Category Archives: Helpful Kitchen Hints

Equivalencies

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Equivalencies

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

 

 

 

Capacity

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

 

 

 

Weight

1 oz
 

28 grams

1 pound
 

454 grams

 

 

 

Metric to U.S.

 

 

 

Capacity

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

 

 

 

Weight

1 gram

 

.035 ounce

100 grams
 

3.5 ounces

500 grams
 

1.10 pounds

1 kilogram

 

2.205 pounds

 
 
= 35 ounces

 

 
 
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Brown Sugar Syrup

http://www.finecooking.com/recipes/brown_sugar_syrup.aspx

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Brown Sugar Syrup

<a href="http://www.finecooking.com/recipes/brown_sugar&#039;

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

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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

Instructions

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.

How to make Rice Flour at home

How to make Rice Flour at home

Prep time
1 hour
Total time
1 hour

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

Instructions
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.

Notes
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.

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SOURCE: http://foodomania.com/how-to-make-rice-flour-home/

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

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

Yield: 4 servings
Level: Intermediate

Ingredients
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

Directions
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.
SHOW:
Sweet Dreams
EPISODE:
Retro Roundup
Read more at: Food Network

Homemade Graham Crackers

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1/2 cup all-purpose flour
1 3/4 cups whole-wheat flour
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 cold butter, cut into 1/2 inch cubes
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract
In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough startes to come together in a ball, another 30 seconds. Scrape dough out of the mixer.
Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick. Chill for at least 1 hour, until firm (I chilled for several hours).
Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker.
Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.

Yield: 48 crackers

Note: If you cut the dough through but leave the squares together, you can break them up after they’re baked, just like a store-bought graham!

Whole Wheat Quick Mix

This is a healthy alternative to https://some1inthekitchen.wordpress.com/2014/01/18/homemade-bisquick-mix/earlier in my blog

Source: Heavenly Homemakers

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Whole Wheat Quick Mix

10 cups whole wheat flour (Blogger uses flour made from freshly ground hard white wheat)
1/2 cup baking powder
1/4 cup sucanat (optional) (Brown Sugar Sweetner)
2 teaspoons sea salt
2 cups organic palm shortening or butter

In a large mixing bowl, mix together flour, baking powder, sucanat and salt.  Thoroughly cut in palm shortening until mixture resembles fine crumbs. Store Whole Wheat Quick Mix in an air tight container in the freezer.
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Chilli, Orange and Vanilla Sugar

Ingenious 🙂

ice cream magazine

 © www.ice-cream-magazine.com

Hands up all those who said – do wahht? – for why?

Make this one of your top secret ingredients, as it will super charge tired, addling, idling old recipes that are dwelling in recesses of a food coma giving them a new ‘ zest’ for life.

It’s so simple to put together, 3 cups of sugar,  1 teaspoon of dried chilli flakes or fresh chopped (and left out on the counter over night to dry a little) and the zest of 2-3 oranges.

Placed into an air tight jar with pre used vanilla pods or whizzed together in a processor. After a few days, the oils and fragrance will, by osmosis, create a fabulous sugar which can be used in both sweet and savory dishes.

Sprinkle onto chocolate ice cream or  even crepe Suzette for an unforgettable  flourish

Dip rims of  cocktail or sundae glasses into water, orange…

View original post 136 more words

10 Reasons to Include Buckwheat In Your Diet Plans

Very interesting facts

Buckwheat for your health

bowl of buckwheat seeds

The name buckwheat is misleading because it isn’t related to wheat at all. In fact, buckwheat isn’t a true grain, but rather the fruit of a leafy plant belonging to the same family as sorrel and rhubarb. It is often referred to as a pseudo-cereal, since the grain is used in ways similar to cereal grains. Its name comes from a Dutch word that translates as “beechwheat,” most likely a reference to the plant’s triangular fruits, which resemble beechnuts. Most of us are most familiar with buckwheat flour used to make the pancakes, crepes or noodles (Japanese Soba). Here are 10 reasons why you should give buckwheat a try:

  1. Buckwheat is high in fiber; good for those with constipation.
  2. The protein in buckwheat has all 9 essential amino acids (that the body cannot manufacture), making it closer to being a “complete” protein.
  3. Buckwheat is high in the amino acid lysine

View original post 146 more words