jam

recipes.org

 #+LATEX_HEADER: \hypersetup{hidelinks}\usepackage{enumitem} 
 
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+#+LATEX_HEADER: \usepackage[margin=.6in]{geometry}
 
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     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.
 
+** Strawberry Jalapeno Jam
+   :PROPERTIES:
+   :source-url: https://www.food.com/recipe/strawberry-jalapeno-jam-474371
+   :servings: 8 half pints approx
+   :prep-time: 40 minutes
+   :cook-time: 20 minutes
+   :ready-in: 1 hour
+   :END:
+
+*** Ingredients
+
+    - 4   cups   crushed strawberries (discard stems and leaves)
+    - 1   cup    jalapeno pepper (processed in food processer)
+    - 1/4  cup    lemon juice
+    - 1 (1 3/4  ounce) package   powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)
+    - 7   cups    granulated sugar (yes this is the right amount...it's jelly!)
+
+*** Directions
+
+    1. Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
+    2. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve.  Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute.  One half teaspoon butter may be added to keep down the foam, if desired.  Letting this mixture sit for about 5 minutes discourages the fruit from separating.
+    3. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
+    4. Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface.  (While cooling, I shake frequently to redistribute content.)  Allow to cool overnight. Store in a cool, dark area.
+
 ** Sweet & Spicy Pepper Jelly
    :PROPERTIES:
    :source-url: https://www.loveandoliveoil.com/2020/09/sweet-spicy-pepper-jelly.html
     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

recipes.tex

-% Created 2021-07-25 Sun 22:23
+% Created 2021-07-26 Mon 06:50
 % Intended LaTeX compiler: pdflatex
 \documentclass[11pt,notitlepage]{article}
 \usepackage[utf8]{inputenc}
 \usepackage{hyperref}
 \renewcommand\labelitemi{--}
 \hypersetup{hidelinks}\usepackage{enumitem}
-\usepackage[margin=.75in]{geometry}
+\usepackage[margin=.6in]{geometry}
 \makeatletter\renewcommand{\@seccntformat}[1]{}\makeatother \setlist[itemize]{noitemsep} \setlist[enumerate]{noitemsep}
 \author{Emacs 27.1 (Org mode 9.3)}
 \date{\today}
 \newpage
 
 \section{Entrées}
-\label{sec:org82c7d5c}
+\label{sec:orge4a23f6}
 \subsection{Ahi Ogo Poke}
-\label{sec:orge5eeaa9}
+\label{sec:org38ecdfd}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org019030e}
+\label{sec:orgf97d2cb}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1572027}
+\label{sec:org671e548}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Kalua Pork}
-\label{sec:orga2635cf}
+\label{sec:org10c8ed6}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
 prep-time: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org680ee15}
+\label{sec:org0b82d55}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org97f65d1}
+\label{sec:orgc8f27b4}
 \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:org88b7855}
+\label{sec:org3d02265}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:org0d38114}
+\label{sec:org502bd8f}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:orga5ea574}
+\label{sec:org14fe111}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:org2ce80b1}
+\label{sec:org87d4563}
 \begin{verbatim}
 source-url: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/
 servings: 6
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgdabc09e}
+\label{sec:org5f1b4b0}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org119e3a8}
+\label{sec:orgd6db6aa}
 
 \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:org13d58ea}
+\label{sec:orgb76412c}
 \begin{verbatim}
 source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org03c40eb}
+\label{sec:org939631e}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org074d67a}
+\label{sec:orgb5dc664}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 \end{enumerate}
 
 \subsection{Sesame Chicken}
-\label{sec:org1b2da24}
+\label{sec:orgb2666db}
 \begin{verbatim}
 source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb0ceb4a}
+\label{sec:org969a2c6}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgc80ee07}
+\label{sec:org591db25}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:org88f6d95}
+\label{sec:orga10f725}
 \begin{verbatim}
 source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
 servings: 2 people
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd2faa9f}
+\label{sec:org85e71ab}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 
 
 \subsubsection{Directions}
-\label{sec:orga9491f5}
+\label{sec:orgb5df818}
 
 \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 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:org12b0603}
+\label{sec:org44f30af}
 \subsection{Blue Cheese Dressing}
-\label{sec:org59f09c1}
+\label{sec:orgfcc1fd7}
 \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:orga1c8119}
+\label{sec:org13063f1}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org451fed9}
+\label{sec:orgaad37a7}
 
 \begin{enumerate}
 \item In a bowl, combine the first seven ingredients.
 \end{enumerate}
 
 \subsection{Garlic Aioli}
-\label{sec:orgdf72ab3}
+\label{sec:org4507102}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org9a6c124}
+\label{sec:org0d74215}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6e53c23}
+\label{sec:orgdb80f6e}
 
 \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:org31e347f}
+\label{sec:org33a954d}
 \begin{verbatim}
 source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgfff02fa}
+\label{sec:org7b03d43}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
 
 
 \subsubsection{Directions}
-\label{sec:orgaf63eee}
+\label{sec:org731ba55}
 
 \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:org458727c}
+\label{sec:org4b9d03a}
 \begin{verbatim}
 source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb53927e}
+\label{sec:orged30c43}
 
 \begin{itemize}
 \item 1/4 pound dried elbow macaroni pasta
 
 
 \subsubsection{Directions}
-\label{sec:org9c0c8af}
+\label{sec:org3930d8f}
 
 \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.
 \end{enumerate}
 
 \subsection{Jalapeño Jelly}
-\label{sec:org13aef31}
+\label{sec:org6eae52c}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/47520/jalapeno-jelly/
 servings: 32
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgff6c9c4}
+\label{sec:orgc592b23}
 
 \begin{itemize}
 \item 1 large green bell pepper
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgf5ff8e0}
+\label{sec:org660c82c}
 
 \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.
 \end{enumerate}
 
 \subsection{Pickled Jalapeño Peppers}
-\label{sec:orgc6c9b15}
+\label{sec:org03644af}
 \begin{verbatim}
 source-url: https://vanillaandbean.com/pickled-jalapeno-peppers/
 servings: 3x 16oz jars
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgb3bbc65}
+\label{sec:org56778b1}
 
 \begin{itemize}
 \item 1 1/2   lbs (675g)   Jalapeño Peppers
 
 
 \subsubsection{Directions}
-\label{sec:org359b2d4}
+\label{sec:org1b8ab6f}
 
 \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 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{Strawberry Jalapeno Jam}
+\label{sec:org8ed8ce1}
+\begin{verbatim}
+source-url: https://www.food.com/recipe/strawberry-jalapeno-jam-474371
+servings: 8 half pints approx
+prep-time: 40 minutes
+cook-time: 20 minutes
+ready-in: 1 hour
+\end{verbatim}
+
+\subsubsection{Ingredients}
+\label{sec:org53cdb4c}
+
+\begin{itemize}
+\item 4   cups   crushed strawberries (discard stems and leaves)
+\item 1   cup    jalapeno pepper (processed in food processer)
+\item 1/4  cup    lemon juice
+\item 1 (1 3/4  ounce) package   powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)
+\item 7   cups    granulated sugar (yes this is the right amount\ldots{}it's jelly!)
+\end{itemize}
+
+\subsubsection{Directions}
+\label{sec:orgfb71c66}
+
+\begin{enumerate}
+\item Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
+\item Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve.  Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute.  One half teaspoon butter may be added to keep down the foam, if desired.  Letting this mixture sit for about 5 minutes discourages the fruit from separating.
+\item Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
+\item Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface.  (While cooling, I shake frequently to redistribute content.)  Allow to cool overnight. Store in a cool, dark area.
+\end{enumerate}
+
 \subsection{Sweet \& Spicy Pepper Jelly}
-\label{sec:orgbd58984}
+\label{sec:orgaf11483}
 \begin{verbatim}
 source-url: https://www.loveandoliveoil.com/2020/09/sweet-spicy-pepper-jelly.html
 servings: 32 fluid ounces
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd537b57}
+\label{sec:org0f72aa6}
 
 \begin{itemize}
 \item 3-4 sweet bell peppers, seeded and finely chopped (1 cup chopped)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgfbb1cab}
+\label{sec:org330ad94}
 
 \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 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:org06d7c58}
+\label{sec:orgc957378}
 \begin{verbatim}
 source-url: Grandma's Cookbook
 prep-time: 10 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org9156729}
+\label{sec:orgb310c12}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgc2b249f}
+\label{sec:org8d79c21}
 
 \begin{enumerate}
 \item In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
 \item Bake at 350F until brown.
 \end{enumerate}
 \section{Breakfast}
-\label{sec:org5c041c8}
+\label{sec:org4c7c01f}
 \subsection{Angel Biscuits}
-\label{sec:org470e379}
+\label{sec:org6c780f1}
 \begin{verbatim}
 source-url: Marcy Jo's Mealhouse Postcard
 servings: 30-35 biscuits
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org3bd7ac8}
+\label{sec:orgeadfc8a}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orga077288}
+\label{sec:org2112aa4}
 
 \begin{enumerate}
 \item Mix dry ingredients together.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:org20b9e63}
+\label{sec:orgd3071f4}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org4594405}
+\label{sec:org9288821}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd773495}
+\label{sec:org3eaf8ac}
 
 \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:org10fda85}
+\label{sec:org86db620}
 \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:orgdb00345}
+\label{sec:org99f45c0}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orge99bb14}
+\label{sec:org52f5923}
 
 \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:orge2ec8c4}
+\label{sec:orgacd7fd5}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org4d43246}
+\label{sec:orgc203140}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org1bc0749}
+\label{sec:orgf722e23}
 
 \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:orgb56fc04}
+\label{sec:orgfe8ee2a}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
 ready-in: 40 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org87e6e3e}
+\label{sec:orgaf30c81}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orgae835c3}
+\label{sec:org3e9c87a}
 
 \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:org4496740}
+\label{sec:org91dfe08}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgee604f1}
+\label{sec:org7624551}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org05372a5}
+\label{sec:orgdea2709}
 
 \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:org4660cb8}
+\label{sec:org93c7ee3}
 \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:orgb1f625d}
+\label{sec:org4fe88d6}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org1f934d1}
+\label{sec:org9de8742}
 
 \begin{enumerate}
 \item Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
 \end{enumerate}
 
 \section{Desserts}
-\label{sec:orgd1f93c1}
+\label{sec:org3a77ca5}
 \subsection{Blueberry Pie}
-\label{sec:org3423623}
+\label{sec:org980cccf}
 \begin{verbatim}
 source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org143884f}
+\label{sec:orge47ee91}
 
 \begin{itemize}
 \item 1 pie crust (double recipe for all butter pie crust)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org97588e2}
+\label{sec:org2eae587}
 
 \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:org7fb41a8}
+\label{sec:org9cd8303}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
 servings: 12-20 Doughnuts
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orge1f1064}
+\label{sec:orga812fe7}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org80ad5e8}
+\label{sec:orgf771280}
 
 \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:org754a665}
+\label{sec:orgf54441e}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orge69a570}
+\label{sec:orgde14ca1}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org8764bfc}
+\label{sec:org61a7efb}
 
 \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:orgd812ea4}
+\label{sec:org25c8b8b}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
 servings: 48
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgef92291}
+\label{sec:orgc9aa714}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 
 
 \subsubsection{Directions}
-\label{sec:org56f3356}
+\label{sec:orgaa9def1}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
 \end{enumerate}
 
 \subsection{Cocoa Pie}
-\label{sec:orgfb72360}
+\label{sec:org6af20af}
 \begin{verbatim}
 source-url: Grandma's Cookbook
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org10e2f3d}
+\label{sec:orgc74b96c}
 
 \begin{itemize}
 \item 1/3 cup cocoa
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org956ddfe}
+\label{sec:org61b3df1}
 
 \begin{enumerate}
 \item Combine cocoa, flour, sugar, and salt in top of double boiler.
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:orgf5f2564}
+\label{sec:orgfc863ac}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
 servings: 18
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd767b66}
+\label{sec:orgace8021}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org42c2a7b}
+\label{sec:orgee45c7f}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \end{enumerate}
 
 \subsection{Lemon Custard Filling}
-\label{sec:orgda9bd6f}
+\label{sec:orgef18c07}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org009096a}
+\label{sec:orgd31da25}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6c44db3}
+\label{sec:org5719142}
 
 \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:orgdd57a1e}
+\label{sec:org2b49724}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
 servings: 1 cup.
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org832ccad}
+\label{sec:orgcbaf0a1}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 
 
 \subsubsection{Directions}
-\label{sec:org1a9cb4d}
+\label{sec:orgac2d309}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 \subsection{No Fail Pie Crust}
-\label{sec:orga02a868}
+\label{sec:org29feb77}
 \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:orgd387da5}
+\label{sec:orge4443ea}
 
 \begin{itemize}
 \item 4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgcaff025}
+\label{sec:orge55e804}
 
 \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:org821a29a}
+\label{sec:org1f7df47}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgf4859f3}
+\label{sec:orgbf724f3}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org3024f54}
+\label{sec:orgc891859}
 
 \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.