lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Bread
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1/2 shortening
- 1 banana
- 2 eggs
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
Instructions:
1. In a large bowl combine all ingredients.
2. pour mixture into a greased (bottom only) 9x5 loaf pan.
3. bake at 350 for 65-75 minutes.
4. wait until cooled to slice.
Title: Lemon Lime Twist Cookies
Ingredients:
- 1 butter
- 3/4 white sugar
- 1 egg
- 1 lime rind
- 1 milk
- 2 salt
- 1/4 flour
- 2 1/2 icing sugar
- 1/2 lemon juice
- 2
Instructions:
1. Cream butter and sugar together.
2. Add egg, lemon extract and lime rind.
3. Mix in milk and salt, then add 1 cup of flour at a time, mixing well.
4. Let stand for 5 minutes.
5. Roll dough into 10 inch long ropes.
6. Fold rope in two and twist to make a braid like cookie.
7. Bake 10-12 minutes.
8. Mix icing sugar with lemon juice.
9. Brush over cookies while still warm.
Title: Dried Apple Rings
Ingredients:
- 12 apples
- 2 salt
- 1 1/2 water
Instructions:
1. Core the apples, slice into 1-inch thick rings,m and soak for 10 minutes in the salt nad easter solution. Drqin and thread the apple rings onto skewers. (Note: Soad wooden skewers in water overnight before using),.
2. Place in a preheated 140F oven, alternating the apple rings on the rungs of the oven racks so that they are not touching. Bake for 4-5 hours or until leathery but pliable.
3. Let cool for 10-12 hours on dish towels. Place in a labeled airtight container in a cool, dark place,. Soak for 24 hours in water to reconstitute.
4. OVEN-DRYING TIP: Oven-drying is a more exact method than sun-drying; the only problem can be in keeping your oven at the correct, low temperature. Your aim in drying is not to heat the food, but rather to remove the moisture from it.
Title: Carrot and Orange Loaf
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1 eggs
- 2 sultana
- 1 carrot
- 1 nutmeg
- 1 mixed spice
- 1 self raising flour
- 2 butter
- 1 icing sugar
- 60
- 1
Instructions:
1. Grease a 14 x 21 cm loaf pan; line the base with greased paper.
2. Cream butter and sugar until light and creamy.
3. Beat in eggs one at a time; beat until combined.
4. Stir in sultanas and grated carrot.
5. Add sifted dry ingredients and orange juice.
6. Spread into the prepared pan.
7. Bake in moderately slow oven 1-1/2 hours.
8. Stand 5 minutes before turning cake on to a wire rack to cool.
9. Ice when cold.
10. Icing:
11. Beat butter until creamy, gradually beat in sifted icing sugar.
12. Add orange juice; beat until smooth.
13. Excellent.
Title: Gluten Free Soft Almond Cookies
Ingredients:
- 125 butter
- 75 sugar
- 1 vanilla
- 1 Amaretto
- 1 egg
- 125 cornstarch
- 30 baking powder
- 1
- 50
Instructions:
1. Preheat oven to 350 degrees (320 when fan assisted).
2. Beat softened butter until creamy, then slowly add sugar, vanilla and amaretto until you have a thick batter.
3. Add the egg and beat on high for about half a minute.
4. Mix rice flour with corn starch and baking powder, then stir in the almond flour.
5. Stir flour mix into butter mix until well combined.
6. With two teaspoons drop small heaps onto parchement lined cookie sheet.
7. Bake cookies about 12 minutes.
8. If you like your cookies decorated, brush them with egg yolk before baking and decorate with colored sugar, falked coconut or whatever you like :-).
9. Enjoy!
Title: Peanut Butter, Butterscotch Things
Ingredients:
- 1/2 peanut butter
- 16 miniature marshmallows
- 1
- 2
Instructions:
1. In a double boiler melt Peanut butter and butterscotch chips over low heat.
2. When smooth, remove from heat and add noodles and marshmellows.
3. Drop mixture onto wax paper by the spoonfull.
4. Allow to cool completly before enjoying.
Title: Jamie Oliver's Two-Nuts Chocolate Torte
Ingredients:
- 150 walnuts
- 150 dark chocolate
- 300 cocoa powder
- 1 butter
- 255 caster sugar
- 100 eggs
- 6 salt
Instructions:
1. Preheat oven to 190c/375f/Gas 5.
2. Line the bottom of a 20 or 25cm/8 or 10" tin with a piece of greaseproof paper before buttering the bottom and sides, then dusting with flour.
3. Place the nuts into a food processor and whizz up until finely ground.
4. Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate.
5. Put to one side in a separate bowl.
6. Add the butter and sugar to the food processor and beat until pale and fluffy.
7. At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts.
8. In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks.
9. Gently fold the egg whites into the chocolate, butter and nut mix.
10. Pour all the mixture into the tin.
11. Bake in the preheated oven for around an hour.
12. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds.
13. When removed, it should be reasonably clean.
14. Serve with whipped cream, ice-cream or creme fraiche.
Title: FRENCH Apple Pie or is It Glazed Apple Cream Pie
Ingredients:
- 1/2 white sugar
- 1/2 milk
- 1/2 heavy cream
- 1/4 butter
- 2 cornstarch
- 2 milk
- 1 vanilla extract
- 3 tart apples
- 1 all-purpose flour
- 1/4 ground cinnamon
- 1 confectioners' sugar
- 1/2 milk
- 1 vanilla extract
- 1/4 butter
- 1
Instructions:
1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2. Preheat oven to 400*F. In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
6. My Note: I also added a little cinnamon to the glaze which added just the right extra touch in my opinion. Try this- you'll love it. Oh- and warm each slices in the microwave about 25-30 seconds. It's so much better that way! A couple of suggestions: 1) The recipe suggests serving the pie cold, but try it at room temperature, or slightly warm (30 seconds in the microwave should do it) 2) The thinner your apple slices, the better! Try it with pear and/or peach. Adding walnut pieces is a nice variation. Use aluminum foil at the end of baking to keep the crust from getting too brown. A little extra cinnamon or lemon zest in the glaze is good. (I use an extra deep dish, make a lattice top and extra custard and glaze.) Make 2 and hide 1 if you want leftovers. Delicious!
Title: Apricot Upside Down Cake
Ingredients:
- 2 butter
- 1/4 margarine
- 1/2 brown sugar
- 2 eggs
- 2/3 sugar
- 2 2/3 cake flour
- 3/4 baking powder
- 1/4 salt
Instructions:
1. Drain apricots, reserving 3 Tablespoons juice (discard remaining juice or save for another use); set aside.
2. Place butter in a greased 9 inch baking pan; place in a 350°F oven for 3-4 minutes or until melted.
3. Stir in the brown sugar.
4. Arrange apricot halves, cut side up, in a single layer over sugar.
5. In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon colored.
6. Gradually beat in sugar.
7. Stir in reserved apricot juice.
8. Combine flour, baking powder, and salt; gradually add to egg yolk mixture.
9. In another mixing bowl, beat egg whites until stiff.
10. Fold into yolk mixture.
11. Carefully spread over apricots.
12. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean.
13. Cool for 10 minutes before inverting onto a serving plate.
Title: Gingered Pineapple
Ingredients:
- 1 low-fat sour cream
- 1/4 honey
- 2 candied ginger
- 1 pineapple chunk
- 1 1/2 Amaretto
Instructions:
1. Combine sour cream, honey and ginger.
2. Chill.
3. Toss drained pineapple with Amaretto.
4. Spoon sour cream mixture over pineapple in individual serving dishes.
Title: Easy Cheesy Crackers from 100 Days of Real Food
Ingredients:
- 1 whole wheat flour
- 5 butter
- 4 sharp cheddar cheese
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine all three ingredients in a food processor and blend (the sharper the cheese the cheesier the cracker). The mixture will eventually turn into one big ball chasing itself around the bowl. Be patient because it can take a few minutes.
3. Roll the ball into a log about 1 ½” in diameter. At this point you could refrigerate the dough until later.
4. With a sharp knife slice ¼” thick pieces off the log (pictured) and place each one flat on an ungreased baking sheet. Try to rotate which side you are cutting down on because the top of the log does start to flatten a little. It is like your very own homemade slice and bake!
5. If you want your crackers to look a little fancy (as pictured above) take a fork and gently mash down the top of each one before baking.
6. Bake for 12 – 14 minutes or until golden brown.
7. These crackers can be stored in the freezer so double the recipe and save some for later!
Title: Wicklewood’s Simple Sugar Free Apricot Soufflé
Ingredients:
- 3 eggs
- 4 lemon
- 1 ground cinnamon
- 1 artificial sweetener
- 1 ground cinnamon
Instructions:
1. Preheat the oven to 190c
2. In a small bowl combine the artificial sweetener and 1 teaspoon of cinnamon.
3. Lightly grease four individual soufflé dishes and dust them lightly with half of the cinnamon mixture, set aside the remaining to use later for dusting.
4. Separate the eggs into two bowls.
5. Set the whites aside and add the apricot, lemon zest and the other tablespoon of cinnamon to the yolks.
6. With a blender whisk the apricot mixture until thick and slightly paler in colour, set aside.
7. Whisk the egg whites until they are stiff and form soft peaks.
8. Gently fold the whites evenly into the apricot mixture.
9. Divide the mixture between the prepared soufflé dishes.
10. Bake for 10-15 mins until risen and golden.
11. Dust with remaining cinnamon mixture and serve immediately.
Title: Cream Brezeli (Swiss Cookies)
Ingredients:
- 250 flour
- 150 sugar
- 1 salt
- 1 baking powder
- 1/2 water
- 300
- 100
Instructions:
1. Mix all ingridients well.
2. Leave dough rest for 1/2 an hour.
3. Brush oil (or liquid butter) on tin surface.
4. Place 2 tablespoons of dough on middle of iron.
5. Close iron carefully.
6. Separate Brezeli when cold.
7. IMPORTANT: Brush iron with oil or liquid butter every time!
Title: Diet Peanut Butter Jumbo Cookie
Ingredients:
- 2 peanut butter
- 1 Splenda sugar substitute
- 1
Instructions:
1. Take wheat bread slices and cut crusts off.
2. Roll with a rolling pin into very thin slice.
3. Spread one side with 1/2 tbsp of peanut butter just short of the edge of the slice.
4. Sprinkle a thin layer splenda on top of pb and press other slice on top.
5. Crimp or fold over edges of bread together, sprinkle a little water on top of bread and dash with a little more splenda.
6. Bake in toaster or oven at 350 degrees F for 5-8 minutes.
7. Let cool, and you have an amazing low cal pb cookie!
Title: Gratin of Summer Berries
Ingredients:
- 1 strawberry
- 1 blueberries
- 1 raspberries
- 5 sugar
- 1/2
- 1/4
- 2
- 1/2
Instructions:
1. Preheat oven to 400°F Coat a 1 1/2-quart gratin or baking dish with cooking spray.
2. Combine berries in a large bowl. Transfer to baking dish.
3. Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled.
Title: Light Pineapple Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 vegetarian instant vanilla pudding mix
- 1 crushed pineapple
- plain low-fat yogurt
Instructions:
1. If you buy your pineapple in metric-sized tins, you want the 540mL tin of crushed pineapple.
2. In a mixing bowl, whisk together pudding mix and undrained pineapple.
3. Whisk in yogurt.
4. Spoon into serving dishes and chill until serving time (needs only 30 minutes at the most in the fridge before they're ready to eat).
5. These look particularly attractive when garnished with a few fresh berries-- try blueberries or raspberries.
6. If taking to a potluck, don't spoon it into individual dishes but rather leave it in the bowl.
Title: Greek Butter Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1 baking powder
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add the egg and vanilla and continue beating until well combined.
3. Stir in the flour and baking powder just till blended.
4. Wrap and chill dough for 1 hour.
5. Preheat oven to 350°.
6. Cut dough into 3 equal parts.
7. Turn one part at a time onto a floured work surface and roll back and forth across the surface with your hands until you have a long roll.
8. I usually roll until it's the length of my cookie sheet.
9. Your roll should be long and skinny.
10. Roll onto an ungreased cookie sheet and flatten slightly then score at 1/2-inch intervals, being careful not to cut all the way through.
11. Repeat with other 2 parts.
12. Bake 10-12 minutes.
13. Let cool 2 minutes on cookie sheet before removing to wire racks, before slicing.
14. Sprinkle generously with powdered sugar, making sure to sugar all sides.
15. Allow to cool before storing in airtight container.
Title: Grilled Caribbean Pound Cake Dessert
Ingredients:
- 1/4 butter
- 4 butter pecan ice cream
- 1 mangoes
- 2 papayas
- 2
Instructions:
1. In a small bowl, mix rum and butter. Brush each slice of cake generously on both sides.
2. Grill about 2 minutes per side, turning with a spatula very carefully so it does not break apart.
3. Transfer to serving dishes and top with ice cream and mango/papaya slices.
Title: Brownies
Ingredients:
- 250 butter
- 4 eggs
- 1 flour
- 1 white sugar
- 2
Instructions:
1. Melt the butter on a low heat.
2. Once the butter is melted, take it off the heat.
3. Add the sugar and cocoa and mix until smooth (I’m lazy, so I usually use an electric mixer for this).
4. Add the eggs and flour gradually, continuing to mix as you do so.
5. Once everything is added in and the mixture is smooth, transfer it to a medium sized greased baking tray.
6. Bake at around 180C (a little on the low side of this perhaps) for 20-30 minutes.
7. Rather than relying on timing, the brownies are cooked when a sharp knife poked into the middle comes out clean.
Title: Lemon Sour Cream Pound Cake
Ingredients:
- 3 sugar
- 3 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 1 butter
- 1 sour cream
- 6 eggs
- 2 lemon juice
- 1/2 vanilla extract
- 1 powdered sugar
- 2 fresh lemon juice
- 1/2 vanilla extract
- 1 lemon rind
Instructions:
1. Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
2. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
3. Drizzle evenly with Lemon Glaze.
4. Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.
Title: El Torito's Kahlua Mousse
Ingredients:
- 2 Cool Whip
- 1/2 Cool Whip
- 1/2 heavy cream
- 2 instant coffee
- 1 white sugar
- 3 Kahlua
- 6
Instructions:
1. In a large bowl beat the 2 cups cool whip with the cream until stiff peaks form.
2. With a spatula stir in the cocoa powder, instant coffee and sugar and blend well.
3. Add kahlua and stir thoroughly with a spatula.
4. Spoon into 6 dessert cups and chill.
5. When ready to serve, dust the top of each serving with chocolate sprinkles and crown with a dollop Of cool whip.
6. Serve with wafer cookies.
Title: Creamy Lemon Pie
Ingredients:
- 3 sweetened condensed milk
- 14 lemon juice
- 1/2 graham cracker crust
- 2 -3
- 9
Instructions:
1. Preheat oven to 325 degrees. Beat egg yolks in a medium sized bowl with rotary beater or fork; gradually beat in sweetened condensed milk, lemon juice and food coloring. Pour into crust.
2. Bake 30-35 minutes or until set. Remove from oven and let cool for 1 hour. Chill at least 3 hours before serving and spread whipped topping over pie. Store covered leftovers in fridge.
Title: Baked Butternut Squash Pudding Topped With Ginger Whipped Cream
Ingredients:
- 4 pumpkin
- 3/4 brown sugar
- 1 evaporated milk
- 3 eggs
- 1 cinnamon
- 1/2 fresh nutmeg
- 1/4 salt
- 1/4 dried ginger
- 1 heavy whipping cream
- 1/2 powdered sugar
- 1 crystallized ginger
- 1/4 pine nuts
Instructions:
1. Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
2. Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
3. Bake at 325 degrees for 60 minutes.
4. Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
5. Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.
Title: Mom's Oops-Tastic Red Velvet Cake
Ingredients:
- 1 1/2 sugar
- 1 eggs
- 2 cake flour
- 2 1/4 baking soda
- 1 table salt
- 1 buttermilk
- 1 vanilla
- 1 white vinegar
- 2 powdered sugar
- 1 cream cheese
- 1 margarine
- 1 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar and oil.
3. Add eggs one at a time, beating well after each.
4. Sift flour three times (re-measure flour to get 2 1/4 cups after sifting -- flour seems to grow after it's been sifted); add salt and baking soda to dry mixture.
5. Add 1/4 of flour and 1/4 of buttermilk to mixture. Beat well.
6. Repeat until all is incorporated.
7. Add vanilla and vinegar; beat well.
8. Slowly add food coloring, stirring by hand until well mixed.
9. Pour into three greased and floured (or just use the cooking spray designed for baking) 8-inch pans.
10. Bake 21-25 minutes, or until sides begin to pull away from pan; cool thoroughly on wire rack.
11. For frosting: cream together the margarine and cream cheese.
12. Gradually add the box of powdered sugar.
13. Add vanilla and mix well.
14. Spread evenly over cooled cake layers.
15. NOTE: This amount of frosting is a little sparse for me. I usually make an additional half batch to frost the cake. Hope you enjoy!
Title: Moroccan Fruit Salad
Ingredients:
- 6 -8 vanilla yogurt
- 1 fresh strawberries
- 2 apples
- 1 -2 banana
- 2 oranges
- 1 tangerines
- sugar
Instructions:
1. Cut up the strawberries & place in a bowl. Cut up the apples, bananas & 1 orange & add to the strawberries.
2. Mix the sugar in with the fruit. Next add the yogurt & stir.
3. Squeeze the juice from the last orange into the bowl and stir.
4. Note: The yogurt & juice may separate if it is stored in the refrigerator. Stir before serving.
Title: Zucchini Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla
- 1 flour
- 1/2 baking powder
- 4 baking soda
- 2 1/2 salt
- 1/2 zucchini
- 1 coconut
- 1
- 2
Instructions:
1. Cream butter,oil and sugar well.
2. Add remaining ingredients through zucchini and pour into greased and floured 9x13 cake pan.
3. Sprinkle with sugar, chips, and nuts.
4. I chose white chips simply to add some color to the top of the cake.
5. It's also great to use coconut instead of the chips, and drizzle the top with melted chocolate after it's cooled a bit.
6. Bake in a 325 oven for 45 minutes.
7. Test with toothpick.
8. If underbaked it's like a brownie!
Title: Fruity Leche Flan
Ingredients:
- 4 eggs
- 1/2 evaporated milk
- 1/2 Equal sugar substitute
- 2 sugar
- 439 water
- 3/4
- 3
Instructions:
1. Caramel: Heat sugar and water over medium heat until brown and sugar has caramelized. Distribute in 8 individual molds (1/2 cup capacity). Set aside.
2. Flan: Combine first 4 ingredients. Beat well. Strain mixture into prepared molds until half-full. Spread 2 tablespoons of Fruit Cocktail on each mold. Cover with wax paper or foil and steam for 40 minutes. Cool, then chill. Unmold and serve upside down.
Title: Easy Lemon Pound Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 lemon juice
- 1/4 salt
- 1 1/2 flour
- 1 baking powder
- 1/2 milk
- 1/3 lemon juice
- 1/4 sugar
Instructions:
1. Mix together 1 cup sugar and butter.
2. Add eggs and 1 tablespoon of lemon juice; mix well.
3. Add salt, flour, and baking powder to mixture.
4. Add milk.
5. Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
6. Mix 1/3 cup lemon juice and 1/4 cup sugar.
7. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
8. Serve warm or cool.
Title: Victorian Sandwich
Ingredients:
- 250 butter
- 250 sugar
- 4 eggs
- 250 cake flour
- 12 baking powder
Instructions:
1. Using a medium size bowl, With bare hands, mix butter and sugar. continue until light in color. Add eggs one by one.
2. In a separate bowl, mix cake flour and baking powder. Add gradually to butter mixture using a cut and fold motion.
3. Using a 2 round baking pans (8-inch), brush with shortening and dust little flour.
4. Divide the mixture and pour into pans. Even out using pastry scraper.
5. Bake in 170°C for 15 minutes. Check with wooden toothpick.
6. Even out both baked cakes using a bread knife.
7. Fill in one baked cake with jam. And place other cake on top.
8. Dust with powdered sugar.
Title: Lemon Pillows
Ingredients:
- 1/4 margarine
- 1/3 shortening
- 2 flour
- 1 egg
- 3/4 sugar
- 1 lemon, rind of
- 1 milk
- 1 baking powder
- 1 vanilla
- 1/8 salt
- 8
Instructions:
1. In a large bowl beat margarine and shortening until fluffy.
2. Stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. Beat until thoroughly combined then stir in remaining half of flour.
3. Cover and chill for 3 hours.
4. Once dough has chilled preheat oven to 375 degrees.
5. Roll chilled dough onto a lightly floured surface to 1/8" thick and cut into 3" rectangles.
6. Divide the chocolate candy bar into small rectangles and place one piece on each piece of dough.
7. Fold an edge over the chocolate and seal the edges with the tines of a fork.
8. Place 1" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm.
9. Cool on the baking sheet for 1 minute before transferring to a wire rack.