Substitutes for Ingredients in the Kitchen

IngredientsIf you’re like me, you don’t always have the exact ingredients available.  There are some things that I simply don’t bother purchasing, like buttermilk, when I can make it myself in the shake of a lamb’s tail.  Here is a short list of ingredients and their substitutes, to keep on hand for your next baking spree.

1 tsp. BAKING POWDER       =  ½ tsp. cream of tarter + ¼ tsp. baking soda

1 C. BUTTERMILK                = 1 tsp. lemon juice or vinegar + enough milk to measure 1 C.

1 C. CAKE FLOUR                 = 7/8 C. all–purpose flour

1 Tbs. CORNSTARCH            = 2 Tbs. all–purpose flour

¾ C. CRACKER CRUMBS        = 1 C. bread crumbs

1 C. DARK CORN SYRUP        = ¾ C. light corn syrup + ¼ C. molasses

1 GARLIC CLOVE, minced      = 1/8 tsp. garlic powder

1 tsp. GARLIC SALT              = 1/8 tsp. garlic powder + 7/8 tsp. salt

1 C. HALF & HALF CREAM      = 1 Tbs. melted butter + enough whole milk =1 C.

1 C. HONEY                        = 1 ¼ C. sugar + ¼ C. liquid

1 tsp. LEMON JUICE             = ¼ tsp. cider vinegar

1 tsp. LEMON PEEL              = ½ tsp. lemon extract

1 C. LIGHT CORN SYRUP       = 1 C. sugar + 1 C. liquid

1 C. MOLASSES                    = 1 C. honey

1 ONION (SMALL), CHOPPED = 1 tsp. onion powder or 1 Tbs. dried minced onion

1 Tbs. PREPARED MUSTARD  = ½ tsp. ground mustard + 2 tsp. vinegar

1 UNSWEETENED CHOCOLATE SQUARE (1 oz.)       = 3 Tbs. cocoa + 1 Tbs. shortening or oil

1 SEMISWEET CHOCOLATE SQUARE (1 oz.)     = 3 Tbs. semisweet chocolate chips or 1 square (1 oz.)  unsweetened chocolate + 1 Tbs. sugar

1 SQUARE CHOCOLATE         = 3 Tbs. cocoa + 1 Tbs. shortening

1 C. SOUR CREAM                 = 1 C. plain yogurt

1 C. SUGAR                          = 1 C. packed brown sugar or 2 C. sifted confectioners sugar

2 tsp. TAPIOCA                    = 1 Tbs. all–purpose flour

1 C. TOMATO JUICE              = ½ C. tomato sauce + ½ C. water

2 C. TOMATO SAUCE            = ¾ C. tomato paste + 1 C. water

1 C. WHOLE MILK                 = ½ C. evaporated milk + ½ C. water

1 tsp.  DRIED ORANGE PEEL   = 1 tsp.  fresh grated. 2 tsp.  dried orange peel equals 1 tsp.  orange extract

°   BAKING POWDER doesn’t last forever.  If you are not sure how old yours is, just drop a generous pinch into a little warm water.  If it fizzles or bubbles it is still good.  If it sinks to the bottom of the glass, toss it out, it’s past its prime.

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