American cooking - How do they cope?

[Dimplenose]

It's half term and I've temporarily become a housewife again (I work in a school). The kids are out and I'm in the mood for baking. I've found a nice sweet bread/cake recipe on an American website and have been having fun trying out a set of cup measures that I bought in Florida.

I don't know how Americans cope - scooping the dry ingredients and trying not to spill them - then measuring the wet ingredients - oh dear I've forgotten to measure the sugar so now I've got to wash and thoroughly dry the cup before I can continue. As for measuring butter ?????

It all makes my add and weigh scales seem very, very simple.

I suppose it's just a matter of what you're used to.

 

[Chilly]

You'll have to post some photos to show how they turn out.

 

[natalielongstaff]

ive got a muffin recipe to make with the kids...i use add and weigh scales as well, so much easier !

 

[Dimplenose]

Here they are

They taste OK, but are a bit stodgy.

P.S I wonder why I haven't visited the dieters' thread recently?

 

[higgy66]

oohh they do look scrummy!

 

[tennisfan]

They look lovely

 

[jjpenguin]

They look very professional!

But I know what you mean about the cups. Also sometimes they are for so much!!
I have a recipe for chocolate chip cookies, that makes 4 dozen!! and uses almost a whole pack of butter....

 

[Dimplenose]

I halved my recipe and still made 20 buns!

 

[Tink2312]

Mmmmmmm... they look lovely! Are the cinnamon-y? They look a bit like cinnamon whirls

 

[SusanEllen]

It's half term and I've temporarily become a housewife again (I work in a school). The kids are out and I'm in the mood for baking. I've found a nice sweet bread/cake recipe on an American website and have been having fun trying out a set of cup measures that I bought in Florida.

I don't know how Americans cope - scooping the dry ingredients and trying not to spill them - then measuring the wet ingredients - oh dear I've forgotten to measure the sugar so now I've got to wash and thoroughly dry the cup before I can continue. As for measuring butter ????? . . .

The answer is two sets of measuring cups--one for dry, one for liquid, preferrably the dry has a level edge all around for scraping across top of the flour, sugar, etc and a cup with a pouring spout for the liquid. As to butter, in the US a pound of butter is usually wrapped in 4 quarter pound sticks with the Tablespoon and cup fractions marked on the wrapper. I'm always a little lost when I try to decode a recipe from Mrs. Beeton. It is as you said, all just what we're used to.

 

[Dimplenose]

I knew there'd be a simple answer!

P.S. Yes they are cinnamon, but a yeast bun rather than a danish pastry.

 

[natalielongstaff]

.

P.S I wonder why I haven't visited the dieters' thread recently?

i will pretend i didn't notice !

 

[thelittlemermaid83]

They look scrummy!

 

[Tink2312]

P.S. Yes they are cinnamon, but a yeast bun rather than a danish pastry.

Well they look lovely...enjoy

 

[mandymouse]

Mmm, they look delish

 

[Snowy-girls]

Libby they look very moreish.Enjoy .x.

 

[higgy66]

So come on be honest - how many have you got left!

 

[Dimplenose]

14 - DH and I have had 3 each.

I've put some in the freezer now.

 

[wishspirit]

They look fab, and i have just got some cup measuring thingys, can you post the recipe??

 

[Dimplenose]

I based it on a recipe it from this site

http://scandinavianfood.about.com/od/coffeecakessweetbreads/r/cinnamonrolls.htm

but I didn't have any cardomom so I left it out. I used quick dried yeast so I used the method on the yeast packet (i.e. all the dry ingredients in the bowl and then add the wet ones) I halved the recipe and got 20 buns. They are quite stodgy but were a lot better when they were completely cold.

DH and DS polished off the ones I didn't freeze while I was at a Guiders' meeting last night.