From ad792a59e9092e74c36de077ab47a629ccf9b3e1 Mon Sep 17 00:00:00 2001 From: Bradley Taunt Date: Sun, 21 Jul 2024 16:12:54 -0400 Subject: Convert recipe pages to proper markdown format --- pages/ikiwiki/NearlyFreeSpeech.md | 98 ++++++++++++++++++++++++++++ pages/ikiwiki/comments.md | 15 +++++ pages/ikiwiki/git.md | 6 ++ pages/ikiwiki/search.md | 21 ++++++ pages/ps2.md | 6 ++ pages/ps2/networking.md | 17 +++++ pages/ps2/pcsx2.md | 11 ++++ pages/recipes.md | 65 +++++++++--------- pages/recipes/Apple_Sauce_Oat_Muffins.md | 26 ++++++++ pages/recipes/Apple_Sauce_Oat_Muffins.mdwn | 24 ------- pages/recipes/Best_Brownies.md | 29 ++++++++ pages/recipes/Best_Brownies.mdwn | 27 -------- pages/recipes/Brownies.md | 26 ++++++++ pages/recipes/Brownies.mdwn | 24 ------- pages/recipes/Burgers.md | 13 ++++ pages/recipes/Burgers.mdwn | 11 ---- pages/recipes/Butter_Cream_Icing.md | 14 ++++ pages/recipes/Butter_Cream_Icing.mdwn | 12 ---- pages/recipes/Carrot_Cake.md | 36 ++++++++++ pages/recipes/Carrot_Cake.mdwn | 34 ---------- pages/recipes/Carrot_Muffins.md | 21 ++++++ pages/recipes/Carrot_Muffins.mdwn | 19 ------ pages/recipes/Cherry_Jelly.md | 16 +++++ pages/recipes/Cherry_Jelly.mdwn | 14 ---- pages/recipes/Chocolate_Avocado_Muffins.md | 25 +++++++ pages/recipes/Chocolate_Avocado_Muffins.mdwn | 23 ------- pages/recipes/Chocolate_Banana_Bread.md | 29 ++++++++ pages/recipes/Chocolate_Banana_Bread.mdwn | 27 -------- pages/recipes/Cinnamon_Rolls.md | 39 +++++++++++ pages/recipes/Cinnamon_Rolls.mdwn | 37 ----------- pages/recipes/Cream_Cheese_Frosting.md | 17 +++++ pages/recipes/Cream_Cheese_Frosting.mdwn | 15 ----- pages/recipes/Easter_Babka.md | 33 ++++++++++ pages/recipes/Easter_Babka.mdwn | 31 --------- pages/recipes/French_Apple_Cake.md | 23 +++++++ pages/recipes/French_Apple_Cake.mdwn | 21 ------ pages/recipes/Frozen_Yogurt.md | 16 +++++ pages/recipes/Frozen_Yogurt.mdwn | 14 ---- pages/recipes/Healthy_Banana_Muffins.md | 30 +++++++++ pages/recipes/Healthy_Banana_Muffins.mdwn | 28 -------- pages/recipes/Homemade_Frozen_Pizza.md | 25 +++++++ pages/recipes/Homemade_Frozen_Pizza.mdwn | 23 ------- pages/recipes/Lemon_Tarts.md | 18 +++++ pages/recipes/Lemon_Tarts.mdwn | 16 ----- pages/recipes/One_Bowl_Chocolate_Cake.md | 21 ++++++ pages/recipes/One_Bowl_Chocolate_Cake.mdwn | 19 ------ pages/recipes/Peanut_Butter_Balls.md | 18 +++++ pages/recipes/Peanut_Butter_Balls.mdwn | 16 ----- pages/recipes/Pumpkin_Cheesecake.md | 38 +++++++++++ pages/recipes/Pumpkin_Cheesecake.mdwn | 36 ---------- pages/recipes/Pumpkin_Cupcakes.md | 24 +++++++ pages/recipes/Pumpkin_Cupcakes.mdwn | 22 ------- pages/recipes/Rocky_Road_Fudge.md | 16 +++++ pages/recipes/Rocky_Road_Fudge.mdwn | 14 ---- pages/recipes/Skor_Bark.md | 16 +++++ pages/recipes/Skor_Bark.mdwn | 14 ---- pages/recipes/Smores_Cookies.md | 28 ++++++++ pages/recipes/Smores_Cookies.mdwn | 26 -------- pages/recipes/Spiced_Pears.md | 17 +++++ pages/recipes/Spiced_Pears.mdwn | 15 ----- pages/recipes/Spinach_Beef_Cannelloni.md | 49 ++++++++++++++ pages/recipes/Spinach_Beef_Cannelloni.mdwn | 46 ------------- pages/recipes/Steel_Cut_Oatmeal_Cookies.md | 23 +++++++ pages/recipes/Steel_Cut_Oatmeal_Cookies.mdwn | 21 ------ pages/recipes/Strawberry_Cake.md | 30 +++++++++ pages/recipes/Strawberry_Cake.mdwn | 28 -------- pages/recipes/Sugar_Cookie_Icing.md | 16 +++++ pages/recipes/Sugar_Cookie_Icing.mdwn | 14 ---- pages/recipes/Sugar_Cookies.md | 22 +++++++ pages/recipes/Sugar_Cookies.mdwn | 20 ------ pages/recipes/Vanilla_Cake.md | 22 +++++++ pages/recipes/Vanilla_Cake.mdwn | 20 ------ 72 files changed, 983 insertions(+), 743 deletions(-) create mode 100644 pages/ikiwiki/NearlyFreeSpeech.md create mode 100644 pages/ikiwiki/comments.md create mode 100644 pages/ikiwiki/git.md create mode 100644 pages/ikiwiki/search.md create mode 100644 pages/ps2.md create mode 100644 pages/ps2/networking.md create mode 100644 pages/ps2/pcsx2.md create mode 100644 pages/recipes/Apple_Sauce_Oat_Muffins.md delete mode 100644 pages/recipes/Apple_Sauce_Oat_Muffins.mdwn create mode 100644 pages/recipes/Best_Brownies.md delete mode 100644 pages/recipes/Best_Brownies.mdwn create mode 100644 pages/recipes/Brownies.md delete mode 100644 pages/recipes/Brownies.mdwn create mode 100644 pages/recipes/Burgers.md delete mode 100644 pages/recipes/Burgers.mdwn create mode 100644 pages/recipes/Butter_Cream_Icing.md delete mode 100644 pages/recipes/Butter_Cream_Icing.mdwn create mode 100644 pages/recipes/Carrot_Cake.md delete mode 100644 pages/recipes/Carrot_Cake.mdwn create mode 100644 pages/recipes/Carrot_Muffins.md delete mode 100644 pages/recipes/Carrot_Muffins.mdwn create mode 100644 pages/recipes/Cherry_Jelly.md delete mode 100644 pages/recipes/Cherry_Jelly.mdwn create mode 100644 pages/recipes/Chocolate_Avocado_Muffins.md delete mode 100644 pages/recipes/Chocolate_Avocado_Muffins.mdwn create mode 100644 pages/recipes/Chocolate_Banana_Bread.md delete mode 100644 pages/recipes/Chocolate_Banana_Bread.mdwn create mode 100644 pages/recipes/Cinnamon_Rolls.md delete mode 100644 pages/recipes/Cinnamon_Rolls.mdwn create mode 100644 pages/recipes/Cream_Cheese_Frosting.md delete mode 100644 pages/recipes/Cream_Cheese_Frosting.mdwn create mode 100644 pages/recipes/Easter_Babka.md delete mode 100644 pages/recipes/Easter_Babka.mdwn create mode 100644 pages/recipes/French_Apple_Cake.md delete mode 100644 pages/recipes/French_Apple_Cake.mdwn create mode 100644 pages/recipes/Frozen_Yogurt.md delete mode 100644 pages/recipes/Frozen_Yogurt.mdwn create mode 100644 pages/recipes/Healthy_Banana_Muffins.md delete mode 100644 pages/recipes/Healthy_Banana_Muffins.mdwn create mode 100644 pages/recipes/Homemade_Frozen_Pizza.md delete mode 100644 pages/recipes/Homemade_Frozen_Pizza.mdwn create mode 100644 pages/recipes/Lemon_Tarts.md delete mode 100644 pages/recipes/Lemon_Tarts.mdwn create mode 100644 pages/recipes/One_Bowl_Chocolate_Cake.md delete mode 100644 pages/recipes/One_Bowl_Chocolate_Cake.mdwn create mode 100644 pages/recipes/Peanut_Butter_Balls.md delete mode 100644 pages/recipes/Peanut_Butter_Balls.mdwn create mode 100644 pages/recipes/Pumpkin_Cheesecake.md delete mode 100644 pages/recipes/Pumpkin_Cheesecake.mdwn create mode 100644 pages/recipes/Pumpkin_Cupcakes.md delete mode 100644 pages/recipes/Pumpkin_Cupcakes.mdwn create mode 100644 pages/recipes/Rocky_Road_Fudge.md delete mode 100644 pages/recipes/Rocky_Road_Fudge.mdwn create mode 100644 pages/recipes/Skor_Bark.md delete mode 100644 pages/recipes/Skor_Bark.mdwn create mode 100644 pages/recipes/Smores_Cookies.md delete mode 100644 pages/recipes/Smores_Cookies.mdwn create mode 100644 pages/recipes/Spiced_Pears.md delete mode 100644 pages/recipes/Spiced_Pears.mdwn create mode 100644 pages/recipes/Spinach_Beef_Cannelloni.md delete mode 100644 pages/recipes/Spinach_Beef_Cannelloni.mdwn create mode 100644 pages/recipes/Steel_Cut_Oatmeal_Cookies.md delete mode 100644 pages/recipes/Steel_Cut_Oatmeal_Cookies.mdwn create mode 100644 pages/recipes/Strawberry_Cake.md delete mode 100644 pages/recipes/Strawberry_Cake.mdwn create mode 100644 pages/recipes/Sugar_Cookie_Icing.md delete mode 100644 pages/recipes/Sugar_Cookie_Icing.mdwn create mode 100644 pages/recipes/Sugar_Cookies.md delete mode 100644 pages/recipes/Sugar_Cookies.mdwn create mode 100644 pages/recipes/Vanilla_Cake.md delete mode 100644 pages/recipes/Vanilla_Cake.mdwn (limited to 'pages') diff --git a/pages/ikiwiki/NearlyFreeSpeech.md b/pages/ikiwiki/NearlyFreeSpeech.md new file mode 100644 index 0000000..6583da9 --- /dev/null +++ b/pages/ikiwiki/NearlyFreeSpeech.md @@ -0,0 +1,98 @@ +# Setting Up ikiwiki on NearlyFreeSpeech + +This page documents step-by-step how to properly setup and customize *ikiwiki* on [NearlyFreeSpeech](https://nearlyfreespeech.net). A good deal of the documentation here has been lifted from [ikiwiki.info/tips/nearlyfreespeech/](https://ikiwiki.info/tips/nearlyfreespeech/) but altered and updated. + +[[!toc ]] + +## Register for an account and set up a site + +After you get an account, create a site using their web interface. + +Mine is named `ikiwiki-test` and I used their DNS instead of getting my own, resulting in http://ikiwiki-test.nfshost.com/. (Not being kept up anymore.) + +They gave me 2 cents free funding for signing up, which is enough to pay for 10 megabytes of bandwidth, or about a thousand typical page views, at their current rates. Plenty to decide if this is right for you. If it is, $5 might be a good starting amount of money to put in your account. + +## ssh in and configure the environment + +ssh into their server using the ssh hostname and username displayed on the site's information page. Example: + + ssh username_ikiwiki-test@ssh.phx.nearlyfreespeech.net + +Now set up `.profile` to run programs from `~/bin`. + + cd $HOME + echo "PATH=$PATH:$HOME/bin" > .profile + . .profile + +## Download an unpack ikiwiki + +First, be sure to be under the proper `private` directory: + + cd /home/private + +Use `wget` to download the ikiwiki tarball. You can find the `tar` file at the bottom of this page: [packages.debian.org/unstable/source/ikiwiki](https://packages.debian.org/unstable/source/ikiwiki) + +Then unpack it: + + tar zxvf ikiwiki*.tar.gz + +## Build and install ikiwiki + + cd ikiwiki + export MAKE=gmake + perl Makefile.PL INSTALL_BASE=$HOME PREFIX= + $MAKE + $MAKE install + +## Create your wiki + +All it takes to create a fully functional wiki using ikiwiki is running one command. + + ikiwiki --setup /etc/ikiwiki/auto.setup + +Or, set up a blog with ikiwiki, run this command instead. + + ikiwiki --setup /etc/ikiwiki/auto-blog.setup + +Either way, it will ask you a couple of questions. + + What will the wiki be named? foo + What revision control system to use? git + What wiki user (or openid) will be admin? username + Choose a password: + +Then, wait for it to tell you an url for your new site.. + + Successfully set up foo: + url: http://example.com/~username/foo + srcdir: ~/foo + destdir: ~/public_html/foo + repository: ~/foo.git + To modify settings, edit ~/foo.setup and then run: + ikiwiki --setup ~/foo.setup + +We are almost done, but some parameters will most likely be incorrect. Edit your `foo.setup` file and change: + +- `url` to `yoursitename.nfshost.com` +- `srcdir` to `/home/private/foo` +- `destdir` to `/home/public` +- `cgiurl` to `http://yoursitename.nfshost.com/ikiwiki.cgi` +- `cgi_wrapper` to `/home/public/ikiwiki.cgi` + +Now rebuild again using: + + + ikiwiki --setup foo.setup + + +All done with building ikiwiki! + +## Setting up SSL + +Navigate to your main `public` directory and run the following: + + + tls-setup.sh + + +Follow the easy instructions and you'll have proper SSL setup in seconds! diff --git a/pages/ikiwiki/comments.md b/pages/ikiwiki/comments.md new file mode 100644 index 0000000..5e787eb --- /dev/null +++ b/pages/ikiwiki/comments.md @@ -0,0 +1,15 @@ +# Comments in ikiwiki + +Content on this page is based off the discussions found here: [ikiwiki.info/tips/comments_feed/](http://ikiwiki.info/tips/comments_feed/) + +You've enabled the comments plugin, so a set of pages on your blog can have comments added to them. Pages with comments even have special feeds that can be used to subscribe to those comments. But you'd like to add a feed that contains all the comments posted to any page. Here's how: + + \[[!inline pages="comment(*)" template=comment]] + +The special PageSpec matches all comments. The template causes the comments to be displayed formatted nicely. + +--- + +It's also possible to make a feed of comments that are held pending moderation. + + \[[!inline pages="comment_pending(*)" template=comment]] diff --git a/pages/ikiwiki/git.md b/pages/ikiwiki/git.md new file mode 100644 index 0000000..3658a3a --- /dev/null +++ b/pages/ikiwiki/git.md @@ -0,0 +1,6 @@ +# Using git with ikiwiki + +This page documents how to setup `git` for both the base `ikiwiki` install, along with your own custom wiki-generated site. + +**Note:** These instructions are catered to users running ikiwiki via [[ikiwiki/NearlyFreeSpeech]] + diff --git a/pages/ikiwiki/search.md b/pages/ikiwiki/search.md new file mode 100644 index 0000000..0694516 --- /dev/null +++ b/pages/ikiwiki/search.md @@ -0,0 +1,21 @@ +# Setting Up ikiwiki Search on NearlyFreeSpeech + +This page focuses on properly setting up ikiwiki search on [[ikiwiki/NearlyFreeSpeech]]. + +## Proper Packages + +You will need to install/enable `xapian-omega` in order to use the default ikiwiki search plugin. Switching your NFS realm to "white" should fix this problem but if not, you will need to reach out to support and request they add it for you. + +Once that is complete, edit your `foo.setup` file and update the `omega` path to: + + + /usr/local/www/xapian-omega/cgi-bin/omega + + +Then rebuild your ikiwiki: + + + ikiwiki --setup foo.setup + + +Now your web search should be working! diff --git a/pages/ps2.md b/pages/ps2.md new file mode 100644 index 0000000..a85f929 --- /dev/null +++ b/pages/ps2.md @@ -0,0 +1,6 @@ +# PS2 + +This page contains information about setting up PS2 hardware (and emulators) to work with online play. + +* [PCSX2](/ps2/pcsx2) +* [Networking](/ps2/networking) diff --git a/pages/ps2/networking.md b/pages/ps2/networking.md new file mode 100644 index 0000000..28b6850 --- /dev/null +++ b/pages/ps2/networking.md @@ -0,0 +1,17 @@ +# Networking on PCSX2 + +This page contains all the information to get up and running with online servers for PS2 games. The instructions below work for both stock hardware and emulators. + +## DNS Changes + +In the game settings (depending on the game) change your Primary DNS information to the following: + + 45.7.228.197 + +## Emulator Settings + +![Mac OS Settings](https://btxx.org/wiki/ps2/networking/Screenshot_2024-03-20_at_10.49.01__8239__AM.png) + +If you're finding things tricky, [this YouTube video is extremely helpful](https://www.youtube.com/watch?v=9uXjpkBNkCk). + +That's it! diff --git a/pages/ps2/pcsx2.md b/pages/ps2/pcsx2.md new file mode 100644 index 0000000..964c9a5 --- /dev/null +++ b/pages/ps2/pcsx2.md @@ -0,0 +1,11 @@ +# PCSX2 + +This page contains details on setting up PCSX2 on MacOS. + +1. Download the Mac version of the emulator from: [https://pcsx2.net](https://pcsx2.net) +2. Grab the PS2 BIOS file [here](https://www.retrostic.com/bios/pcsx2-playstation-2) +3. Place this `ps2-bios` folder under `Library > Application Support > PCSX2 > bios` +4. Open the application by right-clicking and selecting `Open` (avoids security issues) +5. Select the `.bin` file with the USA flag +6. Select your game directory. Grab game ROMs from [here](https://vimm.net/vault/?system=PS2) (For example, [Battlefront 2](https://vimm.net/vault/9362)) +7. Have fun! diff --git a/pages/recipes.md b/pages/recipes.md index ba4374a..fac99cb 100644 --- a/pages/recipes.md +++ b/pages/recipes.md @@ -5,38 +5,39 @@ This page contains a collection of Taunt family recipes (AKA my wife's recipes) ## Desserts * [Apple Pie](/recipes/Apple_Pie) -* [[recipes/Apple_Sauce_Oat_Muffins]] -* [[recipes/Butter_Cream_Icing]] -* [[recipes/Best_Brownies]] -* [[recipes/Brownies]] -* [[recipes/Carrot_Cake]] -* [[recipes/Carrot_Muffins]] -* [[recipes/Cherry_Jelly]] -* [[recipes/Chocolate_Avocado_Muffins]] -* [[recipes/Chocolate_Banana_Bread]] -* [[recipes/Cinnamon_Rolls]] -* [[recipes/Cream_Cheese_Frosting]] -* [[recipes/Easter_Babka]] -* [[recipes/French_Apple_Cake]] -* [[recipes/Frozen_Yogurt]] -* [[recipes/Healthy_Banana_Muffins]] -* [[recipes/Lemon_Tarts]] -* [[recipes/One_Bowl_Chocolate_Cake]] -* [[recipes/Peanut_Butter_Balls]] -* [[recipes/Pumpkin_Cheesecake]] -* [[recipes/Pumpkin_Cupcakes]] -* [[recipes/Rocky_Road_Fudge]] -* [[recipes/Skor_Bark]] -* [[recipes/Smores_Cookies]] -* [[recipes/Spiced_Pears]] -* [[recipes/Steel_Cut_Oatmeal_Cookies]] -* [[recipes/Strawberry_Cake]] -* [[recipes/Sugar_Cookie_Icing]] -* [[recipes/Sugar_Cookies]] -* [[recipes/Vanilla_Cake]] +* [Apple Sauce Oat Muffins](/recipes/Apple_Sauce_Oat_Muffins) +* [Butter Cream Icing](/recipes/Butter_Cream_Icing) +* [Best Brownies](/recipes/Best_Brownies) +* [Brownies](/recipes/Brownies) +* [Carrot Cake](/recipes/Carrot_Cake) +* [Carrot Muffins](/recipes/Carrot_Muffins) +* [Cherry Jelly](/recipes/Cherry_Jelly) +* [Chocolate Avocado Muffins](/recipes/Chocolate_Avocado_Muffins) +* [Chocolate Banana Bread](/recipes/Chocolate_Banana_Bread) +* [Cinnamon Rolls](/recipes/Cinnamon_Rolls) +* [Cream Cheese Frosting](/recipes/Cream_Cheese_Frosting) +* [Easter Babka](/recipes/Easter_Babka) +* [French Apple Cake](/recipes/French_Apple_Cake) +* [Frozen Yogurt](/recipes/Frozen_Yogurt) +* [Healthy Banana Muffins](/recipes/Healthy_Banana_Muffins) +* [Lemon Tarts](/recipes/Lemon_Tarts) +* [One Bowl Chocolate Cake](/recipes/One_Bowl_Chocolate_Cake) +* [Peanut Butter Balls](/recipes/Peanut_Butter_Balls) +* [Pumpkin Cheesecake](/recipes/Pumpkin_Cheesecake) +* [Pumpkin Cupcakes](/recipes/Pumpkin_Cupcakes) +* [Rocky Road Fudge](/recipes/Rocky_Road_Fudge) +* [Skor Bark](/recipes/Skor_Bark) +* [Smores Cookies](/recipes/Smores_Cookies) +* [Spiced Pears](/recipes/Spiced_Pears) +* [Steel Cut Oatmeal Cookies](/recipes/Steel_Cut_Oatmeal_Cookies) +* [Strawberry Cake](/recipes/Strawberry_Cake) +* [Sugar Cookie Icing](/recipes/Sugar_Cookie_Icing) +* [Sugar Cookies](/recipes/Sugar_Cookies) +* [Vanilla Cake](/recipes/Vanilla_Cake) ## Meals -* [[recipes/Burgers]] -* [[recipes/Homemade_Frozen_Pizza]] -* [[recipes/Spinach_Beef_Cannelloni]] +* [Burgers](/recipes/Burgers) +* [Homemade Frozen Pizza](/recipes/Homemade_Frozen_Pizza) +* [Spinach Beef Cannelloni](/recipes/Spinach_Beef_Cannelloni) + diff --git a/pages/recipes/Apple_Sauce_Oat_Muffins.md b/pages/recipes/Apple_Sauce_Oat_Muffins.md new file mode 100644 index 0000000..9e39ca4 --- /dev/null +++ b/pages/recipes/Apple_Sauce_Oat_Muffins.md @@ -0,0 +1,26 @@ +# Apple Sauce Oat Muffins + +## Ingredients: + +- 1 ¼ cups old-fashioned rolled oats +- 1 ¼ cups unsweetened applesauce +- 1/2 cup milk +- 1 large egg +- 1 teaspoon vanilla extract +- 4 Tablespoons butter , melted (or coconut oil) +- 1/3 cup granulated sugar +- 1 cup whole wheat flour +- 1 teaspoon baking powder +- 3/4 teaspoon baking soda +- 1 teaspoon ground cinnamon +- 1/4 teaspoon salt +- 1/2 cup raisins , or craisins, or chocolate chips + +## Instructions: + +- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside. +- In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. +- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins. +- Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!) +- Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. +- Don't over-bake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag. diff --git a/pages/recipes/Apple_Sauce_Oat_Muffins.mdwn b/pages/recipes/Apple_Sauce_Oat_Muffins.mdwn deleted file mode 100644 index 1a8623b..0000000 --- a/pages/recipes/Apple_Sauce_Oat_Muffins.mdwn +++ /dev/null @@ -1,24 +0,0 @@ -## Ingredients: - -- 1 ¼ cups old-fashioned rolled oats -- 1 ¼ cups unsweetened applesauce -- 1/2 cup milk -- 1 large egg -- 1 teaspoon vanilla extract -- 4 Tablespoons butter , melted (or coconut oil) -- 1/3 cup granulated sugar -- 1 cup whole wheat flour -- 1 teaspoon baking powder -- 3/4 teaspoon baking soda -- 1 teaspoon ground cinnamon -- 1/4 teaspoon salt -- 1/2 cup raisins , or craisins, or chocolate chips - -## Instructions: - -- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside. -- In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. -- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins. -- Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!) -- Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. -- Don't over-bake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag. diff --git a/pages/recipes/Best_Brownies.md b/pages/recipes/Best_Brownies.md new file mode 100644 index 0000000..2b8ebe9 --- /dev/null +++ b/pages/recipes/Best_Brownies.md @@ -0,0 +1,29 @@ +# Best Brownies + +## Ingredients: + +Brownie + +- 1/2 cup of butter +- 1 cup of white sugar +- 2 eggs +- 1 tsp of vanilla extract +- 1/3 cup unsweetened cocoa powder +- 1/2 cup all-purpose flour +- 1/4 tsp of salt +- 1/4 tsp of baking powder + +Frosting + +- 3 tbsp of butter (softened) +- 3 tbsp of unsweetended cocoa powder +- 1 tbsp of honey +- 1 tsp of vanilla extract +- 1 cup of confectioners' sugars + +## Instructions: + +- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan +- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan +- Bake in preheated oven for 25 to 30 minutes. Do not overcook +- To Make Frosting; Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm diff --git a/pages/recipes/Best_Brownies.mdwn b/pages/recipes/Best_Brownies.mdwn deleted file mode 100644 index c7f20bb..0000000 --- a/pages/recipes/Best_Brownies.mdwn +++ /dev/null @@ -1,27 +0,0 @@ -## Ingredients: - -Brownie - -- 1/2 cup of butter -- 1 cup of white sugar -- 2 eggs -- 1 tsp of vanilla extract -- 1/3 cup unsweetened cocoa powder -- 1/2 cup all-purpose flour -- 1/4 tsp of salt -- 1/4 tsp of baking powder - -Frosting - -- 3 tbsp of butter (softened) -- 3 tbsp of unsweetended cocoa powder -- 1 tbsp of honey -- 1 tsp of vanilla extract -- 1 cup of confectioners' sugars - -## Instructions: - -- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan -- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan -- Bake in preheated oven for 25 to 30 minutes. Do not overcook -- To Make Frosting; Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm diff --git a/pages/recipes/Brownies.md b/pages/recipes/Brownies.md new file mode 100644 index 0000000..b478b20 --- /dev/null +++ b/pages/recipes/Brownies.md @@ -0,0 +1,26 @@ +# Brownies + +## Ingredients: + +Cake + +- 1/2 cup of butter +- 1 cup of white sugar +- 2 eggs +- 1 tsp of vanilla +- 1/3 cup of cocoa powder +- 1/2 cup of flour +- 1/4 tsp of salt, baking powder + +Frosting + +- 3 tbsp of butter, cocoa +- 1 tbsp of honey +- 1 tsp vanilla +- 1 cup of confectioners sugar + +## Instructions: +- Preheat oven to 350°. Grease and flour an 8x8 pan +- Melt butter and add sugar. Beat in remaining ingredients and pour into pan +- Bake for 25-30 minutes +- If adding frosting, frost while brownies are still warm diff --git a/pages/recipes/Brownies.mdwn b/pages/recipes/Brownies.mdwn deleted file mode 100644 index e8835e7..0000000 --- a/pages/recipes/Brownies.mdwn +++ /dev/null @@ -1,24 +0,0 @@ -## Ingredients: - -Cake - -- 1/2 cup of butter -- 1 cup of white sugar -- 2 eggs -- 1 tsp of vanilla -- 1/3 cup of cocoa powder -- 1/2 cup of flour -- 1/4 tsp of salt, baking powder - -Frosting - -- 3 tbsp of butter, cocoa -- 1 tbsp of honey -- 1 tsp vanilla -- 1 cup of confectioners sugar - -## Instructions: -- Preheat oven to 350°. Grease and flour an 8x8 pan -- Melt butter and add sugar. Beat in remaining ingredients and pour into pan -- Bake for 25-30 minutes -- If adding frosting, frost while brownies are still warm diff --git a/pages/recipes/Burgers.md b/pages/recipes/Burgers.md new file mode 100644 index 0000000..9dfd22a --- /dev/null +++ b/pages/recipes/Burgers.md @@ -0,0 +1,13 @@ +# Burgers + +## Ingredients: +- 1 tsp mustard +- 1 tbsp Worcestershire sauce +- 1 clove garlic, minced (or 1 tsp garlic powder) +- 1 1/2 tsp salt +- 1/2 tsp pepper +- 1 ½ lb ground beef + +## Instructions: +- Mix everything super well and pat into 4 jumbo patties (or more small patties if you don't like amazingly huge burgers) +- Place on parchment paper on a baking sheet and cover with plastic wrap. Place in freezer, and be sure to let them freeze before grilling :) diff --git a/pages/recipes/Burgers.mdwn b/pages/recipes/Burgers.mdwn deleted file mode 100644 index 32212dd..0000000 --- a/pages/recipes/Burgers.mdwn +++ /dev/null @@ -1,11 +0,0 @@ -## Ingredients: -- 1 tsp mustard -- 1 tbsp Worcestershire sauce -- 1 clove garlic, minced (or 1 tsp garlic powder) -- 1 1/2 tsp salt -- 1/2 tsp pepper -- 1 ½ lb ground beef - -## Instructions: -- Mix everything super well and pat into 4 jumbo patties (or more small patties if you don't like amazingly huge burgers) -- Place on parchment paper on a baking sheet and cover with plastic wrap. Place in freezer, and be sure to let them freeze before grilling :) diff --git a/pages/recipes/Butter_Cream_Icing.md b/pages/recipes/Butter_Cream_Icing.md new file mode 100644 index 0000000..c37443c --- /dev/null +++ b/pages/recipes/Butter_Cream_Icing.md @@ -0,0 +1,14 @@ +# Butter Cream Icing + +## Ingredients + +- ½ cup unsalted butter, softened +- 1½ tsp vanilla extract +- 2 cups of confectioner's sugar, sifted +- 2 tbp of milk +- 3 drops of food coloring (optional) + +## Instructions + +1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract. +2. Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached. diff --git a/pages/recipes/Butter_Cream_Icing.mdwn b/pages/recipes/Butter_Cream_Icing.mdwn deleted file mode 100644 index fb7cb8c..0000000 --- a/pages/recipes/Butter_Cream_Icing.mdwn +++ /dev/null @@ -1,12 +0,0 @@ -## Ingredients - -- ½ cup unsalted butter, softened -- 1½ tsp vanilla extract -- 2 cups of confectioner's sugar, sifted -- 2 tbp of milk -- 3 drops of food coloring (optional) - -## Instructions - -1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract. -2. Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached. diff --git a/pages/recipes/Carrot_Cake.md b/pages/recipes/Carrot_Cake.md new file mode 100644 index 0000000..95812e5 --- /dev/null +++ b/pages/recipes/Carrot_Cake.md @@ -0,0 +1,36 @@ +# Carrot Cake + +## Ingredients: + +Cake + +- 2 cups of flour +- 2 tsp of baking powder +- 1 tsp of baking soda +- 2 tsp of cinnamon +- 1/2 tsp of nutmeg +- 1 tsp of salt +- 3/4 cup of sugar +- 3/4 cup of brown sugar +- 3 eggs +- 3/4 cup of vegetable oil +- 1 tsp of vanilla +- 2 cups of grated carrots +- 1 cup of pineapple juice (canned) +- 1/2 cup of chopped pecans + +Icing + +- 1 x 8 ounce package of cream cheese +- 1/4 cup of butter +- 1/2 tsp vanilla +- 1 cup of icing sugar + +## Instructions: + +- Grease and flour one 13x9 inches *or* 2x8 inches pan +- Mix dry ingredients +- Mix eggs, sugar, oil and vanilla. Pour over dry ingredients. Stir until just moistened, then add carrots, pineapple and pecans. +- Spread into prepared pan +- Bake at 350° for 40 minutes, let cool +- Spread with icing diff --git a/pages/recipes/Carrot_Cake.mdwn b/pages/recipes/Carrot_Cake.mdwn deleted file mode 100644 index ca62f9e..0000000 --- a/pages/recipes/Carrot_Cake.mdwn +++ /dev/null @@ -1,34 +0,0 @@ -## Ingredients: - -Cake - -- 2 cups of flour -- 2 tsp of baking powder -- 1 tsp of baking soda -- 2 tsp of cinnamon -- 1/2 tsp of nutmeg -- 1 tsp of salt -- 3/4 cup of sugar -- 3/4 cup of brown sugar -- 3 eggs -- 3/4 cup of vegetable oil -- 1 tsp of vanilla -- 2 cups of grated carrots -- 1 cup of pineapple juice (canned) -- 1/2 cup of chopped pecans - -Icing - -- 1 x 8 ounce package of cream cheese -- 1/4 cup of butter -- 1/2 tsp vanilla -- 1 cup of icing sugar - -## Instructions: - -- Grease and flour one 13x9 inches *or* 2x8 inches pan -- Mix dry ingredients -- Mix eggs, sugar, oil and vanilla. Pour over dry ingredients. Stir until just moistened, then add carrots, pineapple and pecans. -- Spread into prepared pan -- Bake at 350° for 40 minutes, let cool -- Spread with icing diff --git a/pages/recipes/Carrot_Muffins.md b/pages/recipes/Carrot_Muffins.md new file mode 100644 index 0000000..df4e6ac --- /dev/null +++ b/pages/recipes/Carrot_Muffins.md @@ -0,0 +1,21 @@ +# Carrot Muffins + +## Ingredients: + +- 1 cup of flour +- 1/2 tsp of baking soda +- 1 tsp of baking powder +- 1/4 tsp of nutmeg and all spice +- 1/2 cup of brown sugar +- 2 eggs +- 1/2 cup of olive oil +- 1 tsp of vanilla +- 2 carrots (grated) + +## Instructions: + +- Preheat oven to 350 degrees +- Sift dry ingredients +- In a mixer, beat eggs and sugar until fluffy. Add remaining wet ingredients +- Fold carrots in, *just* until combined +- Bake for 15-20 minutes diff --git a/pages/recipes/Carrot_Muffins.mdwn b/pages/recipes/Carrot_Muffins.mdwn deleted file mode 100644 index 4dbbc60..0000000 --- a/pages/recipes/Carrot_Muffins.mdwn +++ /dev/null @@ -1,19 +0,0 @@ -## Ingredients: - -- 1 cup of flour -- 1/2 tsp of baking soda -- 1 tsp of baking powder -- 1/4 tsp of nutmeg and all spice -- 1/2 cup of brown sugar -- 2 eggs -- 1/2 cup of olive oil -- 1 tsp of vanilla -- 2 carrots (grated) - -## Instructions: - -- Preheat oven to 350 degrees -- Sift dry ingredients -- In a mixer, beat eggs and sugar until fluffy. Add remaining wet ingredients -- Fold carrots in, *just* until combined -- Bake for 15-20 minutes diff --git a/pages/recipes/Cherry_Jelly.md b/pages/recipes/Cherry_Jelly.md new file mode 100644 index 0000000..0cfdb55 --- /dev/null +++ b/pages/recipes/Cherry_Jelly.md @@ -0,0 +1,16 @@ +# Cherry Jelly + +## Ingredients: +- 3 1/2 pounds of sour cherries +- 1/2 cup of water (or juice) +- 2 tbsp of lemon juice +- 1 package no-sugar Pectin +- 1 1/2 cup of sugar + +## Instructions: +- Combine cherries and liquids in sauce pan, boil for 5 minutes (covered) +- Crush ingredients and cook 5 minutes longer +- Stir in lemon juice, Pectin and bring back to a boil +- Add sugar and boil for 3 more minutes +- Ladle into prepared jars (leaving 1/4 inch) +- Boil in a water bath for 10 minutes diff --git a/pages/recipes/Cherry_Jelly.mdwn b/pages/recipes/Cherry_Jelly.mdwn deleted file mode 100644 index d874bcf..0000000 --- a/pages/recipes/Cherry_Jelly.mdwn +++ /dev/null @@ -1,14 +0,0 @@ -## Ingredients: -- 3 1/2 pounds of sour cherries -- 1/2 cup of water (or juice) -- 2 tbsp of lemon juice -- 1 package no-sugar Pectin -- 1 1/2 cup of sugar - -## Instructions: -- Combine cherries and liquids in sauce pan, boil for 5 minutes (covered) -- Crush ingredients and cook 5 minutes longer -- Stir in lemon juice, Pectin and bring back to a boil -- Add sugar and boil for 3 more minutes -- Ladle into prepared jars (leaving 1/4 inch) -- Boil in a water bath for 10 minutes diff --git a/pages/recipes/Chocolate_Avocado_Muffins.md b/pages/recipes/Chocolate_Avocado_Muffins.md new file mode 100644 index 0000000..c5923bd --- /dev/null +++ b/pages/recipes/Chocolate_Avocado_Muffins.md @@ -0,0 +1,25 @@ +# Chocolate Avocado Muffins + +## Ingredients + +- 1½ cups whole wheat flour +- ½ cup cocoa powder +- 1 tsp of baking powder +- ¾ tsp of baking soda +- ¼ tsp of salt +- 1-2 ripe avocados +- ¾ cup of maple syrup (I usually use only ⅓ because I'm a meanie) +- ¾ cup of milk +- ⅓ cup of olive oil (when I'm feeling fancy I use melted coconut oil) +- 1 tsp of vanilla extract + +## Instructions + +1. Preheat your oven to 350F. +2. Prepare your muffin tins by greasing with non-stick cooking spray or baking liners. +3. In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Set aside. +4. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.[^1] +5. Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. +6. Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. +7. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool. +8. Keep stored in an air-tight container. You can also keep them stored in the fridge...they actually taste fantastic cold! diff --git a/pages/recipes/Chocolate_Avocado_Muffins.mdwn b/pages/recipes/Chocolate_Avocado_Muffins.mdwn deleted file mode 100644 index f1b4e5f..0000000 --- a/pages/recipes/Chocolate_Avocado_Muffins.mdwn +++ /dev/null @@ -1,23 +0,0 @@ -## Ingredients - -- 1½ cups whole wheat flour -- ½ cup cocoa powder -- 1 tsp of baking powder -- ¾ tsp of baking soda -- ¼ tsp of salt -- 1-2 ripe avocados -- ¾ cup of maple syrup (I usually use only ⅓ because I'm a meanie) -- ¾ cup of milk -- ⅓ cup of olive oil (when I'm feeling fancy I use melted coconut oil) -- 1 tsp of vanilla extract - -## Instructions - -1. Preheat your oven to 350F. -2. Prepare your muffin tins by greasing with non-stick cooking spray or baking liners. -3. In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Set aside. -4. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.[^1] -5. Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. -6. Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. -7. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool. -8. Keep stored in an air-tight container. You can also keep them stored in the fridge...they actually taste fantastic cold! diff --git a/pages/recipes/Chocolate_Banana_Bread.md b/pages/recipes/Chocolate_Banana_Bread.md new file mode 100644 index 0000000..6494ac7 --- /dev/null +++ b/pages/recipes/Chocolate_Banana_Bread.md @@ -0,0 +1,29 @@ +# Chocolate Banada Bread + +## Ingredients + +- 1 cup all-purpose flour +- 1/2 cup Dutch process cocoa +- 1 teaspoon baking soda +- 1/2 teaspoon sea salt +- 3 large brown bananas (1 1/2 cups mashed) +- 1/4 cup unsalted butter, melted and slightly cooled +- 1/4 cup vegetable oil, +- 3/4 cup packed light brown sugar +- 1 egg +- 1 teaspoon vanilla +- *Optional*: 1 cup semisweet chocolate chips + +## Instructions + +1. Heat oven to 350°F +2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. +3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. +4. In a large bowl, mash the ripe bananas. Add the melted butter and oil, stir until combined. +5. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth. +6. Stir the dry ingredients into the wet ingredients, don't overmix. +7. *Optional*: Stir in 3/4 cup of the chocolate chips. +8. Pour batter into prepared pan, sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. +9. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (You just don't want a lot of gooey batter. Check at 50 minutes) +10. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. +11. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. diff --git a/pages/recipes/Chocolate_Banana_Bread.mdwn b/pages/recipes/Chocolate_Banana_Bread.mdwn deleted file mode 100644 index 2f76bdd..0000000 --- a/pages/recipes/Chocolate_Banana_Bread.mdwn +++ /dev/null @@ -1,27 +0,0 @@ -## Ingredients - -- 1 cup all-purpose flour -- 1/2 cup Dutch process cocoa -- 1 teaspoon baking soda -- 1/2 teaspoon sea salt -- 3 large brown bananas (1 1/2 cups mashed) -- 1/4 cup unsalted butter, melted and slightly cooled -- 1/4 cup vegetable oil, -- 3/4 cup packed light brown sugar -- 1 egg -- 1 teaspoon vanilla -- *Optional*: 1 cup semisweet chocolate chips - -## Instructions - -1. Heat oven to 350°F -2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. -3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. -4. In a large bowl, mash the ripe bananas. Add the melted butter and oil, stir until combined. -5. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth. -6. Stir the dry ingredients into the wet ingredients, don't overmix. -7. *Optional*: Stir in 3/4 cup of the chocolate chips. -8. Pour batter into prepared pan, sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. -9. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (You just don't want a lot of gooey batter. Check at 50 minutes) -10. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. -11. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. diff --git a/pages/recipes/Cinnamon_Rolls.md b/pages/recipes/Cinnamon_Rolls.md new file mode 100644 index 0000000..2eae943 --- /dev/null +++ b/pages/recipes/Cinnamon_Rolls.md @@ -0,0 +1,39 @@ +# Cinnamon Rolls + +## Ingredients + +#### The Dough + +- ¾ cup of warm milk (whole milk or 2% preferred) (110 degrees F) +- 2¼ teaspoons of quick rise or active yeast (1/4-ounce package yeast) +- ¼ cup of granulated sugar +- 1 egg plus 1 egg yolk, at room temperature +- ¼ cup of unsalted butter, melted +- 3 cups bread flour, plus more for dusting +- ¾ teaspoon of salt + +#### The Filling + +- ⅔ cup of dark brown sugar (light brown sugar also works) +- 1½ tablespoons of ground cinnamon +- ¼ cup of unsalted butter, softened + +#### The Frosting + +- 4 oz cream cheese, softened +- 3 tablespoons unsalted butter, softened +- ¾ cup of powdered sugar +- ½ teaspoon of vanilla extract + +## Instructions + +1. Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form. +2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface. +3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home. +4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough. +5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. +6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. +7. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces. +8. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. +9. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls. +10. To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy! diff --git a/pages/recipes/Cinnamon_Rolls.mdwn b/pages/recipes/Cinnamon_Rolls.mdwn deleted file mode 100644 index 17e0278..0000000 --- a/pages/recipes/Cinnamon_Rolls.mdwn +++ /dev/null @@ -1,37 +0,0 @@ -## Ingredients - -#### The Dough - -- ¾ cup of warm milk (whole milk or 2% preferred) (110 degrees F) -- 2¼ teaspoons of quick rise or active yeast (1/4-ounce package yeast) -- ¼ cup of granulated sugar -- 1 egg plus 1 egg yolk, at room temperature -- ¼ cup of unsalted butter, melted -- 3 cups bread flour, plus more for dusting -- ¾ teaspoon of salt - -#### The Filling - -- ⅔ cup of dark brown sugar (light brown sugar also works) -- 1½ tablespoons of ground cinnamon -- ¼ cup of unsalted butter, softened - -#### The Frosting - -- 4 oz cream cheese, softened -- 3 tablespoons unsalted butter, softened -- ¾ cup of powdered sugar -- ½ teaspoon of vanilla extract - -## Instructions - -1. Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form. -2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface. -3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home. -4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough. -5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. -6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. -7. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces. -8. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. -9. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls. -10. To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy! diff --git a/pages/recipes/Cream_Cheese_Frosting.md b/pages/recipes/Cream_Cheese_Frosting.md new file mode 100644 index 0000000..c088c4e --- /dev/null +++ b/pages/recipes/Cream_Cheese_Frosting.md @@ -0,0 +1,17 @@ +# Cream Cheese Frosting + +## Ingredients + +- ½ cup of unsalted butter +- 8 ounces of cream cheese +- 1 tsp of vanilla extract +- ¼ tsp of salt +- 4 cups of powdered sugar + +## Instructions + +1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric +mixer) and beat until creamy, well-combined, and lump-free +2. Add vanilla extract and salt and stir well to combine +3. With mixer on low, gradually add powdered sugar until completely combined +4. Use to frost completely cooled cake or cupcakes diff --git a/pages/recipes/Cream_Cheese_Frosting.mdwn b/pages/recipes/Cream_Cheese_Frosting.mdwn deleted file mode 100644 index 3f9db2e..0000000 --- a/pages/recipes/Cream_Cheese_Frosting.mdwn +++ /dev/null @@ -1,15 +0,0 @@ -## Ingredients - -- ½ cup of unsalted butter -- 8 ounces of cream cheese -- 1 tsp of vanilla extract -- ¼ tsp of salt -- 4 cups of powdered sugar - -## Instructions - -1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric -mixer) and beat until creamy, well-combined, and lump-free -2. Add vanilla extract and salt and stir well to combine -3. With mixer on low, gradually add powdered sugar until completely combined -4. Use to frost completely cooled cake or cupcakes diff --git a/pages/recipes/Easter_Babka.md b/pages/recipes/Easter_Babka.md new file mode 100644 index 0000000..e11d6db --- /dev/null +++ b/pages/recipes/Easter_Babka.md @@ -0,0 +1,33 @@ +# Easter Babka + +## Ingredients + +#### Cake + +- 1¼ cup of luke-warm milk +- 2 packets of active dry yeast +- 6 tbsp of sugar +- 6 cups of flour +- ½ tsp of salt +- 10 egg yolks +- ¾ pound + 2 tbsp of butter +- 2 tbsp of grated orange peel +- 1 tbsp of grated lemon peel + +#### Icing + +- 2 cups of confectioners sugar +- ¼ cup of cold water +- 2 tsp of lemon juice + +## Instructions + +1. Combine milk, yeast and ½ tsp of sugar. Let stand for 3 minutes. Stir and set in a warm draft-free place for 10-15 minutes +2. Add 6 cups of flour, the rest of the sugar and salt together. Pour yeast mixture into center and mix. Add butter +3. Knead for 20 minutes +4. Place in buttered bowl, draped with a towel +5. Let rise for 1 hour +6. Butter and flour a turban mold +7. Punch dough down. Knead in grated peels and pat into mold. Cover and let rise 1 hour +8. Heat oven to 375° and bake for 40 minutes +9. Pour icing over cake once it has cooled diff --git a/pages/recipes/Easter_Babka.mdwn b/pages/recipes/Easter_Babka.mdwn deleted file mode 100644 index 74a2831..0000000 --- a/pages/recipes/Easter_Babka.mdwn +++ /dev/null @@ -1,31 +0,0 @@ -## Ingredients - -#### Cake - -- 1¼ cup of luke-warm milk -- 2 packets of active dry yeast -- 6 tbsp of sugar -- 6 cups of flour -- ½ tsp of salt -- 10 egg yolks -- ¾ pound + 2 tbsp of butter -- 2 tbsp of grated orange peel -- 1 tbsp of grated lemon peel - -#### Icing - -- 2 cups of confectioners sugar -- ¼ cup of cold water -- 2 tsp of lemon juice - -## Instructions - -1. Combine milk, yeast and ½ tsp of sugar. Let stand for 3 minutes. Stir and set in a warm draft-free place for 10-15 minutes -2. Add 6 cups of flour, the rest of the sugar and salt together. Pour yeast mixture into center and mix. Add butter -3. Knead for 20 minutes -4. Place in buttered bowl, draped with a towel -5. Let rise for 1 hour -6. Butter and flour a turban mold -7. Punch dough down. Knead in grated peels and pat into mold. Cover and let rise 1 hour -8. Heat oven to 375° and bake for 40 minutes -9. Pour icing over cake once it has cooled diff --git a/pages/recipes/French_Apple_Cake.md b/pages/recipes/French_Apple_Cake.md new file mode 100644 index 0000000..daca5a4 --- /dev/null +++ b/pages/recipes/French_Apple_Cake.md @@ -0,0 +1,23 @@ +# Fresh Apple Cake + +## Ingredients + +- 1 1/4 c. all-purpose flour +- 1 tsp. baking powder +- 1/4 tsp. kosher salt +- 2 large eggs +- 1/2 c. (1 stick) butter, melted and cooled +- 3/4 c. plus 1 tbsp. granulated sugar, divided +- 3 tbsp. dark rum +- 1 tsp. pure vanilla extract +- 3 medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped + +## Instructions + +1. Preheat oven to 350° with a rack in the middle position; lightly coat an 8” round cake pan with cooking spray. +2. In a medium bowl, whisk together flour, baking powder, and salt. +3. In a large bowl, whisk eggs until foamy. +4. Add melted butter, 3/4 cup sugar, rum, and vanilla and whisk to combine. +5. Add dry ingredients and stir with a wooden spoon or rubber spatula until evenly incorporated. +6. Fold in apples, and transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar. +7. Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool 15 minutes before inverting onto a cooling rack to cool completely. diff --git a/pages/recipes/French_Apple_Cake.mdwn b/pages/recipes/French_Apple_Cake.mdwn deleted file mode 100644 index 7401639..0000000 --- a/pages/recipes/French_Apple_Cake.mdwn +++ /dev/null @@ -1,21 +0,0 @@ -## Ingredients - -- 1 1/4 c. all-purpose flour -- 1 tsp. baking powder -- 1/4 tsp. kosher salt -- 2 large eggs -- 1/2 c. (1 stick) butter, melted and cooled -- 3/4 c. plus 1 tbsp. granulated sugar, divided -- 3 tbsp. dark rum -- 1 tsp. pure vanilla extract -- 3 medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped - -## Instructions - -1. Preheat oven to 350° with a rack in the middle position; lightly coat an 8” round cake pan with cooking spray. -2. In a medium bowl, whisk together flour, baking powder, and salt. -3. In a large bowl, whisk eggs until foamy. -4. Add melted butter, 3/4 cup sugar, rum, and vanilla and whisk to combine. -5. Add dry ingredients and stir with a wooden spoon or rubber spatula until evenly incorporated. -6. Fold in apples, and transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar. -7. Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool 15 minutes before inverting onto a cooling rack to cool completely. diff --git a/pages/recipes/Frozen_Yogurt.md b/pages/recipes/Frozen_Yogurt.md new file mode 100644 index 0000000..d12f598 --- /dev/null +++ b/pages/recipes/Frozen_Yogurt.md @@ -0,0 +1,16 @@ +# Frozen Yogurt + +## Ingredients + +- 4 cups of **frozen** fruit +- ½ cup of Greek yogurt (plain) +- 2 tsp of vanilla +- 3 tbsp of honey +- 1 tbsp of lemon (if using *tart* fruit) + +## Instructions + +1. Add fruit, yogurt, honey, and lemon juice to food processor +2. Process until creamy (~3 minutes) +3. Transfer to airtight, freezable containers +4. Freeze for a minimum of 6 hours diff --git a/pages/recipes/Frozen_Yogurt.mdwn b/pages/recipes/Frozen_Yogurt.mdwn deleted file mode 100644 index 51992d1..0000000 --- a/pages/recipes/Frozen_Yogurt.mdwn +++ /dev/null @@ -1,14 +0,0 @@ -## Ingredients - -- 4 cups of **frozen** fruit -- ½ cup of Greek yogurt (plain) -- 2 tsp of vanilla -- 3 tbsp of honey -- 1 tbsp of lemon (if using *tart* fruit) - -## Instructions - -1. Add fruit, yogurt, honey, and lemon juice to food processor -2. Process until creamy (~3 minutes) -3. Transfer to airtight, freezable containers -4. Freeze for a minimum of 6 hours diff --git a/pages/recipes/Healthy_Banana_Muffins.md b/pages/recipes/Healthy_Banana_Muffins.md new file mode 100644 index 0000000..833c2d3 --- /dev/null +++ b/pages/recipes/Healthy_Banana_Muffins.md @@ -0,0 +1,30 @@ +# Healthy Banada Muffins + +## Ingredients + +- ⅓ cup of melted coconut oil (or extra virgin olive oil) +- ½ cup of maple syrup or honey +- 2 eggs +- 1 cup of packed ripe bananas (~3 bananas) +- ¼ cup of milk (or water) +- 1 tsp of baking soda +- 1 tsp of vanilla extract +- ½ tsp of salt +- ½ tsp of cinnamon +- 1¾ cups of whole wheat flour +- ⅓ cup of old-fashioned oats (*optional*) +- 1 tsp of raw sugar + +## Instructions + +1. Preheat the oven to 325° Fahrenheit (165 degrees Celsius). If necessary, grease all 12 +cups of your muffin tin with butter or non-stick cooking spray +2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and +beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, +salt and cinnamon +3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like +to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now +4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. +Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean +5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the +outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed) diff --git a/pages/recipes/Healthy_Banana_Muffins.mdwn b/pages/recipes/Healthy_Banana_Muffins.mdwn deleted file mode 100644 index 7c245fa..0000000 --- a/pages/recipes/Healthy_Banana_Muffins.mdwn +++ /dev/null @@ -1,28 +0,0 @@ -## Ingredients - -- ⅓ cup of melted coconut oil (or extra virgin olive oil) -- ½ cup of maple syrup or honey -- 2 eggs -- 1 cup of packed ripe bananas (~3 bananas) -- ¼ cup of milk (or water) -- 1 tsp of baking soda -- 1 tsp of vanilla extract -- ½ tsp of salt -- ½ tsp of cinnamon -- 1¾ cups of whole wheat flour -- ⅓ cup of old-fashioned oats (*optional*) -- 1 tsp of raw sugar - -## Instructions - -1. Preheat the oven to 325° Fahrenheit (165 degrees Celsius). If necessary, grease all 12 -cups of your muffin tin with butter or non-stick cooking spray -2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and -beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, -salt and cinnamon -3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like -to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now -4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. -Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean -5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the -outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed) diff --git a/pages/recipes/Homemade_Frozen_Pizza.md b/pages/recipes/Homemade_Frozen_Pizza.md new file mode 100644 index 0000000..6eb45ae --- /dev/null +++ b/pages/recipes/Homemade_Frozen_Pizza.md @@ -0,0 +1,25 @@ +# Homemade Frozen Pizza + +## Ingredients: +- 1½ tablespoons instant dry yeast +- 1 tablespoon sugar +- 2 cups warm water +- 1½ teaspoons salt +- 3 tablespoons olive oil +- 5 cups flour +- pizza sauce +- cheese +- toppings + +## Instructions: +- Preheat oven to 425 degrees. +- In the bowl of a stand mixer, combine yeast, brown sugar and water. Let rest 5 minutes (or until bubbles start to form) +- Add flour, salt and olive oil. Knead on low about 8 minutes/until the dough forms a nice, soft, somewhat sticky ball and the sides of the bowl are clean. +- Let rise covered in a lightly greased bowl 1-1.5 hours (until doubled). +- Divide the dough into desired pizza sizes and roll out on parchment paper covered trays. Let rise another 30 minutes if desired. +- Par-bake the pizza(s) ~10minutes. They should be puffy and dry on the top, but still very pale. +- Let them cool completely on a wire rack. +- Top the pizza(s) with desired toppings. +- Freeze the pizza(s) uncovered, until solid +- Wrap the pizza(s) in plastic wrap and aluminum foil. (They can stay frozen up to three months) +- When ready to eat, bake from frozen at 500 degrees until cheese is browning and bubbly, about 10-15 minutes depending on size and thickness of crust. diff --git a/pages/recipes/Homemade_Frozen_Pizza.mdwn b/pages/recipes/Homemade_Frozen_Pizza.mdwn deleted file mode 100644 index 8c99efc..0000000 --- a/pages/recipes/Homemade_Frozen_Pizza.mdwn +++ /dev/null @@ -1,23 +0,0 @@ -## Ingredients: -- 1½ tablespoons instant dry yeast -- 1 tablespoon sugar -- 2 cups warm water -- 1½ teaspoons salt -- 3 tablespoons olive oil -- 5 cups flour -- pizza sauce -- cheese -- toppings - -## Instructions: -- Preheat oven to 425 degrees. -- In the bowl of a stand mixer, combine yeast, brown sugar and water. Let rest 5 minutes (or until bubbles start to form) -- Add flour, salt and olive oil. Knead on low about 8 minutes/until the dough forms a nice, soft, somewhat sticky ball and the sides of the bowl are clean. -- Let rise covered in a lightly greased bowl 1-1.5 hours (until doubled). -- Divide the dough into desired pizza sizes and roll out on parchment paper covered trays. Let rise another 30 minutes if desired. -- Par-bake the pizza(s) ~10minutes. They should be puffy and dry on the top, but still very pale. -- Let them cool completely on a wire rack. -- Top the pizza(s) with desired toppings. -- Freeze the pizza(s) uncovered, until solid -- Wrap the pizza(s) in plastic wrap and aluminum foil. (They can stay frozen up to three months) -- When ready to eat, bake from frozen at 500 degrees until cheese is browning and bubbly, about 10-15 minutes depending on size and thickness of crust. diff --git a/pages/recipes/Lemon_Tarts.md b/pages/recipes/Lemon_Tarts.md new file mode 100644 index 0000000..b51f011 --- /dev/null +++ b/pages/recipes/Lemon_Tarts.md @@ -0,0 +1,18 @@ +# Lemon Tarts + +## Ingredients + +### Curd + +- ½ cup of sugar +- ¼ cup of cold water +- 3 tbsp o corn starch +- ¼ cup of lemon juice (~2 lemons) +- 2 tsp of lemon zest + +## Instructions + +1. Mix sugar, water and corn starch in a saucepan. Bring to a boil over low-medium heat +2. Reduce temperature, add lemon juice and zest. Mix for 1 minute, then cool at room temperature in a plastic bowl +3. Add to prepared mini pie crusts +4. Store in fridge for ~2 days maximum diff --git a/pages/recipes/Lemon_Tarts.mdwn b/pages/recipes/Lemon_Tarts.mdwn deleted file mode 100644 index 1c0c744..0000000 --- a/pages/recipes/Lemon_Tarts.mdwn +++ /dev/null @@ -1,16 +0,0 @@ -## Ingredients - -### Curd - -- ½ cup of sugar -- ¼ cup of cold water -- 3 tbsp o corn starch -- ¼ cup of lemon juice (~2 lemons) -- 2 tsp of lemon zest - -## Instructions - -1. Mix sugar, water and corn starch in a saucepan. Bring to a boil over low-medium heat -2. Reduce temperature, add lemon juice and zest. Mix for 1 minute, then cool at room temperature in a plastic bowl -3. Add to prepared mini pie crusts -4. Store in fridge for ~2 days maximum diff --git a/pages/recipes/One_Bowl_Chocolate_Cake.md b/pages/recipes/One_Bowl_Chocolate_Cake.md new file mode 100644 index 0000000..3fda0cb --- /dev/null +++ b/pages/recipes/One_Bowl_Chocolate_Cake.md @@ -0,0 +1,21 @@ +# One Bowl Chocolate Cake + +## Ingredients + +- 2 cups of white sugar +- 1¾ cups of all-purpose flour +- ¾ cup of unsweetened cocoa powder +- 1½ tsp of baking powder +- 1½ tsp of baking soda +- 1 tsp of salt +- 2 large eggs +- 1 cup of milk +- ½ of vegetable oil +- 2 tsp of vanilla extract +- 1 cup of boiling water + +## Instructions + +1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans +2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans +3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely diff --git a/pages/recipes/One_Bowl_Chocolate_Cake.mdwn b/pages/recipes/One_Bowl_Chocolate_Cake.mdwn deleted file mode 100644 index 37bee4f..0000000 --- a/pages/recipes/One_Bowl_Chocolate_Cake.mdwn +++ /dev/null @@ -1,19 +0,0 @@ -## Ingredients - -- 2 cups of white sugar -- 1¾ cups of all-purpose flour -- ¾ cup of unsweetened cocoa powder -- 1½ tsp of baking powder -- 1½ tsp of baking soda -- 1 tsp of salt -- 2 large eggs -- 1 cup of milk -- ½ of vegetable oil -- 2 tsp of vanilla extract -- 1 cup of boiling water - -## Instructions - -1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans -2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans -3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely diff --git a/pages/recipes/Peanut_Butter_Balls.md b/pages/recipes/Peanut_Butter_Balls.md new file mode 100644 index 0000000..2827767 --- /dev/null +++ b/pages/recipes/Peanut_Butter_Balls.md @@ -0,0 +1,18 @@ +# Peanut Butter Balls + +## Ingredients + +- 1 cup of powdered sugar +- 2 tbsp of melted butter +- 1 cup of creamy peanut butter +- 1½ cup of crushed rice krispies +- 1½ cup of chocolate chips + +## Instructions + +1. Mix butter and peanut butter into a large bowl +2. Add powdered sugar and rice krispies +3. Shape into ~35 balls +4. Place on wax paper-lined cookie sheet and refrigerate for at least 1 hour +5. Coat with melted chocolate chips +6. Move to freezer until ready to serve diff --git a/pages/recipes/Peanut_Butter_Balls.mdwn b/pages/recipes/Peanut_Butter_Balls.mdwn deleted file mode 100644 index e5f0476..0000000 --- a/pages/recipes/Peanut_Butter_Balls.mdwn +++ /dev/null @@ -1,16 +0,0 @@ -## Ingredients - -- 1 cup of powdered sugar -- 2 tbsp of melted butter -- 1 cup of creamy peanut butter -- 1½ cup of crushed rice krispies -- 1½ cup of chocolate chips - -## Instructions - -1. Mix butter and peanut butter into a large bowl -2. Add powdered sugar and rice krispies -3. Shape into ~35 balls -4. Place on wax paper-lined cookie sheet and refrigerate for at least 1 hour -5. Coat with melted chocolate chips -6. Move to freezer until ready to serve diff --git a/pages/recipes/Pumpkin_Cheesecake.md b/pages/recipes/Pumpkin_Cheesecake.md new file mode 100644 index 0000000..7d2b42b --- /dev/null +++ b/pages/recipes/Pumpkin_Cheesecake.md @@ -0,0 +1,38 @@ +# Pumpkin Cheesecakse + +## 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 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 diff --git a/pages/recipes/Pumpkin_Cupcakes.md b/pages/recipes/Pumpkin_Cupcakes.md new file mode 100644 index 0000000..f06ddfc --- /dev/null +++ b/pages/recipes/Pumpkin_Cupcakes.md @@ -0,0 +1,24 @@ +# Pumpkin Cupcakes + +## Ingredients + +- 1¾ cup of flour +- 1 tsp of baking powder +- 1 tsp of baking soda +- ½ tsp salt +- 1½ tsp of cinnamon +- ¼ tsp of all spice, ginger & nutmeg +- ⅔ cup of dark brown suger +- ½ cup of vegetable oil +- 2 eggs +- 1 cup of pumpkin puree +- ⅓ cup of milk +- 1 tsp of vanilla + +## Instructions + +1. Preheat oven to 350° +2. Combine dry ingredients +3. Whisk sugar and eggs, add wet ingredients +4. Combine until just moistened +5. Spoon batter into 14 cups and bake for 18 minutes diff --git a/pages/recipes/Pumpkin_Cupcakes.mdwn b/pages/recipes/Pumpkin_Cupcakes.mdwn deleted file mode 100644 index aea5490..0000000 --- a/pages/recipes/Pumpkin_Cupcakes.mdwn +++ /dev/null @@ -1,22 +0,0 @@ -## Ingredients - -- 1¾ cup of flour -- 1 tsp of baking powder -- 1 tsp of baking soda -- ½ tsp salt -- 1½ tsp of cinnamon -- ¼ tsp of all spice, ginger & nutmeg -- ⅔ cup of dark brown suger -- ½ cup of vegetable oil -- 2 eggs -- 1 cup of pumpkin puree -- ⅓ cup of milk -- 1 tsp of vanilla - -## Instructions - -1. Preheat oven to 350° -2. Combine dry ingredients -3. Whisk sugar and eggs, add wet ingredients -4. Combine until just moistened -5. Spoon batter into 14 cups and bake for 18 minutes diff --git a/pages/recipes/Rocky_Road_Fudge.md b/pages/recipes/Rocky_Road_Fudge.md new file mode 100644 index 0000000..8508fa1 --- /dev/null +++ b/pages/recipes/Rocky_Road_Fudge.md @@ -0,0 +1,16 @@ +# Rocky Road Fudge + +## Ingredients + +- 2 cups of semi-sweet chocolate chips +- 1 can of sweetened condensed milk +- 1 tsp of vanilla +- 3 cups of mini marshmallows +- 1½ cup of nuts + +## Instructions + +1. Line a 9x13 inch baking pan with aluminum foil (greased) +2. Microwave chocolate and condensed milk on high for 1 minute, then stir. Continue heating at 20 second intervals, until it is melted +3. Stir in all other ingredients +4. Press mixture into pan and refrigerate until ready to serve diff --git a/pages/recipes/Rocky_Road_Fudge.mdwn b/pages/recipes/Rocky_Road_Fudge.mdwn deleted file mode 100644 index 777c472..0000000 --- a/pages/recipes/Rocky_Road_Fudge.mdwn +++ /dev/null @@ -1,14 +0,0 @@ -## Ingredients - -- 2 cups of semi-sweet chocolate chips -- 1 can of sweetened condensed milk -- 1 tsp of vanilla -- 3 cups of mini marshmallows -- 1½ cup of nuts - -## Instructions - -1. Line a 9x13 inch baking pan with aluminum foil (greased) -2. Microwave chocolate and condensed milk on high for 1 minute, then stir. Continue heating at 20 second intervals, until it is melted -3. Stir in all other ingredients -4. Press mixture into pan and refrigerate until ready to serve diff --git a/pages/recipes/Skor_Bark.md b/pages/recipes/Skor_Bark.md new file mode 100644 index 0000000..c181536 --- /dev/null +++ b/pages/recipes/Skor_Bark.md @@ -0,0 +1,16 @@ +# Skor Bark + +## Ingredients + +- 1 sleeve of saltine crackers +- 1 cup of butter +- ½ cup of brown sugar +- 12 ounces of semi-sweet chocolate chips + +## Instructions + +1. Preheat oven to 350° +2. Line a jelly roll pan with parchment paper. Lay saltines in a single layer +3. Melt butter and sugar in a saucepan over medium-high heat. Bring to a boil and cook for 3 minutes +4. Pour over saltines and bake for 8-10 minutes +5. Immediately sprinkle on chocolate chips and spread until smooth diff --git a/pages/recipes/Skor_Bark.mdwn b/pages/recipes/Skor_Bark.mdwn deleted file mode 100644 index 4038643..0000000 --- a/pages/recipes/Skor_Bark.mdwn +++ /dev/null @@ -1,14 +0,0 @@ -## Ingredients - -- 1 sleeve of saltine crackers -- 1 cup of butter -- ½ cup of brown sugar -- 12 ounces of semi-sweet chocolate chips - -## Instructions - -1. Preheat oven to 350° -2. Line a jelly roll pan with parchment paper. Lay saltines in a single layer -3. Melt butter and sugar in a saucepan over medium-high heat. Bring to a boil and cook for 3 minutes -4. Pour over saltines and bake for 8-10 minutes -5. Immediately sprinkle on chocolate chips and spread until smooth diff --git a/pages/recipes/Smores_Cookies.md b/pages/recipes/Smores_Cookies.md new file mode 100644 index 0000000..3652fcc --- /dev/null +++ b/pages/recipes/Smores_Cookies.md @@ -0,0 +1,28 @@ +# Smores Cookies + +## Ingredients + +- 1/2 cup butter room temperature +- 2/3 cup brown sugar +- 1 egg +- 2 tsp vanilla +- 1 tsp corn starch +- 1 tsp soda +- 1/2 tsp salt +- 1 1/2 cup flour +- 2/3 cup graham cracker crumble (approx 4 smashed crackers) +- 1/2 cup marshmallow cut up into bits +- 20 Marshmallow slices (to top each cookie) +- 1/2 cup chocolate chips + +## Instructions + +1. Preheat oven to 350°. +2. In a mixer cream butter and brown sugar. +3. Scrape sides and add egg and vanilla. Mix well. +4. In another bowl, sift together cornstarch, soda, salt, flour, and graham cracker crumble. 5.) Gradually add the dry ingredients to the butter/sugar mixture while mixing slowly. +Mix until just combined. +6. Gently fold in the marshmallow bits and chocolate chips. +7. Scoop into 1TBSP balls and place on a parchment paper lined cookie sheet. Use your thumb to press down the tops of the cookies to make a well for the marshmallow slices. Squish one slice on top of each cookie ( press hard enough to make sure the dough "surrounds" the marshmallow, or else it will leak over the sides). +8. Bake at 350° for 8-10 minutes. To insure that the cookies stay chewy and soft, you'll want to pull them when the cookies are no longer glossy on the top. Don't wait until they are golden brown! They cookies will firm up as they cool. +9. Cool on the pan for 5 minutes and then transfer to a wire rack. Makes about 20 cookies :) diff --git a/pages/recipes/Smores_Cookies.mdwn b/pages/recipes/Smores_Cookies.mdwn deleted file mode 100644 index dd182ac..0000000 --- a/pages/recipes/Smores_Cookies.mdwn +++ /dev/null @@ -1,26 +0,0 @@ -## Ingredients - -- 1/2 cup butter room temperature -- 2/3 cup brown sugar -- 1 egg -- 2 tsp vanilla -- 1 tsp corn starch -- 1 tsp soda -- 1/2 tsp salt -- 1 1/2 cup flour -- 2/3 cup graham cracker crumble (approx 4 smashed crackers) -- 1/2 cup marshmallow cut up into bits -- 20 Marshmallow slices (to top each cookie) -- 1/2 cup chocolate chips - -## Instructions - -1. Preheat oven to 350°. -2. In a mixer cream butter and brown sugar. -3. Scrape sides and add egg and vanilla. Mix well. -4. In another bowl, sift together cornstarch, soda, salt, flour, and graham cracker crumble. 5.) Gradually add the dry ingredients to the butter/sugar mixture while mixing slowly. -Mix until just combined. -6. Gently fold in the marshmallow bits and chocolate chips. -7. Scoop into 1TBSP balls and place on a parchment paper lined cookie sheet. Use your thumb to press down the tops of the cookies to make a well for the marshmallow slices. Squish one slice on top of each cookie ( press hard enough to make sure the dough "surrounds" the marshmallow, or else it will leak over the sides). -8. Bake at 350° for 8-10 minutes. To insure that the cookies stay chewy and soft, you'll want to pull them when the cookies are no longer glossy on the top. Don't wait until they are golden brown! They cookies will firm up as they cool. -9. Cool on the pan for 5 minutes and then transfer to a wire rack. Makes about 20 cookies :) diff --git a/pages/recipes/Spiced_Pears.md b/pages/recipes/Spiced_Pears.md new file mode 100644 index 0000000..6e3ec5b --- /dev/null +++ b/pages/recipes/Spiced_Pears.md @@ -0,0 +1,17 @@ +# Spiced Pears + +## Ingredients + +- 6 pounds of pears (15-20 small) +- 2 cups of water +- 2 cups of sugar +- 1 cinnamon stick +- 1 tsp of cinnamon and all spice + +## Instructions + +1. Prepare jars and water bath (bake at 200° for 10-15 minutes) +2. Peel, core and quarter slice +3. Add to a bowl of cold water and lemon juice (to avoid browning) +4. Boil with sugar and spices for ~5 minutes (allow the water to boil first) +5. Add to jars, then water bath for 20 minutes diff --git a/pages/recipes/Spiced_Pears.mdwn b/pages/recipes/Spiced_Pears.mdwn deleted file mode 100644 index 1736c70..0000000 --- a/pages/recipes/Spiced_Pears.mdwn +++ /dev/null @@ -1,15 +0,0 @@ -## Ingredients - -- 6 pounds of pears (15-20 small) -- 2 cups of water -- 2 cups of sugar -- 1 cinnamon stick -- 1 tsp of cinnamon and all spice - -## Instructions - -1. Prepare jars and water bath (bake at 200° for 10-15 minutes) -2. Peel, core and quarter slice -3. Add to a bowl of cold water and lemon juice (to avoid browning) -4. Boil with sugar and spices for ~5 minutes (allow the water to boil first) -5. Add to jars, then water bath for 20 minutes diff --git a/pages/recipes/Spinach_Beef_Cannelloni.md b/pages/recipes/Spinach_Beef_Cannelloni.md new file mode 100644 index 0000000..df190a3 --- /dev/null +++ b/pages/recipes/Spinach_Beef_Cannelloni.md @@ -0,0 +1,49 @@ +# Spinach Beef Cannelloni + +## Ingredients: + +### Sauce +- 1 tbsp olive oil +- 2 garlic cloves, minced +- 1/2 onion, finely chopped +- 1 carrot, small, finely chopped (optional) +- 1 celery rib , finely chopped (optional) +- 800g / 28oz crushed tomato, canned +- 2 cups (500ml) chicken stock +- 1/2 tsp EACH thyme, oregano, salt, pepper +- 1/4 tsp chilli flakes (optional) + +### Spinach Beef Filling +- 1 tbsp olive oil +- 2 garlic cloves, minced +- 1/2 onion, finely chopped +- 500g / 1lb beef mince, lean +- 250g / 8oz frozen spinach, chopped, thawed, excess liquid squeezed out +- 1 beef bouillon cube +- 1/2 tsp pepper +- 1 tsp Worcestershire Sauce +- "Cannelloni" +- 21 to 24 "no boiling needed" cannelloni tubes OR 10 Manicotti tubes +- 2 cups mozzarella cheese, freshly grated +- Chopped parsley (optional) + +## Instructions: + +### Sauce +- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes. +- Add remaining Sauce ingredients then stir bringing to a simmer. Lower heat to medium, cover with lid and simmer for 10 minutes. +- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside. + +### Spinach Beef Filling +- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes. +- Add beef and cook, breaking it up as you go, until it all changes from red to brown. +- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes. +- Remove and cool slightly. + +### Assembly & Baking +- Preheat oven to 180°C/350°F +- Stand cannelloni tubes upright in a container and fill (fingers, teaspoon, piping bag) +- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13” dish. Lay the cannelloni on top, then pour over remaining Sauce. +- Sprinkle with cheese, loosely cover with foil. +- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots. +- Remove from oven, sprinkle with parsley if using then serve! diff --git a/pages/recipes/Spinach_Beef_Cannelloni.mdwn b/pages/recipes/Spinach_Beef_Cannelloni.mdwn deleted file mode 100644 index 26ae859..0000000 --- a/pages/recipes/Spinach_Beef_Cannelloni.mdwn +++ /dev/null @@ -1,46 +0,0 @@ -## Ingredients: -### Sauce -- 1 tbsp olive oil -- 2 garlic cloves, minced -- 1/2 onion, finely chopped -- 1 carrot, small, finely chopped (optional) -- 1 celery rib , finely chopped (optional) -- 800g / 28oz crushed tomato, canned -- 2 cups (500ml) chicken stock -- 1/2 tsp EACH thyme, oregano, salt, pepper -- 1/4 tsp chilli flakes (optional) - -### Spinach Beef Filling -- 1 tbsp olive oil -- 2 garlic cloves, minced -- 1/2 onion, finely chopped -- 500g / 1lb beef mince, lean -- 250g / 8oz frozen spinach, chopped, thawed, excess liquid squeezed out -- 1 beef bouillon cube -- 1/2 tsp pepper -- 1 tsp Worcestershire Sauce -- "Cannelloni" -- 21 to 24 "no boiling needed" cannelloni tubes OR 10 Manicotti tubes -- 2 cups mozzarella cheese, freshly grated -- Chopped parsley (optional) - -## Instructions: - -### Sauce -- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes. -- Add remaining Sauce ingredients then stir bringing to a simmer. Lower heat to medium, cover with lid and simmer for 10 minutes. -- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside. - -### Spinach Beef Filling -- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes. -- Add beef and cook, breaking it up as you go, until it all changes from red to brown. -- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes. -- Remove and cool slightly. - -### Assembly & Baking -- Preheat oven to 180°C/350°F -- Stand cannelloni tubes upright in a container and fill (fingers, teaspoon, piping bag) -- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13” dish. Lay the cannelloni on top, then pour over remaining Sauce. -- Sprinkle with cheese, loosely cover with foil. -- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots. -- Remove from oven, sprinkle with parsley if using then serve! diff --git a/pages/recipes/Steel_Cut_Oatmeal_Cookies.md b/pages/recipes/Steel_Cut_Oatmeal_Cookies.md new file mode 100644 index 0000000..6409b8e --- /dev/null +++ b/pages/recipes/Steel_Cut_Oatmeal_Cookies.md @@ -0,0 +1,23 @@ +# Steel Cut Oatmeal Cookies + +## Ingredients + +- ½ cup of butter (softened) +- ¼ cup of sugar +- ½ cup of brown sugar +- 1 egg +- ½ tsp of vanilla +- 1 cup of flour +- ½ tsp of baking powder +- ⅛ tsp of cinnamon and nutmeg +- 1 cup of steel-cut oats +- ½ cup of chocolate chips (or raisins) + +## Instructions + +1. Preheat oven to 350° +2. Mix butter, sugar, eggs, and vanilla until smooth +3. Mix flour, baking powder, spices and oats separately +4. Combine dry and wet together and mix in chocolate chips (or raisins) +5. Roll dough into even shaped balls and lightly press onto cookie sheet +6. Bake for 8-12 minutes diff --git a/pages/recipes/Steel_Cut_Oatmeal_Cookies.mdwn b/pages/recipes/Steel_Cut_Oatmeal_Cookies.mdwn deleted file mode 100644 index 90e0053..0000000 --- a/pages/recipes/Steel_Cut_Oatmeal_Cookies.mdwn +++ /dev/null @@ -1,21 +0,0 @@ -## Ingredients - -- ½ cup of butter (softened) -- ¼ cup of sugar -- ½ cup of brown sugar -- 1 egg -- ½ tsp of vanilla -- 1 cup of flour -- ½ tsp of baking powder -- ⅛ tsp of cinnamon and nutmeg -- 1 cup of steel-cut oats -- ½ cup of chocolate chips (or raisins) - -## Instructions - -1. Preheat oven to 350° -2. Mix butter, sugar, eggs, and vanilla until smooth -3. Mix flour, baking powder, spices and oats separately -4. Combine dry and wet together and mix in chocolate chips (or raisins) -5. Roll dough into even shaped balls and lightly press onto cookie sheet -6. Bake for 8-12 minutes diff --git a/pages/recipes/Strawberry_Cake.md b/pages/recipes/Strawberry_Cake.md new file mode 100644 index 0000000..f69a2dd --- /dev/null +++ b/pages/recipes/Strawberry_Cake.md @@ -0,0 +1,30 @@ +# Strawberry Cake + +## The Cake Mix + +- 1 box white cake mix (16.25 ounces) +- 1 package strawberry flavored gelatin (3 ounces) +- 1/2 cup milk +- 3/4 cup vegetable oil +- 4 large eggs +- 1 cup fresh strawberry puree + +### Instructions + +1. Preheat the oven to 325 degrees. +2. In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree. +3. Beat on low speed until mixed, then beat on medium speed for 2 minutes. +4. Grease and flour two 9" round cake pans, then divide the batter evenly between the two cake pans. +5. Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it. +6. Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely. + +## The Icing + +- 4 cups Powdered Sugar +- 1 cup Butter +- ~1/4 cup Pureed Strawberries + +### Instructions + +1. Mix Powdered Sugar and Butter in a mixer on low. +2. Add Strawberry Puree until you reach the right consistency. diff --git a/pages/recipes/Strawberry_Cake.mdwn b/pages/recipes/Strawberry_Cake.mdwn deleted file mode 100644 index 4bb7574..0000000 --- a/pages/recipes/Strawberry_Cake.mdwn +++ /dev/null @@ -1,28 +0,0 @@ -## The Cake Mix - -- 1 box white cake mix (16.25 ounces) -- 1 package strawberry flavored gelatin (3 ounces) -- 1/2 cup milk -- 3/4 cup vegetable oil -- 4 large eggs -- 1 cup fresh strawberry puree - -### Instructions - -1. Preheat the oven to 325 degrees. -2. In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree. -3. Beat on low speed until mixed, then beat on medium speed for 2 minutes. -4. Grease and flour two 9" round cake pans, then divide the batter evenly between the two cake pans. -5. Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it. -6. Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely. - -## The Icing - -- 4 cups Powdered Sugar -- 1 cup Butter -- ~1/4 cup Pureed Strawberries - -### Instructions - -1. Mix Powdered Sugar and Butter in a mixer on low. -2. Add Strawberry Puree until you reach the right consistency. diff --git a/pages/recipes/Sugar_Cookie_Icing.md b/pages/recipes/Sugar_Cookie_Icing.md new file mode 100644 index 0000000..2a41538 --- /dev/null +++ b/pages/recipes/Sugar_Cookie_Icing.md @@ -0,0 +1,16 @@ +# Sugar Cookie Icing + +## 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 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 diff --git a/pages/recipes/Sugar_Cookies.md b/pages/recipes/Sugar_Cookies.md new file mode 100644 index 0000000..00f5a0f --- /dev/null +++ b/pages/recipes/Sugar_Cookies.md @@ -0,0 +1,22 @@ +# Sugar Cookies + +## Ingredients + +- 1½ cup of butter +- 2 cups of sugar +- 4 eggs +- 5 cups of flour +- 2 tsp of baking powder +- 1 tsp of salt +- 1 tsp of vanilla + +## Instructions + +1. Cream together butter and sugar +2. Beat in eggs one at a time +3. Stir in all other ingredients +4. Cover and let chill overnight +5. Preheat oven to 400° +6. Roll out dough to roughly ¼ inches and cut into shapes +7. Bake for 6-8 minutes +8. Cool completely and serve diff --git a/pages/recipes/Sugar_Cookies.mdwn b/pages/recipes/Sugar_Cookies.mdwn deleted file mode 100644 index fbd30b1..0000000 --- a/pages/recipes/Sugar_Cookies.mdwn +++ /dev/null @@ -1,20 +0,0 @@ -## Ingredients - -- 1½ cup of butter -- 2 cups of sugar -- 4 eggs -- 5 cups of flour -- 2 tsp of baking powder -- 1 tsp of salt -- 1 tsp of vanilla - -## Instructions - -1. Cream together butter and sugar -2. Beat in eggs one at a time -3. Stir in all other ingredients -4. Cover and let chill overnight -5. Preheat oven to 400° -6. Roll out dough to roughly ¼ inches and cut into shapes -7. Bake for 6-8 minutes -8. Cool completely and serve diff --git a/pages/recipes/Vanilla_Cake.md b/pages/recipes/Vanilla_Cake.md new file mode 100644 index 0000000..17642ef --- /dev/null +++ b/pages/recipes/Vanilla_Cake.md @@ -0,0 +1,22 @@ +# Vanilla Cake + +## Ingredients + +- 3 cups of flour +- 1 tbsp of baking powder +- ½ tsp of salt +- 4 eggs +- 2 cups of sugar +- 1 tbsp of vanilla +- ¾ cup of canola oil +- 1¼ cup of milk + +## Instructions + +1. Preheat oven to 350° +2. Grease 2 x 8 inch pans +3. Combine flour, baking powder and salt +4. Beat eggs, sugar and vanilla (while slowing adding oil for ~10 minutes) +5. At low speed, mix milk, then dry mix alternately to wet mixture +6. Bake for 50-55 minutes +7. Let cool for 15 minutes, then remove from pans diff --git a/pages/recipes/Vanilla_Cake.mdwn b/pages/recipes/Vanilla_Cake.mdwn deleted file mode 100644 index 1988088..0000000 --- a/pages/recipes/Vanilla_Cake.mdwn +++ /dev/null @@ -1,20 +0,0 @@ -## Ingredients - -- 3 cups of flour -- 1 tbsp of baking powder -- ½ tsp of salt -- 4 eggs -- 2 cups of sugar -- 1 tbsp of vanilla -- ¾ cup of canola oil -- 1¼ cup of milk - -## Instructions - -1. Preheat oven to 350° -2. Grease 2 x 8 inch pans -3. Combine flour, baking powder and salt -4. Beat eggs, sugar and vanilla (while slowing adding oil for ~10 minutes) -5. At low speed, mix milk, then dry mix alternately to wet mixture -6. Bake for 50-55 minutes -7. Let cool for 15 minutes, then remove from pans -- cgit v1.2.3-54-g00ecf