Avocado chocolate cake with avocado frosting

TRH Avocado chocolate cake with avocado frosting1   TRH Avocado chocolate cake with avocado frosting2

Ingredients
CAKE
3 cups all-purpose flour
5 tablespoons dark chocolate cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 cup canola oil
1 ripe avocado, mashed until smooth
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups sugar

FROSTING
2 ripe avocados, mashed until smooth
2 cups confectioner’s sugar
5 tablespoons dark chocolate cocoa powder

Preparation
Preheat oven to 180. Grease and flour two round cake pans.
In a large bowl, whisk first five ingredients.
In another bowl, whisk canola oil and next four ingredients. Once combined, add sugar.
Pour wet avocado mixture into flour mixture and mix well until smooth.
Divide batter evenly between cake pans.
Bake for 20 – 25 minutes or until the toothpick comes out clean.
To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

Prepared, tried and tested by:  Bobby Swanson

Cheese Cupcake

TRH Cheese Cupcake

Makes 8
Preparation time : 15 minutes
Baking time 25 minutes
Ingredients :
1&1/2 cups all purpose flour
1/2 tbsp baking piwder
1/2 tsp salt
1/2 cup butter,cubed
1/3 cup sugar
2 large eggs
1 tsp vanilla extract/essence
1/2 can condensed milk
/2 cup grated cheese

Method:
1) Preheat oven 350F
2) Combine flour,baking powder and salt.
3) In a bowl of electric mixer fitted with paddle attachment , cream butter and sugar together in a medium speed mix until butter pale and yellow in color about 3-5 minutes .
4) Add eggs and vanilla mix in in condensed milk
5) Bring mix to low speed, add the flour mixture gradually then add 3/4 cup grated cheese, mix until combined .
6) Scoop batter into prepated muffin tin until cups 3/4 full, top each cupcape with 1-2 tsp of grated cheese.
7) Bake for 25 monutes or until toothpick inserted in the center comes out clean. Cool in wire rack .

Prepared, tried and tested by https://www.facebook.com/alljoyslovelycooking/

 

Frikkadel / Meatballs

Frikkadel  Meatballs

Salwaa Smith – Cape Malay Cooking & Other Delights

Frikadel is such a versatile dish which can be used in many different ways, e.g. spaghetti & meatballs, frikadel curry, cottage pie just to name a few. Serves 8

Ingredients :
1 kg fat free minced meat
2 medium onions, chopped finely
1 large green pepper
2 medium tomatoes
1/2 bunch dhanya
1 teaspoon nutmeg
2 teaspoons crushed garlic
2 – 3 slices one day old bread soaked in water
2 medium eggs
Salt & pepper to taste

Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands or a spoon. I prefer using my hands mixing to ensure all the ingredients are mixed.
Heat your oven to 220C. Roll mince mixture into small golf ball size meatballs. Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil. This is to prevent the meatballs from sticking onto your tray. Roast in the oven for 20 – 25 until browned. Can also be pan fried using some cooking oil.

Cook’s tip:
To save time when cooking freeze half of the meatballs ready to use next time. Form the frikadel balls, freeze on a baking tray covered with greaseproof paper. When the frikadels, are frozen remove from baking tray, mark and store in an airtight container in your freezer.

Seen on: Cape Malay Cooking & Other Delights

Coffee Caramel Cake with Chocolate Ganache

Coffee Caramel Cake with Chocolate Ganache

Ingredients
For Coffee Cake Layers:
1/3 cup unsalted butter, softened at room temperature
2 1/4 cups white granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
1 ½ cups buttermilk
3 tablespoons instant coffee powder (put through food processor)
3 cups all-purpose flour
3 ¾ teaspoons baking powder
1/8 teaspoon salt

For Salted Caramel Frosting:
1 can Nestle Cream Caramel
250 g unsalted butter, softened at room temperature
250 g salted butter, softened at room temperature
1 tablespoon Kahula, optional
For soaking cake layers: ½ cup Kahula coffee liqueur OR strong coffee

For Chocolate Ganache:
2 x 80 g Beacon Midnight Velvet Dark Chocolate
1/2 cup cream
For Garnish: Coffee Macarons / Mini Meringues

Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
Whisk together butter and sugar in mixer bowl. Add eggs and vanilla and whisk until smooth. In separate bowl, combine buttermilk and coffee. Whisk until smooth. In separate bowl, sift together flour, baking powder and salt. Add buttermilk and flour, alternating. Stir until no clumps remain.
Divide batter evenly between cake pans. Bake in preheated oven for 45 minutes or until toothpick inserted into center of cake comes out clean. Remove cake layers from pans; cool on wire rack. Once cakes are cooled completely, use serrated knife to level off the top and slice the layers in half.
Prepare frosting: place softened butter into mixer bowl. Whisk on high speed, scraping sides of bowl often, until butter is light and fluffy and white in color. Add dulce de leche and Kahula, if desired. Reserve ¾ cup frosting and place into pastry bag tipped with star tip.

To assemble cake: using spoon or dispenser bottle, lightly soak each cake layer with Kahula or coffee. Spread a thin layer of frosting between layers and on sides and top. Smooth over with flat spatula. Place into refrigerator to set for 20-30 minutes.
Meanwhile, prepare chocolate ganache: heat cream in small saucepan until almost simmering; be careful not to burn it! Remove from heat and whisk in chocolate. Whisk until chocolate is melted and starts to thicken. Chocolate needs to start cooling; do not pour hot chocolate onto cake! Let stand for 5 minutes and let air bubbles escape. Pour half of the chocolate into a disposable pastry bag or ziplock bag.
Use chocolate ganache to garnish sides of cake. Pour more chocolate over the top and smooth over with spatula. Place cake into refrigerator to set, about 20-30 minutes.
If desired, garnish top of cake with reserved frosting after chocolate has set. Can also add decorative coffee macaron cookies. Keep cake refrigerated.

Seen on:  Granny Mouses House/Ouma Muis se Huis

BLACKFOREST CAKE

BLACKFOREST CAKE

200 ml fresh Milk
50 g butter, softened
210 g (375ml) cake flour
10 ml baking powder
45 ml cocoa powder
salt
3 eggs
210 g (250 ml) castor sugar

FILLING:
2 x 400 g cans pitted black cherries
sugar to taste
60 ml corn flour
3 x 250 ml Fresh Cream
Cherry liqueur (Kirschwasser), to taste
100 g chocolate slab, grate

Preheat oven to 200 C.
Heat the milk and butter to just below boiling.
Sift the dry ingredients together.
Whisk the eggs and sugar together for 6 min, until light and fluffy.
Fold in the dry ingredients, hot milk and butter mixture.
Mix well.
Pour into 2 greased cake tins with a diameter of around 20cm.
Bake for 25 minutes.
Turn out and leave to cool on a wire rack.

FILLING:
Drain the cherries and reserve the juice.
Cut 3/4 of the cherries in half leaving the remaining whole for decoration.
Bring the cherry juice to boil and add sugar to taste.
Mix the corn flour with a little water and stir into boiling juice.
Remove from heat and add halved cherries.
Leave to cool.
Whip the cream until thick, adding a few drops of cherry liqueur or Kirschwasser.
Slice each cake layer horizontally in half.
Sprinkle each layer with a few drop of cherry liqueur or Kirschwasser.

1. Spread a 1/3 of the cherry mixture on FIRST cake layer.
Spread a thin layer whipped cream on cherries.
2. Place a SECOND cake layer on top and spread a 1/3 of the cherry mixture followed by a thin layer of whipped cream on second layer.
3. Place THIRD cake layer on top and spread the remaining cherry mixture on top followed by some whipped cream.
4. Place the FORTH cake layer on top.
Cover the top and sides of the cake with whipped cream.
Pipe cream rosettes on top of cake and decorate with remaining whole cherries.
Sprinkle grated chocolate on sides and top of cake

Seen on Puddings and Desserts

Fruitcake with apricot butter icing

Fruitcake with apricot butter icing

Ingredients
200g butter, softened
100g whole almond
200g plain flour
200g icing sugar
4 medium egg
700g mixed dried fruit
25ml brandy
For the icing
150g butter, softened
150g apricot jam
275g icing sugar, sifted

Method
Heat oven to 160C/140C fan/gas 3.
Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment.
Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy.
Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.

When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale.
Don’t allow the butter to get too warm or overbeat as the icing might split.
Swirl all over the cake, then leave in a cool place to set (but not the fridge).

Source: http://www.bbcgoodfood.com/recipes/1837666/fruitcake-with-apricot-butter-icing

Classic winter fruitcake- decorating and frosting

Classic winter fruitcake

Ingredients
For the decoration
1 egg white
50g caster sugar
small bunch black grapes
holly or bay leaves
20cm/8 inch round fruitcake
1-2 clementines
1-2 just ripe figs
a few kumquat
a few physalis (Cape gooseberries)
approx 65cm red or gold ribbon

For the frosting
2 egg white
175g icing sugar

Method
Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.

When you’re ready to decorate, make the frosting.
Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting.
Use a spatula to clean around the edges of the bowl every so often as you whisk.
Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Know-how, below).
Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves.
Fix a ribbon around the base and leave the cake somewhere cool – but not the fridge – until your guests arrive.

Tip:- Know-how
This type of frosting is essentially a meringue, with the egg being cooked by the heat of the water it’s whisked over.
For a deep, swirled topping, dollop a few good spoonfuls of the frosting on top, then gently paddle the frosting out to the sides of the cake with a palette or a flat-edged knife.
The frosting is more forgiving than other icings in case you make a mistake, although try to avoid moving it around more than 5 minutes after putting it on the cake.

Source: http://www.bbcgoodfood.com/recipes/4883/classic-winter-fruitcake

POPPY SEED CHICKEN

POPPY SEED CHICKEN

Ingredients
6 tablespoons of softened butter, divided
2 tablespoon olive oil, divided
3 tablespoons shallots, minced
8 ounces Cremini (baby bella) mushrooms sliced
2 pound boneless skinless chicken breasts, cut into thick strips
¼ cup white wine
3 cups condensed cream of chicken soup
3 teaspoons poppy seeds, divided
1 teaspoon celery salt
Few grinds black pepper
¼ cup light cream
¼ cup whole milk
1 sleeve Ritz Crackers, crushed

Instructions
1. Preheat oven to 350 degrees F.
2. Have a 9×9-inch casserole pan or dish standing by.
3. In a large fry pan, heat two tablespoons of butter and one tablespoon of the oil over medium heat and add shallots. Cook for 2 minutes, increase heat to high and add mushrooms. Cook mushrooms on high heat for 8-10 minutes tossing and turning often until browned (they will give up some liquid then pull it back in again). Remove to a bowl and return pan to medium high heat.
4. Add two more tablespoons of butter and the remaining olive oil and once hot, cook chicken strips in two batches browning on both sides for about two minutes each (cook them slightly undercooked as they will finish cooking in the oven). As you finish each batch, add directly to the casserole pan and layer half the mushrooms over each batch.
5. Once the last batch of chicken leaves the pan, deglaze with the white wine, scraping up any browned bits.
6. After the wine evaporates, add all of the condensed soup, 2 teaspoons of the poppy seeds, celery salt, pepper, cream and milk and heat just to hot. Pour this over the chicken and mushrooms.
7. In a small bowl, mix the last two tablespoons of butter with the last teaspoon of poppy seeds and the crushed Ritz. Pour over chicken mixture and bake uncovered for 20 minutes or until browned and bubbly.

SOURCE – afamilyfeast
Posted by: (www.foodloversrecipes.com)
Submitted by: Linda Venter

Cassata with Candied orange slices

TRH Cassata with Candied orange slices

Ingredients
For the candied Orange slices
2 oranges
1&1/2 cup sugar
For the filling
100g ricotta cheese
1/3 cup icing sugar, sifted
1/4 cup coarsely chopped dark chocolate
1/4 cup candied orange peel or orange slices
2 tbsp whipping cream
1 tbsp orange liqueur
1 tsp vanilla

To assemble
1) Slice the oranges into wheels and remove any seeds, taking care not to tear the oranges.
2) Bring a pot of water up to a boil and drop in the oranges slices. Simmer for 1 minute, then strain, discarding the water.
3) Refill the pot with 1/4 cup of fresh water and add sugar, bring to simmer then add the oranges slices and simmer gently, uncovered for about 20 minutes.
The orange or peel slices will look slightly translucent (but not completely)
4) Remove the pot from the heat and cool the syrup for up to a month

For the filling
1) Beat all the ingredients together until well blended and chill until ready to assemble.
2) Line 6 ramekins or other dishes or cups with plastic wrap, drain 6 orange slices well and place one each at the bottom of each dish.
3) Heat reserve syrup with water and orange liqueur until just below a simmer. Cut the lady finger to size to fit the dish, and dip them into the syrup, immediately arrange them in the dish as closely together as possible .
4) Spoon the ricotta filling into the center of dish and top with dipped lady fingers. Wrap the dish and chill in fridge until ready to serve.
5) To serve, unwrap the Cassata and tip them onto individual plates, removing the dish and plastic wrap, drizzle some syrup on top.

Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/

Banana Bread with raisins

TRH Banana Bread with raisins

Ingredients
1/2 cup (1 stick ) unsalted butter, softened
1 cup granulated white sugar
2 large eggs
3 medium Banana, very ripe
1/4 cup milk
1 tsp vanilla essence
2 cups self raising flour
1 tsp baking soda
1/2 tsp salt
1/2 cup raisins or sultanas (optional)

Equipment you will need
8×5 loaf pan
Large bowl
Whisk or fork or stand mixer

Instructions
1). Heat the oven and prepared the pan : preheat to 350F (180C) with the oven rack in the bottom of third oven, spray the inside of the pan with non stick spray.
2). Melt butter in the microwave and creme with sugar until fluffy using a stand mixer, add eggs one a time beating well.
3). Add milk and vanilla into the butter mixture.
4). Mash the banana using fork separately in a bowl
5). Combine flour,baking soda,and salt gently stir and add to dry ingredients, add banana and fold in the raisins. Mix well until combine .
6). Pour the batter into prepared pan smooth the top of the batter.
7). Bake for 55-65 minutes until it caramelized and dark brown in color and skewer comes out clean when inserted at center of bread.

Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/

Chocamel Pistachios

TRH Chocamel pistachios

150g White bakers chocolate
20ml milk
2 blocks of Mackintosh creamy toffee
5ml boiling water
Pistachios – crushed

Firstly you have to get your parchment paper ready.
You can draw a circle or go free hand with the chocolate.  I just used a small tin of peas and placed it on the parchment paper, then used a thin knitting needle to draw the circle on the paper.  It’s faint but visible enough to give you an idea how to pour your chocolate.
Melt the chocolate with the milk in the microwave, and mix till smooth. Be careful, do not cook it, I would say go 10-15 seconds at a time, and if required, add some more time.
Spoon chocolate in a thin-ish layer to cover the circle.
Set in fridge to harden.
In the meantime, melt the toffee with the water in the microwave, again no more than 10 seconds at a time, then mix till smooth.
Now you have to work fast or the toffee will set before you’re done.
Spoon some of the toffee mixture over the hard chocolate circles and spread it in an even layer.
Sprinkle with crushed pistachios or any other salty nut and press the nuts into the caramel.
Leave in the fridge till hard and yummy, enjoy it!!

Prepared, tried and tested: The Recipe Hunter (Cook & Enjoy)
My own made up recipe, if you can call this a recipe.

Souskluitjies / Dumplings

Souskluitjies

INGREDIENTS
500 ml (280 g) Snowflake cake wheat flour
10 ml Snowflake baking powder
1 ml salt
60 g cold butter or margarine
2 extra-large eggs
60 ml milk
1 litre water
15 ml cinnamon sugar for sprinkling

Sauce
about 200 ml water
250 ml (200 g) sugar
30 ml butter or margarine
8 ml ground cinnamon

METHOD
1. Sift flour, baking powder and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs.
2. Whisk eggs and milk together. Add to dry ingredients and cut in with a knife. Knead lightly to a firm dough.
3. Pour water in a medium, heavy-based saucepan and bring to the boil. Drop tablespoonsful of dough into the boiling water. Cover and boil for about 10-12 minutes. Do not remove the lid while cooking.
4. Remove dumplings with a slotted spoon. Sprinkle cinnamon sugar over.
5. Sauce: Add the 200 ml water to saucepan with remaining water. Add sugar, butter and cinnamon. Bring to the boil and simmer for a few minutes. Remove from heat and pour over dumplings.

Source: http://www.snowflake.co.za/recipes/traditional-south-african/souskluitjies.aspx#.VsDGTfkrI6Q

Coconut Thins

TRH Coconut Thins

1/4 cup or 55 g butter
1/3 cup or 55 g demerara / Light Brown sugar
2 1/2 Tablespoons golden or corn syrup ( I used Illovo traditional syrup)
6 1/2 Tablespoons flour
1/2 tsp lemon juice
2 Tablespoons Shredded Coconut

Method
Preheat the oven to 180C ( fan assist 160 C )
Line two baking trays with baking parchment.
Add butter, sugar and syrup into a small, heavy-based pan.
Heat gently until the butter has melted and the sugar has dissolved. This will take about 7 – 8 minutes over a low heat.
Don’t let the mixture boil as it may crystalise.
Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour.
Pour in the lemon juice and stir to mix well.
Drop four teaspoonfuls of the mixture onto each of the prepared baking tray to make neat circles, about 10 cm apart then sprinkle a small amount of coconut on to each drop.
Bake in the pre-heated oven for about 10-15 minutes, ( I found 10 mins was sufficient ) or until the mixture is well spread out, looks lacy and is a dark golden colour.
Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies whilst they are still very hot. Leave them on the baking tray until they firm up and then transfer to a cooling rack.
When they are completely cool, they will be brittle and can break easily, so be gentle with them. ***
***Note: the dough becomes like putty after I baked the first batch. Have a cup of boiling water handy and dip your spoon into hot water to make it into a spreadable circle.

Source: Love foodies recipe
Prepard, tried and tested and Baked by Gail Haselsteiner

Custard kisses

Custard kisses

INGREDIENTS
150 g butter or margarine, softened
60 ml (50 g) castor sugar
80 ml (45 g) icing sugar, sifted
1 extra-large egg
450 ml (250 g) Snowflake cake wheat flour
3 ml Snowflake baking powder
1 ml salt
125 ml (60 g) Snowflake custard powder

Custard filling
80 g butter or margarine, softened
375 ml (200 g) icing sugar, sifted
30 ml Snowflake custard powder
about 15 ml milk

Glacé icing
250 ml (130 g) icing sugar, sifted
25 ml warm water

METHOD
1. Cream butter, castor sugar and icing sugar together. Add egg and beat well until light and creamy.
2. Sift flour, baking powder, salt and custard powder together. Add to butter mixture and mix well to a soft dough. Divide dough in half (to make it easier to roll) and roll out each piece of dough on a lightly floured surface into a rectangular shape. Cut out shapes with a 4 x 4 cm square cookie cutter. Place onto greased baking trays. Bake in a preheated oven at 180°C for 8-10 minutes until golden. Turn out onto a wire rack to cool.
3. Filling: Cream butter, icing sugar and custard powder together. Add just enough milk to mix to a smooth, spreadable consistency.
4. Assemble: Spread a little icing onto one biscuit and top with a second biscuit. Spread more icing onto the second biscuit and top with a third biscuit, to create a little stack. Repeat until all the biscuits are used.

Source: http://www.snowflake.co.za/recipes/biscuits/custard-kisses.aspx#.VsDG5fkrI6Q

3 Different Sets of Conversion Charts

Conversion chart
Here you will find three different sets of conversion charts.  Hope this will be helpful in the kitchen – Cook&Enjoy!

Measurements Conversion Chart

US Dry Volume Measurements
MEASURE EQUIVALENT
1/16 teaspoon dash
1/8 teaspoon a pinch
3 teaspoons 1 Tablespoon
1/8 cup 2 tablespoons (= 1 standard coffee scoop)
1/4 cup 4 Tablespoons
1/3 cup 5 Tablespoons plus 1 teaspoon
1/2 cup 8 Tablespoons
3/4 cup 12 Tablespoons
1 cup 16 Tablespoons
1 Pound 16 ounces
US liquid volume measurements
8 Fluid ounces 1 Cup
1 Pint 2 Cups (= 16 fluid ounces)
1 Quart 2 Pints (= 4 cups)
1 Gallon 4 Quarts (= 16 cups)
US to Metric Conversions
1/5 teaspoon 1 ml (ml stands for milliliter, one thousandth of a liter)
1 teaspoon 5 ml
1 tablespoon 15 ml
1 fluid oz. 30 ml
1/5 cup 50 ml
1 cup 240 ml
2 cups (1 pint) 470 ml
4 cups (1 quart) .95 liter
4 quarts (1 gal.) 3.8 liters
1 oz. 28 grams
1 pound 454 grams
Metric to US Conversions
1 milliliter 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid oz.
100 ml 3.4 fluid oz.
240 ml 1 cup
1 liter 34 fluid oz.
1 liter 4.2 cups
1 liter 2.1 pints
1 liter 1.06 quarts
1 liter .26 gallon
1 gram .035 ounce
100 grams 3.5 ounces
500 grams 1.10 pounds
1 kilogram 2.205 pounds
1 kilogram 35 oz.
Pan Size Equivalents
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
9-by-5-inches loaf pan 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

Oven Temperature Conversions

Farenheit Celsius Gas Mark
275º F 140º C gas mark 1-cool
300º F 150º C gas mark 2
325º F 165º C gas mark 3-very moderate
350º F 180º C gas mark 4-moderate
375º F 190º C gas mark 5
400º F 200º C gas mark 6-moderately hot
425º F 220º C gas mark 7- hot
450º F 230º C gas mark 9
475º F 240º C gas mark 10- very hot

Ratios for selected foods

Measure Equivalents
Butter
1 T.
1 stick
14 grams
4 ounces=113 grams
1 Tablespoon
8 tablespoons
½ cup
4 sticks 16 ounces=452 grams 32 tablespoons 2 cups
Lemon
1 lemon 1 to 3 tablespoons juice, 1 to 1½ teaspoons grated zest
4 large lemons 1 cup juice ¼ cup grated zest
Chocolate
1 ounce ¼ cup grated 40 grams
6 ounces chips 1 cup chips 160 grams
cocoa powder 1 cup 115 grams
Creams
Half and half ½ milk ½ cream 10.5 to 18 % butterfat
Light cream 18 % butterfat
Light whipping cream 26-30 % butterfat
Heavy cream whipping cream 36 % or more butterfat
Double cream extra-thick double cream,
Clotted or Devonshire
42 % butterfat

Measures for Pans and Dishes

Inches Centimeters
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
9-by-5-inches loaf pan (8 cups in capacity) 23-by-12-centimeter loaf pan (2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

Source: http://startcooking.com/measurement-and-conversion-charts

 

Cups To Grams Conversions (Metric)

Butter Measurements

Cups Sticks Pounds Tablespoons Grams
1/4 1/2 1/8 4 55 g
1/2 1 1/4 8 112 g
1/3 1/2+1 & 1/3 tbspns n/a 5 & 1/3 75 g
2/3 1 + 2 & 2/3 tbspns n/a 10 & 2/3 150 g
3/4 1 & 1/2 3/8 12 170 g
1 2 1/2 16 225 g
2 4 1 32 450 g

All Purpose Flour, Icing or Powdered Sugar

Cup Grams
1/8 cup 15 grams
1/4 cup 30 grams
1/3 cup 40 grams
3/8 cup 45 grams
1/2 cup 60 grams
5/8 cup 70 grams
2/3 cup 75 grams
3/4 cup 85 grams
7/8 cup 100 grams
1 cup 110 grams

Cake Flour

Cup Grams
1/8 cup 10 grams
1/4 cup 20 grams
1/3 cup 25 grams
3/8 cup 30 grams
1/2 cup 50 grams
5/8 cup 60 grams
2/3 cup 65 grams
3/4 cup 70 grams
7/8 cup 85 grams
1 cup 95 grams

Granulated Sugar

Cup Grams
1/8 cup 30 grams
1/4 cup 55 grams
1/3 cup 75 grams
3/8 cup 85 grams
1/2 cup 115 grams
5/8 cup 140 grams
2/3 cup 150 grams
3/4 cup 170 grams
7/8 cup 200 grams
1 cup 225 grams

Brown Sugar

Cup Grams
1/8 cup 25 grams
1/4 cup 50 grams
1/3 cup 65 grams
3/8 cup 75 grams
1/2 cup 100 grams
5/8 cup 125 grams
2/3 cup 135 grams
3/4 cup 150 grams
7/8 cup 175 grams
1 cup 200 grams

Sliced Almonds

Cup Grams
1/8 cup 10 grams
1/4 cup 20 grams
1/3 cup 25 grams
3/8 cup 30 grams
1/2 cup 40 grams
5/8 cup 50 grams
2/3 cup 55 grams
3/4 cup 60 grams
7/8 cup 70 grams
1 cup 80 grams

Ground Almonds

Cup Grams
1/8 cup 25 grams
1/4 cup 50 grams
1/3 cup 65 grams
3/8 cup 75 grams
1/2 cup 100 grams
5/8 cup 125 grams
2/3 cup 135 grams
3/4 cup 150 grams
7/8 cup 175 grams
1 cup 200 grams

Flaked Coconut

Cup Grams
1/8 cup 10 grams
1/4 cup 20 grams
1/3 cup 25 grams
3/8 cup 30 grams
1/2 cup 40 grams
5/8 cup 45 grams
2/3 cup 50 grams
3/4 cup 60 grams
7/8 cup 65 grams
1 cup 75 grams

Grated Coconut

Cup Grams
1/8 cup 10 grams
1/4 cup 25 grams
1/3 cup 35 grams
3/8 cup 40 grams
1/2 cup 50 grams
5/8 cup 60 grams
2/3 cup 65 grams
3/4 cup 75 grams
7/8 cup 85 grams
1 cup 100 grams

Unsweetened Cocoa Powder

Cup Grams
1/8 cup 15 grams
1/4 cup 30 grams
1/3 cup 40 grams
3/8 cup 45 grams
1/2 cup 60 grams
5/8 cup 70 grams
2/3 cup 75 grams
3/4 cup 85 grams
7/8 cup 100 grams
1 cup 125 grams

Baking Measurements

If a recipe calls for this amount You can also measure it this way
Dash 2 or 3 drops (liquid) or less than 1/8 teaspoon (dry)
1 tablespoon 3 teaspoons or 1/2 ounce
2 tablespoons 1 ounce
1/4 cup 4 tablespoons or 2 ounces
1/3 cup 5 tablespoons plus 1 teaspoon
1/2 cup 8 tablespoons or 4 ounces
3/4 cup 12 tablespoons or 6 ounces
1 cup 16 tablespoons or 8 ounces
1 pint 2 cups or 16 ounces or 1 pound
1 quart 4 cups or 2 pints
1 gallon 4 quarts
1 pound 16 ounces

Volume Measurements

US Units Canadian Units Australian Units
1/4 teaspoon 1 ml 1 ml
1/2 teaspoon 2 ml 2 ml
1 teaspoon 5 ml 5 ml
1 tablespoon 15 ml 20 ml
1/4 cup 50 ml 60 ml
1/3 cup 75 ml 80 ml
1/2 cup 125 ml 125 ml
2/3 cup 150 ml 170 ml
3/4 cup 175 ml 190 ml
1 cup 250 ml 250 ml
1 quart 1 liter 1 liter
1 and 1/2 quarts 1.5 liters 1.5 liters
2 quarts 2 liters 2 liters
2 and 1/2 quarts 2.5 liters 2.5 liters
3 quarts 3 liters 3 liters
4 quarts 4 liters 4 liters

Weight Measurements

US Units Canadian Metric Australian Metric
1 ounce 30 grams 30 grams
2 ounces 55 grams 60 grams
3 ounces 85 grams 90 grams
4 ounces (1/4 pound) 115 grams 125 grams
8 ounces (1/2 pound) 225 grams 225 grams
16 ounces (1 pound) 455 grams 500 grams (1/2 kilogram)

Temperature Conversions

Farenheit Celsius
32 0
212 100
250 120
275 140
300 150
325 160
350 180
375 190
400 200
425 220
450 230
475 240
500 260

Happy Baking!

Source:http://www.egglesscooking.com/baking-101/baking-measurements/

Volume Conversions: Normally used for liquids only
Customary quantity Metric equivalent
1 teaspoon 5 mL
1 tablespoon or 1/2 fluid ounce 15 mL
1 fluid ounce or 1/8 cup 30 mL
1/4 cup or 2 fluid ounces 60 mL
1/3 cup 80 mL
1/2 cup or 4 fluid ounces 120 mL
2/3 cup 160 mL
3/4 cup or 6 fluid ounces 180 mL
1 cup or 8 fluid ounces or half a pint 240 mL
1 1/2 cups or 12 fluid ounces 350 mL
2 cups or 1 pint or 16 fluid ounces 475 mL
3 cups or 1 1/2 pints 700 mL
4 cups or 2 pints or 1 quart 950 mL
4 quarts or 1 gallon 3.8 L
Note: In cases where higher precision is not justified, it
may be convenient to round these conversions off as follows:
1 cup = 250 mL
1 pint = 500 mL
1 quart = 1 L
1 gallon = 4 L

Weight

Weights can be converted with the following table. Note that the ounces referred to in this table are not the same as fluid ounces.

Weight Conversions
Customary quantity Metric equivalent
1 ounce 28 g
4 ounces or 1/4 pound 113 g
1/3 pound 150 g
8 ounces or 1/2 pound 230 g
2/3 pound 300 g
12 ounces or 3/4 pound 340 g
1 pound or 16 ounces 450 g
2 pounds 900 g

Other non-liquid ingredients

Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. If you need to convert an ingredient that isn’t in this table, the safest thing to do is to measure it with a traditional measuring cup and then weigh the results with a metric scale. In a pinch, you can use the volume conversion table, above.

Weights of common ingredients in grams
Ingredient 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 Tbsp
Flour, all purpose (wheat) 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Flour, well sifted all purpose (wheat) 110 g 80 g 70 g 55 g 35 g 27 g 13 g
Sugar, granulated cane 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Confectioner’s sugar (cane) 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar, packed firmly (but not too firmly) 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn meal 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Corn starch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice, uncooked 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni, uncooked 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous, uncooked 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Oats, uncooked quick 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Vegetable shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Chopped fruits and vegetables 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, ground 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Bread crumbs, fresh, loosely packed 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Bread crumbs, dry 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan cheese, grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g

Length

Lengths may be converted with the following table. Keep in mind that 1 cm = 10 mm.

Length Conversions
Customary quantity Metric equivalent
1/8 inch 3 mm
1/4 inch 6 mm
1/2 inch 13 mm
3/4 inch 19 mm
1 inch 2.5 cm
2 inches 5 cm
3 inches 7.6 cm
4 inches 10 cm
5 inches 13 cm
6 inches 15 cm
7 inches 18 cm
8 inches 20 cm
9 inches 23 cm
10 inches 25 cm
11 inches 28 cm
12 inches or 1 foot 30 cm

Source: http://www.jsward.com/cooking/conversion.shtml