Cooking Substitutions

Substitutions

I thought you might want to know some substitutions for ingredients you don’t have. I got most of these from Debbie Mumm’s Recipe Keeper, a great book for keeping recipes and learning tips about cooking.

IF YOU DON’T HAVE = USE

1 tsp. baking powder = 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar

1/2 cup firmly packed brown sugar = 1/2 cup granulated sugar mixed with 2 tbsp. molasses

1 ounce (1 square) unsweetened baking chocolate = 3 tbsp. unsweetened cocoa plus 1 tbsp. shortening

3 ounces (3 squares) semisweet baking chocolate = 3 ounces (1/4 cup) semisweet chocolate chips

1 cup sweetened whipped cream = 4 1/2 ounces thawed frozen whipped topping

1 cup heavy cream (for baking, not whipping) = 3/4 cup whole milk plus 1/4 cup melted butter

1 cup cake flour = 1 cup minus 2 tbsp. all-purpose flour

1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water

1 pkg. active dry yeast = 1 cake compressed yeast

1 cup sour cream = 1 cup plain yogurt

1 cup buttermilk = 1 tbsp. lemon juice or vinegar plus milk to equal 1 cup (stir; let stand for 5 minutes)

1 tbsp. cornstarch = 2 tbsp. all-purpose flour or 2 tsp. arrowroot

1 whole egg = 2 egg yolks plus 1 tsp. cold water

1 small clove garlic = 1/8 tsp. garlic powder

1 cup tomato sauce = 1/2 cup tomato paste plus 1/2 cup cold water

1 tsp. vinegar = 2 tsp. lemon juice

1 cup whole milk = 1 cup fat-free milk plus 2 tbsp. melted butter

1/2 cup light corn syrup = 1/2 cup granulated sugar plus 2 tbsp. liquid

1 tsp. freshly grated lemon or orange peel = 1/2 tsp. dried peel

1 tsp. apple or pumpkin pie spice = Combine: 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. each allspice and cardamom

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August 10, 2011. Tags: , , , , , . Tips.

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