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recipes.org

@@ -11,7 +11,7 @@
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-#+LATEX_HEADER: \usepackage[margin=0.5in]{geometry}
+#+LATEX_HEADER: \usepackage[margin=.75in]{geometry}
 
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@@ -204,6 +204,15 @@
 
 *** Directions
 
+    1. Cut chicken into 1 inch cubes
+    2. Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
+    3. Heat oil to 380F. Prepare starch on plate for dipping chicken
+    4. Take each piece and cover in starch before placing it in the fryer.
+    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.
+
+*** COMMENT Directions
+
     1. Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
     2. Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
     3. While waiting, let’s prepare the coating. I have been testing different ingredients for that. I found out that using sweet potato starch makes the crispiest sesame chicken. This is what I am using. Most oriental markets will carry it. You can also use potato starch or cornstarch. They will give you a similar result.
@@ -255,6 +264,30 @@
 
 # #+LATEX: \newpage
 * Sides
+** Blue Cheese Dressing
+   :PROPERTIES:
+   :source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
+   :servings: 2 cups.
+   :prep-time: 5 minutes
+   :ready-in: 5 minutes
+   :END:
+*** Ingredients
+
+    - 1-1/2 cups mayonnaise
+    - 1/2 cup sour cream
+    - 1/4 cup cider vinegar
+    - 4 teaspoons sugar
+    - 1/2 teaspoon ground mustard
+    - 1/2 teaspoon garlic powder
+    - 1/2 teaspoon onion powder
+    - 1 cup (4 ounces) crumbled blue cheese
+*** Directions
+
+    1. In a bowl, combine the first seven ingredients.
+    2. Stir in the blue cheese.
+    3. Cover and chill at least 2 hours. Store in the refrigerator.
+
+# #+LATEX: \newpage
 ** Garlic Aioli
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
@@ -316,31 +349,28 @@
     1. Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
     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!
-** Blue Cheese Dressing
+* Breakfast
+** Classic Pancakes
    :PROPERTIES:
-   :source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
-   :servings: 2 cups.
-   :prep-time: 5 minutes
-   :ready-in: 5 minutes
+   :source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
+   :servings: 9
+   :prep-time: 15 minutes
+   :ready-in: 15 minutes
    :END:
 *** Ingredients
 
-    - 1-1/2 cups mayonnaise
-    - 1/2 cup sour cream
-    - 1/4 cup cider vinegar
-    - 4 teaspoons sugar
-    - 1/2 teaspoon ground mustard
-    - 1/2 teaspoon garlic powder
-    - 1/2 teaspoon onion powder
-    - 1 cup (4 ounces) crumbled blue cheese
+    - 1  egg
+    - 1  cup all-purpose flour or whole wheat flour
+    - 1  tablespoon sugar
+    - 3  teaspoons baking powder
+    - 1/4  teaspoon salt
+    - 3/4  cup milk
+    - 2  tablespoons vegetable oil or melted butter
 *** Directions
 
-    1. In a bowl, combine the first seven ingredients.
-    2. Stir in the blue cheese.
-    3. Cover and chill at least 2 hours. Store in the refrigerator.
-
-# #+LATEX: \newpage
-* Breakfast
+    1. 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.
+    2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
+    3. 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.
 ** Crepes
    :PROPERTIES:
    :source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
@@ -367,27 +397,27 @@
     1. 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.
     2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
     3. 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.
-** Classic Pancakes
+** Dutch Baby
    :PROPERTIES:
-   :source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
-   :servings: 9
-   :prep-time: 15 minutes
-   :ready-in: 15 minutes
+   :source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
+   :ready-in: 40 minutes
    :END:
+
 *** Ingredients
 
-    - 1  egg
-    - 1  cup all-purpose flour or whole wheat flour
-    - 1  tablespoon sugar
-    - 3  teaspoons baking powder
-    - 1/4  teaspoon salt
-    - 3/4  cup milk
-    - 2  tablespoons vegetable oil or melted butter
+    - 3 eggs
+    -  1/2 cup flour
+    -  1/2 cup milk
+    - 1 tablespoon sugar
+    - Pinch of nutmeg
+    - 4 tablespoons unsalted butter
+    - Syrup, preserves, confectioners' sugar or cinnamon sugar
 *** Directions
 
-    1. 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.
-    2. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
-    3. 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.
+    1. Preheat oven to 425 degrees.
+    2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
+    3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) 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 and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
 ** English Muffins
    :PROPERTIES:
    :source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
@@ -407,8 +437,20 @@
     - 4 1/2 cups (539g) Unbleached Bread Flour
     - 2 teaspoons Instant Yeast
     - Semolina Flour or farina for sprinkling the griddle or pan
+
 *** Directions
 
+    1. Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
+    2. Beat dough until it seperates from the sides of the bowl, it should take around 5 minutes.
+    3. Form a ball with the dough and cover, let rise for 1-2 hours.
+    4. Prepare griddle by sprinkling with semolina/farnia, add oil if needed.
+    5. Gently deflate dough and divide into 16 pieces. Form into smooth balls and flatten to 3-3.5 in diameter. Place directly onto griddle, or onto a baking sheet covered with semolina/farnia.
+    6. Cover and let rise for 20 minutes.
+    7. Cook over low heat 7-15 minutes per side, until crust is golden brown and interior is cooked. They should be ~200F
+    8. Remove from oven and cool, split them with a fork.
+
+*** COMMENT Directions
+
     1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine., This is a very soft dough, so you'll need to treat it a bit differently than most yeast doughs.
     3. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle.,
     4. Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy; this will take 1 to 2 hours or so.,
@@ -417,28 +459,38 @@
     7. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won't rise like crazy, but will puff a bit.,
     8. Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked.,
     9. Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't.
-** Dutch Baby
+* Desserts
+** Blueberry Pie
    :PROPERTIES:
-   :source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
-   :ready-in: 40 minutes
+   :source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
+   :servings: 1 pie
+   :prep-time: 30 mins
+   :ready-in: 2 hours
    :END:
 
 *** Ingredients
 
-    - 3 eggs
-    -  1/2 cup flour
-    -  1/2 cup milk
-    - 1 tablespoon sugar
-    - Pinch of nutmeg
-    - 4 tablespoons unsalted butter
-    - Syrup, preserves, confectioners' sugar or cinnamon sugar
+    - 1 pie crust (double recipe for all butter pie crust)
+    - frozen blueberries (or 6 cups, about 2 1/4 pounds or 1 kilo of fresh, rinsed and stems removed, if using frozen, defrost and drain first)
+    - 1/2 teaspoon lemon zest
+    - 1 tablespoon lemon juice
+    - 1/4 cup all purpose flour (for thickening)
+    - 1/2 cup white granulated sugar (100g)
+    - 1/4 teaspoon cinnamon
+    - 2 tablespoons butter (unsalted, cut into small pieces)
+    - 1 egg
+    - 1 tablespoon milk 
+
 *** Directions
 
-    1. Preheat oven to 425 degrees.
-    2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
-    3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) 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 and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
-* Desserts
+    1. 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.
+    2. Make the blueberry filling: Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling. Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.
+    3. Fill the bottom crust: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.
+    4. Roll out the second dough disc: Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash.
+    5. Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F.
+    6. Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).
+    7. Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
+    8. Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving. 
 ** Boston Cream Doughnuts
    :PROPERTIES:
    :source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
@@ -456,8 +508,21 @@
     - 1 teaspoon salt
     - 4  1/2 cups all-purpose flour, plus more for rolling out the dough
     - 2 quarts neutral oil, for frying, plus more for the bowl
+
 *** 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.
+    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.
+    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.
+
+*** COMMENT Directions
+
     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.
@@ -467,87 +532,83 @@
     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.
     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.)
-** Super Soft Glazed Doughnuts
+** Butter Flaky Pie Crust
    :PROPERTIES:
-   :source-url: https://www.kitchenathoskins.com/2018/05/06/super-soft-glazed-doughnuts/
-   :servings: 25 doughnuts
+   :source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
+   :servings: 8
    :prep-time: 15 mins
-   :cook-time: 12 mins
+   :ready-in: 4 hrs 15 mins
    :END:
 
 *** Ingredients
 
-    - 1 and 1/2    cups   milk, lukewarm (whole milk or 2%)
-    - 1   stick   unsalted butter ( 1/2 cup ), room temperature
-    - 4 and 1/2   teaspoons   active dry yeast
-    - 3   large    eggs, room temperature
-    - 6    tablespoons   sugar
-    - 1 and 1/2   teaspoons   salt
-    - 1    teaspoon   freshly grated nutmeg
-    - 5 cups +  1/4 cup + 2 tablespoons    all purpose flour, divided
-    - additional flour for dusting
-    - vegetable oil, for deep frying
-    - 3   cups   confectioners sugar
-    - 5 to 6    tablespoons   water
-    - 1 and 1/2   teaspoons   vanilla extract
-    - 2   pinches   salt
-
+     - 1 1/4 cups all-purpose flour
+     - 1/4 teaspoon salt
+     - 1/2 cup butter, chilled and diced
+     - 1/4 cup ice water 
 
 *** Directions
 
-    1. Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your  stand mixer . Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
-    2. Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) and  switch to a dough hook , knead on medium speed for additional 3 minutes (dough will be very soft).  Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours  or until doubled in size.
-    3. Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don’t have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes). You can cut more holes out of the scraps. 
-    4. Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 – 60 minutes. 
-    5. Line a large baking sheet with paper towels and place a wire rack on top. 
-    6. When ready to fry, add vegetable oil in a large dutch oven until comes to about 2-inches height. Place over medium high heat until 330 to 340 degrees (use a  deep fry thermometer  , refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack.
-    7. Repeat until all doughnuts and holes have been fried. 
-    8. In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick. 
-    9. Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack.   Let glaze set for about 20 minutes before serving. We never wait that long around here:) 
-** Lemon Custard Filling
+    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.
+
+** Chocolate Chip Cookies
    :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
-   :servings: 12
-   :prep-time: 20 mins
-   :cook-time: 20 mins
+   :source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
+   :servings: 48
+   :prep-time: 15 minutes
+   :ready-in: 1 hour, 30 minutes
    :END:
 
 *** Ingredients
 
-     -  1/2 cup white sugar
-     - 1/4 cup cornstarch
-     - 1/4 teaspoon salt
-     - 2 egg yolks
-     -  3/4 cup water
-     -  1/3 cup lemon juice
-     - 2 tablespoons butter 
+    - 2 1/4  cups all-purpose flour
+    - 1  teaspoon baking soda
+    - 1/2  teaspoon salt
+    - 1  cup butter, softened
+    - 3/4  cup granulated sugar
+    - 3/4  cup packed brown sugar
+    - 1  egg
+    - 1  teaspoon vanilla
+    - 2  cups semisweet chocolate chips
+    - 1  cup coarsely chopped nuts, if desired
+
 
 *** Directions
 
-     1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
-     2. Beat the egg yolks and water together, then whisk into sugar mixture.
-     3. Cook over medium heat, stirring constantly, until mixture is thickened.
-     4. Remove from heat and stir in lemon juice and butter.
-     5. Cover with plastic wrap until completely cooled.
-** Maple Glaze for Doughnuts
+    1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
+    2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
+    3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
+    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.
+
+** COMMENT Classic Strawberry Pie
    :PROPERTIES:
-   :source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
-   :servings: 1 cup.
-   :prep-time: 5 minutes
-   :ready-in: 5 minutes
+   :source-url: https://www.myrecipes.com/recipe/classic-strawberry-pie
+   :servings: 8 servings (serving size: 1 slice pie and 1 tablespoon whipped topping)
+   :prep-time: 15 minutes
+   :cook-time: 14 minutes
+   :ready-in: 3 hours, 29 minutes
    :END:
 
 *** Ingredients
 
-    - 2 cups confectioners' sugar
-    - 3 tablespoons 2% milk
-    - 2 tablespoons maple syrup
-    - 1/2 teaspoon maple flavoring
+    - 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
+    - 1 (1-pound) package fresh strawberries, sliced (about 3 cups)
+    - 1/2 cup sugar
+    - 1 cup water
+    - 2  1/2 tablespoons cornstarch
+    - 2 teaspoons lemon juice
+    - 2 teaspoons sugar-free strawberry-flavored gelatin
+    - 1/2 cup frozen whipped topping, thawed
 
 
 *** Directions
 
-    1. In a small bowl, whisk all ingredients until smooth.
+    1. Preheat oven to 450F
+    2. Unroll dough into a 9-inch pie plate. Fold edges under and flute; pierce bottom and sides with a fork. Bake at 450° for 9 minutes or until lightly browned. Cool completely.
+    3. Meanwhile, combine strawberries and sugar in a medium bowl; toss well, and set aside.
+    4. Combine water, cornstarch, and lemon juice in a small saucepan, stirring until well blended. Bring to a boil, and cook 1 minute or until thick, stirring constantly. Add gelatin, stirring until gelatin dissolves. Pour over strawberries, stirring to coat. Pour into prepared crust. Cover and chill at least 3 hours. Top each serving with whipped topping.
 ** COMMENT Italian Anise Cookies
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/240649/italian-anise-cookies/
@@ -579,115 +640,77 @@
     5. Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
     6. Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.
 
-** Chocolate Chip Cookies
+** Italian Anisette Cookies
    :PROPERTIES:
-   :source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
-   :servings: 48
-   :prep-time: 15 minutes
-   :ready-in: 1 hour, 30 minutes
+   :source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
+   :servings: 18
+   :cook-time: 8 mins
    :END:
 
 *** Ingredients
 
-    - 2 1/4  cups all-purpose flour
-    - 1  teaspoon baking soda
-    - 1/2  teaspoon salt
-    - 1  cup butter, softened
-    - 3/4  cup granulated sugar
-    - 3/4  cup packed brown sugar
-    - 1  egg
-    - 1  teaspoon vanilla
-    - 2  cups semisweet chocolate chips
-    - 1  cup coarsely chopped nuts, if desired
-
+     - 4 cups all-purpose flour Step 1
+     - 1 cup white sugar
+     -  1/2 cup milk
+     - 2 eggs
+     - 1 tablespoon baking powder
+     -  3/4 cup vegetable oil
+     - 1 tablespoon anise extract
+     - 1 teaspoon anise extract
+     - 1 cup confectioners' sugar
+     - 2 tablespoons hot water
 
 *** Directions
 
-    1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
-    2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
-    3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
-    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.
-
-** Summer Fresh Raspberry Pie
+     1. Preheat oven to 375 degrees F (190 degrees C).
+     2. In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
+     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.
+ # #+LATEX: \newpage
+** Lemon Custard Filling
    :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
-   :servings: 1 pie
+   :source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
+   :servings: 12
    :prep-time: 20 mins
-   :cook-time: 10 mins
-   :ready-in: 1hr 30 mins
+   :cook-time: 20 mins
    :END:
 
 *** Ingredients
 
-    - 1/2 cup water
-    - 4 cups fresh raspberries, divided
-    - 2 tablespoons cornstarch
-    - 1/4 cup cold water
-    - 1/2cup white sugar
-    - 1 tablespoon lemon juice
-    - 1 (9 inch) baked pie crust
-    - 1 cup whipped cream for garnish
-    - 1 teaspoon lemon zest for garnish 
+     -  1/2 cup white sugar
+     - 1/4 cup cornstarch
+     - 1/4 teaspoon salt
+     - 2 egg yolks
+     -  3/4 cup water
+     -  1/3 cup lemon juice
+     - 2 tablespoons butter 
 
 *** Directions
 
-     1. 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.
-     2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
-     3. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
-     4. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
-
-** Blueberry Pie
+     1. In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
+     2. Beat the egg yolks and water together, then whisk into sugar mixture.
+     3. Cook over medium heat, stirring constantly, until mixture is thickened.
+     4. Remove from heat and stir in lemon juice and butter.
+     5. Cover with plastic wrap until completely cooled.
+** Maple Glaze for Doughnuts
    :PROPERTIES:
-   :source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
-   :servings: 1 pie
-   :prep-time: 30 mins
-   :ready-in: 2 hours
+   :source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
+   :servings: 1 cup.
+   :prep-time: 5 minutes
+   :ready-in: 5 minutes
    :END:
 
 *** Ingredients
 
-    - 1 pie crust (double recipe for all butter pie crust)
-    - frozen blueberries (or 6 cups, about 2 1/4 pounds or 1 kilo of fresh, rinsed and stems removed, if using frozen, defrost and drain first)
-    - 1/2 teaspoon lemon zest
-    - 1 tablespoon lemon juice
-    - 1/4 cup all purpose flour (for thickening)
-    - 1/2 cup white granulated sugar (100g)
-    - 1/4 teaspoon cinnamon
-    - 2 tablespoons butter (unsalted, cut into small pieces)
-    - 1 egg
-    - 1 tablespoon milk 
-
-*** Directions
-
-    1. 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.
-    2. Make the blueberry filling: Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling. Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.
-    3. Fill the bottom crust: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.
-    4. Roll out the second dough disc: Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash.
-    5. Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F.
-    6. Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).
-    7. Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
-    8. Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving. 
-** Butter Flaky Pie Crust
-   :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
-   :servings: 8
-   :prep-time: 15 mins
-   :ready-in: 4 hrs 15 mins
-   :END:
-
-*** Ingredients
+    - 2 cups confectioners' sugar
+    - 3 tablespoons 2% milk
+    - 2 tablespoons maple syrup
+    - 1/2 teaspoon maple flavoring
 
-     - 1 1/4 cups all-purpose flour
-     - 1/4 teaspoon salt
-     - 1/2 cup butter, chilled and diced
-     - 1/4 cup ice water 
 
 *** Directions
 
-    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.
-
+    1. In a small bowl, whisk all ingredients until smooth.
 ** No Fail Pie Crust
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/22132/no-fail-pie-crust-iii/
@@ -711,57 +734,68 @@
     2. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
     3. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
 
-** Italian Anisette Cookies
+** Summer Fresh Raspberry Pie
    :PROPERTIES:
-   :source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
-   :servings: 18
-   :cook-time: 8 mins
+   :source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
+   :servings: 1 pie
+   :prep-time: 20 mins
+   :cook-time: 10 mins
+   :ready-in: 1hr 30 mins
    :END:
 
 *** Ingredients
 
-     - 4 cups all-purpose flour Step 1
-     - 1 cup white sugar
-     -  1/2 cup milk
-     - 2 eggs
-     - 1 tablespoon baking powder
-     -  3/4 cup vegetable oil
-     - 1 tablespoon anise extract
-     - 1 teaspoon anise extract
-     - 1 cup confectioners' sugar
-     - 2 tablespoons hot water
+    - 1/2 cup water
+    - 4 cups fresh raspberries, divided
+    - 2 tablespoons cornstarch
+    - 1/4 cup cold water
+    - 1/2cup white sugar
+    - 1 tablespoon lemon juice
+    - 1 (9 inch) baked pie crust
+    - 1 cup whipped cream for garnish
+    - 1 teaspoon lemon zest for garnish 
 
 *** Directions
 
-     1. Preheat oven to 375 degrees F (190 degrees C).
-     2. In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
-     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.
- # #+LATEX: \newpage
-** COMMENT Classic Strawberry Pie
+     1. 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.
+     2. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
+     3. Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
+     4. Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
+
+** COMMENT Super Soft Glazed Doughnuts
    :PROPERTIES:
-   :source-url: https://www.myrecipes.com/recipe/classic-strawberry-pie
-   :servings: 8 servings (serving size: 1 slice pie and 1 tablespoon whipped topping)
-   :prep-time: 15 minutes
-   :cook-time: 14 minutes
-   :ready-in: 3 hours, 29 minutes
+   :source-url: https://www.kitchenathoskins.com/2018/05/06/super-soft-glazed-doughnuts/
+   :servings: 25 doughnuts
+   :prep-time: 15 mins
+   :cook-time: 12 mins
    :END:
 
 *** Ingredients
 
-    - 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
-    - 1 (1-pound) package fresh strawberries, sliced (about 3 cups)
-    - 1/2 cup sugar
-    - 1 cup water
-    - 2  1/2 tablespoons cornstarch
-    - 2 teaspoons lemon juice
-    - 2 teaspoons sugar-free strawberry-flavored gelatin
-    - 1/2 cup frozen whipped topping, thawed
+    - 1 and 1/2    cups   milk, lukewarm (whole milk or 2%)
+    - 1   stick   unsalted butter ( 1/2 cup ), room temperature
+    - 4 and 1/2   teaspoons   active dry yeast
+    - 3   large    eggs, room temperature
+    - 6    tablespoons   sugar
+    - 1 and 1/2   teaspoons   salt
+    - 1    teaspoon   freshly grated nutmeg
+    - 5 cups +  1/4 cup + 2 tablespoons    all purpose flour, divided
+    - additional flour for dusting
+    - vegetable oil, for deep frying
+    - 3   cups   confectioners sugar
+    - 5 to 6    tablespoons   water
+    - 1 and 1/2   teaspoons   vanilla extract
+    - 2   pinches   salt
 
 
 *** Directions
 
-    1. Preheat oven to 450F
-    2. Unroll dough into a 9-inch pie plate. Fold edges under and flute; pierce bottom and sides with a fork. Bake at 450° for 9 minutes or until lightly browned. Cool completely.
-    3. Meanwhile, combine strawberries and sugar in a medium bowl; toss well, and set aside.
-    4. Combine water, cornstarch, and lemon juice in a small saucepan, stirring until well blended. Bring to a boil, and cook 1 minute or until thick, stirring constantly. Add gelatin, stirring until gelatin dissolves. Pour over strawberries, stirring to coat. Pour into prepared crust. Cover and chill at least 3 hours. Top each serving with whipped topping.
+    1. Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your  stand mixer . Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
+    2. Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) and  switch to a dough hook , knead on medium speed for additional 3 minutes (dough will be very soft).  Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours  or until doubled in size.
+    3. Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don’t have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes). You can cut more holes out of the scraps. 
+    4. Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 – 60 minutes. 
+    5. Line a large baking sheet with paper towels and place a wire rack on top. 
+    6. When ready to fry, add vegetable oil in a large dutch oven until comes to about 2-inches height. Place over medium high heat until 330 to 340 degrees (use a  deep fry thermometer  , refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack.
+    7. Repeat until all doughnuts and holes have been fried. 
+    8. In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick. 
+    9. Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack.   Let glaze set for about 20 minutes before serving. We never wait that long around here:) 

recipes.tex

@@ -1,4 +1,4 @@
-% Created 2021-07-23 Fri 18:18
+% Created 2021-07-23 Fri 19:28
 % 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=0.5in]{geometry}
+\usepackage[margin=.75in]{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:orgcc93ccf}
+\label{sec:orgde16ec5}
 \subsection{Ahi Ogo Poke}
-\label{sec:orgaf63cc0}
+\label{sec:orgd2e23df}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org4a6f220}
+\label{sec:org524a473}
 
 \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:orgbb58652}
+\label{sec:org6fe9763}
 
 \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:org499fed1}
+\label{sec:orgcbebaac}
 \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:org90f1e7c}
+\label{sec:org4eb667f}
 \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:org37bc8ae}
+\label{sec:orgfeb4f8b}
 \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:orgfb12cf2}
+\label{sec:org9399f04}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:org64d65f2}
+\label{sec:orgb7671f8}
 
 \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:orgd69165f}
+\label{sec:orgf72a260}
 
 \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:orge2bffaa}
+\label{sec:orgfef3871}
 \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:org1e08055}
+\label{sec:orgeba3e65}
 
 \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:orgbf22f7c}
+\label{sec:org47e5402}
 
 \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:org2f2e89b}
+\label{sec:org254c6d4}
 \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:org439f41a}
+\label{sec:org8ca0765}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
@@ -196,7 +196,7 @@ cook-time: 30 minutes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga412962}
+\label{sec:org0b3ad4e}
 
 \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:orgb72b5ff}
+\label{sec:org8d5df43}
 \begin{verbatim}
 source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb65ace5}
+\label{sec:org7aaedfa}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
@@ -237,23 +237,19 @@ source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgcc8060b}
+\label{sec:orgc377026}
 
 \begin{enumerate}
-\item Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
-\item Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
-\item While waiting, let’s prepare the coating. I have been testing different ingredients for that. I found out that using sweet potato starch makes the crispiest sesame chicken. This is what I am using. Most oriental markets will carry it. You can also use potato starch or cornstarch. They will give you a similar result.
-\item Besides the ingredient, I will show you a unique method to make your sesame chicken extra crunchy. Fluff the starch a little. Get a spread bottle. Gently spread a tiny bit of water into the starch few times. Some of the starch will clump up and create some mini little balls. You just wait for 10 seconds to let it set and use the whisk to stir it. Then spread more water, wait for 10 seconds and stir it again. Do this 4 times in total.
-\item After that, if you touch the starch, you can feel those little lumps which will give some extra crunch to the chicken. Maybe some of you never heard this method before. Give it a try, you will be surprised.
-\item Dump half of the starch into a big container. Spread it out. Add in the chicken. Do not throw in the chicken all in once or else they will stick together. Try to separate them piece by piece.cover the meat with the other half of the starch. Put on the lid and shake for a few minutes. Al the chicken pieces should be coated with flour evenly. Pick out the meat and shake off all the excess flour.
-\item I already heat up the oil to 380 Add in the chicken piece by piece so they don’t stick together. Don’t crow the pan because it overflows easily. Do it in batches if you need to. Safety is the most important. The temperature is hight. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
-\item Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
-\item Next, we gonna make the sauce. In a large bowl, add in 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. Mix them until well combined.
-\item Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
+\item Cut chicken into 1 inch cubes
+\item Marinate chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix until well combined. Cover and let sit for 40 mins
+\item Heat oil to 380F. Prepare starch on plate for dipping chicken
+\item Take each piece and cover in starch before placing it in the fryer.
+\item Fry each batch until golden, temperature should be 165F. Place on a paper towel or cooling rack.
+\item 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.
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:orgde14cee}
+\label{sec:orgd9f7755}
 \begin{verbatim}
 source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
 servings: 2 people
@@ -262,7 +258,7 @@ ready-in: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb4354e2}
+\label{sec:orgc96a183}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
@@ -283,7 +279,7 @@ ready-in: 10 mins
 
 
 \subsubsection{Directions}
-\label{sec:org4ddb645}
+\label{sec:org81bc79e}
 
 \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.)
@@ -297,9 +293,38 @@ 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:orgc04bbd8}
+\label{sec:org0253de1}
+\subsection{Blue Cheese Dressing}
+\label{sec:org1b69add}
+\begin{verbatim}
+source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
+servings: 2 cups.
+prep-time: 5 minutes
+ready-in: 5 minutes
+\end{verbatim}
+\subsubsection{Ingredients}
+\label{sec:orge2f13a3}
+
+\begin{itemize}
+\item 1-1/2 cups mayonnaise
+\item 1/2 cup sour cream
+\item 1/4 cup cider vinegar
+\item 4 teaspoons sugar
+\item 1/2 teaspoon ground mustard
+\item 1/2 teaspoon garlic powder
+\item 1/2 teaspoon onion powder
+\item 1 cup (4 ounces) crumbled blue cheese
+\end{itemize}
+\subsubsection{Directions}
+\label{sec:org4d3d7ba}
+
+\begin{enumerate}
+\item In a bowl, combine the first seven ingredients.
+\item Stir in the blue cheese.
+\item Cover and chill at least 2 hours. Store in the refrigerator.
+\end{enumerate}
 \subsection{Garlic Aioli}
-\label{sec:org3112205}
+\label{sec:org6d76650}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
 servings: 8
@@ -307,7 +332,7 @@ prep-time: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgf3201a8}
+\label{sec:orgfa796a2}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
@@ -318,19 +343,19 @@ prep-time: 10 mins
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgef152df}
+\label{sec:org015262b}
 
 \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:orgd6c0244}
+\label{sec:org4eb630e}
 \begin{verbatim}
 source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgab00daf}
+\label{sec:orgb12b85e}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
@@ -340,7 +365,7 @@ source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 
 
 \subsubsection{Directions}
-\label{sec:orga0a29f3}
+\label{sec:org1951af1}
 
 \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.
@@ -349,7 +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:orgf364eb0}
+\label{sec:org954a59e}
 \begin{verbatim}
 source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
 servings: 4
@@ -359,7 +384,7 @@ ready-in: 15 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org93d1e2d}
+\label{sec:orgd938ab8}
 
 \begin{itemize}
 \item 1/4 pound dried elbow macaroni pasta
@@ -373,46 +398,45 @@ ready-in: 15 minutes
 
 
 \subsubsection{Directions}
-\label{sec:orgee3aeb2}
+\label{sec:orgfbd1eab}
 
 \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.
 \item Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
 \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}
-\subsection{Blue Cheese Dressing}
-\label{sec:orgd1cbfe2}
+\section{Breakfast}
+\label{sec:org48474aa}
+\subsection{Classic Pancakes}
+\label{sec:org5843940}
 \begin{verbatim}
-source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
-servings: 2 cups.
-prep-time: 5 minutes
-ready-in: 5 minutes
+source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
+servings: 9
+prep-time: 15 minutes
+ready-in: 15 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:org3ee6f18}
+\label{sec:org153056d}
 
 \begin{itemize}
-\item 1-1/2 cups mayonnaise
-\item 1/2 cup sour cream
-\item 1/4 cup cider vinegar
-\item 4 teaspoons sugar
-\item 1/2 teaspoon ground mustard
-\item 1/2 teaspoon garlic powder
-\item 1/2 teaspoon onion powder
-\item 1 cup (4 ounces) crumbled blue cheese
+\item 1  egg
+\item 1  cup all-purpose flour or whole wheat flour
+\item 1  tablespoon sugar
+\item 3  teaspoons baking powder
+\item 1/4  teaspoon salt
+\item 3/4  cup milk
+\item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org4312b2a}
+\label{sec:org5cafa40}
 
 \begin{enumerate}
-\item In a bowl, combine the first seven ingredients.
-\item Stir in the blue cheese.
-\item Cover and chill at least 2 hours. Store in the refrigerator.
+\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.
+\item Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
+\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}
-\section{Breakfast}
-\label{sec:org92edbc0}
 \subsection{Crepes}
-\label{sec:orge81e32a}
+\label{sec:org8b14cb3}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
 servings: 12
@@ -421,7 +445,7 @@ ready-in: 35 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgc9a4959}
+\label{sec:orgca12054}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
@@ -437,43 +461,43 @@ ready-in: 35 minutes
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org231ad74}
+\label{sec:org1e26d8f}
 
 \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.
 \item Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
 \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{Classic Pancakes}
-\label{sec:orgec7c3ea}
+\subsection{Dutch Baby}
+\label{sec:org005ae0f}
 \begin{verbatim}
-source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
-servings: 9
-prep-time: 15 minutes
-ready-in: 15 minutes
+source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
+ready-in: 40 minutes
 \end{verbatim}
+
 \subsubsection{Ingredients}
-\label{sec:org3215919}
+\label{sec:org56a69e7}
 
 \begin{itemize}
-\item 1  egg
-\item 1  cup all-purpose flour or whole wheat flour
-\item 1  tablespoon sugar
-\item 3  teaspoons baking powder
-\item 1/4  teaspoon salt
-\item 3/4  cup milk
-\item 2  tablespoons vegetable oil or melted butter
+\item 3 eggs
+\item 1/2 cup flour
+\item 1/2 cup milk
+\item 1 tablespoon sugar
+\item Pinch of nutmeg
+\item 4 tablespoons unsalted butter
+\item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org2e477d7}
+\label{sec:orgd7a033b}
 
 \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.
-\item Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
-\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.
+\item Preheat oven to 425 degrees.
+\item Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
+\item Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) 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.
+\item Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
 \end{enumerate}
 \subsection{English Muffins}
-\label{sec:orge4d4411}
+\label{sec:org479733d}
 \begin{verbatim}
 source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
 servings: 16 large (3" to 3 1/2") English muffins
@@ -483,7 +507,7 @@ ready-in: 2 hours, 20 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orge511616}
+\label{sec:orgbe7e3d0}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
@@ -495,51 +519,63 @@ ready-in: 2 hours, 20 minutes
 \item 2 teaspoons Instant Yeast
 \item Semolina Flour or farina for sprinkling the griddle or pan
 \end{itemize}
+
 \subsubsection{Directions}
-\label{sec:org062222e}
+\label{sec:org1fe17d2}
 
 \begin{enumerate}
-\item Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine., This is a very soft dough, so you'll need to treat it a bit differently than most yeast doughs.
-\item If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle.,
-\item Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy; this will take 1 to 2 hours or so.,
-\item Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don't have two griddles, you'll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you're using a griddle or frying pan that's not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina.,
-\item Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter., The easiest way to handle and cook these muffins is to lay them right onto the cold surface you'll be frying them on. That way, you don't have to move them once they're risen; and they won't mind cooking very slowly as you fire the griddle up to its desired heat. If you don't have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina.,
-\item Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won't rise like crazy, but will puff a bit.,
-\item Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked.,
-\item Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't.
+\item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
+\item Beat dough until it seperates from the sides of the bowl, it should take around 5 minutes.
+\item Form a ball with the dough and cover, let rise for 1-2 hours.
+\item Prepare griddle by sprinkling with semolina/farnia, add oil if needed.
+\item Gently deflate dough and divide into 16 pieces. Form into smooth balls and flatten to 3-3.5 in diameter. Place directly onto griddle, or onto a baking sheet covered with semolina/farnia.
+\item Cover and let rise for 20 minutes.
+\item Cook over low heat 7-15 minutes per side, until crust is golden brown and interior is cooked. They should be \textasciitilde{}200F
+\item Remove from oven and cool, split them with a fork.
 \end{enumerate}
-\subsection{Dutch Baby}
-\label{sec:org42ae739}
+
+\section{Desserts}
+\label{sec:org37e133f}
+\subsection{Blueberry Pie}
+\label{sec:orge01600b}
 \begin{verbatim}
-source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
-ready-in: 40 minutes
+source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
+servings: 1 pie
+prep-time: 30 mins
+ready-in: 2 hours
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgeba23aa}
+\label{sec:org59e4b23}
 
 \begin{itemize}
-\item 3 eggs
-\item 1/2 cup flour
-\item 1/2 cup milk
-\item 1 tablespoon sugar
-\item Pinch of nutmeg
-\item 4 tablespoons unsalted butter
-\item Syrup, preserves, confectioners' sugar or cinnamon sugar
+\item 1 pie crust (double recipe for all butter pie crust)
+\item frozen blueberries (or 6 cups, about 2 1/4 pounds or 1 kilo of fresh, rinsed and stems removed, if using frozen, defrost and drain first)
+\item 1/2 teaspoon lemon zest
+\item 1 tablespoon lemon juice
+\item 1/4 cup all purpose flour (for thickening)
+\item 1/2 cup white granulated sugar (100g)
+\item 1/4 teaspoon cinnamon
+\item 2 tablespoons butter (unsalted, cut into small pieces)
+\item 1 egg
+\item 1 tablespoon milk
 \end{itemize}
+
 \subsubsection{Directions}
-\label{sec:orgfeaf74f}
+\label{sec:org21dc7b6}
 
 \begin{enumerate}
-\item Preheat oven to 425 degrees.
-\item Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
-\item Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) 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.
-\item Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
+\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.
+\item Make the blueberry filling: Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling. Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.
+\item Fill the bottom crust: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.
+\item Roll out the second dough disc: Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash.
+\item Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F.
+\item Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).
+\item Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
+\item Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving.
 \end{enumerate}
-\section{Desserts}
-\label{sec:orgb3bd5d9}
 \subsection{Boston Cream Doughnuts}
-\label{sec:orgb6a5dc3}
+\label{sec:org4bb633e}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
 servings: 12-20 Doughnuts
@@ -547,7 +583,7 @@ ready-in: About 3 hours, mostly unattended
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org27c9995}
+\label{sec:org9f661ad}
 
 \begin{itemize}
 \item 1  1/2 cups milk
@@ -559,124 +595,51 @@ ready-in: About 3 hours, mostly unattended
 \item 4  1/2 cups all-purpose flour, plus more for rolling out the dough
 \item 2 quarts neutral oil, for frying, plus more for the bowl
 \end{itemize}
+
 \subsubsection{Directions}
-\label{sec:org7cb977d}
+\label{sec:orgcc3ee22}
 
 \begin{enumerate}
-\item 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.
-\item 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.
-\item 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.
-\item 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.
-\item 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.
-\item 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.
+\item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
+\item 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.
+\item Roll dough to 1/2 inch on a floured surface. Cut to shape with a glass. Knead scraps together and repeat.
+\item 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.
+\item Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
+\item Add doughnuts to oil in batches, pick them up with a metal spatula if needed.  Cook until golden and remove to rack.
 \item 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.
-\item 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.
-\item 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.)
+\item 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.
+\item Fill doughnuts with pastry bag. You can make a cavity inside using a chopstick.
 \end{enumerate}
-\subsection{Super Soft Glazed Doughnuts}
-\label{sec:org5cae557}
-\begin{verbatim}
-source-url: https://www.kitchenathoskins.com/2018/05/06/super-soft-glazed-doughnuts/
-servings: 25 doughnuts
-prep-time: 15 mins
-cook-time: 12 mins
-\end{verbatim}
 
-\subsubsection{Ingredients}
-\label{sec:org78fdad5}
-
-\begin{itemize}
-\item 1 and 1/2    cups   milk, lukewarm (whole milk or 2\%)
-\item 1   stick   unsalted butter ( 1/2 cup ), room temperature
-\item 4 and 1/2   teaspoons   active dry yeast
-\item 3   large    eggs, room temperature
-\item 6    tablespoons   sugar
-\item 1 and 1/2   teaspoons   salt
-\item 1    teaspoon   freshly grated nutmeg
-\item 5 cups +  1/4 cup + 2 tablespoons    all purpose flour, divided
-\item additional flour for dusting
-\item vegetable oil, for deep frying
-\item 3   cups   confectioners sugar
-\item 5 to 6    tablespoons   water
-\item 1 and 1/2   teaspoons   vanilla extract
-\item 2   pinches   salt
-\end{itemize}
-
-
-\subsubsection{Directions}
-\label{sec:org8363bd0}
-
-\begin{enumerate}
-\item Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your  stand mixer . Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
-\item Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) and  switch to a dough hook , knead on medium speed for additional 3 minutes (dough will be very soft).  Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours  or until doubled in size.
-\item Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don’t have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes). You can cut more holes out of the scraps. 
-\item Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 – 60 minutes. 
-\item Line a large baking sheet with paper towels and place a wire rack on top. 
-\item When ready to fry, add vegetable oil in a large dutch oven until comes to about 2-inches height. Place over medium high heat until 330 to 340 degrees (use a  deep fry thermometer  , refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack.
-\item Repeat until all doughnuts and holes have been fried. 
-\item In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick. 
-\item Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack.   Let glaze set for about 20 minutes before serving. We never wait that long around here:) 
-\end{enumerate}
-\subsection{Lemon Custard Filling}
-\label{sec:org5115caa}
+\subsection{Butter Flaky Pie Crust}
+\label{sec:org6db2893}
 \begin{verbatim}
-source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
-servings: 12
-prep-time: 20 mins
-cook-time: 20 mins
+source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
+servings: 8
+prep-time: 15 mins
+ready-in: 4 hrs 15 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org6d55f5e}
+\label{sec:org35bcac0}
 
 \begin{itemize}
-\item 1/2 cup white sugar
-\item 1/4 cup cornstarch
+\item 1 1/4 cups all-purpose flour
 \item 1/4 teaspoon salt
-\item 2 egg yolks
-\item 3/4 cup water
-\item 1/3 cup lemon juice
-\item 2 tablespoons butter
+\item 1/2 cup butter, chilled and diced
+\item 1/4 cup ice water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb1d3d46}
+\label{sec:org736e8a2}
 
 \begin{enumerate}
-\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
-\item Beat the egg yolks and water together, then whisk into sugar mixture.
-\item Cook over medium heat, stirring constantly, until mixture is thickened.
-\item Remove from heat and stir in lemon juice and butter.
-\item Cover with plastic wrap until completely cooled.
+\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.
+\item 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.
 \end{enumerate}
-\subsection{Maple Glaze for Doughnuts}
-\label{sec:orgd5206e8}
-\begin{verbatim}
-source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
-servings: 1 cup.
-prep-time: 5 minutes
-ready-in: 5 minutes
-\end{verbatim}
-
-\subsubsection{Ingredients}
-\label{sec:org55abcc3}
-
-\begin{itemize}
-\item 2 cups confectioners' sugar
-\item 3 tablespoons 2\% milk
-\item 2 tablespoons maple syrup
-\item 1/2 teaspoon maple flavoring
-\end{itemize}
 
-
-\subsubsection{Directions}
-\label{sec:org04b23fb}
-
-\begin{enumerate}
-\item In a small bowl, whisk all ingredients until smooth.
-\end{enumerate}
 \subsection{Chocolate Chip Cookies}
-\label{sec:orge7775c4}
+\label{sec:org67f43cc}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
 servings: 48
@@ -685,7 +648,7 @@ ready-in: 1 hour, 30 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org2c0c6ad}
+\label{sec:org1aefac4}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
@@ -702,7 +665,7 @@ ready-in: 1 hour, 30 minutes
 
 
 \subsubsection{Directions}
-\label{sec:org3e6a35d}
+\label{sec:org0f6ad3c}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
@@ -712,108 +675,99 @@ ready-in: 1 hour, 30 minutes
 \item 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.
 \end{enumerate}
 
-\subsection{Summer Fresh Raspberry Pie}
-\label{sec:org619e98e}
+\subsection{Italian Anisette Cookies}
+\label{sec:orgc127691}
 \begin{verbatim}
-source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
-servings: 1 pie
-prep-time: 20 mins
-cook-time: 10 mins
-ready-in: 1hr 30 mins
+source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
+servings: 18
+cook-time: 8 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org66569f8}
+\label{sec:org03a88b5}
 
 \begin{itemize}
-\item 1/2 cup water
-\item 4 cups fresh raspberries, divided
-\item 2 tablespoons cornstarch
-\item 1/4 cup cold water
-\item 1/2cup white sugar
-\item 1 tablespoon lemon juice
-\item 1 (9 inch) baked pie crust
-\item 1 cup whipped cream for garnish
-\item 1 teaspoon lemon zest for garnish
+\item 4 cups all-purpose flour Step 1
+\item 1 cup white sugar
+\item 1/2 cup milk
+\item 2 eggs
+\item 1 tablespoon baking powder
+\item 3/4 cup vegetable oil
+\item 1 tablespoon anise extract
+\item 1 teaspoon anise extract
+\item 1 cup confectioners' sugar
+\item 2 tablespoons hot water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbf9aab8}
+\label{sec:org5a2568a}
 
 \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.
-\item Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
-\item Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
-\item Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
+\item Preheat oven to 375 degrees F (190 degrees C).
+\item In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
+\item 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.
+\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{Blueberry Pie}
-\label{sec:org6902a4f}
+\subsection{Lemon Custard Filling}
+\label{sec:org33a0230}
 \begin{verbatim}
-source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
-servings: 1 pie
-prep-time: 30 mins
-ready-in: 2 hours
+source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
+servings: 12
+prep-time: 20 mins
+cook-time: 20 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org8868b1e}
+\label{sec:org7137f64}
 
 \begin{itemize}
-\item 1 pie crust (double recipe for all butter pie crust)
-\item frozen blueberries (or 6 cups, about 2 1/4 pounds or 1 kilo of fresh, rinsed and stems removed, if using frozen, defrost and drain first)
-\item 1/2 teaspoon lemon zest
-\item 1 tablespoon lemon juice
-\item 1/4 cup all purpose flour (for thickening)
-\item 1/2 cup white granulated sugar (100g)
-\item 1/4 teaspoon cinnamon
-\item 2 tablespoons butter (unsalted, cut into small pieces)
-\item 1 egg
-\item 1 tablespoon milk
+\item 1/2 cup white sugar
+\item 1/4 cup cornstarch
+\item 1/4 teaspoon salt
+\item 2 egg yolks
+\item 3/4 cup water
+\item 1/3 cup lemon juice
+\item 2 tablespoons butter
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge5cb326}
+\label{sec:org16abb54}
 
 \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.
-\item Make the blueberry filling: Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling. Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.
-\item Fill the bottom crust: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.
-\item Roll out the second dough disc: Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash.
-\item Preheat the oven: Place the baking rack in the middle of the oven and preheat to 425°F.
-\item Brush the pie with the egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).
-\item Bake the pie: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
-\item Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving.
+\item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
+\item Beat the egg yolks and water together, then whisk into sugar mixture.
+\item Cook over medium heat, stirring constantly, until mixture is thickened.
+\item Remove from heat and stir in lemon juice and butter.
+\item Cover with plastic wrap until completely cooled.
 \end{enumerate}
-\subsection{Butter Flaky Pie Crust}
-\label{sec:org99d511e}
+\subsection{Maple Glaze for Doughnuts}
+\label{sec:orge2ea4dc}
 \begin{verbatim}
-source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
-servings: 8
-prep-time: 15 mins
-ready-in: 4 hrs 15 mins
+source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
+servings: 1 cup.
+prep-time: 5 minutes
+ready-in: 5 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgbd371a2}
+\label{sec:org9cb555f}
 
 \begin{itemize}
-\item 1 1/4 cups all-purpose flour
-\item 1/4 teaspoon salt
-\item 1/2 cup butter, chilled and diced
-\item 1/4 cup ice water
+\item 2 cups confectioners' sugar
+\item 3 tablespoons 2\% milk
+\item 2 tablespoons maple syrup
+\item 1/2 teaspoon maple flavoring
 \end{itemize}
 
+
 \subsubsection{Directions}
-\label{sec:orgafd26a8}
+\label{sec:orgb9d3318}
 
 \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.
-\item 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.
+\item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
-
 \subsection{No Fail Pie Crust}
-\label{sec:orgb656cf0}
+\label{sec:org42763dc}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/22132/no-fail-pie-crust-iii/
 servings: 4 9-inch pie crusts
@@ -822,7 +776,7 @@ ready-in: 1 day
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org96a973b}
+\label{sec:org6ae994e}
 
 \begin{itemize}
 \item 4 cups all-purpose flour
@@ -834,7 +788,7 @@ ready-in: 1 day
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org16bbc87}
+\label{sec:org7880c2a}
 
 \begin{enumerate}
 \item In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
@@ -842,37 +796,38 @@ ready-in: 1 day
 \item Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
 \end{enumerate}
 
-\subsection{Italian Anisette Cookies}
-\label{sec:org9c2ed90}
+\subsection{Summer Fresh Raspberry Pie}
+\label{sec:orged0bd58}
 \begin{verbatim}
-source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
-servings: 18
-cook-time: 8 mins
+source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
+servings: 1 pie
+prep-time: 20 mins
+cook-time: 10 mins
+ready-in: 1hr 30 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org3174c42}
+\label{sec:orgaaae121}
 
 \begin{itemize}
-\item 4 cups all-purpose flour Step 1
-\item 1 cup white sugar
-\item 1/2 cup milk
-\item 2 eggs
-\item 1 tablespoon baking powder
-\item 3/4 cup vegetable oil
-\item 1 tablespoon anise extract
-\item 1 teaspoon anise extract
-\item 1 cup confectioners' sugar
-\item 2 tablespoons hot water
+\item 1/2 cup water
+\item 4 cups fresh raspberries, divided
+\item 2 tablespoons cornstarch
+\item 1/4 cup cold water
+\item 1/2cup white sugar
+\item 1 tablespoon lemon juice
+\item 1 (9 inch) baked pie crust
+\item 1 cup whipped cream for garnish
+\item 1 teaspoon lemon zest for garnish
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgbb834f7}
+\label{sec:org3e8ce09}
 
 \begin{enumerate}
-\item Preheat oven to 375 degrees F (190 degrees C).
-\item In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
-\item 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.
-\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.
+\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.
+\item Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
+\item Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
+\item Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 \end{enumerate}
 \end{document}