As the holidays approach, you can become a “savior” of the individuals saddled with the task of pulling together the holiday meals. You can also ensure that your contact information stays in a place it’s regularly referenced throughout the year.

Are you interested?

Here’s how you do it… create a holiday bookmark for the cooks. On this bookmark, instead of a pretty picture and a meaningful quote… add some quick conversions and/or substitutions for doing kitchen math on the fly. We give you resources for this information at the bottom of this article.

Once you determine what information you want to include on your bookmark, cut and paste the information into your favorite graphics program or word processor of choice limit the physical size of the text area to 8.5 x 2.75 (bleed size is 8.625 x 2.875). Save the final product as a .jpg image for easy uploading to our online custom bookmark creation studio.

Tips: Use easy-to-read fonts to make it easy on the cook. Arrange your text inside the space, using bold headers to identify the information you are including. If you are using a word processor, you will need to convert to a .jpg format. (Here’s a tutorial on how to do just that!)

Creating a cookbook bookmark will ensure that every cook on your mailing list will keep a copy of your information close at hand and will reference it often. You may want to consider creating a business card sized magnet with this type of information (along with your name and number, of course!) for them to keep on their refrigerator for quick cooking reference.

Cooking Conversions

Want a resource to use to create that list of conversions? We can help you there too! Pull the volume conversions you want to use from here:

Volume Equivalents

60 drops = 1 teaspoon
1 dash = 1/16 teaspoon
1 pinch = 1/8 teaspoon
1 teaspoon = 1/3 tablespoon = 1/6 ounce
2 teaspoons = 2/3 tablespoon = 1/3 ounce
3 teaspoons = 1 tablespoon = 1/2 ounce
2 tablespoons = 1/8 cup = 1 ounce = 1 standard coffee scoop
4 tablespoons = 1/4 cup = 2 ounces
5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces
8 tablespoons = 1/2 cup = 4 ounces = 1 gill
16 tablespoons = 1 cup = 8 ounces
2 cups =1 pint = 1/2 quart = 16 ounces
4 cups = 2 pints = 1 quart = 32 ounces
16 cups = 8 pints = 4 quarts = 1 gallon

Or if you want to create a reference for ingredient equivalents, try these:

Ingredient Equivalents

Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups

Eggs
1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small

Sugars
1 pound white = 2 cups white = 454 grams
1 pound packed brown = 2 1/4 cups packed brown
1 cup packed brown = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
100 grams white sugar = 1/2 cup

Yeast
1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry

Other Options

How about substitutions? There’s nothing worse than being in the middle of a recipe and NOT having a key ingredient. Perhaps a cookbook bookmark with selected “emergency substitution” options would be a welcome tool? Find a huge list from which to choose here: Emergency Substitutions for Recipes.

And if you want to help your clients substitute in healthy options during the holiday season, pick and choose your favorites from this fantastic list of healthy options.

Happy Cooking (and Marketing!)