Unbelievably Sweet Dessert Recipes

by http://www.practical-lessons.info/

Save yourself some money buying those cakes and make them at home yourself. They're easy! I promise!

The step-by-step tutorial by http://www.practical-lessons.info/

bitters Fill with champagne Lemon Twist Champagne saucer Kir Royale 5oz Champagne .practical-lessons.33oz Crème de Cassis Pour into glass and stir None Tulip The step-by-step tutorial by http://www.Name Black Velvet Ingredients 3oz Champagne 3oz Guiness Preparation Pour into glass and stir Garnish None Glass Tulip Bucks Fizz 3oz Champagne 3oz Orange Juice Pour into glass and stir Orange Champagne saucer Champagne Cocktail Champagne Dash of Cognac 1 lump sugar 3 drops of bitters Cognac.info/ . sugar.

20 ml. 1 liter Australia 2 tsp. 1/2 oz.info/ 1/8 cup 1 oz. 2 ml. 150 ml. 50 ml. 250 ml. 175 ml. 1/3 oz. 2 oz. 150 ml. 1 tbsp. . 8 tbsp. / U. 8 oz. 1 tbsp. 1/2 tsp. 7 grams 14 grams 28 grams 55 grams 115 grams 225 grams Metric (AU) 1 ml. The step-by-step tutorial by http://www. 4 oz.practical-lessons. 1 liter Equivalents Canada / New Zealand / U. 50 ml.-----------------------------. 2 tsp. 4 tsp. 175 ml. 16 tbsp. 5 ml. 125 ml. 2 ml. 1 tbsp. 1/3 oz. 625 ml. 1 oz. 500 ml. 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 pint 1 quart Metric (UK) 1 ml. 9 grams 9 grams 18 grams 28 grams 1-1/2 tbsp. 4 tbsp. 75 ml. 125 ml. 75 ml. 1/2 tbsp. 1/8 cup 1/4 cup 1/2 cup 1 cup 1/4 oz.FREE BONUS ---------------------------- Food Measurements Imperial 1/4 tsp. 1-1/2 tsp. 2/3 oz. 1 tsp. 1 dessertspoon 1/2 tbsp.K. 2 tbsp. 3 tsp. 5 ml. 250 ml. 15 ml.S.

oz. 3 tbsp.practical-lessons. 30 ml. oz. 60 ml. 1/8 cup 1/4 cup 1/2 cup 1 cup Liquid Measurements 1 oz. oz. 120 ml. oz. 28 grams 55 grams 115 grams 225 grams 1/2 fl. 2 oz. 16 fl. 4 fl. 12 tbsp.info/ . 2 fl. 8 fl. 6 tbsp. 4 oz. 240 ml. Liquid Equivalents 1 tbsp. oz. 15 ml. 480 ml. 8 oz. oz. 1 fl. 1/8 cup 1/4 cup 1/2 cup 1 cup 1 pint * 2 cups 4 cups 4 pints 8 pints 1 pint * 2 pints * 2 quarts 4 quarts Weights Imperial 1 ounce 2 ounces 3 ounces 4 ounces 8 ounces 16 ounces Temperatures 1/2 quart 1 quart 1/2 gallon 1 gallon Metric 28 grams 55 grams 85 grams 115 grams 225 grams 455 grams Fahrenheit Celsius Gas Mark 32° 212° 250° 275° 0° 100° 120° 140° 1/2 1 Description Cool The step-by-step tutorial by http://www.1-1/2 tbsp.

or 2-1/2 cups The step-by-step tutorial by http://www. 10 cm. 2 cm.5 cm.9 inches 1 yard 3 inches 1 cm. .5 cm. oz. 1 meter * In Australia.info/ .300° 325° 350° 375° 400° 425° 450° 475° 500° 150° 160° 180° 190° 200° 220° 230° 240° 260° 2 3 4 5 6 7 8 9 Very Hot Moderately Hot Hot Very Moderate Moderate Measurements Imperial 1 inch 2 inches 3 inches 4 inches 6 inches 1 foot 1 yard Metric 2.2 cm. 4 cm.2 inches 1. 5. 7. 10. 15.6 inches 2 inches 3.1 cm.6 cm. 3 cm. 91.5 cm. 5 cm.4 inch . 30. 1 pint = 20 fl.8 inch 1.1 cm.practical-lessons.

14 fl. 8 oz.info/ . Cups (approx) 5/8 1 1 1/4 1 1/2 1 3/4 2 2 1/2 3 1/2 5 3/4 1 1/3 2/3 1 2/3 British Liquid Measures 1 UK pint is about 6 dl 1 UK liquid oz is 0. 16 to 17 oz. 10 1/2 to 12 oz. 13 oz.96 US liquid oz.American Liquid Measures 1 gallon = 4 quarts = 3. 4 oz. 1 lb. 2 1/2 No. vacuum No. 1 lb. 46 oz. 300 No. and 13 fl. 1 pint = 570 ml = 20 fl oz 1 breakfast cup = 10 fl oz = 1/2 pint 1 tea cup = 1/3 pint 1 tablespoon = 15 ml 1 dessertspoon = 10 ml 1 teaspoon = 5 ml = 1/3 tablespoon The step-by-step tutorial by http://www. oz 5 1/3 fl. oz. 303 No. oz. or 1 pint 2 fl.practical-lessons. 2 No. 14 to 16 oz. oz. 12 oz.95 L (Can usually be rounded to 1 L) 1 pint = 2 cups = 16 fl oz = 450 ml (Can usually be rounded to 500 ml) 1 cup = 8 fl oz = 225 ml (Can usually be rounded to 250 ml) 1 tablespoon = 1/2 fl oz = 16 ml (Can usually be rounded to 15 ml) 1 teaspoon = 1/3 tablespoon = 5 ml American Can Sizes Can Sizes 5 ounce 8 ounce Picnic 12 oz.79 L (Can usually be rounded to 4 L) 1 quart = 2 pints = 0. 3 Condensed milk Evaporated milk Contents 5 oz.

2 pounds International Liquid Measurements Standard cup Tablespoon Canada 250ml 15ml Australia 250ml 20ml 15ml New Zealand 250ml UK 250ml 15ml Teaspoon 5ml 5ml 5ml 5ml British Short Cuts Cheese (grated) 1 oz = 4 level tablespoons Cocoa or chocolate powder 1 oz = 3 level tablespoons Coconut (desiccated) 1 oz = 4 level tablespoons Flour (unsifted) 1 oz = 3 level tablespoons Sugar (castor/caster) 1 oz = 2 level tablespoons Sugar (granulated) 1 oz = 2 level tablespoons Sugar (icing) 1 oz = 2 1/2 level tablespoons Syrup (golden) 1 oz = 1 level tablespoons Some Australian Conversions The step-by-step tutorial by http://www.info/ .practical-lessons.4 g (can usually be rounded to 25 or 30) 1 pound = 454 g 1 kg = 2.Weight 1 ounce = 28.

salt 20 1 level tablespoon yeast. rice. or crystal sugar 1 cup castor sugar (superfine) 1 cup soft brown sugar. cream of tartar. cornflour. custard powder. wholemeal (whole wheat) 1 cup golden syrup. rolled 1 cup rice. plain. gelatine. compressed 20 1 tablespoon = 20 mls 1 teaspoon = 5 mls Ounces 2/3 1/2 1/3 1 2/3 2/3 The step-by-step tutorial by http://www.1 cup dried fruit 1 cup dates. short grain 1 cup rice. chopped 1 cup flour. self-rising 1 cup flour. glucose 1 cup jam 1 cup nuts. treacle.practical-lessons. glucose 30 1 level tablespoon sugar. bicarb soda. honey. firmly packed 1 cup icing sugar (confectioners') 160 150 125 135 360 330 125 90 210 200 250 220 170 150 5 3/4 5 1/4 4 1/2 4 3/4 12 3/4 11 1/2 4 1/2 3 1/4 7 1/2 7 8 3/4 7 3/4 6 5 Metric Spoons Metric spoons Grams 1 level tablespoon peanut butter 20 1 level tablespoon baking powder. long grain 1 cup salt. honey. sago 15 1 level tablespoon cocoa. chopped 1 cup oats. nuts 10 1 level tablespoon golden syrup.info/ .

place your ruler straight up from the bottom of the pan (do not slant the ruler). Correspondingly.4 liters 1. If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly. To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement. This will keep the batter from over-browning. Likewise. you could substitute a 8 x 8 x 1 1/2 inch square pan (6 cups) for a 8 x 2 inch round pan (6 cups) without changing the baking time or oven temperature stated in the original recipe. from a round cake pan to a loaf pan.54 cm (Volume) 1 cup = 237 ml Approximate Pan Dimensions (inches) Round 6 x 2 inches 8 x 1 1/2 inches 8 x 2 inches 9 x 1 1/2 inches 9 x 2 inches 10 x 2 inches Springform 9 x 2 1/2 inches 9 x 3 inches 10 x 2 1/2 inches 10 cups 12 cups 12 cups 4 cups 4 cups 6 cups 6 cups 8 cups 11 cups Approximate Pan Approximate Volume (cups) Dimensions (centimeters) (cm) Round 15 x 5 cm 20 x 4 cm 20 x 5 cm 23 x 4 cm 23 x 5 cm 25 x 5 cm Springform 23 x 6 cm 23 x 8 cm 25 x 6 cm 2.practical-lessons. Note: Keep in mind that most home ovens will only accommodate up to a 17 x 14 inch (43 x 36 cm) pan.8 liters 2. this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. The ideal pan substitution is one that keeps the same batter depth as in the original recipe. If the new pan makes the batter shallower than in the original recipe. Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe. For example. Conversions: (Dimensions) 1 inch = 2.8 liters 948 ml 948 ml 1. Once you have measured the pan's dimensions and volume you can check the table below for pan substitutions.6 liters Approximate Volume (milliliters) (ml) The step-by-step tutorial by http://www.4 liters 2. pour pre-measured water by the cupful until the pan is filled to the brim.9 liters 2. if the new pan makes the batter deeper than in the original recipe.Baking Pan Sizes Pan Dimensions and Volumes Baking pans come in a wide range of sizes. To determine the pan's volume (how much batter it will hold). In this way you do not have to make any drastic changes in baking times and temperatures.info/ .4 liters 1. To measure the depth. if you use a smaller pan than asked for in a recipe this will also change the depth of the batter (deeper) and therefore the batter will take longer to bake. this will cause the heat to reach the center of the pan more quickly and you will have more evaporation.

9 liters 1.8 liters 1. 2 3/4 x 1 1/8 in.8 liters 3.9 liters 2. 8 1/2x4 1/2x2 1/2 9 x 5 x 3 inches Muffin 1 3/4 x 3/4 in. 2 3/4 x 1 1/2 in.9 liters 30 ml 60 ml 120 ml 150 ml 948 ml 1.8 liters 1.1 liters 2. 3 x 1 1/4 inches Heart Shaped 8 x 2 1/2 inches 8 cups 1/8 cup 1/4 cup 1/2 cup 5/8 cup 4 cups 6 cups 8 cups 10 cups 12 cups 6 cups 14 cups 6 cups 8 cups 8 cups 10 cups 12 cups 9 cups 12 cups 16 cups 6 cups 9 cups 12 cups Bundt 19 x 8 cm 23 x 8 cm 25 x 9 cm Tube 20 x 8 cm 23 x 8 cm 25 x 10 cm Square 20 x 20 x 4 cm 20 x 20 x 5 cm 23 x 23 x 4 cm 23 x 23 x 5 cm 25 x 25 x 5 cm Rectangular 28 x 18 x 5 cm 33 x 23 x 5 cm Jelly Roll 27 x 39 x 2.practical-lessons.4 liters 2.4 liters 2.5 x 2 cm 7 x 3 cm 7 x 4 cm 8 x 3 cm Heart Shaped 20 x 6 cm 1.5 cm 32 x 44 x 2.5 cm Loaf 20 x 10 x 6 cm 21 x 11 x 6 cm 23 x 13 x 8 cm Muffin 4. 9 x 9 x 2 inches 10 x 10 x 2 inches Rectangular 11 x 7 x 2 inches 13 x 9 x 2 inches Jelly Roll 10 1/2 x 15 1/2 x 1 12 1/2 x 17 1/2 x 1 Loaf 8 x 4 x 2 1/2 in.info/ .4 liters 2.4 liters 1.Bundt 7 1/2 x 3 inches 9 x 3 inches 10 x 3 1/2 inches Tube 8 x 3 inches 9 x 3 inches 10 x 4 inches Square 8 x 8 x 1 1/2 in.4 liters 3. 8 x 8 x 2 inches 9 x 9 x 1 1/2 in.4 liters 1.1 liters 2.3 liters 1.8 liters The step-by-step tutorial by http://www.9 liters 2.8 liters 2.

1 catty = 0. For each cup you need.Chinese Catties In ancient China. Let it stand for five minutes before using. US cake flour is lighter than these. It isn't found everywhere. Dairy Products Evaporated milk and sweetened condensed milk both come in cans. mixed with sugar or another sweetener already. Sweetened condensed milk is. 1 catty = 1. Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour. then add enough milk to make one cup. this went with kilograms and stuff. but if it does come up. quick substitute: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water. you can make sour milk as a substitute. To make the transition easier for the average people they invented a new kind of catty. It must be mixed with acidic ingredients to work. so it can work without other acidic ingredients. In Modern China. both are thick and a weird color. Flours US all-purpose flour and UK plain-flour can be substituted for one another without adjustment.33 pound = 600 grams. Don't stir.. The minimum milk fat content by weight for various types of cream UK 55% 48% N/A 35% 35% 18% 12% US N/A N/A 36% 30% N/A (=Light Cream) (=Half and Half) Clotted Cream Double Cream Heavy Cream Whipping Cream Whipped Cream Single Cream Half Cream The step-by-step tutorial by http://www. Leavening Agents Baking soda is sodium bicarbonate. If a recipe calls for buttermilk or cultured milk. It is not used much anymore. When mixed. old books from Hong Kong and Taiwan still use the old catty = 600 grams. Baking powder contains baking soda and a powdered acid. as the name implies..1 pound ) However. but this recipe makes a good. but are not the same thing.practical-lessons. you can substitute all-purpose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour.5 kilo ( = 1. take one tablespoon of vinegar or lemon juice . US whole wheat flour is interchangeable with UK wholemeal flour. add 3/4 cup granulated sugar.info/ .

In the US. it's likely to mean cornstarch-as a coating for fried okra. and as an ingredient in a variety of dishes including cheesecakes. metallic component. Cornmeal or polenta is not the same thing as cornstarch or cornflour! What one can buy labelled 'polenta' really looks no different to cornmeal though. boil 2 parts sugar. It often can be substituted for corn starch and vice versa. The taste is mostly sweet. However. and cannot be substituted for regular flour. Quark comes in two versions-lowfat and nonfat. Corn syrup comes in two flavors-dark and light. ask the person who gave it to you! A couple of rules of thumb-in cakes. If in doubt about which type of cornflour is meant in a recipe. Polenta is commonly used to describe cornmeal porridge but may also be used to mean plain cornmeal. dips. Starches UK cornflour is the same as US cornstarch. give the recipe a trial run with the substitute some time when it doesn't need to be perfect. Sometimes these are marketed as mixtures containing about 5% cornflour. salads and sauces. Again. Corn syrup is common in the US but not always elsewhere. The step-by-step tutorial by http://www.info/ . so hey. lets not panic too much. You may want to thin it out with water. it's likely to mean finely ground cornmeal. If you don't have cornstarch/corn flour. A common US brand is Karo. you can use granulated sugar in recipes calling for castor/caster sugar and vice versa. Quark can be used as a sour cream substitute to top baked potatoes. although there is a slight acidic. golden brown (fancy that) byproduct of cane sugar refining. Beware. If desperate.Half Cream 12% (=Half and Half) Quark (aka quarg) A soft. Potato flour. the result will taste starchy. 1 part water. a plain sugar syrup may be a possible substitute. corn flour means finely ground cornmeal. you may want to try this out on your own before making something for a special occasion. Lyle's is a common brand. especially sponge cakes. Sugar and Other Sweeteners UK castor/caster sugar is somewhat finer than US granulated sugar. This could be messy. is a starch. unless whatever you're adding it to is allowed to boil. Light corn syrup is just sweet. Some people have substituted dark corn syrup for golden syrup in ANZAC biscuits and found it successful. Though the calories are the same (35 per ounce). Usually. the texture of lowfat Quark is richer than that of lowfat sour cream. dark has a mild molasses flavor. There is a product in the US called superfine sugar. It has a milder flavor and richer texture than lowfat yogurt. unripened cheese with the texture and flavor of sour cream. which is about the same as UK castor/caster sugar. but I've gotten reports of times this didn't work so well! As usual. Black treacle and blackstrap molasses are similar but not identical. Golden syrup is a thick. The New Zealand brand name is Chelsea. Sugar (golden) syrup can be substituted. you can use twice the amount of all-purpose/plain flour.practical-lessons. (US) Confectioner's sugar is (UK/Aust/NZ) icing sugar. despite its name.

info/ . for example it makes very flaky pastry. are right out. apparently. you can usually but not always substitute butter or margarine for shortening. and many people call all shortening Crisco. tougher to find in some other parts of the globe. Not to sound like a broken record but-try it out before an important occasion.) It is common in the US. The result will have a slightly different texture and a more buttery taste (which in the case of. The step-by-step tutorial by http://www. as are lard and olive oil. substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of fat (preferably oil) for each one ounce square. because the chips have something added to them to slow down melting. There are 8 tablespoons in 1/4 pound butter Shortening is solid. Lard can be successfully substituted in some recipes. Chocolate chips are not necessarily a substitute for bar chocolates. chocolate chip cookies seems to be an advantage!).Fats A "stick" of butter or margarine weighs 4 oz and is 1/2 cup US. but many people simply refer to it as "chocolate". but they seem to be minor variations on a theme." "semi-sweet" and "bittersweet" (Sarotti is one). "Bitter chocolate" is. approximately 100 grams. too.practical-lessons. for example. Each 1/4 cup or half stick butter or margarine in US recipes weighs about 50 g. In my experience. Deep frying requires fats/oils with heat-tolerant properties. Some manufacturers apparently distinguish between "sweet dark. The stuff called "semi-sweet chocolate" by some folks is the US dark or UK plain. Corn and peanut oils are both good. What is called milk chocolate in the UK is called milk chocolate in the US. the darkest and least sweet of the chocolates intended for eating (also called bittersweet). (A popular brand name is Crisco. Butter and margarine. Sometimes this doesn't work too well. the UK term for high quality plain chocolate. Copra is a solid fat derived from coconuts. US dark chocolate is the same as UK plain chocolate. white fat made from hydrogenated vegetable oil. combined with other ingredients and left to set. Chocolates If you don't have unsweetened baking chocolate. that is. it is fairly saturated and used in recipes where it is melted. say.

The step-by-step tutorial by http://www.info/ .practical-lessons.

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