Cooking: What Equals What?

Kitchen Equations

Veggies:
1 pound fresh beans=3 cups cut up
1 pound cabbage=4 cups shredded
1 dozen ears of corn=3 cups kernels
1 pound celery=4 cups diced
1 medium yellow onion=1/2 cup chopped
1 pound onions=3 medium onions
1 pound potatoes=3 medium potatoes=2 1/2 cups diced or 1 3/4 mashed
1 pound tomatoes=3 medium tomatoes=1 1/2 cups chopped=3/4 cup sauce (6 ounces) or 1/4 cup paste   (2 ounces)
8 oz. tomatoe sauce=2/3 cup water plus 1/3 cup tomato paste
3 cups tomato juice=2 1/2 cups water plus 6 ounces tamatoe paste plus 3/4 teaspoon salt

Crumbs:
1 cup dry bread crumbs=3 to 4 slices bread
1 slice bread=3/4 cup soft crumbs
15 graham crackers=1 cup cracker crumbs
22 vanilla wafers=1 cup crumbs
1 pound bread=12 to 16 slices=3 quarts cubed or 1 quart dry crumbs

Common Can Sizes:
8 ounce can=1 cup average contents
16 ounce can=2 cups
20 ounce can=2 1/2 cups
28 ounce can=3 1/2 cups
46 ounce can-5 3/4 cups

Weights and Measures:
1 tablespoon=3 teaspoons
2 tablespoons=1 fluid ounce
1/4 cup=4 tablespoons=2 fluid ounces
1 cup=16 tablespoons=8 fluid ounces
2 cups=1 pint
1 cup= 1/2 pint
1 quart=4 cups
1 gallon=16 cups
2 cups=1 dry pint

Leavening:
1 teaspoon baking powder=1/4 teaspoon baking soda plus 5/8 teaspoon cream of tarter
1 packet dry yeast=1 compressed cube or refrigerated yeast

Dairy:
1 cup butter=2 sticks (1/4 pound each)= cup margarine=14 tablespoons lard or shortening plus 1/2 teaspoon salt for baking

1 cup buttermilk=1 cup milk minus 1 tablespoon plus 1 tablespoon vinegar or lemon juice; let stand 5 minutes

1 cup buttermilk=3/4 cup plain yogurt plus 1/4 cup water or milk

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

1 cup whole milk=1 cup buttermilk plus 1/2 teaspoon baking soda (decrease baking powder in recipe by 2 teaspoons)

1 cup half and half=1 cup whole milk plush 1 1/2 tablespoons butter

1 cup whipping cream=3/4 cup milk plus 1/3 cup butter (for cooking only not for whipping)

Fruit:
1 pound apples=3 medium=about 3 cups sliced or diced
1 pound bananas=3 to 4 bananas
1 cup lemon juice=5 lemons
1/3 to 2/3 cups lime juice=8 limes
1 cup orange juice=3 medium oranges
1 pound peaches or pears=4 medium or 2-3 cups sliced
1 pint strawberries=about 2 cups
1 quart strawberries=2 cups crushed
1 1/2 pounds strawberries=4-5 cups sliced

Substitutions:
1 teaspoon baking powder=1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
1 cup bread crumbs=3/4 cup cracker crumbs
1 cup butter milk=1 cup sour milk or 1 cup yogurt or 1 cup whole milk minus 1 tablespoon plus 1 tablespoon lemon juice or vinegar
1 cup catsup=1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (replacement for cooking)

1 ounce chocolate (unsweatened)=3 tablespoons cocoa plus 1 tablespoon butter, margarine or oil
1 cup corn syrup=1 cup sugar plus 1/4 cup liquid (water or milk, etc)
1 whole egg=two egg yolks
1 tablespoon flour=1 1/2 teaspoons or 1/2 tablespoon of cornstarch (for thickening)
1 clove garlic=1/8 teaspoon garlic powder
1 cup honey=1 1/4 cups sugar plus 1/4 cup liquid
1 cup tomatoes(packed)=1/2 cup tomato sauce plus 1/2 cup water
1 cup tomatoes (canned)=1 1/3 cups chopped and simmered 10 minutes
1 cup tomato juice=1/2 cup tomatoe sauce plush 1/2 cup water
2 cups tomato sauce=3/4 cups tomato paste plus 1 cup water

1 can sweetened condensed milk=1 cup plus 2 tablespoons dry milk plus 1/2 cup warm water and 3/4 cup sugar (mix until disolved)

**Thanks to the book Camp Whitewood Camp Cookbook for  this information (no ISBN available)**
    Some wording has been changed and re-organized

Caramels

Butter Caramels

My family loves this recipe and I hope you will too.  These caramels are easy and some of the best I've ever tasted.  Enjoy.

2-cups sugar
1/2-cup butter
2-cups whipping cream
3/4- cup light corn syrup

Grease an 8 inch square pan or line with plastic wrap or foil (spray the foil with cooking spray or butter)

Heat all ingredients to boiling in a three quart pan on medium heat stirring constantly.

Boil uncovered for about 35 minutes stirring frequently until a candy thermometer reaches 245 degree F.

Remove from heat and immediately spread mixture in pan.

After about two hours, you can cut the caramels into one inch squares wrapping them individually in waxed paper squares.  Kitchen scissors work well if you first cut the caramels into one inch strips and then use the scissors to cut one inch pieces off of the strip.

This recipe is taken from Betty Crocker Christmas Cookies recipe book (no ISBN available).

These caramels will melt in your mouth....Betty Crocker got it right!

Allan

Royal Icing

This is a great icing for cookies.  It travels extemely well when shipping cookies and gives cookies that professional look.

4-cups powdered sugar
3-tablespoons meringue powder
1/2-teaspoon extract (vanilla, almond or orange work best)
1/2-cup warm water

Mix all ingredients in a bowl by hand until combined then use an electric mixer and mix on medium until fluffy but dense.  When tinting, use gel style food coloring.

This recipe is a common recipe and not one of my own...I cannot take credit for it but it does work very well.

Allan

Coconut Creme Pie

Coconut Creme Pie

I was just hungry for coconut creme pie one day and put this together.  Feel free to experiment and leave a comment letting everyone know how your pie turned out.

1-can creamed coconut  (not light) (usually found in the ethnic section of your grocery store)
1/2 cup corn starch
1 cup milk
1/4 to 1/2 cup shredded / sweetened coconut
2 tbls butter
2 egg yolks (reserve the whites for meringue)
1 tbls vanilla extract
1/2 cup sugar

Place creamed coconut, corn starch, milk, vanilla and sugar in a medium sized pan.  Heat on medium heat stirring constantly until the mixture thickens and begins to boil.  Once boiling, remove from heat and add butter.  Whisk the butter until completely melted and evenly distributed.  Add the egg yolks quickly and whist thoroughly until completely incorporated.
Allow the mixture to cool ten minutes and pour into a pre-baked pie shell filling the shell to the top.  Refrigerate until completely cool (about 2 hours).
Make meringue (see my recipe for lemon meringue pie), top the pie, brown in the oven and serve.  Refrigerate leftovers.

Let me know how you like this recipe by commenting.  I will feature you in my blog! Happy baking!