Francine's Texas Cuisine

 

Helpful Hints   Abbreviations ê Cocoa ê Flour ê Herbs & Spices Measurements ê Milk ê Miscellaneous ê Sugar     Abbreviations c = cup choc = chocolate gal = gallon hr = hour lb = pound lg = large marg = margarine med = medium min = minute opt = optional pt = pint pkg = package qt = quart T = tablespoon tsp = teaspoon sm = small Cocoa 1 square (1 ounce) = 3 tablespoons cocoa plus 1 tablespoon margarine 1 pound cocoa = 4 cups Accurately measure unsweetened cocoa powder by lightly packing cocoa into measuring cup and leveling with a spatula.   CHOCOLATE CURLS Draw blade of vegetable peeler over smooth side of a slightly warm block of unsweetened baking chocolate or a dark, sweet chocolate bar.   FROSTING One cup frosting will cover one 8 or 9 inch round or square cake, or one 13x9x2 oblong cake. Two cups will frost one 8 or 9 inch layer cake or 30 cupcakes. Flour   1 pound all purpose = 4 cups sifted 1 pound cake flour = 4 1/2 cups sifted 1 cup sifted cake flour = 1 cup all purpose flour minus 2 tablespoons 1 tablespoon cornstarch = 2 tablespoons flour Herbs & Spices   1 teaspoon dry mustard = 1 tablespoon prepared mustard 1 teaspoon pumpkin pie spice = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cardamom, 1/8 teaspoon allspice 1/2 teaspoon dried herbs = 1 tablespoon fresh herbs 1/4 teaspoon garlic powder = l clove fresh garlic 1 teaspoon baking powder = 1. 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar 2. Reduce liquid by 1/2 cup, 1/2 cup buttermilk, 1/4 teaspoon soda 3. Reduce liquid by 1/2 cup add 1/2 cup milk, 1 1/2 teaspoon lemon juice or vinegar, 1/4 teaspoon baking soda Measurements   Pinch = less than 1/4 teaspoon 3 level teaspoons = 1 tablespoon or 1/2 ounce 4 tablespoons = 1/4 cup 8 tablespoons = 1/2 cup or 1/4 pound 16 tablespoons = 1 cup or 1/2 pound 1 cup = 8 ounces or 1/2 pint or 1/2 pound 2 cups = 16 ounces or 1 pint or 1 pound Milk   1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons margarine 1 cup buttermilk or sour milk = 1 cup sweet milk plus 1 tablespoon lemon juice or vinegar (let stand 5 minutes) 1 cup buttermilk = 1 cup plain yogurt 1 cup light cream = 1 cup (minus 2 tablespoon) milk, 2 tablespoons margarine 1 cup whipping cream = 2 cups whipped 6 ounce can evaporated = 3/4 cup 14 1/2 ounce can evaporated = 1 2/3 cup Miscellaneous EGGS   2 large = 3 small When you are out of eggs substitute 1 teaspoon cornstarch plus 3 tablespoons water for each omitted egg NUTS   1 pound = 3 ½ cups chopped Toasting Nuts: Spread nuts on a cookie sheet and bake in a 350 degree oven until golden, about 5 minutes for sliced or chopped; 10 minutes for whole, halves, or pieces. Toasted Hazelnuts: Place nuts in a single layer on jellyroll pan. Bake for 20 minutes at 300 degrees. Always toast nuts before using them in baked recipes. ONION   1 small onion = 1 teaspoon onion powder or 1 tablespoon minced dry onion TOMATO   2 cups tomato sauce = 3/4 cup tomato paste plus 1 cup water 1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water Sugar   1 pound granulated = 2 cups 1 pound confectioners or powdered = 3 1/2 cups 1 pound brown sugar = 2 cups 1 cup granulated = 1 cup packed brown or 2 cups powdered, sifted 1 cup honey or corn syrup = 3/4 cup sugar plus 1/4 cup water

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