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Alcohol/Liqueur When substituting for alcohol, keep the volume of liquid in the recipe the same as originally called for. Apple juice or chicken broth often makes a good substitution for wine. For flavored liquers, extracts can be substituted if you make up the balance of the liquid with water. Baking powder - 1 teaspoon 1/4 teaspoon baking soda, plus 1/2 teaspoon cream of tartar Baking soda - 1 cup No substitute is recommended Bouquet Garni 1/2 teaspoon each dried parsley flakes, dried thyme leaves and 1 bay leaf (crushed), for 1 teaspoon bouquet garni. Bread crumbs - 1 cup 3/4 cup cracker crumbs Bread crumbs, seasoned - 1 cup 1 cup plain bread crumbs plus 1 Tablespoon grated parmesan cheese, 2 teaspoons mixed dried herbs, 1/4 teaspoon salt and pepper and 1/8 teaspoon garlic powder Broth, chicken or beef - 1 cup 1 cup hot water and 1 teaspoon instant bouillon granules; OR 1 bouillon cube Butter Equal amount of margarine or unsalted butter (DO NOT add salt). DO NOT use lowfat spreads or light butter for baking. Butter, clarified - 1/4 cup 1/2 cup vegetable oil Buttermilk - 1 cup 1 Tablespoon vinegar or lemon juice plus enough milk to equal 1 cup; OR 2/3 cup plain yogurt plus 1/3 cup milk Chervil 1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage for 1 teaspoon chervil. Chinese 5 Spice Powder A spice blend available in most supermarkets. To make your own, combine equal parts of ground Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves and fennel. Chocolate morsels, semi-sweet Equal amount of semi-sweet chocolate, chopped Chocolate, semi-sweet - 1 square (1 oz.) 3 Tablespoons chocolate morsels; OR 1 square (1 oz.) unsweetened chocolate plus 1 Tablespoon sugar Chocolate, semi-sweet - 6 oz. 6 Tablespoons unsweetened coca powder plus 7 Tablespoons sugar plus 1/4 cup fat Chocolate, sweet baking - 4 oz. 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 Tablespoons butter or shortening Chocolate, unsweetened - 1 oz. 3 Tablespoons unsweetened cocoa plus 1 Tablespoon shortening or vegetable oil Coconut milk, fresh - 1 cup 3 Tablespoons canned cream of coconut plus enough hot water or lowfat milk to equal 1 cup Coffee, strong brewed - 1/2 cup 1/2 cup hot water and 1 teaspoon instant coffee granules Cooking Sprays Can usually be successfully substituted for shortening to prepare baking sheets and baking pans. Reynolds Wrap Release Non-Stick Foil and Reynolds Parchment Paper have non-stick surfaces and can be used instead of cooking sprays for pan lining with no cleanup. Corn syrup - 1 cup 1 1/4 cups sugar plus 1/3 cup liquid. Dark and light corn syrups can generally be interchanged but the flavor of the dish will be affected somewhat. Corn syrup, dark - 1 cup 3/4 cup light corn syrup and 1/4 cup light molasses Cornstarch - 1 Tablespoon 2 Tablespoons flour; OR 2 teaspoons arrowroot starch Cream of Tartar No recommended substitution Cream, coffee, light - 1 cup In baking and cooking, 3 Tablespoons butter plus enough milk to equal 1 cup Cream, half & half - 1 cup 1 1/2 Tablespoons butter plus enough whole milk to equal 1 cup; OR 1/2 cup light cream plus 1/2 cup whole milk Cream, whipping - 1 cup In baking and cooking, 1/3 cup butter plus 3/4 cup milk Egg whites - 3 whites For meringue applications, 3 Tablespoons meringue powder plus 6 Tablespoons water Flavor Oils It is not recommended that you substitute flavor extracts for flavor oils. Flour (as thickener) 1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca for 1 tablespoon all-purpose flour. Flour, all-purpose - 1 Tablespoon 1/2 Tablespoon cornstarch, potato starch, rice (as thickener) starch, arrowroot starch; OR 1 Tablespoon quick-cooking tapioca Flour, cake - 1 cup 1 cup all-purpose flour minus 2 Tablespoons Flour, self-rising - 1 cup 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt Garlic, minced - 1 clove 1/8 to 1/4 teaspoon instant minced garlic; OR 1/8 teaspoon garlic powder Ginger, fresh, chopped - 1 Tablespoon 1/8 teaspoon ground ginger; OR 1 Tablespoon candied ginger, rinsed Herbs de Provence Combine four parts thyme plus four parts summer savory, two parts lavender, and one part rosemary. Herbs, fresh - 1 Tablespoon 1 teaspoon dried herbs Honey - 1 cup 1 1/4 cups sugar plus 1/3 cup liquid. Use whatever liquid is called for in the recipe. Italian seasoning - 3 1/2 teaspoons 1 teaspoon EACH dried oregano, dried marjoram and dried basil PLUS 1/2 teaspoon rubbed dried sage Lemon juice - 1 teaspoon 1/2 teaspoon vinegar Lemon peel - 1 teaspoon 1/2 teaspoon lemon extract Meringue Powder No recommended substitute. Milk, whole - 1 cup 1/2 cup evaporated milk plus 1/2 cup water; OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder; OR 1 cup skim milk plus 2 teaspoons melted butter Molasses - 1 cup 1 cup honey, but the flavor of the dish will be affected somewhat Mustard, dry - 1 teaspoon 1 Tablespoon prepared mustard Mustard, prepared - 1 Tablespoon 1/2 teaspoon dry mustard plus 2 teaspoons vinegar Oil - 1 cup 1 cup melted butter, margarine or shortening. Texture and appearance may be affected. Recipe results may vary. Onion - 1 cup chopped 1/4 cup instant minced onion, flaked onion; OR 1 medium onion OR 1 teaspoon onion powder Poultry seasoning - 1 teaspoon 1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage Pumpkin pie spice - 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger and 1/8 teaspoon EACH ground nutmeg and cloves Shortening - 1 cup 1 cup butter or margarine. DO NOT substitue vegetable oil for shortening when the recipe calls for melting the shortening. Sour cream - 1 cup 1 cup plain yogurt; OR 1 Tablespoon lemon juice plus enough evaporated whole milk to equal 1 cup Sugar, confectioners - 1 cup 1/2 cup plus 1 Tablespoon granulated sugar Sugar, granulated - 1 cup 1 3/4 cup confectioners sugar; OR 1 cup firmly packed brown sugar, but the flavor of the dish will be affected somewhat Sugar, light brown - 1 cup 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar, with slight flavor difference Sweet Potatoes 1 (18 ounce) can vacuum-packed sweet potatoes for 1 (23 ounce) can sweet potatoes, drained. Tomato juice - 3 cups 1 1/2 cups tomato sauce plus 1 1/2 cups water; OR 1 can (6 ounces) tomato paste plus 3 cans water plus dash of salt and sugar Tomato sauce - 1 cup 1 can (3 ounces) tomato paste plus 1/2 cup water Vinegar - 1 teaspoon 2 teaspoons lemon juice Wine - 1/2 cup For dessert recipes, 1/2 cup fruit juice. For savory recipes 1/2 cup chicken broth. Yeast, active dry - 1 Tablespoon 1 package active dry yeast OR 1 compressed yeast cake Yogurt - 1 cup 1 cup buttermilk |
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