lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Pudding
Ingredients:
- 1 orange
- 500 cold water
- 60 gelatin
- 25 water
- 60 eggs
- 3 sugar
- 200
Instructions:
1. Wash the Orange in cold water and wipe dry.
2. Grate the outer yellow rind of the Orange on the finest grid of the grater.Remove the grated grind from the grater with a fork. You should have about 5ml of yellow grind, it will look like an oily pulp.
3. Cut the orange in half with a vegetable knife and squeeze juice with a citrus juicer.Pour the juice into a measuring jug. Add more orange juice until you have 500ml.
4. Measure out 60ml cold water into a tea cup. Sprinkle the gelatine powder on the cold water so that all of it gets wet, leave for 5 minutes until it thickens.
5. Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
6. Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
7. Whisk the egg yolks with an electric hand mixer . Whisk the sugar in 1 tablespoon at a time . The mixture will become creamy and light.
8. Add the orange rind and orange juice ( this was in step 3 ) Stir with the tablespoon. Add the gelatine and stir until well mixed.
9. **Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set)**.
10. Wash the whisk and dry it throughlty. Whisk the egg whites until a stiff white foam clings to the whisk. *** DO NOT WHISK ANY LONGER *** Whisk the partly set pudding with the same whisk ( you don't have to wash the whisk ;D ).
11. Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
12. Pour the orange dessert into pudding bowls and allow it to set properly in the fridge .***** serve it with cream or custard *****.
Title: Mum's Shortbread
Ingredients:
- 1 butter
- 1 white sugar
- 4 flour
Instructions:
1. Mix butter and sugar with hands, mixing thoroughly until dissolved. Add flour and form into ball. Roll with rolling pin (no added flour on roller) between two sheets of waxed paper or plastic wrap. Cut into pieces with cookie cutter or knife and place on buttered cookie sheets. Pierce lightly with fork. (Variation: add toffee sprinkles if desired.) Bake at 350 degrees for 20-25 minutes, until lightly browned.
2. Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave). Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.
Title: Black Cake
Ingredients:
- 2 water
- 1/2 butter
- 2 flour
- 2 sugar
- 1/2 baking soda
- 2 salt
- 1 eggs
- 2
Instructions:
1. Heat water and butter in small saucepan until butter is melted.
2. Mix remaining ingredients in lg bowl; add water and butter.
3. Mix well.
4. Pour into greased and floured 13x9 baking pan.
5. Bake at 350° for 30 minutes, or until a pick comes out clean.
Title: Cooky-Jar Sugar Cookies
Ingredients:
- 2/3 unsalted butter
- 3/4 sugar
- 1/2 orange zest
- 1/2 vanilla extract
- 1 egg
- 4 milk
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
Instructions:
1. Thoroughly cream the SOFTENED butter and the sugar, orange extract, and vanilla.
2. NOTE: I prefer orange extract over the zest because I think it has a stronger flavor. Although zesting an orange is probably cheaper.
3. Add egg; beat until fluffy, stir in the milk.
4. sift the dry ingredients. (The flour, baking powder and salt.).
5. Stir the dry ingredients into the wet and blend well.
6. Divide the dough in half.
7. Chill for 1 hour or overnight.
8. After an hour or the next day, on a floured surface, roll half of the dough to 1/8 inch thick. (keep the remaining dough chilled until you are ready to roll it.).
9. Cut into shapes and place them on a greased baking sheet.
10. at this point you can decorate them with candy, raisins, nuts and colored sugars if you want.
11. Bake at 375 degrees F for 6 to 8 minutes.
12. Cool slightly and remove them from the pan.
13. Enjoy!
Title: Miss Eisenhauer's Chocolate Mousse
Ingredients:
- 1/2 eggs
- 6 water
- 3 sugar
- 6 Grand Marnier
- 1/4 heavy cream
- 2
Instructions:
1. Melt chocolate in a double boiler.
2. Place egg yolks and water in a heavy saucepan. Place the pot over very low heat and whisk constantly till the yolks start to thicken.
3. Add the Grand Marnier and continue beating until sauce achieves the consistency of a Hollandaise. Remove from heat.
4. Fold the melted chocolate into the sauce and put to the side.
5. Beat the heavy cream until stiff adding 2 tbl of sugar toward the end of the beating. Fold into the chocolate mixture.
6. In another bowl beat the egg whites until soft peaks form, then add the remaining sugar. Continue to beat until stiff peaks form. Fold this into the mousse.
7. Chill at least 3 hours or overnight.
Title: Caramel Layer Cake (Light)
Ingredients:
- 1 cake flour
- 1 light brown sugar
- 7 butter
- 1/2 egg substitute
- 2 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 nonfat milk
- 1/2 dark brown sugar
- 3 butter
- 1 vanilla extract
- 1/8 salt
- 1 sweetened condensed milk
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
3. Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
4. Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
5. To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
6. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Title: Zesty Lime Cookies
Ingredients:
- 1 granulated sugar
- 3/4 butter
- 1/4 lime juice
- 1 lime zest
- 1/2 baking powder
- 1/4 salt
- 1 icing sugar
- 3 lime juice
- 2 -3
Instructions:
1. Preheat oven to 350°F Grease or line sheets with parchment paper.
2. Beat butter and sugar until well combined. Add zest and lime juice. Beat well. Add remaining dry ingredients and mix until dough comes together.
3. Roll 2 tablespoons dough on a lightly floured surface to form 4-inch log. Curl into a ring and gently press ends together. Your cookie will look like a small donut. Place on prepared baking sheets.
4. Bake in preheated oven 15-17 minutes or until lightly golden around the edges. Cool on baking sheet for 5 minutes. Transfer to wire rack ro finish cooling.
5. GLAZE:.
6. Combine ingredients for glaze. Drizzle over cookies to create a zigzag pattern and wait for the glaze to set.
Title: Dairy and Sugar-Free Tiramisu
Ingredients:
- 12 -16 ladyfingers
- 150 mascarpone
- 3 eggs
- 4 carob powder
- 3 cognac
- 100
- 2
Instructions:
1. Separate the egg yolks from the whites.
2. In a bowl, whisk together the egg yolks with the sucanat until incorporated. In another bowl , whisk the egg whites until you get a foamy texture, then add slowly the yolk cream and vegan mascarpone.
3. Pour the cooled coffee in a bowl and add the coffee liquor or cognac. Dip the lady fingers in the liquid (not too much) and layer them in a medium tray (6-8 lady fingers / layer). Over the first layer of lady fingers add a layer of cream, then another layer of soaked lady fingers. Cover with cream and garnish with powdered cocoa or carob.
4. Let it cool for at least 5 hours before serving.
Title: Lemon Panna Cotta With Raspberry/Orange Sauce
Ingredients:
- 3 heavy cream
- 1/2 sugar
- 1 1/2 lemon zest
- 1 unflavored gelatin
- 4 frozen raspberries
- 1 fresh raspberries
- 1 sugar
- 6
Instructions:
1. Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
2. Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
3. Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
4. Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
5. Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
6. Transfer sauce to a medium bowl.
7. Stir in fresh raspberries and let stand about 1 hour.
8. When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
9. I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
10. You can also substitute strawberries for the raspberries!
Title: Fudge Pie With Peanut Butter Sauce for Valentine's Day
Ingredients:
- 1 1/4 butter
- 1/3 margarine
- 1/2 butter
- 1/2 margarine
- 3 brown sugar
- 1 eggs
- 1 vanilla
- 1/2 all-purpose flour
- 3/4 unsalted peanuts
- 2 peanut butter
- 1/4 Cool Whip
- 3 peanuts
- 2 brown sugar
- 1/2 butter
- 1/3 margarine
- 1 light corn syrup
- 2 crunchy peanut butter
- egg
- vanilla
Instructions:
1. Fudge Pie:.
2. Combine chocolate wafer crumbs and 1/3 cup melted butter. Press mixture firmly.
3. on bottom and up sides of a 9" pie plate.
4. Bake at 350, for 6-8 minutes.
5. Beat 1/2 cup butter at medium speed using an electric mixer, until creamy.
6. Gradually add sugar, beating mixture until.
7. blended.
8. Add eggs, one at a time, beating after each.
9. addition.
10. Stir in melted chocolate morsels and vanilla.
11. Add flour beating at low speed just until blended.
12. Stir in 3/4 cup peanuts.
13. Pour chocolate mixture into prepared crust.
14. Bake at 350, for 28 minutes. Let cool on wire rack.
15. Peanut Butter Sauce:.
16. Combine brown sugar, butter, and corn syrup in a small heavy saucepan. Bring to a boil, stirring frequently.
17. Stir in peanut butter and whipping cream, and.
18. cook 2 minutes.
19. Gradually add 1/4 of hot mixture to egg, stirring constantly.
20. Add to remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture reaches 160 degrees.
21. Remove from heat, and add vanilla.
22. Let cool.
23. To serve slice pie, and place 1 slice on prepared plate.
24. Top with Peanut Butter Sauce, whipped topping and additional chopped peanuts.
Title: S'mores Brownie Squares
Ingredients:
- 6 -13 graham crackers
- 16 cinnamon graham crackers
- 1 egg
- 10 miniature marshmallows
Instructions:
1. Preheat oven to brownie mix package recommendations.
2. In an 8x8 or 9x13 baking pan. OR use cupcake baking tins lined w/ cupcake papers. Spray the paper with non-stick spray if desired.
3. Line with foil for easier removal. Spray with non-stick spray.
4. Line pan with graham crackers. I have used both plain and cinnamon and the cinnamon really impart a wonderful flavor.
5. Prepare brownie mix according to package directions. Pour mix over top of graham crackers. You can use two layers of graham crackers if you wish.
6. Bake according to brownie mix instructions. check for doneness.
7. Immediately upon completion of baking, top with a layer of mini marshmallows. Return to oven to melt and toast. NOTE: I have used the broiler at this pint to brown the marshmallow tops up nicely. Watch carefully!
8. Cool completely before lifting 'smores out of the pan. Peel away the foil and slice into squares with sharp knife dipped in hot water or sprayed with a non-stick oil spray. Wipe between cutting slices and re-dip or respray again. Using a pastry scraper was also suggested, use by pressing down and not dragging through the brownie. ***Cutting through the sticky marshmallow is a trick. Be patient!
Title: Triple Chocolate Rum Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 rum
- 1/2 eggs
- 4 low-fat milk
- 1/2 canola oil
- 1/2 butter
- 1 rum
- 4 sugar
- 1/2 vanilla
- 1/2 powdered sugar
- 1/4 fresh raspberry
Instructions:
1. Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ).
2. Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
3. Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
4. Bake the cake for 45 minutes or until done when tested with a toothpick.
5. Pull cake from oven and set it aside on a wire rack.
6. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
7. Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
8. Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.
Title: Strawberry Cream Cake
Ingredients:
- 1 caster sugar
- 1 1/4 strawberries
- 1 caster sugar
- 1 icing sugar
- 7 mixed berries
- 2 of fresh mint
- 2 1/2
- 2
- 4 -6
- 3
Instructions:
1. In a large clean bowl, whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.
2. Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
3. Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
4. Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
5. You can serve it at this point if you want, just top with berries.
6. Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
7. While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
8. Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
9. To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.
10. Note: It's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.
Title: Matcha Green Tea Mega-Cupcakes With Chocolate Frosting
Ingredients:
- 1/2 canola oil
- 1 sugar
- 3 vanilla extract
- 1 whole wheat pastry flour
- 15 baking powder
- 2 salt
- 1 confectioners' sugar
- 1/4 butter
- 2 -3 cocoa powder
- 1/2 vanilla extract
- 1/4 unsweetened soymilk
- 1
- 2 -4
Instructions:
1. Whisk the oil, sugar, and egg whites (or eggs) together well.
2. In another bowl, mix the flour, baking powder, and salt together.
3. Mix the vanilla and matcha powder with the wet ingredients.
4. Whisk in the dry ingredients and blend until there are no lumps and the batter is smooth.
5. Line a Texas Muffin pan with the right size paper or silicone cups and pour the batter in them with about 1/2" room at the top of the liner to allow for rising. (If using paper liners, use 2 per cup-- this size is very apt to leak.).
6. Bake at 350F for 20-25 minutes or until the tops have lightly browned. Run a cake tester through the center of each cupcake to make sure each one baked through. When they have fully baked, let cool on a wire rack for at least 20 minutes or until they are no longer warm to the touch.
7. Make the frosting while waiting for the cupcakes to cool off-- make sure the butter has softened for about 45 minutes then put in the bottom of a large bowl.
8. Put some confectioners' sugar, the cocoa powder, and vanilla over the butter and run an electric mixer through it, adding milk or soymilk as needed to make it run through smoothly. Add more confectioners' sugar if it gets runny. Keep repeating until it reaches a nice thick, creamy consistency.
9. Spread or pipe the frosting onto each large cupcake as much as you'd like. Green sprinkles or green sanding sugar make nice accents!
Title: Avocado Pudding
Ingredients:
- 2 avocados
- 1 banana
- 1/2 milk
- 1/4 sugar
- 1 vanilla
- 2 cocoa powder
Instructions:
1. In blender combine avocado and banana. Blend until smooth.
2. Add milk, sugar, vanilla and cocoa powder. Blend again.
3. Pour into small dessert bowls and chill for at least 20 minutes.
Title: Brennan's Banana Foster
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1/2 cinnamon
- 1/4 bananas
- 4 dark rum
- 1/4 vanilla ice cream
- 4
Instructions:
1. Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
2. Recipe by Brennan’s.
Title: Buttermilk Frosted Texas Sheet Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 1/4 salt
- 1 butter
- 1/3 eggs
- 2 buttermilk
- 1/2 vanilla
- 1 1/2 butter
- 1/4 buttermilk
- 3 powdered sugar
- 3 vanilla
- 2 1/4
- 1/2
Instructions:
1. Grease 15x10x1 inch baking pan; set aside.
2. combine flour, sugar, baking soda and salt and set aside.
3. In a medium saucepan combine butter, cocoa powder and 1 cup water.
4. Bring mixture just to boiling, stirring constantly.
5. Remove from heat.
6. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
7. Add eggs, buttermilk and vanilla.
8. Beat for 1 minute (batter will be thin).
9. Pour batter into the prepared pan.
10. Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
11. Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
12. Place cake in pan on a wire rack; cool thoroughly before cutting.
13. Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
14. Bring to boiling.
15. Remove from heat.
16. Add sifted powdered sugar and vanilla.
17. Beat until smooth.
18. If desired, stir in 3/4 cup coarsely chopped pecans.
Title: Chocolate Banana Bread Pudding
Ingredients:
- 4 eggs
- 2 milk
- 1 white sugar
- 1 vanilla extract
- 4 bananas
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let stand 5 minutes for bread to soak. Pour into prepared pan.
3. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan.
4. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Title: Sugar Free Whole Wheat Muffins
Ingredients:
- 1 1/2 whole wheat flour
- 1/4 ground flax seeds
- 1/4 unsweetened applesauce
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 banana
- 1 non-fat soymilk
- 2 frozen blueberries
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 400*F.
2. Mix dry ingredients together.
3. In a separate bowl, smash banana and whisk in soymilk and oil.
4. Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
5. Once combined, stir in frozen blueberries and the walnuts(you can also substitute almonds or pecans if you prefer).
6. Spoon the muffin mixture into muffin tin, to about 2/3 full.
7. Bake 18-20 minutes or until tops are golden brown.
Title: Butter Crunch Cookies
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 2 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 powdered sugar
- 3/4 sugar
- 3/4 light brown sugar
- 3/4 unsalted butter
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 corn syrup
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
3. In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
4. When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
5. Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
6. Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
7. Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
8. After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.
Title: Tarta De Manzana (Apple Tart)
Ingredients:
- 1 puff pastry
- 4 tart green apples
- 1 ground cinnamon
- 1
Instructions:
1. Preheat oven to 400.
2. Peel, core and slice apples.
3. Roll out puff pastry on a floured surface and place in a 9-inch pie pan. Trim any pastry that hangs over the edges.
4. Arrange apple slices in pastry shell; pour lemon juice over apples.
5. Place tart in its pan on a cookie sheet and place on middle oven rack.
6. Bake for about 30 minutes, covering pastry edges with foil if browning too quickly.
7. Remove from oven and sprinkle with cinnamon. Cool for 10 minutes.
8. Spread apricot jam over tart to glaze (have jam at room temperature or warm it slightly - this will make it easier to spread).