In this task, you have to generate the title of the recipe given its required ingredients and directions.

Q: ingredients: '12 cup granulated sugar', '14 teaspoon ground cardamom', '12 teaspoon ground cinnamon', '12 cup pecans', '14 cup pistachios', '1 cup pitted dates', '12 cup dried apricot', '12 cup dried fig', '14 cup golden raisin', '14 cup dried cherries', '2 tablespoons orange liqueur or 2 tablespoons rum',<sep> directions: 'In a wide shallow bowl, combine sugar, cardamom and cinnamon.', 'Mix well, then set aside.', 'In a food processor, pulse pecans until roughly chopped.', 'Add pistachios and pulse again until both nuts are finely chopped.', 'Transfer nuts to a bowl and set aside.', 'In a food processor, combine dates, apricots and figs, pulse briefly, until roughly chopped.', 'Add raisins and cherries, then continue pulsing until fruit is evenly chopped and begins to clump.', 'Return nuts to processor and add liqueur or rum.', 'Pulse until just mixed.', 'If mixture does not stick together, add additional liqueur or rum.', 'A teaspoon at a time, roll mixture into balls, then roll each ball in sugar mixture until well coated.', 'Sugarplums can be refrigerated in a sealed container for up to 1 month.', 'If you layer sugarplums, place a sheet of waxed paper between each layer.'

A: Sugarplums
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Q: ingredients: '2 lbs boiling potatoes, peeled and cubed', '1/4 cup prepared horseradish', '1/2 cup heavy cream', '4 tablespoons butter', 'salt and pepper',<sep> directions: 'Place the potatoes in a 4-quart saucepan, add enough cold water to cover the potatoes, cover the pot. Heat on high until the water boils. Reduce heat to medium and simmer until the potatoes are easily pierced with a knife, around 20 minutes.', 'While the potatoes are cooking, combine the horseradish, cream and butter in a small saucepan. Heat over medium heat until the butter is melted and the cream is hot.', 'Drain the potatoes and allow them to sit in the colander for a couple of minutes. Place the potatoes in a mixing bowl and mash. Stir in the cream mixture, blend well. Season with salt and pepper to taste.'

A: Mashed Potatoes With Horseradish
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Q: ingredients: '2/3 cup whole milk', '6 tablespoons unsalted butter, cut into pieces, plus more for the bowl and the tin', '1 large egg', '2 cups plus 2 tablespoons all-purpose flour, plus more for dusting the work surface', '1 1/2 teaspoons active dry yeast', '1/2 teaspoon kosher salt', '7 tablespoons granulated sugar', '1 1/2 cups frozen wild blueberries', '1 teaspoon cornstarch', 'Confectioners' sugar, for sprinkling',<sep> directions: 'Special equipment: an instant-read thermometer', 'Bring the milk just to a boil over medium heat in a small pot.', 'Remove from the heat and add the butter to melt.', 'Transfer the mixture to a bowl and let cool to between 105 to 110 degrees F. Add the egg and stir to combine.', 'In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt and 3 tablespoons of the granulated sugar.', 'Add the milk mixture and mix until just combined.', 'Switch to the dough hook and knead the dough on low speed until it is smooth and elastic, about 6 minutes.', '(You could also do all of this by hand.)', 'Form the dough into a ball and transfer it to a buttered bowl.', 'Cover with plastic wrap and set aside to double, about 1 hour.', 'Butter a 12-cup nonstick muffin tin (the cups and the top) really well.', 'On a very lightly floured surface, roll the dough out to about a 12-by-15-inch rectangle.', 'Toss the blueberries with the cornstarch.', 'Sprinkle the dough with the remaining 1/4 cup granulated sugar, then sprinkle with the blueberry mixture.', 'Roll the dough up into a tight coil, then cut into 12 equal pieces.', 'Set a piece of dough cut-side up into each cup in the muffin tin.', 'Cover with plastic wrap and transfer to the fridge overnight.', 'About 3 hours before you want to eat, take the buns out of the refrigerator.', 'Let stand until doubled in size, 2 to 2 1/2 hours.', 'Preheat the oven to 350 degrees F.', 'Bake the buns until golden brown and set, 20 to 24 minutes.', 'Transfer the muffin tin to a rack to cool for about 10 minutes, then use a small offset spatula to loosen and lift the buns out of the tin.', 'Serve warm sprinkled with confectioners' sugar.'

A:
Overnight Blueberry Buns
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