64 lines
1.6 KiB
TeX
64 lines
1.6 KiB
TeX
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\documentclass{article}
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\usepackage{amsmath}
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\usepackage{amsfonts}
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\usepackage{gensymb}
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\usepackage{hyperref}
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\usepackage[a4paper, total={6in, 8in}]{geometry}
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\twocolumn
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\title{Persimmon Pudding}
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\date{}
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\author{Nicholas Novak\\
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\url{https://www.saveur.com/article/Recipes/Persimmon-Pudding/}}
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\begin{document}
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\maketitle
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\section{Ingredients}
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\begin{enumerate}
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\item 2 cups pulp from ripe persimmons
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\item 2 cups sugar
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\item 2 eggs, beaten
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\item 1.5 cups buttermilk
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\item 1 tsp baking soda
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\item 1.5 cups flour
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\item 1 tsp baking powder
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\item 0.5 tsp ground cinnamon
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\item Pinch salt
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\item 0.25 cups heavy cream
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\item 4 tbsp melted butter
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\end{enumerate}
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\section{Steps}
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\begin{enumerate}
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\item Preheat oven to 350\textdegree
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\item Wets
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\begin{enumerate}
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\item Add pulp and sugar to a large mixing bowl, and mix well
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\item Beat in eggs
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\item Put buttermilk and baking soda into a small bowl and stir
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\item Add mixture to pulp and stir well
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\end{enumerate}
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\item Drys
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\begin{enumerate}
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\item Sift flour, baking powder, cinnamon, and salt into a bowl
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\item Gradually add to pulp, stirring until well combined
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\item Add heavy cream and mix well
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\end{enumerate}
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\item Baking
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\begin{enumerate}
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\item Grease a 9 in. x 13 in. baking dish with some of the butter, and stir
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the remaining butter into the batter
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\item Pour the batter into the dish, and bake until dark brown and toothpick
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inserted into it comes out clean, about 1 hour
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\item Set aside to cool, and serve with whipped cream if you like
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\end{enumerate}
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\end{enumerate}
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\end{document}
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