So I'm making my Mom's recipe for kourambiedes, a greek holiday cookie. The problem is my mother's way of measuring things is a little.... loosey goosey. For example she measures the powdered sugar in saucer fulls. That's right, saucer fulls. How much sugar is that, I don't know. Just stick a saucer in the sugar and whatever piles on is a saucer full. - 1lb butter at room temp - 1lb crisco at room temp - 10 cups of all-purpose flour (but not real cups, she uses whatever coffee or tea cup suits her). - 3 small coffee saucers of confectioners sugar (yup) - 3 egg yolks at room temp - plenty of almonds, roasted with a spoonful of butter - a little bit of vanilla extract - a pinch of baking soda dilluted in lemon juice No you must understand, my mom makes the best kourambiedes! I have used this recipe a few years ago but I don't know how I got through it. So here's my problem. I need to double this recipe. But I don't even know what I'm doubling. Can I get 20 "cups" of sugar out of a 5lb bag of flour? The recipe also adds that the flour should be sifted but I don't know, before I measure it or after?