60 teaspons
2
6 Hundred Million, Million, Million atoms (6x10^23)
The active ingredients in something old can be gone. Advise you get some new baking powder.
A good sugar cookie recipe with baking soda for a nice rise and texture is to mix 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 cup of softened butter, 1 1/2 cups of white sugar, 1 egg, and 1 teaspoon of vanilla extract. Roll out the dough, cut into shapes, and bake at 375F for 8-10 minutes.
For 10 pounds of flour, you typically need about 1 to 1.5 tablespoons of baking powder per cup of flour. Since there are 16 cups in a pound, 10 pounds of flour equals 160 cups. Therefore, you would need approximately 10 to 15 tablespoons of baking powder for 10 pounds of flour, depending on the desired leavening effect.
Ingredients1 cup pumpkin cooked1 cup sugar1/2 cup shortening or cooking oil1 egg beaten2 cups flour2 teaspoons baking powder1 teaspoon cinnamon1 teaspoon salt1 teaspoon baking soda1 teaspoon milk1 cup chocolate chips1/2 cup nuts chopped1 teaspoon vanillaCombine pumpkin, sugar, shortening and egg. In separate bowl combine flour, baking powder, cinnamon and salt. Stir into pumpkin mixture. Dissolve baking soda in milk and stir into batter. Mix well. Add chocolate chips, nuts and vanilla and mix well. Drop by teaspoonsful onto lightly greased cookie sheets. Bake at 375 degrees for 10 -12 minutes.
Well, that depends entirely upon what you are measuring. Grams is a unit of mass and a teaspoon is a unit of volume. For instance: If you fill a teaspoon with water it's weight (mass x gravity) is very small. However, if you fill that same teaspoon with lead it would be much heavier. Seeing that gravity doesn't change, nor does the teaspoon...the only thing that changes is the mass (number of grams). So there isn't a set number of grams per teaspoon. It depends upon what you are measuring. This applies no mater how many Grams or teaspoons you are trying to convert.
Ingredients1 1/3 cups Pillsbury's Best All-Purpose Flour* sifted1 teaspoon double-acting baking powder1/4 teaspoon salt1/2 cup butter2/3 cup sugar2 egg whites unbeaten1/2 teaspoon French's Vanilla1/4 teaspoon French's Almond Extract1 1/2 cups coconutBAKE at 375 degrees for 10 to 12 minutes. MAKES about 3 dozen cookies. Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Blend in egg whites, vanilla and almond extract; beat well. Add coconut and the dry ingredients. Mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes until delicate golden brown. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
That is 1/10 of a teaspoon.
3.33 tbsp 1 tablespoon = 3 teaspoon 1 teaspoon = 0.33 tablespoon
To make a yeast-free and gluten-free pizza crust, combine 1 cup of gluten-free flour (such as almond flour or rice flour), 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of Italian seasoning, 1/4 cup of olive oil, and 1/4 cup of water. Mix the ingredients together to form a dough, then press it onto a greased baking sheet. Bake the crust at 425F for 10-12 minutes until it is firm and slightly golden. Add your favorite toppings and bake for an additional 10-15 minutes until the toppings are cooked. Enjoy your yeast-free and gluten-free pizza!
10 tablespoons is 30 teaspoons