formatting

recipes.org

@@ -11,7 +11,7 @@
 #+LATEX_HEADER: \hypersetup{hidelinks}\usepackage{enumitem} 
 
 # thinner margins
-#+LATEX_HEADER: \usepackage[margin=.75in]{geometry}
+#+LATEX_HEADER: \usepackage[margin=.6in]{geometry}
 
 # more compact lists
 #+LATEX_HEADER: \makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep} 
@@ -19,6 +19,9 @@
 #+TITLE: M-x recipes
 #+AUTHOR: Emacs 27.1 (Org mode 9.3)
 
+# #+ATTR_LATEX: :width 2cm
+# [[./org-chef.png]]
+
 #+OPTIONS: prop:source-url:
 #+LATEX: \newpage
 
@@ -350,6 +353,36 @@
     2. Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
     3. Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
 * Breakfast
+** Angel Biscuits
+   :PROPERTIES:
+   :source-url: Marcy Jo's Mealhouse Postcard
+   :servings: 30-35 biscuits
+   :prep-time: 10 mins
+   :cook-time: 16-18 mins
+   :END:
+
+*** Ingredients
+
+    - 5 cups all purpose flour
+    - 3T sugar
+    - 1t salt
+    - 1t baking soda
+    - 3t baking powder
+    - 2 packs active yeast
+    - 1/2 cup warm water
+    - 3/4 cup butter
+    - 2 cups buttermilk
+
+*** Directions
+
+    1. Mix dry ingredients together.
+    2. Cut in shortening with pastry blender.
+    3. Add buttermilk
+    4. Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
+    5. Blend together and knead on floured surface.
+    6. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
+    7. Bake 16-18 minutes until golden on top with cooked centers.
+
 ** Bacon Gravy
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
@@ -465,7 +498,8 @@
 
 *** Directions
 
-    1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
+    1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure 
+that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
     2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
     3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
     4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

recipes.tex

@@ -1,4 +1,4 @@
-% Created 2021-07-23 Fri 23:05
+% Created 2021-07-24 Sat 08:50
 % Intended LaTeX compiler: pdflatex
 \documentclass[11pt,notitlepage]{article}
 \usepackage[utf8]{inputenc}
@@ -16,7 +16,7 @@
 \usepackage{hyperref}
 \renewcommand\labelitemi{--}
 \hypersetup{hidelinks}\usepackage{enumitem}
-\usepackage[margin=.75in]{geometry}
+\usepackage[margin=.6in]{geometry}
 \makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep}
 \author{Emacs 27.1 (Org mode 9.3)}
 \date{\today}
@@ -37,15 +37,15 @@
 \newpage
 
 \section{Entrées}
-\label{sec:org7810eb8}
+\label{sec:orgeb82b9f}
 \subsection{Ahi Ogo Poke}
-\label{sec:org6a0559f}
+\label{sec:orgceaa66f}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb66d5ef}
+\label{sec:org9c2c5ef}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
@@ -56,7 +56,7 @@ source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org7c03058}
+\label{sec:org03e5440}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
@@ -64,7 +64,7 @@ source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{enumerate}
 
 \subsection{Kalua Pork}
-\label{sec:org40d9286}
+\label{sec:orgc70f778}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
 prep-time: 10 mins
@@ -72,7 +72,7 @@ cook-time: 12-17 hours
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgc94119a}
+\label{sec:org0d8a858}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
@@ -80,7 +80,7 @@ cook-time: 12-17 hours
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org46ee839}
+\label{sec:orgdf3f756}
 \begin{enumerate}
 \item Preheat oven to 195F for cooking 17.5 hours, or 225F for 12-14 hours.
 \item Place the pork in a 6 inch deep metal pan, fill half an inch deep with water. Put 1.5 tablespoons liquid smoke on top.
@@ -91,13 +91,13 @@ cook-time: 12-17 hours
 \end{enumerate}
 
 \subsection{Kau Yuk}
-\label{sec:org87659c0}
+\label{sec:org0552fca}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:org8ee533f}
+\label{sec:org049714e}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
@@ -114,7 +114,7 @@ source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:orgfe29cdb}
+\label{sec:orge47489a}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
@@ -128,7 +128,7 @@ source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:orgb7bc371}
+\label{sec:org1cd9909}
 \begin{verbatim}
 source-url: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/
 servings: 6
@@ -138,7 +138,7 @@ ready-in: 4 hours, 20 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org95993b2}
+\label{sec:orgd5cfdb1}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
@@ -156,7 +156,7 @@ ready-in: 4 hours, 20 minutes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4e8fa4f}
+\label{sec:orgb91d513}
 
 \begin{enumerate}
 \item Cut the chicken thighs in to about 1 inch size cubes and set aside.
@@ -168,7 +168,7 @@ ready-in: 4 hours, 20 minutes
 \end{enumerate}
 
 \subsection{Peanut Butter Chicken}
-\label{sec:org2b312d5}
+\label{sec:org97955e5}
 \begin{verbatim}
 source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
 servings: 5
@@ -177,7 +177,7 @@ cook-time: 30 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org4706a06}
+\label{sec:orgff612a2}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
@@ -196,7 +196,7 @@ cook-time: 30 minutes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgea96ca7}
+\label{sec:orged61e4a}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
@@ -206,13 +206,13 @@ cook-time: 30 minutes
 \end{enumerate}
 
 \subsection{Sesame Chicken}
-\label{sec:orga805409}
+\label{sec:org76621fc}
 \begin{verbatim}
 source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgfd8ecda}
+\label{sec:org544c16f}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
@@ -237,7 +237,7 @@ source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga5ea444}
+\label{sec:org2b73c47}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
@@ -249,7 +249,7 @@ source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:orga0ec706}
+\label{sec:orgb505084}
 \begin{verbatim}
 source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
 servings: 2 people
@@ -258,7 +258,7 @@ ready-in: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org1e4c4c3}
+\label{sec:org9cf09e9}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
@@ -279,7 +279,7 @@ ready-in: 10 mins
 
 
 \subsubsection{Directions}
-\label{sec:org48f5bd7}
+\label{sec:orgd4e3b56}
 
 \begin{enumerate}
 \item Cook the rice according to instructions or in a rice cooker. (You can do this step later. It depends on how long you're going to marinate poke.)
@@ -293,9 +293,9 @@ ready-in: 10 mins
 \item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 \end{enumerate}
 \section{Sides}
-\label{sec:org6f3f8e1}
+\label{sec:orgd9ca50d}
 \subsection{Blue Cheese Dressing}
-\label{sec:org5655afe}
+\label{sec:org91df465}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
 servings: 2 cups.
@@ -303,7 +303,7 @@ prep-time: 5 minutes
 ready-in: 5 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:org3660d26}
+\label{sec:org782b2d9}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
@@ -316,7 +316,7 @@ ready-in: 5 minutes
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgcb7058f}
+\label{sec:org4c68c94}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
@@ -324,7 +324,7 @@ ready-in: 5 minutes
 \item Cover and chill at least 2 hours. Store in the refrigerator.
 \end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:org9e89849}
+\label{sec:orgf6bdc01}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
 servings: 8
@@ -332,7 +332,7 @@ prep-time: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7673e89}
+\label{sec:org3ec9635}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
@@ -343,19 +343,19 @@ prep-time: 10 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org99919c0}
+\label{sec:org2eb747b}
 
 \begin{enumerate}
 \item Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
 \end{enumerate}
 \subsection{Garlic Dipping Sauce}
-\label{sec:org6d7d118}
+\label{sec:orgbd89f0b}
 \begin{verbatim}
 source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgfc288d2}
+\label{sec:org3a871c3}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
@@ -365,7 +365,7 @@ source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 
 
 \subsubsection{Directions}
-\label{sec:org6d6752b}
+\label{sec:org8eb99db}
 
 \begin{enumerate}
 \item Place butter into a small sauce pan over low heat.  Allow the butter to gently melt.  Do not stir the butter while it is melting.
@@ -374,7 +374,7 @@ source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \item Stir in garlic powder and salt until dissolved.  The garlic butter is now shelf stable and does not need refrigeration.
 \end{enumerate}
 \subsection{Hawaiian Macaroni Salad}
-\label{sec:org49b4f24}
+\label{sec:orgba8d4ac}
 \begin{verbatim}
 source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
 servings: 4
@@ -384,7 +384,7 @@ ready-in: 15 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orge0a10d8}
+\label{sec:orgb88fbec}
 
 \begin{itemize}
 \item 1/4 pound dried elbow macaroni pasta
@@ -398,7 +398,7 @@ ready-in: 15 minutes
 
 
 \subsubsection{Directions}
-\label{sec:orgf454d9e}
+\label{sec:org15ff6f2}
 
 \begin{enumerate}
 \item Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
@@ -406,9 +406,46 @@ ready-in: 15 minutes
 \item Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!
 \end{enumerate}
 \section{Breakfast}
-\label{sec:org8c6b1e2}
+\label{sec:org01567fb}
+\subsection{Angel Biscuits}
+\label{sec:org7472d54}
+\begin{verbatim}
+source-url: Marcy Jo's Mealhouse Postcard
+servings: 30-35 biscuits
+prep-time: 10 mins
+cook-time: 16-18 mins
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:org509d9d3}
+
+\begin{itemize}
+\item 5 cups all purpose flour
+\item 3T sugar
+\item 1t salt
+\item 1t baking soda
+\item 3t baking powder
+\item 2 packs active yeast
+\item 1/2 cup warm water
+\item 3/4 cup butter
+\item 2 cups buttermilk
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:org7143978}
+
+\begin{enumerate}
+\item Mix dry ingredients together.
+\item Cut in shortening with pastry blender.
+\item Add buttermilk
+\item Dissolve yeast in warm water in smaller bowl, then add to flour mixture.
+\item Blend together and knead on floured surface.
+\item Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
+\item Bake 16-18 minutes until golden on top with cooked centers.
+\end{enumerate}
+
 \subsection{Bacon Gravy}
-\label{sec:org29215ef}
+\label{sec:org3b45ade}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
 servings: 5
@@ -417,7 +454,7 @@ cook-time: 15 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7def40c}
+\label{sec:org1d8c4f1}
 
 \begin{itemize}
 \item 4 thick slices bacon
@@ -427,7 +464,7 @@ cook-time: 15 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0a95474}
+\label{sec:org444dbd0}
 
 \begin{enumerate}
 \item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
@@ -437,7 +474,7 @@ cook-time: 15 mins
 \end{enumerate}
 
 \subsection{Classic Pancakes}
-\label{sec:orgf0c86ea}
+\label{sec:org06c6086}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
 servings: 9
@@ -445,7 +482,7 @@ prep-time: 15 minutes
 ready-in: 15 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:org7163bfa}
+\label{sec:orgb30f388}
 
 \begin{itemize}
 \item 1  egg
@@ -457,7 +494,7 @@ ready-in: 15 minutes
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgf4d1720}
+\label{sec:org74153f2}
 
 \begin{enumerate}
 \item In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
@@ -465,7 +502,7 @@ ready-in: 15 minutes
 \item For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
 \end{enumerate}
 \subsection{Crepes}
-\label{sec:orgec2bfe4}
+\label{sec:orgcdc713c}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
 servings: 12
@@ -474,7 +511,7 @@ ready-in: 35 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org4a04235}
+\label{sec:orgb31d2c0}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
@@ -490,7 +527,7 @@ ready-in: 35 minutes
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgb06d1e4}
+\label{sec:org688e5d2}
 
 \begin{enumerate}
 \item In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
@@ -498,14 +535,14 @@ ready-in: 35 minutes
 \item Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
 \end{enumerate}
 \subsection{Dutch Baby}
-\label{sec:orgd561665}
+\label{sec:orgb4f8d02}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
 ready-in: 40 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org06e71c7}
+\label{sec:orgc3a2091}
 
 \begin{itemize}
 \item 3 eggs
@@ -517,7 +554,7 @@ ready-in: 40 minutes
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org2165736}
+\label{sec:org032b7b5}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
@@ -526,7 +563,7 @@ ready-in: 40 minutes
 \item Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
 \end{enumerate}
 \subsection{Eggs Benedict}
-\label{sec:orga177331}
+\label{sec:org7db75e3}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
 servings: 4
@@ -535,7 +572,7 @@ cook-time: 5 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org77e757a}
+\label{sec:org0a584f3}
 
 \begin{itemize}
 \item 4 egg yolks
@@ -553,10 +590,13 @@ cook-time: 5 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5862422}
+\label{sec:orgbcf082b}
 
 \begin{enumerate}
-\item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
+\item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure
+\end{enumerate}
+that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
+\begin{enumerate}
 \item Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
 \item Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
 \item While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
@@ -564,7 +604,7 @@ cook-time: 5 mins
 \end{enumerate}
 
 \subsection{English Muffins}
-\label{sec:orge1bbda0}
+\label{sec:orga28d966}
 \begin{verbatim}
 source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
 servings: 16 large (3" to 3 1/2") English muffins
@@ -574,7 +614,7 @@ ready-in: 2 hours, 20 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org619b234}
+\label{sec:orgdc9442b}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
@@ -588,7 +628,7 @@ ready-in: 2 hours, 20 minutes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8bd93a7}
+\label{sec:orgb07ea3b}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
@@ -602,9 +642,9 @@ ready-in: 2 hours, 20 minutes
 \end{enumerate}
 
 \section{Desserts}
-\label{sec:orgbb0febc}
+\label{sec:org1c18c8b}
 \subsection{Blueberry Pie}
-\label{sec:org585be6d}
+\label{sec:org76f19ff}
 \begin{verbatim}
 source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
 servings: 1 pie
@@ -613,7 +653,7 @@ ready-in: 2 hours
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org8358959}
+\label{sec:org003d4f8}
 
 \begin{itemize}
 \item 1 pie crust (double recipe for all butter pie crust)
@@ -629,7 +669,7 @@ ready-in: 2 hours
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5a54015}
+\label{sec:orgb21367c}
 
 \begin{enumerate}
 \item Prepare the bottom crust: Remove a dough disc from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.
@@ -642,7 +682,7 @@ ready-in: 2 hours
 \item Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving.
 \end{enumerate}
 \subsection{Boston Cream Doughnuts}
-\label{sec:org0c64cef}
+\label{sec:org8c68da7}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
 servings: 12-20 Doughnuts
@@ -650,7 +690,7 @@ ready-in: About 3 hours, mostly unattended
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org6e7fed6}
+\label{sec:orgb2c8409}
 
 \begin{itemize}
 \item 1  1/2 cups milk
@@ -664,7 +704,7 @@ ready-in: About 3 hours, mostly unattended
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org44eb40a}
+\label{sec:org0785e48}
 
 \begin{enumerate}
 \item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
@@ -679,7 +719,7 @@ ready-in: About 3 hours, mostly unattended
 \end{enumerate}
 
 \subsection{Butter Flaky Pie Crust}
-\label{sec:org1a4325b}
+\label{sec:org551c75f}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 servings: 8
@@ -688,7 +728,7 @@ ready-in: 4 hrs 15 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgdfae32b}
+\label{sec:org290346f}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
@@ -698,7 +738,7 @@ ready-in: 4 hrs 15 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf4646b7}
+\label{sec:org1533441}
 
 \begin{enumerate}
 \item In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
@@ -706,7 +746,7 @@ ready-in: 4 hrs 15 mins
 \end{enumerate}
 
 \subsection{Chocolate Chip Cookies}
-\label{sec:org6fe03b8}
+\label{sec:org507fef5}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
 servings: 48
@@ -715,7 +755,7 @@ ready-in: 1 hour, 30 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org80e0a7f}
+\label{sec:orga32abf5}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
@@ -732,7 +772,7 @@ ready-in: 1 hour, 30 minutes
 
 
 \subsubsection{Directions}
-\label{sec:org8af4d66}
+\label{sec:org48cf546}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
@@ -743,7 +783,7 @@ ready-in: 1 hour, 30 minutes
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:org01b12b1}
+\label{sec:org29b8d5e}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
 servings: 18
@@ -751,7 +791,7 @@ cook-time: 8 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orga5d3443}
+\label{sec:orgf148ec2}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
@@ -767,7 +807,7 @@ cook-time: 8 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org454ef65}
+\label{sec:orgef3734d}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
@@ -776,7 +816,7 @@ cook-time: 8 mins
 \item To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
 \end{enumerate}
 \subsection{Lemon Custard Filling}
-\label{sec:orgec0b8f8}
+\label{sec:org2961412}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
 servings: 12
@@ -785,7 +825,7 @@ cook-time: 20 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgec8607e}
+\label{sec:org654611c}
 
 \begin{itemize}
 \item 1/2 cup white sugar
@@ -798,7 +838,7 @@ cook-time: 20 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org08f3b83}
+\label{sec:orgcba974e}
 
 \begin{enumerate}
 \item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
@@ -808,7 +848,7 @@ cook-time: 20 mins
 \item Cover with plastic wrap until completely cooled.
 \end{enumerate}
 \subsection{Maple Glaze for Doughnuts}
-\label{sec:orgfdc7a19}
+\label{sec:org7151578}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
 servings: 1 cup.
@@ -817,7 +857,7 @@ ready-in: 5 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org52222f5}
+\label{sec:orgb0e9f5d}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
@@ -828,13 +868,13 @@ ready-in: 5 minutes
 
 
 \subsubsection{Directions}
-\label{sec:org09cf0ec}
+\label{sec:org4d8ec6d}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 \subsection{No Fail Pie Crust}
-\label{sec:org141fa51}
+\label{sec:orgedaefef}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/22132/no-fail-pie-crust-iii/
 servings: 4 9-inch pie crusts
@@ -843,7 +883,7 @@ ready-in: 1 day
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb093b87}
+\label{sec:orgd9b7e4a}
 
 \begin{itemize}
 \item 4 cups all-purpose flour
@@ -855,7 +895,7 @@ ready-in: 1 day
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf664621}
+\label{sec:orgd4e2c71}
 
 \begin{enumerate}
 \item In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
@@ -864,7 +904,7 @@ ready-in: 1 day
 \end{enumerate}
 
 \subsection{Summer Fresh Raspberry Pie}
-\label{sec:orgf2fea95}
+\label{sec:orgd66bd21}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
 servings: 1 pie
@@ -874,7 +914,7 @@ ready-in: 1hr 30 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org341d67c}
+\label{sec:org6817234}
 
 \begin{itemize}
 \item 1/2 cup water
@@ -889,7 +929,7 @@ ready-in: 1hr 30 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4e8d7df}
+\label{sec:org6faf29b}
 
 \begin{enumerate}
 \item Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.