lumicero/recipes-ing2inst huggingface dataset:
Title: Cherries Poached in Red Wine With Mascarpone Cream
Ingredients:
- 2 1/4 red wine
- 1 sugar
- 1 orange zest
- 2 sweet cherries
- 1 mascarpone cheese
- 2 1/2 honey
Instructions:
1. In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat.
2. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don't overcook.
3. In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries.
4. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.
Title: Chocolate Picnic Cake
Ingredients:
- 2 flour
- 1 1/4 baking soda
- 1/2 salt
- 1/2 egg
- 1 sugar
- 1 cold water
- 3/4 chocolate chips
- 1/3
- 1
Instructions:
1. Set oven to 350 degrees.
2. Set oven to second lowest position.
3. Grease an 8-inch square or round pan.
4. In the microwave melt chocolate squares; cool 10 minutes.
5. In a bowl combine the flour with baking soda and salt; set aside.
6. In a mixing bowl beat egg and sugar until well combined.
7. Beat in the water and oil.
8. Stir in melted chocolate and dry ingredients; mix until blended.
9. Pour batter into greased pan then sprinkle chocolate chips over batter.
10. Bake for 32-38 minuntes or until cake tests done.
Title: Soft Spicy Molasses Cookies
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 3/4 butter
- 1/3 light molasses
- 3 milk
- 1 egg
- 1/2 baking soda
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/8 salt
- sugar
Instructions:
1. In a large mixing bowl, combine all ingredients.
2. Beat at low speed until well mixed, about 3 minutes.
3. Cover and chill until firm, about 4 hours or overnight.
4. Preheat oven to 350°F.
5. Shape rounded teaspoonfuls of dough into 1-inch balls.
6. Roll in sugar.
7. Place 2 inches apart on greased cookie sheet or on parchment paper.
8. Bake 10-12 minutes or until slightly firm to the touch.
9. Remove to wire racks to cool.
Title: Carrot Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 ground ginger
- 1 1/2 unsalted butter
- 1 brown sugar
- 1 sugar
- 3 eggs
- 2 vanilla extract
- 1/2 carrots
- 1 1/2 golden delicious apple
- 1 pecans
- 1 heavy cream
- 3
Instructions:
1. Preheat oven to 350*F.
2. Grease and lightly flour three 9 X 2 inch round cake pans, or two 9 X 5 X 3 loaf pans.
3. Line the bottoms with waxed paper.
4. Sift together flour, baking powder, soda, cinnamon, allspice and ginger, set aside.
5. In a medium bowl, cream together buttr and sugars until fluffy.
6. Beat in the eggs, one at a time.
7. Beat in the vanilla.
8. Add the dry ingredients in thirds to the butter mixture, alternating with the apple juice.
9. Beat for 45 seconds after each addition, beginning and ending with the flour mixture.
10. Stir in carrots, apple, pecans, and cream until all ingredients are well incorporated.
11. Divide the batter amongst prepared pans and bake for 30 to 35 minutes or until tests done.
12. Let cake cool in pans for 10 minutes.
13. Remove from pans and cool completely on a wire rack.
14. When cake has cooled, ice between the layers and then on top.
15. It is not necessary to ice the whole cake but you may do so.
Title: Blackberry Pudding
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 4 flour
- 3 baking powder
- 1/4 salt
- 2 milk
- 2 blackberries
Instructions:
1. Cream butter and sugar; add eggs and mix well.
2. Sift dry ingredients together and add alternatively with milk to the first mixture.
3. Add berries, taking caution not to crush them.
4. Steam in a well-greased 2 quart mold for two hours.
5. Serve with sweetened cream flavored with vanilla extract.
Title: Ambrosia Rice Krispy Treats
Ingredients:
- 1/2 butter
- 16 marshmallows
- 8
- 1 1/4
- 3/4
Instructions:
1. Chop all freeze dried fruits and dried banana chips into small pieces. Set aside.
2. In a 6 quart pot melt butter over medium low heat.
3. When butter melts add marshmallows and stir until all lumps are gone.
4. Add chopped dried fruit and stir until well combined.
5. Add Rice Krispies and gently stir until evenly coated with marshmallow mixture.
6. Scrape into greased 8×12" pan and allow to completely cool.
Title: Andes Surprise Pillow Cookies
Ingredients:
- 1 unsalted butter
- 1 butter flavor shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 3 flour
- 1/4 salt
- 1 baking powder
- 42 -49
Instructions:
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
3. Add flour, baking powder and salt. beat until a soft dough forms.
4. Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
5. Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
6. Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
7. Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
8. The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
9. I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
10. Remove remaining waxed paper.
11. Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
12. Gently press edges of pillows to seal.
13. Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
14. Cool completely before storing.
15. *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.
Title: Oatmeal Cookies With White Chocolate, Peanuts and Caramel
Ingredients:
- 1 butter
- 1 sugar
- 1 light brown sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 oats
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 5 1/2 white chocolate
- 8 unsalted peanuts
- 1 1/2
Instructions:
1. Beat butter and medium speed until creamy.
2. Add sugars and beat well.
3. Add eggs and vanilla, beating until well blended and creamy.
4. Process oats in a blender or food processor until finely ground.
5. Combine oats, flour, baking powder, soda and salt and add to butter mixture, beating well.
6. Stir in chopped candies, white chocolate and peanuts.
7. Shape dough into 1-1/2 inch balls and place on parchment paper lined baking sheets.
8. Bake at 375 degrees for about 10 minutes or lightly browned.
9. Cool 1 minute on sheets.
10. Remove to wire racks to further cool.
Title: Almond Butter Apricot Cookies
Ingredients:
- 1 almond butter
- 2/3 egg
- 1 vanilla extract
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
3. Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
Title: Vegan Chocolate Cookie
Ingredients:
- 1/2 coconut oil
- 1/4 soymilk
- 1 granulated sugar
- 1 vanilla extract
- 1 salt
- 1 all-purpose flour
- 1/2 cocoa powder
- 1/2 baking powder
Instructions:
1. Whisk the dry ingredients together.
2. In a separate bowl, mix the oil and sugar together until all dissolved.
3. Add in soy milk and vanilla extract and mix.
4. Sift in the dry mixture into the wet and mix until JUST incorporated. Don’t overmix.
5. Chill in the fridge for 20 minutes.
6. Preheat the oven to 350 F (180 C) and line a baking sheet with parchment paper.
7. Drop about 2 tbsp of dough onto the sheet and bake for 10 minute.
8. Enjoy!
Title: Coffee/Mocha, Pour-On Icing
Ingredients:
- 3 very strong coffee
- 3 granulated sugar
- 1 confectioners' sugar
- 1 vanilla extract
- 5 butter
- 4
Instructions:
1. Mix all ingredients together in a medium-sized pot.
2. Simmer for 2 hours and stir occasionally (heat on low - my stove was on 2 and I would turn it down to 1 when it began to bubble).
3. **You can thicken the mixture with more confection sugar, but it might take away from the coffee flavor.
4. You can either pour the hot mocha icing directly on your cake or let it cool first. I poured the icing directly on the cake and then put the whole thing in the freezer for about an hour and a half. The icing was still viscous, but was more similar to the consistency of chocolate syrup than the consistency of light dressing like it was straight off of the stove.
5. Enjoy!
Title: Tropical Trifle
Ingredients:
- 1 pineapple chunks
- 1 rum
- 2 custard
- 2 sugar
- 3
Instructions:
1. Cut gingerbread cake and place to fit in base of dish.
2. Cover with the pineapple.
3. Use about 4 Tablespoons of the pineapple juice and 1 teaspoon rum to pour over the cake.
4. Pour over tinned custard.
5. Make meringue. Whisk 2 egg whites until stiff.
6. Add 1 tablespoons sugar at a time; continue to whisk until stiff peaks.
7. Drop teaspoon of mixture over custard; this does not need to completely cover the custard.
8. Place under a hot grill until the peaks go golden.
9. Enjoy.
Title: Fruity Vanilla Cupcakes
Ingredients:
- 2 granulated sugar
- 2 flour
- 2 baking soda
- 2 crushed pineapple
- 1 vanilla extract
- 1
Instructions:
1. Heat the oven to 350 degrees F.
2. Prepare cupcake cups.
3. beat eggs and sugar together well (the recipe says with an electric mixer, but I just beat the heck out of it with a wire whisk).
4. mix in the flour and baking soda.
5. If the pineapple is not pre-crushed use your wire whisk to press down into the can over and over again until the pineapple is in small chunks.
6. Then add the whole can (juice and all) to the mixture.
7. Stir very well.
8. Add vanilla.
9. Stir well.
10. Pour into cake cups and place in oven.
11. Cooking time really depends on your oven.
12. Check them every couple minutes until lightly browning on the tops.
Title: Cream Cheese Flan
Ingredients:
- 3/4 sugar
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 cream cheese
- 5 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat.
2. Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
3. QUICKLY pour into bottom of a 2-quart casserole dish.
4. Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
5. Blend until smooth.
6. Pour mixture into the prepared casserole dish (over the dissolved sugar).
7. Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.
8. Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
9. Remove flan from hot water.
10. Cool at room temperature in casserole on wire rack.
11. Refrigerate for several hours or overnight.
12. Run knife around rim; gently shake to loosen.
13. Invert into serving dish.
14. Enjoy.
Title: "light" Ding Dong Cake
Ingredients:
- 8 -9 low-fat cream cheese
- 1 sugar
- 1/2 vanilla
- 1 Cool Whip Lite
- 16 sugar-free instant chocolate pudding mix
- 2 sugar-free instant vanilla pudding mix
- 1 low-fat milk
- 3
- 1/4
Instructions:
1. Slice Ding Dongs in half lengthwise and place in a 9x13 pan, cream side up.
2. Soften cream cheese and mix with the sugar, vanilla and 1/2 of the Cool Whip.
3. Mix until smooth and spread over the Ding Dongs.
4. Mix all three puddings with the 3 cups of milk. When thick, spread over cream cheese mixture.
5. Spread the rest of the Cool Whip on top.
6. Sprinkle with the mini chocolate chips, if desired.
7. Refrigerate until ready to serve.
Title: Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1/4 salt
- 1 all-purpose flour
- 4 eggs
- 2 milk
- 1 instant pudding mix
- 1 confectioners' sugar
Instructions:
1. In a large saucepan, bring the water, butter and salt to a boil over medium heat.
2. Add flour all at once and stir until a smooth ball forms.
3. Remove from the heat; let stand for 5 minutes.
4. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
5. Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets.
6. Combine milk and egg yolk; brush over puffs.
7. Bake at 400° for 30-35 minutes or until golden brown.
8. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
9. Fill the cream puffs with pudding just before serving.
10. Dust with confectioner's sugar. Refrigerate leftovers.
Title: Sugar Cookies
Ingredients:
- 3 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 2 sugar
- 2 eggs
- 1 vanilla
Instructions:
1. Mix dry ingredients in separate bowl.
2. Using stand mixer or hand mixer, beat butter and sugar until fluffy.
3. Beat in eggs one at a time, scraping down bowl each time, then vanilla and/or almond extract.
4. Add flour mixture gradually and mix at low speed until comes together.
5. Turn out onto flat surface.
6. Knead a couple of times just until smooth.
7. Pat into a flat disk, wrap in plastic and chill until firm enough to roll, about one hour.
8. Roll and cut as desired.
9. Bake at 350 about 8-10 minutes on parchment-lined sheets.
Title: Buttermilk Spice Cake With Penuche Frosting
Ingredients:
- 2 cake flour
- 1 white sugar
- 1 baking powder
- 3/4 baking soda
- 1 salt
- 1 cinnamon
- 1/4 ground cloves
- 1 buttermilk
- 3/4 brown sugar
- 1/2 shortening
- 3 eggs
- 1/2 salted butter
- 1 brown sugar
- 1/4 evaporated milk
- 1 3/4 - 2 icing sugar
Instructions:
1. In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
2. I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
3. (never measured amounts).
4. Add buttermilk, brown sugar, and shortening.
5. Beat for two minutes.
6. Add eggs, and beat another and final two minutes.
7. Spread batter into two greased and floured 9 inch round cake pans.
8. Bake 350 degrees for 30 minutes, until tester shows done.
9. Cool and remove to wire rack for perfect cooling.
10. Penuche Frosting:
11. In saucepan melt the half cup butter and stir in the one cup brown sugar.
12. Cook until dissolved and boil for two minutes.
13. Remove from heat and add the quarter cup evaporated milk.
14. Return to heat and return to boiling point stirring constantly.
15. Remove from heat.
16. Cool to lukewarm.
17. Beat in 1 3/4 to 2 cups powdered icing sugar.
18. If its too thick add in a few tablespoons more milk little at a time.
19. If its too thin add in more icing powder a little at a time.
20. When to your desired spreading consistency, fill and frost cake.
Title: Amaretto Cookies (No Bake)
Ingredients:
- 2 1/2 granulated sugar
- 3/4 amaretto liqueur
- 2 granulated sugar
- 2
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Mix the first six ingredients together until well blended.
2. Form dough into 1/2" balls and roll in colored granulated sugar.
3. Place in a metal cookie tin on either parchment or waxed paper to ferment for about 3 days. (Most of my cookies were eaten the same day I made them). Enjoy!
Title: Mbatata (Sweet Potato) Cookies
Ingredients:
- 1 mashed sweet potato
- 1/4 milk
- 1 egg
- 4 butter
- 1 1/4 flour
- 2 baking powder
- 1/2 sugar
- 1/2 salt
- 1 cinnamon
- 1/2 raisins
Instructions:
1. Preheat oven to 375 degrees. Mix sweet potatoes, milk, and melted butter and beat well. Sift and stir in the remaining ingredients. Drop by spoonfulls onto greased cookie sheet and bake 15 minutes.
2. Or chill 1-2 hour then turn onto a floured board, knead lightly and roll out 1/2 an inch thick. Cut with a cookie cutter. Place cookies on a greased baking sheet, and bake for 15 minutes. Sprinkle some cinnamon/sugar mixture on top.
Title: Easy Snickerdoodle Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2 1/2 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1/4 sugar
- 4 cinnamon
Instructions:
1. Preheat oven to 400 deg. F.
2. Combine the butter, sugar, and eggs in a large bowl and beat well.
3. Sift together the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture and mix well. Roll the cookie dough into balls and set aside.
4. For the coating: Combine the cinnamon and sugar in a shallow bowl. Dip each dough ball into this mixture so that it gets coated evenly.
5. Now place the dough balls about 2 inches apart on an ungreased baking sheet.
6. Bake for 10 minutes.
7. Tips:
8. Bake these cookies till the edges start turning brown. This will ensure that they are crisp outside and chewy and soft inside.
Title: Reduced Sugar Peanut Butter Apple Crisp
Ingredients:
- 8 apples
- 2 lemon juice
- 1/2 Splenda sugar substitute
- 1/2 artificial sweetener
- 1/2 all-purpose flour
- 1 ground cinnamon
- 1 unsweetened applesauce
- 1/2 quick-cooking oats
- 1/2 Splenda sugar substitute
- 1/4 artificial sweetener
- 2 all-purpose flour
- unsalted butter
Instructions:
1. Preheat the oven to 350°.
2. Liberally butter a 7 x 11" baking dish.
3. FIlling:
4. Peel core, and chop the apples and place them in a large mixing bowl.
5. Add 2 Tbsp lemon juice to the chopped apples and toss to distribute evenly.
6. Add ½ C sweetener, ½ C flour, and ground cinnamon and toss to mix.
7. Add the 15 oz can of applesauce to the apples and stir all together until well mixed.
8. Pour into the buttered baking dish and spread smooth.
9. Topping:
10. Put all the topping ingredients (oats, peanut butter, Splenda, flour, and butter) into a large mixing bowl.
11. Mix the topping ingredients with a pastry blender, large mixing fork, or manual food chopper until well blended and crumbly, about the size of dried peas.
12. Sprinkle the topping evenly over the filling. Bake at 350° for 45-55 minutes until the filling is bubbly throughout. Check after 40 minutes; if the topping is getting very dark, cover with aluminum foil for the last 5-15 minutes.
Title: Cheap Sponge Cake
Ingredients:
- 1 cake flour
- 1 1/2 baking powder
- 3 eggs
- 1/4 water
- 2 vanilla
- 1 sugar
- 1/4 cream of tartar
Instructions:
1. Preheat oven to 350, and line 2 nine inch pans with wax paper.
2. Sift flour with baking powder; in a separate bowl, combine the water and the vanilla.
3. Beat egg yolks until thick, then slowly add the sugar bit by bit, until the mixture gets thick and cream colored.
4. Add the flour alternately with the water, beginning and ending with the flour.
5. With clean mixer, beat the egg whites with the cream of tartar untilsoft peaks form.
6. Fold egg whites into batter lightly, about 1/4 at a time.
7. Spoon into the pans and bake about 25 minutes, or until gold and springy.
8. I have added 3/4 cup nuts, 1/4 cup cocoa (sifted with the flour), 1 tbsp instant coffee, etc--it's a nice recipe to experiment with.
9. You can also make these into cupcakes--fill cupcake papers 3/4 full, bake about 12 minutes, makes about 24.
Title: Chicory Cream (From France for Coffee Lovers)
Ingredients:
- 2 1/4 creme fraiche
- 3 ground coffee
- 7 eggs
- 1 light brown sugar
Instructions:
1. Bring the creme fraiche & coffee to a gentle boil in a saucepan. As soon as it starts to boil, remove from heat, cover & allow to sit for 30 minutes.
2. Preheat oven to 325F (160C).
3. Add eggs & sugar to saucepan. Mix well & turn into individual 4-in rd gratin dishes. Place the dishes in a roasting pan half-filled w/water & cook for 45 minutes.
Title: Zoom™ Apple Crunch
Ingredients:
- 1 unbleached flour
- 1/2 brown sugar
- 3/4 maple syrup
- 2 ground cinnamon
- 2 butter
- 1/3 apples
- 4 1/2
- 1/2
Instructions:
1. Preheat oven to 350ºF.
2. In medium bowl, blend together Zoom Hot Cereal mix, flour, brown sugar, maple syrup and cinnamon.
3. Cut in 1/3 cup butter with pastry blender or two knives until mixture resembles size of small peas.
4. Press half of mixture into lightly greased 8x8x2-inch pan.
5. Layer with sliced apples. Sprinkle remaining mixture over apples. Sprinkle the nuts on top. Dot with the remaining 1 tablespoon of butter.
6. Bake 40-45 minutes. Cover the dish the final 15 minutes of baking to avoid the nuts burning.
7. After removing the apple crunch from the oven set it aside to cool slightly-about 10 to 15 minutes. Serve warm and if desired with vanilla ice cream or real whipped cream.
Title: Elaine's Cheese Pie Royale Gets a Makeover
Ingredients:
- 1 graham cracker crumbs
- 2 butter
- 1 egg
- 2 sugar
- 1/4 Splenda granular
- 1/4 vanilla
- 16 cinnamon
- 1/2 light sour cream
- 3/4 sugar
- 1 vanilla
- 1/2
Instructions:
1. Have all ingredients at room temperature, preheat oven to 375°F.
2. For the crust, make graham crackers into crumbs by placing ia plastic bag and crushing with a rolling pin or in a food processor, stir in melted butter; press into a 9-inch spring form pan.
3. Filling: In a mixing bowl, beat eggs thoroughly, gradually add sugar and Splenda, beating until well blended.
4. Add cream cheese a little at a time, beating between each addition until smooth, add 1/2 teaspoon vanilla; pour filling into crust, sprinkle lightly with cinnamon; bake for 20 minutes, cool slightly.
5. Topping: Increase oven temperature to 400°F, combine sour cream, 1 Tablespoons sugar and 1/2 teaspoon vanilla.
6. Spread topping over baked filling and bake for 5 minutes.
7. Cool to room temperature and place in refrigerator to cool completely.
Title: Oats and Peanut Butter Giant Cookies (Lighter)
Ingredients:
- 3/4 applesauce
- 1/2 brown sugar
- 1 sugar
- 1/2 baking powder
- 1 1/2 baking soda
- 1/2 egg substitute
- 3/4 vanilla
- 2 rolled oats
- 4 1/2 peanuts
- 1/2 pecans
- 1 chocolate chips
Instructions:
1. In a bowl, with an electric mixer, beat peanut butter and applesauce. Add brown sugar, sugar, baking powder, baking soda and mix until creamy and homogeneous. Add egg substitute and vanilla while beating. Add oats, peanuts and M & M chocolate. Mix with a wooden spoon.
2. Let drop dough, 1/4 cup at a time, on an ungreased baking sheet, leaving room of 4 inch between cookies.
3. Cook in a preheated oven of 350 F for 15 minutes or until the sides of cookies are lightly golden.
4. Put baking sheets on racks and let cool for 2 minutes. Removed the cookies and let cool completely on a rack.