Tuesday, December 11, 2012

Common Ingredient Substitutions

Last week we talked about measurement equivalents.  But what about if you run out of buttermilk, baking powder, or honey?  Here are some common substitutions.  

1 teaspoon Baking Powder1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
1 cup Cake Flour1 cup minus 2 tablespoons sifted all-purpose flour
1 cup Self-Rising Flour1 cup all-purpose flour plus 1 1/2 teaspoon baking powder and 1/2 teaspoon salt
1 tablespoon Cornstarch2 tablespoons all-purpose flour
1 cup Brown Sugar1 cup granulated sugar
2 cups Corn Syrup1 cup granulated sugar OR
2 cups granulated sugar, 1/2 cup water.  Simmer and let cool
1 cup Honey1 1/4 cups granulated sugar and 1/4 cup water
1 cup Molasses3/4 cups granulated sugar
1 ounce unsweetened chocolate2 tablespoons unsweetened cocoa plus 1 tablespoon butter
1 cup Buttermilk1 cup plain yogurt OR 1 tablespoon vinegar plus milk to equal 1 cup OR 1 tablespoon lemon juice plus milk to equal 1 cup
1 cup Cream (heavy or light)1 1/2 tablespoons butter plus whole milk to equal 1 cup
1 cup Skim Milk1/3 cup nonfat dry milk plus 3/4 cup water
1 cup Whole Milk1/2 cup evaporated milk plus 1/2 cup water
1 cup Sour Cream3 tablespoons butter plus buttermilk or yogurt to equal 1 cup
1 cup Yogurt1 cup buttermilk
1 tablespoon Lemon Juice1 tablespoon white vinegar
1 teaspoon Dry Mustard1 tablespoon prepared mustard
3 cups Tomato Juice1 1/2 cups tomato sauce plus 1 1/2 cups water OR 6 ounces tomato paste plus 3 cans water, dash salt, and dash sugar
1 cup Tomato Sauce3 ounces tomato paste plus 1/2 cup water

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