Update recipes/DatePinwheels.tex

recipes/DatePinwheels.tex

@@ -1,5 +1,49 @@
 \recipe[From great-grandma Vera Daily, and a christmas classic.]{Date Pinwheels}[]
 \serves{6-8}
-\preptime{1 hour}
+\preptime{\cutext{15}{min}}
-\cooktime{1 hour}
+\cooktime{\cutext{10}{min}}
-\dishtype{\freeze}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}   %  TL=teaspoon, EL=Tablespoon
+	\cutext{500}{g} cut \& pitted dates
+	\cutext{2/3}{cup} sugar (\cunum{?}{g})
+	\cutext{2/3}{cup} water (\cunum{?}{g})
+
+	
+	Cream:
+		1c brown sugar
+		1c white sugar
+		3 eggs
+
+	add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
+		
+\method
+	Cook until thick, stirring so it doesn't burn.
+	
+	Use immersion blender to get smooth and let cool before spreading on dough.
+\end{step}
+
+\begin{step}
+	\cutext{1}{cup} brown sugar
+	\cutext{1}{cup} white sugar
+	3 eggs
+
+	add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
+		
+\method
+	Cream together
+\end{step}
+
+\begin{step}
+	\cutext{4}{cup} flour
+	\cutext{1}{TL} baking soda
+	\cutext{1}{TL} vanilla extract
+	\cutext{1/4}{TL} salt
+		
+\method
+	Add to creamed sugars.
+\end{step}
+
+\begin{step}\method
+Divide dough in 1/2. Roll 1/2 in thick & spread with date filling. Cut in 1/2 the long way. Roll starting with long side. Refrigerate overnight or freeze. Bake at 350 for 10--12 min after slicing, let cool on sheet until firm.
+\end{step}