This page is just common measurements and combos for baking and cooking.
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- Skooma (Elder Scrolls)Skooma 1 cup sugar 3/4 cup boiling water 2 cups vodka pitted apricots ground cardamom vanilla extract Combine the sugar and boiling water and stir until dissolved and put in an air tight container. add remaining ingredients, cap and let sit. Allow to steep for 2 weeks to 3 months. Separate and serve.0 Commentarios 0 Acciones 1419 Views 0 Vista previaPlease log in to like, share and comment!
- Candyland CookiesIngredients 4 cups flour 1 tsp baking soda 1 tsp baking powder 1 cup vegetable shortening 1/2 cup butter 1 cup packed dark brown sugar 2 large eggs 1 tsp amaretto 1 cup grated or chopped baking chocolate or chopped caramels 1 cup orange slices 1 cup chopped pecans (or chocolate covered peanuts) 1 cup cashews (or chocolate covered raisins) 1/2 cup coconut flakes. Preheat...0 Commentarios 0 Acciones 1496 Views 0 Vista previa
- Buttercream FrostingsIngredients: 3 1/2 cups powdered sugar 1/2 cup butter, softened at room temp 1/8 tsp salt 1 large egg yolk 1 tbsp sweet milk (optional) Cream the butter until it's fluffy. Beat in sugar, salt, and yolk until mixture is creamy. Use the milk only if the mixture needs to be thinned out a bit. Flavor the mixture. Note from book: Butter cream frostings have a tendency to...0 Commentarios 0 Acciones 1695 Views 0 Vista previa
- Chocolate FrostingIngredients: 1/2 cup unsweetened cocoa powder 1 1/2 cups powdered sugar 5 1/3 tbsp butter, at room temperature 3 tbsp boiling water Heat the butter and beat chocolate into it Add salt and boiling water Beat in cocoa powder until it's a smooth paste Continue beating until it's the consistency you want. If it's too thick, add a few drops of water. If it's too thin, add more powdered...0 Commentarios 0 Acciones 1666 Views 0 Vista previa
- Chocolate Frosting 1Ingredients: 1/2 cup unsweetened cocoa powder 1 1/2 cups powdered sugar 5 1/3 tbsp butter, at room temperature 3 tbsp boiling water Heat the butter and beat chocolate into it Add salt and boiling water Beat in cocoa powder until it's a smooth paste Continue beating until it's the consistency you want. If it's too thick, add a few drops of water. If it's too thin, add more powdered...1 Commentarios 0 Acciones 1723 Views 0 Vista previa
- Butter Cream FrostingIngredients: 3 1/2 cups powdered sugar 1/2 cup butter, softened at room temp 1/8 tsp salt 1 large egg yolk 1 tbsp sweet milk (optional) Cream the butter until it's fluffy. Beat in sugar, salt, and yolk until mixture is creamy. Use the milk only if the mixture needs to be thinned out a bit. Flavor the mixture. Note from book: Butter cream frostings have a tendency to...0 Commentarios 0 Acciones 1729 Views 0 Vista previa
- 1 stick of butter or margarine = 1/2 cup
1 stick butter or margarine = 8 tablespoons
2 sticks butter or margarine = 1 cup
4 sticks butter or margarine = 2 cups
1 cup butter or margarine = 7/8 cup lard/fat
1 cup hydrogenated fat = 6 2/3 oz1 stick of butter or margarine = 1/2 cup 1 stick butter or margarine = 8 tablespoons 2 sticks butter or margarine = 1 cup 4 sticks butter or margarine = 2 cups 1 cup butter or margarine = 7/8 cup lard/fat 1 cup hydrogenated fat = 6 2/3 oz0 Commentarios 0 Acciones 499 Views 0 Vista previa - if you want to only use yolk, 2 yolks for every 1 egg in the recipe.
1 cup of egg yolks comes to 12 to 14 total yolks.
1 cup of egg whites would be the whites of 8 large eggs.
1 cup of heavy cream = 2 cups whipped cream
1/3 cup evaporated milk = 1/3 cup dry milk and 6 tbsp water
1 14 oz can evaporated milk = 1 2/3 cup
8 oz sour cream = 1 cup
1 lb cheese = 4 cup grated cheese
8 oz cream cheese = 6 tbspif you want to only use yolk, 2 yolks for every 1 egg in the recipe. 1 cup of egg yolks comes to 12 to 14 total yolks. 1 cup of egg whites would be the whites of 8 large eggs. 1 cup of heavy cream = 2 cups whipped cream 1/3 cup evaporated milk = 1/3 cup dry milk and 6 tbsp water 1 14 oz can evaporated milk = 1 2/3 cup 8 oz sour cream = 1 cup 1 lb cheese = 4 cup grated cheese 8 oz cream cheese = 6 tbsp0 Commentarios 0 Acciones 596 Views 0 Vista previa - for 1 cup white sugar replace with 1 cup raw sugar
or 1 cup brown sugar
or 1 cup powdered sugar
or 1 3/4 cup confectioner's sugar.
1 pound of granulated sugar = 2 1/4 cups sugar
1 pound brown sugar = 2 1/4 cups sugar
1 pound powdered sugar = 4 cups powdered sugar
1 tbps maple sugar = 1 tbps sugarfor 1 cup white sugar replace with 1 cup raw sugar or 1 cup brown sugar or 1 cup powdered sugar or 1 3/4 cup confectioner's sugar. 1 pound of granulated sugar = 2 1/4 cups sugar 1 pound brown sugar = 2 1/4 cups sugar 1 pound powdered sugar = 4 cups powdered sugar 1 tbps maple sugar = 1 tbps sugar0 Commentarios 0 Acciones 435 Views 0 Vista previa - dash = 2 to 3 drops and less than an 8th of a teaspoon (tsp)
1 teaspoon (tsp) = 5 milliliters (ml)
1 tablespoon (tbsp) = 3 tsp or 15 ml
1/8 cup = 2 tbsp = 1 fluid ounce (oz) = 30 ml
1/4 cup = 4 tbsp = 2 fluid oz = 60 ml
1/2 cup = 8 tbps = 4 fluid oz = 120 ml
1 cup = 16 tbsp = 8 fluid oz = 240 ml
1 pint = 2 cups = 16 fluid oz = 480 ml
1 quart = 4 cups = 32 fluid oz = 960 ml
1 gallon = 4 quarts = 16 cups = 128 fluid oz = 3.84 liters (l)
1 ounce (oz) = 28 grams
1/4 pound (lb) = 4 oz = 114 grams (g)
1 lb = 16 oz = 454 g
2.2 lb = 1000 g = 1 kgdash = 2 to 3 drops and less than an 8th of a teaspoon (tsp) 1 teaspoon (tsp) = 5 milliliters (ml) 1 tablespoon (tbsp) = 3 tsp or 15 ml 1/8 cup = 2 tbsp = 1 fluid ounce (oz) = 30 ml 1/4 cup = 4 tbsp = 2 fluid oz = 60 ml 1/2 cup = 8 tbps = 4 fluid oz = 120 ml 1 cup = 16 tbsp = 8 fluid oz = 240 ml 1 pint = 2 cups = 16 fluid oz = 480 ml 1 quart = 4 cups = 32 fluid oz = 960 ml 1 gallon = 4 quarts = 16 cups = 128 fluid oz = 3.84 liters (l) 1 ounce (oz) = 28 grams 1/4 pound (lb) = 4 oz = 114 grams (g) 1 lb = 16 oz = 454 g 2.2 lb = 1000 g = 1 kg0 Commentarios 0 Acciones 511 Views 0 Vista previa
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