Tag Archives: recipes

recipe equivalents: UK/metric/US


My apologies for posting recipes without this information!

I most sincerely hope will make it easier for everyone anywhere to adapt any recipe to their measurements.

Also, I don’t remember where I got this info, so apologies again to whomever compiled it the first time.

  • 1 oz. flour = 25g = ¼ cup
  • 4 oz. flour = 125g = 1 cup
  • 8 oz. flour = 250g = 2 cups
  • 2 oz. breadcrumbs (fresh) = 60g = 1 cup
  • 4 oz. breadcrumbs (dry) = 125g = 1 cup
  • 4 oz. oatmeal = 125g = 1 cup (scant)
  • 5 oz. currants = 150g = 1 cup
  • 4 oz. shredded suet = 125g = 1 cup (scant)
  • 4 oz. butter and other fats, including cheese = 125g = 1 stick
  • 8 oz. butter and other fats, including grated cheese = 250g = 1 cup
  • 7 oz. caster/granulated sugar = 200g = 1 cup
  • 8 oz. caster/granulated sugar = 250g = 1 ¼ cups
  • 8 oz. meat (chopped/minced/ground) = 250g = 1 cup
  • 8 oz. cooked, mashed potatoes = 250g = 1 cup
  • 1 oz. = 1 rounded Tbsp
  • 1 Tbsp of liquid = 3 t.
  • 1 t. liquid = 5ml
  • 1 British t. is the same as an US t.
  • 1 British Tbsp liquid = 17.7ml
  • 1 US Tbsp liquid =14.2ml
  • 8 Tbsps = 4 fluid oz. = 125ml = ½ cup
  • 8 fluid oz. = 250ml = 1 cup (½ a US pint)
  • ½ pint/10 fluid oz. = 300ml = 1¼ cups (scant)
  • ¾ of a pint/15 fluid oz. = 450 ml =2 cups (scant) or 1 US pint
  • 1 British pint/20 fluid oz. = 600ml = 2 ½ cups

needed: more chocolate

Wanted to share my fav chocolate cookie recipe with you, and took a few photos whilst making a batch.  Then I started reading a new-to-me mystery “for chocoholics” which includes interesting chocolate facts. After digging out my original recipe I discovered it came from Baker’s, a company listed in the book. A bit of searching turned up some interesting chocolaty facts about the company’s place as the first manufacturer of chocolate in American history.

Given the dastardly weather on this side of the globe, thought it was time to share another old-ish recipe. Use your own preference for the chocolate. I prefer bits as they’re easier to melt, then I compensate for their sweetness by eliminating most of that sugar in the recipe. Here’s a printable PDF copy of my recipe: Double Chocky Bickies   And here are some piccies to inspire!


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monday – meh!

Just in time for the hol weekend in the U.S., here’s a quick & easy ~ albeit slightly different ~ cake recipe of Depression/war vintage. I found it whilst browsing on-line, and though it too distinctive not to share.

And if that’s not enough to brighten your mehhy Monday, how about some free patterns? Check out the Peppermint Magazine’s Studio.

Choc Pan Cake
maybe i need some cake!


january thrills

knit maxi skirt
knit maxi skirt

Last Autumn Jess, of Jessthetics, and I decided to trade fabrics, and I’ve made up part of the knit she send. Just a tube skirt along the lines of my denim maxi of last winter, sans pockets. The knit stretches too much.

Don’t know why, but the pattern makes me think of golf.  I’m not a golfer, and don’t know any golfers besides Ali over at Thimberlina, so can’t explain.

But this skirt does have a certain similarity to her recent make, which must have been lurking in thought whilst I was sewing my casing, which I’m not picking out as it’s waaay too difficult to do on this knit, and I never tuck in my tops. I did rather like the effect, and almost did the same thing with the hem, but decided to do something creative with the remnant from the skirt.  (And avoid having to worry about neatening the hem and painstakingly getting the hem even. Not my idea of carefree sewing on a frigid day.)

recovered pot holders
patched pot holders

In a hopeful attempt to counteract the effects of below normal cold, snow, sleet, and rain ~ and it’s barely the middle of January ~ decided it was time to dig out that Mary Englebrit fabric and do a couple small kitchen projects.

Thus, 2 faded-but-perfectly-sound, (i.e., unburnt), pot holders were recovered with bright, cheery tea pots, and the toaster has a coordinating cover. All that’s left is a food processor, and possibly enough of the two fabrics for a short apron.

toaster cover
toaster cover

Am slowly making my way through fitting my first Sewaholic pattern, the Renfrew top, using an orange knit from stash.  About 3 or 4 years ago I accidentally purchased 2 pieces of that knit and cut a blouse out of 1, then never sewed it because the sizing was huge, and the neckline was not as I’d thought (long story for another day).

There were 3 pieces from the abandoned blouse, and the 3 pieces of the Renfrew pattern fit therein quite easily More on that project later.

Have a note about my latest variation on that raisin spice cake recipe. I tried it last week using light olive oil. Light in flavour, rather than calories. After cooling, wrapping in foil, and storing in the frig overnight it didn’t taste half bad, and cut nicely.

Meanwhile, happy sewing and stay warm/cool!

war cake
last week’s bake, after over-nighting in the frig

recipe for a delicious treat

War Cake Recipe

Have you vowed no more trips to the market for special ingredients, but are looking for  something different for a New Year’s Eve treat?

Here’s a recipe used in many countries for many years, sometimes called War Cake, sometimes  Depression Cake.

The ingredients are relatively simple, and you can vary all of them if you don’t like or have a particular ingredient.

There are similar recipes all over the web, and even Wikipedia has a listing. The chocolate variations are sounding good to me just now . . .

Happy baking & Happy New Year!

tis the season: ginger + peaches

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Thought I might share this quicky recipe to jazz up peaches, even when it’s not been a great harvest.

Either stove top (as I did) or microwave (use glass or plastic)

I’ve done this with unripe peaches, mushy peaches (cut off the bad spots), wrinkled peaches (i.e., getting dried out)

  • Slice your peaches as you choose
  • Put in a bowl or pan, depending on where you’re cooking them
  • Add ginger (I used powdered, but freshly grated or candied would also work) to taste
  • I don’t add sugar, as a rule, but you add it you like it

For stove top method, add a bit of water so peaches don’t stick
Let the peaches cook & the water mostly boil away, until there’s thick syrup left

Either eat right away, or…
Allow to cool before placing in storage container & refrigerating

You’re done!

This can also be used as the filling for a pie or with a cobbler topping, but you still need to pre-cook the peach mixture.  You’re on your own for those recipes, as I don’t care for crusts.

what did i do this weekend?

daaark chocolate ice milk that was better as a milk shake
daaark chocolate ice milk that was better as a milk shake

As little as possible, besides scouring 2 web sites for clues on what to send my two swap mates, and pawing through all my stashes to see what made me think of which new mate.  Fun? You betcha!

Besides the obligatory washing, cleaning, cooking, etc., I also tried me hand at making ice milk.  Ice milk?, you ask.  That was the thing back in the … whenever it was that Americans started getting paranoid about the cream in their milk.

All store-bought ice cream, frozen yogurt, & gelato is waaay too sweet for me, and I’ve been hunting for recipes.  Finally saw this on Jessica’s blog and thought I’d give it a try.

with thanks to ??? for posting this
with thanks to ??? for posting this

I scalded the remnants of my quart of nonfat milk (not having evaporated milk on hand), stirred in a few cubes of very dark chocolate, and stuck it in the freezer.  Then eagerly stirred it every half hour or so, trying to replicate the effects of churning ~ remembering mum doing that when making ice cream in those old metal ice cube trays in the early 60s, before dad got an ice cream churn.

Mine turned out hard as a rock, and unsuitable for anything except a very slushy but delicious, milk shake.  After thawing for several hours in the frig, that is.  Might try the frozen custard recipe next, with half-n-half….

But I did mix up a batch of Josée’s delicious double chocolate coconut (which I add for chewiness) brownies that I bake in a square pan instead of as muffins. Yes, I know they have to bake longer that way, & I don’t do them in the summer, but I was desperation!  I get 16 pieces from the pan, and I know the 12 cupcakes wouldn’t last nearly as long.

And my swap mates’ boxes are In The Mail ~ yeah ! ! !

Teresa down in Rio will get hers in… a couple of weeks, probably, after clearing customs, but my secret notions swap mate will get hers this week!  Hope they’re both pleased, and have as much fun with the contents as I had picking them out!

soda bread recipe

Irish soda bread ~ yummy with cheese, cream, jam & butter, or just plain
Irish soda bread ~ yummy with cheese, cream, jam & butter, or just plain

This is a recipe from a friend. Other than that, I don’t know the source. But it’s delicious. Everyone who’s ever had it loved it, and I’ve been baking it for over a decade.  Hope you like it, too!  Click Irish Soda Bread recipe to view & print a pdf.

Irish Soda Bread recipe

3 cups all-purpose flour
⅔ cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (I leave this out)
1-½ cups golden raisins, plumped in warm water & drained
2 large eggs, beaten
1-¾ cups buttermilk
2 tablespoons unsalted butter, melted

❤   ❤   ❤

Preheat oven to 350℉.
Grease & flour 10” cast iron skillet or glass pie dish & set aside
Sift dry ingredients together in large bowl.
Stir in raisins

In medium bowl, beat eggs, buttermilk, and butter with a wooden spoon
Pour liquid mixture into dry mixture
Spoon dough into prepared pan and bake 55 to 60 minutes, until puffed & golden
Let cool, remove from pan and eat

This is great toasted, too.