Vegan Peanut Butter Banana Bread

From : http://www.egglesscooking.com/2011/08/09/peanut-butter-banana-bread/

Prep time: 20 Mins Cook time: 45 Mins Yields: 12 Servings.

INGREDIENTS:
1 cup Whole Wheat Pastry Flour
3/4 cup Light Brown Sugar
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips

PROCEDURE:
Preheat oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and set aside.
In a small bowl stir together the almond milk and vinegar; set aside. The mixture will curdle in about 5 minutes.
In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.
In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.
Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit thick.
Stir in the chocolate chips. I used coarsely chopped vegan chocolate chunks.
Pour the batter into the prepare pan and bake for about 45-50 minutes or until a toothpick inserted in the middle of the bread comes out clean. Mine was done in 45 minutes.
Remove the pan from the oven and place it on a wire rack and let cool for 15 minutes before taking out the bread from the pan. Cool the bread on the wire rack for at least 5-6 hours before slicing. Quick breads and especially banana breads taste and slice better if left undisturbed for 24 hours.

NOTES:
I used unsweetened and unsalted natural peanut butter. Those who don’t like peanut butter can substitute it with other nut or seed butters.
Any non dairy milk can be used in place of almond milk.
White vinegar can be used instead of apple cider vinegar.
Roasted peanuts can be used for some of the chocolate chips. This will give a nice crunch to the bread.

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The BEST Gluten Free, Vegan Vanilla Waffles

From : http://www.egglesscooking.com/2013/07/27/gluten-free-vegan-vanilla-waffles-recipe/

Prep time: 15 Mins Cook time: 05 Mins Yields: 7 Waffles

INGREDIENTS:
2 cups gluten-free pancake/waffle mix
1 tablespoon flax seed meal
3 tablespoons warm water
1 and 1/4 cups almond milk
1 teaspoon apple cider vinegar
3 tablespoons melted coconut oil
1 teaspoon vanilla extract

PROCEDURE:
Blend together the flax seed meal and warm water and set aside for 5 minutes. Similarly mix together the almond milk and vinegar and set aside.
After 5-10 minutes, stir in the flax seed mixture, almond milk and vinegar mixture and rest of the wet ingredients with the gluten-free mix. This batter comes together easily without forming any lumps.
Now prepare the waffles as you would usually or follow the instructions in this vegan waffle recipe.

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Low Fat Savory Scones

From : http://www.egglesscooking.com/2009/06/26/low-fat-savory-scones/

Prep time: 15 Mins Cook time: 15 Mins Yields: 22 Savory Scones

INGREDIENTS:
2 teaspoons Oil
1/3 cup Minced Red Bell Pepper
1/3 cup Minced Green Bell Pepper
1/2 teaspoon Garam Masala Powder
1/8 teaspoon Salt
3/4 cup All Purpose Flour
1/4 cup Chickepea Flour (Besan)
1/4 cup Whole Wheat Flour
1 and 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
As Per Taste Chili Powder
As Per Taste Salt
1/3 cup (dry measure) Gelatin free Plain Non-Fat Yogurt
1/3 cup Fat Free Milk
2 tablespoons Minced Green Onions
1/4 cup Finely Chopped Cilantro

PROCEDURE:
Preheat oven to 400F for 15 minutes. Line baking sheet with parchment paper and set aside.
Heat oil in a skillet over medium heat. Add the bell peppers, salt and Garam Masala powder; cook until tender. Set aside.
In a large mixing bowl, sift together the flours, baking powder, baking soda, salt and chili powder. Add the cooked peppers.
Then add yogurt, milk green onions and cilantro; stir to from sticky dough.
Drop dough by rounded tablespoonfuls onto prepared baking sheet. Spray tops lightly with non stick cooking spray.
Place in oven and reduce heat to 375F immediately. Bake 13-15 minutes or until golden brown. Cool on wire rack.

TASTE:
As mentioned in the introduction I made a couple of changes to the original scone recipe to add more Indian flavors. So these scones tasted more like soft pakoras or methu pakodas to be precise because it was not crispy. My husband and I liked it but my son did not savor it. Also it tastes better when served warm.

NOTES:
The scones I prepared were quite bland. I think they would have tasted even better had I added more chili powder. So taste the batter before baking and adjust the seasonings accordingly.

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Gluten Free and Egg Free Brownies

From : http://www.egglesscooking.com/2013/12/10/gluten-free-and-egg-free-whole-grain-banana-brownies-recipe/

Prep time: 20 Mins Cook time: 26 Mins Yields: 16 Brownies
Use any gluten-free flour you have in your pantry to make these decadent and delicious brownies at home.

INGREDIENTS:
1/2 cup coconut palm sugar
3 tablespoons avocado oil
1/4 cup plain yogurt
1 banana, mashed
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup amaranth flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons mini chocolate chips
1/4 cup chopped walnuts
2 tablespoons water (optional)

SUBSTITUTES:
coconut palm sugar – white or brown sugar
avocado oil – any other oil of your choice
yogurt – unsweetened applesauce or flax seed meal
amaranth flour – any other flour of your choice

PROCEDURE:
Preheat the oven to 350F/180C for 15 minutes. Line a 9-inch square pan with aluminum foil with the foil hanging on two sides of the pan (so that you can lift the brownie easily off the pan once it is baked) and grease it lightly with non-stick cooking spray.
In a large bowl, beat sugar, oil and yogurt using an electric mixer for about 2 minutes.
Add the mashed banana, vanilla extract and cocoa powder and beat on low speed.
In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the cocoa mixture and stir it well with a spatula to mix well. If you feel the batter is too thick add water one tablespoon at a time until the desired consistency is reached.
Stir in chocolate chips and chopped walnuts. Spread the batter evenly in prepared pan.
Bake in the oven until just set, 23-26 minutes. Leave the pan on a cooling rack for about 5 minutes. Now that we have left the aluminum foil hanging, you should be able to lift it off without any trouble. Cool it for another 20-30 minutes before you can cut it into slices.

NOTES:
As always make sure that all the ingredients you use is gluten-free if you are baking it for somebody who is severely allergic. Be it the baking powder, flour or chocolate chips.
This is a very chocolaty brownie. So you may want to cut back the cocoa powder to 5 tablespoons maybe if you want it less chocolaty.
Amaranth flour is available in Indian stores as Rajgaro/rajgira flour.
I used Greek yogurt which is thicker than regular yogurt. So I had to use 2 tablespoons of water to the batter at the end to make it less thicker. This may not be required if you use regular yogurt.
These brownies can very well be veganized by using flax seed meal or unsweetened applesauce as an egg substitute instead of yogurt. In that case I would be blending a tablespoon of flax seed meal with 3 tablespoons of lukewarm water until its thick and foamy.
This recipe can be doubled. Use a 13×9 inch pan and bake it for 25-30 minutes. You can get 24-36 brownies approximately.

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Mocha Cupcakes with Espresso Buttercream Frosting

From : http://coolrecipestotry.tumblr.com/post/71583532158/mocha-cupcakes-with-espresso-buttercream-frosting

INGREDIENTS:
For the Cupcakes:
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee, at room temperature
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

DIRECTIONS:
1. To make the Cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

6. To make the Frosting: Mix the espresso powder into the vanilla until dissolved; set aside.

7. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

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Chocolate Glaze

From : http://www.food.com/recipe/chocolate-glaze-that-hardens-when-cool-155392

Ingredients:
Yield:
1 cup Units: US | Metric

2 tablespoons melted margarine or 2 tablespoons oil
2 tablespoons unsweetened cocoa
2 tablespoons hot water
1 cup confectioners' sugar
1/2 teaspoon vanilla

Directions:
1 Combine melted margarine or oil, cocoa, and hot water.
2 Blend in confectioners' sugar and vanilla.
3 Pour or spread on brownies or cake.
4 Glaze will harden when cool.

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Peanut Butter Creme Cookie Treats

From : http://www.snackworks.com/recipe/peanut-butter-creme-cookie-74187.aspx

Ingredients
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. creamy peanut butter
12 CHIPS AHOY! Cookies
2 Tbsp. dry-roasted peanuts, chopped
1 oz. semi-sweet baking chocolate, melted

Instructions
MIX  COOL WHIP and peanut butter gently in medium bowl.
SPOON  or pipe about 1 Tbsp. mixture over each cookie. Top each cookie with nuts; drizzle with melted chocolate. Serve immediately or freeze until ready to serve.

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Kool Strawberry OREO Sundae

From : http://www.snackworks.com/recipe/kool-strawberry-oreo-sundae-95401.aspx
Ingredients
2 cups  fresh strawberries, sliced
2 Tbsp. strawberry sugar-sweetened drink mix
4 cups vanilla ice cream
8 OREO Cookies

Instructions
MIX  strawberries and drink mix in medium bowl. Let stand at room temperature 10 min.; stir.
SCOOP  1/2 cup ice cream into each of 8 dessert dishes; top with strawberries and cookies. Serve immediately.

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Dulce de leche pudding

From : http://www.cucumbertown.com/dulce-de-leche-pudding-recipe-dish
INGREDIENTS

FOR THE BISCUIT LAYER
Ladyfinger biscuits or Marie bisuits 15
Water 1 Cup
Instant coffee Powder 3 Teaspoons

FOR DULCE DE LECHE LAYER
Condensed milk / Milkmaid 1
Milk 3 1⁄2 Cups
Powdered Sugar 3⁄4 Cup
Cornflour 1⁄2 Cup
Nestle Cream 1
Sliced almonds 3 Teaspoons
Vanilla essence 3 Drops

FOR THE WHIPPED CREAM LAYER
Dreamwhip Whipping Cream Powder 1
Milk 1⁄2 Cup
Vanilla Essence 2 Drops
PREPARATION STEPS

1 FOR THE FIRST LAYER
2 Dissolve the instant coffee powder in water
3 Dip the ladyfinger biscuits in the coffee mixture one by one and arrange on a pudding dish .(Do not soak the ladyfinger biscuits, else they will be too soggy. If you are using Marie biscuits , you can add a few tsp of sugar to the coffee mixture).
4 Keep it the fridge while you prepare the second layer.
5 FOR THE SECOND LAYER
6 In a pressure cooker ,place the condensed milk and fill water till the can is immersed completely.
7 Close the cooker and cook on medium flame with the weight on. After the first whistle, reduce the flame to low and cook for 45 minutes .
8 Allow the cooker to cool and then open and take out the can. After the can is cooled well , open it.You can see that the condensed milk has turned to a toffee like semi solid mixture .This is the Dulce de leche…
9 In a thick bottom pan, mix together the dulce de leche, 3 cups milk, powdered sugar and nestle cream. Heat this on a medium flame and when it starts to boil , add the cornflour dissolved in ½ cup milk.
10 Stir well till you get a thick mixture. Remove from flame , add the sliced almonds and a few drops of vanilla essence.
11 Pour this mixture over the biscuit layer. Keep it back to the fridge and allow it to set for atleast 2 hours.
12 FOR THE THIRD LAYER
13 Using an egg beater ,beat whipping cream powder , milk and vanilla essence till soft peaks form.
14 Spread this over the pudding and cool once for atleast 2 hours.

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Peanut Butter Breakfast Syrup

 

From :http://allrecipes.com/Recipe/Peanut-Butter-Breakfast-Syrup/Detail.aspx?evt19=1

Ingredients 

Original recipe makes 12 servingsChange Servings

 1 cup skim milk
 1 cup white sugar
 1/2 cup natural peanut butter
 1 teaspoon vanilla extract

Directions

Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

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Simple Strawberry Syrup

From : http://allrecipes.com/Recipe/Simple-Strawberry-Syrup/Detail.aspx

Ingredients 

Original recipe makes 15 servingsChange Servings
1 cup water
1 cup white sugar
2 cups quartered strawberries



Directions

Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

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Simple Maple Syrup

From : http://allrecipes.com/Recipe/Simple-Maple-Syrup/Detail.aspx?evt19=1

Ingredients 
Original recipe makes 1 1/2 cupsChange Servings

2 cups white sugar
1 cup boiling water



Directions

In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm.

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Strawberry Whipped Sensation

From : http://www.snackworks.com/recipe/strawberry-whipped-sensation-109477.aspx

Ingredients
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

Instructions
LINE  9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX  chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT  dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

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OREO Milk Shake

From : http://www.snackworks.com/recipe/oreo-milk-shake-53860.aspx

Ingredients
4 tsp. chocolate syrup
8 OREO Cookies, divided
1 cups milk
2 cups vanilla ice cream, softened

Instructions
SPOON  1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.
QUARTER  remaining cookies; place in blender. Add milk and ice cream; blend until smooth.
POUR  into prepared glasses; top with chopped cookies. Serve immediately.

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Quick OREO Treats

From: http://www.snackworks.com/recipe/quick-oreo-treats-112214.aspx

Ingredients
18 OREO Cookies
1 pkg. (4 oz.) white baking chocolate, melted
1/2 cup flaked coconut, toasted

Instructions
DIP  half of each cookie in chocolate; sprinkle with coconut. Place on waxed paper- or parchment paper-covered baking sheet.
REFRIGERATE  15 min. or until chocolate is firm

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Cool Mint Oreo Cheesecake

From : http://claremanson.deviantart.com/art/Cool-Mint-Oreo-Cheesecake-recipe-308694468

INGREDIENTS
10 Mint Oreo's
115g (8 tbsp = = 1/2 cup = 1 stick = 4 oz) Cream Cheese (i use Philadelphia)
85g (5.5tbsp = 1/3 cup = 85ml = 2.8oz) Double/Heavy Cream 
40-50g (3tbsp = 1/4 cup = 1/3 stick = 1.7oz) Butter, melted

METHOD
1. Separate enough cookies from the mint cream with a knife to just be able to cover the base of your chosen glass/container then add to separate bowls. 
2. Crush the cookies then add the melted butter until wet but not dripping to form the base. 
3. Whip cream until you have stiff peaks.
4. Mix the mint cream with some cream cheese, fold in the cream. (OPTIONAL: If you think your cheesecake needs to be a little sweeter add a couple tbsp of icing/confectioners/powdered sugar) Add to the mixture to the base then refrigerate until cooled and set (20 minutes minimum)
5. Store in an air tight container and consume within 3 days.

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Raspberry Jello and COOL WHIP Parfait

From : http://www.mommyinsuburbia.com/2012/06/15/two-delicious-desserts-chocolate-cheesecake-mousse-pudding-pie-raspberry-jello-cool-whip-parfait/

Ingredients:
1 box raspberry JELL-O
1 – 12oz container COOL WHIP
6 oz fresh raspberries


Method

Start by preparing the raspberry jello as directed on the box, and place in the fridge for about an hour until slightly thickened Take 1/3 cup of the jello and set aside.
Mix a handful of raspberries into the remaining jello. Take 4 glasses and prop them in a bread pan (or egg carton) on a diagonal and spoon in the raspberry filled jello. Chill for 3 hours or until set, and the jello will stay diagonal when the glass is straight.

Take the 1/3 cup jello you set aside, and mix it with 3 cups of COOL WHIP. Spoon it into the cups, creating the other half of the diagonal. Place some COOL WHIP into a pastry bag (or a sandwich bag with the corner cut off) and pipe it onto the top of the dessert.

Top with a couple of fresh raspberries, and you’ll have a sweet summer treat! 

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Gelatin Pinwheel / Fruity Roll-Ups

From : http://www.joyofjello.com/?p=1085
Ingredients
1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows



Method : 
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.

Stir together water and jello powder in a glass bowl and microwave for 1 minute.   Remove bowl and stir well making sure jello is dissolved.  If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff.  This is the key to a successful marshmallow layer!  If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set.  Creamy layer will float to the top.

Remove the pan from fridge.  At this point,  the jello should be very firm and easy to handle.  Gently pull one side away from pan and lift entire sheet onto counter.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices.  We found it easiest to cut with a piece of thread or dental floss.  Just put the string around roll-up, cross and pull.

Serve immediately or refrigerate until ready to serve.

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Baking Measurements

From : http://www.egglesscooking.com/baking-101/baking-measurements/#cups-to-grams

Baking Measurements

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!

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