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The most important baking ratios are as follows -
Pound cake - 1 part fat, 1 part sugar, 1 part egg, 1 part flour (1:1:1:1 ratio)
Cookie- 1 part sugar, 2 parts fat, 3 parts flour (1:2:3 ratio)
Pie 1 part water, 2 parts fat, 3 parts flour (1:2:3 ratio)
Muffin - 1 part egg, 1 part fat, 2 parts liquid, 2 parts flour (1:1:2:2 ratio)
Brownie - 1 part egg, 1 part fat, 2 parts sugar, 1 part flour, 2 parts chocolate (1:1:2:1:2 ratio)
Pancake - 1 part egg, ½ part fat, 2 parts liquid, 2 parts flour
Bread -2 parts liquid, 5 parts flour (2:5)