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.

Q: Sift flour and powdered sugar together 3 times; set aside. Place egg whites, cream of tartar and salt in large bowl; beat until foamy.,Gradually add granulated sugar (about 2 tablespoons at a time).,Continue beating until meringue holds stiff peaks. Fold in vanilla and extract.,______,Spoon batter into ungreased tube pan.,Gently cut through batter with knife.,Bake at 350 for 35 to 40 minutes.,Turn upside down on a funnel; cool 30 minutes.,A 2-piece tube cake pan is best to use.

A: Gradually add flour to egg whites; fold in gently just until flour disappears.
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Q: Dissolve yeast and 2 tablespoons sugar in warm water, stirring well. Let stand 5 minutes or until bubbly. Add 3 cups flour; beat well. Cover and let rise in a warm place (85), free from drafts, overnight.,Add 1/2 cup sugar, milk, eggs, butter, salt, raisins, and enough remaining flour to make a stiff dough.,Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk. Punch dough down and turn out onto a lightly floured surface. Knead 5 minutes or until smooth and elastic. Cover and let dough rest 10 minutes.,Divide dough in half. Roll each half into a 13- x 9-inch rectangle. Place in 2 greased 13- x 9- x 2-inch baking pans. Sprinkle topping evenly over the 2 coffee cakes. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350 for 30 to 35 minutes.,______

A: Note: Coffee cake freezes well.
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Q: 14-inch rectangular tart pan,Heat oven to 350 F. Butter a 14-inch rectangular tart pan and set aside.,Combine the flour and baking powder in a medium bowl and set aside.,______,Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart. Serve with the whipped cream, if desired.,If you don't have a rectangular tart pan, you can use a 10-inch round tart pan. The dessert can be made up to 2 days in advance, covered, and kept in the refrigerator.

A:
Cream the butter and 1/2 cup sugar at high speed in the large bowl of an electric mixer. Lower speed to medium, add the egg, and beat until incorporated. Gradually add the flour mixture until fully incorporated. The dough will be very soft. Push the dough into the pan with floured fingers to form an even crust. Arrange the pear halves, top to bottom, cut-side down. Sprinkle with the cinnamon and the remaining sugar. Bake until the crust is golden brown, about 45 minutes; let cool.
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