1 cup flour
1 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups milk
Melt 1 stick margarine in 9 x 12 baking dish. Pour batter in first. Cook 2 cups fresh fruit in
1 1/2 to 2 cups water (depends on what type of fruit you use. The juicier the fruit the less water) and 3/4 to 1 cup of sugar. Pour on top of batter. Bake 350 degrees for 40 minutes or more.
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Common Recipe Equivalents
1 pinch = less than 1/8 teaspoon
1 dash=3 drops to 1/4 teaspoon
1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound
1 milliliter = 1 cubic centimeter
1 inch = 2.54 centimeters (cm)
1 dash=3 drops to 1/4 teaspoon
1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound
1 milliliter = 1 cubic centimeter
1 inch = 2.54 centimeters (cm)
2 comments:
If I were to cheat and use a can of fruit pie filling, would I use one or two cans? :)
LauraD
You really need the juice from the fruit to make this recipe work. I don't really think the fruit pie filling will work well.
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