Recipe substitution list

It is best to use the exact ingredients called for in any recipe.Below is a list of substitutions for those days we have an item missing. This will however have to be used with some common sense.

1 cup all-purpose flour = 1 cup whole wheat flour

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized

1 cup bread crumbs = 3/4 cup cracker crumbs

1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses

1 cup butter = 1 cup margarine

1 cup buttermilk = 1 cup plain yogurt, stirred

Thick Coconut Milk =Combine 1/3 cup milk and 1 tsp cornstarch in small saucepan. Stir constantly over high heat until mixture boils and thickens. Immediately pour into small bowl; stir in 1/2 tsp coconut extract.

One cup coconut milk substitute =3 tablespoons coconut cream with lowfat milk to equal 1 cup or use 1 cup whole milk plus 1 teaspoon coconut flavoring.

1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons quick tapioca or 2 egg yolks

1/2 teaspoon cream of tartar = 1 1/2 teaspoons lemon juice or vinegar

2 large eggs = 3 small eggs

1 small garlic clove = 1/8 teaspoon garlic powder

1/4 teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced crystallized

1 cup granulated sugar = 1 3/4 cups powdered sugar for uses other than baking

1 tablespoon fresh herbs = 1/2 to 1 teaspoon dried herbs

1 cup honey = 1 to 1 1/4 cups sugar plus 1/4 cup liquid

lemon juice = half the quantity vinegar

1 cup light cream = 3 tablespoons melted butter plus 3/4 cup milk

1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple extract

1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 teaspoons melted butter

1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned

1 teaspoon dry mustard = 1 tablespoon prepared mustard or 1/2 teaspoon mustard seeds

Pecans = walnuts, almonds or hazelnuts

1 cup ricotta cheese = 1 cup cottage cheese

1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda

1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda

1 cup sugar (in main dishes) = 3/4 cup honey

sour cream = plain yogurt

1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus 1/2 cup warm water plus 3/4 cup sugar and dissolve

3 cups tomato juice = 2 1/2 cups water plus 6 ounces tomato paste plus 3/4 teaspoon salt, dash of sugar

8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste

1 pound tomatoes = 3 medium or 3/4 cup sauce (6 ounces) or 1/4 cup paste (2 ounces)

1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe

1 cup whipping cream as liquid = 1/3 cup melted butter plus 3/4 cup milk

1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar or a little less than 1 cup apple juice plus lemon juice