2 strawberries
- 2 blueberries
- 2 pudding
- 1 Cool Whip
- 1
Instructions:
1. Wash, hull and slice the strawberries.
2. Wash the blueberries.
3. Tear up the angel food cake into bite size pieces.
4. Make 2 packages of cheesecake pudding as instructed on the box.
5. We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
6. We kept layering until we were out of space!
7. Such a great dish to bring to a bbq or for the 4th of July!
Title: Chocolate & Gingernut Ripple Cake
Ingredients:
- 1/3 milk
- 1/2 dark chocolate
- 300
- 250
Instructions:
1. Beat Milo and cream together until stiff peaks form.
2. Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.
3. Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.
4. Using a flat knife, spread remaining milo mixture over log to cover.
5. Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
6. Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.
Title: Cinnamon Orange Cream Cheese Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 cinnamon
- 1/2 allspice
- 1/8 salt
- 2/3 butter
- 1 cream cheese
- 1/2 sugar
- 3
- 2
Instructions:
1. Mix together flour, cinnamon, allspice and salt.
2. In medium bowl, using electric mixer set on low, beat together butter and cream cheese. Beat in sugar . Add orange juice and peel.
3. Add flour and spices, and beat until combined. Do not overbeat.
4. Chill dough, wrapped in plastic wrap for 2 - 2 1/2 hours or until dough is firm.
5. Preheat oven to 350°F
6. Roll dough on a lightly floured surface until it is about 1/8 inch thick. Cut into your favorite cookie shape.
7. Bake on a lightly greased cookie sheet in preheated 350°F oven for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks.
Title: Chocolate Chip Banana Bread (Soy/Dairy/Egg-Free Edition)
Ingredients:
- 3 flour
- 4 baking soda
- 2 salt
- 1 Ener-G Egg Substitute
- 6 warm water
- 8 sugar
- 1 pure vanilla extract
- 2 bananas
- 2 yogurt
- 6
- 1
Instructions:
1. Preheat oven to 350° F (175° C). Lightly grease two 9x5 inch loaf pans.
2. In a medium bowl, mix together the flour, unsweetened cocoa, baking soda and salt and set aside (dry ingredients).
3. In another small bowl, prepare egg substitute - mixing egg replacer with warm water until well blended - no lumps and set aside.
4. In another medium bowl, mix the bananas with vanilla and set aside.
5. In a large bowl, cream the buttery spread and sugar together.
6. Blend in the egg replacer mix thoroughly.
7. Blend in the banana and vanilla mix thoroughly.
8. Sift in the dry ingredients and mix well.
9. Blend in the cultured coconut milk vanilla (sour cream replacement) and chocolate chips.
10. Pour batter into 2 prepared loaf pans.
11. Bake at 350 for 1 hour and 15 minutes, or until a butter knife that has been inserted into the center comes out clean.
12. (Note if you are using a dark non-stick pan, you may need to add 10 minutes).
Title: Burgundy Poached Pears
Ingredients:
- 8 pears
- 1/4 Burgundy wine
- 6 dry red wine
- 3 reduced-calorie cranberry juice cocktail
- 12 cinnamon sticks
- 3 mint sprig
Instructions:
1. Peel pears and remove core from bottom end, leaving stem intact.
2. If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
3. Brush pears with orange juice to prevent browning.
4. Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
5. Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
6. Remove pears from pan, reserving 1 cup poaching liquid.
7. Reserve remaining liquid.
8. Discard orange slices and cinnamon sticks.
9. Place each pear on a dessert plate.
10. Top each pear with 2 tablespoons reserved poaching liquid.
11. Garnish with orange rind curls and mint sprigs.
12. The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
Title: Warm Apple Cake (Optional - With Creamy Caramel Sauce)
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1 baking soda
- 1 cinnamon
- 1/4 salt
- 1 egg
- 2 apples
- 1/4 walnuts
Instructions:
1. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts.
2. Spread in a lightly greased 8"x8" baking pan. Bake at 350F degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean.
3. Serve warm, drizzled with Caramel Sauce.
Title: Spiced Chocolate Pudding
Ingredients:
- 125 butter
- 225 chocolate
- 1/2 brown sugar
- 1 vanilla extract
- 1/2 mixed spice
- 1/2 self-raising flour
- 1/3 eggs
- 3
Instructions:
1. Generously grease 8 half-cup ramekins liverally with butter.
2. Pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass.
3. Fill the ramekins to 3/4 full and cover with plastic wrap or tie baking paper on with cooking string.
4. Cook the puddings 4 at a time at 100 per cent for 90 seconds.
5. Pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce.
Title: Pamela's Peanut Butter Cookies - Gluten Free
Ingredients:
- 1/2 butter
- 1/2 crunchy peanut butter
- 1 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/2
Instructions:
1. Cream together the butter and peanut butter.
2. Mix in sugar, egg and vanilla, then add Pamela's Baking & Pancake Mix and combine.
3. Spoon tablespoons of dough onto a lightly greased cookie sheet and flatten with a fork using a crisscross pattern.
4. For smaller cookies, reduce bake time.
5. Bake in a preheated 325° oven for 17-20 minutes. Edges should be light brown.
6. Cool completely before removing from pan with spatula.
Title: Flat Cat Cookies
Ingredients:
- 1 flour
- 1 -2
Instructions:
1. With an adult's help, preheat oven to temperature specified on package.
2. Sprinkle flour on a clean, flat surface and roll out cookie dough slightly thicker than what the package calls for.
3. Then, using butter knife, cut out cookies in the shape of a flattened cat.
4. Use a large spatula to carefully transfer cookies to cookie sheet.
5. Bake according to package directions.
6. While they're cooling, count out enough cinnamon candies to put two eyes and a nose on each cat.
7. Carefully flatten between the front and back of two spoons and set aside.
8. Allow the cookies to cool on the cookie sheet for about 3 minutes and then press in eyes and nose.
9. Transfer to wire rack to continue cooling.
10. Dribble jam here and there on each cookie for blood.
11. Makes approximately 3 dozen kitty road kill.
12. Sicko serving suggestion: Instead of making each cookie in a perfect cat shape, make a few that are missing a limb and/or tail.
13. Why not even sever a head or two?.
14. Drip jam blood at stumps for an authentically dismembered look?
Title: Gino-Chocolate Grilled Fruit
Ingredients:
- strawberry
- blueberries
- banana
- kiwi
- white chocolate
Instructions:
1. Put your oven grill element on and the temperature to 480°F/250°C.
2. Slice the bananas and kiwis; divide the strawberries in two.
3. Spread out in a gratin dish.
4. Pour the blueberries over; grate white chocolate to coat the fruit.
5. Put under the grill and watch it carefully or it will burn. Take it out when the chocolate is golden brown and bubbly.
Title: Cranberry Fruit Pudding
Ingredients:
- 3 cranberries
- 1 1/2 water
- 2/3 sugar
- 2 cornstarch
- 2
Instructions:
1. Place cranberries and water in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered for 15 minutes.
2. Press cranberries through a strainer into a bowl. Discard skin and seeds. Return cranberry mixture to saucepan. Stir in sugar.
3. Combine cornstarch and orange juice in a small bowl, stirring to dissolve cornstarch. Stir into cranberry mixture. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes.
4. Divide mixture evenly into six custard cups or small bowls.
5. Chill.
6. Serve cold, by itself or topped with vanilla nonfat yogurt.
7. Cooking time does not include cooling time.
Title: Vietnamese Sweet Rice Squares
Ingredients:
- 2 glutinous rice
- 2 water
- 2 coconut milk
- 1 1/2 dark brown sugar
- palm sugar
Instructions:
1. Put rice and water in a rice cooker and cook until rice is done, about 60 minutes.
2. Put the coconut milk in a saucepan. Bring to a boil over medium heat.
3. Add the brown sugar or palm sugar and simmer, stirring constantly until mixture becomes thick, about 15 minutes.
4. Add the cooked rice and simmer, stirring constantly, until most of the liquid has been absorbed.
5. The mixture should still be slightly moist.
6. Press into a square pan, cut & enjoy!
Title: Sussex Pond Pudding - Old Fashioned Steamed Lemon Pudding
Ingredients:
- 2 lemons
- 100 butter
- 250 self-raising flour
- 100 vegetable suet
- 150 butter
- 100 light brown sugar
Instructions:
1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.
Title: Caramel Fudge Icing
Ingredients:
- 1 1/2 brown sugar
- 1/2 milk
- 1/4 salt
- 3 butter
- 1/2 vanilla
Instructions:
1. Boil first 3 ingredients to soft ball stage.
2. Add butter.
3. Cool to lukewarm.
4. Add vanilla.
5. Beat until right consistency.
6. Thin with a little cream if too thick.
Title: Capitol Diner's Rice Pudding
Ingredients:
- 4 milk
- 2 sugar
- 1 pure vanilla extract
- 4 eggs
- 2 white rice
- 2 cinnamon
Instructions:
1. Bring milk to a boil.
2. In a mixing bowl, beat vanilla, eggs and sugar. Add to milk.
3. Add rice to milk and simmer over low-to-medium heat for 15 minutes, stirring constantly.
4. Dust top with cinnamon. Can be served warm or chilled. For added decadence, top with whipped cream.
Title: Slow-Cooked Baked Apples
Ingredients:
- 4 -5 baking apples
- 1 lemon juice
- 1/3 craisins
- 1/2 pecans
- 3/4 brown sugar
- 1/2 cinnamon
- 1/4 butter
Instructions:
1. Scoop out center of each apple and and leave cavity about 1/2 in from bottom.
2. Peel top of apples down about 1 in and brush lemon juice on top.
3. In bowl, combine craisins, pecans, brown sugar, cinnamon, and butter. Spoon mixture into apple cavities.
4. Pour 1/2 c water in sprayed crockpot and arrange apples inside.
5. Cover and cook on low 1-3 hrs or until tender.
6. Serve warm or room temperature with carmel ice cream topping.
7. (Serving over ice cream is optional and recommended).
Title: Pistachio Cream Caramel
Ingredients:
- 397 sweetened condensed milk
- 2 1/2 water
- 1/2 sugar
- 1/2 pistachios
- 1 vanilla
- 7 eggs
- 1 sugar
- 1/2 water
Instructions:
1. caramel:.
2. boil water and sugar till dark amber colour and quickly coat small pan and leave aside.
3. cream mix:.
4. preheat oven to 300.
5. boil water and condensed milk untill well mixed.
6. add sugar and pistachio and leave to simmer about 5 minute.
7. meanwhile beat eggs and gradually add milk mixture.now add the vanilla.
8. leave for a few minutes to settle the foamy bit on top and then add over the caramel.
9. put pan into biger pan and fill it halfway with water.
10. cook about 50 minute.
11. leave to cool and turn upsidedown.
12. best done a day ahead and left in fridge 24 hours.
Title: Jam Drops
Ingredients:
- 125 butter
- 125 caster sugar
- 1 egg
- 125 self raising flour
- 125 plain flour
- 1 vanilla extract
Instructions:
1. Cream butter and sugar.
2. Beat in egg.
3. Add sifted flour to butter mix with vanilla.
4. Mix to a smooth dough.
5. Spoon teaspoon onto trays leaving room for spreading.
6. Press a depression in each cookie and fill with a teaspoon jam.
7. Bake 180 C (350 F) 15 - 20 minutes.
8. Remove from oven and cool on trays before moving to rack.
Title: Cherry-Pineapple Dump Cake
Ingredients:
- 2 cherry pie filling
- 1 crushed pineapple
- 1 butter
- 1/2 margarine
- 1 pecans
- 1/2
Instructions:
1. In a 9x13 glass casserole dish mix together cherry pie filling and crushed pineapple. Sprinkle entire box of cake mix over fruit careful not to have any big lumps. Melt butter and drizzle over cake mix. Sprinkle coconut and nuts over entire cake.
2. Bake at 350F for 25 minutes.
Title: Apple Turnovers
Ingredients:
- 1 apple
- 3 dried cranberries
- 3 cornstarch
- 1 cinnamon
- 1/8 puff pastry sheet
- 1 egg
- 1 unsalted butter
- 2 sugar
- 1
Instructions:
1. Put oven rack in lower third of oven and preheat oven to 400°F Butter a large baking sheet.
2. Stir together apple, cranberries, jelly, cornstarch, and cinnamon in a bowl.
3. Roll out pastry on a lightly floured surface into a 12- by 9-inch rectangle. Cut into 6 roughly 4-inch squares. Divide apple mixture among squares, leaving a 1-inch border, and lightly brush egg on border. Dot filling with butter. Fold each pastry into a triangle, enclosing filling, and crimp edges with a fork. Cut 2 small steam vents in top of each turnover. Brush tops lightly with more egg and sprinkle with sugar. Bake on baking sheet until puffed and golden, about 20 minutes. Cool turnovers to warm.
Title: Tiramisu
Ingredients:
- 50 sugar
- 2 mascarpone
- 250 lemon, rind of
- 1/2 salt
- 2 sugar
- 1 extra strong coffee
- 1 sugar
- 200 Amaretto
- 1 Cointreau liqueur
- 3 ladyfingers
- 2 cocoa powder
- 150
Instructions:
1. mascarpone mixture:
2. Using an electric mixer, beat sugar and egg yolks until mixture is bright.
3. Add mascarpone and grated lemon rind.
4. Beat egg whites with the pinch of salt until stiff. Add the sugar and mix until sugar has dissolved.
5. Fold stiff egg whites into mascarpone and put mixture into fridge.
6. liquid:
7. Add sugar to coffee and mix until sugar has dissolved.
8. Add amaretto and cointreau to coffee and let it cool.
9. assembling:
10. Use a container or serving dish which holds ca 75g (5 1/4 ounces) ladyfingers in a single layer. Cover your dish with the 75g (5 1/4 ounces) ladyfingers. Pour half of the liquid over the cookies. Do not use more liquid.
11. Spread half of the mascarpone mixture on top.
12. Pour remaining liquid into a small bowl. Dip remaining ladyfingers into it and use them to cover the mascarpone layer.
13. Put remaining mascarpone layer on top. Spread smooth.
14. The tiramisu needs to go into the fridge for at least 2 hours or until you serve it.
15. Just before serving, sprinkle it with some chocolate powder.
Title: My Skinny Pumpkin Pie (Crustless, Low Fat, Low Sugar)
Ingredients:
- 3 eggs
- 1 jumbo eggs
- 1 1/4 - 1 1/2 pumpkin pie spice
- 5 pumpkin puree
- 1
Instructions:
1. Blend almond milk and eggs. Add spices, stir until blended.
2. Add stevia and sweetener, stir until blended.
3. Add pumpkin, a few spoonfuls at a time; blend.
4. Pour into an ungreased 8 inch square baking pan.
5. Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean.
6. Cool in pan, then refrigerate.
7. If you want to make this richer, serve with cream or replace some of the almond milk with cream.
Title: Genocide-By-Chocolate Brownie Cake
Ingredients:
- 1 1/2 flour
- 1/2 cocoa powder
- 2/3 white sugar
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1 1/2 soymilk
- 1/3 extra virgin olive oil
- 1
Instructions:
1. Preheat the oven to 350 degrees Farenheit.
2. Sift together the flour, cocoa powder, sugar, salt, baking soda and baking powder.
3. Add the soy milk, oil and chocolate chips and mix gently until just smooth. (Or at least as smooth as something can get with a cup of chocolate chips in.)
4. Pour into a lightly oiled and floured 8x8 square baking pan, and bake for approximately 35 minutes. The toothpick test WILL NOT WORK. There is usually too much chocolate in this cake for a toothpick to come out clean. However, the edges of the cake will begin to pull away from the sides of the pan when it is done, and that is the most reliable way to tell.
5. Cut into 16 pieces and serve hot with ice cream, whipped cream, or whatever you like.
6. Enjoy!
Title: Vanilla or Chocolate Pudding
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 2 milk
- 2 egg
- 2 butter
- 1 1/2 vanilla
Instructions:
1. in heavy saucepan, combine milk, sugar, cornstarch. cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. remove from heat. gradually stir about 1 cup of hot mixture to egg yolks or egg. return all mixtures to saucepan. cook and stir about 2 minutes more. remove for heat. stir in butter and vanilla until butter melts. For chocolate pudding: increase sugar to 3/4 cup. add 6 tablespoons cocoa and 2 tablespoons butter with milk,.
2. spoon into dishes.
Title: Citrus Cake
Ingredients:
- 1/2 margarine
- 1 1/4 self-raising flour
- 3 eggs
- 4 lemon juice
- 1 icing sugar
- 2 1/2 margarine
- 3/4 lemon juice
- 2
Instructions:
1. Preheat the oven to 320F
2. Mix the margarine and sugar together and cream until light and fluffy.
3. Then beat in the eggs, one at a time.
4. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
5. Bake in the pre-heated oven for roughly 35 minutes.
6. Allow the cake to cool in the tin before removal and storage in an air-tight container.
Title: Cookies and Cream Chocolate Cake
Ingredients:
- 18 eggs
- 1/3 water
- 3 chocolate pudding mix
- 1 1/4 Jell-O Oreo instant pudding & pie filling mix
- 3 1/2 milk
- 6 butter
- 1
- 1 1/4
- 8
- 2
Instructions:
1. Prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
2. Preheat oven to 350 degrees if using a glass or shiny pan. 325 degrees if using non-stick or dark pans.
3. In a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
4. Blend on medium speed for 2 minutes.
5. Pour cake batter into prepared pan.
6. Bake for 35 minutes.
7. In the meantime --
8. Mix large box of cookies and cream pudding with one cup of milk. (pudding will be more stiff than normal.)
9. Whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth. Refrigerate.
10. In the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
11. Wisk in 8 oz of chocolate chips to melted butter and milk. (use as much chocolate chips until you reach a smooth consitancy.)
12. Add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth. Refrigerate.
13. Remove cake from oven, check for doneness.
14. Allow cake to cool for 30 minutes.
15. Spread chocolate/cool whip mixture on cooled cake.
16. Spread cookies and cream pudding frosting on top of the chocolate mixture.
17. Refrigerate remaining cake.
Title: Filled Molasses Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 shortening
- 1 egg
- 1/2 molasses
- 1/4 buttermilk
- 3 flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1/2 salt
- 1/4 clove
- 1/4 nutmeg
- 3/4 orange marmalade
- raisins
Instructions:
1. Heat oven to 375°F.
2. Mix brown sugar, shortening, egg, molasses and buttermilk.
3. Stir in flour, baking soda, baking powder, salt, cloves and nutmeg.
4. Divide dough into 3 equal parts.
5. Roll each part to a 1/16-inch thick on a floured surface.
6. Cut into 2-inch rounds.
7. Spoon 1/2 teaspoon marmalade onto half the rounds; cover with remaining rounds.
8. Top each cookie with a piece of date.
9. Place on ungreased cookie sheet.
10. Bake 8 to 9 minutes or until no indention remains when lightly touched.
Title: Galletas Elena (Mexican Cookies)
Ingredients:
- 1/2 butter
- 2/3 sugar
- 3 vanilla extract
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Beat the butter, sugar, egg yolks and vanilla extract together.
3. Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough.
4. Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings.
5. Dip each ring in nonpareils.
6. Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned.
7. Cool before storing.