Category Archives: Miscellaneous


header graphic




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 (fl oz) = 1 cup

1 pint (pt) = 2 cups

1 quart (qt) = 2 pints

4 cups = 1 quart

1 gallon (gal) = 4 quarts

16 ounces (oz) = 1 pound (lb)

1 milliliter (ml) = 1 cubic centimeter (cc)

1 inch (in) = 2.54 centimeters (cm)




U. S. – Metric Cooking Conversions




U.S. to Metric





1/5 teaspoon

1 milliliter

1 teaspoon

5 ml

1 tablespoon

15 ml

1 fluid oz

30 ml

1/5 cup

47 ml

1 cup

237 ml

2 cups (1 pint)

473 ml

4 cups (1 quart)

95 liter

4 quarts (1 gal.)

3.8 liters





1 oz

28 grams

1 pound

454 grams




Metric to U.S.





1 milliliter

1/5 teaspoon

5 m


1 teaspoon

15 ml


1 tablespoon

100 ml

3.4 fluid oz

240 ml

1 cup

1 liter

34 fluid oz = 4.2 cups


= 2.1 pints


= 1.06 quarts


= 0.26 gallon





1 gram


.035 ounce

100 grams

3.5 ounces

500 grams

1.10 pounds

1 kilogram


2.205 pounds

= 35 ounces



Brown Sugar Syrup

Brown Sugar Syrup

<a href=";

Brown Sugar Syrup
Yields scant 2 cups. 

I've never liked the artificial flavor of most commercial syrups, although I do like the thickness. And while I love the flavor of real maple syrup, I don't care for its thin texture. If you have a little extra time (just a few minutes), you can make your own thick, homemade syrup with delicious flavor. In her cookbook Heritage of Southern Cooking, Camille Glenn offers a recipe for homemade syrup that I love and have adapted. It will keep in the refrigerator for up to a month.

1 cup light brown sugar
1 cup sugar
1/4 cup light corn syrup
2 cups water
3 Tbs. unsalted butter
1/4 cup chopped walnuts, toasted (optional)

In a medium saucepan, bring the sugars, corn syrup, and water to boil. Reduce the heat and simmer vigorously until thickened to a syrupy consistency, 10 to 15 min. Stir in the butter (and nuts, if using). Let cool slightly (it will thicken more as it cools) and serve.

nutrition information (per serving): Size : per Tbs.; Calories (kcal): 70; Fat (g): fat g 1; Fat Calories (kcal): 10; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 0; Sodium (mg):sodium mg 5; Cholesterol (mg): cholesterol mg 5; Fiber (g):fiber g 0;

Homemade Brown Sugar

Homemade Brown Sugar

1 Cup Light Brown Sugar
Combine 1 cup granulated sugar with 1 1/2 tablespoons molasses

1 Cup Medium Brown Sugar
Combine 1 cup granulated sugar with 3 tablespoons molasses

1 Cup Dark Brown Sugar
Combine 1 cup granulated sugar with 1/4 cup molasses


Pour sugar and molasses into a mixing bowl (or food processor). Mix with a paddle attachment on medium-low speed for about 1 minute. The mixture will be crumbly at this point. Scrape the sides and bottom of the bowl.
Increase the speed to medium-high and continue to mix until the sugar is all one beautiful golden brown color and there are no more chunks of molasses. The more you mix it, the more air gets into it and the fluffier it will become. Should take 3-4 minutes total.
Store your brown sugar a dark airtight container. Use as you would store bought brown sugar.

Softening Brown Sugar
When brown sugar is exposed to air it can solidify as it loses moisture and become very hard. You can prevent this by limiting brown sugar’s exposure to air and dry conditions. Store it in the refrigerator or a cool, dark place in a nontransparent, airtight sealable container. If your sugar still becomes hard, here are a few ways to soften it.

To Use the Brown Sugar Right Away:
1. Place brown sugar in a microwavable bowl.
2. Drape with one or two damp paper towels.
3. Cover bowl with plastic wrap.
4. Microwave on high for 10-second intervals until the sugar becomes soft.
5. Break apart with a fork and use right away.

To Use the Brown Sugar Later
1. Cover with a damp paper towel and plastic wrap, and let sit overnight at room temperature.
2. Place a wedge of apple or a slice of bread in the bag overnight. The sugar will absorb the moisture from these foods.

Carrot Marmalade Recipes

Carrot Marmalade Recipes
Like a jam, this sweet marmalade uses carrots to provide extra dimensions of texture and flavour for a fun topping. 


Carrot Marmalade (1)

Ingredients: 10 cups grated carrots, 10 cups sugar ,6 oranges, 4 lemons, 1 tsp each of Allspice, cinnamon and ground cloves.
Method: Wash and peel thin the orange and lemon rind being careful not to get the inner white membrane of the rind. Put through the food chopper. Remove thin white membrane from orange sections and slice into small pieces. Squeeze the lemons and add the juice to the mixture and allow it all to stand over night. The next day, grate the carrots (unpeeled) and add with the spices and cook for 2 hours. Put in jars and seal.
(for an extra zing try adding some sliced fresh ginger root to the boiling about an hour after you start.)

Carrot Marmalade (2)

Ingredients: 1 ½ lb of brown sugar. 3 cups of chopped carrots. 4 medium oranges. 1 large lemon. Water.
Method: Chopped the carrots, oranges and the lemon. Mix with sugar.
Allow to stand overnight. In the morning, cook until the mixture gels, approx 2 hours. Test using standard jam method.
Seal while hot.

Carrot Marmalade (3)

Ingredients: 3 medium carrots; 4 lemons; 5 cups sugar; 9 cups water
Method: Grate carrots and lemon rind finely into a bowl. Add lemon juice. Add water and allow to stand for about 12 to 14 hours.
Boil for one hour, adding sugar a little at a time and stir till dissolved. Only then bring to the boil again and boil for another hour or until it jellies on a cold saucer. Bottle as needed.

Greek Carrot Marmalade

Ingredients: 2 1/4 pounds of fresh carrots, finely grated, grated peel of 2 oranges, 3 1/2 cups of water, 3 cups of sugar, 1/4 teaspoon of cinnamon
Method: Boil all ingredients, partially covered, over high heat for 50 minutes to 1 hour. Syrup should be like thin maple syrup. Allow to cool for 1 hour. Spoon into glass containers with airtight lids. Allow to cool completely before covering.

Source: World Carrot Museum

How to make Rice Flour at home

How to make Rice Flour at home

Prep time
1 hour
Total time
1 hour

Raw Rice (as much as you want)
Food Processor / Dry blender / Grinder
* 1 cup rice gives 1 and ½ cups Rice flour

Start off by soaking rice flour in water for 30-60 minutes. Then drain the water and spread out the rice on a clean kitchen cloth. Let that almost dry (for about 10 minutes).
While still mildly wet, add to a food processor / dry blender / grinder in batches.
Grind for 4-6 minutes or until you have a super fine rice powder. (depends on your grinder)
Add the rice powder to a fine sieve & sift it to get super fine rice flour.
Store in air tight container until use.

It is important to grind the rice when mildly wet because if it is dry, it wont grind properly
As you’re using slightly wet rice, use the rice flour immediately. To store it, roast it for a couple minutes until hot and then let it cool and store.





60’s Indoor S’mores with Homemade Graham Crackers Recipe


Total Time: 1 hr 21 min
Prep: 1 hr
Inactive: 1 min
Cook: 20 min

Yield: 4 servings
Level: Intermediate

12 marshmallows, recipe follows or store bought
8 graham cracker squares, recipe follows
2 milk chocolate bars, the kind that can be broken into squares

Homemade Marshmallows:
4 tablespoons water
4 tablespoons light corn syrup
12 tablespoons sugar
2 egg whites
1 tablespoon gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract
Graham Crackers courtesy Wayne Harley Brachman, Retro Desserts by Wayne Harley Brachman: William Morrow Publishers, 2000

Homemade Graham Crackers:
1/2 cup all-purpose flour
1 1/4 cups whole-wheat flour
1/2 cup light rye flour ( rye flour can be found in health food stores)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold butter, cut into pea-size bits
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

Homemade Marshmallows:
Marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to “soft-ball” stage, or about 235 degrees F.

Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.

If you’re not making the s’mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you’re serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe “kisses” of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

Homemade Graham Crackers:
Graham Crackers: In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.

Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Yield: 48 crackers

Recipe courtesy Gale Gand’s Just A Bite by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2001.
Sweet Dreams
Retro Roundup
Read more at: Food Network