There are thousands of recipes sites on the internet with dead simple recipes, especially for cookies. Baking from scratch has never been easier to do.
this post was submitted on 14 Sep 2025
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What happened to grandmothers cooking and baking from normal ingredients, using handwritten recipes collected on papers randomly stuck into an old cook book?
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Cake mixes use cake flour which is a super low protein flour great for cakes. Pastry flour likewise is a lower protein percentage wise. Bread flour is like 12%, AP is around 10 or 11% protein by weight. Cake flour is like 8% which is great for cake but limited.
So the boxed cake mixes are pre-mixed with leaveners like baking powder and soda but they are a way to buy not too much cake flour, as well.
I stock three different protein levels in my kitchen. Cake flour is used up in my Ukrainian paprika chicken and dumplings recipe. I never make cakes.
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Cmon man, there's two kinds of recipes: one with exact measurements and precise instructions, usually written in metric with a lot of notes and contingencies... and then there's general guideline cheat sheets and refreshers, which you use when you already know how to cook it.
If a recipe tells me "a couple spoonsful" and I don't know what to do, the problem is not the recipe, it's that I don't know what I'm doing.
So what do you do? you learn. or I guess you could be like NileRed and watch food burn in front of your face because you don't want to deviate from the recipe. over and over again. but hopefully you'll learn to deviate soon.
There are recipes based on package sizes which is fine for chocolate chips or nuts but becomes intensely problematic when it is leavening ingredients. Half-a box of bisquick was a valid measure when there was one size on the shelf.
Some of my family recipes go back 150-250 years so along the way some of the collection contains cards calling for a tin of x, y, or z. I still sometimes use a ham glaze that calls for a bottle of coca cola.
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You are confusing baking with cooking.
Baking is much closer to a science than cooking. It is all about precise measurements, and you have to be a very good baker to "wing it" and end up with a consistently good end product.
American here. I always sucked at baking until I discovered a UK site using the metric master race measurements.
It was all in grams instead of tablespoons/ounces/cups.
Suddenly my shit was perfect...
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If it says a couple spoonfuls then you are golden to abandon all fear and just go with it. That's half my curry recipes. How much curry do you want? How much can you handle?