lumicero/recipes-ing2inst huggingface dataset:
Title: Paula Deen Banoffee Pie -- CARRIE SHERIDAN
Ingredients:
- 1 1/2 unsalted butter
- 10 sweetened condensed milk
- 2 bananas
- 3 heavy cream
- 1 1/2 confectioners' sugar
- 1/3 vanilla extract
- 1 chocolate bar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Finely chop McVities digestive biscuits or nuts (pecans or almonds or a mix of the two) in a food processor until like crumbs.
3. Mix the crumbs wih the softened butter and press mixture into a 9-inch pie plate.
4. Lower the oven to 300 degrees F for the toffee filling.
5. To create tofee filling, caramelize the sweetened condensed milk.
6. Pour the condensed milk into a 9x12-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan or roasting pan.
7. Add water to poaching part or to pour around the pie plate until it is 1/2 way up the sides of the baking dish.
8. Bake for 1-1/2 hours.
9. Once both the crust and toffee filling are cooled, spread half of the toffee filling evenly inside crust.
10. Slice the bananas thin and layer on top of filling.
11. Pour the remaining half of filling over bananas, spreading evenly.
12. Whip the cream with the confectioner's sugar and vanilla and spread on top of the toffee filling and bananas.
13. Spread whipped cream to the sides so that the pie is sealed all the way around.
14. Can add shaved or grated chocolate to the top. Hersheys is fine -- refrigerate or freeze the bar and grate or shave on a microplane grater.
Title: Easy Chilled Pineapple Cream Dessert
Ingredients:
- 1/2 butter
- 1 1/2 icing sugar
- 2 eggs
- 1 crushed pineapple
- 1 1/2 graham cracker crumbs
- 2 1/2 sugar
- 3 butter
- 1/2
Instructions:
1. Set oven to 375°F.
2. Grease an 8 x 8-inch baking pan.
3. Mix all crust ingredients together, and pat into bottom of prepared baking pan.
4. Bake for about 8-10 minutes; cool completely.
5. Cream 1/2 cup butter with icing sugar.
6. Add in the eggs one at a time, beating well after each addition.
7. Spoon/spread the mixture onto cooled graham crust.
8. Whip the cream, then gently fold the drained crushed pineapple into the whipped cream.
9. Spread oven the egg mixture in the pan.
10. Sprinkle with graham cracker crumbs on top.
11. Refrigerate for minimum 3 hours before serving.
Title: Banana Cake With Pudding Icing
Ingredients:
- 1 1/2 granulated sugar
- 1/2 butter flavor shortening
- 2 eggs
- 2 -3 bananas
- 1 baking soda
- 1 buttermilk
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 vanilla
- 1 granulated sugar
- 1/2 vegetable shortening
- 1/2 unsalted butter
- 1 vanilla pudding mix
- 1 milk
- 1 vanilla
Instructions:
1. Mix sugar and shortening until creamy.
2. Add egg yolks and bananas, beat thoroughly.
3. Dissolve baking soda into buttermilk.
4. Sift flour, baking powder and salt.
5. Mix alternately flour mixture into the egg yolk mixture alternately with the buttermilk mixture.
6. Add vanilla.
7. Beat egg whites until stiff and fold into batter.
8. Bake in a preheated 350 F degree oven for 40 minutes, then let cool completely on racks.
9. Frosting:.
10. Cream the sugar, shortening and butter until light and fluffy.
11. Cook vanilla pudding with milk until very thick.
12. Cool and add to butter mixture.
13. Mix with electric mixer at high speed for 15 minutes or until it is not grainy.
14. Add 1 teaspoon vanilla.
15. Ice the cake, keep leftovers chilled.
16. Yield: 2 (9-inch) layers.
Title: German Chocolate Cake Frosting for Traditional 3 Layer Cake
Ingredients:
- 1 1/2 evaporated milk
- 1 1/2 granulated sugar
- 5 butter
- 3/4 pecans
- 2 1/2 flaked coconut
- 2 2/3 vanilla
- 2
Instructions:
1. In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
2. Cook over medium heat, stirring constantly.
3. When it starts to bubble and get thick, remove from the heat.
4. Add the pecans and coconut and then the vanilla.
5. Spread on cooled cake.
6. Enjoy!
Title: Mini Vanillia Cupcakes With Chocolate Butter Cream
Ingredients:
- 1 unsalted butter
- 2 white sugar
- 4 eggs
- 1 1/2 self rising flour
- 1 1/2 all-purpose flour
- 1 milk
- 1 vanilla extract
- 1 1/2 unsalted butter
- 2 milk
- 9 chocolate chips
- 1 vanilla extract
- 2 1/4 powdered sugar
Instructions:
1. pre heat oven to 350.
2. Cream the soft butter tills it's smooth then add your sugar beat 3 minutes then add eggs one at a time beating well after each.
3. combine both flours then add in 4 parts alternating with the milk.
4. once everything is added spoon into pre-lined mini muffin pan.
5. bake about 15-18 minutes until the tops spring back.
6. remove to a wire rack till completely cooled.
7. Frosting.
8. Cream the soft butter about 3 minutes the add the milk and beat another 2 minute next add the vanilla beat well then on low speed slowly add the powdered sugar till it's all mixed in, beat on low till it reaches the consistency your looking for.
Title: Peach Ice
Ingredients:
- 1/3 warm water
- 2 sugar
- 1 lemon juice
- 2
Instructions:
1. In a small bowl, combine water and sugar until sugar is dissolved.
2. Place the peach, lemon juice and sugar mixture into a blender and process for 1 minute or until blended.
3. Cover and freeze for 3 hours or until almost firm.
4. Transfer to a blender and process again for 30-40 seconds or until slushy.
5. Cover and freeze over night.
6. Remove from freezer just before serving.
7. Using a fork, scrape into 2 dessert dishes.
Title: Vanilla Dreams
Ingredients:
- 1 1/4 sugar
- 1 unsalted butter
- 1 salt
- 2 vanilla
- 2 flour
- 1/4 sugar
- 1/4
Instructions:
1. Preheat oven to 300 degrees. Lightly grease two baking sheets.
2. Beat together the sugar, butter, salt and vanilla.
3. Add the flour and baker's ammonia and beat for up to 5 minutes, until the dough comes together. It will seem quite dry at first, but keep beating, eventually it will clump up and become cohesive.
4. Break off pieces of dough about the size of a large gumball. Roll them into balls, then roll them in coarse sugar.
5. Put them on the prepared baking sheets, and use the bottom of a glass to flatten them to about 1/4" thick.
6. Bake the cookies for 25 to 30 minutes, until they are a very light golden brown around the edges.
7. Remove them from oven and transfer to a rack to cool.
Title: Strawberry Chia Seed Pudding
Ingredients:
- 1 1/2 milk
- 6 strawberries
- 2 -3 maple syrup
- 1/2 vanilla extract
- 6
Instructions:
1. In a blender, mix milk and strawberries.
2. Transfer the strawberry milk to a bowl and mix in all the other ingredients.
3. Refrigerate for 30 minutes or longer.
4. Transfer the pudding to individual containers.
5. Add toppings if desired. Infuse love and serve!
Title: Bread Pudding (pudina)
Ingredients:
- 800 milk
- 560 margarine
- 1 brandy
- 1 rum
- 2 eggs
- 3 1/2 sugar
- 3 vanilla essence
- 2 raisins
- 3 1/2 orange
- 2 cocoa powder
- 3
Instructions:
1. Remove the crust from the bread.
2. Soak the bread in the milk until it becomes soft.
3. Add the margarine, sugar, candied fruit, chocolate powder andthe brandy to the bread and milk mixture.
4. Mix well using your fingers.
5. Beat the eggs lightly and add to the mixture along with the vanilla extract and the raisins.
6. Grease a baking dish with the margarine and spread the mixture in it.
7. Sprinkle with crushed almonds on top of the mixture and bake in a moderate oven for about half an hour.
8. Serve cold.
Title: Cinnamon Pudding Cake
Ingredients:
- 1 light brown sugar
- 2 light brown sugar
- 3/4 water
- 1 unsalted butter
- 1/4 salt
- 2 unbleached all-purpose flour
- 2 baking powder
- 2 1/2 ground cinnamon
- 1/2 salt
- 2 unsalted butter
- 1 sugar
- 1 pure vanilla extract
- 1
Instructions:
1. Make the topping: preheat oven to 350°; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
2. Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.
3. Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
4. In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
5. With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
6. Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
7. Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
8. Scrape the batter into the prepared pan; smooth the top with a rubber spatula.
9. Pour the topping over the batter (the pan will be very full); carefully transfer the pan to the oven and bake until set, about 45-50 minutes.
10. Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
11. Let leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day; in the refrigerator for 3 days.
Title: Peach Pudding Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 all-purpose flour
- 2 1/4 baking powder
- 3/8 kosher salt
- 1/2 salt
- 1/2 baking soda
- 3/4 unsalted butter
- 1 3/4 sugar
- 2 vanilla
- 2 eggs
- 3/4 buttermilk
- 4 cinnamon
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
3. Whisk flour, baking powder, salt, and baking soda in a medium bowl.
4. Using electric mixer, beat butter in large bowl until smooth.
5. Gradually beat in sugar.
6. Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
7. Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
8. Transfer batter to baking dish, spreading evenly.
9. Arrange peach slices over batter, overlapping slightly as needed.
10. Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
11. Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
12. Bake 45 minutes.
13. Remove foil (some cake may stick).
14. Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
15. Cool 1 hour.
16. Serve warm with whipped cream.
Title: Glitterrazzi Popcorn
Ingredients:
- 10 -12 dried cranberries
- 1 ground cinnamon
- 1/2
- 1
- 1/2
Instructions:
1. Pop popcorn according to package directions. Open bag carefully and pour into large bowl; discard unpopped kernels.
2. Add nuts and cranberries to bowl with popcorn; stir well.
3. In microwave oven or double boiler melt chips according to package directions.
4. Pour over popcorn mixture; stir until evenly coated.
5. Spread onto large rimmed baking sheet; sprinkle with cinnamon, stirring to distribute evenly.
6. Cool completely.
7. Sprinkle with gold powder if desired.
8. Store tightly covered.
9. Serve in martini glass for unique presentation.
Title: Eclair Cake
Ingredients:
- 1 graham crackers
- 2 French vanilla pudding mix
- 3 1/2 milk
- 1 Cool Whip
- 2 butter
- 3 corn syrup
- 2 vanilla
- 1 powdered sugar
- 1 1/2 milk
- 3
Instructions:
1. Arrange graham crackers on the bottom of a 9 x 13 pan.
2. Mix pudding and milk, then fold in cool whip.
3. Pour half of pudding mixture on graham crackers, then add another layer of crackers. Top with the remaining pudding mixture.
4. Top with a third layer of graham crackers and put in refridgerator.
5. Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
6. Pour frosting over chilled cake and refridgerate at least 6 hours before serving, preferably overnight.
Title: Painted Peach Cake
Ingredients:
- 1 pineapple
- 1/2 cream cheese
- 3/4 eggs
- 5 powdered sugar
- 1 lemon juice
- 1/3
- 1/2
- 1 -2
Instructions:
1. Grease& flour a 10" tube pan.
2. Preheat oven to 350 degrees.
3. Combine cake mix (dry) with cheese& eggs in a large bowl.
4. Blend on low 30 seconds, beat 2 minutes.
5. Spoon about 2/3 of batter into prepared pan.
6. Arrange peach slices over batter,then sprinkle candies over.
7. Spoon remaining cake batter over all.
8. Bake 35 to 45 minutes, until toothpick inserted in center comes out clean.
9. Cool on rack (upright) 15 minutes.
10. Remove& drizzle with glaze made by mixing powdered sugar with lemon juice.
11. Serve warm or cool with whipped cream or ice cream.
Title: Pumpkin Muffins
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1 solid-pack pumpkin
- 1/3 eggs
- 2 pumpkin pie spice
- 1 sugar
- 1 1/4 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees
2. Whisk together Flour and baking powter in a small bowl.
3. Whisk pumpkin,oil,eggs,pumpkin spice,sugar,baking sode and salt until smooth. Use a large bowl
4. Add flour mixture gradually to wet mixture.
5. Divide batter evenly in 12 muffin cups.Sprinkle with sugar.
6. Bake 25 to 30 minutes, then let cool.
Title: Cappuccino Parfaits
Ingredients:
- 4 instant coffee
- 1 hot water
- 1 1/2 milk
- 1 pudding
- 1/2 ground cinnamon
- 1 Cool Whip
- 3
Instructions:
1. Dissolve coffee in hot water in medium bowl.
2. Add milk, pudding mix and cinnamon.
3. Beat with whisk about one or two minutes.
4. Let stand for at least five minutes or until thickened.
5. Gently stir in whipped topping.
6. Scoop 1/2 pudding mixture into 5-6 dishes.
7. Sprinkle with crushed cookies.
8. Spoon remaining pudding mixture over crushed cookies.
9. If you want you can put spoon some more cool whip over the top.
Title: Maamoul
Ingredients:
- 3 all-purpose flour
- 1 unsalted butter
- 1 powdered sugar
- 2 -3 confectioners' sugar
- 4 -5 milk
- 2 powdered sugar
- 4 -5 confectioners' sugar
- 2 -3 pistachios
- 2 sugar
- pitted dates
Instructions:
1. Prepare the filling.
2. For the nuts filling, finely chop the nuts and add sugar and enough orange-blossom water to moisten and hold the nuts together. If you're using walnuts, reduce the amount of the water to 1 tablespoon.
3. For the dates filling, place the pitted dates in a microwave safe dish and microwave on high for 3-4 minutes, take out and immediately mash with a fork to form a paste. Set aside to cool completely.
4. In a mixer or by hand mix the flour, sugar and butter. Add the water and milk just enough for the dough to hold together.
5. Let rest for 30 minutes as this makes the dough easier to handle.
6. Form the cookies.
7. Take a walnut size lump of dough.
8. Roll it into a ball and hollow it out with your thumb. Pinch the sides up to make a pot shape.
9. Fill the hole three-quarters full with the filling.
10. Bring the dough up over the opening to close into a ball. Flatten slightly.
11. Slightly decorate the tops with tweezers or a fork, (this will help the confectioners' sugar to cling after they are baked.
12. Place cookies on parchment paper and cook in a pre-heated 325 F oven for 20-25 minutes. Cookies should not become brown as this will affect the taste.
13. While warm, dust the cookies with confectioners' or powered sugar.
Title: Sauerkraut Cake
Ingredients:
- 2/3 shortening
- 1 1/2 sugar
- 3 eggs
- 2 1/2 flour
- 1/2 water
- 1 salt
- 1/4 vanilla
- 1 sauerkraut
- 2/3 baking soda
- 1 baking powder
- 1
Instructions:
1. Cream shortening and sugar.
2. Add eggs.
3. Add dry ingredients with water.
4. Add drained and chopped sauerkraut.
5. Bake in 9x13 greased and floured baking pan at 350 degrees for 30 min.
6. Good with a chocolate frosting.
Title: Apple Butter Layer Cake
Ingredients:
- 3 flour
- 1 1/2 baking soda
- 3/4 salt
- 3/4 nutmeg
- 3/4 cinnamon
- 3/4 ground cloves
- 3/4 butter
- 1 1/4 sugar
- 3 eggs
- 1/2 buttermilk
- 1 1/2 apple butter
- 1/4 evaporated milk
- 2 vanilla
- 4 powdered sugar
- 1/2 butter
Instructions:
1. CAKE:
2. Save the last 4 ingredients for the frosting.
3. Stir together flour, baking soda, salt, nutmeg. cloves,and cinnamon.
4. Beat butter and sugar together until fluffy.
5. Beat in eggs, one at a time.
6. Combine buttermilk and applesauce.
7. Add alternately with the flour mixture, mixing well after each addition.
8. Pour into 2 greased and floured 9 inch round cake pans.
9. Bake at 350* for 35-40 minute
10. Remove from pans.
11. Cool thoroghly on cake racks.
12. Frost cooled cake with Creamy Vanilla Frosting.
13. ***********************************************.
14. FROSTING:
15. In a small bowl, Combine butter, milk, vanilla and sugar.(Last 4 ingredients of list).
16. Mix until frosting is smooth and shiny.
17. If Consistency is too thick.
18. Add a few drops of milk.
19. Frost cooled Applesauce Layer Cake.
Title: Easy Petit Fours
Ingredients:
- 1/2 fruit-flavored cream cheese
- 24 strawberries
- 12
- 2
Instructions:
1. spread 1 teaspoons chream cheese onto each cookie.
2. top each cookie with a strawberry half.
3. drizzle each with melted chocolate.
Title: Cho. Pie
Ingredients:
- 3 sugar
- 4 1/2 salt
- 1 flour
- 4 cornstarch
- 3 milk
- 6 eggs
- 1 1/2 vanilla
- 6 butter
- 6 cream of tartar
- 1/2 sugar
- 12 vanilla
- 1
Instructions:
1. Mix sugar, cocoa, salt & cornstarch together.
2. Add milk & slightly beaten egg yolks. Cook over medium heat stirring constantly until mixture thickens. Set aside and add butter & vanilla mix well.
3. Pour into 2 baked 9" pie shells.
4. MERINQUE.
5. Beat egg whites and cream of tarter til foamy, then add sugar 1 tablespoon at a time til soft peaks form; add vanilla till well blended, spoon on top of pies and bake in 350° oven til evenly browned about 15 minutes.
Title: Crock Pot Pumpkin Dump Cake
Ingredients:
- 15 canned pumpkin puree
- 12 pumpkin puree
- 4 evaporated milk
- 1 1/2 eggs
- 2 granulated sugar
- 1/2 pumpkin pie spice
- 18 1/4 kosher salt
- 1/2 butter
- 1 pecans
Instructions:
1. In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
2. Add to the bottom of a 6 quart slow cooker and spread evenly.
3. Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
4. Add melted butter evenly over the top of the dry cake mix.
5. Sprinkle top with chopped pecans if using.
6. Cover and cook on HIGH for 2 hours.
Title: Monte Creams
Ingredients:
- 125 unsalted butter
- 1/2 caster sugar
- 1/4 milk
- 1 1/2 self-raising flour
- 1/4 unsalted butter
- 1/3 icing sugar
- 75 milk
- 2/3
- 2
- 1/3
Instructions:
1. Preheat oven to 180C and line two baking trays with baking paper.
2. Beat butter and sugar until light and creamy.
3. Add milk and beat until combined.
4. Add flour, custard powder and coconut and mix to form a soft dough.
5. Roll teaspoons of mixture into balls and place on trays.
6. Press down with a fork.
7. Bake for 15-20 minutes until just golden.
8. Cool on wire rack.
9. Filling.
10. Beat butter and sugar until light and creamy.
11. Add the milk and beat until combined.
12. Spread half the biscuits with half a teaspoon of butter mixture and the other half with half a teaspoon of jam.
13. Sandwich the halves together.
14. Enjoy with a cuppa!
Title: Bake a Batch of " Peaches" Cookies
Ingredients:
- 4 eggs
- 1 sugar
- 1 flour
- 4 baking powder
- 4 amaretto liqueur
- 2 water
- 2 granulated sugar
- 1
- 4
- 3/4
Instructions:
1. Preheat oven to 350.
2. COOKIE:
3. Mix eggs, oil and sugar with electric mixer. On low add flour and baking powder and blend well to make a sticky dough but still enough to handle. Just make sure that it is not too dry so that it becomes brittle after baking because it will harden quite a bit while cooling. Eyeball the dough if you need to add flour by all means do so just use a light hand. Let dough rest at room temp for 10 minutes.
4. Roll the dough into balls the size of a rounded teaspoon. Try to roll the balls all the same size because you will need to sandwich them together. I make golf ball sizes because I like a two bite cookie.
5. Bake on a lightly greased cookie sheet for 15-20 minutes, or until lightly browned. Careful not to overbake. Remove cookie sheet from the oven when done.
6. Use a metal spatula to remove cookies from sheet and onto a wire rack to cool.
7. FILLING:
8. Combine peach preserves, amaretto liqueur and water with a wooden spoon.
9. When cookies are cool, use a pairing knife to scoop out the undersides (flat sides) just slightly to make a pocket and careful not to break the cookie. Crumble the scooped bits into fine crumbs and add this to the filling mixture. Match pairs of cookies that fit well together.
10. Fill matching pairs of cookies with filling, letting it seep out the seam slightly. Press flat ends together to form a circular ball (doesn't have to be exactly perfect - THINK OF PEACHES) Using your fingers rub extra filling in a thin layer around each peach.
11. While still moist, roll in powdered Jello-o. Then roll in plain granulated sugar as a finish coat. Store in a cool place. Add a small piece of stick pretzel to top for stem and you can also add a green leaf (mint, or anything just for decoration).
12. There, now you've made Peaches.
13. If you want to get even fancier: Dip half of your cookie in peach Jell-o and then the other half in cherry Jell-o then in your sugar. This will give it the nice peachy color and the red color of natural peaches.
Title: E-Z Peach Cobbler
Ingredients:
- 3/4 margarine
- 1 1/2 flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1 1/8 milk
- 1 sugar
- 1
Instructions:
1. Preheat the oven to 350 degrees. Melt the 1 1/2 sticks of margarine in a 9 x 13 pan.
2. Meanwhile, combine the flour, (1 1/2 cups) sugar, baking powder and salt. Add the milk to the dry ingredients and stir until not lumpy. Pour the batter over the melted margarine. Drain the can of peaches (save the juice) and then place the peaches randomly over the batter. Then pour the peach juice over all. Then sprinkle the 1 cup sugar evenly on top. Bake , uncovered, at 350 degrees for one hour, or until bubbly and beginning to brown.
Title: Apple and Honey Baklava
Ingredients:
- 12 phyllo pastry
- 1/2 butter
- 28 margarine
- 8 cinnamon
- 1 sugar
- 2 water
- 1 3/4 honey
- 2/3 cinnamon
Instructions:
1. Take a sheet of filo dough, wide end facing you, and place it on your work surface.
2. Brush with butter or margarine.
3. Repeat with 5 more sheets, brushing each one with the butter/marg.
4. Spread half the apple pie filling on the layered sheets, leaving a 1/2 inch margin all around.
5. Sprinkle with half the almonds.
6. Sprinkle with a little bit of cinnamon.
7. Fold in the short ends of the sheets on the sides, then carefully roll up the dough, starting with the wide end near you.
8. Brush the seam with butter, and place on a baking sheet, and brush all over with butter.
9. Make sure you brush the ends bits as well.
10. Repeat with the remaining 6 sheets, pie filling, almonds and cinnamon.
11. Roll up and place on the baking sheet about 2 inches away from the first roll.
12. Brush generously with butter.
13. Cut the roll diagonally into about 10-12 slices.
14. You don't have to cut all the way through, but make sure that there are distinct slices.
15. Bake in a preheated 350 degree F oven for 15 minutes.
16. Turn the heat down to 250 degrees F, and bake for another 1 hour.
17. While the pastry is baking, prepare the syrup.
18. Place the sugar, water, honey and cinnamon in a pot that is twice the volume of the syrup ingredients.
19. Bring to a boil, and boil away for about 5 minutes.
20. Watch out, it can boil up fast.
21. Remove the pastry from the oven and pour half of the syrup over the 2 rolls.
22. Wait about 10 minutes for the pastry to absorb the syrup, then pour the rest.
23. You may have to baste a bit.
24. Let cool until you can touch the pastry without burning yourself.
25. Cut the slices the rest of the way through.
26. Serve, making sure there's lots of napkins for the sticky fingers.