Hi Shal!
I do it all the time. It is never a problem to 1/2 a recipe, or double it, or even quardruple ( yes, its a word 
) a recipe. Some of the best recipes I've received recently are from pro bakers here on CC. Since they are professionals, they bake in larger batches then I do at home.
Little hint: Since I am horrible at math, sometimes I have trouble with things like figuring out what 1/2 of a 1/3 of a cup is.
I found if you go to 'ask {dot} com' and just type in what you want in question form---for example "what is 1/2 of 1/3 of a cup?" it brings up the answer and a slew of conversion tables.
HTH & GL
Jess
I halve and double recipes all the time!
What do you all do when a recipe calls for 5 eggs, and you only want half?
If you need half of an odd number of eggs, you can mix them up really good in a measuring cup and use 1/2 of what it measures to. I don't know of any other way.
if you need 1/2 of 5 eggs, id put one in a cup and whisk it with a fork and use 1/2 the liquid.
Maybe theres a more 'professional' method, but thats what I have done.
HTH
Jess
to get 2.5 eggs, id add the two beaten, and half of the '3rd' beaten egg. or, if im being lazy, id add milk to make up the egg!
i always changes the size of a recipie, sometimes you just need to watch thecooking time if it means you are using a different pan.
xx
For the egg I usually weigh the egg & take 1/2 of it. One lg egg on most occasions weighs aprx 2 oz or around 48-50 g.
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