Hearty Vegetarian Chili

Photo from Taste of Home

Before you get confused, this is still a baking blog!  Because I have a category called Contest Recipes, every now and then you may see a recipe that is savory, not sweet.  I created this vegetarian chili recipe to be entered in Taste of Home's healthy cooking contest.  To my surprise, it was a runner up!  The recipe was published in the December/January 2011 issue of Healthy Cooking by Taste of Home.

My daughter has a friend who is a vegan and I wanted to create a recipe that contained no dairy or animal products for her when she came to visit.  This chili is packed with flavor from sun-dried tomatoes, portobello mushrooms and chili beans.  The reviews for this recipe are very positive so far, which pleased me.  I have always been more interested in baking, so it was a nice surprise to have one of my savory recipes recognized.  Here is the recipe from Taste of Home:

• 1-3/4 cups chopped baby portobello mushrooms
• 1 medium onion, finely chopped
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 package (12 ounces) frozen vegetarian meat crumbles
• 2 cans (16 ounces each) chili beans, undrained
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
• 1/2 cup water
• 1/2 cup vegetable broth
• 4-1/2 teaspoons chili powder
• 2 teaspoons brown sugar
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 medium ripe avocado, peeled and finely chopped
• 9 tablespoons reduced-fat sour cream

• In a Dutch oven, saute the mushrooms, onion, sun-dried tomatoes in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
• Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and sour cream. Yield: 9 servings (2-1/4 quarts).

I hope you will enjoy this recipe. It only takes 30 minutes to make and youwon't miss the meat. There are lots of other fabulous recipes in the Healthy Cooking series, so check them out.   Most important of all, after eating something savory don't forget dessert!

Happy eating,

Pam

A "Honey" of a Baked Good

You have probably heard it described as “liquid gold.”  Honey is a gift from nature in more ways than one.  It was created because bees had the good sense to collect the sweet nectar from flowers and use their saliva to break it down into fructose and glucose.  The flavor of honey is determined by the type of flower the bee has worked on.  You can buy mild or delicate flavors like orange blossom, or strong and more distinct flavors like buckwheat.  Always remember that the darker the honey looks, the stronger its flavor is going to be.

Honey adds moisture, flavor, sweetness and color to baked goods.  It also helps to keep baked goods fresher longer.  Ever wonder why a baked good made with honey stays so soft?  It’s because the honey will draw in moisture from the air and help to retain it in the baked good, thus keeping it nice and soft.

Honey is sweeter than sugar because of its high fructose content.  When substituting honey for sugar in a recipe use equal amounts up to one cup.  But if the recipe calls for more than one cup of sugar, measure out only 2/3 cup to ¾ cup of honey per cup.  Also, you will have to reduce the liquid in your recipe by ¼ cup for every cup of honey you use.

When baking with honey, if the recipe does not already have baking soda in it, you should add at least ¼ teaspoon to help it rise better.  Honey is heavy, weighing in at 12oz. for one cup.  Water only weighs 8oz. per cup.  You should also consider the oven temperature when baking with honey.  A recipe that has been changed to include honey should be baked at 25 degrees lower.  The high sugar content can cause the baked goods to burn, or get too brown.  In cookie recipes that have little or no liquid (just eggs), you should add 2 more Tablespoons of flour for every one cup of honey used.

You might notice that a recipe using all honey didn’t quite rise enough.  Most recipes will ask you to cream the butter and sugar together, which help to hold air in the batter.  For better results, you should try using half honey, and half sugar.

Here are a couple of good tips on honey.  Measure your honey in an oiled measuring cup so it will flow out easily and not stick to the sides of the cup.  You can also oil your measuring spoons.  Honey will last a very long time, but as it ages it can become crystallized.  This does not affect the flavor of the honey, but it does make it hard to get it out of the container.  To re-liquefy it, you can place the container in a bowl of very hot water.  Keep stirring it until it liquefies enough to measure it out.  If the container is microwave-safe, you can microwave the honey with the lid off on high at 15 second intervals.  Stir after each setting until it liquefies.  Aging honey will also darken in color and become stronger in flavor.  Keep this in mind if you only want a subtle hint of honey flavor.

Lastly, I would be remiss if I didn’t mention some of the health benefits you get from honey.  Honey has cancer-fighting properties, helps with athletes foot, arthritis and helps to soothe sore throats.   It has been said that eating honey makes your blood sugar rise slower than if you are eating sugar, thus giving you less of a roller coaster ride of ups and downs.  This is only true for raw honey.  Honey bought from the grocery store that is not raw has been heated extensively during processing.  Heating removes many of the nutrients and leaves only the sugar.  Raw honey should not be consumed by small babies or children under two years old.  It contains bacteria in it that can be fatal to them.  Their bodies’ immune system cannot fight off the bacteria at such a young age.  Raw honey is perfectly safe for older kids and adults. 

Enjoy experimenting with the many different flavors of honey on the market.  Don’t forget to try honey butter or dry honey crystals in your recipes.  Honey crystals look like a finer form of dry couscous and can be easily added to a cup of hot tea, smoothies, or sprinkled on yogurt.  

Next time you see a bee buzzing around your garden, give him a big “thank you” salute for all of his hard work!

Happy buzzing….I mean baking!

Pam

S'more Jumbo Muffins

Taste of Home Magazine

I was delighted to get the news that Taste of Home magazine had published one of my original recipes.  Back in 2002, I received an envelope in the mail with their latest magazine in it.  I thought it was a little strange for the magazine to be inside of an envelope, but I brushed it off and began reading it.  I came across my own recipe and was completely surprised!  Then I noticed the letter explaining that they had chosen my S'more Jumbo Muffin recipe to be published. 

I've been subscribing to Taste of Home magazine now for 15 years.  I like that all of the recipes come from home cooks across the country.  Here is the recipe for S'more Jumbo Muffins:

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs (about 8 squares)
• 1/4 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1-1/2 cups buttermilk
• 1/4 cup canola oil
• 3/4 cup semisweet chocolate chips
• 1-1/4 cups miniature marshmallows, divided

 

• In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.
• Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

This is an easy recipe to let the kids help with.  They will enjoy putting all of the ingredients for their favorite s'mores into a jumbo muffin! 

Happy baking,
Pam

Lemon-Avocado King Muffins

My love for avocados took me in a new direction.  Because of their creamy, buttery texture I knew they would work well in baking.  But what flavor should I pair with them?  I chose to try lemon and it was like a marriage made in heaven!  The addition of melted white chocolate to the batter gives the muffins additional flavor and moistness. I made these muffins in a king size muffin pan, but you can use jumbo or regular size if you like.  Obviously, you will get more muffins that way.  Here is my recipe:

2 cups of all-purpose flour

1 ½ teaspoons of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

4oz. of fresh avocado pulp, sliced ¼”

¼ cup of canola oil

2 large eggs

1 cup of low fat buttermilk

2/3 cup of white granulated sugar

1 ½ teaspoons of pure lemon extract*

1 Tablespoon of finely grated lemon zest

6oz. of white chocolate chips

Garnish:

Powdered sugar for shaking on top

Preheat the oven to 325 degrees.  Lightly spray a 6-cup king size muffin pan with non-stick cooking spray with flour added.  Set aside.

In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, and  salt.  With a large wire whisk, mix until well blended.  Set aside.

In a 5-cup electric blender, combine the fresh avocado pulp, canola oil, eggs, low fat buttermilk, white granulated sugar, pure lemon extract, and finely grated lemon zest.  Blend on low for 10 seconds.  Use a small rubber spatula to scrape down the sides and stir for 10 seconds.  Blend on low again for 8-10 more seconds, or until smooth and creamy.  Pour the entire mixture into a large mixing bowl.  Set aside.

In a small microwave-safe bowl, combine 6oz. of white chocolate chips.  Microwave on high for approximately 1 minute.  Stir the chips and microwave at 10 second intervals until chocolate is melted and smooth.  Immediately add the melted white chocolate to the avocado-lemon mixture.  Whisk quickly so the chocolate does not start to set up.  Add the flour mixture to the wet ingredients and mix only until all of the flour has disappeared.  Using a 2” metal cookie scoop, evenly divide the batter among the 6 prepared king muffin cups.  The muffin cups should be approximately ½ full.  Bake in a preheated 325 degree oven on the center rack for approximately 25-30 minutes, or until a toothpick comes out clean.  Remove the pan from the oven and place on a large cooling rack for 10 minutes.  Carefully loosen the edges with a regular butter knife and remove the muffins to the cooling rack.    Cool for another 10 minutes before garnishing with the powdered sugar.   Once cooled, lightly shake some powdered sugar evenly over the top of each muffin.  Makes 6 king muffins.

I hope you will try these muffins.  I served them at a party once,  and no one could guess that there was avocado in them.  Even your kids will love them! 

*If you want to substitute lemon essential oil for the pure lemon extract, use approximately 1/4-1/2 teaspoon only.  Add a little at a time and taste before adding more.

Live to bake!

Pam

What Eggs Contribute to Baking

You wouldn’t think that the egg had much to offer your baked goods other than leavening, but its properties stretch much further.  Eggs are a structural ingredient that provide not only stability, but also moisture, richness, color and tenderness.  They are the “glue” that holds everything together.  They even help baked goods stay fresh a little longer.

When baking, always use the freshest eggs possible.  Eggs will keep up to 5 weeks, but the older they get, the less effective they will be.  If the label is marked “fancy fresh” it means that the eggs are less than 10 days old.   You can save the older eggs for hard boiling.   An aged shell will peel away much easier than a fresh one.  To check your eggs for freshness, place an egg in a small bowl of lightly salted water.  If the egg sinks to the bottom it is fresh.  If the egg floats on top, it means the egg has probably spoiled and shouldn’t be used.  Never use an egg that has a bad odor after you have cracked it open.

Most recipes will always specify the size of egg to use.  If it does not, the rule of thumb is to use “large” eggs for baking.  Recipes don’t always tell you to have your eggs at room temperature either, but doing so will help them blend in better.

Have you ever noticed that when you blend eggs with another liquid such as oil it emulsifies or turns the liquid into a semi-solid state?  The egg yolk helps the fat to stay dispersed to promote thickening and binding.   Emulsifying also provides a soft, tender crumb.   Because the yolks are rich in lecithin, they help to reduce the loss of moisture in a baked good.  The egg also adds color, giving the crust its nice, golden brown appearance.

The reason we beat eggs is to incorporate air into the batter which helps the baked good to rise.  Sometimes the recipe will call for beaten egg whites.  Recipes like angel food cake and meringue are a couple of examples.  To get the maximum volume, always use room temperature egg whites and be sure your work bowl and beaters are grease-free.  If you find that you have over-beaten your whites,  (they have lost their elasticity and have become dry), it is possible to save them.  Add one more egg white and continue to beat until it turns smooth and glossy.  Depending on the recipe, you will then have to remove approximately ¼ cup of the mixture to stay with the recipe.  If you ever find yourself with leftover egg whites, they can be stored in the refrigerator for about a week, or frozen for one month.  Frozen whites, once thawed, will appear more watery, and should be used in recipes that contain other leaveners.

Finally, is there a difference between using white eggs and brown eggs in baking?  Some people think they are different from each other, but in fact, they are the same when it comes to flavor, nutrition, and grading.  Do brown eggs come from a brown chicken?  Not at all.  Hens with white feathers and white earlobes, produce white eggs.  Hens with red feathers and red earlobes, produce brown eggs.  One popular breed that lays brown eggs is called “Rhode Island Reds.”  Because these hens eat more than white hens, it cost more to produce the eggs.  This is the reason brown eggs cost more to buy at the store.

Now you know the importance of eggs in baking.  They really are incredible and edible!

Happy baking,

Pam  

English Muffin French Toast

Occasionally, I will post a recipe that does not require baking.  This delicious treat falls under that category.  I debated whether to call it "English" toast, rather than "French" since it is made with english muffins. You wouldn't think that an english muffin would make good french toast, but I was pleasantly surprised at the results. 

If you want to try this recipe for breakfast or brunch, please use Bays English Muffins.  Those are the ones that look like a gourmet muffin because of their size.  You can usually find them in the refrigerated section in the grocery store.  Also, I had some leftover Meyer lemon curd that I made for another recipe.  Lemon curd is very easy to make, but if you want to purchase some already made, go right ahead.  You can also make some cook 'n serve lemon pudding.  If you do, add the cream cheese to it while it is still warm. 

Here is the recipe for English Muffin French Toast:

¾ cup of prepared or purchased lemon curd, slightly warmed

2oz. of softened cream cheese

¼ teaspoon of poppy seeds, optional

1 ½ cups of 2% milk

1 large egg

4 whole Bays English Muffins, Original

4 large dollops of dairy whipped topping from a can

1 teaspoon of finely grated lemon zest

In a small mixing bowl, combine the lemon curd, cream cheese, and poppy seeds.  Use a wire whisk and mix for 1 minute, or until smooth.  Set aside.

In a large mixing bowl, combine the milk and the egg.  Use a whisk and mix for 30 seconds or until well blended.  Set aside.

 

Break apart 4 original Bays English Muffins, so that you have 8 halves.  Set aside.

Preheat a 12” non-stick skillet and lightly spray with non-stick cooking spray.  Place 4 slices of the English Muffins in the milk-egg mixture.  Soak for 2 minutes, turning them over and over to saturate.  Place the 4 slices cut side down first in the prepared skillet.  Cook on medium heat for 4-5 minutes, gently pressing down on them with a large spatula frequently until a light golden brown.  Use spatula to turn them over.  Continue to cook another 2 minutes or until set.  Remove them to a large 12” platter.  Continue these steps to cook four more slices.

For each serving, place 2 cooked slices of french toast on a serving plate.  Spoon over the top approximately ¼ cup of the lemon curd mixture.  Squirt one large dollop of dairy whipped topping on the top.  Sprinkle with ¼ teaspoon of finely grated lemon zest.  Prepare three more servings following the same steps.  Serve immediately.

Makes 4 servings.

Try this recipe the next time you want to make french toast.  I think you will like the twist I gave it.  Enjoy!

Pam

Sifting Dry Ingredients

How long has it been since you have used or even seen a hand sifter?  They made their mark in history years ago, but now they seem nearly extinct. 

There are those die hard bakers who refuse to work without them, but is it really necessary?  Today, packaged flours are pre-sifted which makes them ready to use right away.  While packaged flour does compact and settle a bit during storage, you may not have to sift it before using.  

One reason you might sift is if you live in a very humid area.   The flour could clump up a little more from the moisture in the air.  People used to sift their flour years ago to remove any....should I say "bug particles,"  but that's not so much a problem today.   If you are using sugar to roll your cookie dough in before baking, you may want to sift it to remove the little bits of dough or sugar clumps that develop while rolling.

What does sifting do?  It aerates the dry ingredients which helps the wet ingredients to combine thoroughly.  This is helpful if you are making something light and airy like angel food cake.  Leaveners like baking soda and baking powder clump easily and should always be sifted in with the flour.  Have you ever taken a bite of a baked good and saw a little white clump in the crumb?  That was probably baking powder or baking soda.

Another reason for sifting is that not every dry ingredient weighs the same or is ground the same.  If you are sifting all-purpose flour and sugar together, obviously the sugar is heavier.  Sifting helps to evenly combine all of the different particles.

When I bake, I don't use a hand sifter, but rather I use a wire whisk to aerate my dry ingredients.  This is much quicker and does a fine job.  But if you are going to use a hand sifter, be sure to measure out all of your dry ingredients first before sifting.

To answer the question, "to sift or not to sift," I would definitely sift if I was making a light or airy baked good.  Things like quick breads and cookies don't need to be sifted.  For me, I always use a whisk to aerate my dry ingredients, no matter what I am baking.  That way, I know the lumps will be few and far between.

Happy baking,

Pam      

Banana Pecan Pancake Bake



Photo from Pillsbury

It was a bittersweet moment when I got the third and

final call from Pillsbury that I was to be a finalist again.

I was thrilled that I was chosen, but I also knew that this

was my last time to be at the competition. The rules state

that you can only be a finalist three times, unless you win

the grand prize. I remember hearing Sally Pillsbury talk at

one of our get togethers and she said, "once you've been here

three time, you're outta here!" Meeting both Sally and her

husband George was exciting. We were able to get a picture

taken with them. They still lead the grand march into the

ballroom at every contest.

Here is the recipe for Banana Pecan Pancake Bake from Pillsbury:

Pancakes

2 boxes (16.4 oz each) Pillsbury® frozen original pancakes (24 pancakes)

2 tablespoons butter or margarine, softened

3 eggs

1 cup half-and-half

¼ cup maple-flavored syrup with butter

½ teaspoon ground cinnamon

2 containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt

4 medium bananas, cut diagonally into 1/4-inch-thick slices

½ cup chopped pecans

Garnishes

¾ cup extra-creamy whipped topping with real cream

12 diagonal slices bananas (1/4 inch thick)

¾ cup maple-flavored syrup with butter

½ teaspoon ground cinnamon

2 tablespoons chopped pecans, if desired

Additional ground cinnamon, if desired

Heat the oven to 350°F.   Remove frozen pancakes from boxes; unwrap and carefully separate.   Set aside to partially thaw.   With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter. 

 In a 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth.   If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer.   Set aside.

 Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan.  Pour 1 1/2 cups of yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).  

 Place banana slices in a single layer over pancakes.   Place remaining 12 pancakes over banana-topped pancakes.   Pour remaining yogurt mixture evenly over all pancakes.   With large turkey baster, coat pancakes evenly with yogurt mixture from pan.   Let stand 10 minutes to allow yogurt mixture to soak into pancakes.   With baster, coat pancakes again with yogurt mixture from pan.   Let stand 5 minutes longer.   Sprinkle 1/2 cup pecans evenly over top.

 Bake 30 to 40 minutes or until edges are set and light golden brown.   Let stand 10 minutes before serving. 

 Cut into 12 servings; place on individual plates.   Top each with 1 tablespoon of whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with a dash of cinnamon and 1/2 teaspoon pecans.   Sprinkle edge of each plate with additional cinnamon.

This recipe is good for a family gathering or for Sunday brunch.  I've heard people say that they have even served it at a wedding shower.  I hope you will give it a try!

Happy baking,

Pam

Vietnamese Cinnamon

The use of cinnamon dates back over 4000 years ago.  It’s a safe bet to say that nearly every spice cabinet out there contains a bottle or two of it.  But does your cinnamon measure up to its full potential?

I recently started buying my spices at the local Penzey’s spice store.  What I like about going into their store, is that nearly every spice they sell is available for smelling before purchasing.  I decided that I wanted to buy some really good cinnamon, so I started opening up the samples to see which one had the most aroma.  The one I found to really impress was their Vietnamese Extra Fancy Cinnamon.

There were around three different kinds of cinnamon for me to choose from.  The first one was the Chinese Cassia Cinnamon.  I found this cinnamon it to be less pungent than the Vietnamese.  I would only use this cinnamon if you want a subtle taste of cinnamon in your recipe, with no lingering after effects. 

Another kind of cinnamon was the Indonesian Cassia.  This cinnamon is basically a higher quality version of the cinnamon you buy in the grocery store.  The taste is classic, and imparts sweetness.  I was satisfied with this cinnamon, but then I opened up the Vietnamese bottle……

Wow!  It was sharp, pungent, spicy, bold and had a very intense aroma.  I had to have this one.  If you want the cinnamon flavor to stand out in your cinnamon rolls or snickerdoodle cookies, then this is the cinnamon for you.  Vietnamese cinnamon is so flavorful that it is suggested on the bottle to only use 2/3 of what the recipe calls for.  But don’t let that scare you.  I have never cut back on it, and have been perfectly happy with the results.

Some interesting facts about cinnamon are:

          It is a spice obtained from the inner bark of the “Cinnamomum” evergreen, a species belonging to the Laurel family.  The bark is where you will find the volatile oils.

 

          Some cinnamon trees are nurtured for 20 years prior to harvesting.

         When the Vietnam War erupted, production of their cinnamon was put on hold.  The spice was unavailable for nearly 20 years.  Exporting started up again in the beginning of the 21^st century.  

     When it comes right down to it, it is a matter of taste and smell.  Don't settle for anything less than a good quality of cinnamon.  Go out and do the "smell test" and you will soon discover the difference. 

Live to bake with cinnamon!

Pam 

Fudgy Almond Ginger-Spice Granola

I usually don't buy packaged granola because it seems too pricey for the amount you get.  So I started making my own and have been very pleased with the freshness and flavor.  By making your own granola, you can control what goes in it, and make it any flavor that you want by swapping out ingredients.

What is the difference between granola and muesli?  They are very similar in their ingredients.  Granola is considered a breakfast food consisting of mostly whole grain oats, nuts, seeds and dried fruits.  It is usually toasted with oil and sweeteners.  Muesli is the German word for "mixture."  It will consist of whole grains that are either toasted or raw, with the addition of dried fruits, nuts, wheat germ and dry milk solids.  It's usually served with milk, yogurt or fruit juice.

Here is my recipe for Fudgy Almond Ginger-Spice Granola:

4 ½ cups of quick cooking oats

1 cup of whole roasted almonds, lightly salted

1 - 10oz. package of dark chocolate chips

½ cup of cinnamon flavored chips*

½ cup of golden brown sugar

¼ cup of canola oil

1 ½ Tablespoons of freshly minced ginger root

2 teaspoons of pure almond extract

¼ cup of milk

Preheat the oven to 325 degrees.  Line a 12 ½” x 17 ½” baking sheet with a non-stick silicone baking mat. 

In a large mixing bowl, combine the oats and the whole almonds.  Mix well.

In a large non-stick skillet, combine the dark chocolate chips, cinnamon chips, golden brown sugar, canola oil, minced gingerroot, pure almond extract and the milk.  On low heat, stir frequently until mixture is smooth and starts to pull away from the pan.  It will look a lot like hot fudge sauce.  Immediately pour the fudge mixture into the bowl with the oats and almonds.  Use a large rubber spatula and mix until everything is coated with the chocolate.  Pour out the mixture onto the prepared baking sheet.  Spread out the granola to cover the bottom of the pan.  Bake at 325 degrees for approximately 25-30 minutes, or just until the top of the granola feels dry.  There is no need to stir the granola during baking.  Remove the pan from the oven and let it cool completely.

Once the granola has cooled, use your fingers to break it up into small pieces.  Usually I get about 10 cups.  You can store it in an air-tight container, or give it as a gift to friends and family.  To give it as gifts, I like to use the clear gift bags and tie it closed with gold ties or ribbon. 

*For some reason, cinnamon chips are not readily available year-round.  Grocers will tell you that they are "seasonal."  Cinnamon is no more seasonal than bananas!   If you weren't able to stock up on them before they went on vacation, they should be back in the fall.  For the recipe above, you can either use all dark chocolate chips, or try using the butterscotch chips in place of the cinnamon chips. 

Enjoy snacking on this nutritious and delicious treat!

Pam

Measuring Equivalents

Following a recipe to its exact measurements will give you the most successful results in the end.  Having said that, most of the time I do not follow my own advice!

Because I often create my own recipes, I am always changing ingredients around.  When I finally come up with a recipe that I am happy with, I may even change it again the next time I make it. 

If you are one of those people who enjoys coming up with your own recipes, it it very helpful to know measuring equivalents.  Baking does require the most accurate measuring to be successful.  I keep the following list of measuring equivalents posted on my refrigerator for easy access when I need a little help:

Measurement Equivalents

1 tablespoon = 3 teaspoons

1/16 cup = 1 Tablespoon

1/8 cup = 2 Tablespoons

1/6 cup = 2 Tablespoons + 2 teaspoons

1/4 cup = 4 Tablespoons

1/3 cup = 5 Tablespoons + 1 teaspoon

3/8 cup = 6 Tablespoons

1/2 cup = 8 Tablespoons

2/3 cup = 10 Tablespoons + 2 teaspoons

3/4 cup = 12 Tablespoons

1 cup = 48 teaspoons

1 cup= 16 Tablespoons

8 fluid ounces = 1 cup

1 pint = 2 cups

1 quart = 2 pints

4 cups = 1 quart

1 gallon = 4 quarts

Happy baking,

Pam

Cake Gallery ~ Chocolate Lover's

German Chocolate Layer Cake

German Chocolate Sheet Cake

Jumbo Cupcake Cake

Chocolate Raspberry Creme Cake

Chocolate Banana Turtle Cake