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I love to knit,crochet and read.My mil taught me to crochet.I am a self taught knitter.

Tuesday, April 30

Chicken-N-Dressing Casserole

oh wow i dont think it could get any better than this..definitely on list of things to do.i love dressing and gravy.


4 chicken breasts cooked and cubed
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 cups chicken broth
1 can condensed cream of mushroom soup

Combine all ingredients and place in a 13x9 baking dish. Bake at 350 for about 30-45 minutes or until set.

Sunday, April 28

Tips - Ingredient Substitutions

Tips - Ingredient Substitutions

Ingredient Substitution Chart


When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Apple Pie Spice

This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and and a dash of ground allspice.

Baking Powder

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Baking Soda

There is no recommended substitute for baking soda.


Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.


1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Chocolate Chips, Semi-Sweet

6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

Chocolate, Semi-Sweet

3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.

Chocolate, Sweet Baking (German)

1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.

Chocolate, Unsweetened

1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.


1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cooking Sprays

Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.


2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

Corn Syrup, Light

1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.

Cream (20% fat) (Coffee Cream)

3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream)

1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream of Tartar

There is no recommended substitution for cream of tartar.

Egg Whites

Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Flavor Oils

It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.

Flour (as thickener)

1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

Flour, Cake

1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising

1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.


1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.

Meringue Powder

You can't substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar.

Milk, Whole

1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.


1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.


1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected.

Pumpkin Pie Spice

1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.


1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.

Sour Cream

1 cup plain yogurt can be substituted for 1 cup sour cream.


1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat.

Sugar, Light Brown

1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)

Sweet Potatoes

1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet potatoes, drained.

Vanilla Extract or Vanilla Flavoring

If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. I have done this and I absolutely can't tell the difference.


1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.

Substitutions for Milk in Baking

Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.
Soy Milk: 1 cup soy milk = 1 cup cow’s milk
Rice Milk: 1 cup rice milk = 1 cup cow’s milk
Depending on the brand, rice milk can be thinner than cow’s milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.
Nut Milk: 1 cup nut milk = 1 cup cow’s milk
Nut milks, such as almond, are best served in dessert recipes.
Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.
Water: Approximately 3/4 cup water = 1 cup cow’s milk
Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.
Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.
Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.

Strawberry Ooey Gooey Butter Cake

This one is as good as the original

Strawberry Ooey Gooey Butter Cake

From Cooking with Paula Deen, May/June 2008
Strawberry Ooey Gooey Butter Cake
  1. 1 (18.25-ounce) package strawberry cake mix
  2. 1/2 cup butter, softened
  3. 4 large eggs, divided
  4. 1 (8-ounce) package cream cheese, softened
  5. 1 (16-ounce) box confectioners¹ sugar
  6. 3/4 cup chopped fresh strawberries
  7. Garnish: sweetened whipped cream, strawberries
  1. Preheat oven to 350°. Lightly grease a 13x9-inch baking pan.
  2. In a large bowl, combine cake mix, butter, and 1 egg. Press mixture into bottom of prepared pan.
  3. In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners¹ sugar until combined. Stir in strawberries. Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set. Cool completely; cut into squares to serve. Garnish with sweetened whipped cream and strawberries, if desired.
Makes 2 dozen cake squares

Kool-Aid Syrup

Kool-Aid Syrup

  •    2 cups sugar (or less if you like)
  •    1 cup water
  •    2 (3-6 g) envelopes unsweetened Kool-Aid powdered drink mix
    1. Stir the Kool-Aid and sugar together in a small saucepan.
    2. Add the water and stir to get it down through the sugar.
    3. Warm over low heat until the water warms up enough to dissolve the sugar, stirring constantly.Don't let it get too hot.
    4. Once the sugar is dissolved, pour the syrup into a clean bottle - old Coffee Mate bottles work well.
    5. Store in the refrigerator.
    6. To use, add syrup to taste to a glass of cold water.

moist yellow cake recipe

moist yellow cake recipeMoist Yellow Cake

A moist yellow cake recipe. (Actually, I asked for it.) I have been on the hunt for a moist yellow scratch cake recipe since I started this site. I’ve tried several in the past, like the Butter Cake recipe from The Cake Bible(a great baking resource, by the way). And, while the taste was really good, I’ve been having a time trying to get the recipe to come out as moist as I like. I finally came to the conclusion that it must be my gas oven that’s the problem. At least, that’s what I’ve been telling myself.
So, the hunt was on. It was a short search that began and ended with my friend’s mom. She used to own a bakery and made the yummiest cakes. So, I thought I would ask the pro for help. And, I’m so glad I did. It was yellow and moist, but mostly delicious. Thanks for the recipe, Shirley! I guess I’ll have to come up with another reason to trade my gas oven in for an electric one. Here’s the recipe:
Moist Yellow Cake
1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (White Lily)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring
  • Preheat oven to 350 degrees.
  • Grease and flour (3) 8 inch cake pans.
  • Using a mixer, cream butter until fluffy.
  • Add sugar and continue to cream for about 7 minutes.
  • Add eggs one at a time. Beat well after each egg is added.
  • Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
  • Add vanilla and butter flavoring to mix; until just mixed.
  • Divide batter equally into three cake pans.
  • Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
  • Bake for 25 – 30 minutes (depending on your oven) until done.
  • Cool in pans for 5 – 10 minutes.
  • Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
  • Once cooled, you are ready to assemble your cake.
Here’s a little trick to add moisture into your layers:
  • Combine 1 cup of sugar and 2 cups of water.
  • Bring to boil and boil for approximately 3 minutes. Let cool.
  • Pour liquid into a spray bottle or pouring bottle.
Secret Sauce
Cake assembly:
  • Unwrap first layer and using a serrated knife, level off the top of your cake.
  • Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
  • Add a layer of frosting to your bottom layer. Repeat on second and third layers.
  • Frost the sides.
Easy Buttercream Frosting
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream
  • Using a mixer, cream softened butter and vanilla until smooth.
  • Add sugar gradually, allowing butter and sugar to cream together before adding more.
  • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
  • Then, just use icing colorsto tint the frosting the color of your choice.
This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
Cake Pans
P.S. I’ve been using aluminum cake pansinstead of the dark coated kinds you find in the grocery store. They also come in manydifferent sizes.
Moist Yellow Cake

Cherry Coke Syrup

Cherry Coke Syrup

  •    1/2 cup granulated sugar
  •    1 1/2 cups water
  •    1 package cherry Kool-Aid
    1. Stir together and keep refrigerated To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke.

Saturday, April 27

Ingredient Substitutions

Ingredient Substitutions

by P. Kendall * (1/13)

Quick Facts...

  • It is sometimes more convenient to substitute an ingredient than it is to go out and purchase the necessary ingredient.
  • When substituting ingredients, take into account the differences in taste, moisture content, texture and weight.
  • When substituting for sugar and flour, consider the differences in sweetening and thickening power.
  • Understand the physical and chemical properties of all ingredients.
  • Measuring accurately will help avoid disappointment.
How many times have you been ready to cook and found you were out of a certain ingredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient – it’s easier to use a similar product as a replacement.
There are, however, several factors to consider when substituting ingredients. Take into account differences in flavor, moisture, texture and weight.
Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in the flavor and texture of the product. Differences in sweetening and thickening power need consideration in sugar and flour substitutions. To help avoid disappointments when substituting ingredients, understand the physical and chemical properties of all ingredients. Measure accurately.
Table 1 gives substitutes that may be used to get a finished product similar to the original. The following abbreviations are used:
          tsp = teaspoon
          Tbsp = tablespoon
          oz = ounce
          lb = pound
Table 1: Ingredient equivalents.
Allspice1 tsp1/2 tsp cinnamon plus 1/2 tsp ground cloves.
Apple pie spice1 tsp1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom.
Arrowroot, as thickener1 Tbsp2 Tbsp all-purpose flour.
1 Tbsp cornstarch
Baking powder,
 double acting
1 tsp1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch;
1/4 tsp baking soda plus 5/8 tsp cream of tartar;
1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt; (decrease liquid in recipe by 1/2 cup);
1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup);
1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid in recipe by 1-2 Tbsp);
1 1/2 tsp phosphate or tartrate baking powder.
Bay leaf, crushed1 tsp1 whole bay leaf.
Brandy1/4 cup1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup.
Bread crumbs
1/4-1/3 cup1 slice bread;
1/4 cup cracker crumbs;
2/3 cup rolled oats;
 soft1/2-3/4 cup1 slice bread.
Broth, beef or chicken1 cup1 bouillon cube, 1 tsp (1 envelope) powdered broth base or 1 tsp instant granules dissolved in 1 cup water.
Butter1 cup1 cup margarine;
7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt;
7/8 cup lard plus 1/2 tsp salt;
7/8 cup oil plus 1/2 tsp salt.
Catsup1 cup1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for use in cooking).
Chili Sauce1 cup1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice.
Chives, finely chopped1 Tbsp1 Tbsp green onion tops, finely chopped.
Chocolate, unsweetened1 oz3 Tbsp cocoa plus 1 Tbsp butter or fat;
3 Tbsp carob powder plus 2 Tbsp water.
     semisweet1-2/3 oz1 oz unsweetened chocolate plus 4 tsp sugar.
Chocolate chips, semisweet, melted6 oz pkg
(2/3 cup)
2 squares (2 oz) unsweetened chocolate, 2 Tbsp shortening and 1/2 cup sugar melted (2/3 cup).
Coconut, grated, dry1 Tbsp1 1/2 tbsp fresh coconut, grated.
Coconut milk1 cup1 cup milk.
Coconut cream1 cup1 cup cream.
Cornstarch1 Tbsp2 Tbsp all-purpose flour;
2 Tbsp granular tapioca;
1 Tbsp arrowroot.
Corn syrup1 cup1 cup granulated sugar plus 1/4 cup water or other liquid called for in recipe;
1 cup honey.
Cracker crumbs3/4 cup1 cup dry bread crumbs.
     half & half (10-12% fat)
1 cup1 1/2 Tbsp butter plus 7/8 cup milk;
1/2 cup coffee cream plus 1/2 cup milk;
1 cup evaporated milk, undiluted.
     coffee (20% fat)1 cup3 Tbsp butter plus 7/8 cup milk.
     heavy (36-40% fat)1 cup1/3 cup butter plus 3/4 cup milk (for baking only, will not whip).
     sour cream1 cup7/8 cup buttermilk or sour milk;
1 cup yogurt;
1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours);
1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using);
1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together;
7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine.
     whipped cream2 cups1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff.
Cream of tartar1/2 tsp1 1/2 tsp lemon juice or vinegar.
Dill, fresh1 head1 tsp dill seed.
Eggs whole, large1 egg
(3 1/3 Tbsp)
2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;
3 1/3 Tbsp frozen egg yolks, thawed;
1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in baking);
1 egg in every 3 can be replaced with 1 Tbsp cornstarch in baking;
Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add 3 tsp boiling water, cool and beat until frothy, add to recipe (reduce other liquid by 2 Tbsp);
1/4 cup commercial egg substitute.
     whites1 egg white
(2 Tbsp)
2 tsp dried egg white plus 2 Tbsp water;
2 Tbsp frozen egg whites, thawed.
     yolks1 egg yolk
(1 1/3 Tbsp)
2 Tbsp dried egg yolks plus 2 tsp water;
4 tsp frozen egg yolks, thawed.
Flour, pastry1 cup7/8 cup all-purpose or bread flour.
     cake1 cup7/8 cup all-purpose flour (1 cup less 2 Tbsp).
     white, all-purpose for thickening1 Tbsp1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot;
1 Tbsp quick-cooking tapioca;
1 Tbsp waxy rice or corn flour;
2 Tbsp granular cereal;
2 Tbsp browned flour;
1 1/2 Tbsp whole wheat flour.
     white, all-purpose for baking
     Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product.
1 cup1 1/2 cups bread crumbs;
1 1/8 cups cake flour (1 cup plus 2 Tbsp);
7/8 to 1 cup corn meal;
1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, use with 2 tsp baking powder per cup in quick breads as wheat flour allergy substitute);
13/16 cup gluten flour (1 cup less 3 Tbsp);
5/8 cup potato flour;
7/8 cup rice flour;
1 1/3 cups rolled oats;
1 1/4 cups rye flour;
1/8 cup soy, cottonseed, peanut or carob flour plus 7/8 cup all-purpose flour;
1/3 cup wheat germ plus 2/3 cup all-purpose flour
1 cup minus 1 Tbsp whole wheat flour.
     white, all-purpose, self-rising1 cup1 cup all-purpose flour plus 1 1/4 tsp baking powder and 1/4 tsp salt.
Garlic1 clove, small1/8 tsp garlic powder or instant minced garlic;
1/2-1 tsp garlic salt (reduce amount salt called for in recipe).
Gelatin, flavored3-oz package1 Tbsp plain gelatin plus 2 cups fruit juice.
Ginger, candied or raw1 Tbsp1/8 tsp powdered ginger.
Herbs, fresh1 Tbsp1 tsp dried herbs.
Honey1 cup1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe).
Horseradish, grated fresh1 Tbsp2 Tbsp bottled horseradish.
Italian seasoning1 tsp1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano.
Lemon, whole1 lemon1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind.
     juice1 tsp1/2 tsp vinegar.
     grated rind or peel1 tsp1/2 tsp lemon extract.
Lemon grass1 Tbsp1 Tbsp lemon peel.
Maple sugar, grated1 Tbsp
1/2 cup
1 Tbsp white sugar;
1 cup maple syrup (decrease liquid by 1/2 cup).
Maple syrupabout 2 cupsCombine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring.
Marshmallows, miniature1 cup10 large marshmallows.
Mayonnaise (for use in
salads and salad dressings)
1 cup1 cup yogurt, sour cream or cottage cheese pureed in blender (use for all or part of mayonnaise called for in recipe).
Milk, buttermilk or sour1 cup1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes;
1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar;
1 cup yogurt (plain).
     skim1 cup1/3 cup instant nonfat dry milk plus 7/8 cup water.
     whole1 cup1/2 cup evaporated milk plus 1/2 cup water;
1 cup skim, 2% or reconstituted dry milk;
1 cup soy or almond milk;
1 cup fruit juice or potato water in baking;
1 cup water plus 1 1/2 tsp butter in baking;
1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp).
     sweetened condensed1 cupCombine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set pan in bowl of hot water to dissolve sugar.
Mint leaves, fresh chopped1/4 cup1 Tbsp dried mint leaves.
Molasses1 cup3/4 cup sugar, increase liquid by 5 Tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder;
3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 Tbsp.
Mushrooms, fresh1 lb3 oz dried plus 1 1/2 cups water;
1 8-oz can, drained weight.
Mustard, dry1 tsp1 Tbsp prepared mustard;
1/2 tsp mustard seeds.
Nuts1 cup1 cup rolled oats, browned (in baked products).
Oil (for sauteing)1/4 cup1/4 cup melted margarine, butter, bacon drippings, shortening or lard.
Onion1 small1/4 cup chopped, fresh onion;
1 1/3 tsp onion salt;
1 to 2 Tbsp instant minced onion;
1 tsp onion powder.
Onion powder1 tsp1/4 cup fresh onion, chopped.
Orange1 medium6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp grated rind.
Orange peel, dried1 Tbsp2 or 3 Tbsp grated fresh orange peel (peel of medium orange).
Parsley, fresh1 Tbsp1 tsp parsley flakes.
Pepper, white1 tsp1 tsp black pepper.
Peppers, green or red bell, dried1 Tbsp3 Tbsp fresh bell pepper, dried chopped.
Pimento2 Tbsp, chopped3 Tbsp fresh red bell pepper;
1 Tbsp dried red pepper, rehydrated.
Pumpkin pie spice1 tsp1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg.
Rennet1 tablet1 Tbsp liquid rennet.
Rice1 cup cooked1 cup converted, regular brown or wild rice, cooked.
1 cup bulgur or pearl barley, cooked.
Rum1/4 cup1 Tbsp rum extract plus enough liquid to make 1/4 cup.
Shortening, melted1 cup1 cup cooking oil.
     solid1 cup1 cup minus 2 Tbsp lard; 1 cup butter or margarine (decrease salt in recipe by 1/2 tsp).
Sugar, brown1 cup1 cup granulated sugar;
1 cup granulated sugar plus 1/4 cup unsulphured molasses;
1/2 cup liquid brown sugar.
     confectioners or powdered1 cup3/4 cup granulated sugar (for uses other than baking).
     granulated1 cup1 cup firmly packed brown sugar;
1 1/3 cup confectioners sugar (for uses other than baking);
1 cup corn syrup, reduce other liquid by 1/4 cup (never replace more than 1/2 of sugar called for in recipe with corn syrup);
13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in recipe by 3 Tbsp for every cup of honey added; add a pinch of baking soda to neutralize acidity;
3/4 to 1 cup maple syrup minus 3 Tbsp other liquid;
1 cup molasses or sorghum plus 1/2 tsp baking soda; omit or decrease baking powder by 1 tsp; reduce other liquid by 6 Tbsp;
1 cup raw sugar.
Tapioca, quick-cooking1 1/2-2 Tbsp4 Tbsp pearl tapioca, soaked.
     quick-cooking for thickening1 Tbsp1 Tbsp flour.
Tomatoes, fresh2 cups, chopped1 16-oz can, drained.
     packed1 cup1/2 cup tomato sauce plus 1/2 cup water.
     canned1 cup1 1/3 cups diced tomatoes simmered 10 minutes.
Tomato juice1 cup1/2 cup tomato sauce plus 1/2 cup water.
Tomato sauce2 cups3/4 cup tomato paste plus 1 cup water.
Tomato soup1 10 3/4 oz. can1 cup tomato sauce plus 1/4 cup water.
Vanilla bean1/2 bean1 Tbsp vanilla extract.
Worcestershire sauce1 tsp1 tsp bottled steak sauce.
Yeast, active dry (1/4 oz)1 package2 1/2 tsp dry yeast or 1 compressed yeast cake.
Yogurt1 cup1 cup buttermilk;
1 cup cottage cheese, blended until smooth;
1 cup sour cream.
* For conversion to metrics, use the following equivalents:
1 tsp = 5 milliliters
1 lb = .45 kilograms
1 Tbsp = 15 milliliters
1 cup = .24 liters
1 oz = 28 grams

Easy Peasy Cherry Limeade!

Easy Peasy Cherry Limeade!

Well if you have read my blog you know Ive close to Seattle, WA.  Well upon visiting friends in Texas I discovered cherry limeade while eating at Sonic!  Sadly we do not have Sonics here so I finally decided to make my own!
First my juice version that my kids LOVE!
1 can frozen lime concentrate (makes 52 fl oz)
1 packet cherry kool-aid drink mix
2 cups sugar (splenda should work too, though I haven’t tried)
3/4 cup water
small sauce pan
16 oz glass
CHERRY SYRUP INSTRUCTIONS (this also makes great snow cone syrup!)
In the small sauce pan combine the water & sugar (or splenda).  While stirring bring to a full boil.  Then remove from heat & carefully stir in the kool-aid.   Put in a glass & allow to cool.  This makes about 2 cups of cherry syrup which is more then you need, but it stores in the fridge well.
Make the limeade following the directions on the can.  When completely dissolved & well mixed add 1/3 to 1/2 cup of cherry syrup & mix well.  If it is going to be served with ice 1/2 works better.  Without ice or with re-useable ice cubes 1/3 is normally more than enough.  Everyone’s taste is different & it’s best to add a little at a time until you get the taste you want!  Always serve cold!
Knock-Off Sonics Cherry Limeade!
1 can or 12oz of regular or diet lemon lime soda (like Sprite)
crushed ice
2 teaspoons lime juice OR  a fresh lime.
1 packet cherry kool-aid drink mix
2 cups sugar (splenda should work too, though I haven’t tried)
3/4 cup water
small sauce pan
16 oz or larger glass
CHERRY SYRUP INSTRUCTIONS (this also makes great snow cone syrup!)
In the small sauce pan combine the water & sugar (or splenda).  While stirring bring to a full boil.  Then remove from heat & carefully stir in the kool-aid.   Put in a glass & allow to cool.  This makes about 2 cups of cherry syrup which is more then you need, but it stores in the fridge well.
Put the crushed ice in the glass (how much really depends on the glass & you might want to play with it).  Add 2 teaspoons of lime juice or squeeze in the juice of 1 lime wedge (I normally cut a lime into 6 wedges) & 3 tablespoons of the cherry syrup (again everyone’s taste is different & you can try adding it last to add a little at a time until you get the taste you want!).  Finally carefully poor in the soda & stir gently!  Always serve cold!

Easy From Scratch Basic Yellow Cake


Easy From Scratch Basic Yellow Cake

I have been trying to find a good (from scratch) yellow cake recipe that’s moist, tender and has good flavor. After months of searching, testing and tinkering I’ve finally found what I was looking for.

This is a combination of two recipes; one was a pound cake and the other was a yellow cake. All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake. Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake.

So I decided to try combining the two recipes and hit the nail on the head the second try. I’ve made three more since just to be sure it would come out the same each time and it does.

Here is the recipe. Be sure to read the recipe well before making...

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Frost as desired.