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: Heat milk to a simmer on the stovetop. Add 1/4 cup butter to the milk, stirring until the butter melts. Stir in 1/3 cup honey. Pour the milk into the bowl of an electric mixer to cool a bit. When the milk mixture is barely over room temperature, sprinkle the yeast over the top. Swirl the bowl a couple times, then let the yeast sit and foam for at least 10 minutes.,______,Punch the dough down and cut into 32 equal pieces with a floured knife. Then gently roll into short ropes and tie into boob knots(!!!). Place the yeast rolls on a parchment paper lined baking sheet, about 2 inches apart, and cover with lightly dampened tea towels. Allow the rolls to rise a second time for 30 to 45 minutes.,Preheat the oven to 375° F. Melt the remaining 1/2 cup butter and whisk with 1/3 cup honey. Once the rolls have risen the second time, remove the towels and gently brush each roll with honey butter. Bake for 10 to 15 minutes until golden brown. Wait five minutes before serving.

A: Once the yeast looks foamy, add in the eggs and salt. Then place a bread hook on your mixer and turn the mixer on low. Slowly add the flour until the dough comes away from the sides into a ball but is still sticky. (Only add 4 1/4 cups of flour, unless extra is needed to make the dough pull away from the sides.) Once the dough pulls away from the bowl, stop the mixer; cover the bowl with a damp towel and let it rise for 1 to 2 hours, until it has doubled in size).
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Q: Preheat oven to 400 degrees F, then grease 12 standard size muffin cups with shortening OR line them with paper baking cups.,In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger & salt.,Stir in pumpkin, oil, eggs, cranberries & pecans, just until moistened.,Divide batter evenly among the prepared muffin cups, & if desired, sprinkle coarse sugar evenly over each.,______

A: Bake 20 to 25 minutes or until toothpick inserted in center comes out clean, then remove muffins from the baking pan to a wire rack for cooling slightly before serving.
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Q: Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.,In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.,______,Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

A:
In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
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