Untitled

<!DOCTYPE html>
<html>
<head>
    <title>Project: Recipe book</title>


    <meta charset="utf-8">
    <style>
    </style>
</head>
<body>

    <h1>Diana's Recipe Book</h1>

    <img src="https://www.kasandbox.org/programming-images/food/croissant.png">
    <style>
    h1{
        color:purple;
    }
    </style>

    <h2>Contents:</h2>
    <style>
    h2{
        color:pink;
    }

    </style>

    <ol>
        <li><a href="http://allrecipes.com/recipe/6916/croissants/">Croissants</a></li>
        <li><a href="http://allrecipes.com/recipe/16383/basic-crepes/">Crepes</a></li>
    </ol>

    <h2 id="#recipe">Recipe #1</h2>
    <style>

    h2{
        color:pink;
    }
    </style>

    <ul>
        <li>Time: 30 min</li>
        <li>Serves: 8h 20 min</li>
    </ul>

    <table>
        <thead>
            <tr>
                <th>Ingredients and Quantity</th>
                <th>Directions</th>
            <tr>
                    <td>
                        Flour: One Cup
                    </td>
                    <tr>
                        <td>
                            Eggs: Two
                        </td>
                        <tr>
                            <td>
                                Milk: 1/2 Cup
                            </td>
                            <tr>
                                <td>
                                    Water: 1/2 Cup
                                </tr>


                            </tr>


                        </tr>
                    </tr>
                </tr>
            </tr>
        </tr>
    </tr>
</thead>
</table>

    <p><strong>Step 1:</strong> Combine yeast,warm water,and 1 teaspoon sugar. Allow to stand until creamy and frosty

    </p>

    <p><strong>Step 2:</strong>
        Meaure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 min.

    </p>

    <p><strong>Step 3:</strong>
        Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

    </p>

    <h3>Recipe 2</h3>
    <style>
    h3{
        color:pink;
    }
    </style>

    <ul>

        <li>Time: 30 min</li>
        <li>Serves:4</li>
    </ul>

    <table>
        <thead>
            <tr>
                <th>Ingredients and Quantity</th>
                <th>Directions</th>
            <tr>
                    <td>
                        Flour: One Cup
                    </td>
                    <tr>
                        <td>
                            Eggs: Two
                        </td>
                        <tr>
                            <td>
                                Milk: 1/2 Cup
                            </td>
                            <tr>
                                <td>
                                    Water: 1/2 Cup
                                </tr>


                            </tr>


                        </tr>
                    </tr>
                </tr>
            </tr>
        </tr>
    </tr>
</thead>
</table>


<p><strong>Step 1:</strong>
    In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
</p>

<p><strong>Step 2:</strong>
    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.


</p>

<p><strong>Step 3:</strong>
    Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

</p>


<p><em>Source: <a href="http://allrecipes.com/recipe/6916/croissants/">Croissant Recipe website</a></em></p>

<p><em>Source: <a href="http://allrecipes.com/recipe/16383/basic-crepes/">Crepe Recipe</a></em></p>

</body>
</html>