1. Measuring & Recipes
Nutrition and Foods 2011

2. 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

3. 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

4. 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.

5. 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

6. 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

7. 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.

8. 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

9. 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.

10. 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

11. Half the Recipe ½ cup solid vegetable shortening ½ cup butter
1 teaspoon clear vanilla
4 cups sifted confectioners’ sugar
2 tablespoons milk

12. 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.

13. 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.

14. 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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