|Handy Measurement Conversions
Keep this posted on your refrigerator!
3 teaspoons = 1 Tablespoon
1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour
1 tablespoon cornstarch (for thickening)= 2 tablespoons flour or 4 teaspoons quick-cooking tapioca.
1 cup sour milk or buttermilk= 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup. Let stand 5 minutes.
1 whole egg = 2 egg yolks (in custards)
1 square (1 ounce) unsweetened chocolate = 3 tablespoons cocoa (regular-type, dry) plus 1 tablespoon butter or margarine.
1 tablespoon fresh snipped herbs = 1 teaspoon dried herbs.
1 small fresh onion = 1 tablespoon instant minced onion, rehydrated.
1 teaspoon dry mustard = 1 tablespoon prepared mustard.
1 cup tomato juice = ½ cup tomato sauce plus ½ cup water.
Do not substitute lite margarine or spreads or even butter (if it has added water) when a recipe calls for regular margarine. The spreads and lite toppings are whipped with water and this will affect how your recipe turns out especially with baked goodies. I haven’t used margarine in years because of the additive used to make it a solid form. I use canola oil in any recipe possible. If the recipe calls for water or milk, use a little less to adjust for the water in the spread or butter. Add more if needed. Even butter has water added and the additive it takes to make it a solid stick. Melt it see how much is really water. The sweet butter with no salt seems to be lower in water than butter with salt.
Cinnamon; dash of nutmeg or mace; or dash of cloves
Fennel seed or a few drops anise extract
Powder: Dash bottled hot pepper sauce plus a combination of
Nutmeg or allspice (use only 1/4 of the amount)
Allspice; cinnamon; or nutmeg
Allspice; cinnamon; mace; or nutmeg
Allspice; cinnamon; ginger; or nutmeg
Cinnamon; ginger; or mace