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| 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/Sugar_Cookie_Icing.mdwn | |
| parent | 3ba08f06e6d7dfcab2fc0f53fa8966384247a0fc (diff) | |
Convert recipe pages to proper markdown format
Diffstat (limited to 'pages/recipes/Sugar_Cookie_Icing.mdwn')
| -rw-r--r-- | pages/recipes/Sugar_Cookie_Icing.mdwn | 14 |
1 files changed, 0 insertions, 14 deletions
diff --git a/pages/recipes/Sugar_Cookie_Icing.mdwn b/pages/recipes/Sugar_Cookie_Icing.mdwn deleted file mode 100644 index 0a26c3a..0000000 --- a/pages/recipes/Sugar_Cookie_Icing.mdwn +++ /dev/null @@ -1,14 +0,0 @@ -## Ingredients - -- 2 cups of powdered sugar -- 6-8 tsp of milk -- 4 tsp of corn syrup -- ½ tsp of vanilla extract (or almond extract) -- food coloring (*optional*) - -## Instructions - -1. Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup, and extract. Stir vigorously until icing is smooth -2. If needed, add additional milk to thin icing more. You've reached the correct consistency for -frosting if a scoop of icing slowly falls off the spoon. If making colored icing, divide into bowls -and add food coloring |