Date: Sun, 9 Aug 2015 05:43:55 GMT -------------- BEGIN bread-bakers.v115.n031 -------------- 001 - Reggie Dwork Subject: Conversions Date: Tue, 04 Aug 2015 15:00:36 -0700 Quick Approximate Conversions. (Accurate enough in most cases) U.S. measurement ~ Metric measurement 1/4 ounce ~ 8 grams 1/2 ounce ~ 15 grams 1 ounce ~ 30 grams 4 ounces ~ 115 grams 8 ounces (1/2 pound) ~ 225 grams 16 ounces (1 pound) ~ 450 grams 32 ounces (2 pounds) ~ 900 grams 40 ounces (2-1/4 pounds) ~ 1 kilogram Volumn Measurements USA 1 cup = 16 tablespoons = 48 teaspoons = 236.6 ml 1 tablespoon = 3 teaspoons = 14.8 ml 1 teaspoon = 4.9 ml For nutrition labelling in US 1 cup = 240 ml 1 tablespoon = 15 ml 1 teaspoon = 5 ml (this differs from the exact measurement by less than 2%) UK, Canada, New Zealand, Australia, South Africa 1 cup = 250 ml 1 tablespoon = 3 teaspoons = 15 ml 1 teaspoon = 5 ml In Australia, 1 tablespoon = 4 teaspoons = 20 ml USA Liquid Measures 1 pint 450 ml ( 16 fl oz) 1 cup 225 ml ( 8 fl oz) 1 tablespoon 16 ml (1/2 fl oz) Weight of ingredients (see http://www.kingarthurflour.com/recipe/master-weight-chart.html) Bread Flour All Purpose Flour Buckwheat Flour Cake Flour 1 Cup = 4 1/4 oz. Pastry Flour Whole Wheat Flour 1 Cup = 4 oz. Durum Flour 1 Cup = 4 3/8 oz. Rye Flour 1 Cup = 3 3/4 oz. Water 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 oz. 1/3 Cup = 3 oz. 1/2 Cup = 4 oz. 2/3 Cup = 5 oz. 3/4 Cup = 6 oz. 1 Cup = 8 oz. 1 1/2 Cups = 12 oz. 2 Cups = 16 oz (1 Pint) Milk, Evapolated Milk, Buttermilk, Heavy Cream, Light Cream, Half-and-Half, Sour Cream, Plain Yogurt. 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 1/4 oz. 1/3 Cup = 2 3/4 oz. 1/2 Cup = 4 1/4 oz. 2/3 Cup = 5 1/2 oz. 3/4 Cup = 6 1/4 oz. 1 Cup = 8 1/2 oz. Butter 1 Tsp = 5 gms 1 Tbsp. = 1/2 oz. = 15ml = 15 gms 2 Tbsp. = 1 oz. 4 Tbsp. = 1/4 Cup = 2 oz. 6 Tbsp. = 3 oz. 8 Tbsp. = 1/2 Cup = 4 oz. 10 Tbsp. = 5 oz. 12 Tbsp. = 3/4 Cup = 6 oz. 14 Tbsp. = 7 oz. 16 Tbsp. = 1 Cup = 8 oz. Oil 1 Tbsp. = 1/2 oz. 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/2 oz. 1/2 Cup = 3 3/4 oz. 2/3 Cup = 5 oz. 3/4 Cup = 5 3/4 oz. 1 Cup = 7 1/2 oz. Granulated Sugar 1 Tbsp. = 1/2 oz. 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/4 oz. 1/2 Cup = 3 1/2 oz. 2/3 Cup = 4 1/2 oz. 3/4 Cup = 5 1/4 oz. 1 Cup = 7 oz. Brown Sugar 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 oz. 1/3 Cup = 2 1/2 oz. 1/2 Cup = 4 oz. 2/3 Cup = 5 1/2 oz. 3/4 Cup = 6 oz. 1 Cup = 8 oz. Granulated Sugar 1 Tbsp. = 1/2 oz. 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/4 oz. 1/2 Cup = 3 1/2 oz. 2/3 Cup = 4 1/2 oz. 3/4 Cup = 5 1/4 oz. 1 Cup = 7 oz. Honey 1 Tbsp. = 3/4 oz. 1/4 Cup = 3 oz. 1/3 Cup = 4 oz. 1/2 Cup = 6 oz. 2/3 Cup = 8 oz. 3/4 Cup = 9 oz. 1 Cup = 12 oz. Maple Syrup 1 Tbsp. = 3/4 oz. 1/4 Cup = 3 oz. 1/3 Cup = 4 oz. 1/2 Cup = 6 oz. 2/3 Cup = 8 oz. 3/4 Cup = 9 oz. 1 Cup = 12 oz. Shortening 1 Tbsp. = 1/2 oz 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/4 oz. 1/2 Cup = 3 1/2 oz. 2/3 Cup = 4 1/2 oz. 3/4 Cup = 5 1/4 oz. 1 Cup = 7 oz. Yeast 2 1/4 Tsp. = 1/4 oz. Cocoa Powder (Unsweetened) 1 Tbsp. = 1/4 oz. 1/4 Cup = 3/4 oz. 1/3 Cup = 1 oz. 1/2 Cup = 1 1/2 oz. 2/3 Cup = 2 oz. 3/4 Cup = 2 1/2 oz. 1 Cup = 3 1/4 oz. Source: "Gathered from various sources." --------------- MESSAGE bread-bakers.v115.n031.2 --------------- From: Reggie Dwork Subject: Honey-Oat Pan Rolls Date: Tue, 04 Aug 2015 15:11:50 -0700 * Exported from MasterCook * Rolls, Honey-Oat Pan Recipe By :Arlene Butler Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- to 2-3/4C 3/4 cup whole wheat flour 1/2 cup old-fashioned rolled oats 1/2 oz active dry yeast 1 teaspoon salt 1 cup water 1/4 cup honey 5 tablespoons butter -- divided 1 large egg Prep: 45 min. + rising Bake: 20 min. In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120F-130F. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9" baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375F. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Yield: 2 dozen. Source: "Originally published as Honey-Oat Pan Rolls in Taste of Home April/May 2006," S(Internet Address): "http://www.tasteofhome.com/recipes/honey-oat-pan-rolls" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 3g Fat (25.2% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 117mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n031.3 --------------- From: Reggie Dwork Subject: Homemade Wonton Wraps Date: Tue, 04 Aug 2015 15:24:26 -0700 * Exported from MasterCook * Homemade Wonton Wraps Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/3 cup water 2 cups all-purpose flour 1/2 teaspoon salt In a medium bowl, beat the egg. Mix in the water. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2" squares. Cut each into nine 3 1/2 by 3 1/2" squares. Use in any recipe that calls for wonton wrappers. Description: "Great for any recipe" Source: "MyFridgeFood" S(Internet Address): "http://myfridgefood.com/recipes/appetizer/homemade-wonton-wraps/" Yield: "72 wrappers, great for any r" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; trace Fat (6.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v115.n031.4 --------------- From: Reggie Dwork Subject: Ginger Spice Muffins Date: Tue, 04 Aug 2015 15:41:32 -0700 * Exported from MasterCook * Muffins, Ginger Spice Recipe By :Annice Dino Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 2 teaspoons pumpkin pie spice 1 teaspoon ground ginger 1 teaspoon bakng soda 1/4 teaspoon salt 1/2 cup packed brown sugar 1 cup pureed butternut squash 3 tablespoons canola oil 1/3 cup fat free yogurt -- can use sour cream instead 3 tablespoons molasses 1 large egg Frosting: 3 osz cream cheese 1/2 teaspoon vanilla 3 tablespoons powdered sugar Preheat oven to 350F Line muffin pan with liners or spray with cooling oil. Whisk flour, pumpkin pie spice, ginger, baking soda and salt. In another bowl, combine sugar, squash puree, oil yogurt, molasses and egg. Mix 1 to 2 min. Pour liquid into dry ingriedients; mix. Pour into muffin pan 2/3 full. Bake for 20-25 min. Yield: 12 servings NOTE: One med squash will double the recipe Weight Watcher's Points: 3 per muffin (not including frosting) Source: "Faith Hope & Love, Heartfelt Recipes For A Cause" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 24g Fat (61.1% calories from fat); 7g Protein; 28g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v115.n031 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved