Frequently Asked Questions

 

 

Frequently Asked Questions from Real Food for Real People

 


Frequently Asked Questions~ 


I am often asked about recipe abbreviations and
terminology as well as about some food products which I have included in my
r
ecipes.
You will find a chart of abbreviations
below,
which should provide the answers to some of
the questions which I have been asked.  If you cannot find the answer to your
question here, use the following links to go to:

 

 
Some Abbreviations
 

teaspoon tsp.
Tablespoon Tbsp.
Cup c.
pound lb.
or   #
package pkg.
quart qt.
pint pt.
partially boiled par-boiled
ounces oz.
fluid fl.


Equivalent Chart
 

3 tsp. 1 Tbsp.
2 Tbsp. 1/8 cup
4 Tbsp. 1/4 cup
8 Tbsp. 1/2 cup
16 Tbsp. 1 cup
5 Tbsp. + 1 tsp. 1/3 cup
12 Tbsp. 3/4 cup
4 oz. 1/2 cup
8 oz. 1 cup
16 oz. 1 lb.
1 oz. 2 Tbsp. fat or liquid
2 cups 1 pint
2 pt. 1 qt.
1 qt. 4 cups
5/8 cup 1/2 cup + 2 Tbsp.
7/8 cup 3/4 cups + 2 Tbsp.
1 jigger 1-1/2 fluid oz. (3
Tbsp.)
8 – 10 egg whites 1 cup
12 – 14 egg yolks 1 cup
1 cup unwhipped cream 2 cups whipped cream
1 lb. shredded
American Cheese
4 cups
1/4 lb. crumbled Bleu
cheese
1 cup
1 lemon 3 Tbsp. juice
1 orange 1/3 cup juice
1 lb. unshelled
walnuts
1-1/2 to 1-3/4 cups
shelled
2 cups fat 1 lb.
1 lb. butter or
margarine
2 cups or 4
sticks/cubes
2 cups granulated
sugar
1 lb.
3-1/2 – 4 cups
unsifted powdered sugar
1 lb.
2-1/4 cups packed
brown sugar
1 lb.
4 cups sifted flour 1 lb.
4-1/2 cups cake flour 1 lb.
3-1/2 cups unsifed
whole wheat flour
1 lb.
4 oz. (1-1/2 to 2
cups) uncooked macaroni
2-1/4 cups cooked
7 oz. spaghetti 4 cups cooked
4 oz. (1-1/2 to 2
cups) uncooked noodles
2 cups cooked
28 saltine crackers 1 cup crumbs
4 slices bread 1 cups crumbs
14 squares graham
crackers
1 cup crumbs
22 vanilla wafers 1 cup crumbs


Substitutions for a Missing
Ingredient

 

1
square Chocolate (1 ounce)
3
or 4 Tbsp. cocoa + 1/2 Tbsp. fat
1
Tbsp. Cornstarch (for thickening)
2
Tbsp. Flour or 2 tsp.
Arrowroot
1
cup sifted all-purpose flour
1
cup plus 2 Tbsp. sifted cake flour
1
cup sifted cake flour
1
cup minus 2 Tbsp. sifted all-purpose flour
1
tsp. Baking Powder
1/4
tsp. baking soda + 1/2 tsp. cream of tartar
1
cup sour Milk
1
cup sweet milk into which 1 Tbsp. of vinegar or lemon juice has been stirred; or 1 cup
buttermilk (let stand 5 minutes)
1
cup sweet Milk
1
cup sour milk or buttermilk plus 1/2 tsp. baking soda
3/4
cup cracker crumbs
1
cup bread crumbs
1
cup cream, sour, heavy
1/3
cup butter and 2/3 cup milk in any sour milk recipe
1
tsp. dried herbs
1
Tbsp. fresh herbs
1
cup whole milk
1/2
cup evaporated milk and 1/2 cup water or 1 cup reconstituted nonfat dry milk and 1 Tbsp.
butter
1
pkg. active dry yeast
1
cake compressed yeast or 2-3/4 tsp. dry yeast
1
Tbsp. instant minced onion
1
small fresh onion
1/8
tsp. garlic powder
1
small pressed/minced clove of garlic
1
lb. whole dates
1-1/2
cups pitted and cut dates
3
medium bananas
1
cup mashed bananas
3
cps dry corn flakes
1
cup crushed corn flakes
10
miniature marshmallows
1
large marshmallow
Vegetable
Shortening
Lard,
Butter, Margarine, Coconut Oil (hardened)

 


General Oven Chart
 

Very Slow Oven 250 degrees to 300
degrees F
Slow Oven 300 degrees to 325
degrees F
Moderate Oven 325 degrees to 375
degrees F
Medium Hot Oven 375 degrees to 400
degrees F
Hot Oven 400 degrees to 450
degrees F
Very Hot Oven 450 degrees to 500
degrees F
 

 

E-Gifts

 

E-Gift Certificates from RF4RP!

 

 

 

E-Gift
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Good for any item(s) in
the RF4RP Online Catalog!

Do
you need a unique gift or last minute gift for that special someone? 

Gift
Certificates from Real Food for Real People are
instant if you need them to be,
or can be delivered any day you choose!

You
pick the amount, and we do the rest.  How easy can it get!

Click
the button below now to send a unique gift without the high shipping
costs of packages!

 


    

 

 

 

Dollar Mixes

 

Recipe Collections from Real Food for Real People- Dollar Mixes

 

 





Dollar Mixes

|| Pint Sized Cakes || Gift Sized Mixes || Gifts and
Mixes
|| Bread Maker Mixes || All Purpose Mix & More || Cake Mixes in Jars || More Bread Maker Mixes
|| Yummy Gifts for Pets ||  Comfort
Drinks & Coffee Cakes
||  Spices &
Soup Mixes
|| The Popcorn Book || Favorite Holiday Recipes || 
All Time
Favorites
|| Recipes for Two ||  Cooking
Journal Jars & More!
  || Child Size
Mixes & More!
||


You will find that the recipe collections offered on the Real Food
website, are different from any others you have seen.  They have been designed to
save time, money and headaches, as well as to bring you some well earned praise for your
time spent in the kitchen.  Sample recipes from each collection are offered on the
pages explaining the recipe collections, as well as information on how to place your
order.  I hope you enjoy the collections as much as I have enjoyed putting them
together. 




Click
here for $ Saving Collection Sets

 


Page
1  


2
  
3

Holiday Sets
Dollar Mixes
E-Gift
Certificates


Ebooks are sent via email.  Delivery is generally within 2-3
business days of order being placed.

 


Dollar Mixes


Hot Cocoa
Truffle Mix
Mini-Collection


Make Milk Chocolate Cocoa Truffle Mix, Caramel
Truffle Hot Cocoa Mix, Mint Chocolate Cocoa Truffle Mix, and White
Chocolate Cocoa Truffle Mix and give them as gifts from the heart to
family, friends, neighbors or co-workers!  Includes recipes,
directions, & printable
tags to use for gift giving! 


 Get yours today for
just one dollar!


Coffee Creamer
Sticks
Mini-Collection


Make a fun variety of coffee creamer sticks to give
as gifts to family, friends, neighbors or co-workers!  These can
be used to flavor hot cocoa, tea or coffee!  Includes recipes,
directions & printable
tags!

Get yours today for just one
dollar!



Dollar Mixes

 



Dollar Mixes

 Holiday Hot Cocoa Mix

Mini-Collection


Make these fun hot cocoa mixes for family, friends, neighbors or co-workers
to show off your creativity and give a gift from the heart!  This
mini-collection includes Amaretto Hot Cocoa Mix, French Vanilla Hot Cocoa
Mix, Raspberry Hot Cocoa Mix, Gourmet Hot Cocoa Mix, and more!
Includes recipes, directions, & printable tags for cocoa packets to use for gift giving! 



Get
yours today for just one dollar!


Chocolate Dipped
Spoons
Mini-Collection


Do you want to give unique
chocolate dipped spoons that will thrill any cocoa, coffee, or tea
drinker?  Make these great chocolate dipped spoons, and enjoy
seeing the enjoyment on folk’s faces as they anticipate enjoying your
gift!
Includes recipe, directions & printable tags!


Get yours today for just one dollar!





Dollar Mixes


 

Disclaimer

 

Disclaimer from Real Food for Real People

Disclaimer:

The name ‘Real Food for Real People’ was
first used in 1994, when the first recipe collection by Kaylin White (formerly Cherry) was
written, as a gift for her sister’s wedding.  This website and ezine are in no way
affiliated with the television program ‘Real Food for Real People’ hosted by Jo Seagar,
shown on the Foxtel Lifestyle Channel.  Kaylin White/Real Food for Real People became
aware that this program existed, in January 2000, and had no prior knowledge that the name
‘Real Food for Real People’ was in use by any other person(s) or group.   This
website and ezine are also not associated with any other program, publication or group
which may be using any portion of the name ‘Real Food for Real People’, unless the name
Kaylin White and/or the website address information from this website is included in the
publication/program.

The format and original works of this
website and ezine are protected under US copyright laws, according to the 1976 Copyright
Act (ISSN: 1528-9621).  The subscriber recipes remain the property of the individuals
who have submitted them, or the original authors of the recipes, respectively.  Only
recipes with copyright statements attached directly to the recipe, or are included in
copyrighted collections, are original works of Kaylin White/Real Food for Real People, and
any other recipes offered as ‘main recipes’ in this newsletter are taken from the
collective files of RF4RP, and include information as to the original author when this
information is available. RF4RP will not be held liable for missing information as to
original author of recipes, due to the uncontrollable circumstances which are unique to
recipe sharing and collecting.  All advertising is paid or traded, and is the
responsibility & property of the sponsors.

 

 

Diabetic

 

Diabetic Recipes for Real Food for Real People


Diabetic
Recipes


Please click on recipe name
to view recipe:


Butter Burgers

Miracle Ranch Chicken
Breakfast in a Cup
Egg Drop Soup
Enchiladas with Chipotle
Sour Cream

Veggie Bars
Grilled Onion Potatoes

 

  

 

 

 

 

 

 

  *
Exported from MasterCook *

Butter Burgers

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef
 Diabetic
Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Lean Ground Beef — 1/2″ cubes
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
36 Crackers — Keebler Club brand
Salt and Pepper — to taste

Put crackers into a gallon zip-baggie. Using a rolling pin, smash and
roll the crackers into breadcrumbs. In a bowl place ground beef, onion,
garlic powder, and salt and pepper to taste. Sprinkle cracker crumbs
over beef. Gently mix all ingredients together until evenly mixed. Do
not over mix. Separate meat into six sections, form sections into
burgers and place on a plate. Then cook either by grill or grilling
machine to desired doneness. Top with favorite cheese if desired.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 381 Calories; 26g Fat (62.0%
calories from fat); 22g Protein; 13g Carbohydrate; 1g Dietary Fiber;
85mg Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat;
3 1/2 Fat.

 

 

 
 
 

 * Exported from MasterCook *

Miracle Ranch
Chicken

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Chicken
Diabetic

Grill
Lo-Cal

Low Carb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Chicken, skinless light meat — (boneless if desired)
1/2 cup Miracle Whip®
1 tablespoon Ranch-style Dressing Mix
Water
Vinegar

Boil chicken pieces in approx 3/4 – 1 cup white vinegar, and enough
water to cover, for 10 – 15 minutes. Drain well. Mix Miracle whip and
seasoning mix together in a small bowl; set aside. Prepare barbecue
grill with oil or non-stick cooking spray. Place chicken pieces onto
grill, and brush generously with mixture. Turn over immediately, and
brush other side generously, making certain to coat sides as well. Grill
over low-medium heat 5-6 minutes, or until lightly browned on bottom,
then turn and grill other side 5-6 minutes. Serve hot.

Copyright: “(c)2008, Kaylin White/Real Food for Real People”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 205 Calories; 9g Fat (40.5%
calories from fat); 26g Protein; 3g Carbohydrate; 0g Dietary Fiber; 71mg
Cholesterol; 306mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1 1/2 Fat; 0 Other Carbohydrates.
 

 

 

 

 

 

 * Exported from MasterCook *

Breakfast in a
Cup

Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast
 Diabetic

Low Carb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
4 slices Bacon
1/2 pound Sausage Meat
1/2 cup Shredded Cheddar Cheese

Preheat oven to 350 degrees F. Spray a muffin tin with non-stick cooking
spray. Line bottom of four muffin cups with loose sausage so that it
covers the bottom of each one and pat own. Wrap bacon around inside
“wall” of each cup. Crack an egg into each muffin cup. Bake
approximately 20 minutes or until bacon is done. Sprinkle cheese on top
of each muffin cup and bake until cheese is melted. Serve hot.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 404 Calories; 36g Fat (80.4%
calories from fat); 18g Protein; 1g Carbohydrate; 0g Dietary Fiber;
271mg Cholesterol; 637mg Sodium. Exchanges: 2 1/2 Lean Meat; 5 1/2 Fat.

 

 

 

 

 

 

 * Exported from MasterCook *

Egg Drop Soup

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
 Low Carb

Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Cornstarch
1/4 cup Water
1 teaspoon Splenda
1/4 teaspoon Black Pepper
3/4 teaspoon Salt
5 cups Chicken Broth
2 Eggs
2 Scallions — chopped
2 teaspoons Sesame Oil

Mix cornstarch with water in a small bowl or cup. In a large pan, mix
sugar substitute, and salt with chicken broth. Bring to rapid boil. Stir
until mixture is clear. Beat eggs in a small bowl until foamy. Slowly
swirl beaten eggs into hot broth mixture. Do not stir. Turn off heat.
Drop in scallions and sesame oil. Mix gently. Serve hot.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 58 Calories; 3g Fat (52.6%
calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber;
53mg Cholesterol; 695mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 1/2 Fat.
 

 

 

 

 

 

 

 * Exported from MasterCook *


Enchiladas with Chipotle Sour Cream

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Chilies
 Main Dish

Vegetarian
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chipotle Sour Cream:
1 cup Sour Cream, light — or unflavored yogurt
2 teaspoons Chipotle Chiles Canned in Adobo
1/4 teaspoon Salt
Enchiladas:
8 10 inch Flour Tortillas
2 medium Onions — thinly sliced
2 medium Bell Peppers — all colors, cut in thin strips
2 medium Zucchini — cut in thin strips
1 Serrano Pepper — cut in thin strips
2 tablespoons Chipotle Chiles Canned in Adobo
1 tablespoon Lime Juice — fresh
1 teaspoon Salt
1/2 teaspoon Black Pepper — freshly ground
2 tablespoons Sunflower Oil
1 cup Cheddar Cheese, shredded
Salsa
Lime Wedges
Cilantro — for garnish

For sour cream: In small bowl, combine ingredients. Cover and
refrigerate. (Can be prepared up to 1 day ahead.)

Preheat oven to 350°F. Wrap tortillas in tin foil and heat in oven for
15 minutes. Meanwhile, in large bowl, combine onions, bell peppers,
zucchini, chilies, chipotles, salt, pepper and mix until well blended.
In large skillet, heat 1 tbsp oil over medium-high heat. Add vegetables
in batches and cook, stirring often and adding more oil if necessary,
until tender. Add lime juice and mix well. Fill each tortilla with 1/8
of the mixture, 1/8 of the cheese and wrap egg roll style. Place on a
baking sheet. Bake for 10 minutes just to melt the cheese.

Serve with rice, salsa and lime wedges on the side. Put a dollop of the
chipotle sour cream on top of the enchiladas, garnish with cilantro and
serve.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 358 Calories; 14g Fat (34.7%
calories from fat); 12g Protein; 47g Carbohydrate; 4g Dietary Fiber;
17mg Cholesterol; 791mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 
 

 

 

 

 

 

 * Exported from MasterCook *

Veggie Bars

Recipe By :Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Snacks

 Vegetarian
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages Crescent Dinner Roll Dough — (2 cans)
8 ounces Cream Cheese — softened
1 cup Miracle Whip® light
1 package Ranch Salad Dressing Mix
3 cups Mixed Vegetables of choice — chopped or grated
carrots, broccoli, cauliflower, mushrooms,
tomatoes, olives, green peppers, etc.
2 cups Cheddar Cheese — grated finely

Spread crescent rolls on cookie sheet and press together to make a flat
crust. Bake at 350 degrees F for 15 minutes. In a medium bowl, mix
together cream cheese, miracle whip & ranch dressing mix. Spread onto
cooled crust. Cover with veggies of your choice and sprinkle grated
cheddar cheese on top. Place under broiler just long enough to melt
cheese, then remove. Cool, and cut into 1 or 2 inch squares and
refrigerate until serving. This makes an excellent appetizer or
after-school snack.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 100 Calories; 9g Fat (80.4%
calories from fat); 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 24mg
Cholesterol; 151mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat; 0 Other
Carbohydrates.

 

 

 

 

 

 

 * Exported from MasterCook *

Grilled Onion
Potatoes

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Side Dishes

Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 medium Potatoes — baking style
2 small Onions — sliced
Salt and Pepper — to taste
8 ounces Italian Salad Dressing, low calorie — Zesty Style

Cut each potato into five slices. Place onions between slices and
sprinkle with salt and pepper. Reassemble each potato; place on a double
layer of heavy-duty foil (about 12-inches square).

Pour about one ounce salad dressing over each potato. Wrap foil around
potatoes and seal tightly. Grill, covered, over medium heat for 50 to 60
minutes or until potatoes are tender.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 137 Calories; 3g Fat (18.8%
calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 2mg
Cholesterol; 231mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

 

 

 

Deserts

 

Free recipes from Real Food for Real People

 



Dessert Recipes


Click on recipe names to
view recipes:

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 * Exported from
MasterCook *

Chewy
Caramel Brownies

Recipe By :Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package German Chocolate Cake Mix — (any brand)
1 cup Chopped Nuts — (any kind)
12 ounces Chocolate Chips
3/4 cup Butter or Margarine — melted
2/3 cup Evaporated Milk — divided
14 ounces Caramels — unwrapped

In a large bowl, mix cake mix (dry), melted butter and 1/3 cup of
evaporated milk. Spread 1/2 batter into lightly greased 9 x 13 inch
pan. Bake at 350 degrees F for 6 minutes. Sprinkle chocolate chips
and nuts on top of partially baked batter. Melt caramels with 1/3
cup evaporated milk and drizzle over chips and nuts. Pour remaining
batter on top, and bake for 20 minutes at 350 degrees F. Cut when
cool.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 222 Calories; 15g Fat (57.5%
calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 161mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

 

 * Exported from
MasterCook *


Chocolate “Minute” Mug Cake

Recipe By : Real Food for Real People
Serving Size : 2    Preparation
Time :0:00
Categories : Chocolate
 Desserts

Gifts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Flour
4 tablespoons Sugar
2 tablespoons Cocoa — (baking)
1 Egg — beaten
3 tablespoons Milk
3 tablespoons Vegetable Oil
3 tablespoons Chocolate Chips — (optional)
1 tablespoon Chopped Nuts — (optional)
dash Vanilla Extract

Using a large coffee mug, add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly. Pour in the milk and oil and mix
well. Add the chocolate chips and nuts (if using) and vanilla, and
mix again. Put your mug in the microwave and cook for 3 minutes on
high. The cake will rise over the top of the mug, but don’t be
alarmed! Allow to cool a little, and tip out onto a plate if
desired. EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because
now we are all only 5 minutes away from chocolate cake at any time
of the day or night!

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 525 Calories; 33g Fat (54.1%
calories from fat); 8g Protein; 55g Carbohydrate; 4g Dietary Fiber;
109mg Cholesterol; 51mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 6 Fat; 2 1/2 Other Carbohydrates.

 

 * Exported from
MasterCook *

Lime Dream Bars

Recipe By : Real Food for Real People
Serving Size : 12    
Preparation Time :0:00
Categories : Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter or Margarine
1 cup Flour
2 tablespoons Sugar
2 Eggs
1/2 cup Brown Sugar
1/8 teaspoon Salt
1/2 teaspoon Vanilla
3/4 cup Coconut
1/2 cup Nuts — chopped
1/8 teaspoon Baking Powder
1 cup Powdered Sugar
2 teaspoons Lime Zest
2 tablespoons Lime Juice

Using a pastry blender, cut butter into flour & sugar in a large
bowl. Press mixture into an 8×8 inch baking pan. Bake at 350 degrees
F for 15 minutes.

In a medium bowl, mix eggs, brown sugar, salt, vanilla, coconut,
nuts and baking powder. Pour onto baked crust, then return to oven
and bake for an additional 15 – 20 minutes, until golden brown.
While hot, spread with the following frosting:

Mix powdered sugar, lime zest & lime juice (add green food coloring
if desired). Cool, cut into squares and serve.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 243 Calories; 14g Fat (49.2%
calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber;
56mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

 

 

 * Exported from
MasterCook *

Mayonnaise Cake

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Cakes/Pies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
1 teaspoon Baking Soda
1 cup Sugar
3/4 cup Mayonnaise
1/2 cup Cocoa Powder
1 cup Milk
1 teaspoon Vanilla

In a large mixing bowl, mix sugar, mayonnaise and vanilla until
blended, then add milk and stir slowly until well mixed. In a second
bowl, stir together the flour, cocoa, soda until mixed and then add
to the wet mixture and blend well. Pour into a 9×13 inch cake pan
which has been prepared with non-stick cooking spray and bake at 325
degrees F for 40 to 45 minutes or until a toothpick comes out clean
when inserted into center of cake.

Cool and frost with your favorite frosting, or serve sprinkled with
powdered sugar along with fruit.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 261 Calories; 13g Fat (42.8%
calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber;
8mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

 

 * Exported from
MasterCook *

Vegetable Cake

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Low Fat

Potatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Potatoes — shredded, unpeeled
1/2 cup Zucchini — shredded
1/2 cup Carrots — shredded
1/2 package Yellow Cake Mix — any brand
1 Egg

Mix all ingredients together in a medium sized bowl. This cake may
be baked a couple of different ways:

1- Using ‘waterless cookware’, bake in a medium sized saucepan on
top of your stove. Prepare pan with a thin coating of vegetable
shortening, and pour batter into pan. Preheat burner to medium heat,
then turn burner to low heat when placing pan on burner, and bake
10- 12 minutes, covered, or until cake is completely done.

2- Using a 1-1/2 quart covered casserole dish, prepare dish with a
thin coating of vegetable shortening, and pour batter into dish &
cover. Bake in a 350 degree F oven 20 – 25 minutes or until batter
is completely done.

You may need to run a butter knife between the cake and the side of
the pan when removing cake from pan/dish. Just place a dinner plate
on top of the pan/dish and invert until cake falls onto the plate.
This is a very moist cake and will not require frosting.

This is a great way to sneak vegetables into your family’s diet! You
will never know there are vegetables in the cake- they just give the
cake moisture and a great amount of nutrition!

Variation: Pineapple Upside-down Cake. Before adding batter to pan
or dish, place 2 Tbsp. melted margarine & 1/3 cup brown sugar in
bottom. Arrange several slices of pineapple on top of the
margarine/sugar mixture, then pour batter on top of the pineapple.
Bake the same as directed above.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 168 Calories; 4g Fat (23.4%
calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.

 

 * Exported from
MasterCook *

Drop Sugar
Cookies

Recipe By : Real Food for Real People
Serving Size : 48   Preparation Time
:0:00
Categories : Cookies
O.A.M.C.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups Vegetable Shortening
1 1/2 cups Sugar
2 teaspoons Vanilla
2 Eggs
8 teaspoons Milk
3 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt

In a large mixing bowl, cream shortening and sugar. Beat in vanilla,
eggs and milk. Add dry ingredients, then drop by teaspoonfuls onto
greased cookie sheets. Bake at 350 degrees F for 10 – 12 minutes.

Variation: Sprinkle with sugar, or flatten with the bottom of a
glass that has been dipped in sugar.

Note: For baking later, drop teaspoonfuls onto cookie sheets and
flash freeze. Store in an airtight container, and keep in freezer
until ready to bake. Bake as directed above. You can also freeze in
logs wrapped in plastic wrap, or in recycled orange juice containers
with the ends replaced and taped on with freezer tape. Slice and
bake as directed above.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 108 Calories; 6g Fat (50.1%
calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary
Fiber; 9mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : To use this recipe for rolled cookies, add flour 1 Tbsp. at
a time until dough is almost firm enough to roll out. Refrigerate
for 1 hour, then roll dough out on a floured surface to 1/3 inch
thick and cut as desired with cookie cutters.

 

 * Exported from
MasterCook *

Fudge Bars

Recipe By : Real Food for Real People
Serving Size : 24   Preparation
Time :0:00
Categories : Cookies
 O.A.M.C.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Part One
1 cup Butter or Margarine — softened
2 cups Brown Sugar — packed
2 1/2 cups Flour
2 Eggs
2 teaspoons Vanilla
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick-Cooking Oats
Part Two
12 ounces Milk Chocolate Chips
1 can Sweetened Condensed Milk
1/2 teaspoon Salt
1 cup Nuts — chopped (optional)

To make dough: In a large bowl, cream butter, eggs and brown sugar
with an electric mixer- then add vanilla, salt and baking soda.
Using a large wooden spoon, stir in flour and oats. Spread dough in
a large greased baking sheet, reserving 1 1/2 cups of mixture for
later. Set aside.

To make filling: Preheat oven to 350 degrees F. Using a medium
saucepan, melt filling ingredients over low heat.

Pour filling over dough on baking sheet, and spread evenly. Now
crumble remaining dough and sprinkle over filling as a topping. Bake
at 350 degrees F for 20 – 25 minutes. Cool for 5 minutes, then cut
into 24 squares and remove from pan.

To freeze: These cookies freeze wonderfully! To freeze them for
eating later, divide cookies into groups of 4 – 6 squares, and wrap
each group as a ‘group square’, using foil, and making certain to
smooth our any air pockets. Next, flash freeze the wrapped squares
by placing them onto baking sheets and placing them in your freezer
until they have hardened- 1 – 2 hours. Once your squares have
frozen, you can place the wrapped squares into large zip baggies, or
sealed containers. Label, and freeze for 6 – 12 weeks. To eat your
cookies later, keep cookies inside foil wrappers and thaw at room
temperature for 2 hours.

Copyright: “1999, 21010, Kaylin White/Real Food for Real People”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 357 Calories; 18g Fat (43.4%
calories from fat); 7g Protein; 45g Carbohydrate; 3g Dietary Fiber;
46mg Cholesterol; 303mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 3 1/2 Fat; 2 Other Carbohydrates.

 

 

 * Exported from
MasterCook *

Harry Potter
Fudge

Recipe By : Real Food for Real
People
Serving Size : 48    Preparation
Time :0:00
Categories : Candies
O.A.M.C.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces Milk Chocolate Chips
1 cup Butter
2 Eggs
2 teaspoons Vanilla
4 cups Powdered Sugar
1 cup Jellybeans — *assorted
1 cup M&Ms® Plain Chocolate Candies — or peanut M&Ms®

In a large bowl, melt chocolate chips with butter, and stir until
smooth (about 2 – 3 minutes on high). Using electric beaters, add
vanilla & eggs; add powdered sugar and beat until smooth. Stir in
candies, then turn into a 9 x 13 inch pan which has been oiled
lightly. Refrigerate at least 2 hours before cutting and serving.
Store any uneaten fudge in refrigerator or freezer.

*Assorted gummy worms, sour candies, gumdrops or other candies may
be used as desired

Copyright: “(C)2002, Kaylin White/Real Food for Real People”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 190 Calories; 9g Fat (43.2%
calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber;
23mg Cholesterol; 58mg Sodium. Exchanges: 0 Lean Meat; 2 Fat; 1 1/2
Other Carbohydrates.

 

 * Exported from
MasterCook *

Tired Momma Pie

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Dessert Quick Fixes
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces Cherry Pie Filling — (1 can)
16 ounces Crushed Pineapple in juice — undrained
1 package White Cake Mix — 1/2″ cubes
1 cup Butter or Margarine — melted
1 cup Coconut Flakes
1 cup Chopped Walnuts — (or pecans)

Prepare a 9 x 13 baking pan with non-stick cooking spray. Dump pie
filling into bottom and spread over bottom. Dump in pineapple and
spread over cherry pie filling. Add dry cake mix by sprinkling on
top, and even out; pour melted butter over dry cake mix as evenly as
possible. Sprinkle coconut and walnuts over mixture. Bake at 350
degrees F. for 1 hour.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 421 Calories; 27g Fat (54.9%
calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber;
41mg Cholesterol; 374mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 5 Fat; 2 1/2 Other Carbohydrates.

 

 

 

Cupcakes

 

 

Cake Mixes in Jars from Real Food for Real People

 

 

Cupcakes
in a
Jar
 

Cupcakes
have become a very popular treat everywhere you go!

 Delicious little bits of heaven
that can be dressed up for weddings, or dressed fun for a child’s
birthday… the possibilities are endless. 

Why stop with baking them in cute
little paper liners?
Get
creative and bake cupcakes in half-pint jars or even in little terra
cotta pots!  This delicious and creative recipe collection will
take you to new places in your search for the

unique
and
delectable. 


Red Velvet Cupcakes

Serving Size  :
24   

2 1/2  cups  Flour
2  cups  Sugar
1/2  cup  Cocoa Powder
1  teaspoon  Baking Powder
1/4  teaspoon  Salt
1  teaspoon  Baking Soda
1  cup  Butter — room temperature
5  large  Eggs
1  cup  Buttermilk — (or substitute)
1  teaspoon  Vanilla Extract
1  teaspoon  Red Food Coloring 

Combine flour,
cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry
ingredients three times.  Cream together butter and sugar until light
and fluffy.  Add eggs one at a time, making sure to beat well  after
each egg.  Add 1/4 of dry ingredients to creamed mixture then
approximately 1/4 of buttermilk alternating until mixed well.  Mix in
vanilla and food coloring. Fill lined cupcake pans 1/2 full of red
velvet batter.  Bake in a preheated 350 degree oven for approximately 20
minutes or until a wooden pick comes out clean when inserted in the
center of one. Cool cupcakes in pans for 5 to 10 minutes then remove
from pans.  Cool completely on wire racks before frosting.

Buttermilk
Substitute: If you don’t happen to have buttermilk on hand you can try
this simple substitution.  Place one tablespoon of lemon juice or white
vinegar in an empty one cup measuring cup.  Fill with milk to 1 cup.
Let stand for 5 minutes.

 Per Serving: 204
Calories; 9g Fat (39.4% calories from fat); 3g Protein; 28g
Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 199mg Sodium. 

Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other
Carbohydrates.


Buttercream Frosting

5   ounces  Butter
— softened
1    cup  Powdered Sugar
1    teaspoon  Vanilla Extract
2    teaspoons  Hot Water

In a mixing bowl,
beat together the butter and sugar with an electric beater.  Once well
combined, add the vanilla and water. Beat until smooth and creamy.
(frosts 12 cupcakes)

Per Serving: 125
Calories; 10g Fat (68.0% calories from fat); trace Protein; 10g
Carbohydrate; 0g Dietary Fiber; 26mg Cholesterol; 98mg Sodium.   

Exchanges: 2 Fat;
1/2 Other Carbohydrates.

Would
you like more recipes for
Cupcakes in
a Jar
?  If so, we can help!  Our
creative and delicious recipe collection contains the
following recipes:

Vanilla
Cupcakes, Best Chocolate Cupcakes, Spice Cupcakes, Red Velvet
Cupcakes, Pumpkin Cupcakes, Orange Poppy Seed Cupcakes, Irish Creme
Cupcakes, Graham Cupcakes, Chocolate Espresso Cupcakes, Beer
Cupcakes, Apple Ginger Cupcakes, Buttercream Frosting, Colorful
Cupcake Frosting, Ginger Cream Frosting, Lime Buttercream Frosting,
Maple Cream Cheese Frosting, Peanut Butter Frosting, Making Cupcakes
in Terra Cotta Pots, and much more!

Own your copy of

  Cupcakes in a Jar
e-book for only 5.00!





Craft Ideas

Real Food for Real People Craft Ideas


 



Craft Ideas I Have Made

or Created

1



Cookie Dough “Bites” made by placing 2

Tblsp. of egg-free cookie dough into a tiny

plastic cup and wrapping in plastic wrap.

Great gifts for the office or school friends!



Place a whole batch of ready to bake dough

into a large re-purposed jar, and give as a

gift to new neighbors or at any time!



Tree of Life pendants I made by wrapping

wire & semi-precious stones together.



Sodalite pendant made by wrapping silver
wire around the Sodalite stone.



Moss Agate pendant made by wrapping gold

wire around the Moss Agate stone



Two of many Geode pendants I made by
wrapping gold wire around shattered Geodes.



Raw Emerald Pendant made by placing several

raw emeralds into a tiny glass bottle with a

silver & crystal top.



Chryrsocola Pendant made by placing

several tiny Chrysocola stones into a tiny

glass bottle, then wrapping in gold wire.



Gold Flake Pendant made by placing gold

flakes into a tiny glass bottle, then wrapping in

gold wire.



Quilted Family Tree wall hanging I made for

my youngest son & his new wife as a

wedding gift.  Tree was pre-printed on a

cotton blend and purchased at Sierra’s craft

store.



Wedding bouquet I made for my daughter-in-

law Mandy.  Most of these flowers came
from

the dollar store or local craft shops.



Funeral spray I made when Grandma Owens
passed away.  Thank you LD Wolfley for

your kind discount on the fresh flowers.



Wedding cake I made for my middle son,

Chris’s wedding to Emily.  With the exception

of the white pillars & bases, all other

materials were found at the

dollar store.



Bridesmaid’s bouquets I made for Chris & Emily’s
wedding.  Again, most of the components

came from the dollar store and local

craft shops.


Refill-able Calendar Holder I made
by sewing pockets into a brown

paper grocery bag and finishing

edges with strips of fabric.



Calendar was created with
Microsoft Publisher and printed

from my computer.  It is held in place

by brads.


I
decorated the top using a photo


of
my dachshund and clip art.


One
of the Diaper Cakes I have made.
I
made the “Lovee” by sewing a care bear

into
a tiny hole cut in a small fleece blanket


I
made.  The cake is made from diapers that
are



rolled and held with rubber bands


and
tied around a stack of



bottles & lotion hidden in the center.


I
made a receiving blanket from 1 1/4 yards



flannel finished with a rolled hem


on
my serger.  “Lollipops” are baby



washcloths rolled and placed onto


baby
spoon handles with plastic wrap


and
bows. “Roses” are baby socks



rolled and held together with wire


and
florist tape.


This isn’t a craft, but it definitely original-

we used a steep hill at a local park,


staked a tarp in place to make a



sliding surface, then my daughter


and
her friends “Mattress Surfed”


on a
light, twin mattress that was



inside of a vinyl mattress cover.



Scroll made for my youngest


daughter who wanted a


Harry Potter book for her birthday.


It
was released a few days after


her
birthday, so this is how


I
announced the gift


so
she would know it


was
coming…

 


“Sorting Hat” from the Harry Potter birthday



party.  Made from felt and hot glue


with
wiggly eyes.  Everyone was



“sorted” before playing quiddich


made
from ping-pong balls hidden


in
the grass at the park.  Each ball had


a
number of points written on it


and
one ball was painted gold


to
be the “golden snitch”

 


This
is my steel front door.  It is a bit old

and beat up from use.  I painted it using


acrylic paint, first with a warm brown,


then
using a dry brush to make it


look
like aged wood.  I then added



“worm tracks” using the same dark paint


I
used with the dry brush.



Finally, I added two triquetra shapes


at
the top and added black lines


to
make them look like gold



stained glass.


I
sealed this all with high gloss acrylic.


Many
folks have asked about


our
“new” door, and haven’t know


it
wasn’t wood until we told them!

 This is the
play corner I painted for our

grandchildren. It is in our family room.

I found
pictures online that were

similar to
the finished tree &

pooh corner
map, then free-handed them on

the walls,
using acrylic paint.

Then I
printed the words to

“Back to
Pooh Corner” on


parchment-like paper and sealed the walls.


Our
home was built in the late 60’s, and the

original white Formica countertops were


looking very worn.  I sanded them down,


then
based them with two layers of



black acrylic paint.  Using a sea sponge,


I
added layers of bronze, and three brown



colors to resemble marble.  It is sealed
with four



layers of gloss acrylic sealer.


Charging/Docking station I made for our cell
phones and kindles.  Now we can find
them and charge them without trying to find
where the end of the charger is, etc.
The power strip and chargers are hidden
inside the bottom (behind the kindle storage
area.  This took an empty Amazon box, a
USPS mailing box, tacky glue, a little duct
tape, and left-over fabric from my bathroom
curtain.  The kindle area attaches with
Velcro to hide the power strip, etc.



click here to continue on next page

 

 

Cookies

 

Cookie & brownie mixes in jars from Real Food for Real People


Gift Sized Mixes


Below are some very fun
recipes for Cookie & Brownie Mixes in jars.  These are not like the Pint Sized
Cakes, which are actually baked in the jars.  These are mixes, similar to the mixes
you would buy in a store.  These mixes are unique because first, they are made by
You, and second, they are layered in the jars and are quite decorative once they have been
completed.  You can decorate them as the recipes suggest, or use your
imagination. 

These make wonderful gifts for the
holidays, or to welcome a new neighbor into your area.  Please remember that the
ingredients have been measured to fit exactly into quart sized jars, so please do not vary
the measurements.  A good source of jars for these recipes, is to wash and save
mayonnaise jars.  They are the perfect size, and this will be a great way to recycle
as well.  Enjoy!

 


Gift
Sized Gourmet Cookie Mix


1 cup all-purpose
Flour

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1-1/4 cups Rolled Oats

1  single serving size Milk
Chocolate Bar (size can vary)

1/2 cup White Sugar

1/2 cup Brown Sugar

1/2 cup chopped Nuts, your choice
(optional)

1/2 cup Chocolate Chips

In a large bowl, combine the flour,
baking powder and baking soda. Layer ingredients in order given in a quart size canning
jar. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. It is helpful
to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make
all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia
or ribbon bow to cover the rubber band. Attach a card with the following directions:

 

Gourmet Cookies  

 

 

 

Remove chocolate chips and nuts
with a large spoon. Empty cookie mix into large mixing bowl. Stir mix with large wooden
spoon to evenly distribute ingredients. Add 1/2 cup softened butter or margarine, 1 egg
and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may
need to use a wooden spoon to finish mixing. Shape into walnut sized balls and place onto
a greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10 minutes until
edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking
racks to finish cooling.

Yield: 3 dozen

 

 

Gift Sized Sugar Cookie Mix

 

 

 

2 cups Flour

2 tsp. Baking Soda

1 tsp. Salt

2 cups Sugar

In a large bowl, combine flour,
salt and baking soda. Layer ingredients in jar in order given in a 1 quart canning jar. It
is helpful to tap jar lightly on a padded surface (towel on counter) as you layer
ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter
circle from fabric of your choice. Center fabric circle over lid and secure with a rubber
band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the
following directions:

Sugar Cookies 

 

 

 

Empty cookie mix into
large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add
1 cup sour cream, 1 cup vegetable shortening, 2 eggs and 2 teaspoons vanilla. Mix until
completely blended but do not beat with electric mixer. Mixture will be thick, so you may
need to use a wooden spoon to finish mixing. Roll out onto floured surface and cut shapes,
or shape into walnut sized balls, then roll in sugar and place onto a greased cookie sheet
2 inches apart. Flatten sugar coated cookies with bottom of a glass drinking glass. Bake
at 350 degrees F for 7 to 10 minutes until edges are lightly browned. Cool 5 minutes on
cookie sheet and then place cookies on baking racks to finish cooling.

Yield: 3 dozen cookies

Note: To keep sugar cookies soft
after baking, add a loaf pan with 2 inches of water to bottom of oven (don’t let it
touch elements) while baking, and then store in an airtight container.


 

 

Would
you like more recipes for more cookie and brownie mixes in jars?

We have a great
collection of these recipes which include:

 

Butterscotch Brownie Mix, Chocolate
Chip Cookie Mix, Gourmet Cookie Mix, Oatmeal-Raisin Cookie Mix, Coconut Macaroon Mix,
‘Raisinette’ Cookie Mix, Crispy M&M Cookie Mix, Chocolate Bar Cookie Mix,
Chocolate-Macadamia Nut Cookie Mix, Orange Gumdrop Cookie Mix, Molasses Cookie Mix, Candy
Bar Cookie Mix, Sugar Cookie Mix,  Jubilee Jumbles Cookie Mix & Coconut Gingeroos
Mix!


Own your copy of Gift Sized Mixes e-book at only 5.00!

 


 

Convert

 

Conversion Chart from Real Food for Real People


US Liquid Measurements
 

 

1 gallon 4 quarts 3.79 L  (can
round to 4L)
1 quart 2 pints .95 L  (can round
to 1L)
1 pint 2 cups 16 fl. oz. or 450 ml
1 cup 8 fl oz 225 ml (can round to
250ml)
1 tablespoon
(Tbsp.)
1/2 fl oz 16 ml (can round to 15
ml)
1 teaspoon (tsp.) 1/3 tablespoon 5 ml

 


back to top

US Can Sizes
 

 

Can
Size
Contents Approx.
Cups
5 ounce 5 oz. 5/8
8 ounce 8 oz. 1
Picnic 10 1/2
to 12  oz.
1 1/4
12 oz.
vacuum
12 oz. 1 1/2
No. 300 14 – 16
oz.
1 3/4
No. 303 16 – 17
oz.
2
No. 2 1 lb. 4
oz. or 1 pint 2 fl. oz.
2 1/2
No. 2
1/2
1 lb.
13 oz.
3 1/2
No. 3 46 fl.
oz.
1 1/3
Condensed
Milk
14 fl.
oz.
1 1/3
Evaporated
Milk
5 1/3
fl. oz.
2/3
13 fl.
oz.
1 2/3

 



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International
Liquid Measurements

 

 

Country Standard Cup Standard
Teaspoon
Standard
Tablespoon
Canada 250 ml 5 ml 15 ml
Australia 250 ml 5 ml 20 ml
UK 250 ml 5 ml 15 ml
New Zealand 250 ml 5 ml 15 ml

 




British Measurements
 

 

1 UK pint 6 dl
1 UK liquid oz 0.96 US liquid oz
1 pint 570 ml 20 fl oz
1 breakfast cup 10 fl oz 1/2 pint
1 tea cup 1/3 pint
1 Tablespoon 15 ml
1 dessert spoon 10 ml
1 teaspoon 5 ml 1/3 Tablespoon
1 ounce 28.4 g can round to 25 or 30
1 pound 454 g
1 kg 2.2 pounds

 

 

Australian Measurements
 

 

Metric Cups Grams Ounces
1 cup butter 250 8 3/4
1 cup biscuit (cookie)
crumbs
110 3 3/4
1 cup breadcrumbs,
soft
60 2
1 cup breadcrumbs, dry 125 4 1/2
1 cup cheese, grated 125 4 1/2
1 cup cocoa 110 3 3/4
1 cup cornflour
(cornstarch)
125 4 1/2
1 cup cornflakes 30 1
1 cup rice bubbles
(rice krispies)
30 1
1 cup coconut (flaked) 95 3 1/4
1 cup dried split peas
or lentils
200 7
1 cup dried fruit 160 5 3/4
1 cup dates (chopped) 150 5 1/4
1 cup flour (plain or
self-rising)
125 4 1/2
1 cup flour (whole
wheat)
135 4 3/4
1 cup golden syrup,
honey or glucose
360 12 3/4
1 cup jam 330 11 1/2
1 cup nuts (chopped) 125 4 1/2
1 cup oats (rolled) 90 3 1/4
1 cup rice (short
grain)
210 7 1/2
1 cup rice (long
grain)
200 7
1 cup salt or crystal
sugar
250 8 3/4
1 cup castor sugar
(superfine)
220 7 3/4
1 cup soft brown sugar
(packed)
170 6

 

 

Metric Spoon Conversions
 

 

1 Tablespoon peanut
butter
20 2/3
1 Tablespoon baking
powder, bicarb soda, cream of tartar, gelatin, rice or sago
15 1/2
1 Tablespoon cocoa,
corn flour, custard powder or nuts
10 1/3
1 Tablespoon golden
syrup, treacle, honey or glucose
30 1
1 Tablespoon sugar or
salt
20 2/3
1 Tablespoon yeast,
compressed
20 2/3
1 Tablespoon = 20 ml
1 teaspoon = 5 ml

 

 
 


Substitutions & Equivalents

Have you ever been
right in the middle of a recipe and you realize you are missing one of the ingredients
which you ‘thought’ you had?  Here is some
information and
a few ideas which may help you to ‘save the
day’.


 
Flours~

White flour is the
finely ground endosperm of the wheat kernel.

All-purpose flour is
white flour milled from hard wheat or a blend of hard and soft wheat. It
gives the best results for many kinds of products, including some yeast
breads, quick breads, cakes, cookies, pastries and noodles. All-purpose
flour is usually enriched and may be bleached or unbleached. Bleaching
will not affect nutrient value. Different brands will vary in
performance. Protein varies from 8 to 11 percent. US & UK all purpose
and plain flour can be interchanged without any adjustments.

Bread flour is white
flour that is a blend of hard, high-protein wheat and has greater gluten
strength and protein content than all-purpose flour. Unbleached and in
some cases conditioned with ascorbic acid, bread flour is milled
primarily for commercial bakers, but is available at most grocery
stores. Protein varies from 12 to 14 percent.

Cake flour is
fine-textured, silky flour milled from soft wheat with low protein
content. It is used to make cakes, cookies, crackers, quick breads and
some types of pastry. Cake flour has a greater percentage of starch and
less protein, which keeps cakes and pastries tender and delicate.
Protein varies from 7 to 9 percent. US cake flour is lighter than
all-purpose flour, and can be substituted with 1 cup minus 3 Tbsp. of
all purpose/plain flour, and add 3 Tbsp. of cornstarch or potato flour
to make the full cup.

Self-rising flour,
also referred to as phosphated flour, is a convenience product made be
adding salt and leavening to all-purpose flour. It is commonly used in
biscuits and quick breads, but is not recommended for yeast breads. One
cup of self-rising flour contains 1-1/2 teaspoons baking powder and 1/2
teaspoon salt. Self-rising can be substituted for all-purpose flour by
reducing salt and baking powder according to these proportions.

Pastry flour has
properties intermediate between those of all-purpose and cake flours. It
is usually milled from soft wheat for pastry-making, but can be used for
cookies, cakes, crackers and similar products. It differs from hard
wheat flour in that it has a finer texture and lighter consistency.
Protein varies from 8 to 9 percent.

Semolina is the
coarsely ground endosperm of durum, a hard spring wheat with a
high-gluten content and golden color. It is hard, granular and resembles
sugar. Semolina is usually enriched and is used to make couscous and
pasta products such as spaghetti, vermicelli, macaroni and lasagna
noodles. Except for some specialty products, breads are seldom made with
semolina.

Durum flour is finely
ground semolina. It is usually enriched and used to make noodles.

Whole wheat, stone-ground and graham flour
can be used interchangeably; nutrient values differ minimally. Either
grinding the whole-wheat kernel or recombining the white flour, germ and
bran that have been separated during milling produces them. Their only
differences may be in coarseness and protein content. Insoluble fiber
content is higher than in white flours. US whole wheat flour is
interchangeable with UK wholemeal flour.

Gluten flour is
usually milled from spring wheat and has a high protein (40-45 percent),
low-starch content. It is used primarily for diabetic breads, or mixed
with other non-wheat or low-protein wheat flours to produce a stronger
dough structure. Gluten flour improves baking quality and produces
high-protein gluten bread. This is also sold as
‘Vital Wheat Gluten’ or ‘Wheat Gluten’.

SUBSTITUTIONS~

• Any recipe calling for all-purpose flour may use
½ whole-wheat flour and ½ all-purpose flour.

• Self rising flour can be made by substituting 1 cup of all
purpose/plain flour minus 2 tsp., and add 1 1/2 tsp. baking powder and
1/2 tsp. salt to make the full cup.

• If wanting the product to be 100% whole wheat, substitute 1-cup
whole-wheat flour minus 1-tablespoon for every cup of all-purpose or
bread flour.

• To create a lighter whole-wheat loaf, add 1-tablespoon gluten flour
and 1-tablespoon liquid for each cup of whole-wheat flour.

 



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Dairy Products~

Evaporated milk & Condensed
Sweetened milk are both sold in cans.  Both are similar in consistency and color, but
they are not the same.  Condensed Sweetened milk (such as Eagle brand) is mixed with
sugar and a higher concentrate of dry milk.  A recipe for a homemade version of this
can be found by doing a search on our website by clicking here
and scrolling down to the search box.

Recipes calling for buttermilk or cultured milk can
be made by creating your own ‘sour milk’ substitute.  Add one Tbsp. of vinegar or
lemon juice to each cup of sweet milk, then let stand for about 5 minutes.  Use as
directed in your recipe, and you won’t be able to tell the difference.

The table below will give you an idea of the
percentage of milk fat in each type of milk product.

 

Dairy
Product
US UK
Whipping Cream 30% 35%
Whipped Cream n/a 35%
Clotted Cream n/a 55%
Double Cream n/a 48%
Heavy Cream 36% n/a
Half Cream ‘Half & Half’ 12%
Single Cream ‘Light Cream’ 18%

 

 

 

Quark
(or Quarg) Is a soft,
unripened cheese with the texture and flavor of sour cream. Quark comes in both lowfat and
nonfat. The calories are the same (35 per ounce) in both types, the texture of lowfat
Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture
than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes,
and in a variety of dishes including cheesecakes, dips, salads and sauces.



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Sugars & other Sweeteners~

Glucose is a
monosaccharide and is less sweet than other sugars. Fructose, on the
other hand, is the sweetest known monosaccharide. Sucrose, or common
sugar, has 1 part glucose and 1 part fructose. Sometimes knowing what
parts certain sugars or syrups break down into can help when choosing a
substitute.

There are many varieties of sugar and despite their similarities they
aren’t all interchangeable. Here’s a quick guide to the most common
types of sugar.

Common Sugar
This is your
everyday white table sugar. It has a large variety of uses. Normal
granulated sugar has a grain size of about 0.5mm across. You can also
get larger grained sugars such as hail sugar which is popular for
decorating cookies and other deserts.

Castor
Sugar

Castor
sugar is preferred in pastry and cake making as the granules are finer
(around 0.35mm) and dissolve faster. With more sharp edges to cut
through fat, batters become aerated more rapidly. Castor
sugar also dissolves into beaten eggs for meringue with greater
efficiency. (The term caster or castor sugar is a British term given to
sugar fine enough to fit through a sugar “caster” or sprinkler. In the
United States this sugar is also sold as “superfine” sugar).

US superfine
sugar can be used in place of UK castor sugar.  These sugars are
finer than regular granulated sugar.  Most times, you can use
regular granulated sugar in place of castor sugar with no ill effects.

Icing Sugar
(Powdered
or
Confectioners
Sugar)

This is
crushed, powdered granulated sugar. It is used in icings, fillings and
some pastries. It’s also one of the most important ingredients in cake
decorating. This is because icing sugar is the basis of royal icing,
which is used for decorating and writing, and it’s also used to make
“cake glue” and to dust surfaces before rolling out icings.

There are a few different sorts of icing sugar and they are not
interchangeable. Pure Icing Sugar is pure unmixed sugar with no
additives. Pure icing sugar is quite lumpy and usually needs to be
sifted. This is the sugar used for Royal icing. Icing Sugar Mixture is
sugar that has been blended with a small amount of corn flour (around
4%). It’s not so good for cake decorating work as the small amounts of
flour present can start to form mold if there is any moisture in the
cake or decorated items (and there usually is). Pure sugar will not
mold. Icing sugar mixture is fantastic for making simple glazes and
icings, and fillings where a small amount of corn flour will not effect
the result. It does not clump or lump and this is a definite advantage.
Snow Sugar is icing sugar with a mixture of corn flour and a touch of
vegetable fat and dextrose. This mixture produces a sugar that doesn’t
melt when dusted onto cakes and tarts.

UK/Aust/NZ icing sugar can be used in place of US
confectioner’s/powdered sugar.   You will occasionally find one of these which
contains 5% cornstarch or corn flour.

Palm Sugar
Comes from a
sugar-giving tree of which there are several. The most generous is the
Asian sugar palm. The sap is collected from the flowers or from a tap in
the trunk then boiled down to syrup (called palm honey) or crystallized
to a mass. The dark sugar is often called jaggery
and has a distinct almost winey aroma. It is mostly used in Indian,
Indonesian and some African cuisines. A lighter palm sugar is also used
extensively in Thai cuisine. This lighter palm sugar is the most common
palm sugar used in our kitchens in Australia.

Brown Sugar
Brown sugars
are softer and moister than granulated sugars. Their crystals are coated
with a molasses like syrup. Darker sugars are more intensely flavored,
as the color relates to the molasses retention. Glucose and fructose are
present in the molasses syrup coating the crystals. These attract and
retain more moisture in the sugar itself, making brown sugars great for
baking, as the products will retain more moisture and stay fresher for
longer periods. Granulated sugars are 99% sucrose and brown sugars vary
between 85-92% sucrose along with glucose and fructose. If brown sugar
is used instead of granulated sugar the result will be more flavorful
and moist but the browning temperature will be lower. Demerara sugar can
also be in this category, as it often comes from the first
crystallization of cane juice, producing yellow gold crystals that are
frequently washed with alcohol to make them shiny and clear. Muscavado
sugars are the crystallization of the dark mother syrup forming very
small sticky intensely flavored sugars.

Invert Sugar
Invert sugar is made from a sucrose water solution (basic sugar
syrup) that is heated with the addition of acid. Although invert sugar
naturally occurs in honey, molasses and corn syrup, to name a few, it
can also be purchased as a paste or syrup. It doesn’t crystallize and it
retains moisture. It is sweeter than sucrose (standard sugar), and when
added to baked goods it will keep them moist longer. It also helps
prevent ice formation in ice creams and sorbets. Therefore, it is used
extensively in ice cream, sorbet, glazes and sauces, fondant and candy
making. Fudge and caramel sauce are two examples where a non-grainy
texture is important.

To make invert sugar, simply boil 3 parts sugar with 1 part water (by
weight) and add an acid. For example, add 3kg sugar to 1litre (or kg)
water and approx 3-5g of citric acid. Bring this to the boil, strain and
cool.

Corn Syrup

Why do some recipes
have corn syrup in them?

Corn syrup is an invert sugar, which means that it prevents sugar
crystals from forming. Microscopically, sugar has jagged edges and when
you melt it, sugar liquefies. But if you keep cooking it to a syrup,
those jagged edges want to re-attach themselves to others. Corn syrup
acts as interfering agent, which ‘interfere’ with that process. Honey,
agave, and the like, don’t have the same properties.

If making a caramel, and a recipe calls for corn syrup, you can
substitute a dash of lemon juice or cream of tartar, which performs
nearly the same function.  In other
cases, corn syrup is used to give it a shine.

Is the corn syrup one buys
in the supermarket the same at high-fructose corn syrup?

No. High-fructose corn syrup goes through an additional process to make
it sweeter than standard corn syrup. Karo, the company that makes most
of the corn syrup found on supermarket shelves in America, has come out
with Karo Lite , which contains no high-fructose corn syrup.

When can another liquid
sweetener be substituted for corn syrup in a recipe?

Corn syrup is there for the shine and body- not to prevent
crystallization. You can use another liquid sweetener, that is
mild-flavored (like agave) or close to neutral, to keep chocolate
flavors pronounced.

When can one not substitute
something for the corn syrup called for in a recipe?

For candy making, stick strictly to the recipe. If a recipe calls for
boiling a sugar syrup, unless specified, stick to using corn syrup.
Especially ones cooked to a higher temperature. Honey, and the like,
tend to burn when cooked down, so care should be taken to avoid that.

If one wants to substitute
another liquid sweetener, such as corn syrup, honey, or golden syrup,
for granulated sugar, what proportion can one use?

In general, liquid sweeteners should be used in a 3/4’s proportion to
granulated sugar if substituting. That is, if a recipe calls for 1 cup
of sugar, use 3/4 cup honey, or another liquid sweetener. If baking a
cake or cookies, lower the baking temperature 25ºF and reduce the liquid
in the recipe by 1/4 cup per cup of liquid sweetener you’re using.

If substituting another liquid sweetener for corn syrup, use equal
amounts.

What can be used if corn
syrup isn’t available where I live?

Glucose is what most professionals use and can be substituted 1 for 1.
It can come from different sources, including corn or wheat. You can
look for it online or visit a professional baking supply store in your
area.

Sugar or golden syrup can
also be
substituted for US corn syrup.  You will find that corn syrup comes in two forms-
light and dark.   Dark corn syrup is similar in texture and flavor to molasses, and
can be used in place of molasses if needed.  Many times recipes will list light corn
syrup as ‘Karo’ brand syrup.  Golden syrup is a thick, light brown byproduct of the
sugar cane refining process.  Many times recipes will list golden syrup as ‘Lyle’s’
brand syrup, or ‘Chelsea’ brand syrup.  Light corn syrup is an acceptable substitute,
or a homemade version can be quickly mixed up by mixing 2 cups sugar and 1 cup water, then
boiling for 1 minute.  Be certain to cool your homemade version before using it in
any recipe.  You may also find blackstrap molasses listed in a recipe or two, and may
substitute black treacle for it if needed.

Agave Nectar

Naturally-occurring sweetener made from the juice (aguamiel) of the
agave plant. Subtle maple-like flavor is a good alternative to refined
brown sugar, syrups, or molasses. Generally 100% pure and minimally
processed with no additives or known allergens. Most are certified
organic and kosher; low glycemic index;  gluten,
nut, peanut, and dairy free.

 

 



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Leavening Agents~

Leavening agents are substances
that are used in batters as well as doughs which are used to soften the
dough and it is also used for lightening it.
There are three types of leavening agents, mechanical, biological
and chemical agents. It produced air within interaction with the heat,
moisture and acidity, it is the bubble you see when you make dough.
When you mix dough, the water and flour are mix together, you can
see that there are holes that are left and this is an indication of the
leavening agents presence in the mixed dough.

Chemical leaveners
these are substances which when react to moisture or heat can produce
gases — the carbon dioxide gas — they are used in quickbread
as well as cakes and cookies. it is for immediate use unlike biological
leaveners which used fermentation and take longer time. This usually
combines the base chemicals and acid.

Baking soda is made
from ‘sodium bicarbonate’.  Recipes listing this as an ingredient always contain some
type of acidic ingredient, because this is what activates the baking soda.

Baking powder is made from a
powdered acid and baking soda, and can be activated in a recipe without adding any other
acidic ingredients.   A substitute for baking powder can be made as follows:

Baking Powder Substitute~

Mix 1/4 tsp. Baking Soda plus 1/2
tsp. Cream of Tartar   This mixture can be used to substitute 1 tsp. baking
powder.

 

Biological leaveners
— are usually this process is longer than chemical leaveners as it used
fermentation like the yeast — it alters the biological chemistry of
the batter or dough while the yeast is at work.

An example of biological leavener is yeast leavening which “requires
proofing, which allows the yeast time to reproduce and consume
carbohydrates in the flour”.


Mechanical leaveners
are what it is you used your hand by mixing leavening agents like
whisking cream, egg whites or when you do creaming — mixing butter with
sugar. According to Wikipedia usually this process “integrates tiny air
bubbles into the mixture, since the sugar crystals physically cut
through the structure of the fat. Creamed mixtures are usually further
leavened by a chemical leavener and is often used in cookies.

Eggs are often times used as
leavening agents in recipes, and so it is important to never add or remove eggs from the
recipe until you know if this is why they have been included in the recipe.  An egg
substitute which can be used in a pinch is as follows:

Egg Substitute~

For use in baking
only, soften 1
tsp. unflavored gelatin in 1 Tbsp. cold water.  Add 2 Tbsp. plus 1 tsp. boiling water
and mix.   This mixture may be used to substitute for 1 egg when baking.

Another good egg substitute to use
in baking only, is to use 1 heaping Tbsp. Soy Flour dissolved in 2 Tbsp. water.  This
mixture may be used to substitute for 1 egg when baking.

Different kinds Of Leavening Agents

Kinds of Leavening Agents 
Examples 
Biological leaveners 
sourdough starters, yeast, yoghurt, kefir, gingerbeer,
buttermilk, beer 
Chemical leaveners 
baking powder, baking soda,
monocalcium phosphates, sodium acid
pyphospate, cream of
tartar, hydrogen peroxide
Mechanical leaveners 
mixing sugar and butter, cream, egg whites, sponges
,cakes 
other leaveners
used in tempura and pudding, nitrous oxide



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Starches (Food Thickeners)~

Food thickeners,
or starches, are used to give more thickness or consistency in liquid
food items. There are many natural food thickeners as well as synthetic
ones that we use in our everyday cooking. These are some common
thickeners that are used for preparing foods like soup, stew, pudding
and many other homemade food.

Cornstarch
cornstarch is one of
the most common soup thickeners that is used for cooking not only soups
but lot others like stew, sauces and gravies. Sometimes cornstarch is
used with flour including rice flour- a natural food thickener- where
both of these ingredients are blended with cool water and then added to
a hot liquid while stirring constantly like for making sauces and
gravies.

US cornstarch and
UK corn flour may be interchanged.  Potato flour is a starch as well and may be
substituted for cornstarch. 

US corn flour is actually finely ground cornmeal, and
this may be confusing in many recipes.  Double check with the author of your recipe
if you are in doubt as to whether your recipe calls for US or UK corn flour.
Generally, US corn flour/cornmeal is used in larger amounts as a major ingredient in a
corn bread type recipe, or as a coating for fried/baked meats or vegetables.

UK corn
flour/cornstarch is used in small amounts as a thickening agent in baked goods or puddings
and gravies.   If your recipe calls for cornstarch/corn flour as a thickening agent,
you may substitute twice the amount called for in flour, and get the same results, if the
recipe is being heated to a boil.  Flour will give a cloudier result however, so if
you need a clear result, do not use it as a substitute.

Arrowroot-
Yet another healthy natural food thickener, arrowroot is added to hot
soups and sauces for a smooth silky texture. Arrowroot is a white powder
extracted from the root of a West Indian plant.  It looks and feels like
cornstarch.  Arrowroot has no flavor and may also be used as a thickening agent for
sauces, pies, puddings and glazes.   

Arrowroot mixtures thicken at a lower
temperature than mixtures made with flour or cornstarch.  Mix arrowroot with cool
liquids before adding hot liquids, then cook until mixture thickens.  Remove from
heat immediately to prevent mixture from thinning.  2 tsp. of arrowroot can be
substituted for 1 Tbsp. of cornstarch.   Arrowroot makes clear, shimmering fruit gels
and prevents ice crystals from forming on homemade ice cream.

Cassava (Tapioca)-
This natural food thickener is generally used in cooking desserts.
Cassava doesn’t let the sweet dish to gel upon sitting. It even prevents
the food from becoming stale.

Agar-agar-
The strong thickening agent, agar-agar is used for making jellies and
vegetarian deserts. This thickener in cooking is used generally when the
food needs to withstand warm temperatures without melting.

Gelatin-
Gelatin is also a natural food thickener as it comes from cows and pigs
but for the same reason many people do not prefer it in cooking
vegetarian dishes. However, gelatin is an inexpensive thickener used for
fruit-flavored deserts including ice creams.

Eggs-
Yes, the natural thickener- the very delicious eggs are used as
thickening agents in foods like custards. They are also use widely in
ice creams and cooked fillings.


Powdered Mashed Potatoes (flakes)-

 Another natural
thickener for soups and stews.  Add using a whisk (as desired) at
the end of cooking time, before serving.

 

 



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Fats~

Shortening
is a solid, white colored fat made from hydrogenated vegetable oil.
(A common US brand is Crisco, and this may be used to name this
ingredient in many US recipes.)  Shortening is sold in both plain
and butter flavors in the US.  Many times you may substitute butter
or margarine for shortening in recipes, but this will result in a
different flavor due to the fact that vegetable shortening has a very
bland, nondescript flavor. 

A ‘stick’ or ‘cube’ or ‘square’
of
butter or margarine
is equal to 1/2 cup US or 4 ounces or approximately 100 grams.
There are 8 Tbsp. to each 1/4 pound ‘stick’ of butter or margarine.
Many times manufacturers mark the paper wrapper with measurements so you
can slice off the exact amount of butter or margarine needed without the
use of a measuring spoon or measuring cup.

Another substitution which may be
used is
Lard.
Lard is rendered and clarified pork fat.  The quality of lard
depends on the area of the pig which the fat came from.  The very
best is ‘leaf lard’ which comes from the fat around the animal’s
kidneys.  Unprocessed lard has quite a strong flavor and a soft
texture.  Lard can be processed in many ways, including filtering,
bleaching, hydrogenation and emulsification.  In general, processed
lard is firmer (about the consistency of shortening) and has a milder,
nutlike flavor.  Lard can also have a longer shelf life than
butter, margarine or shortening.  Lard is richer than many other
fats, and therefore makes extremely tender, flaky biscuits and pastries.
It’s a flavorful fat for frying and is widely used throughout South
America and many European countries.  When substituting lard for
butter in baking, reduce the amount by 20 to 25 percent.  All lard
should be tightly wrapped to prevent absorption of other flavors.
It may be stored at room temperature or in the refrigerator, depending
on how it has been processed.  Always check the label for storage
directions.

Copra
is a solid fat derived from coconuts.   It is fairly saturated
and used in recipes where it is melted, combined with other ingredients
and left to set.  This is sometimes referred to as coconut or palm
leaf lard.

Deep frying requires fats/oils with
heat tolerant properties.  Butter and margarine, as well as lard & olive oil are
not good candidates for this type of cooking.  Canola, Vegetable, Corn and Peanut
oils are widely used for deep frying.

The smoke
point
 of
an oil or fat is the temperature at which it gives off smoke. The smoke
point of oil depends to a very large extent on its purity and age at the
time of measurement.

Fats or Oils

Description

Cooking Uses

Type of Fat




Smoke Point °F




Smoke Point °C


Almond Oil

Has a subtle toasted almond
aroma and flavor. 

Used in sauté and stir fry
of Oriental foods.


Monounsaturated


420°F


216°C


Avocado Oil

Vibrant green in color with
a has a soft nutty taste and a mild avocado aroma. This
is a very healthy oil with a profile similar to olive
oil. This oil can be used for very high temperature
applications.

Stir frying, searing


Monounsaturated


520°F


271°C


Butter

Whole butter is a mix of
fats, milk solids, and moisture derived by churning
cream until the oil droplets stick together and can be
separated out. 

Baking, cooking

Saturated

350°F


177°C


Butter (Ghee), clarified

Ghee has a higher smoke
point than butter since clarification eliminates the
milk solids (which burn at lower temps).  

Frying, sautéing

Saturated

375-485°F (depending on
purity)

190-250°C (depending on
purity),



Canola Oil (Rapeseed oil)

A light, golden-colored oil.

Good all-purpose oil. Used
in salads and cooking.


Monounsaturated


400°F


204°C


Coconut Oil

A heavy nearly colorless oil
extracted from fresh coconuts. 

coatings, confectionary,
shortening

Saturated


350°F

177°C


Corn Oil

A mild, medium-yellow color
refined oil. Made from the germ of the corn kernel. 

Frying, salad dressings,
shortening


Polyunsaturated

450°F


232°C


Cottonseed Oil

Pale-yellow oil that is
extracted from the seed of the cotton plant. 

Margarine, salad dressings,
shortening. Also used for frying.


Polyunsaturated

420°F


216°C


Grapeseed Oil

Light, medium-yellow oil
that is a by-product of wine making.


Excellent choice of cooking oil for sautéing or frying.
Also used in salad dressings.


Polyunsaturated

392°F


200°C


Hazelnut Oil

The nuts are ground and
roasted and then pressed in a hydraulic press to extract
the delicate oil.   

Salad dressings, marinades
and baked goods.


Monounsaturated

 


430°F


221°C


Lard


The white
solid or semi-solid rendered fat of a hog. This was once
the most popular cooking and baking fat, but has been
replaced by vegetable shortenings. 

Baking and frying

Saturated


370°F


182 °C


Macadamia Nut Oil

This oil is cold pressed
from the decadent macadamia nut, extracting a light oil
similar in quality to the finest extra virgin olive
oil. 

Sauté, pan fry, sear, deep
fry, stir fry, grill, broil, baking.


Monounsaturated

 


390°F


199 °C


Olive Oil

Oils vary in weight and may
be pale yellow to deep green depending on fruit used and
processing. 

cooking, salad dressings,
sauté, pan fry, sear, deep fry, stir fry, grill, broil,
baking


Monounsaturated

Extra Virgin –320°F
Virgin – 
420°F
Pomace – 
460°F
Extra Light –
468°F

160°C
216°C
238°C
242°C


Palm Oil

A yellowish-orange fatty oil
obtained especially from the crushed nuts of an African
palm. 

Cooking, flavoring

Saturated


446°F


230°C


Peanut Oil

Pale yellow refined oil with
a very subtle scent and flavor. Made from pressed
steam-cooked peanuts. Used primarily in Asian cooking. 

Frying, cooking, salad
dressings


Monounsaturated


450°F


232°C


Rice Bran Oil

Rice bran oil
is produced from the rice bran, which is removed from
the grain of rice as it is processed. 

Frying, sauté, salad
dressings, baking, dipping oils


Monounsaturated


490°F


254°C


Safflower Oil

A golden color with a light
texture. Made from the seeds of safflowers. 

Margarine, mayonnaise, salad
dressings


Polyunsaturated


450°F


232°C


Sesame Oil

Comes in two types – a
light, very mild Middle Eastern type and a darker Asian
type pressed from toasted sesame seeds. 

Cooking, salad dressings


Polyunsaturated


410°F


232°C


Shortening, Vegetable

Blended oil solidified using
various processes, including whipping in air and
hydrogenation. May have real or artificial butter flavor
added. 

Baking, frying

Saturated


360°F


182 °C


Soybean Oil

A fairly heavy oil with a
pronounced flavor and aroma.  

Margarine, salad dressings,
shortening


Polyunsaturated


450°F


232°C


Sunflower Oil

A light odorless and nearly
flavorless oil pressed from sunflower seeds. Pale
yellow. 

Cooking, margarine, salad
dressings, shortening


Polyunsaturated


450°F


232°C


Vegetable Oil

Made by blending several
different refined oils. Designed to have a mild flavor
and a high smoke point. 

Cooking, salad dressings


Polyunsaturated

 


 


Walnut Oil

Medium-yellow oil with a
nutty flavor and aroma. More perishable than most other
oils. 

Sauté, pan fry, sear, deep
fry, stir fry, grill, broil


Monounsaturated


400°F


204°C


Saturated Fats:
 

Saturated fats are mainly animal fats and are solid at room temperature.
These fats include butter, cheese, whole milk, ice cream, egg yolks,
lard and fatty meats. Some plants fats are also high in saturated fats
such as coconut oil and palm oils. Saturated fats raise blood
cholesterol more than any other food you eat. By using the right oils
and fats for the right reasons, you can preserve the healthful benefits.
Your foods will not only taste their best, but also be healthy.


Unsaturated Fats:

These fats can come from both animal and plant products. There are three
(3) types:


  1. Monounsaturated Fats 
    Usually come from seeds or nuts such as avocado, olive, peanut, and
    canola oils. These fats are liquid at room temperature.


  2. Polyunsaturated Fats 
    Usually come from vegetables, seeds, or nuts such as corn,
    safflower, sunflower, soybean, cotton seed, and sesame seeds oils.
    These fats are liquid at room temperature.


  3. Trans Fatty Acids  Trans
    fats are produced when liquid oil is made into a solid fat, such as
    shortening or margarine. This process is called hydrogenation. Trans
    fats act like saturated fats and can raise your cholesterol level. 

 



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Chocolate~

 

 

Cacao
(Cacao
Nibs, Raw Cacao, Roasted Cacao, Ground Cacao)

This is the cacao bean, minus the shell. You can buy cacao raw or
roasted. Whole cacao is the whole bean, cacao nibs are crunched up
pieces of bean, and ground cacao is powdered. The healthiest form of
chocolate there is, cacao can sometimes be quite bitter.

Chocolate Liquor

The basis of all types of chocolate, formed by grinding cacao beans into
a smooth, liquid paste. Nothing is added, and it does not contain
alcohol, despite the name. It naturally contains about 53% cocoa butter
(fat).

Unsweetened Chocolate
(Chocolate, Baking Chocolate, Pure Chocolate, Bitter Chocolate)

Chocolate liquor that has been allowed to cool and harden. It is used
for baking and to make other types of chocolate. Many bakers prefer this
type of chocolate for baking because they have more control over the
flavor and sweetness.

Bittersweet Chocolate
(Semisweet Chocolate, Dark
Chocolate)

US dark chocolate and UK plain chocolate are the same, the darkest,
sweetest of eating chocolates. This chocolate is also referred to as
‘bittersweet’, ‘semi-sweet’ or ‘sweet dark’.
This
contains at least 35% chocolate liquor, plus cocoa butter
and sugar in varying amounts. There is no technical difference between
bittersweet and semisweet types of chocolate, and they are often
referred to as “dark.” Note that there is such a thing as “bittersweet
(or semisweet) baking chocolate,” which is sweetened cocoa liquor
without the added cocoa butter.

Sweet Chocolate

‘Bitter’ chocolate is a term used in the UK for high quality plain
chocolate.  This contains at least 15%
chocolate liquor, plus cocoa butter and sugar in varying amounts. Some
people mistakenly refer to this as “bittersweet.”

Milk Chocolate

US milk chocolate and UK milk, or plain chocolate are also the same.
When following a recipe, please remember that chocolate chips contain an
ingredient which slows the melting process, and bar chocolates do not
contain this same ingredient.  This contains
at least 10% chocolate liquor, plus cocoa butter and sugar in varying
amounts, and at least 12% milk (milk, cream, milk powder, etc).

White Chocolate

White chocolate is not technically one of the types of chocolate because
it does not contain any chocolate liquor. It must contain at least 20%
cocoa butter and 14% milk, plus sugar in varying amounts.

Cocoa
(Cocoa Powder, Unsweetened
Cocoa Powder, Unsweetened Cocoa)

This is made by slamming chocolate liquor with a hydraulic press to
expel the fat, i.e. the cocoa butter; what is left is allowed to harden,
and then it is crushed into a powder. There is roughly 10-20% fat
remaining in the powder. Cocoa powder is often used in low fat cooking
because it retains the chocolate flavor but has much of the fat removed.

“Dutched” cocoa is formed by washing cocoa powder with an alkali
solution of potassium carbonate. This darkens the color and neutralizes
the acidity of the powder. Very alkalized cocoa is called black cocoa,
which gives Oreos their unique look.

Most American recipes use plain cocoa powder (Hershey’s is plain cocoa).
If a recipe needs Dutch cocoa, it will usually specify it. In general,
regular cocoa is used in recipes with baking soda (which is alkaline),
and Dutch cocoa is used in recipes with baking powder (which is acidic).

Ground Chocolate
(Powdered Chocolate)

Not to be confused with cocoa powder, this is regular eating chocolate
that’s been ground to make a powder. It is generally used for making
drinks, and should not be used in place of unsweetened cocoa powder in
recipes.

Baking Chocolate
(Baker’s chocolate)

Although the FDA sets the guidelines for what types of chocolate can be
labeled “unsweetened, bittersweet, semisweet, milk, and white,” they
don’t specify what can be labeled baking chocolate.

You can find all of the following types of chocolate labeled “baking
chocolate”:

1) unsweetened chocolate

2) bittersweet baking chocolate (chocolate liquor + sugar, but no cocoa
butter added)

3) bittersweet chocolate (chocolate liquor + sugar + cocoa butter) Most
chefs wouldn’t consider this true baking chocolate because of the added
cocoa butter, though you might find it labeled as such.

4) baking-resistant chocolate, i.e. chocolate chips (bittersweet
chocolate with less cocoa butter added, so that it won’t melt easily)

Recipes will usually specify at least “unsweetened baking chocolate (#1
above)” or “bittersweet baking chocolate (#2 above).” One thing you
should avoid, though, is using chocolate chips in place of other types
of chocolate when the recipe calls for melting. The low cocoa butter
content makes chips bad for melting.

In recipes calling for unsweetened
baking chocolate, you may substitute 3 Tbsp. of unsweetened cocoa powder + 1 Tbsp. of
vegetable or olive oil, for each 1 ounce square.

Chocolate Coating
(Compound Chocolate Coating, Summer Coating, Chocolate Flavored Coating)

These are vegetable fat-based coatings that contain sugar and some
amount cocoa powder, chocolate liquor and/or cocoa butter for flavor.
They are not true chocolate. The advantage to using them is that they
typically do not “bloom” in high heat. They are best used in making
chocolate decorations.

Couverture
(Coating Chocolate)

Chocolate coating or coating chocolate? Couverture is the good stuff –
usually some type of dark chocolate with extra cocoa butter added to
make it melt nicely for enrobing (drizzling onto the outside of a
chocolate confection). Because the high cocoa butter content (roughly
35-45%) makes it melt well, it is ideal for chocolate fountains, and
usually no oil need be added.

Gianduja
(Gianduia, pronounced zhahn-DOO-yuh)

Chocolate made with toasted hazelnuts ground into powder. This has a
smooth, chocolaty texture, but also has the wonderful flavor of
hazelnuts. An Italian or Swiss invention, depending on whom you believe.

Single Bean Chocolate
(Origin Chocolate, Single Origin, Estate Chocolate, Grand Cru, Single
Cru)

In general, these are types of chocolate that are made from a single
type of bean that’s grown in a specific region, or even a specific
plantation. But not always. These can also be from different types of
beans all grown on the same plantation, a single bean from several
different plantations in the same geographic region, or a blend of the
finest of the same exact type of bean from locations around the globe.

The point is, the manufacturer is carefully selecting the beans to
create a unique flavor, but some people argue this is a gimmick. After
all, Hershey’s selects its beans to create a unique flavor too. In
general, however, these types of chocolate are of high quality.

Cocoa Butter

When chocolate liquor is pressed to expel the fat and make cocoa powder,
the fat expelled is cocoa butter. Cocoa butter is added to chocolate
liquor to make the type of chocolate we enjoy eating; it gives chocolate
that smooth, melt-in-your-mouth texture.

Cocoa butter is also used in cosmetics and pharmaceuticals. Because it
melts at about 97° F, it smoothes into the skin nicely. Also, it has
healing properties and is resistant to spoilage.

Chocolates
(Chocolate Candies,
Truffles, Creams, Pralines, etc.)

When people speak of “chocolates” in the plural, they are typically
referring to chocolate candies, like truffles, chocolate creams,
chocolate-covered nuts, and that sort of thing. “Chocolates” are candies
made from other types of chocolate.

Chocolate Extract

Chocolate extract is a good way to add chocolate flavor to your cooking
without adding fat, but the flavor can be a bit strong. It is made like
vanilla extract; cacao beans are soaked in alcohol.

Chocolate Oil

There is actually no such thing as a chocolate oil. If you see chocolate
oil, it’s most likely a chocolate perfume oil, entirely manmade, and not
for cooking.

 


 
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