The Disappearing Cheesecake

So remember when I said I found the new local cream cheese, and it was so good I'd make a cheesecake with it? I did.

And it was so so delicious. I mean, it was the real deal. 16 slices disappeared in 24 hours. Here is what I did, because it is so easy to reproduce.

Crust:

1 c. crumbed Gingernut cookies

1 c. crumbed HobNob cookies

1/4 c. breakfast or castor sugar

1/2 c. melted butter

Filling:

1 kg cream cheese, room temperature (that's 5 1/2 boxes of the Britannia Cream Cheese)

1 c. breakfast sugar

3 T. flour

5 large eggs, room temperature

1/3 c. Amul cream

1 T. lemon zest (this made a fairly strong lemon flavor, use less if you want)

1 t. vanilla extract

Topping:

1 c. sour cream (or 1 T. vinegar mixed with 1 c. Amul cream)

2 T. breakfast sugar

1/2 t. vanilla extract

Grease the bottom of a 9 inch springform pan. Place pan on a larger baking sheet to catch any leakage while the cheesecake is baking. Preheat oven to 177C. with rack in center of oven.

Crust: In a medium sized bowl, combine the cookie crumbs, sugar and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.

Filling: In a large bowl, place the cream cheese, sugar and flour. Beat on medium speed (I did this with a hand blender) until smooth (about 2 minutes, DO NOT OVERBEAT!), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 120C and continue to bake about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside of the pan to loosen the cheesecake. This helps prevent the surface from cracking as it cools.

Let cool before covering with plastic wrap and refrigerating. Tastes best after being refrigerated for at least a day.

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. The cheesecake is done when it is firm, but the middle may still look a little wet. Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

Only slightly adapted from www.joyofbaking.com

Classic French Bread

This is probably the easiest, fail-proof bread recipe I have. Four ingredients. Maybe five. : ) All of which most of us have on hand at any given time. This bread takes about 15 minutes to put together. Just give it a try! :)

Classic French Bread

2 1/4 t. dry yeast

1 c. water water (100-110 degrees, very important it's in between there!)

3 c. flour

1 t. salt

Dissolve yeast in warm water. (I put the water in a liquid measuring cup, heat it in the microwave until it's the right temp, then dump the yeast in, stir, and let it sit till it starts to bubble and foam). Let stand about five minutes.

Lightly spoon flour into dry measuring cups: level with a knife. Place flour and slat in a food processor and pulse two times to blend. WIth processor on, slowly add yeast mixture through the food chute; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a lightly floured surface and knead lightly 4-5 times. (Kneading means pushing the dough, folding it in half, turning, pushing again, then folding, turning, etc. One push-fold-turn sequence is one knead).

Place dough in a large bowl coated with oil, turning to coat top of dough. Cover dough, adn let rise in a warm place free from drafts for 45 minutes, or until doubled in size. (I cover the dough with a clean kitchen towel, then put a small cup of water in the microwave, heat it up, then put the bowl inside and close it up. Keeps it nice and warm.)

Punch dough down and shape. You can either shape it into approximately a six inch round loaf, or you can make a baguette. For a baguette, gently roll the dough out into a 18x9 inch rectangle. Roll it up tightly along the 18 inch edge (so you'll have a 9 inch baguette), pressing firmly to eliminate air pockets. Pinch the seam to seal.

Either way, when dough is shaped, cover and let rise another 30 minutes or until double in size. (I just do this rise on the kitchen counter).

Preheat oven to 230C. Uncover dough and make 3 diagonal cuts, 1/4 inch deep. Combine 1 T. water and 1 egg white and brush mixture over the top of the loaf. Bake at 450 for 20 minutes, or until loaf sounds hollow when tapped.

It's really easy, especially if you have a mixer. I use my Bajaj Food Factory. :) If you don't have a mixer that will do this, you can do it by hand, it just won't be quite as easy. Just add the water/yeast mixture a little at a time and combine thoroughly before adding more.

Gingerbread Men

We've never done Gingerbread cookies in our house before, but we tried it this year, and it was a lot of fun! I turned into a whole unit for homeschool. The cookies topped it all off. Here's a good recipe that turned out great!

Gingerbread Cookies

3 c. flour

1/4 t. salt

3/4 t. baking soda

2 t. ground ginger

2 t. ground cinnaomn

1/4 t. ground nutmeg

1/4 t. allspice

1/2 c. butter, room temperature

1/2 c. granulated sugar

1 large egg

1/3 c.maple syrup

1/3 c. honey (if you don't have syrup, just use all honey)

In a large bowl, sift together the flour, salt, baking soda, and spices.

With an electric mixer, beat the butter and sugar until light and fluffy. Add the egg, syrup and honey and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 177C and place rack in center of oven. Line 2 baking sheets with butter paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. You can make ornaments or gifts by making a hole at the top of the cookie and baking longer till hard and brown.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

For frosting:

2 c. icing sugar, sifted

1/2 c. butter at room temperature

1 t. vanilla

1 1/2 T. milk

In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place in a decorating bag to dress up your gingerbread men. If you don't have a decorating bag with tips, you can place it in a ziploc and cut just a tiny bit of one corner off.

This is adapted from The Joy of Baking website.

Merry Christmas!

Caramel Almond Popcorn

Caramel Almond Popcorn

1 cup (2 sticks, 250g) butter, plus more for pans

3/4 cup corn kernels

2 1/2 tablespoons oil

2 cups almonds, lightly toasted

2 cups packed light-brown sugar

1/2 cup light corn syrup or Golden Syrup (last year I tried this with liquid glucose and it worked pretty well)

2 teaspoons vanilla extract

1/2 teaspoon almond extract (I omit this... do NOT use almond flavor from India. Way too strong!) :)

3/4 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 250 degrees. Butter 2 baking sheets; set aside.

Place corn kernels and oil in large pot, partially covered, over medium heat. Once popping begins, shake pan frequently; when popping slows down, about 3 seconds between pops, remove pan from heat and uncover. Transfer popped corn to a large bowl; add almonds. Set aside.

In a medium saucepan, combine sugar, butter, and corn syrup over medium-high heat; stir to dissolve sugar and melt butter. Cook, stirring constantly, until it reaches 255 degrees on a candy thermometer.

Remove pan from heat; stir in extracts, salt, and baking soda. Working quickly, pour over popcorn and almonds; toss with wooden spoons while rotating the bowl. When completely coated, divide evenly between prepared baking sheets. Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled. (I don't usually bake it this long... just watch it and keep tasting it until it tastes crunchy and just right.

Chocolate Bon-Bons/Oreo Truffles

This is a seriously simple recipe for chocolate bon-bons. Also, recently I asked my shop keeper for wax paper. He didn't know what I was talking about of course, but when I described it, he said, "Oh, that's butter paper." I bought a few sheets, and it's not exactly like wax paper, but it functions the same way for baking and candies, etc. So, ask for it next time you're at the shop! :)

Chocolate Bon Bons

1 box of oreo cookies/3 rolls here

8 oz. box cream cheese softened (or 11/2 tubs of Britannia cream cheese)

2 c. chocolate chips or chopped chocolate bars, milk, dark, whatever you want

2 T. plus 2 t. shortening/vanaspati

White chocolate for drizzle, optional

In a food processor, combine oreos and cream cheese. Chill in refrigerator for 30 minutes. Meanwhile, place chocolate and vanaspati in a large bowl that will fit over another bowl. Place warm water in the second bowl, and place the first bowl in the warm water. Stir the chocolate and shortening with a rubber spatula continuously , allowing the water underneath to melt it. If the water cols off, replace it with warm water. Roll dough into 1 inch balls. Using a fork, lift each ball, dip it in the chocolate mixture, then place on butter paper to cool. Drizzle with the white melted chocolate if desired.

Peppernuts!

This is a Jantz family tradition. My grandmother, Dorothy, used to make these every year. My mother made them as well, and now that I'm in charge of the Christmas baking, I'm making them too. I've never had them anywhere but at my house! :)

Peppernuts

1/2 c. butter

2 c. brown sugar

2 eggs

1 1/2 t. baking soda (dissolved in 1 1/2 t. hot water)

2 1/2-3 c. flour

1/2 t. cinnamon

1/2 t. mace

1/2 t. cloves

1/2 t. nutmeg

1/2 t. anise extract

1/2 c. finely chopped nuts

Cream butter and sugar. Beat in eggs. Add soda and water. Stir in dry ingredients. Chill dough. (Can be kept up to two weeks) Roll into 3/8” snakes. Flour board as needed. Slice thinly and bake on a cookie sheet at 350˚ for about 8 minutes.

Cream Cheese!!

I was at my local dukan today, the only place in town that carries any kind of import things. To my shock and glee, there was this in the refrigerator:

Yes, that's right, a locally made cream cheese, in a tub, that's spreadable. Seriously. And look at the price!

150. 150 Rupees. I would make a cheesecake with this. It's good enough. So look for it in stores near you. And if you don't see it soon, print these pictures out and take it to your dukandar and tell him to get it! :)

Joy of Baking's Substitution List

I just found this today and it is a fantastic resource for holiday baking! So many of these things we can't here, and this is a great resource to tell you what you can use instead! So happy I found this and wanted to share! Sorry the table doesn't fit, just wanted to copy it here for your convenience, and mine. :)

INGREDIENT	AMOUNT	SUBSTITUTION
Almond Meal	1 cup (100 grams)	To make your own almond meal place 1 cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping.
Almond Paste	1 1/3 cups (300 grams)	1 3/4 cups (175 grams) ground blanched almonds plus 1 1/2 cups (175 grams) powdered (confectioners or icing) sugar plus 1 large egg white (30 grams) plus 1 teaspoon almond extract plus 1/4 teaspoon salt
Ammonium bicarbonate	3/4 teaspoon	1 teaspoon baking soda
Arrowroot	1 tablespoon (15 grams)	1 tablespoon (15 grams) cornstarch, potato starch or rice starch 2 tablespoons (25 grams) all purpose flour
Baking Powder, double-acting (Rule of Thumb: 1 teaspoon for every 1 cup of flour) High-Altitude Adjustments: above 3000 ft. - reduce baking powder 1/8 teaspoon for every 1 teaspoon of baking powder in recipe above 5000 ft. - reduce baking powder 1/8-1/4 teaspoon for every 1 teaspoon baking powder in recipe above 7000 ft. - reduce baking powder 1/4 teaspoon for every 1 teaspoon baking powder in recipe	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch 1 1/2 teaspoons single-action baking powder 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid
Baking Powder, single-acting	1 teaspoon	2/3 teaspoon double-acting baking powder 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch
Baking Soda (Sodium Bicarbonate) (Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)	1/2 teaspoon	2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid) 1/2 teaspoon potassium bicarbonate
Bread Crumbs, Dry	1 cup (150 grams)	1 cup crushed cracker crumbs 1 cup matzo meal 1 cup crushed cornflakes 1 cup ground oats 1 cup crushed potato chips
Buttermilk (Sour Milk) (see below under MILK, Buttermilk)	1 cup (240 ml)
Carob Powder	1 tablespoon (7 grams)	1 tablespoon (7 grams) cocoa powder (either natural or Dutch-processed)
Chocolate, Bittersweet or Semi-sweet	1 ounce (30 grams)	1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated white sugar
Chocolate, Milk	1 ounce (30 grams)	1 ounce (30 grams) bittersweet or semi-sweet plus 1 tablespoon (15 grams) granulated white sugar 1 ounce (30 grams) sweet dark chocolate 1 ounce (30 grams) white chocolate
Chocolate, Sweet German	1 ounce (30 grams)	1 ounce (30 grams) bittersweet or semi-sweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar 1 ounce (30 grams) milk chocolate
Chocolate, Unsweetened	1 ounce (30 grams)	3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, vegetable oil or shortening
Chocolate, White	1 ounce (30 grams)	1 ounce (30 grams) milk chocolate 1 ounce (30 grams) sweet dark chocolate
Cocoa Powder, Dutch-Processed	3 tablespoons (20 grams)	3 tablespoons (20 grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda 1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder
Cocoa Powder, Natural Unsweetened	3 tablespoons (20 grams)	3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar 1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder
Coconut, fresh	1 cup	1 cup (90 grams) dried flaked coconut 3/4 cup (75 grams) dried shredded coconut
Coconut, dry shredded	1 cup (90 grams)	1 1/4 cups freshly grated coconut 1 1/4 cup (110 grams) dried flaked coconut
Coconut milk, fresh	1 cup (240 ml)	1 cup (240 ml) canned coconut milk (not low fat) 3 tablespoons canned cream of coconut plus enough hot water or milk to equal 1 cup (240 ml) 1/4 cup (60 ml) coconut cream powder plus 1 cup (240 ml) hot water or milk
Coconut cream, fresh	1 cup (240 ml)	1 cup (240 ml) canned coconut cream 1 cup (240 ml) top layer of canned coconut milk (not low fat) (do not shake or stir can before skimming) 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1/2 cup coconut cream powder
Coffee, strong brewed	1/4 cup (60 ml)	2 tablespoons (10 grams) instant espresso powder dissolved in 3 tablespoons hot water
Cookie Crumbs	1 cup (100 grams)	Can substitute equally among chocolate wafers, vanilla wafers, graham crackers, macaroons, or gingersnaps
Cornmeal, stone ground	1 cup (180 grams)	1 cup regular milled cornmeal 1 cup corn grits 1 cup polenta 1 cup maize meal
Corn Syrup, Dark	1 cup (240 ml)	3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses
Corn Syrup, Light	1 cup (240 ml)	1 cup (240 ml) dark corn syrup 1 cup(240 ml) treacle 1 cup (240 ml) liquid glucose 1 cup (240 ml) honey 1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup (60 ml))
Cornstarch or Corn flour (for thickening)	1 tablespoon (15 grams)	2 tablespoons (25 grams) all purpose flour 1 tablespoon (15 grams) potato starch or rice starch or flour 1 tablespoon (15 grams) arrowroot 2 tablespoons (25 grams) quick-cooking (instant) tapioca
Cream of Tartar	1/2 teaspoon	1/2 teaspoon white vinegar or lemon juice
Cream, Clotted	1 cup (225 grams)	1 cup (225 grams) cr?e fra?/font>che 1 cup (225 grams) mascarpone cheese 1 cup (240 ml) heavy whipping cream (35% butterfat), whipped
Cream, Cr?e fra?/font>che	1 cup (225 grams)	1 cup (225 grams) sour cream 1 cup (240 ml) whipping cream plus 1 tablespoon buttermilk or yogurt 1/2 cup (120 ml) whipping cream plus 1/2 cup (112 grams) sour cream 1 cup (225 grams) mascarpone cheese
Cream, Half & Half (10 - 12% Butterfat)	1 cup (240 ml)	7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter 1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk 1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)
Cream, Heavy (35% butterfat) (not for whipping)	1 cup (240 ml)	2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter
Cream, Light or Coffee Cream (18% Butterfat)	1 cup (240 ml)	1 cup (240 ml) half & half cream (12% butterfat) 7/8 cup (210 ml) whole milk plus 3 tablespoons (35 grams) melted butter 1/2 cup (120 ml) evaporated milk or heavy cream plus 1/2 cup (120 ml) milk
Cream, Light Whipping (30% Butterfat) (not for whipping)	1 cup (240 ml)	3/4 cup (180 ml) whole milk plus 1/4 cup (57 grams) melted unsalted butter 1 cup (240 ml) half & half cream (12% butterfat)
Cream, Sour	1 cup (225 grams) (8 ounces)	1 cup (225 grams) plain yogurt 3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75 grams) melted butter 1 cup (225 grams) cr?e fra?/font>che 1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (240 ml) (let stand 5-10 minutes)
Currants	1 cup (120 grams)	1 cup (120 grams) raisins 1 cup (120 grams) chopped dates 1 cup (120 grams) other dried fruit (cranberries, cherries, blueberries)
Eggs, whole	1 large (about 2 ounces) In Shell (57 grams) Without Shell (50 grams)	2 large egg yolks (36 grams) plus 1 tablespoon water (in baking) 2 large egg yolks (36 grams) (for custards, sauces, puddings and mousses) 3 1/2 tablespoons frozen whole egg, thawed 3 1/2 tablespoons egg substitute 2 1/2 tablespoons powdered whole egg plus 2 1/2 tablespoons water
Eggs, whites	1 large egg white (30 grams)	2 tablespoons frozen egg whites, thawed 1 tablespoon powdered egg white plus 2 tablespoons water
Eggs, yolks	2 large yolks (36 grams)	1 large whole egg (In Shell 57 grams) (Without Shell 50 grams)
Eggs, yolks	1 large yolk (18 grams)	2 tablespoons powdered egg yolk plus 2 teaspoons water 3 1/2 teaspoons frozen egg yolks, thawed
Extract, pure Vanilla	1 teaspoon	1/2 of vanilla bean 1/2 - 1 teaspoon other extract (almond, orange, lemon, etc.)
Other Extracts (almond, lemon, orange, peppermint, etc.)	1 teaspoon	1 teaspoon of other extract (vanilla, orange, lemon, etc.) 1 to 2 drops of oil of same flavor
Fats, Salted Butter	1/2 cup (113 grams)	1/2 cup (113 grams) unsalted butter plus 1/4 teaspoon salt 1/2 cup (113 grams) margarine 1/2 cup (113 grams) solid vegetable shortening or lard
Fats, Unsalted Butter	1/2 cup (113 grams)	1/2 cup (113 grams) salted butter (decrease the salt in recipe by 1/4 teaspoon) 1/2 cup (113 grams) margarine 1/2 cup (113 grams) solid vegetable shortening or lard
Fats, Lard	1/2 cup (113 grams)	1/2 cup (113 grams) solid vegetable shortening 1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter
Fats, Margarine	1/2 cup (113 grams)	1/2 cup (113 grams) salted or unsalted butter 1/2 cup (113 grams) solid vegetable shortening
Fats, Solid Vegetable Shortening	1/2 cup (113 grams)	1/2 cup (113 grams) salted or unsalted butter 1/2 cup(113 grams) lard 1/2 cup (113 grams) margarine
Flour, All Purpose	1 cup (140 grams)	1 cup (110 grams) plus 2 tablespoons (20 grams) sifted cake flour 1 cup (140 grams) self-rising flour (omit baking powder and salt from recipe) 7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour) 1/2 cup (65 grams) white cake flour plus 1/2 cup (75 grams) whole wheat flour
FLOUR, Bread	1 cup (160 grams)	1 cup (140 grams) all purpose flour
FLOUR, Cake	1 cup (130 grams)	3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch
FLOUR, Pastry	2 cups (270 grams)	1 1/3 cup (185 grams) all purpose flour plus 2/3 cup (85 grams) cake flour
FLOUR, Rice	1 cup (150 grams)	Equal amounts of cake or pastry flour
FLOUR, Self-Rising	1 cup (140 grams)	1 cup (140 grams) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt
FLOUR, Whole Wheat	1 cup (150 grams)	7/8 cup (120 grams) all purpose flour plus 2 tablespoon (6 grams) wheat germ 1 cup graham flour
GELATIN, Leaf or Sheet	4 leaves (4 x 9 inches) (10 x 23 cm)	1 (1/4 ounce) envelope (7 grams) powdered gelatin
GELATIN, Powdered (Unflavored)	1 envelope (1/4 ounce) (1 tablespoon granules) (7 grams)	4 leaves sheet gelatin 2 teaspoons agar
Ghee	1 tablespoon	1 tablespoon clarified butter 1 tablespoon vegetable oil
Ginger Root, freshly grated	1 tablespoon	1 tablespoon candied ginger, rinsed and finely chopped 1 1/2 teaspoon ground dried ginger plus 1/2 teaspoon fresh lemon juice
Glucose, liquid	1/2 cup (120 ml)	1/2 cup (120 ml) light corn syrup
Golden Syrup	1 cup (240 ml)	1 cup (240 ml) treacle 1 cup (240 ml) light molasses 1 cup (240 ml) corn syrup
Honey	1 cup (240 ml)	3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) granulated white sugar 3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated white sugar 3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) granulated white sugar 1 1/4 cups (250 grams - 265 grams) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar
Lemon Juice, freshly squeezed	1 tablespoon	1 tablespoon bottled lemon juice 1 tablespoon fresh lime juice 1/2 tablespoon vinegar (depending on recipe and do not use for flavoring)
Lemon, Zest	1 teaspoon	1 teaspoon orange or lime zest 1/2 teaspoon lemon extract
Lime Juice, freshly squeezed	1 tablespoon	1 tablespoon lemon or orange juice
Lime, Zest	1 teaspoon	1 teaspoon lemon or orange
Maple Sugar, finely grated	1/2 cup (100 grams)	1 cup (240 ml) maple syrup (reduce liquid in recipe by 1/4 cup) 3/4 cup (150 grams) granulated white sugar plus 1 teaspoon pure maple extract
Maple Syrup	1 cup (240 ml)	1/2 cup (100 grams) maple sugar (increase liquid in recipe by 1/4 cup (60 ml)) 1 cup (240 ml) honey 3/4 cup (180 ml) corn syrup plus 1/4 cup (57 grams) butter plus 1/2 teaspoon maple extract (optional)
Marshmallows	8 regular	1 cup miniature 2.5 ounces marshmallow cream
Marzipan	2 1/2 cups (560 grams)	2 cups (450 grams) almond paste plus 1 cup (115 grams) powdered sugar plus 2 tablespoons light corn syrup
Mascarpone Cheese	1 cup (8 ounces) (225 grams)	1 cup (225 grams) Cr?e fra?/font>che 3/4 cup (170 grams) cream cheese beaten with 1/4 cup (60 ml) heavy whipping cream (35%)
MILK, Buttermilk (sour milk)	1 cup (240 ml)	1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (240 ml) (let stand 5-10 minutes) 1 cup (225 grams) plain or low fat yogurt 1 cup (225 grams) sour cream 1 cup (240 ml) water plus 1/4 cup buttermilk powder 1 cup (240 ml) milk plus 1 1/2 - 1 3/4 teaspoons cream of tartar
MILK, Sweetened Condensed	14 ounce can (396 grams)	1 cup instant nonfat dry milk plus 2/3 cup (135 grams) granulated white sugar plus 1/2 cup (120 ml) boiling water plus 3 tablespoons (35 grams) melted unsalted butter (process in blender or food processor until smooth)
MILK, Evaporated Whole	1 cup (240 ml)	1 cup (240 ml) half & half (10-12% butterfat) 1 cup (240 ml) light or table cream (20% butterfat) 1 cup (240 ml) light (30% butterfat) or heavy whipping cream (35% butterfat)
MILK, Skim (Non fat)	1 cup (240 ml)	1/4 cup powdered skim milk plus 7/8 cup (210 ml) water 1/2 cup (120 ml) evaporated skim milk plus 1/2 cup (120 ml) water
MILK, Whole (3.5%)	1 cup (240 ml)	1/2 cup (120 ml) evaporated whole milk plus 1/2 cup (120 ml) water 1/2 cup condensed milk plus 1/2 cup (120 ml) water 1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine 1/4 cup powdered skim milk plus 7/8 cup (210 ml) water plus 1 tablespoon (14 grams) melted butter or margarine
Molasses	1 cup (240 ml)	1 cup (240 ml) honey 1 cup (240 ml) dark corn syrup 1 cup (240 ml) maple syrup 3/4 cup (180 ml) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml) liquid
Nuts, chopped, ground, or whole	1 cup (100 grams)	1 cup (100 grams) of similar nuts prepared in the same way
Oats, quick-cooking rolled	1 cup (90 grams)	1 cup (90 grams) regular (old fashioned) rolled oats
Oats, regular (old-fashioned)	1 cup (90 grams)	1 cup (90 grams) quick-cooking rolled
Orange Juice, freshly squeezed	1 cup (240 ml)	1 cup reconstituted frozen concentrate
Orange, Zest	1 teaspoon	1 teaspoon lemon or lime zest 1 teaspoon finely chopped candied orange peel
Polenta, dry	1 cup (180 grams)	1 cup cornmeal 1 cup maize meal 1 cup corn grits
Raisins	1 cup (120 grams)	1 cup (120 grams) dried currants 1 cup (120 grams) pitted chopped dates 1 cup (120 grams) dried fruit, finely chopped (cherries, cranberries, blueberries, etc.)
Ricotta Cheese	1 cup (8 ounces) (225 grams)	1 cup (225 grams) dry cottage cheese
Rose Water	1 teaspoon	1 teaspoon any flower-based water
Salt, kosher	1 teaspoon	1 teaspoon sea salt or table
Salt, sea salt	1 teaspoon	1 teaspoon kosher or table
Salt, table	1 teaspoon	1 teaspoon kosher or sea salt
SUGAR, granulated white	1 cup (200 grams)	1 cup (200 grams) caster (superfine) sugar 1 cup (215 grams) tightly packed light or dark brown sugar
SUGAR, brown, light or dark	1 cup (215 grams)	1 cup (215 grams) raw sugar 1 cup (200 grams) white granulated sugar 1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses For light brown sugar - substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100 grams) white granulated sugar
SUGAR, caster (superfine)	1 cup (200 grams)	1 cup (200 grams) granulated white sugar, processed in food processor until very fine
SUGAR, raw	1 cup (215 grams)	1 cup (215 grams) light or dark brown sugar
Tapioca, instant or quick-cooking	1 tablespoon (12 grams)	2 tablespoons (24 grams) pearl tapioca, soaked 1 1/2 tablespoons (20 grams) flour
Treacle	1 cup (240 ml)	1 cup (240 ml) light or dark corn syrup 1 cup (240 ml) light molasses
Vanilla Bean	1 bean	2 - 3 teaspoons pure vanilla extract
Vanilla Extract	1 teaspoon	1/2 teaspoon powdered
VINEGAR, apple cider vinegar	1/4 cup (60 ml)	1/4 cup (60 ml) white vinegar
VINEGAR, white	1/4 cup (60 ml)	1/4 cup (60 ml) apple cider vinegar 1/3 cup (80 ml) freshly squeezed lemon juice
YEAST, active dry	1 envelope (1/4 ounce) (7 grams)	1 scant (7 grams) tablespoon active dry yeast 1 cake (3/5 ounce) fresh compressed yeast 1 tablespoon (7 grams) fast-rising active yeast
YEAST, compressed	1 cake (3/5 ounce)	1 (1/4 ounce) envelope (7 grams) active dry yeast 1 scant tablespoon (7 grams) active dry yeast
Yogurt, plain (not low fat)	1 cup (225 grams)	1 cup (225 grams) sour cream 1 cup (240 ml) buttermilk 1 cup (225 grams) cr?e fra?he 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice

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