Measuring

Liquid Ingredients:

• To correctly measure, put the cup on a sturdy, level surface.  Don't hold it up in the air!
• If the recipe calls for 1/8 cup, you can just use 2 tablespoons instead.
• For honey or syrup, lightly grease the measuring cup, making it easy to remove the ingredient and get a more accurate measurement.  (Works for jelly or jam too!)

Solid Ingredients:

• 1 stick of butter = 1/2 cup = 1/4 pound  (1 stick - 8 tablespoons)
• Whipped butter or margarine or is not an equal substitute.

Dry Ingredients:

• Powdered (confectioner's) sugar and cake flour are light and pack down easily, making for difficulty measuring.  Sift them first into a bowl, then measure.
• Same as liquids:  1/8 cup = 2 tablespoons.
• Liquid measuring cups don't work so well with dry ingredients.
• Pack down brown sugar into your measuring cup or spoon.
• For breadcrumbs, oats, cornmeal - pour into the measuring cup, then tap lightly and level off with a knife or spoon.