Conversion Charts

I know that I get many recipes that need conversion. Here are some examples.

All-Purpose Flour and Confectioners' Sugar 

1/8 cup = 15 grams 
1/4 cup = 30 grams 
1/3 cup = 40 grams 
3/8 cup = 45 grams 
1/2 cup = 60 grams 
5/8 cup = 70 grams 
2/3 cup = 75 grams 
3/4 cup = 85 grams 
7/8 cup = 100 grams 
1 cup = 110 grams 

Brown Sugar 

1/8 cup = 25 grams 
1/4 cup = 50 grams 
1/3 cup = 65 grams 
3/8 cup = 75 grams 
1/2 cup = 100 grams 
5/8 cup = 125 grams 
2/3 cup = 135 grams 
3/4 cup = 150 grams 
7/8 cup = 175 grams 
1 cup = 200 grams 

Butter or Margarine 

1/8 cup = 30 grams 
1/4 cup = 55 grams 
1/3 cup = 75 grams 
3/8 cup = 85 grams 
1/2 cup = 115 grams 
5/8 cup = 140 grams 
2/3 cup = 150 grams 
3/4 cup = 170 grams 
7/8 cup = 200 grams 
1 cup = 225 grams 


Cake Flour 

1/8 cup = 10 grams 
1/4 cup = 20 grams 
1/3 cup = 25 grams 
3/8 cup = 30 grams 
1/2 cup = 50 grams 
5/8 cup = 60 grams 
2/3 cup = 65 grams 
3/4 cup = 70 grams 
7/8 cup = 85 grams 
1 cup = 95 grams 

Cocoa 

1/8 cup = 15 grams 
1/4 cup = 30 grams 
1/3 cup = 40 grams 
3/8 cup = 45 grams 
1/2 cup = 60 grams 
5/8 cup = 70 grams 
2/3 cup = 75 grams 
3/4 cup = 85 grams 
7/8 cup = 100 grams 
1 cup = 125 grams 

Flaked Coconut 

1/8 cup = 10 grams 
1/4 cup = 20 grams 
1/3 cup = 25 grams 
3/8 cup = 30 grams 
1/2 cup = 40 grams 
5/8 cup = 45 grams 
2/3 cup = 50 grams 
3/4 cup = 60 grams 
7/8 cup = 65 grams 
1 cup = 75 grams 

Granulated Sugar

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams


Grated Coconut

1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams


Ground Almonds

1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams


Slivered Almonds

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams

White Sugar

1/8 C = 30 grams
1/4 C = 55 grams
1/3 C = 75 grams
3/8 C = 85 grams
1/2 C = 115 grams
5/8 C = 140 grams
2/3 C = 150 grams
3/4 C = 170 grams
7/8 C = 200 grams
1 C = 225 grams

Dry Measures:

3 tsp = 1 TBS = 1/2 oz. = 14.3 grams
2 TBS = 1/8 C = 1 oz. = 28.3 grams
4 TBS = 1/4 C = 2 oz. = 56.7 grams
5 1/3 TBS = 1/3 C = 2.6 oz = 56.7 grams
8 TBS = 1/2 C = 4 oz. = 113.4 grams = 1 Stick Butter
12 TBS = 3/4 C = 6 oz. = .375 Pounds  = 170 grams
32 TBS = 2 C = 16 oz. = 1 Pound = 453.6 grams
64 TBS = 4 C = 32oz. = 2 Pounds = 907 grams

Liquid Measures:

1 C = 8 oz. = 1/2 Pint = 237 ml.
2 C = 16 oz. = 1 Pint = 474 ml.
2 Pints = 32 oz. = 1 Quart = 0.964 liters
4 Quarts = 128 oz. = 1 Gallon = 3.784 liters
8 Quarts = One Peck
4 Pecks = 1 Bushel
A Dash = 1/4 tsp

Fahrenheit - Celsius

350 degrees = 175 degrees
400 degrees = 205 degrees
425 degrees = 220 degrees
450 degrees = 230 degrees

U.S. to Metric:

1/4 tsp = 1.25 ml. spoon
1/2 tsp = 2.5 ml. spoon
3/4 tsp = 3.75 ml. spoon
1 tsp = 5 ml. spoon
1 TBS = 15 ml. spoon
1/4 C = 60 ml. spoon
1/3 C = 75 ml. spoon
1/2 C = 100 ml. + 1 (15 ml. spoon)
2/3 C = 150 ml. spoon
3/4 C = 175 ml. spoon
1 C = 200 ml. spoon + 2 (15 ml. spoon)

Enjoy!
Peace in the Kitchen!

Перевести любой рецепт в украинском.

Для всех моих друзей в Украине. Вы можете перевести любой рецепт в украинском. Существует прямая связь с правой стороны страницы. CLINK на нем и выбрать любой язык.

Übersetzen jedes Rezept ins Deutsch

Übersetzen jedes Rezept ins Deutsche. Es gibt eine Verbindung auf der rechten Seite der Seite. Klicken Sie auf den Link und wählen Sie bitte eine Sprache.

Traduire n'importe quelle recette en Français

Je tiens à rappeler à mes amis que vous pouvez traduire n'importe quelle recette en français. Il ya un lien sur le côté droit de la page. Cliquez dessus et choisissez n'importe quelle langue.

Blueberries, Individual Blueberry Cheesecake in a Jar and Blueberry Scone Cake

As Summer approaches I'm reminded of picking Blueberries as a child growing up in Michigan. I remember visiting my Uncle's Log Cabin on Higgins Lake, in the summer, eating fresh Blueberries in a bowl of milk for breakfast.

Here are two great recipes with Blueberries.
At the end of this recipe, I added a list of other canned  Pie Filling flavors that would be great in this recipe.

Blueberry Cheesecake in a Jar:
This recipe is adapted from Chin Deep.

Here's what you'll need:
6 Half Pint Canning Jars with lids.

First Layer
Graham Cracker Crust:

1 C Graham Cracker Crumbs
3 TBS Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 C (4TBS) Butter, melted

Combine all ingredients in a small bowl, mix well and press 3 TBS into the bottom of each jar.

Second Layer
Cheesecake:

1 - 8oz. package of Cream Cheese, room temperature.
1/2 C Granulated Sugar
1/2 C Sour Cream
2 TBS Lemon Juice
2 tsp Vanilla
1 tsp Lemon

Mix together in a Stand Mixer with a Whisk attachment.
Whip until smooth and creamy.
Divide equally among the jars.

Third Layer
Blueberries:
1 - 20 oz. can of Blueberry Pie Filling
1/2 tsp Almond Extract
Mix well and divide among the jars.

Place the lid on the jars and refrigerate to chill before serving.

Note:
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Banana Creme
Cherry
Chocolate Creme
Coconut Creme
Key Lime Creme
Lemon Creme
Apple Cranberry
Apple
Apricot
Blackberry
Dark Sweet Cherry
Strawberry Rhubarb
Red Raspberry
Pumpkin
Raisin
Pineapple
Mixed Berry

Enjoy!
Peace in the Kitchen!


Blueberry Scone Cake:

2 1/2 C Flour
1/3 C Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 stick (8TBS) Butter, cold, cubed
1 C Fresh Blueberries
2 Eggs
1/3 C Heavy Cream
1 tsp Vanilla
Zest of 1 Lemon
Heavy Cream and additional sugar for the tops before they're baked.

Preheat the oven to 350 degrees.
Wrap the bottom and sides of a 9" Springform Pan with heavy duty foil to prevent leaks.
Generously brush the pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have some available for all of my baking needs.

In a large Mixing Bowl:
Flour
Granulated Sugar
Baking Soda
Salt
Whisk well.
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.

In a small bowl:
Heavy Cream
Eggs
Vanilla
Lemon Zest
Whisk well.
Add to dry ingredients.
Pour into prepared pan.
Brush the top with additional Heavy Cream and sprinkle with additional granulate sugar
Bake for 20 - 25 minutes.
Cool the pan on a rack for ten minutes.
Release the cake onto the cooling rack and cool completely.

Serve with Home Made Whipped Cream.

Enjoy!
Peace in the Kitchen!

Homemade Bisquick Mix

I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!


Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Enjoy!
Peace in the Kitchen!

Pumpkin Pancakes

I have a vintage copy of Betty Crocker's Holiday Hospitality booklet from 1971. I chose this recipe to post on the blog. It suggests serving it for Thanksgiving Brunch. I would also serve it in the Fall for a Halloween breakfast.

Pumpkin Pancakes:

2 Eggs
1 C Whole Milk
1/2 C canned pumpkin
1 3/4 C Bisquick Baking Mix (homemade Bisquick recipe at the end)
2 TBS Sugar
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Powdered Ginger
1/4 C Vegetable Oil

In a medium bowl, with a hand mixer:
Eggs, beat on high for 5 minutes

Add remaining ingredients and mix well.
Pour batter onto a medium hot griddle or use a 10" cast iron skillet,( sprayed with a vegetable cooking spray)
Bake until puffed and bubbles begin to break.
Flip and bake the other side.


Serve with  Maple Rum flavored Syrup.

In a saucepan, heat until butter is melted.
1C Maple Syrup
1 TBS Butter
Whisk well.
Remove from heat and stir in 1/2 tsp Rum Flavoring....... or Rum!
Serve warm, drizzled over the Pancakes.

Enjoy!
Peace in the Kitchen!

Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.