Ingredients and Measurements

I prefer to use organic eggs (large), butter, milk, and sugar, but am a little more lenient on flour as not all flours are readily available in organic form.  For all-purpose flour, I usually use King Arthur All-Purpose or King Arthur Organic All-Purpose. For other flours, I use King Arthur, Arrowhead Mills, Bob’s Red Mill, and I also buy flour from New York State mills that offer their flour for sale at my local farmer’s markets.

In hopes of making my blog user-friendly for people who prefer to use a kitchen scale or who do not have access to American cup measurements, I am supplying the readers with US cup measurements (when applicable), plus weight in grams and ounces. Please keep in mind that there will be some variance on weight depending upon how one scoops ones dry ingredients, moisture in the air, etc. Please note weights are not supplied for American tablespoon or teaspoon measurements (or any fractions or multiples of either).

 

7 thoughts on “Ingredients and Measurements

  1. Great blog – great writing style – great nuances for the food are felt and sensed, even without myself cooking yet!

  2. Finally a blog that includes measurements all can comprehend! Even though I’ve been living in the US for over 6 years, I am still loyal to the metric system – and was growing tired of converting all my measurements. Thanks for this great blog!

    • Jo-An: thank you for your comment. I am so glad you find the metric system measurements helpful. I would like the recipes accessible to all.

  3. Great start to your blog, Helen. I love the tagline. I may not make these recipes, but you got my mouth watering! Whatever is in the photo in you banner, I want some! Good luck.

    • Thank you Fred. The photo shows financier made in muffin tins…much easier than having to buy special pans. I will post the recipe at some point.

  4. Helen,
    So proud of you for taking the plunge and starting your blog! It looks great and I definitely look forward to following it and trying some of your recipes while I have time on my hands here in Bahrain. : ) Keep up the good work!
    Kathy

Leave a Reply to Kathy Cancel reply

Your email address will not be published. Required fields are marked *