Back to the Basics

     I like to have all of my cheat-sheet type things on hand for when I need them.  For some reason I have mental blocks with sum things, such as butter.  Why they don't just put 'use one stick butter' is beyond me!  They always have to measure that in cups, and I find it difficult to remember so I just ask my mom and make her do the thinking.
     So what I did her is put all of the basic measurements and conversions and such as well as substitutions for certain ingredients that you may need but not have.  I hope this helps! 

Metric Conversion Guide

  Weight

1 ounce  =  30 grams

2 ounces =  55 grams

3 ounces =  85 grams

4 ounces = 115 grams

8 ounces = 225 grams

16 ounce = 455 grams

1 pound =  455 grams

  

 Measurements

1in. = 2.5 cm.

2 in. = 5.0 cm.

3 in. = 7.5 cm.

4 in. = 10.0 cm.

5 in. = 12.5 cm.

6 in. = 15.0 cm.

7 in. = 17.5 cm.

8 in. = 20.5 cm.

9 in. = 23.0 cm.

10 in. = 25.5 cm.

11 in. = 28.0 cm.

12 in. = 30.5 cm.

13 in. = 33.0 cm.

Temperatures

32°F = 0°C

212°F = 100°C

250°F = 120°C

275°F = 140°C

300°F = 150°C

325°F = 160°C

350°F = 180°C

375°F = 190°C

400°F = 200°C

425°F = 220°C

450°F = 230°C

475°F = 240°C

500°F =260°C

     Conversion chart from cups, to ounces, to tablespoons, to teaspoons.  (I love this one, I use it all the time!  It's really helpful because sometimes a recipe seems like it is really good but it's all in ounce measurements instead of cups, and this little table is a life saver.)

Cup   Fluid oz.  TBSP.   Tsp.

 1 C.       8 oz.    16 T.    48 tsp.

3/4 C.     6 oz.    12 T.    36 tsp.

2/3 C.     5 oz.    11 T .   32 tsp.

1/2 C.     4 oz.      8 T.    24 tsp.

1/3 C.     3 oz.      5 T.    16 tsp.

1/4 C.     2 oz.      4 T.    12 tsp.

1/8 C.     1 oz.      2 T.     6 tsp.

1/16 C.  .5 oz.      1 T.     3 tsp.

 

Ingredient Equivalents

 

Chocolate

 1 C. semisweet chocolate chips = 6 oz. semisweet chocolate pieces 

1 oz. unsweetened chocolate + 1 square unsweetened chocolate

Crumbs

1 C. graham cracker crumbs =  14 graham cracker squares

1 C. finely crushed vanilla wafer crumbs = 22 vanilla wafers

1 C. chocolate wafer crumbs = 19 chocolate wafers

1 C. finely crushed gingersnap crumbs = 15 gingersnaps

Dairy 

1/2 C. butter = 1 stick butter (1/4 lb.) 

1 C. butter = 2 sticks butter (1/2 lb)

1-1/2 butter = 3 sticks butter 3/4 lb.)

2 C. butter = 3 sticks (1 lb.)

6 T. cream cheese = 3 oz. package of cream cheese

1 C. cream cheese = 8 oz. package of cream cheese

2 C. whipped cream = 1 C. heavy cream or 1 C. whipping cream

Fruit

1 C. sliced apple = 1 large apple

1/2 C. mashed banana = 3 medium bananas

2 C. sliced banana = 3 medium bananas

2-3 T. freshly squeeze lemon juice = 1 medium lemon

2 t. lemon zest = 1 medium lemon

1-1/2 t. lime zest = 1 medium lime

1-1/2 - 2 T. freshly squeezed lime juice = 1 medium lime

1-3/4 - 2 C. berries = 1 pint berries

3- 1/2 - 4 C. berries = 1 quart berries

  Baking Substitutions

Baking Powder: For each tsp., use 1/2 tsp. cream of tarter and 1/4 tsp. baking powder

Buttermilk: For each c., place 1 T. lemon juice or vinegar in the bottom of a measuring cup and fill with milk.  Let stand for 5 min.

Cardamom: Use equal amount of ginger.

Chocolate unsweetened: For each oz., use 3 T. unsweetened coco and 1 T. melted butter.: Use 1/2 the amount of nutmeg.

Cloves: Use double the amount of cinnamon and a little cayenne pepper.

Corn syrup: For each cup of corn syrup, substitute 1 c. sugar and 1/4 c. water to a boil and boil one min.

Egg: For one egg, substitute 2 egg whites or 2 egg yolks or 1/4 c. egg substitute.

Egg Yolk: For 2 egg yolks use, i whole egg, ( may be substituted in baking NOT in pie crusts or sauce.)

Cake Flour: For 1 cup cake flour, substitute 3/4 c. flour plus 1/4 c. corn starch.

Ginger: Use equal amount cinnamon and a pinch of cayenne pepper.

Half-and-half: For each c. of half-and-half, substitute 1T. veg. oil or melted butter and agg enough whole milk to make a cup.

Honey: For each cup, use 1-1/4 c. sugar and 1/4 c. water

Molasses: For one c., use 1/2 c. honey and 1/2 c, brown sugar, and 1/4 c. water.

Nutmeg: Use 1/2 amount of cinnamon and 1/4 amount of ginger.

Pumpkin Pie Spice: For each t., mix 1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. cloves and 1/8 t. grated nutmeg.

Light Cream: For one c. light cream use,1-1/2 T. melted butter plus whole milk to equal one cup.

Lemon juice: Same amount distilled vinegar.

Whole Milk: To make one c. use 1/2 c. evaporated milk plus 1/2 c. water.

Skim Milk: To make one c. skim milk, use 1/3 c. non-fat dry milk plus 3/4 c. water.

Sour Cream: To make one cup use, 3 T. butter plus buttermilk or plain yogurt to equal one c.

Brown Sugar: Use equal amount white sugar.

Yogurt: Use came amount of butter milk.

WARNING!!!!

These Subs. will only work in recipes. Not for everyday use.  If you don't have real yogurt for breakfast, don't make up some using this chart IT WOULD BE DISGUSTING!