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 Powder	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
1 cup Cake Flour	1 cup minus 2 tablespoons sifted all-purpose flour
1 cup Self-Rising Flour	1 cup all-purpose flour plus 1 1/2 teaspoon baking powder and 1/2 teaspoon salt
1 tablespoon Cornstarch	2 tablespoons all-purpose flour
1 cup Brown Sugar	1 cup granulated sugar
2 cups Corn Syrup	1 cup granulated sugar OR 2 cups granulated sugar, 1/2 cup water.  Simmer and let cool
1 cup Honey	1 1/4 cups granulated sugar and 1/4 cup water
1 cup Molasses	3/4 cups granulated sugar
1 ounce unsweetened chocolate	2 tablespoons unsweetened cocoa plus 1 tablespoon butter
1 cup Buttermilk	1 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 Milk	1/3 cup nonfat dry milk plus 3/4 cup water
1 cup Whole Milk	1/2 cup evaporated milk plus 1/2 cup water
1 cup Sour Cream	3 tablespoons butter plus buttermilk or yogurt to equal 1 cup
1 cup Yogurt	1 cup buttermilk
1 tablespoon Lemon Juice	1 tablespoon white vinegar
1 teaspoon Dry Mustard	1 tablespoon prepared mustard
3 cups Tomato Juice	1 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 Sauce	3 ounces tomato paste plus 1/2 cup water