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!

Read More

DOUBLE BAKED SWEET POTATOES

From: Dairygoodness
Ingredients4 medium sweet potatoes, scrubbed
1 cup (250 mL) real Whipping Cream
1 tbsp (15 mL) grated orange peel
2 tbsp (30 mL) orange juice
1 tbsp (15 mL) thinly sliced green onion
Pinch ground nutmeg
Salt and pepper, to taste
2 tbsp (30 mL) pecans, chopped
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) butter, melted

Preparation
Preheat oven to 375 °F (190 °C).
To cook potatoes, prick with a fork and microwave on High for 8 to 10 min or until very soft.
Meanwhile, in a heavy saucepan, bring Whipping Cream to a boil and cook, stirring occasionally, until thickened and reduced to 1/2 cup (125 ml). Remove from heat.
Cut cooked potatoes in half, scoop out the flesh and reserve four potato skin halves for filling.
Mash potato with hot Whipping Cream. Add orange peel, juice, green onion, nutmeg, and salt and pepper.
Spoon the mixture into the reserved skins. Top each with chopped pecans and brown sugar. Drizzle with melted butter.
Bake for 10 to 15 min or until heated through.

Note: If desired, spoon potato mixture into a small casserole dish. Top with pecans, brown sugar and melted butter and bake for 20 to 25 min or until heated through.

Read More