1/4 CUP PLUS 1/4 CUP RECIPES

Steps:

• I have printed this out on a piece of paper and put it in a plastic sheet protector and tacked it on the inside door of my spice cabinet. It really comes in handy.
• ~~Measurements~~ 1 dash = less than 1/8 teaspoon (dry) 1 pinch = as much as can be taken between tip of finger & thumb 1 dash = 3 drops to 1/4 teaspoon (liquid) 3 teaspoons = 1 tablespoon = 1/2 ounce (liquid and dry) 2 tablespoons = 1 ounce (liquid and dry) 4 tablespoons = 2 ounces (liquid and dry) = 1/4 cup 5 tablespoons + 1 teaspoon = 1/3 cup 8 tablespoons = 1/2 cup 16 tablespoons = 8 ounces = 1 cup = 1/2 pound 16 tablespoons = 48 teaspoons 32 tablespoons = 16 ounces = 2 cups = 1 pound 64 tablespoons = 32 ounces = 1 quart = 2 pounds 1 cup = 8 ounces (liquid) = 1/2 pint 2 cups = 16 ounces (liquid) = 1 pint 4 cups =32 ounces (liquid) = 2 pints = 1 quart 16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon 1 quart = 2 pints (dry)8 quarts = 1 peck (dry) 4 pecks = 1 bushel (dry)
• ~~Approximate Equivalents~~ 1 quart (liquid) = about 1 liter 8 tablespoons = 4 ounces = 1/4 cup = 1 stick butter 1 cup all-purpose pre-sifted flour = 5 ounces 1 cup stoneground yellow cornmeal = 4 1/2 ounces 1 cup granulated sugar = 8 ounces 1 cup brown sugar = 6 ounces 1 cup confectioners' sugar = 4 1/2 ounces 1 large egg = 2 ounces = 1/4 cup = 4 tablespoons 1 egg yolk = 1 tablespoon + 1 teaspoon 1 egg white = 2 tablespoons + 2 teaspoons
• ~~Cooking Equivalents~~ Spaghetti: 8 ounces uncooked = 4 cups cooked Macaroni: 1 cup uncooked = 2 1/2 cups cooked Rice: 1 cup uncooked = 3 cups cooked Crumbs: 1 slice bread = 1/2 cup crumbs Popcorn: 1/4 cup unpopped = 5 cups popped Cheese: 4 ounces = 1 cup shredded Juice of 1 lemon = 3 tablespoons 1 medium onion chopped = 1/2 cup
• ~~Substitutions~~ Flour: 1 cup sifted cake flour = 1 cup less 2 Tbsp. sifted all-purpose flour 1 Tbsp. cornstarch = 2 Tbsp. flour for thickening sauces and gravies Milk / Cream: 1 cup milk = 1/3 cup dry milk plus 1 cup water or 1/2 cup evaporated milk plus 1/2 cup water 1 cup buttermilk = 1 cup plain yogurt or 1 Tbsp. lemon juice or vinegar plus enough milk to make 1 cup; Let stand 5 minutes. Miscellaneous: 1 tsp. baking powder = 1/4 tsp. cream of tartar plus 1/4 tsp. baking soda 1 Tbsp. lemon juice = 1/2 Tbsp. vinegar 1 cup dry bread crumbs = 3/4 cup cracker crumbs or 1 cup cornflake crumbs 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil 1 chopped onion = 1 Tbsp. instant minced 1 clove garlic = 1/4 tsp. garlic powder 1 cup tomato sauce = 3/4 cup tomato paste plus 1 cup water 1 Tbsp. prepared mustard = 1 tsp. dry mustard plus 1 Tbsp. water 1 oz. unsweetened chocolate = 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. butter, margarine or shortening
• Common Abbreviations t or tsp = teaspoon T, Tbsp or Tbs = tablespoon c = cup oz = ounce pt = pint qt = quart gal = gallon lb or # = pound

Steps:

• In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.