We have two Carolina Cross watermelons we are measuring to see when they stop growing. One is 33 circumference and 30 inches long. The other is 37- 1/4 around and 28 inches long. Any idea what either might weigh? We have done pretty good with the drought and all. I did not cull any melons this year and will attempt a bigger result next year.

This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean.

jemdandy - You're right, sorta.... It's a huge mistake trying to convert dry volume cup measurements to an exact weight, especially when people confuse liquid measurements and dry measurements, and dry measurements with scale measurements. But there are other reasons. There are NO standards for the actual size of a "cup" to manufacture a dry 1-cup measuring cup in the United States. You will find they vary in size if you were to test enough varieties of them - especially when you get into novelty shapes (such as a heart-shaped dry measuring cup made with ceramics - and you discover your recipe was altered/failed because that "cup" was bigger/smaller than your usual measuring cup). Take a 1-cup dry measuring cup (one that has a flat rim and you can level off the contents) and fill it by dipping it in the flour and dragging it up the side of the bag/container (a common method) and weigh that amount on a scale. Now, aerate/fluff the flour and spoon it into the cup and level (the preferred method) - and measure that amount. Years ago it was recommended you sift the flour before measuring it, so try that method and measure it. Some people bang the cup of flour to settle it, then add more flour before leveling it off, or tap it with the leveling devise to settle the flour and add more - and both are incorrect methods which will add anywhere from 10-20% more flour per cup. Some people don't bother leveling - just give it a shake and eyeball it.... Every cup of flour measured by each and every person weighs something different and can be as much as 1-2 ounces of weight different. This is why when you give 10 people the same brownie recipe to make for a bake sale, the finished brownies will vary greatly due to the use of volume measuring tools and the way people use them, and don't even get me started with the inaccuracy of baking pan sizes..... ***The reason recipes work using this highly inaccurate method of measurements (cups and spoons) is because it's a ratio of one ingredient to another more than the exact measure. So you can make a cake, as an example, using a professional-grade stainless steel dry measuring cup, a coffee or tea cup out of your cabinet, a canning jar (an old favorite before measuring cups were readily available), or any other container you like, as your dry measuring devise as long as you keep to the standard ratio of ingredients using the same measuring devise, and don't fill the baking pan more than 3/4 full of batter. So you can make one cake or a hundred cakes by sticking to the ratio of ingredients. A standard plain cake has, by measure (whether by dry measure or scaled measure), one-third as much fat as sugar; two-thirds as much milk as sugar; and about three times as much flour as liquid (bakers ratios or percentages). This is why you might not get the same results using grandma's recipe. She may have used a large coffee cup or a mason jar for measuring, while you are using a cheap set made in China from the Dollar Store that are much smaller than what grandma used. Your "let's say the weight of one cup of flour was 6 oz." is off already because there are no standards for the weight of a cup of flour, just some "suggested" amounts. King Arthur Flour used a 4.5 oz. (weighed on a scale) measure for a cup of flour in their first cookbook and changed their mind in another to 5 oz., while other "experts" use a 5 or 5.5 oz. measure for a cup of flour. And now your 6 oz. arbitrary measurement.... Who's "right"? The weight per cup of different kinds of flour vary as well.... A cup of whole wheat flour weighs more than a cup of National brand of bleached all-purpose flour, which weighs more than a cup of Southern All-Purpose flour, which weighs more than cake flour. This brings us to the moisture content of flour, which is unstable and will contribute to the weight - or lack of it - of a "cup" of flour. This is why we give a generalization of 18-20 cups of flour for 5-pounds. Even if you use a scale weight as the "exact measurement for a cup of flour", it too will be flawed due to the amount of moisture in the flour, which varies from brand-to-brand, bag-to-bag and home-to-home. And for this exact reason, amounts of flour in a recipe are just a good (or bad) guess. When you make yeast bread and the flour is really dry in the winter, you may need more flour than the recipe calls for, while during months with high humidity, you may need a lot less flour, because we add flour to yeast bread according to the "feel" of the dough, not the stated amount in the recipe. Add to that, the amount of protein in flour, which also varies from brand-to-brand and bag-to-bag. The higher the amount of protein in flour, the more moisture it will absorb. So if you happen to normally use Pillsbury All-Purpose Flour in a recipe and you switch to King Arthur All-Purpose, you will need less King Arthur because it has a much higher protein content than Pillsbury. If you substitute whole wheat flour for all-purpose flour in a recipe, you may need to take 1 T. of flour from each cup.

If you decide to use bread flour, one of the tips for using high-protein flour is to add a little more fat - above the amount called for in the recipe. Where the additional fat coats the flour, it blocks the water from being absorbed, so it also reduces the amount of gluten that is developed. Be sure to keep mixing to a bare minimum. You could also use a blend of bread and cake flour and use the regular amount of fat in the recipe. I disagree with Linda about the protein content being "miniscule". There are more baking "mistakes" made by using the incorrect flour. High-protein flour gives you tough pastry, cookies, and cakes..... Hydration will be completely incorrect - as the chart below will show. Information from "CookWise" by Shirley O. Chorriher: Cake flour - 8 g. of protein per cup National Brand (Gold Medal, Pillsbury) Bleached All-Purpose - 9-10 g. of protein/cup National Brand Unbleached All-Purpose - 12+ g. protein per cup Northern Unbleached All-Purpose (King Arthur) - 13 g. protein per cup Bread Flour - 13-14 g. protein per cup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The water absorption capacity of white flours for 1-cup of water to form a sticky dough ball in a food processor: 14 g. protein Bread Flour - 2-cups (packed) + 1 T. 13 g. protein Unbleached Flour - 2-cups (packed) + 2 T. water 12 g. protein All-purpose Flour - 2-1/4 c. 11 g. protein All-purpose Flour - 2-1/3 c. + 1 T. 10 g. protein All-purpose Flour - 2-1/2 c. 9 g. protein Southern All-purpose - 2-1/2 c. + 2 T. 8 g. cake flour - 2-3/4 c. -Grainlady