xiaoxl/recipe_data huggingface dataset:
Regency Ginger Crisps


Ingredients:
butter, brown sugar, egg, molasses, baking soda, salt, ground ginger, flour, white sugar

Directions:
Do not preheat oven yet, dough must chill before baking.
Melt butter and mix in sugar.
Let mixture cool.
Add egg (s].
Add soda, molasses, salt and ginger.
Stir thoroughly.
Add flour and mix inches.
Chill the dough for at least 1 hour (overnight is even better].
Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
Roll dough into walnut-sized balls,.
Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.].
Place cookie balls on greased cookie sheets, 12 to a standard sheet.
Flatten them with a spatula.
Bake at 375 degrees for 10-12 minutes or until nicely browned.
Cool on cookie sheets for no more than 1 minute.
Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.
Buttermilk Banana Nut Bread


Ingredients:
all-purpose flour, baking soda, salt, eggs, sugar, canola oil, pure vanilla extract, bananas, unsweetened dried shredded coconut, walnuts, pecans, buttermilk

Directions:
Preheat oven to 350°.  Coat pans with cooking spray; set aside.
In a large bowl, whisk together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
Beat in the flour mixture.  Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
Divide batter betwen prepared pans; smooth with an offset spatula.
Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes.  Transfer to a wire rack to cool for 10 minutes.  Remove laves from pans and let cool completely.
Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.
White Chocolate Covered Pretzels
Category: desserts
By Patty Vadinsky

Easy recipe, and fun to do with the kids! Top some of the pretzels with chopped peanuts for a treat!

Ingredients:
6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
¼ cup red and green candy sprinkles  (Optional)

Directions:
Melt white chocolate in the top of a double boiler, stirring constantly. Dip pretzel halfway into the white chocolate, completely covering half of the pretzel.  Roll in topping if desired, and lay on wax paper. Continue the process until all of the white chocolate is finished.  Place in refrigerator for 15 minutes to harden.  Store in airtight container.

Prep time: 30 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 16 servings

Calories: 77.5
Fat: 4.3 g
Saturated fat: 2.2 g
Carbohydrates: 8.9 g
Sugars: 5.9 g
Protein: 0.9 g
Cholesterol: 2.2 mg
Sodium: 27.6 mg
Gloria's Refried Beans


Ingredients:
dried pinto bean, water, onion, bacon drippings, salt

Directions:
Combine beans, water, and onion in a large dutch oven.
Bring to a boil, cover, and remove from heat for 2 hours (or soak beans in cold water overnight] Return to heat, bring to a boil, and simmer slowly until beans are very tender, about 3 hours.
Coarsely mash beans with a potato masher, and add bacon drippings; mix well.
Continue cooking, stirring frequently, until beans are thickened and fat is absorbed.
Salt to taste.
Honey Mustard Coleslaw With Radishes


Ingredients:
light mayonnaise, nonfat sour cream, honey, Dijon mustard, cabbage, romaine lettuce, radish, green onion, pecans

Directions:
For the dressing, stir together mayonnaise, sour cream, honey, and mustard in a small bowl; cover and chill.
For the salad, combine cabbage, romaine lettuce, radishes, and green onions in a large bowl.
To serve, add dressing to cabbage mixture; toss lightly to coat, sprinkle with pecans if desired.
Down Home Collard Greens
Category: side-dish
By Jay Rush

A delicious collard green recipe that goes well with any soul food or poultry entree.

Ingredients:
1 bunch collard greens, chopped
1 (16 ounce) package hickory-smoked bacon, diced
½ cup butter
1 large onion, chopped
2 cubes  chicken bouillon, crumbled
1 cup water
4 cloves garlic, minced
½ teaspoon dried oregano
1 pinch ground thyme, or to taste
1 pinch dried savory, or to taste
4 teaspoons milk

Directions:
Put   in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain. Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels. Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 301.4
Fat: 26.1 g
Saturated fat: 13.2 g
Carbohydrates: 6.7 g
Sugars: 1.3 g
Dietary fiber: 2.3 g
Protein: 11.2 g
Cholesterol: 68.2 mg
Sodium: 1078.6 mg
Asian Pear Salad


Ingredients:
Asian pear, radicchio, blue cheese, pecans, extra virgin olive oil, Dijon mustard, apple cider vinegar, sugar, honey, kosher salt, fresh ground pepper, shallots

Directions:
In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey], pinch of salt, and a few good grinds of pepper.
Add the shallots to the vinaigrette then set aside.
When serving, dress the greens lightly, season to taste, and serve immediately.
Oatcakes
Category: bread
By EArlene

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

Ingredients:
3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper. Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough. Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet. Bake in the preheated oven until golden brown, 20 to 30 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 dozen

Calories: 199
Fat: 9.5 g
Saturated fat: 5.2 g
Carbohydrates: 24.7 g
Sugars: 0.6 g
Dietary fiber: 3.8 g
Protein: 4.8 g
Cholesterol: 20.3 mg
Sodium: 351.3 mg
Easy Potato Chip Chicken Breasts


Ingredients:
sour cream, chicken breasts, garlic powder, butter

Directions:
Grease an 8 x 8-inch baking dish (for 3-4 breasts].
Set oven to 425 degrees.
Place sour cream in a medium bowl.
Coat all sides of the chicken in sour cream.
Coat with crushed potato chips.
Place chicken in greased baking sheet.
Bake for 5 mins, then reduce heat to 375 degrees, and bake for 10-15 mins longer.
While the chicken is baking, melt butter; add garlic powder to butter, mix.
Set oven back to 450 degrees.
Remove chicken from oven; brush with melted butter/garlic mixture.
Return to oven and bake for additional 5 mins, or until chicken is golden brown.
Delicious!
Chocolate Chocolate Chip Cookies


Ingredients:
butter, margarine, sugar, brown sugar, half-and-half, vanilla extract, all-purpose flour, baking soda, pecans

Directions:
Cream butter; gradually add sugar, beating until light and fluffy.
Add half-and-half and vanilla.
Combine flour, cocoa, and soda; add to creamed mixture, beating just until blended.
Stir in chopped pecans and chocolate chips.
Drop dough by heaping teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 10 to 12 minutes (do not overbake].
Cool slightly on cookie sheet before moving to a rack.
Black Olive Paste


Ingredients:
olive oil, garlic cloves, lemon juice, flat leaf parsley, yellow onion, sugar

Directions:
To pit the olives, you can use a cherry/olive pitter, but I've found that the olives frequently slip through the holes instead of just the pits.
Another way to pit olives is to put them inside a folded kitchen towel and then bang on them with a mallet, cutting board, small frying pan, or whatever suits your fancy.
Sure the olives get bruised, but what do you think is going to happen in the food processor?.
Mixing raw garlic and olive oil provides an ideal breeding ground for the anaerobic bacteria which cause botulism.
If I'm going to keep the paste around for a number of days, which I usually do, I'll mince the garlic, add it to the oil and then heat both in the microwave.
I try not to cook the garlic too much in this manner- you just need to heat the oil and garlic up to 140 or 150 degrees for a while.
Mix all of the ingredients in food processor.
Sourdough Soft Pretzels
Category: bread
By JenniferCooks

Soft, buttery hand-rolled and twisted soft pretzels made with the tang of sourdough. For more tried and true recipes, please visit my blog: Jennifer Cooks.

Ingredients:
3 cups all-purpose flour
1 cup unfed sourdough starter
¾ cup lukewarm water, or more as needed
¼ cup powdered milk
2 tablespoons butter, melted
2 tablespoons brown sugar
1 tablespoon instant yeast
1 teaspoon salt
3 cups water
3 tablespoons baking soda
1  egg
1 tablespoon water
1 tablespoon coarse sea salt
4 tablespoons butter, melted

Directions:
Combine flour, sourdough starter, water, powdered milk, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry. Remove dough from the bowl and shape into a ball. Clean and dry bowl; grease lightly. Return dough to the bowl. Cover and let rise at room temperature for 1 hour. Turn dough out onto a lightly greased surface. Fold and shape into a rectangle. Divide equally into 12 pieces. Keep pieces covered with plastic wrap while working. Roll out 1 piece at a time into a rope about 18 inches long. Loop and twist 1 rope into a pretzel shape. Place on a baking sheet while you finish rolling out and shaping the remaining pretzels. Preheat the oven to 450 degrees F (230 degrees C). Bring 3 cups water to a boil. Reduce heat to medium-low and stir in baking soda until dissolved. Lower 1 pretzel into the boiling water bath for 30 seconds, flipping halfway through. Remove using a large flat spatula and place on a baking sheet. Repeat with remaining pretzels. Beat egg with 1 tablespoon water to make egg wash. Brush each pretzel with egg wash and sprinkle with coarse salt. Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush each pretzel with melted butter. Cool for 5 minutes before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 12 large pretzels

Calories: 225.3
Fat: 7.4 g
Saturated fat: 4.3 g
Carbohydrates: 33.3 g
Sugars: 3.8 g
Dietary fiber: 1.5 g
Protein: 6.3 g
Cholesterol: 33.5 mg
Sodium: 1715.7 mg
Jalapeno-Cucumber Margaritas


Ingredients:
lime juice, water, cucumbers, salt

Directions:
Combine all ingredients in a pitcher.
Chill for at least an hour (the longer the margarita sits, the more cucumber and jalapeno flavors infuse into the drink].
Serve over ice in salt-rimmed glasses.
Veggie and Quinoa Stuffed Acorn Squash


Ingredients:
acorn squash, quinoa, water, margarine, chili powder

Directions:
Bake acorn squashes in a 350 degree preheated oven face down in a baking dish filled with about an inch of water for 30 minutes.
While squash is baking, add quinoa and water to a saucepan and simmer for 15 minutes.
After 15 minutes, remove quinoa from heat and fluff with a fork.
Put veggies in a microwave safe dish, sprinkle with water, and cook for 1 minute.
Mix veggies, margarine/butter, chili powder and quinoa.
When squash is finished baking, stuff squash with quinoa and veggie mixture.
Place in a clean baking dish, cover with foil, and return to oven for another 40 minutes.
Spicy Maple Roasted Potato Wedges


Ingredients:
olive oil, garlic powder, ground cumin, Mexican chili powder, ground ginger, ground cayenne pepper, ground black pepper, salt

Directions:
Preheat oven to 375°F.
Place potato wedges in a 9" x 13" baking pan.
Drizzle with olive oil and sprinkle remaining ingredients over potatoes.  Toss to combine thoroughly and spread out into one layer.
Roast for 30 minutes or until potatoes are tender and outsides are slightly crisp.  For crispier potatoes, roast for an additional 10 minutes or until preferred texture is reached.
With a spatula, gently loosen bottoms of potatoes from baking pan and serve.
Emiliano's Tuna Machaca


Ingredients:
canola oil, garlic cloves, fresh tuna, onion, poblano chile, tomatoes, fresh oregano, tortilla, lime wedge

Directions:
Heat the oil in a wok or a nonstick pan. Add the garlic, then add the tuna and cook for 3 to 4 minutes, breaking the pieces as it cooks. Add the onions and poblano chile and continue cooking for 2 minutes. Add the tomatoes and oregano. Season with salt and pepper. Serve warm with tortillas and a squeeze of lime.
Cook's Note:
Chuck uses a disca on the show, but a wok will get the job done too!
Low Fat Oven Bake Crispy Chicken


Ingredients:
boneless skinless chicken breasts, buttermilk, garlic powder, chili powder, salt, black pepper

Directions:
Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
Preheat oven to 325°F and spray a baking sheet with Pam cooking spray.
Put all the dry ingredients into a ziplock bag and shake to combine.
Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
Remove and place on baking sheet.
Repeat till all pieces are coated.
Spray chicken with Pam cooking spray and bake for about 20 minutes.
Petchah (Calf's Foot Jelly)


Ingredients:
cold water, carrots, sweet onion, fresh garlic cloves, hard-boiled eggs, salt, black pepper, lemons

Directions:
Thoroughly rinse calves feet with water and place in a stockpot with enough water to cover.
Bring the vessel to a boil and remove any scum that appears on the top.
Drain the calves feet and cover again with a change of cold water.  Bring to a boil again.
Lower the burner to the lowest setting possible.  Add the diced carrot and onion, salt and pepper.  Cook on the lowest possible heat for a minimum of six hours, preferably overnight until any adherent meat, cartilage, tendons and ligaments separate easily from the bones.
Reserve everything but the bones and discard the bones.  Taste the broth and adjust salt and pepper to your liking.
Chop the meat, cartilage, softened tendons and ligaments into small pieces (being careful not to miss any bone fragments and to use only those pieces that can be easily cut with the knife] and mix with minced garlic.  Alternatively, take the larger pieces and put with cloves into a food processor and process until well incorporated and a ball of lumpy paste is present in the food processor.
Place the sliced eggs neatly in the bottom of a rectangular glass or enameled baking dish.
Over the eggs, evenly distribute the meat/garlic mixture.
Over this, pour the broth including the onions and carrots.  Depth of the broth should be no less than one inch though an inch and a half is ideal.
Allow mixture to cool on the counter or stove top briefly and then place on a shelf in refrigerator to sit, undisturbed, until the mixture solidifies.  Any fat coming to the top of the mixture may be removed by skimming with the edge of a knife after mixture gels firmly.
Following solification, the mixture should be cut into squares.  It is served cold as an appetizer or as a cool snack.  Garnish with a slice of lemon wedge which may be squeezed over the aspic for additional flavor.
Baby Bib Appetizer


Ingredients:
cheddar cheese, deli ham, fresh chives, fresh dill weed

Directions:
With 2 1/2 inch scalloped round cookie cutter, cut 24 rounds from cheese slices. With 1 3/4 inch round cutter, cut 24 rounds of ham (4 rounds can be cut from each ham slice].
(Save the scraps of cheese and ham and make a nice chef salad for lunch].
Spoon about 1/2 teaspoon spreadable cheese on center of each bread slice. Place one cheese slice on spreadable cheese on each bread slice; Press down gently. Place 1 ham slice on each cheese slice.
With same round cutter, cut small half circle from top edge through ham, cheese and bread to form neck of bibs.
To make tie for each bib, cut each chive in half. Tie 2 chive halves together with knot in center to make and tuck ends under cheese slice on each side of neck cut out. Pipe spreadable cheese to form small rosette on bib, garnish with dill weed.
Shrimp With Chipotle Sauce


Ingredients:
shrimp, dried oregano, dried thyme, lemon pepper, salt, fresh ground black pepper, olive oil, chipotle chile in adobo, adobo sauce, cilantro, lime juice, sour cream

Directions:
Chipotle Dry rub:
Shell, clean, and devein shrimp. Leave the tails on.
Pat dry with a paper towel.
In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
Place about ten shrimp in pan so that each one has enough room to lie on its side.
Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
Serve hot, or at room temperature, with cilantro dipping sauce.
To prepare Cilantro Dipping Sauce:
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
Refrigerate until ready for use.
Vegan Spaghetti Squash With No-Cheese Sauce


Ingredients:
spaghetti squash, season salt, black pepper, yellow onion, garlic cloves, green bell pepper, nutritional yeast

Directions:
Preheat oven to 350.
Line a Baking Dish.
Spray with Cooking Spray.
Place 1 cup almonds in dish.
Spread out almonds, so they are not touching.
Bake for 10 minutes.
Take out of oven and set aside (Keep warm, cover with foil].
Cut Spaghtti Squash in 2 halves.
Add Salt and Pepper to inside of Spaghetti Squash.
Line a Baking Dish with Foil.
Place squash cut side down on foil.
Roast Squash at 375 for 50 minutes.
Saute 1/2 yellow onion, green pepper, and 2 cloves minced garlic.
After 10 minutes, transfer to blender.
Add  almonds to blender.
Blend on high for 2 minutes.
When Squash is done, wait 1 hour before proceeding.
Use a fork to dig into skin of squash and pull strands of "spaghetti" out.
When all strands are out of squash, transfer "spaghetti" to a large pot.
Pour sauce into "spaghetti" and stir 50 times, then you are done!
Mexican Rice Pilaf


Ingredients:
olive oil, onion, garlic, vegetable broth, instant brown rice, chili powder, ground cumin, red bell pepper, tomatoes, monterey jack cheese

Directions:
In a large saucepan, heat oil over medium high heat.
Add onion and garlic; cook for 3 minutes, stirring occasionally.
Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
Cover, and bring to a boil over high heat.
Reduce heat, and simmer for 4 minutes.
Stir in bell pepper.
Cover.
Simmer for 5 minutes, or until liquid is absorbed.
Stir tomato and shredded cheese into hot cooked rice.
Mushroom Marsala Pappardelle


Ingredients:
pappardelle pasta, extra virgin olive oil, cremini mushrooms, garlic cloves, onion, marsala wine, vegetable broth, cornstarch, heavy cream, butter, flat leaf parsley, parmigiano-reggiano cheese

Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onions and mushrooms and cook until everything is softened, about 6-8 minutes.
Add the garlic, season with salt and pepper and cook for 3 minutes.
Stir in the marsala and cook until nearly absorbed completely by the mushrooms, about 2 minutes.
Stir in the vegetable broth; remove a little of the broth and mix it with the corn starch until creamy.  Add the corn starch mixture.  Once the sauce starts to thicken, add in the cream and spices; add salt and pepper to taste.
Remove the sauce from the heat and stir in the butter until melted, add the parsley (if using] and toss.
Add the pasta to the sauce and toss to coat.
Top with the cheese and spinach (if using].
Savory Ricotta Tart
Category: breakfast-and-brunch
By Chef John

I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.

Ingredients:
1 tablespoon olive oil, or as needed
½ cup panko bread crumbs
1 tablespoon olive oil, or as needed
1 tablespoon finely grated Parmigiano-Reggiano cheese
2  large eggs
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 pinch ground nutmeg
1 ½ cups ricotta cheese
1 ounce finely grated Parmigiano-Reggiano cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon olive oil, or to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil. Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan. Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine. Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top. Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack. Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 tart

Calories: 139.3
Fat: 10.9 g
Saturated fat: 2.8 g
Carbohydrates: 6.9 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 5.9 g
Cholesterol: 68.4 mg
Sodium: 372.2 mg
French Twists


Ingredients:
cinnamon, sugar, maple syrup

Directions:
Preperatory steps - Preheat the oven to 350º.  Also, lightly butter or grease a baking baking sheet (for convenience, I usually just use a no-stick spray].  And last, pour about 1 to 1 1/2 ounces of maple syrup into 4 separate condiment cups; set aside.
Stir together the cinnamon and sugar, and place the cinnamon/sugar mixture in an even layer in a shallow dish.
Remove dough from package, and separate dough into 12 individual breadsticks.  Roll each breadstick in the cinnamon/sugar mixture until both sides are evenly coated.  Twist each coated breadstick 2 or 3 times, to make a spiral.
Place twisted breadsticks on the lightly coated baking sheet.  Bake in a 350º oven for 12-15 minutes or until breadsticks are puffy and lightly golden brown.
Let cool for a minute on the baking sheet.
The recipe is intended for 3 French Twists and 1 1/2 ounce serving of maple syrup (for dipping the French Twists] per serving.  But feel free to adjust serving sizes to suit your needs.