Monday, March 9, 2009
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Come In!!! The recipes you see below are a compilation of recipes I've collected from other sites as well as from my own file too. You can see conversion tables and substitution tables just in case one or two ingredients are out of stock as of the moment. I've also compiled some tips that i find informative and helpful to me. This site is for people who love to bake and cook. I hope you will find this page useful to you and your family.........ENJOY!
GingerBread House
WELCOME
Come In!!! The recipes you see below are a compilation of recipes I've collected from other sites as well as from my own file too. You can see conversion tables and substitution tables just in case one or two ingredients are out of stock as of the moment. I've also compiled some tips that i find informative and helpful to me. This site is for people who love to bake and cook. I hope you will find this page useful to you and your family.........ENJOY!
About Me
- sugar and spice
- I am a baking enthusiasts. I love reading cook/baking books esp the tips the author shares.
Christmas Treats
GingerBread House
Blog Archive
Classic
Conversion Table for LIQUID
CUPS = OZ = ML
1 tsp = 1/6 oz = 5ml
1 tbsp = 1/2 oz = 15ml
1/4c = 2 oz = 59ml
1/3c = 2 2/3 oz= 79ml
1 c = 8 oz = 237ml
2c, 1 pt= 16 oz = 473ml
4c, 1qt= 32 oz = 946ml
1 tsp = 1/6 oz = 5ml
1 tbsp = 1/2 oz = 15ml
1/4c = 2 oz = 59ml
1/3c = 2 2/3 oz= 79ml
1 c = 8 oz = 237ml
2c, 1 pt= 16 oz = 473ml
4c, 1qt= 32 oz = 946ml
Conversion Table for SOLIDS
Ounces to Grams
1 oz = 30 g
8 oz = 225 g
20 oz= 500 g
Pounds to Grams
1/4 lb = 115 g
1 lb = 450g
5 lb = 2.250 kg
1 oz = 30 g
8 oz = 225 g
20 oz= 500 g
Pounds to Grams
1/4 lb = 115 g
1 lb = 450g
5 lb = 2.250 kg
Pretty in Red
More Conversion Table
- U.S. to Metric
- Capacity
- 1/5 teaspoon = 1 ml
- 1 teaspoon = 5 ml
- 1 tablespoon = 15 ml
1 fluid oz. = 30 ml - 1/5 cup = 50 ml
- 1 cup = 240 ml
- 2 cups (1 pint) = 470 ml
- 4 cups (1 quart) = .95 liter
- 4 quarts (1 gal.) = 3.8 liters
- Weight
-
- 1 oz. = 28 grams
- 1 pound = 454 grams
- Metric to U.S.
- Capacity
- 1 militers = 1/5 teaspoon
- 5 ml = 1 teaspoon
- 15 ml = 1 tablespoon
- 30 ml = 1 fluid oz.
- 100 ml = 3.4 fluid oz.
- 240 ml = 1 cup
- 1 liter = 34 fluid oz.
- 1 liter = 4.2 cups
- 1 liter = 2.1 pints
- 1 liter = 1.06 quarts
- 1 liter = .26 gallon
- Weight
- 1 gram = .035 ounce
- 100 grams = 3.5 ounces
- 500 grams = 1.10 pounds
- 1 kilogram = 2.205 pounds
- 1 kilogram = 35 oz.
- Cooking Measurement Equivalents
- 16 tablespoons = 1 cup
- 12 tablespoons = 3/4 cup
- 10 tablespoons + 2 teaspoons = 2/3 cup
- 8 tablespoons = 1/2 cup
- 6 tablespoons = 3/8 cup
- 5 tablespoons + 1 teaspoon = 1/3 cup
- 4 tablespoons = 1/4 cup
- 2 tablespoons = 1/8 cup
- 2 tablespoons + 2 teaspoons = 1/6 cup
- 1 tablespoon = 1/16 cup
- 2 cups = 1 pint
- 2 pints = 1 quart
- 3 teaspoons = 1 tablespoon
- 48 teaspoons = 1 cup
Whip It!
STANDARD CAN SIZES & CONTENTS (volume / approx weight)
CAN SIZE____US____METRIC
6 oz = 5.75 fl oz = 170 ml
8 oz = 8.3 fl oz = 245 ml
No.1 picnic = 10.5 fl oz = 311 ml
No.211 cylinder = 12 fl oz = 355 ml
CAN SIZE____US____METRIC
6 oz = 170 g
8 oz = 227 g
10 1/2 oz = 298 g
12 oz = 340 g
14 oz = 397 g
16 to 17 oz = 454 to 482g
1 lb 4 oz = 567 g
1 lb 13 oz = 822 g
3 lb = 1360 g
3 lb 8 oz = 1588 g
6 1/2 to 7 lb = 2722 to 2948 g
6 oz = 5.75 fl oz = 170 ml
8 oz = 8.3 fl oz = 245 ml
No.1 picnic = 10.5 fl oz = 311 ml
No.211 cylinder = 12 fl oz = 355 ml
CAN SIZE____US____METRIC
6 oz = 170 g
8 oz = 227 g
10 1/2 oz = 298 g
12 oz = 340 g
14 oz = 397 g
16 to 17 oz = 454 to 482g
1 lb 4 oz = 567 g
1 lb 13 oz = 822 g
3 lb = 1360 g
3 lb 8 oz = 1588 g
6 1/2 to 7 lb = 2722 to 2948 g
SUBSTITUTION OF INGREDIENTS
AMOUNT_______SUBSTITUTE
Baking powder = 1 tsp = 1/4 tsp baking soda + 1/2 tsp cream of tartar
Bread crumbs, fine dry = 1 cup = 3/4 c crackers, crumbled fine
Broth = 1 cup = 1 bouillon cube dissolved in 1c hot water
Butter = 1 cup = 1 c margarine OR 1 c hydrogenated fat + 1/2 tsp salt
Buttermilk or Sour Milk = 1 cup = 1 c Whole Molk + 1 tbsp vinegar
OR lemon juice(let stand 5 minutes) OR 1c whole milk +
1~3/4 tsp cream of tartar
Cake Flour, sifted = 1 cup = 1 c sifted All purpose flour LESS 2 tbsp
Chocolate, unsweetened = 1 oz = 3 tbsp cocoa powder + 1 tbsp
butter
Cornstarch, thickening = 1 tbsp = 2 tbsp all purpose flour
Corn Syrup, light = 1 cup = 1~1/4c gran sugar+1/3 c water
Creamy, heavy, whipping = 1 cup = 1/3 c butter + 3/4 c milk
Cream, light = 1 cup = 1/4c melted butter + 3/4 c milk
Egg, whole = 1 = 2 eggyolks
Egg white = 1 = 2 tbsp frozen white
Flour, all purpose = 1 cup = 1 c oatmeal OR 1~1/2c bread crumbs
OR 1 c cornmeal LESS 2 tbsp
Flour, thickening = 1 tbsp = 1/2 tbsp cornstarch OR 1 whole egg
OR 2 eggyolks OR 2 eggwhites
Garlic = 1 clove = 1/8 tsp garlic powder
Half and Half = 1 cup = 7/8 c milk + 1~1/2 tbsp melted butter
Herbs, fresh = 1 tbsp = 1 tsp dried herbs OR 2/3 tsp ground herbs
Honey = 1 cup = 1~1/4c granulated sugar +1/4 c water
Lemon Juice = 1 tsp = 1/2 tsp vinegar
Lemon peel, dry = 1 tsp = 1 tsp fresh grated OR 1/2 tsp lemon
extract
Milk, condensed = 1 cup = Boil together 1 cup dry instant non fat
milk powder, 1/2 cup water, 2/3 cup sugar + 3 tbsp melted butter
Milk, Whole = 1 cup = 1/2 cup evaporated milk + 1/2 cup water OR
1/3 cup instant nonfat dry milk powder + 1 c water + 2tsp melted
butter
Orange peel, dry = 1 tbsp = 1 tbsp fresh grated OR 1/2 tbsp orange
extract
Sugar, granulated = 1 cup = 1~1/3cup brown sugar OR 1~1/2 cup
powdered sugar
Yeast, active dry = 1 tbsp = 1 compressed yeast cake
Baking powder = 1 tsp = 1/4 tsp baking soda + 1/2 tsp cream of tartar
Bread crumbs, fine dry = 1 cup = 3/4 c crackers, crumbled fine
Broth = 1 cup = 1 bouillon cube dissolved in 1c hot water
Butter = 1 cup = 1 c margarine OR 1 c hydrogenated fat + 1/2 tsp salt
Buttermilk or Sour Milk = 1 cup = 1 c Whole Molk + 1 tbsp vinegar
OR lemon juice(let stand 5 minutes) OR 1c whole milk +
1~3/4 tsp cream of tartar
Cake Flour, sifted = 1 cup = 1 c sifted All purpose flour LESS 2 tbsp
Chocolate, unsweetened = 1 oz = 3 tbsp cocoa powder + 1 tbsp
butter
Cornstarch, thickening = 1 tbsp = 2 tbsp all purpose flour
Corn Syrup, light = 1 cup = 1~1/4c gran sugar+1/3 c water
Creamy, heavy, whipping = 1 cup = 1/3 c butter + 3/4 c milk
Cream, light = 1 cup = 1/4c melted butter + 3/4 c milk
Egg, whole = 1 = 2 eggyolks
Egg white = 1 = 2 tbsp frozen white
Flour, all purpose = 1 cup = 1 c oatmeal OR 1~1/2c bread crumbs
OR 1 c cornmeal LESS 2 tbsp
Flour, thickening = 1 tbsp = 1/2 tbsp cornstarch OR 1 whole egg
OR 2 eggyolks OR 2 eggwhites
Garlic = 1 clove = 1/8 tsp garlic powder
Half and Half = 1 cup = 7/8 c milk + 1~1/2 tbsp melted butter
Herbs, fresh = 1 tbsp = 1 tsp dried herbs OR 2/3 tsp ground herbs
Honey = 1 cup = 1~1/4c granulated sugar +1/4 c water
Lemon Juice = 1 tsp = 1/2 tsp vinegar
Lemon peel, dry = 1 tsp = 1 tsp fresh grated OR 1/2 tsp lemon
extract
Milk, condensed = 1 cup = Boil together 1 cup dry instant non fat
milk powder, 1/2 cup water, 2/3 cup sugar + 3 tbsp melted butter
Milk, Whole = 1 cup = 1/2 cup evaporated milk + 1/2 cup water OR
1/3 cup instant nonfat dry milk powder + 1 c water + 2tsp melted
butter
Orange peel, dry = 1 tbsp = 1 tbsp fresh grated OR 1/2 tbsp orange
extract
Sugar, granulated = 1 cup = 1~1/3cup brown sugar OR 1~1/2 cup
powdered sugar
Yeast, active dry = 1 tbsp = 1 compressed yeast cake
Perfect!
Note Worthy Tips
1. Do not use salted, flavored nuts in desserts.
2. FRUIT PIES:
When using pared and sliced fresh fruits, always soak them in a solution of 1 cup water + 2 tbsp lemon juice to prevent discoloration. If lemon juice is not available substitute with 2 tablets of pulverized ascorbic acid dissolved in 1~1/2 cups water.
3. WHIPPED CREAM:
has to be chilled. Here are some methods:
a. at least 24 hours in the refrigerator
b. can also be chilled in the freezer for at least 40 minutes before use
c. For short notices, dip beaters in ice water for 3 minutes and beat
cream over a bowl of ice.
4. COOKIES:
a. If you want a tender, chewy cookie, then treat the dough with tenderness. Tough cookies are usually the result of overmixing. Beat butter-sugar mixture just until it is light and fluffy. Mix in the eggs thoroughly, then 'stir' in the dry ingredients.
b. The term 'stir' in baking usually means by hand or at very low speed with an electric mixer. Overmixing the flour makes the dough gluey because the glutens start activating.
c. Always add the chocolate chips, nuts last (to make it intact) unless otherwise stated.
d. Butter makes a crispier cookie than margarine does, and it also burns more quickly. When margarine is used, it is primarily to make a softer and chewier cookie.
e. Use fresh eggs. The fresher the eggs, the more air they can sustain during thebeating process, which makes for a more tender cookie.
5. To 'temper' simply means to add cold to hot.
Basic method for tempering SEMI-SWEET and BITTERSWEET chocolate. Divide 3 lbs chocolate into 3. Melt 2 lbs chocolate on a separate pan until it reaches 115 degrees. Remove from heat. Slowly stir in the unmelted chocolate bits 1/4 cup at a time into the 1 lb melted and still warm chocolate. Make sure that the other half of the melted choolate stays warm by keeping it in a warm oven at a very low 150- 200 degrees. After you have stirred in the chocolate and it has cooled, check the temperature. If it is NOT between 86 to 90 degrees, warm it up by slowly adding the other pound of melted chocolate 1/4 cup at a time. When the temperature is between 86 to 90 degrees, the chocolate is ready to pour into molds or cover truffles.
For WHITE and MILK chocolate, same tempering method except the initial temperature is lower at 110 degrees and the second temperature is set at 86 to 89 degrees.
2. FRUIT PIES:
When using pared and sliced fresh fruits, always soak them in a solution of 1 cup water + 2 tbsp lemon juice to prevent discoloration. If lemon juice is not available substitute with 2 tablets of pulverized ascorbic acid dissolved in 1~1/2 cups water.
3. WHIPPED CREAM:
has to be chilled. Here are some methods:
a. at least 24 hours in the refrigerator
b. can also be chilled in the freezer for at least 40 minutes before use
c. For short notices, dip beaters in ice water for 3 minutes and beat
cream over a bowl of ice.
4. COOKIES:
a. If you want a tender, chewy cookie, then treat the dough with tenderness. Tough cookies are usually the result of overmixing. Beat butter-sugar mixture just until it is light and fluffy. Mix in the eggs thoroughly, then 'stir' in the dry ingredients.
b. The term 'stir' in baking usually means by hand or at very low speed with an electric mixer. Overmixing the flour makes the dough gluey because the glutens start activating.
c. Always add the chocolate chips, nuts last (to make it intact) unless otherwise stated.
d. Butter makes a crispier cookie than margarine does, and it also burns more quickly. When margarine is used, it is primarily to make a softer and chewier cookie.
e. Use fresh eggs. The fresher the eggs, the more air they can sustain during thebeating process, which makes for a more tender cookie.
5. To 'temper' simply means to add cold to hot.
Basic method for tempering SEMI-SWEET and BITTERSWEET chocolate. Divide 3 lbs chocolate into 3. Melt 2 lbs chocolate on a separate pan until it reaches 115 degrees. Remove from heat. Slowly stir in the unmelted chocolate bits 1/4 cup at a time into the 1 lb melted and still warm chocolate. Make sure that the other half of the melted choolate stays warm by keeping it in a warm oven at a very low 150- 200 degrees. After you have stirred in the chocolate and it has cooled, check the temperature. If it is NOT between 86 to 90 degrees, warm it up by slowly adding the other pound of melted chocolate 1/4 cup at a time. When the temperature is between 86 to 90 degrees, the chocolate is ready to pour into molds or cover truffles.
For WHITE and MILK chocolate, same tempering method except the initial temperature is lower at 110 degrees and the second temperature is set at 86 to 89 degrees.
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