lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Layer Cake)Cook's Country)
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 1/4 boiling water
- 4 instant coffee
- 1/2 unsalted butter
- 1 light brown sugar
- 10 eggs
- 1 1/2 sour cream
- 3 vanilla extract
- 1/2
- 1
Instructions:
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.
2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.
3. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.
5. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
Title: Sugar Free Banana Split Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 4 butter
- 3 bananas
- 1 sugar-free instant vanilla pudding mix
- 3 skim milk
- 1 crushed pineapple
- 1 strawberry
- 1
Instructions:
1. Combine graham cracker crumbs and melted butter.
2. Pat into a 9x13 baking dish.
3. Spread sliced bananas over crust.
4. Mix pudding and milk according to package directions.
5. Spread over bananas.
6. Drain pineapple as dry as possible and spread over pudding.
7. Spread whipped topping over pineapple.
8. Top with sliced strawberries.
9. Refrigerate until ready to serve.
Title: Eggnog Santa Cut-Outs
Ingredients:
- 3/4 sugar
- 3/4 butter
- 1/3 egg
- 1 vanilla extract
- 1 flour
- 2 1/2 nutmeg
- 1/2 salt
- 1/4 baking powder
- 1
Instructions:
1. In a large bowl, combine sugar and butter. Beat until mixture is creamy, about 2 minutes.
2. Add 1/3 cup eggnog, egg and vanilla; continue beating until well combined. Reduce the speed to low; add flour, baking powder, nutmeg and salt. Beat until dough is well mixed.
3. Divide the dough in half and wrap each in plastic wrap. Refrigerate until it is firm, at least one hour.
4. Preheat oven to 375°F Roll out dough, one half at a time on a lightly floured work surface to a ¼-inch thickness. Cut out the cookies with a Santa shape or your favorite holiday cutter. Place the cookies 2 inches apart on ungreased baking sheets.
5. Bake the Santa cookies for 8 to 10 minutes or until the edges are lightly browned. Remove from the oven and cool completely.
6. Frost with your favorite icing or decorate with sprinkles and candies.
Title: Caramel Brownie Cheesecake Trifle
Ingredients:
- 1 eggs
- 2 water
- 1/3 cream cheese
- 1/3 marshmallow cream
- 4 milk
- 4 instant white chocolate pudding and pie filling mix
- 8
- 1 1/2
- 1
- 6
Instructions:
1. Prepare brownies with eggs, water and oil according to package directions, using a 13x9 pan.
2. Cool. Break brownies into pieces.
3. Beat cream cheese until creamy.
4. Beat in marshmallow cream.
5. Stir in half of the whipped topping; set mixture aside.
6. Stir together milk and pudding mix, stirring until thickened. Stir in remaining whipped topping.
7. Crumble half of brownie pieces in an even layer in bottom of trifle dish or large glass bowl.
8. Pour half of cream cheese mixture over brownies.
9. Drizzle with half of caramel topping.
10. Top with half of pudding mixture.
11. Repeat layers.
12. Cover and chill 2 hours.
13. NOTES: Easily doubled and made in a large trifle dish or 13x9 pan.
14. Can substitute any flavor pudding.
Title: Almond Cookies
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 1/2 canola oil
- 8 baking powder
- 1 flour
- 1/2 icing sugar
- 6
- 5
- 3/4
- 160
Instructions:
1. Pre-heat oven to 375 degrees Fahrenheit and lightly grease cookie sheets (I use canola oil to do this).
2. Mix eggs, sugar, oil, orange juice, and almond extract in a bowl.
3. Mix ground almonds, baking powder, and flour in a separate bowl and add to liquid ingredients.
4. Stir until blended.
5. Form into measuring teaspoon size balls.
6. Roll balls in icing sugar.
7. The dough is pretty sticky so you may want to grease your hands with a bit of oil to make your life easier.
8. Press one whole almond into middle of each cookie.
9. Bake for 8 to 10 minutes.
10. Cool on racks.
Title: Apple Sponge Pudding
Ingredients:
- 4 granny smith apples
- 4 sugar
- 1 lemon rind
- 1/2 ground cloves
- 2 eggs
- 1/2 vanilla essence
- 2 caster sugar
- 4 self-raising flour
- 1 brown sugar
- 1 salt
- 2 sultanas
Instructions:
1. Put the apples, sugar, lemon rind, and ground cloves (if using) into a saucepan with just enough water to cover and simmer on low for 5 minutes or until the apples are just tender. Drain, and reserve the apple juice if desired.
2. For the topping beat the eggs and vanilla together and then beat in the caster sugar.
3. Fold in the flour and salt and combine.
4. Put the apple mixture into a greased pie dish and sprinkle brown sugar and sultanas if using. Add the topping mixture and sprinkle with a little brown sugar.
5. Preheat oven to 350 and bake for 30 to 35 mintures or until the topping is golden brown and firm.
Title: Easy Crazy Cake
Ingredients:
- 1 powdered sugar
- 1 butter
- 1/2 eggs
- 3 cream cheese
- 1 vanilla
- 1 pecans
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Grease and flour a 9 x 13 baking dish.
3. Beat together butter and 1 egg until smooth.
4. Mix in dry cake mix just until crumbly.
5. Pat mixture down in pan and sprinkle with nuts.
6. Beat together cream cheese, remaining 2 eggs, powered sugar, and vanilla and pour over mixture already in pan.
7. Bake for 30 to 35 minutes until lightly browned.
Title: Moroccan Fekka Cookies (Anise Biscotti)
Ingredients:
- 6 eggs
- 1 sugar
- 1 walnuts
- 2 raisins
- 1 anise
- 1 baking powder
- 1 baking soda
- 3/4 vanilla extract
- 1 flour
- 6
Instructions:
1. Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
2. Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
3. Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven until the slices are golden brown.
4. Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
5. Fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months.
Title: Vesuvius Cake With Strawberries & Cream
Ingredients:
- 1 sugar
- 1/2 strawberries
- 1/4 - 1/3 turbinado sugar
- 4
Instructions:
1. Whip cream until it starts to thicken. Add sugar slowly to desired texture and taste. Cover bowl and put in fridge.
2. Cook Molten Lava Cakes per package directions. Let cool for 5 minutes.
3. Slice each cake in half and arrange in pretty dessert dishes with a strawberry and large dollop of whipped cream. Sprinkle with turbinado sugar.
4. Serve and yum yum!
Title: Almond Eggnog Pound Cake
Ingredients:
- 6 butter
- 2/3 eggs
- 1 ground nutmeg
- 1 1/2
- 2
- 1
- 1/8
Instructions:
1. Grease a 10 inch fluted tube pan with 2 T.
2. butter.
3. Press almonds onto the bottom and sdes of pan; set aside.
4. Melt remaining butter.
5. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened.
6. Beat on medium for 2 minutes or until smooth.
7. Pour into prepared pan.
8. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 15 minutes before removing from pan to a wire rack.
Title: Blackberry Buttercream Frosting
Ingredients:
- 1/2 butter
- 1/2 fresh blackberries
- 1 vanilla extract
- 1 lemon zest
- 1/8 salt
- 1 powdered sugar
Instructions:
1. Beat first 5 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
3. Note: Be sure to wash and thoroughly dry blackberries before adding to frosting.
Title: Krispies
Ingredients:
- 3 mini marshmallows
- 1
Instructions:
1. Melt vanilla chips in a saucepan.
2. When melted, stir in cereal and nuts.
3. Let mixture cool slightly, then stir in marshmallows. (If mixture is too hot, marshmallows will melt).
4. Drop by spoonfuls onto waxed paper.
5. Refrigerate until set.
Title: My Cherry Clafouti
Ingredients:
- 200 sugar
- 1 vanilla essence
- 1 self-rising flour
- 1 milk
- 1 eggs
- 4 cherries
- 250 icing sugar
- butter
Instructions:
1. Oven: 180°C.
2. In a food processor grind the almonds, then add 1/2 cup of the sugar, the vanilla, flour, milk and eggs.
3. Blend it until the mixture is smooth.
4. Add the other 1/2 cup sugar to the cherries, and toss well in a bowl. Make sure all the cherry stones have been removed!
5. Use an ovenproof pie dish, and grease well with butter.
6. Spread the cherries and the sugar left in bottom of bowl all over the pie dish bottom.
7. Pour the batter evenly over the berries.
8. Bake for 45 - 50 minutes.
9. Dust with icing sugar before serving.
Title: Spiced up Apple Cake
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1 1/2 cinnamon
- 1/2 ground cloves
- 1/2 ground ginger
- 1/2 baking soda
- 3 apples
- 1/3 raisins
- 1/3 walnuts
- 3/4 unsalted butter
- 1 1/2 dark brown sugar
- 1 vanilla extract
- 3 eggs
- 1/2 milk
- 1/2 applesauce
- 1/3 apple cider
- 2 sugar
- 1 lemon juice
Instructions:
1. combine flour, baking powder, spices, baking soda in bowl. In another bowl combine apples, raisins and walnuts, add 3 tablespoons of flour to mixture and toss to coat.
2. combine the butter, brown sugar and vanilla in a mixing bowl and cream until the mix is creamy. Beat in the eggs, stir in the milk and applesauce.
3. add the remaining flour mixture to the butter mixture beating until blended.Stir in the fruit and nut mixture. Pour batterr into a greased and floured 12 cup bundt pan. Bake at 350 for about an hour or until toothpick comes out clean. Let cake cool in pan for an hour.
4. combine syrup ingredients in a saucepan, heat to a simmer. When the sugar dissolves remove form heat, set aside for 15 minutes.
5. take out of pan. prick it all over with a skewer. brush the cake with the syrup until it has been absorbed. Dust with confectioners sugar if desired.
Title: Tarantela...try It You Will Love It!!!
Ingredients:
- 1 sugar
- 7 apples
- 1 sugar
- 1/2 butter
- 15 eggs
- 5 milk
- 1
Instructions:
1. Make a caramel with the sugar. When it is ready, remove from heat, add two teaspoons of butter and put it in a heat resistant mold.
2. Peel and slice the apples; cut the crusts off of the bread.
3. Put butter on each slice of bread and put them in one layer then you put one layer of apples, then bread again until you get to the top, leave some inches free because you need to put liquids.
4. Mix the eggs, add condensed milk and milk and add this mix to the mold.
5. Cover the mold with aluminum foil, placernin a large pan and fill it with water.
6. Bake for one hour in 350F oven.
Title: Karissa's Soft and Yummy Peanut Butter Cookies
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/3 peanut butter
- 1/2 sugar
- 1 vanilla
- 1 egg
- 1/2 brown sugar
Instructions:
1. Preheat oven to 350.
2. Sift together the flour, soda and salt; set aside.
3. Cream butter, peanut butter, sugar and vanilla. Add egg and brown sugar. Slowly incorporate flour mixture (batter will be stiff).
4. Shape teaspoonfuls of dough into balls and roll in sugar. Place on cookie sheet and press down lightly on each cookie with a fork in criss-cross pattern. Bake for about 8 - 10 minutes.
5. To make peanut butter blossoms, don't make pattern on cookie with fork before baking. Simply place on cookie sheet and bake about 8 minutes. Remove from oven and gently press a chocolate kiss onto the top of each cookie until the cookie cracks slightly. Return to the oven for a couple of minutes.
Title: Cream Cheese Streusel Pound Cake
Ingredients:
- 1/4 all-purpose flour
- 1/2 ground cinnamon
- 1 light brown sugar
- 1/4 butter
- 1 cream cheese
- 3 1/2 baking mix
- 1 1/2 granulated sugar
- 6 eggs
- 1 vanilla extract
- confectioners' sugar
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour your 10 inch tube pan with remove bottom.
3. STREUSEL: In a small bowl, stir brown sugar, baking mix, cinnamon and butter together.
4. Mixture wiil be crumbly.
5. CAKE: In a large bowl, add baking mix,butter,sugar, eggs, cream cheese and vanilla.
6. Beat for 1 minute with your electric beater.
7. Spread 1/3 (2 cups) batter into your pan.
8. Sprinkle with 1/3 streusel (1/3 cup).
9. Bake: in 350 degrees about 70 to 80 minutes.
10. Let cake cool for 15 minutes.
11. Remove sides of pan.
12. Let the cake cool completely and then remove bottom of pan.
13. Before serving.
14. you can dust with confectioner's sugar if desired.
Title: Raspberry Pudding
Ingredients:
- 300 frozen raspberries
- 1/2 sugar
- 1/2 butter
- 3/4 margarine
- 2 sugar
- 1/2 eggs
- 1 1/4 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- milk
Instructions:
1. Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
3. Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
4. Beat in eggs, 1 at a time, then vanilla.
5. In separate bowl, whisk together flour, baking powder and salt.
6. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
7. Scrape evenly over raspberries, smoothing top,set aside.
8. In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
9. Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
10. Let cool slightly before serving.
11. Make ahead = store at room temp for up to 8 hours; reheat if desired.
12. I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
Title: Lemon Bars
Ingredients:
- 2 flour
- 1 margarine
- 1/2 confectioners' sugar
- 4 eggs
- 4 ReaLemon juice
- 2 sugar
- 4 flour
- 1/4 salt
- 1 baking powder
Instructions:
1. Cream together 2 cups flour, margarine and confectioners sugar.
2. Pat into greased 9x10 inch pan.
3. Bake 20 minutes at 350.
4. Combine eggs, lemon juice, sugar, flour, salt, and baking powder.
5. Pour over curst and bake at 350 for 25 minutes.
6. While hot, sprinkle with confectioners sugar.
Title: Basta
Ingredients:
- 2 peanuts
- 1 soft brown sugar
- 3/4 ghee
- 10 butter
- 2 phyllo pastry
- 1 boiling water
- caster sugar
- lemon juice
Instructions:
1. Mill the peanuts.
2. Melt butter and sugar, and mix in peanuts.
3. Brush 1 sheet phyllo with a little melted butter.
4. Add small blobs of peanut mix over the top half of the phyllo pastry.
5. Roll up the pastry into a sausage, starting from the nut covered end.
6. Repeat with all sheets of phyllo.
7. Bake for 40 minitess in oven at 220°C on baking sheet.
8. Put sugar, water and lemon in pan and boil until becomes syrupy.
9. Cut pastries into 2cm pieces, but leave them lying in their strips.
10. Cover in the sugar syrup.
11. When cool transfer onto some newspaper to absorb excess liquid.
12. Eat and enjoy.
Title: Chocolate Chip Cookies
Ingredients:
- 2 1/4 unsifted flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 sugar
- 3/8 brown sugar
- 1 vanilla extract
- 2 eggs
- 3 chocolate chips
- 1
Instructions:
1. Mix flour, baking soda, and salt in small mixing bowl and set aside.
2. Mix sugar and brown sugar, melted butter and eggs in a large bowl and add vanilla extract. Dump in flour mixture. Adding extra flour if needed. I usually allow about 6 - 8 minutes for the creaming process the batter will be very thick but very creamy and easy to work with.
3. Add nuts slowly to flour mixture I usually use my dough hook for this part of the directions it works very well.
4. When nuts are fully incorporated add chocolate chips about 1 cup at a time with the dough hook still in place remove dough hook and then use spatula to scrape down sides.
5. Cover cookie sheet with parchment paper or lightly grease with butter. Use ice cream scoop for the dough size and drop 2 inches apart flatten with fork dipped in water or use the drop method the flatten cookie is usually larger the drop is usually smaller personal preference Bake at 325 Fahrenheit for 14 minutes.
6. Note:Be sure to watch careful not to over brown the cookies they should be lightly golden brown at around 10 -11 minutes every one's oven is different. I always "lightly dust" the chocolate chips with 1/8 cup flour it really helps them not to go to the bottom of the cookie.
Title: Individual Peach and Blueberry Crumbles
Ingredients:
- 2 lemon zest
- 2 fresh lemon juice
- 2 sugar
- 1/2 white flour
- 1/4 fresh blueberries
- 1 white flour
- 1 sugar
- 1/3 light brown sugar
- 1/4 kosher salt
- 1/2 ground cinnamon
- 1/4 - 1/2 unsalted butter
- 1/4
Instructions:
1. Preheat oven to 350*F.
2. Place peaches in boiling water to cover for 30 seconds-1 minute, until skins peel off easily. Place them right away into cold water.
3. Peel peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well to coat.
4. Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
5. Topping:.
6. Combine flour, sugar, brown sugar, salt, cinnamon, and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be). Rub the mixture with your fingertips until it is in big crumbles, then sprinkle evenly over the fruit.
7. Bake for 40-45 minutes, until the tops are browned and crisp and the juices are nice and bubbly.
8. Serve warm or room temperature.
9. You may make these earlier in the day, keep in the fridge and bake just before dinner. Enjoy!
Title: Healthy Cocoa-Nut Mousse
Ingredients:
- 1/2 unsweetened coconut
- 1/4 part-skim ricotta cheese
- 4 sugar substitute
- 3 vanilla extract
- 2 coconut
- 2
- 1
Instructions:
1. Heat oven to 275°F Spread almonds on baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on baking sheet and toast until golden, 2-3 minutes. Transfer to plate to cool.
2. In large bowl, beat ricotta with mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and extracts. Beat just until blended. Fold in whipped topping, almonds, and coconut.
3. Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.
Title: Easy Apple Spice Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3
- 3
- 1
Instructions:
1. Preheat oven to 350f degrees.
2. Mix cake as per box directions and bake in two 8" or 9" rounds.
3. Let cool.
4. Place 1 layer, round side down, on plate. Spread with pie filling. Top with second cake layer; round side up.
5. Frost side and top of cake with frosting. Store loosely covered at room temperature.
6. *I've made this and it kept well for 3 days.
7. I also made with Cream Cheese Frosting (our personal taste).
Title: Blueberry Cornbread Cobbler
Ingredients:
- 2 blueberries
- 1 cornstarch
- 1/3 sugar
- 1 eggs
- 2 sour cream
- 8 butter
- 1/2 sugar
- 3
Instructions:
1. Preheat oven 400*.
2. Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole.
3. Mix remaining ingredients in a bowl and pour onto blueberries.
4. Bake 30 minutes.
Title: Whole Wheat Mini Apple Pies With Cheddar Wedges
Ingredients:
- 2/3 pecans
- 6 granulated sugar
- 1/2 salt
- 1 3/4 whole wheat flour
- 6 butter
- 1 egg
- 1 water
- 4 sweet apples
- 1/3 light brown sugar
- 3 lemon juice
- 1 ground cinnamon
- 1/8 ground nutmeg
- 1 whole wheat flour
- 1/2 old fashioned oats
- 2 whole wheat flour
- 2 light brown sugar
- 2 light olive oil
- 1/4 ground cinnamon
- 1 salt
- 3 extra-sharp cheddar cheese
Instructions:
1. Preheat oven to 400°F for crusts. (Temperature will be reduced to 350°F for the filling.).
2. Coat 12 (1/2-cup) muffin cups with cooking spray.
3. To prepare crust:
4. Combine pecans, granulated sugar and salt in a food processor; pulse until the nuts are finely ground.
5. Add 1 3/4 cups flour; pulse to combine.
6. With the motor running, add butter a few pieces at a time until well incorporated.
7. Then add egg and water and process until starting to clump together.
8. Using about 1/4 cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust. Prick the bottom with a fork.
9. Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
10. Reduce oven temperature to 350°F.
11. To prepare filling:
12. Combine apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute.
13. Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes.
14. Remove from the heat and stir in 1 tablespoon flour.
15. Divide the filling among the crusts (about 2 tablespoons each).
16. To prepare topping:
17. Combine oats, 2 tablespoons each flour, brown sugar and oil, 1/4 teaspoon cinnamon and pinch of salt in a medium bowl.
18. Press the topping onto each mini pie (about 1 tablespoon each).
19. Bake until the topping is beginning to brown, 20 to 25 minutes.
20. Remove from the oven and nestle a cheese wedge in the center of each pie. Return to the oven and bake until the cheese is melted, about 5 minutes more.
21. Let cool at least 15 minutes before serving.
22. Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife. Serve warm.
23. Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days).
24. Equipment: Muffin tin with 12 (1/2-cup) cups.