lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Drop Cookies
Ingredients:
- 1 butter flavor shortening
- 1 sugar
- 2 eggs
- 1 buttermilk
- 1/2 vanilla
- 1 flour
- 3 baking powder
- 1 1/2 salt
- 1/2 cream cheese
- 1 butter
- 1 milk
- 1/3 vanilla
- 1 powdered sugar
- 1
- 2
Instructions:
1. Mix shortening, sugar and eggs, mixing well.
2. Stir in bananas, buttermilk, and vanilla.
3. Stir in dry ingredients and nuts.
4. Chill dough for 1 hour.
5. Drop by teaspoon on lightly greased cookie sheet.
6. Bake approximately 12 - 14 minutes at 375°F.
7. Icing: Mix cream cheese, butter, milk. vanilla and powdered sugar; beat well.
8. Drizzle over top of cookies or frost cookies.
Title: Kellerkuchen (Cellar Cake)
Ingredients:
- 2 eggs
- 5 sugar
- 4 1/2 milk
- 4 instant coffee
- 1 1/4 dark rum
- 1 vegetable shortening
- 1
- 1/2 - 3/4
- 1/2
Instructions:
1. Note: cooking time is time in the fridge.
2. Cover a 9 x 5 inch loaf pan with transparent foil.
3. Melt vegetable shortening, but do not let it get too hot.
4. Mix eggs, sugar, dutch cocoa, milk, vanilla sugar, instant coffee and rum until you have a homogenous mixture.
5. Slowly add the melted vegetable shortening to this mixture. Stir the cocoa mixture until homogenous.
6. Start filling the form with a thin layer of cocoa mixture.
7. Place a layer of butter cookies on the cocoa mixture and cover it with another thin layer of cocoa. Repeat these steps, ending with a layer of butter cookies.
8. Put into the fridge until firm or overnight. You can keep the Kellerkuchen in the fridge for up to one week.
9. Remove from fridge immediately before use, turn out of form onto a serving platter, remove foil and cut into thin slices. Place cake into the fridge between servings.
10. NOTE: A picture of Bahlsen Leibniz can be found at www.germandeli.com.
11. NOTE: Baking for Kids. You can omit the rum and instant coffee.
12. NOTE: The name of the cake is traced back to the fact, that it was not unusual to place the cake in the cellar (especially during the cold time of the year). Please be aware, that raw eggs are used, so keep it in the fridge. The cake is terribly filling.
13. NOTE: the vegeatble shortening I use for this cake is solid at room tempearture. I often use the brand "Palmin" for this cake. It is made of 100% coconut oil.
Title: Cannoli Filling
Ingredients:
- 1 ricotta cheese
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Put ingredients in bowl.
2. Mix with spoon until combined.
3. Fill shells.
Title: Gingerbread Cake
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 1 margarine
- 1 orange zest
- 1 egg
- 1 applesauce
- 1/2 molasses
- 1/4 gingerroot
- 1 1/2 cake flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
Instructions:
1. Beat brown sugar, butter or margarine, and orange rind until smooth, using an electric mixer.
2. Beat in egg and egg white, beating well after each addition.
3. Add applesauce, molasses and ginger; mixing until smooth.
4. Combine flour, baking soda, baking powder and salt. Gradually add to sugar mixture; beating 2 to 3 minutes.
5. Bake in 8-inch square cake pan at 350° for 40 minutes or until toothpick inserted in centre comes out clean.
6. Serve warm or cold.
Title: Rhubarb Pudding
Ingredients:
- 2 fresh rhubarb
- 1 sugar
- 1 egg
- 1 canned milk
- 1 flour
- 1 salt
- 1 baking soda
- 2 cream of tartar
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9x9-inch baking pan and set aside.
3. Mix together rhubarb and sugar; set aside.
4. Mix remaining ingredients in bowl and add rhubarb mixture. Pour into greased pan. Bake for 30 minutes. Check with toothpick for doneness.
5. Serve hot or cold with cream, whipped cream, or ice cream as desired.
Title: Pineapple Upside Down Bundt Cake
Ingredients:
- 1 crushed pineapple
- 1/2 brown sugar
- 2 butter
- 1 maraschino cherry
- 3 eggs
- 1 1/4 water
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in bundt pan in oven.
3. Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
4. Sprinkle brown sugar over melted butter.
5. Place maraschino cherries on top of sugar.
6. Spread crushed pineapple over all.
7. Mix cake ingredients according to the package directions regarding time and mixer speeds.
8. Pour cake mix over topping ingredients in pan.
9. Bake for 40 minutes, until golden brown.
10. Test for doneness, knife or toothpick inserted should come out clean.
11. Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
12. Cool completely before serving.
Title: Almond Bananas
Ingredients:
- 40 cold water
- 60 bananas
- 4
- 1
- 250
Instructions:
1. Spread the almond meal over a large plate. Use a pastry brush to brush bananas evenly with water. Roll the bananas in the almond meal to evenly coat.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the bananas and cook for 3-4 minutes each side or until golden brown. Drain on paper towel.
3. Place bananas in serving bowls and serve with custard.
Title: Aunt Ruth's Hot Milk Sponge Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1/2 salt
- 1 1/2 baking powder
- 3 eggs
- 3/4 eggs
- 2 milk
- butter
Instructions:
1. Preheat oven to 350.
2. Mix and sift flour, salt and baking powder, and set aside.
3. Beat eggs until creamy.
4. Beat vanilla into beaten eggs. Add sugar slowly to egg mixture, using a spoon.
5. Sift flour mixture, 3 T. at a time, into egg mixture.
6. Melt butter in hot milk and add to mixture. Keep milk hot, but DO NOT BOIL.
7. Cook in a 8x8" greased, floured pan, in a 350 oven for 30-35 minutes.
Title: Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 3 brown sugar
- 1/2 all-purpose flour
- 2 ground cinnamon
- 1 butter
- 2 pecans
- 1/2
Instructions:
1. in a large mixing bowl, beat the cake mix, pie filling and eggs until blended.
2. pour into a greased 13 inch x 9 inch x 2 inch baking pan.
3. combine the brown sugar, flour, cinnamon and butter.
4. sprinkle over batter.
5. top with nuts.
6. bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
7. cool on a wire rack.
Title: Soul Food Banana Cake
Ingredients:
- 1 walnuts
- 1 baking soda
- 1 3/4 flour
- 1 baking powder
- 1 cinnamon
- 1/4 salt
- 1 1/2 bananas
- 2 orange zest
- 2 eggs
- 2 light brown sugar
- 1 sour cream
- 3/4 buttermilk
- 1/2 baking soda
- 1 dark brown sugar
- 1/2 light corn syrup
- 1 1/2 butter
- 2 vanilla extract
- 4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Generously butter a 9x5" loaf pan.or 8" round cake pan.dust with flour and shake out excess.set aside.
3. Coarsely chop walnuts and toss with 2 tbls of flour.
4. Sift flour, baking soda, baking powder, cinnamon and salt and set aside.
5. Combine mashed bananas with orange juce, set aside.
6. Combine eggs, sugar, oil, sour cream and orange peel in the bowl of a stand mixer with paddle and beat on medium-high 2-3 minutes.
7. Stir in mashed banana mixture.and beat for 1 more minute.
8. Add flour mixture on low speed just till combined.
9. Stir in floured walnuts with wooden spoon.
10. Pour into prepared pan; shake gently.
11. Place on lower rack in oven.
12. Bake for 50-55 minutes at 350°F.
13. Cool in pan on wire rack for 10 minutes.
14. Remove from pan and cool completely on rack.
15. To prepare GLAZE: Combine all glaze ingredients except butter and vanilla; in a saucepan and cook on medium heat for 3-4 minutes.
16. Cover pan, raise heat and boil for 3 minutes.
17. Uncover, reduce heat to medium -- cook without stirring, but swirl pan until honey thickness, about 5-7 minutes.
18. Remove from heat and add butter and vanilla.
19. Cool completely and spread on cake.
Title: Glazed Strawberry Galette
Ingredients:
- 1 flour
- 1/2 sugar
- 1/4 salt
- 6 unsalted butter
- 3 -4 mascarpone
- 1/2 honey
- 3 vanilla
- 2 fresh strawberries
- 1/2 sugar
- 16 flour
- 1 milk
- 1
Instructions:
1. Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour.
2. Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve.
3. In another bowl, combine the strawberries, sugar and flour and reserve.
4. Preheat oven to 400 degrees.
5. Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet.
6. Cover the dough with the mascarpone filling leaving a border around the edges.
7. Arrange the strawberries over the filling.
8. Fold edges of dough over the strawberries and pleat or crimp the edges.
9. Combine egg yolk and milk and brush over the crust.
10. Bake until golden-brown, about 40 minutes.
11. Heat reserved honey and brush it over the strawberries.
Title: Diabetic Pumpkin Custard
Ingredients:
- 1 pumpkin
- 1 artificial sweetener
- 1/8 ground cloves
- 1/2 cinnamon
- 1 ground ginger
- 1/2 salt
- 2 eggs
- 1/2 evaporated milk
- 1/2 heavy cream
- 1/2 baking soda
- 1/2 non-fat powdered milk
Instructions:
1. Combine first 8 ingredients in a large bowl, mixing well.
2. Combine the evaporated milk and the heavy cream in a small saucepan.
3. Heat the milks to the scalding point.
4. Add scalded milks to the other ingredients, mixing well.
5. Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water.
6. Bake 350 degrees for about 45- 60 minutes .
7. Custard is done when a knife or toothpick inserted into the middle comes out clean.
8. Top with desired whipped topping.
Title: Strawberry Coconut Salad
Ingredients:
- 2 strawberries
- 2 pineapple
- 1/4 sugar
- 1/2 coconut
- 1
Instructions:
1. In a glass bowl, alternate layers of berries and pineapple, sprinkling sugar and coconut between each layer.
2. Pour the fresh orange juice over the top.
3. Serve cold.
Title: Ginger Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 baking soda
- 2 flour
- 1 cinnamon
- 1 ground ginger
- 1/4 clove
- 1 salt
Instructions:
1. Cream butter, shortening, and sugar. Add egg. Add molasses and mix well.
2. Sift together dry ingredients.
3. Add dry ingredients to sugar mixture.
4. Chill dough two hours or overnight.
5. Roll into balls and roll in additional granulated sugar.
6. Bake at 350 on lightly greased cookie sheet for 10-12 minutes.
Title: Almond Crescents
Ingredients:
- 2 3/4 cake flour
- 1 butter
- 2/3 sugar
- 1/4 vanilla
- 1
Instructions:
1. Combine ingredients.
2. Form into cresent shapes and place on cookie sheets.
3. Chill overnight or several hours.
4. Bake at 350 til lightly brown on bottom.
5. While still warm roll in sugar.
Title: Splenda Mixed Berry Cobbler
Ingredients:
- 2 all-purpose flour
- 1/2 Splenda sugar substitute
- 1/4 powdered milk
- 1 baking powder
- 3/4 salt
- 1/3 vegetable shortening
- 6 unsalted butter
- 1 1/2 blueberries
- 1 1/2 blackberries
- 1 raspberries
- 1 Splenda sugar substitute
- 1 cornstarch
- 2 lemon juice
- 1 lemon, zest of
- 3/4 water
Instructions:
1. Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
2. Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
3. In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
4. Preheat oven to 375 degrees.
5. Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
6. In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
7. Spoon the fruit mixture over the dough.
8. Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
9. Remove from oven and let cool for 15 minutes.
Title: Faux-Reoes
Ingredients:
- 1 granulated sugar
- 2 granulated sugar
- 3/4 butter
- 1/2 salt
- 1 egg
- 1 cold water
- 1 vanilla extract
- 1 unbleached all-purpose flour
- 1 1/2 white whole wheat flour
- 3/4 confectioners' sugar
- 2 1/2 vegetable shortening
- 1/2 vanilla extract
- 1 cold water
- 2
Instructions:
1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets, or more if you have them.
2. To make the cookies: In a medium-sized mixing bowl, beat together the sugar, butter, salt, and espresso powder. That's right; there's no leavening in this recipe, so don't worry that something's been left out.
3. Beat in the egg, water, and vanilla, then the flour and cocoa. The dough will be very stiff.
4. Chill the dough to firm it up, 30 minutes or so. Roll out the dough to about 1/8" thickness (measure the thickness with a ruler - 1/8" to 3/16' thickness will give the most "Oreo" cookie result) Cut out rounds or other shapes, about 1 1/2" in size. Place on parchment-lined baking sheet. These don't spread much, but leave an inch between cookies on the pan.
5. Use the flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten the cookies to about 1/8" to 3/16" thick. The end of a food processor's pusher tool works well here, too. Take a ruler and measure the cookies' thickness; you want to get pretty close to this measurement, for the best-textured cookies.
6. Bake the cookies for 15 to 18 minutes. It's important to bake them just the right amount of time; too little, and they won't be crisp; too much, and they'll scorch. Watch them closely at the end of the baking time, and if you start to smell scorching chocolate before the time is up, take them out. When they're done, remove the cookies from the oven, and allow them to cool completely, on a rack or on the pan.
7. While the cookies are cooling, make the filling.
8. Beat together the sugar, shortening, and vanilla. It'll seem very dry at first, but will eventually begin to clump together.
9. Add the water, beating till smooth and spreadable. The filling should be stiff, but not so stiff that you can't flatten it when you sandwich it between the cookies.
10. Place one level tablespoon filling in the center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task. Place another cookie atop the filling, and squeeze to distribute the filling evenly. Repeat with the remaining cookies. Store in an airtight container.
Title: Whole Wheat Pastry Crust
Ingredients:
- 1 1/4 whole wheat pastry flour
- 1/2 salt
- 1 wheat germ
- 7 unsalted butter
- 1
- 2
Instructions:
1. Combine flour, salt and wheat germ in bowl.
2. Cut in butter until mixture is crumbly.
3. Add egg yolk and water, stirring until mixture forms a ball.
4. Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.
Title: Turtle Shaped Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 egg
- 1/4 vanilla extract
- 1/8 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1/4 pecan halves
- 1 butter
- 1 milk
- 1 1/2 confectioners' sugar
- 2 pecans
- 1/2
Instructions:
1. In a large mixing bowl, cream the butter and brown sugar until it's light and fluffy.
2. Beat in the egg, vanilla and maple flavoring. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 2-3 hours or until firm.
3. Shape dough into 1" balls. Place on lightly greased baking sheets. Push four pecan pieces into each ball for legs, add two small pecan pieces to each for heat and tail.
4. Bake at 350*F. for 10-12 minutes or until edges are set. Carefully remove to wire racks to cool completely.
5. To make the glaze:
6. In a small saucepan, melt the chocolate and butter with milk. Remove from the heat, stir in confectioner's sugar.
7. Dip top of each cookie into glaze. Sprinkle with chopped pecans. Enjoy!
Title: Flour Bakery Vegan Chocolate Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 granulated sugar
- 2/3 cocoa powder
- 2/3 baking soda
- 2 kosher salt
- 1/2 instant espresso powder
- 1 instant coffee powder
- 2 cold water
- 1/2 canola oil
- 2 vanilla extract
- 3 molasses
Instructions:
1. Heat the oven to 350 degrees and oil and flour a 8-inch cake pan.
2. In a medium bowl mix together the flour, sugar, chocolate chips, cocoa powder, baking soda, salt, and espresso powder. In a separate bowl whisk together the water, oil, vanilla extract, and molasses.
3. Pour the liquid ingredients into the dry ingredients and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter into the prepared cake pan and bake for 60 to 70 minutes, until the cake springs back when lightly touched in the middle. Let cool for about 1 hour in the pan, and then invert the pan to remove the cake and let the cake cool completely on a wire rack. Sprinkle with a dusting of powdered sugar and serve at room temperature. The cake may be stored in an airtight container at room temperature for up to 3 days.
Title: Snickerdoodle Cookies
Ingredients:
- 1/2 light butter
- 1/2 shortening
- 2 eggs
- 1 1/2 sugar
- 1 vanilla
- 2 cream of tartar
- 1 salt
- 2 3/4 flour
- 1 baking soda
- 1 sugar
- 1 cinnamon
Instructions:
1. Cream butter, shortening, and sugar.
2. Add eggs and vanila, beat well.
3. Add sifted flour and dry ingredients.
4. Blend thoroughly.
5. Chill 1 hour.
6. Roll into 1 to 2 inch balls, dip into Cinnamon and Sugar mixture.
7. Bake at 350 degrees for 13 to 15 minutes.
Title: Fig Cookies
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 3 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1/2 allspice
- 1 1/2 figs
- 1/2 pecans
Instructions:
1. Sift together flour, salt,baking soda, cinnamon and allspice set aside
2. Combine shorting and sugar: add eggs and vanilla.
3. Add flour mixture and blend until smooth.
4. Add fig preserves.
5. Drop by by teaspoon onto well greased cookie sheet.
6. Bake 8 to 10 min at 350°F.
Title: Moist Deluxe Spice Cake
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/3
- 3
Instructions:
1. preheat oven to 350.
2. mix all ingredients well.
3. pour into a greased pan.
4. bake for 30 mins or til done.
Title: Very Vanilla Cake
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 2 1/2 flour
- 1 baking soda
- 1 sea salt
- 4 eggs
- 1/2 vanilla
- 1/2 milk
- 1 vanilla bean
Instructions:
1. Cream the butter and sugar together very well.
2. In a separate bowl mix together the flour, baking soda and salt, then add to the wet, don't mix it together yet.
3. Beat the eggs together well then add to the wet/dry and mix together very well.
4. Add in the vanilla and milk and mix again.
5. Then take and split your vanilla bean and scrape the seeds out and mix into the batter.
6. I think this will make two 8 inch cakes, I used a 14 inch pan.
7. Bake at 350 until toothpick come out clean.
Title: Pink Champagne Cake
Ingredients:
- 18 1/4 butter
- 1/2 - 3/4 powdered sugar
- 1 milk
- 4 vanilla
- 1/4 powdered sugar
- 1/4
- 1
- 5 - 5 1/2
Instructions:
1. Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
2. Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
3. Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
4. Creamy champagne frosting:
5. Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
6. Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
7. Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
8. Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
9. This is excellent served the next day after being refrigerated all night so the flavors can blend!
Title: Hungarian Chocolate Cream Bars
Ingredients:
- 4 eggs
- 1/4 cream of tartar
- 2/3 sugar
- 3/4 sweet butter
- 9 cocoa powder
- 1/2 all-purpose flour
- 2 heavy cream
- 12 instant coffee
- 1 rum
- 1/8 sweet butter
- 5
- 1
- 4
- 1
Instructions:
1. TO MAKE CAKE: Preheat oven to 350°F; grease a 9 x 13-inch pan. Line pan with wax paper and grease the wax paper.
2. Beat the egg whites lightly, add cream of tartar and beat at a high speed.
3. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff.
4. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate mixture and whip until blended.
5. Then pour the rest of the egg whites over the chocolate mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated.
6. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350°F until cake is done. Run a knife around edges and invert cake on a wire rack to cool.
7. TO MAKE FILLING: in a saucepan, combine cream, chocolate chips and instant coffee.
8. Cook over low heat until mixture is smooth and slightly thickened.
9. Cover saucepan and refrigerate until very cold.
10. When chilled, add rum (if using) and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate.
11. TO MAKE GLAZE (do NOT make this until ALL OTHER steps are completed): in a small saucepan, melt all ingredients over a low flame. Mix until very smooth.
12. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools.
13. TO ASSEMBLE: cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer.
14. Place top layer on bottom half and spread filling over top.
15. Refrigerate or freeze until very firm.
16. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut.
17. You can freeze cut squares.