lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut-Butter Christmas Cookies
Ingredients:
- 1 shortening
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 peanut butter
- 3 enriched flour
- 2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 375.
2. Cream together shortening, sugars, eggs, and vanilla until light and fluffy.
3. Stir in peanut butter.
4. Sift together dry ingredients and stir into creamed mixture.
5. Form into small balls.
6. Place about 2 inches apart on ungreased cookie sheet *cookies will get MUCH bigger*.
7. Press down with back of fork to make criss-cross *optional*.
8. Bake 10-15 minute.
Title: Pumpkin Pudding
Ingredients:
- 1 pumpkin
- 1 fat free sugar-free instant butterscotch pudding mix
- 3/4 skim milk
- 1/2 pumpkin pie spice
Instructions:
1. Mix together with blender.
2. Chill.
Title: Swiss Cream
Ingredients:
- 300 heavy cream
- 1 golden syrup
- 2
Instructions:
1. Beat altogether until stiff.
2. Use as required.
Title: Pineapple Brownies
Ingredients:
- 1/2 shortening
- 2 sugar
- 1 eggs
- 2 crushed pineapple
- 1/2 vanilla
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 walnuts
- 1/2 icing sugar
- 1 1/2 butter
- 3 pineapple
- 2
- 1
Instructions:
1. Heat oven to 350°F Grease 8-inch square pan.
2. Melt shortening and chocolate in saucepan, then remove from heat.
3. Add sugar. Stir in eggs, pineapple and vanilla. Stir until blended.
4. Add flour, baking powder, baking soda and salt and blend well.
5. Add nuts. spoon into 8-inch square pan and spread evenly.
6. Bake 35-40 minutes until done at edges - slightly soft in center. Cool in pan. Spread with icing.
7. ICING: Stir together all ingredients, adding pineapple juice in small amounts, as needed to make a soft spreadable icing. If a little more is needed to make the icing spreadable, add it a few drops at a time.
Title: Cannoli Cream Dessert
Ingredients:
- 1 part-skim ricotta cheese
- 1/4 powdered sugar
- 1/2 pure vanilla extract
- 1/2 graham cracker crumbs
- 1/2 butter
- 1
- 1/4
- 2
Instructions:
1. In a medium size bowl mix together first 4 ingredients til smooth.
2. In a seperate bowl mix together graham cracker crumbs and melted butter. Take 2 wine glasses or other fluted stemware and place 1/4 of the crumb mixture in the bottom of each glass making a well in the center. Then add 1/4 the cannoli cream mixture on top. Repeat this one more time. Then garnish with chopped fruit and shredded chocolate.
3. Chill til ready to serve.
Title: Baklava - a Tribute to Tag's
Ingredients:
- 1 phyllo dough
- 1 1/2 walnuts
- 3/4 sugar
- 1 cinnamon
- 1 orange
- 1 unsalted butter
- 2 water
- 2 sugar
- 1/2 honey
- 1 cinnamon stick
- 3 lemon slices
Instructions:
1. Combine syrup ingredients and boil for 10 minutes.
2. Mix nuts, sugar, cinnamon and orange rind well.
3. Melt the butter and brush on a 13-inch by 9-inch pan.
4. Place one layer of phyllo in pan allowing ends to extend over pan.
5. Brush with melted butter.
6. Repeat with four sheets of phyllo.
7. Sprinkle heavily with nut mixture, and continue to alternate one layer of phyllo, brush with melted butter, sprinkle heavily with nut mixture until all ingredients are used.
8. Be sure to reserve 4 sheets of phyllo for the top (each to be brushed with butter).
9. Brush top with remaining butter, trim edges with sharp knife.
10. Cut through top with diagonal lines to form diamond shapes.
11. Bake in a 400°F oven for 15 minutes, lower oven to 300 degrees and continue to bake for 40 minutes.
12. The baklava should be golden brown in color.
13. While still hot, cover with prepared syrup and let stand overnight before serving.
14. Baklava should rest for 24 hours before removing from pan.
15. Will keep in refrigerator for weeks or it can be frozen.
Title: Easy-Bake Oven Pretty Pink Cake
Ingredients:
- 5 cake flour
- 1/4 baking powder
- 1/8 salt
- 5 vanilla extract
- 1/4 milk
- 4
- 8
Instructions:
1. Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink.
2. Pour 3 TBS. of batter into greased and floured cake pan. Bake 15 mins or according to cake directions for child's oven.
3. Repeat for second layer.
Title: Oatmeal Rice Crispy Chocolate Chip Mac-Nut Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 brown sugar
- 1 white sugar
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 2 applesauce
- 1 eggs
- 1 3/4 vanilla extract
- 1/2 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350°.
2. Toast oatmeal and macadamia nuts for five minutes, or nuts are until golden.
3. In a large bowl combine flour, sugar, soda, salt, applesauce, butter, eggs and vanilla until combined into a smooth batter.
4. Stir in oatmeal, macadamia nuts, rice crispies and chocolate chips.
5. Drop by well rounded Tablespoons 1-inch apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
6. Cool 2 miuntes, then carefully transfer to racks with spatula to cool.
Title: Snickers Fruit Salad
Ingredients:
- 1 -2 granny smith apples
- 3 -4 banana
- 1 green grape
- 1 -2 pudding
- 1 milk
- 1
Instructions:
1. Cut snickers bars, apples and banana into 1 inch chunks and halve the grapes.
2. Combine milk and pudding in medium size bowl, then fold in whipped topping.
3. Add fruit and candy to pudding mix and stir until combined.
4. Refrigerate for about an hour and then enjoy!
Title: Apple Suet Pudding
Ingredients:
- 1 egg
- 1 white sugar
- 1 brown sugar
- 2 suet
- 1 apples
- 2 flour
- 1 seedless raisins
- 1/2 vanilla
- 3/4 salt
- baking soda
Instructions:
1. Gradually add sugar to beaten eggs.
2. Add suet, raisins, apples, vanilla and flour (sifted with salt and soda).
3. Note: This should read 1 cup white sugar or 1 cup brown sugar.
4. Steam 3 hours.
5. To Steam: Place pudding in well oiled 1 1/2 quart mold, fill 2/3 full. Cover with lid of mold or 2 thicknesses of waxed paper securly tied. Cook in a covered steamer, over boiling water or on a rack in a covered kettle of boiling water. The water should be half the depth of the mold. Add more boiling water as needed.
6. This was served with either a lemon sauce or a vinegar sauce.
7. ENJOY!
Title: Spiced Cookie Mix in a Jar
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 nutmeg
- 1/4 ground cloves
- 1/2 allspice
- 1 ground ginger
Instructions:
1. combine ingredients in large mixing bowl.mix well.
2. spoon mix into a large plastic zipping bag.decorated if you wish.please attach the following instructions.
3. INSTRUCTIONS:.
4. Place one cup of sugar in small bowl.set aside.
5. cream 3/4 cup softened butter, one large egg and 1/4 cup molasses, add cookie mix, blending until smooth.
6. shape dough into 1" balls.
7. roll each in sugar.
8. Arrange 2" apart on ungreased baking sheet.
9. Bake at 375* for 10-12 minutes.
10. Cool on wire racks.
Title: Melt -in- your- mouth Cream Puffs
Ingredients:
- 2 eggs
- 1 butter
- 1 flour
- 1 salt
- 1/4 sugar
- 1/3 cornstarch
- 1/4 salt
- 1/8 eggs
- 2 real vanilla
- 1 butter
- 2
- 1/2
Instructions:
1. Popovers: Mix all ingredients in large bowl.
2. Half fill greased muffin tins w/ mixture.
3. Put in cold oven and set temp to 450 degrees F.
4. Bake 15 minutes.
5. Reduce heat to 350 degrees F.
6. Bake for another 15-20 minutes.
7. Test one: make sure it is crispy outside and moist inside.
8. Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
9. Add warm milk slowly to sugar mixture.
10. Pour back into a sauce pan and cook over med.
11. heat stirring constantly until thickened.
12. Add vanilla/melted butter and cool completely.
13. Spoon into popovers.
14. Cover w/ chocolate sauce and serve.
Title: Mennonite Apple Dapple Cake
Ingredients:
- 3 eggs
- 1 1/4 vanilla extract
- 2 sugar
- 2 flour
- 3 baking soda
- 1 salt
- 1 cinnamon
- 1 ground nutmeg
- 1/4 apples
- 3 walnuts
- 1 pecans
- 1 sweetened flaked coconut
- 1/3 butter
- 1 brown sugar
- 1/4 milk
- 1 vanilla
Instructions:
1. Preheat the oven to 350*, Grease a 9 inch tube or Bundt pan and set aside.
2. In a large mixing bowl beat eggs with an electric mixer. Add the vanilla and sugar, beating well.
3. MIx 1/4 cup flour with the apples, nuts and coconut and set aside. Add remaining dry ingredients to the egg mixture and combine. Fold the fruit mixture into the batter and pour into the prepared pan. Bake for 70 minutes, remove from oven and allow to cool for 5 minutes. Remove cake from pan. Meanwhile combine topping ingredients in a saucepan and boil for 2-3 minutes, pour hot topping over warm cake.
4. **This recipe can also be baked in a 13x9 inch pan plus a 9x5 loaf pan for 40-45 minutes.
5. ** I love to bake, bake professionally, and have found Mexican Vanilla to be more aromatic and tastier than most brands in the stores. I order it my the case, yes, 12 quarts about every two years. The brand that I buy is 'LaVencedora' and I was introduced to it in Santa Fe, New Mexico. It is available on line by searching the name, try it, you will never use any other vanilla!
Title: Blueberry Biscotti 1989
Ingredients:
- 3 butter
- 1/2 granulated sugar
- 2 granulated sugar
- 1 1/2 flour
- 2 flour
- 1 baking powder
- 1 salt
- 1 lemon, zest of
- 2 eggs
- 2/3 fresh blueberries
- 1/3 anise seed
- 1
Instructions:
1. Preheat oven 350 degrees F.
2. Line cookie sheet with parchment.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time.
5. Sift in all dry ingredients.
6. Fold in the almonds then the fruit lightly.
7. Make into two large logs and flatten down to 4 inches wide.
8. Keeping each well apart for rising.
9. Bake 30 minutes or until firm.
10. Remove and cool.
11. Slice into 1/2 inch slices.
12. Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.
Title: Emeril Lagasse's Mississippi Mud Cake
Ingredients:
- 1/2 unsalted butter
- 2 unsalted butter
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/8 Bourbon
- 1/2 brewed coffee
- 1 1/2 sugar
- 5 pure vanilla extract
- 1 3/4 eggs
- 1
- 2
Instructions:
1. Preheat the oven to 275 °F.
2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
3. Sift the flour with the baking soda and salt into a bowl, and set aside.
4. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
5. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
6. Remove from the heat.
7. Add the sugar and stir to dissolve.
8. Cool slightly.
9. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
10. Add the vanilla and eggs, whisking to mix well.
11. Pour the batter into the prepared pan and bake for 1 hour.
12. (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
Title: Caramelized Pears With Mascarpone
Ingredients:
- 40 butter
- 4 honey
- 1/4 cardamom
- 1/2 cinnamon
- 1 vanilla
- 2 pears
- 250 mascarpone
- 10 sugar
- 30
Instructions:
1. First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
2. Roughly ground almonds and dry fry them until brownish.
3. Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside “flesh” from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
4. Peal the pears, cut in half and remove seeds.
5. Sauté the pears 8-10 minutes, turning them from time to time.
6. When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).
Title: Caramel Mocha Custard
Ingredients:
- 1 sugar
- 2 1/2 milk
- 2 salt
- 1 instant coffee crystals
- 1/2 eggs
- 3 chocolate curls
- 3
- 1/2
Instructions:
1. Stir only 1/2 c sugar in a heavy skillet over medium heat for about 10 minutes, until melted and golden brown.
2. Remove from heat.
3. Pour into 6 custard cups, coating the bottoms well. Set aside.
4. Use the same skillet to combine remaining 1/2 c sugar, milk, chocolate, salt and cofee crystals, heating till chocolate is melted and sugar dissolves. Cool.
5. Beat cooled milk misture with eggs and liqueur and pour into custard cups.
6. Place cups into a 9" x 13" pan, pour 1" hot water into pan, and bake at 325 degrees for about 30 minutes.
7. Cool, then refrigerate until serving time.
8. Loosen edges with knife, invert onto plates and garnish with whipped cream.
Title: Santa Claus Cookies
Ingredients:
- 18 1/4 eggs
- 2 cream cheese
- 1/2 powdered sugar
- 1 imitation vanilla
- 1 sweetened flaked coconut
- 2
- 1
Instructions:
1. COOKIES: Mix cake mix, eggs, oil and sprinkles in a bowl.
2. Roll into 1 inch balls and place on a cookie sheet.
3. Bake at 350 degrees for 10 minutes.
4. Let cool completely before frosting.
5. ICING: Mix sugar, cream cheese, vanilla and coconut in a bowl until well blended using a rotary beater.
6. Frost cooled cookies and enjoy.
Title: Bero Chocolate Chip Cookies
Ingredients:
- 4 margarine
- 3 light brown sugar
- 2 golden syrup
- 6 self-raising flour
- 4 chocolate chips
- 2 milk
Instructions:
1. Beat the butter till soft, add the sugar and beat till well mixed. I usually use a hand mixer.
2. Add the syrup, flour, chocolate chips and milk and mix well.
3. Grease two or three baking trays. Grab about a spoonful of mixture in your fingers at a time and roll into a 1 inch ball. Place on tray and squish flat.
4. Place in oven preheated to 180C/350°F Bake for 8-10 minutes. When finished immediately transfer to a wire cooling rack.
Title: Phyllo-Wrapped Cocoa Banana Bites With Chocolate Dipping Sauce
Ingredients:
- 8 phyllo pastry sheets
- 1/2 butter
- 1/4 sugar
- 1/4 cocoa powder
- 4 -5 bananas
- 2 bittersweet chocolate chips
- 2 butter
- 1/4 half-and-half
- 1 milk
- 1 red raspberries
Instructions:
1. Preheat oven to 400°F.
2. Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
3. In a medium microwave-safe bowl, melt butter. Set aside.
4. In a medium bowl, combine sugar and cocoa powder. Set aside.
5. Peel and cut bananas into 1-inch chunks. Set aside.
6. Place two large cookie sheets nearby for the assembled banana bites. If desired, line with parchment paper.
7. Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
8. Gently brush a light layer of butter onto the phyllo sheet and sprinkle with sugar & cocoa mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
9. With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares. Place banana chunk in center of each square. Fold the opposite corners of each square over the banana chunk. Then fold the other two corners in, brush the top lightly with butter, sprinkle with a pinch of sugar-cocoa mixture and place onto cookie sheet. Repeat until all banana bites are assembled.
10. Bake for 12-14 minutes or until lightly browned and crispy.
11. Remove from oven and allow to cool for 30 minutes.
12. Meanwhile, into a medium microwave-safe bowl, place chocolate chips, butter and half-and-half. Microwave for 30 seconds, stir and repeat until melted and smooth.
13. Serve banana bites warm with the chocolate dip.
14. If desired, garnish with whipped cream and raspberries as shown in the photo.
Title: Eggnog Tiramisu
Ingredients:
- 3 sugar
- 1 mascarpone
- 7 cream cheese
- 5 3/8 cream sherry
- 3 marsala
- 2 sugar
- 2 warm water
- 2 french-style ladyfinger cookies
- 1/2
- 24
- 3
Instructions:
1. Step One - Prepare Cream Mixture:
2. In an electric mixer, whip sugar and egg yolk on high speed until pale yellow and thick. With mixer on medium speed add mascarpone or cream cheese and whip until smooth. Add 1 oz Marsala and mix until incorporated. Fold in eggnog. Refrigerate.
3. Step Two - Prepare Espresso Mixture:
4. Combine espresso, additional 1 oz Marsala, sugar, and warm water. Stir until sugar is dissolved.
5. Step Three:
6. To assemble, dip ladyfingers in espresso mixture. Layer dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of ladyfinger, topped with a second layer of cream mixture. Sift cocoa over top.
Title: Cherry-Ginger Yogurt
Ingredients:
- 2 1/2 cherries
- 1/3 cherries
- 2 maple syrup
- 3 candied ginger
Instructions:
1. In medium bowl, combine cherries, maple syrup, ginger and yogurt.
2. Mix well.
Title: Chocolate Ganache Mousse Cake
Ingredients:
- 1 1/2 unsalted butter
- 6 heavy whipping cream
- 1 unsalted butter
- 2 rum
- 6 granulated sugar
- 1/4 heavy whipping cream
- 6
- 1/2
- 1 1/2
- 6
- 3/4
Instructions:
1. Heat oven to 375°F In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set.
2. Make the mousse: gently melt semisweet chocolate in a double boiler with the 2 tablespoons whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Spread over crust. Refrigerate.
3. Place 6 oz. chocolate in large bowl. Heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75°F.). Spoon over mousse.Cover and refrigerate until set, at least 8 hours or overnight.
Title: White Chip Pumpkin Spice Cake
Ingredients:
- 1 eggs
- 3 canned pumpkin
- 1 evaporated milk
- 2/3 crystallized ginger
- 1/3 evaporated milk
- 1 cinnamon
- 1/2
- 3
- 1
- 1/2
Instructions:
1. Preheat oven to 350. Grease 12 cup bundt pan.
2. Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
3. Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
4. Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
5. Cinnamon Glaze:
6. Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.
Title: Chocolate Pfeffernusse
Ingredients:
- 1 honey
- 1/3 molasses
- 1 light brown sugar
- 1/2 butter
- 4 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1 white pepper
- 1 mace
- 1/4 eggs
- 2 candied lemon peel
- 1/4 lemon, rind of
- 3/4
- 1
- 1 1/2
Instructions:
1. Combine honey, molasses, brown sugar, and butter in heavy saucepan. Place over medium-high heat and cook, stirring occasionally, until butter melts and mixture begins to bubble gently. Remove from heat and lt cool 15 minutes. In large bowl, combine flour, cocoa, baking powder, baking soda, salt, cinnamon, white pepper and mace.
2. Add eggs to honey mixture, pour at once into flour mixture. Stir to form a dough. Add candied lemon peel, chopped almonds, and lemon rind; mix well. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate 1 1/2 hours, or overnight.
3. Preheat oven to 350 degrees and grease 2 baking sheets.
4. Pinch off small pieces of dough (about heaping teaspoon size) and roll into balls. Place on cookie sheets about 2 1/2" apart. Bake for 12 to 15 minutes, or until done.
5. Remove to cooling racks and cool completely.
6. Melt chocolate in microwave or dutch oven (or temper if you know the technique). Dip cookies in melted chocolate and tap off excess on the rim of the bowl. Place on parchment paper or wax paper to dry.
Title: Chocolate Pecan Pie
Ingredients:
- 2/3 evaporated milk
- 2 butter
- 1 eggs
- 2 sugar
- 1 all-purpose flour
- 2 salt
- 1/4 vanilla extract
- 1 pecans
- 1
Instructions:
1. Combine evaporated milk, margarine, and chocolate morsels in a small saucepan; place over low heat until chocolate melts, stirring constantly. Remove from heat.
2. Combine next 6 ingredients; stir in chocolate mixture. Pour into pastry shell. Bake at 375 for 35 to 40 minute.
Title: Party Dream Squares
Ingredients:
- 1 flour
- 2 icing sugar
- 1/2 butter
- 2 margarine
- 1 eggs
- 1/4 brown sugar
- 1 flour
- 1/8 baking powder
- 1 salt
- 1 vanilla
- 1/2 coconut
- 1/2 maraschino cherry
- walnuts
Instructions:
1. BASE- whisk flour and icing sugar in bowl, cut in butter or margarine and press into a greased 9x9 pan.
2. Bake base in a 300 degree oven for 10 minutes.
3. TOPPING- Beat eggs, blend in sugar and beat together.
4. Add the vanilla and the dry ingredients.
5. Add the coconut, cherries and the walnuts.
6. Spread filling on the prepared base and bake at 325 degrees for 30 minutes or until top nicely golden brown.
7. Cool until set before cutting.
Title: Apricots and Cream Oatmeal Cookies
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1/4 light brown sugar
- 1/4 dark brown sugar
- 1/4 sugar
- 1 egg
- 1 1/2 rolled oats
- 1/2 walnuts
- 1/2 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
2. In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, apricots, walnuts, and white chocolate chips. Mix until combined.
3. Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
4. Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.