minor formatting fixes

recipes/DatePinwheels.tex

@@ -6,20 +6,12 @@
 
 \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})
+	\cutext{2/3}{cup} sugar (\cunum{132}{g})
+	\cutext{2/3}{cup} water (\cunum{152}{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}
 
@@ -27,9 +19,6 @@
 	\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}
@@ -39,11 +28,14 @@
 	\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.
+Divide dough in half. Roll out until \cunum{1/2}{in} thick and spread with date filling.
+
+Cut in half the long way. Roll up starting with long side.
+
+Refrigerate overnight or freeze. Bake at \cunum{350}{F} for \cunum{10--12}{min} after slicing and let cool on sheet until firm.
 \end{step}