lumicero/recipes-ing2inst huggingface dataset:
Title: Bolo De Banana - Banana Cake
Ingredients:
- 3 sugar
- 3 water
- 6 bananas
- 3 cinnamon
- 4 eggs
- 2 1/2 butter
- 1 sugar
- 3 milk
- 1 unbleached flour
- baking powder
Instructions:
1. Brown sugar in large pot until sugar melts.
2. NOTE: Add just enough water to make a heavy syrup (I had to give an amt!).
3. Pour syrup into Bundt pan and turn to spread over bottom and sides.
4. Slice bananas length-wise into four thin slices; sprinkle with cinnamon; lay banana slices up the sides of the bundt pan (outside and center).
5. NOTE: According to Lucia, don't sprinkle cinnamon on the "outside" of the bananas as it turns it dark.
6. CAKE: Mix together 3 egg yolks, butter, and sugar; beat til light.
7. Stir in milk, flour, & baking powder.
8. In a separate bowl, beat egg whites until stiff; fold into cake batter.
9. Bake at 375 until cake is done (toothpick comes out clean).
10. NOTE: Lucia said to bake for 20 minutes but it may take longer.
11. Let cool in pan; carefully invert onto cake plate/serving platter.
12. "Slice the cake and delight in it's taste" - Lucia Ceresini 10-28-98.
Title: Heavenly Raspberry Pie
Ingredients:
- 1 fresh raspberries
- 5 sugar
- 3/4 cold water
- 1/2 cornstarch
- 3 lemon juice
- 3
Instructions:
1. Prepare pie crust as directed and bake. Set aside.
2. In medium saucepan mix 2 cups raspberries, sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until it is thick and bubbles. Then cook it 2 more minutes.
3. Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled.
4. Gently fold in 2 more cups of raspberries. Spoon into the cooled pie shell.Cover and chill for at least 2 more hours or until firm.
5. Serve with remaining cup of berries and whipped cream.
Title: Pepparkakor Cookies
Ingredients:
- 1 butter
- 3 1/4 flour
- 2 baking soda
- 2 cinnamon
- 1 ginger
- 1/2 ground cloves
- 1 1/2 sugar
- 1 egg
- 2 maple syrup
- 1 water
Instructions:
1. Sift flour, baking soda, cinnamon, ginger and cloves into a medium bowl, set aside.
2. Put sugar and softened butter into large bowl.
3. Using a wooden spoon press the sugar and butter against the side of the large mixing bowl, then stir.
4. Add egg, maple syrup, and water to the butter and sugar mixture.
5. Beat the mixture until fluffy.
6. Stir the dry ingredients into the mixture 1 cup at a time.
7. Mix well after each cup.
8. Cover bowl with plate and chill for at least 1 hour.
9. Divide in half.
10. Sprinkle flour on work area and rollout to 1/8 inch thickness.
11. Use cookie cutters and place cutouts 2 inches apart on ungreased baking sheet.
12. Bake 8 to 10 minutes in a preheated 350-degree oven until lightly browned on bottom.
13. Watch carefully, they burn easily.
14. Cool on wire rack.
15. Enjoy.
Title: Lemon Meringue Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sugar
- 3
- 1
- 2
- 1/4
Instructions:
1. Grease and flour two 8 inch round layer cake pans.
2. Make, bake and cool cake according to package directions.
3. Cook pudding as directed on package for pie filling.
4. Cool for 30 minutes, stirring several times.
5. Beat egg whites until frothy.
6. Gradually add in sugar beating until stiff but not dry.
7. With long serrated knife, split each cake layer into 2 thin layers.
8. Place one cake on oven proof plate.
9. Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
10. Spread meringue around sides of cake, making elegant swirls.
11. Bake at 450°F for 5 minutes or until lightly browned.
12. Cool to room temp before serving.
13. Store in refrigerator.
Title: White Chocolate Ganache
Ingredients:
- 1 1/2 white chocolate chips
- 1 heavy cream
Instructions:
1. Bring cream to a light simmer over medium heat.
2. Meanwhile, measure the chocolate and put it in a medium, heat resistant mixing bowl.
3. Once the cream reaches a light simmer, pour it over the chocolate. wait ten seconds. whisk to combine.
4. Let the ganach cool for five to ten minutes before using, if the ganach is too warm it will melt frosting (if your putting it on a cake like i am.
Title: Chocolate-Stuffed Cookies
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
- 1 flour
- 8
Instructions:
1. Preheat oven to 180°c and grease a large flat tray.
2. Cream the butter and sugar with an electric whisk (or a standard balloon whisk).
3. Add the egg and vanilla extract and mix
4. Whisk in the flour (carefully, unless you want to clear up a floury explosion).
5. Put a small blob of mixture onto a tray and make a well in the middle.
6. Add a teaspoon of chocolate spread in the middle and spread the mixture over the top until the chocolate is covered.
7. Put into the oven until golden and leave to cool.
Title: Fruit Fun-Do (Easy Fondu)
Ingredients:
- 2 fresh strawberries
- 2 banana
- 1/3
- 1/4
Instructions:
1. Combine chocolate syrup and one serving (2 tablespoons) Reddi-wip in small bowl to make 'fondue' dipping sauce; set aside.
2. Arrange fruit on serving plate. Serve sauce in small dish alongside fruit and enjoy.
Title: Applesauce Cake
Ingredients:
- 2 unbleached flour
- 1 sugar
- 1 cornstarch
- 1 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 1/2 raisins
- 1 vanilla
- 1 applesauce
- 1/2
- 1
- 3
Instructions:
1. Sift together all the dry ingredients, add nuts and raisins.
2. Stir in the oil, vanilla and hot applesauce.
3. Pour into a 9 x 13-inch pan.
4. Bake at 350 degrees F. for 30 to 40 minutes or until done.
Title: Egyptian Palace Bread (Dessert)
Ingredients:
- 10 honey
- 2 heavy cream
Instructions:
1. Remove the crust from the bread. Soak the slices in honey for at least a half hour. Lightly grease a small deep baking dish. Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish.
2. Bake in a 300 degrees oven for 45 minutes.
3. Cool and chill in the refrigerator. Slice and top with heavy cream.
Title: Orange Chocolate Macaroons
Ingredients:
- 3 1/2 powdered sugar
- 5 orange zest
- 10 ganache
- 1 1/4 orange marmalade
- 3
- 1
- 4
Instructions:
1. Place the ground almonds and powdered sugar in food processor and process for 15-20 seconds. Sift the mixture into a piece of parchment paper. Line sheet pans with parchment.
2. Place egg whites in a mixing bowl and whip on high speed until very white in color and holding medium peak. Reduce mixer to first speed and gradually rain in the sugar. Add food coloring. Once food color is mixed in, increase speed to high and continue mixing to stiff peak.
3. In a large stainless steel bowl, using a hand whisk, fold together the sifted nut mixture and the meringue, alternating each addition.
4. Pour the batter into a pastry bag fitted with a large plain tip. Pipe 40 - 1inch circles on the parchment lined pans. Tap on the table several times to remove air bubble, then rack and allow to stand for 30 minutes prior to baking.
5. Bake at 325* for 10-12 minutes. Cool for 10 minutes, then peel off parchment and transfer to clean parchment lined sheets. Cover with a bag and freeze.
6. When ready to finish, remove from freezer and allow to thaw. Fill with 1 teaspoons warm but pipable chocolate ganache, and 1/2 teaspoons orange marmalade and sandwich together. Place in airtight container until ready to serve.
Title: Cheesecake Stuffed Cookie Bars
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3 sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 chocolate chips
- 1 cream cheese
- 1/4 sugar
- 1 egg
- 1/2 vanilla
Instructions:
1. Preheat the oven to 350 degrees.
2. Cookie layer.
3. Cream the butter and sugars.
4. Add vanilla and egg until combined.
5. Add the dry ingredients.
6. Mix well.
7. Add the chocolate chips.
8. Cheesecake layer.
9. Beat the cream cheese and sugar.
10. Add vanilla and egg. Mix well.
11. Press half the cookie dough into an 8 inch baking pan lined with nonstick foil.
12. Pour the cheesecake batter evenly on top.
13. Pat out small pieces of the extra cookie dough and lay them across the top of the cheesecake.
14. Bake for 35-40 minutes.
15. Cool completely.
16. Store in the fridge.
Title: Midnight Bliss Cake
Ingredients:
- 1 Jell-O chocolate pudding and pie filling
- 1 instant coffee
- 1/2 eggs
- 4 sour cream
- 1 water
- 1/2
- 1
Instructions:
1. Beat all ingredients except chopped chocolate in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often.
2. Beat on medium speed for 2 minutes or until well blended.
3. Stir in chopped chocolate.
4. Spoon batter into lightly greased and floured 12 cup fluted tube pan or 10 inch tube pan Bake at 350 for 50-60 minutes or until toothpick comes out cleanl Cool in pan for 10 minutes or wore rack.
5. Loosen cake from side of pan with spatula or knife.
6. Invert cake onto rack and gently remove cake.
7. Cool completely on wire rack.
8. Sprinkle with powdered sugar, if desired.
9. Drizzle with melted chocolate and serve with raspberries, if desired.
Title: Choc Chip Muesli Bars
Ingredients:
- 2 rolled oats
- 1 coconut
- 3/4 chocolate chips
- 1 1/2 butter
- 1/2 honey
- 1 light corn syrup
- 60
- 2/3
- 2
Instructions:
1. Combine first 6 ingredients.
2. Place butter, honey and corn syrup in small pan.
3. Heat slowly till butter melts.
4. Add to dry ingredients and mix well.
5. Press mixture into lined tray - 18cm x 28cm.
6. Put in fridge till firm and then slice.
Title: Rich Date, Walnut And Chocolate Pudding
Ingredients:
- 100 butter
- 2 3/4 milk
- 2 eggs
- 1 3/4 self-raising flour
- 1/3 cocoa powder
- 1 caster sugar
- 1/2 dates
- 200 dark chocolate
- 1/2 walnuts
- 1 1/4 water
- ice cream
- strawberry
Instructions:
1. Pre-heat oven to 180 degrees C.
2. Lightly grease a deep ovenproof bowl with a little butter.
3. Combine butter, milk and eggs.
4. Sift together flour, cocoa powder and castor sugar in a bowl.
5. Make a well in the middle.
6. Pour combined butter-milk-egg mixture into the well.
7. Mix with a spoon until the mixture is well combined and smooth.
8. DO NOT beat mixture vigorously.
9. Stir in chopped dates.
10. Pour mixture into the greased bowl.
11. Combine water, chocolate and milk in a small pan.
12. Stir over low heat until chocolate melts and is smooth.
13. Pour gently over the pudding mixture.
14. Sprinkle chopped walnuts over it.
15. Bake for 45 minutes-1 hour until the pudding is firm.
16. Serve hot with ice cream and strawberries.
Title: Caramelized Secret Chocolate Cake with Fudge Icing
Ingredients:
- 6 yellow onion
- 1 sugar
- 1 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 baking soda
- 2 salt
- 1 milk
- 1/2 vinegar
- 1 butter
- 1 hot water
- 8 powdered sugar
- 1/2
- 5
Instructions:
1. Melt, chocolate in saucepan, stirring over low heat, or in microwave oven.
2. Caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft.
3. In large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes.
4. Beat in warm melted chocolate and caramelized onions.
5. Mix flour with baking soda and salt; stir into batter alternately with milk.
6. Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans.
7. Bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry.
8. Cool 15 minutes then invert onto wire racks to thoroughly cool.
9. Spread on icing or use chocolate pudding on first layer.
10. Top with second layer and frost top and sides with the remaining icing.
11. Easy Fudge Icing: Melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat.
12. Mix in 1/2 cup hot water then turn into mixing bowl.
13. Beat in about 5 cups powdered sugar, a portion at a time.
14. (Adjust as needed to make a good consistency.) Quickly fill and frost cake while icing is still warm.
15. If some icing gets too cool to spread easily, place it in microsafe bowl and microwave shortly just until softened and lustrous.
16. Makes about 3-1/2 cups.
Title: Cranberry Dessert
Ingredients:
- 2 cranberries
- 1 banana
- 2/3 sugar
- 2 butter
- 1/2 margarine
- 1 powdered sugar
- 2 eggs
- 1/2 pecans
- 1
Instructions:
1. Mix cranberries, banana, and sugar - set aside.
2. Place half of crumbs in baking dish.
3. Cream sugar and butter, add eggs.
4. Beat well (beat the devil out of it).
5. Spread over vanilla wafer crumbs.
6. Then spread cranberry mixture over egg mixture.
7. Spread nuts over cranberry mixture.
8. Whip the cream (add a little sugar).
9. Spread over nuts.
10. Now put remaining crumbs over that.
11. Chill at least 4 hours or overnight.
Title: Candy Cane Snowballs
Ingredients:
- 2 butter
- 1 powdered sugar
- 1 vanilla extract
- 3 1/2 flour
- 1 pecans
- 8 white chocolate
- 1/3 - 1/2
Instructions:
1. In a large mixing bowl, cream butter and powdered sugar. Stir in vanilla. Gradually add flour.
2. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
3. Roll into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 18-20 minutes or until lightly browned.
4. Remove to wire racks to cool. Melt white chocolate in the microwave. Di pthe top of each cookie into the chocolate, then the crushed candy canes.
Title: Orange Carrot Bundt Cake
Ingredients:
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 2 vanilla
- 2 flour
- 3 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 3/4 low-fat sour cream
- 1 carrot
- 1 icing sugar
- 1
- 3
Instructions:
1. Grease 10-cup classic or fancy bundt or tube pan; dust with flour. Set aside.
2. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
3. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternatively with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
4. Bake in centre of 325F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely.
5. Glaze: in small bowl, mix icing sugar with orange juice until smooth; brush over cake.
6. Garnish with chocolate curls and candied orange rind.
Title: Apple Butter Spice Cake
Ingredients:
- 1 apple butter
- 1/2 buttermilk
- 1/3 molasses
- 1/4 egg
- 1 vanilla
- 2 all-purpose flour
- 2 dark brown sugar
- 1/2 ginger
- 1 cinnamon
- 2 allspice
- 1 clove
- 1/4 baking soda
- 2 salt
- 1/2
Instructions:
1. Preheat oven to 350.
2. Prepare a 7 x ll inch baking tin
3. Whisk together the first 6 ingredients.
4. Sift all dry ingredients and add to the above.
5. Mix until just combined.
Title: Chocolate pate
Ingredients:
- 200 dark chocolate
- 375 butter
- 60 eggs
- 4 Grand Marnier
- 20 dates
- 1/4 pear
- 1/4 sultana
- 1/4 pecans
- 1/4 hazelnuts
- 1/4
Instructions:
1. Melt the chocolate in a heat resistant bowl over gently simmering water.
2. Blend in the cream and butter.
3. Remove from the heat.
4. Beat until cooled and slightly thickened.
5. whisk in the egg yolks and Grand Marnier.
6. Beat the egg whites until stiff.
7. Fold into the chocolate mixture along with the fruit and nuts.
8. Spoon into serving dishes, and refrigerate covered until required.
9. Serve with almond bread and/or fresh fruit.
Title: Chocolate Dream Mousse
Ingredients:
- 12 1/3 lite silken firm tofu
- 1/4 cocoa powder
- 1/4 honey
- 1 vanilla extract
Instructions:
1. Blend tofu til smooth.
2. Add cocoa & blend.
3. Add honey & vanilla and blend thoroghly til smooth.
4. Pour into a serving bowl or custard cups.
5. Fridge at least 1 hour before serving.
6. ( Can use 2 cups drained cottage cheese in place of tofu.).
Title: Rhubarb Blueberry Sour Cream Coffee Cake
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1 egg
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 sour cream
- 2 rhubarb
- 1 blueberries
- 1/2 walnuts
- 1/2 sugar
- 1 cinnamon
- 1 butter
Instructions:
1. Cream butter and brown sugar; mix in egg.
2. Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
3. Fold in rhubarb and berries.
4. Mix nuts, sugar, cinnamon and butter, and spread over top.
5. Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
Title: Grandma's Lemon Meringue Pie
Ingredients:
- 1 white sugar
- 2 all-purpose flour
- 3 cornstarch
- 1/4 salt
- 1 1/2 water
- 2 lemons
- 2 butter
- 4 white sugar
- 1 cream of tartar
- 4
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar and cream of tartar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Title: Jamaican Banana Cake With Broiled Topping
Ingredients:
- 2/3 flour
- 1 1/4 butter
- 1 sugar
- 2 vanilla extract
- 1 eggs
- 1 milk
- 2 1/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 walnuts
- 1/3 butter
- 3/4 brown sugar
- 2 milk
- 1 flaked coconut
- 1/3 walnuts
Instructions:
1. HEAT oven to 350ºF. Spray a 13x9-inch pan with no-stick flour spray.
2. CREAM butter, sugar, vanilla and eggs in large bowl until creamy and slightly fluffy. Add milk, bananas, flour, baking powder, baking soda and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into prepared pan.
3. BAKE for 40 to 45 minutes, or until golden brown and wooden pick inserted in center comes out clean. Cool 5 minutes.
4. SET oven to broil. Combine butter, brown sugar and milk in small saucepan. Cook on medium heat, stirring constantly about 2 minutes, or until shortening melts. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 2 to 3 minutes, or until golden brown, watching carefully. Cool completely.
Title: Baseler Leckerli (Swiss Spice Cookies)
Ingredients:
- 4 1/2 flour
- 1 cinnamon
- 1 1/2 ground cloves
- 1 ground cardamom
- 1/2 nutmeg
- 1 baking soda
- 1 honey
- 1/2 sugar
- 2 water
- 1/2 lemon, zest of
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Line 2 baking sheets with parchment.
3. Sift together the flour, cinnamon, cloves, cardamom, nutmeg and baking soda.
4. Combine honey, sugar and water in a small saucepan.
5. Place over low heat until the honey just melts- do not let it boil.
6. Transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook.
7. Let cool slightly.
8. Add the sifted flour mixture, the almonds, orange peel and lemon zest.
9. Blend until the mixture comes together in a heavy, sticky dough, adding a spoonful or two of water if needed.
10. (The mixing can be done by hand, but it's labor intensive) Resist the urge to add more water to make the dough easier to handle; it would impair the texture of the finished cookies.
11. Spread the dough about 1/2 to 1 inch thick on the baking sheets, forming 3 rectangles, each about 8 x 9 inches.
12. Bake for about 20 minutes, until the tops turn a medium brown.
13. When the dough rectangles have baked, remove pans to a rack and immediately brush the tops with glaze.
14. Let cool for 10 minutes.
15. Cut into 1 x 3-inch bars or into diamond shapes.
16. Transfer to racks to cool completely.
17. Ice with a simple sugar glaze.
18. Store in airtight containers, placing wax paper between layers.
19. Let rest at least 1 week, preferably longer.
Title: Ambrosia Extreme Makeover
Ingredients:
- 1 sour cream
- 1/2 yogurt
- 1/4 fresh lemon juice
- 3 sugar
- 12 fresh mint leaves
- 2 bananas
- 1 cantaloupe
- 1 pineapple
- 1 strawberry
- 1/2 red seedless grapes
- 3 kiwi fruits
Instructions:
1. In a small bowl, combine creme fraiche, orange juice, lemon juice, sugar and mint.
2. Peel and slice bananas, put in large bowl along with cantaloupe, pineapple, strawberries and grapes.
3. Add the creme fraiche mixture and toss gently to coat the fruit with dressing.
4. Put salad in serving bowl and garmich with kiwi slices.
5. Chef's Notes: "I've also served this salad with a scoop of frozen yogurt instead of mixing in creme fraiche.".
Title: Better Than Sex Frosting
Ingredients:
- 1 confectioners' sugar
- 8 cream cheese
- 1/2 butter
- 1 vanilla
Instructions:
1. Soften the cream cheese and butter.
2. Mix all ingredients in a bowl.
3. You can also any or all of the following: chocolate chips.
4. chocolate sprinkles.
5. shaved chocolate.
6. chunks of chocolate.
7. etc.
8. The more, the better!
Title: French Chocolate Sauce
Ingredients:
- 8
- 1/2
- 1
Instructions:
1. Put all ingredients in the top of a double boiler over simmering water. Stir constantly with a wooden spoon until completely melted and well-blended.
2. Transfer to a glass bowl and top with plastic wrap so a skin doesn't form.
3. Refrigerate. Serve hot or cold.
Title: Nestle Butterfinger Baking Bits Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 1/2 granulated sugar
- 1 butter
- 2 eggs
- 1 3/4
Instructions:
1. Preheat oven to 350.
2. Comine flour, baking soda, and salt in small bowl.
3. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
4. Gradually beat in flour mixture. Stir in Butterfinger bits.
5. Drop by slightly rounded tablespoon onto ungreased baking sheets.
6. Bake for 8 to 12 minutes or until lightly browned.
7. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.