Given the task definition, example input & output, solve the new input case.
In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
Example: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
Output: Stir together pecans, raisins, and 1/4 cup flour; set aside.
This is a good example, as we see the missing step is generated correctly from the available directions.

New input case for you: In a small saucepan, bring cherry juice and almond extract to a boil. Remove from heat, add cherries, and cover the pan. Refrigerate at least an hour, and up to overnight, before proceeding.,Preheat oven to 350 F and position a rack in the center of the oven.,______,In a small bowl, whisk together the cream, maple syrup, and egg. (I like to stick the bowl of dry ingredients and butter in the freezer while I do this, to make sure they don't start to warm up.) Pour the wet ingredients into the flour mixture and mix until just combined.,Drain the cherries and stir them into the batter along with the toasted almonds.,If you've come this far without licking batter off your fingers or the spoon ... well, you have much more self control than I do.,Drop mounded scoops of dough onto a baking sheet (unlined is fine) with at least an inch in between. The scones won't spread much, but better safe than sorry! Bake at 350 F for about 25 minutes, until golden brown. Gently transfer to a wire rack to cool completely.,While the scones cool, make the tart cherry glaze. Whisk together the powdered sugar and cherry juice. Add more cherry juice as necessary to make a smooth glaze. Brush over the tops of the cooled scones. Don't be afraid to glaze the scones 2, even 3 times, waiting a few minutes for the glaze to dry in between. The cherry glaze gives the scones this beautiful pink color, plus some extra cherry flavor!,The scones taste best on the day they are made, but can be kept in an airtight container for up to 3 days.
Output:
In a large bowl, stir together the flour, oats, baking powder, baking soda, and salt. Sprinkle the pieces of butter over the top. With your fingers or a pastry cutter, work the butter into the flour mixture until no large chunks remain.