Conversions and Substitutions Chart

(Feel free to edit as required.)

Product Differences:
• Sugar (white) = granulated, fine granulated, or castor sugar
• Powdered Sugar = Icing sugar, confectioner's sugar
• All-purpose flour = enriched, bleached or unbleached household flour. Self-rising flour can be used in a recipe with a leavening agent if you leave out that leavening agent (baking powder, baking soda) and salt.
• Golden syrup = light coloured corn syrup
• Cornstarch = cornflour
• Baking soda = bicarbonate of soda
• Vanilla = vanilla extract, vanilla essence
• Green, red, or yellow sweet peppers = capsicums, bell peppers
• Golden raisins = sultanas


Substitutions:
• 1 teaspoon Baking Powder = 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar
• 1 Tablespoon Balsamic vinegar = 1 tablespoon cider vinegar, or red wine vinegar plus 1/2 teaspoon sugar
• 1/2 cup sweetner = 1/2 cup maple syrup, honey, molasses, black sugar, coconut sugar, maltose, fruit juice concentrate
• 1 tablespoon miso = 1/2 teaspoon sea salt, 2 tablespoons shoyu
• 1/4 teaspoon dry herbs = 2 teaspoons fresh herbs
• 2 teaspoons dry yeast = 30g (1 oz) compressed fresh yeast
• 1 cup sour cream = 1 cup plain yoghurt
• 1 cup brown sugar = 1 cup white sugar, 2 cups powdered sugar
• 1 cup carob = 1 1/2 cups cocoa
• 3/4 tablespoon carob = 1 square chocolate
• 1 cup white flour = 1 cup whole wheat flour minus 2 tablespoons

Oven Temperature Equivalents:


Volume and Weight:
• 1 cup butter, castor sugar, or rice = 8 ounces, 1/2 pound, 250 grams
• 1 cup flour = 4 ounces, 1/4 pound, 125 grams
• 1 cup icing sugar = 5 ounces, 150 grams
• Canadian and US volume for a cup measure = 8 fluid ounces, 237mL, but the standard equivalent is 250mL
• 1 British Imperial cup = 10 fluid ounces
• In Australia, 1 tablespoon = 20mL, there are 4 teaspoons in an Australian tablespoon
• All spoon and cup measurements should be level unless otherwise stated
• The abbreviation for pound = lb.

Common Weight Range Replacements:


Baking Pan Sizes:


US/Standard Metric Equivalents:
1/8 teaspoon = 0.5mL
1/4 teaspoon = 1mL
1/2 teaspoon = 2mL
1 teaspoon = 5mL
1 tablespoon = 25mL
1/4 cup = 2 fluid ounces = 50mL
1/3 cup = 3 fluid ounces = 75mL
1/2 cup = 4 fluid ounces = 125mL
2/3 cup = 5 fluid ounces = 150mL
3/4 cup = 6 fluid ounces = 175mL
1 cup = 8 fluid ounces = 250mL
2 cup = 1 pint = 500mL
1 quart = 1000mL = 1 litre

Creative Use of Leftovers (to save money)

Hello Everyone!

I was just wondering about some of the ways you utilize your leftovers to help save money. One thing I do is I make really big batches of tomato sauce whenever I make it. The ingredients are quite affordable and the sauce will last a fairly long time in the fridge or freezer. You can save money by buying ingredients in bulk! Also, you can adapt the leftovers easily so you don't get bored with them. You can start with a marinara sauce which you can serve over chicken or rice, or as a pizza sauce. The next night you can add veggies and/or meat and spices to make pasta sauce. The third night you can add kidney beans and chili powder and you have chili!

Leave some comments about ways you use your leftovers!

-Michelle

Cookbook Name

We are currently trying to decide on a good name for the cookbook!

Here are some suggestions:

1. The Awesome Women Cookbook!
2. Community Kitchen
3. 101 Recipes your husband can cook for you
4. Fuck It, You CAN Cook!

If you have any others, leave a comment!

-Michelle

Welcome to the AWU Cookbook!

Feel free to share your recipes here. In order to join you must send me your Google Account (a Gmail address) to my email: panademona(at)gmail(dot)com with the subject line "AWU Cookbook" I will then add you as a contributor and you will be able to add entries!

Make sure you add labels to your entries for which categories they belong in, to make them easier for other members to find! Examples of Categories: Desserts, Entrees, Vegetarian, etc.

-Michelle