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Substitutions: Substitution Guide

Source of Recipe

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BAKING:
1 tsp baking powder=1/4 tsp baking soda + 1/2 tsp cream of tartar
1 pkg active dry yeast= 1 Tbsp dry yeast or 1 cake compressed yeast (crumbled)
1 cup honey=1-1/4 cup sugar + 1/4 cup liquid
1 cup cake flour=1 cup sifted all-purpose flour
1 cup oil=1/2 pound butter or margarine
1 cup brown sugar=1 cup granulated sugar + 2 tbl. molasses or dark corn syrup
1 cup light corn syrup=1 cup sugar + 1/4 cup water
1 cup dark corn syrup=3/4 cup light corn syrup + 1/4 cup molasses

Chocolate
1 oz (1 square) unsweetened chocolate=3 tbsp cocoa + 1 tbsp shortening or margarine
1 oz (1 square) semi-sweet chocolate=1 square unsweetened chocolate + 1 Tbsp sugar

Dairy products
1 cup whole milk=1/2 cup evaporated milk + 1/2 cup water
or 1 cup reconstituted nonfat dry or skim milk + 2 tsp butter or oil.
1 cup buttermilk or "sour" milk= 1 Tbsp cider vinegar or lemon juice + enough milk to
equal one cup and allowed to stand 5 minutes
1 cup dairy sour cream=1 cup plain yogurt or 1 cup evaporated milk + 1 tbsp vinegar
or 1 cup cottage cheese mixed in a blender with 2 Tbsp milk and 1 Tbsp lemon juice
1 cup half-and-half=7/8 cup milk + 3 tbsp margarine or butter or 1 cup evaporated milk

Miscellaneous
1/2 pound fresh mushrooms= 4-oz can mushrooms

Legumes
With the exception of lentils, dried beans can be used interchangeably to suit personal taste
1 tsp pumpkin pie spice= Combination of 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp
ground allspice, 1/8 tsp nutmeg
1 tsp dry mustard=2 tsp prepared mustard
1 Tbsp cornstarch=1 Tbsp flour or 1-1/3 tbsp quick-cook tapioca
1 Tbsp flour= 1/2 Tbsp cornstarch or 2 tsp quick-cook tapioca or 2 egg yolks
1 Tbsp tapioca=1-1/2 Tbsp all-purpose flour