converting pumpkiin pie recipe to markdown

2 files changed, 62 insertions, 55 deletions

diff --git a/Pie, Pumpkin or Butternut Squash.md b/Pie, Pumpkin or Butternut Squash.md
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+Pumpkin or Butternut Squash Pie
+===============================
+
+Pie Ingredients
+---------------
+        2 ---  eggs, plus yolk of third egg
+      1/2 cup  dark brown sugar, packed
+      1/3 cup  sugar, white
+      1/2 tsp  salt
+        2 tsp  cinnamon, ground
+        1 tsp  ginger, ground
+      1/4 tsp  nutmeg, ground
+      1/4 tsp  cloves, ground
+      1/8 tsp  cardamon, ground
+      1/2 tsp  lemon zest
+        2 cup  squash purée (sugar pumpkin or butternut squash)
+    1 1/2 cup  heavy cream (or 1x 12oz can of evaporated milk)
+        1 ---  pie crust
+
+Purée Ingredients
+-----------------
+       1 ---  medium-small sugar pumpkin or large butternut squash
+
+
+Pumpkin Purée
+-------------
+   1. Preheat oven to 350 F.
+   2. Cut a medium-small sugar pumpkin or large butternut squash in half.
+   3. Scrape out insides and set seeds aside.
+   4. Line baking sheet with Silpat or foil. Place squash halves cut side
+      down on lined baking sheets.
+   5. Bake until fork can easily pierce the squash's skin (about 60 - 90
+      minutes).
+   6. Remove from oven and let cool.
+   7. Scoop out the pulp and mash with potatoe masher.
+   
+   *  Makes about 4 cups of squash purée.
+
+
+Directions
+----------
+   1) Preheat oven to 425 F.
+   2) Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt,
+      cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
+   3) Mix in the pumpkin purée. Stir in the cream. Beat together until
+       everything is well mixed.  Pour the filling into an uncooked pie shell.
+   4) Bake at a high temperature of 425°F for 15 minutes.
+   5) Lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until
+      a knife inserted in the center comes out clean. 
+   6) Cool the pumpkin pie on a wire rack for 2 hours. 
+
+
+Notes
+-----
+    * About half-way through the baking, placing foil around the edges of the
+      crust or using a pie protector will keep the crust from browning too
+      much.
+
+Original Source
+---------------
+    http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/
+
diff --git a/Pie, Pumpkin or Butternut Squash.txt b/Pie, Pumpkin or Butternut Squash.txt
deleted file mode 100644
index 7a02bc3..0000000
--- a/Pie, Pumpkin or Butternut Squash.txt
+++ /dev/null
@@ -1,55 +0,0 @@
-Pumpkin or Butternut Squash Pie
-
-Pie Ingredients:
-       2 ---  eggs, plus yolk of third egg
-     1/2 cup  dark brown sugar, packed
-     1/3 cup  sugar, white
-     1/2 tsp  salt
-       2 tsp  cinnamon, ground
-       1 tsp  ginger, ground
-     1/4 tsp  nutmeg, ground
-     1/4 tsp  cloves, ground
-     1/8 tsp  cardamon, ground
-     1/2 tsp  lemon zest
-       2 cup  squash purée (sugar pumpkin or butternut squash)
-   1 1/2 cup  heavy cream (or 1x 12oz can of evaporated milk)
-       1 ---  pie crust
-
-Purée Ingredients:
-       1 ---  medium-small sugar pumpkin or large butternut squash
-
-
-Pumpkin Purée:
-   1) Preheat oven to 350 F.
-   2) Cut a medium-small sugar pumpkin or large butternut squash in half.
-   3) Scrape out insides and set seeds aside.
-   4) Line baking sheet with Silpat or foil. Place squash halves cut side
-      down on lined baking sheets.
-   5) Bake until fork can easily pierce the squash's skin (about 60 - 90
-      minutes).
-   6) Remove from oven and let cool.
-   7) Scoop out the pulp and mash with potatoe masher.
-   
-   *  Makes about 4 cups of squash purée.
-
-
-Directions:
-   1) Preheat oven to 425 F.
-   2) Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt,
-      cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
-   3) Mix in the pumpkin purée. Stir in the cream. Beat together until
-       everything is well mixed.  Pour the filling into an uncooked pie shell.
-   4) Bake at a high temperature of 425°F for 15 minutes.
-   5) Lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until
-      a knife inserted in the center comes out clean. 
-   6) Cool the pumpkin pie on a wire rack for 2 hours. 
-
-
-Notes:
-    * About half-way through the baking, placing foil around the edges of the
-      crust or using a pie protector will keep the crust from browning too
-      much.
-
-Original Source:
-   http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/
-