Ingredients

LIQUID AND DRY MEASURE EQUIVALENTS

Pinch or Dash 1/16 teaspoon
1/4 cup 4 tablespoons
1/3 cup 5 tablespoons plus 1 teaspoon
1/2 cup 8 tablespoons
3/4 cup 12 tablespoons
1 cup 16 tablespoons
1 pound 2 cups
1 quart 4 cups
1/2 tablespoon 1 1/2 teaspoons
1 tablespoon 3 teaspoons
1 stick butter or margarine 1/4 lb. or 1/2 cup
1 cup whipping cream 2 or more cups after whipping
2 large eggs 3 small eggs

Domino® Sugar Package Requirements (approximate)

Domino® Granulated Sugar
1 packet 1 teaspoon
1 lb. 2 cups
2 lbs. 4 cups
4 lbs. 9 1/3 cups
5 lbs. 11 1/2 cups

Domino® Confectioners Sugar
1 lb. 3 3/4 cups*
2 lbs. 7 1/2 cups*
4 lbs. 15 cups*
*unsifted

Domino® Brown Sugar
1 lb. 2 1/3 cups**
2 lbs. 5 cups**
4 lbs. 9 1/3 cups**
**firmly packed


BAKING TEMPERATURES

Fahrenheit Celsius
275°F 140°C
300°F 150°C
325°F 160°C
350°F 180°C
375°F 190°C
400°F 200°C
425°F 220°C
450°F 230°C


BAKING PAN SIZE CONVERSION CHART

American Metric
8 x 1 1/2 inch round baking pan 20 x 4 cm cake tin
9 x 1 1/2 inch round baking pan 23 x 3.5 cm cake tin
11 x 7 x 1 1/2 inch baking pan 28 x 18 x 4 cm baking tin
13 x 9 x 2 inch baking pan 30 x 20 x 5 cm baking tin
2 quart rectangular baking dish 30 x 20 x 3 cm baking tin
15 x 10 x 2 inch baking pan 30 x 25 x 2 cm baking tin (Swiss roll tin)
9 inch pie plate 22 x 4 or 23 x 4 cm pie plate
7 or 8 inch springform pan 18 or 20 cm springform or loose bottom cake tin
9 x 5 x 3 inch loaf pan 23 x 13 x 7 cm or 2 pound narrow loaf tin or pate tin
1 1/2 quart casserole 1.5 liter casserole
2 quart casserole 2 liter casserole

Instructions

MY NOTES

Conversion Chart