Tags

To help organize the recipes here, all recipes should have at least one tag added to them from one of the choices below. You can add more tags but at least one of these must be included.

Appetizers

Main-Dishes

Side-Dishes

Desserts

Beverages

Other

Tips

Common Facts and Substitutions

Weights and measures

• 16 ounces...............................1 pound
• 60 drops.................................1 teaspoon
• 3 teaspoons.............................1 tablespoon
• 2 tablespoons..........................1 fluid ounce
• 4 tablespoons..........................1/4 cup
• 5 tablespoons and 1 teaspoon..1/3 cup
• 16 tablespoons.........................1 cup
• 2 cups......................................1 pint
• 2 pints......................................1 quart
• 1 gill.........................................1/2 cup
• 4 quarts....................................1 gallon
• 8 quarts....................................1 peck
• 4 pecks....................................1 bushel

Baking Powder: Use 1/4 teaspoon baking soda plus 1 teaspoon cream of tartar.
Chocolate: For 1 square (1 oz.) unsweetened baking chocolate use 3 tbs. cocoa plus 1 tbs. fat (butter is best).
Garlic: For each clove of garlic, use 1/4 tsp garlic powder.
Onion: For each medium onion, use 1 tsp onion powder.

Butter: 1 stick is equivalent to a 1/4 pound or 1/2 cup.

What to do when you need cake flour

If you have a recipe and it calls for cake flour, but you do not have any in the house or what you have has gone bad there is a simple solution.

For every cup of cake flour called, place 2 tablespoons of cornstarch in the bottom of your 1 cup measure, then fill the rest with all purpose flour.