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recipes-booklet.tex

+\documentclass[12pt]{article}
+\usepackage[a4paper]{geometry}
+\usepackage{pdfpages}
+    \includepdfset{pages=-}
+
+\author{N.~N}
+\title{The booklet}
+
+\begin{document}
+
+    \includepdf[pages=-,nup=1x2,landscape,signature=20]{recipes.pdf}
+
+
+\end{document}

recipes.org

 #+Latex_Class: article
-#+latex_class_options: [12pt,notitlepage]
+#+latex_class_options: [11pt,notitlepage]
 
 # set TOC depth
 #+OPTIONS: toc:2
     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.
 
-#+LATEX: \newpage
+# #+LATEX: \newpage
 * Sides
 ** Blue Cheese Dressing
    :PROPERTIES:
     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!
+
+** Jalapeño Jelly
+   :PROPERTIES:
+   :source-url: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/
+   :servings: 32
+   :prep-time: 20 mins
+   :cook-time: 45 mins
+   :END:
+
+*** Ingredients
+
+   - 1 large green bell pepper
+   - 12 jalapeno peppers
+   - 1  1/2 cups apple cider vinegar
+   - 1 pinch salt
+   - 4  1/4 cups granulated sugar
+   - 4 ounces liquid pectin
+   - 4 jalapeno peppers, seeded and finely chopped
+
+*** Directions
+
+   1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
+   2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
+   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 jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
+
+** Pickled Jalapeño Peppers
+   :PROPERTIES:
+   :source-url: https://vanillaandbean.com/pickled-jalapeno-peppers/
+   :servings: 3x 16oz jars
+   :prep-time: 20 minutes
+   :cook-time: 15 minutes
+   :END:
+
+*** Ingredients
+
+    - 1 1/2   lbs (675g)   Jalapeño Peppers
+    - 2   C (530g)   Water
+    - 2   C (515g)   Distilled White Vinegar
+    - 2   Tbs   Fine Sea Salt
+    - 2   Tbs   Cane Sugar
+    - 2   Fat Cloves of Garlic   minced
+
+
+*** Directions
+
+    1. Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: https://nchfp.uga.edu/how/can_01/sterile_jars.html.
+    2. Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
+    3. In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for for 15 minutes. You'll notice the color of the pickles turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
+    4. Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.  
+    5. At this point, you have two options. Can the peppers or quick/refrigerator pickle them.
+       1. If Canning:
+	  1. Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
+	  2. Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
+	  3. Lid the peppers and gently twist the lid rings on the jars.
+	  4. Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars.
+	  5. After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
+       2. For Quick/Refrigerator Pickled Jalapeños:  Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
+    6. If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.  If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
+    7. Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.
+
+** Sweet & Spicy Pepper Jelly
+   :PROPERTIES:
+   :source-url: https://www.loveandoliveoil.com/2020/09/sweet-spicy-pepper-jelly.html
+   :servings: 32 fluid ounces
+   :cook-time: 30 minutes
+   :ready-in: 45 minutes
+   :END:
+
+*** Ingredients
+
+    - 3-4 sweet bell peppers, seeded and finely chopped (1 cup chopped)
+    - 4-6 spicy peppers, seeded and finely chopped (1/2 cup chopped)
+    - 1 1/2 cups cider vinegar (5% acidity)
+    - 2 1/2 cups (500g) granulated sugar, divided
+
+*** Directions
+
+    1. Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.
+    2. To prepare peppers, remove stems and seeds and chop finely. You can vary the proportion of sweet and spicy peppers, or even use entirely sweet peppers, as long as you have a total of 1 1/2 cups of finely chopped pepper.
+    3. In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.
+    4. Combine peppers and cider vinegar in a heavy saucepan set over medium heat. Cover and simmer, stirring occasionally, for 10 minutes to soften the peppers.
+    5. Add calcium water and increase heat to medium-high; bring to a full rolling boil, then whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil.
+    6. Stir in remaining 2 cups of sugar and return to a full boil.
+    7. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
+
+
 ** Yeast Rolls
    :PROPERTIES:
    :source-url: Grandma's Cookbook
     4. Spoon dough into muffin tins and let rise at room temperature for around an hour.
     5. Bake at 350F until brown.
 
-#+LATEX: \newpage
+# #+LATEX: \newpage
 * Breakfast
 ** Angel Biscuits
    :PROPERTIES:
     8. Remove from oven and cool, split them with a fork.
 
 
-#+LATEX: \newpage
-
+# #+LATEX: \newpage
 
 * Desserts
 ** Blueberry Pie
     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.
+** Cocoa Pie
+   :PROPERTIES:
+   :source-url: Grandma's Cookbook
+   :servings: 1 pie
+   :END:
+
+*** Ingredients
+
+    - 1/3 cup cocoa
+    - 1 cup sugar
+    - 1/3 cup flour
+    - dash of salt
+    - 2 cups milk
+    - 1 tsp vanilla
+    - 2 egg yolks
+    - lump of butter
+    - baked pie shell
+
+*** Directions
+
+    1. Combine cocoa, flour, sugar, and salt in top of double boiler.
+    2. Stir in half of milk and cook until mixture is thick.
+    3. Add egg yolks mixed with rest of milk and cook until thick.
+    4. Remove from heat, add butter and vanilla.
+    5. Pour into baked pie shell.
+    6. Meringue:
+       1. Beat egg whites with a dash of salt until stiff.
+       2. Gradually add 1/2 cup sugar and beat until shiny.
+       3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
+
 ** COMMENT Italian Anise Cookies
    :PROPERTIES:
    :source-url: https://www.allrecipes.com/recipe/240649/italian-anise-cookies/

recipes.tex

-% Created 2021-07-24 Sat 20:25
+% Created 2021-07-25 Sun 22:23
 % Intended LaTeX compiler: pdflatex
-\documentclass[12pt,notitlepage]{article}
+\documentclass[11pt,notitlepage]{article}
 \usepackage[utf8]{inputenc}
 \usepackage[T1]{fontenc}
 \usepackage{graphicx}
 \newpage
 
 \section{Entrées}
-\label{sec:org821fd37}
+\label{sec:org82c7d5c}
 \subsection{Ahi Ogo Poke}
-\label{sec:orgae0a78c}
+\label{sec:orge5eeaa9}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb9f0ab5}
+\label{sec:org019030e}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf9f2683}
+\label{sec:org1572027}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Kalua Pork}
-\label{sec:org90875e6}
+\label{sec:orga2635cf}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
 prep-time: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org984253f}
+\label{sec:org680ee15}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org026b2ed}
+\label{sec:org97f65d1}
 \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.
 \end{enumerate}
 
 \subsection{Kau Yuk}
-\label{sec:org2a6a74d}
+\label{sec:org88b7855}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:org6661ee0}
+\label{sec:org0d38114}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:orgb06253e}
+\label{sec:orga5ea574}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:org27aa305}
+\label{sec:org2ce80b1}
 \begin{verbatim}
 source-url: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/
 servings: 6
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd9cc752}
+\label{sec:orgdabc09e}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org9df9411}
+\label{sec:org119e3a8}
 
 \begin{enumerate}
 \item Cut the chicken thighs in to about 1 inch size cubes and set aside.
 \end{enumerate}
 
 \subsection{Peanut Butter Chicken}
-\label{sec:org097aa35}
+\label{sec:org13d58ea}
 \begin{verbatim}
 source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org3de2c6b}
+\label{sec:org03c40eb}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org2bbdfd9}
+\label{sec:org074d67a}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 \end{enumerate}
 
 \subsection{Sesame Chicken}
-\label{sec:orgd3fc7b3}
+\label{sec:org1b2da24}
 \begin{verbatim}
 source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org3781ee5}
+\label{sec:orgb0ceb4a}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd16ed9a}
+\label{sec:orgc80ee07}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:org0f8faab}
+\label{sec:org88f6d95}
 \begin{verbatim}
 source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
 servings: 2 people
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7c4674c}
+\label{sec:orgd2faa9f}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 
 
 \subsubsection{Directions}
-\label{sec:orgd329321}
+\label{sec:orga9491f5}
 
 \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.)
 \item Right before serving, slice the avocado.
 \item Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 \end{enumerate}
-
-\newpage
 \section{Sides}
-\label{sec:orgbae4524}
+\label{sec:org12b0603}
 \subsection{Blue Cheese Dressing}
-\label{sec:org6902ad8}
+\label{sec:org59f09c1}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/blue-cheese-dressing/
 servings: 2 cups.
 ready-in: 5 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:org9bf82b8}
+\label{sec:orga1c8119}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgb9737f0}
+\label{sec:org451fed9}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
 \end{enumerate}
 
 \subsection{Garlic Aioli}
-\label{sec:org57d07e3}
+\label{sec:orgdf72ab3}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgca5fd20}
+\label{sec:org9a6c124}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org565616f}
+\label{sec:org6e53c23}
 
 \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:orge46799c}
+\label{sec:org31e347f}
 \begin{verbatim}
 source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org0c318a5}
+\label{sec:orgfff02fa}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
 
 
 \subsubsection{Directions}
-\label{sec:orgf9cf062}
+\label{sec:orgaf63eee}
 
 \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.
 \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:org7944615}
+\label{sec:org458727c}
 \begin{verbatim}
 source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgcd51a53}
+\label{sec:orgb53927e}
 
 \begin{itemize}
 \item 1/4 pound dried elbow macaroni pasta
 
 
 \subsubsection{Directions}
-\label{sec:org12787f8}
+\label{sec:org9c0c8af}
 
 \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{Jalapeño Jelly}
+\label{sec:org13aef31}
+\begin{verbatim}
+source-url: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/
+servings: 32
+prep-time: 20 mins
+cook-time: 45 mins
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:orgff6c9c4}
+
+\begin{itemize}
+\item 1 large green bell pepper
+\item 12 jalapeno peppers
+\item 1  1/2 cups apple cider vinegar
+\item 1 pinch salt
+\item 4  1/4 cups granulated sugar
+\item 4 ounces liquid pectin
+\item 4 jalapeno peppers, seeded and finely chopped
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:orgf5ff8e0}
+
+\begin{enumerate}
+\item Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
+\item Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
+\item 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.
+\item Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
+\end{enumerate}
+
+\subsection{Pickled Jalapeño Peppers}
+\label{sec:orgc6c9b15}
+\begin{verbatim}
+source-url: https://vanillaandbean.com/pickled-jalapeno-peppers/
+servings: 3x 16oz jars
+prep-time: 20 minutes
+cook-time: 15 minutes
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:orgb3bbc65}
+
+\begin{itemize}
+\item 1 1/2   lbs (675g)   Jalapeño Peppers
+\item 2   C (530g)   Water
+\item 2   C (515g)   Distilled White Vinegar
+\item 2   Tbs   Fine Sea Salt
+\item 2   Tbs   Cane Sugar
+\item 2   Fat Cloves of Garlic   minced
+\end{itemize}
+
+
+\subsubsection{Directions}
+\label{sec:org359b2d4}
+
+\begin{enumerate}
+\item Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how: \url{https://nchfp.uga.edu/how/can\_01/sterile\_jars.html}.
+\item Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
+\item In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for for 15 minutes. You'll notice the color of the pickles turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
+\item Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.
+\item At this point, you have two options. Can the peppers or quick/refrigerator pickle them.
+\begin{enumerate}
+\item If Canning:
+\begin{enumerate}
+\item Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
+\item Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
+\item Lid the peppers and gently twist the lid rings on the jars.
+\item Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars.
+\item After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
+\end{enumerate}
+\item For Quick/Refrigerator Pickled Jalapeños:  Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
+\end{enumerate}
+\item If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.  If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
+\item Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.
+\end{enumerate}
+
+\subsection{Sweet \& Spicy Pepper Jelly}
+\label{sec:orgbd58984}
+\begin{verbatim}
+source-url: https://www.loveandoliveoil.com/2020/09/sweet-spicy-pepper-jelly.html
+servings: 32 fluid ounces
+cook-time: 30 minutes
+ready-in: 45 minutes
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:orgd537b57}
+
+\begin{itemize}
+\item 3-4 sweet bell peppers, seeded and finely chopped (1 cup chopped)
+\item 4-6 spicy peppers, seeded and finely chopped (1/2 cup chopped)
+\item 1 1/2 cups cider vinegar (5\% acidity)
+\item 2 1/2 cups (500g) granulated sugar, divided
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:orgfbb1cab}
+
+\begin{enumerate}
+\item Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.
+\item To prepare peppers, remove stems and seeds and chop finely. You can vary the proportion of sweet and spicy peppers, or even use entirely sweet peppers, as long as you have a total of 1 1/2 cups of finely chopped pepper.
+\item In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.
+\item Combine peppers and cider vinegar in a heavy saucepan set over medium heat. Cover and simmer, stirring occasionally, for 10 minutes to soften the peppers.
+\item Add calcium water and increase heat to medium-high; bring to a full rolling boil, then whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil.
+\item Stir in remaining 2 cups of sugar and return to a full boil.
+\item Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
+\end{enumerate}
+
+
 \subsection{Yeast Rolls}
-\label{sec:org0a91453}
+\label{sec:org06d7c58}
 \begin{verbatim}
 source-url: Grandma's Cookbook
 prep-time: 10 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgdd3b059}
+\label{sec:org9156729}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge97eb67}
+\label{sec:orgc2b249f}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
 \item Spoon dough into muffin tins and let rise at room temperature for around an hour.
 \item Bake at 350F until brown.
 \end{enumerate}
-
-\newpage
 \section{Breakfast}
-\label{sec:org33d11e7}
+\label{sec:org5c041c8}
 \subsection{Angel Biscuits}
-\label{sec:orge1ce835}
+\label{sec:org470e379}
 \begin{verbatim}
 source-url: Marcy Jo's Mealhouse Postcard
 servings: 30-35 biscuits
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org14a1c34}
+\label{sec:org3bd7ac8}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3ddda6d}
+\label{sec:orga077288}
 
 \begin{enumerate}
 \item Mix dry ingredients together.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:orga89523f}
+\label{sec:org20b9e63}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org135ddf5}
+\label{sec:org4594405}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf5671a8}
+\label{sec:orgd773495}
 
 \begin{enumerate}
 \item Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes.
 \end{enumerate}
 
 \subsection{Classic Pancakes}
-\label{sec:org6fe1992}
+\label{sec:org10fda85}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/classic-pancakes/77a89da1-fd56-494b-874a-55f9195c1413
 servings: 9
 ready-in: 15 minutes
 \end{verbatim}
 \subsubsection{Ingredients}
-\label{sec:orgb756d3a}
+\label{sec:orgdb00345}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgd35e9d5}
+\label{sec:orge99bb14}
 
 \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 For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
 \end{enumerate}
 \subsection{Crepes}
-\label{sec:orgc63a137}
+\label{sec:orge2ec8c4}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgabc80a3}
+\label{sec:org4d43246}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org8a3c484}
+\label{sec:org1bc0749}
 
 \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 Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
 \end{enumerate}
 \subsection{Dutch Baby}
-\label{sec:org96462c9}
+\label{sec:orgb56fc04}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
 ready-in: 40 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org8afffa8}
+\label{sec:org87e6e3e}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org168b4eb}
+\label{sec:orgae835c3}
 
 \begin{enumerate}
 \item Preheat oven to 425 degrees.
 \item Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
 \end{enumerate}
 \subsection{Eggs Benedict}
-\label{sec:org4985399}
+\label{sec:org4496740}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org0380ed1}
+\label{sec:orgee604f1}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org85dc4b5}
+\label{sec:org05372a5}
 
 \begin{enumerate}
 \item To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure
 \end{enumerate}
 
 \subsection{English Muffins}
-\label{sec:org72c3e64}
+\label{sec:org4660cb8}
 \begin{verbatim}
 source-url: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
 servings: 16 large (3" to 3 1/2") English muffins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb4c79df}
+\label{sec:orgb1f625d}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3b9adba}
+\label{sec:org1f934d1}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \item Remove from oven and cool, split them with a fork.
 \end{enumerate}
 
-
-\newpage
-
-
 \section{Desserts}
-\label{sec:orgd1078cc}
+\label{sec:orgd1f93c1}
 \subsection{Blueberry Pie}
-\label{sec:orgf2b58c4}
+\label{sec:org3423623}
 \begin{verbatim}
 source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org92ea1de}
+\label{sec:org143884f}
 
 \begin{itemize}
 \item 1 pie crust (double recipe for all butter pie crust)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd0fd8d6}
+\label{sec:org97588e2}
 
 \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 Cool the pie, then serve: Transfer to a wire rack to cool. Let cool completely before serving.
 \end{enumerate}
 \subsection{Boston Cream Doughnuts}
-\label{sec:org08e120f}
+\label{sec:org7fb41a8}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
 servings: 12-20 Doughnuts
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org79571fd}
+\label{sec:orge1f1064}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0a61107}
+\label{sec:org80ad5e8}
 
 \begin{enumerate}
 \item Warm milk to \textasciitilde{}90F, combine with yeast and sugar in a bowl. Stir and let sit until foamy.
 \end{enumerate}
 
 \subsection{Butter Flaky Pie Crust}
-\label{sec:orga8f3caf}
+\label{sec:org754a665}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org9c5b385}
+\label{sec:orge69a570}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org14efbe3}
+\label{sec:org8764bfc}
 
 \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.
 \end{enumerate}
 
 \subsection{Chocolate Chip Cookies}
-\label{sec:org8554471}
+\label{sec:orgd812ea4}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
 servings: 48
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org9470403}
+\label{sec:orgef92291}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 
 
 \subsubsection{Directions}
-\label{sec:org5b7b124}
+\label{sec:org56f3356}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
 \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{Cocoa Pie}
+\label{sec:orgfb72360}
+\begin{verbatim}
+source-url: Grandma's Cookbook
+servings: 1 pie
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:org10e2f3d}
+
+\begin{itemize}
+\item 1/3 cup cocoa
+\item 1 cup sugar
+\item 1/3 cup flour
+\item dash of salt
+\item 2 cups milk
+\item 1 tsp vanilla
+\item 2 egg yolks
+\item lump of butter
+\item baked pie shell
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:org956ddfe}
+
+\begin{enumerate}
+\item Combine cocoa, flour, sugar, and salt in top of double boiler.
+\item Stir in half of milk and cook until mixture is thick.
+\item Add egg yolks mixed with rest of milk and cook until thick.
+\item Remove from heat, add butter and vanilla.
+\item Pour into baked pie shell.
+\item Meringue:
+\begin{enumerate}
+\item Beat egg whites with a dash of salt until stiff.
+\item Gradually add 1/2 cup sugar and beat until shiny.
+\item Spread on pie and bake 10-15 minutes at 325F until golden brown.
+\end{enumerate}
+\end{enumerate}
+
 \subsection{Italian Anisette Cookies}
-\label{sec:org1f49b24}
+\label{sec:orgf5f2564}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
 servings: 18
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org1e3c941}
+\label{sec:orgd767b66}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf393602}
+\label{sec:org42c2a7b}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \end{enumerate}
 
 \subsection{Lemon Custard Filling}
-\label{sec:org89aa146}
+\label{sec:orgda9bd6f}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org1ee1a1c}
+\label{sec:org009096a}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org4748f05}
+\label{sec:org6c44db3}
 
 \begin{enumerate}
 \item In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well.
 \item Cover with plastic wrap until completely cooled.
 \end{enumerate}
 \subsection{Maple Glaze for Doughnuts}
-\label{sec:org5b0ac00}
+\label{sec:orgdd57a1e}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
 servings: 1 cup.
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org02ceb12}
+\label{sec:org832ccad}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 
 
 \subsubsection{Directions}
-\label{sec:orgb688709}
+\label{sec:org1a9cb4d}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 \subsection{No Fail Pie Crust}
-\label{sec:org37661d7}
+\label{sec:orga02a868}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/22132/no-fail-pie-crust-iii/
 servings: 4 9-inch pie crusts
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgf4227ed}
+\label{sec:orgd387da5}
 
 \begin{itemize}
 \item 4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb2305d6}
+\label{sec:orgcaff025}
 
 \begin{enumerate}
 \item In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
 \end{enumerate}
 
 \subsection{Summer Fresh Raspberry Pie}
-\label{sec:org3d41848}
+\label{sec:org821a29a}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd027cd5}
+\label{sec:orgf4859f3}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orge673851}
+\label{sec:org3024f54}
 
 \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.