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

3 T. baking powder 1 egg, well-beaten Cut this Recipe in Half   Muffins 2 cups flour 1 cup milk 3 T. baking powder 1 egg, well-beaten 2 to 4 T. sugar 2 to 4 T. oil 1 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.

Turkey A La King Over Biscuits 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.

Banana Oatmeal Cookies ¼ This Recipe Banana Oatmeal Cookies   (1) Sift together into bowl: 1 1/2 c. sifted flour 1 cup sugar 1/2 tsp. soda 1/4 tsp. nutmeg 3/4 tsp. cinnamon 1 tsp. salt (2) Cut-in: 3/4 cup shortening (3) Add: 1 egg, well-beaten 1 cup mashed ripe banana 1 3/4 cup rolled oats 1/2 cup chopped nuts 1/2 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.

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