Most sugar can be measured in a graduated measuring cup. Simply spoon it in and level off with the straight edge of a knife. Most recipes usually call for certain amounts of packed brown sugar. To measure packed brown sugar, pack sugar down lightly with back of spoon, then level off.
In most recipes, flour is supposed to be measured straight from the canister or package (the flour needs to be airy, if it seems compact, stir it in the container before measuring it). NEVER pack flour down into the measuring cup or tap it excessively. Lightly spoon flour into graduated measuring cup, and level off with straight edge of knife.
Need an instant calculation for how many ounces are in a cup? Want to convert tablespoons into cups? Know the difference between fluid ounces and dry ounces? Here is the ultimate quick guide and measurement chart for working with recipes using both the metric and imperial system.
Oh dear! I got really excited when I saw this post, Arman.I try and convert and measure everything on my scales into grams, rather than ounces; as it works so well for me, (as long as I google for wet AND dry:).However it is always a trial, as I never remember the CUP equivalents for the next time I do a new recipe.If you had a conversion table for wet and dry cups into GRAMS I would never leave you!! Or if you or anyone can direct me to a web page that does, I would really appreciate it.By the way, thank you for the brilliant recipes and ideas that you have given us. I love them!
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All diets included were advertised as complete and balanced for healthy adults, and exclusion criteria were diets for puppies or kittens, senior diets, therapeutic diets, and treats. Website homemade diet recipes were excluded if the quantity of one or more ingredients was not specified and the same recipes on different websites were also not included.
For the website homemade diet recipes, the amount in original matter basis was already stated, and inclusion percentage was calculated according with total amount of the recipe and the amount of each ingredient.
For the website homemade diets, the information was obtained by the composition of the recipe, as they did not contain labels. According with the recipe, the metabolizable energy, protein, fat, and NFE were estimated based on the composition of nutrients37.
Some older recipes will call for you to "scald" the milk before using; ignore this. Bakers routinely scalded milk back in the day in order to kill any bacteria; pasteurization takes care of that these days. Simply have your milk at room temperature or warm it slightly, enough to take off the refrigerator's chill.
I am curious about the difference between the 'dough cycle' and the basic cycle. I want to remove and bake the bread in a traditional loaf pan.The dough cycle shows 20 minutes kneading, then 30 minute rise, then no second knead, but a second rise of 40 minutes for a total time of 90 minutes.The 'basic' cycle shows 9 min knead, 20 min rise, 14 min second knead, 25 min rise, and a third rise of 45 min. Why is there such a disparity, and especially 2 knead cycles in the basic--and how do I use the dough cycle if removing the dough. For a loaf of bread, do I shape the loaf after removal and then give it another 60-90 minute rise, like a traditional recipe instructs? Or, is my dough ready to shape and bake immediately? My house is quite cool, I find it difficult to get a good rise out of yeast dough, which is why I wanted to get a bread machine! Thank you so much , your article and website are so helpful :)
If you are not sure about which setting to use on your machine Jess, it is helpful to pull out the manual. That way you can match the recipe's rise times to the closest program on your machine. In this case you may have wanted to actually choose basic white or quick depending which of our pumpkin bread recipes you were making.
Tried and True Chocolate Chip Cookies are exactly what the name says. Tried. And True. Chocolate Chip cookies that turn out a little crispy, gooey in the middle, perfect every time. The last recipe for classic chocolate chip cookies you will ever need!
big thank you for this recipe! My husband L-O-V-E-S chocolate chip cookies and I have failed so many times, and swore I would never try again. My sister showed me this recipe and I thought what the heck. I will never forget my hubbys face when he bit into one of your cookies and said "they're actually good!" ????
Just taking the last batch out of the oven. I have tried a lot of chocolate chip cookie recipes and this is a great one! A definite keeper for my recipe collection. I followed your suggestions and they were great. Thanks!
Hi! I have become a loyal follower of Bountiful Kitchen and whenever I am searching for a recipe I Always check your blog first to see if you have the recipe and if you do I look no further! I love baking and have come to have somewhat of a reputation for the treats I bake (just amoungst the small circle of people I pawn my goods onto). When I first got married and got my first kitchen aid I would bake cc cookies and my husband loved them and his love for them kind of ignited my love for baking. I have the toll house recipe memorized and can make a batch super fast but over the years I always find myself wondering if they will turn out.. i just tried this recipe as my frustration with my cc cookie results had me defeated and I just have to let you know this recipe is a game changer! Life changer (dramatic I know but of all the things I bake my husband just likes the classic chocolate chip cookie best) and like an epiphany (duh, I try every other recipe why would I have waited so long to try a recipe for a cookie that is like the foundation of my baking!).Thank you!Amy
I have a tried and true recipe that starts with the Nestle recipe, but I use butter flavored crisco instead of butter (adding a T of water), add a package of vanilla pudding mix to butter/sugar mixture, and use more salt than the recipe calls for. Oh and I swear by Ghiradelli semi-sweet chips. The cookies turn out perfectly soft and delicious every time! The crisco keeps the cookies from flattening out.
I have to admit I was skeptical about making these since it was mostly the recipe from the toll house bag of chips. So glad this one proved me wrong! We LOVED them. I followed exactly and turned out great. Which has been very trying moving to high altitude from sea level! Thanks.
One thing I did was did a combo of milk chocolate & dark chocolate (Ghirardellil) chips. That combo with the sea salt is so yummy, hence in a monthly rotation. THANK YOU Si for your oh so yummy recipe:)
I love your idea of combining milk and dark chocolate, that sounds delicious! This recipe is definitely a staple in our home now, and perfect for freezing for later. Thanks for sharing, Amy.xoSi
I love how simple this recipe is and how anyone can make them. I love that your daughter can make them even without the recipe! Great idea to use a combo of chocolate chips. Thanks so much for sharing and for reading ABK, Hillary,xoSi
You did not warn me. These cookies are chocolate goodness. I appreciate that you gave us your tips and tricks when making these cookies. Followed it. Perfection. The only modification I made was to mix dark and semi sweet chocolate chips. This will definitely be my go to recipe. Thank you kindly
These cookies turned out perfectly! I followed the directions exactly and they did not fail. I live in Utah and ended up needing 2 extra TBSPs of flour at the end. Not only were these cookies delicious, everyone who saw them commented on how perfect they looked! Definitely using this recipe from now on.
I struggle with flat cookies but this recipe helped me understand what I have been doing wrong. These were so easy to make, and they are super delicious. I do 1/2 semi sweet with 1/2 milk chocolate for the chips. Next time I probably will use regular salt instead of the coarse one.
HI Lisa,I have been making this recipe in Bountiful for years. First check expiration date of baking soda. Second, it sounds like your dough is too sticky overall. Add 1/4 cup fo flour to the recipe. If you still have issues with spreading, try refrigerating your dough balls for at least an hour. Let me know if this helps!Si
This Chocolate Chip Banana Bread recipe is ultra moist and delicious from the start. If you want to keep banana bread moist, I recommend letting the banana bread cool completely before wrapping it tightly in plastic wrap.
YES! You can definitely switch this recipe from a loaf into individual muffins. The baking time would decrease to about 20 to 22 minutes, or until the muffins are cooked through.
Awesome bread recipe! I did change when I added the chocolate chips though. Instead of mixing them in the batter I put them on top of the batter before putting it in the oven. I could taste the banana in the bread, which is yummy but still enjoy the chocolate on top!
I make this recipe once a week. My kids love to eat it for breakfast so I make muffins. I substitute the butter with canola oil and the flour with whole wheat flour. The batter becomes a little thick when you use whole wheat flour so I add an extra banana or milk to get the right consistency. This is a super easy and quick recipe. Thanks for sharing.
I made this banana bread tonight and it turned out amazing!!! So moist and delicious. Thanks for the incredible recipe, it was super easy to follow and 50 minutes cooking time was perfect. Will definitely be making this banana bread again!
Love this recipe! So simple and delicious. I have a batch baking at the moment and added a couple Tbsp. of unsweetened apple sauce for extra moisture just because in my opinion the moister the better! 2b1af7f3a8