The 48 Hour Books Cookbook Template

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This template is for books that are 6x9 inches.

Margins: 0.75 inches on the left and right sides; 0.5 inches top and bottom.

This template is suitable for paperback, spiral coil bound, or casebound books.

The main instruction body text is Georgia, 12pt.

The ingredients list is Georgia, 11pt.

The recipe titles are Trebuchet MS bold, 18pt, all caps.

The headings for ingredients and instructions are Trebuchet MS, 14pt, all caps.

Table of Contents

Recipe Name 1 (HEADING 1)	5

Apple Pie	7

Best Buttermilk Pancakes	9

Best Ever Bean Salad	11

Recipe Name 5	13

Recipe Name 6	15

Recipe Name 7	17

Recipe Name 8	19

Recipe Name 9	21

Recipe Name 10	23

Recipe Name 11	25

Recipe Name 12	27

Recipe Name 13	29

Recipe Name 14	31

Recipe Name 15	33

Recipe Name 16	35

Recipe Name 17	37

Recipe Name 18	39

Recipe Name 19	41

Recipe Name 20	43

Recipe Name 21	45

Recipe Name 22	47

Recipe Name 23	49

Recipe Name 24	51

Recipe Name 25	53

Recipe Name 26	55

Recipe Name 27	57

Recipe Name 28	59

Recipe Name 29	61

Recipe Name 30	63

Recipe Name 31	65

Recipe Name 32	67

Recipe Name 33	69

Recipe Name 34	71

Recipe Name 35	73

Recipe Name 36	75

Recipe Name 37	77

Recipe Name 38	79

Recipe Name 39	81

Recipe Name 40	83

Recipe Name 41	85

Recipe Name 42	87

Recipe Name 43	89

Recipe Name 44	91

Recipe Name 45	93

Recipe Name 46	95

Recipe Name 47	97

Recipe Name 48	99

Recipe Name 49	101

Recipe Name 50	103

To update your table of contents once you have all of your recipes entered, right-click and choose UPDATE FIELD. The recipes will only show up in the Table of Contents if they have style RECIPE NAME, HEADING 1 applied.

To apply a style, highlight the entire recipe title and click on RECIPE NAME, HEADING 1 in the styles pane at the top or right side of your document.

Recipe Name 1 (HEADING 1)

Servings:	Total Time:

Ingredients (HEADING 2)

The items in this list are style: Ingredients List Paragraph/Ingredients List

Here’s where you list item #3

Item #4

Item #5

Item #6

Hit RETURN/ENTER to continue adding ingredients. If you paste a list into this section, right-click and choose “keep text only” to maintain consistent formatting.

Instructions (HEADING 2)

1. Here is where you will list the directions for completing your recipe. It should be style “Instructions” in your styles pane.

2. Hit the Enter/Return key at the end of each step to add a new step. Automatic numbering is turned off for easy editing, so you will need to type the number of the step manually.

3. Use Backspace/Delete to delete any unnecessary steps.

4. The easiest way to add more recipes is select all of an existing recipe and copy/paste it where you’d like it.

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7. To delete a page break, click so your cursor is at the end of the page break and hit BACKSPACE/DELETE.

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Delete the placeholder and insert a new picture by clicking on the INSERT menu and choosing PICTURE > PICTURE FROM FILE.

Apple Pie

Servings: 8	Total Time: 1 hour

Ingredients

8 large Granny Smith, or your own favorite baking apples cored, pared and thinly sliced

1/2 cup granulated sugar

1/4 cup flour

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon

Dash salt

1 tablespoon butter

1 egg white

Instructions

1. Mix together: apples, sugar, flour, nutmeg, cinnamon, and salt.

2. Turn into pastry-lined 10-inch pie pan

3. Dot with butter

4. Cover with top crust seal and flute

5. Paint top of pie with egg white

6. Make slits for steam to escape

7. Cover outside edge of pie crust with either aluminum foil strips or pie edge protective form to prevent burning

8. Bake 35 minutes at 400 degrees

9. Remove form or foil and bake 10 minutes more

10. Remove pie and cool on rack.

Best Buttermilk Pancakes

Servings: 6	Total Time: 20 minutes

Ingredients

2 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 ¼ cups buttermilk

2 large eggs lightly beaten

1 teaspoon vanilla extract

4 Tablespoons unsalted butter melted and cooled

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.

2. In a separate bowl, whisk together buttermilk, eggs, and vanilla.

3. Add melted butter to wet ingredients while whisking, stirring until combined.

4. Pour wet ingredients into dry ingredients and stir gently just combined. Be careful not to overmix.

5. Set a non-stick skillet (add cooking spray if desired) to medium-low heat.

6. Once skillet is warm, scoop ¼-½ cup of pancake batter into pan, depending on what size you’d like your pancakes to be.

7. Wait until bubbles begin to pop in the top of the batter. Then, carefully flip using a spatula and cook until pancake is golden brown.

8. Repeat until all batter is used.

9. Serve warm topped with butter and maple syrup or other toppings as desired.

Best Ever Bean Salad

Servings:	Total Time:

Ingredients

11 oz sweet corn drained

15 oz black beans rinsed & drained

1 green bell pepper diced

1 red bell pepper diced

1 small red onion diced

1 pint grape tomatoes diced

2-3 cloves garlic minced

2-3 Tablespoons fresh cilantro chopped

1 avocado diced (optional)

CHILI LIME DRESSING

1 1/2 Tablespoon fresh lime juice

1/2 teaspoon olive oil

1 teaspoon chili powder can add more

1 teaspoon salt

Pinch of cumin

Here is an example with a lot of ingredients!

Instructions

1. Add beans and vegetables to a large bowl.

2. Stir to combine.

3. Mix the chili lime dressing ingredients together in a small bowl.

4. Add dressing to salad.

5. Toss to combine.

6. Refrigerate for at least an hour.

7. Serve.

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