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If you Need . . .

If you Need

You Can Use

1 cup self-rising flour

1 cup all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt

1 cup cake flour

1 cup sifted all-purpose flour minus 2 tablespoons

1 cup all-purpose flour

1 cup cake flour plus 2 tablespoons

1 teaspoon baking powder

1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

1 teaspoon cornstarch or arrowroot

2 tablespoons all-purpose flour

1 box powdered sugar

1 pound powdered sugar

1 tablespoon tapioca

1-1/2 tablespoons all-purpose flour

2 large eggs

3 small eggs

1 egg

2 egg yolks (for custard)

1 egg

2 egg yolks plus 1 tablespoon water (for cookies)

1 cup sour cream

1 tablespoon lemon juice plus evaporated milk to equal 1 cup

1 cup yogurt

1 cup buttermilk or sour milk

1 cup buttermilk or sour milk

1 tablespoon vinegar or lemon juice plus sweet milk to equal 1 cup

1 cup fresh milk

1/2 cup evaporated milk plus 1/2 cup water

1 cup fresh milk

3 to 5 tablespoons nonfat dry milk powder in 1 cup water

1 cup honey

1-1/4 cups sugar plus 1/4 cup water

1 (1-ounce) square unsweetened chocolate

3 tablespoons cocoa plus 1 tablespoon butter or margarine

1 tablespoon chopped fresh herbs

1 teaspoon dried herbs or 1/4 teaspoon powdered herbs

1 teaspoon dry mustard

1 tablespoon prepared mustard

1 small clove of garlic

1/8 teaspoon garlic powder

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice,

1/8 teaspoon nutmeg

1 teaspoon apple pie spice

1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cardamom

1 teaspoon allspice

1/2 teaspoon cinnamon, 1/2 teaspoon ground cloves

2 cups cooked macaroni

1 cup uncooked macaroni

3 cups cooked rice

1 cup uncooked rice

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Sugar Substitutions

How to substitute Sweet'N Low for sugar in cooking and baking.
Many recipes require some sugar for proper volume, texture and browning. We suggest replacing half the sugar in the original recipe with an equivalent amount of Sweet'N' Low.

   

(6 to 1 ratio)

Granulated Sugar 1 tsp 3 tsp 1 Tbs 2 Tbs 4 Tbs 1/4 cup 1/3 cup 1/2 cup 1 cup
Sweet'N Low 1/6 tsp 1/2 tsp 1/2 tsp 1 tsp 2 tsp 2 tsp 2 1/2 tsps  4 tsp 8 tsp

 

1 box confectioner sugar = 1 pound = 16 oz = 3.5 to 4 cups


Brown Sugar Substitute

For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar. (2 T for dark brown)

To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar.

For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.

Did you know that Brown Sugar is really only White Sugar with Molasses mixed in with it?  It is so simple, saves storage space, and is much cheaper.

For 1 cup of brown sugar, add approximately 1 Tbsp of molasses. Add more or less molasses depending if you want the light brown sugar or the dark. No more worries now when you don't have enough brown sugar for that recipe. One never seem to run out of white sugar, but always of brown sugar.


Other sugar notes:
* In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste.
* Substitute white sugar for brown sugar on a 1 to 1 basis, but add 4 tablespoons of molasses per cup, and decrease the total amount of liquid in the recipe by 3 tablespoons.
* To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons.
* To use sugar in place of honey, use 1-1/4 cups of sugar plus 1/4 cup more liquid.
* To use maple syrup in place of sugar in cooking, use 3/4 cup for every 1 cup of sugar.
* To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use.
* To use sugar in place of a cup of maple syrup, use 1-1/4 cups of sugar plus 1/4 cup more liquid.


 

 

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Equivalent Measurements

This . . .

Equals This

76 drops

1 teaspoon

16 dashes

1 teaspoon

8 pinches

1 teaspoon = tsp = t

3 teaspoons

1 tablespoon = tbsp = T

4 tablespoons

1/4 cup

5-1/3 tablespoons

1/3 cup

8 tablespoons

1/2 cup

16 tablespoons

1 cup = C

2 tablespoons (liquid)

1 ounce

1 cup

8 fluid ounces

2 cups

1 pint (16 fluid ounces)

4 cups

1 quart

4 quarts

1 gallon

1/8 cup

2 tablespoons

1/3 cup

5 tablespoons plus 1 teaspoon

2/3 cup

10 tablespoons plus 2 teaspoons

3/4 cup

12 tablespoons

1 pound butter or margarine

2 cups butter or margarine

1 stick butter or margarine

1/2 cup butter or margarine

1 cup sugar

8 ounces

1 cup brown sugar

6 ounces

1 cup confectioner's sugar

4 1./2 ounces

1 cup honey or syrup

12 ounces

1 cup grated cheese

4 ounces

1 cup dried beans

6 ounces

2 large eggs

about 2 ounces

1 egg yolk

about 1 tablespoon

1 egg white

about 2 tablespoons

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Weight Measurements

Standard U.S.

Ounces

Metric

1 ounce

1

30 grams

1/4 pound

4

125 grams

1/2 pound

8

250 grams

1 pound

16

500 grams

1-1/2 pounds

24

750 grams

2 pounds

32

1 kilogram (kg)

2-1/2 pounds

40

1.25 kilograms

3 pounds

48

1.5 kilograms

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Volume Measurements

Standard U.S.

Ounces

Metric

1 tablespoon

1/2

15 milliliters

2 tablespoons

1

30 milliliters

3 tablespoons

1 1/2

45 milliliters

1/4 cup

2

60 milliliters

6 tablespoons

3

90 milliliters

1/2 cup

4

125 milliliters

1 cup

8

250 milliliters

1 pint (2 cups)

16

500 milliliters

4 cups (1 quart)

32

1 liter

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 Fahrenheit to Celsius

Fahrenheit

Celsius

300

150

325

165

350

180

375

190

400

200

425

220

450

230

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Cooking Temperatures

Doneness

Temperature

Beef

...

Very Rare

113F-120F

Rare

121F-129F

Medium Rare

130F-138F

Medium

139F-148F

Medium Well

149F-159F

Well

160F-169F

Lamb

...

Rare

135F

Medium Rare

140F-150F

Medium

160F

Well Done

165F

Poultry

...

Chicken

170F-180F

Turkey

170F-180F

Pork

...

Fresh Pork

160F-170F

Ham (Uncooked)

160F

Ham (Fully Cooked)

140F

Venison

...

maximum

130F-140F

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Dry Milk To Milk Conversions

Dry Milk     

+   Water

  = Milk

1/3 cup Dry Milk

+ 1 cup Water

= 1 cup Milk

4 Tablespoon Dry Milk

+ 3/4 cup Water

= 3/4 cup Milk

8 teaspoon Dry Milk

+ 1/2 cup Water

= 1/2 cup Milk

4 teaspoon Dry Milk

+ 1/4 cup Water

= 1/4 cup Milk

4 teaspoon Dry Milk

+ 4 Tablespoon Water

= 4 Tablespoon Milk

2 teaspoon Dry Milk

+ 2 Tablespoon Water

= 2 Tablespoon Milk

1 teaspoon Dry Milk

+ 1 Tablespoon Water

= 1 Tablespoon Milk

(Based on Carnation Instant Nonfat Dry Milk)

For a richer milk, use 1.5 to 2 times as much dry milk.

 

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