Did you know that there are different “cup” measurements?!?
Tonight I may or may not have put too much water in with the quinoa. I brought my american measuring cups into our marriage and jim has his Canadian ones. Measuring cups are the kind of thing you need more than one set of, I think, because you measure out one thing for a recipe, and then they want you to add the same amount of something else. Of course you can usually just recycle the cup, or wash it if you don’t want cross-contamination, but I like to break out a new one so my cooking/baking momentum is not lost.
While we we’re eating, Jim asks, “Why does the quinoa look different?”
Only now do I see that both cups are labeled “1 cup” but that they clearly hold different amounts.
Seriously.
From http://www.answers.com/topic/volume:
- cup = 8 U.S. fluid ounces or ½ U.S. liquid pint (about 237 mL)
- cup = 8 Imperial fluid ounces or ½ fluid pint (about 227 mL) (Canada)
- cup = 250 mL (metric)
Banana Bread
Ingredients
* 1-3/4 c flour
* 2 t baking powder
* 1/4 t baking soda
* 3/4 t salt
* 3-4 mashed ripe bananas
* 1/2 c milk
* 1 tsp vanilla extract
* 1/2 c vegetable shortening
* 3/4 c sugar (I usually use somewhere between 1/2 c and 3/4)
* 2 eggs
* 1 cup toasted nuts (I like sliced pecans)
Cooking Instructions
Preheat oven to 350.
Butter and flour small loaf pan.
Combine all dry ingredients in bowl.
In a smaller bowl mash bananas and mix in milk and vanilla extract.
Mash shortening in a third bowl with a fork until creamy. Add sugar while continuing to mix. One at a time, add the eggs. Keep mixing. (You can use a mixer for this but I’m generally lazy to wash more dishes, so I just use a fork.) Add the banana mix and dry ingredients to the shortening bowl and mix well.
Stir in the nuts.
Pour into loaf pan and bake, usually just over an hour. Test with toothpick. Or fork.
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