Ever wonder how chefs made cakes that looked like this?

So delicate looking on the outside, mellow, calm, tranquil, elegant. I recently came upon a recipe that I would love to try soon enough that now allows you to ice your cake like professionals. The icing is called Royal Icing and it favored because of its hard, matte finish that can be manipulated, in terms of colors, very easily.

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.


Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar

3 tablespoons (30 grams) meringue powder

1/2 teaspoon extract (vanilla, lemon, almond)

1/2 - 3/4 cup (120 - 180 ml) warm water

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups

For more information about usage, check out Joyof Baking.com

This post just made my mouth water... I don't know why though. Perhaps it's thoughts of having homemade marshmallows floating in warm hot cocoa, simply chilling in my apartment.

Yummmm

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.

Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Speaking of Jell-O, I'm in love with this Hawai'ian layered Jell-O thing that was offered from time to time at a local Japanese market. It's so cute and good.



I recently came upon on the recipe I had been looking for. I look forward to making it when I get back... hehehe, and who knows, maybe even combining this recipe with some of the last ones.

I still intend on going to Bartending school. Not exactly when, but there is something really interesting to me about mixology.

Not surprsingly, this site about cool ways to spice up your newest party is pretty interesting. Luge? Champagne Pyramid? Test Tube Shots? It's almost too much :P

Thinking about Carlo, right now, here is something he would be proud of although I don't know if he would approve of the formula... Sangria

I sooo want to cozy up with cool friends in the winter with this warm, fruity, and spicy shot.

Last but not least, people complained about my last Jell-O shots suggesting that they were too strong. I say too bad, but for those asking for a little more flavor and, perhaps, less impact, this site is really cool. I love the cocktail shots.

Tried
-Kimchee! It's soo much better when you know you've made it. It's also kind of cool seeing the fermentation take place.
-Peanut Sauce. It's pretty good. Now I just need to figure out how to make spring rolls nicely to compliment the sauce. Hmmm, that doesn't sound right at all.

Yet to Try
-Pumpkin Shrimp Gyoza with Roasted Red Chili Sauce. I think I'm more intriguing by the Pumpkin part of it.
-Apple and Aged Cheddar Grilled Cheese. Mmmmm, sounds exciting. Here are other sandwiches that look equally great too!
-Soft drinks. Don't like them but I know some people do.
-Kālua Pig and Cabbage. I love Kalua Pig. Here are other great looking Hawai'ian recipes as well.
-Cheesecake Factory Pumpkin Cheesecake. I love Cheesecake!
-Best Chocolate Cupcake. I'm down to try this. Looks really cute too.
-No Knead Bread. Always wanted to make bread and this seems like and easy enough way of doing it.
-Puff the Magic Pancake. Looks kind of ugly, but interesting at the same time. Again this is something that I would be down to try.

Hope you like these :)

1. Like Outback Steakhouse's Blooming Onions? There's a diagram on how to cut the onion complete with angles and whatnot. Wow. There are also a host of other recipes from restaurants here at Secret Restaurant Recipes.

2. On a similar note, love Colonel's original recipe? I know ading does. Hahaha, Top Secret Copycat Recipes has this and more. Check it out.

3. More secret recipes here at Top Secret Recipes. You can sign up for their weekly offerings. Mmmmm, homemade Twinkie.

4. Cookies! I love cookies. I only wish I had the time to make them. Here is a listing of dozens of great delectable recipes.

5. Not quite a secret, but do you know what you have in your fridge and cupboard? Check off what you have and this interface will show you what you can make at CookingByNumbers.

Ading loves potatoes. I'm sure he would love this too.



Definitely looks easy enough and delectable too!

Ever run into this problem before? I swear it happens more times that I would like (I wonder why that is). Anyway, for those of you who ever wanted to know what ingredients you can substitute for what. Here is a pretty extensive list approved by a nutrition specialist.

If you don't have the food listed in the "ingredient" column, try one of the alternatives listed in the "substitutes" column.

--------------------------------------------------------------------------
Ingredient        Amount         Substitutes
--------------------------------------------------------------------------
Ingredient        Amount         Substitutes
--------------------------------------------------------------------------
Allspice          1 teaspoon     * 1/2 teaspoon cinnamon and 1/2 teaspoon
                                  ground cloves
--------------------------------------------------------------------------
Apple pie spice   1 teaspoon     * 1/2 teaspoon cinnamon, 1/4 teaspoon
                                  nutmeg and 1/8 teaspoon cardamom
--------------------------------------------------------------------------
Arrowroot starch  1 teaspoon     * 1 tablespoon flour
                                * 1 1/2 teaspoon cornstarch
--------------------------------------------------------------------------
Baking powder     1 teaspoon     * 1/4 teaspoon baking soda plus 5/8
                                  teaspoon cream of tartar
                                * 1/4 teaspoon baking soda plus 1/2 cup
                                  sour milk or buttermilk or yogurt
                                  (decrease liquid called for in recipe
                                  by 1/2 cup)              
                                * 1/4 teaspoon baking soda plus 1/2
                                  tablespoon vinegar or lemon juice used
                                  with sweet milk to make 1/2 cup
                                  (decrease liquid called for in recipe
                                  by 1/2 cup)
                                * 1/4 teaspoon baking soda plus 1/4 to
                                  1/2 cup molasses (decrease liquid in
                                  recipe by 1 to 2 tablespoons)
                                * 1/3 teaspoon baking soda plus 1/2     
                                  teaspoon cream of tartar              
--------------------------------------------------------------------------
Bay leaf          1 whole        * 1/4 teaspoon cracked bay leaves
--------------------------------------------------------------------------
Beau monde        1 teaspoon     * 1 teaspoon seasoning salt
seasoning                        * 1/2 teaspoon table salt plus dash of
                                  garlic, onion and celery salts or
                                  powders
--------------------------------------------------------------------------
Beef stock base,  2 teaspoons    * 1 beef bouillon cube
instant                               
--------------------------------------------------------------------------
Beef stock base,  4 teaspoons    * 1 can (10 1/2 ounces) condensed,
instant           dissolved        undiluted beef bouillon or consumme'
                 in 1 1/4        
                 cups water       
--------------------------------------------------------------------------
Bread crumbs,     1/3 cup        * 1 slice of bread
dry                                 
--------------------------------------------------------------------------
Bread crumbs,     3/4 cup        * 1 slice bread
soft                               
--------------------------------------------------------------------------
Broth, beef or    1 cup          * 1 bouillon cube dissolved in 1 cup
chicken                            boiling water
                                * 1 teaspoon powdered broth base
                                  dissolved in 1 cup boiling water
--------------------------------------------------------------------------
Butter            1 cup          * 7/8 to 1 cup hydrogenated fat plus 1/2
                                  teaspoon salt
                                * 7/8 cup oil plus 1/2 teaspoon salt
                                * 7/8 cup lard plus 1/2 teaspoon salt
                                * 1 cup margarine
                                * 7/8 cup oil
--------------------------------------------------------------------------
Carob powder      If recipe      * 1 ounce unsweetened chocolate
                 calls for 3      
                 tablespoons        
                 carob powder      
                 plus 2            
                 tablespoons      
                 water             
--------------------------------------------------------------------------
Catsup            1 cup          * 1 cup tomato sauce, 1/2 cup sugar and
                                  2 tablespoons vinegar (for use in
                                  cooking)
--------------------------------------------------------------------------
Chicken stock     1 1/2          * 1 chicken bouillon cube
base, instant     teaspoons         
--------------------------------------------------------------------------
Chicken stock     1 tablespoon   * 1 cup canned or homemade chicken
base, instant     dissolved in     broth or stock
                 1 cup water      
--------------------------------------------------------------------------
Chili sauce       1 cup          * 1 cup tomato sauce, 1/4 cup brown
                                  sugar, 2 tablespoons vinegar, 1/4
                                  teaspoon cinnamon, dash of ground
                                  cloves and dash of allspice
--------------------------------------------------------------------------
Chives, finely    2 teaspoons    * 2 teaspoons finely chopped green onion
chopped                            tops
--------------------------------------------------------------------------
Chocolate chips,  1 ounce        * 1 ounce sweet cooking chocolate
semisweet                          
--------------------------------------------------------------------------
Chocolate,        1-2/3 ounces   * 1 ounce unsweetened chocolate plus
semisweet                          4 teaspoons sugar
--------------------------------------------------------------------------
Chocolate,        6 ounce        * 2 squares unsweetened chocolate plus
semisweet         package          2 tablespoons shortening and 1/2 cup
pieces, melted                     sugar
--------------------------------------------------------------------------
Chocolate,        1 ounce or     * 3 tablespoons cocoa plus 1 tablespoon
unsweetened       square           butter or margarine
                                * 3 tablespoons carob powder plus 2
                                  tablespoons water
--------------------------------------------------------------------------
Cocoa             1/4 cup or     * 1 ounce (square) chocolate (decrease
                 4 tablespoons    fat called for in recipe by 1/2
                                  tablespoon)
--------------------------------------------------------------------------
Coconut           1 tablespoon   * 1 1/2 tablespoons fresh, grated
                 grated, dry     
--------------------------------------------------------------------------
Coconut Cream     1 cup          * 1 cup cream
--------------------------------------------------------------------------
Coconut Milk      1 cup          * 1 cup milk
--------------------------------------------------------------------------
Corn Syrup        1 cup          * 1 cup sugar plus 1/4 cup liquid (use
                                  whatever liquid is called for in the
                                  recipe)
                                * 1 cup honey
--------------------------------------------------------------------------
Cornstarch        1 tablespoon   * 2 tablespoons all-purpose flour
(for thickening)                 * 4 to 6 teaspoons quick-cooking tapioca
--------------------------------------------------------------------------
Cracker crumbs    3/4 cup        * 1 cup bread crumbs
--------------------------------------------------------------------------
Cream cheese                     * Part skim milk ricotta cheese or lowfat
                                  cottage cheese beaten until smooth
--------------------------------------------------------------------------
Cream,            1 cup          * 7/8 cup whole milk plus 1/2 tablespoon
half-and-half                      butter or margarine
                                * 3 tablespoons oil plus milk to equal
                                  1 cup
                                * 1 cup evaporated milk
--------------------------------------------------------------------------
Cream, heavy      1 cup          * 3/4 cup milk plus 1/3 cup butter or
(36 to 40% fat)                    margarine (for use in cooking and
                                  baking)
                                * 2/3 cup buttermilk plus 1/3 cup oil
                                * Evaporated skim milk or equal parts of
                                  part-skim milk ricotta cheese and
                                  nonfat yogurt beaten until smooth
                                  (this mixture cannot be heated because
                                  of separation)
--------------------------------------------------------------------------
Cream, light      1 cup          * 1 cup undiluted evaporated milk
(18 to 20% fat)                  * 14 tablespoons milk plus 3 tablespoons
                                  butter or margarine
--------------------------------------------------------------------------
Cream, sour       1 cup          * 3 tablespoons butter plus 7/8 cup sour
(See Sour                          milk
cream, cultured)                 * 7/8 cup buttermilk plus 3 tablespoons
                                  butter
--------------------------------------------------------------------------
Cream, whipped                   * Chill a 13 oz. can of evaporated milk
                                  for 12 hours. Add 1 teaspoon lemon
                                  juice. Whip until stiff.
                                * Beat until stiff: 1/2 cup ice-cold
                                  water and 1/2 cup nonfat dry milk. Add
                                  1/2 cup sugar, slowly, while beating.
                                  Then add 2 tablespoons lemon juice and
                                  beat until mixed well.
--------------------------------------------------------------------------
Cream, whipping   1 cup          * 2 tablespoons lemon juice, 2
                                  tablespoons sugar, 1 cup evaporated
                                  milk
                                * 3/4 cup milk plus 1/3 cup butter (for
                                  cooking only)
--------------------------------------------------------------------------
Cream of tartar   1/2 teaspoon   * 1 1/2 teaspoon lemon juice or vinegar
--------------------------------------------------------------------------
Dill plant,       3 heads        * 1 tablespoon dill seed
fresh or dried                    
--------------------------------------------------------------------------
Egg 1 whole      (3 tablespoons) * 3 tablespoons slightly beaten egg
                                * 3 tablespoons plus 1 teaspoon frozen
                                  egg, thawed
                                * 2 1/2 tablespoons sifted dry whole egg
                                  powder plus 2 1/2 tablespoons lukewarm
                                  water
                                * 1/4 cup egg substitute
                                * 1 egg white and 2 teaspoons oil
                                * 2 egg whites
                                * 2 yolks plus 1 tablespoon water
                                  (in cookies)
                                * 2 yolks (in custards, cream fillings
                                  and similar mixtures)
--------------------------------------------------------------------------
Egg substitute    1 egg          * 2 egg whites. May add 1 to 3 teaspoons
                                  vegetable oil for each yolk omitted.
                                * 1 egg white, 2 1/4 teaspoons nonfat
                                  dry milk powder, and 2 teaspoons
                                  vegetable oil (may store 1 week in
                                  refrigerator or freezer)
                                * In cookies and cakes only -- use 2
                                  tablespoons water plus 1/2 teaspoon
                                  baking powder
                                * In cookie and cake recipes that call
                                  for 2 or 3 eggs -- for each egg, use
                                  2 tablespoons flour, 1/2 tablespoon
                                  shortening, 1/2 teaspoon baking
                                  powder, 2 tablespoons liquid (use
                                  liquid called for in recipe)
--------------------------------------------------------------------------
Egg white         1 white        * 2 tablespoons frozen egg white, thawed
                (2 tablespoons) * 2 teaspoons sifted dry egg white
                                  powder plus 2 tablespoons lukewarm
                                  water
--------------------------------------------------------------------------
Egg yolk          1 yolk         * 2 tablespoons sifted dry egg yolk
                (1 1/2            powder plus 2 teaspoons water
                 tablespoons)   * 1-1/3 tablespoons frozen egg yolk,
                                  thawed
--------------------------------------------------------------------------
Extracts          1 teaspoon     * 1/4 teaspoon oil of similar flavor

(example: mint    1/4 teaspoon   * 2 drops oil of similar flavor (oils
extract)                           won't evaporate at high temperatures)
--------------------------------------------------------------------------
Flavor-based oil  1/4 teaspoon   * 1 teaspoon extract of same flavor

(example: oil of  2 drops        * 1/4 teaspoon extract of same flavor
peppermint)
--------------------------------------------------------------------------
Flour,            1 tablespoon   * 1/2 tablespoon cornstarch, potato
all-purpose                        starch, rice starch or arrowroot
(for thickening)                   starch
                                * 1 tablespoon granular tapioca
                                * 2 to 3 teaspoons quick-cooking tapioca
                                * 1 tablespoon waxy rice flour
                                * 1 tablespoon waxy corn flour
                                * 2 tablespoons browned flour
                                * 1 1/2 tablespoons whole wheat flour
                                * 1/2 tablespoon whole wheat flour plus
                                  1/2 tablespoon all-purpose flour
--------------------------------------------------------------------------
Flour,            1 cup sifted   The following flours require more
all-purpose                      leavening than wheat flour, so add
(Note: Speciality                2 1/2 teaspoons baking powder per cup of
flours added to                  flour. An even lighter product results
yeast bread                      when buttermilk plus 1/2 teaspoon baking
recipes will                     soda is substituted for each cup of milk
result in a                      in the recipe:
reduced volume                  
and a heavier                    * 1 1/4 cups rye flour
product)                         * 3/4 cup rice flour
                                * 1 1/2 cups oat flour
                                * 1 cup corn flour
                                * 3/4 cup coarse cornmeal
                                * 1 cup fine cornmeal
                                * 5/8 cup potato starch flour
                                * 1-1/8 cups cake flour
                                * 1 1/2 cups bread crumbs
                                * 1 cup rolled oats
                                * 1 1/2 cups barley flour
                                * 1 cup unsifted all-purpose flour
                                  minus 2 tablespoons
                                * 1/3 cup cornmeal or soybean flour
                                  plus 2/3 cup all-purpose flour
                                * 1/2 cup cornmeal, bran, rice flour,
                                  rye flour or whole wheat flour plus
                                  1/2 cup all-purpose flour
                                * Substitute whole wheat flour for 1/4
                                  to 1/2 of white flour called for in a
                                  recipe
                                * 1/4 cup soybean flour plus 3/4 cup
                                  all-purpose flour
                                * 1/3 cup wheat germ plus 2/3 cup
                                  all-purpose flour
--------------------------------------------------------------------------
Flour, cake       1 cup sifted   * 1 cup minus 2 tablespoons sifted
                                  all-purpose flour
--------------------------------------------------------------------------
Flour, pastry     1 cup          * 7/8 cup all-purpose flour
--------------------------------------------------------------------------
Flour,            1 cup          * 1 cup minus 2 teaspoons all-purpose
self-rising                        flour plus 1 1/2 teaspoons baking
                                  powder and � teaspoon salt
--------------------------------------------------------------------------
Flour, whole      1 cup          * 1 cup white wheat flour
wheat                            * 1 cup graham flour
--------------------------------------------------------------------------
Garlic            1 clove,       * 1/8 teaspoon garlic powder or 1/4
                 small            teaspoon instant minced garlic
--------------------------------------------------------------------------
Garlic salt       3/4 teaspoon   * 1 medium size clove or 1/2 teaspoon
                                  minced fresh
--------------------------------------------------------------------------
Gelatine,         3-ounce        * 1 tablespoon plain gelatine plus 2
flavored          package          cups fruit juice
--------------------------------------------------------------------------
Ginger            1/8 teaspoon,  * 1 tablespoon candied ginger rinsed in
                 powdered         water to remove sugar, finely cut
                                * 1 tablespoon fresh ginger, grated
--------------------------------------------------------------------------
Herbs, dried      1 teaspoon     * 1 tablespoon fresh, finely cut
--------------------------------------------------------------------------
Herbs, fresh      1 tablespoon,  * 1 teaspoon dried herbs
                 finely cut     * 1/2 teaspoon ground herbs
--------------------------------------------------------------------------
Honey             1 cup          * 1 1/4 cups sugar plus 1/4 cup liquid
                                  (use liquid called for in recipe)
--------------------------------------------------------------------------
Horseradish       1 tablespoon,  * 2 tablespoons bottled
                 fresh
--------------------------------------------------------------------------
Lemon             1 teaspoon     * 1/2 teaspoon vinegar
                 juice
                 1 medium       * 2 to 3 tablespoons lemon juice and 1
                                  to 2 teaspoons rind
--------------------------------------------------------------------------
Lemon peel,       1 teaspoon     * 1 to 2 teaspoons grated fresh lemon
dried                               peel
                                * grated peel of 1 medium size lemon
                                * 1/2 teaspoon lemon extract
--------------------------------------------------------------------------
Macaroni          2 cups,        * 2 cups spaghetti, uncooked, (2 inch
(4 cups cooked)   uncooked         pieces)
                                * 4 cups noodles, uncooked
--------------------------------------------------------------------------
Maple sugar       1/2 cup        * 1 cup maple syrup
--------------------------------------------------------------------------
Maple sugar       1 tablespoon   * 1 tablespoon white granulated sugar
(grated and
packed)
--------------------------------------------------------------------------
Marshmallows,     1 cup          * 10 large
miniature
--------------------------------------------------------------------------
Mayonnaise (for   1 cup          * 1/2 cup yogurt and � cup mayonnaise or
use in salads                      salad dressing
and salad                        * 1 cup salad dressing
dressings)                       * 1 cup sour cream
                                * 1 cup yogurt
                                * 1 cup cottage cheese pureed in a
                                  blender
--------------------------------------------------------------------------
Milk, buttermilk  1 cup          * 1 cup plain yogurt
--------------------------------------------------------------------------
Milk, buttermilk  1 cup          * 1 cup minus 1 tablespoon sweet milk
or sour                            plus 1 tablespoon lemon juice or
                                  vinegar (allow to stand 5 to 10
                                  minutes)
                                * 1 cup sweet milk and 1 3/4 teaspoons
                                  cream of tartar
--------------------------------------------------------------------------
Milk, evaporated  If recipe      * 1 cup liquid whole milk
(whole or skim)   calls for 1/2
                 cup plus 1/2
                 cup water
--------------------------------------------------------------------------
Milk, evaporated  1 can (about   * Whip until smooth:
                 12 ounces)         1 cup nonfat dry milk
                                    1 3/4 cups warm water
                                    Keep refrigerated
--------------------------------------------------------------------------
Milk, skim        1 cup          * 4 to 5 tablespoons nonfat dry milk
                                  powder and enough water to make one
                                  cup, or follow manufacturer's
                                  directions
                 1/4 cup        * 4 teaspoons nonfat dry milk powder
                                  plus water to make 1/4 cup, or follow
                                  manufacturer's directions
                 1/3 cup        * 2 tablespoons nonfat dry milk powder
                                  plus water to make 1/3 cup, or follow
                                  manufacturer's directions
--------------------------------------------------------------------------
Milk, sweetened   1 can (about   * Heat the following ingredients until
condensed         1-1/3 cup)       sugar and butter are dissolved:
                                    1/3 cup and 2 tablespoons
                                    evaporated milk
                                    1 cup sugar
                                    3 tablespoons butter or margarine
                 1 cup          * Heat the following ingredients until
                                  sugar and butter are dissolved:
                                    1/3 cup evaporated milk
                                    3/4 cup sugar
                                    2 tablespoons butter or margarine
                                * Add 1 cup plus 2 tablespoons dry milk
                                  powder to 1/2 cup warm water. Mix
                                  well. Add 3/4 cup sugar and stir until
                                  smooth.
--------------------------------------------------------------------------
Milk, sweetened   To make about  * Combine 1 cup instant nonfat dry milk,
condensed         1 1/4 cups in    2/3 cup sugar, 1/3 cup boiling water
                 blender          and 3 tablespoons margarine. Blend
                                  until smooth. To thicken, let set in
                                  refrigerator for 24 hours.
--------------------------------------------------------------------------
Milk, whole       1 cup          * 1 cup reconstituted nonfat dry milk
                                  plus 2 1/2 teaspoons butter or
                                  margarlne
                                * 1/2 cup evaporated milk plus 1/2 cup
                                  water                            
                                * 1 cup buttermilk plus 1/2 teaspoon
                                  baking soda (for use in baking,
                                  decrease baking powder by 2
                                  teaspoons)
                                * 4 tablespoons whole dry milk plus 1
                                  cup water or follow manufacturer's
                                  directions
                                * 1 cup fruit juice or 1 cup potato
                                  water (in baking)
                                * 1/4 cup nonfat dry milk, 7/8 cup
                                  water and 2 teaspoons butter or
                                  margarine
                                * 1 cup water plus 1� teaspoons butter
                                  (in baking)
--------------------------------------------------------------------------
Molasses          1 cup          * 3/4 cup sugar plus 2 teaspoons baking
                                  powder (increase liquid called for in
                                  recipe by 5 tablespoons and decrease
                                  baking soda by 1/2 teaspoon)
                                * 3/4 cup sugar plus 1 1/4 teaspoons
                                  cream of tartar (increase liquid
                                  called for in recipe by 5 tablespoons)
--------------------------------------------------------------------------
Mushrooms         1 pound fresh  * 3 ounces dried mushrooms
                                * 6- or 8-ounce can
--------------------------------------------------------------------------
Mushrooms,        1 tablespoon   * 3 tablespoons whole dried mushrooms
powdered                         * 4 ounces fresh
                                * 2 ounces canned
--------------------------------------------------------------------------
Mustard, dry      1 teaspoon     * 1 tablespoon prepared mustard
                                * 1/2 teaspoon mustard seeds
--------------------------------------------------------------------------
Oil, flavor-based                * See Flavor-Based Oil
(example: oil of 
peppermint)      
--------------------------------------------------------------------------
Onion             1 small        * 1/4 cup chopped, fresh onion
                                * 1-1/3 teaspoons onion salt
                                * 1 to 2 tablespoons minced onion
                                * 1 teaspoon onion powder
--------------------------------------------------------------------------
Orange            1 medium       * 6 to 8 tablespoons juice
--------------------------------------------------------------------------
Orange peel,      1 tablespoon   * 2 to 3 tablespoons grated fresh orange
dried                              peel
                                * Grated peel of 1 medium-size orange
                 2 teaspoons    * 1 teaspoon orange extract
--------------------------------------------------------------------------
Orange peel,      1 medium       * 2 to 3 tablespoons grated fresh orange
fresh                              peel
--------------------------------------------------------------------------
Parsley, dried    1 teaspoon     * 3 teaspoons fresh parsley, chopped
--------------------------------------------------------------------------
Peppers,          1 tablespoon,  * 3 tablespoons fresh green pepper,
green bell        dried            chopped
--------------------------------------------------------------------------
Peppers,          1 tablespoon,  * 3 tablespoons fresh red bell pepper,
red bell           dried           chopped
                                * 2 tablespoons pimiento, chopped
--------------------------------------------------------------------------
Peppermint        1 tablespoon   * 1/4 cup fresh mint, chopped
extract                          * See also Extracts
--------------------------------------------------------------------------
Pimiento          2 tablespoons  * 1 tablespoon dried red bell peppers,
                 chopped          rehydrated
                                * 3 tablespoons fresh red bell pepper,
                                  chopped
--------------------------------------------------------------------------
Pumpkin pie       1 teaspoon     * 1/2 teaspoon cinnamon, 1/4 teaspoon
                                  ginger, 1/8 teaspoon allspice and 1/8
                                  teaspoon nutmeg
--------------------------------------------------------------------------
Rennet            1 tablet       * 1 tablespoon liquid rennet
--------------------------------------------------------------------------
Rice              1 cup regular, * 1 cup uncooked converted rice
                 uncooked         (3 cups cooked)
                                * 1 cup uncooked brown rice
                                * 1 cup uncooked wild rice
                 1 cup cooked   * 1 cup cooked bulgur wheat
                                * 1 cup cooked pearl barley
--------------------------------------------------------------------------
Rum               1/4 cup        * 1 tablespoon rum extract plus 3
                                  tablespoons liquid (use liquid called
                                  for in recipe or water)
--------------------------------------------------------------------------
Shortening,       1 cup          * 1 cup cooking oil (cooking oil should
melted                             not be substituted if recipe does not
                                  call for melted shortening)
--------------------------------------------------------------------------
Shortening,       1 cup          * 1 cup minus 2 tablespoons lard
(used in baking)                 * 1-1/8 cups butter or margarine
                                  (decrease salt called for in recipe by
                                  1/2 teaspoon)
--------------------------------------------------------------------------
Shrimp, fresh     1 cup cleaned, * 3/4 pound raw in shell, clean and cook
                 cooked         * 7-ounce package frozen, peeled shrimp,
                                  cooked
                                * 4 1/2- or 5-ounce can of shrimp
--------------------------------------------------------------------------
Sour cream,       1 cup          * 7/8 cup sour milk or buttermilk plus
cultured                           1/3 cup butter or margarine
                                * Blend until smooth: 1/3 cup
                                  buttermilk, 1 tablespoon lemon juice
                                  and 1 cup cottage cheese
                                * 1-1/8 cups non-fat dry milk powder,
                                  1/2 cup warm water, and 1 tablespoon
                                  vinegar (mixture will thicken in
                                  refrigerator in a few hours)
                                * 1 cup evaporated milk at 70�F plus 1
                                  table-spoon vinegar (allow to stand
                                  until it clabbers)
                                * 1 cup plain yogurt (in cooking add a
                                  tablespoon of cornstarch to each cup
                                  to prevent separating)
                                * 3/4 cup milk, 3/4 teaspoon lemon
                                  juice and 1/3 cup butter or margarine
                                * 3/4 cup buttermilk plus � cup oil
                                * 1 cup cottage cheese and 2 or 3
                                  teaspoons of lemon juice, pureed in
                                  blender
--------------------------------------------------------------------------
Spearmint,        1 tablespoon   * 1/4 cup fresh mint, chopped
extract                          * See also Extracts
--------------------------------------------------------------------------
Sugar, brown      1 cup, firmly  * 1 cup granular sugar
                 packed         * 1 cup granulated sugar plus 1/4 cup
                                  molasses
--------------------------------------------------------------------------
Sugar,            1 cup          * 3/4 cup granulated sugar
confectioners'
or powdered
--------------------------------------------------------------------------
Sugar, white      1 teaspoon     * 1/2 to 3/4 teaspoon honey or molasses 
                 1 cup          * 2 cups corn syrup (reduce liquid      
                                  called for in recipe by 1/4 cup. Never
                                  replace more than 1/2 of sugar called 
                                  for in recipe with corn syrup.)       
                                * 1 cup brown sugar, firmly packed      
                                * 1 3/4 cups confectioners' sugar (for  
                                  uses other than baking)               
                                * 1 cup molasses plus 1/2 teaspoon soda 
                                  (omit baking powder or use very       
                                  little. Substitute molasses for no    
                                  more than half the sugar. Reduce      
                                  liquid in recipe by 1/4 cup per cup
                                  of molasses.)                         
                                * 3/4 cup maple syrup (Reduce liquid    
                                  called for in recipe by 3             
                                  tablespoons.)                         
                                * 1 cup honey (decrease liquid called   
                                  for in recipe by 1/4 cup. In baked    
                                  goods, add 1/2 teaspoon of baking     
                                  soda for each cup of honey substituted
                                  and lower baking temperature 25
                                  degrees. In cookie recipes using eggs
                                  and no additional liquid, increase the
                                  flour by about 2 tablespoons per cup
                                  of honey. Chill before shaping and
                                  baking. Half of the sugar in cakes,   
                                  can be replaced with honey. Two-thirds
                                  of the sugar can be replaced in fruit 
                                  bars, but replace no more than a third
                                  of the sugar in ginger snaps with
                                  honey. When making cakes or cookies,
                                  first mix honey with the fat or the
                                  liquid, then mix with other
                                  ingredients. If this is not done, a
                                  soggy layer may form on top of the
                                  baked product.)
--------------------------------------------------------------------------
Sugar, white                       Sweeteners:
                                  * Sugar Twin and Sprinkle Sweet:
                                    measure like sugar. Substitute 1
                                    teaspoon sweetener for 1 teaspoon
                                    sugar, 1 cup sweetener for 1 cup
                                    sugar.
                                  * Equal: 1 packet = 2 teaspoons sugar
                                  * Sweet 10: 10 drops = 1 teaspoon sugar
                                          1 tablespoon = 1/2 cup sugar
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Tapioca,          1 tablespoon     * 2 tablespoons pearl tapioca
granular          2 teaspoons      * 1 tablespoon flour
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Tomato juice      1 cup            * 1/2 cup tomato sauce plus 1/2 cup
                                    water
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Tomatoes, fresh   2 cups, chopped  * 16-ounce can
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Tomato sauce      15-ounce can     * 6-ounce can tomato paste plus 1 cup
                                    water
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Tomatoes, chopped 16-ounce can     * 3 fresh medium tomatoes
                                  * 16-ounce can stewed tomatoes
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Tomato soup       10 3/4-ounce can * 1 cup tomato sauce plus 1/4 cup water
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Vanilla extract   1 teaspoon       * 1-inch vanilla bean split and
                                    simmered in liquid of recipe
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Wine              1 cup            * 13 tablespoons water, 3 tablespoons
                                    lemon juice and 1 tablespoon sugar
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Worcestershire    1 teaspoon       * 1 teaspoon bottled steak sauce
sauce
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Yeast,            1 tablespoon     * 1 cake (6/10 ounce), compressed
active dry                           (2/3 ounce)
                                  * 1 packaged (1/4 ounce) active dry
                                    yeast
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Yogurt, plain     1 cup            * 1 cup buttermilk
                                  * 1 cup cottage cheese blended until
                                    smooth
                                  * 1 cup sour cream
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The information given herein is for education purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by the NDSU Extension Service is implied.

Measuring Up

These commonly used equivalent measures will simplify your recipe preparation.

• General

                 3 teaspoons = 1 tablespoon
             4 tablespooons = 1/4 cup
 5 tablespoons + 1 teaspoon = 1/3 cup
             16 tablespoons = 1 cup
                     2 cups = 1 pint
                    2 pints = 1 quart 

• Butter

  1/2 ounce (1/8 stick) = 1 tablespoon
   1 ounce (1/4 stick) = 2 tablespoons
  2 ounces (1/2 stick) = 4 tablespoons
    4 ounces (1 stick) = 1/2 cup
  16 ounces (4 sticks) = 2 cups 

• Chocolate

  12-ounce morsels = 1 cup melted chocolate
 12-ounce morsels = 2 cups whole morsels 

• Cream

  1 cup heavy cream = 2 cups whipped cream 

• Eggs

  8-10 whites, large = 1 cup egg whites
 12-14 yolks, large = 1 cup egg yolks 

• Flour

  1 pound = 4 cups 

• Fruit

   1 medium lemon = 3 tablespoons juice + 1 tablespoon grated rind
 1 medium orange = 1/3 to 1/2 cup juice + 2 tablespoons grated rind
  1 pound apples = 3 medium whole or 3 cups sliced
 1 pound bananas = 3 medium whole or 1 1/2 cups mashed 

• Nutmeats

  4 1/2 ounces nuts, chopped = 1 cup 

• Popcorn

  1/4 cup kernels = 8 cups popped 

• Sugar

     1 pound brown sugar = 2 1/4 cups
 1 pound confectioners' = 4 1/2 cups sifted

Original Authors

Nancy Brockel Kaufman, Food and Nutrition Specialist
Pat Beck, Nutrition Specialist