yeast rolls

recipes.org

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     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:
     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
     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!
-** Granny's Yeast Rolls
+** Yeast Rolls
    :PROPERTIES:
    :source-url: Grandma's Cookbook
    :prep-time: 10 minutes
     4. Spoon dough into muffin tins and let rise at room temperature for around an hour.
     5. Bake at 350F until brown.
 
+#+LATEX: \newpage
 * Breakfast
 ** Angel Biscuits
    :PROPERTIES:
     - 2 teaspoons Instant Yeast
     - Semolina Flour or farina for sprinkling the griddle or pan
 
+*** 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.,
+    5. 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.,
+    6. 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.,
+    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.
+
 *** Directions
 
     1. Combine all ingredients except semolina/farnia in mixing bowl, or bread machine.
     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.,
-    5. 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.,
-    6. 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.,
-    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.
+#+LATEX: \newpage
+
+
 * Desserts
 ** Blueberry Pie
    :PROPERTIES:
      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/25622/lemon-custard-filling/

recipes.tex

-% Created 2021-07-24 Sat 18:16
+% Created 2021-07-24 Sat 20:25
 % Intended LaTeX compiler: pdflatex
-\documentclass[11pt,notitlepage]{article}
+\documentclass[12pt,notitlepage]{article}
 \usepackage[utf8]{inputenc}
 \usepackage[T1]{fontenc}
 \usepackage{graphicx}
 \usepackage{hyperref}
 \renewcommand\labelitemi{--}
 \hypersetup{hidelinks}\usepackage{enumitem}
-\usepackage[margin=.6in]{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}
 \newpage
 
 \section{Entrées}
-\label{sec:orgc729315}
+\label{sec:org821fd37}
 \subsection{Ahi Ogo Poke}
-\label{sec:org1615860}
+\label{sec:orgae0a78c}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=2FXckaZQT7o
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org291e023}
+\label{sec:orgb9f0ab5}
 
 \begin{itemize}
 \item 1lb. quality Ahi tuna
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd872393}
+\label{sec:orgf9f2683}
 
 \begin{enumerate}
 \item Roughly chop ogo and place in a bowl. Sweet onions also  work.
 \end{enumerate}
 
 \subsection{Kalua Pork}
-\label{sec:org596aa77}
+\label{sec:org90875e6}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=zQCmaoOlWks
 prep-time: 10 mins
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgd654132}
+\label{sec:org984253f}
 \begin{itemize}
 \item 1.5 tablespoons liquid smoke, Mesquite/Kiawe
 \item 7lb Pork Butt
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb4088f9}
+\label{sec:org026b2ed}
 \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:org4195264}
+\label{sec:org2a6a74d}
 \begin{verbatim}
 source-url: https://www.youtube.com/watch?v=-7apby-qWqM
 \end{verbatim}
 
 \subsubsection{Ingredients:}
-\label{sec:org8e61f3a}
+\label{sec:org6661ee0}
 
 \begin{itemize}
 \item 3 lbs Pork Belly
 \end{itemize}
 
 \subsubsection{Directions:}
-\label{sec:org4491689}
+\label{sec:orgb06253e}
 
 \begin{enumerate}
 \item Mix everything except pork in a large bowl.
 \end{enumerate}
 
 \subsection{Mochiko Chicken}
-\label{sec:org0a3e254}
+\label{sec:org27aa305}
 \begin{verbatim}
 source-url: https://keepingitrelle.com/hawaiian-style-mochiko-chicken-recipe/
 servings: 6
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org8214e64}
+\label{sec:orgd9cc752}
 
 \begin{itemize}
 \item 2 pounds boneless skinless chicken thighs
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6cd9750}
+\label{sec:org9df9411}
 
 \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:org4caca4b}
+\label{sec:org097aa35}
 \begin{verbatim}
 source-url: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org275eccf}
+\label{sec:org3de2c6b}
 
 \begin{itemize}
 \item 800g (1 3/4 pounds) chicken breast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org2f37e43}
+\label{sec:org2bbdfd9}
 
 \begin{enumerate}
 \item Cut the chicken breast into small cubes.
 \end{enumerate}
 
 \subsection{Sesame Chicken}
-\label{sec:org2f76ce9}
+\label{sec:orgd3fc7b3}
 \begin{verbatim}
 source-url: https://soupeduprecipes.com/sesame-chicken/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org76111f4}
+\label{sec:org3781ee5}
 
 \begin{itemize}
 \item 1   lb   chicken thigh   cut into 1.5 inches cubes
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org22a5ef3}
+\label{sec:orgd16ed9a}
 
 \begin{enumerate}
 \item Cut chicken into 1 inch cubes
 \end{enumerate}
 
 \subsection{Spicy Ahi Tuna Poke Bowl}
-\label{sec:orgc9d39c8}
+\label{sec:org0f8faab}
 \begin{verbatim}
 source-url: https://mangomura.com/recipe/spicy-ahi-tuna-poke-bowl/
 servings: 2 people
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org5f8d415}
+\label{sec:org7c4674c}
 
 \begin{itemize}
 \item 280 g ahi tuna (a little more than 1/2 lbs)
 
 
 \subsubsection{Directions}
-\label{sec:orgcd74cc2}
+\label{sec:orgd329321}
 
 \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:org33e9f36}
+\label{sec:orgbae4524}
 \subsection{Blue Cheese Dressing}
-\label{sec:org4de5fbd}
+\label{sec:org6902ad8}
 \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:orgfde2d13}
+\label{sec:org9bf82b8}
 
 \begin{itemize}
 \item 1-1/2 cups mayonnaise
 \item 1 cup (4 ounces) crumbled blue cheese
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org47b9bdb}
+\label{sec:orgb9737f0}
 
 \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:orgd6db092}
+\label{sec:org57d07e3}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/213608/garlic-aioli
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org6a4ae9d}
+\label{sec:orgca5fd20}
 
 \begin{itemize}
 \item 3/4 cup mayonnaise
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org5030431}
+\label{sec:org565616f}
 
 \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:org18d03a6}
+\label{sec:orge46799c}
 \begin{verbatim}
 source-url: https://copykat.com/papa-johns-garlic-dipping-sauce/
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org1a27b59}
+\label{sec:org0c318a5}
 
 \begin{itemize}
 \item 1/4   pound    salted butter
 
 
 \subsubsection{Directions}
-\label{sec:org41853d6}
+\label{sec:orgf9cf062}
 
 \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:orgeea5020}
+\label{sec:org7944615}
 \begin{verbatim}
 source-url: https://onolicioushawaii.com/hawaiian-macaroni-salad/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgaa783ca}
+\label{sec:orgcd51a53}
 
 \begin{itemize}
 \item 1/4 pound dried elbow macaroni pasta
 
 
 \subsubsection{Directions}
-\label{sec:orgd3df38b}
+\label{sec:org12787f8}
 
 \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{Granny's Yeast Rolls}
-\label{sec:org88211b3}
+\subsection{Yeast Rolls}
+\label{sec:org0a91453}
 \begin{verbatim}
 source-url: Grandma's Cookbook
 prep-time: 10 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org6e38acd}
+\label{sec:orgdd3b059}
 
 \begin{itemize}
 \item 1 package dry yeast
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb34c139}
+\label{sec:orge97eb67}
 
 \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}
 
+\newpage
 \section{Breakfast}
-\label{sec:org03eb84a}
+\label{sec:org33d11e7}
 \subsection{Angel Biscuits}
-\label{sec:org18557e0}
+\label{sec:orge1ce835}
 \begin{verbatim}
 source-url: Marcy Jo's Mealhouse Postcard
 servings: 30-35 biscuits
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orge3025c6}
+\label{sec:org14a1c34}
 
 \begin{itemize}
 \item 5 cups all purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org61acff7}
+\label{sec:org3ddda6d}
 
 \begin{enumerate}
 \item Mix dry ingredients together.
 \end{enumerate}
 
 \subsection{Bacon Gravy}
-\label{sec:org8a55342}
+\label{sec:orga89523f}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/
 servings: 5
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7e848ed}
+\label{sec:org135ddf5}
 
 \begin{itemize}
 \item 4 thick slices bacon
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org921e9c7}
+\label{sec:orgf5671a8}
 
 \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:org7f36a31}
+\label{sec:org6fe1992}
 \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:orgfc04395}
+\label{sec:orgb756d3a}
 
 \begin{itemize}
 \item 1  egg
 \item 2  tablespoons vegetable oil or melted butter
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:orga67d4ce}
+\label{sec:orgd35e9d5}
 
 \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:org774b57b}
+\label{sec:orgc63a137}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/crepes/d1a32347-ba88-4ddf-998b-d6f9e4dd74c3
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgc641b74}
+\label{sec:orgabc80a3}
 
 \begin{itemize}
 \item 1 1/2  cups all-purpose flour
 \item Powdered sugar, if desired
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org9de33ae}
+\label{sec:org8a3c484}
 
 \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:orga924813}
+\label{sec:org96462c9}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/6648-dutch-baby
 ready-in: 40 minutes
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org22b09b7}
+\label{sec:org8afffa8}
 
 \begin{itemize}
 \item 3 eggs
 \item Syrup, preserves, confectioners' sugar or cinnamon sugar
 \end{itemize}
 \subsubsection{Directions}
-\label{sec:org8f25a5d}
+\label{sec:org168b4eb}
 
 \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:org2387437}
+\label{sec:org4985399}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/17205/eggs-benedict/
 servings: 4
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgc513335}
+\label{sec:org0380ed1}
 
 \begin{itemize}
 \item 4 egg yolks
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org309f44f}
+\label{sec:org85dc4b5}
 
 \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:org085b5c3}
+\label{sec:org72c3e64}
 \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:org38f62b6}
+\label{sec:orgb4c79df}
 
 \begin{itemize}
 \item 1 3/4 cups (397g) lukewarm milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd033f18}
+\label{sec:org3b9adba}
 
 \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:org64372a7}
+\label{sec:orgd1078cc}
 \subsection{Blueberry Pie}
-\label{sec:orgdc9cf88}
+\label{sec:orgf2b58c4}
 \begin{verbatim}
 source-url: https://www.yummly.com/recipe/Blueberry-Pie-Simply-Recipes-42656
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org076bd5f}
+\label{sec:org92ea1de}
 
 \begin{itemize}
 \item 1 pie crust (double recipe for all butter pie crust)
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org6993197}
+\label{sec:orgd0fd8d6}
 
 \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:orgac9a837}
+\label{sec:org08e120f}
 \begin{verbatim}
 source-url: https://cooking.nytimes.com/recipes/1017066-boston-cr
 servings: 12-20 Doughnuts
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org2186248}
+\label{sec:org79571fd}
 
 \begin{itemize}
 \item 1  1/2 cups milk
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org0bb5459}
+\label{sec:org0a61107}
 
 \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:org986a6b6}
+\label{sec:orga8f3caf}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
 servings: 8
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org53b0f3f}
+\label{sec:org9c5b385}
 
 \begin{itemize}
 \item 1 1/4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org71f70fa}
+\label{sec:org14efbe3}
 
 \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:org134c1cc}
+\label{sec:org8554471}
 \begin{verbatim}
 source-url: https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/
 servings: 48
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orga42d6cd}
+\label{sec:org9470403}
 
 \begin{itemize}
 \item 2 1/4  cups all-purpose flour
 
 
 \subsubsection{Directions}
-\label{sec:org6de3c66}
+\label{sec:org5b7b124}
 
 \begin{enumerate}
 \item Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
 \end{enumerate}
 
 \subsection{Italian Anisette Cookies}
-\label{sec:org0979616}
+\label{sec:org1f49b24}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/
 servings: 18
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org51d9b21}
+\label{sec:org1e3c941}
 
 \begin{itemize}
 \item 4 cups all-purpose flour Step 1
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:org188cb9a}
+\label{sec:orgf393602}
 
 \begin{enumerate}
 \item Preheat oven to 375 degrees F (190 degrees C).
 \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{Lemon Custard Filling}
-\label{sec:org1e68260}
+\label{sec:org89aa146}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/25622/lemon-custard-filling/
 servings: 12
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org3fb8a58}
+\label{sec:org1ee1a1c}
 
 \begin{itemize}
 \item 1/2 cup white sugar
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgc6659d9}
+\label{sec:org4748f05}
 
 \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:org7ab2cfc}
+\label{sec:org5b0ac00}
 \begin{verbatim}
 source-url: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/
 servings: 1 cup.
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:org7c553e3}
+\label{sec:org02ceb12}
 
 \begin{itemize}
 \item 2 cups confectioners' sugar
 
 
 \subsubsection{Directions}
-\label{sec:orge428d75}
+\label{sec:orgb688709}
 
 \begin{enumerate}
 \item In a small bowl, whisk all ingredients until smooth.
 \end{enumerate}
 \subsection{No Fail Pie Crust}
-\label{sec:orge439368}
+\label{sec:org37661d7}
 \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:org30e44ea}
+\label{sec:orgf4227ed}
 
 \begin{itemize}
 \item 4 cups all-purpose flour
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgd2d2ba0}
+\label{sec:orgb2305d6}
 
 \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:org8cd5ec5}
+\label{sec:org3d41848}
 \begin{verbatim}
 source-url: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/
 servings: 1 pie
 \end{verbatim}
 
 \subsubsection{Ingredients}
-\label{sec:orgf7e7680}
+\label{sec:orgd027cd5}
 
 \begin{itemize}
 \item 1/2 cup water
 \end{itemize}
 
 \subsubsection{Directions}
-\label{sec:orgb31dc7e}
+\label{sec:orge673851}
 
 \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.