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     3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
     4. Remove pancake from oven, cut into wedges
 
+
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 ** Eggs Benedict
   source: https://www.allrecipes.com/recipe/17205/eggs-benedict/, servings: 4, prep-time: 25 mins, cook-time: 5 mins
 # 
 
 * Canning
-** Apple Pectin
+** COMMENT Apple Pectin
   source: https://www.escoffier.edu/blog/recipes/how-to-make-fruit-pectin/, servings: 1 1/2 cups, time:     24 hours (60 minutes active cooking)
 
 *** Ingredients:
     5. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
     6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
 
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+
 ** Habanero Jam
 source: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/
 
     8. Process jars in a boiling hot water bath for 10 minutes.
     9. Remove and let cool overnight.
 
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 ** Homemade Ketchup
   source: https://www.simplycanning.com/homemade-ketchup/
 
    3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
    4. Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
 
-#+LATEX: \newpagePreheat the oven to 375 degrees F (190 degrees C).
+Preheat the oven to 375 degrees F (190 degrees C).
 Step 2
 
 In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
     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.
 
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 ** Butter Flaky Pie Crust
   source: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 # , servings: 8, prep-time: 15 mins, ready-in: 4 hrs 15 mins
     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.
 
 
-*** Jam Filled Butter Cookies
-    source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/
-
-**** Ingredients
+** Jam Filled Butter Cookies
+   source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/
 
-    - 3/4 cup butter
-    - 1/2 cup sugar
-    - 2 egg yolks
-    - 1 3/4 cups flour
-    - 1/2 cup fruit preserves
+*** Ingredients
 
-**** Directions
+   - 3/4 cup butter
+   - 1/2 cup sugar
+   - 2 egg yolks
+   - 1 3/4 cups flour
+   - 1/2 cup fruit preserves
 
-    1. Preheat the oven to 375 degrees F (190 degrees C).
-    2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
-    3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
+*** Directions
 
+   1. Preheat oven to 375F.
+   2. In a medium bowl, cream together the butter, white sugar and egg yolks.
+   3. Mix in flour a little bit at a time until a soft dough forms.
+   4. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes.
+   5. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
+   6. Fill the hole with 1/2 teaspoon of preserves.
+   7. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
 
 ** Cocoa Pie
   source: grandma's cookbook
        2. Gradually add 1/2 cup sugar and beat until shiny.
        3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
 
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+
 
 ** Italian Anisette Cookies
   source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins
      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.
 
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 ** Lemon Custard Filling
   source: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/, servings: 12, prep-time: 20 mins, cook-time: 20 mins
 
     3. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
 
 
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+
 ** Kalua Pork
   source: https://www.youtube.com/watch?v=zQCmaoOlWks, prep-time: 10 mins, cook-time: 12-17 hours
 
 
 
 
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 ** Kau Yuk
   source: https://www.youtube.com/watch?v=-7apby-qWqM
 
    3. In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens. 
    4. Serve with rice and chopped herbs.
 
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+
 ** Sesame Chicken
   source: https://soupeduprecipes.com/sesame-chicken/
 
     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.
 
 
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 ** Spam Fried Rice
 source: yungmysterymane
 *** COMMENT IMPORTANT: A cup of cooked rice is VERY different from a cup of uncooked rice.
     8. Right before serving, slice the avocado.
     9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 
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+
 ** Steamed Dumplings
   source: https://www.tablespoon.com/recipes/chinese-steamed-dumplings/82ca9c72-6c14-423f-ab57-01f82b1c9c64, servings: 48, prep-time: 1 hour, ready-in: 4 hours
 
 *** Directions
 
     1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
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+
 ** Macaroni Salad
 source: bema