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Measuring & Recipes

Nutrition and Foods 2011

+Abbreviations

T., tbsp. = tablespoon Tsp., t. = teaspoon c. = cup Spk. = speck lb., or # = pound qt. = quart min. = minutes L = liter mL = milliliter

pk. = peck bu. = bushel oz. = ounce pt. = pint mod. = moderate doz. = dozen hr. = hour f.g. = few grains

+Dry Ingredients

Always use dry measuring cups

Flour should always be sifted before measuring

It should be spooned into a measuring cup and then leveled with a knife

Do not bank or shake the measuring cup, as this will pack the dry ingredient

+White Sugar

Always use dry measuring cups

It should be spooned into a measuring cup and then leveled with a knife

Confectioners sugar should be strained before measuring.

+Brown Sugar

Always use dry measuring cups

Pack the sugar into a measuring cup with your fingers

Cover the measured sugar with a piece of plastic wrap until ready to use

+Syrup

Always use liquid measuring cups

Lightly spray the measuring cup with a nonstick cooking spray

Pour syrup into measuring cup, do not hold it directly over your mixture

After adding the syrup to the recipe, scrape any remaining syrup out

+Butter or Margarine

Most butters and margarine are wrapped in marked ½ pound sticks

Keep in mind that the paper covering is not always positioned correctly.

+Vegetable Shortening and Oils

Use liquid OR dry measuring cups

Pack the shortening into a measuring cup and level it across using a knife

The measuring line on a fluid measuring cup is below the top of the measuring cup, therefore it is more difficult to get an accurate measurement

Another way to measure shortening is with the displacement method

+Measuring Liquids

Liquids should always be measured in fluid measuring cups

Always check your measurement at eye level. Bend down to the counter. Do not lift the cup.

+Measurements used most often…

3 teaspoons = 1 tablespoon 4 tablespoons = ¼ cup 8 tablespoons = ½ cup 1/4 cup butter =4 tablespoons= ½ stick 1/3 cup butter = 5 1/3 tablespoons ½ cup butter = 8 tablespoons = 1 stick ¾ cup butter = 12 tablespoons = 1 ½

sticks 1 cup butter = 16 tablespoons = 2

sticks

+Half the Recipe

½ cup solid vegetable shortening

½ cup butter 1 teaspoon clear vanilla 4 cups sifted

confectioners’ sugar 2 tablespoons milk

+Cut this Recipe in Half

 Muffins

2 cups flour 1 cup milk3 T. baking powder 1 egg, well-beaten

2 to 4 T. sugar 2 to 4 T. oil1 tsp. salt

 Sift dry ingredients together. Add milk to egg and oil. Combine

dry and liquid mixtures together. Stir only enough to mix ingredients slightly. Batter will still be lumpy. Long beating causes tunnels and makes muffins tough. Drop batter into greased muffin pans filling 2/3 full. Bake at 425 for 15 to 20 minutes. Remove from pans at once. For richer more cake-like muffins, use larger amounts of sugar and fat. Nine large or 18 small muffins.

+Double This Recipe

Turkey A La King Over Biscuits

 

Combine 1 cup diced cooked turkey; 1 can cream of chicken soup or 1 1/4 cup turkey gravy; 1/3 cup milk; 1 Tbs. instant minced onion; 4 slices American cheese,

cut in strips; 2 Tbs. chopped pimento and 2 Tbs. chopped green pepper. Heat thoroughly. Serve over

piping hot biscuits. Serves 4.

+¼ This Recipe

Banana Oatmeal Cookies 

(1)Sift together into bowl: 1 1/2 c. sifted flour1 cup sugar1/2 tsp. soda1/4 tsp. nutmeg3/4 tsp. cinnamon1 tsp. salt

(2) Cut-in: 3/4 cup shortening

(3) Add: 1 egg, well-beaten1 cup mashed ripe banana1 3/4 cup rolled oats1/2 cup chopped nuts1/2 cup chocolate chips

 (4) Beat until blended. Drop by teaspoonfuls about 1 1/2 inches apart, onto greased

cookie sheet. Bake at 400 about 15 minutes. Makes about 3 1/2 dozen cookies.