HALF 3 4 CUP RECIPES

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1-2-3-4 CAKE RECIPE | MYRECIPES



1-2-3-4 Cake Recipe | MyRecipes image

Time to oust your box cake mix, and embrace your inner baker with this basic yellow cake formula. This easy recipe will raise your cake-crafting confidence to new heights the first time you try it. As the name suggests, the numbers represent the measurements of the ingredients in the cake. Just remember what number matches with which ingredient, and you can easily memorize this recipe to whip up anytime you please. The buttery yellow cake is moist and has a perfectly dense crumb. Consider the 1-2-3-4 Cake a blank canvas; have fun adding layers of your buttercream frosting, whipped cream with fruit, or your own favorite frosting. One key to keep in mind when making this cake is that you really do need to have your butter softened and, ideally, your eggs at room temperature. Mixing these ingredients in when cold makes them more difficult to incorporate and can yield a “broken” batter. When baking the cake, be sure to use a light baking pan to help prevent over-browning. If you see that the top of your cake is brown, but the center is still wet, make a foil tent over the cake to keep it from getting darker. 

Provided by Briana Riddock

Total Time 40 minutes

Prep Time 15 minutes

Yield Serves 8

Number Of Ingredients 7

1 cup salted butter, softened (2 sticks)
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Coat 2 (8x8) baking pans with baking spray and dust with a thin layer of flour. 
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter at medium speed, gradually adding sugar until the mixture is light and fluffy, about 4-5 minutes. Mix eggs, one at a time, into the butter mixture. 
  • In separate bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture, about one cup at a time, adding in milk after each cup; mix until just combined. Mix in vanilla extract. 
  • Divide the batter evenly between 2 (8x8-inch) square baking pans and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool 20 minutes before serving.   

1-2-3-4 CAKE RECIPE | EPICURIOUS



1-2-3-4 cake Recipe | Epicurious image

This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name—1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.

Provided by James Beard

Yield Makes one 3-layer cake; 12 servings

Number Of Ingredients 14

Softened butter and flour, for the pans
N/A and flour
3 cups sifted cake flour (not self-rising)
4 teaspoons baking powder
1/2 teaspoon plain salt
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, separated, at room temperature
1 cup whole milk, at room temperature
1 1/2 teaspoons vanilla extract
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
3/4 cup sugar
1 tablespoon finely grated orange zest

Steps:

  • Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
  • Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
  • Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
  • Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
  • Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.

WHAT IS HALF OF 3/4 CUP | HOW TO HALF INGREDIENTS WITH EASE
Oct 07, 2021 · 1 cup: 1/2 cup: 1/3 cup: 1/2 cup: 1/4 cup: 2 tablespoons + 2 teaspoons: 3/4 cup: 6 tablespoons or 1/4 cup and 2 tablespoons: 1/4 cup: 1/3 cup: 2 tablespoons + 2 teaspoons: 1 tablespoon + 1 1/4 teaspoon: 2/3 cup: 1/3 cup : 3 tablespoons + 1 1/2 teaspoons: 1/4 cup: 1/8 cup or 2 tablespoons: 1 tablespoon + 1 teaspoon: 1/8 cup: 1/16 cup or 1 tablespoon: 2 teaspoons: 1 tablespoon: 1 1/2 teaspoon
From apressurecooker.com
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May 18, 2019 · Cutting recipes down is useful when a recipe is too big or if you are using a new or expensive ingredient, but modifying a recipe can be quite complex. Halving one cup is simple (it’s ½ cup), but what’s half of ¾ of a cup? It’s important to convert measurements carefully, especially while baking, since chemistry is involved and precision is necessary.
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BASIC 1-2-3-4 CAKE - BAKE FROM SCRATCH
Oct 04, 2016 · Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs. It’s so straightforward, you may not even have to write it down—making it easy to impress friends and family with, oh, just a little […]
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REDUCING THE SIZE OF RECIPES | UNL FOOD
To halve an egg, break it, mix it together with a fork and use 2 tablespoons. Refrigerate the rest and use in an omelet or scrambled eggs within two to four days. A 9 x 13-inch pan holds 14 to 15 cups; when halving a recipe use a square 8 x 8-inch pan or a round 9-inch pan. When using a different pan size, try and keep the depth of food the same.
From food.unl.edu
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PUMPKIN 3 4 CUP RECIPES | SPARKRECIPES
Top pumpkin 3 4 cup recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
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Luckily, there is a solution for halving an egg that will keep you right on track in your recipe adjustments. To halve an egg, simply crack the egg into a measuring cup and whisk it until the yolk and white are combined. Then divide the volume of the egg in 2 and use only half in your recipe. This will probably work out to about 2 Tablespoons ...
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BASIC 1-2-3-4 CAKE - BAKE FROM SCRATCH
Jan 12, 2021 · Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs. It’s so straightforward, you may not even have to write it down—making it easy to impress friends and family with, oh, just a little […]
From bakefromscratch.com
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HOW TO MEASURE HALF OF 3/4 CUP SUGAR | LEAFTV
Measure half of 3/4 cup sugar by using a tablespoon. The number of tablespoons that adds up to 3/4 cup is 12, so divide 12 in half and add 6 tablespoons of sugar to your recipe for half of 3/4 cup. Zane DuMont/Demand Media. Use a tape measure or ruler to calculate the height of the 3/4 cup you're using. If the 3/4 cup is 2 1/4 inches tall, for ...
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HOW TO CUT RECIPES IN HALF (SO EASY!) - THE COOKIE ROOKIE®
Mar 20, 2020 · 1 cup = 16 tablespoons. 3/4 of 16 is 12. So divide 12 tablespoons in half and you get 6. So half of 3/4 cups is 6 tablespoons! I know doing that math on the run is a bit tedious though, so I’m going to make it even easier for you.
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HOW TO CUT A RECIPE IN HALF | COOKING SCHOOL | FOOD NETWORK
The most accurate way to halve tricky amounts like this is to weight the full amount called for in one recipe (i.e. 3/4 cup flour), and then use half of that weight.
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WHAT'S HALF OF 3/4 CUP LIQUID? - FINDANYANSWER.COM
Apr 23, 2020 · Measure half of 3/4 cup sugar by using a tablespoon. The number of tablespoons that adds up to 3/4 cup is 12, so divide 12 in half and add 6 tablespoons of sugar to your recipe for half of 3/4 cup.
From findanyanswer.com
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BASIC 1-2-3-4 CAKE - PAULA DEEN: RECIPES FOR ANY MEAL OR ...
Preheat oven to 350 °F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
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WHAT IS THE 1-2-3-4 CAKE AND HOW TO MAKE THE BEST ONE EVER ...
May 29, 2020 · Similar to the iconic pound cake, the 1-2-3-4 cake derives its name from the proportions of its ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.Perhaps it should be called the 1-2-3-4-1 cake, because you do need to incorporate one cup of milk into the cake batter. Nevertheless, the recipe is so straightforward, you may not need to write the recipe down.
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SCALE, HALF AND DOUBLE QUANTITY AMOUNTS IN A RECIPE (CHART ...
Oct 09, 2008 · Scale, Half and Double Quantity Amounts in a Recipe (Chart) I was trying to quickly scale a recipe, and found this old chart hidden among my recipe files. I thought it might come in handy for those that are looking to do the same. 8 cups (1/2 gal.) 8 cups (2 quarts, or 1/2 gal.) 1 gal.
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50 WAYS TO USE UP LEFTOVER PUMPKIN - 52 KITCHEN ADVENTURES
Oct 31, 2012 · 21. Pumpkin cinnamon rolls with pumpkin spice glaze from Knead to Cook (1/2 cup) 22. Pumpkin brownies from Blog Chef (1/2 cup) 23. Pumpkin smoothie from Healthful Pursuit (1/2 cup) 24. Pumpkin spice cake pops from the CSI Project (1/2 cup) 25. Pumpkin cinnamon streusel pancakes from Two Peas and their Pod (1/2 cup) 27. Pumpkin pie fudge from Family Bites (1/2 cup)
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A RECIPE CALLS FOR 3/4 CUPS OF BUTTER. WANDA WANTS TO MAKE ...
Answer (1 of 4): A simple way to solve the problem is to multiply both sides with 2. 3*2 = 6, and 4*2 is 8. We get: 3/4 is equal to 6/8. Now you can divide the recipe with 2. We get; 6 divided by 2 is 3. So the answer is: 3/8 of a cup.
From quora.com
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OUT OF HALF & HALF? HERE ARE 4 EASY SUBSTITUTES
Jul 16, 2021 · Using a measuring cup, simply combine 3/4 cup whole milk and 1/4 cup heavy cream (aka whipping cream). Use this mixture just as you would if you had half-and-half, like mixing it into a cup of ...
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COOKING Q&A: CUT A RECIPE IN HALF? | THE NEST - THE NEST
Sep 04, 2020 · Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. (Be sure you're using liquid and dry measuring cups for the appropriate ingredients.) ORIGINAL (HALF) 1 cup (1/2 cup)3/4 cup (1/4 cup + 2 Tbl.) 2/3 cup (1/3 cup) 1/2 cup (1/4 cup) 1/3 cup (2 Tbl. + 2 tsp.)1/4 cup (2 Tbl.) 3 Tbl.
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