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EMERGENCY SUBSTITUTIONS




Source of Recipe


Aunt Saunny

For: 1 Tbs. fresh herb
Use: 1/3 to 1/2 tsp. dried herb (of the same kind)

For: 1 clove garlic
Use: 1/8 tsp. garlic powder

For: 1 egg in baking
Use: 1 tsp. cornstarch plus 1/4 cup water

For: 1 whole egg
Use: 2 egg yolks plus 1 Tbs. water

For: 1 cup whole fresh milk
Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water

For: 1 cup buttermilk
Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp. white vinegar or lemon juice plus milk to make 1 cup -- let sit for five minutes before using)

For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk or sour milk plus 3 Tbs. butter

For: 1 cup sour cream (in salad dressings, casseroles)
Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter

For: 1 cup cream
Use: 1/3 cup butter plus 3/4 cup milk

For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water

For: 1 cup brown sugar
Use: 1 cup granulated sugar plus 2 Tbs. molasses

For: 1 3/4 cup confectioners sugar
Use: 1 cup granulated sugar, packed

For: 1 cup margarine or butter (in baking or cooking)
Use: 1 cup hard shortening or 7/8 cup vegetable oil

For: 1 square unsweetened chocolate
Use: 3 Tbs. cocoa plus 1 Tbs. oil

For: 1 ounce semisweet chocolate
Use: 1 ounce unsweetened chocolate plus 4 tsp. sugar

For: 3/4 cup cracker crumbs
Use: 1 cup bread crumbs

For: 1 cup cake flour, sifted
Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbs.)

For: 1 tsp. baking powder
Use: 1/3 tsp. baking soda plus 1/2 tsp. cream of tarter, or 1/4 tsp. baking soda plus 1/3 cup sour milk

For: 1 Tbs. cornstarch for thickening
Use: 2 Tbs. flour

For: 1 Tbs. flour for thickening
Use: 1 1/2 tsp. corn flour, arrowroot, potato flour, or rice flour; or 2 tsp. tapioca

For: 2 Tbs. tapioca for thickening
Use: 3 Tbs. flour