Ingredient Substitutions

Allspice (1 tsp.) =  1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove

Baking Powder (1 tsp.) = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar

Baking Powder, Double Action (1 tsp.) = 1 1/2 tsp. phosphate baking powder or 2 tsp. tartrate baking powder.

Baking Soda (1 tsp.) =  2 tsp. double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid

Balsamic Vinegar = Equal amount of sherry or cider vinegar

Bell Pepper, Green or Red (2 Tbsp. chopped)  = 1 Tbsp. dried pepper flakes

Bread Crumbs (1 cup) = 3/4 cup cracker crumbs

Brown Sugar (1 cup) = 1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar

Butter, salted (1 cup or 2 sticks) = 1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening

Buttermilk (1 cup) = Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt

Canola, Sunflower and Vegetable Oils = Substitute one for one

Chicken Stock (1 cup) = 1 4 to 5 pound chicken, boiled for stock or 4 cups canned broth or 4 tsp. instant chicken bouillon.  Another cooking substitution would be 4 instant bouillon cubes plus 4 cups of water.

Chocolate, Bittersweet or Semi-Sweet (1 oz.) = 1/2 oz. unsweetened chocolate + 1 Tbsp. granulated sugar

Chocolate, Milk (1 oz.) = 1 oz. bittersweet or semi-sweet + 1 Tbsp. granulated sugar

Corn Starch (1 Tbsp. for thickening) = 2 Tbsp. flour or 2 tsp. quick cooking tapioca

Corn Syrup – Dark (1 cup) = 3/4 cup light corn syrup + 1/4 cup light molasses

Corn Syrup – Light (1 cup) = 1 cup dark corn syrup or 1 cup honey, or 1 cup granulated sugar + increase liquid in recipe by 1/4 cup

Cream of Tartar (1/2 tsp.) = 1/2 tsp. white vinegar or lemon juice

Egg (1 whole large egg) =  3 1/2 Tbsp. thawed frozen egg or 3 1/2 Tbsp. egg substitute or 2 1/2 Tbsp. powdered whole egg + 2 1/2 Tbsp. water or 2 large egg yolks and 1 Tbsp. cold water

Egg White (1 large) =  2 Tbsp. thawed frozen egg white or 1 Tbsp. powdered egg white + 2 Tbsp. water

Egg Yolk (1 large)  = for baking 3 1/2 tsp. frozen yolk or 2 Tbsp. powdered yolk + 2 tsp. water

Evaporated Milk  = Simmer and reduce whole milk by 60%

Flour, All Purpose (1 cup sifted) =  1 cup un-sifted all purpose flour minus 2 tablespoons or 1 1/4 cups sifted cake and pastry flour

Flour, Cake and Pastry (1 cup) = 1 cup minus 2 Tbsp. all-purpose flour

Flour, Self Rising (1 cup sifted)  = 1 cup sifted all purpose flour + 1 1/2 tsp. baking powder + 1/8 tsp. salt

Garlic (1 fresh clove) = 1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic

Gingerroot (1 Tbsp. minced) = 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger

Half & Half cream (1 cup) = for cooking or baking 1 1/2 Tbsp. butter or margarine + enough milk to equal 1 cup

35% Whipping Cream (1 cup) = 3/4 cup milk + 1/3 cup butter or margarine

Herbs, Dried (1 tsp.)= 1 Tbsp. fresh herb

Herbs, Fresh (1 Tbsp.) = 1 tsp. dried herb

Honey, liquid (1 cup) = for cooking or baking 1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe

Italian Seasoning (1 tsp.) = 1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme

Ketchup (1 cup) = 1 cup tomato sauce plus 1/2 cup sugar plus 2 Tbsp. vinegar

Kosher Salt (1 tsp.) = 2/3 tsp. table salt

Lemon ( juice of 1 lemon) = 3 to 4 Tbsp. bottled lemon juice

Lemon Zest (1 tsp.) = 1 tsp. orange or lime zest or 1/2 tsp. lemon extract

Lemongrass (2 stalks) = Zest from 1 lemon

Lime Juice, fresh (1 Tbsp.) = 1 Tbsp. fresh lemon or orange juice

Meat Stock or Beef Broth (1 cup) = 1 cup canned meat broth or 1 bouillon cube dissolved in 1 cup hot water or 1 tsp instant bouillon

Milk, Regular or Low-Fat (1 cup) = 1/2 cup evaporated milk + 1/2 cup water

Milk, Skim (1 cup) = 3 Tbsp. skim milk powder plus 1 cup water

Molasses (1 cup) = 1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid

Mustard, Dry (1 tsp.) = 1 Tbsp. prepared mustard

Mustard, Prepared (1 Tbsp.)  = 1/2 tsp. dry mustard powder + 2 tsp. white vinegar

Oil (1/2 cup) = 1/2 cup melted butter or 1/2 cup solid shortening, melted

Onion (1 small minced) = 1/2 tsp. onion powder

Peanut Oil (for flavor) = Vegetable oil with a splash of sesame oil can be substituted one for one

Poultry Seasoning (1 tsp.) = 1/4 tsp. ground thyme + 3/4 tsp. ground sage

Pumpkin Pie Spice (1 tsp.) = 1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg

Rum (1/3 cup) = 1 Tbsp. rum flavoring

Sour Cream (1 cup) = 1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup

Sugar, Granulated (1 cup)  = 1 cup brown sugar, firmly packed or 1 1/3 cups brown sugar

Superfine Sugar  = 1 cup granulated sugar processed in food processor until fine

Sweetened Condensed Milk = 1 cup of evaporated milk + 1 1/4 cups of sugar. Heat until dissolved

Tomato Juice (1 cup) for cooking = 1/2 cup tomato sauce + 1/2 cup water

Tomato Sauce (1 cup) for cooking = 1/2 cup tomato paste + 1/2 cup water

White Vinegar (1/4 cup) = 1/4 cup apple cider vinegar or 1/3 cup lemon juice

Wine, Red (1 cup) = 1 cup nonalcoholic wine, apple cider, beef broth or water

Wine, White (1 cup) = 1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water

Yeast, Active Dry (1 package) = 1 Tbsp active dry yeast or 1 cake of compressed yeast

Yogurt (1 cup) = 1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

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