Final cookbook

Saba Faroqi’s
Saba Faroqi Baking Recipes 05/28/2012

Ta
Part 1

Part 2

Part 3

Part 4

Part 5

Princess’ Vanilla
Cupcakes
Princess’ Vanilla cupcakes
Prep Time:15 Min
Cook Time:20 Min
Ready In:1 Hr 45 Min
Yield: 24 cupcakes
Source: www.food.com
Directions Ingredients
Nutritional Facts
 1 1/4 cups all-purpose flour
 3/4 teaspoon baking soda
 1 pinch salt
 5 tablespoons butter, cut into pieces
 2/3 cup milk
 1 cup white sugar
 2 eggs
 1 egg yolk
 1 teaspoon vanilla extract
1. Preheat an oven to 350 degrees F (175
degrees C). Line a standard muffin tin with
12 paper cupcake liners. Combine flour,
baking soda, and salt in a bowl; set aside.
2. Heat the butter and milk in a small
saucepan over low heat until the butter has
melted. Beat the sugar, eggs, egg yolk, and
vanilla with an electric mixer in a large bowl
until it has thickened slightly and is lighter
in color. Gradually beat in the flour mixture
on low speed until just incorporated. Slowly
pour in the hot milk, beating until just
combined.
3. Divide batter evenly between cupcake
liners. Bake until toothpick inserted into
center comes out clean, about 20 minutes.
Cool cupcakes in pan for 10 minutes.
Transfer cupcakes to a cooling rack to cool
completely.
 Calories 182.2
 Total Fat 6.7 g
 Saturated Fat 1.8 g
 Cholesterol 22.0 mg
 Sugars 16.7
 Protein 2.4 g

Vanilla Cupcakes
Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 3o Min
Yield: 24 cupcakes
Source: Mother
Nutritional Facts
1. Set oven to 350 degrees F.
2. In a large bowl, mix together the flour
with sugar, baking powder and salt until
combined.
3. Add in the shortening cream or milk,
vanilla and eggs; beat on medium speed
of an electric mixer scraping the bowl
constantly until just blended (the batter
will be thick, if desired you may add in
a few more tablespoons cream or milk).
4. Pour into paper-lined regular size
muffin tins filling under just three-
quarters full.
5. Bake for 20-22 minutes or until the
cupcakes test done (do not overbake as
they will be dry).
6. Immediately remove from pans.
7. Cool completely before frosting.
 2 cups all-purpose flour
 1 1/2 cups sugar (can use 1-1/4
cup for a less sweeter taste ,or can
use 3/4 cup Splenda)
 2 1/2 teaspoons baking powder
 1 teaspoon salt
 1/2 cup shortening (very soft but
not melted, Crisco is best)
 3/4 cup milk (or half and half
cream)
 Calories 182.2
 Total Fat 6.7 g
 Saturated Fat 1.8 g
 Cholesterol 22.0 mg
 Sugars 16.7
 Protein 2.4 g

Table of Contents
Part 1………………………………Pages
Part 2……………………………….Pages
Part 3……………………………….Pages
Part 4……………………………….Pages
Part 5……………………………….Pages
Part 6……………………………….Pages
Part 7……………………………….Pages
Bibliography………………………..Page

Chocolate Cupcakes
Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 min
Yield: 24 cupcakes
Source: Sister
Nutritional Facts
 1 1/2 cups flour
 1 cup granulated sugar
 1 teaspoon baking soda
 1 teaspoon salt
 1/3 cup cocoa powder
 1/2 cup oil
 1 cup water
 1 tablespoon vinegar
1. Mix all ingredients together until its
well blended
2. Put in cupcake cups and bake for 25
minutes at 350 degrees F.
3. Frost with icing of your choice
 Calories: 156.2
 Total fat: 7.1g
 Saturated fat: 1.0g
 Cholesterol: 0.0mg
 Sugar: 12.5g
 Protein: 1.5g

Banana Cupcakes
Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 35 Min
Yield: 24 cupcakes
Source: Betty Crocker
Nutritional Facts
1. In a large mixing bowl, cream
shortening and sugar. Add the eggs,
vanilla, bananas and buttermilk.
Combine the flour, baking powder,
baking soda and salt; add to banana
mixture. Fill 18 paper-lined muffin
cups two-thirds full.
2. Bake at 350 degrees F for 15-
20 minutes or until a toothpick
comes out clean. Remove to wire
racks to cool completely. In a small
mixing bowl, cream the butter,
sugar and enough milk to achieve
desired spreading consistency. Frost
cupcakes.
 1/2 cup shortening
 1 1/2 cups sugar
 2 eggs
 1 cup mashed ripe bananas
 1/4 cup buttermilk
 1 teaspoon baking powder
 1/2 teaspoon salt
 FROSTING:
 1/2 cup butter or
margarine, softened
 2 1/2 cups confectioners'
sugar
 3 tablespoons milk
 Calories: 145 g
 Total fat: 6.2g
 Saturated fat: 1.0g

Pumpkin Bread
Prep Time: 20 Min
Cook Time: 40 Min
Ready in: 1 hour
Yield: 1 loaf bread
Source: Baked, By Mat Lewis
Nutritional Facts
1. Preheat oven to 350 degrees F
(175 degrees C). Grease and flour
three 7x3 inch loaf pans.
2. In a large bowl, mix together
pumpkin puree, eggs, oil, water and
sugar until well blended. In a
separate bowl, whisk together the
flour, baking soda, salt, cinnamon,
nutmeg, cloves and ginger. Stir the
dry ingredients into the pumpkin
mixture until just blended. Pour into
the prepared pans.
3. Bake for about 50 minutes in
the preheated oven. Loaves are
done when toothpick inserted in
center comes out clean.
 1 (15 ounce) can pumpkin
puree
 4 eggs
 1 cup vegetable oil
 2/3 cup water
 3 cups white sugar
 2 teaspoons baking soda
 1 1/2 teaspoons salt
 1 teaspoon ground
cinnamon
 1 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/4 teaspoon ground ginger
 Calories: 264 g
 Total fat: 10.4
 Cholesterol: 35mg

Fruit Bread
Prep Time: 10 Min
Cook Time: 45 Min
Ready In: 1 hour, 5 Min
Yield: 1 loaf bread
Ingredients
Direction
Nutritional
Facts
1. Preheat the oven to 350 degrees F (175
degrees C). Grease two 8x4 inch loaf pans.
2. In a large bowl, stir together the flour, baking
powder, baking soda, salt, and white sugar. Mix in
the melted butter until the mixture looks crumbly.
Stir in the cranberries and oranges. In a separate
bowl or large measuring cup, whisk together the
eggs, milk, sour cream, vanilla and orange extract.
Pour the liquid ingredients into the bowl with the
dry ingredients and stir just until blended. Divide
the batter evenly between the prepared pans.
3. Bake in the preheated oven until a toothpick
inserted into the crown comes out clean, about 40
minutes. Cool in the pans for a while, then remove
from the pans and place on wire racks to cool
completely.
 2 teaspoons baking powder
 1 3/4 cups white sugar
 1/2 cup butter, melted
 1 cup mandarin orange
segments, drained
 2 cups cranberries
 2 eggs
 3/4 cup milk
 3/4 cup sour cream
 1 teaspoon orange extract
 Calories: 212 g
 Total fat: 7.4
 Cholesterol: 38mg

Banana Bread
Prep Time: 8 Min
Cook Time: 50 Min
Ready In: 1 hour, 8 Min
Yield: One loaf Bread

Nutritional Facts
Zucchini Bread
Prep Time: 10 Min
Cook Time: 50 Min
Ready In: 1 hour
Yield: 1 loaf bread
1. Cream together butter
and sugar.
2. Add eggs and crushed
bananas.
3. Combine well.
4. Sift together flour, soda
and salt. Add to creamed
mixture. Add vanilla.
5. Pour into greased and
floured loaf pan.
6. Bake at 350 degrees for 60
minutes.
7. Keeps well, refrigerated.
 1/2 cup butter
 1 cup sugar
 2 eggs, beaten
 4 bananas, finely
crushed
 Calories: 289.3
 Total fat: 10.5g
 Saturated fat: 6.2 g
 Sugar: 25.8g
 Protein: 3.8g

Nutritional Facts
1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Pour into two greased loaf pans.
4. Bake for one hour
 3 eggs
 3 cups flour
 3 teaspoons vanilla
 1 cup oil
 2 cups zucchini, grated
 1/4 teaspoon baking
 Calories: 251.6
 Sugar: 17.4g
 Protein: 3.3g

Oatmeal Raison Cookies
Prep Time: 15
Min
Cook Time: 11 Min
Ready In: 26 Min
Yield: 36 cookies
Directions
Ingredients
1. Preheat oven to 350°.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on
low.
4. To cream, increase speed to high and beat until
fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture
until no flour is visible.
6. (Over mixing develops the gluten, making a
tough cookie.) Now add the oats and raisins;
stir to incorporate.
7. Fill cookie scoop with dough.
8. Drop 2-inches apart onto baking sheet sprayed
with nonstick spray.
9. Bake 11-13 minutes (on center rack), until
golden, but still moist beneath cracks on top.
 Whisk together and set
aside
 1 teaspoon kosher salt
 Cream wet ingredients
 1 cup unsalted butter, softened
 1 cup sugar
 1 cup dark brown sugar, firmly
packed
 2 large eggs
 Then stir in

Nutritional Facts
Cinnamon Cookies
Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 30 Min
Yield: 36 cookies
Source: Aunt
Ingredients Directions
 Calories: 188.5
 Total fat: 6.3g
 Sugar: 1.7g
 Protein: 3.5g
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter,
shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips
Drop by rounded teasponful and bake 10-12 minutes.
 3/4 cup packed brown sugar
 1/2 cup butter, softened
 1/4 cup sugar
 1 (4 ounce) package instant
vanilla pudding

Nutritional Facts
 Calories: 160
 Total fat: 8.5g
 Cholesterol: 17.1 mg
 Sugar: 13.8g
 Protein: 1.5g

Oreo Cookies
Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 30 Min
Yeild: 36 cookies
Source: The All American Cookie Book, by Nancy Bagget
Ingredients Directions
Nutritional Facts
Nutritional Facts
 Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour mix, xanthan
gum, egg replacer, cocoa, baking powder, baking soda, and
salt. Set aside.
In the bowl of the mixer, cream the margarine and sugar until
light. Add the egg and vanilla and beat well. (Note: I don't
have a heavy duty mixer, so I used a hand held one and I did
have alittle trouble with the dough sticking to the beaters. So
don't be discouraged if you have to keep pushing the dough
off the beaters with a spatula, you aren't doing anything
wrong. And don't worry I promise these cookies are well
worth the trouble!).
Add the dry ingredients in 3 additions. If the dough becomes
too stiff, add the milk as needed.
Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and
chill.Chill for about 15-20 minutes.
Cut into 1/8" slices, if you have a cookie stamp, you can at
this point press in onto the sliced cookies before baking. Bake
these cookies on an UNGREASED cookie sheet for 10 minutes.
Let cool for only a few minutes before removing from the
cookie sheet. Cool thoroughly on a rack.
For the filling, combine confectioners' sugar, shortening,
vanilla and hot water ( use enough to create a good spreading
texture.).
Dough
 3/4 cup rice flour
 3/4 cup tapioca flour
 3/4 cup cornstarch
 1 teaspoon xanthan gum
 2 teaspoons egg substitute
 2/3 cup cocoa
 3/4 cup butter
 1 cup white sugar
 1 egg
 1 teaspoon vanilla
 1 -2 teaspoon milk
 Filling
 2 cups confectioners' sugar
 3 tablespoons shortening
 1/4 teaspoon vanilla
 Calories: 97.2
 Total fat: 4.1g

Vanilla Sugar Cookies
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 25 Min
Yeild: 12 cookies
Source: The All American Cookie Book, by Nancy Bagget
Nutritional Facts
1. Sift together flour, baking powder, and
salt; set aside.
2. Beat butter and sugar until fluffy.
3. Beat in eggs one at a time, scraping down
bowl each time, then add vanilla.
4. Add flour mixture and mix at low speed
until dough just comes together.
5. Knead a couple of times just until smooth,
then pat into a flat disk, wrap in plastic and
chill until firm enough to roll.
6. Roll and cut as desired and place on
 3 3/4 cups all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon salt
 8 ounces unsalted butter, room
temperature
 2 cups sugar
 2 large eggs
 1 tablespoon vanilla
 Calories: 105.5
 Total fat: 4.1g
 Sugar: 8.6g
 Protein: 1.3g

Banana Cake
Prep Time: 15 Min
Cook Time: 1 hour
Ready In: 1 hour 15 min
Yeild: 1 cake
Nutritional Facts Nutritional Facts
1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon
juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set
aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups
sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the
buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated
oven for one hour or until toothpick inserted in center
comes out clean.
10. Remove from oven and place directly into the freezer
for 45 minutes. This will make the cake very moist.
 1 1/2 cups bananas, mashed, ripe
 2 teaspoons lemon juice
 3 cups flour
 1 1/2 teaspoons baking soda
 3 large eggs
 1 1/2 cups buttermilk
 Frosting
 1 (8 ounce) package cream cheese,
softened
 1 teaspoon vanilla
 3 1/2 cups icing sugar
 Calories: 503.3
 Sugar: 55.6g

Dark Chocolate Cake
Prep Time: 10 Min
Cook Time: 50 Min
Ready In: 1 hour
Yeild: 1 Cake
Source: allrecipes.com
Direction
Ingredients
Nutritional Facts
 Calories: 592.3
 Sugar: 35.0g
 Protein: 13.0g
 2 cups sugar
 3/4 cup baking cocoa (dutch
process or dark cocoa preferably)
 1 1/2 teaspoons baking
powder
 1 1/2 teaspoons baking soda
 1 teaspoon salt
 2 eggs
 1 cup milk
1. Heat oven to 350°F.
2. Grease and flour two 9 inch round baking pans
or one 13x9 inch pan.
3. In large mixer bowl, stir together dry
ingredients.
4. Add eggs, milk, oil, and vanilla; beat on medium
speed for 2 minutes.
5. Stir in boiling water by hand (batter will be
thin). NOTE: I have tried it with 1/2 cup, 2/3 cup
and 3/4 cup boiling water and we prefer it with
less than 1 cup water. I usually use between 2/3
& 3/4 cups. The cake is still very moist but it
doesn't seem to "fall" as much as it cools. This
might have to do with our high humidity or
brand of flour or other factors so I don't know if
it will work for everyone.
6. Pour into prepared pan.
7. Bake 30 to 35 minutes for round 9-inch pans, 35
to 40 minutes for rectangular pan or until
wooden pick inserted in center comes out
clean. (Do not use 8-inch pans or the batter will
overflow.).

Chocolate Flan Cake
Prep Time: 10 Min
Cook Time: 50 Min
Ready In: 1 hour
Yield: 1 cake
Source: Oprah Magazine
Directions Ingredient
Directions
Nutritional Facts
Nutritional Facts
Nutritional Facts
1. Heat oven to 350ºF.
2. Spray a large 12-cup Bundt pan with nonstick
coating.
3. Soften the cajeta in the jar in the microwave and
pour into the prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the
cajeta.
6. To make the flan: Pour condensed, evaporated and
fresh milks into a blender with the cream cheese,
vanilla and eggs.
7. Mix well.
8. Pour the flan mixture very slowly over the cake
batter.
9. Spray aluminum foil with non-stick spray (like Pam);
10. After two hours, remove cake from water and allow
to cool for 15 minutes. Peel off the aluminum foil.
 1 (18 ounce) box chocolate devil's food
cake mix
 1 1/2 cups water (amount per cake mix
directions)
 1/2 cup oil (amount per cake mix
directions)
 3 eggs (amount per cake mix directions)
 1 (11 ounce) jar cajeta caramel topping
or 1 (11 ounce) jar smucker caramel
topping
 1 (14 ounce) can sweetened
condensed milk
 1 (12 ounce) can evaporated milk
 1/2 cup fresh milk
 1 (8 ounce) package cream cheese,
room temperature
 Calories: 503.3

Vanilla Pound Cake
Prep Time: 5 Min
Cook Time: 1 hour Min
Ready In: 1 hour 5 Min
Yield: 1 cake
Source: Sister
Nutritional Facts
1. Heat oven to 350° F.
2. Mix sugar, butter, eggs and vanilla in large
bowl.
3. Beat on low to mix ingredients well.
4. Beat on high for 5 minutes.
5. On low, add flour and baking powder
alternately with milk.
6. Beat well after each addition.
7. Spoon batter into greased and floured 10
inch tube pan.
8. Bake for 65-75 minutes, until a pick comes
 2 cups sugar
 1 cup butter, softened
 5 eggs
 3 cups flour
 Calories: 317
 Sugar: 25.1g
 Protein: 5.0g

Pie Pastry
Prep Time: 5 Min
Yield: 1 pastry
Source: Oprah Magazine
Nutritional Facts
1. Wash and slice strawberries into thin slices.
2. Put in a bowl and pour sugar over them.
3. Mix together until well coated.
4. Let sit in the fridge for at least 3 hours. (The
longer the better.).
5. Let puff pastries thaw. (cover with plastic wrap,
so they don't dry out).
6. Preheat oven to 400.
7. Unfold strips and cut into squares.
8. Place on ungreased cookie sheet and bake for 10
to 15 minutes.(Until golden brown).
9. Let pastries cool. (about 10 minutes).
 1 1/2 cups five roses all-purpose
flour or 1 1/2 cups any all-
purpose flour
 1/2 teaspoon baking powder
 Calories: 503.3
 Sugar: 55.6g
 Protein: 5.5g

Strawberry Shortcake Pastry
Prep Time: 5 Min
Yield: 1 pastry
Source: www. Allrecipes.com
1. Wash and slice strawberries into thin slices.
2. Put in a bowl and pour sugar over them.
3. Mix together until well coated.
4. Let sit in the fridge for at least 3 hours. (The longer
the better.).
5. Let puff pastries thaw. (cover with plastic wrap, so
they don't dry out).
6. Preheat oven to 400.
7. Unfold strips and cut into squares.
8. Place on ungreased cookie sheet and bake for 10 to
15 minutes.(Until golden brown).
 2 quarts strawberries (fresh taste
the best)
 1 1/2 cups sugar (just until well
coated)
 1 (17 1/3 ounce) box puff pastry

Nutritional Facts
 Calories: 450.3
 Cholesterol: 60.3 mg
 Sugar: 59.6g
 Protein: 3.2

q6

Part 5
Recipe change
On page 20, we can substitute the nuts into raisons of the cookies.
This is for people who are allergic to nuts.
On page 34, we can substitute strawberries in the shortcake to
another fruit. For example it can be changed to blueberry shortcake.

Recipe Substitution
be changed to blueberry shortc
Number of portions
On page 36, we can substitute the nuts of Baklava and take it our
fully for those who are not fond of nuts or if they have allergies.
On page 37, we can change the sour cream of the puff pastries
into plain cream.
On page 25, the portion was originally 24 Oreo Cookies. We
can change the number of potions to half which would be 12
cookies. We can cut the whole recipe into half.
On page 26, the portion was originally 12 cookies; we can
change the number of portions to 24 cookies. We can double
the formula to make it 24 cookies.

Part 6
Cooking Tips

1. For cleaning smelly hands after chopping onions or garlic, just rub them on a
stainless steel spoon. The steel is supposed to absorb the odor.
2. Fresh coffee beans can also absorb nasty odors from your hands.
3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will
absorb the excess salt.
4. When boiling eggs, add a pinch of salt to keep the shells from cracking.
5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma
and flavor of these persnickety fruits.
6. To clean cast iron cookwear, don’t use detergents. Just scrub them with salt and a clean,
dry paper towel.
7. Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn’t
true, after all. Milk that has been boiled is perfectly safe to consume.
8. To clean an electric kettle with calcium buildup on the heating element, boil a mixture
of half white vinegar and half water, then empty.
9. When storing empty airtight containers, throw in a
pinch of salt to keep them from getting stinky.
If you are making gravy and accidentally burn it, just
pour it into a clean pan and continue cooking it. Add
sugar a little at a time, tasting as you go to avoid over-
sugaring it. The sugar will cancel out the burned taste.
11. Burned a pot of rice? Just place a piece of white
bread on top of the rice for 5-10 minutes to draw out the
burned flavor. Be careful not to scrape the burned pieces
off of the bottom of the pan when serving the rice.
12. Before you chop chili peppers, rub a little
vegetable oil into your hands and your skin won’t
absorb the spicy chili oil.

13. If you aren’t sure how fresh your eggs are, place them in about four inches of
water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and
should be used soon. If it floats, it’s past the fresh stage.
14. To banish ants from the kitchen, find out where they are coming in and cover the hole
with petroleum jelly. Ants won’t trek through the jelly. If they are coming under a door, draw a
line on the floor with chalk. The little bugs also won’t cross a line of chalk.
15. Before making popcorn on the stove or in an air popper, soak the kernels in water for
10 minutes. Drain the water, then pop as normal. The additional moisture helps the popcorn
pop up quicker and fluffier with fewer “old maids.”
16. Don’t store your bananas in a bunch or in a fruit bowl with other fruits. Separate your
bananas and place each in a different location. Bananas release gases which cause fruits
(including other bananas) to ripen quickly. Separating them will keep them fresh longer.
17. To keep potatoes from budding in the bag, put an apple in with them.
18. If you manage to have some leftover wine at the end of the evening, freeze it
inice cube trays for easy addition to soups and sauces in the future.
19. To clean crevices and corners in vases
and pitchers, fill with water and drop in two
Alka-Seltzer tablets. The bubbles will do the
scrubbing.
20. After boiling pasta or potatoes, cool the
water and use it to water your house
plants. The
water contains
nutrients that
your plants
will love.

Part 7
US Dry Volume Measurements
MEASURE EQUIVALENT
1/16 teaspoon Dash
1/8 teaspoon a pinch
3 teaspoons 1 Tablespoon

1/8 cup 2 tablespoons (= 1 standard coffee scoop)
1/4 cup 4 Tablespoons
1/3 cup 5 Tablespoons plus 1 teaspoon
1 cup 16 Tablespoons
1 Pound 16 ounces
Pan Size Equivalents
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
9-by-5-inches loaf pan 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan
US liquid volume measurements
8 Fluid ounces 1 Cup
1 Pint 2 Cups (= 16 fluid ounces)
1 Quart 2 Pints (= 4 cups)
1 Gallon 4 Quarts (= 16 cups)

Oven Temperature Conversions
Farenheit Celsius Gas Mark
275º F 140º C gas mark 1-cool
300º F 150º C gas mark 2
325º F 165º C gas mark 3-very moderate
350º F 180º C gas mark 4-moderate
400º F 200º C gas mark 6-moderately hot
425º F 220º C gas mark 7- hot
475º F 240º C gas mark 10- very hot
Metric to US Conversions
1 milliliter 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid oz.
100 ml 3.4 fluid oz.
240 ml 1 cup
1 liter 34 fluid oz.
1 liter 4.2 cups
1 liter 2.1 pints
1 liter 1.06 quarts
1 liter .26 gallon
1 gram .035 ounce
100 grams 3.5 ounces
500 grams 1.10 pounds
1 kilogram 2.205 pounds
1 kilogram 35 oz.

Name of Equipment: Picture of Equipment:
Bowl
Wooden Spoon
Cheese Grater
Blender
Measuring Spoons
Frying pan
Cooking pot
Cutting board
Cutlery
Equipment need for entire cook

Converting temperature
Fahrenheit to Celsius (°F - 32) x 5
/9 = °C
Celsius to Fahrenheit (°C × 9
/5) + 32 = °F

Allrecipes.com
Aunt
Betty Croker
Baked, By Mat Lewis
www.food.com
Mother
Oprah Magazine
Sister
The All American Cookie Book, by Nancy Bagget

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