Heathen's Kitchen Witches Compendium

Sizes of Dishes and Baking Pans

Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited by Crimsonwolf

Sizes of Dishes and Baking Pans

4-cup baking dish

9-inch pie plate
8 x 1 1/4-inch layer cake pan
7 3/8 x 3 5/8 x 2 1/4-inch loaf pan

6-cup baking dish

8 or 9 x 1 1/2-inch layer cake pan
10-inch pie plate
8 1/2 x 3 5/8 x 2 5/8-inch loaf pan

8-cup baking dish

8 x 8 x 2-inch square pan
11 x 7 x 1 1/2-inch baking pan
9 x 5 x 3-inch loaf pan

10-cup baking dish

9 x 9 x 2-inch square pan
11 3/4 x 7 1/2 x 1 3/4-inch baking pan
15 x 10 x 1-inch jellyroll pan

12-cup baking dish and over

13 1/2 x 8 1/2 3 2-inch glass baking pan - 12 cups
13 x 9 x 2-inch metal baking pan - 15 cups
14 x 10 1/2 x 2 1/2-inch roasting pan - 19 cups

Brioche Pan

9 1/2 x 3 1/2-inch pan - 8 cups

Cake Pans

8-inch square
9-inch square
13 x9 x 2-inch - 14 to 15 cups
14 x 10 x 2-inch

Charlotte Mold

6 x 4 1/4-inch mold - 7 1/2 cups

Jellyroll Pan

15 x 10 x 1-inch - 10 cups

Loaf Pans

8 x 4 x 2 1/2-inch - 6 cups
9 x 5 x 3-inch - 8 cups

Melon Mold

7 x 5 1/2 x 4-inch mold - 6 cups

Pie Pans

9-inch - 4 cups

Ring Molds

8 1/2 x 2 1/4-inch mold - 4 1/2 cups
9 1/4 x 2 3/4-inch mold - 8 cups

Springform Pans

9 x 2 1/2-inch pan - 10 cups
9 x 3-inch pan - 12 cups
10 x 2 1/2-inch pan - 12 cups

Tube Pans

7 1/2 x 3-inch Bundt tube pan - 6 cups
9 x 3 1/2-inch fancy tube or Bundt pan - 9 cups
9 x 3 1/2-inch angel cake pan - 12 cups
10 x 3 3/4-inch Bundt or Crownburst pan - 12 cups
9 x 3 1/2-inch fancy tube mold - 12 cups
10 x 4-inch fancy tube mold (Kugelhupf) - 16 cups
10 x 4-inch angel cake pan - 18 cups



Heathen's Kitchen Compendium