diff options
| author | Bradley Taunt <bt@btxx.org> | 2024-07-21 16:12:54 -0400 |
|---|---|---|
| committer | Bradley Taunt <bt@btxx.org> | 2024-07-21 16:12:54 -0400 |
| commit | ad792a59e9092e74c36de077ab47a629ccf9b3e1 (patch) | |
| tree | f4bbe46bf630e6613129e7da0c38fe82dac3288f /pages/recipes/Pumpkin_Cheesecake.mdwn | |
| parent | 3ba08f06e6d7dfcab2fc0f53fa8966384247a0fc (diff) | |
Convert recipe pages to proper markdown format
Diffstat (limited to 'pages/recipes/Pumpkin_Cheesecake.mdwn')
| -rw-r--r-- | pages/recipes/Pumpkin_Cheesecake.mdwn | 36 |
1 files changed, 0 insertions, 36 deletions
diff --git a/pages/recipes/Pumpkin_Cheesecake.mdwn b/pages/recipes/Pumpkin_Cheesecake.mdwn deleted file mode 100644 index 9090c17..0000000 --- a/pages/recipes/Pumpkin_Cheesecake.mdwn +++ /dev/null @@ -1,36 +0,0 @@ -## Ingredients - -### Crust - -- ¼ cup of melted butter -- 1¼ cup of graham cracker crumbs -- 1 tsp of sugar -- 1 tsp of cinnamon -- 2-3 crushed ginger snaps - -### Filling - -- 2 x 8 ounce cream cheese -- ⅔ cup of sugar -- 2 eggs -- 1 x 14 ounce can of pumpkin puree -- ½ tsp of cinnamon, ginger, nutmeg, all spice, and coriander -- ½ tsp of salt -- 1 tbsp of vanilla -- 1 tbsp of whiskey - -### Topping - -- ginger snaps -- cool-whip topping -- caramel sauce - -## Instructions - -1. Press mixed crust ingredients into a 9 inch pan -2. Bake at 350° for 10 minutes, then move to freezer -3. Beat cream cheese and sugar until smooth. Add eggs one at a time -4. Mix in remaining ingredients - do NOT over-beat -5. Pour over crust and bake for 1 hour -6. Chill and garnish with toppings -7. Best served next day |