updated recipes

recipes.org

 
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     7. Roll out dough to 3/4" thickness, cut biscuits and put on baking sheet
     8. Bake 16-18 minutes until golden on top with cooked centers.
 
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 ** Bacon Gravy
    :PROPERTIES:
    :CUSTOM_ID: bacon-gravy
    :END:
+
 source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, servings: 5, prep-time: 10 mins, cook-time: 15 mins
 
 #+BEGIN_EXPORT html
     3. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened.
     4. Crumble the bacon into the gravy and season with salt and pepper before serving.
 
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+** Cinnamon Rolls
+:PROPERTIES:
+:source-url: https://www.tasteofhome.com/recipes/best-cinnamon-rolls/
+:CUSTOM_ID: cinnamon-rolls
+:servings: 16 rolls.
+:prep-time: 40 minutes
+:cook-time: 20 minutes
+:ready-in: 60 minutes
+:END:
+source: https://www.foodnetwork.com/recipes/blue-ribbon-cinnamon-rolls-recipe-3416473
+
+#+BEGIN_EXPORT html
+<img src="/img/food/cinnamon-rolls.jpg" alt="Cinnamon rolls in pie tins next to a bowl of frosting." title="Cinnamon rolls in pie tins next to a bowl of frosting." class="photo">
+#+END_EXPORT
+
+*** Dough
+
+  - 4 large eggs
+  - 3/4 cup granulated sugar (6 ounces)
+  - 1 teaspoon fine salt
+  - 2 cups lukewarm milk
+  - 1/2 cup (4 ounces) butter, at room temperature
+  - 8 cups all-purpose flour, divided
+  - 2 tablespoons active dry yeast
+  - Oil, for brushing
+
+*** Filling
+
+   - 2 cups packed brown sugar
+   - 3 tablespoons ground cinnamon
+   - 1/2 cup butter room temp
+
+*** Frosting
+
+   - 1/4 cup butter, softened
+   - 4oz cream cheese, softened
+   - 1 teaspoon vanilla extract
+   - 1/8 teaspoon salt
+   - 1 1/2 teaspoons milk
+   - 1-1/2 cups confectioners' sugar
+
+*** Directions
+
+    1. Beat eggs, sugar, and salt together. Add warm milk, yeast, and butter. Slowly add 6 cups of flour, then add more until the consistency is right. Knead in mixer 7 minutes on medium speed.
+    2. Form ball with dough and move to greased bowl, then cover to rise for an hour.
+    3. Preheat oven to 350F. Spread dough into 1.5x2ft rectangle. Spread butter on dough then cover with brown sugar and cinnamon. Roll up and cut into slices with kitchen shears. Bake in pan for around 15 minutes, then cool.
+    4. For icing, whisk together softened butter, cream cheese, vanilla, salt, and milk. Slowly whisk in powdered sugar. 
+
+#+BEGIN_EXPORT html
+<img src="/img/food/cinnamon-roll-pan.jpg" alt="Cinnamon rolls in a pan, ready to rise in the fridge over night." title="Cinnamon rolls in a pan, ready to rise in the fridge over night." class="photo photo-inline">
+<img src="/img/food/cinnamon-roll-frosted.jpg" alt="Cinnamon roll with frosting." title="Cinnamon roll with frosting." class="photo photo-inline">
+#+END_EXPORT
+
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Crepes
    :PROPERTIES:
    :CUSTOM_ID: crepes
     - 2  eggs
 
 *** COMMENT Ingredients
-    - Butter, margarine or shortening
+    - Butter
     - Applesauce, sweetened berries, jelly or jam, if desired
     - Powdered sugar, if desired
 
     1. Mix flour, sugar, baking powder, and salt in bowl. Stir in milk, 2 tablespoons butter, vanilla, and eggs. Beat with whisk until smooth.
     2. Butter pan and heat until bubbly. Pour on enough batter to lightly cover the bottom, and cook until light brown before carefully flipping.
 
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+
 ** Dutch Baby
    :PROPERTIES:
    :CUSTOM_ID: dutch-baby
     3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
     4. Remove pancake from oven, cut into wedges
 
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+#+LATEX: \newpage
 ** Eggs Benedict
    :PROPERTIES:
    :CUSTOM_ID: eggs-benedict
     4. Cook bacon in a pan and toast english muffins.
     5. Spread butter on muffins, add bacon, egg, and sauce.
 
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+
 ** Pancakes
    :PROPERTIES:
    :CUSTOM_ID: pancakes
     2. Heat pan over medium-high heat, melt butter once warm.
     3. Pour batter in and cook until bubbly on top and dry on the edges before flipping. Cook other side until golden brown.
 
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 * Canning
    :PROPERTIES:
    :CUSTOM_ID: canning
      6. Boil the pectin and cook until reduced by half – about 20 minutes.
      7. Refrigerate to use within four days, or store in the freezer for up to six months.
 
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 ** Coffee Jelly
    :PROPERTIES:
    :CUSTOM_ID: coffee-jelly
     3. Whisk in sugar and pectin, bring to a rolling boil for 1 minute.
     4. Ladle into sterilized jars and boil for 10 minutes.
 
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+
 ** Dill Pickles
    :PROPERTIES:
    :CUSTOM_ID: dill-pickles
     5. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
     6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
 
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 ** Habanero Jam
    :PROPERTIES:
     8. Process jars in a boiling hot water bath for 10 minutes.
     9. Remove and let cool overnight.
 
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+#+LATEX: \newpage
 ** Homemade Ketchup
    :PROPERTIES:
    :CUSTOM_ID: homemade-ketchup
     - 1 stick cinnamon 
     - 3/4 cup sugar 
 
-*** COMMENT Tools
-    - Water bath canner  
-    - Canning jars, seals, and rings 
-    - Large pot  
-    - Canning funnel, lid lifter, and jar lifter 
-    - Ladle and bubble tool 
-    - Food mill
-    - Crockpot   optional
-
-*** COMMENT Directions
-
-    1. Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.  See full  water bath canning instructions  here.  
-    2. Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot. 
-    3. Simmer until veggies are soft.  
-    4. Add the rest of the tomatoes to the cooked tomato mixture.   
-    5. Run all of the tomato mix through a food mill, removing skins/seeds. 
-    6. Return to pot and bring to boil. Boil rapidly until thickened (about 1 hour), stirring often.  
-    7. Add vinegar, salt, sugar, and other seasonings. 
-    8. Cook again to thicken.
-    9. Remove cinnamon stick. 
-    10. Pour hot ketchup into hot jar, leaving 1/4” headspace.  
-    11. Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. 
-
-# #Process according to chart below.   
-
 *** Directions
 
     1. Prepare jars and start heating boiling water bath.
     6. Pour into sterile jars, leaving 1/4" headspace.
     7. Clean rims and steal with lids, boil in canner for 10 minutes.
 
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+#+BEGIN_EXPORT html
+<img src="/img/food/ketchup-pot.jpg" alt="Ketchup cooking in a pot." title="Ketchup cooking in a pot." class="photo photo-inline-large">
+<img src="/img/food/ketchup-bottle.jpg" alt="Jalapeno ketchup moved from a sealed jar to a squeeze bottle." title="Jalapeno ketchup moved from a sealed jar to a squeeze bottle." class="photo photo-inline-small">
+#+END_EXPORT
+
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Homemade Sriracha
    :PROPERTIES:
    :CUSTOM_ID: homemade-sriracha
    10. Blend the cooked sauce in a food processor. Careful! This sauce is hot in more ways than one.
    11. Return the blended Sriracha to the sauce pan and keep it at a low simmer while canning it.
 
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 ** Jalapeño Jam
    :PROPERTIES:
    :CUSTOM_ID: jalapeno-jam
     3. Add sugar and bring to a rolling boil. Stir in pectin and boil for 1 minute.
     4. Ladle into sterile jars and boil for 10 minutes.
 
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 ** Pickled Jalapeño Peppers
    :PROPERTIES:
    :CUSTOM_ID: pickled-jalapenos
        4. Dry off jars and set aside to cool.
     6. If not sealing, just put in the refrigerator, and they will be ready in 24 hours. They will stay good for several months.
 
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+
 ** Strawberry Jalapeño Jam
    :PROPERTIES:
    :CUSTOM_ID: strawberry-jalapeno-jam
     4. Fill jars with jam and process in hot water bath.
 
 
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+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 * Desserts
    :PROPERTIES:
    :CUSTOM_ID: desserts
     4. Place topping ingredients in bowl, mix until clumps form.
     5. Place apples in large baking pan and cover with topping.
     6. Bake for 30-40 minutes or until golden brown. Remove and let stand for 10 minutes to set.
-    7. Serve warm with vanilla ice cream.
 
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+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
 ** Berry Pie
    :PROPERTIES:
      3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
      4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 
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-** Boston Cream Doughnuts
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+** Boston Cream Donuts
    :PROPERTIES:
    :CUSTOM_ID: boston-cream-doughnuts
    :END:
-  source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
+  source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Donuts, ready-in: About 3 hours, mostly unattended
 
 #+BEGIN_EXPORT html
-<img src="/img/food/donuts.jpg" alt="Homemade doughnuts with different kinds of glaze." title="Homemade doughnuts with different kinds of glaze." class="photo donut">
+<img src="/img/food/donuts.jpg" alt="Homemade donuts with different kinds of glaze." title="Homemade donuts with different kinds of glaze." class="photo donut">
 #+END_EXPORT
 
 *** Ingredients
 
     1. Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
     2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
-    3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
-    4. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
-    5. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
-    6. Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
-    7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
+    3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the donuts with a donut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the donut holes. If you’re making filled donuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
+    4. Put the donuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
+    5. About 15 minutes before the donuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
+    6. Carefully add the donuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Donut holes cook faster. Transfer the donuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375.
+    7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the donuts in the glaze, and let it harden on a rack.
     8. Combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
-    9. To fill the doughnuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the doughnut, and squeeze. (Alternatively, poke a chopstick into the side of the doughnut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the doughnut. If the filling clumps up toward the center of the doughnut, just press lightly on the top to distribute it evenly.)
+    9. To fill the donuts with the pastry cream, insert the tip of a pastry bag filled with cream into the side of the donut, and squeeze. (Alternatively, poke a chopstick into the side of the donut, and wiggle it around to hollow out some space inside. Plunge a small funnel into the hole, spoon some filling into the funnel and use the chopstick to push it into the donut. If the filling clumps up toward the center of the donut, just press lightly on the top to distribute it evenly.)
 
 *** COMMENT Directions
 
     3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
     4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
     5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
-    6. Add doughnuts to oil in batches, pick them up with a metal spatula if needed.  Cook until golden and remove to rack.
-    7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
+    6. Add donuts to oil in batches, pick them up with a metal spatula if needed.  Cook until golden and remove to rack.
+    7. For the glaze, whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth. Dip the tops of the donuts in the glaze, and let it harden on a rack.
     8. For cream filling, combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
-    9. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
+    9. Fill donuts with pastry bag. You can make a cavity inside using a chopstick.
 
 *** Directions
 
     1. Warm milk to ~90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
     2. Beat eggs, butter, and salt into yeast mixture. Slowly add flour and beat with dough hook. Once the dough forms a ball, knead on a floured surface. Transfer to a greased bowl, cover and let rise for 1 hour.
+
+       #+BEGIN_EXPORT html
+       <img src="/img/food/dough-jar.jpg" alt="Dough starter mixed in a jar next to a measuring cup of flour." title="Dough starter mixed in a jar next to a measuring cup of flour." class="photo-inline donut">
+       #+END_EXPORT
+       #+BEGIN_EXPORT html
+       <img src="/img/food/dough-bowl.jpg" alt="Dough in a greased mixing bowl after kneading, ready to rise." title="Dough in a greased mixing bowl after kneading, ready to rise." class="photo-inline donut">
+       #+END_EXPORT
+
     3. Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
         #+BEGIN_EXPORT html
-	<img src="/img/food/donuts-shaped.jpg" alt="Doughnuts cut to shape, ready to rise." title="Doughnuts cut to shape, ready to rise." class="photo-inline donut">
+	<img src="/img/food/donuts-shaped.jpg" alt="Donuts cut to shape, ready to rise." title="Donuts cut to shape, ready to rise." class="photo-inline donut">
         #+END_EXPORT
         #+BEGIN_EXPORT html
-	<img src="/img/food/raised-donuts.jpg" alt="Doughnuts after rising." title="Doughnuts after rising." class="photo-inline donut">
+	<img src="/img/food/raised-donuts.jpg" alt="Donuts after rising." title="Donuts after rising." class="photo-inline donut">
         #+END_EXPORT
     4. Transfer to floured baking sheets and cover to rise, leave room between them. If the kitchen isn't warm enough, warm oven slightly to rise for another 45 minutes.
     5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
-    6. Add doughnuts to oil in batches.  Cook until golden and remove to rack.
+    6. Add donuts to oil in batches.  Cook until golden and remove to rack.
         #+BEGIN_EXPORT html
 	<img src="/img/food/frying-donuts.jpg" alt="Dontus frying in a cast iron skillet on an induction burner." title="Dontus frying in a cast iron skillet on an induction burner." class="photo-inline donut">
         #+END_EXPORT
        1. combine 2/3 cup sugar, 2 tablespoons flour, 2 tablespoons cornstarch and a pinch of salt in a small saucepan.
        2. Over medium heat, whisk in 2 eggs and 2 cups cream. Continue cooking, whisking almost constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust the heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape).
        3. Stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla. Strain through a fine-mesh sieve, and cool to room temperature before using.
+    8. Fill donuts with pastry bag. You can make a cavity inside using a chopstick.
+    9. For the glaze
+       1. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
+       2. Dip the tops of the donuts in the glaze, and let it harden on a rack.
 
        #+BEGIN_EXPORT html
        <img src="/img/food/donuts-glazing.jpg" alt="Donuts on a cooling rack, some are glazed already." title="Donuts on a cooling rack, some are glazed already." class="photo-inline donut">
        #+BEGIN_EXPORT html
        <img src="/img/food/donuts-togo.jpg" alt="Donuts in a container with a hungry dog in the corner." title="Donuts in a container with a hungry dog in the corner." class="photo-inline donut">
        #+END_EXPORT
-    8. Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
-    9. For the glaze
-       1. whisk together 1 3/4 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk and 1 teaspoon vanilla until smooth.
-       2. Dip the tops of the doughnuts in the glaze, and let it harden on a rack.
 
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+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Butter Flaky Pie Crust
    :PROPERTIES:
    :CUSTOM_ID: butter-flaky-pie-crust
     1. 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.
     2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
 
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-#+LATEX: \newpage
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
+#+LATEX: \newpage
 ** Chocolate Chip Cookies
    :PROPERTIES:
    :CUSTOM_ID: chocolate-chip-cookies
    :END:
   source: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/, servings: 48, prep-time: 15 minutes, ready-in: 1 hour, 30 minutes
 
+#+BEGIN_EXPORT html
+<img src="/img/food/chocolate-chip-cookies.jpg" alt="A box of chocolate chip cookies." title="A box of chocolate chip cookies." class="photo ">
+#+END_EXPORT
+
 *** Ingredients
 
     - 2 1/4  cups all-purpose flour
     4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
     5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
 
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 ** Cocoa Pie
    :PROPERTIES:
    :CUSTOM_ID: cocoa-pie
        1. Beat egg whites with a dash of salt until stiff.
        2. Gradually add 1/2 cup sugar and beat until shiny.
        3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
+#+BEGIN_EXPORT html
+<img src="/img/food/peanut-butter-pie.jpg" alt="Slice of peanut butter pie on a plate. Same recipe, with peanut butter instead of cocoa powder in the custard." title="Slice of peanut butter pie on a plate. Same recipe, with peanut butter instead of cocoa powder in the custard." class="photo-inline pie">
+#+END_EXPORT
+#+BEGIN_EXPORT html
+<img src="/img/food/cocoa-pie-slice.jpg" alt="Slice of cocoa pie on a plate." title="Slice of cocoa pie on a plate." class="photo-inline pie">
+#+END_EXPORT
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
-** Peanut Butter Pie
-   :PROPERTIES:
-   :source-url: https://www.foodnetwork.com/recipes/ree-drummond/chocolate-peanut-butter-pie-recipe-2125370
-   :servings: 8 servings
-   :CUSTOM_ID: peanut-butter-pie
-   :END:
-*** Ingredients
-
- - 25 whole chocolate sandwich cookies, such as Oreos
- - 4 tablespoons butter, melted
- - 1 cup creamy peanut butter
- - One 8-ounce package cream cheese, softened
- - 1 1/4 cups powdered sugar
- - One 8-ounce package whipped topping, such as Cool Whip, thawed
-*** Directions
-
- 1. For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. 
- 2. For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. 
- 3. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
-
-#+HTML: <a href="#table-of-contents">Back to top</a> 
-
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Italian Anisette Cookies
    :PROPERTIES:
    :CUSTOM_ID: anise-cookies
      3. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
      4. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Jam Filled Butter Cookies
    :PROPERTIES:
    :CUSTOM_ID: jam-butter-cookies
    6. Fill the hole with 1/2 teaspoon of preserves.
    7. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Lemon Custard Filling
    :PROPERTIES:
    :CUSTOM_ID: lemon-custard
      4. Remove from heat and stir in lemon juice and butter.
      5. Cover with plastic wrap until completely cooled.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
-** Maple Doughnut Glaze
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+#+LATEX: \newpage
+** Maple Donut Glaze
    :PROPERTIES:
    :CUSTOM_ID: maple-glaze
    :END:
   source: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/, servings: 1 cup., prep-time: 5 minutes, ready-in: 5 minutes
 
-#+BEGIN_EXPORT html
-<img src="/img/food/maple-glaze.jpg" alt="Maple glaze on doughnuts." title="Maple glaze on doughnuts." class="photo donut">
-#+END_EXPORT
+# #+BEGIN_EXPORT html
+# <img src="/img/food/maple-glaze.jpg" alt="Maple glaze on donuts." title="Maple glaze on donuts." class="photo-small donut">
+# #+END_EXPORT
 
 *** Ingredients
 
 
     1. In a small bowl, whisk all ingredients until smooth.
 
-# 
+#+BEGIN_EXPORT html
+<br><img src="/img/food/maple-donuts.jpg" alt="Maple glazed donuts with maple crumbles on top." title="Maple glazed donuts with maple crumbles on top." class="photo-inline donut">
+#+END_EXPORT
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
-#+LATEX: \newpage
+#+BEGIN_EXPORT html
+<img src="/img/food/maple-donut-box.jpg" alt="Box of maple glazed donuts." title="Box of maple glazed donuts." class="photo-inline donut">
+#+END_EXPORT
+
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
 * Entrées
    :PROPERTIES:
 <img src="/img/food/tuna.jpg" alt="Raw tuna steak on a cutting board with a knife." title="Raw tuna steak on a cutting board with a knife." class="photo-inline sushi">
 #+END_EXPORT
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Ginger Meat
    :PROPERTIES:
    :CUSTOM_ID: ginger-meat
     2. Marinate any meat for 3 to 4 days.
     3. Cook meat on grill.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Green Curry
    :PROPERTIES:
    :CUSTOM_ID: green-curry
     2. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
     3. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Kalua Pork
    :PROPERTIES:
    :CUSTOM_ID: kalua-pork
    :END:
   source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours
 #+BEGIN_EXPORT html
-<img src="/img/food/kalua-pork.jpg" alt="Dutch oven with shredded kalua pork." title="Dutch oven with shredded kalua pork." class="photo">
+<img src="/img/food/kalua-pork-dutch-oven.jpg" alt="Dutch oven with shredded kalua pork." title="Dutch oven with shredded kalua pork." class="photo">
 #+END_EXPORT
 
 *** Ingredients
      5. Remove from oven and let the meat rest. As it rests, the plastic wrap will pull down onto the  meat.
      6. Remove the plastic wrap. Add ~1.5 tbsp Alaea salt and shred meat by hand into the juice.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+BEGIN_EXPORT html
+<img src="/img/food/kalua-pork.jpg" alt="Kalua pork after shredding on the stove." title="Kalua pork after shredding on the stove." class="photo-inline ">
+#+END_EXPORT
+
+#+BEGIN_EXPORT html
+<img src="/img/food/kalua-buddy.jpg" alt="Kalua pork on a page with mac salad." title="Kalua pork on a page with mac salad." class="photo-inline ">
+#+END_EXPORT
+
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Kau Yuk
    :PROPERTIES:
    :CUSTOM_ID: kau-yuk
      7. Cut into smaller pieces, then put into bowl with marinade. Leave for ~30-45 minutes.
      8. Steam in bowl for 3-3.5 hours until meat is tender.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+#+LATEX: \newpage
 ** Meatloaf
    :PROPERTIES:
    :CUSTOM_ID: meatloaf
     7. Return to oven for 15 minutes.
     8. Remove from oven and allow to cool for ten minutes before slicing and serving.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 
 ** Mochiko Chicken
    :PROPERTIES:
     5. Remove chicken from oil and place on a cooling rack over a cookie sheet or on to paper towels to absorb excess oil.
     6. ENJOY!
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
-#+LATEX: \newpage
+#+BEGIN_EXPORT html
+<img src="/img/food/mochiko-bowl.jpg" alt="Bowl of mochiko chicken with spicy mayo." title="Bowl of mochiko chicken with spicy mayo." class="photo photo-inline-large">
+<img src="/img/food/spicy-mayo.jpg" alt="Bottle of spicy mayo made with homemade sriracha, mayonaise, and honey." title="Bottle of spicy mayo made with homemade sriracha, mayonaise, and honey." class="photo photo-inline-small">
+#+END_EXPORT
+
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
 ** Peanut Butter Chicken
    :PROPERTIES:
    :END:
   source: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
 
+#+BEGIN_EXPORT html
+<img src="/img/food/peanut-butter-chicken.jpg" alt="Peanut butter chicken with rice and broccoli." title="Peanut butter chicken with rice and broccoli." class="photo">
+#+END_EXPORT
+
 *** Ingredients
 
     - 800g (1 3/4 pounds) chicken breast
    3. In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens. 
    4. Serve with rice and chopped herbs.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Sesame Chicken
    :PROPERTIES:
    :CUSTOM_ID: sesame-chicken
     5. Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
     6. To make sauce, get a large bowel and add 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Spam Fried Rice
    :PROPERTIES:
    :CUSTOM_ID: spam-fried-rice
     5. Once garlic is golden brown, add tablespoon of shoyu, stir, and add rice.
     6. Cook rice until golden while stirring, then add spam and egg and continue to stir.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Spicy Ahi Tuna Poke Bowl
    :PROPERTIES:
    :CUSTOM_ID: spicy-ahi-poke
     8. Right before serving, slice the avocado.
     9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
-#+LATEX: \newpage
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
 ** Steamed Dumplings
    :PROPERTIES:
     10. Add dumplings to steamer and let cook for around 18 minutes. Lightly oil steamer or use lettuce leaves.
     11. Cool out of steamer and serve.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Turkey Jook
    :PROPERTIES:
    :CUSTOM_ID: turkey-jook
    :END:
+#+BEGIN_EXPORT html
+<img src="/img/food/jook.jpg" alt="Bowl of turkey jook." title="Bowl of turkey jook." class="photo">
+#+END_EXPORT
 source: bema
 
 *** Ingredients
 
 *** Directions
 
-    1. Put turkey carcas in crok pot with rice and water. Add celery, onions, soy sauce.
+    1. Put turkey carcas in crock pot with  water. Add celery, onions, soy sauce.
     2. Cook 4-5 hours on low.
     3. Remove bones and stir.
+    4. Add rice and cook for around 30-40 more minutes. 
 
-# 
-
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 * Sides
    :PROPERTIES:
    :CUSTOM_ID: sides
     2. Stir in the blue cheese.
     3. Cover and chill at least 2 hours. Store in the refrigerator.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
+
 ** Chicken Enchalada Soup
    :PROPERTIES:
    :CUSTOM_ID: chicken-enchalada-soup
 # Tortilla strips are just different colored and flavored corn tortillas cut into strips and deep fried.
 # Mixed cheese is a combination of aged cheddar cheese, Monterey jack cheese and jalapeno jack cheese shredded then tossed together.
   
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Cream Tuna
    :PROPERTIES:
    :CUSTOM_ID: cream-tuna
     1. Chop up onion and brown.
     2. Mix in tuna, peas, and milk.
     3. Cook on stove for 5 minutes.
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Garlic Aioli
    :PROPERTIES:
    :CUSTOM_ID: garlic-aioli
 
     1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Macaroni Salad
    :PROPERTIES:
    :CUSTOM_ID: mac-salad
    :END:
 source: bema
 
+#+BEGIN_EXPORT html
+<img src="/img/food/mac-salad.jpg" alt="Mac salad." title="Mac salad." class="photo">
+#+END_EXPORT
+
+
 *** Ingredients
 
     - 1/2 box macaroni
     1. Cook macaroni
     2. Mix in bowl and chil
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 ** Onion Rings
    :PROPERTIES:
    :CUSTOM_ID: onion-rings
    2. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
    3. Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
-#+LATEX: \newpage
-** Queso
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
+** COMMENT Queso
    :PROPERTIES:
    :CUSTOM_ID: queso
    :END:
     4. Reduce heat and add shredded cheese slowly.
     5. Stir in tomatoes, hot sauce, and cilantro. Add milk if needed for texture. 
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
-** COMMENT Southwestern Vegetable Soup  
+** Sally Lunn Buns
    :PROPERTIES:
-   :CUSTOM_ID: southwest-veg-soup
+   :CUSTOM_ID: sally-lunn-buns
    :END:
-source: secretrecipes.com
+  source: Tasting History, https://www.youtube.com/watch?v=w36CYveyCxU
+
+#+BEGIN_EXPORT html
+<img src="/img/food/buns.jpg" alt="Cooked buns on a baking sheet." title="Cooked buns on a baking sheet." class="photo">
+#+END_EXPORT
+
+
+*** COMMENT "ORIGINAL" RECIPE (From The Cook and Housewife’s Manual by Margaret Dods; 1826): Make them as French bread, but dissolve some sugar in the hot milk. Mould into the form of cakes. A little saffron boiled in the milk enriches the colour of these or any other 
+cakes
+
+***  Ingredients
+    - 1 1/4cup (280ml) whole milk 
+    - 6 tablespoons (85g) of butter at room temperature 
+    - 1/4 cup (50g) sugar
+    - 3 3/4 cup (450g) of bread flour (or all purpose)
+    - 7g instant yeast or active dry yeast.  
+    - 2 eggs (Plus an extra egg for the egg wash)
+    - The zest of 1 lemon
+    - 1 1/2 teaspoons of salt
+    - 2-3 saffron threads (optional; for color only)
+
+*** COMMENT Directions
+    1. Warm the milk over low heat.* Add the sugar and dissolve. Once warm, add the butter and melt in. If you are using saffron for color, add the threads to the milk and set mixture aside to cool to 110° or cooler before adding it to the other ingredients. If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast.
+    2. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour. Once milk mixture is cooled to 110° add to flour and mix (remove saffron threads with a strainer). Add lemon zest, eggs and salt and mix. If you are using active dry yeast, add that last. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball. 
+    3. Cover and let rise for 60 - 90 minutes or until doubled in size. 
+    4. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes.  
+    5. Preheat oven to 400°F / 200°C and make an egg wash with either a whole egg or egg white (if you used the saffron for color).
+    6. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C). Cool on a wire rack and serve warm with butter, jam or clotted cream.
+
+*** Directions
+
+    1. Warm milk to 90-110F, add yeast. Mix in sugar and butter.
+    2. Sift flour into mixer. Add starter, lemon zest, eggs, and salt. Work dough until sticky, around 8 minutes in a mixer.
+    3. Cover and rise 60-90 minutes or until doubled.
+    4. Punch down on a lightly floured surface, split into 3 or 6 pieces. Shape into balls and place on a baking sheet. Cover and rise for 45-60 minutes.
+    5. Preheat oven to 400F, make egg wash with an egg and a tablespoon of water. Brush onto buns.
+    6. Bake for 15 minutes, or until the internal temperature is 190-200F. 
+
+
+       #+BEGIN_EXPORT html
+       <img src="/img/food/buns-rising.jpg" alt="Buns rising in the oven." title="Buns rising in the oven." class="photo-inline ">
+       #+END_EXPORT
+       #+BEGIN_EXPORT html
+       <img src="/img/food/buns-egg-wash.jpg" alt="Buns after brushing with egg wash." title="Buns after brushing with egg wash." class="photo-inline ">
+       #+END_EXPORT
+
+#+HTML: <br><a href="#table-of-contents">Back to top</a >
+
+** Spicy Cheese Bread
+:PROPERTIES:
+:CUSTOM_ID: spicy-cheese-bread
+:source-url: https://www.browneyedbaker.com/spicy-cheese-bread/
+:servings: 
+:prep-time: 
+:cook-time: 
+:ready-in: 
+:END:
+source: https://www.browneyedbaker.com/spicy-cheese-bread/
+#+BEGIN_EXPORT html
+<img src="/img/food/spicy-cheese-bread.jpg" alt="Loaf of spicy cheese bread on cooling rack." title="Loaf of spicy cheese bread on cooling rack." class="photo">
+#+END_EXPORT
 
 *** Ingredients
 
-    - 6 cups chicken broth
-    - 14.5 ounce can diced tomatoes, with juice
-    - 1 cup water
-    - 1 cup canned dark red kidney beans with liquid
-    - 1 cup frozen yellow cut corn
-    - 1 cup frozen cut green beans
-    - 4 oz. can diced green chilies
-    - 1/2 cup diced spanish onion
-    - 1/2 cup tomato sauce
-    - 6 corn tortillas, minced
-    - 1 1/2 teaspoons chili powder
-    - Dash garlic powder
-
-*** Garnish:
-    - Combo mixed cheese & tortilla strips
+    - 3 1/4 cups flour
+    - 1/4 cup sugar
+    - 1 tablespoon instant yeast
+    - 1 1/2 teaspoons red pepper flakes
+    - 1 1/4 teaspoons salt
+    - 1/2 cup warm water
+    - 2 eggs + 1 yolk, 1 egg for wash
+    - 4 tablespoons butter
+    - 6oz Monterey Jack cheese, cubed
+    - 6oz Provolone cheese, cubed
+    - 1 teaspoon pepper flakes for topping
+    - 1 tablespoon butter to brush
 
 *** Directions
 
-    1. Combine all the soup ingredients in a large saucepan or soup pot over high heat.  Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
-    2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
-    3. To serve soup ladle 1 1/2 cups into a bowl.  Sprinkle a heaping tablespoon of the grated combo mixed cheese and tortilla strips over the cheese.  Makes 6 servings.
+    1. Mix dry dough ingredients in bowl. Combine warm water, eggs, yolk, and butter. Add egg mixture to flour and knead for 4-8 minutes in mixer.
+    2. Shape into ball and move to greased bowl. Let rise for 1.5-2 hours.
+    3. Grease 9 inch cake pan.
+    4. Roll dough to 18x12" rectangle on unfloured surface. Distribute cheese evenly and roll into a log ~30 inches long.
+    5. Wind into coil on cake pan and tuck end underneath, let rise for 1-1.5 hours.
+    6. Preheat oven to 350F.
+    7. Brush loaf with egg wash, sprinkle on pepper flakes. Bake around 25 minutes until golden brown. Rotate loaf and tent with foil, cook for another 25 minutes until internal temperature is 190F.
+    8. Move to wire rack and brush with butter. 
+
+       #+BEGIN_EXPORT html
+       <center><img src="/img/food/twisted-dough.jpg" alt="Dough after adding cheese and shaping, ready to rise." title="Dough after adding cheese and shaping, ready to rise." class="photo-inline ">
+       #+END_EXPORT
+       #+BEGIN_EXPORT html
+       <img src="/img/food/dropped-loaf.jpg" alt="Don't drop the loaf after rising." title="Don't drop the loaf after rising." class="photo-inline ">
+       #+END_EXPORT
+       #+BEGIN_EXPORT html
+       <img src="/img/food/dough-cheese.jpg" alt="Dough spread out with cheese before rolling." title="Dough spread out with cheese before rolling." class="photo-inline sideban"></center>
+       #+END_EXPORT
+
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
-#+HTML: <a href="#table-of-contents">Back to top</a> 
 ** Yeast Rolls
    :PROPERTIES:
    :CUSTOM_ID: yeast-rolls
     4. Spoon dough into muffin tins and let rise at room temperature for around an hour.
     5. Bake at 350F until brown.
 
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
 #+LATEX: \end{multicols*}
-#+HTML: <a href="#table-of-contents">Back to top</a>