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 oz

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 tbsp

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 sugar

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 kg